Easter is the most important holiday of all Orthodox Christians.

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

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

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

Easter cake acquires a special, religious meaning.

Before the advent of Christianity in Russia, pastry baking was associated with various rituals: divination for the harvest, livestock offspring, 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 meant to be broken by Jesus Christ was laid out in the middle of an empty table.

In its form, 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 prepared from dough with yeast, but without the addition of muffin.

And paska is also made from yeast dough, but with a large number of non-lean ingredients - butter, eggs, because it is baked at the end of the longest Lent.

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

The long fast is coming to an end and the time comes when you can break your fast.

Sweet rich Easter cake is associated among believers with a sweet heavenly life, eternal bliss.

As a rule, muffins are illuminated in the church and are one of the main dishes for Easter.

Recommendations for the Easter cake recipe

Many Christians do not skimp and use only the best and highest quality products in cooking.

The dough is kneaded enough to make more than one paska, because the tradition of visiting during the Easter week and treating loved ones has not been canceled.

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

They use special cylindrical shapes.

If you do not have such a vessel, you can use the usual high pan 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 be baked.

The pastry dough needs to be kneaded very well.

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

The appearance of bubbles and the "beeping" of the dough is a good sign that it is ready.

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

It is not necessary to lay out the dough to the edges of the form, only to half of the bowl.

Then let him insist.

When it rises to 3/4 form, feel free to put 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 to make noise or knock.

Then the cake will rise well and bake.

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

The dough should not stick to these objects.

Various kinds of additives (raisins, dried apricots, candied fruits) and decorations (sweet toppings, icing, fudge) are necessarily used in the manufacture of apiaries.

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

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

Here are the main ingredients that are used:

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

A festive table is not complete without fish dishes. You can traditionally fry it in portioned pieces in a pan, but it’s better to do it, because they will turn out much more useful.

And here is another recipe for delicious cutlets, but from minced turkey:. By the way, turkey meat also has many useful substances.

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

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

• raisin;
• dried apricots;
• candied fruit;
• nuts;
• sweet fudge;
• colored sprinkle.

Recipe and steps for preparing a delicious Easter cake

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

Which one you like, decide for yourself.

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

After all, these are 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 the glaze for Easter cake according to the recipe, we need the protein from two eggs and 100 g of sugar.

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

Let's tune in, think about something good and good, and start creating the main Easter treat.

1. Pour the milk into a suitable bowl and put on fire. Warm up lightly. Put all the yeast into warm milk and mix well.
2. Add a small portion of flour, mix everything thoroughly.
3. Cover the container with the dough with a clean towel and put it in a warm place. You can put it near the battery and in a basin with warm water.
4. After half an hour, check the dough. If the volume of the mixture has increased by about 2 times, then continue the dough preparation process. 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 in the process of beating. Protein foam can be obtained by working manually with a whisk or whisk, or you can turn to home helpers - a mixer or blender.
7. Place the yolks beaten with sugar in the dough. Add a little melted butter, prudently taken out of the refrigerator in advance. Now place the beaten egg whites in the bowl with the batter. Mix everything well.
8. Add the rest of the flour. Determine how much flour to take when kneading. The finished dough according to the recipe for the future Easter cake for Easter 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 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, mix well again. Let stand a little more.
12. Wait until it rises high again.
13. Pour the mixture into an oiled mold. You can use oiled paper or parchment. Do not spread the dough to the very edge of the form. Fill only half or a third of it.
14. Cover with cling film or a towel and wait for it to rise already in shape.
15. Now is the time to place the form with the dough in the oven, preheated to 100 degrees. Bake for 10 minutes and add heat - 180 ° and bake until ready.
16. Check the quality of baking with a long barbecue stick. If there are no traces of dough left on it, the cake is ready!

Now make the "decorating elements".

Top with icing as usual.

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

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

I suggest not just watching the next video, 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);
• only add yeast to warmed milk;
• dry the raisins well before placing them in the dough or roll them in flour (then it will not accumulate in one place, but will be evenly distributed in the finished muffin);
• when baking pasta, try not to make any sudden movements near the oven, do not talk loudly and, especially, do not swear;
• Apply the glaze to the finished product until it has cooled.

Try baking your own pastries.

Treat yourself and your loved ones!

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

Very helpful story!

Recipe number 1 from Natalia

Every year our family starts eating Easter cakes 2-3 weeks before Easter. Although this is not quite in the spirit of traditions, but as soon as Easter souvenirs, cake molds and multi-colored sprinkles appear in stores, an uncontrollable desire wakes up in me to remember old dough recipes and try new ones. During the self-baking of Easter cakes, I made several observations that will not be news to experienced housewives, but will be useful to those who first decided to bake Easter cake for Easter at home.

So, about the secrets of successful baking of Easter cakes

The consistency of the dough for Easter bread can be different - from almost, like for thick pancakes, to very dense. In the first case, the dough rises quickly, the cake turns out to be light and large-pored, but it is more difficult to work with such a dough and there is a high probability that it will fall in the oven and the cakes will turn out to be low, with the top concave inward.

Dense dough, which is kneaded until it does not stick to the hands, is very heavy and dense, takes a long time to stand up, gives a finely porous dense crumb, but Easter cakes from it are strong, beautiful, and some heaviness of the crumb only makes the bread festive, like a Christmas cake . I most often choose this particular test option, although an intermediate consistency can also be made.

As for the components of the dough, eggs, milk and sugar make the bread rich, in fact, a sweet bun, but only butter and, in part, fatty sour cream give the crumb a special crumbly, dry appearance. By the way, sour cream also gives sourness - the characteristic taste of "grandmother's" bread.

how to cook a delicious Easter cake with butter

Ingredients:

• 170 ml milk
• 50 g butter
• 3 cups flour (750 ml)
• 2 eggs
• 4-6 art. l. Sahara
• 0.5 tsp salt
• 1.5 tsp dry yeast

Cooking step by step with photo

In a deep bowl or saucepan, combine the milk, eggs, sugar, and finely chopped (not melted) butter. If you plan to knead the dough for 3 or more Easter cakes at once, it is better to do this in several batches, because a large volume will be difficult to knead well.

