Easter cake recipes per liter of milk. Easter cake "Catherine"

Easter cake It bakes well in milk and turns out soft and tasty.
Long before the onset of the most important Christian holiday - Bright Easter - many housewives make up holiday menu, paying special attention to Easter cakes in it. Now few people tend to buy Easter cakes in the store, yet homemade Easter cakes are much tastier and more symbolic. They invest in it a piece of the soul, and the warmth of the hands, and the best wishes. And be sure to believe that they will certainly come true. By tradition, they bake a lot of Easter cakes in order to give Easter pastries to all relatives and friends. We can offer you or.
Cooking Easter cakes is a long process, requiring the preparation of products and a long proofing of the dough. In general, it will take approximately 6 hours. It is better to buy country milk or with a high percentage of fat, butter and eggs are also better to buy on the market. Take all food out of the refrigerator ahead of time to warm it up. room temperature and sift the flour several times. Well, shall we start?

Easter cake with milk - recipe with photo.
Ingredients:
- wheat flour premium- 2 kg (or slightly less);
- fresh fat milk - 0.5 liters;
- fresh pressed yeast - 100 gr;
- eggs - 10 pcs;
- butter - 300 gr;
- sugar - 4 cups (faceted glass);
- raisins - 250 gr;
- candied fruits - 150 gr;
- ground cardamom - 1 tsp;
- vanilla sugar - 3 sachets;
- ground nutmeg - 1.5 tsp;
- salt - 0.5 tsp;
- vegetable oil - 3-4 tbsp. l;
- icing sugar for icing - 150 gr;
- colored sprinkles for decorating Easter cakes.

Recipe with photo step by step:

Let's start with the preparation of the brew. It is better to cook it in a large saucepan or bowl so that the dough has room to grow. Take half a liter of milk, heat it warmer than room temperature. Crumble the yeast, add 2 tbsp. spoons of sugar.

Combine milk with yeast and sugar, mix everything well. Sift in yeast with milk 2.5-3 cups of flour.

Stir until a thick dough is obtained, the consistency of which resembles dough for pancakes. You need to stir thoroughly, kneading all the lumps. We leave the dough to come up in a warm place, and so that a crust does not form on top, cover it with a thick terry towel or lid.

The dough will rise very quickly. In just 15-20 minutes, it will increase by 2-3 times, become loose and perforated.

To prepare the dough, you need to separate the eggs into yolk and protein. Pour two egg whites into a separate bowl with a lid and put in the refrigerator - they will be needed for protein glaze. Add a pinch of salt to the rest of the proteins, beat with a mixer until you get a thick snow-white mass, airy and quite dense.

Mix egg yolks and 2 cups sugar in a separate bowl.

Rub with a whisk or spoon until the mass becomes light. From bright orange, it will become light yellow or almost white (depending on the brightness of the yolks).

We shift the ripened dough into a large basin. Cut into soft dough butter.

Next, pour the egg yolks, mashed with sugar. Mix everything with a spoon or spatula.

Add the rest of the sugar to the dough, flavor with spices and vanilla sugar. Except nutmeg and cardamom, you can add ground cinnamon or a couple of pinches of turmeric for color.

Whipped egg whites add to the dough gradually, gently mixing each portion with the dough. After adding proteins, it will become airy, as if saturated with air bubbles.

Pour in the sifted flour. What is important: add flour in parts. We immediately added a kilogram and begin to knead the dough. As you knead, it will become clear how much more flour to add. Perhaps it will take less - all flour is of different quality, and the amount of flour depends on the size of the eggs.

Knead the dough for the Easter cake for a long time, trying to make it homogeneous, plastic, very soft, but not sticky. To make it easier to knead, from time to time we grease our hands with vegetable oil and pour a little oil on the table. When you feel air bubbles burst under your palms, and the dough becomes soft, supple, it means that it is ready and you can send it for proofing.

