Easter cake old recipe step by step. A note on baking old Easter cakes

If you have not started baking Easter cakes yet, or have just decided, use this special recipe- the result will amaze you.

I must say right away that this is a kind of blog - a blog within a blog. I had to force my mom, who has a "black belt" on home cooking, to write the first food blog in my life. Since she is still afraid to publish under her own name (in a sense, I understand her), I will just leave her text here. If you are not too lazy to spend almost the whole day (I personally would be too lazy) to cook Easter cakes, you have practically the last opportunity before the holiday.

So, here comes mom with her incredible recipe delicious Easter cakes - believe me, I already know how incomparable they are.

As you know, according to the ancient Christian custom for the Easter holiday, it is customary to bake Easter cakes, pies, various meat dishes and then, with the same enthusiasm, clutching at their bellies, gobble it all up. But now is not about that. Each housewife has her own cooking recipes, which, in her opinion, are the best. Many, of course, unrestrainedly share them on social networks.

However, no matter how much I surfed the Internet, I did not come across such a recipe for Easter cakes, according to which I already bake enough long time. My daughter begged for a long time to tell me about it, although I myself would hardly have done it.

This recipe is really old. A small number of people know him and he has one feature that I will definitely tell you about. I got the recipe from a former colleague, who, in turn, inherited it from her grandmother from the Chernihiv region.

These Easter cakes will especially appeal to those who love moist, slightly sticky dough. If you are not a fan of such a test, it is better not to read further. I will try to describe the recipe in as much detail as possible.

Let's start with sourdough:

- 1 liter of milk;

- 1 pack of pressed yeast (100 gr.);

- 12-15 yolks;

- 0.5 kg of sugar;

- 1 teaspoon of salt;

- 1.0 - 1.3 kg of flour.

Everything needs to be mixed (the dough should have a consistency thick sour cream) and leave to ferment. This process lasts at least 3 hours - the dough must have time to rise and fall.

batch:

- 1 pack of margarine (250 grams);

- 100 gr. butter;

- 0.5 kg of sugar;

- half a pack (50 gr) of pressed yeast;

- 200 grams of sour cream (not less than 20%);

- raisin;

- candied fruits;

- vanilla;

- 1.7 - 2 kilograms of flour.

Cooking: dissolve the yeast in warm milk, add the egg yolks beaten with sugar, salt and flour. Put in a warm place for 3 hours. Then melt the butter and margarine, grind the yeast with 1 tablespoon of sugar and mix with sour cream, pour raisins with boiling water for 1-2 minutes, dry and mix with 1 tablespoon of flour.

After 3 hours, the dough should be mixed with a wooden spoon, and do it carefully - in one direction. Then add butter and margarine, sugar, vanilla, yeast with sour cream, raisins, mix everything well and gradually in small portions add flour.

When kneading, hands should be generously lubricated with vegetable oil. Knead not cool slightly sticky dough, leave to approach for an hour and a half. When the dough has doubled in size, punch it down and leave it for another hour.

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Ready dough

Then spread the dough into greased molds, half filling, and leave to proof until the dough fills the mold. Preheat the oven to 220 degrees, put the cakes and lower the temperature to 180 degrees. Bake for 40-50 minutes depending on the size of the molds.

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Cookies ready for baking

After the cakes are baked, they can be decorated. Here everyone can use their imagination. Separately, I note - it is better to apply icing on hot Easter cakes.

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Already baked Easter cake - fragrant and incredibly tasty

And a few tips on how to make Easter cakes so that they turn out perfect:

- all ingredients for Easter cakes should be at room temperature;

- there should be no drafts in the room where the Easter cakes will be baked.

Well, for the superstitious - it is believed that it is better to bake Easter cakes at night and in silence.

If you read the recipe and did not notice its features, I will slightly open the veil. When for the first time this method of cooking Easter cakes fell into my hands, I was surprised that all the yolks were added to the dough, and yeast again to the batch.

As a person who has been cooking all his life and constantly walking on culinary sites, I want to say that this is quite unusual. What can I say, our ancestors had their secrets.

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Apr 12, 2016

Ingredients:

For steam:

• 3 cups warm milk
• 50 g live yeast
• 4 cups flour.

