It seems to me that every housewife, regardless of whether she loves cooking or not, knows that while working with yeast dough, peace and quiet should reign in the house. In no case should you swear, make noise, think about bad things. Haste and vanity are also excluded.

It is not so easy to fulfill these requirements when there are small children in the house. As soon as you get your hands dirty with dough and flour, someone will take a toy away from someone, or push, or won't let you. Therefore, I have a whole day for Easter cakes, when, besides this, there are no more tasks and trips. An "entertaining" program is being planned for children. At one time I even wrote a number of articles on how to keep a child busy in the kitchen.

As a rule, these are experiments (for example, how yeast inflates a balloon), joint actions (sift flour, stir with a spoon, knead with your hands).

The main thing is to be patient and in a good mood.

How to properly bake a delicious Easter cake?

The taste, splendor, texture of the future product directly depends on the quality of the ingredients. You should not skimp on the quality of butter, flour, eggs.

It is convenient to prepare and weigh all the ingredients in advance. So you will definitely not forget anything and will not find yourself in a situation where during work it turns out that something is missing and you need to urgently run to the store.

All ingredients should be at room temperature. This applies to everything: butter, eggs, milk, and flour.

Sift the flour twice before adding it to the dough, saturate it with oxygen.

If you melt the butter in advance and let it brew a little, the cakes will turn out to be more tender.

In many recipes, it is recommended to separate the yolks from the whites, which are then whipped. In this case, follow all protein requirements: clean, dry, fat-free dishes and whisk. Not a drop of the yolk should get into the white. Begin to beat at low speed, gradually increasing it.

As with any recipe, do not sprinkle all the ingredients at once. Add sugar / flour / raisins / candied fruits in 2-3 passes.

Raisins and candied fruits must be dry. Before adding them to the dough, they must be dried and rolled in flour.

If spices are added according to the recipe, it is better to sift them together with flour.

The cake dough is kneaded for as long as possible so that it completely lags behind the hands or table.

The dough for the cake should not be liquid (the cake will spread out and be flat) and should not be thick (the product will be too heavy and quickly become stale).

The dough should be of such density that it can be cut with a knife, and it does not stick to it, and when dividing the cakes, there would be no need to add flour.

The dough should fit three times: the first time the dough fits, the second time when all the ingredients have been added, and the third time when the dough is placed in the molds.

It is better not to put the dough where the heat goes from bottom to top, otherwise it will not fit well. An example of an unsuccessful option: I used to put a test for approaching a battery by laying a thick towel on it. Heating goes from bottom to top. Now I turn on the oven for a short period of time, turn it off and put the dough there. I like the result much more. Easter cakes should be suitable in a warm place at a temperature of 30-45 degrees.

Typically, a baking dish is half filled with dough, allowed to rise to 3/4 of the height of the pan, and then placed in the oven. Depending on the recipe, the amount of dough in the mold may vary. Pay attention to this when learning a new recipe. Whether the author emphasized this point or not.

There is no need to grease or cover paper baking dishes. Silicone lubricates only during the first use, "renewing". For metal / split ones, a circle of suitable diameter made of baking paper can be placed on the bottom. The walls do not need to be lubricated. If you use saucepans or cans (an overview of how to bake the cake, if there is no form), then the sides should be laid with a strip of baking paper.

The cake ready for baking is greased with an egg, beaten with 1 tablespoon. water and oil.

In order for the cake to rise evenly during baking, a thin wooden stick should be stuck in its center, for example, a kebab skewer. After a certain time, the stick can be removed by checking the product for readiness.

It often happens that the top is brown as it should, and the cake is still raw. To prevent the top from burning, the cakes can be covered with baking paper.

In most cases, unless otherwise stated in the recipe, cakes are placed in an oven preheated to the desired temperature.

The cake is baked in a humidified oven (for this, a container with water is placed in the bottom) at a temperature of 200-220 degrees.

