INSTRUCTIONS AND PROPHECIES OF THE Blessed MOTHER ALIPIA GOLOSEEVSKY, Kyiv...
The most important Christian holiday is very close - the Day of Easter or Christ's Resurrection. This year, the long-awaited Easter 2019 will be celebrated on April 28. Easter cakes, Easter cakes, gingerbread, muffins... It is impossible to imagine the Easter table without them.
And to make these dishes fragrant, tender and tasty, it is important to cook them in a joyful bright mood. Christ is Risen!
Kulich is a symbol Eternal Life, the same daily bread that Jesus spoke of. This bread will live for a long time to come, because preserving our Russian traditions, we bake it every year again and again for the feast of Christ's Resurrection.
Easter cakes are decorated with beautiful multi-colored powder and ribbons, this indispensable attribute Easter table, they are baked for the holiday, eat themselves and treat close relatives and friends.
If you want to bake this Easter treat at home, then I invite you - in this article for you the most delicious recipes Easter cakes.
Kulich "Royal" - the most festive Easter recipe 2019
Ingredients: flour - 320 gr, milk - 250 ml, fresh yeast - 25 gr, eggs - 4 pcs, butter - 70 gr, sugar - 150 gr, raisins, candied fruits and almonds - 100 gr each, vanilla sugar - a pinch, cardamom ground and salt - on the tip of a knife, powdered sugar.
Cooking:
Sift flour with salt. Pour warm milk into the yeast, add sugar and half the flour. Knead the dough, cover with cling film and put in heat for 2 hours. Enter the remaining flour, separately beaten yolks and whites from 3 eggs, butter. Knead a smooth elastic dough, cover with cling film and let it rise again.
We prepare spices and candied fruits for Easter cake
“Steam” the raisins (fill the raisins with a glass of boiling water for 5 minutes). We cut small candied fruits. We take out the grains from the cardamom pods and roll out the grains on the board with a rolling pin. We peel the almonds (soak the nuts for a couple of minutes in boiling water, then peel them and cut them into small pieces), or use the almonds already peeled and chopped - buy almond petals.
Add raisins, chopped candied fruits, chopped almonds, vanilla sugar and cardamom. Spray form cold water and sprinkle with semolina. Fill 1/3 full with batter and leave warm to rise. Brush the top of the cake with the egg. The less dough in the form, the more magnificent the baked cake will turn out.
Preheat oven to 220 degrees. Place a baking sheet with water in its lower part. Place the cake pan on top of the rack and bake for 40-50 minutes.
The finished cake is taken out of the oven, put on its side and left in this position until the bottom cools down (3-4 minutes). Then the royal cakes are taken out of the mold and left to cool further. The main thing is not to leave the cake to cool in the form. In this case, evaporating moisture may damage appearance finished cake.
Thanks to the baking, royal cakes do not get stale for a long time. After completely cooling, they can be wrapped in a towel and left in a bread box or in a saucepan.
Decorate the finished cake with powdered sugar or icing. Enjoy your meal!
Kulich "Drunken Cherry" - a recipe for a delicious cake
Compound : flour - 750 gr, milk - 250 ml, egg - 2 pcs. + 8 yolks, butter - 250 gr, sugar - 300 gr, fresh yeast - 50 gr, pitted dried cherries - 300 gr, cognac - 200 ml, vanillin - 2 gr, powdered sugar - 150 gr, lemon - 1 pc.
Cooking:
Pour cognac over cherries for 5-6 hours.
Dissolve yeast in warm water. Sift flour into a bowl. Pour milk, yeast into flour, add sugar, eggs, yolks and butter. Knead the dough, put in a warm place for 45 minutes.
Then add cherries, vanillin, cognac to the dough, knead well and leave to approach again.
Fill greased molds 1/3 full with the risen dough.
Heat the oven to 175 degrees and put the cakes in it for 40 - 50 minutes.
Squeeze juice from lemon. Take the finished cakes out of the mold. Lemon juice is quickly mixed with powdered sugar, the resulting icing is to cover warm Easter cakes. Top with candy sprinkles.
Enjoy your meal!
Oatmeal - a quick and easy recipe
Such a cake is baked in the microwave and is easy to prepare, even a child can handle it - delicious, quick and easy! Children will like it very much - invite your sweet tooth to make such a festive treat themselves, for example, for a grandmother!
This yeast-free cake is a healthy and tasty dessert - a great addition. holiday table.
Ingredients for 1 cake: oatmeal - 70 gr - 5 tbsp. l., milk - 50 gr - 3 tbsp. l., 1 egg, honey - 40 gr - 1 tbsp. l., figs, dried fruits - 50 gr, hazelnuts or other nuts - 50 gr, candied fruit -50 gr, boiled condensed milk - 200 gr.
Cooking:
Pour milk into oatmeal, break an egg. Add chopped figs, dried fruits, nuts and honey to the flakes.
Mix everything thoroughly and put it into the form. Also, instead of dried fruits, you can use chopped multi-colored candied fruits.
We bake the cake in the microwave at low power for 3-4 minutes. We take out the cake, let it cool and grease our cake with boiled condensed milk on top and decorate with chopped candied fruits - the treat is ready!
Enjoy your meal!
Cake with dried fruits - very tasty and healthy
Ingredients: flour - 1 kg, egg - 7 pcs., Sugar and milk - 1.5 cups each, butter - 200 gr, fresh yeast - 40 gr, dried fruits - 200 gr, almonds - 1/2 cup, brandy - 150 ml, vanillin and salt - a pinch each.
Cooking:
Soak dried fruits (raisins, dried apricots, prunes) overnight in brandy.
Dilute yeast in warm milk, add 500 g of flour. Cover with a towel, keep warm.
Separate the whites from the yolks (leave 1 egg). Grind the yolks with sugar until white. Whisk the whites into foam.
When the dough doubles, add yolks, vanillin, butter, flour, proteins into it. Knead a homogeneous dough, cover, put in a warm place.
Add finely chopped dried fruits and almonds.
Put the dough in a greased form for 1/2 volume, when it rises, brush the top with an egg.
Bake for about 60 minutes at 180 degrees, placing a container of water at the bottom of the oven. Drizzle cooled cake with icing.
Note to the owner
For white icing, beat 200 g of sifted powdered sugar with chilled beaten egg white and 1 - 2 tbsp. l. lemon juice. You can add 2 - 3 tbsp. l. potato starch for thickness. Pink glaze is obtained by adding cranberry or cherry juice.
You can decorate the finished cake to your taste. Canned fruits, such as peaches, look good, especially if you pour white icing on your masterpiece (it should be applied to an already cooled cake). Some housewives use marzipan flowers for decoration. You can buy them in pastry shops.
Enjoy your meal!
Easter cakes with a nest - how to quickly and tasty cook at home
According to this recipe, a fragrant, tasty and tender cake is obtained.
