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

Many hostesses can boast of their Easter cake recipes for Easter, but it also happens that they are looking for something new and interesting on the net. On the Internet there are many good Easter cake recipes for every taste. The Povareshka website offers to prepare cakes for a light holiday according to our proven recipes. At your choice the 5 best options for cooking Easter cake in the oven.

From the simplest for beginners with step-by-step photos, to complicated and interesting recipes to prepare. And for those who value their time - a quick Easter cake without a batch of dough: convenient and tasty.

Easter cake from yeast dough in milk with dried apricots

Easter cakes traditional for Easter are usually cooked with raisins. But in this recipe, we suggest replacing it with candied apricots. These fruits are easy to find today at the eastern merchants who are present at any large bazaar. By the way, after juicy dried apricots try cakes and other sweets. Perhaps you will like this festive pastry more than classic.

Ingredients:

• 10 g of granular yeast;
• 100 g of sugar;
• 3-4 g of salt;
• 400 g of wheat flour;
• egg;
• 150 g of water;
• 200 g candied apricots;
• vanilla to taste;
• 15 g of refined oil.

How to cook Easter cake with dried apricots - a step by step recipe with a photo:

Pour granulated yeast, a pinch of salt and sugar (30 g) into a deep bowl. Then pour filtered water. It is important to warm it up to 38 degrees. Mix the dough until smooth using an ordinary fork.

Cover the mixture with a film and leave it warm for half an hour. After the specified time, drive in a fresh egg and pour a spoonful of vegetable oil.

Kneading the future dough, add the remaining sugar (70 g) with vanilla and sift the flour.

Continuing the kneading, we introduce small cubes of candied apricots. In this case, add flour if necessary.

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

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

Immediately rearrange Easter cakes with dried apricots on a wire rack in the oven. Leave for twenty minutes and increase the temperature in the oven to 180 degrees.

Continue baking for a quarter of an hour. During baking in the oven, cakes will rise and cover on top with an appetizing, beautiful golden crust and will substantially “grow” in size.

After partial cooling, remove the baked goods from the molds and grease the top with jam. We decorate with a special powder and put on a festive table. Bon Appetit!

Alexandria dough for Easter cake

Today we will prepare a cake from the most delicious and fragrant Alexandria dough. What is remarkable about this Easter cake recipe? First of all, a fairly simple way of cooking in two stages. The dough should stand for about 8-12 hours, that is, it is convenient to prepare the mixture for the dough in the evening, and bake fragrant Easter cakes in the morning.

In addition, Easter cake from the Alexandrian dough includes a standard set of products, the only baked goods are prepared in baked milk, which gives an additional flavor to Easter baked goods and with the addition of cognac. Why alcohol, you ask: the use of alcohol in the recipe makes ready-made pastries light, airy, porous and lush.

Also in the evening, you can pre-steamed raisins in boiling water for several minutes and dry well.

Products:

• For yeast dough: baked milk - 330 ml .;
• butter - 165 g;
• granulated sugar - 350 g;
• fresh (live yeast) - 50 g;
• 4 eggs.
• To prepare the dough: cognac - 30-35 ml. or a couple of tablespoons;
• vanilla sugar - 15 g;
• salt - 1 teaspoon;
• white wheat flour - about 1 -1.2 kg;
• candied fruits and raisins - about 300 g.

A step-by-step recipe with a photo of Easter cake from the Alexandrian dough:

The aromatic Alexandrian dough is prepared on a dough, for this we add granulated sugar and warm yeast to warm milk, stir until the yeast dissolves. It should be a homogeneous gruel. With a whisk, beat the raw eggs in a separate bowl and pour the resulting egg mass into the milk.

Then add the last ingredient to the mixture - softened butter (remove it first from the refrigerator). Again, thoroughly stir the dough with a whisk until smooth. You can use a mixer to facilitate the task. This mixture turns out to be slices of oil.

The dough for the Alexandrian dough is ready. Tighten the container with foil or cover with a cotton towel. Now leave the yeast dough in a warm place for 8 -12 hours. You can do it at night.

Next, add vanilla sugar, cognac. Stir again and begin to sift the flour in parts. At the same time, it is good to beat the dough until smooth. In the end, when the dough for Easter cakes has already become very thick, add candied fruit and raisins powdered with flour.

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

After the specified time, we distribute the dough into molds. If you have a kitchen scale at home, then it is better to distribute it evenly, if you have all the same shapes. In addition, we fill each Easter baking dish with a one-third dough.

On a note! What is the best easter cake baking dish to use? Paper molds are very convenient to use, they do not need to be lubricated and they are already processed. You can also bake Easter cakes in silicone or iron molds. But, it should be borne in mind that the latter must be lubricated with vegetable oil so that the baked goods in the oven do not burn.

Next, cover the Easter cakes in molds with a towel or film and let them stand for 40-60 minutes. During this time, the dough will rise to the edge of the baking dish. Then put in a warm oven and add the baking temperature to 180 degrees.

