Easter cake. Easter cake: the easiest recipe for traditional baking

Helpful Hints

An obligatory dish on any Easter table is and always has been Easter cake, which is lit in the church. For a long time in Rus' they made a lot of dough for Easter cakes, because it was better suited in large volumes. Then, unlike the dough for pies and pies, a lot of eggs, sugar, butter and whipped proteins were always put in the dough for Easter cakes. Thanks to these components, the dough turned out to be very rich, and the finished cake could always not get stale for a long time.

Since traditional Easter cakes are prepared with yeast, it is forbidden to overload the dough with muffin from the very beginning to activate their work. That is, the dough is prepared in several passes, gradually introducing eggs, sugar and butter. The dough must be treated very carefully, cherished, wrapped in blankets and protected from drafts.

According to church canons, the dough must be made on the night from Thursday to Friday, bake Easter cakes on Friday afternoon, and illuminate on Easter night. They eat Easter cakes all week, until the very Radonitsa. According to the classical tradition, high cylindrical tin forms are used for baking Easter cakes. You can also use aluminum pans with a volume of no more than 1 liter, as there is a danger that the dough may not be baked in modern electric or gas ovens.

Easter cake recipe

In the old days, Easter cakes were made in forms similar to buckets, and they were baked, of course, in an oven. The finished adze was laid out in tall molds, which were well lubricated with soft oil, filling the molds halfway. When the dough rose to the edges of the form, the cake was set to bake.

Today, Easter cakes are baked for approximately 1.5 - 2 hours, depending on its size. There are a great many decorations for ready-made Easter cakes today: nuts, icing, candied fruit, symbolic inscriptions, multi-colored millet and other finishing products.

In the recipes of old Russian cuisine, there are about 20 types of Easter cakes. Small and large Easter cakes have varying degrees of richness, but a prerequisite for each is high growth. They say that if the Easter cake turned out, that everything will be fine in the house, and if its crust is cracked, it does not fit, or some other defects occur, then misfortune will come to the house.

Let's add that together with Easter cake they also cooked artos, Easter bread, which is a kind of prototype of Easter cake. Artos has a liturgical meaning, and its consecration is a church rite, while the consecration of Easter cake is a folk custom.

So, we have collected for you the 10 most interesting recipes for Easter cakes. Let's start with the most common.

Easter cake recipes

ordinary cake

It won't take you a lot of time to make this cake. Easter cake turns out tasty and fragrant, and all you need is to wait until the yeast wakes up, add all the ingredients, put the resulting dough into molds, let it reach and bake.

Ingredients:

Pressed yeast - 50 g

Eggs - 4 pieces

Milk (can be melted) - 1 cup

Sugar - ¾ cup

Sugar with cinnamon - 1 tbsp.

Vanilla sugar - 1 sachet

Wheat flour - 4 cups

Olive oil - 2 tbsp.

Candied fruits, raisins

Easy cake recipe

Cooking:

1. Heat the milk (it should not be hot), pour into a bowl. Add 1 spoon of sugar.

2. Crumble yeast, add to milk, stir and set aside for 10 minutes.

3. Pour the remaining sugar and beat the eggs in a separate container. Add cinnamon sugar and vanilla sugar.

4. Pour in olive oil and melted butter, mix everything well.
5. Mix suitable yeast with dough, add raisins and candied fruits.

6. Add flour, mix thoroughly. The dough should turn out to be thin, similar in consistency to thick sour cream.

7. Forms for Easter cakes should be greased with vegetable oil and filled with dough halfway. So that the dough does not stick to your hands, grease them with vegetable oil or moisten with water. Cover future Easter cakes with towels and leave for about 1 hour in a warm place to come up. They should rise 3/4 of the height of the mold.

8. Lubricate the top of the Easter cakes with yolk.

9. Bake Easter cakes in an oven preheated to 180 degrees for about one hour, check the readiness with a wooden stick. If the top of the cake starts to burn, then cover it with parchment or foil.

10. Cool the Easter cakes and cover them with purchased or self-made glaze.

Recipe for a delicious cake

Easter cake with baked milk

Everyone will get Easter cake prepared according to this recipe, it does not get stale for a long time, it has an amazing aroma and a uniform texture. The specified amount of dough is enough for 2 large Easter cakes.

Ingredients:

Pressed yeast - 25 g

Baked milk - 250 ml

Wheat flour - 650 g

Melted butter - 100 g

Sugar - 125 g

Vanilla sugar - 1 sachet

Eggs - 3 pieces

Red fortified wine

crushed almonds

For the frosting: 2 egg whites, ¾ cup sugar, 1 pinch salt.

Cooking:

1. Pour red wine over raisins and heat milk.

2. Pour the milk into a saucepan, add the crumbled yeast and 1 tablespoon of sugar.

3. Add 200 g of sifted flour to make a thin dough. Cover the pan with a lid and a towel, leave for half an hour in a warm place where there are no drafts.

4. Separate the yolks from the proteins, put the proteins in the refrigerator, and add sugar and vanilla sugar to the yolks. Beat everything well to get a homogeneous mass.

5. Get the squirrels, beat them into a steep foam.

6. Get the dough, which by that time should have doubled or more, and pour the yolks pounded with sugar into it. Mix everything well.

7. Melt the butter, add it to the dough. Proteins are added last.

8. Add the remaining flour, knead the dough in consistency similar to thick sour cream.

9. Transfer your dough to a larger saucepan, sprinkle it with flour, cover and put in a warm place for 1 hour.

10. Add candied fruits, ground almonds, squeezed raisins to taste. Mix well and leave to rise for another half hour.

11. Lubricate the baking molds with vegetable oil, put the dough on half of the mold. Leave to rise until the dough reaches the very top.

12. Lubricate the tops with yolk and bake in the oven, preheated to 180 degrees. The specific baking time depends on the form in which the cakes are baked and on the oven itself. Half an hour after the start of baking, carefully open the door to see if the top does not burn. If so, use parchment or foil. Then after another half an hour, check the cake for readiness: it should be dense, uniform brown. Check the internal readiness with a wooden skewer, which should remain clean and dry when pierced (this indicates readiness).

13. Get the cake, remove it from the molds and apply the icing. Here's how to make it: beat the whites of two chilled eggs at high speeds, after throwing a pinch of salt and slowly adding sugar. Beat until you get a nice glossy glaze.

Easter cake recipe step by step

Easter cake without eggs

This delicious recipe is suitable for people who cannot eat pastries with eggs. It turns out very tender, as it is cooked on yogurt. Also, this cake will appeal to those who prefer cakes similar to cupcakes. It is necessary to store such cakes in a bag.

Ingredients:

Pure natural yogurt - 250 ml

Sugar - 150 g

Vanilla sugar - 1 sachet

Soda - ¾ tsp

Melted butter - 75 g

Wheat flour - 175 g

A pinch of nutmeg

Vegetable oil

Chocolate drops - 2 tbsp.

Cooking:

1. Yogurt is poured into a bowl, pour soda there, mix well and set aside.

2. Sift flour, add sugar and vanilla sugar, nutmeg and chocolate drops. Pour in chilled melted butter. Mix thoroughly until smooth and add candied fruits.

3. Mix both masses. Lubricate the molds with vegetable oil and put the dough into them.

4. Put the future cake in the oven, heated to 180 - 200 degrees, bake for about an hour. Check readiness with a wooden skewer.

5. Cool Easter cake, remove from the mold, decorate as desired with icing, powdered sugar or something else.

Easter cake recipes step by step

Honey cake

Easter cake turns out to be incredibly fragrant and tasty, with a honey smell and very lush. Along with cognac, you can add candied fruits soaked in it to the dough.

Ingredients:

Eggs - 4 pieces

Sugar - 1 tbsp.

Wheat flour - 600 g

Warm water - 180 ml

Dry yeast - 10 g

Liquid honey - 100 g

Bitter chocolate - 1 bar

Butter - 30 g

Raisins to taste

Egg yolk for greasing the cake cap

Cooking:

1. Pour yeast and 2 tablespoons of flour into a saucepan.

2. In a separate container, mix warm water with sugar. Mix the two mixtures thoroughly and leave in a warm place for 15 minutes.

