Delicious Easter cakes on egg yolks. Grandma's Easter cake on yolks

23.04.2019 Fish dishes

Recipe Easter cake on yolks:

The dough for easter cakes is always kneaded in the dough method, so first we need to knead the dough. To do this, mix the milk with cream and heat a little.

Add yeast to the warm mixture. Leave for a few minutes, during which time the yeast will get wet and dissolve easily. Stir until the yeast dissolves.

Sift flour into a bowl and knead a thick dough.

In density, the dough will resemble a dough for pancakes.

We cover the bowl with the sponge film, make several punctures on top so that it “breathes”. Leave the dough to come up. It will take from 1 to 2 hours, it all depends on the strength of the yeast and the room temperature.

When the dough is almost ready, we’ll deal with the butter portion. Break 3 eggs and 7 yolks into a bowl (if this is a lot for you, you can reduce it to 5 pcs.). Add salt, vanilla sugar and pour regular sugar in small portions.

Then beat the eggs until a thick foam is obtained. At this stage, it is important to beat the eggs well in order to saturate them with air as much as possible.

Oil at room temperature is also whipped.

Pour beaten eggs into the coming dough. We break the dough with a large spoon so that it combines with the egg mixture.

In small portions, we begin to pour the flour, carefully mix with a spoon first, and when the dough becomes thick enough, we begin to knead with our hands. Since the flour is always different for everyone, do not add all at once, but add as necessary. The consistency of the dough should be quite sticky, but not liquid, so if necessary, then the amount of flour can be slightly increased. Knead the dough immediately in a bowl for about 15 minutes.

Add whipped oil and mix it. After the oil is completely interfered, the dough must be kneaded again for 15-20 minutes. It will be a little inconvenient to work with the dough, since it turns out to be sticky enough, but do not hammer it with excess flour, the more you add it, the denser the cakes will be. For kneading dough, you can use a bread machine or food processor.

Roll the dough into a smooth ball. To do this, pour a layer of flour on the working surface, put the dough out of the bowl and pull the edges to the center. We turn the resulting gingerbread man over and put in a greased bowl of large volume so that the dough has room to grow.

We leave the dough for Easter cakes in a warm place for 1 hour or more. It should grow in size.

We wash raisins or a mixture of dried fruits (in our case, cranberries, light raisins and some candied pineapple) with hot water. We transfer them to paper towels so that excess fluid is gone.

We crush the approached dough (the dough is sticky, so either grease your hands with vegetable oil or sprinkle the dough with a little flour). Add dried fruits and mix them.

Leave the dough for 10 minutes for a "rest".

We divide the rested dough into equal parts (depending on the size of your molds), roll it up until a smooth surface is obtained and put it into the prepared molds. We fill the forms with dough no more than half of the total volume.

We leave Easter cakes to rise for 30 minutes or until the moment of increase in volume by 1.5-2 times.

Shake one chicken egg with a fork and with a brush gently grease the cakes that have come up.

We bake Easter cakes in the oven at 180 C for 20 to 60 minutes, depending on size. According to the rules, Easter cakes, like most baking, are checked for preparedness with a skewer. On average, a cake of about 500 g will be baked for approximately 40 minutes.

We get cakes and leave to cool. Large Easter cakes are usually cooled on a pillow, laying on a barrel. From time to time they are turned over until they have completely cooled. In our case, Easter cakes are small, the largest weighs 250 g, so they cooled down on a wire rack.

We decorate the cooled cakes at will with glaze.

All! Easter cakes on the yolks are ready. Christ is risen!

Active time:

Passive time:

Rating

Recipe Rating:
5 out of 5

Light and porous, tender and soft, airy and elastic, with a very tasty, slightly moist crumb. All these epithets belong to the Easter cake, cooked on the yolks.

There are a lot of recipes for Easter cakes, each of them deserves attention. I suggest you try to prepare such an option, I really liked it! The process of making Easter cake takes a lot of time, which goes mainly to proofing the dough, which by itself does not require your work, but makes it possible to get exactly the structure of the dough for which we love yeast baking. Due to the large number of yolks and muffins, Easter cakes are incredibly aromatic and tasty. Cook with pleasure! All the best to you!

Dear friends! I will be very grateful to you for mentioning the site "Sweet Menu" and my name in the social. networks.