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

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The total baking time of Easter cake from the Alexandrian dough is from 35 to 60 minutes, depending on the oven. When ready, we get cakes from the oven and cool right in the forms. We decorate the cooled pastries at our discretion.

A simple recipe for a quick Easter cake from cottage cheese dough without yeast

Easter cake without yeast is simple and quick to cook. The dough does not require kneading, which is very convenient. This recipe for Easter cake without a batch is simply necessary for those who do not like to work with yeast dough and will be especially useful to those housewives who do not have time to prepare baking. Such a cake is baked as quickly, but it turns out to be as tasty and tender as yeast.

Raisins should first be soaked in boiling water for one and a half to two hours and dried.

Products:

• 300 g of sifted wheat flour;
• 130 ml - milk;
• 100 g of sugar;
• two tablespoons of potato starch;
• 1.5 table. spoons - baking powder;
• 2 eggs;
• a pinch of salt;
• 100 g of raisins and candied fruits;
• 60 ml - vegetable oil:
• 180 g - not sour cottage cheese;
• a bag of vanillin;
• optionally zest of one lemon, some cinnamon, cardamom and turmeric.

Cooking:

Mix all dry ingredients in a suitable container: baking powder, starch, a pinch of salt and vanillin. Break eggs in a separate bowl and mix them with granulated sugar. Beat with a whisk or mixer.

Combine with the dry mixture prepared previously and stir until smooth. Add milk, cottage cheese and vegetable oil. Mix all foods well.

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

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

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

Fill each prepared form by 2⁄3 so that there is room for “lifting", since the baking powder is present in the composition.

Put cakes in a preheated oven to 170-180 degrees. Bake 40-50 minutes. When ready, remove from oven and allow to cool in shape.

Easter cake for Easter with raisins in the oven

Products:

• wheat flour - 400 g;
• milk - 80 ml. for dough and 4 tbsp for breeding yeast;
• dry yeast - 40 g;
• 4 eggs
• granulated sugar - 100 g;
• butter, slightly melted - 50 g;
• a handful of raisins, some crushed walnuts;
• spices - vanilla, cardamom;
• a tablespoon of brandy.

Step-by-step instructions for making Easter cake from custard dough in the oven:

Cooking such pastries is quite simple. Boil the milk and remove it from the stove. Add a little sifted flour and mix thoroughly until all lumps disappear. After that, cool the resulting mixture. Next, dilute the yeast in a small amount of warm milk and put them aside for now.

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

Add previously prepared yeast to the flour and milk mixture. Stir and leave the dough to infuse for 20-30 minutes.

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

Divide the dough into several pieces and lay in forms. Leave for an hour in a warm place. When the dough increases in size, put in the oven, preheated to 180 gr. for 40-45 minutes.

Remove the finished Easter cakes from the oven and cool for 10-15 minutes. Pull out of shape. And decorate with icing and Easter sprinkle at your discretion.

Classic Easter cake from sour cream yeast dough

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

• 1 cup of warm fat milk per 200 ml .;
• a pack of butter weighing 200 g;
• 100 g of good fat sour cream;
• 5 chicken eggs, where 1 - 2 protein can be taken for Easter cake lubrication;
• 2 - 2.5 faceted glasses of sugar, the amount can be adjusted to taste;
• a couple of pinch of salt;
• 1 bag of vanillin or a small spoonful of vanilla sugar;
• 60 g pressed yeast or 20 g dry;
• 100 g of any dried fruit to choose from;
• 600 - 700 g of wheat flour.

How to bake a classic yeast cake in the oven:

For best results, all ingredients for cooking should be at the same temperature, not from the refrigerator. Better put everything on the table in a couple of hours.

In a deep container, combine yeast, a quarter of all sugar, warm milk and 10 to 12 large spoons of wheat flour. The consistency dough dough should resemble a pancake dough. So leave it warm for a while, covering it with a towel until the dough grows 2 times.

At this time, eggs should be beaten with the rest of the sugar in a froth. Vanillin and salt can be added to them.

Combine the beaten eggs, melted and cooled butter with sour cream with the finished sponge. Stir. Add most of the flour, leaving about 3 to 4 tablespoons. The flour must be sifted, so that air baking comes out.

Knead the dough, which is well assembled into a lump, but will still be a little sticky. Leave warm to approach for an hour and a half.

Dried fruits, such as raisins or dried apricots, it is better to pour boiling water for 10-15 minutes. So they are washed and softened. After draining and drying. Add a couple teaspoons of flour from the residue and mix.

Put the dough on the table, lower and mix in the dried fruits, adding the remaining flour as necessary. The finished dough for Easter cake should remain soft, but should no longer stick to your hands and table. Leave again to approach for 40 minutes already.

Put the dough in a baking dish or distribute in small forms, filling in half. Leave to stand until the oven heats up to 200 degrees. Bake from 30 minutes to an hour, depending on size.

Ready cake to free from molds and leave to cool on the table. Decorate as desired. So it turns out a rich classic Easter cake with dried fruits. It is very high-calorie and fatty, the taste only benefits from this.

