Baking Easter cakes recipes. Easter cake - a delicious and simple recipe for making at home

The main thing is to follow our rules and maintain the proportions, and on your Sunday table there will be a surprisingly fluffy and airy pastry with a unique aroma of orange, spicy vanilla and a subtle hint of rum.

So what you need to know:

1. Eggs, butter, sour cream must be of the best quality and very fresh.
2. Before adding candied fruits, dried berries or raisins to the dough, soak them in cognac or rum; the taste of the cake will become truly divine.
3. Butter dough for Easter cakes is very capricious, it is afraid of shakes, temperature changes and drafts, so it is advisable to proof the dough in the oven, if possible turning on the backlight - it will give a constant temperature.
4. Vanilla seeds are most often used as a spice, and cardamom and nutmeg are much less often used. Vanilla can be replaced with more accessible vanillin or vanilla sugar.
5. To ensure that the dough is not only aromatic, but also acquires an appetizing golden color, add a little saffron to the dough. We do not recommend that you buy ground saffron; it is often counterfeited. Turmeric can be used as a substitute for saffron.
6. Easter cakes are baked in tall, special forms: tin or silicone. The molds must first be greased or lined with oiled parchment.

And now the recipe for the best Easter cake

The best Easter cake

Necessary:

Opara:
300 ml warm milk
1 tbsp. Sahara
13-15 g of fresh yeast (can be replaced with dry yeast, in this case take 10 g)
200 g flour
half a vanilla pod

Dough:
200 ml warm milk
1 tsp salt
40 g butter
saffron on the tip of a knife (can be replaced with 0.5 tsp turmeric)
200 g sugar
2 eggs
4 yolks
850-900 g flour

150 g raisins
orange
30-40 ml rum, cognac or vodka

1 egg - for brushing the cake
1 tbsp. butter - for greasing molds

Glaze:
3 egg whites
half a vanilla pod
salt on the tip of a knife
250 g sugar

How to cook:
1. The night before, rinse the raisins, remove the zest from the orange, pour rum over the raisins and zest and leave to steep until the morning.

The night before, rinse the raisins, remove the zest from the orange, pour rum over the raisins and zest and leave to steep until the morning.
2. To make the dough, scrape out the seeds from half a vanilla pod (we will need the seeds later, put them aside for now). Bring the milk to a boil with half a vanilla pod. Cool until warm. Remove the pod and discard. Add 1 tbsp to warm milk. Sahara. Stir.
3. Pour fresh yeast with warm milk. Stir with a whisk until the yeast dissolves.
4. In a large bowl, using a mixer, mix warm milk and sifted flour.

In a large bowl, using a mixer, mix warm milk and sifted flour. Leave for 30-40 minutes in a warm place, covered with a damp towel or cling film.
5. For the dough, heat the milk, adding salt and butter. The butter should completely “disperse” in warm milk. Add vanilla seeds and saffron (turmeric).

Add vanilla seeds and saffron (turmeric)
6. Pour the milk mixture into the suitable dough.

Pour the milk mixture into the suitable dough
7. Add sugar and eggs with yolks.

Add sugar and eggs with yolks. Beat with mixer at low speed.
8. Add sifted flour in portions, you may need a little less or a little more, the dough should not be stiff; if the mass sticks to your hands, it means you are on the right track.
9. Add raisins to the dough along with alcohol and zest.

Add raisins to the dough along with alcohol and zest. Knead with a mixer for another 2 minutes and leave to proof in a warm place for 1.5-2 hours.

Cover with a towel and leave the pieces in a warm place for another hour. Grease the molds with butter, spread the dough, filling the molds 1/3 full.

Grease the molds with butter, spread the dough, filling the molds 1/3 full. Cover with a towel and leave the dough in a warm place for another hour.
10. Preheat the oven to 200°C, brush the risen Easter cakes with egg.

Brush the risen cakes with egg
11. Bake for the first 15-20 minutes at 200°C, then reduce the temperature to 180°C and bake for another 20 minutes until golden brown. Check readiness with a wooden stick.
12. Remove the baked cakes from the mold, place them on a towel on their sides and roll them every 5-10 minutes so that they are even.

Remove the baked cakes from the mold
13. For the glaze, beat the well-chilled egg whites with the seeds from half a vanilla pod and salt until foamy. Continuously whisking, add sugar little by little. Beat until thick and smooth.
14. Decorate the Easter cakes with egg white cream and sprinkle with confectionery decorations if desired.

For all those whoconsiders himself a Christian; Easter is considered one of the most important holidays.

During its celebration, a large number of different paraphernalia are used. And such an unchanging Easter attribute in Christianity is Easter cake.

Easter cake is the result of the combination of pagan culture and the Christian religion. In Rus', even before Christianity, Easter cakes were baked on the occasion of pagan holidays. And with the advent of Christianity, Easter cakes replaced the Easter unleavened cakes that the Israelis prepared on Passover.

In this article we will look at some recommendations on how you can simply and deliciously prepare Easter cakes at home. Moreover, this matter is not as complicated as it might seem at first glance.