Compound: 6.5 cups flour, 50 grams of fresh yeast, 1.5 cups of milk, 300 grams of butter, 6 eggs, 2 cups of sugar, 0.5 tsp. salt, grated zest of 1 lemon, grated zest of 1 orange, 100 g walnuts, 100 g raisins.
For decoration: cottage cheese cream, 100 g of powdered sugar, juice of half a lemon, 0.5 bars of dark chocolate, 0.5 tsp. turmeric, 1 sachet of confectionery powder, 1 sachet of marzipan.
Cooking:
Sift flour into a bowl and add dry yeast.
Separate the yolks from the whites and grind until white with 1 glass of sugar. Beat egg whites with the remaining sugar until foamy.
Add warm milk, melted butter, egg yolks to flour and knead thoroughly. Add proteins and introduce them gradually into the dough. Cover the dough with a film, put in a warm place and let rise 2 times - 1.5 hours each. Then add the grated zest, nuts, raisins and mix. Divide the dough into molds, filling them 1/2, put in an oven preheated to 180 degrees and bake for about 1 hour.
Cool the finished cake, cut a small depression in the center. from powdered sugar and lemon juice prepare fudge. Set aside some of the fondant and add turmeric for color. Cover the cake with white fondant, decorate with sprinkles. Make “testicles” out of marzipan and cover with colored fudge.
Note to the owner
For cottage cheese cream, you need to mix 1 pack of cottage cheese with a small amount of cream and vanilla sugar in a blender (to taste)
recess fill curd cream, make a nest from planed chocolate and lay marzipan eggs. Place in the refrigerator to cool slightly.
Enjoy your meal!
Saffron Easter cakes - an Easter recipe for a fragrant, lush and bright Easter cake
Most main secret good luck cake - cook it in good mood, then it will turn out lush, tall and very tasty. Thanks to saffron, Easter cakes are very fragrant and bright.
Composition for 2 Easter cakes 11 cm high and 17 cm wide:
250 ml of milk, 7-11 g of dry yeast or 50-60 g of fresh yeast, 150 g of sugar, 2 tsp. vanilla sugar, 5 yolks, a pinch of saffron stigmas or 1/3 tsp. ground saffron, 200 g butter, 650 - 700 g flour, 50 g raisins, 50 g nuts - almonds, 50 g candied fruit.
For glaze: 2 proteins, 100 g of sugar.
Cooking:
Grind saffron stigmas in a mortar and pour 3 tbsp. l. hot water and leave for 10-15 minutes.
Add yeast and 1 tsp to warm milk. Sahara. Add 200 g of flour, mix, cover with a towel and put in a warm place.
The dough should double in size in about 30 minutes.
Grind the yolks with sugar and vanilla sugar, then add them to the approached dough, mix. Add saffron along with water and softened butter to the dough, mix. Add 450 - 500 g of flour, knead the dough. The dough must be well kneaded, it should not be steep and should not stick to your hands.
Put the dough back in a warm place. Let the dough rise well, in time for 50-60 minutes. Pour warm water into a bowl and put a container with dough in it. The dough should rise well.
Grind nuts, cut candied fruit. Add raisins, nuts and candied fruits to the dough, mix everything well.
Place back in a warm place and let rise well.
Grease the form with oil, put the dough on 1/3 of the height of the form.
Let the dough rise again already in the form. Put in an oven preheated to 180 degrees, bake for 35 - 40 minutes (cooking time depends on the size of the mold). If the top of the cake starts to burn, cover it with foil.
Lubricate ready-made hot cakes with protein cream (see the cream recipe below) and sprinkle with confectionery sprinkles or decorate with candied fruits.
Enjoy your meal!
Protein cream (custard).
Ingredients: 200 g sugar, 100 ml water, 4 proteins.
Cooking:
Pour sugar with water and cook over medium heat until “soft ball test” (after boiling, the syrup is cooked for about 35 minutes).
To make the soft ball test, pour some syrup into cold water.
If the syrup can be formed into a "ball", it is ready.
Beat egg whites until whites are fluffy, add a little bit of salt.
Pour the hot, but not boiling syrup into the whites in a thin stream. Beat well for 7-10 minutes.
Enjoy your meal!
Easter cake "Solar Miracle" for lazy people in a bread machine, recipe with video
Compound : milk - 200 ml, sugar - 100 gr, 3 yolks, flour - 400 gr, butter - 60 gr, 1 tbsp. l. vegetable oil, 2 tsp. dry yeast - 7 g, fresh yeast - 20 g, light raisins - 70 g, 1 tsp. orange peel, 1/2 tsp salt, 1/2 tsp. saffron + 1.5 tsp. hot water, vanillin or vanilla sugar.
Preparation:
We put all the ingredients in a bread machine, bake in the French or sweet bread mode.
Easter cake turns out to be very tender, airy like fluff, sunny, not dry.
detailed recipe, important points cooking and the result of the perfect cake can be seen in the video below
This cake can be baked at any time for home tea drinking. Also ideal dough for baking Easter cake in the oven. Cook with pleasure!
Enjoy your meal!
Associated with homemade cake popular belief: if the Easter cake came out successful, then everything will be fine in the house. From time immemorial, housewives did not spare the best products for their Easter cakes: everyone wanted her Easter cake to be the most delicious and beautiful. I hope that in my article you will like the Easter cake recipe, you will bake it and these beauties - Easter cakes will certainly be a delicious Easter treat for both your loved ones and acquaintances.
I want to ask you, if you liked the article and found it useful, that you share the article with your friends in in social networks, the buttons of which are located both at the very top of the article and at the bottom.
I congratulate you on the upcoming holiday! I wish you good, love, peace, happiness and prosperity!
The most important is approaching Holy holiday all Christians - Easter or the Bright Resurrection of Christ. Preparing for Easter is the most favorite activity of many people. You need to approach this matter very responsibly, in good location spirit and with good mood. After all, the dishes during the preparation of which you invest your soul turn out to be much tastier, and your positive energy transmitted through them to everyone who eats these very dishes.
Easter is celebrated after Lent. Served on the table great amount variety of meat dishes and delicious pastries. But the main symbols of the festive table are still Easter cakes, and cottage cheese easter. I will not describe what each dish or pastry symbolizes. On this topic, I think, you need to devote a separate article. And in this post I want to describe several recipes for cooking Easter cake, also known as paska.
If you decide to cook Easter cakes yourself, then this article is for you. It is hard to disagree with the fact that Easter cakes cooked at home, and indeed any dish or pastry, are much tastier than the one bought in the store. That is why I tried to collect the most delicious pasca recipes that everyone can cook. You just need to be patient and put a piece of yourself into this process and you will succeed.
