Recipe for Easter cake on kefir and soda. Easter cake on kefir - incomparable recipes for the most delicious cakes

Kulich is a sweet bread baked for Easter. By tradition, Easter cake should be very rich, high. You need to bake a lot of Easter cakes so that there is something to meet guests, give gifts to friends, and feast on yourself all Easter week. In addition to Easter cakes, various dishes are prepared for Easter; after a seven-week period, you can afford everything that was forbidden to be eaten during this time. Traditionally, which decorate festive table and share with friends and loved ones.

Easter cake on kefir turns out a little denser than traditional Easter cakes on milk, and not so porous. because of sour taste kefir sugar, a little more sugar and a little more yeast are added to the dough, therefore, the dough is more dense and rich. The rest of the cooking technology is no different from the usual Easter cake.

Easter cake recipe on kefir

Dough Ingredients:

• flour - 2/3 cup (glass - faceted);
• fresh yeast - 35 gr.;
• kefir (thick, fatty) - 1 cup;
• sugar - 1 tbsp. l.

• yolks - 3 pcs.;
• sugar - 1.5 cups;
• egg white - 2 pcs.;
• salt - 0.5 tsp;
• butter- 100 gr.;
• fat thick sour cream - 100 gr.;
• flour - 4 cups;
• raisins - 200 gr.;
• vegetable oil - 3 tbsp.

Icing for cake:

• cooled egg white-1 PC.;
• lemon juice - 1 tsp;
• powdered sugar - 50-60 gr.

How to cook Easter cake

All products for cooking Easter cake should be warm, so get kefir, butter, sour cream and eggs in advance. Or lightly warm the kefir on a quiet fire before preparing a festive Easter cake.

Opara

Crumble yeast into kefir, add a spoonful of sugar.

Mix everything, yeast and sugar should dissolve. Pour an incomplete glass of flour into kefir with yeast. MirSovet.ru recommends to sift it.

Stir. You will get a thick dough, almost homogeneous in consistency. Small lumps do not need to be rubbed, they will soften during the “ripening” of the dough.

Cover the dough and put it in heat for about an hour. Opara should stand well, “ripen”, rise. Numerous small holes and air bubbles will appear on the surface of the finished dough. In some places, the dough will begin to sink - this indicates that it is ready.

While the dough is rising, prepare all the ingredients for the dough.

Dough

Separate eggs into yolks and whites. Put one protein in the refrigerator, add a pinch of salt to the remaining ones and beat with a whisk until light foam, not to peaks. Mix the yolks with sugar, beat with a mixer.

Add sour cream to the ripened dough.

Stir. Pour in the beaten whites and yolks mixed with sugar. Add salt.

Stir again until all products are combined with dough. It will turn out liquid and homogeneous. Cut into soft butter.

Stir. Pour in 3 cups of sifted flour.

Lay the dough out on the table. Adding flour, knead a smooth, elastic dough. It will turn out to be very oily, heavy, so you need to knead it for a long time, at least 20 minutes. Ready dough should not stick to the table and hands, gradually it will become soft and uniform. If the dough is already kneaded, but continues to stick to the table, the site advises adding a little vegetable oil and kneading the dough again. Transfer the finished dough for Easter cake to a greased dish.

Cover the dough. Put in heat for 2-2.5 hours. It will grow several times, become soft, airy. Punch down the dough and add the steamed and dried raisins.

Lightly knead the dough again, stir in the raisins.

Let the dough rise warm. The second proofing will take about an hour.

Without kneading, divide the dough into pieces of the desired size. Pour into greased molds. It is advisable to lay out the bottom and walls with parchment, then Easter cakes are very easy to get out of the molds. Put future Easter cakes for one more proofing for 30 minutes. When the dough has doubled in size, place the cakes in an oven preheated to 180 degrees. Bake for 25 to 40 minutes, depending on the size of the pan. Check readiness with a wooden stick, it should come out dry from the baked cake.