3. In a bowl, beat the eggs, add liquid honey, and mix with the dough. Pour in melted butter, add raisins.

4. Add the remaining sifted flour, transfer to a large saucepan, cover with a towel and leave for another 1.5 hours.

5. Put the dough into the molds, filling them halfway, leave for another 1 hour to approach. Lubricate the cake with yolk after it fits.

6. Preheat the oven to 180 degrees and bake Easter cakes in it for about an hour or a little more until cooked. We check the readiness with a wooden skewer, if the cap starts to burn, cover it with parchment or foil.

7. Melt chocolate with butter over low heat until smooth. Lubricate the finished cake with chocolate icing and decorate to taste.

Delicious Easter cake recipe

Yeast-free Easter cake

Many people really like it when the cake is sweet and tastes like a cupcake. In this recipe, we have found a compromise: Easter cake has a traditional taste, but at the same time, sweet tooth likes it. Among other things, it has another obvious plus: this cake is prepared without yeast, but it turns out to be very rich, tasty and sweet.

Ingredients:

Eggs - 2 pieces

Sugar - ¾ cup

Vanilla sugar - 1 sachet

Curd - 200 g

Wheat flour - 1.25 cups

Juice of half a lemon

Melted butter - 70 g

Soda - ¼ teaspoon

light raisin

Candied fruit to taste

Turmeric - 0.5 teaspoon

Cooking:

1. Mix cottage cheese with sugar and vanilla sugar, add turmeric, soda, lemon juice, melted butter. Gently mix the dough with a spoon until a homogeneous mass is obtained.

2. Separate the whites from the yolks, beat the yolks, and set aside the whites for glaze. Pour the yolks into the dough, add candied fruits, raisins, mix well. Pour the flour last, mix.

3. Lubricate the forms with vegetable oil, lay out the dough. We bake for about 1 hour at a temperature of 180-200 degrees. If the cake is large, then it will take more time to cook. After the top is browned, cover it with parchment or foil to prevent burning.

4. Remove the finished cakes from the mold, cool. Prepare the frosting: Whip the egg whites, add the prepared glaze mixture to them and mix until smooth. Spread frosting over cooled cookies.

Easter cake recipes

Easter cakes on sour cream with raisins

Ingredients:

Eggs - 8 pieces

Butter - 200 g

Milk - 250 ml

Sour cream - 0.5 l

Wheat flour - 2kg

Sugar - 2.5 cups

Vanilla sugar - 2 tsp

Salt - 1/3 tsp

Light raisins - 250 g

Pressed yeast - 65 g

For glaze: white chocolate (not porous) - 100 g and butter - 100 g

Cooking:

1. Crumble the yeast into warm milk, add one tablespoon of sugar, leave for 20 minutes.

2. Separate the whites from the yolks, and grind the softened butter with the yolks and the remaining sugar. Combine the mass with yeast, add salt, sour cream and vanilla sugar.

3. Whisk the whites into a stiff foam and add to the resulting mass.

4. Pour the sifted flour in small portions, kneading a soft dough. Cover the pan with a towel, remove for 3-4 hours in a warm place. During this time, knead the dough twice, before the second time add the washed and dried raisins, mix well.

5. Lubricate the molds with vegetable oil mixed with one tablespoon of flour. Fill the forms with the test one third. After the dough rises to the brim, you can put it in an oven preheated to 180 degrees to bake. First, bake Easter cakes for 10 minutes at a temperature of 180 degrees, and then lower the temperature to 160 degrees and bake for another 25-30 minutes.

6. Cool the finished Easter cakes, remove from the molds, put on a cotton towel and cover with the same.

7. After cooling, grease with glaze, which must be prepared as follows. Melt chocolate in a water bath, mix it with room temperature butter, which must be beaten with a mixer for three minutes. If the icing is too liquid, then you can add a little powder to it. It freezes well at room temperature.

The most delicious cookie recipe

Easter cake with cranberries and whiskey

If you are tired of traditional Easter cakes and are looking for something new, then our recipe is especially for you.

Ingredients:

Pressed yeast - 100 g

Milk - 350 ml

Sour cream - 300 g

Butter - 300 g

Sugar - 3 cups

Dried cranberries - 200 g

Light raisins - 100 g

Egg yolks - 8 pieces

Salt - 1/3 tsp

Flour - 1.8 kg

Whiskey - 50 ml

Extract - flavor "Rum" - 5 ml

Cooking:

1. Crumble yeast into warm milk, add one spoonful of sugar, one spoonful of flour. Mix everything, cover with a lid and put in a warm place where there are no drafts.

2. Add sugar, salt, sour cream, egg yolks to the melted butter and stir. Add flavoring, mix well.

3. Pour whiskey over cranberries.

4. If the dough has come up, then it must be combined with a mixture of yolks and knead the dough, sprinkling the sifted flour twice. To prevent the dough from sticking to your hands, grease them with vegetable oil. Cover the container with the dough with a lid and leave warm for 2 hours. Be attentive to the dough, knead it as needed.

5. Add cranberries along with whiskey and raisins, knead the dough gently so that everything is evenly distributed. Again, send the dough to rest for 2-3 hours, do not forget to knead it if necessary.

6. Put the dough into greased and floured forms, filling them halfway. Let the dough rise almost to the top. Bake for 10 minutes at 190 degrees, then lower the temperature to 160 and bake until done, which you can check with a wooden stick (it should go in easily and come out dry).

7. Decorate Easter cakes with glaze: for 1 protein, use about one glass of sugar and one teaspoon of lemon juice, and if you add a couple of drops of vanilla extract, the glaze will also be fragrant. Decorate Easter cakes in turn, as the icing dries quickly. That is, spread one cake with icing, decorate it, and only after that take on the next one.

Easter cake recipes

Custard cake with almonds

Ingredients:

Pressed yeast - 100 g

Wheat flour - 5 cups

Butter - 100 g

Eggs - 8 pieces

Milk - 250 ml

Cognac - 1 tbsp.

Raisins - 0.5 cups

Chopped almonds - 1/4 cup

Sugar - 1 cup

Cooking:

1. Bring milk to a boil and pour half a glass of flour into it. Cook for about 2 minutes, stirring constantly. Remove from heat, cool to 50-60 degrees.

2. Mix 1-2 tsp. sugar with yeast. Add half a glass of milk, mix well and let rise. Mix yeast with milk-flour mixture. Mix thoroughly and leave the dough in a warm place to rise.

3. Separate the whites from the yolks, grind the yolks with sugar until white, and beat the whites into a stiff foam. Add the yolks and whites to the risen dough, mix and leave it to rise again.

4. Add melted butter, remaining flour, raisins, chopped almonds, cognac to the dough. Mix thoroughly. Pour the dough into a greased mold (in half the mold) and let it rise.

5. Lubricate the Easter cake cap with yolk. Bake for 60-70 minutes at 180-200 degrees.

6. Ready cake, cool, remove from the mold and decorate.

Cottage cheese cake recipe

Cottage cheese cake

The kulich is very fragrant and tasty. The indicated amount of ingredients is enough for 5 large Easter cakes.

Ingredients:

Melted butter - 250 g

Butter - 50 g

Sour cream - 200 g

Eggs - 6 pieces

Egg yolks - 5 pieces

Sugar - 2.5 cups

Vanilla sugar - 1 sachet

Milk - 0.5 l

Vegetable oil - 50 g

Curd - 200 g

Pressed yeast - 50 g

Flour - about 1.5 kg (how much dough will take)

For the frosting: 5 egg whites + a few drops of lemon juice

Cooking:

1. Crumble fresh yeast into a small container, add 2 tsp to it. sugar and 60-7 ml of warm water. Mix everything well and let stand for 5 minutes. After the yeast has risen, you can start making the dough.

2. Heat the milk, pour it into a large saucepan where you will make the dough. Add suitable yeast, a little sugar, candied fruits and raisins, previously soaked in cognac. After the mass begins to ferment, add the remaining ingredients.

3. Separate the whites from the yolks of 6 eggs, rub the yolks with vanilla and sugar, and beat the whites, adding a pinch of salt to them.

4. Remove the butter in advance so that it melts, add to the dough, pour the yolks there and add sour cream.

For many centuries in a row, after a long Lent, our compatriots tried to treat themselves to delicious delicacies. Easter cake always becomes the center of the Easter festival. A large selection of recipes allows you to cook it even for a novice hostess.