For test:

• 10 eggs
• 2 cups fine sugar
• 2 teaspoons of salt
• vanilla (cardamom, lemon peel, vodka-infused saffron or rum) optional
• 2 cups softened butter,
• 4-5 cups flour
• 2 glasses of milk.

Cooking:

1. Prepare the dough.

To do this, pour 3 cups of warm milk into a bowl, put the yeast, stir and add 4 cups of coarse flour, beat well, cover and put in a warm place.

2. In the meantime, separate 10 yolks from the whites and rub them with 2 cups of fine sugar.

3. When the dough is well suited, put the yolks into it, mix, add 2 teaspoons of salt, if desired, you can add vanilla (cardamom, lemon peel, saffron, infused with vodka or rum).

4. Then pour in 2 cups of warmed butter and pour in 4-5 cups of flour, immediately add another 2 cups of milk, starting to knead.

If the dough is too soft, add more flour to it. The dough should be kneaded so that it easily lags behind hands and dishes.

5. Then cover the dough warmly and let it rise well.

6. After the dough will do, put it on the table. You can start cutting it for Easter cakes.

7. The dough for Easter cakes should be put no more than half into the molds so that it can fit to its edges. Easter cakes are placed in the oven when the dough has risen almost to the top of the mold.

8. The outside of the form must be wrapped with paper so that it protrudes 4 points above the finger form. This is done to prevent the top of the cake from falling off or curving.

9. If you have a very wide form for Easter cake, then paper wrapping can be omitted.

10. If you do not plan to decorate ready-made Easter cakes, then brush them on top with an egg and sprinkle with chopped almonds before putting them in the oven.

If you want to cover the cake with icing, you do not need to grease it with an egg. It will be possible to pour over the cake with icing after it is baked and cooled, or even the next day.

Bon appetit!

Servings: 6 Cooking time: 2 hours 30 minutes

The table set for the Easter holiday cannot be confused with any other. Bright, colorful and tasty - it pleases with abundance traditional dishes. colorful paints, Curd Easter and Easter cakes acquire a certain status on this day. Today we will not delve into the history of the origin of these ritual dishes, but we will offer to cook Easter cake, an old recipe which is still relevant today. There is nothing unusual in it, and if you prepare symbolic festive dishes, this cooking option may be useful to you.

Just around the corner is the bright Orthodox holiday - Easter, so now it’s worth deciding on holiday menu, which will include Easter cake as an obligatory treat. Baking Easter cakes is a very laborious process, but if you are not afraid of difficulties and are ready to immediately start preparing the Easter attribute, then this photo recipe will be very useful for you. old recipe Easter cake adapted to modern units of measurement (without feet) is given below.

step by step recipe for yeast cake with raisins and lemon zest

Dough is prepared with fresh yeast, yolks and whites are beaten separately and introduced into the dough for Easter cakes in different stages.

Ingredients:

• 800 gr. flour;
• 250 ml of milk with a fat content of 2.5%;
• 1/2 pack (100 gr.) of good butter;
• 150 gr. granulated sugar;
• 25 gr. "live" yeast;
• 4 selected chicken eggs;
• golden raisins - 150 gr.;
• table salt - a pinch;
• 1 st. l. fresh lemon peel.

Glaze with a refreshing lemon scent:

• 1 pack of powdered sugar (150 gr.);
• 1 tsp lemon juice;
• 1-2 proteins.

Cooking process:

Warm up a glass cow's milk(no more than 40 degrees).

Dissolve in milk 25 gr. Sahara.

Add fresh pressed yeast and leave for 10-12 minutes.

As soon as the yeast begins to foam slightly, it's time to pour it into a deep saucepan. Pour part of the flour into the liquid mass (1/2 of the total amount) and gently mix the liquid dough. Cover with a cotton towel and leave warm for about 1 hour.

Grind the yolks with sugar and add to the dough.

Beat egg whites with a pinch of salt with a mixer or food processor at high speed. Insert them into the dough.

Melt half a pack of butter in a small bowl and set aside. Pour in batter, add the remaining wheat flour. Knead a smooth and dense dough.

Prepare lemon peel.

Knead the lemon zest into the cookie dough.

Rinse raisins hot water and then pat dry on a towel. Sprinkle steamed raisins on the dough. Mix well again.

Cover the finished ball of dough with a cotton towel and set aside in a warm place for 1 hour to rise.

