Recipes for the most delicious Easter cakes with step by step photos. Six original Easter cake recipes that you can cook for Easter Lush Easter cake without yeast and interesting ways to decorate

Hello dear connoisseurs of culinary arts! One of the most important holidays of the Orthodox Church is approaching - Easter. I am sure that each of us associates it with fragrant pastries, which must be consecrated without fail in order to join the sacred event. By tradition, Easter cake is baked in the oven, and the top is covered with sugar and egg white icing. Our family has its own proven recipe, according to which my grandmother cooked.

Since the yeast cake starts, allow enough cooking time to allow the dough to rise twice. There is - it cooks faster, but, in my opinion, it turns out not so lush and rich. More like a cupcake.

The filling gives a special piquancy to the festive treat. And now you can not be limited to traditional raisins. Candied fruits, nuts, dried cherries, dried apricots, prunes, chocolate pieces, citrus zest and coconut flakes are used.

It is only important not to overdo it with the filling, so that later you will not be surprised why the dough falls off and the pastries turn out wet. Today I will share with you a “secret” family recipe for Easter cake and, for a change, a few more interesting options for Easter baking.

The grandmother's treat recipe I promised is suitable for beginners who have not yet had time to "make friends" with yeast dough. Special efforts for cooking are not required. But, as I already warned, it will take a lot of time - about 5 hours. I start cooking in the morning so that the process does not stretch until late in the evening.

Ingredients:

For steam:

• 50 g fresh yeast;
• 0.5 cups of milk;
• 1 tbsp flour;
• 1 tsp Sahara.

For test:

• 8 chicken yolks;
• 2 eggs;
• 950 g wheat flour;
• 200 g butter;
• 200 g sour cream;
• 2 cups of sugar;
• 2 handfuls of raisins;
• 4 tbsp sunflower oil;
• 0.5 tsp salt.

For fondant:

• 2 egg whites;
• 150 g of powdered sugar;
• 50 g of colored confectionery topping.

Step by step preparation:

1. To prepare the dough, take a deep container with a volume of at least 4 liters. Pour warmed milk into it, add crushed fresh yeast, sugar and flour.

2. Mix the ingredients with a spatula, cover the container with a clean towel. Place the bowl in a warm place for 20-30 minutes so that the yeast "comes to life" and the mass increases in volume by 2-3 times.

3. Separate the proteins, they will be needed for the glaze. And beat 2 more eggs to the yolks and mix with a whisk.

4. When the batter (dough) is suitable, add whipped yolks, sour cream and sugar to the mass.

5. In parts, stir in 600 g of flour, sifting it directly over the mass through a fine sieve. Stir occasionally with a wooden spatula. The finished dough should be homogeneous and smooth, devoid of lumps.

6. Cover the bowl with the dough with a towel and send it to heat for 1.5-2 hours. During this time, the mass should increase in volume by 2 times.

7. After 2 hours, add butter, a pinch of salt, raisins and 300 g of flour to the dough. Introduce the flour in parts, sifting through a sieve and mixing into the mass.

8. Finish kneading by hand and leave to approach again until the volume doubles.

9. Fill paper forms ⅓ full with dough and place on a baking sheet. The blanks should stand at room temperature for another 10-15 minutes.

10. Bake future Easter cakes in a preheated oven for 1 hour at a temperature of 180 ° C.

If you use molds of different sizes for baking, keep in mind that small muffins will bake faster.

11. For frosting, beat 2 egg whites with a mixer until stiff peaks form. Continuing to beat, add the powdered sugar.

Free the cooled pastries from paper forms, grease with protein glaze and decorate with confectionery sprinkles.

Grandma is always on holiday. She put colored eggs side by side and served them to the table.

Easter cakes in the oven, baked in small paper molds

For those who do not like to do tedious baking with yeast, I have prepared an interesting version of the soda-based test. It serves as an excellent baking powder, so the delicacy will be high and lush 🙂 This amount of dough will make 2 medium cakes or 4 small ones.

Take from the products:

• 0.5 cups of flour;
• 2 eggs;
• 100 g butter;
• 0.5 cups of potato starch;
• 100 g of cottage cheese;
• 0.5 cups of raisins;
• 0.5 cups of sugar;
• a pinch of salt;
• 0.5 tsp baking soda.

How to cook:

1. Soak the raisins in boiling water or pour boiling water over them - this will make them softer and more tender. After 10 minutes, drain the water and rinse the berries under running water.

2. Crack 2 eggs into a bowl and add sugar. Beat with a mixer until the mass turns white.

3. Add cottage cheese and mix again with the whisks of the mixer.

4. Add starch, stir until smooth.

5. Combine the melted butter with the egg-starch mixture.

6. Add baking soda. It is not necessary to quench with vinegar, since there is sour curd in the dough.

7. At the end, salt and sift flour into the future dough.

8. Stir the mixture with a spoon - it will turn out thick, but plastic. At the very end, stir in the raisins prepared in advance.

9. Divide the dough into paper cups, filling them about half way.

10. How long to bake products, the experience of using your oven will tell you - all devices cook differently. On average, it is worth focusing on 40-45 minutes at t 180 ° C.

It is most convenient to check readiness with a wooden skewer - when removed from the dough, it should be dry.

The finished treat will remain to cool and decorate at will - with fudge, icing or powdered sugar.

I like to cook pastries with cottage cheese. It turns out rich and incredibly tasty! In a separate article, I described. Try it and write your feedback.

A new recipe for a delicious Easter cake Kraffin

Tired of traditional smooth Easter cakes? Try to cook Easter baking according to a brand new recipe borrowed from American culinary specialists. A peculiar combination of a croissant with a muffin allows you to get an amazing delicacy.

Instead of cranberry filling, you can use almonds, chopped peanuts, walnuts, prunes, candied fruits, dried apricots, blueberries, raisins.

Cooking:

1. To activate the yeast, pour the slightly warmed milk into a bowl. Mix with sugar, flour and dry yeast.

2. Leave warm for 10-15 minutes until a high head of foam forms.

3. Beat two yolks, one egg, 80 g of sugar and salt with a mixer until the grains are completely dissolved. During this time, the egg mass should increase by 2 times.