Easter cake on kefir, unlike analogues, decorated on a different basis, turns out to be more moist, soft and airy. Below are recipe variations with different proportions of ingredients and dough creation technology, each of which has an impressive audience of loyal fans.

How to bake Easter cake on kefir?

In order for the dough for Easter cakes on kefir to succeed and become the basis for obtaining the perfect Easter baking, you must follow some basic rules:

1. All components before kneading must be the same room temperature, and kefir heated to 40 degrees.
2. The flour must be sifted.
3. The room in which the dough is kneaded and proofed is heated to 25-30 degrees.
4. Knead the yeast dough for at least 20 minutes.
5. Ready Easter cakes are smeared and decorated to taste.

Kulich on kefir without yeast

Many people are skeptical about the idea of ​​making yeast-free Easter cakes until they try the product prepared according to next recipe. The resulting baking is practically in no way inferior to yeast counterparts, it turns out lush, soft and fragrant, and it saves a lot of time, without requiring a long proofing.

Ingredients:

• kefir - 300 ml;
• oil - 100 g;
• flour - 350 g;
• sugar - 150 g;
• baking powder - 4 teaspoons;
• vanilla sugar - 20 g;
• raisins - 100 g;
• lemon zest - 1 tbsp. a spoon.

Cooking

1. Melt the butter, throw in the zest, vanilla, sugar, pour in the kefir.
2. Add flour with baking powder, prepared raisins breaded in flour, stir for a couple of minutes.
3. Divide the dough into molds, filling them 2/3 full.
4. Bake a yeast-free cake on kefir for 30 minutes at 180 degrees.

Sweet cake on kefir

Easter cakes on kefir and yeast always turn out to be incredibly tasty, fragrant, perfectly retain freshness for a long time. It is very important to properly prepare the eggs for adding to the dough: the yolks are ground with sugar until the crystals dissolve, and the whites are beaten with salt into a strong thick foam.

Ingredients:

• kefir - 250 ml;
• butter - 100 g;
• vegetable oil - 2 tbsp. spoons;
• sour cream - 100 g;
• flour - 700 g;
• sugar - 200 g;
• eggs - 3 pcs.;
• dry yeast - 1 tbsp. a spoon;
• vanilla sugar - 40 g;
• raisins - 150 g;
• salt - a pinch.

Cooking

1. Pour yeast, a spoonful of sugar and ½ cup of flour into warm kefir, leave for 30 minutes.
2. Sour cream, butter and vegetable oil, yolks mashed with sugar, whipped proteins, vanilla and flour are introduced.
3. Leave the basis for the approach in the warmth, once crushed.
4. Raisins are mixed in, the mass is laid out in forms, filling them by 1/3, they are allowed to come up to 2/3 and placed in an oven preheated to 180 degrees.
5. Easter cake is baked on kefir until a dry splinter, covered with icing, decorated.

Easter cake recipe without eggs on kefir

Easter cake on kefir without eggs is an excellent baking option for those who, for one reason or another, do not eat this product. To compensate for the lack of color, you can add a pinch of turmeric or saffron to the dough, and replace the pear flavor with a bag of vanillin or another fragrant additive of your choice.

Ingredients:

• flour - 700 g;
• yeast - 50 g;
• kefir - 250 ml;
• butter and cream - 150 g each;
• sugar - 250 g;
• raisins - 150 g;
• flavoring "Duchess" - 1.5 tbsp. spoons;
• vanilla sugar - 1 sachet;
• vegetable oil - 6 tbsp. spoons;
• salt - ½ teaspoon.

Cooking

1. Yeast is dissolved in warm kefir, a couple of tablespoons of sugar and ½ cup of flour, left for 15-30 minutes.
2. Enter the remaining components for the dough, knead.
3. Leave the base for proofing, let rise 2 times, lay out in forms.
4. Easter cake is baked on kefir at 180 degrees until a dry match.