The most delicious Easter cake - step by step photo recipe

Before the big and significant Easter holiday for Orthodox people, all caring hostesses will look for a good recipe for Easter cake. This lesson is very difficult, because it is necessary that the cooking method is not complicated, and the Easter cake itself turns out to be delicious.

Achieve the cherished goal is easy! You can cook a tender, juicy, incredibly airy cake according to the recipe described below. This festive treat will delight everyone with its amazing taste and unique aroma. Cooking Easter cake is good in any convenient form.

In modern times, there will be no problems with this, because cooks will stock up on paper, silicone or metal containers in advance. Of course, the process of creating an Easter cake will not be quick, but the sweet treat is worth it! With a real homemade Easter cake, Easter will be a success!

Cooking time: 4 hours 0 minutes

Quantity: 1 portion

Ingredients

• Flour: 650 g
• Large eggs: 3 pcs.
• Homemade full fat milk: 150 g
• Sugar: 200 g
• Butter: 150 g
• Dark raisins: 50 g
• Vanillin: 3 g
• Color sprinkle: 3 g
• Sweet powder: 80 g
• Yeast (quick action): 5 g

Cooking instructions

Take a deep bowl. Butter should not be used cold, it would be ideal if you use a slightly melted product. Cut the butter into small pieces.



Pour warm milk into a bowl with butter. You don't need to boil it, just heat it up a little.



Crack two eggs into the same bowl.



Divide one egg into yolk and white. Send the yolk to a bowl with the rest of the products, and put the protein in an empty bowl.



Pour granulated sugar into a common cup.



Mix everything.



Send vanillin to a bowl with other ingredients.



Pour yeast into a bowl.



Introduce flour in small portions into the composition of all products.



Knead the dough.



Put raisins into the dough.



Once again, mix everything thoroughly.



Cover the top with cellophane. Leave the dough for two hours warm.



Then transfer the dough into a convenient form. For reliability, the mold must first be greased from the inside with vegetable oil. Leave the form filled with dough on the table for another two hours. The mass should increase well and become airy.



Then send the form from the tests to the oven heated to 200 degrees. Do not open the oven for the first 30 minutes so that the pastry does not sink. Cook for about an hour.



In a separate bowl, whisk the egg white with the sweetener until stiff peaks form.



You should have a thick white mixture. I either had insufficiently cooled protein, or drops of water got into it, and as a result, the icing, as I wanted, did not whip.

I did not consider it necessary to redo the icing, it will look beautiful with powder, but its density does not affect the taste. But so that this does not happen to you, put the protein in the refrigerator while cooking the cake and cover it with a film or lid so that it does not dry out or moisture does not get into the container.



Lubricate the ruddy cake on top with the finished glaze and decorate with multi-colored sprinkles.

How to make a simple Easter cake - a quick and easy recipe

You can cook the simplest cake in just two hours. The busiest hostess will have enough time and energy for such a delicacy. The advantage of making a quick cake is the simultaneous mixing of all products. It will be important for the test to rise only once.

To prepare a delicious and quick light cake, you will need:

• 100 grams of butter or margarine;
• 2 tablespoons of vegetable oil;
• 1 cup of sugar;
• 1 glass of milk;
• 4 eggs;
• 1.5 tablespoons of yeast;
• 4 cups flour;
• raisin;
• vanillin.

How to proceed:

1. Milk should be heated to about +40 degrees and yeast should be dissolved in it. In milk with yeast, add 3 tablespoons of flour and 1 tablespoon of granulated sugar. Mixed until smooth, the mass should be left to rise for 30 minutes. The dough will need to rise 2-3 times.
2. Stir the eggs beaten in advance with vanilla and sugar, melted butter and vegetable oil into the dough. Add flour and raisins.
3. Raisins must first be washed and dried. The dough is laid out in molds, filling about 1/3 of the volume. Baked at a temperature of 180 degrees. Readiness is checked with a dry wooden splinter or match.
4. The top of the cake is covered with glaze. To prepare it, beat 7 tablespoons of granulated sugar and 1 chicken protein.

Easter cake in a slow cooker or bread machine

Cooking an Easter backstage in a bread machine or slow cooker will take the hostess a minimum amount of time and pitchfork. To prepare it you will need to take:

• 1 glass of milk;
• 1 sachet of dry yeast;
• 100 gr. granulated sugar;
• 3 eggs;
• 350 gr. flour;
• salt;
• 50 gr. melted butter;
• raisin.

Cooking:

1. Raisins are washed and dried. Yeast is added to warm milk and allowed to rise. Flour and butter, salt and raisins are added to milk.
2. The resulting mass from the pastry will only need to be put in a special container and set for cooking on the “Butter Pie” mode.
3. The bread maker will cook further backstage itself. While it is cooking and then cooling, you need to prepare the icing sugar.
4. To do this, take 7 tablespoons of granulated sugar and 1 egg white. The egg with sand must be thoroughly beaten into a strong thick white foam.
5. Cover the top of the cake with the resulting glaze. You can additionally sprinkle the glazed top with nuts and sweet confectionery powder. The frosting will then harden on its own. Easter cake will look very festive.

How to bake Easter cake with yeast?

Since childhood, Easter cake has been associated with making dough using yeast. They allow you to get a soft and tender crumb. Cooking a cake with yeast is quite simple.

Ingredients required:

• 700 gr. flour;
• 1 bag of dry yeast per 1 kg of flour;
• 0.5 liters of milk;
• 200 gr. butter;
• 6 eggs;
• raisins and candied fruits;
• 300 gr. granulated sugar;
• vanilla and cardamom.

Cooking:

1. Yeast dissolves in milk heated to body temperature. Add half of the flour to the mixture. The dough should be left to rise for 30 minutes.
2. During this time, the whites are separated from the yolks. The yolks need to be ground into a white foam with granulated sugar, mixed with cardamom, vanilla, melted butter.
3. Add the mixture to the batter and stir. Add the rest of the flour and let the dough double in size.
4. Easter cakes are baked in an oven preheated to 180 degrees until cooked. The readiness of the product is checked with a dry wooden stick.

Ready cakes should be allowed to cool and covered with sweet glaze. You can sprinkle with nuts and sweet powder.

Classic Easter cake with live yeast

Many experienced housewives are sure that a real Easter cake can only be obtained by preparing this Easter delicacy with live yeast. To prepare the test you need to take:

• 6 eggs;
• 700 gr. flour;
• 200 gr. butter;
• 1.5 tablespoons of live yeast;
• 0.5 liters of milk;
• 300 gr. granulated sugar;
• vanilla, cardamom, raisins, candied fruit.

Action algorithm:

1. To prepare the dough, you will need to carefully dilute the live yeast with warm milk and let the mixture brew a little.
2. Next, add 2-3 tablespoons of flour, sugar, vanillin to the milk with yeast and leave the dough to stand until it doubles in volume.
3. At this stage, half of the remaining flour is added to the dough and allowed to rise again.
4. The third time the dough will rise after mixing in the rest of the flour. Raisins and candied fruits are added last. They are pre-washed and dried thoroughly.
5. The dough is transferred to the molds and the molds are allowed to stand for about 20-30 minutes. The place in the forms will increase by 2 times.
6. Now the molds can be placed in a hot oven. The readiness of the cake is checked with a dry wooden stick. It must be lowered into the middle of the cake. There should be no dough left on the stick.

Easter cake with dry yeast

A feature of the use of dry yeast is a specialized yeast smell. He is not always liked by everyone. Delicacies cooked with dry yeast do not have such a smell.

To prepare Easter cake with dry yeast, you will need to take:

• 6-7 eggs;
• 700-1000 gr. flour;
• 0.5 liters of milk;
• 200 gr. butter;
• 300 gr. granulated sugar;
• vanillin, vanilla sugar, cardamom, candied fruits, nuts and raisins.

Cooking:

For Easter cake with dry yeast, there is no need to wait several times for the dough to first rise, and then the dough to rise.

1. Dry yeast is best mixed immediately with all the flour.
2. All components of the future Easter cake are mixed simultaneously until a thick homogeneous mass is obtained, which will not stick to hands when kneading.
3. Lastly, well-washed and thoroughly dried candied fruits and raisins are added to the dough.
4. The finished dough should be left to rise. After about 30 minutes, it will approximately double in volume. At this point, it can be laid out in molds.

Sometimes Easter cakes, which are cooked with dry yeast, do not melt, they immediately lay them out in molds and start baking. In this case, the finished product may not become loose.