Grease Easter cake molds liberally. creamy margarine or sunflower oil, sprinkle with a little wheat flour. Molds should be filled with dough only 2/3, but no more. Bake at 180 degrees until a beautiful blush is formed within 45-50 minutes in a preheated oven.

For the glaze, beat the icing sugar, egg whites and lemon juice in a food processor. As soon as you see that the icing begins to thicken, immediately pour it over the cake. Repeat 2 times.

Can be sprinkled over glaze sugar decoration or roasted peanuts in a dry frying pan. Happy tea!

Irina told how to cook Easter cakes according to an old recipe, recipe and photo of the author.

The consecration of Easter cakes is, in a sense, a symbolic rite. In general, the transition to other food is consecrated - from fasting to fast food. There is nothing specifically about Easter cakes in the breviary.

To the question: “Do we need the consecration of Easter cakes?” - the answer is very simple. If you bring it, then you need it. If you do not bring, then you have not sinned.

History of Easter cake

According to ancient tradition, the Lord Jesus Christ, after His resurrection, came to the apostles during their meals. The middle place remained unoccupied, in the middle of the table lay the bread intended for Him. Gradually, a tradition appeared on Sunday to leave bread in the temple (in Greek it was called "artos"). It was left on a special table, as the apostles did. Artos is consecrated in every church at the end of the nightly Paschal Liturgy. During the entire Bright Week, artos is carried around the temple during processions, and on Saturday, after the blessing, it is distributed to believers. Since the family is a small Church, the custom gradually appeared to have its own artos. This was the cake (from the Greek kollikion - round bread) - high, cylindrical shape, bread from sweet dough. This word entered the European languages: kulich (Spanish), koulitch (French). Having during Easter meal Easter cake on the table, we have the hope that the resurrected Lord is invisibly present in our house.

Easter cake recipes

When baking cakes, remember the following:

• The dough for the Easter cake should not be liquid (the Easter cakes will spread and be flat) and should not be thick (the Easter cakes will be too heavy and will quickly become stale).
• The dough should be of such density that it can be cut with a knife, and it does not stick to the knife, and when dividing Easter cakes, it would not be necessary to add flour.
• The kulichny dough is kneaded as long as possible so that it completely lags behind the hands or the table.
• The dough should come up three times: the first time the dough comes up, the second time - when all the products are added, the third time - when the dough is placed in the molds.
• Easter cake does not like drafts, but loves heat, so Easter cakes should be suitable in a warm place at a temperature of 30-45 degrees.
• The form for baking Easter cakes is only half filled with dough, allowed to rise to 3/4 of the height of the form, and then placed in the oven.
• Easter cake ready for baking is smeared with an egg beaten with 1 tbsp. a spoonful of water, and butter, sprinkle with nuts, coarse sugar and breadcrumbs.
• In order for the cake to rise evenly, a wooden stick is stuck into its middle before baking. After a certain time, the stick is removed. If it is dry, the cake is ready.
• Easter cake is baked in a humidified oven (for this, a container with water is placed at the bottom) at a temperature of 200-220 degrees.
• Easter cake weighing less than 1 kg is baked for 30 minutes, weighing 1 kg - 45 minutes, weighing 1.5 kg - 1 hour, weighing 2 kg - 1.5 hours.
• If the cake starts to burn on top, cover it with dry paper. The finished cake is taken out of the oven, put on its side and left in this position until the bottom cools down.

1. Easter cake simple

2 cups flour, 1.2 cups milk, 25-30g yeast, 5 eggs, 1/2 cup sugar, 250g butter, salt to taste.

Mix the flour with warm milk, dissolved in a small amount of milk and foamy yeast, mix everything and put in a warm place for fermentation, covered with a towel or canvas napkin. When the dough has risen, add the yolks, mashed with sugar until white, melted warm oil, salt and mix thoroughly again. Then add the egg whites whipped into a firm foam and, carefully, so as not to destroy the foam, add enough flour to make the dough thick enough. Let the dough rise a second time, then beat it well, put it in a generously greased mold with softened butter, filling it halfway, let the dough rise flush with the edges of the mold and bake at 180 C until cooked.

2. Kulich grandmother

6 cups flour, 6 eggs, 0.5 liters of milk, 1.5 cups of sugar, 300 g of margarine, raisins, vanillin.