For baking Easter cakes, the rule of baking biscuits also applies. During cooking, do not open the oven door, otherwise the product will settle.

The baking time for cakes directly depends not only on the temperature in the oven, but also on the size of the molds:

• up to 1 kg - about 30 minutes,
• 1 kg - 45 minutes
• 1.5 kg - 1 hour
• 2 kg. - 1,5 hour

The finished cake is removed from the oven, placed on its side and left in this position until the bottom has cooled.

I hope your Easter cakes are now perfect! Do you have your own baking secrets? Share in the comments!

The Christian holiday of Easter is approaching, and the hostesses are already putting butter dough on the Easter cakes. There are many recipes for making Easter cake, but, despite the different composition of the dough, the correct cakes are fluffy, tall, ruddy and well-baked. In addition, homemade Easter cakes are always tastier than store baked goods, because they are made with your own hands, with love and in a peaceful mood. We have already talked about how to cook an Easter cake at home so that it rises well and bakes, and today we will talk about how to properly bake an Easter cake and decorate it festively. Easter baked goods should be beautiful, bright and spectacular!

What can you bake cake in?

It is necessary to choose in advance the form in which it will be baked. In Soviet times, housewives baked Easter cakes in pots, mugs, ceramic flower pots, cans, and it turned out very well - small Easter cakes resembled domes of churches and looked very original. Until now, many grandmothers continue to bake in cans, not recognizing modern baking dishes.

Traditional forms for Easter cakes resemble cylinders of various sizes and sizes, silicone or metal, with a non-stick coating or a removable bottom. Do not get carried away with too tall forms - the height of the container should be about 1.5 times higher than the width, but no more than 20 cm.

Paper forms made of thick paper resistant to high temperatures, moisture and grease are also very popular. Many of them have a corrugated bottom and small holes for air circulation, because the cake must breathe. It is customary to take Easter cakes in beautiful paper forms with you and give them as an Easter souvenir. Homemade cake can be baked in conventional muffin tins or disposable aluminum foil tins, which are convenient because they do not need to be washed after use.

How to bake a delicious cake: put the dough in a mold

First, the molds are lubricated from the inside with butter or vegetable oil - using a brush, especially when it comes to paper containers. It is enough to lubricate silicone molds only during the first use, and molds with a non-stick layer, reminiscent of a multicooker bowl, need not be lubricated at all. It is advisable to cover ordinary metal containers or forms made of foil with oiled baking paper - while some housewives also sprinkle the paper with flour or breadcrumbs.

It is better to lay out the dough in molds for half the volume and even a little less - it all depends on what result you want to get. If you need a puffier cake, fill the form by a third, and if you need a thicker baking, spread the dough in half of the form. A well-kneaded dough will increase several times, so it needs free space.

Proofing lasts until the dough rises to the edges of the mold. Do not neglect this important step in the preparation of Easter cake if you want to get light, fluffy and beautiful pastries. It should be remembered that candied fruits, nuts and dried fruits slightly weigh down the dough, so it needs a little more time to increase in size. Try not to move the molds with cakes, because the risen dough falls off so easily! If, with a careless movement, the cake still fell right in the mold, do not expect it to rise - it is better to pull out the dough, knead it slightly and place it back in the mold for proofing.

The risen Easter cake, so that it is beautifully browned in the oven, can be greased with an egg, beaten with milk, water, butter or vegetable oil. However, if you will be covering your baked goods with fondant, oil alone is sufficient. Interestingly, some housewives sprinkle cakes with sugar or nuts even before baking.

How to bake Easter cake correctly: working with the oven

The molds with the dough are placed in a well-heated (up to 180–240 ° C) oven, on the “top + bottom” mode. You can place a bowl of hot water on the bottom of the oven to humidify the air and prevent the dough from drying out. Half an hour after the start of baking, it is better to lower the temperature by 20 ° C. While the cakes are baking, do not open the oven door - just watch the baking through the glass. The fact is that because of the cold air, cakes, capricious to the temperature drop, can settle and lose their splendor. Once the top of the pastry is golden and ruddy, you can cover the cakes with damp baking paper to prevent them from burning.