Divide the flour into 2 parts, for example, three quarters and one quarter. Add yeast to most of the flour and fold it into the dough. It should be a thick, slightly sticky mass.

Now add the remaining flour to the dough in small parts and knead it until it becomes smooth in appearance.

Leave the kneaded dough for proofing under a towel. It is important here not to rush and wait for a good rise, because the dough is very rich, besides there is a lot of flour in it, so it will rise for a long time, but if the yeast is good, it will definitely rise 3-3.5 times. You can transfer the dough to the molds when it has increased by 2.5 times, because there will be one more proofing in the molds.

Transfer the dough onto a floured board.

Based on the size of the molds, divide the piece of dough into pieces so that each part takes up a little more than half of the mold. Shape the dough into balls with a smooth surface and dip them into greased moulds.

Wait until the dough in the forms has risen almost to the edge and grease it with sweet water (dilute a tablespoon of sugar with two tablespoons of water). Make sure that water does not drip from the surface between the dough and the form, otherwise the sides of the Easter cakes may stick to the walls.

Bake Easter cakes at 150 C for one hour. If the top spiral is turned on in the oven, then cover their surface with foil as soon as it starts to blush. It may take more or less time to bake - look at the color of the crust and the density of the cake: if it is ready, it practically does not bend when pressed.

Remove the finished cakes from the molds and cool.

For icing, mix 100 g of powdered sugar, 1 tbsp. l. sugar syrup (1:1 sugar and water) and 1 tbsp. l milk.

Adjust the thickness of the glaze by adding milk and powdered sugar so that it is very thick and literally spreads like butter, but at the same time evens out its surface.

Lubricate cold Easter cakes with glaze and decorate with sprinkles.

Recipe number 2 from Alisson

Dear hostesses, we bring to your attention a recipe for homemade Easter cake, which must be on every festive table on this bright and clean Christian holiday. Easter cake for Easter is most often rich, baked from yeast dough with the addition of raisins and nuts.

Easter cake recipe with raisins and nuts

So, in order to prepare a delicate fragrant, rich cake, we need the following set of products:

• flour - one kilogram;
• milk - one and a half glasses;
• eggs - six pieces;
• butter - four hundred grams;
• granulated sugar - two glasses;
• yeast - fifty grams;
• salt - half a teaspoon;
• raisins - half a glass;
• peeled and chopped walnuts half a glass;

For decoration:

• whites of two eggs;
• fine sugar - 1 cup,
• colored confectionery dressing;
• small sugar figurines.

First step. Slightly heat one and a half glasses of milk and melt the yeast in it, after which we gradually introduce half a serving of flour to them, after sifting it through a fine sieve.

Second step. We knead the liquid dough (dough) well so that there are no lumps, cover with a natural cotton towel and send it to a warm place for about thirty minutes to make it fit.

Third step. After half an hour, add egg yolks, pre-pounded with sugar, half a teaspoon of salt, melted butter into the dough and mix everything thoroughly.

Fourth step. Separately, beat the egg whites into a stiff foam with a mixer, and introduce them together with the remaining half portion of the sifted flour into the dough.

Fifth step. We knead the dough very well, when ready, it should not stick to your hands or to the walls of the dishes in which it was kneaded.

Sixth step. We remove the dough again in a warm place, wait for it to rise, and add prepared (steamed) raisins and chopped walnuts to it, mix.

Seventh step. We spread the finished dough in a special paper form for 1/3 part, wait for it to rise, and after that we send our cake to bake in a preheated oven for forty-five to fifty minutes. Small Easter cakes are baked less for Easter.

Eighth step. Lubricate the finished rich and nuts on top with cooked white icing from whipped proteins and powdered sugar, sprinkle with colored confectionery sprinkles on top and decorate with decorative sugar figurines.

Happy Sunday wishes everyone the site Notebook of recipes!

The Easter cake according to this recipe is not the same as we are used to - it is more rich and with a minimum amount of yeast. The texture is moist, tender and fragrant. Easter cake is not airy, although it doubles during baking, but this makes its taste even better. Such an Easter does not get stale for a long time, retaining the maximum taste of fresh pastries. Those who are tired of old bread cake recipes, try it! I think you'll like it.

Ingredients for 4 Easter cakes (9cm x 9cm):

• flour - 500 g.,
• yolk - 4 pcs.,
• butter - 150 g,
• milk - 150 ml.,
• dry yeast - 6 g.,
• sugar - 100 g.,
• vanilla sugar - 8 g.,
• honey - 50 g.,
• salt - 2 g.,
• raisins, candied fruits - 140 g.

• sugar - 100 g.,
• water - 50 ml.,
• gelatin - 0.5 tsp,
• citric acid - ¼ tsp

Additionally:

• food coloring, confectionery dressing.

Cooking:

Mix yeast, warm milk and 6 tbsp. flour. Cover and keep warm for 30 minutes.

Pour raisins and candied fruits with hot water, soak with a towel after 30 minutes.

Whisk the egg yolks with sugar, vanilla sugar and salt.

Mix the dough and egg mass.

Add flour, alternating with soft butter. Mix thoroughly.

We leave warm, be sure to cover for 1 hour.

Then flatten into a rectangle, distribute the candied fruits with raisins and mix into the dough.

Again send the dough to the heat for 1.5-2 hours. The dough has a lot of muffin and little yeast, so it needs time to rise. To reduce the rise time, it is allowed to use the 2nd serving of yeast.

Divide the dough into pieces and fill in the forms.

We turn on the oven at 190 degrees, while it heats up - the Easter cakes rise in the forms.

Bake until dry, about 35 minutes. Remove the paper if desired and cool on a wire rack.

