Easter is the most important holiday for all Orthodox Christians.

The traditions of the Easter menu have survived to this day.

Colored eggs, cottage cheese Easter, Easter cakes are invariably present at festive tables.

A delicious recipe cake in the general culinary sense is a round or oval bread.

The Easter cake takes on a special religious meaning.

Before the emergence of Christianity in Russia, baking paski was associated with various rituals: fortune-telling for the harvest, offspring of livestock, pre-sowing work.

With the advent of Christianity, it became a kind of reminder of the meals of the apostles with their Teacher, when bread was laid out in the middle of an empty table, intended for breaking by Jesus Christ.

In its shape, the Easter cake is similar to artos - bread brought to the temple and illuminated at the Easter service.

In the week following the main Orthodox holiday, artos is distributed to many parishioners.

Artos is always made from dough with yeast, but without adding baking.

Pasca is also made from yeast dough, but with a lot of non-fasting ingredients - butter, eggs, because it is baked at the end of the longest Lent.

Artos and Easter cake are a kind of symbols of Lent and Easter.

Long fasting ends and the time comes when you can break your fast.

Believers associate sweet butter Easter cake with sweet heavenly life, eternal bliss.

Typically, muffins are lit in the church and are one of the main dishes at Easter.

Many Christians are generous and use only the best and highest quality ingredients in their cooking.

The dough is kneaded so much that more than one pasque is obtained, because the tradition of visiting on Easter week and treating loved ones has not been canceled.

Easter cakes and cakes prepared for other holidays must be high.

For them, special cylindrical shapes are used.

If you do not have such a vessel, you can use a regular tall saucepan with a capacity of up to 1.5 liters.

You do not need to take larger pots, otherwise the dough at home in a conventional oven may simply not bake.

Pasca dough must be kneaded very well.

You can even "beat" it a little by dumping it on a floured board.

Bubbles and “beeping” of the dough are a good sign that it is ready.

The finished mass is laid out in a form, oiled and lined with parchment paper or sprinkled with breadcrumbs.

You do not need to spread the dough to the edges of the mold, only up to half of the dish.

Then let it brew.

When it rises to 3/4 of the shape, feel free to put it in a heated oven.

Pasca is baked for 1.5-2 hours.

At this time, it is advisable not to look into the oven, not make noise or knock.

Then the cake will rise and bake well.

The readiness of the baking is checked with a thin wooden stick or a long knife.

The dough should not stick to these items.

All sorts of additives (raisins, dried apricots, candied fruits) and decorations (sweet sprinkles, icing, fondant) must be used in the manufacture of pies.

On the upper part, various kinds of religious inscriptions are made, but most often they "write" the letters ХВ, meaning the most important call of the Easter service "Christ is Risen!"

Raisins, nuts, poppy seeds, colored millet sprinkles traditionally decorate Easter baked goods.

Here are the main ingredients used:

• flour;
• eggs;
• butter or margarine;
• milk;
• granulated sugar;
• yeast;
• vanilla sugar.

The festive table is not complete without fish dishes. You can traditionally fry it in portions in a pan, but it is better to do it, because they will turn out much healthier.

And here is another recipe for delicious cutlets, but from turkey minced meat:. By the way, turkey meat also has a lot of nutrients.

Before preparing various dishes, we often think about how useful they will be for us. For example, if you have problems with blood pressure, then you need to know that there are certain foods that lower it. The complete list is

Additional products that can be used when baking and decorating Easter cake:

• raisins;
• dried apricots;
• candied fruit;
• nuts;
• sweet fudge;
• colored sprinkles.

Recipe and steps for making a delicious Easter cake

There are a lot of recipes for making holiday baking: Easter, almond, with chocolate cream, pistachios and green icing.

Which one you like, decide for yourself.

Use a recipe for making a very tasty Easter cake, close to the classic.

After all, these are the traditions that our grandparents keep.

Following an old recipe with a photo, you can cook several delicious treats at once (the number of Easter cakes will depend on the forms you use).

To prepare a recipe for icing for cake, we need protein from two eggs and 100 g of sugar.

You can use a bread maker instead of an oven for cake, the recipe will not spoil it.

Let's tune in, think about something good and good, and get down to creating the ultimate Easter treat.