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

An airy Easter cake with sugar icing is a great addition to the festive table. Easter cakes baked according to this recipe are lush, very tender and just melt in your mouth. They are moderately sweet and do not crumble at all. They are covered with a special sugar glaze and sprinkled with colored candied fruits - as if covered with confetti. It is not only beautiful, but also unusually tasty.

Ingredients:

For dough:

• wheat flour - 1 tablespoon;
• milk - 125 milliliters;
• granulated sugar - 1 tablespoon;
• yeast (pressed fresh) - 15 grams.

For the test:

• chicken eggs - 0.5 pieces (whipped);
• egg yolks - 3 pieces;
• salt to taste;
• butter - 70 grams;
• flour - 250 grams;
• granulated sugar - 70 grams;
• vanilla sugar - 8 grams;
• light raisins - 80 grams;
• citrus zest - 0.25 lemon;
• vegetable oil - for kneading.

For glaze:

• icing sugar - 100 grams;
• water - 2 tablespoons (for powder) + 2 tablespoons (for gelatin);
• gelatin - 2 tablespoons;
• candied fruit - for decoration.

Airy Easter cake with sugar icing. Step by step recipe

1. Bring the milk to a boil, then lower the temperature and boil for several minutes.
2. Tip. The pot in which you are going to boil milk must first be rinsed with cold water.
3. We leave the milk to cool, remove the foam and measure out half a glass.
4. We prepare a dough for the test. Pour crushed pressed live yeast and granulated sugar into a bowl, mix and leave for a minute.
5. Pour warm milk into the yeast, add a little flour. Mix everything, cover with a towel and leave to approach for an hour.
6. Opara should grow a froth.
7. Steamed raisins with boiling water and leave for half an hour.
8. Tip. I recommend: before steaming raisins with hot water, first soak it in cold water - since dried fruits can be processed with chemical preservatives that help dry fruits and berries to be stored longer. These preservatives dissolve well in cold water, so raisins must first be soaked in it. And then you can steam it with boiling water and dry it with a towel.
9. Melt the butter and leave to cool slightly. We can melt it in the microwave.
10. Beat one egg separately. Pour half of this egg mass into the yolks, add granulated sugar, vanilla sugar or vanilla essence, salt and zest from a quarter of a lemon. Whisk all the ingredients with a whisk: until a homogeneous mass is formed.
11. We use the other half of the egg for greasing cakes: before planting in the oven.
12. When the dough for the Easter cake for Easter, rises and rises well, add the sugar - egg mixture to it and stir everything well.
13. Sift the flour into a deep bowl: you can sift it several times - this will help it to be enriched with oxygen, which will subsequently make Easter cakes more airy.
14. In the middle of the slide, we make a depression from the flour and pour the dough with the egg mixture. We mix everything, and gradually add melted chilled oil.
15. Knead the components for the Easter cake first with a spoon, then proceed to kneading with your hands.
16. You need to knead the dough for about 20 minutes, from time to time to scrape it from the walls. Dip your hands in odorless vegetable oil - this will help to better knead it.
17. The finished dough will be uniform and smooth.
18. Add half a spoonful of flour to the raisins, mix and sift to remove the excess.
19. Add the raisins to the dough and knead.
20. Tip. You can also put dried cherries, cranberries, apricots and candied citrus or pineapple in the Easter cake. All that you like.
21. We round the dough and transfer to a greased bowl, cover and leave in a warm place for an hour and a half.
22. We prepare molds for baking Easter Easter cakes. They need to be greased with oil (you can margarine), and sprinkled with flour, semolina or small crumbs of crackers.
23. The form can be used both metal and paper.
24. We crumble the approached dough once more, divide it into portions, slightly round it and send it to the molds.
25. Once again let the dough rise. Then grease with an egg.
26. And bake for 40-45 minutes in the oven, at a temperature of 170 degrees Celsius.
27. The readiness of Easter cakes is checked with a wooden speck. If the stick remains dry when pierced, the baking is ready.
28. We begin to prepare a special glaze for Easter cakes. Pour gelatin with cold boiled water and leave to swell.
29. Pour sugar powder with a few tablespoons of water, and mix until smooth. We put on the stove and bring to a boil.
30. Remove the sugar mixture from the stove, let it cool slightly and pour in the gelatin: it should completely dissolve.
31. Owl. Immediately, in a very hot syrup, it is undesirable to send gelatin, since it can lose its qualities. But in the cold, too, there is no point: because the gelatin will not dissolve. Therefore, you need to choose the optimal temperature.
32. Beat with a mixer until a white, thick glaze forms. She grasps very quickly, so you need to immediately cover it with cakes.
33. Sprinkle cakes on top with finely chopped candied fruits.

Airy, fragrant Easter cakes with sugar icing are exactly what should be on the Easter table in every home. On our site “I love to cook” you will find other recipes for the Easter menu.

First, prepare the dough. To do this, dissolve the yeast in a glass of warm milk, add three tablespoons of sugar and flour to the consistency of thick sour cream. Do not forget to check in advance whether fresh yeast, so that later you do not get upset due to unsuccessful baking. We’ll put the dough in a warm place without drafts, it should increase in volume three times. At this time, boil one potato, drain the water in which the potato was boiled, and make mashed potato.