Easter cake dough recipe

Ingredients: one kilogram of flour, fifty grams of yeast, two glasses of milk, ten chicken egg yolks, three chicken egg whites, a glass of sugar, a pack of butter, one hundred grams of raisins.

1. Add flour to the boiling milk and stir.
2. Add a little more milk to the yeast and leave for ten minutes.
3. Combine milk with flour and yeast together.
4. Let the mixture rise for about an hour.
5. Combine salt powder, sugar and yolks and beat everything.
6. Add the resulting mixture to the yeast mixture.
7. We also send flour here and knead the dough.
8. Add liquid butter.
9. Leave the dough for two hours.
10. Now you can add the raisins. First roll the raisins in flour.

How to bake Easter cake in a home oven

When the dough is ready, you can begin the baking process.

Form

You can use special paper blanks as a form. Such preparations are sold in confectionery stores.

If you don’t have such molds, then use regular cans. In this case, be sure to put oiled baking paper in the jar.

If you don't have baking paper, then use regular printer paper. This will also work, but you will need to carefully lubricate it with oil on all sides.

Test bookmark

During the process of placing it in the mold, you need to wet your hands with water. If you take the dough with dry hands, it will stick to your fingers and you will not be able to do everything carefully.

Remember that the form must be filled halfway. After this, you need to let the dough rise slightly to three-quarters of its volume.

Another secret to ensure that the cake rises evenly is to insert a stick into the middle. After some time, you need to pull out the stick and see if it is dry. If dry, then the dough can be sent to the oven.

Baking sequence

In order for the cake to bake under optimal conditions, you need to place a jar of water in the oven chamber with it. The water will gradually evaporate and this will provide the necessary conditions for baking Easter cakes.

The temperature in the oven should be around two hundred degrees. Depending on the mass of the Easter cake, the baking time is set. If the cake weighs up to one kilogram, then you need to bake it for about half an hour. A kilogram cake takes forty-five minutes to bake, and a two-kilogram cake takes an hour and a half.

If the cake starts to burn on top, you need to cover it with dry paper. And when the Easter cake is taken out of the oven, it is placed on its side. This must be done so that the bottom cools down as quickly as possible. Then it can be placed straight.

Gogol-mogol for Easter cake

Surely every reader has heard this phrase. So, this same eggnog is the dessert that is used to cover Easter cakes.

To prepare, we need three eggs, powdered sugar and a tablespoon of lemon juice.

1. Separate the whites from the eggs and put them in the refrigerator.
2. Add a glass of sugar to the chilled whites.
3. Beat until foam appears.
4. Now add a little lemon juice and continue whisking.
5. When the foam becomes as dense as possible, you can dip your baked goods.

Decoration

The white top of the Easter cake can be further decorated. To do this, use colored sprinkles, which are sold in culinary stores.

Another option is to make beautiful flowers from colored icing. To do this, you can use the same eggnog, only tinted. We put some of the mixture into a plastic bag, cut off the tip of the corner and squeeze out the mixture in the shape of a flower.

Baking Easter cakes is not a difficult task. All ingredients are the most affordable. And it takes a little time to cook. The only thing that takes time is raising the dough. But you can leave it overnight, then you won’t even notice this time. Bake for your health and delight your family and friends with delicious baked goods!

The Christian holiday of Easter is approaching, and housewives are already putting butter dough on Easter cakes. There are many recipes for making Easter cakes, but despite the different composition of the dough, the right Easter cakes turn out fluffy, tall, rosy and well baked. In addition, homemade Easter cakes are always tastier than store-bought baked goods, because they are prepared with your own hands, with love and in a peaceful mood. We have already told you how to prepare Easter cake at home so that it rises and bakes well, but today we’ll talk about how to properly bake Easter cake and decorate it festively. Easter baked goods should be beautiful, bright and impressive!

How can you bake Easter cake?

It is necessary to select in advance the form in which to bake. In Soviet times, housewives baked Easter cakes in saucepans, mugs, ceramic flower pots, and cans, and it turned out very well - small Easter cakes resembled church domes and looked very original. Until now, many grandmothers continue to bake in cans, not recognizing modern baking dishes.

Traditional Easter cake molds resemble cylinders of different volumes and sizes, silicone or metal, with a non-stick coating or a removable bottom. Do not get carried away with too tall shapes - the height of the container should be approximately 1.5 times higher than the width, but no more than 20 cm.

Paper forms made from thick paper that is resistant to high temperatures, moisture and grease are also very popular. Many of them have a corrugated bottom and small holes for air circulation, because the cake must breathe. It is customary to take Easter cakes in beautiful paper forms with you when visiting and give them as an Easter souvenir. You can bake homemade cakes in regular muffin tins or disposable aluminum foil molds, which are convenient because they do not need to be washed after use.