1. Pour the milk into a suitable bowl and put on fire. Warm up slightly. Put all the yeast in warm milk and stir well.
2. Add a small portion of flour, mix everything thoroughly.
3. Cover the dough container with a clean towel and store in a warm place. Can be placed near the battery and in a basin with warm water.
4. Check the dough in half an hour. If the volume of the mixture has increased by about 2 times, then continue the process of preparing the dough. If the dough has not risen, wait a little more.
5. Now start separating the whites from the yolks. You can do this with a special tool that you can buy at a hardware store. Experienced housewives can easily cope with this task with a knife and a glass.
6. Mash the yolks with granulated sugar, and beat the whites into a strong foam, adding a pinch of salt during the whipping process. Protein foam can be obtained by manually working with a whisk or beater, or you can turn to home helpers - a mixer or blender.
7. Place the yolks, whipped with sugar, into the dough. Add a little melted butter, prudently removed from the refrigerator. Now place the whipped egg whites in the container with the dough. Mix everything well.
8. Add the remaining flour. How much flour to take, determine by yourself when kneading. The finished dough according to the recipe for the future Easter cake should not be too dense and stick to your hands.
9. Leave it alone for about 1 hour.
10. At this time, rinse the raisins under running water and soak them in warm water. After 10-15 minutes, drain the water and dry well using a sieve or paper towel.
11. Put the prepared raisins into the dough, stir well again. Leave to stand a little longer.
12. Wait for it to rise high again.
13. Pour the mass into a greased dish. You can use oiled paper or parchment. Do not line the dough all the way to the edge of the mold. Fill in only half or a third.
14. Cover with cling film or a towel and wait until it rises in the mold.
15. Now is the time to place the dough pan in the oven preheated to 100 degrees. Bake for 10 minutes and add heat - 180 ° and bake until tender.
16. Check the quality of the baked goods with a long barbecue stick. If there are no traces of dough left on it, the cake is ready!

Now make the "decorating elements".

Traditionally, cover the top with glaze.

Take whites whipped with a pinch of salt, add sugar and beat well again.

Lubricate the finished hot cake with icing and decorate as you wish.

The next video, I suggest not just watching, but immediately following the prompts to cook Easter cake.

Let you get airy, fragrant, festive and very successful pastries.

• yeast should be taken only fresh, not expired (otherwise the dough may simply not rise);
• add yeast only to warmed milk;
• before placing the raisins in the dough, dry well or roll in flour (then it will not accumulate in one place, but be evenly distributed in the finished baking);
• when baking paska, try not to make any sudden movements near the oven, do not speak loudly, and even more so do not swear;
• apply glaze to the finished product until it cools down.

Try to bake them yourself.

Please yourself and your loved ones!

And for dessert, I propose another video in which they not only cook Easter cakes, but show a detailed master class.

A very useful plot!

What is the main thing in a kulich? To make it soft, delicate and tasty ... And how can this be achieved? Due to the airiness of the test! 😀 This is what we will work on today with you!

The dough is based on the following products - flour, yeast, milk, butter, eggs. I used dry yeast that is mixed with flour. But you can take live ones, just slightly adjusting the sequence of actions. I will talk about this in detail in the corresponding step. You can take any milk - both homemade and store. I have a second option. With eggs it turns out conveniently, since there is nothing superfluous left - 6 yolks and 4 whites go into the dough, and the remaining pair of whites for the glaze is, the recipe of which I shared with you yesterday.

So, how to cook a delicious cake at home so that it is airy? Firstly, for this case, unlike the recipe for cooked cakes, the milk must be warmed up. The optimum temperature for yeast is 35-40 degrees. Next, start the dough and put in a warm place.

Then separate the whites and yolks, beat them separately. Put the yolks into the dough together with butter, and add the whipped whites afterwards, very carefully. And only then add the remaining flour. The dough won't be tough! 😀 This is one of the secrets. But we will thoroughly knead it to an elastic state. And only after it rises significantly, we introduce dried fruits.

I offer you a delicious recipe for Easter cake with raisins and dried apricots, but you can take only one or use prunes, dates, figs. Regardless of your choice, you need to take care of dried fruits in advance. Soak them either in hot water or in. By time - the more, the better. This is especially true for cognac - dried fruits will be saturated and become very aromatic!

You can bake Easter cake in the oven, or you can do it in a slow cooker or bread maker. Of these assistants, I only have an oven, so I didn't have to choose.

What's the stove in? Anything! Use the opportunities that you have at the moment. I baked a large cake in a Teflon mold, and small ones in silicone ones. But you can also use glass molds made of carbon steel. Or buy paper molds, which are now sold almost everywhere, in the same departments where dyes for eggs, sugar, etc.

If this option doesn't work for you either, use either pots / ladles or regular canned food cans. What needs to be considered in this case? With pots and ladles - they should fit into the oven without any problems, and their handles should also be made of heat-resistant material. With cans, there is another point - usually ready-made cakes are difficult to extract from such dishes. Especially if the sides of the cans are corrugated. To avoid these problems, use foil or parchment paper. You can lay out the whole form with them, but this is not very convenient, you get a lot of creases. Therefore, you can cut paper / foil as wide as the height of the can and lay out only the walls in an even layer inside. You do not need to grease the parchment, but you can walk on the foil with vegetable oil. By the way, the bottom of the jar must also be lubricated! You can also sprinkle it with flour or semolina.

