Recipe for a delicious sweet Easter in the oven. Easter recipe in the oven

Easter cakes get a place of honor on the Easter table. On this day it is not customary to serve other sweets. A real cake should be light and porous. The dough is generously flavored with raisins. The meal begins with the blessed Easter cake; its taste should remain in memory until next year. We invite you to prepare a delicious Easter meal. This recipe presents the classic technology for making Easter dough; friends and relatives will definitely appreciate your efforts.

TIME: 3 hours 30 minutes.

Average

Servings: 8-10

Ingredients

• flour – 2 kg,
• yeast – 100 g,
• butter – 300 g,
• sugar – 600 grams,
• milk – 500 ml,
• eggs – 10 pcs.,
• vanilla sugar – 1 tsp,
• raisins – 150 grams.

Preparation

The milk is heated, two tablespoons of sugar and six tablespoons of flour are dissolved in it. Add crushed yeast. The baked goods will be tender and porous if the yeast is fresh. The yeast bar should break easily. A sign of “old age” of the product is yeast “stretching” at the break.


The yeast is stirred, although complete dissolution is not necessary. After a while they will “disperse” themselves. Cover the bowl with a towel.


After just 15 minutes, the dough will increase in size several times. Wait another 5-10 minutes. As soon as the dough “grows” to the edges of the bowl, the batter is poured into a large saucepan. Look at the photo, this is what the dough for Easter should look like.


The butter needs to be melted, but not brought to a boil. The cooled melted butter is poured into the dough.

Add eggs to a bowl with sugar. Seven pieces are thrown in whole, and only the yolks are separated from three eggs. Three egg whites are poured into a clean bowl and placed in the refrigerator; they will be useful for Easter icing. Beat the eggs with sugar for 2-3 minutes, then pour the liquid into the dough.
Sift the flour, gradually mix it into the dough, adding one glass at a time. The kneading process lasts about 15 minutes. You can grease your hands with sunflower oil, then the dough will not stick to your palms. The finished dough should not be tight.


For Easter cakes, market eggs are usually used to get a bright, warm color of the dough. Cover tightly with a towel and leave for an hour. The butter dough is infused in absolute silence. Even the sound of dishes and slamming doors can “scare” the dough, and it will collapse.
After an hour, the dough is kneaded. The washed and dried raisins are sprinkled with a handful of flour so that they are evenly distributed in the dough. Place raisins in the dough and stir. Cover the pan again with a towel and leave for an hour and a half.


The next step is to grease the baking dishes with sunflower oil and fill them one-third with dough. Cover the molds with a towel. Place them in the oven when the dough has risen and filled two-thirds of the pan. As a rule, this happens after half an hour.


The oven is heated to 180 degrees. They celebrate Easter. Baking time – 40 minutes.
While the cakes are cooling, you can make the glaze. Beat the cooled egg whites, gradually adding one and a half cups of sugar or powdered sugar.
Easter is coated with sugar icing and sprinkled with colored decorations.

Easter is a wonderful spring holiday. For many, it brings joyful emotions and long-awaited warmth after a cold winter and often most of spring. But most importantly, Easter is the end of Lent. On this day, those who fast break their fast, and those who do not fast rejoice in delicacies and the “festival of the belly.”
The Easter recipe in the oven that we offer you today is not cheap. This is a homemade recipe that has been passed down from generation to generation and remains virtually unchanged. Easter cakes turn out tender, beautiful and very tasty.

Products for preparing the Easter recipe in the oven

• 1 liter of milk;
• 4 cups sugar;
• 15 eggs;
• 200 grams of butter;
• 200 grams of margarine;
• 200 grams of live, confectionery yeast;
• 400 grams of 20% sour cream;
• 0.5 cups sunflower oil;
• 10 grams of vanillin;
• salt to taste;
• 400 grams of raisins;
• 3-4 kg of flour.

And the most important thing we need are forms. Anything can serve as a form for Easter. Special molds made of silicone and other modern materials are sold. In our recipe we will use “homemade” molds. These are old tin cans for canned food, coffee and other goodies.

Actually the recipe for Easter in the oven

Lightly heat 200 g of milk and dissolve yeast, 3-4 tablespoons of sugar and flour in it until the consistency of rare pancakes.

