The most delicious Easter cake for bright joys! Proven recipes for airy, fragrant, most delicious Easter cakes. Easter baking

Spring has already come into its own. The days are getting warmer, which means that April will soon come. It is at the beginning of this month that a bright and filled with love Orthodox Easter holiday awaits us. In previous posts we have prepared unusual cake original and beautiful, as well as crocheted. Now you can proceed to the traditional Easter cakes familiar to us. And also we will tell you how to make a very sweet icing sugar on gelatin. She's more useful than icing on egg whites, does not crumble and does not stick.

Easter cake is the most important decoration holiday table. And also this delicious pastries especially loved by children.

Of course, you can buy Easter cake in the store. Some landlords do just that. Or because of the lack of time for cooking, or maybe just afraid of the complexity of the recipes. But in fact, the recipes for cooking Easter cake are not so complicated.

Be sure to try baking Kulich for Easter with your own hands. It will turn out more tasty and fragrant.

The most delicious Easter cake recipe

We will need:

• dry yeast - 2 tsp;
• warm milk - 2/3 tbsp.;
• sugar - 2 tablespoons;
• flour - 4-5 tbsp.;
• salt - 1 tsp;
• melted butter - 3 tablespoons;
• egg - 3 pcs.;
• raisins - 1 tbsp.;
• zest - from 1 orange;
• vegetable oil- 1 tsp;
• powdered sugar - for sprinkling.

Cooking:

1. Dissolve the yeast in warm milk.

2. Beat the eggs. Without ceasing to stir, pour in the milk-yeast mixture.

3. Then add melted butter, sugar and salt.

4. Mix everything well so that the ingredients dissolve and mix together. Now sift three cups of flour and knead a soft and sticky dough.

5. Gradually add the remaining 1.5-2 cups of flour.

6. Knead the dough with your hands until it becomes elastic.

7. And now let's prepare the filling:

We wash the raisins well and pour boiling water for 10 minutes.

8. On fine grater rub the zest.

9. Pour the steamed raisins and orange peel into the dough.

Optionally, you can add candied fruits or nuts.

10. Mix everything thoroughly so that the filling is evenly mixed with the dough.

11. In a salad bowl greased with vegetable oil, spread the dough. If this is not the case, you can take any other container that is suitable in size.

12. Cover the bowl with a damp towel. To wet the towel, use warm water. Otherwise, the dough will not rise.

13. We put the salad bowl in a warm place so that the dough rises well.

14. We press it with our hand and spread it on a surface sprinkled with flour. We form a ball from the dough. Its size should correspond to the size of the form.

15. Fold a sheet of baking paper in half and insert it into the mold. Its bottom must be lubricated. Inside we place the future cake. We leave the dough for an hour so that it increases in volume (2 times).

16. Preheat the oven to 180 degrees. We put the form with the test there. Bake for about 50 minutes. This approximate time because usually every oven can be different.

If the cake is browning too quickly, cover it with foil.

17. After the cake is ready, take it out of the oven, tear the parchment and let it cool for 10 minutes.

18. We take it out of the mold. We put it on a dish. Sprinkle with powdered sugar and let cool completely.

As you can see, the recipe and preparation of the cake is very simple. And if you follow all the recommendations, you will definitely succeed.

Step-by-step recipe for air muffin in a bread machine

This the recipe will do happy owners of bread machines. The aroma of this Easter cake and the combination of chocolate, nuts and pastry are unique. And the production time chocolate cake will go much less.

We will need:

• milk - 1 tbsp.;
• flour - 4 tbsp.;
• cocoa - 1 tsp;
• cinnamon - 0.5 tsp;
• eggs - 2 pcs.;
• sugar - 2/3 tbsp.;
• softened butter - 100 gr.;
• high-speed dry yeast - 2.5 tsp;
• walnuts - a handful;
• chocolate - 50-60 gr.;
• salt - a pinch.

Cooking:

1. Pour the ingredients into the form of a bread machine.

This must be done strictly according to the recipe and do not change the order of their addition.