For the glaze, heat the sugar and half the water until the crystals disappear.

Add citric acid and swollen gelatin (pour half of the water in advance, leave to swell).

Beat with a mixer until a stable and white foam, color if desired.

We quickly apply the icing on the cooled cakes, it hardens in a short time, decorate as desired.

For cooking details, see also the video:

The taste of fragrant Easter products has been familiar to me since childhood. A sweet vanilla-yeast smell with an admixture of added berries always hovered in our house on the eve of the Bright Holiday. Slightly moist and lacy crumb of pastries, just melted in your mouth ... By clicking on the link, you will find out

Yeast products are baked with varying degrees of richness, shape and size. But as a rule, bread is round, oval, cylindrical.

Top them with powdered sugar or icing. Vanilla, cardamom, nutmeg, fruit juice, citrus zest are added to give products taste and flavor.

Baking for an old Russian holiday is a troublesome business. A lot of time is spent on dough, dough proofing, baking. To bake ceremonial bread, you have to spend the whole day. Therefore, they rarely prepare it, only once a year.

The experience gained from last year is forgotten. Starting to knead the dough, every time you feel the excitement, like the first time. A step-by-step cooking recipe helps to avoid mistakes and miscalculations.

Ingredients:

• flour - about 800 g;
• milk - 250 g;
• dry yeast - 2.5 tablespoons;
• sugar - 200 g;
• butter - 200 g;
• eggs - 4 yolks + 2 whites;
• vanilla sugar - 3 sachets;
• salt - 1/2 teaspoon;
• cinnamon - 1/2 teaspoon;
• ground nutmeg - 1/2 teaspoon;
• candied fruits - 100 g;
• lemon peel - 1 pc;
• orange zest - 1 pc;
• raisins - 100 g;

Step by step preparation:

Products must be prepared in advance so that they have time to warm up to room temperature. Sift flour.

I decided to make pastries under stucco molding and under glaze. The selected recipe contains a large amount of flour and additional inclusions (candied fruit, raisins, zest). The dough (it is heavy initially) will need strength to rise. Therefore, the yeast must be the freshest and its quantity must be increased.

Milk, literally for a minute - two, put on fire, to heat. It should be slightly warm, like a person's body temperature.

In a small container, mix 8 tablespoons of flour, one tablespoon of sugar and 2.5 tablespoons of tea yeast.

Pour the mixture with warm milk, stirring constantly.

Cover the yeast talker with a film, on which make several punctures with a toothpick to release the formed gases. Put it in a warm place so that the yeast begins to actively divide.

Wash the eggs with soap and dry. Divide into whites and yolks.

Beat egg whites with a mixer

Mix the yolks with cinnamon, nutmeg, vanilla sugar.

Opara by this time has risen well, it can be seen in the photo. And it's already started to fall. It's time to use it.

Melt the butter to a liquid state and cool it so that it is not hot.

Grate the lemon and orange zest with a fine grater.

Transfer the beaten egg whites and yolks to a large bowl. Pour the dough here, add citrus zest.

Start kneading the dough by adding flour in small portions. As soon as it starts to come together, gradually add the melted butter.

Then shift his table and knead the dough. If it sticks strongly to your hands, you should dust the table a little with flour. It should turn out soft, supple, tender.

Transfer the finished bun to a bowl, cover with a damp cloth. Be sure to soak it in hot water. Put in the oven, setting it to 30 degrees. The proofing dough will stand for 3-4 hours.

At this time, rinse and pour raisins with water to soften. Candied fruits, if they are large, cut into smaller pieces.

The dough has risen well. Doubled in volume, even more.

Dump it on the table and knead it well. Form a small cake. Put candied fruits and raisins in the middle. Pour into a bun and knead again so that the berries are evenly distributed.

As baking dishes, I collected enamel mugs. I lined them with foil on the inside.

And I took two metal corrugated baking pans for cupcakes. In order not to make it difficult to extract finished products from them, they tend to stick, even when lubricated with oil. I also sent them in foil.

I filled all the forms with dough for 1/2 of the volume. And again put it in the oven for proofing, for 2-3 hours. To prevent the dough from drying out, cover the top of the mold with a napkin or cellophane.

How to make stucco for Easter cake

While the dough is rising, you can make moldings to decorate the dessert.

Stucco dough:

• 50 g of water;
• one glass of flour;
• a pinch of salt;
• if desired, you can add dye.

How to cook:

Knead the dough by mixing flour with water. Roll a bun out of it and let it rest for 15 minutes, covering with a film.

Roll out the dough into a cake, cut circles out of it. You can use a glass if there is no special mold. Fold 5 rounds in a chain, overlapping one edge on the other as in the photo. Roll up.

Cut it in half with a knife. From 5 circles of dough, two roses are obtained. Make leaves from the rest of the dough.

The dough has risen.

On the surface of products in wide molds, you can put stucco molding and grease it with protein.

Put in the oven for baking, preheating it. First I set the mode to 160 degrees. After 10 minutes, I switched to 180. Small products were baked earlier, 20 minutes were enough for them. The big ones lasted longer.

What pleased me: they were removed from the molds without problems.

Fold the cookies on their side and leave to cool completely.

How to decorate Easter cakes with your own hands

They decorate products using whipped protein, make stucco molding from dough, cook sugar icing or fudge. The icing is sprinkled with multi-colored sprinkles, letters and figures made with colored sugar mastic are laid out.

Sugar icing for cake

Would need:

• 200 g of sugar;
• 120 g of water;
• 2-3 spoons of Art. lemon juice.

How to cook:

Pour sugar into a small saucepan, cover with water. From the moment of boiling, boil the syrup for 7-8 minutes.

After checking it for readiness. To do this, put a drop on the saucer and see. It should not spread, its shape should be like a ball. When the syrup holds its shape, it can be seen on the saucer and knife. So he's ready.