Each of them has its own sacred meaning and represents some famous Easter events. We will not dwell on this, since many articles have already been written on this topic. And in my articles, I also told you what a particular symbol means.

Today I would like to focus on such an important topic as cooking cakes. They will certainly be baked for the holiday, eat themselves and treat their close relatives and friends. They flaunt in the center of the table, decorated with beautiful multi-colored powder, colored ribbons, pleasing to the eye and carry a certain cult meaning.

This iconic bread, like its church counterpart arthos, is always baked from yeast dough. Such dough is alive, it breathes, and if you leave the leaven from it, you can bake a lot of bread, that is, you can actually bake them endlessly. That is, Easter cake is a symbol of Eternal Life, the very daily bread that Jesus spoke of.

And just as Jesus was resurrected for eternal life, so this bread has come down to our days, and will live for centuries to come. And we will help him in this, preserving our Russian traditions, and baking it every year again and again, and breaking it with the people closest to us.

Now, of course, you can buy them in stores, since many bakeries bake them for the holiday, and it is not difficult to buy them. But I always prefer to bake them myself, to touch the sacrament, to be a part of a miracle. After all, is it not a miracle when, thanks to your hands, a beautiful, tender, airy bread appears, decorated with glaze and sprinkled with dyed millet.

Therefore, if you also want to bake that Easter treat yourself, then I invite you to my article and want to offer proven delicious recipes.

This recipe is for those who do not really like to work with the test. Here you don’t have to touch the dough with your hands; you just need to have the dishes of the right volume and a wooden spatula. Interesting? Then proceed.

We need (2 pcs):

• flour - 500 gr
• milk - 250 ml
• yolks - 5 pcs.
• butter - 150 gr
• sugar - 175 gr
• smalets -1 tbsp. a spoon
• dry yeast - 0.5 tsp
• raisins - 150 gr
• turmeric - 1 teaspoon
• nutmeg - 0.5 tsp
• zest of half a lemon
• salt -0.5 tsp

Cooking:

1. First, we need to separate the proteins from the yolks. We will need yolks for making the dough, and from the proteins we will prepare the icing and decorate with it the top of the ready-made cakes.

2. Add all the sugar to the yolks, cook a wooden spatula or spoon, and mix the eggs with sugar until smooth.

3. Melt the butter in a water bath and gradually add to the egg-sugar mixture, while the mixture must be continuously stirred. A homogeneous plastic mass should be obtained.

4. Melt a piece of bacon in a pan or in a saucepan. We will need smalets - 1 tbsp. a spoon. My grandmother always used to add it to the pastry and the pastries were surprisingly tasty.

Let it cool slightly and add to the mass, mix.

5. In a water bath, slightly warm the milk, it should not be hot. Pour dry yeast into it gradually and mix thoroughly until it is dissolved.

When buying yeast, be sure to check their expiration date. The dough will rise well, and the pastries will be light and airy only if they are fresh.

6. Gradually adding the yeast mass to the main one, constantly mix the contents with a wooden spoon until the mass becomes homogeneous. This we have prepared the dough.

7. Cover it with cling film and put in a warm place for 1 hour, so that it fits.

We will need:

• flour - 5.5 cups
• milk - 1 -1.5 cups
• egg yolks - 10 pcs.
• butter 8 / 2.5% - 250-300 gr
• live yeast - 50-60 g
• sugar - 1 cup
• vanilla sugar - 1 sachet
• cognac - 2 tbsp. spoons
• seedless raisins - 0.5 cups
• candied fruits - 2 - 3 tbsp. spoons
• lemon zest
• or cardamom or nutmeg - 1 teaspoon
• salt - 0.5 tsp

Cooking:

1. Sift all flour twice in a bowl. Take half a glass of flour and brew it with half a glass of boiling milk. Stir until a homogeneous elastic mass is obtained.

2. Prepare another half cup of warm milk and dilute the yeast in it. Add half a glass of flour to the mixture, mix and put in a warm place for 10 minutes. During this time, a reaction will occur in the mixture and it will “breathe”, bubbles will form and burst.

3. Then combine both mixtures, mix thoroughly, cover with a napkin and put in a warm place to lift.

4. Grind the yolks with sugar and vanilla sugar until white, add salt. Pour half of the resulting mass into the brewed dough, add a quarter cup of flour and knead thoroughly, then cover again and place for 1 hour.

5. After an hour, add the remaining half of the egg mixture to the dough and add 3 cups flour. Knead the dough until it starts to move away from the hands. Hands can be moistened with oil, so it will be easier to knead.

6. Then pour melted butter into the dough, adding it gradually in small portions.

7. Then add brandy, lemon zest, or instead you can add a teaspoon of ground cardamom, or nutmeg.

8. Knead again, cover with a napkin and leave to approach again.

9. Meanwhile, rinse the raisins and soak it in boiling water to swell. Then drain the water and dry the raisins so that there is absolutely no water left on it.

