How to bake Easter Easter cake. Video: How to make icing for Easter cake so that it does not crumble, stick and crumble
Easter is a great holiday in many countries. All adults and children know about it. The main attribute of the festive table is rich and beautiful Easter cake, as well as painted eggs. It has long been a tradition to bake such a cake on your own, at home.
Many hostesses can boast of their Easter cake recipes, but it also happens that they are looking for something new and interesting on the net. There are many good recipes for Easter cakes on the Internet for every taste. The Povareshka website offers to cook Easter cakes for a bright holiday according to our proven recipes. Your choice of 5 best options for cooking Easter cake in the oven.
From the simplest for beginners with step-by-step photos, to complex and interesting recipes. And for those who value their time - a quick cake without kneading dough: convenient and tasty.
Easter cake from yeast dough in milk with dried apricots
Traditional Easter cakes are usually made with raisins. But in this recipe, we suggest replacing it with candied apricots. These fruits are now easy to find from oriental traders who are present at any major bazaar. By the way, after juicy dried apricots, try Easter cakes with other sweets. Perhaps you will like this holiday pastry more than the classic one.
Ingredients:
- 10 g granulated yeast;
- 100 g of sugar;
- 3-4 g of salt;
- 400 g wheat flour;
- egg;
- 150 g of water;
- 200 g candied apricots;
- vanilla to taste;
- 15 g refined oil.
How to cook Easter cake with dried apricots - a step by step recipe with a photo:
Pour granulated yeast, a pinch of salt and sugar (30 g) into a deep bowl. Then add filtered water. It is important to warm it up to 38 degrees. Mix the dough until smooth, using a regular fork.
Cover the mixture with foil and leave it warm for half an hour. After the specified time, we drive in a fresh egg and pour a spoonful of vegetable oil.
Kneading the future dough, add the remaining sugar (70 g) with vanilla and sift the flour.
Continuing to knead, we introduce small cubes of candied apricots. At the same time, if necessary, add flour.
Having made an elastic dough, we form a ball out of it.
At the next stage, we heat the oven by setting 140 degrees. Pour a teaspoon of refined oil into clean forms. We put in each piece of prepared dough. Moreover, it should fill the cylindrical shape to half.
We immediately rearrange the Easter cakes with dried apricots on the wire rack in the oven. Leave for twenty minutes and increase the temperature in the oven to 180 degrees.
We continue baking for a quarter of an hour. During baking in the oven, the Easter cakes will rise and be covered on top with an appetizing, beautiful golden crust and will significantly “grow” in size.
After partial cooling, we take out the pastries from the molds and grease the top with jam. We decorate with a special powder and put on the festive table. Enjoy your meal!
Alexandrian dough for Easter cake
Today we will cook Easter cake from the most delicious and fragrant Alexandrian dough. What is special about this Easter cake recipe? First of all, a fairly simple two-step cooking method. The dough should stand for about 8-12 hours, that is, it is convenient to prepare a mixture for dough in the evening, and bake fragrant Easter cakes in the morning.
In addition, the Easter cake made from Alexandrian dough has a standard set of products in its composition, the only pastry is prepared with baked milk, which gives an additional flavor to Easter pastries and with the addition of cognac. Why alcohol, you ask: the use of alcohol in the recipe makes the finished pastry light, airy, porous and fluffy.
Also in the evening, you can pre-steam the raisins in boiling water for a few minutes and dry well.
Products:
- For yeast dough: baked milk - 330 ml;
- butter - 165 g;
- granulated sugar - 350 g;
- fresh (live yeast) - 50 g;
- 4 eggs.
- To prepare the dough: cognac - 30-35 ml. or a couple of tablespoons;
- vanilla sugar - 15 g;
- salt - 1 teaspoon;
- white wheat flour - about 1-1.2 kg;
- candied fruits and raisins - about 300 g.
Step-by-step recipe with a photo of the Alexandrian dough cake:
Fragrant Alexandrian dough is prepared on a dough, for this we add granulated sugar and fresh yeast to warm milk, stir until the yeast dissolves. You should get a homogeneous gruel. Whisk the raw eggs intensively with a whisk in a separate bowl and pour the resulting egg mass into the milk.
