Kulish recipe. Easter cake "Cruffin" - a delicious and unusual step-by-step video recipe

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! :)

1 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 a lot of action experienced housewives this will not scare you, but even if you are not a very big specialist in yeast baking, or if you are 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.

I would like to draw your attention to the fact that despite a large number of sugar and muffin, there is very little yeast, the desired condition is achieved not by thermonuclear doses of yeast, but long time proofing 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 - candied fruits (I take candied fruits from lemon peels, they decorate the taste very much, 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 hot water, dry with a towel, roll in flour. Almond cut into 2-3 parts. Finely chop candied fruits.

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 did the icing like this: beat 1 protein with 1 glass 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, light dough, 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. at the expense more yeast 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 most solemn and long-awaited event of the whole year. Traditional Easter dishes at Easter are everyone's favorite, and delicious Easter cakes, which are baked and consecrated on the eve of the Easter holiday.

Easter cake is a symbol of life. It is baked from yeast-based dough, has a high, fluffy shape in the form of a cylinder. Raisins, dried apricots, nuts are added to the dough, decorated with icing or powdered sugar on top, they are added as spices nutmeg, vanillin, cardamom, saffron, ginger. With spices, Easter cakes will turn out more fragrant. Easter cake baked with soul and love will be a real delicacy on the festive table, as each housewife has her own recipe for sweet pastries.

Menu:

The most delicious homemade Easter cake recipe 2019

A good recipe is a delicious recipe. The success of cooking delicious, beautiful home baking First of all, it depends on the quality of the freshness of the products, as well as a good mood.

Ingredients:

• flour - 800 grams
• milk - 300 ml
• butter- 300 grams
• eggs - 5 pcs. for the test and 1 pc. for glaze
• live yeast - 50 gr (or dry - 3 teaspoons)
• sugar - 1.5 - 2 cups
• vanilla sugar- 1 sachet
• raisins - 150 grams
• dried cranberries or dried cherries- 100g
• almond petals - 100 grams
• lemon - 1 piece
• salt - a pinch
• vegetable oil for greasing molds

All baking ingredients must be warm. Milk should be room temperature, butter is soft, eggs are recommended to be taken out of the refrigerator in advance.

Test preparation:

1. In order for the dough to turn out tender, lush and unusually tasty, first of all you need to insist on the dough - this is one of the main rules for an ideal Easter cake.

2. Milk must be heated to warm state. Add a tablespoon of granulated sugar, mix well with a whisk until the sugar is completely dissolved.

3. Pour the yeast into the warm sweet milk mixture (if you use live yeast, they must be crushed with your hands or with a knife and completely dissolved in milk). Use dry yeast fresh, they must also be dissolved in milk so that there are no lumps. If you want to bake delicious pastries, use live yeast. With them, the dough turns out to be very airy and unusually tasty.

4. To make the dough fluffy and rise well, take 300 grams of flour and sift it through a sieve twice so that the flour is saturated with oxygen.

5. Pour flour into milk with yeast and mix everything well with a spoon. Prepared dough in the form liquid dough cover with cling film or a napkin and leave in a warm place for 1 hour. In order for the dough to breathe, make cling film a few holes.

6. Prepare dried fruits for Easter cake in advance. Raisins are usually added. It can be chosen different varieties And different color. You can choose any dried fruits according to your preferences and palatability. Each housewife has her favorite berries and fruits, which she wants to add for taste, so that the cake turns out to be truly festive.

7. Rinse dried fruits and soak in hot water. It is enough to soak raisins and berries for 10-20 minutes. If you add dried apricots, then it must be kept for about 1 hour.

8. If desired, you can add nuts, after removing the skin from them. To do this, soak the nuts for 2 minutes in hot water, remove the skin and chop. Put the nuts in plastic bag and crush with a rolling pin or pusher. You can use thin petals of almonds instead of nuts, which will give a special flavor to your cake.

9. Check the dough. It should double in volume and fill with small air bubbles.

View Finished baking will depend on how the dough rises. The faster it rises, the softer and more airy the cake will be.

10. Break 5 eggs into a deep bowl, add the remaining sugar and a bag vanilla sugar. Beat everything well with a mixer so that the sugar is completely dissolved. The mass should turn white and slightly increase in volume.

11. Add the prepared dough and soft butter to the sweet egg mass. The oil should be 82.5%.

11. Sift the remaining flour 500 grams twice through a sieve to saturate it with oxygen and add to the dough. Mix thoroughly until smooth. While mixing, add a pinch of salt. The dough should not be thick.

12. Put the finished dough into a deep bowl greased with oil, cover with a clean towel on top and let it rest and rise for about 1 hour.

13. Ready, dry dried fruits and nuts mixed with flour. Flour to take a small amount of so that the ingredients do not stick together and connect with the dough. If liquid remains on dried fruits and nuts, they must be dried with a paper towel, and then only combined with flour. Add fresh lemon zest to the mixture.

14. Put the finished dough on a floured table. It should double in size, punch it down a bit. Add a mixture of nuts and dried fruits to the dough and knead the dough, sprinkling a little flour so that it does not stick to your hands.

15. After kneading, put the dough back into the bowl to rise again for an hour. In order for the Easter cake to turn out magnificent, the dough must double in volume again.

16. Prepare the forms for baking the Easter cake. Pave Forms parchment paper and brush with oil. If your form is disposable paper or silicone, parchment is not required.

17. Lubricate your hands with vegetable oil. Put the finished dough on the table and knead again. Divide the dough into pieces according to the number of molds.

Important! Fill out about a third of each form with the test. Then it will rise more during baking.

18. Roll each piece of dough into a ball and place on the bottom of the mold. This will make the top of the cake smooth. Press the nuts and dried fruits inside so they don't dry out. Leave the dough to rise for 40 minutes once again covering it with a towel on top.

19. Preheat the oven to 180 degrees. Put the forms with Easter cakes to bake. We bake small cakes for 30 minutes, large ones for about an hour. To prevent large Easter cakes from burning on top, cover them after 25 minutes with parchment paper. And so that the Easter cakes do not fall off, do not open the oven door during baking. We check the readiness of the cake with a dry toothpick.