1. Take 7 eggs and carefully separate the yolks from the whites. We make sure that the yolk does not get into the whites, because it will be the basis for brushing the beads.
   
   
2. Beat 8 eggs and 7 yolks with sugar.

   
   
   
   

3. Carefully add the beaten eggs to the milk.
   
4. Pour in sour cream, salt, add vanillin, pour in sunflower oil, add suitable the dough and mix everything well.

   
   
   
   
   

5. Then, gradually adding flour, knead the dough.
   
6. The dough should turn out a little steeper than for pancakes.
   
   
7. Place the dough in a warm place to rise.
8. While the dough is rising, prepare the molds. To do this, cut out paper circles to fit the bottom of the mold, dip them in vegetable oil and place them on the bottom.
   
9. Coat the sides of the mold with margarine and sprinkle with flour
10. 
    
11. Knead the risen dough again. And leave in a warm place, cover with a towel.
12. When it rises a second time, add raisins to the dough.
    
13. And knead again.
    
    
14. After this, put it into molds to fill 1/3 of the volume. Place in a warm place until the dough rises to a height of 1.5 cm to the edges.
    
    
15. Place in a preheated oven. Do not open or slam the oven while the dough is rising. Otherwise it will settle
16. Bake at 180 degrees for 45-60 minutes depending on the size of the molds
17. Remove the finished Easter cakes from the mold and place them on their sides for 1-2 minutes. Roll to cool slightly and place on the bottom.

Preparing the coating for Easter

While the Easter cakes are baking, let's prepare the coating for the Easter cake.

1. Beat the remaining whites with powdered sugar (for 2 whites, 100 g of powder) until the consistency of very thick sour cream.

Our Easter holidays have cooled down and now we can safely cover them with a “snow top”. Brush Easter eggs with whipped egg whites and sprinkle with colorful caramel sprinkles. And from the remaining brushing you can make meringue.

That's all. This is our homemade Easter recipe in the oven. I would like to wish everyone a joyful and happy Easter. We really hope that you liked our recipe and liked it. Be sure to leave in the comments what and how it turned out. Ask if suddenly something doesn’t work out for you or if something is not clear to you according to the recipe.

Calorie content of homemade Easter

Unfortunately, it’s difficult to say anything about Easter, especially at home. Check out the average information on the Internet. These indicators are average and mainly indicate store-bought Easter cakes.

100 gr. product contains:

1. 1. • Protein 8.27 g;
      • Fat 16.09 g;
      • Carbohydrates 40.32 g;
      • Calorie content 329.26 kcal (1378 kJ).

Bon appetit!

Due to lack of extra time, many people prefer to buy Easter cakes. But Easter comes only once a year! Try to find time to please your loved ones with Easter goodies.

Moreover, the recipes that we offer you do not require a lot of time, effort, or money. Yes, and what can compare with the aroma of homemade baking?! So, hostesses, let's get started.

1. Classic Easter cake

A) For the dough, take:
- warm milk 1 glass;
- yeast 100 gr. or dry 1 tbsp;
- sugar 2 tbsp;
- salt 0.5 tsp.

B) When the dough rises three times, add there:
- melted margarine or lard 80-100 g;
- eggs 4 pcs.;
- sour cream 2 tbsp;
- vodka 1 tbsp;
- sugar 2 cups;
- vanillin, cloves, saffron, raisins - optional;
- flour.

C) Knead the dough thoroughly so that it does not stick to your hands. Place in a warm, spacious container and let rise. Mix well again. For those who prefer porous, airy cakes, add less flour and knead the dough, constantly lubricating your hands with vegetable oil. If you prefer a dense structure, add more flour.

D) In ​​containers lined with well-oiled paper, place one-third of the dough and let rise again. For those who wish, add 4-5 steamed raisins per mold. You can also use finely chopped dried apricots.

D) Place the molds with the dough in a preheated oven (on average 180 degrees) until ready (an hour and a half). Do not place the sheet with the molds too low - the bottom of the cakes may burn. Don't set it too high - the dough will rise and the top may also burn. We remember that for the first 40 minutes we don’t open the oven at all! Otherwise, the dough will fall and all your work will be wasted.