10. Sprinkle raisins and candied fruits with flour and mix them with it.

11. To besiege the dough that has come, having washed it with your hands, add raisins with candied fruits. Cover with a napkin and let stand a little so that the dough rises again.

12. Prepare the forms. Grease them with oil and lightly sprinkle flour on the bottom and walls.

13. Fill out the forms 1/3 or half, cover with a napkin and leave to rise.

14. Warm the oven to 180 degrees and put in it forms with the dough. By that time, the dough should rise twice. Bake until cooked, about 45 -50 minutes. Baking time depends on the size of the mold and the characteristics of the oven. If the oven bakes so that it burns up, then after 20 - 25 minutes the forms can be covered with baking paper soaked in water.

15. To get ready cakes, to allow to cool, to pull out of a form and to decorate with glaze and jewelry.

This recipe is also very tasty. Of course he is not fast, but Easter cakes are a serious matter! They require the same attitude and approach! Yes, and time - it basically takes up and raising the dough. At this time, you can do any other business.

  Recipe "Monastic"

According to this recipe, it is not difficult to cook a cake, not too long, and it always turns out to be very worthy.

We will need:

• flour - 1 kg
• warm water - 1.5 cups
• warm milk - 2 - 3 tbsp. spoons
• live yeast - 50 gr
• egg - 2 pcs.
• butter -125 gr
• sugar - 100 gr
• candied fruits - 100 gr
• cinnamon - 0.5 tsp
• cardamom -0.5 tsp
• salt - a pinch

Cooking:

1. Dilute the yeast in water and milk. Allow to stand for 10 minutes to disperse.

2. Mix the eggs with sugar, pour the melted butter in a thin stream. Pour in salt. Mix.

3. Add the yeast mixture to the egg, mix. Sift flour twice through a sieve. And gradually introduce into the resulting mixture.

4. Add spices and finely chopped candied fruits. Knead the dough.

It should be a fairly thick dough. Knead it better at night, so that it is insisted. Cover it with a napkin and leave to insist and rise.

5. In the morning put the dough up on the work surface and knead it well for at least 15 minutes.

6. Divide into two equal parts, and put in two pre-cooked forms, which must be greased with oil and lightly sprinkled with flour.

Let stand so that the dough rises.

7. When the dough rises well, and bubbles appear on its surface, grease the top with an egg mixed with a small amount of milk.

8. Put in an oven preheated to 180 degrees and bake for about 40 minutes.

This Easter cake is not covered with glaze, but due to the fact that the top is smeared, it will be ruddy and beautiful. But if you wish, you can of course also cover it with glaze.

And in the context, it turns out so beautiful.

  How to make Easter cake in a slow cooker with protein glaze

Easter cakes are cooked not only in the oven, but also in the slow cooker. And they turn out in it no worse. Therefore, if you want, you can cook our Easter pastries in it. Cooking in a slow cooker is easy and simple, even an aspiring hostess can cope with these.

I suggest you familiarize yourself with this recipe by video. So everything can be seen clearly.

In the recipe you can also see how to cook the icing.

In this recipe you can see not only how to bake Easter cake, prepare protein glaze, but also see how you can beautifully decorate it. Agree that such Easter baking will decorate any holiday table.

  Chocolate cake in the bread maker

We will need:

• flour - 3 + 1 cup
• milk - 1 cup
• dry yeast - 2.5 tsp
• egg - 2 pcs.
• sugar - 2/3 cup
• cocoa powder - 1 tsp
• chocolate - 60 gr
• walnuts - a handful
• butter - 100 g (melted)
• cinnamon - 0.25 teaspoons
• salt - a pinch

Cooking:

As I said above, our task is to put all the ingredients in a certain sequence. Therefore, please be careful with this.

1. The first thing we put in a bowl of breadmaker is dry yeast. At this stage, we put them so far only two teaspoons.

2. Next come three cups of sifted flour. It should be sieved twice for better oxygen saturation. We still have one more glass; we are not touching it yet. It will be useful to us a little later.

3. Pour three tablespoons of sugar.

4. Cinnamon mixed with cocoa and pour in the wake.

5. Then add the eggs, followed by softened butter.

6. Next pour a glass of milk at room temperature.

This is the first cooking step.

7. Put the bowl in the bread machine. And set the program parameters. The total amount of ingredients we have is about 750 grams, set the value to 750, then set the crust color to medium. 1 program will work for me. All values \u200b\u200bare visible on the scoreboard.

In this mode, the dough is kneaded and the dough is suitable, and in the future we will add the remaining ingredients.

Second phase.

8. When the dough is infused after the first batch, before the second batch add another half teaspoon of yeast, 1 cup flour, the remaining sugar, nuts and chocolate broken into pieces.

9. Leave the dough to knead again. After which it will be baked, and we will wait for our cake to be baked and ready.

10. To get out of the bowl, he gets it easily. Let it cool and garnish with glaze and sprinkle.

As you can see, such an Easter treat is prepared quickly, simply and easily. The bread maker will do everything herself, and you just have to enjoy its taste and aroma.