How to bake a delicious Easter cake: put the dough in a mold

First, the molds are greased from the inside with butter or vegetable oil - using a brush, especially when it comes to paper containers. Silicone molds only need to be greased the first time they are used, while molds with a non-stick layer, reminiscent of a multicooker bowl, do not need to be greased at all. It is advisable to cover ordinary metal containers or foil molds with oiled baking paper - while some housewives also sprinkle the paper with flour or breadcrumbs.

It is better to put the dough in the molds at half the volume or even a little less - it all depends on what result you want to get. If you need a more airy cake, fill the pan a third full, and if you need a denser bake, put the dough in half of the pan. A well-kneaded dough will increase several times in size, so it needs some free space.

Proofing continues until the dough rises to the edges of the pan. Do not neglect this important step in preparing Easter cake if you want to get light, fluffy and beautiful baked goods. At the same time, you need to remember that candied fruits, nuts and dried fruits slightly make the dough heavier, so it needs a little more time to increase in size. Try not to move the molds with Easter cakes, because the risen dough falls off so easily! If, due to careless movement, the cake still falls right in the mold, do not expect it to rise - it is better to take out the dough, knead it lightly and place it back in the mold for proofing.

The risen cake, so that it browns nicely in the oven, can be brushed with an egg beaten with milk, water, butter or vegetable oil. However, if you are coating the baked goods with fondant, then one oil is enough. Interestingly, some housewives sprinkle the cakes with sugar or nuts even before baking.

How to bake Easter cake correctly: working with the oven

The molds with the dough are placed in a well-heated (up to 180–240 °C) oven, on the “top + bottom” mode. You can place a bowl of hot water at the bottom of the oven to humidify the air and prevent the dough from drying out. Half an hour after the start of baking, it is better to reduce the temperature by 20 °C. While the cakes are baking, do not open the oven door - just watch the baking through the glass. The fact is that because of the cold air, Easter cakes that are capricious to temperature changes can settle and lose their splendor. As soon as the top of the baked goods becomes golden and ruddy, you can cover the cakes with damp baking paper to prevent them from burning.

In order to bake Easter cakes according to all the rules, you should calculate the required baking time, which usually depends on the weight of the product. For example, a kilogram cake takes 45 minutes to bake, a cake weighing 2 kg should spend about 1.5 hours in the oven, and small cakes weighing 0.5 kg or more will be ready in half an hour. It is not recommended to bake cakes that are too small, as they will dry out in the oven and lose their taste and aroma.

Many housewives stick a wooden splinter into the center of the cake even before it goes into the oven. After the cake is baked, you can finally verify its readiness by pulling out the splinter. A dry splinter is a sure sign that it’s time to remove the cake from the mold. Another way to check is to lightly press the cake with your finger: if it quickly returns to its previous shape, the cake is ready. First, it must cool in the form, which is best placed on a cold towel: this helps to easily remove the baked goods and not damage it. Once removed from the mold, the cake cools perfectly on its side - slowly, for 3-4 hours, under a thick towel or even a blanket. At the same time, it must be turned over to cool evenly. It is important to remember that the slower Easter baked goods cool, the longer they retain their freshness.

How to make fudge for Easter cake

Fondant and icing are needed not only to make the cake look spectacular and beautiful. The fact is that they protect baked goods from drying out and keep them fresh for a long time.

If you plan to decorate the cake with fondant or frosting, you need to do it before it completely cools.

The most popular glaze is protein. It is easy to prepare, various decorations stick well to it, and it is also very tender, airy and amazingly tasty. To prepare this fudge, beat the egg white into a strong foam, add 100 g of powdered sugar to it, mix the mass and add 1 tsp. lemon juice, causing the fudge to turn white. Beat it with a blender at high speed, gradually adding another 100 g of powdered sugar in small portions. At this stage, if necessary, add dye to the fondant, trying to ensure that it is evenly distributed throughout the egg mass. Now spread the fondant onto the cake, and apply all the decorations and sprinkles immediately before the fondant hardens. You need to cut the cake only after the fondant has hardened, and if there is absolutely no time and you need to serve the baked goods on the table, you can keep it in the oven for several minutes at temperatures up to 100 ° C.

The fondant is applied with a pastry brush, pastry bag, or by dipping the top of the cake into liquid glaze. With a pastry bag, of course, you can decorate the cake in a more original and unusual way.

Lemon fondant is also suitable for Easter cake, which has a fresh and pleasant taste, and its soft yellow color is associated with spring, sun and warmth. How to make fudge for lemon cake? To do this, mix 100 g of powdered sugar and 3 tbsp. l. lemon juice, grind well and cover the surface of the products. Instead of lemon juice, you can take the juice of any berries and fruits, or use regular warm water, which is mixed with powdered sugar until thickened - this is called sugar fudge. In general, any fudge is suitable for Easter cake - butter, chocolate, vanilla, nut, creme brulee, coffee and cognac. Rose water fudge is very pleasant to the taste, pistachio and coconut are no worse - you can experiment to suit your taste. Easter baked goods should be original and bright!

