The sweetest and fattest Easter. Sweet Easter cake

Easter is the most important holiday of all Orthodox Christians.

The traditions of the Easter menu have survived to this day.

Colored eggs, cottage cheese Easter, Easter cakes are invariably present on the festive tables.

A delicious cake recipe in the general culinary sense is a round or oval shaped bread.

Easter cake acquires a special, religious meaning.

Before the advent of Christianity in Rus', pastry baking was associated with various rituals: divination for the harvest, livestock offspring, pre-sowing work.

With the advent of Christianity, it became a kind of reminder of the meals of the apostles with their Teacher, when bread meant to be broken by Jesus Christ was laid out in the middle of an empty table.

In its form, the Easter cake is similar to artos - bread brought to the temple and illuminated at the Easter service.

In the week following the main Orthodox holiday, artos is distributed to many parishioners.

Artos is always prepared from dough with yeast, but without the addition of muffin.

And paska is also made from yeast dough, but with a large number of non-fasting ingredients - butter, eggs, because it is baked at the end of the longest Lent.

Artos and Easter cake are a kind of symbols of Great Lent and Easter.

The long fast is coming to an end and the time comes when you can break your fast.

Sweet rich Easter cake is associated among believers with a sweet heavenly life, eternal bliss.

As a rule, muffins are illuminated in the church and are one of the main dishes for Easter.

Many Christians do not skimp and use only the best and highest quality products in cooking.

The dough is kneaded enough to make more than one paska, because the tradition of visiting during the Easter week and treating loved ones has not been canceled.

Easter cakes, both Easter and prepared for other holidays, must be high.

They use special cylindrical shapes.

If you do not have such a vessel, you can use the usual high pan with a capacity of up to 1.5 liters.

You do not need to take larger pots, otherwise the dough at home in a conventional oven may simply not be baked.

The pastry dough needs to be kneaded very well.

You can even “beat” it a little by dumping it on a floured board.

The appearance of bubbles and the "beeping" of the dough is a good sign that it is ready.

The finished mass is laid out in a mold, oiled and lined with parchment paper or sprinkled with breadcrumbs.

It is not necessary to lay out the dough to the edges of the form, only to half of the bowl.

Then let him insist.

When it rises to 3/4 form, feel free to put in a heated oven.

Pasca is baked for 1.5-2 hours.

At this time, it is advisable not to look into the oven, not to make noise or knock.

Then the cake will rise well and bake.

The readiness of baking is checked with a thin wooden stick-splinter or a long knife.

The dough should not stick to these objects.

Various kinds of additives (raisins, dried apricots, candied fruits) and decorations (sweet toppings, icing, fondant) are necessarily used in the manufacture of apiaries.

On the upper part they make various kinds of inscriptions of religious themes, but most often they “write” the letters ХВ, meaning the main call of the Easter service “Christ is Risen!”

Raisins, nuts, poppy seeds, colored millet sprinkles traditionally decorate Easter cakes.

Here are the main ingredients that are used:

• flour;
• eggs;
• butter or margarine;
• milk;
• granulated sugar;
• yeast;
• vanilla sugar.

A festive table is not complete without fish dishes. You can traditionally fry it in portioned pieces in a pan, but it’s better to do it, because they will turn out much more useful.

And here is another recipe for delicious cutlets, but from minced turkey:. By the way, turkey meat also has many useful substances.

Before preparing various dishes, we often think about how useful they will be for us. For example, if you have pressure problems, then you need to know that there are certain products that lower it. The complete list is located

Additional products that can be used when baking and decorating Easter cake:

• raisin;
• dried apricots;
• candied fruit;
• nuts;
• sweet fudge;
• colored sprinkle.

Recipe and steps for preparing a delicious Easter cake

There are a lot of recipes for making holiday muffins: Easter, almond, with chocolate cream, with pistachios and green icing.

Which one you like, decide for yourself.

Use the recipe for a very tasty cake, close to the classic.

After all, these are traditions that our grandparents keep.

Following an old recipe with a photo, you can cook several delicious treats at once (the number of Easter cakes will depend on the forms you use).

To prepare the glaze for Easter cake according to the recipe, we need the protein from two eggs and 100 g of sugar.

You can use a bread maker instead of the oven for Easter cake, the recipe will not spoil it.

Let's tune in, think about something good and good, and start creating the main Easter treat.

1. Pour the milk into a suitable bowl and put on fire. Warm up lightly. Put all the yeast into warm milk and mix well.
2. Add a small portion of flour, mix everything thoroughly.
3. Cover the container with the dough with a clean towel and put it in a warm place. You can put it near the battery and in a basin with warm water.
4. After half an hour, check the dough. If the volume of the mixture has increased by about 2 times, then continue the dough preparation process. If the dough has not risen, wait a little more.
5. Now start separating the whites from the yolks. You can do this with a special tool that you can buy at a hardware store. Experienced housewives can easily cope with this task with a knife and a glass.
6. Mash the yolks with granulated sugar, and beat the whites into a strong foam, adding a pinch of salt in the process of beating. Protein foam can be obtained by working manually with a whisk or whisk, or you can turn to home helpers - a mixer or blender.
7. Place the yolks beaten with sugar in the dough. Add a little melted butter, prudently taken out of the refrigerator in advance. Now place the beaten egg whites in the bowl with the dough. Mix everything well.
8. Add the rest of the flour. Determine how much flour to take when kneading. The finished dough according to the recipe for the future Easter cake for Easter should not be too dense and stick to your hands.
9. Leave it alone for about 1 hour.
10. At this time, rinse the raisins under running water and soak in warm water. After 10-15 minutes, drain the water and dry well using a sieve or paper towel.
11. Put the prepared raisins into the dough, mix well again. Let stand a little more.
12. Wait until it rises high again.
13. Pour the mixture into an oiled mold. You can use oiled paper or parchment. Do not spread the dough to the very edge of the form. Fill only half or a third of it.
14. Cover with cling film or a towel and wait for it to rise already in shape.
15. Now is the time to place the form with the dough in the oven, preheated to 100 degrees. Bake for 10 minutes and add heat - 180 ° and bake until ready.
16. Check the quality of baking with a long barbecue stick. If there are no traces of dough left on it, the cake is ready!