Cover the kneaded dough with a lid and put in heat for 2.5-3 hours. During the proofing time, it should increase at least twice, but the better the dough fits, the more magnificent the Easter cakes will be. If the dough does not fit well, put it in an oven preheated to +45 degrees and, as necessary, heat the oven to this temperature. Or move the dish with the dough into a large container filled with warm water.

Punch down the risen dough. We steam the raisins in a water bath, dry them. Together with candied fruit, add to the dough.

Knead the dough again, distributing raisins and candied fruits throughout the volume. Let's rest for half an hour.

In the meantime, prepare the forms. Grease jars of olives, condensed milk, peas with vegetable oil or melted lard, sprinkle the walls with flour. At the bottom we put a circle of parchment, greased with oil. We separate pieces of the desired size from the dough, lay them out in molds. The dough should take from 1/3 to half the volume of the form. Let's go again. Turn on the oven, heat up to 200 degrees.

When the dough in the molds doubles in size, put the cakes in the oven and bake for 35-40 minutes. We bake the first 15 minutes at a temperature of 200 degrees, then lower it to 180 and bake the Easter cakes until cooked. The surest way to test your baked goods is to pierce them at the highest point with a wooden skewer. It should come out dry with no sticky dough. We immediately take out the finished cakes from the molds and cool on a towel.

Easter cake in milk with candied fruits, raisins and spices is ready, it remains to decorate. Protein glaze is very easy to prepare. Beat the egg whites with a pinch of salt, add the icing sugar and beat until stable snow-white peaks. Get a thick glaze for lubrication of Easter cakes. Lubricate the cooled Easter cakes with icing, sprinkle with decorative colored crumbs or confectionery sprinkles.

But first, we need to find out

What date is Easter this year

The easiest recipe for a delicious cake

The easiest, because the dough does not need to be kneaded. Another such method is called “lazy Easter cakes”. The dough is liquid. as for pancakes or hash browns. It's important for me. I do not like difficult and tedious recipes for cooking and baking.

The recipe is not very cheap nowadays, but I inherited it from my husband's grandmother, and then it was much cheaper. The cookies turn out amazing!

Products:

• half a liter of milk;
• 100 gr. pressed yeast;
• 15 yolks;
• 150 gr. margarine;
• 400 gr. butter;
• 400 gr. ghee;
• 1 kilogram of sugar;
• 2 kg. flour;
• a pinch of salt;
• 2 tbsp. tablespoons of vegetable oil;
• vanillin;
• 300 gr. walnuts purified;
• 300 gr. seedless raisins.

Remove all butter and margarine from the refrigerator in advance so that it is soft.

flour necessarily sift.

If you are using fresh yeast in briquettes, then put the dough until active bubbles appear. If you use dry yeast, the activation process will be much faster. Opara - 100 gr. dissolve yeast in 100 gr. warm milk. Add 1 tablespoon of sugar and flour to it. Stir gently and place in a warm, draft-free place.

Rinse raisins and soak in water to swell. .

Mix milk with sugar, add a little flour. Try not to form too many lumps. But then they disperse. Add egg yolks (whites will go to the glaze), salt, vanillin and butter with margarine. Mix everything thoroughly. Add more flour.

Now very carefully pour in the approached dough. It is better to stir it with a wooden or plastic spoon and in one direction. Add all flour.

Lightly roll the raisins in flour to spread them evenly in the dough. Add raisins and nuts to the batter. If you do not like something, then you can do without these additives. Leave the dough for about an hour, covered with a towel.

Grease cake pans well with butter or vegetable oil. Can be lined with baking paper.

I have no special molds for baking cookies. I use ordinary cans from various canned goods. It is very comfortable. You can bake multiple batches at once. They all come in different sizes. Just prepare in advance and do not throw away the right container. Just don't cut yourself on the sharp edges.

Fill jars 3/4 full with batter.

Bake at a temperature of 180 - 200 degrees for 40 - 50 minutes. Leave a small distance between the jars in the oven. If the top burns and the Easter cakes are still damp, rearrange them lower, lower the heat a little, or cover the top with wet paper. Readiness is checked as usual - with a stick. If it is dry, the product is ready. Advice: if you are baking pasta for the first time, put one first for the test. And then use it to check the place in the oven, baking time and temperature. And keep in mind that if your molds are different, then Easter cakes in narrower forms will be ready first.