20. Remove the finished Easter cake from the oven, let it cool for 10 minutes. After that, remove the cakes from the molds. From paper form you don't have to take out the cookies.

21. So that the Easter cake does not lose its splendor and shape, it must be laid out on a soft towel and laid on its side. Roll the cake to the other side every 5 minutes to cool evenly.

22. Since we bake Easter cakes in advance. They must be wrapped in a towel in an upright position, covered with a film on top and left in this form overnight.

23. The next day, decorate the cake with confectionery sprinkles and sugar icing.

Easter cake with raisins for the holy holiday of Easter

We bake tender, airy Easter cakes with raisins at home! My all-time favorite recipe!

The cookies are very tasty and fragrant. When people close to me, eating, enjoy Easter treat my soul rejoices. I advise you, if possible, to bake Easter cakes on your own according to my delicious recipe. Treat yourself and your loved ones with this cake!

Ingredients:

Opara:

• flour - 150 gr
• pressed yeast - 55 gr
• sugar - 1 tbsp. l
• warm milk-100 ml

Dough:

• eggs - 4 pcs + 2 yolks
• sugar - 200 gr, who likes it sweeter, you can also 300-350 gr
• salt - 5 gr
• warm milk - 200 ml
• softened margarine or butter (can be 50/50) - 250 gr
• flour approximately - 0.8-1 kg
• vanillin on the edge of a knife or a bag of vanilla sugar
• 1 lemon (pass through a meat grinder) - 50 gr
• raisins or other dried fruits optional - 250 gr

To lubricate Easter cakes:

• 2 chilled egg whites
• 2 tbsp. spoons of sugar
• 1 teaspoon lemon juice

Cooking:

Because yeast dough loves warmth, so get all the products out of the refrigerator in advance so that they are warm.

1. Milk must be heated to a warm state so that it is not hot. We will breed yeast with milk.

2. Yeast I will use pressed, fresh live. They must crumble and break. If the yeast stretches like plasticine, then it is not fresh or not properly stored.

3. Flour is best to take premium and be sure to sift twice through a sieve. Since it is saturated with oxygen when sifted, the baking is more magnificent.

4. Avoid drafts, the dough does not like drafts.

Don't forget the good positive mood. We cook the dough with love, warmth, with all our heart, then the dough will reciprocate and you will get wonderful Easter cakes.

We will prepare the dough in the dough method.

5. First we activate the yeast. To do this, we will add 1 tablespoon of sugar and 3 tablespoons of warm milk to the yeast. Mix everything well and leave for 5-8 minutes.

6. Now let's prepare the dough. For dough, we need 1 tablespoon of sugar, 100 ml of warm milk, 150 grams of sifted flour and activated yeast.

7. Stir the dough well. It should be the consistency of liquid sour cream. If the dough is too thick, add a little milk. The dough should turn out like dough for pancakes. Mix well again, put in a warm place for 0.5 hours, cover with a towel or cling film.

While our dough is ripening, we will prepare:

8. We need to churn proteins to cover the baked cake, lemon juice 1 tsp. To do this, we will squeeze the juice of a lemon into a cup. We take out the seeds from the lemon and pass the lemon through a meat grinder. We need 50 grams of lemon, which is approximately 2 tablespoons.

9. Add 2 tablespoons of sugar and vanilla sugar to the lemon. Mix and leave aside.

10. Put the raisins in a separate bowl, pour warm water and leave for 10-15 minutes.

11. Break 4 eggs into a deep bowl, pour 1 cup of sugar and 0.5 teaspoons of salt. Mix well with a whisk.

12. Add a glass of warm milk, mix well.

13. Add gradually sifting flour.

14. Next to the flour, spread the softened margarine or butter.

15. Pour the dough there. Let's mix. Add more flour and mix again.

16. Add some more flour and knead the dough on the table. Knead the dough for 5 minutes.

This is how it looks in the cut, a lot of bubbles.

17. Put our dough in a bowl, cover with cling film or a towel and leave for 20 minutes.

18. After 20 minutes, we will get our dough on the table. Pour lemon and vanilla on top of the dough, add raisins and start kneading.

19. If the dough sticks to the table, dust the dough or table with flour and continue kneading.

After kneading, put the dough back in a bowl, cover with a towel and leave for 40 minutes.

20. After 40 minutes, we take out our dough. Lubricate our hands sunflower oil, divide the dough into pieces and fill half of our form.

21. We roll a ball from pieces and put it in a mold, fill in half of the mold. Cover again with a towel for about 30 minutes until a cap forms on top.

22. We put in an oven preheated to 200 degrees and bake at 180 degrees for 30-40 minutes.

23. While our Easter cakes are baking, we will separate 2 proteins from the yolk. Place the egg whites in the refrigerator for 10 minutes before whipping.

24. Pour the protein into a bowl, add 2 tablespoons of sugar, 1 teaspoon of lemon juice and beat well with a mixer until white. The protein is ready, you can grease the Easter cakes.

25. Easter cakes are baked. I baked them at 180 degrees for 40 minutes.

26. According to this recipe, you will get such beautiful cakes. lemon gives excellent flavor and taste.

Try my recipe. Good luck with your cooking, good mood to you.

May there be comfort, warmth, kindness and peace in your home.

Easter cake painted according to a simple recipe

Today, for caring hostesses, before the big and significant Easter holiday, we have prepared a recipe for Easter cake. This holiday treat you will like not only its taste and aroma, but also beautiful painting.

The method of preparing such a cake is not complicated, but the taste is very tender, juicy and incredibly airy. You can cook it in any form. With such a delicacy, the Easter holiday will be a success!

Ingredients:

• baking flour - 650;
• large eggs - 3 pcs.;
• homemade milk (fatty) - 150 g;
• white sugar - 200 g;
• butter - 150 g;
• dark raisins - 50 g;
• vanillin - 3 g;
• colored dressing - 3 g;
• sweet powder - 80 g;
• yeast ( fast action) - 5 g.