Delicious Easter cake recipes
In general, the preparation procedure can be divided into 5 main steps. Firstly, it is a mixture of dough from yeast, milk and flour. The second step is kneading the dough itself. The third step is to pour the dough into molds. Fourthly, the baking of pasca itself. The fifth step is decorating the finished cake with icing, candied fruit, millet, etc.
So let's first of all analyze the process of making dough, from which you can cook very tasty cakes, and it is also perfect for baking sweet rolls, and only then we will move on to other recipes.
"Alexandrian" dough for Easter cakes and buns
The dough for any paska is prepared with yeast. But, despite this, it turns out to be very heavy and rich, as it is added a large number of butter and eggs. The process of preparing dough for Easter cakes is very time-consuming and long. But the result is worth it. Let's get started.
What you need:
- Flour - 1 kg.
- Baked milk - 500 ml.
- Raisins and candied fruits - 150 gr.
- Sugar - 400 gr.
- Butter (melted) - 250 gr.
- Yeast (baking, pressed) - 75 gr.
- Eggs - 6 pcs.
- Salt - 1 tsp
- Cognac - 1 tbsp.
- Vanillin - 0.5 tsp
How to cook:
- Beat the eggs with a whisk until smooth.
- Crumble yeast into warm milk and mix well.
On a note! When preparing dough for Easter cakes, all products must be at room temperature. Therefore, do not forget to take everything you need out of the refrigerator a few hours before cooking.
- Add sugar to this mixture and mix again.
- Add butter to the eggs.
- Then pour the mixture of yeast with milk and sugar into this bowl.
- Mix well until it looks like the picture below.
- Now close the container with cling film, cover with a towel and leave the dough for 8 hours at room temperature.
- After a while, we continue to make the dough. To do this, pour half a serving of flour into the mixture and slowly mix (do not be afraid of the reaction of the dough - it will sizzle, as it should be).
- Pour the steamed raisins and candied fruit. We introduce vanillin, 1 tablespoon of cognac. Mix well.
Also, for taste, dried apricots, citrus zest and various nuts are often added.
- Add 2/3 of the remaining flour. Mix and leave to stand until risen.
- After the dough has risen, add the remaining flour, to which we first add salt.
- Thoroughly knead it with your hands, a little oiled.
- It should be very sticky. "Alexandria" dough is ready.
- You can put it in molds and start baking.
This dough rises very well. Fill the molds 1/3 full. Products from this test are very airy and unusually tasty.
Delicious Easter cake - a classic recipe
And now let's look at the classic recipe for this holiday baking.
What will be required:
How to cook:
- Crumble the yeast into a bowl. Add water (do not stir). We let it sit for a bit.
- Sift the flour (preferably 2 times).
- Now you can stir the yeast until completely dissolved.
- Pour 4 tablespoons of flour, half a teaspoon of sugar into the solution and mix. The consistency should be a dough like not thick sour cream.
- Cover and leave warm for 20 minutes.
- At this time, pour milk into the cottage cheese and beat until a homogeneous, pasty mass with a blender. It's a good idea to use a fine sieve instead of a blender. After rubbing the cottage cheese through a sieve, there will be no lumps left in it.
- Here we add eggs, sugar, salt, melted butter (not hot) and mix until smooth.
- During this time, the yeast came up - foamed with a hat.
- Add them to the curd mass and mix (you can add vanilla sugar).
To make the dough “fluffy”, alcohol comes to the rescue. For these purposes, cognac or rum is usually used.
- Gradually adding flour, knead the dough.
- After the dough thickens, we will knead it with our hands for 10-15 minutes, adding the remaining flour.
- The end result should be a very soft, sticky dough.
- Stir in the raisins and continue to mix until the raisins are evenly distributed.
- We put the finished dough in a bowl, round it, cover with a film and leave it warm to rise for 2 hours. It should increase by about 2 times.
- We carefully knead the risen dough, trying to squeeze out as much as possible all the air accumulated in the process of lifting.
- Grease the bottom and sides of the molds with butter and sprinkle with a little flour.
- We fill the forms by 1/3, but not more, as it rises very well.
- Put the molds in a warm place to rise for 1 hour.
- Gently brush the top with the beaten egg.
- We send the molds with the dough into a cold oven and set the temperature to 180 degrees (so that the bottom does not burn, we put a container of water under the baking sheet).
- The baking time depends on the size of the mold. It took 30 minutes to make these cookies.
- 15 minutes after cooking the Easter cakes, take them out of the mold.
- We put Easter cakes lying on a soft surface until completely cooled, periodically rolling them so that they do not lie on their sides and are even.
- Let's make frosting. Beat egg white with powdered sugar until thick. You can also make icing according to the recipes described at the end of this article. But this question is up to you.
- Dip the Easter cakes in the icing and sprinkle with colored cereals or shavings.
Easter cookies are ready.
Easter cake with raisins and cranberries
Ingredients:
- Milk - 300 ml.
- Sugar - 2 tbsp.
- Yeast "live" - 50 gr. or 3 tsp dry
- Flour - 800 gr.
- Raisins - 150 gr.
- Cranberries - 100 gr.
- Eggs - 5 pcs.
- Vanilla sugar - 1 sachet
- Butter - 300 gr.
- Salt - a pinch
- Almond flakes - 100 gr.
- Zest of 1 lemon
Cooking:
- Pour warm milk into a bowl and add 1 tablespoon of sugar to it.
- Mix well with a whisk.
- Crumble "live" yeast into milk. Mix. If lumps of yeast remain in the milk, this is not critical. The yeast will dissolve in the dough.
- Sift 300 grams of flour into milk.
It is advisable to sift the flour twice. Thus, the dough turns out tender and "airy"
- We mix. Then cover with cling film and leave in a quiet, dark place without draft for 1 hour.
- While our dough is rising, let's deal with dried fruits. Pour boiling water over 50 grams of different raisins and cranberries and leave them to steam and soften.
- At this time, pour 5 eggs into a large bowl.
- Pour 1.5 cups of granulated sugar.
- Add 1 sachet of vanilla sugar.
- Beat with a mixer for 5 minutes at medium speed.
- The mass should increase in volume and brighten.
- After one hour, the dough is ready - it has grown and a lot of air has formed in it.
- We send it to the beaten eggs.
- Add 300 grams of butter.
- In a separate bowl, sift the remaining flour twice.
- We begin to mix the dough with butter, gradually pouring flour in portions. We did this with a dough hook, but you can get by with a large spoon or spatula.
- After all the flour has been added, it's time to knead the dough with your hands dipped in vegetable oil. As a result, it turns out sticky and viscous, but you do not need to add additional flour.
Important! The dough should not be too liquid, otherwise the Easter cakes will spread and be flat. However, too thick dough is also unacceptable - baking will turn out to be heavy and quickly stale.
- Lubricate a large bowl with odorless vegetable oil and transfer the dough into it.