Then add the last ingredient to the mixture - softened butter (take it out of the refrigerator first). Stir the dough again with a whisk until smooth. You can use a mixer to make the task easier. This is how the mixture of pieces of butter turns out.
The dough for the Alexandrian dough is ready. Tighten the container with foil or cover with a cotton towel. Now leave the yeast dough in a warm place for 8-12 hours. You can do this at night.
Next, add vanilla sugar, cognac. Stir again and begin to sift the flour in parts. It is good to beat the dough until smooth. At the end, when the dough for Easter cakes is already very thick, add candied fruits and raisins powdered with flour.
Add the remaining flour again and continue to knead the dough on the table with your hands. First with flour for a couple of minutes, then remove the rest of the flour from the table. Grease your hands and work surface with vegetable oil and continue to knead the dough. We cover the finished Alexandrian dough with a clean cotton towel and leave it warm for 1.5 hours.
After the specified time, we distribute the dough into molds. If you have a kitchen scale at home, then it is better to distribute it evenly, if you have all the same shapes. At the same time, we fill each Easter baking dish with dough by one third.
On a note! What is the best Easter cake pan to use? Paper molds are very easy to use, they do not need to be lubricated and they are already processed. You can also bake Easter cakes in silicone or iron molds. But, it should be borne in mind that the latter must be lubricated with vegetable oil so that the baked goods in the oven do not burn.
Next, cover the Easter cakes in molds with a towel or film and let them stand for 40-60 minutes. During this time, the dough will rise to the edge of the baking dish. Then place in a warm oven and increase the baking temperature to 180 degrees.
After 25 minutes, reduce to 170 degrees and bake Easter cakes until cooked. Readiness of baking can be checked with a dry wooden stick or match.
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The total baking time for the Easter cake from Alexandria dough is from 35 to 60 minutes, depending on the oven. When ready, take the cakes out of the oven and cool directly in the molds. We decorate the cooled pastries at our discretion.
A simple recipe for a quick Easter cake from curd dough without yeast
Easter cake without yeast is easy and quick to prepare. The dough does not require kneading, which is very convenient. This Easter cake recipe without kneading is simply necessary for those who do not like to work with yeast dough and will be especially useful for those housewives who do not have time to cook pastries. Such a cake is also baked quickly, but it turns out as tasty and tender as yeast.
Raisins should first be soaked in boiling water for one and a half to two hours and dried.
Products:
- 300 g - sifted wheat flour;
- 130 ml - milk;
- 100 g - sugar;
- two tablespoons - potato starch;
- 1.5 table. spoons - baking powder;
- 2 eggs;
- a pinch of salt;
- 100 g of raisins and candied fruits;
- 60 ml - vegetable oil:
- 180 g - not sour cottage cheese;
- a sachet of vanillin;
- optionally - the zest of one lemon, a little cinnamon, cardamom and turmeric.
Cooking:
Mix all dry ingredients in a suitable container: baking powder, starch, a pinch of salt and vanilla. Break the eggs in a separate bowl and mix them with sugar. Beat with a whisk or mixer.
Combine with the dry mixture prepared earlier and stir until smooth. Add milk, cottage cheese and vegetable oil. Mix all products well.
On a note! Vegetable oil is added to the dough so that the cake does not get stale, and the presence of cottage cheese will make the pastry more tender.
Next, mix the sifted flour with spices (cardamom, turmeric and cinnamon). And add to the bowl with the dough in portions, continuing to stir. When the dough thickens, add the lemon zest, candied fruits and raisins. And stir again. The dough for a quick cake should be thick.
Prepare baking molds. You can lay parchment paper in molds or grease the walls with vegetable oil.
Fill each prepared mold 2⁄3 full to leave room for "rise" as it contains baking powder.
Put the Easter cakes in a preheated oven to 170-180 degrees. Bake 40-50 minutes. When ready, remove from the oven and let cool in the mold.
