Easter cake 500 g flour. Easter cake according to a traditional recipe

This is the traditional Easter cake recipe. Its taste will remind you of childhood and grandmother's pastries. This recipe is a well-deserved classic. Naturally, home-made Easter cake is much tastier than store-bought.

Ingredients:

• 500 ml milk
• 1 sachet (11-12g) dry yeast (or 50g regular)
• 1 kg flour
• 6 eggs
• 200 gr butter
• 300 gr sugar
• 250-300 gr raisins
• 1 tsp vanilla sugar
• For glaze: 100 g of powdered sugar, 2 proteins.
• Confectionery sprinkles for decoration.

Cooking:

We sow flour.

Mix dry yeast with 500 grams of flour and add to warm, but not hot milk, kneading the dough. If the yeast is ordinary, first dissolve it in warm milk, then add 500 g of flour, also knead the dough. The finished dough increases two to two and a half times in volume, it will take about half an hour.

Separate the yolks from the whites. Beat egg whites into a thick foam. In the dough that has come up by this time, add the yolks mixed with sugar, add the softened butter knead a light dough. Gently fold the egg whites into the dough. Add the remaining flour, finally knead the dough, remove, cover with a towel in a warm place for 2-3 hours.

While the dough is coming up, prepare the raisins: wash, pour boiling water for 10 minutes, rinse again and dry with a towel. Gently introduce raisins into the dough that has come up, mix again, let the dough rise (about 20 minutes), and in the meantime prepare the forms for baking Easter cakes: grease them with oil, lightly sprinkle with flour or semolina, for easy discharge finished products from forms.

We lay out the dough: fill in 1/3 of the form, if you fill in more - your Easter cakes will come out of the forms.

We heat the oven to 100 degrees. Grease the dough in the forms with yolks on top (those yolks that remain from the eggs allocated for the preparation of the glaze), not a dense layer, and put in the oven. We keep at this temperature for no more than 10 minutes, then increase the temperature to 180 degrees and bake the Easter cakes until cooked (about 45-50 minutes).

Do not open the oven door during baking. Ready Easter cakes will be of an even brown color, we check the readiness with a wooden stick (should remain dry after being removed from the product).

Make the frosting: Whisk the egg whites into stiff peaks, add powdered sugar, whisk again. We cover ready-made hot cakes with ready-made icing, it is convenient to do this with a culinary brush, evenly coat the entire top. Pour confectionery sprinkles over the freshly applied glaze.

I have a favorite recipe for Easter cakes, according to which I have been preparing Easter cakes for many years. Many of you know it and have even successfully prepared according to it. They turn out very tasty. But every year I look for and try some new recipe. For variety. Until this year, none of the new, tested ones could even compare with my favorite recipe. But this year I seem to have made a revolutionary coup within the same family. I found a recipe that literally shocked me. Shocked in every way. This recipe is very simple and INCREDIBLY delicious! If I had the opportunity to meet with the author of the recipe, I would bow 5 times to the waist !!!

Ingredients for "Kulich, which always turns out":

Nutritional and energy value:

Recipe "Kulich, which always turns out":

That's all we need. I strongly advise you to prepare everything in advance so that it is at hand, because the recipe is very fast, literally instant.

In my family, raisins are not very favored, but they are very fond of nuts. Therefore, instead of 300 g of raisins, I took 100 g of raisins, 100 g of almonds and 100 g of candied fruit.
Raisins must be sorted out, freed from the remnants of twigs and pour hot water for 15 minutes. Almonds pour boiling water for 3-4 minutes.

Then drain the boiling water, and pour over the almonds cold water and remove the husk. After that, you need to dry the almonds in the microwave for about three minutes, stirring every minute, or in a skillet, but without browning. And then cut the almonds with a knife into small pieces. Drain the water from the raisins, dry them on a towel and roll in flour.