- Cover with foil and towel. Leave in a warm place for one hour.
- In the meantime, our dried fruits have softened.
- Drain them and place them on a paper towel to absorb excess moisture.
- Dried raisins and cranberries sprinkle with flour and mix. This is done so that they better interfere with the dough.
- Add almonds and lemon zest.
- Knead the risen dough with your hands.
- Add a mixture of dried fruits and nuts. We mix. Cover and leave for one more hour.
- Let's take forms. Lubricate their bottom and walls with butter.
- Line the bottom of the pan with parchment paper.
- Dust lightly with flour (shake off excess).
- Sprinkle the work surface with flour and spread the dough.
- We start kneading.
Knead the dough for at least 20 minutes until it easily pulls away from the work surface.
- Divide the dough into equal pieces, depending on the size of the mold.
- We crush each piece with our fingers so that the top is smooth and even.
- Put the dough into molds. It should not take up more than half of the space. Cover and leave for 40 minutes.
- Preheat the oven to 180 degrees and send our molds into it.
Baking time depends on the size of the pasta. For complete baking of Easter cake weighing up to 1 kg, 30-40 minutes are enough, from 1 to 1.5 kg 45 minutes, 1.5 kg will be baked for one hour, 2 kg will take 1.5 hours.
- We take out the finished cakes from the mold five minutes after baking.
- We put hot Easter cakes on a soft towel on a barrel, periodically rolling them so that they do not lie on their sides.
- After complete cooling, we put them standing, wrap them up and leave them overnight.
- The next day, decorate the finished Easter cakes with icing and candied fruits.
- We put it on a plate, put it around with colored eggs.
Easter cakes according to this recipe are very airy, tender and fragrant.
Easter cake on sour cream - very airy and tasty
Products for cooking:
- Flour - 350 gr.
- Sour cream 30% - 75 gr.
- Butter - 75 gr.
- Dry yeast - 5 gr.
- Milk - 100 gr.
- Eggs - 2 pcs.
- Sugar - 120 gr.
- Salt - a pinch
- Candied fruits - 100 gr.
How to cook:
- Prepare the dough: pour 3 tablespoons of flour (with a slide) into a bowl. We add yeast. Pour in 100 grams of milk and stir.
- We level the surface, cover and send it to the heat for 120 minutes.
- We are preparing the treat. To do this, break 2 eggs into a bowl.
- Add salt and sugar. Beat with a mixer until white at high speed.
- Add sour cream to the mixture and stir.
- In a separate bowl, beat the butter until fluffy with a mixer.
- Add the beaten egg mixture to the prepared dough and stir until smooth.
- Add the remaining flour, stirring occasionally.
- We spread the dough on the table and begin to knead thoroughly until it begins to lag behind the hands for about 10 minutes.
- Now beat the beaten butter into the dough. We spread it on the surface of the dough and continue to knead “until clean hands” for 15 minutes.
- Put the dough in a bowl, cover and put in a warm place for 3 hours to rise.
- After the time has elapsed, the dough must be kneaded with hands, previously lubricated with vegetable oil.
- At this point, add candied fruit and mix well.
Any dough for Easter cakes is very heavy. In order for it to turn out well, it needs to be kneaded for a long time and thoroughly so that it is saturated with oxygen.
- Lubricate the baking dish with margarine or butter.
- We put the dough into the molds 1/3, having previously collected the edges of each piece towards the center, so that a smooth surface is formed.
- We cover the forms and put them in heat again until they double in volume.
- Lubricate the tops with a loose egg and send to the oven preheated to 190 degrees.
- Immediately after readiness, remove the cakes and lay them on a soft surface until completely cooled.
- We cover the cooled cakes sugar icing or sugar fondant.
- You can also decorate with sugar fondant by drawing patterns using a pastry bag.
Kulich on sour cream is ready. This is how it turned out to be very openwork and very airy, but at the same time quite wet. Enjoy your meal!
Easter cake with raisins and candied fruit
Ingredients:
- Flour - 1 kg.
- Milk - 350 ml.
- Butter - 300 gr.
- Eggs - 5 pcs.
- Egg yolk - 1 pc.
- Yeast (fresh) - 50 gr.
- Sugar - 300 gr.
- Vanilla sugar - 15 gr.
- Salt - 1 tsp
- Candied fruit - 150 gr.
- Raisins - 150 gr.
For glaze:
- Egg white - 1 pc.
- Powdered sugar - 200 gr.
- Lemon juice - 1 tbsp
Cooking:
- Pour 1 tbsp into a deep bowl. Sahara. Pour in 50 ml. milk (warm) and stir.
- Crumble and dissolve yeast in milk.
For the preparation of Easter cakes, it is best to use "live" yeast. Their fermentation process is more active than that of dry yeast.
- Put in heat for 15 minutes. During this time, the yeast should rise with a cap.
- The remaining milk should be warmed up slightly.
- Sift 150 grams of flour into a separate bowl.
- Pour warmed milk into it and mix.
- Mix the raised yeast a little and add to the milk-flour mixture.
- Mix thoroughly, cover and put in a dark, warm place for one hour.
- At this time, you need to separate the whites from the yolks.
- Add salt, vanilla and the remaining sugar to the yolks.
- Rub with a fork. If the mass is too thick, then you can add 1 tablespoon of water.
- Mix the finished dough and add the pounded yolks with sugar to it. Mix.
- Beat the whites with a mixer at maximum speed until a thick white mass.
- Add 1/3 of the proteins to the dough and mix.
- Then add the remaining proteins and mix again.
- Pour the dough into a large bowl and add the sifted flour in small portions, constantly mixing.
- After the dough has ceased to be completely liquid, you should continue to knead it with your hands on the table.
- Going to add pieces of softened butter to the dough.
- Knead the dough for 15-20 minutes until it stops sticking to your hands.
- Gather the dough into a ball, place in a bowl, cover with cling film and put in a warm place for 5 hours.
- The risen dough must be kneaded.
- Cover again with cling film and put in heat for another 5 hours.
- Punch down the finished dough.
- Put on the table, add raisins and candied fruits to it. Mix well.
- Lubricate the forms with a thin layer of vegetable oil, sprinkle the sides with flour, and put a circle of parchment on the bottom.
- Forms for Easter cakes should be filled with dough no more than 1/2 of the volume and put back in heat for 2 hours.
- Next, you need to grease the top of the Easter cakes with whipped yolk. This must be done very carefully.
- You need to bake Easter cakes in an oven heated to 180 degrees.
On a note! If the top of the cake burns, but it is not ready yet, then you can cover the form with moistened parchment paper.
- We spread the finished cakes on a pillow covered with a towel. Roll them every 5 minutes until cool.
- Now you need to prepare the glaze. To do this, shake the egg white with a fork.
- Add half of the sifted icing sugar and mix.
