Easter cake. Cooking a sweet delicacy with walnuts and candied fruits in a slow cooker

1. Alexandrian dough (for Easter cakes)
2. Easter cake on sour cream
3. Easter "Like fluff" on sour cream and baked milk
4. Delicious cake!
5. Easter cake from Olga Syutkina
6. Classic Easter cake
7. Custard curd Easter
8. Chocolate Easter
9. Light and fast cake

1. Alexandrian dough (for Easter cakes)

Absolutely amazing cookies! Sweet, tender, soft ... I have never eaten tastier in my life! Grandma's recipe, she has been preparing according to this recipe for several decades. From a portion you get a lot of Easter cakes, feel free to divide the amount by 2, 3, 4 ...

1 l. baked milk;
1 kg. Sahara;
500 gr. drain. oils;
10 eggs;
3 yolks;
150 gr. fresh yeast.

Beat the eggs lightly, cut the butter into pieces, mix all the products with warm milk and leave in a warm place for 8-12 hours (feel free to leave overnight). Then pour in: 1 tsp. salt; 200 gr. steamed raisins; 2-3 sachets vanilla sugar, 2 tbsp. l. cognac; about 2.5 kg of flour. Knead soft, sticky dough dipping hands in sunflower oil. Let rise for an hour and a half until it doubles in size. Apply 1/3 of the molds, wait until it comes almost to the brim and bake at a temperature of 180 gr. until ready. Grease the top of the cooled Easter cakes with icing, decorate.

2. Easter cake with sour cream

Awesome cookies!
Delicate, soft, fragrant!
I highly recommend trying!
From the indicated amount of ingredients, 2 Easter cakes 11 cm high and 17 cm wide and 14 small Easter cakes 7 cm high and 6 cm wide are obtained.

Ingredients:

300 ml milk
3 eggs
200 g sugar
150 g butter
250 g sour cream (15–20%)
vanilla stick (or 2 tsp vanilla sugar)
300 g raisins
700–800 g flour

Cooking

Heat the milk until it is slightly warm.
Add yeast and 1 tsp to milk. Sahara.
Add 200-250 g of flour, mix.
Cover with a napkin or towel, put in a warm place.
The dough should double in size (it took me about 30 minutes). Beat eggs with sugar. Cut the vanilla stick, take out the seeds. Add eggs to the bowl, mix. Add vanilla seeds (or vanilla sugar). Add softened (not melted) butter, mix. Add sour cream, mix. Add the remaining flour (you may need a little more or less flour, it depends on the quality of the flour), knead the dough.
The dough must be well kneaded, it should not be steep and should not stick to your hands. Cover the dough with a napkin or towel, put in a warm place. The dough should rise well (it took me about 30 minutes). Add raisins to the dough (previously washed and dried).
Cover with a napkin or towel, put in a warm place. Let the dough rise well again (it took me about 30 minutes). Grease the molds a little with oil.
Lay out the dough, filling the molds to 1/3 of the height of the mold. Let the dough rise.
Put in an oven preheated to 100 degrees, bake for 10 minutes.
Then increase the temperature to 180 degrees, bake until tender (about 30 minutes).
As soon as the cake is reddened, check it for readiness, for this it must be pierced wooden skewer(or a toothpick), if it is dry, the cake is ready. Decorate to taste.
I smeared the finished cakes with protein cream and decorated with confectionery sprinkles.

3. Easter "Like fluff" on sour cream and baked milk

Ingredients

Sour cream 300 g.
butter 300 g.
baked milk 250 g.
sugar 660 g
chicken eggs 5 pcs.
egg yolks 3 pcs.
yeast 100 g
salt 10 g.
vanilla sugar 30 g
orange peel
raisins 100 g
candied fruit 100 g
flour 1400
vegetable oil 50 g.