Separately for paska molds for those who are baking for the first time. Now they sell both paper and silicone, and whatever you want! But, from many years of experience, I can say that there is nothing better than coffee cans or canned food! The main thing is not to be lazy, line it well with paper so that there are no bare spots left in the mold, otherwise the dough will burn there and you will not be able to remove the finished Easter. It is recommended to bake the dough simultaneously in molds of approximately the same volume.

E) We saw through the window in the oven that the top of the baked goods had browned. Carefully open the door and use a bamboo stick to pierce the cake through. If the stick turns out to be dry and clean, then you can safely remove the molds, the product is ready! If there is moisture or pieces of dough on the stick, then leave it to finish baking.

G) Take out the finished Easter cakes. Place the form on its side and pull slowly on the paper. The bead pulls out perfectly. We free it from the paper and leave it to cool on its side, constantly turning it, otherwise dents will remain on the sides. Under no circumstances should you place ready-made hot Easter on the bottom! Due to its softness, it will immediately lose its beautiful shape.

H) The Easter cakes have cooled completely, you can already put them on the bottom. The most enjoyable part of the job. Decorating the Easter cake. I recommend homemade glaze, store-bought glaze does not harden: beat the white of one egg with a glass of powdered sugar so that this mass does not leak out of the container. If desired, you can add a few crystals of vanilla and citric acid. Coat the top, it’s convenient to use a pastry brush for this, and sprinkle with Easter decorations. Imagine!

2. Quick Easter cake

- cream 1 glass;
- eggs 5 pcs.;
- sugar 0.5-1 tbsp;
- yeast 50 gr. or dry 1 tbsp. l.;
- butter, melted 200 gr.
- flour, spices.
Dissolve sugar and yeast in warm cream. Let the yeast bloom. This will happen very quickly, right before your eyes, and the main thing here is that this dough does not overstand. Knead the dough; it should be of medium consistency. Let it rise for about 20 minutes. Fill a third of the mold. Let it rise for literally 10-15 minutes, as this dough rises very quickly! Further, everything is the same as usual.

3. Layered Easter cake

- melted margarine 500 gr.;
- eggs 2 pcs.;
- warm milk 1 glass;
- yeast 50 gr. or 1 tbsp. dry;
- sugar 2 – 3 cups;
- flour, spices.
You can do it with or without dough, after dissolving the yeast in warm milk.

4. Easter cottage cheese custard

Cottage cheese 1kg;
- butter 200 gr.;
- egg yolk 2 pcs.;
- 0.5 cups of sugar;
- cream 1 glass;
- salt, vanilla, crushed nuts, raisins.

Grind the yolks thoroughly with sugar, add cream and heat well. Add butter to the hot mixture. Let cool slightly. Add cottage cheese and other ingredients. Stirring constantly, bring to a boil, but do not boil! That's it, Easter is ready. We spread the mixture into rigid shapes, tamping well. We put it in the cold.

5. Simple Easter cake

Take one glass:
- softened butter;
- egg yolks;
- milk;
- sugar
- diluted yeast (1 tbsp dry yeast);
- spices as desired;
- flour, how much the dough will take.
Make a dough. Knead the dough on the dough.

6. Kulich without dough

Warm milk 0.5 l;
- yeast 125 g, or 2 tbsp. l. dry;
- melted butter 200-300 gr.;
- sugar 0.5 kg;
- sour cream 200-300 gr.;
- egg yolks 10 pcs.;
- flour, about 2 kg;
- spices as desired.
Dissolve the yeast in warm milk. Beat the yolks with sugar. Mix all ingredients. The dough should be soft, not thick, fluffy. Let the dough rise for 3-4 hours. Let's bake.

7. Kulich without yeast

- melted butter 50-60 g;
- warm milk 300 ml;
- eggs 2 pcs.;
- powdered sugar 120-150 gr.;
- flour about 0.5 kg;
- soda 1 tsp;
- lemon juice 4 tbsp;
- spices.
Grind the yolks with powdered sugar, combine with butter. Slowly pour in lemon juice. Add soda and other ingredients. Beat the whites separately with a pinch of salt and add. Knead the thin dough well and immediately pour into molds. Place in a preheated oven. Bake at 180 degrees for 50-60 minutes.