Take all the components for the dough in a warm form: pour 1 bottle of milk into a large bowl where the dough will be, slightly heat and stir 1.5 cups of sugar, 3 cups of flour, put in a warm place for 1.5-2 hours (to increase in twice the volume). Grind 6 yolks with 1.5 tbsp. white sugar, add vanillin and dough. Melt 300 g of margarine and add half of it to the dough. Beat the whites and also into the dough. Add about 3 more tbsp. flour and knead: pour flour on the board, put the dough. Clean hands, wash, grease with the remaining margarine and knead. Clean hands again, grease and knead until dough no longer sticks to hands. Put the dough in a bowl and put it again in a warm place for 1.5-2 hours. Wash the raisins, pour boiling water. Then wipe with a towel, roll in flour and knead it into the dough. Pour the dough into a mold greased with butter and dusted with flour. let it stay a little longer. Bake in the oven (not higher than 150 degrees) for 1.5 hours. If it burns on top, put damp paper on top. For 8 servings.

3. Custard cake

Flour 12 cups, melted butter 1/2 cup, 2 eggs, 3/4 cup sugar, milk 1 cup, yeast 50 g, liquid tea 2 cups, 3/4 cup raisins, 2 teaspoons salt.

The night before at 8 pm, pour the yeast over half a glass of tepid water and let the yeast rise. Brew half a glass of flour with half a glass of boiling milk and stir well. If it’s not brewed well, then warm it up a little, stirring constantly. When the yeast comes up, mix it with the dough, add the cooled boiled milk, salt, eggs (to leave a little for coating). Sprinkle flour to make it work thick dough, stir it until smooth and put it until morning in a warm place to approach, covering it well. At six or seven o'clock in the morning, pour warmed, but not hot, dissolved butter into the dough and pour a little two glasses of weak warm tea mixed with sugar. Pour, stirring constantly, almost all the remaining flour. Dump the dough on the table and beat it well until bubbles appear in it. After that, put the dough in a dish pre-oiled from the inside, cover the dish with something warm and leave the dough to come up. After an hour, put the dough on a board, knead raisins into it, beat it again, but carefully, and let it rise in the same bowl for another half hour. Now the dough can be laid out in buttered molds, let the dough rise, grease the top of the cake with an egg and put the oven on. The amount of dough is enough for two Easter cakes.

4. Almond cake

1 kg of flour, 500 g of milk, 50 g of yeast, 5 eggs, 200 g of sugar, 300 g of butter, 200 g of peeled almonds, 1 lemon, 1 glass of raisins, salt to taste.

Boil milk, cool it to a temperature fresh milk. In a small part of the milk, dilute the yeast by adding a tablespoon of sugar. Pour flour into milk, add foamed yeast, mix thoroughly and, covered with a towel, put in a warm place for fermentation. When the dough has risen, add the beaten egg yolks with the remaining sugar, melted butter, grated lemon zest, part of the chopped almonds, raisins and salt. To stir thoroughly. Beat the remaining egg whites in thick foam and add to the dough, mixing gently (from top to bottom). Put the dough in a greased, floured form, let it rise, grease the surface of the cake with yolk, sprinkle with the remaining almonds. Bake until done at 180 degrees.

The form is filled with dough halfway, the dough is allowed to rise to 3/4 of the height of the form, and then it is greased and baked.

5. Easter cake with raisins

Wheat flour 1 kg, yeast 50 g, granulated sugar 100 g, 3 eggs, butter 125 g, raisins 100 g, candied fruits 50 g, crushed cardamom, cinnamon, 3 tbsp. spoons of milk.

Knead a fairly steep dough in the evening: flour, 1.5 cups warm water, yeast, 2 eggs, butter, granulated sugar, washed raisins, finely diced candied fruits, crushed cardamom, cinnamon. Knead everything thoroughly, cover with a towel and leave to rise until morning. Then put the dough on the table, knead for a long time, then divide it into two parts, put it in low forms greased with oil, let it rise. When the Easter cakes have risen enough (the surface will be covered with continuous bubbles, and the dough “shakes” when touched), grind one egg, mix with milk, grease the Easter cakes, put in the oven and bake for about 40 minutes.