How to make Easter cake topping

The easiest way to decorate is to sprinkle the product with powdered sugar or cocoa powder through a strainer or using holiday stencils. Simple topping options include poppy seeds, coconut flakes, colored sugar, ground nuts, dried fruits, candied fruits and regular store-bought confectionery toppings. First, the cake is covered with icing or fondant, and after a few minutes, when the glaze thickens slightly, you can sprinkle the top of the cake with something tasty. If you do this earlier, the sprinkles will drown in the glaze and will be invisible.

Easter cake decorated with patterns made using sugar pencils of all shades looks very impressive, and children will be happy to take part in this interesting activity. You can also decorate Easter cookies with sugar pencils.

You can decorate the Easter cake before baking with dough borders, braids, crosses and flowers, but the dough for decoration should be denser so that the decorations do not blur. By the way, it is better to attach braids and flowers using raw egg white.

The most creative housewives can make decorations from marzipan or mastic, decorate the Easter cake with fresh flowers, and decorate it with lace, ribbons and candles. In this case, the Easter cake can be turned into a real work of art.

How to bake Easter cakes at home: step-by-step recipe

Enough theory - finally, let's move on to practice. Let's try to prepare a very simple Easter cake that even inexperienced cooks can handle. Prepare the following foods.

For the test: 50 g fresh pressed yeast (16 g dry), 2–3 cups sugar, ½ tsp. salt, 6 eggs, 200 g butter, ½ liter of milk, 3 tbsp. l. vegetable oil, 1½ kg flour, 20 g vanilla sugar, 1 cup raisins.

To decorate the Easter cake: 2 cups of sugar, 1 cup of water, candied fruits and any nuts.

Cooking method

1. Mix yeast and 100 ml of warm milk, add 1 tbsp. l. sugar and 1 tbsp. l. flour. Place the fermentation dough in a warm place.

2. Combine the butter with the remaining milk (0.4 liters), place on the stove and heat until the butter is melted.

3. Beat eggs with sugar until fluffy.

4. Combine the dough, warm milk with butter, eggs beaten with sugar, vegetable oil, vanilla, salt, and raisins in one bowl. Knead the mass well.

5. Add flour and knead the dough.

6. Place the dough in a deep bowl, cover with a towel and place in a warm place to ferment. The dough should increase in volume by 2-3 times. This usually takes up to 5 hours.

7. Fill the molds about a third with dough and leave for half an hour to proof.

8. Bake the cakes in the oven at 180°C, calculating the time based on the weight of the baked goods.

9. Take out the finished cakes and cool them.

10. Make sugar fudge. Cook the syrup from water and sugar over low heat until it reaches a “test” state, when a drop of syrup in the water does not spread, but turns into a soft ball, the consistency of dough.

11. Cool the syrup and beat it with a mixer until a fluffy mass of a pleasant white color.

12. Cover the cake with fondant using a brush.

13. Top the fudge with finely chopped candied fruits and chopped nuts.

How to make Easter cake is half the battle; besides, you still need to save it until Easter, or better yet, until the end of Easter week. The most reliable way to store Easter cakes is in cotton napkins, in a saucepan with a tightly closed lid. This way they will survive even Bright Week and at the same time remain tender, fresh and tasty. Have a nice holiday!

Dear readers, today we offer you a selection of recipes for the most delicious Easter cakes for every taste.

We all honor the holiday of Holy Easter, and every housewife on this day wants to please her family with homemade Easter cakes, which their store-bought counterparts can never compare with. The soul of the housewife and the holiday spirit are put into homemade baking, and believe me, a homemade Easter cake is completely special!

Everyone has different tastes, some want a simple, quick and tasty recipe. Some people prefer not to use yeast, flour or eggs when making Easter cake dough. Therefore, in our article we have selected 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 Easter cake recipes are short, clear and without excess water. Let's get started!

Simple Easter cake with yeast in the oven

A classic recipe, Easter baked goods turn out very tasty, fluffy and soft, aromatic.

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 the glaze

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

Let's prepare our ingredients. The raisins must first be soaked overnight to soften them. Melt the butter and cool to room temperature.

Dissolve pressed fresh yeast in warm milk (40 degrees), mix thoroughly.

Add half the specified amount of sugar there and gradually, so that there are no lumps, add one and a half cups of flour. Mix thoroughly. Cover the resulting dough with cling film and place it in a warm place to rise.

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

Gradually add the remaining flour and melted butter into the resulting mixture, stirring occasionally (it should not be hot). We also send the second part of the sugar there.

Knead the dough, cover it again with film and place in a warm place.

The dough will increase in volume several times. Open it and add raisins, mix again.

Let's prepare the baking dishes. If you have a reusable one, then grease it with oil. We do not lubricate disposable forms. Spread the dough out to about halfway up the pan. Cover with a towel and wait for the dough to rise a third time to the edge of the pan. This is how we put future Easter cakes in the oven.

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

This is how soft, fragrant and aromatic they turn out. All that remains is to make the glaze for them.

To do this, beat the egg whites remaining after the cooking process with lemon juice and powdered sugar in a blender at high speed. We will get a moderately flowing glossy white mass, which is used to cover the top of the still warm baked goods.