Now make the "decorating elements".

Top with icing as usual.

Take whites whipped with a pinch of salt, add sugar and beat well again.

Grease the finished hot cake with icing and decorate as you wish.

I suggest not just watching the next video, but immediately following the prompts to cook Easter cake.

Let you get airy, fragrant, festive and very successful pastries.

• yeast should be taken only fresh, not expired (otherwise the dough may simply not rise);
• only add yeast to warmed milk;
• dry the raisins well before placing them in the dough or roll them in flour (then it will not accumulate in one place, but will be evenly distributed in the finished muffin);
• when baking pasta, try not to make any sudden movements near the oven, do not talk loudly and, especially, do not swear;
• Apply the glaze to the finished product until it has cooled.

Try baking your own pastries.

Treat yourself and your loved ones!

And for dessert, I offer another video in which they do not just cook Easter cakes, but show a detailed master class.

Very helpful story!

Let's start cooking Easter cakes right after breakfast. First, take out the oil so that it has time to soften. Then let's start preparing the dough. On a low heat, warm the milk slightly. It should be warm, but not hot - about body temperature (we check with a clean finger), in too hot the yeast will die and the dough will not rise!

Take a large bowl for the dough - take it with a large margin, since the dough will still fit. Pour milk with yeast into a bowl and pour half the flour there (in this case, 1 kilogram).

We cover the bowl with the dough with a towel and put it in a warm place to approach. The dough should double in size. It takes from 40 minutes to 1 hour - very dependent on the room temperature. Now we have time to wash and wipe the forms for Easter cakes, do household chores, drink tea.

When the dough rises, mix everything well.

Beat the yolks with salt, vanilla, cardamom. Gradually add sugar and continue beating until the yolks are slightly white.

Cover the bowl again with a towel and place in a warm place. The dough should double in size again. Now it will take more time - from 1.5 to 3 hours. You can have time to cook dinner and maybe even have lunch!

At the same time, you need to wash the raisins, peel them from the sticks and let them dry.

We check the dough. Oh, it really went up a lot! It's a wonderful yellowish color and it has an amazing aroma!

Leave the cakes to rise in the molds until the dough rises by 3/4 of the height of the mold.

(Here, for those who made a full portion of the dough, some difficulties arise - after all, such a number of Easter cakes will not fit in any oven at the same time! There are several possibilities:

1. Instead of a large number of small molds, take a few large and tall ones. The area occupied by the forms will be less - everything will fit.
2. Divide the cakes into two parts, preferably also in size. We leave one part to approach, put the other in the refrigerator to slow down the process. During baking of the first part, we take out the remaining Easter cakes and put them in the heat to rise. We bake after the first.

Those who bake half or quarter portions will not have such problems).

So, the dough filled 3/4 of the form. Preheat the oven to 160-180 degrees and bake the cakes for about an hour. In no case do not open the oven before the Easter cakes are browned, otherwise the dough may fall from the temperature difference!

We check the readiness of the Easter cakes by piercing them in several places with a long wooden knitting needle. If the dough doesn't stick to the needle, the cakes are ready!

Let them cool and decorate with frosting. Ready Easter cakes are stored in a sealed container or in a bag without staleness, up to a week!

Here is a day in pleasant worries and has come to an imperceptible end!

A good dough recipe is fifty percent of the success of any baking. But in the case of Easter cakes, not only the taste of ready-made pastries, but also the festive mood almost completely depends on the dough. There is even a sign according to which if the dough didn’t fit and Easter cakes didn’t turn out for Easter, then people in this house will often get sick. And although modern housewives are not as superstitious as our great-grandmothers, none of those who decide to cook Easter cakes with their own hands will refuse the recipe for a simple and tasty dough. From our article today, you will learn how to make pastry dough for Easter cake with dry yeast for the oven and bread machine. You will also find interesting recipes for making yeast, custard, Alexandria dough for Easter cakes, as well as a variant of pastry dough without yeast.

Dough for a delicious Easter cake in the oven, a step-by-step recipe with a photo

Most often, to prepare a delicious Easter cake in the oven, they choose sweet dough with fresh yeast. It was from this dough that our grandmothers and great-grandmothers baked Easter cakes. But a delicious dough for Easter cake in the oven (step-by-step recipe with a photo below) can also be made based on dry yeast. See for yourself by mastering our next recipe for an amazing yeast dough for Easter cakes.