I never use dry yeast to make cakes. ONLY LIVE!!! You can solve this problem yourself.
Warm the milk a little, dissolve the yeast in it. Add 500 g flour, mix well. Put in a warm place. Cover with a towel. The dough should double in size (it will take about 30 minutes). Easter cake dough is very capricious, it absolutely cannot stand drafts and it is very difficult to find a warm place for it in a cold apartment. If your heating has already been turned off and the apartment is cool, there is a way out: an oven. It is necessary to heat it up to 35-40 * C maximum and keep the dough in it until it approaches. This is the most The best way! My dough has tripled in 30 minutes.

While our dough is growing up, we must have time to separate the whites from the yolks. Grind the yolks with sugar and vanilla sugar until white. Whisk egg whites with a pinch of salt until stiff.

Our dough is ready, it has grown, literally swollen.

Add crushed yolks to it and mix.

Then add the softened butter and mix again.

Lastly, add the beaten egg whites and mix gently again.

Now we need to sift flour into our chic mass, this must be done in parts, kneading the dough each time. More flour may be needed, depending on the quality of the flour and the size of the eggs.

The amount of flour that is indicated, in my opinion, was clearly not enough. I sifted the flour on the table and dumped the semi-liquid dough onto it. Constantly dipping my hands in flour, I began to knead the dough from the edges to the middle. It was terribly sticky to the table and hands and I had to add flour. But I didn’t get too carried away and hammered the dough with flour. As soon as the dough began to lag behind the table and hands a little, I stopped kneading.
Let the dough stick a little more, but enough is enough.

The dough was runny. It is soft, alive... When you take it on your hand, it literally flows to the other hand... it lives, breathes...

This dough should be placed in a large saucepan, lightly sprinkled with flour and sent back to a warm oven. Let the dough rise well.

It took me 50 minutes to do this. Remove the dough from the oven, add raisins, candied fruit and almonds to it. I strongly recommend not to grind the almonds in a blender, but to cut them into pieces on a plank with a knife.

Knead the dough well and send it back to the warm oven to rise.

After 20 minutes the dough has doubled in size! Remove the dough from the oven, and the oven itself - ATTENTION! - turn on 100 * C!

While the dough is rising, prepare the molds. Lightly oil the bottom and cover with a circle of lightly oiled parchment.
DO NOT LUBRICATE the sides of the molds with oil!!!
Dump the dough on the table, with a knife divide it into parts, approximately according to the number of forms. I made half the norm and prepared 5 forms. Gently and very gently roll each piece of dough in your hands, giving it the shape of a ball and then carefully lower it into the mold. Put the forms on a baking sheet and cover with a napkin. After 10-15 minutes, the dough doubled in size and I sent it to the oven, heated to 100 * C.

Bake cookies for 10 minutes. Then increase the temperature in the oven to 180-190 * C and bake until cooked, that is, until a dry toothpick. For a small form it took 25 minutes, large forms were baked for 35-40 minutes. Look at your oven. The dough should be applied to 1/3 of the height of the form. On the left is the form in which the dough was put. On the right is a form in which almost 1/2 of the volume was placed. The dough has risen with a cap above the edges of the form.

Remove the finished cakes from the oven and let stand on the table for 10 minutes. Meanwhile, prepare the glaze. I make a glaze based on lemon juice and powdered sugar. You can use any other recipe, you can even use store-bought ones like Dr. Oetker's, they have a great frosting! When the icing is ready, you need to run a narrow knife along the walls and shake out the Easter cakes on your hand. They are unusually light, tender, airy, so you need to act very carefully. Cover hot cakes with icing and decorate. These are extraordinary Easter cakes, absolutely amazing, tender, airy!!!
Just a song, not a recipe. Cooking on it was a pleasure, just bliss!!! I cooked half of the portion and regretted that I did not cook the full one.

it unusual Easter cake absolutely stunning, gentle, airy!!! And, most importantly, on the third day only the outer crust dried up, and the crumb remained as airy and tender as on the first day. An angel for your meal!!!