Cooking dough. In warm (36-37 degrees) milk, grind the yeast, add 100g. flour, mix until smooth. We cover the bowl with dough with cling film or a towel, put in a warm place for 30 minutes. Opara is ready if she rose with a hat and began to sink down.
Whisk the yolks, sugar and salt.
We connect the finished dough with the yolk mass, mix.
In small portions we introduce 300g. sifted flour, mix until smooth. We put it in a warm place for an hour.
In a well-enlarged dough, add lemon zest, vanilla extract and cognac, mix.
We introduce parts of 400g. sifted flour, mix.
Pour the remaining flour onto the table, transfer the dough onto it, add the cooled melted butter in small portions to the center of the dough, mix well. Knead the dough for 20-30 minutes, it should become elastic, uniform and not stick to your hands. The better you knead the dough, the more delicious and porous the cake will turn out. If you have a food processor, then kneading the dough in it is much more convenient and easier.
Raisins must first be filled with hot water for 15 minutes, then drained, squeezed out excess moisture, combined with candied fruit (I have dried cranberries). Roll in 1-1.5 tablespoons of flour, add the mixture to the dough, mix well until combined.
Lightly grease a large bowl with vegetable oil, transfer the dough into it, cover with cling film or a towel, put in a warm place for 1-1.5 hours for proofing, the dough should increase in volume by 2-2.5 times.
Lay the bottom and sides of the cakes for Easter cakes with baking paper, slightly greased with vegetable oil. Fill out the forms for 1/3 of the volume, put in a warm place for 20-30 minutes. During this time, the dough should double in size and fill out the form by 2/3.
Gently grease the tops of Easter cakes with yolk diluted with milk or water. We put a pan with Easter cakes in an oven preheated to 180 degrees, bake it for 30-50 minutes, depending on the size of the cake, check the readiness for a dry baking dish. If the cakes are not ready yet, and the top has already begun to get dark, cover it with foil and bake further.
We turn the finished cakes on the side, carefully take them out and put on the side to cool, periodically turning to the other side. This is especially true for large Easter cakes.
Cooking icing for Easter cakes. To do this, you will need 2 egg whites, 1 cup of powdered sugar, 1 tablespoon of lemon juice. Beat whites, gradually adding powdered sugar, pour lemon juice at the end.
There is an opinion that icing on Easter cakes should be applied while they are still hot, but here's the dilemma, hot cakes can be deformed. That's why I put glaze on warm cakes. In order for the glaze to lie evenly and beautifully, I turn them vertically upside down and dip them in the glaze, let it drain and only then turn it back.
We decorate Easter cakes at will. I tinted the icing with food coloring and applied the pattern.
Delicious, lush Easter cakes are ready. Good appetite!

What Easter holiday without a delicious Easter cake cooked at home, on yolks and butter. A fairly good recipe for Easter cakes has already been described earlier on our website. But today, an excellent Easter cake on yolks recipe, which includes a tablespoon of brandy, has also been published. You will definitely enjoy the taste and color of today's pastries, especially if you take homemade eggs with beautiful orange yolks. Then the color of the Easter cake inside will be saturated yellow, and the fragrant smell of muffin will conquer even the neighbors. Do not be discouraged if you do not have cognac. Replace this ingredient with ordinary vodka.
It’s a little pity that the dough includes fresh yeast, and not dry yeast as modern housewives are used to. But this recipe is special. And you can even say old. Opara just instantly starts to rise and foam.
Ingredients (for 8 Easter cakes the size of a liter mug):

Milk - 2 glasses;
Flour - 7 tbsp. (weight in one glass 125 g);
Yolks - 7 pcs.;
Butter - 250 g (1 pack);
Sugar sand - 1.5 tbsp .;
Salt - 1 tsp;
Live yeast - 70 g;
Cognac - 1 tbsp. l .;
Vanilla sugar - 2 sachets of 11 g;
Raisins or candied fruits - 2 tbsp.

For glaze:

Squirrels - 3 pcs.;
Powdered sugar - 1 tbsp .;
Lemon juice - 2 tbsp. l

Easter cake on yolks step by step recipe with butter

1. So, let's start to work miracles in our kitchen. According to ancient customs and ceremonies, cakes were baked on Thursday. In this case, the family should not have quarrels and generally loud conversations. Everyone prayed that Easter would be delicious. But to be honest at the present time, when the house of children and relatives is full, it is simply difficult to close in the kitchen and cook in silence. It was these Easter cakes that survived the children's cries, moods, slamming the oven, in anticipation of the long-awaited "little ones." And as you see the result - it turned out incredibly lush, beautiful, and it’s a pity that you can’t give it a try, very tasty.