So, before you is an Easter cake, the most delicious recipe with a photo step by step! Let's get to work! 😉

Ingredients:

For dough:

• yeast - 10-11 g dry or 50 g pressed
• milk - 500 ml
• premium wheat flour - 3 cups (375 g) *

* 1 cup \u003d 200 ml liquid \u003d 125 g flour

For further mixing:

• eggs - 6 pieces
• butter - 200 g
• sugar - 200 g or to taste (I put 3 tablespoons)
• salt - 1 tsp with a slide
• premium wheat flour - 5 cups (625 g)
• vegetable oil - 2 tablespoons
• raisins - 200 g
• dried apricots - 100 g

For:

• egg whites - 2-3 pieces
• sugar - about 200 g
• lemon - 1 slice
• black currant - 60 g (optional)
• cranberries - 40 g (optional)

Air cake - Easter recipe:

I washed the raisins and dried apricots thoroughly. Dried apricots were cut quite finely, to match the raisin format. I filled them with hot water, covered them with a lid and left them there for 7 hours. This time can be varied if desired.

I sifted 3 glasses of flour into a large bowl for kneading, poured a pack of dry yeast. Mixed thoroughly.

Poured milk warmed up to 35-40 "C.
If you took live yeast, then dilute it first in warm milk, and then add flour.

Stir thoroughly with a whisk and put in heat for 2 hours! After this time, the dough rose and bubbled:

I took care of the eggs, preparing three bowls. In one I separated 6 yolks, in the other - 4 whites, in the third - 2 whites (for glaze).

Poured 2 tablespoons to the yolks. sugar and 1 tsp. salt.
I put in a little sugar, as we don't like very sweet dough. You add to your liking, based on the usual calculations. For example, if you usually bake muffins from 0.5 kg of flour and add 0.5 cups of sugar, then add 1 glass to 1 kg of flour.

Beat well until the mass becomes lighter.

Then I whipped the softened butter previously taken out of the refrigerator.

Poured the yolks into the dough and put butter, whipped until creamy. Whipped everything together with an electric whisk.

Beat 4 chilled squirrels at maximum speed for three minutes. Then I added a tablespoon of sugar (you add again to taste) and a pinch of salt.

She continued to beat until peaks - the mass should not spread when changing the position of the dishes.

I put the resulting "clouds" (fluffy squirrels) into the dough.

Gently mixed the proteins into the dough with a spoon - you cannot beat!

Sifted the remaining flour into the dough - 5 glasses (625 g). In total, 1 kg of flour turned out.

I kneaded the dough. Here's the consistency sticking to your hands, it turned out:

I put the dough on a dry clean table and kneaded without adding flour (!) For 10-12 minutes.
As you can see in the photo, the dough has become more elastic and solid mass, but at the same time it still sticks a little to the hands.

I oiled it with vegetable oil and put it in a dish, also oiled. I put it in the heat for 1.5 hours. During this time, the dough has increased 3 times!

It's time to remember that our delicious recipe for Easter cake with raisins and dried apricots. I squeezed the dried fruits out of excess water and sprinkled them with flour. I posted it to the test.

Knead raisins and dried apricots until uniform distribution in the dough.

I put the dough into molds. I got about 2/3 of the volume. Can be done 1/2.
I greased the Teflon mold with vegetable oil, and only rinsed the silicone molds with cold water.

I covered it with a napkin and set it to proof for 30 minutes. This is how they increased:

And this is how they rose in my baking process. Compare with the previous photo.

You can bake Easter cake in the oven at a temperature of 180-200 "C. I kept the small Easter cakes for 30 minutes, and baked the large cake for about 50-60 minutes. I checked the readiness with a wooden skewer - it came out dry.

I prepared the glaze - beat the whites with sugar and a few drops of lemon juice. I grated the berries, threw out the cake, and beat the protein mass thoroughly again with berry juice. I talked about this in detail and step by step.

Covered the cooled Easter cakes with colored glaze, sometimes using only one shade, and sometimes combining different ones.

A large Easter cake has already ripened, which was baked for half an hour longer. Now you know how to make a delicious cake at home with airy dough! It remains to decorate it too. This time I decided to make a fantasy drawing)) First, I covered the cake with a rich pink glaze prepared with blackcurrant juice.

And then she brought such beauty. I did it this way - I dripped a little white on the pink glaze and "stretched" this white speck with a toothpick in different directions. And so on the entire surface of the cake. Try it! Do you know how exciting this is ?! ;)

Hope you enjoy this puffed cake too! Save the Easter recipe for yourself and use on these days or on Bright Week (in general, cakes can be baked until the Ascension of the Lord or even until Trinity) to prepare these wonderful festive pastries! God help you!