2. First 2 teaspoons of yeast, then 3 cups of sifted flour. Sprinkle 3 tablespoons of sugar on top.

3. Mix cinnamon with cocoa and also add to the ingredients. Add a pinch of salt.

4. After that, pour in the eggs, softened butter and milk (room temperature).

5. We move the form with the ingredients to the bread machine.

• weight - 750 gr.
• program is the first
• crust color - medium ruddy.

6. First the dough will do and the dough will knead. When the bread machine will mix the dough a second time, you need to add the remaining: nuts, chocolate, 0.5 teaspoon of yeast, the remaining sugar and a glass of flour.

7. Turn on the bread machine.

8. We are waiting for it to begin to mix a second time and add all the ingredients in the following sequence: yeast, flour, sugar, nuts and grated chocolate.

9. While the cake is baking, we will make icing to decorate its top:

10. Beat 1 protein with a mixer, powdered sugar and a pinch citric acid. like this protein cream it turns out. It must be stable in consistency.

Kulich is ready! We decorate it with protein cream and multi-colored sprinkles.

Video on how to cook Easter cakes in a slow cooker

If you have a slow cooker, then you can bake an excellent cake in it. Heating in the slow cooker is carried out evenly, and the ideally selected time and temperature will not allow the cake to settle or burn. Of course, there is also a minus - this is that only one cake can be baked at a time. But in size it will be large and enough for the whole family.

If you're already interested, watch the video:

Have you ever baked Easter cake in a slow cooker, write in the comments?

Delicious air cake on sour cream

Ingredients:

• Milk - 300 ml.
• Eggs - 3 pcs.
• Sugar - 200 gr.
• Butter - 150 gr.
• Sour cream (15% - 20%) - 250 gr.
• Dry yeast - 11 gr. (or raw yeast- 50-60 gr.)
• Raisins - 300 gr.
• Flour - 700 - 800 gr.
• Vanilla sugar - 2 tsp. (or vanilla stick)

Cooking process:

1. We heat the milk to a warm state, then add the yeast and 1 teaspoon of sugar. We send 200-250 gr. sifted flour and mix all ingredients.

2. Cover with a clean kitchen towel or napkin, or you can close cling film. We set aside in a warm place so that our dough comes up and increases in volume several times. Approximately it takes from 30-50 minutes, provided that all the ingredients are fresh.

3. In the meantime, while the dough is coming up, we beat the eggs with sugar, after the mass has increased, add the beaten eggs and vanilla sugar. If you have a vanilla stick, then cut it in half and take out the seeds, which we add to the dough.

4. Now it's time for butter, it must first be softened and added to the dough, then mix and add sour cream and mix again. Next, mix in the remaining flour and knead the dough until it stops sticking to your hands, but you should not knead too hard either. Cover with a towel and set aside to infuse in a warm, draft-free place.

5. The dough should rise properly. Everything about everything will take from half an hour to 40 minutes.

6. Add raisins to the dough, which must first be thoroughly washed and dried, and mix it well. Then cover with a napkin and put in a warm place and once again let the dough rise well.

7. Lubricate the forms in which we will bake with oil and fill 1/3 sweet dough. We give time for the dough to rise in them. We preheat the oven to 100C and send it to bake for 10 minutes, after ten minutes we increase the temperature to 180 degrees and bake until done. I check the readiness in the old fashioned way, as my mother taught me in childhood with a match or a toothpick. You need to check when you see that the dough is browned, if the match is dry - the cake is ready, if it is wet - we continue to bake.

8. When our Easter cakes are ready, it remains to decorate with icing and sprinkle with special powder! If you don’t know how to make icing for Easter cakes so that it doesn’t crumble or stick, then read the article below, below is a proven recipe with gelatin, I’m sure you will like it! And now I want to show what our gourmet looks like in the context:

Is it really appetizing? Write your opinion about this Easter recipe in the comments. Oh, now I would hold out until the holiday and not eat ahead of time, well, very appetizing and fragrant!

Sugar icing on gelatin

This glaze does not contain eggs. It doesn't break or crumble. It also spreads very beautifully on the top of the cake.

We will need:

• sugar - 1 tbsp.;
• gelatin - 1 tsp;
• water - 6 tablespoons;
• lemon juice - a couple of drops.