Custard cake for Easter with raisins in the oven
Products:
- wheat flour - 400 g;
- milk - 80 ml. for the dough and 4 tbsp. for breeding yeast;
- dry yeast - 40 g;
- 4 eggs
- granulated sugar - 100 g;
- butter, slightly melted - 50 g;
- a handful of raisins, some crushed walnuts;
- spices - vanilla, cardamom;
- a tablespoon of cognac.
Step-by-step instructions for cooking Easter cake from choux pastry in the oven:
Preparing this pastry is quite simple. Boil the milk and remove it from the stove. Add a little sifted flour and stir thoroughly until all lumps disappear. After that, cool the resulting mixture. Further dilute in a small amount warm milk yeast and set them aside for now.
Meanwhile, separate the yolks from the whites of the eggs. Add butter and sugar to egg yolks. Mix everything thoroughly until smooth. Add a little salt to the proteins, literally a pinch and beat with a whisk or mixer.
Add the previously prepared yeast to the flour and milk mixture. Mix and leave the dough to brew for 20-30 minutes.
After the specified time, mix into the prepared dough with a mass of yolks, mix. Then add beaten egg whites to the batter. And mix thoroughly until smooth. Leave in a warm place for about one hour.
Divide the dough into several pieces and put into molds. Leave for an hour in a warm place. When the dough has increased in size, put in the oven, preheated to 180 gr. for 40-45 minutes.
Remove the finished Easter cakes from the oven and cool for 10-15 minutes. Pull out of the form. And decorate with icing and Easter sprinkles of your choice.
Classic Easter cake from yeast dough on sour cream
To prepare such a festive miracle, you need the following ingredients:
- 1 cup of warm fat milk per 200 ml;
- a pack of butter weighing 200 g;
- 100 g of good fat sour cream;
- 5 chicken eggs, where 1 - 2 proteins can be taken for greasing Easter cake;
- 2 - 2.5 faceted glasses of sugar, the amount can be adjusted to taste;
- a couple of pinches of salt;
- 1 sachet of vanillin or a small spoonful of vanilla sugar;
- 60 g pressed yeast or 20 g dry;
- 100 g of any dried fruit of your choice;
- 600 - 700 g of wheat flour.
How to bake a classic yeast cake in the oven:
For best results, all ingredients for cooking should be at the same temperature, not from the refrigerator. It is better to put everything on the table in a couple of hours.
In a deep container, combine yeast, a quarter of all sugar, warm milk and 10 - 12 large tablespoons of wheat flour. The dough for sourdough should be similar in consistency to dough for pancakes. So leave for a while warm, covered with a towel, until the dough grows 2 times.
Eggs at this time should be beaten with the rest of the sugar in the foam. Vanillin and salt can be added to them.
Combine beaten eggs, melted and cooled butter with sour cream with the finished dough. Stir. Add most of the flour, leaving about 3 to 4 tablespoons. The flour should definitely be sifted so that airy pastries come out.
Knead the dough, which will gather well into a lump, but will still be a little sticky. Leave warm to approach for an hour and a half.
Dried fruits, such as raisins or dried apricots, it is better to pour boiling water for 10-15 minutes. So they are washed and softened. After drain and dry. Add a couple of teaspoons of flour from the rest and mix.
Put the dough on the table, lower it and stir in the dried fruits, adding the remaining flour if necessary. The finished dough for Easter cake should remain soft, but should no longer stick to your hands and the table. Let it rise again for 40 minutes.
Pour the dough into a baking dish or divide into small molds, filling halfway. Leave to stand until the oven heats up to 200 degrees. Bake for 30 minutes to an hour, depending on size.
Release the finished cake from the molds and leave to cool on the table. Decorate as desired. So it turns out a rich classic cake with dried fruits. It is very high-calorie and fatty, the taste only benefits from this.
Video: How to make icing for Easter cake so that it does not crumble, stick and crumble
Soon believers will celebrate Holy Pascha. There are many traditional dishes that adorn the Easter table. Basically it's baking. The following is a recipe for Easter cake made from Alexandria dough. Such a cake looks like a lush cupcake, and will not get stale for a long time.