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Easter is a great holiday in many countries. All adults and children know about it. The main attribute of the festive table is a rich and beautiful Easter cake, as well as painted eggs. There has long been a tradition to bake such a cake on your own, at home.

Many hostesses can boast of their recipes for Easter cakes, but it also happens that they are looking for something new and interesting on the Internet. 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 the 5 best options for making Easter cake in the oven.

From the easiest for beginners with step-by-step photos, to complex and interesting recipes in preparation. And for those who value their time - a quick cake without kneading dough: convenient and tasty.

Easter cake made from yeast dough in milk with dried apricots

Easter cakes, traditional for Easter, are usually prepared with raisins. But in this recipe, we suggest replacing it with candied apricots. These fruits are easy to find today from oriental traders who are present in any large bazaar. By the way, after juicy dried apricots, try Easter cakes with other sweets. Perhaps you will like these festive baked goods more than the classic ones.

Ingredients:

• 10 g of granulated yeast;
• 100 g sugar;
• 3-4 g of salt;
• 400 g wheat flour;
• egg;
• 150 g of water;
• 200 g candied apricots;
• vanilla to taste;
• 15 g of 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 pour in filtered water. It is important to heat it up to 38 degrees. Stir the dough until smooth using a regular fork.

Cover the mixture with foil and leave it warm for half an hour. After the indicated time, 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 mixing, add small cubes of candied apricots. In this case, add flour, if necessary.

Having made an elastic dough, we form a ball out of it.

At the next stage, preheat the oven, setting 140 degrees. Pour a teaspoon of refined oil into clean forms. We put in each piece of prepared dough. Moreover, it must fill the cylindrical shapes up to half.

Immediately we rearrange the Easter cakes with dried apricots on the wire rack in the oven. We 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 cakes will rise and be covered on top with a delicious, beautiful golden crust and significantly "grow" in size.

After partial cooling, we take out the baked goods from the molds and grease the top with jam. Decorate with special powder and put on the festive table. Enjoy your meal!

Alexandria Easter cake dough

Today we will cook Easter cake from the most delicious and aromatic Alexandrian dough. What is so special about this recipe for Easter cake? 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 the mixture for the dough in the evening, and bake fragrant cakes in the morning.

In addition, the Easter cake made from Alexandrian dough contains a standard set of products, the only baked goods are prepared with baked milk, which gives an additional flavor to Easter baked goods and with the addition of cognac. What is alcohol for, you ask: using alcohol in a recipe makes ready-made baked goods 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 tsp;
• white wheat flour - about 1 -1.2 kg;
• candied fruits and raisins - about 300 g.

Step-by-step recipe with a photo of an Alexandrian dough cake:

The fragrant Alexandrian dough is prepared with 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 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 thoroughly again with a whisk until smooth. You can use a mixer to make the task easier. Here is a mixture of pieces of butter.

The dough for the Alexandrian dough is ready. Tighten the container with plastic wrap 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.

Then add vanilla sugar and cognac. Stir again and begin to sift flour in parts. In this case, it is good to knock out the dough until smooth. At the end, when the cake dough has already become very thick, add candied fruits and raisins powdered with flour.

Add the remaining flour again and continue kneading the dough on the table with your hands. First, with flour for a couple of minutes, then remove the remaining flour from the table. Lubricate hands and work surface with vegetable oil and continue to knead the dough. Cover the finished Alexandrian dough with a clean cotton towel and leave it warm for 1.5 hours.

After the specified time has elapsed, distribute the dough into the tins. If you have a kitchen scale at home, it is better to distribute it evenly, if you have all the forms the same. In this case, we fill each Easter baking dish with dough by one third.

On a note! Which Easter cake baking dish is best 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 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 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 we put it in a warm oven and add the baking temperature to 180 degrees.

After 25 minutes, reduce to 170 degrees and bake the cakes until tender. The readiness of the baking can be checked with a dry wooden stick or a match.

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The total baking time of the Alexandrian dough Easter cake is 35 to 60 minutes, depending on the oven. When ready, take the cakes out of the oven and cool them right in the molds. Decorate the cooled baked goods at our discretion.

A simple recipe for a quick Easter cake made from curd dough without yeast

Yeast-free Easter cake is quick and easy to cook. The dough does not require kneading, which is very convenient. This recipe for Easter cake without kneading is simply necessary for those who do not like working with yeast dough and will be especially useful for those housewives who do not have time to bake pastries. Such a cake is baked just as quickly, but it turns out to be just as tasty and tender as yeast.

The 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 bag of vanillin;
• optional - zest of one lemon, a little cinnamon, cardamom and turmeric.

Preparation:

Combine all dry ingredients in a suitable container: baking powder, starch, a pinch of salt and vanillin. Break eggs in a separate bowl and mix them with granulated 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 the ingredients well.

On a note! Vegetable oil is added to the dough so that the cake does not stale, and the presence of cottage cheese will make the baked goods more tender.