Cooking

Beat eggs and yolks with a whisk with sugar, but not fanatically (until foam), but just to mix well.
Add yeast, mix well. Add sour cream and baked milk. In order to make baked milk, you need to boil the milk and put it to languish on small fire for 2 hours under a closed lid, stirring occasionally. You can simmer in the oven or pour milk into a thermos for 6-8 hours. Milk should acquire brownish colors and a specific taste and smell.
Add oil room temperature cut into pieces. Mix well. Put in a warm place, covered with a towel, for 12 hours. Best for overnight. Add zest, washed and dried raisins, candied fruits, vanilla sugar to the dough.
Gradually add the sifted flour. First knead the dough with a wooden spoon, and then with your hands. It is advisable to knead for at least 30 minutes. In addition, do not add flour, but grease your hands with oil so that it is less sticky, because the dough turns out to be soft, a little sticky.
Cover the dough with a clean towel, put in a warm place for 1.5 hours. Place a consecrated willow branch on top of the towel.
The dough has risen. Spread the dough into greased lined with baking paper molds at 1/3 of the height. Let rise in a warm place until the dough rises to its full height (about 45 minutes). Lubricate Easter on top with yolk, dissolved with a few drops of cold water.
Bake at 190 for about 45 minutes (it all depends on the size of the molds). Therefore, you need to focus on the delicious smell from the oven and golden color baked Easter cakes on top.

4. Delicious cake!

Two medium cakes
Active time 30-40 minutes, passive 5-6 hours

570 gr flour
150 ml milk
3 eggs
150 g butter
1 cup of sugar without a slide, you can take brown
yeast, 10 gr
half a teaspoon of salt
75 g raisins
50 g candied fruit
50 g almonds
half vanilla sugar
for glaze half a cup of powdered sugar, egg white, lemon juice

Dissolve yeast and a teaspoon of sugar in warm water. Let them come up to form a foam. You can listen to them, they are lively and sociable, if you put yeast to your ear, then the right ones will immediately begin to whisper something. In 150 ml of warm milk (milk is slightly less, since the yeast is already in the water), combine with yeast, mix. Pour them into a large container and sift half the flour there. Moreover, it is better to divide this part of the flour into two, first pour out one part, mix with yeast with a mixer, and then the second and knead the dough. Wrap in a blanket and put the dough on the battery or in another warm place to approach. This will take about 30 minutes to an hour - it all depends on how fresh the yeast is.
Once the dough has doubled in size, it's time to move on. Separate the whites from the yolks, leave one yolk to grease the cake later. Grind the yolks with sugar and vanilla, and beat the whites until foam forms.
Add salt, yolks, oil to the dough, mix. Then add the remaining flour and beaten egg whites. The dough should not be very thick, but well kneaded and easy to lag behind the sides of the bowl. Wrap in a towel and put back in a warm place.
When the dough has risen and doubled in size, add the raisins, diced candied fruits and almonds. Mix with the dough and spread out into molds, which are pre-lined with baking paper.
Let the dough rise in the forms, it will double in size. Grease the dough tops with egg yolk. Put in cold oven, turn it on 100 degrees and hold for 10 minutes. Then increase the temperature to 150 and bake for an hour. Readiness to check with a wooden skewer, if the dough does not stick, then the cake is ready.
Cover with frosting once cooled down a bit. For the icing, take the protein, beat until a dense foam, add half a glass of powdered sugar (through a strainer and slowly), beat, add a tablespoon of lemon juice, beat for another 10 seconds. Cover the cake and leave for the icing to harden.

5. Easter cake from Olga Syutkina

INGREDIENTS

1.5-2 kg flour
0.5 l milk
500 g butter
3 bags of dry yeast (11 g each)
Salt, on the tip of a teaspoon
vanilla and other food flavorings
5 eggs
400 g sugar
raisins, quantity of your choice
a little vegetable oil
For glaze
4 squirrels
100 g sugar

