EntranceLean yeast dough for Easter cakes. Lenten Easter cupcake
very interesting and unusual cake, because it is lean, tasty, and also dough on dried apricots! 
Opara:
100 ml. water,
1 tsp Sahara,
11 gr. dry yeast,
1/4 cup flour (40 gr.).
Dough:
3.5-3.75 cups flour
150 gr. dried apricots,
1 glass of water (250g),
0.5 cup sugar
0.5 tsp salt,
100 gr. raisins,
1 p. vanillin.
Optionally, zest of one orange for more flavor.
Glaze:
100 gr. powdered sugar
3-4 tsp lemon juice (15-20g).
IN warm water dissolve sugar and yeast. Mix in flour. Leave until the mass doubles or triples. 
While the dough is rising, prepare dried apricots.
Wash dried apricots, pour a glass of boiling water and leave to cool until warm. Transfer dried apricots with water to a blender bowl. Blend until smooth puree. Add zest.
Add sugar, salt and vanilla. Beat again.
Pour the puree into a large bowl. Stir in washed raisins. Pour in the broth and stir.
Pour in 2.5 cups of flour. Mix with a spoon. You will get a soft sticky dough. Pour 1 cup of flour on the table and dump the dough on it. Knead plastic dough, slightly sticky inside.
Do not add more flour, otherwise the dough will drag on. If the dough is too sticky, grease its surface with vegetable oil.
Put the dough into molds. It should take up one third of the height. Close the form from above with a foil cap and put in a warm place until the dough doubles in size, the dough should rise to the edge of the form. Preheat the oven to t=180-200°C. Put a bowl of boiling water on the bottom of the oven. Put the molds with Easter cakes in the oven and bake.
Leave the finished cakes for 10-15 minutes in the switched off oven with the door ajar. Take the cakes out of the oven, brush the top with glaze to taste and decorate.
Have a clean and bright holiday! 
All housewives are divided into two groups: those who agree to stay awake at night and enthusiastically knead the dough for Easter cake, and those who are too lazy-once-cannot, and who go to the store for holiday pastries. 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. Add instead of regular vanillin a mixture of cardamom, nutmeg and cloves, so that the aroma turns your head, you can. 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. Don't replace the real butter 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.
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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 ones, will be able to raise much more muffin in the dough, which means that your Easter cakes will be the tastiest.
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
on eggs and cottage cheese easter I already posted. And many people ask me how to cook Easter cakes without eggs and without yeast. It's not difficult at all. The cookies come out delicious!
As a form for Easter cake i use normal tin can from canned food. In this case, I have jars of peas and canned mushrooms.
From the inside, I line the jar with baking paper so that the entire inner surface of the mold is covered with it.
Instead of special paper for baking, you can take thick white paper for the printer, having previously smeared it with vegetable oil.
I want to warn you: be sure to oil even special paper for baking! I didn’t oil it, as a result, with great difficulty, I tore off the paper from the finished Easter cakes. One cake was seriously damaged, so it is not in the photo.
Watch the video recipe for cooking Easter cakes and subscribe to the YouTube channel so as not to miss updates 🙂
Ingredients for two Easter cakes:
- 1 ripe banana.
- 2 teaspoons of baking powder.
- 1/2 cup fructose or brown sugar
- flour - approximately 240 g (1 cup + 1/3 cup)
- 40 ml pineapple juice.
- Raisins - 50 g.
- Water - 180 ml.
- Vegetable oil - 3 tablespoons.
- A pinch of salt.
For glaze for two cakes:
- powdered sugar - 6 tablespoons,
- water - 1 tablespoon,
- lemon juice - 1 teaspoon.
Recipe for Easter cakes without eggs
Mash the banana into a puree.
Add juice and water, vegetable oil. We mix.
Add fructose and stir.
Add a pinch of salt, then raisins and baking powder.
Sift the flour, constantly stirring the dough.
Knead a thick sticky dough. We fill the forms with dough by about ¾. Free space will be needed so that the Easter cakes rise and the dough does not flow out of the mold.
We put in a preheated oven. We bake the first 40 minutes at a temperature of 180 degrees C, then another 50 minutes at a temperature of 200 degrees C. Then leave the Easter cakes to cool in the oven until warm. Depending on the oven, you can choose a different baking time and temperature for your cakes.
We take out the finished cakes from the oven and leave to cool in the forms. Then carefully remove the completely cooled cakes from the mold.
How to cook icing sugar for Easter cakes
Add water to powdered sugar and mix. Add lemon juice, mix thoroughly to get homogeneous mass. We put on a small fire, stirring constantly. Boil until a thick viscous mass is obtained (about 5 minutes). Pour Easter cakes with hot glaze. While the icing is not frozen, you can sprinkle with powdered sugar on top, coconut flakes or colored confectionery balls for decorating pastries.