Next, mix the sifted flour with spices (cardamom, turmeric and cinnamon). And add portions to the bowl with the dough, continuing to stir. When the dough thickens add lemon zest, candied fruits and raisins. And stir again. The dough for a quick cake should be thick.

Prepare baking dishes. You can put parchment paper in the molds or grease the walls with vegetable oil.

Fill each prepared form 2⁄3 in order to leave room for "lifting", since the composition contains a baking powder.

Put the cakes in a preheated oven to 170-180 degrees. Bake for 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, a little crushed walnuts;
• spices - vanilla, cardamom;
• a tablespoon of cognac.

Step-by-step instructions for cooking Easter cake from choux pastry in the oven:

Making such pastries is quite simple. Boil the milk and remove it from the stove. Add a little sifted flour and stir thoroughly until all the lumps are gone. Then cool the resulting mixture. Next, dilute the yeast in a small amount of warm milk and set it aside for now.

Meanwhile, separate the yolks from the whites from the eggs. Add butter and sugar to the yolks. Mix everything thoroughly until smooth. Add a little salt to the whites, literally a pinch and beat with a whisk or mixer.

Add the yeast prepared earlier to the flour-milk mixture. Stir and leave to brew for 20-30 minutes.

After the specified time, in the finished dough, mix with a mass of yolks, mix. Then add the whipped proteins to the dough. And mix thoroughly until smooth. Leave in a warm place for about one hour.

Divide the dough into several pieces and place in molds. Leave for an hour in a warm place. When the dough increases 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. Remove from the mold. And decorate with icing and Easter sprinkles at your discretion.

Classic Easter cake made from yeast dough with sour cream

To prepare such a festive miracle, the following ingredients are needed:

• 1 glass 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 squirrels can be taken to lubricate the cake;
• 2 - 2.5 faceted glasses of sugar, the amount can be adjusted to taste;
• a couple of pinches of salt;
• 1 bag of vanillin or a small spoonful of vanilla sugar
• 60 g of 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. 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 to 12 large tablespoons of wheat flour. The consistency of the dough for the dough should resemble the dough for pancakes. So leave it warm for a while, covering with a towel, until the dough grows 2 times.

At this time, the eggs should be beaten with the rest of the sugar into a foam. You can add vanillin and salt 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. Flour should be sifted to make airy baked goods.

Knead the dough, which will gather well into a lump, but will still be a little sticky. Leave warm 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 will rinse and soften. Then drain and dry. Add a couple of teaspoons of remaining flour and stir.

Put the dough on the table, lower and stir in the dried fruits, adding the remaining flour as needed. The finished cake dough should remain soft, but should no longer stick to the hands and table. Leave to rise again for 40 minutes.

Place the dough in a baking dish or distribute into small tins, half full. Leave to stand until the oven heats up to 200 degrees. Bake for 30 minutes to an hour, depending on size.

Free the finished cake from the molds and leave to cool on the table. Decorate as desired. This is how you get a classic butter cake with dried fruits. It is very high in calories and fatty, the taste only benefits from this.

Video: How to make icing for cake so that it does not crumble, stick or crumble

It is difficult to imagine a festive table for Easter without a beautiful, fragrant and, of course, tasty Easter cake.

Homemade Easter cake, although it takes quite a lot of time and effort, can never be compared to store-bought.

Made only from natural products and with love, it will create a unique Easter atmosphere in the house and will not get stale within a week and a half. In order to get a delicious Easter cake, you need to make the right dough for Easter.

By the way, do not forget to decorate the eggs for Easter, they, like Easter cake, are traditional for a festive feast on this Bright Sunday.
Along with Easter cake and eggs, the table is decorated on this holy holiday.

Novice housewives and experienced chefs who are worried about the results of their efforts should refresh their memory with a few tips for making a real Easter cake.

Recipe for Success: How to Make Easter Dough

1. Thorough preparation

All products that are required for the recipe must be prepared in advance. Eggs, milk must be removed from the refrigerator in advance, butter - soften, raisins - soak, nuts - chop. The same applies to dishes: everything you need should be at hand, washed and wiped dry.

2. Quality flour

In order for the yeast dough for the cake to be fluffy and tasty, it is necessary to use only the best flour for its preparation. It should be stored in a clean container, in a dry and dark place. If the flour is damp or there are insects in it, you should never knead the dough for cake from it.

3. Natural yeast

Many housewives try to follow modern trends in cooking and, in particular, replace natural yeast with dry yeast. Perhaps in some cases this product really justifies its popularity, but it is not suitable for making cakes. Easter dough with dry yeast fits worse and hardens much faster. However, natural yeast, if stale, can also cause fiasco.