4. Sift the flour into a separate capacious dish, make a recess in it and pour in the yeast dough.

5. Add warm melted butter, orange juice and zest, beaten eggs with sugar.

Knead the dough by hand - at first it will be sticky, but do not add extra flour, otherwise the muffin will not rise.

6. As soon as you achieve viscosity, transfer the lump to a clean countertop. Continue kneading, periodically brushing your hands with sunflower oil. The dough should acquire an elastic consistency and stick well from the hands.

7. Roll the mass into a ball, put it in a bowl and grease it with a little oil.

8. Cover with cling film and put in a warm place to approach. Please note that there should be no drafts in the room at this time. After 1.5-2 hours, the mass should double.

9. Put the dough on the table and divide into 2 parts.

10. Roll each portion into a ball again, cover with cling film and leave for another 5-10 minutes.

11. Sprinkle the table with a thin layer of flour and start rolling out the first portion of the dough into a very thin rectangular layer.

12. Grease a layer of dough with softened butter (half a serving) and sprinkle with nutmeg.

13. Spread half of the dried cranberries over the entire surface.

14. Gently roll the greased dough into a tight roll. Roll out, grease and fold the second part of the muffin in the same way.

15. With a sharp knife, cut both rolls lengthwise, without cutting about 2 cm from one end.

16. Twisting a strip of roll with a spiral, form a high cake. Lay the dough so that the multi-colored cranberry layers are visible from above.

17. Press the "snail" with your hands from the sides, giving it stability. Place the dough in a baking dish lined with parchment.

18. Cover with foil and leave warm for 1 hour.

19. Place the pastries that have come up to bake in an oven preheated to 200 ° C. After 10 minutes, reduce the heat to 180 ° C, cover the molds with foil and bake for another 20-30 minutes.

Remove from mold only after complete cooling. The Easter treat turns out to be very elegant and self-sufficient, therefore it does not even require decoration. It is enough to sprinkle the top with powdered sugar - and you can surprise your guests 😉

How to bake Italian Panettone cake at home?

This is the most famous Italian pastry after pizza, reminiscent of our Easter cake. They serve it to the Christmas table, but I propose to decorate the Easter table with a delicious orange-almond Panettone. Learn more about cooking in this video from Yulia Vysotskaya.

Easter cake with dry yeast according to the recipe from Anastasia Skripkina

I really like to cook muffins with dry quick-acting yeast. This is a unique product - they fit quickly, are easy to use and almost never fail.

For the dish, take:

• 4 eggs;
• 100 g butter;
• 200 ml of milk;
• 900 g flour;
• 11 g dry yeast;
• 100 g of sugar;
• 2 tsp vanilla sugar;
• a handful of raisins;
• a pinch of salt

Step-by-step instruction:

1. Wash the raisins in advance and soak in warm water.

2. Pour warm milk (37-38 degrees) into a deep bowl.

3. Add 2 tbsp to milk. sugar, dry yeast and 2-3 tbsp. flour. Mix everything with a whisk, cover with a film and leave for 15-20 minutes - this will be dough.

4. Break 2 eggs and 2 yolks into the second bowl. Place the whites from two eggs in the refrigerator - they will be needed to make the glaze.

5. Add sugar and vanilla sugar, a pinch of salt to the eggs and mix well.

6. To this mass, add well-melted butter and mix everything again.

7. Combine the egg mass with the dough.

8. Add the sifted flour in small portions, stirring after each portion.

As soon as the whisk is working hard, start kneading with your hands, collecting the mass from the edges.

9. Put the dough on the table and continue kneading until it stops sticking to your hands. Add flour if necessary, but not too much so as not to "hammer" the dough.

10. Roll the dough into a ball, place in a bowl, cover with clingfilm and leave warm to rise for 2-3 hours.

11. After the allotted time, dust the work surface of the table with flour and lay out the dough.

12. Level the mass into a layer, pour dried raisins on top and mix it into the muffin.

13. Fill the paper forms about halfway with the dough.

14. Cover future Easter cakes with a towel or cling film and let them proof for 40 minutes.

15. Preheat the oven to 190 degrees and bake the products for about 40-50 minutes.

16. While the muffin is baking, prepare the frosting. Place egg whites and icing sugar in a mixing bowl. Beat on high speed for 10 minutes until firm white peaks.

Lubricate the cooled muffin with glaze directly in the form. Decorate with inscriptions, candied fruits or powder as your fantasy tells.

How to cook cottage cheese cake in the oven with raw yeast?

Did you know that Easter baking doesn't have to be fluffy and airy? If you cook the dough on cottage cheese, you will get a low, but very satisfying and tasty dessert with an amazing texture.

For the test you will need:

• 3 eggs;
• 120-180 g of melted butter;
• 250 g of cottage cheese;
• 40 g of yeast;
• 100 ml of milk;
• 180-250 g of sugar;
• 1 incomplete tsp salt;
• vanillin to taste;
• lemon juice and zest to taste;
• 650-700 g flour sifted twice.

Of the additives, candied oranges, dried cranberries or cherries, raisins, dried apricots are suitable. Soak the ingredients in a mixture of cognac and orange juice and leave covered for 5-6 hours. Stir from time to time.

Step by step preparation:

1. Crumble the pressed yeast into a tall bowl and pour over the warm milk. Set aside without stirring.

2. Rub the cottage cheese through a sieve.

3. Add 1 tsp to the yeast mixture. sugar and 3 tablespoons of flour. Stir with a whisk, cover, leave to react for 10-15 minutes.

4. Beat the eggs with the remaining sugar using a mixer. Combine with grated cottage cheese, salt, vanilla, lemon juice and zest, melted butter.

5. Beat with a mixer at medium speed, adding at the end the yeast dough and the flour sifted twice.

6. On the table, knead a dense but elastic dough.

7. Cover the dough ball with a towel and leave warm for 1-1.5 hours. During this time, the mass should increase three times.