Add lemon juice to it while continuing to stir. Remove the pan, lower it into a container of cold water and start whisking with a whisk. It may take 3-4 minutes. The syrup will start to turn white. Sugar icing or fudge is ready.

It's time to decorate the products.

Everyone decides for himself how to cover the Easter dessert.

Sometimes they proceed from what is at home. If you prepare for the holiday in advance, then in stores you can buy multi-colored confectionery toppings. They are now produced in a variety of shapes and colors, made from waffles, chocolate, sugar, puffed rice. You can buy edible gold and silver, waffle pictures, ribbons.

How to make milk glaze

Milk glaze differs in its composition. It is made from butter, milk and sugar. You can use fondant for any sweet pastries. Whether it be cakes, buns, Easter cakes or cupcakes.

Necessary:

• oils - 50 g;
• milk - 1 l. st;
• powdered sugar - 3 l. Art.

Melt the butter, but do not bring to a boil. Cool slightly. First stir in the icing sugar, then add the milk.

It turns out a white homogeneous mass, quite thick. Spread this mixture over the finished pastry and decorate.

How to make egg white frosting

Protein glaze is obtained by whipping proteins to a thick mass. They make meringues, meringues from it, decorate baked rich products.

Would need:

• 2 egg whites;
• 100 g sugar;
• a tablespoon of water;
• a tablespoon of lemon juice;
• a pinch of salt.

Beat egg whites until thick. Gradually adding sugar, continue beating until a stable mass.

Prepare sugar syrup. Continuing to beat the protein, gradually introduce the hot syrup into the protein mass. It should take 2-3 minutes for it to completely mix.

Apply the mass to the finished products and wait for it to dry.

Step-by-step recipe for "Royal" Easter cake with raisins

The Tsar's pie is very rich, starts with cream. When baking it, housewives do not save on eggs and butter. This recipe suggests using 15 egg yolks. And the filling contains almonds, candied fruit. Baking is not too sweet, if desired, the amount of sugar can be brought up to 300 g.

The delicate structure of the finished product depends on the selected ingredients, manual kneading of the dough and time. The product layout is designed for 3 medium products, approximately 700 g each.

What to prepare:

• cream 550 g;
• pressed yeast 50 g, can be replaced with dry 15 g;
• wheat flour 1-1.5 kg;
• egg yolks 15 pcs;
• butter 200 g;
• sugar 200 g;
• cardamom 10 seeds;
• nutmeg 1 pc, or ground - 1 teaspoon;
• almonds 50 g;
• candied fruits 100 g;
• raisins 100 g;
• bread crumbs 2 tbsp. (for sprinkling the form).

Work sequence:

In a container, heat the cream so that it does not burn, set the lowest temperature. They should be (to the touch) slightly warmer than the hand. Higher heating may inhibit active division of yeast.

Dissolve the yeast in a glass of cream. Weigh 400 g of flour, which corresponds to 2.5 cups, with a volume of 250 ml. Get a thick brew.

Take a larger container for the dough, taking into account the fact that the dough will be mixed in it. Place the proofing container in a warm place. The ideal solution would be an oven with a preheat of 30-35 degrees. Withstand the proofing time up to 40 minutes.

Wash the eggs well with soap and water under running water. Separate the yolks from the proteins in a separate plate. I do it by transfusion. I split the egg shell into two halves and pour the protein into a glass. The yolk remains in the shell.

Melt the butter over low heat, but do not boil. Cool it down and add yolks to it. Pour in the sugar and beat the mixture well. You can use a mixer.

Now it's time to prepare the ingredients for the filling. Raisins should be washed and brewed with boiling water. After 5-10 minutes, it will melt. Drain the water and dry the berries on a towel.

Grind candied fruit. Remove the seeds from the cardamom pods, and then grind them in a mortar. Can be crushed by rolling with a rolling pin on the table. Grate the nutmeg with a fine grater. You will need 1 teaspoon of small chips. Prepare the almonds.

As soon as the dough comes up, pour the egg-butter mixture into it. Add another 800 g of flour and 300 g of cream. Knead the dough on the dough. Make a deepening in the kolobok and pour in the prepared nuts, candied fruits, raisins. Knead the dough long and thoroughly. It is more convenient to do this on a table dusted with flour.

The longer the kneading process, the more fluffy and porous the dough structure will be. If the dough sticks to your hands, instead of flour, it is better to use butter, lubricating your hands with it.

The test mass is again put for proofing in a warm place for 1.5-2 hours. The container should be covered with a damp cloth soaked in warm water, or cling film. After rising, it is kneaded again to displace carbon dioxide from the mass (5 minutes).

When baking a large product, you can use a regular pan with metal handles. Or use special molds. Their walls from the inside are lubricated with oil. Sprinkle with crumb crumbs. At the bottom, you can put a circle of parchment so that the product does not stick.

Fill molds halfway with dough. Once again give him time to rise. It should rise 3/4 of the height of the mold. In a warm place, this process takes about 20 minutes. The less dough is put into the mold, the more magnificent the cake will turn out.

Set the oven temperature to 160 degrees. Put a frying pan with hot water on the bottom of the oven so that the products do not dry out. Set up baking items.

The first 15 minutes maintain the set temperature. After it is raised to 180 degrees without opening the oven. Otherwise, the products will settle. The duration of baking depends on the size of the products. Small ones will be ready in 30 minutes, medium ones are baked in 45. And large ones, with a weight of 1 or 1.5 kg, take about an hour.

Readiness must be checked. To do this, use a wooden torch. Pierce the product, if it is ready, the stick should remain dry.

They take out the Royal Easter cakes from the oven, put them on their side and wait for the bottom to cool. They are released from the mold, turned upside down until completely cooled.

Thanks to the baking, pastries are not only tasty, but also do not go stale for a long time.