Happy Easter everyone! Bon appetit! And happy holiday!

Many housewives believe that preparing delicious Easter on their own is unrealistic for a person without experience, but this is far from the case. That year I already shared my first impressions of baking with readers of the Poradka website :). As it turned out, it’s nothing complicated - the eyes are afraid, but the hands do it.

Every family keeps several recipes for making delicious Easter at home. Our family is no exception. Here are a few recipes for making delicious homemade paskas and Easter cakes that have been tested over the years.

To begin with, I suggest you familiarize yourself with several useful tips and secrets for preparing delicious Easter baked goods: pasok and Easter cakes. You can read how to color Easter eggs in all the colors of the rainbow using natural dyes.

Preparing the mold for paskas:

It is better to bake Easter in a tin pan. Be sure to line the bottom of the pan with oiled paper. To do this, cut a circle out of parchment, slightly larger than the diameter of the bottom of the Easter pan, grease it on both sides with a piece of butter, thoroughly grease the sides and bottom of the pan, carefully place the parchment on the bottom of the pan and straighten its edges.

Place the prepared pans in a warm place and cover with a clean towel.Now there is an alternative to cans - paper forms.

Preparing raisins (candied fruits) for Easter cake:

Wash the raisins thoroughly in running water.Pour boiling water over the raisins and after fifteen minutes, drain the water and place in a colander.

Place the raisins on a clean waffle towel and dry.

In order for the raisins to be evenly distributed in Easter cakes and Easter cakes, you need to roll clean, prepared raisins in flour.

Baking time for Easter cakes and Easter cakes:

At the same temperature, the weight of the cake is baked:

• from 300 gr. up to 1 kg – 15-30 minutes
• 1 kg – 45 minutes
• 1.5 kg – 1 hour
• 2 kg – 1.5 hours

Do not bake cakes that are too small, as they will quickly dry out and lose their taste and aroma.

Test location:

The Easter cake dough should be proofed in a warm room (ideally the temperature should be 250) where there are no drafts. You cannot place the dough where the heat comes from below (radiator, etc.), because the dough will spread during baking.

Frosting for Easter:

1. Beat two egg whites into a strong foam, gradually add powdered sugar one tablespoon at a time (just one glass). At the end of whisking, add a tablespoon of freshly squeezed lemon juice. The glaze should be applied on a warm Easter day. Decorate the top of the Easter with colorful sugar.
2. Melt the white chocolate bar in a water bath. Grease the top of the Easter cake. Although such glaze will not be dazzlingly white, it will be very tasty.

Homemade Easter recipe

Products:

• 3 cups flour
• 1 glass of milk
• 50 gr. yeast
• 1 egg
• 5 yolks
• 100 gr. butter
• 1 cup of sugar
• vanillin
• candied fruit

Preparation:

Mash the yolks thoroughly, mix with 2/3 cup of milk, add flour, mix thoroughly, add yeast diluted in 1/3 cup of warm milk, mix again. Let the dough rise. Then add the egg, melted warm butter, sugar, salt, candied fruits, vanillin, knead thoroughly, let rise.

Grease the mold with oil and fill 1/3 with dough. When it fits in the mold, put it in the oven. Bake over medium heat for about 15 minutes.

Easter recipe with raisins

Products:

• 4 cups flour
• 2 glasses of milk
• 100 gr. yeast
• 1 egg
• 10 yolks
• 200 gr. butter
• 1 cup of sugar
• vanillin
• 1 cup raisins

Preparation:

Dissolve the yeast in half a glass of warm milk with 1 tablespoon of sugar and two tablespoons of flour. Grind the yolks with sugar, add warm milk, salt, flour, raisins (previously steamed with boiling water), lemon zest. Mix the dough well.

When the dough has risen, add melted butter, mix thoroughly again, put the dough in a warm place, and let rise. Grease the mold with oil and fill 1/3 with dough. When it fits in the mold, brush the top of the paskas with yolk and place in the oven. Bake over medium heat for about 15 minutes.