I was looking for a way to make Vienna dough, but I only found Alexandria dough. Perhaps they have the same cooking method. It turns out magnificent, tender Easter cakes, they are also called "Night Easter cakes". I have never eaten better than this! This is my grandmother's recipe, she has been using it for many years.
With one serving, the output is a lot of Easter cakes. Do not be afraid, divide this amount into 3, 4 parts and so on.
Ingredients:
- 1 l. baked milk;
- 1 kg. Sahara;
- 500 gr. drain. oils;
- 10 eggs;
- 3 yolks;
- 150 gr. fresh yeast or 1.5 sachets dry.
Cooking:
Beat the eggs lightly, cut the butter into pieces, mix all the products (lightly beaten eggs, yolks, sugar, butter, yeast) with warm milk and leave in a warm place for 8-12 hours (feel free to leave overnight). We make dough without flour.
Then pour in:
- 1 tsp salt;
- 200 gr. steamed raisins;
- 2-3 bags of vanilla sugar, 2 tbsp. cognac;
- about 2.5 kg of flour.
Knead a soft, viscous dough, dipping your hands in sunflower oil.
Let rise for an hour and a half until it doubles in size.
Apply 1/3 of the molds, wait until it comes almost to the brim and bake at a temperature of 180 gr. until ready.
Check with a wooden skewer. Grease the top of the cooled Easter cakes with icing, decorate.
Spring has already come into its own. The days are getting warmer, which means that April will soon come. It is at the beginning of this month that a bright and filled with love Orthodox Easter holiday awaits us. In past notes, we prepared an unusual Easter cake in an original and beautiful way, and also crocheted. Now you can proceed to the traditional Easter cakes familiar to us. And also we will tell you how to make a very sweet icing on gelatin. It's healthier than egg white frosting and doesn't crumble or stick.
Kulich for Easter is the most important decoration of the festive table. And also this delicious pastry, especially loved by children.
Of course, you can buy Easter cake in the store. Some landlords do just that. Or because of the lack of time for cooking, or maybe just afraid of the complexity of the recipes. But in fact, the recipes for making Easter cake are not so complicated.
Be sure to try baking Kulich for Easter with your own hands. It will turn out more tasty and fragrant.
The most delicious Easter cake recipe
We will need:
- dry yeast - 2 tsp;
- warm milk - 2/3 tbsp.;
- sugar - 2 tablespoons;
- flour - 4-5 tbsp.;
- salt - 1 tsp;
- melted butter - 3 tablespoons;
- egg - 3 pcs.;
- raisins - 1 tbsp.;
- zest - from 1 orange;
- vegetable oil - 1 tsp;
- powdered sugar - for sprinkling.
Cooking:
1. Dissolve the yeast in warm milk.
2. Beat the eggs. Without ceasing to stir, pour in the milk-yeast mixture.
3. Then add melted butter, sugar and salt.
4. Mix everything well so that the ingredients dissolve and mix together. Now sift three cups of flour and knead a soft and sticky dough.
5. Gradually add the remaining 1.5-2 cups of flour.
6. Knead the dough with your hands until it becomes elastic.
7. And now let's prepare the filling:
We wash the raisins well and pour boiling water for 10 minutes.
8. Rub the zest on a fine grater.
9. Pour the steamed raisins and orange zest into the dough.
Optionally, you can add candied fruits or nuts.
10. Mix everything thoroughly so that the filling is evenly mixed with the dough.
11. In a salad bowl greased with vegetable oil, spread the dough. If this is not the case, you can take any other container that is suitable in size.
12. Cover the bowl with a damp towel. To wet the towel, use warm water. Otherwise, the dough will not rise.
13. We put the salad bowl in a warm place so that the dough rises well.
14. We press it with our hand and spread it on a surface sprinkled with flour. We form a ball from the dough. Its size should correspond to the size of the form.