This recipe is part of the "Cooking Together - Cooking Week" campaign. Discussion cooking on the forum -

The best recipes for Easter cakes.

1. Traditional Easter cake

Ingredients:

Vanilla sugar - 1 sachet
Milk - 0.5 l.
Eggs - 6 pcs.
Raisins - 350 g.
Flour - 1-1.5 kg.
Butter - 220 g.
Dry yeast - 11 g.
Sugar - 2.5 tbsp.
White of two eggs

How to cook a traditional Easter cake:

First we need to dissolve the yeast. This cannot be done without warm milk, so it is this that needs to be slightly warmed up on the stove. Then pour 11 g of yeast into milk and mix.
To the milky - yeast mass, slowly pour out two glasses of flour. Again, you need to mix everything. In general, you need to do the kneading process after each step, so to avoid repetition, we will not write it every time.
We put the dough in heat and be sure to cover it with a linen or other natural towel.
For half an hour you must not touch the dough. At this time, you need to separate the yolks and whites. Do not forget that you need to leave two squirrels to decorate the cake.
Lightly beat the yolks and sugar with a whisk. Add vanilla.
You need to beat the whites until foam forms, here you can’t go anywhere without a mixer.
First of all, add the yolks and sugar to the dough, then soft butter and proteins.
Now add the remaining flour to the resulting dough and knead it for 20 minutes.
Cover the dough again with a towel and leave in silence for one hour.
Meanwhile, bring the raisins to a normal state by soaking them in water.
after waiting required amount time, add raisins to the Easter cake dough.
Grease all molds with butter and fill halfway or slightly less.
Cover every shape cling film and leave to rise for another 30 minutes.
Bake for about half an hour, but it all depends on the shape and size of the future cake. So it's best to keep an eye on it while baking.
For frosting, simply beat egg whites and sugar. Cover warm Easter cakes with icing, sprinkle with candied fruits and enjoy a delicious and traditional dish.

2. Recipe for cottage cheese Easter cake

Ingredients:

Sour cream - 200 g.
Milk - 500 ml.
Vegetable oil - 50 g.
Cottage cheese - 200 g.
Eggs - 6 pcs.
Margarine - 250 g.
Vanilla
Sugar - 3 tbsp.
Fresh yeast - 50 g.
Flour premium- 1.5 kg.
Raisins, nuts

How to cook cake with cottage cheese:

You need to grind fresh yeast with your hand into crumbs, add a couple of tablespoons of sugar and three tablespoons of warm water to it.
After five minutes, take a large saucepan and heat the milk in it until warm.
Then pour the yeast into the milk and add a couple more tablespoons of sugar.
Chop the nuts and pour over the raisins.
After 40 minutes, add to the dough, you can start adding other ingredients.
Take 6 eggs and separate them. Next, as usual, you need to grind the sugar with the yolks, and beat the whites with salt. Do not forget to pour vanilla sugar into the yolks.
Add soft margarine to the dough and mix it well.
Do the same with the yolks.
In the next step, you need to put all the sour cream and cottage cheese into the dough. Be sure to knead the dough after this step.
Now pour sunflower oil and proteins.
Next, you must add raisins and nuts.
Now start adding flour to the dough, distributing it evenly and kneading well.
Bake Easter cakes in the same way as in the previous recipe.

3. Recipe for royal cake

Ingredients:

Flour - 1.5 kg.
Semolina - 100 g.
Vanilla
Eggs - 8 pcs.
Yeast - 110 g.
Sugar - 0.5 kg.
Cardamom
Milk - 0.5 l.
Butter - 500 g.
Candied fruits - 100 g.
Almonds - 200 g.