Easter cake on kefir and sour cream is even more delicious. The amount of raisins or sugar can be varied according to your taste, and you can also add flavoring at your discretion, replacing or supplementing vanillin with it. Cooked by this recipe products with each day of storage become even tastier, more aromatic and juicier.

Ingredients:

• flour - 1-1.3 kg;
• yeast - 60 g;
• kefir - 2 cups;
• eggs - 4 pcs.;
• oil - 200 g;
• sour cream - 100 g;
• sugar - 2.5 cups;
• raisins - 150 g;
• salt - 0.5 tsp;
• vanillin.

Cooking

1. Yeast, 2 tablespoons of sugar and ½ cup of flour are dissolved in warm kefir.
2. After 20 minutes, add the remaining components, knead.
3. Leave the dough in a warm place to rise, punch down once.
4. Lay out the base on the oiled forms, filling them 1/3.
5. When the cake on sour cream and kefir comes up again, bake it at 180 degrees.

Kulich on kefir with cottage cheese

Kulich curd on kefir will delight you with a moist juicy texture and amazing taste characteristics. The main component for preparing the dough in this case is cottage cheese, which, in combination with kefir and other components, gives an excellent result. For baking, the molds are filled at least halfway - such a base rises less than usual.

Ingredients:

• flour - 2 cups;
• cottage cheese - 250 g;
• yeast - 30 g;
• kefir - 70 ml;
• eggs - 2 pcs.;
• oil - 50 g;
• sugar - 150 g;
• raisins - 100 g;
• orange juice - 50 ml;
• vanilla, salt.

Cooking

1. Yeast is dissolved in warm kefir, a spoonful of sugar and flour, left for 20 minutes.
2. Grated cottage cheese and other ingredients are added to the dough, knead.
3. Raisins are soaked for 30 minutes in juice, then dried, breaded in flour and mixed into the dough.
4. After raising the dough twice, spread it into molds.
5. Bake on kefir until a dry match.

Easter cake on kefir and milk

The following recipe for Easter cake on kefir is performed with the addition of milk. This is a great option for Easter baking, for those who are used to the classic recipe, but are eager to experiment. Products in this design work out well, satisfying the needs and desires of consumers with versatile tastes.

Ingredients:

• flour - 1.5 kg;
• kefir, milk and sour cream - 1 glass each;
• dry yeast - 2 tbsp. spoons;
• butter - 150 g;
• yolks - 8 pcs.;
• sugar - 3 cups;
• condensed milk - 3 tbsp. spoons;
• raisins - 200 g;
• vanilla, salt.

Cooking

1. Milk is heated with kefir, yeast is dissolved in the mixture, left for 30 minutes.
2. The rest of the ingredients are mixed in, the dough is put in heat for the approach, they are kneaded once.
3. Easter cake is baked in milk and kefir in an oiled form until a dry splinter.

Kulich on kefir with zest

A delicious kefir cake prepared according to the following recipe will surprise you with a spicy citrus fragrance. Lemon or orange zest is added to the aroma dough, which determines the taste characteristics of this one. Vanilla sugar is a balancing component that softens the smell of yeast.

Ingredients:

• flour - 500 g;
• yeast - 25 g;
• kefir - 250 ml;
• egg - 3 pcs.;
• margarine - 100 g;
• sugar - ¾ cup;
• vanilla sugar - 1 teaspoon;
• zest of one lemon or orange.

Cooking

1. Yeast, a spoonful of sugar and flour are dissolved in warm kefir, left for 30 minutes.
2. Enter yolks whipped with sugar, melted margarine, vanilla sugar, zest, whites whipped to peaks.
3. Add flour and knead, let the dough rise twice.
4. Easter cakes are baked at 180 degrees.