In order to bake Easter cakes according to all the rules, you should calculate the required baking time, which usually depends on the weight of the product. For example, a kilogram cake is baked for 45 minutes, a cake weighing 2 kg should be kept in the oven for about 1.5 hours, and small cake weighing from 0.5 kg will be ready in half an hour. It is not recommended to bake cakes that are too small, as they will dry out in the oven and lose their taste and aroma.

Many housewives stick a wooden torch into the center of the cake even before it is in the oven. After the cake is baked, you can finally make sure of its readiness by pulling out a torch. A dry torch is a sure sign that it is time to take the cake out of the mold. Another way to check is to lightly press your finger on the muffin: if it quickly takes its previous shape, the cake is ready. First, it must cool in a mold, which is best placed on a cold towel: this helps to easily remove the baked goods and not damage it. The cake, taken out of the mold, cools perfectly on its side - slowly, over 3-4 hours, under a thick towel and even a blanket. In this case, it must be turned over for uniform cooling. It is important to remember that the slower the Easter baked goods cool down, the longer they will remain fresh.

How to make cake fondant

Fondant and glaze are needed not only for the cake to be spectacular and beautiful. The fact is that they protect baked goods from drying out and keep them fresh for a long time.

If you plan to decorate the cake with fondant or icing, you need to do this before it has completely cooled down.

The most popular glaze is protein glaze. It is easy to prepare, various decorations adhere well to it, besides, it is very tender, airy and amazingly tasty. To prepare this fondant, beat the egg white into a strong foam, add 100 g of powdered sugar to it, mix the mass and add 1 tsp. lemon juice, causing the fudge to turn white. Beat it with a blender on high speed, gradually adding another 100 g of powdered sugar in small portions. At this stage, a dye is added to the fondant if necessary, trying to distribute it evenly over the egg mass. Now spread the fondant on the cake, and apply all the decorations and sprinkles immediately, until the fondant has set. You need to cut the cake only after the fondant has hardened, and if there is no time at all and you need to serve pastries on the table, you can hold it in the oven for several minutes at a temperature of up to 100 ° C.

Apply the fondant with a pastry brush, pastry bag, or dipping the top of the cake into liquid icing. With a pastry bag, of course, you can decorate the cake in a more original and unusual way.

Lemon fudge is also suitable for Easter cake, which has a fresh and pleasant taste, and its pale yellow color is associated with spring, sun and warmth. How to make lemon cake fondant? To do this, mix 100 g of powdered sugar and 3 tbsp. l. lemon juice, grind well and cover the surface of the products. Instead of lemon juice, you can take the juice of any berries and fruits or use ordinary warm water, which is mixed with powdered sugar until thickened - such a fudge is called sugar. In general, any fondant is suitable for Easter cake - creamy, chocolate, vanilla, nut, crème brulee, coffee and cognac. Rose water fondants are very pleasant to the taste, pistachio and coconut fondants are no worse - you can experiment to your taste. Easter baking must be original and colorful!

How to make cake sprinkles

The easiest decoration option is to sprinkle the product with powdered sugar or cocoa powder through a strainer or using holiday stencils. Simple topping options are poppy seeds, coconut flakes, colored sugar, ground nuts, dried fruit, candied fruits, and regular store-bought confectionery topping. First, the cake is covered with icing or fondant, and after a few minutes, when the icing thickens slightly, you can sprinkle the top of the cake with something tasty. If you do this earlier, the dusting will sink into the glaze and will be invisible.

Easter cake decorated with patterns made with sugar pencils of all shades looks very impressive, and children will gladly take part in this interesting activity. You can also decorate Easter cookies with sugar pencils.