Cooking method:

1. Cut into a deep bowl small pieces oil. It should be slightly melted.

2. Warm the milk slightly and add to the butter.

3. Break two eggs into a bowl with butter and milk. Divide the third egg into white and yolk. Add the yolk to a bowl, and leave the protein in another container.

4. Add to bowl granulated sugar and mix everything.

5. Pour vanillin and yeast into a bowl.

6. Introduce flour in small portions, after sifting it and knead the dough.

7. Add raisins to the dough. Mix everything thoroughly. Cover with cling film and leave warm for 2 hours.

8. Prepare a baking dish, grease it from the inside with oil. Transfer the dough into it to 1/2 the volume of the form and leave on the table for another two hours to increase the volume and airiness.

9. Preheat the oven to 200 degrees and put the mold with the dough to bake. Do not open the oven. Cook the cake for 1 hour.

10. For glaze, beat the remaining protein with a whisk or mixer. Gradually add powdered sugar to it. The mass becomes lush and airy.

11. Mix a few drops of glaze on a saucer with food coloring. We set the drawing and start painting Easter cakes. The kids will be happy to take part in this exciting activity.

This is how beautifully you can paint Easter cakes.

There are a lot of such painting options. Enjoy and cook with love.

Bon appetit!

The most delicious recipe for Easter cake with raisins from Viennese dough

Today I want to invite you to bake a very delicious cake with me. simple recipe. Now in stores there is no problem to buy Easter cake for the holiday, the choice is always large for every taste. But I try to bake Easter cakes myself and I suggest you try to bake this wonderful pastry with me according to a very simple recipe.

It is best to start making dough on Wednesday evening. They bake Easter cakes, make Easter and paint eggs always in advance, in Maundy Thursday. On Thursday morning, add all the remaining ingredients and bake. special attention this dough does not require to itself.

Ingredients:

First stage: (1st day)

• chicken egg - 6 pcs
• butter (or margarine) - 300 gr
• granulated sugar - 500 gr
• fresh yeast - 50 gr
• milk - 0.5 l

Second stage: (2nd day)

• vanillin - to taste
• salt - 1.5 tsp
• flour - 1.5 kg
• raisins - 150-20 gr

For glaze:

• protein - 2 pcs;
• lemon juice - 1 tsp;
• confectionery - to taste

1. First of all, melt the butter in a way convenient for you.

2. Secondly, dissolve the yeast with warm milk, heating it.

3. Break 6 eggs into a deep bowl and add sugar.

4. Beat the mass until a white fluffy foam.

5. Add melted butter to the milk-yeast mass, it should be warm, but not hot.

6. K ready mix add eggs beaten with sugar.

7. Mix everything well until smooth, cover with a towel. We leave in this state in a warm place until morning for 8-10 hours.

8. In the morning we check our dough, mix and add all the remaining ingredients for the second stage.

9. Add salt, vanillin to the finished dough, sift the flour and washed dried raisins. Raisins are pre-soaked for 5 minutes in boiling water, then washed and dried with a napkin or towel.

10. I knead the dough for 20 minutes with my hands. The dough is elastic and soft.

The longer you knead the dough, the tastier the cakes will be.

11. Ready dough lay out the forms. This is how many we get.

12. Cover the molds with a towel and leave for 2 hours in a warm place. Preheat the oven to 180 degrees and set the cakes to bake. Big Easter cakes bake for 40-50 minutes, average 30-40 minutes. As soon as the crust is browned on top, we immediately take it out.

These are the rosy Easter cakes we got, we eat ourselves and treat our relatives.

13. For glaze:

Beat the cooled proteins (2 pieces) with sugar, add a little lemon juice. We add everything to our liking. The frosting is white and smooth.

14. Coat the top of the Easter cakes with icing, sprinkle with colored powder and decorate.

Cook with pleasure! Happy holiday everyone Happy Easter!

Video on how to cook Easter cakes in a slow cooker + icing recipe

Friends, I suggest watching a video in which a step-by-step recipe for cooking Easter cake in a slow cooker is presented. Here it is described in detail how to prepare the dough, the dough itself and the glaze recipe. According to this recipe, you can cook Easter cake in a simple oven.

Good luck! Happy Easter everyone!

For as long as I can remember, Easter has always been celebrated. Even during my Soviet pioneer childhood, no matter how religious people were, no one missed the celebration of the Great Resurrection.

In 2019, this Holy Day falls on April 28th. And on the eve, on Great Saturday, all believers will go to church to consecrate their Easter dishes.

There is no way to do this Day without these attributes so dear to every person - Easter cakes, Easter and painted eggs. In what anticipation we are preparing for this.

Today I will present the most delicious, in my opinion, step-by-step recipes for baking Easter cake. Indeed, in the store, whatever you say, it is kind of dry, because it has been standing for several days. It is better to cook it yourself, then on your table it will be tender, soft and porous.

Some useful tips for cooking cake:

Take only wheat flour. Before you start kneading the dough, be sure to sift it through a sieve, then it will be looser and cleaner.

To separate the protein from the yolk, do the following manipulations: over a plate with the blunt side of the knife, break the egg into two parts and pour the egg from one half of the shell to the other. So the protein will gradually pour into the plate.

Remove the butter from the refrigerator in advance so that it becomes soft. Better yet, melt it down.

Easter cake is prepared in the form of a cylinder, so do not forget to prepare the right utensils for baking.

Before adding raisins, rinse and soak in clean water 20-30 minutes, then dry with a napkin or towel.

May it be with you good mood! Only with him it turns out tastier.

Easter cake with raisins in the oven

This is the real one classic recipe from past.

Ingredients:

• Flour - 1 kg
• Dry yeast - 11 gr. (1 sachet)
• Eggs - 6 pcs.
• Milk - 500 ml.
• Butter - 200 gr.
• Sugar - 1.5 cups
• Raisins - 250 gr.
• Vanilla sugar - 1 teaspoon

For glaze:

• Powdered sugar - 100 gr.
• Eggs (only protein) - 2 pcs.
• Lemon juice - 1 tbsp. spoon.
• confectionery topping

1. First, knead the dough. Mix half of the flour with dry yeast and add warm milk. Knead until smooth and put in a warm place for half an hour so that it rises.