How to cook royal cake:

Heat 300 ml of water until warm. Dissolve the yeast in it and add one glass of flour.
While the dough is rising, heat the milk and pour in all the rest of the flour.
Break the eggs into a separate bowl, add a little salt and sugar, mix.
Combine dough and egg mixture.
Cut the softened butter into small pieces and add to the previously obtained dough.
Leave the dough alone again for 1 hour.
After that, add nuts, candied fruits, cardamom and vanilla sugar to the dough.
Knead the dough for Easter cakes well.

4. KULICH, WHICH ALWAYS IS GOOD!

There are a lot of recipes for Easter cakes, but this one is very simple, and oh-oh-oh-so delicious ... And most importantly, even inexperienced housewives always succeed!

Ingredients
- 500 ml milk
- 11 g dry yeast (or 50-60 g raw yeast)
- 1-1.3 kg of flour
- 6 eggs
- 200 g butter or margarine
- 250-300 g of sugar
- 300 g raisins
- 1 tsp vanilla sugar

glaze:
- 2 proteins
- 100 g sugar

From the indicated amount of ingredients, 3 Easter cakes 11 cm high and 17 cm wide and 6 small Easter cakes 7 cm high and 6 cm wide are obtained.

Warm the milk a little (so that it is slightly warm), dissolve the yeast in it.
Add 500 g flour, mix well. Put in a warm place.
I pour warm water into a bowl, put a container with dough in it.
Cover with a towel. The dough should double in size (it will take about 30 minutes).
Separate whites from yolks. Grind the yolks with sugar and vanilla sugar.

Add yolks to the approached dough, mix.
Then add softened butter, mix.
Add proteins, mix.
Add the remaining flour (you may need a little more or less flour, it depends on the quality of the flour), knead the dough.

The dough must be well kneaded, it should not be steep and should not stick to your hands.
Put the dough back in a warm place.
Let the dough rise well (this will take 50-60 minutes).

Soak the raisins in warm water for 10-15 minutes, then drain all the water.
Add raisins to the risen dough, mix and put the dough back in a warm place. The dough should rise well.

Grease the form with oil, put the dough on 1/3 of the height of the form.
Cover with foil or towel.
Let the dough rise again already in shape.

Put in an oven preheated to 100 degrees, bake for 10 minutes.
Then add the temperature to 180 degrees, bake until cooked (I had a cake 11 cm high and 17 cm wide baked for 35 minutes, 10 minutes at a temperature of 100 degrees and 25 at a temperature of 180 degrees).
To check the readiness of the cake, pierce it with a match (or a toothpick), if it is dry, the cake is ready.

Ready for frosting.
Beat egg whites with a pinch of salt until foamy.
Add sugar, beat until stiff peaks.

Lubricate ready-made hot Easter cakes with icing and sprinkle with confectionery sprinkles or decorate with candied fruits.

5. Kulich fast food

Recipe Ingredients

For 4 cups flour:
3 eggs
100 g butter or margarine
1 cup of sugar
1 glass of milk
50 g yeast
salt to taste

Dilute yeast for instant cake in warm milk, mix thoroughly with eggs, melted butter or margarine, sugar, salt and flour. Spread this dough immediately into greased forms (candied fruits can be added beforehand) and put in a warm place for 3-4 hours, after which you can bake Easter cake. Bake at a temperature of 170-180C from 40 minutes to 1 hour (depending on the size of the cake). Readiness check with a wooden stick

BON APPETIT!!!
HAPPY EASTER!

Working with yeast dough is always a mystery and a bit of magic, and even preparing Easter cakes will require the hostess not only to strictly observe all proportions and sequence, but also quite a lot of patience and physical effort.

To get started, prepare everything you need for the sacrament. Measure everything necessary products, let the flour, eggs and butter heat up until room temperature. Sift the flour 2-3 times - this is a must! Also prepare candied fruits, raisins, dried fruits and nuts in advance: cut candied fruits into cubes no larger than 5 mm, wash and dry the raisins or pour wine, rum or cognac, if the recipe requires it, thoroughly rinse and chop the dried fruits, chop the nuts into large crumbs.