The amount of yeast is also important. The average recommendation is 50 g per 1 kg of flour. However, if the recipe for Easter involves the use a large number eggs and dried fruits, it is recommended to increase the percentage of yeast by a third.

4. Spices

Any baked goods need spices. But there should not be a lot of them in the Easter cake dough. The task of the spices is only to emphasize its taste, but in no case to interrupt.
Therefore, it is usually enough to limit yourself to a small amount of vanilla, cardamom or nutmeg (sometimes cinnamon or ground cloves are added, but this is not for everybody).
A little lemon or orange peel will give a pleasant citrus note, and a teaspoon of natural ground saffron or turmeric will give a pleasant color.
Using cocoa, you can make an unusual chocolate cake.

5. Correct brew

The sponge dough for the Easter cake should be very well kneaded. Traditionally, it is done by hand, for 20-30 minutes, clockwise. In no case should you interrupt and change direction. It is possible, however, to make it easier for yourself, for the initial mixing of the components, calling on the mixer to help. A sign that the dough is ready is when it stops sticking to the walls of the dishes and hands.

6. Constant temperature

The main enemies of the cake dough are sudden changes in temperature and drafts. It is best to rise indoors at room temperature. But you should not heat the dough or put it in a slightly warm oven, as it is sometimes advised to speed up its rise.

7. Shape and size

Since the yeast Easter dough at least doubles in volume during baking, cake molds are usually only half filled. If you want to get a product with a less dense texture, you can leave two-thirds of the form free.

The size of Easter cakes is almost entirely dependent on the preferences of the hostess, but it should be remembered that too large specimens may remain moist in the middle, and too small ones risk being too dry.

8. How to bake cake

The oven must be preheated to the desired temperature. After putting Easter in the oven, try to open the door as little as possible during the entire baking time.
If the cake has found a golden brown crust on the outside, but has not yet baked inside, you can put a circle of baking paper on top of it: this will help it not to burn.

9. How to cool Easter cake

Chilling Easter cake is a whole science. Due to the high density of the dough, this takes a long time and does not tolerate haste. The baked hot cake must be wrapped in a towel and laid on its side. To ensure the most uniform cooling, sometimes it will have to be rolled. Even if the cake is already cold outside, you must definitely wait until it has completely cooled down inside. On average, it takes 3-4 hours. Please be patient and do not rush to keep your cake fresh and not stale for a long time.

10. Preparation of glaze

The traditional icing for Easter cakes is egg white whipped with sugar. But it can be any other glaze of your choice. Its main function, besides decoration, is to keep the product fresh longer. An important condition: only completely cooled cake is covered with glaze.

11. Positive attitude

Along with all the listed tips, the hostess's mood is of no less importance. It was not by chance that yeast dough was considered almost a living organism since ancient times, in Russia it was impossible to swear, shout, get angry with it - these were sure signs that the dough would not rise and generally turn out to be unsuccessful.

Therefore, before starting an Easter cake, try to forget for a while about everyday stresses and problems, postpone all other things and focus on kind and bright thoughts. And then the cake will "thank you" and it will be a success!

Rules and secrets of making Easter cake

The dough for cakes is perhaps the most capricious and requires special knowledge, skills and, of course, skill. The famous confectioner Alexander Seleznev tells about how to put dough and how to knead the dough in order to get the perfect Easter cake.

What should be the dough for cakes?
Yeast and rich - this is a prerequisite. A lot of butter, eggs, sugar, milk or cream go into the cake dough. And, of course, candied fruits, dried fruits, raisins are added to it.

Is the cake dough usually capricious?
It's complicated. He does not like drafts, does not like to be disturbed once again. If you have covered the dough, you do not have to come up every five minutes and see if it has risen or not. We kneaded the dough, put it on, covered it and wait for it to ferment.

Again, it is better to knead the cake dough with fresh yeast, and it is difficult to buy fresh yeast. Because they have a short shelf life. So, if you come across high-quality yeast, you can freeze it and store it for a very long time.

About yeast and dough

How to calculate the amount of yeast for cake?
Live yeast goes in a ratio of one to two - 22 grams of live yeast per 500 grams of flour. Dry, I prefer French: one packet ( 11 grams) for 500 grams of flour.

How to make a dough?
For one tablespoon of yeast, you need to take one teaspoon of sugar, about 50 ml of warm water and flour and mix it all. Ideally, there should be enough flour so that the consistency of the dough becomes similar to not too thick sour cream. Sugar and flour are added to the yeast so that they begin to feed, multiply and divide. If you put the dough in a warm place, then it will definitely be ready in 30-60 minutes.

In order for the yeast to "grow" faster, the dough can be made without water and flour. Take fresh yeast and sugar ( source of nutrition and breeding of yeast) in a ratio of one to one and mix. The sugar will begin to melt quickly and the yeast will increase in volume in a couple of seconds.