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

Easter cake without yeast with kefir

Not everyone considers yeast a useful and necessary additive, but everyone wants to get fluffy baked goods. How to be? Kefir will help us out here. Thanks to it, the dough also turns out soft and fluffy. This recipe does not use sugar. And if you also take healthy whole grain and oat flour, then this Easter will be as beneficial as possible for both children and adults who care about their health.

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

We will need:

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

Preparation:

Pour kefir into a bowl and pour soda into it.

Let's prepare the bulk ingredients. Pour sweetener, vanillin and cinnamon into the flour, mix until smooth.

Next, separate the whites from the yolks. The yolks will go into the dough, and the whites into the glaze. Combine the yolks with kefir and stir. Gradually pour flour into the same container. Stir constantly to avoid lumps.

Place raisins into the resulting dough and mix again.

We put the mixture in baking dishes until it is half full, because the dough will still rise while cooking in the oven.

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

And while the cakes are baking, prepare the glaze: beat the egg whites at high speed with sweetener and dry milk (this ingredient is optional). Coat the finished Easter cakes with glaze and sprinkle with decorations.

To harden, place the cakes in the oven for another 20 minutes at 100 degrees. This makes the glaze dense and does not spread. Ready!

This is how tasty and healthy Easter is.

Alexandria Easter cake step by step

Alexandria Easter cake dough received special recognition. It is made on the basis of baked milk, the baked goods are tender, soft as feathers and very tasty. We couldn't pass up this recipe.

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

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

Preparation:

Crumble the yeast into warm baked milk and dissolve it in it. Add sugar there too.

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, or overnight.

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

Vanilla, salt, cognac, raisins, two yolks and flour go into 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 the baking dishes and grease them with oil.

We distribute the risen dough into the molds, without filling them completely, leaving room for rising.

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

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

Prepare the glaze as usual: just beat the egg whites with sugar using a mixer for several minutes until a thick white cream forms. Spread the cakes and decorate as your imagination dictates.

Who can resist such beauty? And the aroma is simply fabulous!

The inside of the Easter cakes is soft, sweet, rich, the outside is 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. The result is a wonderful fluffy, tall and tasty cake.

We will need:

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

For icing 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).

Preparation:

Step 1. Heat the milk in a multicooker in the Multicooker mode at 35 degrees for 6 minutes. Pour yeast and part of the flour (300 g) into warm milk and mix. The dough will not be very thick. This is the future dough. This time we set it for 30 minutes at 35 degrees in Multicook mode.

Step 2. While the dough is rising, let’s take care of the eggs: 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 remaining components to the suitable dough: salt, melted butter, yolks ground with sugar, vanillin, and also add flour one by one (leaving only 100 g) and whipped whites. Mix all this well.

Step 4. It's time to continue raising our dough. We will do this in 2 stages to make the cake fluffy. First, set the Multicook mode at 40 degrees for 30 minutes, after this time, knead the dough. And set it again at the same temperature, but for an hour.

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

Step 6. This amount of dough is enough for 2 Easter cakes. Grease the multicooker bowl with vegetable oil. Our dough should occupy 1/3 of the bowl. Set it to Multicook mode again 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 Easter cake on a towel, and then cool it on the steamer basket (so that there is air circulation and the Easter cake does not become damp). Apply lemon-sugar glaze to the cooled cake; if you use protein glaze, be sure to apply it to the warm cake. Decorate the top with confectionery sprinkles.

For more details on how to prepare Easter cake in a slow cooker, watch this video:

Delicious Easter cake recipe in a bread machine

An incredibly simple and tasty recipe, designed for one Easter cake, which does not require a lot of 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 golden brown cake on the table!

We will need:

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

How to cook:

Just put all the ingredients in the bowl. First come the liquid ingredients, starting with milk, then the bulk ingredients (except raisins). Raisins must be steamed in advance. And we will add it a little later, when the dough is already kneaded.

We place the bowl in the bread maker on the usual main Bread mode. First, according to the program, the dough will be kneaded, at this moment we will add the 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 white icing. Let's close. For another 20 minutes, the glaze will bake along with the cake and harden well.

The cake turns out tall, soft and tasty. And in terms of ease of preparation, the recipe is simply a fairy tale!

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

Easter cake with cream and sour cream

Easter cakes made with cream have a particularly delicate texture and a soft, rich taste. We offer you another wonderful recipe!

We will need:

Let's start by activating the yeast:

Mix cream and yeast.

Let's prepare the dough.

Add the remaining ingredients:

This is what the dough should look like:

Let's start cooking.

Preparing the glaze.

Dip each cake.

Easter cakes with cream and sour cream are ready!

Kulich panettone

Stunningly beautiful Easter cake according to an Italian recipe. The special aroma and unusual taste of this cake is given by currants, as well as yogurt, which are included in the recipe.

Ingredients:

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

How to cook:

We dilute the 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, and a pinch of salt. And at the end we begin to mix in flour to all this abundance.

The dough turns out elastic and soft. It also needs to be put in a warm place so that it rises well.