8. When the dough has risen, punch it on the table, stir in the dried fruits and divide into parts - according to the number of forms.

9. Pour batter into parchment-lined molds, filling ½ full.

10. Muffin should come up again - it will take up to four hours.

11. Place the dough into the preheated oven. Bake for 10 minutes at t 200 ° C and 20-40 minutes at t 180 ° C.

Ready-made pastries immediately remove from the mold and cool, covering them with a thin towel. Decorate as you wish.

Alexandria cake recipe with baked milk

Such pastries can be called classic Easter. Airy, moderately sweet, does not crumble when cut and literally melts in your mouth. Baked milk gives the muffin a special flavor and amazing porosity.

Products:

For muffin:

• 500 g of baked milk;
• 1250 g wheat flour;
• 0.5 kg of sugar;
• 7 eggs;
• 1 tbsp cognac;
• 15 g dry yeast;
• 250 g butter;
• 250 g raisins;
• 1 tbsp vanilla sugar;
• 1 tbsp orange peel;
• ½ tsp salt;
• vegetable oil for greasing molds.

For glaze:

• 250 g sugar;
• ½ tsp lemon juice;
• ½ tsp vanilla sugar.

Cooking process with photo:

1. Break 5 eggs into a separate container and add 2 yolks. Leave the whites for icing.

2. Add sugar, finely chopped butter to the eggs and mix thoroughly with a mixer.

3. Heat milk in another container and add dry yeast.

4. Combine both mixtures to make a dough.

5. Cover the jar with a lid and leave to rise. The place should be chosen warm, without drafts and noise.

6. After 3 hours, add salt, cognac, orange zest, vanilla and raisins to the dough.

7. Pour flour in small portions.

8. On the countertop, knead a dense dough - it should stick well from your hands and the table.

9. For 2 hours, remove the dough in heat, placing it in a deep container and wrapping it with a blanket.

10. Lubricate the Easter cake molds with vegetable oil and spread the dough over them - fill half the height.

11. In the forms, the dough should stand for another 1.5-2 hours.

12. Bake products in a well-heated oven. Temperature - 180 degrees, cooking time - 45-50 minutes.

13. Whisk all the ingredients for the glaze - egg whites, sugar, vanilla and lemon juice. The mass should become thick and lush.

Allow the cakes to cool and brush the tops with egg white frosting.

Today's selection turned out to be very informative and voluminous 🙂 And the cooking process itself cannot be called simple. Friends, share which of the recipes did you bake Easter cakes for Easter, what difficulties did you have to face? I look forward to your comments and likes. Bye Bye!

Dear readers, today we offer you a selection of the most delicious Easter cake recipes for every taste.

We all honor the feast of Holy Easter, and every housewife on this day wants to please her family with homemade Easter cakes, which their store counterparts will never be equal to. The soul of the hostess and the mood of the holiday are invested in homemade cakes, and believe me, the Easter cake made by yourself is absolutely special!

Everyone's tastes are different, someone wants a simple, quick and delicious recipe. Someone prefers not to use yeast, flour or eggs when making dough for Easter cakes. Therefore, in our article, we have chosen from a very large number and put together several completely different recipes so that you can choose the one that will become your favorite.

Step-by-step recipes for Easter cakes are short, clear and without unnecessary water. Let's get started!

A simple Easter cake with yeast in the oven

The classic recipe, Easter pastries are very tasty, fluffy and soft, fragrant.

For the test

• Flour - 560 gr.
• Milk - 170 ml.
• Sugar - 150 gr.
• Butter - 140 gr.
• Eggs - 2 pcs. +2 yolks
• Raisins - 60 gr.
• Yeast - 30 gr.
• Vanilla sugar - 8 gr.
• Salt - a pinch

For glaze

• Egg whites - 2 pcs.
• Powdered sugar - 140 gr.
• Lemon juice - 1 table. a spoon.

We prepare our ingredients. Raisins need to be soaked overnight to make them soft. Melt butter and cool to room temperature.

In warm milk (40 degrees), dissolve pressed fresh yeast, mix thoroughly.

Pour half the indicated amount of sugar there and gradually, so that there are no lumps, one and a half glasses of flour. Mix thoroughly. We cover the resulting dough with cling film and put it in a warm place so that it rises.

While the dough is rising, beat in one container 2 whole eggs and 2 yolks (without proteins) with vanilla sugar. By consistency, beaten eggs should be like not very thick sour cream, uniformly yellow in color. Pour the beaten eggs into the prepared dough, put a pinch of salt and mix.

In the resulting mixture, gradually, stirring, introduce the remaining flour and melted butter (it should not be hot). We send the second part of the sugar there.

We knead the dough, which is again covered with a film and put in a warm place.

The dough will double in volume. Open it and add raisins, mix again.

Prepare the baking molds. If you have a reusable one, then lubricate it with oil. Do not grease disposable molds. We spread the dough about half way. Cover with a towel and wait for the dough to rise a third time to the edge of the mold. This is how we put future cakes in the oven.

Bake at 180 degrees for 30-40 minutes, depending on your oven. Make sure the cookies brown evenly.

This is how they turn out soft, fragrant and fragrant. All that's left to do is glaze them.

To do this, beat the egg whites left after the cooking process with lemon juice and powdered sugar with a blender at high speed. We will get a moderately fluid glossy white mass, which is covered on top of still warm pastries.

Sprinkle Easter cakes with colorful sprinkles on top. This is such a beauty!

Easter cake without yeast on kefir

Not everyone considers yeast a useful and necessary supplement, but everyone wants to get lush pastries. How to be? This is where kefir comes to the rescue. Thanks to him, the dough also turns out soft and lush. This recipe does not use sugar. And if you also take healthy whole grain and oatmeal flour, then such an Easter will be most useful for both children and adults who care about their health.

Cook Easter cake on kefir with our simple recipe. The amount of dough is designed for two small cakes.