Cooking:

1. Pour gelatin with two tablespoons of water and leave to swell.

2. Pour sugar into a small ladle or saucepan. Fill with the remaining water (4 tablespoons). Mix well and put on fire.

3. Wait until the mixture boils. After that, cook until the sugar dissolves. We stir constantly.

4. As soon as the sugar dissolves, remove from the stove. We introduce gelatin into the syrup, previously prepared.

6. Then add a couple of drops of lemon or orange juice. Stir for another half minute.

7. Glaze is ready. Coat the top of the cooled cake with it.

Like these ones easter recipes we have prepared for you. Be sure to use them and please your family and friends with a sweet Easter cake for Easter.

If you liked the selection of Easter cake recipes, add to bookmarks and share with friends on social networks. networks, and it's easy to do - you just need to press the social buttons below. networks. It will also be interesting to know your opinion on this baking, or maybe you will share your proven recipe ...

That's all for me!

Happy Easter to you!

Easy Recipe air cake step by step with photo.

A simple air cake recipe home cooking with photo and step by step description cooking. Easy to prepare at home in up to 1 hour. Contains only 321 kilocalories.

• National cuisine: home kitchen
• Dish type: Bakery
• Recipe Difficulty: Easy Recipe

• Preparation time: 12 minutes
• Cooking time: up to 1 hour
• Servings: 10 servings
• Amount of calories: 321 kilocalories

Ingredients for 10 servings

• Chicken egg 2 pcs.
• Sugar 6 tbsp. spoon
• Margarine 180 g
• Raisins 3 tbsp. spoon
• Fast acting yeast 1 tbsp. spoon
• Milk 250 ml.
• Table salt 1 tbsp. spoon
• Wheat flour premium 250 g.
• Confectionery topping 1 pack.
• Vanillin 2 g.

step by step

1. Approaching Holy holiday Easter, the main Easter treats of this holiday are Easter, colored eggs and of course kulich. There are many recipes for Easter cakes, but I want to share with you a simple and at the same time very delicious recipe Easter cake. Easter cakes according to this recipe are airy, rich. To prepare the cookies, you will need the following ingredients:
2. First you need to rinse well and soak the raisins in water so that they are not hard.
3. Melt margarine in microwave oven or on fire in a metal bowl. Melt ahead of time so it can cool down.
4. Pour 250 ml of milk into a saucepan and heat it until it becomes warm.
5. We pour 2 tbsp. tablespoons of sugar with a slide and 1 tbsp. a spoonful of salt without a slide and 1 tbsp. a spoon without a hill of fast-acting yeast.
6. Leave for 10-15 minutes for the yeast to disperse (begin to foam).
7. Add sifted flour and stir. The dough should be the consistency of a pancake.
8. Cover with a towel and put in a warm place for 30-40 minutes.
9. As our dough has risen once, add 1 egg and 1 yolk (we leave one protein for fudge), pour the melted margarine, add raisins (it is necessary to dry a little from the water), 2 gr. vanilla and mix.
10. Add more flour and knead the dough. The dough should not be too liquid, but not steep either. Cover again with a towel and put in a warm place until our dough rises twice.
11. This is how the dough should rise.
12. For our amount of dough, you get 2 Easter cakes for a medium shape. Forms must be well greased with butter.
13. We divide the dough into two parts. We give the shape of a ball and transfer to the forms.
14. Give another 20 minutes for the dough to rise.
15. We bake Easter cakes at a temperature of 170 degrees in a preheated oven for 30 minutes. And let it cool.
16. For fudge, take 1 protein and 3 tablespoons of sugar (it is better to take powdered sugar).
17. Beat the protein with a mixer until a white, thick mass. Lemon juice can be added if desired.
18. Coat the top of the cake with fondant. Can be decorated with sprinkles. And serve to the festive Easter table. Bon appetit!

Kulich is a traditional treat on a bright holiday. And it is very important that it is not only beautiful, but also tasty.

Of course, the easiest way to buy Easter cake in the store, but nothing compares to homemade cakes. Shall we prepare according to the rules?

Easter cake - general principles of cooking

Easter cakes are prepared only from yeast dough. He will need at least 3 hours to stand, so you need to knead in advance. There are double, safe, accelerated ways. In many ways, the choice of technology depends on the recipe you like.