How to bake the most delicious Italian cake "Panettone"

Easter pastry Panettone is a traditional Italian dessert in the shape of a dome. There are several legends about the origin of the name of this pie. One of the versions says that the word comes from the Milanese dialect. Word " pan del ton", in translation means - "bread of luxury." Indeed, it is difficult to find another synonym for this product - this is a luxurious dessert.

Despite the fact that according to the kneading principle, dough structure and baking, the Italian pie and Russian Easter cakes have a lot in common, there are still differences:

In the dough of this product, not only zest is placed, but also the pulp of citrus fruits, or fruit juice. It is also distinguished by a long infusion of dough. Real panettone is prepared for 3 days.

After baking, the pies are hung upside down. In this state, they ripen for 6 hours. And only after they are served to the table.

What will be required:

• 1.5 -2 kg of flour (highest grade);
• 0.5 l of milk;
• 10 yolks and 8 proteins per dough;
• 400 gr butter;
• 600 g sugar;
• 0.5 l. h salt;
• juice of one lemon;
• zest from an orange;
• 1 l. h nutmeg (ground);
• 1 l. h cinnamon;
• 2 bags of vanilla sugar;
• 100 g fresh yeast (can be replaced with dry ones);
• 100 g of raisins (white and dark);

What to do:

The process of cooking for baking begins in the evening. It is believed that if the eggs are broken, pour into a bowl. Salt and leave overnight under the film, then the color of the yolks becomes richer and brighter. Which accordingly changes the color of the dough.

Dissolve the yeast in warm milk in the morning. Add a tablespoon of sugar and 10 tablespoons of flour. Opara should ferment in a warm place. 40 minutes. First, she will rise with a hat. As soon as it begins to settle, it must immediately be put into action.

In a large bowl, mix egg yolks with melted butter and sourdough. Pour sugar, spices (vanilla, nutmeg, cinnamon). Pour in the juice of one lemon, add the orange zest.

Introduce flour into the liquid part in small parts and start kneading the dough. Since the kneading according to the recipe is oh-oh-very long 1-1.5 hours. It is better to entrust this process to a combine, or a mixer with special attachments - hooks. Knead at medium speed. After the specified time, the dough will begin to gather into a bun, and the walls of the bowl will become clean.

At the end of the kneading process, add steamed and towel-dried raisins. Cover the bowl with a towel and place in a warm place to rise. This is also a long process, up to 4 hours.

Punch down the increased volume of the dough, cover again and wait for the second rise. After that, it must be laid out in molds. Line the molds with paper, or smear the walls with oil.

If the forms are filled 1/2 of the volume, a convex cap is obtained in the finished product. If 1/3 - then the top is in the form of roundness.

Cover the molds from above, it is better to put a bag on each and wait for the third rise. As soon as the dough starts to peek out of the molds, then it's time to put the products in the oven.

Preheat the oven to 180 degrees. If the oven is not blown, you can put a baking sheet with water on the bottom, for 20 minutes, and then remove it.

If the baking dishes are of different sizes, small products should be baked separately.

It is convenient to check the readiness of pies with a wooden torch. Pierce the product from above. If it remains clean, then the cake is baked.

Finished products are removed from the molds, put on their side to cool. If they were baked in paper forms, then they should not be removed.

You can decorate finished products with protein glaze with sprinkles.

Video recipe for Easter cake "Kruffin" for Easter

Unusually delicious rich dessert Kraffin is molded in the form of a flower. Invented it in San Francisco. It's something between a croissant and a muffin. Butter dough is rolled into the thinnest layer, which is stuffed with nuts, dried berries. Roll the cake into a roll. And already a flower is formed from the roll ...

The best cake with dry yeast and cottage cheese

For those who love cottage cheese pastries, you will love this simple and hassle-free recipe. Even an inexperienced hostess who has just begun to master culinary skills can prepare such pastries for the Easter table.

Products are delicious. If you show imagination and try to decorate them, then beautiful ones. The output of the dough is about 800 g. This amount is enough for 4-6 small products. 100 g of the product contains 280 kcal.

Ingredients:

• wheat flour - 500 g;
• cottage cheese - 250 g;
• milk - 60 ml;
• sugar - 150 g;
• butter - 50 g;
• dry yeast - 10 g;
• eggs - 2 pcs. + one yolk;
• cognac - 60 ml;
• raisins - 150 g;
• salt - 0.5 tsp;

Cooking:

Pour raisins washed with water with cognac or orange juice. What is it for?

When dried, the berries are fumigated with sulfur dioxide. This substance not only increases the shelf life, but also kills putrefactive bacteria. And to give dry berries shine and presentation, they are covered with edible wax or oils.

Before consuming raisins, chemicals from the berries must be washed off with hot water. Then pour boiling water above 70 degrees. Or put in alcoholic drinks, which dissolve the remnants of chemicals from the berries, help soften, give them juiciness and a special aroma.

Make a dough by mixing flour, sugar, milk. Put in a warm place for 15 minutes (preferably in the oven). Rub cottage cheese through a sieve.

Sift flour, add salt to it. Beat two eggs and one yolk with sugar using a whisk. Melt the butter, mix it with the eggs. Add curd to the mass.

Add activated yeast to the curd-egg mass. Add flour and knead the dough. Stir until smooth, add raisins. Mix well again.

Divide the dough into paper molds. If the molds are metal, they should be oiled or lined with parchment paper. Forms to fill up to about half. Leave them to proof in a warm place for 50 minutes.

Bake in a well-heated oven at 170 degrees for 7-10 minutes. Then raise the temperature to 180 degrees. Cover the products on top with foil so that they do not burn and bake for another 30 minutes. If the forms are large, then 50 minutes.

How to make colored frosting

Whoever likes decorating Easter cakes in the form of a neat hat, without traces flowing down, should opt for protein glaze.