Preparation: In a large bowl, mix 500 g of flour with yeast. Prepare the eggs - in one container 5 eggs and 4 yolks, in another - 4 whites. Beat the eggs and yolks with a mixer, and leave the bowl with the proteins - they will be needed for the glaze. Pour 125 ml of milk into a saucepan, add pre-softened butter and bring to a boil. Pour in the remaining milk. It will become just desired temperature. Add 400 g of sugar and salt, stir until completely dissolved. Add beaten eggs, vanilla. You can put other spices - cardamom, nutmeg, lemon peel, saffron. Pour the resulting mixture into a bowl with flour and mix thoroughly - the consistency of the dough will be like liquid sour cream. This is a dough, and it should be suitable from 40 minutes to 1 hour. But now the moment is coming when only intuition will tell you how much flour should be added to the dough. Add flour in portions, knead first with a spoon, then with your hands. The dough should not be very dense, but not liquid. It is problematic to indicate the exact amount of flour, since its moisture content is different. Usually go almost 2 kg, or a little less. You need to knead for a very long time - 20-30 minutes. It is long kneading that is the main rule of cooking. yeast dough. The product from it will turn out to be airy, beautiful, and will not harden for a long time. Put the dough in a warm place and let it rise 2 times (after an hour from the start of fermentation, make a punch). Then add the raisins, mix again and let rise for the 3rd time. In the meantime, prepare the molds - they should be warm. Lubricate the forms with vegetable oil, put a cut-out circle of baking paper on the bottom. Turn the risen dough out onto a work surface, knead lightly and place into molds so that it takes up 1/3 of the volume. Preheat the oven to 180 degrees. Let the cookies rise until they double in size. Small cakes will be baked for 30-35 minutes, large ones - 45-50 minutes. Check the readiness with a wooden stick: if the stick came out of the cake dry, it is ready. While cakes are in the oven, beat egg whites with sugar until stiff. When ready, take the cookies out of the oven. First, leave them in the form for 10 minutes and only then take them out on a towel. Lubricate the already almost cooled cakes with icing, otherwise it will dry out, turn into a hard crust and fall off. Decoration - to your taste!

6. Easter cake

Ingredients

500 ml milk
11 g dry yeast (or 50–60 g raw yeast)
1–1.3 kg flour
6 eggs
200 g butter or margarine
250-300 g sugar
300 g raisins
1 tsp vanilla sugar
glaze:
2 squirrels
100 g sugar

Cooking

Warm the milk a little (so that it is slightly warm), dissolve the yeast in it. Add 500 g flour, mix well. Put in a warm place.
I pour into a bowl warm water, I put a container with dough in it. Cover with a towel. The dough should double in size (it will take about 30 minutes). Separate whites from yolks.
Grind the yolks with sugar and vanilla sugar. Beat egg whites with a pinch of salt until foamy. Add yolks to the approached dough, mix. Then add softened butter, mix. Add proteins, mix. Add the remaining flour (you may need a little more or less flour, it depends on the quality of the flour), knead the dough.
The dough must be well kneaded, it should not be steep and should not stick to your hands.
Put the dough back in a warm place. Let the dough rise well (this will take 50-60 minutes). Soak the raisins in warm water for 10-15 minutes, then drain all the water. Add raisins to the risen dough, mix and put the dough back in a warm place. The dough should rise well. Grease the form with oil, put the dough on 1/3 of the height of the form. Cover with foil or towel. Let the dough rise again already in the form.
Put in an oven preheated to 100 degrees, bake for 10 minutes.
Then add the temperature to 180 degrees, bake until cooked (I had a cake 11 cm high and 17 cm wide baked for 35 minutes, 10 minutes at a temperature of 100 degrees and 25 at a temperature of 180 degrees).
To check the readiness of the cake, pierce it with a match (or a toothpick), if it is dry, the cake is ready.
Ready for frosting.
Beat egg whites with a pinch of salt until foamy. Add sugar, beat until stiff peaks. Lubricate ready-made hot cakes with icing or protein cream and sprinkle with confectionery sprinkles or decorate with candied fruits.
Bon appetit!

7. Custard curd Easter

INGREDIENTS
1 kg cottage cheese
250 ml cream 10% fat
5 eggs
2 cups sugar
250 g butter
100 g light raisins
100 g walnuts
50 g candied fruit
1 sachet of vanilla sugar
1 lemon

RECIPE

We only need the yolks, separate the yolks from the whites. Beat the yolks with sugar until white.
Add cream to the whipped yolk mass and bring to a boil in a water bath or in a saucepan with a thick bottom. Make sure that the yolks with cream do not burn. stir constantly. Allow the resulting custard to cool slightly.
Pre-fry the nuts in a dry frying pan or in the oven, peel them. Also choose membranes and shell particles. Wash and dry the raisins, grate the zest of one lemon.
Rub cottage cheese, butter, raisins, nuts, candied fruits into the cooled custard egg-yolk mass, lemon peel and vanilla sugar. Move well.
If you have a special form for Easter, put the resulting mixture there. But also all this can be put in a colander, after covering it with two layers of gauze. And refrigerate for at least 12 hours. During this time, excess liquid will come out and Curd Easter will accept nice shape, decorate to your liking with candied fruits.