The glaze recipe that I want to show you is sugar.
The feature of this glaze is that it does not crumble during the cutting of the cake.
That's all for me. If you liked the recipes, then you can click on the social media buttons, so your friends will see these recipes, and they will also be saved in your feed.
In addition to everything, I want to congratulate you, dear reader, on the holiday of Easter! I wish it to become in your life the beginning of achieving your goals. So that your home is filled with comfort and warmth, the closest and dearest people are nearby, so that all adversity bypasses you, and good luck always accompanies you in everything. May your hearts and souls be filled with joy and love for yourself and all those around you! Happy holiday! Happy Resurrection!
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 should be 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 shakes, 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, combine 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 egg yolks
Beat at low mixer speed.
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 along 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.
Easter is the bright holiday of the resurrection of Christ, which many people have been waiting for a whole year. Eggs are dyed for Easter traditional dishes Easter cake has long been the most popular.
This holiday is preceded by a long Great Lent, during which the Orthodox limit themselves to food and entertainment. All the more long-awaited is the Easter holiday, for which the housewives have long been surprising with their ability to set a delicious Easter table and cook so many Easter dishes that they would have enough for their neighbors and relatives.
Housewives can demonstrate their culinary skills, put their heart and soul into cooking not only delicious homemade, but also originally and beautifully decorated Easter cakes. I urge you not to be lazy, to refuse purchased Easter cakes, let your house smell deliciously of baking and a holiday. Such delicious cooking children are especially remembered for the holiday and remain the most vivid impressions of childhood for the rest of their lives.
Interesting fact!
Confectioners annually try to surprise the audience with the scale of the baked cake, and at the same time compete with colleagues all over Russia in the art of cooking delicious dough and masterful decoration of his Easter masterpiece.
So in 2015, at the Easter Gift festival, held in Moscow, everyone could try Easter cake weighing more than 900 kg, which took 1000 eggs, 500 kg of flour, 50 kg of glaze to cook.
We don’t need such sizes of Easter cake, but to prepare for the holiday, I offer 6 of the most delicious, in my opinion, Easter cake recipes.
Easter cakes are traditionally decorated with icing. Read to the end and you will find 6 wonderful recipes for icing for Easter cake.
Easter cake recipe with cherries and cranberries
A recipe for those who don't like messing around with yeast dough. Often Easter cakes are baked with raisins, but dried cherries and cranberries will help diversify the usual taste of Easter cakes. For softness, berries must first be soaked in hot water for 20 minutes.
Ingredients:
- Eggs - 6 pcs.
- Flour - 600 g
- Sugar - 20 g
- Butter - 240 g
- Milk - 250 g
- Cream - 150 g
- Lemon - 2 pcs.
- Cherry - 100 g
- Cranberry - 100 g
- Breadcrumbs - 20 g
- Cognac - 4 tbsp. l.
- Soda - 20 g
- Salt - 10 gr.
- Sift the flour to saturate it with oxygen.
2. Grate the lemon zest on a fine grater.
3. Warm the butter to room temperature.
4. Stir 6 yolks into the flour in turn, salt and add soda.
5. Pour milk, cognac and butter in a thin stream.
6. Beat the whites into foam, adding a little sugar.
7. Pour berries, lemon zest into the dough, and add the whipped protein mass.
8. Lubricate the baking dish with butter, sprinkle with breadcrumbs and lay out the dough. Bake at 200 degrees for 50 minutes.
Delicious cottage cheese Easter cake
Using this recipe for cottage cheese Easter cake, it turns out very fragrant pastries. Housewives will also like the fact that these Easter cakes are eaten without a trace, as they remain tasty and soft for several days.
Ingredients:
- Cottage cheese - 170 gr.
- Homemade chicken egg - 1 pc.
- Flour - 235 gr.
- Milk - 40 ml
- Butter - 35 g
- Sugar - 100 g
- Dry yeast - 8 gr.
- Salt, vanilla - a pinch each
- orange peel, dried apricots, Walnut- taste
- Glaze:
- Powdered sugar - 70 g
- 1 egg white
- Citric acid - a pinch
- We prepare the steam. We put milkon the stove and heat up to 30 degrees, add 20 gr. granulated sugar, yeast, mix and leave for 20-25 minutes.
2. The egg is beaten with sugar, vanillin and salt can also be added here. Melted butter is added and mixed.
3. We combine the cottage cheese with the resulting mass (it is advisable to grind the cottage cheese through a strainer), pour in the dough, which should increase at least twice, and stir.
4. Now sprinkle the flour sifted through a sieve and knead soft dough. The dough will be sticky and you will be tempted to add more flour. Try not to add flour, otherwise the cake may turn out to be harsh.
5 . We tighten with cling film or cover with a towel and put it in a warm place for about an hour.
6. Grind dried apricots, nuts can be chopped with a knife, rub the orange zest.
7. Adding fruit and nut mass into the dough, which has risen, having increased in volume, mix and again remove for half an hour in a warm place so that it rises.
8. We lay out the dough in greased molds. You can use disposable paper, silicone or tin molds. Fill them with dough to a third of the height. Leave the dough for another 20 minutes, it will rise again.
9. We put the forms with Easter cakes in the oven. We bake 45-50 minutes. at 180 degrees.
You can make sure that the Easter cakes are ready in many ways: a match, a stick, a toothpick. Then we take them out of the oven and let them cool.
Classic Easter cake recipe
Using raw yeast for baking is a rather troublesome task, but once a year, when making pastry dough, you should be patient and love the dough being prepared, and Easter cake will thank you for your efforts and efforts. Recipes with photos step by step will help to catch the nuances of proper kneading dough and will be useful to all housewives without exception.
Ingredients:
- Eggs - 6 pcs.
- Sugar - 310 gr.
- Milk - 340 gr.
- Flour - 1 kg
- Butter - 290 gr.
- Fresh yeast - 50 gr.
- Salt, vanilla - a pinch each
- Fruit and nut mixture - each ingredient 150 gr.
The preparation of the dough begins on the eve of the holiday. It is better to get all the ingredients from the refrigerator immediately, as they will not have time to deteriorate, but the butter will soften, which is what we need.
- First of all, we prepare the dough. We heat the milk in a saucepan over a fire to 35-40 degrees, more is undesirable, because. The yeast may die and the dough will not rise. We cut a pack of raw yeast into small cubes, dip into warm milk and mix.
2. Sift the flour through a sieve, preferably 2 times. So the flour is enriched with oxygen, and the dough for Easter cake will be more airy and soft.
3. We take a large cup or a deep pan for kneading the dough, pour half the flour (0.5 kg) into it and pour the milk-yeast mass. Thoroughly knead the resulting dough, the mixture is thick.