6. Royal kulich

Yeast 50 g, cream 3 cups, wheat flour 1200 g, butter 200 g, granulated sugar 200 g, 15 yolks, crushed cardamom (10 grains), 1 crushed nutmeg, chopped almonds (50 g), 100 g candied fruits, 100 g raisins, crushed crackers 1 tbsp. spoon.

Dilute the yeast in a glass of cream and put a thick dough out of them, adding half wheat flour. When the dough rises, add to it pounded with butter and granulated sugar egg yolks, add the remaining flour, 2 cups cream, crushed cardamom, crushed nutmeg, chopped almonds, finely chopped candied fruits and washed, dried raisins. It is good to knock out the dough and leave to rise for one and a half to two hours. Then again knead the dough, put in a high form greased with oil and sprinkled with crushed breadcrumbs. Fill the mold halfway, let the dough rise again to 3/4 of the height of the mold and place in the oven with low heat.

Easter cakes from such rich dough are best baked in small forms.

7. Saffron Easter cake

2 kg of flour, 5 cups of milk, 1/2 cup of yeast, 15 eggs, 400 g of margarine or butter, 700 g of granulated sugar, 1 teaspoon of salt, 1/2 teaspoon of cardamom or saffron, 10 drops of lemon oil, 1 cup chopped almonds and 1 cup raisins.

Milk is heated to steam temperature, yeast, flour are added and mixed well. When the dough rises, 10 yolks, 5 eggs, melted butter, sugar, salt, cardamom or saffron, lemon oil, raisins, almonds are added to it and allowed to rise. The dough should be so thick that it does not stick to your hands. Then the dough is put into molds, decorated with raisins, almonds, brushed with egg and milk and placed in a preheated oven. Bake until done.

Lemon oil can be replaced with vanilla drops or rose oil.

8. Chocolate cake

400 g flour, 50 g fresh yeast, 1.5 cups of milk, 15 eggs, 500 g of sugar, 100 g of cocoa powder, 1-2 glasses of rum, 1/2 cup of red wine, 100 g of rye crackers, 100 g of candied orange, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, 1/4 teaspoon cardamom, salt to taste.

Dissolve the yeast in a small amount of milk, mix with flour and leave to ferment in a warm place. Then add to the dough egg yolks, pounded white with sugar, cocoa, rum, red wine, ground, sifted rye crackers, finely chopped candied oranges and all spices. Mix the mass and put in a warm place for fermentation. When the dough has risen, add egg whites whipped into a thick foam, salt to taste. Then put the dough into a generously oiled and floured form. When the dough has risen, add the egg whites whipped into a stable foam and salt to taste. Place the dough in a generously greased soft butter, dusted with flour form. When it rises in the form, bake the cake at a temperature of 180 degrees until cooked.

Spicy additives for Easter cake should be finely ground in a coffee grinder and sifted through a fine strainer.

9. Carrot cake

Flour - 1 kg, margarine - 200 g , carrots - 3 pcs. , eggs - 5 pcs. , milk - 1 glass , sugar - 200 g , water - 1 glass , yeast - 50 g , egg whites - 2 pcs. , powdered sugar - 8 tbsp. spoons , ground nutmeg - 1/2 teaspoon , salt to taste.

Cut the carrots into pieces, pour a glass of water, add a tablespoon of margarine and simmer until tender. Then pass through a sieve, add warm milk, the remaining margarine, sugar, 4 eggs, salt, nutmeg and beat with a mixer until smooth. Yeast pour a small amount warm milk, add sugar and leave for 1 hour, then add to the whipped mixture, add flour and knead the dough, put it in a warm place and leave for 1.5-2 hours for fermentation.

Grease the forms with oil, cover the bottom with parchment, sprinkle the walls with flour. Fill the molds 1/3 full with dough, put in a warm place and cover with a towel. When will the dough rise? the height of the mold, brush the top with an egg and bake at 200 ° C for 50-60 minutes. Cool the Easter cake in the form, then take it out.

For glaze egg whites whisk with powdered sugar to a foamy consistency, pour over the cake. Decorate with candied fruits, nuts and colored sprinkles.

10. Easter cake

600 grams of flour, 250 milliliters of milk, 25 grams of yeast (dry - based on the amount of flour), 200 grams of butter, 5 eggs, 1 glass of sugar, raisins, candied fruit, vanillin, rum.