Homemade Easter cake recipe

Products:

• 1 kg flour
• 1.5 cups milk
• 50 gr. yeast
• 7 eggs
• 300 gr. butter
• 1.5-2 cups sugar
• ¾ teaspoon salt
• vanillin
• 50 gr. candied fruits
• 50 gr. almonds
• 150 gr. raisins

Preparation:

Dissolve yeast in 1.5 cups of warm milk, add 0.5 cup of flour, stir so that there are no lumps, cover and place in a warm place to rise. When the volume of the dough has doubled, add salt, 6 yolks, mashed with sugar and vanilla, and butter. Mix everything thoroughly. Beat the egg whites with a mixer until fluffy and add to the dough. Pour in the remaining half a kilogram of flour. The dough should not be very thick, elastic and should lag well behind your hands and the walls of the dish.

Cover the dough and place in a warm place to rise. When it comes up and doubles in size, add steamed raisins, candied fruits, almonds, grated on a fine grater. Grease the mold with oil and fill 1/3 with dough. When it fits in the mold, brush the top of the Easter cakes with yolk and place in the oven.

Custard Easter cake recipe

Products:

• 1 kg flour
• 1.5 cups milk
• 50 gr. yeast
• 10 yolks
• 3 squirrels
• 200 gr. butter
• 250 gr. Sahara
• 1 gr. salt
• vanillin, nutmeg, lemon zest - to taste
• 25 gr. candied fruits
• 50 gr. almonds
• 100 gr. Raisins
• 25 gr. cognac

Preparation:

Place the dough: pBrew 100 grams with half a glass of boiling milk. flour, stirring quickly with a wooden spoon until an elastic mass is obtained.

Dilute the yeast with 0.5 cups of warm milk and mix with 100 g. flour, leaving for a few minutes.

Combine both mixtures, cover with a towel and place the dough in a warm place for an hour and a half.

Now let's fill:Grind the Christmas trees, sugar, a pinch of salt until white. Pour half of the filling into the risen dough, add 250 g. Flour and knead well. Let the dough rise for another hour.

Then pour the second part of the filling into the risen dough, add 500 g. flour, and knead the dough until the dough does not stick to your hands. The dough is ready.

Gradually pour warm melted butter into it and knead well.

Add spices and cognac. Grease the mold with oil and fill 1/3 with dough. When it fits in the mold, brush the top of the Easter cakes with yolk and place in the oven.

Cottage cheese Easter recipe

Products:

• 2 kg cottage cheese
• 400 gr. butter
• 800 gr. sour cream
• 4-5 cups granulated sugar
• 5 eggs
• 1 cup raisins
• 200 gr. nuts

Preparation:

Grind the cottage cheese, add a little powdered sugar, then butter and sour cream. Grind the main part of the sugar with the eggs, separately with the yolks until white. Add the sugar-egg mixture to the butter-curd mixture and grind together. Then add the spices mixed in half with powdered sugar. Easter is then topped with whipped cream or whipped egg whites, or sometimes both. Lastly, add candied fruits, raisins, nuts and mix carefully. Place Easter under pressure in a cool place.

As you can see - nothing complicated! Choose your favorite homemade Easter cake and Easter cake recipe and cook with pleasure! Happy Sunday!

And it is celebrated by both Orthodox and Catholics on the same day. We all know that the holiday is dedicated to the resurrection of Jesus Christ, and this Sunday is preceded by 40 days of Great Lent. By accepted. Today we will tell you how to prepare classic Easter at home.

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It's time to prepare a menu for the bright holiday of Easter. What to prepare for the table, how to prepare homemade Easter without baking - we’ll find out today.

In case you didn’t know, let’s clarify: classic cottage cheese Easter is a special dish made from cottage cheese, which is prepared only once a year - on Easter. The custom of preparing cottage cheese Easter without baking is known in the central and northern regions of Russia, while in the south of Russia and Ukraine it is called Easter or Paska. By the way, one of the most popular recipes remains the option of cooking at home.

The original form of Easter is a truncated pyramid, symbolizing the Holy Sepulcher. Traditionally, to prepare cottage cheese Easter at home according to the very first recipes, a special collapsible wooden mold was used - a pasochnitsa. Today bean bags can be found on the open market and made from different materials.