4. Before placing a cup of dough in a warm place, it must be covered with cling film or a towel, and most importantly, drafts should be avoided and windows should not be opened. The dough will rise, its volume will increase by 1.5-2.5 times, and it will take 30 to 60 minutes.
5. Separate the proteins from the yolks. Proteins are whipped into a thick white foam.
6. Separately, we prepare a mass of yolks whipped with salt, vanilla and sugar.
7. Mix the yolk mass and dough dough, add soft butter. At the end, add whipped egg whites. Knead sticky dough.
8. Now you need to add the remaining flour to the resulting dough and knead the dough well for 12-15 minutes. And again we remove the dough in a warm place to rise for 2.5-3.5 hours, not forgetting to cover with a towel or tighten with a film.
9. In the meantime, you can start preparing candied fruits, nuts,raisins, dried cranberries. Here already to your taste. You can use one thing so as not to overload the dough.
10. Glancing, periodically how the dough fits, we wait maximum magnification its dimensions. The dough should be fragrant and fluffy.
11. For Easter cakes you need high forms for baking. It is very convenient to use paper forms or glasses. Some housewives do not throw away cans from canned pineapples or peaches. Molds can be greased with vegetable oil using a special brush, fill them halfway with dough. Leave again for 20 minutes, the dough should rise a little more.
12. Easter cakes are well baked in 45 minutes at 180 degrees, the oven cannot be opened during the preparation of Easter cakes.
Easter cake in a bread machine
Cooking Easter cakes in a bread machine is very simple and fast enough. The only drawback of the oven is that the output is only one rich product.
Ingredients:
- Chicken eggs - 4 pcs.
- Wheat flour - ½ kg
- Mandarin juice - 50 ml
- Sugar - 4 tbsp. l.
- Dry yeast - 2.5 teaspoons
- Butter - 100 g
- Salt, vanilla - a pinch each
- Raisins - an incomplete glass
1. Pre-melt the butter, and heat the milk to 30-35 degrees, rinse the raisins and soak for 10 minutes, and then dry with a towel.
2. The products are placed in the container of the bread machine in the following order: yeast, flour, sugar, vanilla, salt, butter, eggs.
3. Kulich is baked in the "Baking with raisins" mode, raisins are added after a beep, after which the lid is closed and the bread machine will mix everything by itself and continue cooking.
4. To give the cake a bright yellow color and rich aroma, you must add the juice of one lemonor tangerine.
5. You need to bake the cake on the main program, setting the size 6. The baking time will be about 5 hours. In this case, you do not need to look into the oven unnecessarily. This recipe is for the Panasonic bread machine, and it must be followed without changing programs and modes. The recipe has been tested many times.
6. After the Easter cake is cooked, it must be pulled out of the mold. Wrap in a towel put on a flask and let cool.
7. Let your imagination run wild when decorating. Glaze can be made from 60 g of powdered sugar and 3 teaspoons of lemon juice, simply by thoroughly mixing the two ingredients, and so that the snow-white coating does not sprinkle, it should be applied to the cooled cake and allowed to harden for at least 3 hours.See the end of this article for how to make icing for Easter cake.
Unusually delicious Easter cake with saffron and poppy seeds
Ingredients:
- Egg yolks - 5 pcs.
- Flour - 700 gr.
- Milk - 250 ml.
- Fresh yeast - 60 gr.
- Butter - 200 gr.
- Sugar - 150 gr.
- Vanilla sugar - 1 tsp
- Ground saffron - 1/3 tsp
- Poppy - 50 gr.
- Multi-colored candied fruits - 50 gr.
Our dough will be doughy.
1. Dissolve the yeast in warm milk, add 1 tsp. sugar and about 200 gr. flour, mix, cover with a towel or cling film and put in a warm place for 30-40 minutes.
2. Saffron pour 1 tbsp. l. hot water.
3. Mix the yolks with sugar, add vanilla sugar and rub well. Add the yolks and saffron to the dough.
4. Melt the butter and let it cool slightly. Hot butter or margarine can ruin yeast dough. Pour the oil into the dough with the yolks and add the remaining flour. We knead the dough, you need to knead for 10 minutes. Cover with a towel and put in a warm place for 1.5 hours.
5. During this time, we prepare the poppy. Pour boiling water over it and leave for 10 minutes. Squeeze water from poppy through gauze. The dough should rise during this time. We mix poppy seeds and candied fruit into it and leave it again for 1 hour in a warm place.
6. Preheat the oven to 180 ° C.
7. We lay out the dough to half the form and let it stand for another 10 minutes (the dough should rise a little).
8. Bake for 40-50 minutes.
Easter treat with almonds and raisins
Ingredients:
- Flour - 1 kg
- Milk - 500 ml.
- Fresh yeast - 50 gr.
- Eggs - 5 pcs.
- Butter - 300 gr.
- Sugar - 200 gr.
- Zest of 1 lemon
- Almonds - 200 gr.
- Raisins - 150 gr.
- Salt - a pinch
- In not in large numbers warm milk, dilute the yeast and leave for 10 minutes.
2. Heat the remaining milk, throw in the butter, salt and sugar cut into pieces. Mix everything and let cool.
3. Sift the flour and add to the milk mixture. Pour in the risen yeast, knead the dough. Cover the dough with a towel and leave for 30 minutes in a warm place.
4. My raisins, dry and roll in flour. So he will not stick together and will not settle in the test.
5. Separate the yolks from the proteins. We beat the whites. Set aside 1 yolk, we will grease the top of the cake with it. And add the rest of the yolks to the risen dough.
6. Stir, add whipped proteins, raisins, peeled almonds and rub the lemon zest. Well, knead the dough for 7-10 minutes and leave to rise again.
7. Lubricate the cake mold with butter, fill it halfway with dough and leave it warm for another 20 minutes.
8. Lubricate the top of the cake with yolk and send it to the oven preheated to 180 ° C.
Panettone - Italian Easter cake
Another wonderful and original recipe came to us from Italy - this is the Easter cake panettone. Panettone is a tall dome-shaped cake. Prepared like our traditional yeast sponge dough. And the difference is that less flour is used, but fresh citrus fruits (oranges, tangerines, lemons), as well as candied fruits and raisins, are put in the dough. Opara in original recipe infused up to 3 days, however, we prepare yeast dough according to the usual recipe.
Easter cakes can be decorated with multi-colored candied fruits, dyed millet, ready-made pastry decorations. But the most traditional decoration of Easter cake is icing. Moreover, now there are many recipes for icing for Easter cake.
Icing recipes for Easter cake
How to prepare icing so that it does not crumble? It's not difficult at all, but you still need to know a few rules to prepare a beautiful glaze.
First of all, the icing should not drip off the cake, i.e. should not be too thin, but not too thick. You should get the consistency of thick sour cream. But even if you get a liquid glaze, you need to add a little more powdered sugar. And if it is thick, then 1 tsp. hot water. Glaze should be applied to a cooled cake and allowed to harden for at least 3 hours.