Recipe for a delicious Easter cake with raisins

A special feature of Easter cakes is their sweet taste, obtained by adding a large amount of candied fruits and raisins to the dough. The recipe for a delicious Easter cake with lots of raisins will remind you of the days of Great Lent that have been overcome.

This cake is prepared according to a traditional recipe. Both dry and live yeast can be used. But live yeast will make a very rich cake softer and more fragrant.

To prepare such a cake, you need to take:

• up to 1 kg of sifted soft flour;
• 200 gr. butter;
• 6-7 eggs;
• 300 gr. granulated sugar;
• 0.5 liters of milk.

The difference in this recipe is the increased amount of raisins. To give raisins a special piquancy, you can soak them not in water, but in cognac.

How to cook:

1. Traditionally, when preparing pastry, a dough is first prepared from warm milk, sugar, a small part of flour and yeast.
2. When it rises 1-2 times, the rest of the products interfere with the dough.
3. Raisins and candied fruits must be added at the last moment.
4. After including dried fruits in the mixture, the dough must rise both before it is laid out in molds, and after, before baking.
5. Finished products are baked in an oven heated to 180 degrees.

Cooking cottage cheese cake for Easter - video

An original and very tasty Easter cake can be made from curd dough. For this original dish you will need:

• 0.5 liters of milk;
• 250 gr. butter;
• 200 gr. fat sour cream;
• 200 gr. cottage cheese;
• 2.5 cups of granulated sugar;
• 6 eggs;
• 5 egg yolks;
• 50 gr. live yeast or 1 sachet per 1 kg of dry yeast flour;
• vanillin, candied fruits, raisins.

How to cook:

1. Dissolve yeast in milk, which will need to be preheated to body temperature. To prepare a dough in milk with yeast, you need to add 2-3 tablespoons of flour and granulated sugar.
2. While the dough is coming up, the yolks will need to be carefully separated from the proteins. Proteins are whipped into a strong foam.
3. Yolks (11 pieces) are rubbed with sugar.
4. Cottage cheese is ground through a fine sieve. Add sour cream.
5. The resulting mass is mixed with yolks and whipped into a strong white foam.
6. Add melted butter or margarine while continuing to beat.
7. Next, you need to add flour, let the dough rise, leaving it in a warm place for about half an hour.
8. Lastly, raisins and candied fruits are added to the mass.
9. Bake in a hot oven until fully cooked.

We offer you a video recipe for cottage cheese cake without baking.

How to cook Easter cake on yolks?

Another interesting and very tasty recipe is the preparation of Easter cake on yolks. This dough turns out surprisingly rich and very satisfying. To cook Easter cake on yolks you will need:

• 1 kg of flour;
• 1 glass of warm milk;
• 50 gr. raw yeast;
• 5 egg yolks;
• 300 gr. butter;
• 1 glass of vegetable oil;
• a pinch of coli;

To taste vanillin, other spices. Loads of raisins are added to this hearty, rich holiday cake. The dough will easily include 1 cup of carefully dried raisins.

Baking process:

1. The first step is the traditional preparation of dough in warm milk with the addition of yeast and a couple of tablespoons of flour.
2. While the dough is rising, all the yolks are carefully ground with sugar. They should be ground into a white foam.
3. The yolks are added to the broth. Butter is poured in there.
4. Flour interferes with 1 tablespoon, gradually. At this stage, 1 cup of vegetable oil is poured into the dough.
5. The dough is kneaded by hand until it is not sticky.
6. The test will need to be taken at least two more times.
7. After that, it is laid out in molds and again, before cooking.
8. Such a cake is baked in a very hot oven, heated to 200 degrees.

Lush Easter cake on squirrels

Dough with the thinnest and most delicate consistency is obtained when on proteins. To prepare it you will need to take:

• 250-300 gr. flour;
• 1 glass of milk;
• 120 gr. Sahara;
• 2 eggs;
• 1 egg white;
• 1 sachet of dry yeast;
• 50 gr. butter;
• a pinch of salt;
• vanilla sugar or vanillin, cardamom, candied fruits, raisins.

Action algorithm:

1. Dissolve yeast in warm milk. Add sugar and a small amount of flour (2-3 tablespoons) to this mixture, prepare a dough. Set the dough aside until it doubles in size.
2. Whisk butter with egg yolks. Beat until creamy, very fluffy.
3. Beat egg whites separately at high speed with a mixer. Beat until a thick foam with hard peaks appears.
4. Proteins are added to the dough last. Already at the moment when raisins and candied fruits were included.
5. Future Easter cakes are baked in molds. Bake in an oven heated to 180 degrees.
6. The readiness of Easter cake on squirrels is checked with a dry wooden stick. You need to check at least 20-30 minutes after the start of cooking so that the dough does not settle.
7. Next, the surface of the finished cake is covered with icing sugar. This cake is very tender and light.

How to make an Italian Easter cake

Recently, more and more often, housewives, along with traditional Russian Easter cakes, have begun to cook the Italian Easter cake - “panettone”. To prepare it, the hostess will need:

• 600 gr. flour;
• 1 sachet of dry yeast;
• 100 gr. Sahara;
• 200 ml of warm water;
• 2 yolks;
• 0.5 cup unsweetened yogurt;
• 1 teaspoon vanilla extract;
• 50 gr. powdered sugar;
• raisins, dried currants.

How to bake:

1. To prepare such a cake, the first step is to prepare the dough. In this case, it is performed on warm water with a small amount of flour, sugar and yeast.
2. While the dough is coming up, you will need to thoroughly rinse the raisins and currants. Dried fruits must be thoroughly dried.
3. All the remaining flour and other components of this delicious and original dish are added to the dough. Including yogurt.
4. The finished dough will need to be set aside to “rest” for about 20 minutes. During this time, it will noticeably rise and increase in size.
5. The dough must be carefully laid out in prepared molds and baked in a hot oven for 20-30 minutes, depending on the size of the molds.
6. Ready Italian Easter cakes will need to be sprinkled with powdered sugar. Sometimes lemon zest is added to powdered sugar.

Perfect icing for Easter cake

It is difficult to imagine any Easter cake without a beautiful and exquisite white cap of delicious sugar icing. Preparing this part of the holiday recipe will be simple for any housewife. To make sweet icing you will need:

• 1-2 egg whites;
• 7-10 tablespoons of granulated sugar or powder;
• 0.5 lemon.

How to cook:

1. Before starting the preparation of sugar glaze, the proteins are carefully separated from the yolks. The remaining yolks can later be used to make curd Easter.
2. Proteins are placed in a cold place for about 1-2 hours. You can leave them in the refrigerator overnight.
3. Chilled proteins need to start whipping with a mixer at high speeds of rotation. It is important not to change the mixer speed.
4. You need to beat the whites until foam appears. At this stage, you need to start gradually adding granulated sugar or powdered sugar.

The resulting protein mixture should eventually turn out to be almost solid with a beautiful glossy surface. At this stage, it can already be used as a glaze for Easter cakes. You can also add a few lemon zest chips and a few drops of lemon juice to the protein mixture while whipping. Such icing will be more refined and tender.

When preparing delicious and fragrant Easter cakes, it is important to consider some recommendations:

1. In order for the finished dough for Easter cake to be tasty and fragrant, it is advisable to put the eggs that are used in its preparation in the refrigerator first.
2. All other ingredients for cooking Easter cake should be at room temperature.
3. You need to put the forms with Easter cakes in a preheated oven. Easter cakes are almost always baked at a temperature of about 180 degrees Celsius.
4. You can not often open the oven and check the degree of readiness of the holiday treat. Baked goods may settle and become tough and tasteless.

Till Easter three weeks, but many who bake Easter cakes and like to try new recipes , are already starting to hitfight and think aboutoptions. And even more so for those who have not yet baked, but want to poptrying to bake this year, we should already start thinking about this questiongrew up, maybe experience some previous recipe.