Separate conversation about forms. Easter cakes can be prepared in special forms, perhaps even silicone ones, but most often they use jars from under canned mushrooms, pineapples or peaches, only the volume of jars should be at least 800-900 ml. In small jars, nice cakes are obtained that can be presented to children, but when baking, be sure to make sure that they do not dry out. Rinse the jars thoroughly, grease the inside with vegetable oil and heat in the oven. An oil film forms on the walls. Lay white oiled paper on the bottom and walls of the jars, and cut out the bottom a little more and wrap the edges on the walls - the cake, even if it burns, can be easily removed from the mold.

The dough for Easter cakes is prepared in a well-heated kitchen, without drafts. The dough for Easter cakes is prepared according to a certain scheme. There are some general stages of preparation that are not always described in recipes, especially modern ones, so it is better to list them:

. The closing of the steam.
. Fermentation of dough (sometimes during the night).
. Whipping egg whites and rubbing the yolks with sugar.
. kneading liquid dough from dough, yolks, proteins and butter, kneading until smooth and adding flour.
. Proofing.
. Kneading.
. Proofing.
. Adding an additional amount of oil, flavorings (nuts, candied fruit, dried pitted cherries, raisins, etc.), as well as aromatics (vanilla, cardamom, cinnamon, cognac, etc.) to the dough and thoroughly kneading.
. Proofing.
. Breakdown of forms.

Compliance with this sequence and the obligatory repeated parting is a guarantee of success in baking Easter cakes. Easter cake dough contains a large number of muffins and additives, so quite a lot of yeast is added to it - which is why it is so important that they work as they should. As a result, it turns out that the dough for Easter cakes is suitable 4-5 times. Recipes in which the dough is kneaded immediately and “walked” 2-3 times usually contain a small amount of ingredients. And if you decide to use sourdough dough for Easter cakes, compliance with the above kneading and proofing scheme is strictly necessary.

There are many recipes for baking Easter cakes. Ancient and modern, complex and simpler, with traditional additions and inspired by the realities of today - different, but always delicious. Someone likes dry cakes, and someone prefers “wet”, juicy ones that do not get stale even for several days. site "Culinary Eden" brings to your attention some of the most different recipes Easter cakes. There is even a recipe for mayonnaise (fans of this sauce will appreciate it!)

Ingredients:
1 kg flour
1.5 stack. milk,
6 eggs
300 g butter,
2 stack Sahara,
40 g fresh pressed yeast,
¾ tsp salt,
150 g seedless raisins,
50 g candied fruits,
50 g almonds
1 sachet of vanilla
a pinch of saffron or turmeric (be careful with it, it's easy to overdo it!)

Cooking:
Dissolve sugar, salt, 2 tbsp in milk. flour and yeast. Mix well and put in a warm place. In a separate glass, dilute the saffron and vanillin in warm milk and set to infuse. Rub the yolks with sugar, then add the softened butter, pour in the milk with saffron and mix with a mixer. Add half the flour, mix well. Beat egg whites separately with salt until stiff and gently fold into the batter. After that, pour in the dough, mix well and set to rise. Drop the dough, add a little flour and knead the dough with a wooden spoon in a clockwise direction. Let's get up again. Lastly, add raisins, candied fruits, peeled and lightly chopped almonds to the dough, knead and beat the dough, slamming it on the table with force, 50-100 times. The beaten dough is elastic and does not stick to the hands. Let it stand for a while, arrange it in the molds, laying it out to the height of ⅔ of the mold, and set to bake at a temperature of 180ºС.

Ingredients:
500 ml milk
125 g fresh pressed yeast
1.5 kg flour
750 g sugar
500 g butter,
10 yolks,
8 proteins,
a pinch of salt,
raisins, nuts - to taste.