8. Chocolate Easter

INGREDIENTS

150 g chocolate with at least 75% cocoa
1 kg fatty non-acidic cottage cheese
200 ml cream with 35% fat
120 g butter
200 g powdered sugar
2 yolks
1 tsp grated orange peel

Cooking:
Rub the cottage cheese through a sieve 2 times. Beat 100 g butter with a mixer until fluffy soft cream, add cottage cheese and whisk again. In a water bath, beat the yolks with powdered sugar until the mass increases in volume and brightens. Add the beaten egg yolks to the curd mixture. Break 100 g of chocolate into pieces and place in a bowl. Add the remaining butter. Place the bowl over a saucepan of simmering water and melt the chocolate while stirring. Cool slightly. Chop the remaining chocolate into small pieces. Stir the melted chocolate into the curd mass, add the chocolate pieces and orange peel. Whip cream. Gently fold the whipped cream into the curd mixture. Cover the Easter mold with 3 layers of gauze. Spread cottage cheese mixture a tablespoon, pressing well against the walls of the mold. When the form is completely filled, cover the cottage cheese with the free edges of the gauze and tuck them. Put the form with Easter on a plate or in a narrow bowl. Put a saucer on top and put oppression. Place the entire structure in the refrigerator. Keep an eye on the amount of whey flowing in the plate and drain it periodically. Easter should stand under the yoke of 24 hours.

9. Light and fast cake

Girls, I want to offer you a recipe for a wonderful cake. It prepares easily and quickly. The main thing is that it always works out. I have been baking Easter cakes according to this recipe for 15 years and always successfully. Maybe someone will need my recipe.

Of course, I really apologize for the photo.
I didn't think to take a closer picture.
This was our Easter table for last year's Bright Sunday.

We will need:

0.5 l of warm milk, 6 eggs, 200 g plums. oils, 2-3 tbsp. sugar, 1 tbsp. raisins, 50 g of raw yeast or 16 g of dry yeast (2 sachets are possible), 0.5 tsp. salt, vanilla, 2-3 tbsp. l. rast. butter, 1.5 kg flour.
Yeast pour 0.5 tbsp. warm milk, adding 1 tbsp. l. flour, 1 tbsp. l. Sahara. All this is well stirred and set aside for fermentation - this is our dough.

Grind eggs with sugar, add butter melted and cooled in milk.
(We take 0.5 l of milk indicated in the recipe and pour it into a saucepan, take 0.5 cups of dough from it, and put 200 g of plum oil into the remaining (what is in the saucepan) and put the saucepan on fire and heat until until the butter melts in the milk.
It turns out that we heat butter and milk at the same time.
Then remove the saucepan from the heat and cool.)
Pour in the dough, grows. oil, put raisins and add flour.
Stir everything with a spoon. Knead the dough.
It doesn't have to be cool!
It will turn out quite soft, but that's how it should be.
The dough will be very sticky - this is normal.
In the test, the spoon can "stand", even slightly falling over, but only slightly.

GIRLS!

I bake Easter cakes every year, without recipes.
Today I came across this good selection and decided to bake this year especially delicious cake.
And since the recipes are all so good, I share with you.
Who needs it, take it!

It has long been customary to paint eggs and bake Easter cakes for Easter. Many families have their own, observed for years Easter traditions and the secrets of baking the main decoration Easter table- Easter cake.

Easter cakes "Successful"

For test: 1 liter of milk, 100 g of yeast, 5 eggs, 250 g of sour cream (optional), 3 cups of sugar, 100 g sunflower oil, 200 g margarine, 1.5 teaspoons of salt, vanilla, raisins, flour.

Put the yeast with some warm milk and sugar to froth. Mash the egg yolks with sugar, add sour cream, warm milk, salt, melted margarine, vanilla, foamy yeast and add enough flour to make a dough of medium density. At the end, pour in sunflower oil, knead the dough, cover it with a towel and place in a bowl with hot water(45 degrees). Add more as it cools. hot water. Add raisins to the dough (wash, dry, roll in flour, then it will not settle to the bottom of the baking). Put the dough into molds, let it rise well and bake at a temperature of 200-220 degrees.