In the last year since formed my TOP-3 recipes for Easter cakes,but nothing has changed in a year - this iscut my favorites recipes, tried them there are already quite a few of them and these are confidently leading. So repeat ryu post and very I recommend. Especially the girls who didn't bake, but want to -make up your mind, it's not like thatrashno, as it seems, this is not at all R ashno :) The main thing is to do everything according toprescription. Especially for beginners and those who are afraid of everything, I recommend t third the recipe is very good growth. In p last year it was made by a friend of mine whoparadise, not only can’t bake, it doesn’t know how to cook anything properly, but heredecided on cookies. I just satnearby and made sure that she did everything as it was written and not onruined nothing. And inas a result - excellent Easter cakes, very tasty, she herself could notto say that she baked it. So make up your mind! :)

1st place - Easter cake "Special"(a recipe that has been my main for several years)

This is the best Easter cake recipe (of the ones I have tried so far), everyone who has tried or cooked it always says that it is the most delicious, and I think so too. I always bake according to 2-3 recipes, I try different things, but one of them is always this one, for sure, and it is always the best, no other recipe has beaten it yet.

The recipe is quite long and requires quite active actions, this will not frighten experienced housewives, but even if you are not a very big specialist in yeast baking or are generally going to bake Easter cakes for the first time and are determined, and you will do everything clearly as stated in the recipe, it will turn out as it should. But if you do not dare to start with this, then see the third recipe below.

Separately, I want to draw attention to the fact that despite the large amount of sugar and muffin, there is very little yeast, the necessary condition is achieved not by thermonuclear doses of yeast, but by a long proofing time in heat. I consider this a big plus, since overeating extra yeast is not very healthy.

For steam:

Milk - 400 g (800)

Sugar - 2 tablespoons (4)

Flour - 200 gr (400)

Dry yeast - 1 tbsp. l. (2)

For kneading:

Whole dough (see above)

Cognac - 40 g. (80)

Sugar - 250 g (500)

Salt - 0.5 tsp (1)

Whole raw egg - 3 pcs. (6)

Yolks - 3 pcs. (6)

Flour - 600 g. (1200) good flour is needed

Butter - 150 g (300)

A handful of candied fruits (I take candied fruits from lemon peels, they really enhance the taste, I recommend them), roasted almonds (peeled, I don’t always add it, and it’s good without it, you can replace cashews, it will be even tastier in my opinion. BUT - walnuts , hazelnuts or peanuts do not replace!), raisins (only light).

Put the dough: take the products for the dough, warm the milk a little (barely, it should not be hot, otherwise the yeast will die), add yeast, sugar and flour to it, mix. Cover with a towel and in a warm place - The dough must rest for at least 3 hours.

While the dough is standing, prepare additives: rinse the raisins with hot water, dry with a towel, roll in flour. Almond cut into 2-3 parts. Finely chop candied fruit.

When the dough is ready, heat the oil in a water bath, it should be quite hot, not boiling, but hot.

Pour in a thin stream, stirring, into the dough, add flour, eggs, yolks, salt, sugar, cognac, vanilla. Mix well. The dough will seem liquid, but this is normal, do not add flour!!!

Add raisins, candied fruits and almonds to the dough.

Now - kneading. It is necessary to knead for a long time, at least 40 minutes, I knead for 1 hour. It is not easy physically, but this item cannot be omitted - this is the main thing, the structure of the test depends on the kneading, what it will then turn out to be airy. I always put either some positive film or a good audiobook, and let's knead)))

Then cover the bowl with the dough with a towel and put in a warm place for at least 4 hours. Do not forget to knead a couple of times. Keep in mind that the dough rises very much, the bowl should be with a large margin.

While the dough is rising, grease the molds with oil and line them with paper, building up the walls, here So. Place the dough in the mold about 1/3, no more, and put on proofing, in a warm place for 1.5-2 hours.

Preheat the oven to 180 degrees.

Very carefully form, trying not to shake and in any case, not to knock, put in the oven. Quietly close the door and bake for about 1 hour (you need to look at the nature of your oven).

When it's ready, turn off the oven, carefully remove the molds and quietly remove the cakes, sideways. While hot, spread with glaze. Cool down.

I made the icing like this: beat 1 egg white with 1 cup of powdered sugar.

It is better to make large Easter cakes from this dough; on small ones, the chic structure of the dough is not so shown, it is straight lacy.

I took the recipe (by the way, there are a lot of excellent recipes on that blog), I publish the link for reasons of ethics and gratitude, but I’ll say that it’s better to take the composition of the products according to my description, because the author incorrectly indicated the amount of flour there, I myself initially and some , to whom I gave the link, I read it so that only 600 grams of flour are needed, of which 200 are then selected for dough, in fact, she meant 200 grams of flour for dough and 600 grams of flour for the main batch, i.e. only 800, we discussed it in correspondence, she confirmed about 200 + 600, admitted that the description could be confusing and corrected it in the post, but that post disappeared from her, she published the text again, according to the old draft, but forgot to add this editing. In general, I think that everything is written more clearly and unambiguously, without changing the meaning, so I give everyone my own text, do as I have written - do not swear.

2nd place - the recipe according to which Easter cakes are baked in the Kiev-Pechersk Lavra

Easter cake is very tasty, rich, airy, the dough is light, but at the same time rich and tasty, it is inferior to the first recipe, but not much inferior, i.e. If I had not made the first recipe, I would consider this one to be the best. Liked by everyone who tried it. Due to the larger amount of yeast, it takes less time than in the first recipe.

I saw the recipe in the video http://youtu.be/vK2zoe76UQU, wrote it down from the words, the recipe is given for 5 kg of flour, I counted it for 2 kg, but in the process I slightly adjusted the quantity and technology according to the feeling of the test:

Opara:

flour - 400 gr

milk - 400 ml

live (not dry) yeast - 100 gr yeast is important good!

sugar - 120 gr

Knead and put in a warm place for 30-40 minutes

Mixing:

flour - 1600 gr (I took 1400, but you have to look at what kind of flour)

sugar - 360 gr maybe a little more

eggs - 8 pieces (they forgot to say the number of eggs in the video, I looked closely, figured it out and decided to take 8)

For those who are afraid or too lazy to bake according to the first two recipes, I give a link to a very simple and proven repeatedly recipe. This can be safely done even by those who don’t know how to bake anything at all, you just need to mix everything, arrange it in forms that rye MANDATORY hardly ever grow paper So , and leave, let them rise, and then the oven - one stage in fact. The only thing I added from myself is, after all, it’s not just to mix everything, but to knead for at least 20 minutes, kneading for dough is always only good, gluten develops in flour and the dough becomes more openwork. But who is too lazy to knead, then do as it says and it will also be tasty, checked. The dough in the forms rises strongly, so be sure to build up the forms with paper.

For all three recipes, a remark - if it is said to put in a warm place, it should be a really WARM place! Those. if the apartment is not warm enough, then you need to either turn on the heater or open the oven in the kitchen, i.e. in reality, the temperature should be higher than usual in apartments at this time of the year.

Easter is the holiest holiday for all Christians. On this day, it is customary to visit friends, relatives and neighbors with the words: “ Christ is risen!". In response to this, an Easter greeting awaits you: Truly Risen!» . Having brought this joyful news into the house, you will certainly be invited to the table, where you will be treated to the best dishes.

This day is the end of Lent. Believers arrange a real celebration of the stomach, setting the table with a variety of dishes. And of course, the main characters of this feast are painted eggs, Easter cottage cheese and Easter cakes.

Today we are preparing the most delicious Easter cake

In ancient times, the housewives kneaded the dough since Thursday. Then there was no abundance of food, and the table was mainly decorated only with Easter eggs and Easter cakes. Therefore, it took half a day to knead the test. At night, the mass was infused near the furnace. The whole next day, the women were engaged in baking Easter cakes. On Saturday, as a rule, the finished bread was taken to the church for illumination. On Easter Sunday, they remained soft and fluffy.

Experienced housewives have long adopted the secrets of making Easter cakes from their grandmothers. And we will share them with you. Thanks to today's recipes and following some points, your the cake will be the most delicious, bright and beautiful, to match this wonderful spring holiday!

The most delicious Easter cake recipe for Easter 2019

Such Easter cakes are simply excellent - soft, tender with a yellow crumb! Candied fruits and raisins provide the main sweetness, and cognac provides a unique note of aroma. I cook such a cake every Easter and none of the guests remains indifferent. Perhaps its only drawback is that no matter how many Easter cakes are cooked, there are always few of them.

The yellow color of the bread is provided by the egg yolks. The better the egg, the more appetizing the crumb. Therefore, for the preparation of this pastry, it is better to use homemade eggs with a bright orange yolk. Photo of the finished kuchich, see below ...