Protein glaze
The traditional and well-known icing recipe is made from proteins with powdered sugar. Make your own powdered sugar by grinding sugar in a coffee grinder. For 1 cup of powdered sugar you will need 1 protein and 1 tsp. citric acid. Beat the protein well with a whisk, and, gradually adding powdered sugar, grind the mixture until smooth. At the end add lemon juice.
Yolk glaze
We need 3 yolks, 1 cup of powdered sugar, 3 tbsp. l. orange juice. Beat the yolks with orange juice until a stable foam. Add powdered sugar gradually.Grind the mixture until smooth. At the end add lemon juice.
Chocolate glaze
Why not decorate Easter cakes chocolate icing? Delicious and original.
For this 100 gr. melt dark chocolate in a water bath, add 3 tbsp. l. water. After the chocolate is completely melted, add 1 tbsp. l. butter and powdered sugar. Rub until smooth.
Delicate cream cheese frosting
Mash 1/3 pack of room temperature butter with a fork, then add 250 gr. cream cheese and stir. Put everything in a mixer and gradually adding powdered sugar (1 cup), bring the glaze to a homogeneous consistency.
Glaze with gelatin
1 tsp gelatin dissolved in 2 tbsp. l. water and allow to swell for 5-7 minutes. In a saucepan with 4 tbsp. l. Add 1 cup of sugar to water and heat until completely dissolved. Pour the swollen gelatin there, stir until the gelatin is completely dissolved.
Pour this mass into a mixer, beat until white and allow to cool slightly. Such a glaze of several colors looks very beautiful. To do this, divide the whipped gelatinous mass into 2 parts. One will be left white, and the other will be colored using natural dyes- beetroot or blueberry juice, turmeric, cocoa powder, etc. On the Easter cake with a brush, apply the main White color, and on top we make a pattern, a divorce, or simply drip a glaze of a different color.
White chocolate icing
Such glaze does not crumble thanks to chocolate. Melt 1 bar of white chocolate in a water bath, then add a little milk (about 1 tablespoon). Adjust the thickness of the glaze yourself so that it is not very liquid.
I hope you enjoyed the Easter cakes in this collection and you will find the most delicious Easter cake recipe for yourself. And to understand which recipe is the most delicious, you need to experiment and try to bake Easter cakes according to different recipes. Good luck and inspiration!
With all my heart I wish you a bright Easter, peace, prosperity and comfort in your home!
Easter cake is a symbol of the Easter holiday. Usually (traditionally) sweet pastries from rich yeast dough, with the addition of raisins, candied fruits, nuts. Easter cake is tall, it has a cylindrical shape. On top, the Easter cake is decorated with egg whites beaten with sugar, and multi-colored sprinkles (special confectionery), you can also decorate with multi-colored coconut flakes. Easter cakes are baked on the eve of the holiday, and in the morning, believers consecrate their Easter cakes in churches. In our city, on Easter, huge queues line up at churches - people want to bless their Easter cakes. A priest walks along the line and sprinkles holy water on Easter cakes. It is with Easter cake that those who have fasted break their fast (the first non-lean meal after the Great Forty Days of Lent). It doesn’t matter if you are a believer or not, Easter cake is not only a good tradition, it is also very tasty, so absolutely everyone eats Easter cakes, as a rule, on Easter. They are sold everywhere, everywhere in shops and bread stalls the tops of Easter cakes flash in the spring, and everyone remembers this taste and wants to eat Easter cake. Well, homemade cakes, of course, are the most delicious!
In this article, I have collected 8 of the best Easter cake recipes. These are all our family recipes, as well as the recipes of my friends and acquaintances. That is, all these recipes are not just proven, they are loved, traditional, passed down in families from generation to generation. In addition, I bring new recipes for owners of bread machines and multicookers, these are recipes for Easter cake in a bread machine and in a multicooker. Choose any recipe you like.
When baking Easter cakes, remember people's council: Do not replace butter with margarine. Cookies taste better with butter.
Recipe number 1: Traditional Easter cake
This is exactly traditional recipe Easter cake. Its taste will remind you of childhood and grandmother's pastries. This recipe is a well-deserved classic.
Ingredients:
500 ml milk
1 sachet (11-12g) dry yeast (or 50g regular)
1 kg flour
6 eggs
200 gr butter
300 gr sugar
250-300 gr raisins
1 tsp vanilla sugar
For glaze: 100 g of powdered sugar, 2 proteins.
Confectionery sprinkles for decoration.
COOKING METHOD
Sift flour.
Mix dry yeast with 500 grams of flour and add to warm, but not hot (otherwise the yeast will die!) Milk, kneading the dough. If the yeast is ordinary, first dissolve it in warm milk, then add 500 g of flour, also knead the dough. The finished dough increases two to two and a half times in volume, it will take about half an hour.
Separate the yolks from the whites. Beat egg whites into a thick foam. Add yolks mixed with sugar to the dough that has come up by this time, add softened butter, knead a light dough. Gently fold the egg whites into the dough.
Add the remaining flour, finally knead the dough, remove, cover with a towel in a warm place for 2-3 hours.
While the dough is coming up, prepare the raisins: wash, pour boiling water for 10 minutes, rinse again and dry with a towel.
Gently introduce raisins into the dough that has come up, mix again, let the dough rise (about 20 minutes), and in the meantime prepare the forms for baking Easter cakes: grease them with oil, lightly sprinkle with flour or semolina, for easy discharge finished products from forms.
We lay out the dough: fill in 1/3 of the form, if you fill in more - your Easter cakes will "run away", come out of the forms.
We heat the oven to 100 degrees. Grease the dough in the molds a little with yolks on top (those yolks that remain from the eggs allocated for the preparation of the glaze), not in a dense layer, and put in the oven. We keep at this temperature for no more than 10 minutes, then increase the temperature to 180 degrees and bake the Easter cakes until cooked (about 45-50 minutes).
Do not open the oven door during baking. Ready Easter cakes will be smooth Brown color, readiness check wooden stick(should remain dry when taken out of the product).
Make the frosting: beat the egg whites until stiff, add the icing sugar and beat again. We cover ready-made hot cakes with ready-made icing, it is convenient to do this with a culinary brush, evenly coat the entire top. Pour confectionery sprinkles over the freshly applied glaze.