What is added to the dough:

Liquid Foundation(milk, kefir, cream, etc.);

Traditional Easter cakes cooked with raisins, you can add other dried fruits, candied fruits. The dough is kneaded soft, but not fluid, left in a warm place so that it rises at least 2 times, the first time is well punched. Then the mass is divided into pieces, laid out in molds, distributed on a baking sheet and again left warm until the next rise. Easter cakes are placed in a heated oven, the temperature depends on the size, on average 180-200 degrees.

Shaving brush for Easter cakes

The most commonly used protein glaze. It is important to use fresh and tested eggs, as sweet mass will not be heat treated. Proteins are whipped to a dense foam, sugar or powder is gradually introduced. For 1 fresh protein, 0.5 cups of fine sugar or powder are used, a few drops lemon juice.

You can also use icing sugar for lubrication. For a glass of powder, you will need less than 0.5 cups of warm water. The liquid is added in small parts, thoroughly stirred. It is important to achieve a not very thick, but not runny consistency.

Sprinkle for Easter cakes

Finishing touch- decoration. Previously, colored sugar, grain or millet was used for sprinkling. Today you can buy different types curly dragees. The main advantage is edibility. Easter cakes in elegant crumbs are beautiful, tasty. If it is not possible to purchase ready-made topping, then you can use chopped marmalade, chocolate, small sweets, pieces of candied fruit. The main thing is the low moisture content of the products. Otherwise, the glaze will dry out for a long time.

The most delicious Easter cake on sour cream

The recipe is familiar to many, tested over the years, the fat content of the products does not really matter, but the most delicious Easter cakes are obtained using sour cream from 20%. The amount of dough is designed for 7-8 Easter cakes, forms of 0.4-0.5 liters.

Ingredients

0.2 kg of oil;

2 kg flour;

0.25 l of milk;

500 g fresh sour cream;

250 g light raisins;

2.5 cups of sugar sand;

65 g fresh pressed yeast;

0.5 tsp salt;

2 packets of vanilla.

For glaze:

150 g of white chocolate;

100 g butter.

Cooking

1. Activate the yeast. Dissolve 2 tablespoons of sugar in milk, add yeast, stir until completely dissolved, leave for twenty minutes.

2. Separate the yolks, combine with soft butter, add sugar to them and grind everything together.

3. Combine yeast with sour cream, butter mixture, salt, immediately throw vanillin.

4. Mix everything thoroughly. Separately beat egg whites and add.

5. Sift flour. Introduce into the dough in parts, add the washed raisins. Knead into a soft, elastic mass.

6. Remove the dough in heat for 3-4 hours. Knead at least two times.

7. Prepare forms for Easter cakes, you can use disposable baking glasses, they are easy to purchase.

8. Pinch off a piece of dough, round into a ball so that the top is even. Transfer to form. The dough should not fill it above 0.3-0.4 height.

9. Keep the molds warm until they rise well.

10. As soon as the dough reaches the edge of the mold and becomes even with it, you can put the Easter cakes in the oven.

11. Bake at 180 for about 15 minutes, then lower the temperature to 160 and keep another 15-20 minutes in the oven.

12. Melt White chocolate in a water bath with oil. It is important that the tiles are not porous. We cover the tops of the cooled Easter cakes with glaze, decorate. You can use other varieties of fondant.

The most delicious Easter cake on kefir

For the most delicious Easter cakes, you can use not kefir, but fermented baked milk, yogurt. living creatures fermented milk products not less than 2.5%.

Ingredients

400 g of kefir;

6 tablespoons of butter;

8 spoons of sugar;

4 cups flour;

11 g dry yeast;

0.5 tsp salt;

Vanillin;

0.2 kg of raisins.

Cooking

1. Kefir should be taken warm. But it must be heated carefully so as not to roll the product into cottage cheese. It is better to leave the bowl in warm water and leave for a while.

2. Shake the eggs until light foam, add salt and sugar, add kefir and a bag of vanilla. Stir until smooth.

3. Combine dry yeast with 3 cups of flour, pour in. Stir and add raisins in the process.

4. When kneading, add more flour, knead a soft mass, cover and leave warm. Hold up to 2 full lifts.

5. Put the dough into molds, bake in the oven. Temperature for small cakes up to 0.2 l 200 degrees. For cooking large items down to 180.