Easter cake on kefir in a bread machine

Kulich on kefir in a bread machine is prepared as easy as shelling pears. You just need to take care of the availability of the necessary components, put them in the correct order in the bucket of the device and select the appropriate mode. A smart device will knead the dough itself, create ideal conditions for proofing and bake a ruddy product.

Ingredients:

• flour - 500 g;
• dry yeast - 2.5 teaspoons;
• kefir - 150 ml;
• eggs - 2 pcs.;
• oil - 50 g;
• sugar - 8 tbsp. spoons;
• sour cream - 3 tbsp. spoons;
• vanilla sugar - 2 sachets;
• raisins - 100 g.

Cooking

1. All the ingredients for the dough are laid out in the container of the device, finishing with sifted flour and yeast.
2. Turn on the “Dough” or “Knead” mode for 1.5 hours. Raisins are added on signal.
3. Transfer the device to "Baking" for an hour.

Kulich on kefir in a slow cooker

To bake on kefir in a slow cooker, as in other cases, you need to make the right dough. Below are the proportions for a 4.5 liter bowl. Before baking, the dough must be kept for proofing in the device on the “Heating” for 10 minutes, after which it is left under a closed lid for another 20 minutes.

It's probably not a secret how capricious Easter cakes are in cooking. Either the yeast didn’t come up, then it’s too warm, then on the contrary it’s cold, then don’t clap the oven, stand the dough. And so it is possible to enumerate and enumerate. But if you try to cook the proposed Easter cake on kefir and dry yeast, you will believe that baking such serious pastries, it turns out, can be even simpler! It is difficult to imagine that Easter cakes can be prepared quickly and without fuss. Today we will try to cook such pastries. Prepare the ingredients and kitchen appliances to please your loved ones for the Easter holiday with kefir-based Easter cakes.
I will say right away that the dough is not as yellow as the base, even if you put homemade eggs. But for some people, it's the perfect baked goods. Easter cake is not too sweet, but at the same time rich and full of raisins.
Ingredients:

• Kefir 2.5% - 300 ml;
• Sugar sand - 120 g (about 1/3 cup);
• Dry yeast - 11 g (this is a standard small bag);
• Butter at room temperature - 100 g;
• Vegetable oil - 1 tbsp. l.;
• Chicken eggs - 2 pcs.;
• Any sour cream - 50 g;
• Salt - 1 pinch;
• Vanillin - 1 sachet;
• Flour - 590 g;
• Raisins - 2 cups.

Easter frosting:

• Squirrels chicken eggs chilled - 2 pcs.;
• Sugar - 1 cup;
• Lemon juice - 2 tbsp. l.

Cooking Easter cake on kefir recipe with photo, with raisins

1. Let's start cooking Easter cakes according to a simple and quick recipe. Dough for this dough does not need to be prepared, but you should not immediately add all the flour to the dough. So you give the yeast a very difficult task - to quickly lift a lot of weight. First, you need to activate the yeast, as they say, and then give them a load of fat and flour.
First, lightly beat the eggs with a mixer. Just foam, not thick.
Note: If you immediately put all the fat in the dough, then it may not rise. And even if the dough rises, it still will not be lush enough.

2. Add slightly warmed kefir and sour cream, as well as a pinch of salt. You can use a mixer at low speed. Combine the ingredients. Sift the flour through a sieve and first add 3 cups to the dough. Mix the dough a little with the same mixer.

3. Now add yeast along with sugar. Gently stir the mixture with a wooden spoon.

4. The dough will be homogeneous, but not thick, since we did not add all the flour. We put it to approach, like any yeast mixture in heat. In theory, this step will take you 375 grams of flour. And if there is a peaceful glass or scales in the kitchen, you can easily measure it.

5. The dough for these kefir-based Easter cakes is suitable for a long time. It took him about 1 hour and 20 minutes to slightly increase his volume. But this is still enough to add the fatty part of the recipe.
Pour another 210 grams of flour (by my standards, this is 1 whole and 2/3 cups), add vegetable and butter. It is best to knead with your hands or with a dough mixer. A wooden spoon is allowed, but it will be very difficult for you to knead the dough with it.