So, before you start cooking, be patient and have good thoughts. Any business requires warmth, and especially if it is Easter cakes.

Cooked with love, on this bright day, they will radiate the light of your soul!

Ingredients:

1. Wheat flour - 1 kg;
2. Milk - 400g;
3. Yeast - 1 pack dry or 50g live;
4. Sugar - 300g;
5. Salt - 1 tsp;
6. Butter - 300g;
7. Raw egg yolks - 10 pieces;
8. Raisins - 150g;
9. Candied fruits - 150g;
10. Vanillin - 1 sachet;
11. Cognac - 50g.

All ingredients for baking must be warm. Milk is best heated to body temperature. This is easy to check - put your finger in it if you feel neither warm nor cold - this temperature is ideal. The remaining ingredients are recommended to be taken out of the refrigerator long before cooking.

Cooking steps:

1. To make the dough fluffy, first of all you need to insist on the dough - this is one of the main rules for the perfect cake! Pour yeast into warmed milk (if you use live yeast, it is better to crumble them with a knife and distribute them in milk until completely dissolved). Slowly add a glass of flour, stirring constantly. Add a large spoonful of sugar and mix well again. Put the dishes with the contents in heat for half an hour.

2. In a deep bowl, grind soft butter with granulated sugar. The mixture should be uniform and white. As soon as the consistency is as homogeneous as possible, send the yolks to the dishes one at a time. After each yolk, the mass must be mixed until it completely merges with the contents. Only after that you can send the next yolk there. Then add salt, vanilla and mix thoroughly.

3. Now it's the flour's turn. It must be sifted, preferably several times. Then gradually add it to the creamy egg mixture and pour in the brew. Knead the dough very carefully and leave for 45 minutes under the lid in a warm place.

Meanwhile, soak raisins with candied fruit in cognac.

4. Mix the soaked products into the dough. Now he will again need to rest for about 20 minutes. Line the baking dish with parchment paper and grease a little with oil. In each of them, pour the dough into 1/3 of the dishes. Cover with cling film or a cotton napkin and let it brew for another 15-20 minutes (the main thing is patience!). During this time, the dough should expand in size by about half.

5. Put our Easter cakes in an oven preheated to medium temperature. Now the main thing is attention! As soon as it begins to "grow" and blush, do not step away from the stove. Its readiness can be determined with the help of a torch, piercing the bread. If it comes out clean, then the product is ready! The exact cooking time of the cake is impossible to determine. It depends on the size of the product and on the power of the oven.

As a result, you will get a very tasty Easter cake. Real jam! Write below what you did. Or share your recipe...

Do not forget to grease the top with glaze (beat egg whites with sand until white foam), sprinkle with confectionery confetti and decorate to your taste. Here we have such delicious and beautiful cakes. And the taste is just amazing!

So, having considered the first recipe, we can highlight several basic canons of the perfect Easter cake:

• At the very beginning of the preparation of the dough, it is necessary to knead the dough. It provides porosity and splendor to bread;
• All foods must be warm;
• The dough must be kneaded long and patiently. Uneven distribution of components will make Easter cake "wooden";
• The dough must be given time to rest at least 3 times for 30 minutes during the entire kneading period. So, the ingredients “seize” well and the mass will begin to rise, providing bubbles to the product;
• For Easter cake, it is better to choose homemade eggs - they will give it an appetizing yellow color;
• After adding each of the ingredients to the dough, the mass must be thoroughly mixed until smooth.

Video on how to cook Easter cake

I found this recipe online and really liked it. Its peculiarity is that it is based on curd dough, without the addition of yeast. It turns out unusually light, porous and airy. And the taste is just amazing! This video - recipe describes step by step in detail. After watching it, you yourself will understand that cooking Easter cake at home is not difficult. The main thing, as we have already said, is to be patient and time. And, of course, a strong desire to create yummy. Try it and everything will work out!

Write below what pastries you got ... And we will move on to the next chapter.

A simple recipe for Easter cake with painting

Rejoicing at the feast of the resurrection of Christ, people are accustomed to decorating treats in various ways - coloring eggs in all sorts of colors and shades, painting Easter cakes and decorating them for every taste.

This recipe is simple and classic. And we will paint the finished cake with colored icing and decorate it in an original way.

Required Ingredients:

1. Flour - 1 kg;
2. Cow's milk - 3 cups;
3. Dry yeast - 1 pack;
4. Butter - 1 pack;
5. Eggs - 6 pieces + 2 proteins for glaze;
6. Sugar - 2 cups;
7. Salt - 1 tsp;
8. Vanillin - 1 pack;
9. Raisins - 250g;
10. Colored dyes.

Cooking:

1. Dissolve the yeast in warm milk, add 3 tbsp sugar and 4 tbsp. flour. Place carefully. Remove the dough to a warm place. To do this, you can use a warm turned off oven. In time it will take about 20 minutes.

2. Pour the melted butter into the yeast mixture and mix thoroughly. Grind the yolks with sugar, and the proteins with salt (until lush foam). Send eggs to a common pan, add vanilla and mix. Soak the raisins in warm water for 20 minutes.

3. Sift the remaining flour and pour into the dough. Soaked raisins will also go here. Knead the elastic mass. It's not worth rushing into this. The dough should be kneaded for at least 10 minutes until it becomes elastic and homogeneous. To achieve even greater softness of the bread product, beat the dough with a rolling pin or, lifting it off the table, release it with force. The splendor of Easter cake after such manipulations is ensured.

4. Wrap the dough with a damp towel and put aside for half an hour. Grease the baking dish with oil and sprinkle the inside with a layer of semolina. Pour the dough into each dish to a third of its volume. Cover with cling film or a napkin and let it brew for another 20 minutes. Meanwhile, preheat the oven to 220 degrees. Also prepare the glaze - beat the egg white with sugar with a mixer until thick foam.

5. Bake Easter cakes until golden brown. The cooking time for a medium-sized product will be about 30 minutes. The main thing is not to overexpose the bread in the oven! Once the cakes are ready, brush the tops of each with white icing. It is not at all necessary to do this carefully - traces of smudges are welcome.

To start painting, you need to decide on the pattern and colors available on it. Once the choice is made, in a flat plate, mix a drop of protein glaze and dye of the desired color. Drip a little on the white frozen cake icing and use a toothpick to bring the drop to life in the desired pattern.

Thus, change colors and draw whatever your heart desires! And if you have any questions ask below...

Cake with icing. Real jam!

This cake always turns out fluffy and soft thanks to kefir dough. It is this fermented milk ingredient that gives the product a unique sourness and aroma. And the chocolate icing will add spice. Cooking it is easy and simple, and the result will exceed all expectations.

Even a beginner who has not yet had to work with yeast dough can cook it. And the appearance and taste of bread will surely cast doubt on the guests - did you really cook it yourself? Perhaps they still bought it at the bakery?

Feel free to share this recipe with them, let them see in practice that simple can be incredibly tasty!

Ingredients:

1. 1 kg. flour;
2. 500g. kefir;
3. 1 pack of dry yeast;
4. 300g. Sahara;
5. 250g. butter;
6. 6 raw eggs;
7. 1 tbsp cognac;
8. 1 tsp salt.

For glaze:

1. 100g dark chocolate;
2. 3 tablespoons orange juice;
3. 3 tbsp softened butter;
4. 2 tbsp granulated sugar.

First, you need to knead the dough. To do this, you need to heat the kefir to such a temperature that your finger does not feel it. Send a glass of flour, yeast into it and mix thoroughly with a mixer, about 3 minutes. The dough should be infused in a warm place for about 20 minutes. It is better to cover the bowl with cling film on top to speed up the fermentation process. As soon as friendly bubbles appear on the surface and the mass increases slightly in size, the dough can be used further.

Pour the mass into a bulk bowl, add sugar, salt, butter, eggs, cognac to it and mix thoroughly until all ingredients are completely dissolved. It is better to do this with a mixer to saturate the dough with more oxygen. It is he who causes appetizing holes in the pulp of the cake.

Slowly add flour and knead elastic dough. It should be elastic, so you need to knead it for at least 10 minutes. Ultimately, the dough should move freely from the walls of the dish. Now it must be wrapped in a warm, damp towel and put away in a heated place. It should stand for about 40 minutes.