2. Mix the yolks with sugar and softened butter, add to the risen dough.

3. Then beat the proteins and add to the prepared mixture.

4. Put the remaining flour in the dough, knead well and put it in again for 2 hours.

5. Add soaked raisins to the dough, mix and let stand for another 20 minutes.

6. Lubricate the molds with oil. We lay out the dough in forms by one third, as it will rise during baking.

7. We heat the oven to 180 degrees, put the forms with the dough there and bake for 40-50 minutes. Readiness can be checked with a wooden toothpick, pierce from above, it should remain dry.

Now let's prepare the egg white frosting:

1. We take only proteins and beat, then add powdered sugar and lemon juice. Whisk until education thick foam. Glaze must be covered immediately, otherwise it will harden.

2. We cover our Easter cakes on top, decorate with sprinkles and you're done

A simple recipe for yeast-free cake with cottage cheese

What is good about this method is that you do not have to wait for hours until the dough rises. Kneaded and put in the oven.

Ingredients:

• Flour - 400 gr. (somewhere around 2.7 cups)
• Cottage cheese - 300 gr.
• Egg - 3 pcs.
• Milk - 100 ml.
• Sugar - 1 cup
• Butter - 100 gr.
• Vanilla sugar
• Candied fruit
• Soda - 1 teaspoon
• Lemon juice - 1 tablespoon

1. We take cottage cheese (any fat content), pour sugar into it and add a little milk. You need to mix until smooth, without lumps (I use a blender).

2. Beat the eggs.

3. Put beaten eggs, vanillin, soda into the curd mass lemon juice and pour it in there.

4. Add flour in small portions and mix. Then candied fruit and stir again.

5. Lubricate the molds with butter and spread the dough there, no more than half.

6. Let's put it in a warm place for a while. Then put in the oven for the most low temperature for an hour. Then add the temperature to 180 degrees and bake for another 45 minutes. We take out of the oven, pour over the prepared and cover with confectionery topping.

Kulich on kefir in a slow cooker

A very simple recipe for pie. And most importantly fast. It does not require the use of yeast, it is not necessary to put a dough and it is not necessary to put the dough for 2-3 hours, so that it comes. It will rise in the slow cooker.

Ingredients:

• Flour - 2 cups
• Kefir - 1 cup
• Sugar - 1 cup
• Butter - 150 gr.
• Eggs - 2 pcs.
• Vanilla sugar
• Raisins - 100 gr.
• Soda - half a teaspoon, vinegar (for extinguishing)

1. Mix eggs with sugar. Pour in the melted butter and kefir, mix well, add soda slaked with vinegar and vanilla sugar.

2. Gradually pour and mix the sifted flour into the resulting mixture, add the soaked raisins. We mix everything well.

3. Lubricate the bowl with oil and put the dough into it, it should take no more than half of the bowl.

4. Put in the baking mode for 1 hour. Then hold in the heating mode for another 30 minutes, so that it comes. And we take it out.

To carefully remove the cake from the multicooker, place a steaming container in the bowl, turn the bowl over and remove from baking.

5. Then we will cover our Easter cake with cooked and sprinkled. Here is the finished puff.

Easter cake with cognac - the most delicious recipe

Try this recipe too. Very unusual and interesting taste.

Ingredients:

• Flour - 500 gr.
• Pressed yeast - 25 gr.
• Milk - 200 ml
• Eggs - 5 pcs.
• Sugar - 2/3 cup
• Butter - 100 gr.
• Raisins - 150 gr.
• Nutmeg - 2 teaspoons
• Cognac - 1.5 tbsp. spoons
• Vanilla sugar - at the tip of a teaspoon
• lemon zest

1. Take half of the cooked flour, add yeast (crush), vanilla sugar, mix and add a little warm milk.

2. Cover the dough on top and put in a warm place for 30 minutes.

1. Stir the remaining flour, separated yolks (!), melted butter (but not hot), grated lemon zest and sugar into the dough that has come up.

2. Mix everything and pour in the cognac, and put the soaked raisins.

3. Beat the remaining egg whites and knead them into the dough.

4. Put everything for a couple of hours so that the dough rises.

5. When it rises, spread it into greased molds and put in the oven for 30-40 minutes at a temperature of 180 degrees. Check the readiness with a wooden stick, if it is dry, then everything is ready.

6. Let the Easter cakes cool down. Then grease the top with the prepared protein and decorate with powder.

Easter cake "Cruffin" - a delicious and unusual step-by-step video recipe

I confess I have never even heard of such a recipe. Very unusual. We must try to cook.

That's all for now. I want to wish you delicious victories. Prepare and experiment. I look forward to your visit, be sure to come.

Today we will talk about how to bake and decorate an Easter cake.

The great Christian holiday of Easter Day is approaching.

For this holiday, pies are prepared, made, baked with and plentiful treats are put up.

Today, Easter cakes for the holiday can be bought ready-made, in almost any grocery store, but how can they compare with those cooked at home, baked and decorated according to their own recipe and discretion.

Therefore, I want to offer you several recipes for this delicious, beautiful, traditional bread

The easiest recipe for homemade Easter cake

Simplest, traditional Easter cake with raisins on yeast dough

Cake Ingredients:

• Butter 180 grams
• Milk 100 grams
• Yeast 3 tsp. lies.
• Salt 1.5 tsp. lies.
• Sugar 6 table. lies.
• Eggs 3 pieces
• Raisins 130 grams
• Flour 450 grams

For glaze

• Powdered sugar 125 grams
• Egg white 1 egg

Cooking:

1. Pour the raisins into a separate bowl, fill it with water and leave for several hours.

2. Pour warm milk into a bowl and dilute yeast, sugar and 1 tbsp. a spoonful of flour

3. Mix everything thoroughly, cover with a towel and put in a warm place for 10 minutes

4. In small portions, mixing, add all the ingredients and knead the dough

5. Level the dough on top, grease with vegetable oil

6. Cover with a damp towel and put in a warm place for 2 hours

7. Arrange the risen dough into molds and leave for 15 minutes

8. When laying out the forms, do not fill them to the brim, leave a little space, the dough will rise when baking

9. Bake in the oven at 180 degrees for 15 minutes, then reduce the temperature to 150 and bake for another 30 - 40 minutes

10. For frosting, beat until foamy egg white and add powdered sugar

11. Cover the cooled cake with icing on top, leave for 15 - 20 minutes, then decorate

A quick recipe for making Easter cake without yeast and eggs

Necessary:

For test:

• Softened butter - 100 gr.
• Sugar - 200 gr.
• Kefir - 0.5 tbsp.
• Sour cream - 22% fat - 0.5 tbsp.
• Raisins or dried fruits - 1 tbsp.
• Flour - 2.5 tbsp.
• Soda - 1 tsp
• Dry citric acid - 0.5 tsp.