  Italian Easter Recipe

I once found this delicious recipe in one of the women's magazines. He interested me in the fact that it contains white chocolate and cottage cheese. And if I cooked Easter cakes with chocolate, then I never added cottage cheese to the pastry. And so I wanted to try it out. And what can I say - the tests were quite successful. The dough was tender, aromatic and incredibly tasty.

The aroma of course adds alcohol present in the composition. The original recipe wrote that it should be rum. But since no one drinks rum in our family, I didn’t buy it specifically for making the dough. But we have cognac, I like to add it to different pastries, at least in, even in, and there is even a recipe where I add it to. Therefore, in this recipe I add cognac.

But in the recipe I will write how I took it in the original. Therefore, the choice of an alcoholic drink will be presented to you yourself.

We will need:

• flour - 1, 5 cups
• dry yeast - 1 sachet
• warm water - 4 tbsp. spoons
• sugar - 1 tbsp. a spoon
• powdered sugar - 2 tsp
• cottage cheese - 2 tbsp. spoons
• egg - 2 pcs.
• yolks - 4 pcs.
• butter 82.5% - 150 g
• lemon peel - 1 - 2 tbsp. spoons
• rum - 0.5 tbsp. spoons (or cognac)
• white chocolate - 150 gr
• salt - 0.5 tsp

Cooking:

1. Prepare the dough, as always, from sifted flour. Therefore, we immediately sift it twice all over, in order to subsequently pour as much as required.

2. Mix yeast with 1 teaspoon of sugar, 2 tbsp. tablespoons flour and 4 tbsp. tablespoons of warm water. Cover with a napkin and leave for 10 minutes in a warm place.

3. The remaining flour is mixed with sugar, salt and eggs, add four more yolks and mix until smooth.

4. Add the diluted yeast and knead the dough for 5 minutes. During mixing, gradually add the cottage cheese, rum and zest, rubbed through a sieve.

When you rub the zest, do not forget that only the yellow part of the crust is suitable. The white part is bitter, and will give bitterness to all baking.

5. Cut the butter into small pieces in advance and let it melt slightly. Put them on top of the kneaded mass, stir until needed.

6. Cover the dough with a napkin and put in an warm place for an hour. During that time it should rise.

7. Then mix the dough with butter, kneading it thoroughly until a homogeneous plastic mass is formed.

8. Chop the chocolate by breaking it into small pieces. Do not grind too much, it is nice if a big piece is caught in baking. And mix it into the mass.

9. Lubricate the mold with plenty of butter and sprinkle lightly with flour. Then shake off the leftover flour.

10. Roll the dough into a ball and put it in a mold. Cover with a napkin and let stand for 1 hour. During this time, it will have to double in volume.

11. Preheat the oven to 180 degrees and place the dough in it. Bake until cooked, depending on the size of the mold and the characteristics of the oven. About 45 minutes.

Readiness can be determined by piercing the Easter cake with a skewer, and if there is no batter left on it, then it is completely ready.

If the dough remains on the skewer, and the top is already starting to burn, then simply cover the mold with baking paper soaked in water, this will prevent burning.

12. Sprinkle the finished treat with powdered sugar or decorate to your liking.

Serve and eat with pleasure.

  "Siberian" according to an old Russian recipe

This recipe is taken from the recipe book of the 60s, it says that this recipe is old. And even if it was invented when it was written, then it is at least over 50 years old. Therefore, it is only because of this that it can be considered ancient.

The recipe is delicious, reminiscent of grandmother’s pastries from childhood. And since many always with great warmth remember the “Taste of Childhood”, this option is quite worthy of taking its place of honor in the Top 10 recipes!

We will need:

• flour - 1 kg
• milk - 1, 5 cups
• eggs - 6 pcs.
• butter - 300 gr
• sugar - 1.5 - 2 cups
• vanilla sugar - 1 sachet
• yeast - 50 gr
• raisins - 150 gr
• salt - 0.5 teaspoon

Cooking:

1. Warm the milk until warm and dilute the yeast in it until only in half a glass.

2. Sift the flour twice and pour 4 cups into the milk - yeast mixture. Knead the dough.

3. Divide the eggs into yolks and proteins and then grind the yolks with white sugar. Whip the squirrels into foam.

4. Melt the butter.

5. Add the yolks with sugar, salt, butter and at the end of the protein to the kneaded dough. Each time, mixing the mass and interfering with the newly laid ingredient.

6. Thoroughly knead the dough, sprinkle flour on top, cover the dishes with a napkin or towel and leave it overnight in a warm place.

Try to leave the dough in large containers so that it does not run away overnight.

7. In the morning add the remaining flour, vanilla sugar and knead the dough thoroughly until it becomes easy to move away from the walls of the dishes. It should not be too thick.

8. Cover the dishes again with a towel and place in a warm place for fermentation and lifting. The time will be approximately 1 hour. The dough should double during this time.

9. Rinse and dry the raisins. Then lightly sprinkle it with flour and mix. When the dough comes up, pour raisins into it and mix again so that it is evenly distributed.