6. This is how the finished kneaded dough is obtained. It should be homogeneous and not have lumps of flour in the middle. Let's put it on again. And this time you will have to wait almost the same as the first.

7. You have free time again, which means that you can soak the raisins in hot water. Do not pour boiling water over raisins, as they will become too soft and lose most of the vitamin. For dried fruit, fifteen minutes spent in water is enough. Then toss it in a colander, then lay it out to dry on a cotton waffle towel.

8. The second time the dough came up and tripled. It's time to mix it together with raisins.

9. Knead the dough for Easter cakes until you see that it has become elastic and raisins do not fall out of it. They must become one. Put the bowl back in heat.

10. And this time it will come very quickly - in 30 minutes a soft air dough on a kefir basis for amazing Easter cakes. During these 30 minutes, you should have time to prepare and grease the forms.

11. As already described, that no more than 1/3 should be applied to each mold. We leave the forms with future Easter cakes to come up and now they don’t need to select a place. Leaving Easter cakes right on the table, after 20 - 30 minutes you will already have the dough to occupy 2/3 of the same molds. The oven should be preheated by then. Enough temperature of 170 degrees. Big Easter cakes kefir dough baked for about an hour.

12. Do not forget that you need to cool such airy pastries by turning them on their side. Otherwise, if this action is not done, the cooled cake may become shorter.

13. Glaze is easy to prepare. While you took out the Easter cakes, and they are still getting cold, you have 10 minutes during which you will have time to cook the fudge. Use the mixer for this mission. Start whipping the whites and add the sugar almost at once. Continue beating and adding sugar. And in 10 minutes you will get such a beautiful and thick fondant for Easter cakes. acidify it lemon juice already in the last minute of whipping.

14. Dip the cap of the half-cooled cake directly into the bowl of icing. It will lay down on you in a thick and beautiful layer.

Sprinkle the topping immediately afterwards to allow it to stick to the fresh glaze and dry with it.

I hope you enjoyed cooking Easter cake on kefir and dry yeast with raisins. Agree that it was not so difficult. It is one of the lightest and quick recipes Easter cakes.

There are different circumstances in life when even for such a bright holiday you need to cook an Easter cake without yeast and eggs. In this case, you should definitely use this recipe and cook a delicious cake on kefir and soda. This Easter cake yeast-free dough it cooks much faster than the traditional one, and the Easter cake turns out to be incomparably tasty, fragrant and beautiful.

Dough Ingredients:

Kefir - 300 ml (better with sourness);

Butter - 100 gr;

Sugar sand - 150 gr;

Vanilla sugar - 1 pack (optional);

Raisins - 100 gr;

Lemon zest - from one lemon;

Baking soda - 1 tsp (or baking powder - 4 tsp);

flour (you can add whole grain flour) - 300 - 350 gr.

Glaze Ingredients:

Butter - 2 tbsp. (without slide);

Lemon juice -3 tablespoons;

Powdered sugar - 100 gr.

How to cook cake without yeast

Before preparing the dough, I advise you to first prepare the baking molds. Forms made of paper should be lubricated with refined vegetable or melted butter, and those made independently from cans lined with oiled wax paper.

Let's start cooking Easter cakes by preparing all the ingredients for the dough. First you need to sort out the raisins, rinse them, dry the berries on a napkin and sprinkle with flour.

To make the pastry more magnificent, sift the flour before adding it to the dough.

Grate the lemon zest (thin upper yellow layer) on a fine grater.

Add soda to kefir, mix well and let stand for several minutes.

Melt butter on fire. In a container with soft butter, add granulated sugar and chopped lemon zest.

To get a pronounced red-orange hue in Easter cakes, you can add ¼ tsp to the dough. turmeric.