Dried fruits are the last to go into the dough. Mix everything thoroughly. Place the dough into greased molds.

Leave for half an hour for the dough to rise again. Bake at 175 C for 45 minutes.

More details in the video:

Kulich craffin

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

Ingredients for the dough:

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

As a flavoring you can add:

• Lemon zest, orange zest, vanilla

For lamination of dough: 100-125 g butter (room temperature)

• A little nutmeg (optional)
• 100 g dried cranberries, blueberries (or raisins, candied fruits)
• 50 g almond slices (you can chop other nuts)

Cooking details in this video:

Happy Easter to you!

Hello, dear connoisseurs of culinary art! One of the most important holidays of the Orthodox Church is approaching - Easter. I am sure that each of us associates it with aromatic pastries, which must certainly be blessed in order to join the sacred event. Traditionally, Easter cake is baked in the oven and topped with a glaze of sugar and egg whites. Our family has its own proven recipe, which my grandmother used to cook.

Since the cake is made with yeast, allow enough time for cooking to allow the dough to rise twice. Yes, it cooks faster, but, in my opinion, it turns out not so fluffy and rich. More like a cupcake.

The filling adds a special piquancy to the festive treat. Moreover, now you don’t have to limit yourself to traditional raisins. Candied fruits, nuts, dried cherries, dried apricots, prunes, chocolate pieces, citrus zest and coconut flakes are used.

It is just important not to overdo it with the filling, so as not to be surprised later why the dough falls off and the baked goods turn out wet. Today I will share with you a “secret” family recipe for Easter cake and, for a change, a few more interesting Easter baking options.

The recipe I promised from my grandmother is suitable for beginners who have not yet had time to “make friends” with yeast dough. No special effort is required for preparation. But, as I already warned, it will take a lot of time - about 5 hours. I start cooking early in the morning so that the process doesn’t drag on until late in the evening.

Ingredients:

For the dough:

• 50 g fresh yeast;
• 0.5 glasses of milk;
• 1 tbsp. flour;
• 1 tsp Sahara.

For the test:

• 8 chicken yolks;
• 2 eggs;
• 950 g wheat flour;
• 200 g butter;
• 200 g sour cream;
• 2 cups sugar;
• 2 handfuls of raisins;
• 4 tbsp sunflower oil;
• 0.5 tsp salt.

For fondant:

• 2 egg whites;
• 150 g powdered sugar;
• 50 g colored confectionery sprinkles.

Step-by-step preparation:

1. To prepare the dough, take a deep container with a volume of at least 4 liters. Pour heated milk into it, add crushed fresh yeast, sugar and flour.

2. Mix the ingredients with a spatula, cover the container with a clean towel. Place the bowl in a warm place for 20-30 minutes so that the yeast “comes to life” and the mass increases in volume by 2-3 times.

3. Separate the whites; they will be needed for the glaze. And add 2 more eggs to the yolks and mix with a whisk.

4. When the batter (dough) has risen, add the beaten yolks, sour cream and sugar to the mixture.

5. Mix in 600 g of flour in parts, sifting it directly over the mixture through a fine sieve. Stir everything periodically with a wooden spatula. The finished dough should be homogeneous and smooth, free of lumps.

6. Cover the bowl with the dough with a towel and place in a warm place for 1.5-2 hours. During this time, the mass should increase in volume by 2 times.

7. After 2 hours, add butter, a pinch of salt, raisins and 300 g of flour to the dough. Add flour in parts, sifting through a sieve and mixing into the mixture.

8. Finish kneading by hand and leave to rise again until the volume doubles.

9. Fill the paper molds ⅓ full with dough and place on a baking sheet. The pieces should stand at room temperature for another 10-15 minutes.

10. Bake future Easter cakes in a preheated oven for 1 hour at 180°C.

If you use molds of different sizes for baking, keep in mind that the small ones will bake faster.

11. For the glaze, beat 2 egg whites with a mixer until stiff peaks form. Continuing to beat, add powdered sugar.

Remove the cooled pastries from the paper forms, brush with egg white glaze and decorate with confectionery sprinkles.

Grandma is always on holiday. She placed the colored eggs next to each other and served them to the table.

Easter cakes in the oven, baked in small paper molds

For those who don’t like to do tedious baking with yeast, I have prepared an interesting version of the soda-based dough. It serves as an excellent leavening agent, so the delicacy will be tall and fluffy :) From this amount of dough you will get 2 medium Easter cakes or 4 small ones.

Take from the products:

• 0.5 cups flour;
• 2 eggs;
• 100 g butter;
• 0.5 cups potato starch;
• 100 g cottage cheese;
• 0.5 cups raisins;
• 0.5 cups sugar;
• a pinch of salt;
• 0.5 tsp baking soda.

How to cook:

1. Soak the raisins in boiling water or pour boiling water over them - this will make them softer and more tender. After 10 minutes, drain the water and rinse the berries under running water.