We will need:

• 2 eggs
• 300 ml kefir
• 280 g flour (can be oatmeal or whole grain)
• 2 packets natural sweetener (stevia)
• vanilla and cinnamon to taste
• 0.5 tsp soda
• 100 g raisins
• 5 g milk powder

Cooking:

Pour kefir into a bowl and pour soda into it.

Prepare dry ingredients. Pour the sweetener, vanilla and cinnamon into the flour, mix until a homogeneous consistency.

Next, separate the whites from the yolks. The yolks will go into the dough, and the whites into the icing. Combine the yolks with kefir and stir. In the same container, gradually pour the flour. Stir constantly so that there are no lumps.

Place the raisins into the resulting dough and mix again.

We spread the mass in baking dishes up to half, because the dough will still rise during cooking in the oven.

We place the molds in the oven and bake at 180 degrees for 40-50 minutes.

And while the Easter cakes are baking, prepare the glaze: beat the egg whites at high speed with a sweetener and powdered milk (this ingredient is optional). We cover the finished cakes with icing and sprinkle with decorations.

To fix, stir the Easter cakes for another 20 minutes in the oven at a temperature of 100 degrees. From this, the glaze becomes dense and does not spread. Ready!

This is such a delicious and healthy Easter.

Alexandria cake step by step

Alexandrian dough for Easter cakes received special recognition. It is made on the basis of baked milk, the pastries are tender, soft like fluff and very tasty. We couldn't get past this recipe.

It is worth saying that the Alexandrian dough is not quick to prepare and this is definitely not a quick recipe. But he's worth it!

We will need:

• baked milk - 0.25 l
• butter - 125 g
• egg - 3 pcs
• sugar - 250 g
• fresh yeast - 50g
• salt - 1 tsp
• yolks - 2 pcs
• vanilla - 1 pack
• cognac - 2 tbsp. l.
• flour - 800 g
• raisins - 200 g

For glaze

• squirrels - 2 pcs
• sugar - 1 tbsp
• food decorations

Cooking:

We crumble the yeast into warm baked milk and dissolve them in it. We put sugar in there.

Beat the eggs, combine them with soft butter and our milk. Mix all ingredients thoroughly. Cover with cling film and a towel and leave at room temperature for 8-12 hours, overnight.

This is the kind of dough we should get after 12 hours of infusion:

Vanilla, salt, cognac, raisins, two yolks and flour are sent to a container with dough. The dough is thoroughly kneaded. And put in a warm place for 1.5-2 hours.

At this time, we prepare baking dishes, grease them with oil.

We distribute the risen dough among the forms, without filling them completely, leaving room for rising.

We put in a warm oven and bake at 180 degrees. Small pasca will bake in about half an hour, large ones will take about an hour.

If you see that the top is browning heavily even though the bottom is not yet baked, cover the top with damp baking paper and reduce the heat to 150 degrees.

We prepare the icing as usual: just beat the egg whites with sugar with a mixer for several minutes until a dense white cream is formed. We spread Easter cakes and decorate as fantasy tells.

Who can resist such beauty? And the scent is just fabulous!

Inside, the Easter cakes are soft, sweet, rich, on the outside they are elegant, festive and very beautiful!

Easter cake with raisins, candied fruits and nuts in a slow cooker video

Another very tasty recipe in the Redmond slow cooker, but it can also be adapted to any other. A wonderful lush, tall and tasty cake is obtained.

We will need:

• 1.5 cups milk (300 ml)
• 6 eggs
• 300 gr. butter
• 2 cups - sugar
• 16 grams dry yeast (3.5 teaspoons or 1.5 packs)
• 3/4 teaspoon - salt
• 1 gram - vanillin
• 100 gr raisins
• 100 gr walnuts
• 50 g candied fruits
• 1 kg flour

For glaze for 1 cake:

• 100 g powdered sugar
• 4-6 teaspoons lemon juice
• if necessary, add 1-2 teaspoons of water (depending on the consistency of the resulting glaze).

Cooking:

Step 1. We heat the milk in a slow cooker in the Multicook mode at 35 degrees for 6 minutes. Pour yeast and part of flour (300 g) into warm milk, mix. It will not be a very thick dough. This is the future steam. We put it this time for 30 minutes at 35 degrees in the Multicook mode.

Step 2. While the dough is coming up, let's take care of the eggs: we separate the whites from the yolks. Grind the yolks with sugar, beat the whites into a stable foam.

Step 3. We begin to add the rest of the ingredients to the dough that has come up: salt, melted butter, yolks grated with sugar, vanillin, and also alternately introduce flour (leave only 100 g) and whipped proteins. All this is well kneaded.

Step 4. It's time to raise our dough further. We will do this in 2 stages so that the cake turns out to be magnificent. First, set for 30 minutes in the Multi-cook mode 40 degrees, after this time we punch the dough. And again set at the same temperature, but for an hour.

Step 5. The dough has risen, it should rise almost to the top of the multicooker. Sprinkle the table with flour (3 tablespoons), lay out the dough, sprinkle the dough on top with flour (3 tablespoons), add 4 tablespoons of vegetable oil while kneading, add chopped nuts, candied fruits, washed, dried and rolled in flour raisins. Knead the dough well.

Step 6. This amount of dough is enough for 2 Easter cakes. Lubricate the multicooker bowl with vegetable oil. Our dough should take up 1/3 of the bowl. Again we put in the Multicook mode for 1 hour at a temperature of 40 degrees. During this time, the dough will rise again.

Step 7 Without removing the dough, immediately start the Baking mode for 1 hour 20 minutes.

Step 8. We take out the cake on a towel, and then cool it on the steamer basket (so that there is air circulation and the cake does not get damp). Apply lemon-sugar glaze to the cooled cake, if you use protein glaze, then it must be applied to a warm cake. Top with candy sprinkles.

For more details on cooking Easter cake in a slow cooker, see this video:

Delicious recipe for cake in a bread machine

An incredibly simple and delicious recipe for one cake that does not require much time and fuss with dough. All the ingredients are simply poured into the bowl of the bread machine and after a few hours there is already a ruddy cake on the table!