Glaze: beat the chilled proteins with powdered sugar (granulated sugar) into a strong foam (add sugar gradually). And so that the glaze dries faster on the products, add lemon juice or diluted citric acid. Glaze the top of the cakes by decorating with colored small dragees, candied fruit or other goodies of your choice.

Kulich "Royal" ancient

Dilute 50 g of yeast in a glass of cream and put 600 g of dough on them wheat flour. When the dough rises, add the egg yolks pounded with butter and sand into it. 200 g butter, 200 g sugar, 15 yolks, add another 600 g flour, 2 cups cream, crushed cardamom, nutmeg, 50 g chopped almonds, 100 g finely chopped candied fruits and raisins. Beat the dough well and leave for 1.5 - 2 hours. Then knead, put in a greased and sprinkled with crushed breadcrumbs form. Fill it halfway, let the dough rise and place in the oven with a slight heat.

Easter cake (without eggs)

600 g of sifted flour, 1 package of dry yeast, 1 g of vanillin. In 250 ml of warm water (or milk), dissolve 150 g of sugar (1 cup), 0.5 teaspoons of salt. Combine flour mixture with liquid dough ingredients. Knead until smooth, add 150 g of soft butter, 100 g of raisins, 100 g of candied fruit to the dough, cover and let rise for 1 hour. Divide into molds and let rise for 50 minutes. Bake in preheated oven for 30 minutes at 180 degrees.

Cover the finished cakes with icing. For protein glaze: separate the protein from the yolk (1 egg), 100 gr. powdered sugar, 1 teaspoon lemon juice beat until smooth.

Chocolate cake

Prepare a dough from 1.25 cups of flour, 15-20 g of yeast and 100 g of warm water. Let rise, knead with a spatula until smooth, add 16 yolks, pounded white with 2 cups of granulated sugar, 2.5 cups of grated almonds, 50-100 g of grated chocolate, 0.6 cups of rum, 100 g of red wine, 0.2 cups dried rye crackers 0.2 cup finely chopped candied orange, 1 teaspoon of cinnamon, 1 teaspoon of crushed cloves and juice from 1 lemon.

Carefully press out the dough with a spatula, let it rise, combine with 12 whipped egg whites, mixing from top to bottom. If the dough is too liquid, add a small amount of flour, sifting it through a strainer. Pour the dough into a mold greased with butter and sprinkled with breadcrumbs and place in a moderately heated oven for 1-1.5 hours. Decorate the finished, cooled cake with chocolate icing.

Happy Easter to you!

Kulich is a traditional treat in Holy holiday. And it is very important that it is not only beautiful, but also tasty.

Of course, the easiest way to buy Easter cake in the store, but nothing compares to homemade cakes. Shall we prepare according to the rules?

Easter cake - general principles of cooking

Easter cakes are made only from yeast dough. He will need at least 3 hours to stand, so you need to knead in advance. There are double, safe, accelerated ways. In many ways, the choice of technology depends on the recipe you like.

What is added to the dough:

Liquid Foundation(milk, kefir, cream, etc.);

Traditional Easter cakes cooked with raisins, you can add other dried fruits, candied fruits. The dough is kneaded soft, but not fluid, left in a warm place so that it rises at least 2 times, the first time is well punched. Then the mass is divided into pieces, laid out in molds, distributed on a baking sheet and again left warm until the next rise. Easter cakes are placed in a heated oven, the temperature depends on the size, on average 180-200 degrees.

Shaving brush for Easter cakes

The most commonly used protein glaze. It is important to use fresh and tested eggs, as sweet mass will not be heat treated. Proteins are whipped to a dense foam, sugar or powder is gradually introduced. For 1 fresh protein, 0.5 cups of fine sugar or powder, a few drops of lemon juice are used.

Can also be used for lubrication icing sugar. For a glass of powder, you will need less than 0.5 cups of warm water. The liquid is added in small parts, thoroughly stirred. It is important to achieve a not very thick, but not runny consistency.