Necessary ingredients for a delicious cake dough in the oven

• warm milk - 2 tbsp. + 2 tbsp. l.
• eggs - 6 pcs.
• dry yeast - 1 tbsp. l.
• sugar - 2 tbsp.
• butter - 230 gr.
• salt - 0.5 tsp
• sour cream - 0.5 tbsp.
• vanillin - 1 pack
• flour - 9 tbsp.
• raisins - 150 gr.

Step-by-step instructions for a delicious Easter cake dough recipe in the oven

Yeast dough for Easter cake in a bread machine, step by step recipe

In the bread machine, you get an excellent yeast dough for Easter cakes. Moreover, in a bread machine, you can both prepare the dough and bake Easter cakes right away, or separately make dough for Easter cakes in the oven. Each of these options has its pros and cons, which largely depend on the model of the bread machine. Next, you will find a step-by-step recipe for a simple yeast dough for Easter cake, which can be used for both the first and second options.

Necessary ingredients for yeast dough for Easter cake in a bread machine

• milk - 130 ml.
• butter (soft) - 100 gr.
• sugar - 160 gr.
• yolks -2 pcs.
• flour -0.5 kg.
• salt - 1/2 tsp
• dry yeast - 1 tsp
• vanilla sugar - 1 tsp
• raisins -180 gr.

Instructions on how to make yeast dough for Easter cake in a bread machine

1. Milk is heated over medium heat to 30-35 degrees. This is necessary in order for the yeast to begin its work in the future. Pour warm milk into the bucket of the bread machine.
2. Now pour in two yolks (from medium-sized eggs) and softened butter.
3. Then add sugar, vanilla sugar and salt. Then pour in raisins or a mixture of dried fruits, candied fruits, nuts - whatever you like best.
4. Add flour and dry yeast at the very end. It is advisable to sift the flour in advance.
5. If you want to knead the dough and then use it for baking Easter cakes in the oven, you can select the “Dough”, “Pasta Dough” mode. In this case, such a dough will reach directly in the oven. If you plan to bake cakes in a bread machine right away, then choose the mode that is as close as possible to the finished result. For example, "Sweet bread", "Basic with raisins" or "French bread".

Delicious quick dough for Easter cake without yeast, step by step recipe

A delicious Easter cake can also be obtained using a quick dough recipe without yeast. This cake is soft and slightly moist inside. At the same time, the cake remains crumbly and tender. Read on to learn how to make delicious quick yeast-free kulich dough with the following step-by-step recipe.

Essential ingredients for a quick dough for a delicious yeast-free cake

• eggs - 3 pcs.
• flour - 2 tbsp.
• milk - 1 tbsp.
• sugar - 1 tbsp.
• butter - 100 gr.
• raisins - 100 gr.
• baking powder - 1 tsp
• vanillin - 1 pack

Step-by-step instructions on how to make a quick dough for Easter cakes without yeast

1. In a separate bowl, mix flour, baking powder, vanilla.
2. Proteins are separated from the yolks. Add granulated sugar and soft butter to the yolks. Beat until a homogeneous mass is formed and the sugar is completely dissolved.
3. Pour the flour mixture into the butter-egg mass in small portions and mix with a mixer until fine crumbs form.
4. Now add milk and continue to mix with a mixer at low speed.
5. Raisins or other dried fruits of your choice, washed and dried on a towel. Dip in flour and add to dough.
6. It remains to beat the whites into a thick, stable foam and gently fold them into the dough.
7. Pack the dough in special molds, previously lubricated with butter (butter) and sprinkled with flour. Bake cookies until done.

Choux pastry for paska (cake) with yeast in milk for the oven, step by step recipe

Choux pastry for Easter cake in the oven is prepared with milk and yeast, but differs from the usual yeast version. First of all, Easter cakes on custard dough are more moist and dense. That is why Easter cakes made from custard dough for Easter with yeast in milk for the oven stay fresh longer and do not get stale.

Necessary ingredients for custard dough with yeast in milk for Easter cakes

• milk - 300 ml
• butter - 240 gr.
• egg - 1 pc.
• yolks - 8 pcs.
• flour - 850 gr.
• fresh yeast - 35 gr.
• sugar - 320 gr.
• honey - 1 tbsp. l.
• rum (optional) - 1 tbsp. l.
• salt - 0.5 tsp
• zest of one orange

Instructions on how to make custard dough for pasta with yeast in milk for the oven

1. We make a dough of 100 ml of warm milk, a spoonful of honey and yeast.
2. Put the rest of the milk together with the butter on the fire. Salt and bring the mixture to a boil.
3. Sift about 200 grams of flour and add to warm milk. Mix until smooth and beat in a whole egg.
4. Add the brew, mix and leave in a warm place.
5. Mix the yolks, sugar and orange zest. Add the mixture to the approached dough.
6. Add the sifted flour and knead into a smooth soft dough. Leave for another hour in a warm place.
7. Add raisins, dried apricots or any other dried fruits / candied fruits. If using rum, then soak dried fruits in rum.
8. We pack in forms and bake Easter cakes until golden.

Alexandria pastry for Easter cake step by step, recipe with video

Alexandria pastry for Easter cakes is a little more difficult to prepare than regular yeast dough. Such a dough is made in two stages and takes almost a day to prepare. But the result pays for all the efforts - Easter cakes are incredibly tasty and soft. Learn how to cook Alexandrian pastry for Easter for Easter cake from the video recipe below.