What absolutely cannot be added to the dough?
If you add salt to the dough, it won't rise at all. Salt kills the fermentation process. Vegetable oil is never added to the dough. A fatty film envelops the yeast - it cannot take food.

How do you know when it's time to add dough to the dough?
We must not forget about the dough. At first it rises, and then it starts to fall. It is this moment that indicates that the dough is ready and it is time to introduce it into the dough.

Some make a big mistake: they let the dough rise, then it goes down, as it should be, but they leave it, deciding that when it comes up the second time, it will get even better. The dough rises, but not so high, because the yeast in it is already beginning to die, because they have nothing else to eat: they have already processed all the sugar and multiplied.

About dough

What kind of flour is suitable for Easter cake?
Extra or first grade. Before you knead the dough, you need to sift it twice to saturate it with oxygen and get rid of impurities.

What temperature should the food be for dough?
The same room temperature. Be sure to take the food out of the refrigerator two hours before you start kneading the dough and let it stand at room temperature.

Are dough kneading errors common?
Many people mix milk with yeast, add sugar, eggs and then add flour. But the opposite is necessary. Flour cannot be poured into liquid, because there will be lumps. Our grandmothers also knew the correct way: they poured flour in a slide on the table, made a hole and added eggs there, then poured in liquid and started kneading the dough. The same goes for Easter cake. Sifted flour, made a hole, pour in eggs, add dough and only then - liquid. It can be water, milk, or cream. And you start kneading dough.

And, so that the fatty environment does not envelop the yeast and they can feed, soft butter is added to the dough last. You can tell when the dough is ready and collected in a lump. After the butter has been added, stir everything for a very long time. Until the butter is completely absorbed into the dough, which at first will stick to everything, because you added fat. But when you mix it until smooth, it immediately begins to peel off both from the walls of the dishes and from your hands.

Does it matter what exactly you knead the dough with?
You can knead either with a mixer for 20-30 minutes, or manually for 40-60 minutes. My grandmother always said that the cake dough should be kneaded until the sweat disappeared from the back of the head to the lower back. Only then can the dough be considered ready. Therefore, it is better to take a mixer or a food processor with a hook attachment. For the cake to come out porous and rise, the yeast must be evenly distributed throughout the dough.

And when is it right to add dried fruits and nuts?
Dried fruits, nuts and candied fruits are added to the dough at the very last moment. The raisins must be sorted out so that there are no seeds, sticks or debris. Be sure to wash and preferably soak. I like to soak raisins in cognac or rum, or orange or apple juice to make them swell. Then it will become juicy and burst when you eat the cake. You can also add candied orange peels, candied lemon peels.

When the dough is kneaded, it should stand for an hour and a half in a warm place, covered with a linen napkin or towel to come up. If you add nuts, raisins or dried fruits right away, it will be difficult for the dough to rise. These additives it " jail"And it simply won't rise.

How to properly distribute the cake dough?
So, you've kneaded the dough, covered with a towel and put away to a warm place. ( Keep in mind that during the first set, the dough can increase in volume tenfold, or even more..) In order for the dough to distance, you need to do two kneading. My grandmother was pushing him down with her fist, but you can also use her palm. When the dough comes up the first time and about an hour later when the dough comes up a second time. Now you can add raisins, nuts, dried fruits and candied fruits. Add and mix. Leave the dough again to rise a third time, and only then put it on the table.

What's next? ..
The table should be greased with vegetable or melted butter. It is undesirable to sprinkle with flour: the dough will dry out and take excess flour. And we don't need this: then the cake will be hard to rise. We also grease our hands well with oil and begin to form small pieces of dough, 300-400 grams each, which should preferably be laid out in special forms for cakes. They are covered with silicone, which means that the dough will not stick. The form must be completed by a quarter or a third.

And can I put it in the oven?
Not. Cover the molds with gauze or a towel and let them prove again in a warm place for about an hour. You can even put it in the closet. And be sure to place a cup of water next to it - for moisture, so that the dough does not dry out. And when it again comes up almost to the very top of the mold, you can send the cake to the oven.

If the form is not silicone, but metal, then it is imperative to lay out its bottom and walls with parchment, otherwise the cake will stick. It won't even help if you grease the mold with butter and sprinkle with breadcrumbs, because the cake dough is very tender.

How long to bake the cake?
Large cake40-50 minutes, or even an hour at 180 ° C. If the cakes are small, they are baked in 20-30 minutes at 220 ° C. Keep in mind that the larger the cake, the lower the temperature and the longer the baking time. Therefore, do not put together a large Easter cake and small ones.

If the dough falls in the middle, what's the problem?
The dough is simply not baked. The cake was not brought to readiness. Or they often opened the oven; the heat went out, and the temperature dropped - from this, the cake can also fail.