Cooking:
Rub the yolks with sugar until white. Dissolve yeast in warm milk with sugar and salt. Melt butter and cool slightly. Mix milk with yolks. Separately, beat the whites with salt until foamy and add the mass. Gradually add 6 stacks. flour, alternating with portions of melted butter. Stir, put in a warm place and let rise. When the dough has doubled in size, add the vanilla and mix in the remaining flour. Knead the dough (quite long) and let rise. Then add the raisins and nuts, mix well and divide into molds, filling them ⅔ full. Bake at 180ºС.

Ingredients:
2-2.5 kg of flour,
60-70 g fresh pressed yeast,
5 eggs
1.5 stack. cream,
½ stack milk,
¾ stack. ghee,
½ stack Sahara,
100 g melted butter,
½ tsp salt,
candied fruits, raisins, dried fruits - to taste.

Cooking:
Mix warm cream with milk, add yeast, salt, 1 kg of flour, knead and leave for 3 hours in a warm place. Mash the eggs with sugar, add melted butter, pour the mass into the risen dough, add the remaining flour and knead a non-sticky dough. Let me come. In the meantime, grease the bottom and sides of a wide saucepan with vegetable oil, and in the middle place a 10 cm cardboard tube, also greased with oil. Divide the dough into 8 pieces. Roll each into a tourniquet and wrap around the tube, lubricating with butter and sprinkling with pieces of dried fruits, nuts and raisins. The pot should be ⅔ full. Bake as usual. Lubricate the cooled cake with protein and sprinkle with powdered sugar or ground nuts.

Ingredients:
500 ml milk
5 eggs
500 g sugar
¼ stack. ghee,
20 g fresh yeast
100 ml Cahors,
1 kg flour
a pinch of salt,
cinnamon, vanillin, saffron, raisins - to taste.

Cooking:
Separate 2 squirrels for icing. Combine the remaining eggs and yolks with 250 g of sugar, butter, yeast, mix and let go. Add Cahors, cinnamon, vanillin, saffron, raisins and salt, add flour and knead elastic dough. Let me come. Dump the dough, lay out in forms, filling them to ⅓ of the volume, let go. Bake at a temperature of 160-180ºС, cool and pour over the glaze from the remaining sugar and proteins.

Ingredients:
750 g sugar
250 g margarine,
100 g mayonnaise,
500 ml milk
50 g fresh yeast
8 eggs
100 g raisins,
¼ tsp salt,
flour, vanilla.
For glaze:
2 squirrels,
1 stack Sahara.

Cooking:
Beat the yolks with 250 sugar. Grate frozen margarine. Heat milk to 40ºС. Combine the yolks, margarine and milk, add mayonnaise, yeast and mix. Leave in a warm place for 3-4 hours. Whisk the whites with 400 g of sugar until foamy, add raisins, salt, vanilla, come up dough and flour, adding it little by little. Knead the elastic dough and let rise. Divide into molds and bake cakes.

Ingredients:
1.5 kg flour
1 stack milk,
2 stack cream,
50 g yeast
10 eggs
800 g sugar.

Cooking:
Heat milk and cream until hot, add half the flour and mix thoroughly until smooth. Let the mass cool down to the temperature of fresh milk, add beaten yeast, 2 eggs, mix and let it rise. While the dough is rising, beat the egg yolks whitened with half the sugar and the egg whites beaten with the remaining sugar until foamy. Add to the dough, mix well and add the flour, kneading the dough. The dough should be well knocked out on the table or board until bubbles appear on its surface. Let rise again and spread out in forms.

Ingredients :
100 g butter,
200 g sugar
200 g carrots

a pinch of salt,
flour.

Cooking:
Cut the peeled carrots, put in a saucepan, pour a little water and simmer under the lid until cooked. Rub through a sieve, add butter, beaten yeast, milk, salt, sugar and about a kilogram of flour and knead the dough. Let rise, settle and spread out in forms, filling them up to half. Wait until the dough rises in the forms, and place in the oven, heated to 180-200ºС. Decorate to taste.