Dough for Easter cake can be prepared both yeasty and rich without yeast, Alexandrian or custard. Each of these recipes for Easter cake dough has its pros and cons. Easter cakes baked in the oven and paska in a bread machine are equally tasty. Now you know how to make a simple and quick dough for Easter cakes step by step, including with dry yeast, and you can choose the option that you like more for Easter.

Good day everyone! In my previous notes, we even made and created souvenirs. Wouldn't you like to do something else? The festive spring days have already passed and we all rested.

It's time to think about the fact that soon there will be another unforgettable event, which is celebrated every year in different ways, this year the date falls on April. I hope you have already guessed what I mean. Well, of course we are talking about Easter.

And what could be better than your favorite delicacy - Easter cake, which, according to tradition, is put on the table on Easter Sunday, as well as painted ones. You can’t do without an appetizing one either, we make it truly from cottage cheese.

Just on this occasion, I have selected for you the best recipes, as well as new items, so that you can choose and bake the most delicious and sweet desserts. By the way, if you have never heard of such a wonderful culinary masterpiece as Kraffin, this such a layered Easter gourmet, then I recommend that you make such a delight this year. You can see the recipe here on this site https://sekreti-domovodstva.ru/kulich-kraffin.html

Well, let's start cooking! Go!

Easter cake for the whole family - the most delicious recipe

To be honest, I wholeheartedly support that you take this particular option, in which I described the whole process in great detail and in detail. I like the dough there, there are no problems with it, you don’t have to wait for hours and beat the dough, there are some chips, remember how we cooked there?

If you still want and you don’t want to try that recipe, then I offer you another Easter cooking option. Make a whole mountain of sweet and fragrant Easter cakes, let your whole cheerful family be with you. It's so great when everyone is around!

And so that everything works out for you, I will try to demonstrate and teach you all the subtleties and tricks. The dough will turn out great in taste and very tender and light, like fluff.

We will need:

For a couple:

• milk - 120 g
• fresh pressed yeast - 15 g or dry yeast - 5 g
• granulated sugar - 1 tbsp
• flour - 1 tbsp

For test:

• butter or margarine - 100 g
• chicken egg - 2 pcs.
• yolks - 2 pcs.
• granulated sugar - 85 g
• vanilla sugar - sachet
• salt - 0.5 tsp
• flour - 450 g
• raisins - 65 g
• candied fruits - 65 g

Cooking method:

1. It's no secret to anyone that in order for any pastry to be successful, the hostess must make the dough correctly. Therefore, start the cooking process with milk, make it warm, for this you can put a glass in hot water or warm it up a little on the stove so that the temperature becomes 40-45 degrees.

And only after that place the yeast, which you knead in your hands, or if you use the dry version, then pour out the bag.

Interesting! Of course, with live yeast, which we are used to seeing in stores in pressed form, any sweet muffin turns out to be much tastier and more flawless.

2. In order for the dough to start playing, you need to add flour and sugar, without these ingredients it will not start to work. Mix and put on a sunny window to come up, to become a fluffy hat.

Remember! Be sure to cover the container with a lid or you can use a towel and cling film.

3. While our dough is resting, do something else, namely, take butter (margarine), which you chop into cubes with a kitchen knife and mix it with granulated sugar. You need to take softened butter, if you only have it from the refrigerator, then please put it in the microwave and scroll for 30 seconds, depending on what power you have.

Also, pour vanilla sugar into this transparent bowl, you can even take and add a couple of drops of barberry, this is up to you. After salt and everything mix thoroughly and proceed to the next step.

4. As you may have guessed, the turn of chicken eggs and yolks has come, add them to the soft fat mixture. Take a whisk and start whisking. The mass will become yellow and stretchy.

5. In the meantime, the dough will most likely come up, you will see this if you slightly open the lid and be surprised, the entire surface will become bubbly and the mixture will increase several times. Only after that you have to mix the dough with the egg mass.

You see, it turned out like foam, so you need to wait for just such a state. The warmer the apartment, the faster the result will be.

6. And the most important thing is the addition of flour. Pass it through a sieve several times.

Important! This must be done without fail, and sift the flour 2-3 times if you want the baking to be airy and light, and most importantly, fluffy.

You need to make flour in parts, and stir each time so that lumps and clots do not appear. It is very important here not to rush, and to do everything with love and inspiration. The dough loves to be played with.

7. After all the flour has been used up and the result has pleased you, the mixture has become homogeneous and pleasant in color, cover with a film (towel) and set to rest for a couple of hours, where you are warm. Do not place where drafts are possible, this will only hurt and the dough may rise and immediately settle.

8. We still need molds for work, they can be purchased at the supermarket, or you can use your own metal or silicone ones.

But, there is one but, if you have your own baking molds! It may turn out that your Easter cake will run away from you, ha ha))). To prevent this from happening, you need to make one chip.

Take parchment paper, foil is also suitable and make rectangular sides and a circle-bottom of your shape out of it.

9. Then place the blanks in the right place, and grease the molds with oil. In principle, you can do without it, but it will be more reliable, decide for yourself.

10. After the dough comes up once, you can observe this after 1.5 -2 hours, beat it and the next step is to add well-washed raisins and candied fruits.