Take a deep bowl, as the dough for Easter cakes will rise high. Pour milk into the same bowl, warmed up to your body temperature or the temperature of the water in which you bathe the child. Crush the yeast and send it into milk. At this stage, add a flour or just a glass or two. This will be the so-called opara. Cover the bowl with a waffle or just a cotton towel and put in heat.

2. Here, after about 50 minutes, the dough rose so much. About 2 times and became similar to air with sugar. But just a glass of flour was added here. If you send 2, which is allowed, then the picture will be slightly different, and the mass will slightly resemble a porous washcloth.

3. The time has come to grind the yolks with sugar. Previously, when they were cooking cakes, the yolks were frayed with a fork, but you can not be shy and feel free to take the mixer. It’s even more convenient. By the way, along with sugar it will be very convenient if you add vanilla sugar. The mass turns out to be very beautiful, aromatic and tasty.

4. Add the yolks to the dough. At the same time, add cognac, salt. We also add softened butter. To mix the oil well with the dough, you can use a mixer.

5. Now remove the mixer to the side and to add the rest of the flour, you have to knead the dough with your hands. Well, or in a testomes, if any. Again, remove the dough into the heat. This time it will triple.
Tip: leave half a glass or 1 third of a glass of raisin flour.

6. Pour raisins with boiled hot water, not boiling water. Let it stand for about 15 minutes. After 15 minutes, drain the water, and discard the raisins on a sieve or colander.

7. Now, as you can see in the photo, the dough on the yolks is ready for baking Easter cakes, but only if you do not add raisins, dried apricots or candied fruits. If you add the indicated dried fruits to the dough, then you need to set it to come up again.

8. And now look. There are 2 options for adding raisins to the dough. Since the raisins were soaked in water, excess liquid will definitely remain on it. Even after you drop the dried fruit in a colander. Therefore, in order not to add excess liquid with raisins to the Easter cake dough with brandy on the yolks, you must either dry the dried fruit on a paper towel or roll it in flour previously set aside. If you have chosen the second method and decided to roll in flour, then it will be very good to knead the dough after adding candied fruits and dried fruits. Like in the photo. Raisins should not be separated from the dough and fall out of it. If so, then everything is ready. The dough is again sent for 50 minutes to a warm place. Although this time it will rise very quickly.

9. Look how much the dough has risen this time. It has become airy and ideal for baking cakes.

10. Prepare the forms and grease them thoroughly. For lubrication, you can use the oil that you like more - sunflower, olive, softened creamy. Softened butter works best. But naturally it will take a lot for so many cakes. We fill only 1/3 of the form. So that you do not lose money, carefully spread the dough with your fingers on the mold. Leave the tins just on the table so that the dough comes up.

11. After about 20 minutes, the result is already visible. Since the dough was well kneaded, it will now approach quickly. And in just 20 - 40 minutes, the dough will already take 2/3, or even the whole form. This means that you can start baking cakes.
The oven should be preheated to 180 degrees, but when baking you need to carefully monitor. Try not to put forms with Easter cakes close to each other. And on one baking sheet it’s better to have the same size forms.

12. We will bake Easter cake on yolks from 30 minutes to an hour. It depends on the size of the form. It is better to follow and if the tops are burning, then reduce the temperature a little.
Tip: It is best to check readiness with a wooden knitting needle and not earlier than after 30 minutes. Pierce with a knitting needle right up to the middle of the Easter cake, and if there is raw dough or leftover baking left on a wooden object, it is too early to remove from the oven.

13. Now it’s important to know, especially for beginners, how to make Easter cakes so that they don’t settle down again. The dough remains airy even after baking. And if you just take out the pastries from the oven, then it will settle down a little. Therefore, it is better to immediately turn Easter over to the barrel and in this position, keep as cold as half.

14. How to prepare a tasty and thick glaze without purchased powders has already been previously described in dough. But today there is another glaze, less sweet, but with slight flaws, which will be described below.
Take a cold iron bowl and pour three squirrels into it. Salt with a pinch of salt immediately, add lemon juice and begin to whisk first at a low mixer speed, gradually adding speed to maximum. After about a minute, start adding the icing sugar drop by drop. Beat for 10 minutes, and during this time you should have run out of powder.