We will need:

• 340 g flour
• 2 eggs
• 17 g yeast
• 1 tsp salt
• 1 st. l. condensed milk
• 1 st. l. sour cream
• 30 g soft butter
• 130 g milk
• 5 st. l. Sahara
• 50 g raisins

How to cook:

Just put all the products in the bowl. Liquid ingredients come first, starting with milk, then loose ingredients (except raisins). Raisins must be steamed beforehand. And we will add it a little later, when the dough is already kneaded.

We put the bowl in the bread machine on the usual main mode Bread. First, according to the program, there will be dough kneading, at this moment we add raisins. And then the cake is baked without our participation.

25 minutes before the end of the program, when the cake is almost ready, coat it with whipped egg whites. We close. For another 20 minutes, the glaze will be baked together with the cake and harden well.

The kulich is tall, soft and tasty. And the ease of preparation of the recipe is just a fairy tale!

If you have any questions about cooking, watch this detailed video:

Easter cake with cream and sour cream

Cakes on cream have a particularly delicate texture and a mild rich taste. Here's another great recipe for you!

We will need:

Let's start by activating the yeast:

Mix cream and yeast.

I'm preparing the steam.

Add the rest of the ingredients:

This is what the dough should look like:

Let's start cooking.

Ready for frosting.

We dip each cake.

Cakes on cream and sour cream are ready!

kulich panettone

Stunningly beautiful cake according to an Italian recipe. Currants and yogurt, which are included in the recipe, give this cake a special aroma and unusual taste.

Ingredients:

• Flour - 600 gr
• Dry yeast - 1 tbsp.
• Warm water - 200 gr
• Sugar - 100 gr
• Yolks - 2 pcs.
• Unsweetened yogurt - 0.5 cup
• Vanilla extract - 1 tsp
• Lemon zest - 1 tbsp.
• Raisins - 100 gr
• Dried currant - 100 gr
• Butter - 1 tbsp.
• Powdered sugar - 50 gr

How to cook:

Dissolve yeast in warm water with sugar. And put this dough in a warm place for 20 minutes.

As soon as the yeast begins to ferment, add the yolks, yogurt, melted butter (not hot), vanilla, lemon zest, a pinch of salt to them. And to all this abundance at the end we begin to mix flour.

The dough is elastic and soft. It also needs to be put in heat so that it rises well.

Dried fruits are the last to go into the dough. We mix everything thoroughly. Put the dough into greased molds.

Leave for half an hour so that the dough comes up again. Bake at 175 C for 45 minutes.

More in the video:

kulich kraffin

A very unusual Easter cake that will amaze everyone not only with its taste, but also with its intricate lace look.

Dough Ingredients:

• 350 g flour 80 ml milk (+30 ml milk if passion fruit juice is not used)
• 6 g dry yeast
• 80 g sugar
• ½ tsp salt
• 1 egg
• 2 egg yolks
• 40 g butter (melted)
• 30 ml passionfruit juice (orange juice) - if not using juice as flavoring, replace with 30 ml milk

As a flavoring, you can add:

• Lemon zest, orange zest, vanilla

For puff pastry: 100-125 g butter (room temperature)

• A little nutmeg (optional)
• 100 g dried cranberries, blueberries (or raisins, candied fruits)
• 50 g almond slices (other nuts can be chopped)

Cooking details in this video:

Happy Easter to you!

The main thing is to follow our rules and keep the proportions, and on your Sunday table there will be a surprisingly lush and airy muffin with a unique aroma of orange, spicy vanilla and a subtle hint of rum.

So what you need to know:

1. Eggs, butter, sour cream must be of the best quality and very fresh.
2. Before adding candied fruits, dried berries or raisins to the dough, soak them in cognac or rum, the taste of the cake will become truly divine.
3. Butter dough for Easter cakes is very capricious, it is afraid of shaking, temperature changes and drafts, so it is advisable to leave the dough in the oven, if possible, turn on the backlight - it will give a constant temperature.
4. As a spice, vanilla seeds are most often used, and cardamom and nutmeg are much less common. Vanilla can be replaced with more affordable vanillin or vanilla sugar.
5. In order for the dough to be not only fragrant, but also to acquire a delicious golden color, add a little saffron to the dough. We do not recommend that you buy ground saffron, it is often counterfeited. Turmeric can be used as a substitute for saffron.
6. Easter cakes are baked in high, special forms: tin or silicone. Forms must first be greased or laid out with oiled parchment.

And now the recipe for the best cake

The best kulich

Necessary:

Opara:
300 ml warm milk
1 tbsp Sahara
13-15 g fresh yeast (can be replaced with dry yeast, in this case take 10 g)
200 g flour
half a vanilla pod

Dough:
200 ml warm milk
1 tsp salt
40 g butter
saffron on the tip of a knife (0.5 tsp turmeric can be substituted)
200 g sugar
2 eggs
4 yolks
850-900 g flour

150 g raisins
orange
30-40 ml of rum, cognac or vodka

1 egg - for greasing the cake
1 tbsp butter - for greasing molds

Glaze:
3 egg whites
half a vanilla pod
salt on the tip of a knife
250 g sugar

How to cook:
1. The night before, wash the raisins, remove the zest from the orange, pour the raisins and zest with rum and leave to infuse until morning.

The night before, rinse the raisins, remove the zest from the orange, pour the raisins and zest with rum and leave to infuse until morning
2. For the dough, scrape out the seeds from half of the vanilla pod (we will need the seeds later, while we set them aside). Bring the milk to a boil with half the vanilla pod. Cool until warm. Remove the pod and discard. Add to warm milk 1 tbsp. Sahara. Stir.
3. Pour fresh yeast with warm milk. Stir with a whisk until the yeast dissolves.
4. In a large bowl, using a mixer, mix warm milk and sifted flour.

In a large bowl, using a mixer, mix warm milk and sifted flour. Leave for 30-40 minutes in a warm place, covered with a damp towel or cling film.
5. For the dough, heat the milk, adding salt and butter to it. The butter should completely "disperse" in warm milk. Add vanilla seeds and saffron (turmeric).