You can take anything, and other berries, and even dried fruits and dried apricots. The main thing is to wash all the ingredients well and steam them in boiling water, and then dry them on a paper towel.

Interesting! To get the original taste of this delicacy, add grated lemon or orange zest. And for gourmets, I recommend adding grated walnuts or almonds on a fine grater.

Many people add a spoonful of flour to the berries before kneading, so that it is easier to knead. How are you used to doing?

Tear off a lump from the total mass and form a small ball out of it, which you lay on the bottom of the mold and lightly tamp to remove all excess air.

12. Next, cover with cling film or better with gauze so that the dough breathes and leave to rise for another 1 hour. It is important not to forget that the dough is put into the form only 1/3, a maximum of half, otherwise it will definitely run away from you).

13. And in the meantime, when you notice that growth has begun and the Easter cakes begin to stretch quickly like grass in a meadow, then turn on the oven for heating. The temperature should be 180 degrees, and then, as soon as it warms up well, place the blanks. Bake for about 1 hour, depending on your oven and the size of the molds. For little beauties, 30-40 minutes is enough, those that are more than 50-60 minutes.

Here, observe, and if the top has become golden, and the pastries have not yet baked as they should, then you can cover with foil to avoid burning.

14. Check the readiness with any wooden toothpick, a stick is also suitable, the main one is to keep it dry.

Secret! So that the finished Easter cakes do not settle, after you put them on the table, put them hot in a horizontal position, and then cool and return to their original vertical form.

We noticed how cool and like a fluff our Easter dessert turned out to be, you can even see it in this photo. Well, just great! I hope you get the same result.

15. Now it remains to smear it on top with fudge, which is best made from gelatin. It is this that does not crumble and does not crumble. Take 1 teaspoon of gelatin and mix it with two tablespoons of water, move aside and let stand to swell.

In the meantime, add 4 tablespoons of water to sugar (100 g) and bring this mixture to a boil so that the sugar is completely dissolved. Pour such a sweet mass into the swollen gelatin and start whisking with a blender or mixer until a real cream. It will turn out sugar icing, it will slightly resemble a matte color.

Put it on top of the cakes and sprinkle with any decorations, usually powder or even chocolate chips.

16. When you cut the finished tidbit into pieces, you will immediately notice the difference, because the protein glaze immediately crumbles.

Another tip, decorate with something special, because after all, such a holiday happens once a year. Bon appetit! Call everyone to the table to drink tea!

Wow and tasty treats!

An easy and simple recipe for making Easter cake with raisins

Well, well, in the previous version, we added raisins and candied fruits, but in this I propose to dwell on the classic version.

One important detail, I completely forgot to write about it at the very beginning of the article, so that everything works out, you need to be in a good mood, and you can even read a prayer.

To keep your muffin from stale for a long time, you can use margarine instead of butter. But, here you see for yourself, all the same, it turns out very, very tasty in oil, and I don’t think that your pastries will lie for a very long time after cooking.

We will need:

• Baked milk - 250 g.
• Butter - 125 g
• Eggs - 5 pcs.
• Sugar - 250 g
• Fresh yeast - 50 g
• Salt - 1 tsp
• Vanillin - 1 sachet
• Cognac - 2 tbsp
• Flour - 800 g
• Raisins - 200 g
• Powder confectionery

Cooking method:

1. We start work in order. As always, you have to bring the milk to a warm state. Therefore, at first, always touch it with your hand, if the hand endures and it is pleasant to her, then everything is fine.

Remember! High temperatures will not allow the yeast to actively work, it will destroy them.

After that, knead fresh yeast with a fork or hands, be sure to check the production date before baking so that they are fresh and not expired. Plus, add granulated sugar here, it is yeast and sugar that get along very well with each other.

2. Then proceed to the next step. You need to add chicken eggs and of course softened butter. You can melt it in a water bath or microwave. Or you can wait and pull it out on the table in advance so that it becomes soft.

Interesting! If you take margarine instead of butter, then the muffin will lie with you much longer in time and will not deteriorate. Although we have never had it up to this point))).

Thus, the dough is almost ready, but there is something else to do. Namely, put this mixture for the whole night in a warm place. Let it stand and seethe, that's the whole point in such an interesting approach. Yes, and you will agree that it is very convenient, you do not need to get up and beat the dough so that it does not run away.

Important! It is necessary to cover the dishes in which you mixed the ingredients with a lid.

The time of such a procedure is usually about 8-13 hours, but I think that the night will be enough.

Interesting! You can experiment and add nutmeg or cinnamon instead of vanilla.

I want to say right away that it is cognac, or perhaps you have Cahors, vodka will make pastries lacy and airy, and most importantly, that it will bake very cool, without unexpected surprises.

3. After all the steps, add flour to the dough. Mix carefully.

Important! Be sure to sift the flour through a sieve to saturate it with oxygen, this will give more splendor in the finished dish.

Well, that's not all, if you wish, you can immediately add well-washed raisins. But, it is better to pre-soak it with boiling water and hold it in water for 15 minutes, and then dry it through a colander or a dry cloth. Roll in flour and mix into the dough, this is how it is distributed everywhere and does not settle on the bottom.

Well, now it remains to wait a bit, about 1.5-2 hours.

4. After you prepare the molds for work, you can take metal ones and even many take cups, they are under condensed milk. It's funny, everyone managed to somehow adapt. I personally love paper store forms, they are elegant and very comfortable. So, grease with vegetable oil, you can sprinkle with a little more flour or semolina.