15. But the icing will not be as thick as in the previous Easter recipe. That's about how viscous it will be. And as you can see in the photo - the tail that stretched does not even fall down.
Tip: an important point. It is this icing that needs to be prepared already at the moment when the first batch of Easter cakes is already cooling on the table, and the second is baking. This glaze will lie well on the warm cakes and will dry perfectly, but on condition that you beat it well and use it fresh. After standing for about 40 minutes, the glaze will settle slightly and may not dry out later on even on a hot cake.

16. The most convenient way is not to "jab" on the Easter cake with a brush, but to dip it with a hat directly into a bowl with icing. At the time of lubrication, Easter should have time to cool down to at least half, but should not be cold.

Immediately after lubrication with fresh glaze, pour confectionery powder.

So the Easter cake on yolks with butter according to the recipe with cognac is ready. Remove warm and oiled cakes for drying and preferably away from children, otherwise, according to your own experience, several cakes were left without glaze and sprinkles!

Hello dear readers. Usually, before the Easter holiday, many housewives are looking for recipes for making cakes. Everyone wants the cake to be tasty, fragrant, soft. And I, also, for the whole cooking process to be simple and quick. Therefore, every year before the holiday I try different recipes. I can highlight the recipes I liked the most. Today I will share some recipes for Easter cake on yolks, which our family liked the most. I will also share some of the intricacies of preparing a soft and tasty Easter.

Baking Easter cakes, a certain tradition, in this regard, there are many different signs. For example, if there is no Easter cake in the house for the holiday “Easter” - to poverty, and so on. This does not threaten us all) Because every year many families come to church to consecrate eggs, meat, wine, Easter cakes and other products.

Kulich today can be purchased in a store, in the market or in a supermarket. But no one will argue that homemade cakes are tastier, especially if everything is prepared with love.

The first thing I want to note is, if you decide to bake Easter cake at home, do not save on products. Choose a good flour, buy butter (rather than margarine), high-quality cream and sour cream (preferably homemade), and the use of village eggs is desirable.

Traditionally, Easter cakes are baked on Thursday, and from Saturday to Sunday they are consecrated in the church.

Take care of quality ingredients

Despite the length of the cakes, everyone can bake them. Today I will share the cake recipe for cream and yolks, it is very simple and fast, I like it the most, even a person who has never "dealt" with yeast pastries can cook it.

A prerequisite is the presence of warm ingredients, so take care of this in advance (remove the products from the refrigerator).

Yeast dough does not tolerate drafts and temperature changes. And my grandmother believed that the dough does not like even loud sounds, so the house should be quiet and calm (screaming, scandals ...)

The finished dough should not stick to your hands; for this, vegetable oil is added to it. They also grease a bucket or bowl with vegetable oil, so the dough does not stick to the surface when it “fits”.

What is the easter cake baked in

Traditionally, Easter cakes are baked in forms, but if you do not have forms, now paper molds are sold, you can also use cans, mugs, iron cans for baby food and even pots. You can purchase a silicone or iron mold for baking cakes.

I will definitely cover the form with parchment or can be greased with vegetable oil.

Do I need to read a prayer before baking Easter cakes

The question is interesting and rather controversial. My great-grandmother did not start making any yeast dough without prayer. And before baking Easter, all the more so. I read Our Father three times.

I have been baking cakes for quite a while too, adhering to the traditions of my grandmother, I also said prayers, but there were times that I just forgot, and I want to say that cakes were not worse. The main thing is the thoughts with which we prepare the dough, because a woman, like a sorceress, can “charge” food with both negative and positive.

How to cook a delicious Easter cake - what you need

Now let's talk about the ingredients. To begin with, all ingredients must be of high quality and room temperature, I have already said, but I repeat.

Eggs (yolks and squirrels)

Today we cook about Easter cakes on yolks, so it is best to buy village eggs. Such eggs with an orange yolk and the dough will turn yellow. The yolks for Easter are ground with sugar, and the whites are whipped separately, so the dough is more tender (if they are present in the recipe).

Cream (milk, sour cream)

Dairy products can be used in stores or at home. I cooked both from store products and from home, everything turns out delicious. Of course, if there is such an opportunity, buy homemade milk, cream or sour cream.

Butter

Margarine or butter is added to the dough, I prefer butter, now I will not discourage anyone from using margarine, if you are used to adding it and you like the taste of the dough, then add margarine to the pastry, I will not argue. I usually melt butter.