Raisins and candied fruits can be added to the dough. They provide natural sweetness to the bread. You need to introduce fruits at the very end and mix into the dough for a long time until they are evenly distributed throughout the mass. If your loved ones do not like these ingredients, then the cake will be very tasty without them.

Meanwhile, preheat the oven to 220 degrees and prepare the baking dishes. These can be metal heat-resistant forms or special paper bags that you can buy at any supermarket in the midst of the pre-Easter fuss. Pour the finished dough into molds by half the volume. Before baking, the dough should be infused directly in the pots for another 20 minutes. During this time, the mass will increase in size. Now you can send them to the oven. Cooking time for a medium-sized cake is about 30 minutes.

Next, start preparing the frosting. This important component of the cake is very easy to make. To do this, combine all the necessary products in a metal bowl and put on fire until all the ingredients are completely dissolved and a homogeneous mass is obtained.

Take the cakes out of the oven and brush the tops with chocolate icing. Sprinkle sprinkles on top and decorate to your liking. This is one of the most win-win recipes for making Easter bread. Try it and you will understand everything!

Curd Easter cake. Another delicious recipe!

Cottage cheese cake is one of the most common options for preparing the main Easter treat. He deserved his recognition, thanks to the most delicate porous structure and extraordinary softness. In addition, it is not difficult to cook it yourself. Even a novice hostess will cope with this. The main thing is to be patient and desire to please your beloved family!

Cottage cheese in the dough is always the right decision. Especially on the day of the end of Great Lent, when believers can enjoy plenty of dairy, meat and other animal products. That is why a lot of eggs, milk, cottage cheese or kefir are usually added to Easter bread. The abundance of such ingredients is what makes the cake so uniquely delicious.

We will now consider the most delicious curd cake recipe, which will become the main treat of the festive table, next to colored eggs and Easter.

Ingredients:

1. Flour - 500g;
2. Cottage cheese 18% - 200g;
3. Butter - 150g;
4. Dry yeast - 1 pack;
5. Raw eggs - 2 pcs;
6. Water - 100 ml;
7. Milk - 100 ml;
8. Sugar - 100g;
9. Salt - 1 tsp;
10. Vanillin - 1 sachet;
11. Raisins - 200g.

Cooking steps:

1. By tradition, we start kneading the dough with the preparation of dough. Dissolve the yeast in warm water and insist the mixture in a warm place under the lid. After 5 minutes, add 2 tablespoons of flour, 1 tablespoon of sugar and send it to a heated place again until a foamy top forms.

2. In a large voluminous bowl, beat the cottage cheese with milk. The mass should turn out creamy, without grains of cottage cheese. Better to do it with a blender. Now send eggs, salt, sugar and softened butter there. Also, using a blender, beat the mass until smooth. Now it's time for the flour. Pour it in a little, knead first with a spoon, and then with your hands. You need to do this for a long time, sparing no time (on average 10-20 minutes).

3. Rinse the raisins, soak in warm water for 15 minutes, and then transfer to a dry towel to remove excess moisture. If the dried fruit turned out to be large, it is better to chop it with a knife. As soon as the raisins are dried, they need to be mixed into the dough. It will take a couple of minutes until it is completely distributed in the texture of the mass.

4. The dough is elastic, resilient and alive. Lubricate the baking molds with vegetable oil and put the curd-flour mass in them. Cover with a dry towel and leave for 20 minutes. Future Easter cakes should be rounded, only then you can send them to the oven.

5. We heat the oven to medium temperature and put our cakes there. The cooking time depends on the size of the bread, so you need to check doneness more often. You can do this with a toothpick. Just pierce the cake and see if there is any raw dough left on it. If not, the cake is ready.

6. The tops of holiday bread can be decorated with icing (chocolate or protein), the recipe of which we discussed above. You can also add confectionery confetti, candied fruit or chopped nuts. Even without additional decor, the cake will be unusually tasty!

Even the most persistent effort on the way to the perfect cake will be a hundredfold successful if you cook it with love. On this bright and joyful holiday of the Resurrection of Christ, everything should be filled with kindness and spring light.

On this day, it is customary to lay a rich table and treat everyone who enters your house. Be it a good friend or a random guest. To feed with delicious treats and surround with care on this day is not just a sign of good upbringing, but a holy cause.

It just so happened that when congratulating relatives and friends, we take treats for them with us - eggs, Easter cakes and sweets. And much more returns home than was carried away from it. And it's very cool to exchange goodies, smile and shine with rays of goodness on this truly wonderful spring day.

Happy Easter and all the best!!! Please write your reviews below...

We all honor the feast of Holy Easter, and every housewife on this day wants to please her family with homemade Easter cakes, which their store counterparts will never be equal to. The soul of the hostess and the mood of the holiday are invested in homemade cakes, and believe me, the Easter cake made by yourself is absolutely special!

Everyone's tastes are different, someone wants a simple, quick and delicious recipe. Someone prefers not to use yeast, flour or eggs when making dough for Easter cakes. Therefore, in our article, we have chosen from a very large number and put together several completely different recipes so that you can choose the one that will become your favorite.

Step-by-step recipes for Easter cakes are short, clear and without unnecessary water. Let's get started!

A simple Easter cake with yeast in the oven

The classic recipe, Easter pastries are very tasty, fluffy and soft, fragrant.

For the test

• Flour - 560 gr.
• Milk - 170 ml.
• Sugar - 150 gr.
• Butter - 140 gr.
• Eggs - 2 pcs. +2 yolks
• Raisins - 60 gr.
• Yeast - 30 gr.
• Vanilla sugar - 8 gr.
• Salt - a pinch

For glaze

• Egg whites - 2 pcs.
• Powdered sugar - 140 gr.
• Lemon juice - 1 table. spoon.

We prepare our ingredients. Raisins need to be soaked overnight to make them soft. Melt butter and cool to room temperature.

In warm milk (40 degrees), dissolve pressed fresh yeast, mix thoroughly.

Pour half the indicated amount of sugar there and gradually, so that there are no lumps, one and a half glasses of flour. Mix thoroughly. Cover the resulting dough with cling film and put in a warm place so that it rises.

While the dough is rising, beat in one container 2 whole eggs and 2 yolks (without proteins) with vanilla sugar. By consistency, beaten eggs should be like not very thick sour cream, uniformly yellow in color. Pour the beaten eggs into the prepared dough, put a pinch of salt and mix.

In the resulting mixture, gradually, stirring, introduce the remaining flour and melted butter (it should not be hot). We send the second part of the sugar there.

We knead the dough, which is again covered with a film and put in a warm place.

The dough will double in volume. Open it and add raisins, mix again.

Prepare the baking molds. If you have a reusable one, then lubricate it with oil. Do not grease disposable molds. We spread the dough about half way. Cover with a towel and wait for the dough to rise a third time to the edge of the mold. This is how we put future cakes in the oven.

Bake at 180 degrees for 30-40 minutes, depending on your oven. Make sure the cookies brown evenly.

This is how they turn out soft, fragrant and fragrant. All that's left to do is glaze them.

To do this, beat the egg whites left after the cooking process with lemon juice and powdered sugar with a blender at high speed. We will get a moderately fluid glossy white mass, which is covered on top of still warm pastries.

Sprinkle Easter cakes with colorful sprinkles on top. This is such a beauty!

Easter cake without yeast on kefir

Not everyone considers yeast a useful and necessary supplement, but everyone wants to get lush pastries. How to be? This is where kefir comes to the rescue. Thanks to him, the dough also turns out soft and lush. This recipe does not use sugar. And if you also take healthy whole grain and oat flour, then such an Easter will be most useful for both children and adults who care about their health.

Cook Easter cake on kefir with our simple recipe. The amount of dough is designed for two small cakes.

We will need:

• 2 eggs
• 300 ml kefir
• 280 g flour (can be oatmeal or whole grain)
• 2 packets natural sweetener (stevia)
• vanilla and cinnamon to taste
• 0.5 tsp soda
• 100 g raisins
• 5 g milk powder

Cooking:

Pour kefir into a bowl and pour soda into it.

Prepare dry ingredients. Pour the sweetener, vanilla and cinnamon into the flour, mix until a homogeneous consistency.

Next, separate the whites from the yolks. The yolks will go into the dough, and the whites into the icing. Combine the yolks with kefir and stir. In the same container, gradually pour the flour. Stir constantly so that there are no lumps.

Place the raisins into the resulting dough and mix again.