Ready cakes are still hot, shake out of the jars. If they stubbornly do not want to climb out, tap the top edge of the can on the table or dip the can for 1-2 minutes in cold water. We put the paska, taken out of the mold, to cool.

When our Easter cakes have cooled, we water them. sugar icing and sprinkle with purchased sprinkles. If you don't have store-bought frosting, you can make your own. Beat the remaining proteins with a mixer with 1 cup of powdered sugar and citric acid on the tip of a knife. The mixture should hold its shape, not spread. If desired, you can put already spreaded Easter cakes in the oven for 7-10 minutes, so that the icing dries over very low heat.

Easter cake with kneading dough

This recipe is also from my grandmother. but from another.

Products:

• 1 kg. 300 gr. flour;
• 400 gr. Sahara;
• 400 gr. milk;
• 10 - 12 eggs;
• 200 gr. butter;
• 250 gr. raisins;
• 50 gr. pressed yeast;
• a pinch of salt;
• vanillin;
• vegetable oil for kneading dough;
• walnuts optional.

We put the dough as in the first recipe. Soak the raisins, let dry and lightly roll in flour.

Separate the whites from the yolks. Mix the yolks with sugar, sifted flour. Add softened butter, salt and vanilla. We put the already approached dough. Mix carefully. Then beat the whites in the foam and carefully add to the dough. Mix them from bottom to top.

Let the dough rise for about 1.5 hours. We crush 2 times during this time.

Lubricate the table with plenty of vegetable oil and begin to knead the dough. The secret here is this: the longer you do it, the better the pasta will turn out. Ideally, as my grandmother did, the dough should be kneaded for an hour and a half. I personally am not capable of such feats. I mix until I feel like I've had enough. I think it can be used here. She'll probably get the hang of it. But the dough will have to be put there in batches, it is quite heavy.

At this stage, add raisins and nuts.

Roll a piece of dough into a sausage, connect the ends and put such a bagel in a container prepared as described in the first recipe. Let the dough rise in jars or turn on the oven at 40 degrees and put them there for a while. Try not to shake the jars.

Everything else - according to the first recipe.

Viennese dough for Easter cakes

You will probably laugh, but this is also my grandmother's recipe. This dough is also suitable for pies and pies.

Products:

• 1 liter of milk;
• 10 eggs;
• 300 gr. butter;
• 200 gr. creamy margarine(I don't know if there is one now)
• 400 gr sour cream;
• 1.5 kg. Sahara;
• 150 gr. pressed yeast;
• 300 gr. raisins;
• nuts optional;
• 2 tbsp. spoons of vinegar for kneading;
• vanillin.

We put the dough as in previous recipes. We do everything else the same way.

We knead for an hour and a half, adding vinegar. Only we fill the jars not with a donut, but simply put the dough and let it come up. Bake as described above.

Chocolate pasta from cottage cheese without baking

Not quite ordinary, but very tasty pasta. Especially for those who love chocolate.

Products:

• 500 gr. cottage cheese;
• a glass of sugar;
• 100 gr. butter;
• 4 tbsp. spoons of sour cream;
• a pinch of salt;
• 3 art. spoons of cocoa powder;
• chocolate for watering;
• vanillin.

You will also need a special form for such Easter cakes. But they are for sale.

Beat soft butter until white. Add cocoa, sugar. vanillin and salt. Mix everything until homogeneous mass.

Cottage cheese must be rubbed through a sieve or using a submersible. Add sour cream to it. Mix everything together until smooth. Add in small portions to the first mixture, mixing well.

Spread the form with gauze in 3 - 4 layers, put the mass there. Press the form with some oppression. Leave for a day in the refrigerator.

Then free from gauze, put on a dish, sprinkle with grated chocolate. You can make frosting. Melt dark chocolate in a water bath. Or add white to it, it will turn out beautiful.