Tear off a lump from the dough with your hands, and make a ball out of it, and then place it in a mold and lightly press down so that all the air comes out. Cover with a towel and let stand again until the mixture rises closer to the top.

Remember! You need to fill the cups by 1/3, a maximum of half, otherwise it will inevitably be that the dough will run away, especially if you have high-quality yeast.

5. Now the most crucial moment awaits you - this is baking. You need to put the Easter cakes in a preheated oven to 180 degrees and bake for about one hour, look at the golden top. There are also situations that the top is baked, but the bottom is not, in which case it may burn, for this purpose, use parchment paper or foil. Then trouble will definitely bypass you.

Check readiness with a wooden stick.

While the pastries are baking, you can make the frosting, but make it directly a couple of minutes before turning off the oven. Because it quickly freezes and thickens.

6. Saddle her quite easily. Take one chicken protein and 100 g of powdered sugar. Beat with a mixer until you get a fluffy mass, that is, a snow-white cream. Or use

Lubricate the surface and sprinkle with decorations in the form of Easter powder, you can also sprinkle with nuts. Bon appetit and Christ is Risen!

We bake a dessert according to a proven recipe with raw yeast

Now I suggest you make something amazing with almonds and lemon. This is a rich Easter (cake) well, it will simply disappear from your table in a couple of minutes, you'll see. Moreover, the recipe has long been proven and has been tried by thousands of subscribers and bloggers. If you don't believe me, then see for yourself and decide.

Very juicy and rich Easter cake 2019 from cottage cheese

You probably when you read the title, immediately thought, but how is this even possible. And like this! Not only do you have to cook such a delight only once a year on a bright holiday, but you also need to try to make the taste amazing, and the appearance was undoubtedly beautiful and attractive.

To achieve this, of course, you need to know and fulfill all the conditions and requirements from kneading to baking. Here is an instruction for you, you can say from A to Z, and let everything work out for you!

This recipe is pretty quick and easy, and you know why I love it? So this is because you don’t need to wait for time, because the whole mass will fit just once and right in your branded molds. Cool, right? If you're interested, then read on.

Cottage cheese cake has a lot of advantages over the classic one, because it is made from cottage cheese, and this is also useful in the first place.

I write the ingredients for only two servings, if you want you can take a lot more, the main thing is to keep all the proportions.

We will need:

Cooking method:

1. Take a deep bowl and start adding flour, warm milk and yeast heated to 40 degrees. Stir and add sugar, without it the yeast will not begin to actively work.

Put it to rest in a warm place for 25 minutes, you will be surprised, but after this time bubbles will appear and the mass will increase by 2-3 times, which means everything will be ready for further action.

2. Grind the cottage cheese with a fork or, best of all, through a sieve so that it becomes loose and if there is moisture, then drain it mercilessly. Then add melted butter, salt and any flavors such as vanilla to it. Plus, be sure to add lemon zest, and for a yellowish color, turmeric.

3. Prepare chicken eggs and yolk, break them into a bowl and rub well with a whisk into a fluffy mass along with sugar. This is best done with a mixer, it's faster. Beat approximately 5 minutes.

After the egg mixture, mix with the curd.

4. So, look, the dough has become a hole and has increased several times, so we are moving on. Combine with the resulting yellow curd mass.

5. Sprinkle berries and candied fruits with flour, stir.

Important! Soak the raisins in hot water and then dry.

6. Take a manual sieve and add flour directly over the bowl in small portions, stir with a spoon each time so that the mass is homogeneous. The dough will be a little sticky, but will be thick.

8. Lubricate the forms with butter or vegetable oil and place in each lump of dough. Remember to fill out the form only halfway. Wait until the dough rises and doubles in size. Cover the molds with cheesecloth to keep the adze from drying out.

9. Bake in the oven at 180 degrees until done, about 40 minutes.

10. The top can be covered with foil so that it does not burn, but do this not immediately, but 20 minutes after they are in the oven.

11. Decorate the top with icing or special fondant, write the traditional XB inscription and tie a bow, it will turn out gentle and cute. Have a nice and delicious day!

12. In the context, the curd miracle also looks very cool and cool! Umm, try it!

The classic recipe for kulich on dough

I can assume that you bake according to the same description from year to year, and then you decided to try to bake something new, so to speak, the novelty of this year. This baking option is slightly modified, but in no way inferior to other recipes, all because it will slightly use French technology.

This dough can also be used to make sweet buns and cheesecakes. You can find such an interesting name Brioche on the Internet, this is it.

We will need:

• butter - 180 g
• flour - 380 g
• milk - 25 ml
• sugar - 150 g
• egg - 4 pcs.
• high-speed yeast - 6 g
• dried fruits

for glaze:

• protein - 1 pc.
• powdered sugar - 100 g

Cooking method:

1. Sift flour onto a plate and add dry yeast, plus a pinch of salt. Mix the dry mixture well with a spatula.

2. In another container, mix chicken eggs and granulated sugar, milk. You need to do this operation with a whisk of a mixer or blender.

4. Then add softened butter in separate portions, chop it into cubes. Stir the mixture thoroughly with your hands, yes it is sticky, you will have to tinker a little.

5. Thus, the dough should become elastic and shiny, it will take you 15 minutes in time.

6. And now, as usual, leave in a warm place, covered with a napkin or film for 1.5-2 hours before rising. Then precipitate and wrap again, refrigerate for at least 4-5 hours.

Important! This dough can be stored in the refrigerator for up to 5 days, so the holiday can be continued.

7. Best of all, if you have time, let the dough stand in the refrigerator for about one day, and then take it out and beat it with your hands. See how great it came up, now do the following, add nuts and any washed fruits, well, do not forget to dry them on a paper towel.

8. Immediately fill the molds 1/3 with dough. Take paper ones for this purpose, they can not even be oiled, and the decor will bring only joy and beauty to your home.

9. Cover the baking dishes with a napkin and let the dough rise again. Lubricate the top with yolk, you can dilute it with a little water. Preheat the oven to 170 degrees and bake small cakes for 20 minutes, and large ones for 40 minutes. You can check the readiness, as always with an ordinary stick, it should be dry.

10. Now make the fondant, beat the protein with powdered sugar and do this over a water bath, but do not let the icing be hot, otherwise the protein will curdle. In a water bath, beat with a regular whisk for 5 minutes and another 5 minutes with a regular electric mixer.

11. Such a glaze prepared in this way does not crack or crumble. Decorate as you wish. Happy you!

Quick Cookie Recipe

This option is for the lazy, because it is yeast-free, agree that not everyone always has enough time, but you always want homemade and tidbits, and not what they sell in the store.

Of course, there are quite different recipes and each is good in its own way, I offer you this interesting and new recipe for viewing, which will help you make this rich dish even more beautiful and fragrant, look and see for yourself. The owner of this video does not add soda, as is customary to do, but something else.

The most delicious recipe for an old cake

Typically, these recipes are passed down from generation to generation. Do you have one like this? Nanernyaka yes, and it's very cool! After all, according to the proven version, it is always joyful to cook.

Moreover, if your grandmothers or great-grandmothers did this, each housewife has her own secret and her own trick, for example, I like to add vodka to baking, well, I have already written about this more than once that you can take any alcohol and even Cahors will do.

We will need:

• milk - 300 ml
• sugar - 1.5 tbsp.
• live yeast - 50 g or dry yeast - 3 tsp
• flour - 800 g and about 250 g more per table
• salt - a pinch
• raisins - 145 g
• dried cranberries or dried cherries - 90 g
• almond flakes - 95 g
• lemon peel
• egg - 5 pcs.
• vanilla sugar - 0.5 tsp
• butter - 310 g

Cooking method:

1. Take milk from the refrigerator, it's okay if you have it a little sour, well, suddenly such a situation arose, you can also bake from this. So, warm it up or put it in a glass in hot water so that it becomes warm.

Add sugar (1 tablespoon) and yeast, stir. The best result will be if you ensure that there are no lumps left from the yeast. Therefore, thoroughly mix the entire milk mixture with a hand whisk.

2. Now a very important point - sifting flour. Be sure to do it. The flour will be enriched with oxygen and you will see that the dough will rise faster. Combine flour (300 g) with milk and leave in a warm place, where there are no drafts, and wait, it will take about 1 hour.

3. In the meantime, place raisins, cranberries or cherries in another container and pour boiling water over everything so that the fruits increase in size and steam out. Then drain all the water and drain them in a colander.

4. After you need to break 5 chicken eggs and 1.5 cups of sugar and vanilla sugar into another container, beat with a mixer for 5 minutes, the mass will become light and fluffy.

After the right time, the dough will grow and there will be a lot of air in it, bubbles will appear, at this moment send it to the beaten eggs.

5. Add softened butter, and in another bowl, sift 500 g of flour again and start adding to the egg mixture. Do this gradually in parts, and most importantly, knead with a special nozzle from the mixer, if there is none, then the usual one. Yes, I completely forgot about the salt, add it here.

As the dough becomes more dense, start kneading with your hands. It will turn out sticky and viscous, but you do not need to add additional flour.

After that, take a deep container and grease it completely with vegetable oil, cover with cling film, leave in a warm place for 1 hour. You can even put it in the oven, turn it on 180 degrees for 3 minutes, and then immediately turn it off, it will become just warm there, the dough will like it.

6. Do not forget to mix the dried dried fruits with one tablespoon of flour, and mix. Also add almonds and zest of one lemon for flavor.

7. After an hour, beat the dough with your hands so that it does not stick to your hands, moisten your hands with vegetable oil. Add fruits and almond slices to the batter and mix to evenly combine. Cover with a towel and leave to "cool" for 1 hour.

8. In the meantime, take care of the forms, grease them with butter and sprinkle with flour, and you can generally put a circle of parchment paper on the bottom.

9. Lightly sprinkle the table with flour and begin to knead thoroughly with your hands. This is a fascinating process, and most importantly, an interesting one. Divide the dough into equal pieces, and crumple into balls, and if raisins come out on the upper side, then remove it or hide it inside the dough, otherwise it may burn.

10. You see how many raisins peek out, you need the top to be even and smooth.

11. Place the lumps in the molds 1/3 and let stand for another 40 minutes. Then place on a baking sheet and bake in a preheated oven at 180 degrees.

12. The baking time will depend on the size of the mold, approximately 40-50 minutes. Check for readiness with a toothpick. Put them on a barrel and roll every 10 minutes, as they are still hot and may still lie on their sides.

After 1 hour, raise them to a vertical position and cover with cling film until the next day.

13. Decorate with icing sugar, prepared according to any recipe you like from this article or here

Cooking Easter from cottage cheese without baking at home

Now let's make one more masterpiece, because no one celebrates this Christian day without a real Easter, according to all traditions and customs. This can be especially seen in families where all believers must have cottage cheese on the table. Moreover, it is prepared truly from natural cottage cheese, and not from curd mass, sour cream is taken for a delicate and juicy taste, and there are a lot of yolks for color.

The recipe is simple and not confusing, everyone will like it without exception, especially young hostesses and beginners in the field of cooking. After all, it is also custard, and as you know, everything custard is insanely delicious.

We will need:

Cooking method:

1. Rub the cottage cheese through a sieve to make it soft and tender, you can pass it through a meat grinder or twist it in a special blender bowl.

2. Add whole yolks and of course sour cream, for softness. After sugar and a spoonful of vanilla sugar, mix with a spoon.

3. After room temperature, butter, and to make the mass airy and fluffy, beat it with a mixer whisk.

4. Now all the curd mass will need to be boiled over the fire. Be sure to stand near it and constantly stir.

Important! Cook over low heat until boiling, as soon as you see the first bubbles, immediately turn off.

6. Rinse the raisins and dry them on a paper towel.

7. Add walnuts, raisins and almonds, mix and put in a bean bag, which must first be rolled with damp gauze.

8. Fold the ends of the gauze and press down with oppression, refrigerate for one day.

9. You can also drag it with a rope so that the shape is not lost. Place a bowl down to drain any excess whey. Easter is well compressed during this time.

That's all, I hope you liked today's recipes and you have chosen the simplest and best recipe for yourself, and most importantly, take into account all the tips and recommendations. And you will definitely succeed, namely, you will bake the most delicious Easter cake and paska this year. It simply cannot be otherwise. That's all for me. See you all soon, it was good to see you all. Bye!

For lack of extra time, many people prefer to buy Easter cakes. But Easter is the only time of the year! Try to find time to please your loved ones with Easter goodies.

Moreover, the recipes that we offer you do not need much time, effort, or money. Yes, and what can compare with the aroma of homemade cakes?! So ladies, let's get started.

1. Classic sweet Easter

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

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

C) Knead the dough thoroughly so that it does not stick to your hands. We put in heat in a spacious container, let's go up. Mix well again. Who prefers porous, airy Easter cakes, put less flour, and knead the dough, constantly lubricating your hands with vegetable oil. Who prefers a dense structure - put more flour.

D) In ​​containers lined with well-oiled paper, put the dough on one third and let it rise again. Who wants, add 4-5 steamed raisins per form. You can also finely chopped dried apricots.

D) We put the forms with the dough in a preheated oven (on average, 180 degrees) until cooked (an hour and a half). Do not place the sheet with the forms too low - the bottom of the Easter cakes may burn. Do not set too high - the dough will rise and the top may also burn. Remember that the first 40 minutes we do not open the oven at all! Otherwise, the dough will fall and all your work will be lost.

Separately, according to the forms for pasok, who bakes 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 cans from coffee 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 form, otherwise the dough will burn there and you will not be able to take out the finished Easter. It is recommended to simultaneously bake the dough in forms of approximately the same volume.

E) They saw through the window in the oven that the top of the pastry was browned. Carefully open the door, and pierce the cake through with a bamboo stick. If the stick turned out to be dry and clean, then you can safely take out the molds, the product is ready! If there is moisture or pieces of dough on the stick, then leave to bake.

G) They took out ready-made Easter cakes. Lay the form on its side and pull slowly on the paper. The patch pulls out nicely. We release it from the paper, and leave it to cool on its side, constantly turning it, otherwise, dents will remain on the sides. In no case, do not put the finished hot Easter on the bottom! Due to its softness, it will immediately lose its beautiful shape.

H) Easter cakes have completely cooled down, you can already put them on the bottom. The most enjoyable part of the job. We decorate the cake. I recommend home-made icing, store-bought does not freeze: beat the white of one egg with a glass of powdered sugar so that this mass does not flow out of the container. If desired, you can add vanilla and citric acid a few crystals. We coat the top, for this it is convenient to use a pastry brush, sprinkle with Easter decor. Fantasize!

2. Easter cake in haste

- 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 in front of your eyes, and here, the main thing is that this dough does not overdo it. Knead the dough, it should be of medium consistency. Let's go for about 20 minutes. Fill in a third of the form. We let it rise, literally 10-15 minutes, as this dough rises very quickly! Further, everything is the same as usual.

3. Puff 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.
Can be made with or without dough, after dissolving the yeast in warm milk.

4. Easter curd custard

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

Thoroughly rub the yolks with sugar, add cream and heat well. Put the oil into the hot mixture. Let cool slightly. Put cottage cheese and the rest of the ingredients. Stirring constantly, bring to a boil, but do not boil! Everything, Easter is ready. We spread the mixture into rigid forms, tamping well. We put it in the cold.

5. Easter cake simple

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

6. Easter cake 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 on request.
Dissolve 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. We bake.

7. Easter cake without yeast

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

Happy Easter everyone! Bon appetit! And Happy Holidays!