Sprinkle for Easter cakes

Finishing touch- decoration. Previously, colored sugar, grain or millet was used for sprinkling. Today you can buy different types curly dragees. The main advantage is edibility. Easter cakes in elegant crumbs are beautiful, tasty. If it is not possible to purchase ready-made topping, then you can use chopped marmalade, chocolate, small sweets, pieces of candied fruit. The main thing is the low moisture content of the products. Otherwise, the glaze will dry out for a long time.

The most delicious Easter cake on sour cream

The recipe is familiar to many, tested over the years, the fat content of the products does not really matter, but the most delicious Easter cakes are obtained using sour cream from 20%. The amount of dough is designed for 7-8 Easter cakes, forms of 0.4-0.5 liters.

Ingredients

0.2 kg of oil;

2 kg flour;

0.25 l of milk;

500 g fresh sour cream;

250 g light raisins;

2.5 cups of sugar sand;

65 g fresh pressed yeast;

0.5 tsp salt;

2 packets of vanilla.

For glaze:

150 g of white chocolate;

100 g butter.

Cooking

1. Activate the yeast. Dissolve 2 tablespoons of sugar in milk, add yeast, stir until completely dissolved, leave for twenty minutes.

2. Separate the yolks, combine with soft butter, add sugar to them and grind everything together.

3. Combine yeast with sour cream, butter mixture, salt, immediately throw vanillin.

4. Mix everything thoroughly. Separately beat egg whites and add.

5. Sift flour. Introduce into the dough in parts, add the washed raisins. Knead into a soft, elastic mass.

6. Remove the dough in heat for 3-4 hours. Knead at least two times.

7. Prepare forms for Easter cakes, you can use disposable baking glasses, they are easy to purchase.

8. Pinch off a piece of dough, round into a ball so that the top is even. Transfer to form. The dough should not fill it above 0.3-0.4 height.

9. Keep the molds warm until they rise well.

10. As soon as the dough reaches the edge of the mold and becomes even with it, you can put the Easter cakes in the oven.

11. Bake at 180 for about 15 minutes, then lower the temperature to 160 and keep another 15-20 minutes in the oven.

12. Melt White chocolate in a water bath with oil. It is important that the tiles are not porous. We cover the tops of the cooled Easter cakes with glaze, decorate. You can use other varieties of fondant.

The most delicious Easter cake on kefir

For the most delicious Easter cakes, you can use not kefir, but fermented baked milk, yogurt. living creatures fermented milk products not less than 2.5%.

Ingredients

400 g of kefir;

6 tablespoons of butter;

8 spoons of sugar;

4 cups flour;

11 g dry yeast;

0.5 tsp salt;

Vanillin;

0.2 kg of raisins.

Cooking

1. Kefir should be taken warm. But it must be heated carefully so as not to roll the product into cottage cheese. It is better to leave the bowl in warm water and leave for a while.

2. Shake the eggs until light foam, add salt and sugar, add kefir and a bag of vanilla. Stir until smooth.

3. Combine dry yeast with 3 cups of flour, pour in. Stir and add raisins in the process.

4. When kneading, add more flour, knead a soft mass, cover and leave warm. Hold up to 2 full lifts.

5. Put the dough into molds, bake in the oven. Temperature for small cakes up to 0.2 l 200 degrees. For cooking large items down to 180.

6. Bake, decorate with icing and sprinkles.

The most delicious Easter cake made from Alexandrian dough

From Alexandrian test make the most delicious Easter cakes. It is prepared only with baked milk. If you need to cook less baking, you can cut proportionally products.

Ingredients

A liter of milk;

A dozen eggs;

500 g of oil;

3 yolks;

0.14 kg raw pressed yeast;

Cognac 2 spoons;

2 g vanilla;

A kilogram of sugar;

0.25 kg of raisins;

1 tsp salt.

Cooking

1. Mix softened butter with eggs, sugar, yeast and warm milk. Leave warm for a day or at least 10 hours.

2. Add salt, cognac, raisins and stir. Introduce flour, make soft butter dough. Leave for an hour.

3. Arrange in forms.

4. Leave Alexandrian Easter cakes warm for another 1.5 hours, look at the rise.

5. Bake at 180 degrees. Any frosting can be used.

The most delicious Easter cake with milk

The simplest milk dough for making delicious homemade Easter cakes. From this amount, a little is obtained, if necessary, you can increase the products proportionally.