You can decorate the cake before baking with dough bumpers, braids, crosses and flowers, only the dough for decoration should be denser so that the decorations do not blur. By the way, it is better to attach braids and flowers using raw egg white.

The most creative housewives can mold decorations from marzipan or mastic, decorate the cake with fresh flowers, decorate it with lace, ribbons and candles. In this case, the Easter cake can be turned into a real work of art.

How to bake cakes at home: a step by step recipe

Enough theory - finally, let's get down to practice. Let's try to cook a very simple Easter cake, which even inexperienced cooks can handle. Prepare the following foods.

For the test: 50 g fresh pressed yeast (16 g dry), 2-3 glasses of sugar, ½ tsp. salt, 6 eggs, 200 g butter, ½ liter of milk, 3 tbsp. l. vegetable oil, 1½ kg flour, 20 g vanilla sugar, 1 cup raisins.

To decorate the cake: 2 glasses of sugar, 1 glass of water, candied fruits and any nuts.

Cooking method

1. Mix yeast and 100 ml of warm milk, add 1 tbsp. l. sugar and 1 tbsp. l. flour. Place the fermentation dough in a warm place.

2. Combine the butter with the remaining milk (0.4 liters), place on the stove and heat until the butter melts.

3. Beat eggs and sugar until fluffy.

4. Combine dough, warm milk with butter, eggs beaten with sugar, vegetable oil, vanilla, salt, raisins in one bowl. Knead the mass well.

5. Add flour and knead the dough.

6. Place the dough in a deep bowl, cover with a towel and place in a warm place to ferment. The dough should increase in volume by 2-3 times. This usually takes up to 5 hours.

7. Fill the molds about a third with the dough and leave to proof for half an hour.

8. Bake the cakes in the oven at 180 ° C, counting the time by the weight of the baking.

9. Take out ready-made cakes and cool them.

10. Make a sugar fudge. Boil the syrup from water and sugar over low heat until the “sample” state, when a drop of syrup does not spread in the water, but turns into a soft ball resembling dough in consistency.

11. Cool the syrup and beat with a mixer until fluffy and pleasant white.

12. Cover the cake with fondant with a brush.

13. Top the fondant with finely chopped candied fruits and chopped nuts.

How to make an Easter cake is half the battle, besides that, you still need to save it until Easter, or better - until the end of the Easter week. The safest way to store Easter cakes is in cotton napkins, in a saucepan with a tightly closed lid. So they will survive even the Bright Week and at the same time remain tender, fresh and tasty. Enjoy your holiday!

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

We all honor the holiday of Holy Easter, and every housewife on this day wants to please her family with homemade cakes, which their shop counterparts will never equal. The soul of the hostess and the mood of the holiday are put into homemade baking, and believe me, the cake made with your own hands is absolutely special!

Everyone has different tastes, someone wants a simple, quick and delicious recipe. Some people prefer not to use yeast, flour or eggs when making Easter cakes dough. Therefore, in our article, we have selected from a very large number and brought together several completely different recipes so that you can choose the one that will become your favorite.

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

Simple Easter cake with yeast in the oven

A classic recipe, Easter baking turns out to be very tasty, fluffy and soft, aromatic.

For the test

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

For glaze

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

We prepare our ingredients. Raisins must be pre-soaked overnight to soften. Melt the butter and cool to room temperature.

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

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

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

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

Knead the dough, cover it with foil again and put it in a warm place.

The dough will increase in volume several times. Let's open it and add the raisins, mix again.

Let's prepare the baking dish. If you have a reusable one, lubricate it with oil. Do not lubricate disposable forms. We spread the dough to about half the form. Cover with a towel and wait for the dough to come a third time to the edge of the mold. This is how we put the future cakes in the oven.

We bake at 180 degrees for 30-40 minutes, depending on your oven. Make sure that the cakes are evenly browned.

This is how they get soft, fragrant and aromatic. It remains only to make icing for them.