To make the cake more fragrant, vanilla sugar can be added to the dough.

We combine slaked soda kefir with sugar-oil mass and mix everything well.

We put raisins in the dough and begin to gradually add flour, stirring the dough with a spatula. Knead a homogeneous dough of medium density.

When it comes to filling molds with dough, there are a number of important factors to consider. So that the dough bakes evenly and does not settle, it is best to bake in special molds small size. Please note that the dough rises during baking, therefore, we will fill them no more than ⅔ of the total volume.

Preheat the oven to 180°C and place the filled molds on a baking sheet. Shapes must not touch each other.

We will bake “small” Easter cakes from 25 to 30 minutes, and larger ones - 45-50 minutes. Delicious, cute and ruddy Easter yeast-free Easter cakes are taken out of the molds only after they have cooled. The top, like traditional ones, is decorated with icing with a culinary brush.

Your video recipe for a yeast-free cake on kefir and soda offers the Vegetarian and lean kitchen Helena."

I have a tradition - every year to try new recipe Easter cake. So this year I found and tried such a delicious novelty, and now I boldly show you my incomparable kefir cake. You know that on my site I show only proven recipes, so feel free to take it for use. On it you will get the most delicious Easter cake !!

Baking turns out just a miracle, how good it is - unusually fragrant and tender! And what an appetizing yellow color she has, just some kind of sunny! It really resembles the sun - the same bright and unrealistically yellow. A very successful combination of lemon, raisins and candied fruits do their job. I want to not only try this Easter all the time, but just smell it, inhale its divine aroma - in a word, an incomparable Easter cake on kefir!

It will pleasantly surprise you with its rich taste and light taste. simple cooking. This simple recipe is even for those who are very afraid of working with yeast dough. Because baking always turns out - light, fluffy and tasty. This recipe for many of you will be the answer to the most popular question before the holiday - how to bake a delicious cake for Easter. I will reveal secrets delicious pastries— how without them? Take it to your culinary piggy bank!

Products we need

• Kefir - 0.25 l
• Homemade eggs - 2 pcs.
• Sour cream - 50 grams
• Butter - 100 grams
• Yeast "live wet" - 30 grams
• Vanilla sugar - sachet
• Sugar - 0.3 kg
• Salt - a pinch
• Flour - 0.5 kg
• Raisins - 50 grams
• lemon zest
• White chocolate -30 grams
• Turmeric for gorgeous color
• Decorations

Icing for Easter that does not stick, almost does not crumble and does not crumble