Add vanilla seeds and saffron (turmeric)
6. Pour the milk mixture into the approached dough.

Pour the milk mixture into the approached dough
7. Add sugar and eggs with yolks.

Add sugar and eggs with yolks Beat at low speed mixer.
8. Add sifted flour in portions, it may need a little less or a little more, the dough should not be steep; if the mass sticks to your hands, then you are on the right track.
9. Add raisins to the dough along with alcohol and zest.

Add raisins to the dough together with alcohol and zest. Knead with a mixer for another 2 minutes and leave to proof in a warm place for 1.5-2 hours.

Cover with a towel and leave the blanks in a warm place for another hour. Lubricate the forms with butter, spread the dough, filling the forms by 1/3.

Lubricate the molds with butter, spread the dough, filling the molds by 1/3 Cover with a towel and leave the blanks in a warm place for another hour.
10. Preheat the oven to 200 ° C, grease the risen Easter cakes with an egg.

Brush risen cookies with egg
11. Bake for the first 15-20 minutes at 200°C, then reduce the temperature to 180°C and bake for another 20 minutes until golden brown. Readiness to check with a wooden stick.
12. Remove the baked Easter cakes from the mold, lay them on a towel on their side and roll every 5-10 minutes so that they are even.

Remove the baked cookies from the mold
13. For glaze, beat well-chilled whites with seeds from half a vanilla pod and salt until stable foam. Continuing to beat, sprinkle sugar in parts. Beat until dense smooth mass.
14. Decorate Easter cakes with protein cream and, if desired, sprinkle with confectionery decorations.

Dear hostesses, we celebrate the bright holiday of Easter!

For you, we have prepared a wonderful selection of Easter cakes for every taste.

Only the most ideal, successful and proven recipes with step-by-step photos.

You will succeed, even if you have not tried to bake Easter cakes on your own before!

Alexandria cake with raisins

Alexandrian dough is considered one of the best for making Easter cakes.

Baking from it turns out soft, tender and very tasty. It is from such a dough that we will prepare this cake!

Ingredients:

For test:

• Eggs0 - 1 pc
• Yolk - 1 pc.
• Sugar - 100 gr
• Dry yeast - 1 tsp
• Warm milk - 125 ml
• Melted butter - 80 gr
• Raisins - 50 gr
• Flour - 250 gr
• Vanilla - on the tip of a knife
• Salt - a pinch

For glaze:

• Powdered sugar - 100 gr
• Egg white - 1 pc.
• decoration, sprinkle

Cooking:

Pour yeast into warm milk, stir and leave to stand at room temperature.

While the yeast is accelerating, we will take the melted butter, pour sugar into it and add the eggs.

Shake everything together with a whisk or fork, after which we add the yeast mixture. We mix.

Add raisins to the resulting liquid.

Cover the bowl with cling film and leave warm for 30 minutes.

After this time, open our mixture and add vanilla and salt, shake.

We add the sifted flour in portions, kneading a not very thick dough.

Lubricate the form for Easter cake with vegetable oil, put the dough into it, about half the volume.

Cover with clingfilm and leave for 4 hours. The dough will rise well and take up the entire volume of the form.

Remove the film and bake for about 40 minutes at 180 degrees.

Time may vary depending on your oven.

Kulich is ready and it's time to make icing for him.

To do this, beat 1 egg white and icing sugar in one bowl until white foam with stable peaks.

Cover the finished cake with icing on top.

If it turned out to be too liquid, then you can put the cake in a still warm oven, where it will seize a little and stop flowing.

While the icing is still liquid, sprinkle it with decorations.

This is such a wonderful and very easy recipe!

Perfect cake with sour cream and candied fruit

The recipe is really perfect!

Soft sour cream dough melts in your mouth and goes well with chocolate icing. Be sure to try!

Cooking:

For chocolate lovers, we have prepared a special recipe for the softest and amazingly delicious Easter cake!

Ingredients:

• Warm milk - 100 ml
• Dry yeast - 1 sachet
• Flour - 400 g
• Eggs - 2 pcs
• Sugar - 150 g
• Melted butter - 100 g
• Curd 100 g
• orange peel
• Salt - a pinch
• Cocoa - 40 g

Cooking:

We add yeast, a tablespoon of sugar and three tablespoons of flour to warm milk. Let's stir.

We will get a liquid sourdough. Cover it with a towel or cling film and leave it in a warm place for 20-30 minutes.

Grate the zest of an orange. Only the orange skin, try not to get the white fibers, otherwise it will turn out bitter.

Add the foamy yeast mixture and melted butter there too.

We send cottage cheese there, it should not be grainy, and mix everything together.

Then add a pinch of salt and cocoa, stir.

Add flour in batches and knead the dough.

We knead a not very dense dough, it should retain softness and plasticity.

Cover the dough ball and leave it in a warm place for an hour.

The mass should approximately double in volume.

Divide it into portions and place in pre-greased molds.

The dough should take up no more than half of the form, you need to leave room to rise.

We cover our blanks again and wait about an hour until they rise almost to the top of the molds.

We bake at 180 degrees for 20 minutes (for small forms) and 30-40 minutes for large ones.

Cooking delicious chocolate icing.

Melt a chocolate bar in two tablespoons of milk in a water bath.

You can take not only dark, but also milk and white chocolate, it will still be very tasty.

Dip the top of the finished cake in melted chocolate.

Top with confectionery powder or nuts until the chocolate has set.

Lacy cake kraffin

It will decorate any Easter table thanks to its intricate and very beautiful shape.

It is not difficult to prepare it at all, and the taste will surprise you!

Cooking:

Delicate cake with cottage cheese and raisins

An amazing successful recipe for cottage cheese cakes, designed for a large family!

The dough is very soft with a pronounced curd taste, just overeating and without much difficulty.