10. Prepare baking dishes. Lubricate them with butter and sprinkle with flour, just grease paper forms, non-stick forms can not be greased and not sprinkled with flour. Although I personally lubricate any form of oil.

11. Fold the dough into molds, filling them in 1/3 part, or not more than half.

To obtain a loose, more porous cake, the dough is laid on 1/3 of the form, more dense - half.

12. Put them in a warm place to rise, cover them with a towel so that the dough does not dry out. The dough should rise about twice.

13. Lubricate the top with a beaten egg or just sweet water. Put bake in a preheated oven to 170 degrees. They will be baked for about an hour. Time depends on the size of the mold and the characteristics of the oven.

If during this time, the top begins to redden excessively, cover it with baking paper moistened with water.

14. Cool the finished baked goods, grease the top with icing and sprinkle with powder, or decorate, as your imagination suggests.

Serve to the table, treat guests and eat yourself with great pleasure!

Here is a selection of recipes with you today. In fact, recipes for pastry are simply a huge variety. Each housewife who deals with her has her own little secrets and chips, thanks to which their dough will be different from the other, both in texture and taste.

And this is good! That is why cooking is good, as such, that you can eat the same dish, but cooked in different ways, having the same name, but differing in taste. This allows us to diversify our menu and eat just delicious food every day.

And in conclusion of today's article, I would like to write some recipes for making icing for Easter cakes. After all, all of today's recipes provide for its use. Therefore, it would be wrong not to write how to cook it.

  Glaze that does not crumble or stick

In a previous article about me, I already shared two recipes for the preparation of glaze, one of them was protein, and the other was made from gelatin.

Glaze made from gelatin does not crumble and does not stick, so recently it has been gaining more and more popularity. Its advantage also lies in the fact that cooking it is not at all difficult and can be done quite quickly.

In order not to repeat in the description, in today's recipe I want to offer to watch a video in which everything is detailed and shown. And to prepare such a glaze is not difficult.

The icing according to this recipe is obtained directly - yet snow-white and glossy, and looks very beautiful on Easter cakes. And if you still cover them with a beautiful multi-colored sprinkle, then baking will be a sight for sore eyes!

And now it’s easy to find such a topping in the store. It is sold in any supermarket, where before the holidays there is always a huge selection of different paper baking dishes, decorations and paint for eggs.

So get everything in advance, since there is still a significant amount of time before Easter.

  Protein and sugar syrup glaze

  (I already mentioned it in the previous recipe), there is an excellent recipe for protein glaze and I recommend that you familiarize yourself with it. The recipe is just wonderful.

We will need:

• egg protein - 1 pc.
• sugar - 0.5 cups
• water - 0.5 cups
• lemon juice - 1.2 tsp

Cooking:

1. Pour sugar into a small saucepan, pour hot water, stir and cook thick syrup. In this case, foam will appear, it must be removed.

Syrup readiness can be determined in this way. Scoop boiling syrup with a teaspoon and dip the spoon into cold water. If a soft ball can be rolled from the cooled syrup, it is ready.

2. Beat the protein into foam until it is increased in volume by 3-4 times. Beat better with a mixer.

3. Continuing to beat, pour the cooled syrup in a very thin stream. Then add lemon juice and mix thoroughly until smooth.

4. Before applying glaze to baking, warm it in a water bath to 60 degrees.

If you are preparing such icing for any other baking, you can color it by adding cocoa, chocolate or cranberry juice.

I think that with today's recipes, baking a delicious cake is not difficult for you. After all, I tried to describe everything in the most detailed way, with all the nuances and little secrets and tricks.

I want to note that all recipes have been tried and tested, so cook safely, they won’t let you down. I also want to say that you can bake any pastry from such a dough, as well as use icing for these purposes. The dough options offered today are all the usual rich yeast dough, from which you can bake any sweet buns, rolls with dried fruits and nuts, sweet stuffed pies, delicious jams with jam, and basically anything.

So if you are engaged in baking, then your recipes will not go to bed. And you can try them all in turn, baking either one or another variety of delicious treats.

And I would like to end here. And in conclusion, I want to ask you to share the article with your friends on social networks, whose buttons are located both at the very top of the article and at the bottom. Especially if you liked the article and turned out to be useful!

And also I want to congratulate you on the upcoming Bright Sunday of Christ, the day of Easter! Let everything and always be just fine for you!

Spring has already taken over. The days are getting warmer, which means April is coming soon. It is at the beginning of this month that the Orthodox Easter holiday awaits us, full of love. In past notes, we prepared an unusual Easter cake in an original and beautiful way, and also crocheted. Now you can proceed to the traditional Easter cakes familiar to us. And also we will tell you how to make a very sweet sugar icing on gelatin. It is more useful than glaze on egg whites, does not crumble and does not stick.

Easter cake for Easter is the most important decoration of the festive table. And also this delicious pastry, especially loved by children.

Of course, you can buy Easter cake in the store. Some housewives do so. Or because of the lack of time for cooking, or maybe just be afraid of the complexity of the recipes. But in fact, recipes for making Easter cake are not so complicated.