Cottage cheese pasta stuffed with poppy seeds without baking

It is also called "royal".

Products:

• kilogram of cottage cheese;
• 5 eggs;
• 400 gr. sour cream;
• 200 gr. butter;
• a glass with a slide of sugar;
• 300 gr. ready poppy filling;
• vanillin.

Process cottage cheese as in the previous recipe.

And 200 grams of yeast.

Warm up the milk a little. So that it was a little warm. We breed yeast in milk. To do this, I finely crumbled them and added them to milk. There you also need to add 1 tsp. sugar and half a glass of flour.

Mix everything well, cover with a lid and put in a warm place for half an hour.

For more warmth, I covered the pan with a warm blanket and after half an hour my dough began to climb out of the pan. Therefore, I think that 20 minutes will be enough to increase the volume of the dough.
Now you need margarine and butter.

While our dough is coming up, we need to melt the margarine - let it cool for now. Now let's get to the eggs. Break 7 eggs, and from the eighth, add only the yolk to the dough, and leave the protein for fudge.
Put the protein immediately in the refrigerator, as it will then beat better.
Add sugar to eggs and beat well.

Add cooled margarine to eggs.

Soft butter must be kneaded and add vanilla, turmeric, cinnamon and a little flour to it.

Mix everything well until smooth. By the way, turmeric gives the cake a very beautiful yellow color.

Add this oil to eggs and margarine, stir. Adding sunflower oil and mix well.

By this time, the dough is already ready. Here it is - a full pan.

Add all this to the dough and mix very well. I did it with a mixer. So that a homogeneous state of the test is obtained.

Now add flour. It took me over 2 kg.

You look at the consistency of the dough, this is the approximate amount of flour. The dough should come off easily from your hands.

Here we knead the dough. We put it in a warm place. I wrapped myself in the blanket again. We leave for 40-50 minutes. Meanwhile, prepare the raisins. It must be removed from debris, poured with warm water and allowed to stand for 15-20 minutes. Then spread out on a towel to dry.

The time has come and the dough is already peeking out of the bowl.

Dried raisins should be rolled in flour and added to the dough.

Knead the dough together with raisins.

Now you can put it into molds. You can use tin cans or Silicone forms. But I have been doing this in recent years in special paper molds. They do not need to be lubricated and cut out different circles. In addition, they are beautiful and comfortable.

We spread the dough in each mold a little less than half.

Now they need to be put in a warm place for the approach. I turn on the oven, and put the dough molds on top of the oven, cover with a towel and a blanket and leave for half an hour.

The dough has risen almost to the brim. Now you can send all this to an already preheated oven.

The cookies were baked for about 1.5 hours. Browned - you can get it.

While the cookies are cooling, make the fudge. To do this, we take out our chilled protein from the refrigerator and beat it with a mixer into a thick foam.

Gradually add powdered sugar and beat all the time with a mixer.

It turns out a thick beautiful fudge.

Easter cakes from beautiful molds do not need to be taken out. And this is also a plus of these molds - Easter cakes do not weather and do not dry out. Grease the top with glaze.

And sprinkle with sprinkles.

Lubricate all the cakes. Here is such a beauty.

And here is the cake that we tried. This is how it turned out inside.

Thanks to spices and vanillin, this product has a very tasty aroma. Beautiful yellow color - thanks to turmeric. And the homemade taste of Easter cake, of course, cannot be compared with any Easter cake from the store.
Happy Easter to you!

Time for preparing: PT08H00M 8 hours

Calories: Not specified
Time for preparing: 420 min

After a long winter, we are looking forward to spring, and with it all of us, our beloved big and bright Easter holiday.
Now big choice bakery products can be purchased at outlets and you do not need to spend a lot of time and effort on making Easter cakes and Easter cakes. But nothing tastes better home baking. You get real pleasure by baking Easter cake with milk or fermented baked milk, sour cream or vegetable oil and the smell of baking remains in your kitchen for a long time.
I have been baking this recipe for years now. It turns out very tasty: sweet, porous, fragrant. The dough rises quickly and easily. It is a pleasure to work with such a test! I am happy to share the recipe with you, but first a few tips.
1) Take flour for Easter cake with milk of the highest grade, with strong gluten, so that it does not float and be beautifully shaped.
2) It is better to take baker's yeast - they give the best similarity to the dough.
3)For sweet dough be sure to make a brew. Your dough will rise better and be more fluffy, and your baked goods will be light and bake well!
4) In addition to vanilla, add cinnamon to the dough, this will enhance the flavor of the dough.
5) It is advisable to take homemade eggs, this will give a beautiful yellow color to pastries.



For the test, you will need the following set of products:
- yeast - 50 g,
- milk - 0.5 l.,
- eggs - 6 pcs.,
- sugar - 0.5 kg,
- 1/3 cup vegetable oil
- flour (highest grade) - 2 kg.,
- vanilla, raisins, cinnamon, salt to taste.
Yield: 7 Easter (volume 1 l.), Production time about 7 hours.

How to cook with a photo step by step

First, we make dough for the test. This is necessary so that the yeast comes up easier and faster in the rich dough.
Opara.




To do this, knead all the yeast in a bowl, add a glass of warm milk, a little flour (the dough is a little thicker than for pancakes) and a little sugar (100 g is enough). After stirring well, put in a warm place for 20-30 minutes, so that the dough comes up. You can cover with a towel. You don't need to keep the brew for a long time. When it rises, the dough is ready.

While the dough is being prepared, soak the raisins in warm water, melt the margarine and sift the flour.
Now let's get down to the actual preparation of the dough:




We need to beat 10 eggs with sugar. First, beat the eggs with a whisk or a mixer. When the eggs have doubled in size, gradually add the sugar while continuing to beat. You can also add a pinch of salt here (to also dissolve).






We combine the prepared products in the following sequence:
Melted and cooled margarine
beaten eggs with sugar
the rest is warm milk.
We introduce the approached dough.




Pour in the sifted flour. Do not pour out all the flour at once! The dough should be soft, it is better to leave a little flour.
Add vanillin or vanilla sugar (but then take a double portion), cinnamon and washed raisins.




Now knead the dough well. It should be of a homogeneous consistency, soft, easy to fall behind the hands. You can pour a little vegetable oil on the dough at the end of the kneading, and also grease it on top. Cover the dough with a towel and put it in a warm and quiet place without drafts for 1 hour!






After an hour, when the dough has risen, we make a punch down of the dough (knead and again leave for another half hour).
While the dough is rising, you can start preparing the baking dishes.
For this we need:
- tracing paper;
- a small piece of gauze;
- vegetable oil.
We put the form on paper and circle the bottom with a pencil. And we connect the sides of the form with a ruler.




Cut out and grease the paper with vegetable oil.




We cover the greased paper in a form.
Let's move on to our test.




We put the finished dough in a mold so that there is a “cap” on top and occupies no more than 1/3 of the mold. Let the dough rest for half an hour.






In the meantime, let's make a talker for greasing before baking.
We will need:
- egg - 1 pc.,
- water - 50 g
Stir the egg with a fork, gradually add water.




Preheat the oven to 180 degrees. Approached Easter, just before baking - grease with a culinary brush with a talker and send to bake in the oven over low heat for 30 minutes.

In the meantime, let's prepare a lubricant for the Easter milk cake with vanilla sugar. It will add shine and aroma to our products.
We will need:
- vanilla sugar - 1 sachet,
- water - art. l. (preferably boiling water).
Pour a bag of vanilla sugar into a container and pour hot boiling water over it. Stir well until the sugar is completely dissolved.




We check the cake for readiness.
We pierce with a toothpick in several places. If there is no sticky dough on the toothpick, it has a golden crust, then our cake is ready. We take it out of the oven. Using a brush, apply to the tops - a mixture of vanilla sugar. Set aside in a convenient place to cool.




Now let's start preparing the glaze for decorating the cake. We will need:
- chilled protein - 1 pc.,
- powdered sugar - 1 tbsp.
Can be added to the tip of a knife citric acid, in order to have a more stable foam and whip the protein faster.






Beat the protein with a whisk and gradually introduce sugar. Beat until stable peaks. We put in the refrigerator.
See how to cook.
After some time, when the Easter cakes have cooled, we remove them from the molds. Free from paper.




Ready Easter cakes are coated with protein and sprinkled with multi-colored millet.




Let the protein dry a little, and then put the Easter cakes in containers so that they do not dry out. Happy holiday!




Happy tea!








Author: Naryadchuk Elena.




Also try baking another one.

All housewives are divided into two groups: those who agree not to sleep at night and enthusiastically knead the dough for Easter cake, and those who are too lazy-never-cannot, and those who follow holiday baking to the store. Of course, homemade Easter cake is much tastier than store bought. However, sometimes looking at the list of products and the complex ways of turning these lists into fragrant thick crust, many give up. Easter baking, especially traditional recipes, is not given to everyone. Therefore, simplified recipes for Easter cakes were invented, which use dry yeast and much less muffin.

Here you are, please, to help 5 of the most delicious and simple recipes, and you will only need self-confidence and a positive attitude, it was not without reason that in the old days they said “What a mood - such a cake!”.

About how to prepare for cooking Easter cakes, our site has written more than once. In the current review, there will only be recipes, and they are more than simple. Of course, you don’t put as much muffin into the “quick” dough for Easter cakes as into the one that is being prepared almost overnight. However, you can soak raisins and dried cherries in rum or cognac. You can add a mixture of cardamom, nutmeg and cloves instead of the usual vanillin to make the aroma dizzy. If the aroma of vanillin is more familiar to you, buy real vanilla pods - you will understand the difference between store-bought "chemistry" and real fragrant vanilla. Do not replace real butter with margarine. Buy homemade chicken eggs. Relate to Easter baking seriously, because you cook it once a year.

So, you have decided to bake an Easter cake, and 5 of the most delicious and simple recipes are waiting for your warm hands!

Easter cakes "Bright Easter"

Ingredients:
For test:
500 ml milk
1-1.3 kg of flour,
6 eggs
200 g butter,
200-250 g sugar,
11 g dry yeast,
½ tsp vanilla,
1 pinch of salt
300 g pitted raisins.
For glaze:
2 egg whites
100 g sugar.
For decoration:
multi-colored marmalade or sprinkles.

Cooking:
Dilute dry yeast in warm milk, add 500 g of flour to it and put the dough in a warm place for half an hour. Separate the yolks from the proteins and rub them with sugar and vanilla. Whisk egg whites with salt until foamy. In the approached dough, add the yolks, softened butter, proteins and gradually, stirring, add the remaining flour. Knead the dough and leave it for 1 hour to rise. Then add the washed raisins, mix and wait until the dough rises again. Ready dough fill ⅓ of the greased molds and leave in this form for a while so that the dough rises and fills the molds with itself. Bake Easter cakes in an oven preheated to 150ºС until cooked. Meanwhile, prepare the frosting. To do this, beat the whites with sugar until stable peaks form. Cover hot Easter cakes with prepared icing and decorate with multi-colored pieces of marmalade, chopped nuts or ready-made sprinkles.

Easter cake "Wonderful"

Ingredients:
For test:
1 kg flour
2 tbsp. warm milk,
250 g margarine,
6 eggs
1 st. Sahara,
1 tsp vanilla,
2 tbsp. l. dry yeast,
1 st. shelled pumpkin seeds.
For glaze:
1 protein
½ st. Sahara,
1 tsp lemon juice
1 pinch of salt.
For decoration:
100 g of multi-colored candied fruits.