15. Fold a sheet of baking paper in half and insert it into the mold. Its bottom must be lubricated. Inside we place the future cake. We leave the dough for an hour so that it increases in volume (2 times).
16. Preheat the oven to 180 degrees. We put the form with the test there. Bake for about 50 minutes. This is an approximate time, because usually each oven can be different.
If the cake is browning too quickly, cover it with foil.
17. After the cake is ready, take it out of the oven, tear the parchment and let it cool for 10 minutes.
18. We take it out of the mold. We put it on a dish. Sprinkle with powdered sugar and let cool completely.
As you can see, the recipe and preparation of the cake is very simple. And if you follow all the recommendations, you will definitely succeed.
Step-by-step recipe for air muffin in a bread machine
This recipe is suitable for happy owners of bread machines. The aroma of this Easter cake and the combination of chocolate, nuts and pastry are unique. And it will take much less time to make a chocolate cake.
We will need:
- milk - 1 tbsp.;
- flour - 4 tbsp.;
- cocoa - 1 tsp;
- cinnamon - 0.5 tsp;
- eggs - 2 pcs.;
- sugar - 2/3 tbsp.;
- softened butter - 100 gr.;
- high-speed dry yeast - 2.5 tsp;
- walnuts - a handful;
- chocolate - 50-60 gr.;
- salt - a pinch.
Cooking:
1. Pour the ingredients into the form of a bread machine.
This must be done strictly according to the recipe and do not change the order of their addition.
2. First 2 teaspoons of yeast, then 3 cups of sifted flour. Sprinkle 3 tablespoons of sugar on top.
3. Mix cinnamon with cocoa and also add to the ingredients. Add a pinch of salt.
4. After that, pour in the eggs, softened butter and milk (room temperature).
5. We move the form with the ingredients to the bread machine.
- weight - 750 gr.
- program is the first
- crust color - medium ruddy.
6. First, the dough will rise and the dough will knead. When the bread machine will mix the dough a second time, you need to add the remaining: nuts, chocolate, 0.5 teaspoon of yeast, the remaining sugar and a glass of flour.
7. Turn on the bread machine.
8. We are waiting for it to begin to mix a second time and add all the ingredients in the following sequence: yeast, flour, sugar, nuts and grated chocolate.
9. While the cake is baking, we will make icing to decorate its top:
10. With a mixer, beat 1 protein, powdered sugar and a pinch of citric acid. Here is a protein cream obtained. It must be stable in consistency.
Kulich is ready! We decorate it with protein cream and multi-colored sprinkles.
Video on how to cook Easter cakes in a slow cooker
If you have a slow cooker, then you can bake an excellent cake in it. Heating in the slow cooker is carried out evenly, and the ideally selected time and temperature will not allow the cake to settle or burn. Of course, there is also a minus - this is that only one cake can be baked at a time. But in size it will be large and enough for the whole family.
If you're already interested, watch the video:
Have you ever baked Easter cake in a slow cooker, write in the comments?
Delicious air cake on sour cream
Ingredients:
- Milk - 300 ml.
- Eggs - 3 pcs.
- Sugar - 200 gr.
- Butter - 150 gr.
- Sour cream (15% - 20%) - 250 gr.
- Dry yeast - 11 gr. (or raw yeast - 50-60 gr.)
- Raisins - 300 gr.
- Flour - 700 - 800 gr.
- Vanilla sugar - 2 tsp. (or vanilla stick)
Cooking process:
1. We heat the milk to a warm state, then add the yeast and 1 teaspoon of sugar. We send 200-250 gr. sifted flour and mix all ingredients.
2. Cover with a clean kitchen towel or napkin, or you can cover with cling film. We set aside in a warm place so that our dough comes up and increases in volume several times. Approximately it takes from 30-50 minutes, provided that all the ingredients are fresh.
3. In the meantime, while the dough is coming up, we beat the eggs with sugar, after the mass has increased, add the beaten eggs and vanilla sugar. If you have a vanilla stick, then cut it in half and take out the seeds, which we add to the dough.