For chazuri:

• egg white - 1 pc;
• lemon juice - 1 teaspoon;
• powdered sugar - 150 g;
• food coloring - 3 caps;

Chilled protein of one egg must be whipped into foam. If using a mixer, start at a low speed and gradually increase the speed. While continuing to beat, add the powdered sugar in batches. At the end of whipping, pour in a teaspoon of lemon juice.

The mass should become thick and viscous. A bit like condensed milk. This lipstick is good because it dries quickly and is not sticky at all. Products with such a coating can be taken with you on a visit, without worrying that their appearance will be damaged during transportation.

Easter products can be covered with white icing. You can divide it and make it colorful by dropping a drop of food coloring into each. After applying fondant to products, you should immediately decorate them with sprinkles. Until she gets dry.

As a decoration, you can use chocolate chips, almond petals, coconut and sugar sprinkles, fruits, berries, candied fruits, nuts.

A simple recipe for Easter cake with candied fruit

The preparation of this product does not differ in a special technique. Everything is done in the usual way. Candied fruits are laid in the dough. They are also used to decorate products.

It is convenient because the dry fruit mixture is already ready for use and you don’t need to invent anything. But you can always replace them with any dry berries.

Would need:

• flour 5 cups;
• eggs 4 pcs;
• milk 1 glass;
• sugar 1 glass;
• live yeast - 20 g;
• candied fruit;
• vanillin, cinnamon, nutmeg.

How to cook:

Knead the yeast with warm milk, flour and sugar. After 15 minutes, when they are activated, combine them with softened butter, spices and eggs. Adding flour in portions - knead the dough.

Put the gingerbread man from the dough in a bowl and put it in heat, for proofing, for 2-3 hours. After adding candied fruits or dried fruits to it. Either one or the other. Knead evenly.

Prepare molds for the test. Grease them with oil or line them with food paper. Fill the molds to 1/2 of the volume and leave for another 50-60 minutes to rise.

Preheat the oven to 180 degrees. Bake within an hour. It all depends on the power of the oven. Cool finished products. Beat protein with sugar. Coat the top and sprinkle with candied fruits.

Recipe for yeast cake on yolks, baked in the oven

Delicious rich bread is cooked on yolks. It turns out lush and airy, with a light lemon-vanilla note.

Dough Ingredients:

• 500-600 g flour;
• 200 g sugar;
• 170 g butter;
• 200 g milk;
• 25 g live yeast or 11 g dry;
• 6 egg yolks;
• zest of one lemon;
• 1 tsp vodka;
• 100 g raisins;
• 1/2 tsp vanillin.

For glaze:

• 3 egg whites;
• 750 g of powdered sugar;
• a tablespoon of lemon juice;
• confectionery confetti.

Cooking:

A festive dessert is prepared on a dough. To do this, heat the milk (36-38 degrees). Add yeast, a spoonful of table sugar, flour. Grind the yolks with sugar, add lemon zest, vanillin. Stir in softened butter. Add vodka and remaining milk. Mix everything and combine with the dough.

Gradually mixing in the flour, knead the elastic dough. As soon as it stops sticking to your hands, knead it without flour. You can lightly grease your hands with oil.

While the dough is resting, rinse the raisins. Soak it in boiling water for 10-15 minutes. Drain the water from the berries, dry with a towel and add to the dough. Mix thoroughly so that the berries are evenly distributed. Cover the bun with a towel and leave to proof.

After proofing, knead the dough, put it into prepared paper forms. Put in heat to rise. Bake in an oven preheated to 170-180 degrees. Baking time: 50-60 minutes.

For decoration, prepare protein glaze. If whipping the proteins is done with a mixer, the speed should be chosen the smallest. Powdered sugar is best mixed into the protein by hand.

Protein glaze can be stored in the refrigerator for up to 3 days in a plastic bag, or in a container tightly closed with a film.

We bake Easter cake without yeast for the Easter holiday

If there is no way to carve out a whole day to prepare a dessert for the Bright Holiday, but you want to please your loved ones ... Then you can use the instant recipe without yeast. The product is just as fragrant and tasty (in its own way), with a moist texture.

Required Ingredients:

• 300 g wheat flour;
• 300 g cottage cheese (9-18% fat content);
• 150 g of softened butter;
• 300 g sugar;
• 3 eggs;
• 16 g baking powder;
• 2 tablespoons of raisins;
• 1 teaspoon of vanillin;

Cooking:

Melt butter. Rinse the raisins and pour hot water over them. Grind eggs with sugar and vanilla. Pour in melted butter. Add cottage cheese.

If your loved ones do not like the presence of cottage cheese in baking, then it must be rubbed through a sieve. It won't show up in the test.

Mix wheat flour with baking powder and sift it through a strainer, directly into the curd mixture, in small portions. Knead the dough right away. Its structure should not be too liquid. It should be thicker than sour cream in consistency. Drain the water from the berries, dry them with a towel and add to the dough.

Fill the prepared molds to 2/3 of the volume. Bake products at a temperature of 180 degrees, 30-40 minutes. The baking time depends on the size of the mold. Larger ones take longer to bake.

Decorate the products with protein cream or icing.

Milk cake recipe without yeast

A quick recipe for a festive cake, consists of simple ingredients. It does not take much time to prepare, but it will help create a holiday atmosphere in the house.

What will be required:

• 250 g flour;
• 100 g milk;
• 150 g sugar;
• 3 eggs;
• 200 g butter;
• 1.5 teaspoons of baking powder;
• 100 g candied fruits or dry berries;
• 1 teaspoon of vanillin;

How to cook:

Beat softened butter with sugar, add eggs, milk. Mix flour with baking powder and stir into liquid. At the last stage, add dry berries or candied fruits.

Spread the prepared dough mass into molds. Bake at 180 degrees for about 40 minutes. If the top of the product burns, cover it with foil or a sheet of paper. Garnish with egg white frosting and confectionery sprinkles.

What types of Easter cakes can you bake at home?