Ingredients:
1 kg flour
1.5-2 stack. milk,
6 eggs
50 g fresh pressed yeast
½ tsp salt,
1 stack Sahara,
100 g butter,
1 sachet of vanilla
¾ stack. chopped walnuts,
2-3 tbsp cocoa powder
½ lemon (juice)
250 g powdered sugar,
70 g butter,
zest from 1 lemon and 1 orange,
100 ml cognac,
raisins, dried fruits - to taste.

Cooking:
Grate the zest from the lemon and orange. Cut dried fruits and pour cognac along with raisins. Pour yeast into 50 ml warm water with 2 tsp Sahara. In a saucepan, mix warm milk, beaten yeast, 500 g of flour and knead a homogeneous dough. Let stand warm for about 1 hour. In the meantime, separate the whites from the yolks, beat the whites with salt, rub the yolks with sugar and vanilla. Pour the melted butter into the dough, add the zest, yolks, proteins and mix well. Gradually adding flour, knead the dough and leave to approach. Drain cognac from candied fruits and dried fruits, dust them with flour and add to the risen dough. Pour in the nuts, mix well and arrange in the forms, filling them halfway. Let rise to ¾ of the volume and place in an oven preheated to 180-200ºС. cook chocolate icing: melt butter, add lemon juice, powdered sugar and cocoa powder, stir until smooth.

Ingredients:
500 ml full fat milk
15 eggs
1 kg flour
500 g butter,
150 ml vegetable oil,
500-700 g of sugar,
2 oranges (peeled)
250 g raisins,
100-150 ml brandy,
2 sachets of vanilla
150 g fresh pressed yeast.

Cooking:
In this recipe, the dough for Easter cake is prepared in a non-dough way. Pour the washed raisins with cognac and let it brew for 1-2 hours. Beat 12 eggs and 3 yolks with sugar, add vanillin, half of the butter, previously melted, milk with diluted yeast and cognac with raisins. Stir and mix in the flour. The dough should be thick and smooth. Soften the remaining butter and beat in in small portions into the dough, kneading each time until hands are dry. Then stir in the raisins and diced orange peels. After that, mix in the vegetable oil in the same way, each time beating the dough until dry. Put the kneaded dough in heat, covered with a napkin. Punch down the dough after 5-6 hours. Leave it for another 3-4 hours and punch it down again. Divide into molds halfway full and let rise again for 35-40 minutes. Put in the oven. Lubricate the finished Easter cakes with whipped egg whites and sprinkle with confectionery powder or ground nuts.

Ingredients:
300-450 ml wheat sourdough,
1.5 kg flour
600 ml milk
10 eggs
300 g butter,
500-600 g of sugar,
200 ml cognac or rum
150 g raisins,
100 g dried pitted cherries
100 g almonds
1 lemon or orange (zest)
3 tsp saffron,
2 tsp salt,
vanilla, cardamom.
Glaze:
600 g sugar
100 ml of water
2 tsp honey.

Cooking:
Boil the milk and cool to the temperature of fresh milk. Add sourdough and 5 stacks. flour, mix and let rise for 4-6 hours. Heat 30 ml of brandy until hot and dilute saffron in it. Pound the butter in a bowl until white, pour in the yolks one at a time and then add 450 g of sugar, rubbing the mixture all the time. Add aromatics to taste. Pour the remaining cognac, soaked saffron, salt, 1 stack into the approached dough. flour and mix well. Then add the oil mass, mix and gradually add one 4-5 stack. flour. The dough needs to be kneaded for a long time. After that, mix raisins, cherries, chopped nuts into the dough and add well-whipped proteins with salt. Put in a warm place for 5-6 hours. Lay out in forms, filling them by a third, and let them come up a little. Bake as usual. For the glaze, boil a syrup of sugar, water and honey, cool to the temperature of fresh milk, add a few drops of ice water and knock out the glaze until white.

Happy Sunday to you!