For glaze:

• Softened butter - 50 gr.
• Powdered sugar - 1 tbsp.
• Vanilla sugar - 1 sachet
• Cream cheese 70 - 80 gr.

1. Put the softened butter in a bowl

2. Pour 200 gr. into it. Sahara

3. Stir until smooth, it turns out such oily wet sugar

4. Pour into a glass up to half of kefir and up to a full glass of sour cream

5. Mix sour cream with kefir well

6. Gradually add to sugar and butter and knead

7. Add raisins, rinse it first, pour boiling water for a few minutes. Raisins are better to take two different types, pitted, or candied fruits, small dried fruits

8. Sift the flour, add a teaspoon of soda and citric acid, mix everything

9. Pour the flour into our butter - milk mixture and knead the dough

10. We lay out the dough in the forms, do not forget that you should not fill out the forms to the end

11. We put in a preheated oven at 200 degrees for 40 minutes, check the readiness with a wooden toothpick

12. Ready Easter cakes leave to cool

13. To prepare the glaze, pour vanilla sugar into softened butter and grind into a homogeneous mass

14. Pour in powdered sugar, mix thoroughly

15. Lay the cheese, bring everything to homogeneity

16. It turns out such a glaze

17. We cover the cooled Easter cakes with icing and decorate

Easter cake at home from French dough

Compound:

For steam:

• Milk - 80 ml.
• Fresh yeast - 15 gr.
• Honey - 35 gr.
• Flour - 60 gr.

For test:

• Eggs - 3 pcs.
• Sugar - 50 gr.
• Vanilla sugar - 2 tsp
• Salt - 1 tsp
• Flour - 350 gr.
• Butter - 120 gr.
• candied fruit from orange peels- 70 gr.

Cooking:

1. Mix warm milk, yeast and honey in a bowl

2. Add flour, mix, cover with a film and leave for 15 minutes so that bubbles appear

3. Drive eggs into a separate bowl, add sugar, vanilla sugar, salt and mix into a homogeneous mass

4. Mix the resulting mass with dough

5. Add flour in small portions and knead the dough for 10 minutes

6. Adding in small pieces soft butter and mix well

7. Pour in candied oranges and again mix the dough well

8. Cover the bowl with cling film and refrigerate for 12 hours

9. We line two forms with baking paper, grease the inside with oil

10. Divide the dough in half, make two balls out of it, which we put on the bottom of the molds

11. Preheat the oven to 200 degrees, turn off, set the forms with the dough and leave in the oven until the dough rises to the edges of the form

12. We take it out of the oven, grease it with a beaten egg, if you cover the cake with icing, then you don’t need to cover it with an egg

13. Install in hot oven at 170 degrees for 50 minutes

14. So that the top does not burn, you can cover the top with baking paper

15. We immediately remove the finished cakes from the mold and cool

16. The top of the cake can be decorated at your discretion, such a cake is very tender, airy and does not get stale for a long time

Delicious Italian Easter Panettone

Light and fluffy Panettone, two Easter cakes are obtained from the given amount of products, with a mold volume of about 5 liters

Ingredients:

• Candied fruits - 100 gr.
• Orange peel - 1 tsp
• Lemon zest - 1 tsp
• Raisins, preferably pitted - 100 gr.
• Rum - 1 tbsp. l.
• Dry yeast - 7 gr.
• Milk - 220 ml.
• Wheat flour - 460 gr.
• Sugar - 100 gr.
• Eggs - 2 pcs.
• Salt - 0.5 tsp.
• Vanilla - 1 tsp or vanillin - 1 sachet
• Butter - 150 gr.
• Butter for lubrication - 20 gr.

Cooking:

1. Pour candied fruits, zest, raisins into a small bowl, pour over rum, mix and leave for a few minutes.

2. In a separate bowl, make a dough, for this, mix the yeast with 1 tbsp. l. flour, pour warm milk and leave for 15 minutes until foam appears on top

3. In a large bowl, mix 2/3 of the sifted flour with salt and pour over the prepared yeast mixture

4. Remove to a warm place for 45 minutes until the dough rises and becomes porous

5. Beat eggs into the risen dough and add sugar and vanilla

6. Mix everything well, pour in the melted and slightly chilled butter

7. Mix until smooth and add the remaining flour

8. Knead the dough, you may use a little more flour, it should be soft, but not steep

9. Lubricate the cup with oil, put the dough in it, cover with a film

10. Put in a warm place for 1.5 - 2 hours, the risen dough should increase in size by 2 - 3 times

11. Drain the candied rum

12. Roll out the dough into a rectangle, spread candied fruits with raisins on one half, cover with the other half like a notebook sheet, fold in half again and knead the dough again so that the filling is evenly distributed in the dough

13. Lubricate the form, lay out baking paper on the sides so that the paper rises by 10 centimeters

14. Fill 1/3 of the mold with dough and brush with melted butter

15. Put the forms in a warm place for 45 minutes to make the dough rise

16. Preheat the oven to 190 degrees and bake for 50 minutes

17. Cool for 5 minutes in the form, transfer to a wire rack to cool completely

18. Decorate with frosting and sprinkles

Kulich "Marble" - Step-by-step recipe for the original preparation

Very original and delicious

For Easter cake (per 100 gr - 357 kcal) you need:

Dough

• wheat flour 300 + 50 grams
• pressed yeast 15 grams
• sugar 80 grams
• vanilla sugar 10 grams
• butter 90 grams
• egg yolks 2 pieces
• milk 150 grams
• salt 1.5 grams

Filling

• poppy 100 grams
• egg white 1 pc
• sugar 40 grams
• lemon zest 1 table. lies.