Classic recipe for "Royal" Easter (cottage cheese)

The most important dish of the festive Easter table is Easter. Read the recipe for the classic cottage cheese Easter "Tsarskaya" on WANT.ua

What we need:

• cottage cheese - 500 g
• egg yolks - 3-4 pcs (or 2-3 eggs)
• sour cream - 200 g
• butter (room temperature) - 100 g
• sugar - 100 g
• vanilla sugar - 1 teaspoon (or 1 teaspoon vanilla extract)
• raisins - 80 g
• nuts (almonds or chopped peeled almonds, hazelnuts, cashews, etc.) - 50 g.

Classic recipe for "Royal" Easter (cottage cheese): how to cook

To prepare the classic royal Easter: rinse the raisins, pour boiling water over them and leave for 20 minutes. Drain the water and dry the raisins on a paper towel. Rub the cottage cheese through a sieve (you can mince it twice or rub it using a blender).

Add yolks (or eggs), sour cream, sugar, vanilla sugar to the cottage cheese and mix everything well. Add diced butter and beat the curd mass with a mixer until fluffy and smooth. Pour the cottage cheese into a thick-walled saucepan. Place over low heat and cook, stirring constantly, until the first bubbles appear (i.e., until it boils).

Tip 1. At first it will be thick, but the more you heat it, the more liquid it will become - this is normal.

Tip 2. There is no need to boil the curd mass for classic Easter, you just need to bring it to the point of boiling.

When the first signs of boiling appear, remove the pan from the heat, place in a bowl of cold water (you can add ice cubes to the bowl) and stir until completely cooled. Place the cooled curd mixture in the refrigerator for 1-2 hours to thicken.

Add raisins, nuts to the cooled curd base of the “Tsarskaya” curd Easter and mix well. Cover the bean bag with gauze soaked in water and folded in 2 layers. Place the curd base for the recipe in a pan.

Tip: instead of a bean bag, you can put the curd mass for Easter in a sieve or use a new flower pot (with holes in the bottom of the pot).

Fold the edges of the gauze, press down the Easter with pressure and put it in the refrigerator for 1-2 days. The beaker needs to be placed in a plate so that the whey can drain into it.

Recipe for classic cottage cheese raw Easter

• cottage cheese - 500g
• butter - 200g
• sugar - 1 glass
• cream - 1/2 cup
• egg (yolk) - 2-3 pcs.
• raisins (seedless), almonds (chopped) - 1 tbsp each.
• candied fruits, cardamom (ground), vanillin - to taste

So, how to prepare cottage cheese Easter: Grind the butter and sugar until white, adding the yolks one at a time. Grind the mixture until the sugar crystals are completely dissolved, flavor with vanilla or finely ground cardamom and sifted through a fine sieve. Add cottage cheese, raisins, almonds, crushed orange peel or grated lemon zest, twice rubbed through a sieve.

Mix thoroughly, add whipped cream, mix from top to bottom, fill a bowl lined with slightly damp gauze with the mixture, cover with a saucer, apply light pressure, and put in the refrigerator. Also very much appreciated among our readers, which will undoubtedly decorate your Easter table even more.

Recipe for delicious cottage cheese Easter without eggs (with strawberries)

• cottage cheese (fat content 9%) -450g
• sugar - 120g
• butter - 100g
• salt - 1/4 tsp.
• lemon (zest) - 1/2 pcs.
• dried strawberries - 130g
• vanilla essence - 1/2 tsp.

To prepare cottage cheese Easter without eggs: Place fresh cottage cheese in cheesecloth, tie a knot and hang it over the sink to drain the whey. After this, rub the cottage cheese through a sieve to make the finished curd mass softer.

Grind dried strawberries in a blender. You will get a homogeneous viscous paste. Grind the softened butter to the consistency of sour cream, add sugar, salt, lemon zest and vanilla essence. Using a mixer, knead into a homogeneous light mass.

Transfer the whipped butter with sugar into a bowl with cottage cheese. Gently, moving the spoon from bottom to top, mix the cottage cheese with butter. Now you can add strawberries and mix again so that the berries are evenly distributed in the curd mass.

Transfer the curd mass for Easter into a bowl lined with gauze, place under a press and put in the refrigerator overnight. If liquid forms on the plate with Easter, drain it. In the morning, turn the bean bag over onto a plate and remove the gauze. See also at WANT.ua for family and friends.