Knead from 300 grams of flour, milk and yeast soft dough and put in a warm place to rise.

Rub the yolks with sugar. Melt butter. Whisk the whites.

In the risen dough, add the pounded yolks, melted butter, the rest of the flour, whipped proteins, candied fruits, raisins, vanillin. You can add some alcohol (eg rum). Knead everything thoroughly for 20 minutes until the dough stops sticking to your hands.
Once again put to rise in a warm place.

Put the dough on a surface greased with vegetable oil, divide it into pieces and spread it into oiled forms so that the dough fills them by a third. Put the molds in an oven heated to 65 degrees.

When the dough has risen, increase the temperature to 120 degrees. After 15 minutes, raise the temperature to 150 degrees and bake Easter cakes for 40 minutes. If the cake is in great shape then you need to bake longer.

Leave the finished cakes to cool in the molds. Decorate with icing, fondant or powdered sugar.

It should be remembered that in Ukraine, a dish made from cottage cheese (our “Easter”) is called Easter cake, and Easter cake is called Easter.

Easter is prepared only once a year. In order for Easter to turn out delicious, it is supposed to take the most fresh cottage cheese. To give Easter a traditional shape, special collapsible wooden forms were used earlier - beekeepers. If there is no such form in the house, you can use any suitable dishes. The prepared curd mass is laid out in this dish in a soft napkin and kept for some time under pressure in the cold (but not in the cold!). Then the mold is tipped over, and the napkin is carefully removed. Easter is made of two types: raw and boiled. Because the raw cottage cheese it is not stored for a long time, it is better to make Easter from it small. A boiled easter can stay fresh all week.

11. Easter ordinary

Cottage cheese - 3 kg, butter - 200 g, granulated sugar - 1 cup, sour cream - 1 cup, salt 2 teaspoons.

Keep the cottage cheese under pressure, rub through a sieve, add sour cream and grated fresh butter, salt, granulated sugar, mix and put in a mold. Vanilla, lemon zest or raisins can be added if desired.

12. Easter with raisins

800 g cottage cheese, 200 g butter, 1/4 cup powdered sugar, 1/2 cup sour cream, 1/2 cup raisins.

Rub the cottage cheese through a sieve, grind it with butter, pour powdered sugar into it, pour in sour cream, put raisins, stir everything, put it in a mold lined with a damp clean thin cloth from the inside, put it under pressure for a day.

13. Easter pink

Cottage cheese - 800 g, raspberry jam (without syrup) - 200 g, sugar - 100 g, 3 eggs, butter - 100 g, sour cream - 400 g.

Keep the oil at room temperature and whip. Rub the cottage cheese through a sieve, mix with sugar and jam. Add eggs, prepared butter and sour cream, mix well. Place in an Easter dish or colander lined with a thin linen napkin, cover with the ends of the napkin and place under the press. After a day, carefully remove Easter from the mold and transfer to a dish.

14. Easter boiled

1.2 kg of cottage cheese, 3 cups of cream, 100 g of butter, 4 raw eggs, 100 g of raisins and sugar to taste.

Mix all the products, put them in a saucepan (preferably with a thick bottom), put on the stove, bring to a hot state, stirring constantly. After removing the pan from the fire, continue to stir Easter until it cools down, and then put it in a wooden form, put oppression on top and leave for a day in a cool place.

15. Royal Easter

Cottage cheese - 1 kg, butter - 250 g, granulated sugar - 1.5 cups, sour cream - 2 cups, eggs - 2 pieces, almonds - 50 g.

Keep the cottage cheese under pressure, squeeze and rub through a sieve. Add raw eggs, butter, sour cream, put in a saucepan, mix and put on fire, stirring constantly with a wooden spatula. After the appearance of the first bubble, remove from heat, take out to the cold and continue to stir until the mass has cooled. Then add granulated sugar, crushed with vanilla, sweet almonds, mix well and put in a bowl. It is customary to decorate Easter. For this, small colored candies or marmalade, cut into beautiful pieces in the form of triangles, circles, hearts, are suitable.

16. Easter with chocolate

Fresh cottage cheese - 2 kg, chocolate - 200 g, powdered sugar - 200 g, sour cream - 2 cups, butter - 200 g, candied fruits - 1 cup.