Glaze

• powdered sugar 100 grams
• lemon juice 10-15 grams

Cooking:

In warm milk, stir the yeast and a few tablespoons of sugar and leave for 15 - 20 minutes

Pour washed poppy seeds with hot water, put on fire and cook for 15 minutes

Throw the boiled poppy into a colander lined with gauze to drain

Combine soft butter with sugar, vanilla sugar and egg yolks

Mix thoroughly, add diluted yeast

Add sifted flour, salt and mix soft dough within 10 minutes

You may need a little more flour, cover the kneaded dough with a film and put in a warm place, its volume should double

Sprinkle flour on the board, stretch the dough in the form of a rectangle and begin to fold it

That's the way

Cover with a bowl and leave for 20 minutes

Squeeze the poppy in gauze and grind with a blender

Whip the egg white into lush foam add sugar and beat until stiff peaks

Connect carefully with lemon zest and poppy

Stretch the dough again into a rectangle and divide it into 2 parts

Roll out each part with a rolling pin into a rectangle 30 x 40 cm, distribute the poppy seed mixture over the entire surface and twist the roll

Cut this roll into 2 pieces lengthwise

Bind the resulting strips

Lubricate the form with oil, lay the braids on top of each other in it, cover with a film and put in a warm place until the dough rises to the edges of the form

We put the form to bake in the oven at a temperature of 180 degrees for 45 - 50 minutes

After 25 minutes you need to cover the form with two layers of foil

Cool for 15 minutes, remove the mold and place the cake on a wire rack until completely cooled.

For glaze, mix icing sugar with lemon juice.

We cover the Easter cake with icing, it is better to cut it after 6 - 8 hours

Instead of poppy seeds, you can use grated chocolate

Beautiful ideas on how to decorate Easter cake - video

The most important is approaching Holy holiday all Christians - Easter or Bright Christ's Resurrection. Preparing for Easter is the most favorite hobby many people. You need to approach this matter very responsibly, in a good mood and with good mood. After all, the dishes during the preparation of which you invest your soul turn out to be much tastier, and your positive energy is transmitted through them to everyone who eats these same dishes.

Easter is celebrated after Lent. Served on the table great amount diverse meat dishes And delicious pastries. But the main characters holiday table still are Easter cakes, and cottage cheese easter. I will not describe what each dish or pastry symbolizes. On this topic, I think, you need to devote a separate article. And in this post I want to describe several recipes for cooking Easter cake, also known as paska.

If you decide to cook Easter cakes yourself, then this article is for you. It is hard to disagree with the fact that Easter cakes cooked at home, and indeed any dish or pastry, are much tastier than that that is bought in the store. That is why I tried to collect the most delicious recipes pasta that anyone can cook. You just need to be patient and put a piece of yourself into this process and you will succeed.

Delicious Easter cake recipes

In general, the preparation procedure can be divided into 5 main steps. Firstly, it is a mixture of dough from yeast, milk and flour. The second step is kneading the dough itself. The third step is to pour the dough into molds. Fourthly, the baking of pasca itself. The fifth step is decorating the finished cake with icing, candied fruit, millet, etc.

So let's first of all analyze the process of making dough, from which you can cook very tasty cakes, and it is also perfect for baking sweet rolls, and only then we will move on to other recipes.

"Alexandrian" dough for Easter cakes and buns

The dough for any paska is prepared with yeast. But, despite this, it turns out to be very heavy and rich, since a large amount of butter and eggs are added to it. The process of preparing dough for Easter cakes is very time-consuming and long. But the result is worth it. Let's get started.

What you need:

• Flour - 1 kg.
• Baked milk - 500 ml.
• Raisins and candied fruits - 150 gr.
• Sugar - 400 gr.
• Butter (melted) - 250 gr.
• Yeast (baking, pressed) - 75 gr.
• Eggs - 6 pcs.
• Salt - 1 tsp
• Cognac - 1 tbsp.
• Vanillin - 0.5 tsp

How to cook:

1. Beat the eggs with a whisk until smooth.
   
2. Crumble yeast into warm milk and mix well.
   
   

   On a note! When preparing dough for Easter cakes, all products must be at room temperature. Therefore, do not forget to take everything you need out of the refrigerator a few hours before cooking.

3. Add sugar to this mixture and mix again.
   
4. Add butter to the eggs.
   
5. Then pour the mixture of yeast with milk and sugar into this bowl.
   
6. Mix well until it looks like the picture below.
   
7. Now close the container cling film, cover with a towel and leave the dough for 8 hours at room temperature.
   
8. After a while, we continue to make the dough. To do this, pour half a serving of flour into the mixture and slowly mix (do not be afraid of the reaction of the dough - it will sizzle, as it should be).
   
9. Pour the steamed raisins and candied fruit. We introduce vanillin, 1 tablespoon of cognac. Mix well.
   
   

   Also, for taste, dried apricots, citrus zest and various nuts are often added.

10. Add 2/3 of the remaining flour. Mix and leave to stand until risen.
    
11. After the dough has risen, add the remaining flour, to which we first add salt.
    
12. Thoroughly knead it with your hands, a little oiled.
    
13. It should be very sticky. "Alexandria" dough is ready.
    
14. You can put it in molds and start baking.
    

This dough rises very well. Fill the molds 1/3 full. Products from this test are very airy and unusually tasty.

Delicious Easter cake - a classic recipe

And now let's look at the classic recipe for this holiday baking.

What will be required:

How to cook:

1. Crumble the yeast into a bowl. Add water (do not stir). We let it sit for a bit.
   
2. Sift the flour (preferably 2 times).
   
3. Now you can stir the yeast until completely dissolved.
   
4. Pour 4 tablespoons of flour, half a teaspoon of sugar into the solution and mix. The consistency should be a dough like not thick sour cream.
   