Larisa Shuftaykina

My son is in 1st grade. The teacher sends d / s and other information to the general group in watsap. I read and cry, because such pearls as: split, take, choose - have not been surprising for a long time.
I have no questions about what she can teach first-graders, not the point.
I have a question about how she passed the exam in general, and then she also graduated from the pedagogical one.
The school is good, the teacher is positioned as strong.

234

Anonymous

Recently I complained to a friend that I dream of living first until the daytime sleep of the child, and then until the night. I count the hours. It seems that only after the child falls asleep is just beginning, my own life. We are three years old. I thought after a year it would get easier, but it only got harder. The forces are already there.
And then she said one thing that really offended me. That once I get up from a child, I do not love him. That you can’t wait until you fall asleep, you have to enjoy every minute of communication, as she does with her two children. It's like waiting for someone to come and save me from the child for good. But it's not like that at all!! I just need a breather. The time when I’m missing for a tit, they don’t suck, they don’t yell in my ear, they don’t demand to play, sing a song, and so on. I did not know that every minute of my life would be occupied by him. The children of my friends could at least sometimes play on their own, without their mothers, but not mine. He yells even when I go out and apologize to the toilet without him.
And on the one hand, I'm offended that a friend said so. That once I get tired there is nothing to pose as a loving mother. On the other hand, I really love him very much and do not regret anything! But I'm so tired ...... Please tell me that I'm a normal mother, that everything is in order with me.

171

Evdokia

January 27, 1944 - the day of the complete liberation of Leningrad from the fascist blockade.
76th anniversary of the Leningrad Victory.

It was a platoon of female sappers. He was affectionately called - "the girls' team."
Together with their dogs, they went through the entire war, worked as messengers on the front line, participated in breaking the blockade of Leningrad, delivered goods to the front line and took the wounded out of the battlefield. They cleared mines from roads and settlements. They cleared Leningrad and Pskov, the Karelian Isthmus and Estonia.
This topic is about the Leningrad girl platoon of sappers and their combat partners and friends - dogs.

Topics dedicated to the Leningrad Victory

160

The lights of a sun

A friend called me yesterday. consult. Her son is 16 years old. He recently confessed to her that he was in love with a classmate. In the 10th grade I moved to another school. He says, he saw her and that's it, he realized that "this is the most beautiful girl, with the most beautiful eyes in the world ..." A year ago, this friend told me that her son and her husband said: "There is no love! You have a habit! You live for the sake of children ... "And now she is tormented by love, suffers, writes poetry ... She asks her mother for advice ... To confess or not?
I tell my friend: "Let him decide. In such matters there is no right or wrong decision. Let him do as his heart tells him ..."
The topic is chatty ... Did the children share their love experiences with you? And what advice did you give them...

96

Anonymous

On the one hand, the topic is chatty, on the other hand, it is important for me. I'll try to write in a way that makes it clear what I'm talking about. Might be long, but still...
We have two parents, me and my older sister. My sister looks like my mother, I think she is prettier than myself, I look more like a dad. Before, in adolescence and youth, it was not clear who it looked like more, but I always had complexes about my appearance. Now, when it comes to the fifth decade, I look at the changes in my appearance and understand that over the years I become my father's copy, which I don't really like. As a man, my dad is not beautiful, but maybe he was young, with a difficult character. Mom needs to erect a monument for living with him for more than forty years. But this is not particularly relevant to the case, it is to understand the scale of "gravity". I always considered myself that I have a character and not so bad. Now, again with age, I understand that I take a lot of traits from my dad, naturally unconsciously. Even my mother says that over the years it’s getting harder and harder with you, her character is similar to her father. I really don’t like it, I try to control myself, correct my behavior, but it doesn’t always work out. I’m very afraid that the genes will really work in old age, and I will become as unbearable as my father (stubborn, rude, selfish), but also my appearance ... I always dreamed of being outwardly similar to my mother ((((. And then ...
Do you think that you really can’t shut up genes with a finger, as they say, or is it still possible to do something else?

91