4. Now the turn has come to butter, it must first be softened and added to the dough, then mix and add sour cream and mix again. Next, mix in the remaining flour and knead the dough until it stops sticking to your hands, but you should not knead too hard either. Cover with a towel and set aside to infuse in a warm, draft-free place.
5. The dough should rise properly. Everything about everything will take from half an hour to 40 minutes.
6. Add raisins to the dough, which must first be thoroughly washed and dried, and mix it well. Then cover with a napkin and put in a warm place and once again let the dough rise well.
7. Lubricate the forms in which we will bake with butter and fill 1/3 with pastry. We give time for the dough to rise in them. We preheat the oven to 100C and send it to bake for 10 minutes, after ten minutes we increase the temperature to 180 degrees and bake until done. I check the readiness in the old fashioned way, as my mother taught me in childhood with a match or a toothpick. You need to check when you see that the dough is browned, if the match is dry - the cake is ready, if it is wet - we continue to bake.
8. When our Easter cakes are ready, it remains to decorate with icing and sprinkle with special powder! If you don’t know how to make icing for Easter cakes so that it doesn’t crumble or stick, then read the article below, below is a proven recipe with gelatin, I’m sure you will like it! And now I want to show what our gourmet looks like in the context:
Is it really appetizing? Write your opinion about this Easter recipe in the comments. Oh, now to hold out until the holiday and not eat ahead of time, well, very appetizing and fragrant!
Sugar icing on gelatin
This glaze does not contain eggs. It doesn't break or crumble. It also spreads very beautifully on the top of the cake.
We will need:
- sugar - 1 tbsp.;
- gelatin - 1 tsp;
- water - 6 tablespoons;
- lemon juice - a couple of drops.
Cooking:
1. Pour gelatin with two tablespoons of water and leave to swell.
2. Pour sugar into a small ladle or saucepan. Fill with the remaining water (4 tablespoons). Mix well and put on fire.
3. Wait until the mixture boils. After that, cook until the sugar dissolves. We stir constantly.
4. As soon as the sugar dissolves, remove from the stove. We introduce gelatin into the syrup, previously prepared.
6. Then add a couple of drops of lemon or orange juice. Stir for another half minute.
7. Glaze is ready. Coat the top of the cooled cake with it.
Here are some Easter recipes we have prepared for you. Be sure to use them and please your family and friends with a sweet Easter cake for Easter.
If you liked the selection of Easter cake recipes, add to bookmarks and share with friends on social networks. networks, and it's easy to do - you just need to press the social buttons below. networks. It will also be interesting to know your opinion on this baking, or maybe you will share your proven recipe ...
That's all for me!
Happy Easter to you!
Kulich is a traditional treat on a bright holiday. And it is very important that it is not only beautiful, but also tasty.
Of course, the easiest way to buy Easter cake in the store, but nothing beats homemade cakes. Shall we prepare according to the rules?
Easter cake - general principles of cooking
Easter cakes are made only from yeast dough. He will need at least 3 hours to stand, so you need to knead in advance. There are double, safe, accelerated methods. In many ways, the choice of technology depends on the recipe you like.
What is added to the dough:
Liquid base (milk, kefir, cream, etc.);
Traditional Easter cakes are prepared with raisins, you can add other dried fruits, candied fruits. The dough is kneaded soft, but not fluid, left in a warm place so that it rises at least 2 times, the first time is well punched. Then the mass is divided into pieces, laid out in molds, distributed on a baking sheet and again left warm until the next rise. Easter cakes are placed in a heated oven, the temperature depends on the size, on average 180-200 degrees.
Shaving brush for Easter cakes
The most commonly used protein glaze. It is important to use fresh and tested eggs, as the sweet mass will not be cooked. Proteins are whipped to a dense foam, sugar or powder is gradually introduced. For 1 fresh protein, 0.5 cups of fine sugar or powder, a few drops of lemon juice are used.
You can also use icing sugar for lubrication. You will need less than 0.5 cup per glass of powder warm water. The liquid is added in small parts, thoroughly stirred. It is important to achieve a not very thick, but not runny consistency.