Grate the chocolate or scrape it with a knife, mix with powdered sugar and set aside. Then take the cottage cheese, rub through a sieve, mix with butter and sour cream, mix well, pour a glass of chopped candied fruit, chocolate with powdered sugar into the cottage cheese and mix it all so that the mass has a uniform color. Put everything in a form covered with a thin cloth (muslin or gauze), take it out to the cold and put it under oppression. After a day and a half, remove Easter from the mold and serve.

17. Easter with condensed milk

1.25 kg cottage cheese, 300 g butter, 250 g sour cream, 400 g condensed milk or cream, 1/2 cup sugar, 1 cup raisins, a pinch of vanilla.

Rub the cottage cheese through a sieve, add the butter and granulated sugar (preferably fine) rubbed through a sieve. Thoroughly grind cottage cheese, butter, granulated sugar and vanillin, add sour cream, condensed milk or cream, washed dried raisins. Mix the mass thoroughly, put in a pasochnitsu, covered with gauze, put oppression on top and refrigerate.

18. Fruit Custard Easter

Cottage cheese - 800 g, canned fruit puree (apricot, raspberry, strawberry, strawberry) - 400 g, sugar - 400 g, egg yolk - 6 pcs., butter - 400 g, grated zest of 1 lemon.

For 2 kg: Put the cottage cheese under the press. fruit puree boil with sugar and yolks until thickened. Then cool slightly, combine with cottage cheese and boil again. In a hot mass, put the butter and lemon zest cut into pieces, cool, put in a mold and put under a press.

19. Easter with fruit jelly

Milk - 3 l, sour cream - 3 cups, eggs - 9 pcs., Powdered sugar - 1 cup, butter - 250 g, dried fruits - 1/2 cup, chopped almonds - 1/2 cup, strawberry jelly ready - 1 package, ready-made orange jelly - 1 package, tangerines - 2 pcs., vanilla sugar- 1 sachet.

Boil milk, remove from heat and pour in eggs beaten with sour cream. Put on low heat again and heat for 15 minutes until curd is formed. Remove from heat, cool, fold on a sieve to drain the liquid. Beat butter with powdered sugar and vanilla sugar, gradually add cottage cheese, dried fruits and almonds. half curd mass put in the form and fill strawberry jelly prepared according to the recipe on the package. When the jelly thickens, put the second part of the mass into the mold. Pour over prepared orange jelly. Cool. Then put Easter out of the mold and decorate with tangerine slices. To prepare jelly water, you need to take half as much as indicated on the package.

20. Kulich

6 lb. flour, 5 stacks milk, ½ cup good yeast dissolve, pre-warming the milk to the warmth of a steam room or a little warmer. When the dissolved dough has risen, knead it by putting in 10 yolks, 5 whole eggs, 1 pound Chukhon butter, 2-3 tea cups of sugar, 1 teaspoon salt, cardamom, finely ground ½ teaspoon, 10 drops of lemon oil or a lot of vanilla drops. , or 10 drops of rose oil, raisins and almonds, one glass each, of which leave a part for decoration, knead everything together and let it rise.

The dough should be quite thick so that it does not stick to the table at all. When the dough rises well, then start to break it up and at the same time flood the oven. After making the Easter cakes, leave them to rise in a warm place until the oven is completely ready. There is no need to rush to plant Easter cakes until they rise, which sometimes happens for quite a long time, while thick dough is difficult to rise. Before putting in the oven, garnish with raisins, whole and chopped almonds, brushing broken egg with milk.

Almost everyone likes these Easter cakes, the dough is completely different from bakery. Easter cake with saffron is made in exactly the same manner, but then you don’t need to put cardamom, but put ½ teaspoon of saffron, ground into powder, which is pre-dried in a very warm oven, wrapping it well in paper so as not to run out of steam and rub it with oil. Saffron can be added or subtracted to taste.

Issue:

• 6 lb. flour.
• 5 stack milk.
• 1 st. yeast, 10 yolks.
• 5 eggs, 1 fl. oils.
• 2-3 cups of sugar, 1 tbsp. salt.
• ½ teaspoon cardamom or saffron with ½ gold
• 1 cup raisins, 1 cup almonds.
• 2 eggs brush the dough.