6. Bake, decorate with icing and sprinkles.

The most delicious Easter cake made from Alexandrian dough

From the Alexandrian dough, the most delicious Easter cakes are obtained. It is prepared only with baked milk. If you need to cook less baking, you can cut proportionally products.

Ingredients

A liter of milk;

A dozen eggs;

500 g of oil;

3 yolks;

0.14 kg raw pressed yeast;

Cognac 2 spoons;

2 g vanilla;

A kilogram of sugar;

0.25 kg of raisins;

1 tsp salt.

Cooking

1. Mix softened butter with eggs, sugar, yeast and warm milk. Leave warm for a day or at least 10 hours.

2. Add salt, cognac, raisins and stir. Introduce flour, make soft butter dough. Leave for an hour.

3. Arrange in forms.

4. Leave Alexandrian Easter cakes warm for another 1.5 hours, look at the rise.

5. Bake at 180 degrees. Any frosting can be used.

The most delicious Easter cake with milk

The simplest milk dough for making delicious homemade Easter cakes. From this amount, a little is obtained, if necessary, you can increase the products proportionally.

Ingredients

0.25 l of milk;

500 g flour;

A pinch of salt;

10 g of yeast (we take dry type saf-moment);

100 g of oil;

1 packet of vanilla;

150 g of sugar;

3 whole eggs and 1 yolk;

Raisins, nuts, candied fruits 100 g.

Cooking

1. Heat milk, add yeast, 3 tablespoons of sugar and a glass of flour, stir, put in heat for an hour, this time will be enough for dough.

2. Shake the eggs and the rest of the sugar, add salt and vanilla, put the softened butter. Bring to homogeneity, combine with dough.

3. Rinse the raisins, you can use other dried fruits, nuts or candied fruits, but the total amount should not exceed 100-150 g. Add to the dough.

4. Add flour, knead.

5. We put in heat. As the cakes are being prepared sponge method, it is enough to approach the test once.

6. We divide it into molds, fill it by a third and now leave it until the mass fills them.

7. Bake in the oven until done. We set the temperature of 180 degrees for Easter cakes of 0.2-0.5 kg.

The most delicious Easter cake on yolks

A recipe for a very beautiful yellow dough, which is prepared on egg yolks without proteins. Baking is tender, soft, if everything is done according to the recipe.

Ingredients

1 spoon of cognac;

6-7 full glasses of flour;

0.25 kg of softened butter;

1 tsp salt;

60 g live yeast;

7 yolks;

1.5 st. Sahara;

Vanilla, raisins.

Cooking

1. Heat milk to 50 degrees, add sand and stir, dissolve yeast and leave for a quarter of an hour to activate.

2. Now add the yolks, salt, stir and lay a glass of flour.

3. Add softened butter to the talker, mix.

4. We introduce a couple of good handfuls of raisins, vanilla.

5. Fall asleep sifted flour. The exact amount depends on the size of the yolks, you can adjust it yourself. Knead the dough thoroughly.

6. Leave the base for Easter cakes warm for 3 hours.

7. Scatter on molds, let stand for another 1-1.5 hours.

8. Gently transfer to a heated oven. Cooking until golden brown on a hat.

9. We use any azure to decorate homemade Easter cakes.

The most delicious Easter cake with cream

To prepare the dough, you need 10% fat cream. If the product is higher. That can be diluted a small amount milk. Dough in vegetable oil, which allows it not to become stale for a long time.

Ingredients

400 ml cream;

100 ml vegetable oil;

A glass of sugar;

A handful of raisins;

Three eggs;

Flour, vanilla;

15 g dry yeast;

0.5 tsp salt.

Cooking

1. Dilute dry yeast in warm cream and granulated sugar. Leave for a few minutes so that the grains dissolve as much as possible.

2. Break eggs into another bowl, add salt and beat with a fork. Pour over cream.

3. Add vegetable oil and vanilla, add a glass of flour.

4. Now comes the washed raisins, stir.

5. We introduce flour until the dough acquires desired consistency.

6. Send to a warm place for 2 hours. Then knead with hands, leave for another hour.

7. After that, you can divide the mass, lay it in molds, wait for the full rise.

8. We bake in the oven. The temperature for baking Easter cakes is approximately 180-190.

In order for raisins and other dried fruits to be evenly distributed in the dough, they must be mixed with a small amount of flour.