Sprinkle for Easter cakes
The final touch is decoration. Previously, colored sugar, grain or millet was used for sprinkling. Today you can buy different types of curly dragees. The main advantage is edibility. Easter cakes in elegant crumbs are beautiful, tasty. If it is not possible to purchase ready-made topping, then you can use chopped marmalade, chocolate, small sweets, pieces of candied fruit. The main thing is the low moisture content of the products. Otherwise, the glaze will dry out for a long time.
The most delicious Easter cake on sour cream
The recipe is familiar to many, tested over the years, the fat content of the products does not really matter, but the most delicious Easter cakes are obtained using sour cream from 20%. The amount of dough is designed for 7-8 Easter cakes, forms of 0.4-0.5 liters.
Ingredients
0.2 kg of oil;
2 kg flour;
0.25 l of milk;
500 g fresh sour cream;
250 g light raisins;
2.5 cups of sugar sand;
65 g fresh pressed yeast;
0.5 tsp salt;
2 packets of vanilla.
For glaze:
150 g of white chocolate;
100 g butter.
Cooking
1. Activate the yeast. Dissolve 2 tablespoons of sugar in milk, add yeast, stir until completely dissolved, leave for twenty minutes.
2. Separate the yolks, combine with soft butter, add sugar to them and rub everything together.
3. Combine yeast with sour cream, butter mixture, salt, immediately throw vanillin.
4. Mix everything thoroughly. Separately beat egg whites and add.
5. Sift flour. Introduce into the dough in parts, add the washed raisins. Knead into a soft, elastic mass.
6. Remove the dough in heat for 3-4 hours. Knead at least two times.
7. Prepare forms for Easter cakes, you can use disposable baking glasses, they are easy to purchase.
8. Pinch off a piece of dough, round into a ball so that the top is even. Transfer to form. The dough should not fill it above 0.3-0.4 height.
9. Keep the molds warm until they rise well.
10. As soon as the dough reaches the edge of the mold and becomes even with it, you can put the Easter cakes in the oven.
11. Bake at 180 for about 15 minutes, then lower the temperature to 160 and keep another 15-20 minutes in the oven.
12. Melt white chocolate in a water bath with butter. It is important that the tiles are not porous. We cover the tops of the cooled Easter cakes with glaze, decorate. You can use other varieties of fondant.
The most delicious Easter cake on kefir
For the most delicious Easter cakes, you can use not kefir, but fermented baked milk, yogurt. Livestock of fermented milk products is not less than 2.5%.
Ingredients
400 g of kefir;
6 tablespoons of butter;
8 spoons of sugar;
4 cups flour;
11 g dry yeast;
0.5 tsp salt;
Vanillin;
0.2 kg of raisins.
Cooking
1. Kefir should be taken warm. But it must be heated carefully so as not to roll the product into cottage cheese. It is better to leave the bowl in warm water and leave for a while.
2. Shake the eggs until light foam, add salt and sugar, add kefir and a bag of vanilla. Stir until smooth.
3. Combine dry yeast with 3 cups of flour, pour in. Stir and add raisins in the process.
4. When kneading, add more flour, knead a soft mass, cover and leave warm. Hold up to 2 full lifts.
5. Put the dough into molds, bake in the oven. Temperature for small cakes up to 0.2 l 200 degrees. For the preparation of large products, reduce to 180.
6. Bake, decorate with icing and sprinkles.
The most delicious Easter cake made from Alexandrian dough
The most delicious Easter cakes are made from Alexandrian dough. It is prepared only with baked milk. If you need to cook less pastries, you can reduce the products proportionally.
Ingredients
A liter of milk;
A dozen eggs;
500 g of oil;
3 yolks;
0.14 kg raw pressed yeast;
Cognac 2 spoons;
2 g vanilla;
A kilogram of sugar;
0.25 kg of raisins;
1 tsp salt.