Yeast

Dry yeast and pressed yeast can also be used, depending on the recipe. Just look at the date so that the yeast is fresh, do not take expired yeast or with an expiration date that should expire from day to day.

If the recipe is raw yeast, but you don’t have it, then you can replace it with dry yeast. Dry usually take three times less than raw. Or vice versa, you can replace dry with raw. The main thing to remember, a lot of yeast will give an undesirable aftertaste of Easter cakes, so adhere to the prescription norm.

Never put yeast just in the dough, they must disperse or ferment. The raw ones are filled with sugar and left for 10 minutes. Dry ones also begin to ferment with sugar, just add warm water or milk.

Vanillin or vanilla sugar

I use vanilla sugar, I feel so comfortable. Cinnamon and other spices are also used. If you use pure vanillin, then with a large dose, Easter cakes will begin to bitter.

Dried fruits and nuts

This is for everybody. I add raisins to the dough, as well as candied fruits, dried cranberries, dried apricots. Somehow I tried to do with nuts, our family did not really like it. My daughter loves pastries without nuts and dried fruits, she doesn’t even like raisins, so I’ll cook specially for her without dried fruits.

Before the intervention, dried fruit or raisins should be crushed with flour. So they will better intervene.

Flour

Use flour for Easter cakes of the highest grade or the first, be sure to sift it several times so that it is "saturated with oxygen." Use flour at room temperature.

How to make protein glaze for Easter cakes (Easter)

Ingredients:

1 medium egg protein
250 grams of powdered sugar
2 tbsp. tablespoons of lemon juice

Beat the protein with a fork, add the icing sugar and beat the mass. This can be done with a whisk, a fork, a mixer.

We add sugar in portions, bringing it to the desired density.

You can add food coloring to the glaze, so it turns red, green, blue, yellow, or you can do without it.

We cover Easter cakes with this glaze and give time to dry it.

Perhaps you know even more secrets of how to prepare protein glaze for Easter cake, share below in the comments. Since this is our proven glaze recipe, you may be cooking it differently.

We recently did an overview of Easter cakes, which we did personally. I recommend that you read the article "." And now let's move on to the recipes with the yolks.

Easter cake on yolks and cream - with dry yeast

Ingredients:

300 ml cream
5 - 6 yolks
50 ml warm water
100 gr. butter
3 full tsp dry yeast (15 g.)
3 tbsp. spoons of sour cream
250 gr Sahara
0.5 tsp salt
1 bag of vanilla sugar (10 g.)
3 - 4 tbsp. tablespoons of vegetable oil
6 glasses of flour (I have 250 gr. Glasses, about 900 gr.)
raisins, candied fruits, etc. dried fruits (optional)

Let me remind you that all ingredients must be warm. Prepare everything in advance.

Cooking process

1) We take 50 ml. pour warm water into it 3 teaspoons of yeast, 2 tbsp. tablespoons of sugar. Mix and leave for 5 minutes.

2) We warm the cream, pour the yeast with water and sugar that suited in them.

3) Add the same half a glass of sugar and 2 glasses of flour, mix everything and leave for 40 minutes in a warm place, cover with a towel.

4) After this time, the mass increases several times. Add the remaining sugar, yolks, vegetable oil, melted (but not hot) butter, salt, sour cream, vanilla sugar. Mix.

5) Add the flour in portions and mix everything with a spoon. At this point, you can add dried fruits to the dough.

6) Cover everything with a towel and put in a warm place.

7) Knead the dough, knead on the table. We distribute by forms. Fill them 1/3. We put in a warm place for proofing (time - 20 - 30 minutes).

8) Send to the oven for 40 minutes, temperature 180 - 200 degrees.

9) We check readiness with a small hole.

10) Easter cake on yolks and cream is prepared very simply, this recipe with dry yeast. The dough is very tasty and simple.

11) We cover the cooled cakes with glaze and confectionery topping.

Ingredients:

0.5 l boiled, warm milk
100 gr. pressed yeast
10 yolks (homemade eggs)
2.5 tbsp. Sahara
300 gr butter
0.5 tsp salt
1 cup raisins, (about 200 gr.)
2 packs of vanilla sugar (20 gr.)
1 cup vegetable oil, 200 gr.
flour about 2 kg.

We prepare the ingredients so that they are all at room temperature.

Cooking process

1) Mash the yeast and cover with 1 cup sugar in a bowl.

2) Grind the yolks with 1 cup of sugar.

3) Take a pot or bowl in which we will knead the dough.