2. Beat 2 eggs into a bowl and add sugar. Beat with a mixer until the mixture turns white.

3. Add cottage cheese and mix again with mixer whisks.

4. Add starch, stir until smooth.

5. Combine the melted butter with the egg-starch mixture.

6. Add baking soda. There is no need to quench with vinegar, since the dough contains sour curd.

7. At the end, add salt and sift flour into the future dough.

8. Stir the mixture with a spoon - it will turn out thick but plastic. At the very end, stir in the raisins prepared in advance.

9. Divide the dough into paper molds, filling them about halfway.

10. How long to bake products will be determined by your experience using your oven - all devices cook differently. On average, you should aim for 40-45 minutes at 180 °C.

The most convenient way to check readiness is with a wooden skewer - it should be dry when removed from the dough.

The finished treat will remain to cool and decorate as you wish - with fondant, icing or powdered sugar.

I like to cook baked goods with cottage cheese. It turns out rich and incredibly tasty! I described it in a separate article. Try it and write your reviews.

New recipe for delicious Easter cake Kraffin

Tired of traditional smooth cakes? Try making Easter baking using a completely new recipe, borrowed from American chefs. The unique combination of a croissant and a muffin allows you to get an amazing delicacy.

Instead of cranberry filling, you can use almonds, chopped peanuts, walnuts, prunes, candied fruits, dried apricots, blueberries, and raisins.

Preparation:

1. To activate the yeast, pour slightly warmed milk into a bowl. Mix with sugar, flour and dry yeast.

2. Leave in a warm place for 10-15 minutes until a high foam cap forms.

3. Beat two yolks, one egg, 80 g of sugar and salt with a mixer until the grains are completely dissolved. During this time, the egg mass should increase by 2 times.

4. Sift the flour into a separate large bowl, make a well in it and pour in the yeast dough.

5. Add warm melted butter, orange juice and zest, and beaten eggs with sugar.

Knead the dough by hand - it will be sticky at first, but do not add additional flour, otherwise the dough will not rise.

6. Once you achieve viscosity, transfer the lump to a clean countertop. Continue kneading, periodically lubricating your hands with sunflower oil. The dough should acquire an elastic consistency and stick well to your hands.

7. Roll the mixture into a ball, place in a bowl and lightly grease it with oil.

8. Cover with cling film and place in a warm place to rise. Please note that there should be no drafts in the room at this time. After 1.5-2 hours, the mass should double.

9. Place the dough on the table and divide into 2 parts.

10. Roll each portion into a ball again, cover with film and leave for another 5-10 minutes.

11. Sprinkle the table with a thin layer of flour and begin rolling out the first portion of dough into a very thin rectangular layer.

12. Grease the dough layer with softened butter (half the portion) and sprinkle with nutmeg.

13. Spread half of the dried cranberries over the entire surface.

14. Carefully roll the greased dough into a tight log. Roll out, grease and roll the second part of the bun in the same way.

15. Using a sharp knife, cut both rolls lengthwise, leaving about 2 cm short of one edge.

16. Twist the roll strip into a spiral to form a tall cake. Place the dough so that the multi-colored layers with cranberries are visible on top.

17. Press the “snail” with your hands from the sides, giving it stability. Place the dough in a baking pan lined with parchment.

18. Cover with film and leave warm for 1 hour.

19. Place the baked goods in an oven preheated to 200°C. After 10 minutes, reduce the heat to 180°C, cover the pans with foil and bake for another 20-30 minutes.

Remove from the mold only after it has cooled completely. The Easter treat turns out to be very elegant and self-sufficient, so it doesn’t even require decoration. Just sprinkle the top with powdered sugar - and you can surprise your guests 😉

How to bake Italian Panettone cake at home?

This is the most famous Italian pastry after pizza, reminiscent of our Easter cake. They serve it for the Christmas table, but I propose to decorate the Easter table with delicious orange-almond Panettone. Learn more about cooking in this video from Yulia Vysotskaya.

Easter cake with dry yeast according to a recipe from Anastasia Skripkina

I really love making baked goods with dry fast-acting yeast. This is a unique product - it fits quickly, is easy to use and almost never fails.

For the dish take:

• 4 eggs;
• 100 g butter;
• 200 ml milk;
• 900 g flour;
• 11 g dry yeast;
• 100 g sugar;
• 2 tsp vanilla sugar;
• a handful of raisins;
• a pinch of salt.

Step-by-step instruction:

1. Wash the raisins in advance and soak in warm water.

2. Pour warm milk (37-38 degrees) into a deep bowl.

3. Add 2 tbsp to milk. sugar, dry yeast and 2-3 tbsp. flour. Mix everything with a whisk, cover with film and leave for 15-20 minutes - this will become a dough.

4. Break 2 eggs and 2 yolks into a second bowl. Place the whites of two eggs in the refrigerator - they will be needed to prepare the glaze.

5. Add sugar and vanilla sugar, a pinch of salt to the eggs and mix well.

6. Add well-melted butter to this mass and mix everything again.

7. Combine the egg mass with the dough.

8. Add the sifted flour in small portions, stirring after each portion.

As soon as the whisk is working hard, start kneading with your hands, collecting the mixture from the edges.