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

Sprinkle Easter cakes on top with multi-colored powders. This is such a beauty!

Easter cake without yeast on kefir

Not everyone considers yeast a useful and necessary addition, but everyone wants to get fluffy baked goods. How to be? Here kefir will help us out. Thanks to him, the dough also turns out to be soft and fluffy. This recipe does not use sugar. And if you also take healthy whole grain and oat flour, then this Easter will be most useful for both children and adults who care about their health.

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

We need:

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

Preparation:

Pour kefir into a bowl and add soda to it.

Let's prepare free-flowing ingredients. Pour sweetener, vanillin and cinnamon into the flour, mix until smooth.

Next, we separate the whites from the yolks. The yolks will go into the dough, and the whites into the glaze. Combine the yolks with kefir and stir. Gradually pour flour into the same container. Stir constantly to avoid lumps.

Put the raisins in the resulting dough and mix again.

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

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

And while the cakes are baking, we prepare the icing: whisk the egg whites at high speed with a sweetener and milk powder (this ingredient is not required). Cover the finished Easter cakes with glaze and sprinkle with decorations.

To secure, stir the cakes for another 20 minutes in the oven at 100 degrees. From this, the glaze becomes dense and does not spread. Done!

Here is such a tasty and healthy Easter.

Alexandria Easter cake step by step

Alexandria cake dough received special recognition. It is made on the basis of baked milk, the baked goods are tender, soft as down and very tasty. We could not pass by such a recipe.

It should be said that Alexandrian dough is not quick to prepare and this is definitely not a quick recipe. But it's worth it!

We need:

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

For glaze

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

Preparation:

In warm baked milk, crumb the yeast and dissolve it in it. Pour sugar there.

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

We should get this kind of dough after 12 hours of infusion:

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

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

Distribute the matched dough into the molds without filling them completely, leaving room for lifting.

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

If you see that the top is very browned while the bottom is not baked yet, cover the top with damp baking paper and reduce the heat to 150 degrees.

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

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

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

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

Another delicious recipe in the Redmond multicooker, but it can also be adapted to any other. A wonderful lush, tall and tasty Easter cake turns out.

We need:

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

For glaze for 1 cake:

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

Preparation:

Step 1. Heat the milk in a multicooker in the Multi-cook mode at 35 degrees for 6 minutes. Pour yeast and some flour (300 g) into warm milk, mix. The dough is not very thick. This is a future brew. We put it this time for 30 minutes at 35 degrees in the Multi-cook mode.

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

Step 3. We begin to add the remaining components to the dough that has come up: salt, melted butter, yolks, ground with sugar, vanillin, and also alternately introduce flour (leave only 100 g) and whipped proteins. We knead all this well.

Step 4. It's time to further raise our dough. We will do this in 2 stages to make the cake lush. First, set for 30 minutes in the Multi-cook mode at 40 degrees, after this time, knead the dough. And again we put it at the same temperature, but for an hour.

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

Step 6. This volume of dough is enough for 2 Easter cakes. Grease the multicooker bowl with vegetable oil. Our dough should be 1/3 of a bowl. We put it back in the Multi-cook mode for 1 hour at a temperature of 40 degrees. During this time, the dough will rise again.

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

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

For more details on how to cook Easter cake in a slow cooker, see this video:

Delicious recipe for Easter cake in a bread maker

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

We need:

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

How to cook:

We just put all the products in the bowl. First there are liquid ingredients, starting with milk, then free-flowing (except raisins). Raisins must be steamed beforehand. And we will add it a little later, when the dough is already kneaded.

We put the bowl in the bread maker in the usual main mode Bread. First, the program will knead the dough, at this moment add the raisins. And then the cake is baked without our participation.

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

The cake turns out to be tall, soft and tasty. And for the simplicity of preparation, the recipe is just a fairy tale!

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

Easter cake with cream and sour cream

Cream cakes have a particularly delicate texture and mild rich taste. We offer you another great recipe!

We need:

Let's start by activating the yeast:

We mix the cream and yeast.

Cooking dough.

Add the rest of the ingredients:

Here's a dough that should turn out:

Let's start cooking.

Cooking the icing.

We dip each cake.

Easter cakes with cream and sour cream are ready!

Kulich panettone

Amazingly beautiful cake made according to the Italian recipe. Currants and yoghurt, which are included in the recipe, give this cake a special aroma and unusual taste.

Ingredients:

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

How to cook:

We dilute the yeast in warm water with sugar. And we put this dough in a warm place for 20 minutes.

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

The dough is elastic and soft. It also needs to be put in a warm place so that it rises properly.

Dried fruits are the last to enter the dough. Mix everything thoroughly. We spread the dough in greased molds.

We leave for half an hour so that the dough comes up again. We bake at 175 C for 45 minutes.

More in the video:

Easter cake craffin

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

Ingredients for the dough:

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

As a flavoring, you can add:

• Lemon zest, orange zest, vanilla

For flaking the dough: 100-125 g butter (room temperature)

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

Cooking details in this video:

Happy Easter to you!

Check yeast quality.
Pour 50 ml of warm milk (35-37 ° C) into a small deep bowl, add 1 tablespoon of sugar and stir.
Crumble the yeast into the milk and stir to dissolve the yeast (it is convenient to stir with your fingers or a wooden spoon).

Put the yeast mixture in a warm place for 15-20 minutes. The yeast should froth and rise with a "cap".

Preparation dough.
Pour the remaining milk (300 ml) into a large bowl, add about 80-130 g of sifted flour and mix well (the consistency of the dough will be like a pancake).

Stir the foamed yeast with a fork, pour into the milk-flour mixture and mix.

Cover the bowl with the dough with a towel or tighten with cling film and put in a warm place for 40-60 minutes.
During this time, the dough should increase in volume by 2 times, "wrinkle" and begin to fall off.
As soon as the dough began to fall off, it is ready.

Separate the whites from the yolks.
Grind the yolks with sugar.
Melt the butter and cool.
When the dough is ready, add to it the yolks pounded with sugar (leave one yolk for lubrication), melted butter (cooled to body temperature), salt, vanilla sugar (or vanilla extract) - mix everything.
Beat the egg whites until frothy.
Gently add the proteins and gradually, in small portions, add the remaining flour.
Knead the dough with a mixer with screw attachments (special attachments for the dough) until air bubbles appear in the dough - this means that the dough is sufficiently enriched with oxygen and kneading can be stopped. Or knead with your hands.
The dough should not be too thick, but well kneaded and free to lag behind the walls of the dish.
Cover the dough and place in a warm place to rise.

When it rises and increases in volume several times, add raisins (washed, dried and boned in flour), candied fruits, diced, and peeled and finely chopped almonds.

Knead the dough for 5 minutes.

And again put in a warm place for lifting.

Prepare tins for baking cakes: put an oiled circle of parchment paper on the bottom of the tins, grease the walls with vegetable or softened butter and sprinkle with flour.

Arrange the matched dough into prepared forms.

Advice. To obtain a more lush cake, the form must be filled to 1/3 of the height, for a denser one - to 1/2 of the height.

Allow the dough to rise again (almost to the top of the mold) and brush the top of the cake with yolk.

Preheat the oven to 170-180 ° C (the baking temperature is selected individually, depending on the characteristics of the oven).
Bake the cakes for 30-60 minutes (possibly longer). The baking time depends on the temperature and size of the cakes.
The oven does not need to be opened for the first 15-20 minutes, otherwise the cakes may fall off.
As soon as the tops of the cakes are well browned (this will happen in 15-20 minutes), very carefully open the oven and cover the tops of the cakes with foil circles so that the foil completely covers the tops.
Close the oven carefully again and continue baking the cakes until tender.
Readiness is checked with a wooden stick. If the stick comes out of the cake without traces of dough, it is ready.
Carefully remove the finished cakes from the mold (be careful not to break), put on the wire rack, cover with a clean cotton towel and cool.
After cooling, the cake can be covered with a protein glaze.
The cooled Easter cakes can be glazed and garnished with candied fruit or marmalade.
Put the ready-made cakes in a large, covered with a towel, saucepan, cover and put in a warm place overnight (for example, to a radiator) - the cakes should ripen. Or store it wrapped (each cake separately) in several layers of cling film.

All housewives are divided into two groups: those who agree not to sleep at night and knead the dough for Easter cake with inspiration, and those who are too lazy, once-unable, and who go to the store for festive pastries. Of course, homemade Easter cake is much tastier than the purchased one. However, sometimes glancing at the list of products and complex ways of turning these lists into a fragrant fluffy dough, many people lose heart. Easter baking, especially according to traditional recipes, is not given to everyone. Therefore, simplified recipes for Easter cakes were invented, in which dry yeast and much less baking are used.

Here's to you, please, to help you 5 of the most delicious and simple recipes, and all you need is self-confidence and a positive attitude, it is not for nothing that in the old days they said "What a mood - such a cake!".

Our site has written more than once about how to prepare for the preparation of cakes. In the current review, there will be only recipes, and they are more than simple. Of course, in the "quick" dough for cakes you can put not so much muffin as in the one that is prepared almost from the night. However, you can soak raisins and dried cherries in rum or cognac. You can add a mixture of cardamom, nutmeg and cloves instead of the usual vanillin to make the aroma dizzy. If the aroma of vanilla is more familiar to you, buy real vanilla pods - you will understand the difference between store-bought "chemistry" and real fragrant vanilla. Don't substitute margarine for real butter. Buy homemade chicken eggs. Take your Easter baked goods seriously because you only bake them once a year.

So, you've decided to bake an Easter cake, and 5 of the most delicious and simple recipes are waiting for your warm pens!

Easter cakes

Ingredients:
For the test:
500 ml of milk
1-1.3 kg of flour,
6 eggs
200 g butter
200-250 g sugar
11 g dry yeast
½ tsp vanillin,
1 pinch of salt
300 g seedless raisins.
For glaze:
2 egg whites
100 g of sugar.
For decoration:
multi-colored marmalade or sprinkles.

Preparation:
Dissolve dry yeast in warm milk, add 500 g of flour to them and put the dough in a warm place for half an hour. Separate the yolks from the proteins and grind them with sugar and vanilla. Whisk the whites with salt until foamy. Add the yolks, softened butter, whites into the matched dough and gradually, stirring, add the remaining flour. Knead the dough and let it sit for 1 hour to come up. Then add the washed raisins, stir and wait until the dough rises again. Fill ⅓ oiled tins with the finished dough and leave in this form for a while, so that the dough rises and fills the tins. Bake the cakes in an oven preheated to 150 ° C until tender. In the meantime, prepare the frosting. To do this, beat the whites with sugar until stable peaks form. Cover the hot cakes with cooked icing and garnish with multi-colored pieces of marmalade, chopped nuts or ready-made commercial sprinkles.

Easter cake "Wonderful"

Ingredients:
For the test:
1 kg of flour
2 tbsp. warm milk
250 g margarine,
6 eggs
1 tbsp. Sahara,
1 tsp vanillin,
2 tbsp. l. dry yeast,
1 tbsp. peeled pumpkin seeds.
For glaze:
1 protein
½ tbsp. Sahara,
1 tsp lemon juice
1 pinch of salt.
For decoration:
100 g of multi-colored candied fruits.

Preparation:
For dough, mix dry yeast with 1 tsp. sugar, pour milk, stir and add 1.5 tbsp. flour. Leave the dough in a warm place for 1 hour. Separate the egg yolks from the whites. Mix the yolks with the remaining sugar and vanilla, add 200 g softened margarine and stir. Pour the dough into the total mass there. Whisk the whites into a foam and stir into the dough. Gradually add the remaining flour into it. Then add pumpkin seeds (whole or crushed), mix well and leave the dough for another 1 hour in a warm place. Brush the prepared baking tins with the remaining margarine and fill them halfway with the dough. Let the dough rise and only then place the molds in the oven preheated to 180 ° C. Bake for an hour. Whisk the egg white with a pinch of salt into a stiff foam. Whisking continuously, add lemon juice and sugar. Pour the resulting glaze over the hot cakes, sprinkle with candied fruits on top and let the glaze harden.

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Easter cake "Ekaterininsky"

Ingredients:
500 ml of warm milk
9-10 st. flour,
1 tbsp. Sahara,
1 tsp salt,
½ tbsp. vegetable refined oil.
200 g butter or margarine,
5 eggs,
2 tsp dry yeast,
½ tbsp. seedless raisins.

Preparation:
Pour a little warm milk into a 0.5 liter jar, add 2 tsp. sugar and yeast, mix and put the dough in a warm place to rise. Sift flour into a wide container, but not all, but about 8 glasses. In a separate bowl, dissolve eggs, salt, vegetable oil and butter, separately rubbed with sugar in milk. Pour the mixture into the sifted flour, then the dough and add the raisins. Knead the dough, gradually adding the rest of the flour. You will get a lot of dough, it will be enough to make several cakes. Divide the dough into oiled tins and bake in an oven preheated to 180 ° C until tender. Cool the baked cakes, cover with a glaze made from 1 protein and 1 tbsp. sugar, whipped with a mixer, Decorate the cakes as you wish.

And to make the cakes really correct, you can also try "night" recipes. With this method, yeast, even dry, will be able to raise much more baking in the dough, which means that your Easter cakes will be the most delicious.

Easter cake

Ingredients:
For the test:
3 tbsp. flour,
1 tbsp. warm milk
200 g butter
1 tbsp. Sahara,
2 eggs,
2 tsp dry yeast,
½ tbsp. raisins,
vanillin to taste.
For glaze:
3 squirrels,
1 tbsp. Sahara.

Preparation:
In the evening, in an enamel pan, without stirring, put yeast, butter cut into pieces, sugar (a sweet tooth can increase the amount of sugar by adding half more to the glass of sugar specified in the recipe) and washed raisins. Regarding the latter, I would like to give some advice: take dark raisins for this baking. When it is infused overnight, the dough will turn out to be a very pleasant creamy color. Pour a glass of warm milk over everything, cover with a clean towel and leave until morning. In the morning, add flour and vanillin to this mass to taste. Knead the dough well and place in oiled tins, half full. Let the dough stand until it doubles in volume. Now put the cake in the oven and bake at 200 ° C until tender. From time to time, check the readiness of the baked goods with a wooden stick. Cover the finished cake with icing, decorate with sprinkles and dry in an open oven.

Easter cake "Glorious" with saffron

Ingredients:
7.5 tbsp. flour,
1.5 tbsp. milk,
1.5 tbsp. Sahara,
1.5 tbsp. melted butter
8 eggs,
1.5 bags of dry yeast,
vanilla to taste
2 tbsp. l. dry saffron, diluted in a little water,
0.5 tbsp. raisins.

Preparation:
Beat eggs with sugar, add melted butter, milk, spices and flour mixed with dry yeast to the mixture. Place the mixture in a warm place overnight. During this time, beat the risen dough a couple of times. It doesn't have to be cool. Grease baking dishes with butter, sprinkle with semolina or breadcrumbs. Fill in the forms with ⅓ dough and leave to rise slightly. Bake the cakes in an oven preheated to 180-200 ° C until tender, checking it with a wooden stick or torch. Sprinkle ready-made cakes with icing sugar and decorate as you wish.

Happy Easter! Joy to you and your families!

Larisa Shuftaykina