Cooking
1. Mix softened butter with eggs, sugar, yeast and warm milk. Leave warm for a day or at least 10 hours.
2. Add salt, cognac, raisins and stir. Introduce flour, make a soft pastry dough. Leave for an hour.
3. Arrange in forms.
4. Leave the Alexandrian Easter cakes warm for another 1.5 hours, look at the rise.
5. Bake at 180 degrees. Any frosting can be used.
The most delicious Easter cake with milk
The simplest milk dough for making delicious homemade Easter cakes. From this amount, a little is obtained, if necessary, you can increase the products proportionally.
Ingredients
0.25 l of milk;
500 g flour;
A pinch of salt;
10 g of yeast (we take dry type saf-moment);
100 g of oil;
1 packet of vanilla;
150 g of sugar;
3 whole eggs and 1 yolk;
Raisins, nuts, candied fruits 100 g.
Cooking
1. Heat milk, add yeast, 3 tablespoons of sugar and a glass of flour, stir, put in heat for an hour, this time will be enough for dough.
2. Shake the eggs and the rest of the sugar, add salt and vanilla, put the softened butter. Bring to homogeneity, combine with dough.
3. Rinse the raisins, you can use other dried fruits, nuts or candied fruits, but the total amount should not exceed 100-150 g. Add to the dough.
4. Add flour, knead.
5. We put in heat. Since Easter cakes are prepared in a sponge way, it is enough to test the dough once.
6. We divide it into molds, fill it by a third and now leave it until the mass fills them.
7. Bake in the oven until done. We set the temperature of 180 degrees for Easter cakes of 0.2-0.5 kg.
The most delicious Easter cake on yolks
A recipe for a very beautiful yellow dough, which is prepared on egg yolks without proteins. Baking is tender, soft, if everything is done according to the recipe.
Ingredients
1 spoon of cognac;
6-7 full glasses of flour;
0.25 kg of softened butter;
1 tsp salt;
60 g live yeast;
7 yolks;
1.5 st. Sahara;
Vanilla, raisins.
Cooking
1. Heat milk to 50 degrees, add sand and stir, dissolve yeast and leave for a quarter of an hour to activate.
2. Now add the yolks, salt, stir and lay a glass of flour.
3. Add softened butter to the talker, mix.
4. We introduce a couple of good handfuls of raisins, vanilla.
5. Fall asleep sifted flour. The exact amount depends on the size of the yolks, you can adjust it yourself. Knead the dough thoroughly.
6. Leave the base for Easter cakes warm for 3 hours.
7. Scatter on molds, let stand for another 1-1.5 hours.
8. Gently transfer to a heated oven. Cook until golden brown on the cap.
9. We use any azure to decorate homemade Easter cakes.
The most delicious Easter cake with cream
To prepare the dough, you need 10% fat cream. If the product is higher. That can be diluted large quantity milk. Dough in vegetable oil, which allows it not to become stale for a long time.
Ingredients
400 ml cream;
100 ml vegetable oil;
A glass of sugar;
A handful of raisins;
Three eggs;
Flour, vanilla;
15 g dry yeast;
0.5 tsp salt.
Cooking
1. Dilute dry yeast and granulated sugar in warm cream. Leave for a few minutes so that the grains dissolve as much as possible.
2. Break eggs into another bowl, add salt and beat with a fork. Pour over cream.
3. Add vegetable oil and vanilla, add a glass of flour.
4. Now comes the washed raisins, stir.
5. We introduce flour until the dough reaches the desired consistency.
6. Send to a warm place for 2 hours. Then knead with hands, leave for another hour.
7. After that, you can divide the mass, lay it in molds, wait for the full rise.
8. We bake in the oven. The temperature for baking Easter cakes is approximately 180-190.
In order for raisins and other dried fruits to be evenly distributed in the dough, they must be mixed with a small amount of flour.
If the room is cold, you can put a bowl of dough on a pot of warm water, periodically heat the liquid, but it is important not to overdo it.
You can add various spices to Easter cakes, for example, ginger, cloves, the aroma will be amazing.
Protein glaze will dry faster on a warm cake. If melted chocolate is used, then the pastries must be cooled well, otherwise the hardening time will be delayed.