9. Place the dough on the table and continue kneading until it stops sticking to your hands. If necessary, add flour, but not too much so as not to “clog” the dough.

10. Roll the dough into a ball, place in a bowl, cover with film and leave to rise in a warm place for 2-3 hours.

11. After the allotted time, dust the work surface with flour and lay out the dough.

12. Level the mixture into a layer, sprinkle dried raisins on top and stir them into the baking mixture.

13. Fill the paper molds about halfway with dough.

14. Cover the future Easter cakes with a towel or cling film and let them rise for 40 minutes.

15. Preheat the oven to 190 degrees in advance and bake the products for about 40-50 minutes.

16. While the cake is baking, prepare the glaze. Place egg whites and powdered sugar in a mixer bowl. Beat on high speed for 10 minutes until stiff white peaks form.

Brush the cooled pastry with glaze directly in the pan. Decorate with inscriptions, candied fruits or powder as your imagination dictates.

How to cook cottage cheese cake in the oven using raw yeast?

Did you know that Easter baking doesn't have to be fluffy and airy? If you prepare the dough with cottage cheese, you will get a short, but very filling and tasty dessert with an amazing texture.

For the test you will need:

• 3 eggs;
• 120-180 g melted butter;
• 250 g cottage cheese;
• 40 g yeast;
• 100 ml milk;
• 180-250 g sugar;
• 1 partial tsp. salt;
• vanillin to taste;
• lemon juice and zest to taste;
• 650-700 g of flour sifted twice.

Suitable additives include candied orange peel, dried cranberries or cherries, raisins, and dried apricots. Soak the ingredients in a mixture of cognac and orange juice and leave covered for 5-6 hours. Stir occasionally.

Step-by-step preparation:

1. Crumble the compressed yeast into a tall bowl and pour in warm milk. Set aside without stirring.

2. Rub the cottage cheese through a sieve.

3. Add 1 tsp to the yeast mixture. sugar and 3 tablespoons of flour. Stir with a whisk, cover, and leave to react for 10-15 minutes.

4. Beat the eggs with the remaining sugar using a mixer. Combine with grated cottage cheese, salt, vanillin, lemon juice and zest, and melted butter.

5. Beat with a mixer at medium speed, adding at the end the yeast dough and double-sifted flour.

6. On the table, knead a thick but elastic dough.

7. Cover the dough ball with a towel and leave it warm for 1-1.5 hours. During this time, the mass should increase three times.

8. When the dough has risen, punch it down on the table, stir in dried fruits and divide into parts according to the number of shapes.

9. Place the dough into parchment-lined pans, filling them ½ full.

10. The baking must rise again - this will take up to four hours.

11. Place the dough in the preheated oven. Bake for 10 minutes at 200°C and 20-40 minutes at 180°C.

Immediately remove the finished baked goods from the mold and cool, covering them with a thin towel. Decorate as you wish.

Recipe for Alexandria Easter cake with baked milk

This type of baking can be called a classic Easter bake. Airy, moderately sweet, does not crumble when cut and literally melts in your mouth. Baked milk gives the baked goods a special aroma and amazing porosity.

Products:

For baking:

• 500 g baked milk;
• 1250 g wheat flour;
• 0.5 kg sugar;
• 7 eggs;
• 1 tbsp. cognac;
• 15 g dry yeast;
• 250 g butter;
• 250 g raisins;
• 1 tbsp. vanilla sugar;
• 1 tbsp. orange zest;
• ½ tsp. salt;
• vegetable oil for greasing molds.

For the glaze:

• 250 g sugar;
• ½ tsp. lemon juice;
• ½ tsp. vanilla sugar.

Cooking process with photos:

1. Break 5 eggs into a separate container and add 2 yolks. Save the whites for the glaze.

2. Add sugar, finely chopped butter to the eggs and mix thoroughly with a mixer.

3. In another container, heat the milk and add dry yeast.

4. Combine both mixtures to obtain a dough.

5. Cover the container with the dough with a lid and leave to rise. You need to choose a warm place, without drafts and noise.

6. After 3 hours, add salt, cognac, orange zest, vanillin and raisins to the dough.

7. Add flour in small portions.

8. On the countertop, knead a thick dough - it should stick well to your hands and the table.

9. Keep the dough warm for 2 hours, placing it in a deep container and wrapping it in a blanket.

10. Grease the Easter cake molds with vegetable oil and distribute the dough over them - fill them halfway.

11. The dough should rest in the molds for another 1.5-2 hours.

12. Bake the products in a well-heated oven. Temperature – 180 degrees, cooking time – 45-50 minutes.

13. Whisk all ingredients for glaze - egg whites, sugar, vanilla and lemon juice. The mass should become thick and fluffy.

Let the finished cakes cool and brush the tops with egg white glaze.

Today’s selection turned out to be very informative and voluminous :) And the cooking process itself cannot be called simple. Friends, please share which recipe you used to bake Easter cakes for Easter, what difficulties did you encounter? I look forward to your comments and likes. Bye bye!