It is impossible to list all types of bread for the Holy Holiday in one article. So many different options have been created. One is better than the other. They differ in the composition of the products, different methods of kneading the dough, the duration of preparation. Here are two more recipes:

Kulich on the Alexandria Test

The dough, which will be discussed, is called Alexandria, it also met the name - night. And all because the dough for him is put at night. It must last 12 hours. Moreover, it starts without flour.

The crumb is tender and fragrant. Therefore, this batch is used for baking other products. It sticks to your hands. But you should not add an additional portion of flour to it, it will lose its structure, splendor, airiness. It will become tight and clogged.

For taste and aroma, you can use additives at your discretion ... This is how new recipes are born.

Ingredients:

• 500 ml baked milk;
• 500 g sugar;
• 250 g butter;
• 1 - 1.25 kg of flour;
• 5 eggs + 2 yolks;
• 75 g fresh yeast;
• 1/2 teaspoon of salt;
• 100 g raisins;
• 1.5 bags of vanilla sugar;
• spoon st. cognac;

Cooking:

Given the long standing time of the dough, it is convenient to start it at night. Milk should be warm, about 36-37 degrees. Lightly beat the eggs until large bubbles form. Mix butter with sugar and yeast, add egg mash, milk. Cover the dishes with cling film and put in heat for 12 hours.

Wash the raisins in the morning. steam with boiling water for 5 minutes. Dry. Add raisins, salt, cognac, vanilla sugar, flour to the dough and knead the dough. On proofing, it should stand in the heat for 2-2.5 hours.

Divide it into molds. Bake in a preheated oven at 180 degrees for about 40-50 minutes.

Chocolate cake with dry yeast

Fragrant dessert with the taste of chocolate, like all children. It has a soft dough texture, porous with chocolate and orange flavor. And inside there are pieces of chocolate, which is a surprise for everyone.

Ingredients:

• 650 g flour;
• 250 g milk;
• 150 g sugar;
• 1/2 tsp salt;
• 25 g yeast;
• 100 g butter;
• 3 g vanilla sugar;
• one orange;
• 200 g chocolate;

Cooking:

Warm the milk, dissolve the yeast and a little sugar in it, add the flour. The sourdough should resemble the consistency of pancake dough.

Send in heat to rise. Melt half of the chocolate in the microwave. Break the other half into pieces. Grate orange zest.

Mix egg yolks, salt, sugar, melted butter and chocolate, flour to the starter. Knead the dough. At the end of the batch, add orange zest and chocolate pieces to it. Set the dough to rise.

Easter cake is baked for the Easter holiday. Products are tender, porous, moderately moist and fragrant. But their hostesses do not cook so often. And the thing is that this bread is considered ritual. Also because a classic dessert takes a lot of time. But once a year, you can find time to please your family with this delicious pastry.

Cook with pleasure, dear readers!

Easter cake The most delicious recipe with photos and videos offers an oven made from premium flour, previously sifted through a kitchen sieve. This simple action gives the dough a special fluffiness and makes it incredibly tender, fluffy, airy and melting. From the products you will still need fresh chicken eggs, sugar, butter, yeast and milk, and the fragrant spices that make up the composition will give a special pronounced aroma to rich pastries. In addition to raisins, you can add dried apricots, prunes, candied fruits, marmalade or nuts to the dough. Here, fantasy should not be limited, because there are no very strict canons, and any improvisation is not only welcome, but also recommended.

Sweet Easter cake - the most delicious recipe with a photo

The most delicious recipe with step-by-step photos will tell you how to bake a rich and fluffy Easter cake at home. The peculiarity of the method is that the basis for the dough is egg yolks and fatty butter. Due to this, pastries are unusually tender, airy and melting. And the presence of cognac and saffron tincture in the composition provides the Easter cake with a completely magical, unique aroma.

Ingredients for making the most delicious Easter cake

For the test

• premium flour - 1 kg
• milk - 1 tbsp
• raw yeast - 50 g
• yolks - 10 pcs
• squirrels - 3 pcs
• sugar - 250 g
• salt - ½ tsp
• vanilla sugar - 1 sachet
• butter 82.5% - 200 g
• cognac - 50 ml
• lemon zest - 3 tsp
• ground nutmeg - ½ tsp
• raisins - 100 g
• candied fruits - 50 g
• saffron tincture - 1 tbsp

For glaze

• protein - 1 pc.
• freshly squeezed lemon juice - 2 tsp
• powdered sugar - 200 g

Step-by-step instructions on how to cook Easter cake according to the most delicious recipe with a photo

1. For dough, heat half a glass of milk a little, add yeast mashed with a fork and stir well so that the components dissolve. Then add 100 grams of flour, mix well again and leave for 10-15 minutes.
   
2. Boil the remaining milk in a separate container, add the flour sifted through a sieve (100 g) and quickly stir with a silicone spatula so that no lumps and clots remain. When the mass becomes homogeneous, pour it into the yeast, stir and send to a dry, warm place for 60-90 minutes.
   
3. Combine yolks and whites at room temperature, salt and both types of sugar and beat with a mixer into a lush, creamy mass.
   
4. Pour ½ egg dressing into the dough, add 250 grams of sifted flour, knead well until smooth and put in heat for 1 hour.
   
5. Melt the butter in a water bath. Prepare lemon zest, spices and cognac.
6. Introduce the second part of the yolk mass into the dough, add half a kilogram of flour and knead the dough well so that in the end it stops sticking to your hands.
   
7. Introduce warm oil in small portions, add zest and spices, pour in cognac, knead until smooth and leave warm for another 1 hour to make the dough come up.
   
8. Wash the pitted raisins well, dry them, mix with candied fruit, roll in flour and knead into the dough. Keep in a warm place until the volume has doubled in size.
   
9. Punch down the risen dough and arrange on molds, greased from the inside with oil. Give a little time for the mass to rise and send it to a well-heated oven. Oven at 180 degrees until done.
   