• Protein
• A glass of powder
• Spoon of lemon juice
• Some thick jam

cooking secrets

1. From this set of products you will get soft rich cakes that will not stale for a long time. The structure of baking will be rich and moist, not like dry cakes with milk. First of all, let's make a dough for Easter test to check the quality of the yeast. Yeast must have the strength to raise our pastry dough.
2. In a separate bowl, grind the yeast with a spoon, dessert spoon sugar and two tablespoons of flour and 2 tbsp. leave the water in a warm place. After 10 minutes, you can see that the yeast is active and has risen with a cap. It's not exactly a dough, but rather a test of the strength of the yeast.
3. In a large bowl or pan in which you will knead the dough, sift a glass of flour, pour warm sour cream, kefir and brew. Stir, cover with a film and leave for 40-60 minutes, so that the dough doubles in size. This is where our dough will be. This is my signature secret - when the yeast shows all its strength in a light dough without eggs and butter.
4. Beat the eggs, mix with turmeric, which will give our Easter baking bright and sunny color. Eggs must be at room temperature.
5. In the approached dough (dough), add eggs with turmeric and the rest of the flour. Pour in half of the remaining sugar. Knead with a spoon soft dough, which we cover with a film and put in a warm place for growth. I usually warm yeast dough in a multicooker, the Multicook program 35 degrees is exactly what is needed for this purpose. This will take 40-60 minutes of time. My dough after 35 minutes just tore off the lid of the multicooker.
6. Rub the soft butter with the remaining sugar. It would be ideal if you make powdered sugar and mix it with butter. Add salt, vanilla sugar, lemon zest.
7. Pour the butter mixture into the risen dough and knead the dough. At first, it will be terribly sticky, and you need to stir it with a spoon. Then you can gradually knead with your hands. And at the very end, knead on a table dusted with flour. If the dough is watery, you need to add flour. But very carefully, add in small portions. Hands should be lightly lubricated vegetable oil. If there is a bread machine, then the kneaded dough can be put into it and knead well.
8. When the dough is kneaded and will spring when pressed, it's time to add raisins (candied fruits, cherries, pieces white chocolate).
   We mix the additives into our dough. White chocolate will melt and fill the dough during baking creamy taste. This is another secret that you will not find anywhere else!
9. Forms for Easter cakes need to be prepared in advance. I had paper forms for Easter cakes, so I did not cook anything. They don't even need to be oiled.
10. We tear off the dough and roll a ball out of it so that it fills 1/3 of the form, that is, less than half. Since the forms are all different in volume, see for yourself how much dough you need to roll into a ball. Do not lay out any more, because the dough will rise and run over the edge.
11. We leave in the forms for raising for 30-40 minutes, preferably covering them with a towel on top. If your room is cold, then it is better to put them to bask in warm oven(Heat the oven to 50 degrees and turn off.)
12. We heat the oven to 160 degrees and put the forms in it for 20 minutes. Then increase the temperature to 180 degrees and bake for another ten minutes. My Easter cakes were in small forms and baked in 35 minutes.
13. We lay out the forms on a towel, laying on their side. We wait until they cool down and roll them back and forth on the towel.
14. During this time, prepare the glaze. It could be white icing for Easter cakes, matte or shiny - to your taste. How to make icing for Easter? It is best to make icing for Easter cake that does not stick. After all, he must be carried to be consecrated to the church, and it will be very disappointing if all the beauty sticks to something. So I'm sharing my secret recipe!

Protein glaze for Easter cakes recipe

1. Lubricate the tops of the cakes with a thin layer of jam and let it dry. It will almost not stick.
2. In a glass bowl, stir the protein with a fork. We do not beat, but we interfere (important!). Gradually add powder to it and knead to the desired density.
3. Gradually add juice. The perfect fudge for Easter cake is ready.
4. I turn the cake upside down and just dip the top into it. I turn in a circle, lift and decorate with either sprinkles or any other decorations. The glaze dries very quickly, does not crumble and definitely will not stick. When cut, thanks to the layer of jam, it almost does not crumble.

Here is my most Easter cake delicious recipe, which is always obtained.

And all thanks to the secrets, let's briefly list them.

1. Triple kneading dough - the first dough, the second dough without butter and half the sugar. And the subsequent addition of butter and powdered sugar.
2. Partial replacement of sugar with powdered sugar.
3. Pieces of white chocolate in dough for aroma and creamy taste.
4. Lubrication of the tops with a thin layer of jam so that the icing for Easter does not crumble.
5. All these secrets are personally derived empirically. You just have to use them.

Don't think it's very difficult! It was more difficult to write a recipe for cooking. If you do everything as it is written here, your airy pastries will delight you all the holidays! And there will be no disappointment from not rising dough and translated products. Believe me, I myself have gone through this, and I know these feelings. Don't be fooled by trendy recipes that suggest mixing all the ingredients almost immediately and waiting for the dough to rise. Unfortunately, in 60% of cases, the dough will not rise using this method.

But according to this technology, Easter cakes always get very lush:

I wish you bright holidays, excellent baking and wonderful mood! What cookies did you bake? Share with readers in the comments! If it's not difficult - click on the social network buttons - and your friends will also be able to appreciate my work and take advantage of the secrets. Thank you all in advance!