If the room is cold, you can put a bowl of dough on a pan with warm water, periodically heat the liquid, but it is important not to overdo it.

Can be added to cookies different spices such as ginger, cloves, the flavor will be amazing.

Protein glaze will dry faster on a warm cake. If melted chocolate is used, then the pastries must be cooled well, otherwise the hardening time will be delayed.

Soon believers will celebrate Holy Pascha. There are quite a few traditional dishes that adorn Easter table. Basically it's baking. The following is a recipe for Easter cake made from Alexandria dough. This cookie looks like fluffy cupcake, and will not harden for a long time.

I was looking for a way to cook Vienna test but only found alexandria pastry. Perhaps they have the same cooking method. They turn out great tender Easter cakes, they are also called "Night cakes". I have never eaten better than this! This is my grandmother's recipe, she has been using it for many years.

With one serving, the output is a lot of Easter cakes. Do not be afraid, divide this amount into 3, 4 parts and so on.

Ingredients:

• 1 l. baked milk;
• 1 kg. Sahara;
• 500 gr. drain. oils;
• 10 eggs;
• 3 yolks;
• 150 gr. fresh yeast or 1.5 sachets dry.

Cooking:

Beat the eggs lightly, cut the butter into pieces, mix all the products (lightly beaten eggs, yolks, sugar, butter, yeast) with warm milk and leave in a warm place for 8-12 hours (feel free to leave overnight). We make dough without flour.

Then pour in:

• 1 tsp salt;
• 200 gr. steamed raisins;
• 2-3 sachets vanilla sugar, 2 tbsp. cognac;
• about 2.5 kg of flour.

Knead the soft sticky dough dipping your hands in sunflower oil.

Let rise for an hour and a half until it doubles in size.

Apply 1/3 of the molds, wait until it comes almost to the brim and bake at a temperature of 180 gr. until ready.

Checking wooden skewer. Grease the top of the cooled Easter cakes with icing, decorate.

First of all, let's prepare the brew. To do this, dissolve the yeast in a glass of warm milk, add three tablespoons of sugar and flour to a consistency thick sour cream. Remember to check if the yeast is fresh in advance so that you don’t get upset because of unsuccessful baking later. We put the dough in a warm place without drafts, it should increase in volume three times. At this time, boil one potato, drain the water in which the potatoes were boiled, and make mashed potatoes.

Separate egg yolks from proteins, beat the yolks with sugar into a fluffy homogeneous mass.

Soften the butter and beat the cream until light foam.

Wash raisins, dry and roll in flour. So it will mix well and evenly into the dough.

When the dough suits well, we will begin to perform the sacrament - knead the dough for Easter cakes. In the dough, add the rest of the warm milk, beaten yolks with sugar, vanilla sugar and gradually add the sifted flour. When you begin to knead the dough with your hands, then add mashed potatoes to it. Gently, slowly knead the dough, then add whipped cream and softened butter. This should be done slowly, because the dough for Easter cakes turns out to be softer and more airy when it is kneaded for a long time. My grandmother said that this dough should be kneaded for an hour, no less. At the very end, mix raisins and candied fruit into the dough.

When the dough is well kneaded, cover it with a towel and leave it in a warm, draft-free room to rise. It happens that in April the apartment is quite cool and the dough does not fit well. So, last year I faced such a problem and at first I was in a panic. But I quickly found a way out of this situation. I turned on the oven at 50 degrees without airflow and put my dough for Easter cakes in there. And the dough came to life and began to rise well. Just at this time, my friend called and began to complain to me about the same problem. Thanks to my advice, she also solved this problem.

When the dough is suitable, then it is necessary to decompose it into molds lined with baking paper, greased with oil. Forms must be filled in the third part, since the dough fits well. We leave the dough in the forms to come up and after that we put it in an oven preheated to 200 degrees. Bake Easter cakes for thirty to forty minutes, depending on the size of the Easter cakes. When the cakes are ready, you need to take them out of the molds, put them on a towel and let them cool completely.