10. For the glaze, slightly froth the protein with a fork, add lemon juice, pour in powdered sugar and beat until a dense creamy consistency.
    
11. Decorate ready-made Easter cakes with protein glaze and other traditional elements of Easter decor and put on the festive table.

An easy and quick recipe for the most delicious cake with dry yeast

If it is not possible to devote a lot of time to Easter baking, you can use this easy recipe and very quickly make a delicious, rich cake with dry yeast. The secret of the speed lies in the fact that the pastries are prepared according to a simplified program and are given a total of only about an hour to rise. By using low-fat milk and margarine instead of butter, the dough is quite fluffy and easy to rise even in such a short time.

Essential Ingredients for the Dry Yeast Instant Cake Recipe

• skimmed milk - ½ l
• sugar - 380 g
• premium flour - 1.25 kg
• eggs - 6 pcs
• dry yeast - 10 tsp
• creamy margarine - 240 g
• vanillin - 1 sachet
• salt - 2/3 tsp
• raisins - 350 g

Step-by-step instructions for a quick recipe for baking Easter cake with dry yeast

1. Warm the milk a little and dissolve the dry yeast in it. Leave for 10 minutes for the components to react.
2. Beat eggs with sugar until white and add to the milk-yeast mass. Put creamy margarine dissolved in a water bath there, add salt and vanillin, add flour sifted through a kitchen sieve and stir very carefully. The finished dough should be absolutely homogeneous, plastic and soft.
3. Rinse raisins in running water, put in a colander to dry, roll in flour and knead into the dough so that it is evenly distributed.
4. Lubricate the inside of the baking dishes with butter, fill 1/3 with the prepared dough and let it rise for 30-40 minutes.
5. Preheat the oven well and bake Easter cakes in it at a temperature of 180 degrees until cooked. Then take out, cool and decorate in an original way with Easter elements of food decor.

Soft, moist and juicy Easter cake - the best recipe with a photo step by step

This is one of the best recipes for making moist, soft and juicy homemade Easter cake. The dough, kneaded with sour cream and olive oil, turns out to be tender and quite fatty, keeps its shape perfectly and does not crumble during cutting.

Ingredients for a step-by-step recipe for making a moist, soft cake

• wheat flour of the highest grade - 750 g
• milk 3.2% - 250 ml
• eggs - 4 pcs
• sugar - 1.5 tbsp
• olive oil - 40 ml
• butter - 40 g
• margarine - 65 g
• sour cream 20% - 100 g
• raw yeast - 25 g
• salt - 1/3 tsp
• raisins - 100 g
• vanillin - ½ tsp

Step-by-step instructions for baking a soft and moist Easter cake

1. Beat the egg, 50 grams of sugar and olive oil with a whisk in a separate container. Pour boiling milk, cool to room temperature, add mashed yeast and send for half an hour to proof.
2. Take the remaining eggs and separate the whites from the yolks. Cool the whites a little and beat with half the remaining sugar.
3. Grind the yolks with the second half of the sugar, butter and margarine until the solid components are completely dissolved in the liquid ones. Salt and add vanilla.
4. Add to the milk-yeast mixture, first the yolk, then the protein mass and stir very well. Then introduce sour cream and start kneading the dough, gradually introducing the flour sifted through a sieve in small portions.
5. Then put the dough on the table and continue to knead with your hands slightly moistened with olive oil. At the exit, the mass should become plastic and moderately soft.
6. Fold the finished dough into a large saucepan, cover with a towel and put in a warm place for 2.5-3 hours. During this time, it should increase in volume by 2-3 times. Then knead, add raisins and knead thoroughly.
7. Grease the baking pans with butter and fill them about halfway with the batter. Leave for half an hour to rise and send to the oven, preheated to 180 degrees.
8. Bake until cooked, then remove to cool, decorate with Easter decor and serve.

Delicious and easy recipe for Easter cake at home

You can bake a rich Easter cake at home according to this simple recipe. The dough prepared in this way has a delicate, soft structure, a pleasant, sweet taste and a delicate creamy aroma. If desired, at the time of kneading, it is appropriate to add fragrant spices such as vanilla, nutmeg, cordamom or cinnamon. They will add richness and unusual spicy notes to the delicacy.

Essential Ingredients for a Delicious Easter Cake

For the test

• milk - 750 ml
• butter - 180 g
• raw yeast - 40 g
• egg - 6 pcs
• flour - 1.65 kg
• sugar - 12 tbsp
• salt - 1.5 tsp
• raisins - 150 g
• dried apricots - 150 g

For glaze

• squirrels - 3 pcs
• powdered sugar - 150 g
• confectionery topping - 1 pack

Step-by-step instructions for a simple Easter cake recipe

1. Knead raw yeast, pour into a deep container, add half of the total sugar, dilute with warmed, but not boiling milk and send for 10-15 minutes in a warm place.
2. When a fluffy “cap” appears on the dough, add the eggs and the remaining sugar, and then mix well.
3. Pour the flour previously sifted through a sieve, pour in the remaining warm milk and knead the mass thoroughly until a completely homogeneous consistency. In the process, salt and add melted butter at room temperature.
4. Rinse raisins and dried apricots in running water, soak for 15 minutes in boiling water, dry in a colander, chop into small pieces, roll in flour and add to the dough. Mix well again so that the berries are evenly distributed over the dough. Mark the container with the workpiece in a warm place for an hour.
5. When the dough has increased by 2-3 times, gently punch it down and arrange it in molds, previously greased with butter from the inside. Fill out no more than half of the entire form. Leave for 30-40 minutes in a warm place so that the dough comes up again.
6. Bake in a well-heated oven at 180 degrees for 25 minutes to an hour, depending on the size of the cake.
7. For glaze, combine chilled proteins with salt and powdered sugar and beat into a strong dense foam.
8. Lubricate the surface of hot cakes with icing, decorate according to your own taste and serve to guests.