We spread the mass in baking dishes up to half, because the dough will still rise during cooking in the oven.

We place the molds in the oven and bake at 180 degrees for 40-50 minutes.

And while the Easter cakes are baking, prepare the icing: beat the egg whites at high speed with a sweetener and powdered milk (this ingredient is optional). We cover the finished cakes with icing and sprinkle with decorations.

To fix, stir the Easter cakes for another 20 minutes in the oven at a temperature of 100 degrees. From this, the glaze becomes dense and does not spread. Ready!

This is such a delicious and healthy Easter.

Alexandria cake step by step

Alexandrian dough for Easter cakes received special recognition. It is made on the basis of baked milk, the pastries are tender, soft as fluff and very tasty. We couldn't get past this recipe.

It is worth saying that the Alexandrian dough is not quick to prepare and this is definitely not a quick recipe. But he's worth it!

We will need:

• baked milk - 0.25 l
• butter - 125 g
• egg - 3 pcs
• sugar - 250 g
• fresh yeast - 50g
• salt - 1 tsp
• yolks - 2 pcs
• vanilla - 1 pack
• cognac - 2 tbsp. l.
• flour - 800 g
• raisins - 200 g

For glaze

• squirrels - 2 pcs
• sugar - 1 tbsp
• food decorations

Cooking:

We crumble the yeast into warm baked milk and dissolve them in it. We put sugar in there.

Beat the eggs, combine them with soft butter and our milk. Mix all ingredients thoroughly. Cover with cling film and a towel and leave at room temperature for 8-12 hours, overnight.

This is the kind of dough we should get after 12 hours of infusion:

Vanilla, salt, cognac, raisins, two yolks and flour are sent to a container with dough. The dough is thoroughly kneaded. And put in a warm place for 1.5-2 hours.

At this time, we prepare baking dishes, grease them with oil.

We distribute the risen dough among the forms, without filling them completely, leaving room for rising.

We put in a warm oven and bake at 180 degrees. Small pasca will bake in about half an hour, large ones will take about an hour.

If you see that the top is browning heavily even though the bottom is not yet baked, cover the top with damp baking paper and reduce the heat to 150 degrees.

We prepare the icing as usual: just beat the egg whites with sugar with a mixer for several minutes until a dense white cream is formed. We spread Easter cakes and decorate as fantasy tells.

Who can resist such beauty? And the scent is just fabulous!

Inside, the Easter cakes are soft, sweet, rich, on the outside they are elegant, festive and very beautiful!

Easter cake with raisins, candied fruits and nuts in a slow cooker video

Another very tasty recipe in the Redmond slow cooker, but it can also be adapted to any other. A wonderful lush, tall and tasty cake is obtained.

We will need:

• 1.5 cups milk (300 ml)
• 6 eggs
• 300 gr. butter
• 2 cups - sugar
• 16 grams dry yeast (3.5 teaspoons or 1.5 packs)
• 3/4 teaspoon - salt
• 1 gram - vanillin
• 100 gr raisins
• 100 gr walnuts
• 50 g candied fruits
• 1 kg flour

For glaze for 1 cake:

• 100 g powdered sugar
• 4-6 teaspoons lemon juice
• if necessary, add 1-2 teaspoons of water (depending on the consistency of the resulting glaze).

Cooking:

Step 1. We heat the milk in a slow cooker in the Multicook mode at 35 degrees for 6 minutes. Pour yeast and part of flour (300 g) into warm milk, mix. It will not be a very thick dough. This is the future steam. We put it this time for 30 minutes at 35 degrees in the Multicook mode.

Step 2. While the dough is coming up, let's take care of the eggs: we separate the whites from the yolks. Grind the yolks with sugar, beat the whites into a stable foam.

Step 3. We begin to add the rest of the ingredients to the dough that has come up: salt, melted butter, yolks grated with sugar, vanillin, and also alternately introduce flour (leave only 100 g) and whipped proteins. All this is well kneaded.

Step 4. It's time to raise our dough further. We will do this in 2 stages so that the cake turns out to be magnificent. First, set for 30 minutes in Multicook mode 40 degrees, after this time, we punch down the dough. And again set at the same temperature, but for an hour.

Step 5. The dough has risen, it should rise almost to the top of the multicooker. Sprinkle the table with flour (3 tablespoons), lay out the dough, sprinkle the dough on top with flour (3 tablespoons), add 4 tablespoons of vegetable oil while kneading, add chopped nuts, candied fruits, washed, dried and rolled in flour raisins. Knead the dough well.

Step 6. This amount of dough is enough for 2 Easter cakes. Lubricate the multicooker bowl with vegetable oil. Our dough should take up 1/3 of the bowl. Again we put in the Multicook mode for 1 hour at a temperature of 40 degrees. During this time, the dough will rise again.

Step 7 Without removing the dough, immediately start the Baking mode for 1 hour 20 minutes.

Step 8. We take out the cake on a towel, and then cool it on the steamer basket (so that there is air circulation and the cake does not get damp). Apply lemon-sugar glaze to the cooled cake, if you use protein glaze, then it must be applied to a warm cake. Top with candy sprinkles.

For more details on cooking Easter cake in a slow cooker, see this video:

Delicious recipe for cake in a bread machine

An incredibly simple and delicious recipe for one cake that does not require much time and fuss with dough. All the ingredients are simply poured into the bowl of the bread machine and after a few hours there is already a ruddy cake on the table!

We will need:

• 340 g flour
• 2 eggs
• 17 g yeast
• 1 tsp salt
• 1 st. l. condensed milk
• 1 st. l. sour cream
• 30 g soft butter
• 130 g milk
• 5 st. l. Sahara
• 50 g raisins

How to cook:

Just put all the products in the bowl. Liquid ingredients come first, starting with milk, then loose ingredients (except raisins). Raisins must be steamed beforehand. And we will add it a little later, when the dough is already kneaded.

We put the bowl in the bread machine on the usual main mode Bread. First, according to the program, there will be dough kneading, at this moment we add raisins. And then the cake is baked without our participation.

25 minutes before the end of the program, when the cake is almost ready, coat it with whipped egg whites. We close. For another 20 minutes, the glaze will be baked together with the cake and harden well.

The kulich is tall, soft and tasty. And the ease of preparation of the recipe is just a fairy tale!

If you have any questions about cooking, watch this detailed video:

Easter cake with cream and sour cream

Cakes on cream have a particularly delicate texture and a mild rich taste. Here's another great recipe for you!

We will need:

Let's start by activating the yeast:

Mix cream and yeast.

I'm preparing the steam.

Add the rest of the ingredients:

This is what the dough should look like:

Let's start cooking.

Ready for frosting.

We dip each cake.

Cakes on cream and sour cream are ready!

kulich panettone

Stunningly beautiful cake according to an Italian recipe. Currants and yogurt, which are included in the recipe, give this cake a special aroma and unusual taste.

Ingredients:

• Flour - 600 gr
• Dry yeast - 1 tbsp.
• Warm water - 200 gr
• Sugar - 100 gr
• Yolks - 2 pcs.
• Unsweetened yogurt - 0.5 cup
• Vanilla extract - 1 tsp
• Lemon zest - 1 tbsp.
• Raisins - 100 gr
• Dried currant - 100 gr
• Butter - 1 tbsp.
• Powdered sugar - 50 gr

How to cook:

Dissolve yeast in warm water with sugar. And put this dough in a warm place for 20 minutes.

As soon as the yeast begins to ferment, add the yolks, yogurt, melted butter (not hot), vanilla, lemon zest, a pinch of salt to them. And to all this abundance at the end we begin to mix flour.

The dough is elastic and soft. It also needs to be put in heat so that it rises well.

Dried fruits are the last to go into the dough. We mix everything thoroughly. Put the dough into greased molds.

Leave for half an hour so that the dough comes up again. Bake at 175 C for 45 minutes.

More in the video:

kulich kraffin

A very unusual Easter cake that will amaze everyone not only with its taste, but also with its intricate lace look.

Dough Ingredients:

• 350 g flour 80 ml milk (+30 ml milk if passion fruit juice is not used)
• 6 g dry yeast
• 80 g sugar
• ½ tsp salt
• 1 egg
• 2 egg yolks
• 40 g butter (melted)
• 30 ml passionfruit juice (orange juice) - if not using juice as flavoring, replace with 30 ml milk