Ingredients

0.25 l of milk;

500 g flour;

A pinch of salt;

10 g of yeast (we take dry type saf-moment);

100 g of oil;

1 packet of vanilla;

150 g of sugar;

3 whole eggs and 1 yolk;

Raisins, nuts, candied fruits 100 g.

Cooking

1. Heat milk, add yeast, 3 tablespoons of sugar and a glass of flour, stir, put in heat for an hour, this time will be enough for dough.

2. Shake the eggs and the rest of the sugar, add salt and vanilla, put the softened butter. Bring to homogeneity, combine with dough.

3. Rinse the raisins, you can use other dried fruits, nuts or candied fruits, but the total amount should not exceed 100-150 g. Add to the dough.

4. Add flour, knead.

5. We put in heat. As the cakes are being prepared sponge method, it is enough to approach the test once.

6. We divide it into molds, fill it by a third and now leave it until the mass fills them.

7. Bake in the oven until done. We set the temperature of 180 degrees for Easter cakes of 0.2-0.5 kg.

The most delicious Easter cake on yolks

The recipe for a very beautiful yellow dough, which is prepared on egg yolks without proteins. Baking is tender, soft, if everything is done according to the recipe.

Ingredients

1 spoon of cognac;

6-7 full glasses of flour;

0.25 kg of softened butter;

1 tsp salt;

60 g live yeast;

7 yolks;

1.5 st. Sahara;

Vanilla, raisins.

Cooking

1. Heat milk to 50 degrees, add sand and stir, dissolve yeast and leave for a quarter of an hour to activate.

2. Now add the yolks, salt, stir and lay a glass of flour.

3. Add softened butter to the talker, mix.

4. We introduce a couple of good handfuls of raisins, vanilla.

5. Fall asleep sifted flour. The exact amount depends on the size of the yolks, you can adjust it yourself. Knead the dough thoroughly.

6. Leave the base for Easter cakes warm for 3 hours.

7. Scatter on molds, let stand for another 1-1.5 hours.

8. Gently transfer to a heated oven. Cooking until golden brown on a hat.

9. We use any azure to decorate homemade Easter cakes.

The most delicious Easter cake with cream

To prepare the dough, you need 10% fat cream. If the product is higher. That can be diluted a small amount milk. Dough in vegetable oil, which allows it not to become stale for a long time.

Ingredients

400 ml cream;

100 ml vegetable oil;

A glass of sugar;

A handful of raisins;

Three eggs;

Flour, vanilla;

15 g dry yeast;

0.5 tsp salt.

Cooking

1. Dilute dry yeast in warm cream and granulated sugar. Leave for a few minutes so that the grains dissolve as much as possible.

2. Break eggs into another bowl, add salt and beat with a fork. Pour over cream.

3. Add vegetable oil and vanilla, pour a glass of flour.

4. Now comes the washed raisins, stir.

5. We introduce flour until the dough acquires desired consistency.

6. Send to a warm place for 2 hours. Then knead with hands, leave for another hour.

7. After that, you can divide the mass, lay it in molds, wait for the full rise.

8. We bake in the oven. The temperature for baking Easter cakes is approximately 180-190.

In order for raisins and other dried fruits to be evenly distributed in the dough, they must be mixed with a small amount of flour.

If the room is cold, you can put a bowl of dough on a pan with warm water, periodically heat the liquid, but it is important not to overdo it.

Can be added to cookies different spices such as ginger, cloves, the flavor will be amazing.

Protein glaze will dry faster on a warm cake. If melted chocolate is used, then the pastries must be cooled well, otherwise the hardening time will be delayed.

All Orthodox people celebrate great holiday Easter. But not everyone knows how to bake Easter cake in the oven the right recipe, I will demonstrate this master class with step by step photos and description. Every little thing will be described and all the ingredients in the recipe will be taken into account. Most importantly, we will do per 1 liter of milk.