Ingredients:

• Flour - 500 g
• Cottage cheese not grainy - 150 g
• Butter - 100 g
• Sugar - 100 g
• Milk - 100 ml
• Water - 100 ml
• Eggs - 2 pcs
• Salt - 1/2 tsp
• Fresh yeast - 25 g (You can dry 1 sachet)
• Raisins - 100 g

Cooking:

Crumble the yeast, pour it with warm water, let stand for 1-2 minutes.

Then stir until the yeast is completely dissolved.

Add three tablespoons of flour, a whisper of sugar to the yeast solution, mix until smooth.

You will get a liquid yeast starter. Cover the bowl and leave it warm for 20 minutes.

While the yeast is activated and rising, we take the cottage cheese, pour milk into it and interrupt with a blender so that there are no lumps left.

The cottage cheese should turn out to be like sour cream in consistency, then the cake will turn out to be very tender, without curd lumps.

Add chicken eggs, salt, sugar, melted but not hot butter to the curd mass.

And with the same blender, stir again until smooth.

Add the foamed yeast mash to the curd mass and mix.

Add the sifted flour in stages and knead the dough.

The dough will gradually thicken.

When it becomes impossible to stir it with a spoon, you can proceed to manual kneading.

It will take approximately 10-15 minutes to knead the dough. We pull it out, turn it over, crumple it, we do not regret it.

Even after making all the flour according to the recipe, the dough should remain sticky, soft and fluffy.

During kneading at the end, we introduce already prepared, steamed raisins, knead for a couple more minutes and you're done!

We cover the finished dough and let it stand for 2 hours in a warm place to rise. It should double its size.

Punch down the risen dough. We prepare the forms by lubricating them with oil.

We separate small pieces from the dough, round for beauty and place in cake molds.

We fill out the forms with a test no more than 1/3, because the dough will still rise!

Try to keep the top of the pieces smooth, then during baking you will get neat hats, without protruding raisins.

We put the forms in heat for another hour and a half to rise. These Easter cakes can already be greased with egg yolk and sent to the oven.

We bake at 180 degrees for 30 minutes, small, as in the photo. If you have a larger form, then it will be baked correspondingly longer.

Large Easter cakes are baked for about an hour.

Leave the finished cakes to cool in the form for 15-20 minutes, then they will come out easily.

Let them cool completely and decorate with white frosting caps. How to do it, see the first recipe.

Delicious, tender cottage cheese cakes are ready!

Custard Easter cake

Choux pastry always surprises with its softness, it does not get stale for a long time and tastes incomparable.

We suggest you prepare such beautiful custard cakes that will surely decorate your table.

Ingredients:

• Flour - 350-400 g
• Cream 10-20% - 200 ml
• Egg yolks - 6 pcs
• Butter - 100 g
• Sugar - 100 g
• Salt - 1/2 tsp
• Dry yeast - 6 g (fresh 15-20 g)
• Dried fruits - half a cup
• Vanilla - 1 tsp
• Cardamom - 1/2 tsp

Cooking:

Pour boiling water over raisins or other dried fruits in advance so that they become soft enough.

Take 30 g of cream, warm it up a little and add yeast to it. Stir until dissolved.

Separate two heaped tablespoons from the bulk of the flour. Bring the remaining cream to a boil.

Mix flour and boiled cream and rub well without lumps.

Cool to 40 degrees (so that the hand is not hot to touch) and add the yeast solution to this custard dough.

Mix everything together, cover with cling film and leave in a warm place until it doubles in size.

You can determine the readiness of the dough in this way: at first, the dough actively grows and tends to rise, but then there comes a moment when it begins to settle, which means it is ready.

It took us about 45 minutes to make our dough.

Mix the remaining flour with salt and cardamom.

Beat the yolks with sugar with a blender, add vanilla and soft butter there.

The yeast dough stood for 45 minutes, it has already begun to settle and it is all so pimply and airy.

Add to it the egg mixture that we just made and, while stirring, begin to add flour, gradually.

Put the remaining flour on the table and continue to mix it into the dough.

We interfere for a long time and carefully, all the flour should go into the dough.

Knead and knead for 10 minutes.

As a result, the dough is homogeneous, soft, but does not stick to your hands.

Grease a bowl with oil, round the dough and cover with cling film.

Leave warm until doubled in size. For this amount of testing - 1 hour 20 minutes.

If you want a beautiful and unusual cake, then divide the dough into five identical pieces.

Cover them with foil and let them rest for 10 minutes. Then we start cooking.

Roll each of the pieces into a cake, grease with warm butter, lay dried fruits on top and overlap one on top of the other, as in the photo.

Starting from the edge, roll the cakes into one large "sausage", fastening the edges.

We will cut this "roll" in half.

We will get two such pink-shaped dough blanks.

Place them in oiled molds.

Let them stand for 40-45 minutes, the dough will rise again. And such lush blanks can be sent to the oven.

We bake at 170 degrees for 40-55 minutes, depending on your oven and the volume of Easter cakes.

Readiness is checked with a wooden stick.

We pierce in an inconspicuous place, if the stick remains dry and there are no traces of dough on it - it's ready!

Hint: if the top of the cakes is already starting to burn, and they are still damp inside, then cover the top with foil.

When they are ready, let cool and remove from the mold. Sprinkle powdered sugar on top and you're done!

The softest, lush and very fragrant symbol of Easter on your table!

Lush Easter cake without yeast and interesting ways to decorate

For those who do not like and do not accept yeast baking, we have found a wonderful recipe for yeast-free cakes.

He is very lucky! Allows you to bake beautiful, lush Easter cakes that will be no worse than yeast cakes.

And in addition, see interesting options for decorating the top from a professional pastry chef!

Cooking

An easy option for those who are busy and prefer to cook everything in a slow cooker.

Here is such a lush, voluminous, one might say family, Easter cake you get according to this recipe. Enough for everyone!

Ingredients:

• Milk - 200 gr
• Butter - 150 gr
• Eggs - 3 pcs
• Sugar - 150 gr
• Vanilla sugar - 1 sachet (8g)
• Orange juice - 100 gr
• Raisins - 100 gr
• Yeast (dry) - 9 gr
• Flour - 700 gr
• Salt and vegetable oil

Cooking:

Pour raisins with orange juice.