Recipe number 2: Easter cake according to my mother's recipe
No, my mother is not the author of this recipe, he just once, many years ago, came to her and since then has remained in our family as "the most the best recipe Easter cake. Easter cake turns out to be airy, sweet, the taste is so rich ... it’s simply impossible to break away! But note that the recipe is designed for a fairly large number of Easter cakes, it will be a bit too much for a family of 3, so if you bake for a small number of people - take all the ingredients in half, or even one third, or give Easter cakes to friends and neighbors :)
Ingredients: milk - 1 liter, melted butter - 300 grams, creamy margarine - 1 package (250 grams), butter - 500 grams, sour cream - 400 grams, sugar - 1.5 kilograms, eggs - 20 pieces, sunflower oil - 100 grams , vodka - 50 grams, yeast in packs - 1.5 packs (look at how much flour the package is calculated for), flour - 3.5 kilograms, raisins - 2 cups, vanillin, salt.
Cooking method
1. Beat eggs with sugar,
2. Soften the butter and margarine, warm the milk slightly to room temperature so that the yeast is comfortable.
3. Dissolve the yeast (either in milk or flour, depending on the chosen yeast).
4. Mix all the ingredients of the dough, knead the dough well so that it easily lags behind your hands. The dough should not be very thick, it should be only slightly thicker than pancake batter. It should be airy and light.
5. Let the dough rise in a warm place, covered with a towel, when the dough rises, knead again, and put it to rise again.
6. When the dough comes up a second time, put it into prepared, oiled forms. Lay out only half and leave to approach already in the forms.
7. Preheat the oven to 200 degrees, put the grate in the bottom of the oven, put the cakes in the molds on the grate and bake for 40 - 50 minutes.
8. When the Easter cakes have cooled, decorate the top of each with white icing and sprinkles.
9. FOR the whipped egg whites and sugar glaze: 5 egg whites (chilled), 2.5 cups powdered sugar, 5 tablespoons lemon juice.
Recipe number 3: Custard Easter cake
Ingredients: milk - 3 cups, flour - 2.5 cups, yeast - 50-70 grams, eggs - 10 pcs, sugar - 2 cups, butter - 700 grams, salt - to taste.
Cooking method
In a small amount of milk, heated to room temperature, dilute the yeast, they should foam. Pour the flour with hot milk and mix thoroughly, cool to room temperature. Pour the yeast into the flour with milk and put in heat so that the dough rises. Add the yolks, pounded to white with sugar, to the dough, mix. Add egg whites whipped with a mixer, mix gently and put in heat. Pour melted, warm butter into the dough. Lightly knead the dough, beat it out, put it in a mold greased with softened butter and sprinkled with flour, filling it up to half. When the dough rises, grease its surface with one yolk and bake at 180 degrees until cooked.
Recipe number 4: Carrot cake
Ingredients: flour - 1 kilogram, butter - 100 grams, sugar - 200 grams, milk - 2 cups, eggs - 5 pcs, carrots - 300 grams, yeast - 25 grams, salt to taste.
Cooking method
Pour the yeast with a small amount of warm water or milk, dissolve them, let them froth a little. Peel the carrots, wash them, cut into pieces, put in a saucepan, pour water (very little water, up to half the volume occupied by the carrots), and boil under the lid until tender. But carrots should not burn! Rub boiled carrots through a sieve. Add remaining ingredients: eggs, softened butter, milk, flour. Add sugar, salt to already dissolved yeast, pour this mixture into the main dough and knead not too stiff dough. Grease baking molds with vegetable oil. Let the dough rise and fill the forms halfway with it. After the dough in the forms rises and fills them completely, put the cakes in the oven and bake over medium heat until cooked.
Recipe number 5: Almond Easter cake
Ingredients: milk - 2 cups, flour - 1 kg, yeast - 50-70 grams, eggs - 5 pcs, sugar - 1 cup, butter - 300 grams, peeled almonds - 200 grams, lemon - 1 pc, pitted raisins - 1 cup, salt - to taste.
Cooking method
Boil milk and cool. In half a glass of milk, dilute the yeast, adding a little sugar. Pour flour into milk, add foamed yeast, mix and put in a warm place for fermentation. Beat the yolks with sugar, when the dough is suitable, add the yolks with sugar, melted butter, grated lemon zest, half of the peeled, chopped with a knife or in a coffee grinder almond kernels, raisins, salt. Add whipped whites into a stable foam, knead the dough thoroughly. Divide the dough into generously oiled and floured molds. Put the dough only up to half of the molds, let rise. Lubricate the surface of the Easter cakes with yolk and sprinkle with almond kernels. Bake at 180 degrees until done.
Recipe number 6: Easter cake in a slow cooker
Ingredients:
flour - (approximately) 500 - 600 g
yeast - 11 g (I have SafMoment)
salt - 1/2 tsp
milk - 100 ml
sugar - 150 g
butter - 70 g
sunflower oil- 50 ml
eggs - 3 pcs
raisins - 100 g
vanillin - 1 sachet
Cooking method
1. Prepare a dough, for this, dilute the yeast in warm milk (in no case hot, otherwise the yeast will die), add a teaspoon of sugar and a couple of tablespoons of flour. Let stand and come up for half an hour.
2. Beat the eggs white with sugar, soak the raisins in water to make them soft. When the raisins soften, drain the water.
3. In a bowl for dough, mix the dough and beaten eggs, add a pinch of salt and vanillin. Gradually adding flour, softened butter, as well as vegetable oil, knead a soft dough, stir in the raisins.
4. Let the dough rise. This may take about 3 hours. Keep the dough in a warm place, covered with a towel.
5. Lubricate the multicooker bowl with oil, put the dough into it.
6. After inserting the bowl into the multicooker, turn on the heating for 20 - 25 minutes, turn off the device and give the cake time to increase in size by two to three times, this may take about an hour.
7. Now you can bake Easter cake. In what mode - depends on your multicooker, I have this mode "baking", at 180 degrees, for 60 minutes. When the slow cooker finishes, add another 30 minutes - let it bake. 60 minutes won't be enough. But this, of course, depends on the multicooker.
Recipe number 7: Easter cake in a bread machine
My friend tried the recipe for this cake and was satisfied, she has a Panasonic bread machine. She stated that this is a delicious, traditional Easter cake. The most real thing.
Ingredients:
instant dry yeast - 2.5 teaspoons
sugar - 6 tablespoons (75 gr.)
salt - 1 teaspoon (6 gr.)
butter - 150 gr.
eggs - 4 pieces (200 gr.)
milk - 100 gr.
flour - 500 gr.
vanilla sugar - 2 teaspoons
dried fruits - 1 cup (240 gr.)
powdered sugar for sprinkling
Cooking method
Sift flour. Mix flour, yeast, sugar, salt, vanillin in a bucket of a bread machine, pour in milk and softened butter. Add eggs.
Soak the raisins in boiling water for 10 minutes, rinse, dry on a napkin and also add to the bread machine. If you have a separate dry fruit dispenser, put the raisins there.
Bake according to the "Baking" program until the cake is ready.
Recipe number 8: Vegetarian (lean) Easter cake
But the Easter cake recipe for vegetarians, this is a lean cake, the recipe is also very interesting.
All recipe photos