Easter cake recipe

Required products:

- 3 kilograms of flour;
- 1 liter of milk;
- 15 eggs;
- 500 grams of butter;
- Sunflower oil;
- 500 grams of sour cream;
- 1 - 1.5 kilograms of sugar;
- 100 grams of yeast;
- 2 - 4 bags of vanilla and vanilla sugar;
- 300 - 500 grams of raisins;
- Glaze;
- Sprinkle for decoration;
- Pots, cups, bowls and molds for Easter cake;
- Prepare the most large saucepan which is available.

If something is forgotten, then in the course of the article you will definitely find out about it. Let's start step by step manufacturing cake according to a very simple recipe.

We make steam. Pour milk into a liter cup and put it on a gas stove to heat it up a little.

I put the yeast in a bowl.

We stir the milk so that it does not burn and does not boil.

Remove the milk from the heat and pour it into the pan the whole liter.

Use a spoon to crush the yeast to dissolve it.

Pour in a cup of sugar.

We put flour on the eyes. The dough should be like pancakes.

This is what the dough looks like.

Stir everything thoroughly, you can by hand.

This is what dough dough looks like.

We cover it with a lid.

We put the pan on a warm battery or in a warm place and wrap it with a blanket.

The blanket should be warm. Opara is placed for 1 hour.

We turn on the electric kettle with water to warm it up.

We take a medium-sized bowl, put the oil in it and put it on a very quiet fire. You need to melt the butter completely.

Pour half a liter cup of raisins.

And completely fill it with boiling water. Thus, it will steam out and become soft.

In the meantime, do not forget to stir the oil on the stove.

Without wasting time, break a deep bowl of 15 eggs.

In the photo, this process turned out to be especially beautiful.

Take a whisk and start beating the eggs until smooth.

Here's what happened.

Meanwhile, the butter has completely melted on the stove. Do not forget to stir it, it should not burn.

Pour vanilla sugar into the dough that came up within an hour.

Pour out the vanilla.

A couple of cups of sugar.

Completely all the jar of sour cream that was prepared.

Then beaten eggs.

Melted butter.

We pour flour.

And mix thoroughly with your hands.

Drain the water from the raisins, they are soft.

Throw in the raisins as well.

Continue to mix so that it is evenly distributed throughout the dough.

We don't stop.

Add some sunflower oil. This is necessary to make the dough not so viscous.

If needed, add a little flour.

Do not be afraid to get your hands dirty, if you make Easter cake with your hands, it turns out much tastier.

Do not forget to color the eggs in the same way, this is a good and beautiful tradition, you will decorate the table with them.

When the dough is kneaded, it should look like this.

Again, put the pan in a warm place and cover with a blanket. Forget about the dough for 1.5 (one and a half) hours.

After an hour and a half, remove the blanket and open the lid. If the dough comes out of the pan, then you did everything right.

Well approached and the cake will be wonderful.

Pour a little sunflower oil into the molds for greasing.

Gently smear it on the walls.

Now we take some dough and roll it with our hands.

Hands should also be lubricated with oil, so it is easier to work.

Place carefully into the mold.

The dough in the mold should be one third.

This is how it should turn out.

In molds different size put on the dough. But so that they all fit in the oven at once.

Necessarily! The molds with the dough should definitely stand until the dough rises again. We put them next to a pre-heated stove.

When the dough has risen, put the cake in the oven to bake.

For the less experienced, I suggest occasionally pulling one or two molds from the oven and checking their readiness.

To do this, we need a wooden stick or a toothpick.

Stick a stick into the cake and if the dough is not baked, then it will remain on it. If everything is in order, then it will easily enter and exit.

An example when the Easter cake has not yet been baked.

In the end, when the cake is ready, we take out all the molds from the oven.

For reliability, we check them for readiness.

Don't forget to make the frosting while our creation cools.

There are two options:

1. One protein and purchased glaze in a sachet. We beat everything with a mixer.
2. One protein and powdered sugar. Beat with a mixer.

I have this frosting. Although it is better to do the second option.

Pour the icing into a bowl with protein.

Beat with a mixer.

The mass should be thick.

Also, do not forget about the decorations with which Easter cakes are sprinkled on top of the icing.

When the baked dough has cooled, we take out the cakes from the molds.

We smear the tops with glaze.

Let's start decorating.

Do not feel sorry for colorful balls, they give an unsurpassed taste.

Easter cookies are ready! With such beauty and joyful mood, you need to celebrate the holiday.