   
5. Cover and leave warm for 20 minutes.
6. At this time, pour milk into the cottage cheese and beat until a homogeneous, pasty mass with a blender. It's a good idea to use a fine sieve instead of a blender. After rubbing the cottage cheese through a sieve, there will be no lumps left in it.
   
   
7. Here we add eggs, sugar, salt, melted butter (not hot) and mix until smooth.
   
8. During this time, the yeast came up - foamed with a hat.
   
9. We add them to curd mass and mix (you can add vanilla sugar).
   
   

   To make the dough “fluffy”, alcohol comes to the rescue. For these purposes, cognac or rum is usually used.

10. Gradually adding flour, knead the dough.
    
11. After the dough thickens, we will knead it with our hands for 10-15 minutes, adding the remaining flour.
    
12. The end result should be a very soft, sticky dough.
    
13. Stir in raisins and continue to knead so that the raisins are evenly distributed.
    
14. We put the finished dough in a bowl, round it, cover with a film and leave it warm to rise for 2 hours. It should increase by about 2 times.
    
    
15. We carefully knead the risen dough, trying to squeeze out as much as possible all the air accumulated in the process of lifting.
    
16. Grease the bottom and sides of the molds with butter and sprinkle with a little flour.
    
17. We fill the forms by 1/3, but not more, as it rises very well.
    
18. Put the molds in a warm place to rise for 1 hour.
    
19. Gently brush the top with the beaten egg.
    
20. We send molds with dough to cold oven and set the temperature to 180 degrees (so that the bottom does not burn, put a container of water under the baking sheet).
21. The baking time depends on the size of the mold. It took 30 minutes to make these cookies.
    
22. 15 minutes after cooking the cakes, take them out of the mold.
    
23. We put Easter cakes lying on a soft surface until completely cooled, periodically rolling them so that they do not lie on their sides and are even.
    
24. Let's make frosting. Beat egg white with powdered sugar until thick. You can also make icing according to the recipes described at the end of this article. But this question is up to you.
    
25. Dip the Easter cakes in the icing and sprinkle with colored cereals or shavings.

Easter cookies are ready.

Easter cake with raisins and cranberries

Ingredients:

• Milk - 300 ml.
• Sugar - 2 tbsp.
• Yeast "live" - ​​50 gr. or 3 tsp dry
• Flour - 800 gr.
• Raisins - 150 gr.
• Cranberries - 100 gr.
• Eggs - 5 pcs.
• Vanilla sugar - 1 sachet
• Butter - 300 gr.
• Salt - a pinch
• Almond flakes - 100 gr.
• Zest of 1 lemon

Cooking:

1. Pour warm milk into a bowl and add 1 tablespoon of sugar to it.
   
2. Mix well with a whisk.
   
3. Crumble "live" yeast into milk. Mix. If lumps of yeast remain in the milk, this is not critical. The yeast will dissolve in the dough.
   
4. Sift 300 grams of flour into milk.
   
   

   It is advisable to sift the flour twice. Thus, the dough turns out tender and "airy"

5. We mix. Then cover with cling film and leave in a quiet, dark place without a draft for 1 hour.
   
6. While our dough is rising, let's deal with dried fruits. Pour boiling water over 50 grams of different raisins and cranberries and leave them to steam and soften.
   
7. At this time, pour 5 eggs into a large bowl.
   
8. Pour 1.5 cups of granulated sugar.
   
9. Add 1 sachet of vanilla sugar.
   
10. Beat with a mixer for 5 minutes at medium speed.
11. The mass should increase in volume and brighten.
    
12. After one hour, the dough is ready - it has grown and a lot of air has formed in it.
    
13. We send it to the beaten eggs.
    
14. Add 300 grams of butter.
    
15. In a separate bowl, sift the remaining flour twice.
16. We begin to mix the dough with butter, gradually pouring flour in portions. We did this with a dough attachment, but it is quite possible to do big spoon or spatula.
    
17. After all the flour has been added, it's time to knead the dough with your hands dipped in vegetable oil. As a result, it turns out sticky and viscous, but you do not need to add additional flour.
    
    

    Important! The dough should not be too liquid, otherwise the Easter cakes will spread and be flat. However, too thick dough also unacceptable - baking will turn out to be heavy and quickly stale.

18. Lubricate a large bowl with odorless vegetable oil and transfer the dough into it.
19. Cover with foil and towel. Leave in a warm place for one hour.
    
20. In the meantime, our dried fruits have softened.
21. We drain the water from them and transfer them to paper towel to absorb excess moisture.
    
22. Dried raisins and cranberries sprinkle with flour and mix. This is done so that they better interfere with the dough.
    
23. Add almonds and lemon zest.
    
24. Knead the risen dough with your hands.
    
25. Add a mixture of dried fruits and nuts. We mix. Cover and leave for one more hour.
    
26. Let's take forms. Lubricate their bottom and walls with butter.
    
27. Line the bottom of the pan with parchment paper.
28. Dust lightly with flour (shake off excess).
    
29. Sprinkle the work surface with flour and spread the dough.
30. We start kneading.
    
    

    Knead the dough for at least 20 minutes until it easily pulls away from the work surface.

31. Divide the dough into equal pieces, depending on the size of the mold.
    
32. We crush each piece with our fingers so that the top is smooth and even.
    
33. Put the dough into molds. It should not take up more than half of the space. Cover and leave for 40 minutes.
    
34. Preheat the oven to 180 degrees and send our molds into it.
    

    Baking time depends on the size of the pasta. For complete baking of Easter cake weighing up to 1 kg, 30-40 minutes are enough, from 1 to 1.5 kg 45 minutes, 1.5 kg will be baked for one hour, 2 kg will take 1.5 hours.

35. We take out the finished cakes from the mold five minutes after baking.
36. We put hot Easter cakes on a soft towel on a barrel, periodically rolling them so that they do not lie on their sides.
    
37. After complete cooling, we put them standing, wrap them up and leave them overnight.
    
38. The next day, decorate the finished Easter cakes with icing and candied fruit.
    
39. We put it on a plate, put it around with colored eggs.

Easter cakes according to this recipe are very airy, tender and fragrant.