4) When the yeast begins to diverge with sugar, pour them into pans and a bowl, add warm milk, eggs with sugar, melted butter, sugar residues, salt, raisins (optional).

5) Mix the dough and pour a glass of vegetable oil into it.

6) Add the flour that you first need to sift, not all at once, but in portions.

7) Leave the dough for 40 minutes in a warm place.

8) Knead the dough and knead on the table, set the second time for proofing, for 30-40 minutes.

9) The dough must be kneading, kneading again and distributing by forms. Fill them 1/3.

10) We leave for 30 - 40 minutes to come up in forms.

12) We check readiness with a small hole.

13) Cool the cakes in our forms at room temperature.

14) We cover finished cakes with glaze, sprinkle with confectionery powder.

And here the same recipe is provided in photos without unnecessary words.

Wheat flour (premium) - 2 kg,
Baked milk - 1 liter,
Egg yolks - 10 pieces,
Sugar - 350 grams,
Butter - 250 grams,
Active dry yeast - 3 sachets of 8 grams each,
Vanilla Sugar - 1 sachet,
Salt - 1 teaspoon,
Cognac (alcohol or vodka) - 1 tbsp. a spoon,
Turmeric - 1 teaspoon,
Lemon zest - 2 tbsp. spoons
Raisins (black pitted) - 200 grams.

Cooking process:

Before starting to prepare the dough, you will need to rinse the raisins, sort it out and then pour warm water on it, leave it to swell for half an hour.

To prepare the dough, you need softened butter, which you need to grind to a homogeneous mass with egg yolks. Then add sugar to them (we leave a couple of tablespoons), salt and vanilla sugar, mix everything again, you can use a mixer, but beat at the smallest speed. For greater aroma of dough, you can replace ordinary butter with ghee, which you can cook yourself. You can cook ghee in the oven or on the stove. In the oven: cut the butter into cubes and, transferring it to a deep pan, put in the oven for 40 minutes, heat the butter at a temperature of 160 ° degrees. On the stove we heat the oil in a deep pan over low heat. Then we remove the formed film and filter the oil.

Yes, and you can not buy baked milk, but cook it yourself, but for owners of a multicooker this process will seem very simple in general. It is enough to pour a couple of liters of milk into the multicooker bowl, close the lid and set the "Extinguishing" mode for 6 hours, then hold it for 2 hours in the "Heating" mode.

And you can make it easier, just boil milk, preferably village milk and pour it into a thermos. We leave milk in a thermos for 6 hours, but better all night. Only a thermos in this case should keep heat well.

A little gone from the recipe, continue cooking cakes. We heat baked milk to room temperature. In a small cup, mix dry yeast with granulated sugar and pour warm milk. Now cover the cup with milk and yeast with a lid and leave to roam for 15 minutes.

When the yeast rises, they should be mixed, then combined with the oil mixture. Mix everything until smooth.

Then we start adding pre-sifted flour. Sieve flour in the dough for Easter cakes, you can even sift it 2–3 times, so it will be enriched with oxygen and give the dough more splendor.

When the dough has already become thick, add washed and dried raisins.

Then turmeric, lemon zest, add cognac.

Knead the dough again, it should not be too thick, otherwise it may not rise up with you, it is better to let it be a little liquidy, in the process of cutting the dough you can add the right amount of flour. Sprinkle the finished dough with flour, cover with a napkin and leave it in a warm place for 2 hours to rise, the volume of the dough should double at least. In the process of raising the dough for Easter cakes, you will need to knead a couple of times.

We put the risen dough onto a cutting board and add flour as needed. Then we lay out the dough on special paper molds for Easter cakes, fill out the form in 1/3. I had not only paper forms, I also used small cups. I do not take risks and always lubricate molds, even paper ones. Then we set the forms with the dough for the baking tray and, covering it with a napkin, leave the cakes on the yolks to rise in a warm place, the dough should be doubled.

Then we send the forms with the dough into the oven, which we preheat to 180 ° degrees. Bake Easter cakes 30 - 40 minutes, depending on your oven. Check the readiness of Easter cakes with a wooden stick.

Previously, I waited for the cakes to cool and only then covered them with glaze, but on Anna's advice, I covered the cakes with glaze while still in a hot state. It turned out gorgeous, the fudge froze before our eyes and it turned out very beautiful. The main thing is to have time to decorate the Easter cake with Easter sprinkles, before the icing is frozen.