If the surface of the cake is uneven or rises from one side?
This means that the dough was poorly kneaded, and there was more yeast in one place than in another. Also, the reason may be in a malfunctioning oven. When the heat is stronger on one side and less on the other.

How long does it take to look into the oven?
In about 30-40 minutes, but this is still undesirable. You can open it only if you see, for example, that the crust begins to burn. Then place some foil or parchment on top of it to reduce the heat from the top.

How to remove the cake from the mold?
You cannot immediately get him out of the form. The sides of a freshly baked kulich are not quite dense and can settle. Therefore, leave it in the form until it has completely cooled down, and only then take it out.

As soon as the cake has cooled down, the surface should be greased with melted butter. This will increase the storage time of the cake. If you want to store your cakes for a long time, you need to cover them with a linen towel and leave them in a warm place. Thanks to the large amount of sugar, eggs and fat, the cake can be stored for a week.

I always cook Easter cake with cream. It turns out to be airy, almost weightless. I discovered this recipe five years ago and have been using it every year since then.

Kulich with cream from Alexander Seleznev

For the test:

• 640 g flour
• 5 eggs (250 g)
• 200 g sugar
• 200 ml cream (22% fat)
• 100 ml milk
• 100 g seedless raisins
• 100 g candied fruits
• 25 g dry yeast
• a pinch of salt

For glaze:

• 200 g icing sugar
• 1 protein (30 g)
• 1 tbsp. l. lemon juice

What to do:
Dissolve yeast in warm milk, add a pinch of sugar and 2 tbsp. l. flour. Let it sit for 20 minutes.

Sift flour, add lightly beaten eggs with sugar, salt and dough. Knead the dough and gradually pour in the cream. Knead the dough for at least 5-10 minutes with a mixer with a hook attachment.

Place the dough in a warm place and let rise for 1 hour, knead, let the dough come up again, knead, add raisins and candied fruits to the dough and stir until smooth. If you are in a hurry, it is enough to let the dough stand for an hour and, after making one crunch, add raisins and candied fruits.

Dip your hands in vegetable oil and divide the dough into 6 servings, put them in paper molds for easter cakes... Let it sit for 1 hour. Place in an oven preheated to 180 ° C for 40 minutes. Bake until cooked through.

Cool the finished cakes well and grease the surface with glaze. For the icing, beat the egg white with icing sugar and lemon juice until smooth and apply to the surface of the cakes.

Every hostess dreams of baking airy Easter cakes. I collect varied yet delicious recipes for this festive Easter treat. I really liked the recipe from Sofya Mikhailovna, published in our regional newspaper, so I decided to share it with you, dear readers. For many, he will turn out to be very familiar, but now you will just know what kind of Easter cakes the popular singer has been baking for many, many years. So, get acquainted ...

Recipe Airy Easter Cakes - Sofia Rotaru's recipe:

50 g fresh yeast

0.5 l. milk

190 g butter

0.5 tsp salt

1 cup of sugar

Vanilla sugar or vanillin

Add to dough: raisins, candied fruits, almonds, cardamom, saffron

You will also need vegetable oil for kneading the dough.

Ready Easter icing, confectionery sprinkles.

How to cook Air Cakes:

1. First, we prepare the traditional dough. Dissolve yeast (only fresh yeast) in warmed milk (but not hot), add 1 spoonful of sugar and salt. Stir and sift the flour so that the dough turns out to be like a pancake dough, even a little thinner. Leave the dough in a warm place for 1 hour.

2. Prepare the remaining ingredients: melt the butter, beat the yolks with sugar, rinse the raisins, steam with boiling water for 20 minutes, prepare the rest of the additives. But I, at will, put only raisins in Easter cakes.

3. Add butter, yolks with sugar, vanillin to the finished dough (it should increase 4 times). Stir it all well.

4. Now it's time to add flour, be sure to sift it. And knead a soft, airy dough without hammering it with flour. And for this, when the dough is already on the table for kneading with your hands, then do not add flour all the time, but put a bowl of vegetable oil next to it and dip your hands in it from time to time or pour directly onto the dough so that your hands do not stick to the dough so much.

You need to knead the dough with your hands for about 10 minutes to make it airy and homogeneous, here you really need to work hard if you want to eat really tender pastries. I was more than satisfied with my test.

5. We distribute the dough into molds in less than half the form, I had both ready-made from the store and canned food jars (their bottom and sides must be covered with parchment or oiled paper so that the dough does not stick to the irregularities of the jars). Let the dough rise in the tins 3 times, and then send them to the preheated oven.

Bake Easter cakes for 40-50 minutes, depending on the size, at 175 degrees for 30 minutes, then reduce the heat to 170.

Christ is risen! Truly resurrected!

Now let's see a video recipe for a delicious cake with honey from French dough:

And now a video recipe for frosting on gelatin, which does not stick and does not crumble: