Kulich is a confectionery muffin, which, as a rule, is baked for Easter. Everyone probably knows Easter cake to make it airy and soft. Properly prepared muffin can be stored for up to three months. Usually the dough starts to knead the day before the holiday, then let it brew all night. Baked must be consecrated in the church.

We have prepared some useful tips from which you will learn how to bake an Easter cake. The first rule says that in order for the pastries to turn out good, you need to pray. Our ancestors never started kneading dough without reading a prayer, and even more so Easter products. The quality of Easter cakes depends entirely on the ingredients used - the products must be the first freshness. Of course, preference is given to village eggs, milk, cream, butter and sour cream.

If you don't have the opportunity to purchase environmentally friendly ingredients, then carefully choose products in stores and be sure to look at their composition and expiration date. Although many people know how to bake Easter cake for Easter, not everyone gets a delicious muffin, but all because the ingredients must be warm before cooking, and in no case cold, otherwise the baking will turn out stale. For the preparation of Easter baking, only fresh yeast is used - it is not recommended to use dry yeast. Butter is necessarily subjected to heat treatment, and then cooled to room temperature, and only after that it is introduced directly into the dough.

How to bake an Easter cake, enriched with oxygen?

Very simple. To do this, the sponge dough must be carefully knocked out and kneaded. It is when it is knocked out that excess carbon dioxide leaves it, it is enriched with oxygen, and this contributes to an increase in the volume of the Easter dough. To obtain a bright yellow color, saffron is also used (5 drops of tincture are used per kilogram of dough). Candied fruits, raisins, and poppy seeds are added to the finished and well-kneaded dough to give the pastries a special taste. Now you know, by all means.

Recipe

For a good test, you will need the following:

A kilogram of flour;

six eggs;

One and a half glasses of warm milk;

Three hundred grams of butter;

Two glasses of granulated sugar;

Fresh yeast - 50 grams;

Vanillin, raisins (200 gr.), candied fruits (100 gr.), a little salt.

For glaze:

3/4 cup sugar;

One protein;

Colored powder or shavings.

For dough: dissolve the yeast in milk and add 500 grams of flour - mix well, cover with a towel and leave for several hours in a warm place.

When our dough rises twice, add whipped yolks with sugar, salt, vanilla and butter to it, then mix everything. Next, we introduce whipped proteins and the rest of the flour - knead the mass, cover with a napkin and leave to approach.

After about an hour, the dough will increase in volume by one and a half times, then you can add dried fruits and nuts. Knead the dough for the last time and leave to rise again.

Grease the forms with oil or cover with parchment paper, put the pastry on 1/3 of them, brushing the top with a beaten egg - bake until the Easter increases in size and is covered with a golden crust.

Place the baked cookies on a plate and let cool. When the cake is completely cooled, it can be glazed and decorated.

Now you know how to bake an Easter cake, the main thing is to follow all the rules, and then you will get delicious pastries.

A delicious Easter cake does not have to be prepared for a long time or include expensive ingredients. According to the indicated photo and video recipes with step-by-step descriptions, you can cook amazing Easter pastries easily and quite quickly. It will help to prepare an unusual soft and moist cake the most delicious recipe using chocolate. And housewives can make simple pastries by putting raisins, candied fruit and ordinary dry yeast in the dough. The proposed options are great for convenient preparation for the holiday.

The most delicious Easter cake recipe - with step by step photo instructions

Cooking colored icing and preparing dough with candied fruits and raisins will help you make unusual Easter cakes for Easter. The recipe for the most delicious cake offered below will help in this. Detailed instructions will allow you to easily prepare for the holiday and please your family with original pastries.

Ingredients for the most delicious Easter cake recipe

• flour - 1 kg;
• drain. oil - 180 g;
• eggs - 5 pcs.;
• milk - 0.5 l;
• sugar - 4 tbsp.;
• yeast - 50 g;
• powdered sugar - 220 g;
• raisins, candied fruit, food coloring.

Photo recipe with instructions for cooking the most delicious Easter cake

A simple recipe for the most delicious Easter cake with dry yeast - photo description of steps

The use of dry yeast does not change the taste of Easter baking. But for many housewives it is much more convenient to work with just such an ingredient. The following delicious and simple recipe for Easter cake will help you create original pastries using your favorite component.

List of ingredients for baking the most delicious Easter cake with dry yeast

• flour - 900 g;
• milk - 2 1/4 cups;
• sugar - 150 g + 1 tbsp;
• yeast - 14 g;
• drain. oil - 115 g;
• lemon, orange - 1 pc.;
• eggs - 2 pcs.

A simple photo recipe for the most delicious Easter cake with dry yeast

The best recipes for soft and moist Easter cake for Easter - step by step photo and video instructions

The rich taste of Easter cake largely depends on the main ingredients and auxiliary additives used. Therefore, to get the most delicious wet baking for Easter, you should use full-fat milk. They will help you to cook the most delicious Easter cakes recipes with photos and videos below. They include unusual ingredients to improve the taste of your favorite pastries.

Ingredients for the best soft and moist Easter cake recipe

• flour - 225 g;
• sugar - 60 g;
• milk - 190 ml + 80 ml;
• egg - 1 pc.;
• drain. oil - 40 g + 50 g;
• dry yeast - 6 g;
• chocolate - 200 g;
• raisins, almonds.

Step-by-step photo recipe for making a moist and soft Easter cake

Video instruction for preparing the best soft and moist Easter cake for Easter

You can cook a moist and soft cake in another way. Unlike this option, its tenderness will be preserved due to the high-quality preparation of the dough, and not due to protection from drying out with the help of glaze. You can learn how to make a moist and tasty soft cake in this video:

Easy video recipe for a delicious and simple Easter cake - step by step instructions

If there is no time for a long preparation of the test, then the instructions below will certainly come in handy for any hostess. It will help you easily and simply make the most delicious cake recipe video below.

All housewives are divided into two groups: those who agree to stay up at night and enthusiastically knead the dough for Easter cake, and those who are too lazy-once-cannot, and who go to the store for holiday pastries. Of course, homemade Easter cake is much tastier than store bought. However, sometimes looking at the list of products and the complex ways of turning these lists into fragrant lush dough, many give up. Easter baking, especially according to traditional recipes, is not given to everyone. Therefore, simplified recipes for Easter cakes were invented, which use dry yeast and much less muffin.

Here you are, please, to help you 5 of the most delicious and simple recipes, and you will only need self-confidence and a positive attitude, it was not without reason that in the old days they said “What a mood - such a cake!”.

About how to prepare for cooking Easter cakes, our site has written more than once. In the current review, there will only be recipes, and they are more than simple. Of course, you don’t put as much muffin into the “quick” dough for Easter cakes as into the one that is being prepared almost overnight. 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 vanillin is more familiar to you, buy real vanilla pods - you will understand the difference between store-bought "chemistry" and real fragrant vanilla. Do not replace real butter with margarine. Buy homemade chicken eggs. Take Easter baking seriously, because you cook it once a year.

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

Easter cakes "Bright Easter"

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

Cooking:
Dilute dry yeast in warm milk, add 500 g of flour to it and put the dough in a warm place for half an hour. Separate the yolks from the proteins and rub them with sugar and vanilla. Whisk egg whites with salt until foamy. In the approached dough, add the yolks, softened butter, proteins and gradually, stirring, add the remaining flour. Knead the dough and leave it for 1 hour to rise. Then add the washed raisins, mix and wait until the dough rises again. With the finished dough, fill ⅓ of the greased molds and leave in this form for a while so that the dough rises and fills the molds. Bake Easter cakes in an oven preheated to 150ºС until cooked. Meanwhile, prepare the frosting. To do this, beat the whites with sugar until stable peaks form. Cover hot Easter cakes with prepared icing and decorate with multi-colored pieces of marmalade, chopped nuts or ready-made sprinkles.

Easter cake "Wonderful"

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

Cooking:
For dough, mix dry yeast with 1 tsp. sugar, pour milk, mix and add 1.5 tbsp. flour. Leave the dough in a warm place for 1 hour. Separate the yolks from the whites of the eggs. Mix the yolks with the remaining sugar and vanilla, add 200 g of softened margarine and mix. There, pour the dough into the total mass. Whip the egg whites and fold into the dough. Gradually add the remaining flour into it. Then add pumpkin seeds (whole or chopped), mix well and leave the dough for another 1 hour in a warm place. Lubricate the prepared baking dishes with the remaining margarine and fill them halfway with the dough. Let the dough rise and only then put the molds in the oven preheated to 180ºС. Bake for an hour. Beat the protein with a pinch of salt into a strong foam. Whisking constantly, add lemon juice and sugar. Pour hot cakes with the resulting icing, sprinkle with candied fruits on top and let the icing harden.

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Easter cake "Catherine"

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

Cooking:
Pour a little warm milk into a 0.5 l jar, add 2 tsp. sugar and yeast, mix and put the dough in a warm place so that it rises. Sift the flour into a wide container, but not all, but about 8 cups. In a separate bowl, dilute eggs, salt, vegetable and butter, separately mashed with sugar, in milk. Pour the mixture into the flour sifted in advance, 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 cook several Easter cakes. Spread the dough on greased forms and bake in an oven preheated to 180ºС until cooked. Cool the baked Easter cakes, pour over the icing made from 1 protein and 1 tbsp. sugar, whipped with a mixer, Decorate the Easter cakes as you wish.

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

Kulich "Resurrection"

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

Cooking:
In the evening, without stirring, put the yeast, sliced ​​\u200b\u200bbutter, sugar (sweet teeth can increase the amount of sugar by adding half more to the glass of sugar indicated in the recipe) and washed raisins in an enameled pan without stirring. Regarding the latter, I would like to give advice: take dark raisins for this pastry. When it is infused overnight, the dough will turn out to be a very pleasant cream color. Pour everything with a glass of warm milk, cover with a clean towel and leave until the morning. In the morning, add flour and vanillin to this mass to taste. Knead the dough well and spread it into greased molds, filling them halfway. Let the dough stand until it doubles in size. Now put the cake in the oven and bake at a temperature of 200ºС until cooked. From time to time, check the readiness of baking with a wooden stick. Coat the finished cake with icing, decorate with sprinkles and dry in an open oven.

Easter cake "Glorious" with saffron

Ingredients:
7.5 Art. flour,
1.5 st. milk,
1.5 st. Sahara,
1.5 st. melted butter,
8 eggs
1.5 sachets of dry yeast
vanilla - to taste
2 tbsp. l. dry saffron, diluted in a small amount of water,
0.5 st. raisins.

Cooking:
Beat eggs with sugar, add melted butter, milk, spices and flour mixed with dry yeast to the mixture. Leave the mixture overnight in a warm place. During this time, beat the risen dough a couple of times. It shouldn't be cool. Grease the baking molds with oil, sprinkle with semolina or breadcrumbs. Fill the molds ⅓ full with the dough and let it rise a little. Bake Easter cakes in an oven preheated to 180-200ºС until cooked, checking it with a wooden stick or a torch. Sprinkle the finished cakes with powdered sugar and decorate as you wish.

Happy Easter! Joy to you and your families!

Larisa Shuftaykina

And your cake turned out dry, which means you do not know the main secrets of its preparation. Despite the large number of recipes, the technology for baking Easter products is the same. And any deviation from the norm or non-compliance with the basic rules of cooking will lead to a poor result.

Why does the cake crumble? There are several factors for this. Firstly, the result of dry baking is non-compliance with the recipe. Baked goods can become dry and crumble when sliced ​​due to lack of fat in the dough or excess yeast.

Secondly, the reason is improper kneading of the dough. It is also important to lift it. Experienced craftswomen advise kneading for a long time, since gluten is released from the flour during kneading, which properly binds the dough and allows it to rise well.

Thirdly, Easter can crumble due to low acidity. A decrease in acidity is due to the use of low-quality flour. It is impossible to bake a good and tasty cake from second-rate ingredients.

A dryish product is also obtained if the temperature regime is not observed: when it was baked at too high or low temperature, the necessary humidity conditions were not maintained during baking, and also if the product was taken out of the oven early.

The main secrets of cooking delicious cake

In order for the pastries not to fall apart and not crumble during cutting, you need to follow all the rules for preparing an Easter product. And this applies not only to kneading dough. This includes all processes.

Here are the main secrets of a tall, loose and tender cake regarding the dough

It is also important to strictly adhere to the recipe. Do not add more sugar than prescribed - otherwise the dough will become heavier. And, of course, all the ingredients that you take for baking must be fresh and only of high quality.

Products must be heated to room temperature. Therefore, a couple of hours before cooking, all ingredients should be pulled out of the refrigerator.

What else is important when baking.

1. To improve the quality of baking, sift the flour well before kneading the dough. This makes it possible not only to get rid of additional impurities, but also to saturate it with oxygen.
2. To make the pastries fluffy, add only the yolks to the dough.
3. Do not exclude alcohol from the recipe. It affects the consistency of the dough, making pastries tender and airy.
4. The dough should rise three times: during kneading the dough, after adding the rest of the ingredients, and also in molds before baking.
5. Observe the humidity conditions in the oven. To do this, before turning it on, place a container with water on the bottom, and on top - already a baking sheet with molds.
6. Do not open the oven while the cake is baking.
7. After baking, lay the cake on its side and wrap in a towel. This will prevent the product from settling.

All of these rules are pretty simple. However, they must be followed. This is the only way you can cook delicious and delicate products that you will treat your loved ones and friends for Easter.

How to properly store cookies

Some housewives start baking on Maundy Thursday. At the same time, Easter cakes cannot be thrown away even after Easter. Therefore, it is important to properly store products - both before the holiday and after.

So that the cake does not begin to crumble prematurely and retain softness:

• decorate with icing, as it allows you to keep the cake fresh longer;
• before sending it to the package, you need to let it cool well; this may take 3-4 hours;
• products wrapped in towels should be put in an enamel pan and closed with a lid;
• Easter cake baked on Thursday should be wrapped in cling film and put in the refrigerator; but you should not put it in the fruit compartment, as there is quite a lot of humidity in the air;
• soak gauze folded in several layers with rum or cognac; then wrap the cake in gauze and put it in the refrigerator - in this form, the product can be stored for more than 10 days.

Believers never throw away. And they even use the crumbs from Easter cakes properly. If you grind them in a blender, you will get excellent breadcrumbs. Of these, by adding butter, condensed milk, cocoa and a glass of rum, you can make delicious cookies. And from the dried pieces they make sweet crackers for tea.

We start eating kulich on Easter day after its consecration in the church. And every hostess wants to show off her masterpiece to loved ones or friends. Follow the simple cooking rules, and your Easter cakes will turn out not only soft and airy, but will also retain their freshness throughout the Easter week.

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