Easter cake on sour cream - very airy and tasty

Products for cooking:

• Flour - 350 gr.
• Sour cream 30% - 75 gr.
• Butter - 75 gr.
• Dry yeast - 5 gr.
• Milk - 100 gr.
• Eggs - 2 pcs.
• Sugar - 120 gr.
• Salt - a pinch
• Candied fruits - 100 gr.

How to cook:

1. Prepare the dough: pour 3 tablespoons of flour (with a slide) into a bowl. We add yeast. Pour in 100 grams of milk and stir.
   
2. We level the surface, cover and send it to the heat for 120 minutes.
3. We are preparing the treat. To do this, break 2 eggs into a bowl.
   
4. Add salt and sugar. Beat with a mixer until white at high speed.
   
5. Add sour cream to the mixture and stir.
   
6. In a separate bowl, beat the butter in lush mass mixer.
   
7. In the finished dough, add the whipped egg mixture and stir until smooth.
   
8. Add the remaining flour, stirring occasionally.
   
9. We spread the dough on the table and begin to knead thoroughly until it begins to lag behind the hands for about 10 minutes.
   
10. Now beat the beaten butter into the dough. We spread it on the surface of the dough and continue to knead “until clean hands” for 15 minutes.
    
11. Put the dough in a bowl, cover and put in a warm place for 3 hours to rise.
    
12. After the time has elapsed, the dough must be kneaded with hands, previously lubricated with vegetable oil.
    
13. At this point, add candied fruit and mix well.
    
    

    Any dough for Easter cakes is very heavy. In order for it to turn out well, it needs to be kneaded for a long time and thoroughly so that it is saturated with oxygen.

14. Lubricate the baking dish with margarine or butter.
15. We put the dough into the molds 1/3, having previously collected the edges of each piece towards the center, so that a smooth surface is formed.
    
16. We cover the forms and put them in heat again until they double in volume.
17. Lubricate the tops with a loose egg and send to the oven preheated to 190 degrees.
    
18. Immediately after readiness, remove the cakes and lay them on a soft surface until completely cooled.
    
19. We cover the cooled Easter cakes with sugar icing or sugar fondant.
    
20. You can also decorate with sugar fondant by drawing patterns using a pastry bag.
    

Kulich on sour cream is ready. This is how it turned out to be very openwork and very airy, but at the same time quite wet. Bon appetit!

Easter cake with raisins and candied fruit

Ingredients:

• Flour - 1 kg.
• Milk - 350 ml.
• Butter - 300 gr.
• Eggs - 5 pcs.
• Egg yolk - 1 pc.
• Yeast (fresh) - 50 gr.
• Sugar - 300 gr.
• Vanilla sugar - 15 gr.
• Salt - 1 tsp
• Candied fruit - 150 gr.
• Raisins - 150 gr.

For glaze:

• Egg white - 1 pc.
• Powdered sugar - 200 gr.
• Lemon juice - 1 tbsp

Cooking:

1. Pour 1 tbsp into a deep bowl. Sahara. Pour in 50 ml. milk (warm) and stir.
   
2. Crumble and dissolve yeast in milk.
   
   

   For the preparation of Easter cakes, it is best to use "live" yeast. Their fermentation process is more active than that of dry yeast.

3. Put in heat for 15 minutes. During this time, the yeast should rise with a hat.
   
4. The remaining milk should be warmed up slightly.
5. Sift 150 grams of flour into a separate bowl.
6. Pour warmed milk into it and mix.
   
7. Mix the raised yeast a little and add to the milk-flour mixture.
   
8. Mix thoroughly, cover and put in a dark, warm place for one hour.
9. At this time, you need to separate the whites from the yolks.
   
10. Add salt, vanilla and the remaining sugar to the yolks.
    
11. Rub with a fork. If the mass is too thick, then you can add 1 tablespoon of water.
    
    
12. Mix the finished dough and add the pounded yolks with sugar to it. Mix.
    
13. Beat the whites with a mixer at maximum speed until a thick white mass.
    
14. Add 1/3 of the proteins to the dough and mix.
    
15. Then add the remaining proteins and mix again.
    
16. Pour the batter into a large bowl and stir in in small portions sifted flour, constantly mixing.
    
17. After the dough has ceased to be completely liquid, you should continue to knead it with your hands on the table.
    
18. Going to add pieces of softened butter to the dough.
19. Knead the dough for 15-20 minutes until it stops sticking to your hands.
20. Gather the dough into a ball, place in a bowl, cover with cling film and put in a warm place for 5 hours.
    
21. The risen dough must be kneaded.
    
22. Cover again with cling film and put in heat for another 5 hours.
23. Punch down the finished dough.
24. Put on the table, add raisins and candied fruits to it. Mix well.
    
25. Grease molds with a thin layer vegetable oil, sprinkle the sides with flour, and put a circle of parchment on the bottom.
26. Forms for Easter cakes should be filled with dough no more than 1/2 of the volume and put back in heat for 2 hours.
    
27. Next, you need to grease the top of the Easter cakes with whipped yolk. This must be done very carefully.
    
28. You need to bake Easter cakes in an oven heated to 180 degrees.
    

    On a note! If the top of the cake burns, but it is not ready yet, then you can cover the form with moistened parchment paper.

29. We spread the finished cakes on a pillow covered with a towel. Roll them every 5 minutes until cool.
    
30. Now you need to prepare the glaze. To do this, shake the egg white with a fork.
31. Add half of the sifted icing sugar and mix.

The glaze recipe that I want to show you is sugar.








The feature of this glaze is that it does not crumble during the cutting of the cake.

That's all for me. If you liked the recipes, then you can click on the social media buttons, so your friends will see these recipes, and they will also be saved in your feed.

In addition to everything, I want to congratulate you, dear reader, on the holiday of Easter! I wish it to become in your life the beginning of achieving your goals. So that your home is filled with comfort and warmth, the closest and dearest people are nearby, so that all adversity bypasses you, and good luck always accompanies you in everything. May your hearts and souls be filled with joy and love for yourself and all those around you! Happy holiday! Happy Resurrection!