Cooking:
For dough, mix dry yeast with 1 tsp. sugar, pour milk, mix and add 1.5 tbsp. flour. Leave the dough in a warm place for 1 hour. Separate the yolks from the whites of the eggs. Mix the yolks with the remaining sugar and vanilla, add 200 g of softened margarine and mix. There, pour the dough into the total mass. Whip the egg whites and fold into the dough. Gradually add the remaining flour into it. Then add pumpkin seeds(whole or chopped), mix well and leave the dough for another 1 hour in a warm place. Lubricate the prepared baking dishes with the remaining margarine and fill them halfway with the dough. Let the dough rise and only then put the molds in the oven preheated to 180ºС. Bake for an hour. Beat the protein with a pinch of salt into a strong foam. Whisking continuously, add lemon juice and sugar. Pour hot cakes with the resulting icing, sprinkle with candied fruits on top and let the icing harden.

l

Easter cake "Catherine"

Ingredients:
500 ml warm milk
9-10 Art. flour,
1 st. Sahara,
1 tsp salt,
½ st. vegetable refined oil.
200 g butter or margarine
5 eggs
2 tsp dry yeast,
½ st. seedless raisins.

Cooking:
Pour a little warm milk into a 0.5 l jar, add 2 tsp. sugar and yeast, mix and put the dough in a warm place so that it rises. Sift the flour into a wide container, but not all, but about 8 cups. In a separate bowl, dilute eggs, salt, vegetable and butter, separately mashed with sugar, in milk. Pour the mixture into the flour sifted in advance, then the dough and add the raisins. Knead the dough, gradually adding the rest of the flour. You will get a lot of dough, it will be enough to cook several Easter cakes. Spread the dough on greased forms and bake in an oven preheated to 180ºС until cooked. Cool the baked Easter cakes, pour over the icing made from 1 protein and 1 tbsp. sugar, whipped with a mixer, Decorate the Easter cakes as you wish.

And to make Easter cakes really right, you can also try “night” recipes. With this method, yeast, even dry yeast, will be able to raise much more muffin in the dough, which means that your Easter cakes will be the most delicious.

Kulich "Resurrection"

Ingredients:
For test:
3 art. flour,
1 st. warm milk,
200 g butter,
1 st. Sahara,
2 eggs,
2 tsp dry yeast,
½ st. raisins,
vanillin - to taste.
For glaze:
3 squirrels,
1 st. Sahara.

Cooking:
From the evening in enamel pan put, without stirring, yeast, sliced ​​\u200b\u200bbutter, sugar (sweet teeth can increase the amount of sugar by adding half more to the glass of sugar indicated in the recipe) and washed raisins. Regarding the latter, I would like to give advice: take dark raisins for this pastry. When it is infused overnight, the dough will turn out to be a very pleasant cream color. Pour everything with a glass of warm milk, cover with a clean towel and leave until the morning. In the morning, add flour and vanillin to this mass to taste. Knead the dough well and spread it into greased molds, filling them halfway. Let the dough stand until it doubles in size. Now put the cake in the oven and bake at a temperature of 200ºС until cooked. From time to time, check the readiness of baking with a wooden stick. Coat the finished cake with icing, decorate with sprinkles and dry in an open oven.

Easter cake "Glorious" with saffron

Ingredients:
7.5 Art. flour,
1.5 st. milk,
1.5 st. Sahara,
1.5 st. melted butter,
8 eggs
1.5 sachets of dry yeast
vanilla - to taste
2 tbsp. l. dry saffron, diluted in a small amount of water,
0.5 st. raisins.

Cooking:
Beat eggs with sugar, add melted butter, milk, spices and flour mixed with dry yeast to the mixture. Leave the mixture overnight in a warm place. During this time, beat the risen dough a couple of times. It shouldn't be cool. Grease the baking molds with oil, sprinkle with semolina or breadcrumbs. Fill the molds ⅓ full with the dough and let it rise a little. Bake Easter cakes in an oven preheated to 180-200ºС until cooked, checking it with a wooden stick or a torch. Sprinkle ready-made cakes powdered sugar and decorate as you wish.

Happy Easter! Joy to you and your families!

Larisa Shuftaykina