Place yeast, 1 tablespoon sugar and 4 tablespoons flour into warm milk.

Stir and put in a warm place for half an hour.

Pound eggs with simple sugar and vanilla, combine with melted butter, mix.

Combine the dispersed yeast mass with the egg mass and mix well. Start slowly, add flour with spoons and knead the dough.

Add flour until the dough allows you to stir it with a spoon, you do not need to knead anything with your hands.

The dough is soft and sticky. Place it in an oiled multicooker bowl.

We select the Multicook program, set the temperature to 35 degrees, the time is 1 hour 20 minutes.

We press "Start". The dough will rise inside.

If you do not have the Multi-cook function, use the Yoghurt function or another one that is close in temperature.

After the set time has passed, remove the dough from the multicooker. Punch down by adding flour.

Drain the liquid from the raisins and fold them into the batter. Place the dough for a few minutes.

Lubricate the mold again and lay the dough again.

We select the “Multi-cook” function 35 degrees for 35 minutes so that the dough comes up again.

The dough should rise to half of the bowl.

After that, turn on the baking mode. For this dough volume, the baking time is 1 hour 40 minutes.

Check readiness with a wooden skewer.

Let the finished cake cool down and remove from the bowl.

Usually, the top of baked goods in multicookers remains unbrown, but in our case this is not a problem, because. it will be hidden under the egg glaze.

For the egg glaze recipe, see the first recipe above.

Decorate the cake with confectionery sprinkles and you can treat your home!

It turns out soft, tasty, and enough for everyone!

Tasty and tall Easter cake in a bread machine

Cooking cakes in a bread machine is very convenient!

She will knead the dough herself and you will not have to put in much effort to get beautiful, tall pastries.

Our recipe will help you with this.

Ingredients:

First bookmark:

• Water - 50 ml
• Eggs - 4 pcs
• Sugar - 2 tbsp. l
• Butter - 80 g
• Flour - 290 g
• Yeast-2 tsp

Second bookmark:

• Salt 0.5 tsp
• Sugar - 2 tbsp. l
• Vanilla sugar - 1 tsp
• Wheat flour - 145 g
• Yeast - 0.5 tsp
• Raisins - 70 g

For glaze:

• Egg white - 1 pc.
• Sugar - 20 g

Cooking:

The recipe is divided into two tabs. First, let's prepare the brew.

To do this, pour water into the bowl, break 4 eggs there, 2 tablespoons of sugar, put soft butter, yeast.

We put the dishes in the bread machine. We put on the program with kneading and baking for 3 hours 40 minutes.

In the process of kneading, 20 minutes after the start, you will need to make a second bookmark.

Add half a teaspoon of salt, two tablespoons of sugar, a spoonful of vanilla sugar, the remaining flour and raisins.

While the bread machine is cooking, make the egg white frosting.

Beat the egg white with sugar with a blender until a stable white foam.

It turns out such a high cake, ruddy, soft and aromatic.

Let it cool and then take it out of the mold.

Top it with frosting and sprinkles.

You can serve guests!

Royal cake

Truly royal!

Fragrant spices give it a special charm, and lemon glaze - a unique magical taste!

Cooking

Large Viennese pastry cake

Viennese pastry is very suitable for Easter baking.

Let's make such a beautiful, fragrant and lush cake out of it!

Ingredients:

• Warm milk - 500 ml
• Sour cream - 200 g
• Butter - 120 g
• Vegetable oil - 3-4 tbsp. l
• Sugar - 2 cups
• Eggs - 3 pcs + yolk - 2 pcs
• Salt - 1 tsp
• Orange peel - 1 tbsp. l
• Raisins - 250 g
• Yeast - 3 tbsp. l
• Warm water - 70 ml
• Flour - 1500 g
• Vanillin - 1 tbsp. l

Cooking:

Pour dry yeast with warm water, add 70 g of warm milk and 2 teaspoons of sugar.

Mix well and leave for 15 minutes.

We turn to kneading the dough.

To do this, add salt, three tablespoons of sugar, yeast mixture, half of the flour to warm milk.

Knead the liquid dough. Then cover it and let it stand until it doubles in size.

After that, add sour cream, eggs and yolks, all the remaining sugar, orange zest, a spoonful of vanillin, softened butter, three tablespoons of vegetable oil, raisins, the remaining flour.

It will be necessary to interfere for a very long time and carefully so that all the flour is dispersed and absorbed. We don't regret it.

In total, intensive kneading of the dough will take about fifteen minutes. At the same time, it should remain soft and not tight.

Place the finished dough in a bowl, cover and let rise again.

Then put the dough into a greased form.

You can divide the entire volume of dough into portions and make many smaller cakes.

The dough should take up no more than half the volume.

Let the dough rise. After an hour, it occupies almost the entire volume of the form. Time to put it in the oven.

Bake at 180 degrees for 35-40 minutes.

We decorate the finished cake with protein glaze. How to make it, see 1 recipe.

While the icing is still soft, decorate the cake with sprinkles and confectionery sugar flowers. Or any other decoration.

Kulich turns out well, simply royal. To a big happy family!

Italian Easter cake Panettone

Italians usually bake it for Christmas, but in Russia it fell in love and took root precisely at Easter.

The recipe is not very simple, but it is worth it, the Easter cake, which is obtained as a result, impresses with its great taste!

Cooking:

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Happy Easter, peaceful sky, spring and goodness to you!

All housewives are divided into two groups: those who agree to stay up 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 lush dough, many give up. Easter baking, especially according to 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 you 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. Take 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. With the finished dough, fill ⅓ of the greased molds and leave in this form for a while so that the dough rises and fills the molds. 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 constantly, 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:
In the evening, without stirring, put 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 in an enameled pan without stirring. 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 the finished cakes with powdered sugar and decorate as you wish.

Happy Easter! Joy to you and your families!

Larisa Shuftaykina