Be sure to try to bake Kulich by Easter with your own hands. It will turn out more delicious and aromatic.

  The most delicious Easter cake recipe

We will need:

• dry yeast - 2 tsp;
• warm milk - 2/3 st .;
• sugar - 2 tbsp;
• flour - 4-5 st .;
• salt - 1 tsp;
• melted butter - 3 tbsp;
• egg - 3 pcs.;
• raisins - 1 tbsp .;
• zest - from 1 orange;
• vegetable oil - 1 tsp;
• icing sugar - for sprinkling.

Cooking:

1. Dissolve the yeast in warm milk.

2. Beat the eggs. Continuing to interfere, pour in the milk-yeast mixture.

3. Then add melted butter, sugar and salt.

4. We mix everything well so that the ingredients dissolve and mix together. Now sift three cups of flour and knead a soft and sticky dough.

5. Gradually pour the remaining 1.5-2 cups of flour.

6. Knead the dough with your hands until it becomes elastic.

7. And now we will prepare the filling:

Rinse well and pour boiling water for 10 minutes.

8. On a fine grater rub the zest.

9. Pour steamed raisins and orange zest into the dough.

You can add candied fruits or nuts if desired.

10. Mix everything thoroughly so that the filling evenly mixes with the dough.

11. In, greased with vegetable oil, salad bowl spread the dough. If this is not possible, you can take any other container that is suitable in size.

12. Cover the bowl with a damp towel. To wet a towel, use warm water. Otherwise, the dough will not rise.

13. Put the salad bowl in a warm place so that the dough rises well.

14. Press it with your hand and spread it on a surface sprinkled with flour. We form a ball from the dough. Its size should correspond to the size of the form.

15. A sheet of baking paper is folded in half and inserted into a mold. Its bottom must be lubricated. Inside we put the future Easter cake. We leave the dough for an hour, so that it increases in volume (2 times).

16. Preheat the oven to 180 degrees. We put the form with the dough there. Bake for about 50 minutes. This is an approximate time, because usually each oven can differ in something.

If the cake is browned too quickly, cover it with foil.

17. After the cake is ready - we take it out of the oven, tear the parchment and let it cool for 10 minutes.

18. Take it out of shape. Put on a dish. Sprinkle with powdered sugar and let cool completely.

As you can see, the recipe and cooking cake is very simple. And if you follow all the recommendations, you will surely succeed.

  Step-by-step recipe for air baking in a bread maker

This recipe is suitable for the happy owners of bread machines. The aroma of this Easter cake and the combination of chocolate, nuts and pastry are unique. And time for making chocolate cake will take much less.

We will need:

• milk - 1 tbsp .;
• flour - 4 tbsp .;
• cocoa - 1 tsp;
• cinnamon - 0.5 tsp;
• eggs - 2 pcs.;
• sugar - 2/3 st .;
• softened butter - 100 gr.;
• quick dry yeast - 2.5 tsp;
• walnuts - a handful;
• chocolate - 50-60 gr.;
• salt is a pinch.

Cooking:

1. The ingredients are poured into the shape of a bread machine.

This must be done strictly according to the recipe and not change the order of their addition.

2. First 2 teaspoons of yeast, then 3 cups of sifted flour. Pour 3 tablespoons of sugar on top.

3. Cinnamon is mixed with cocoa and also added to the ingredients. Pour a pinch of salt.

4. After that, pour the eggs, softened butter and milk (room temperature).

5. Move the form with the ingredients in the bread machine.

• weight - 750 gr.
• the program is the first
• the color of the crust is medium brown.

6. First, the dough will fit and the dough will knead. When the bread machine mixes the dough a second time, you need to add the remaining: nuts, chocolate, 0.5 teaspoon of yeast, the remaining sugar and a glass of flour.

7. Turn on the bread machine.

8. We are waiting for it to mix a second time and add all the ingredients in the following order: yeast, flour, sugar, nuts and grated chocolate.

9. While the cake is baking, we will make the icing to decorate its top:

10. Using a mixer, beat 1 protein, powdered sugar and a pinch of citric acid. Here is such a protein cream is obtained. It must be stable in consistency.

Easter cake is ready! Decorate it with protein cream and multi-colored sprinkles.

  Video on how to cook Easter baking in a slow cooker

If you have a slow cooker, then you can bake an excellent Easter cake in it. Heating in the multicooker is carried out evenly, and perfectly selected time and temperature will not allow the cake to settle or burn. Of course, there is also a minus - this is that you can bake only one Easter cake at a time. But in size it will be large and enough for the whole family.

If you are already interested, watch the video:

Have you ever baked Easter cake in a slow cooker, write in the comments?

  Delicious air cake on sour cream

Ingredients:

• Milk - 300 ml.
• Eggs - 3 pcs.
• Sugar - 200 gr.
• Butter - 150 gr.
• Sour cream (15% - 20%) - 250 gr.
• Dry yeast - 11 gr. (or raw yeast - 50-60 gr.)
• Raisins - 300 gr.
• Flour - 700 - 800 gr.
• Vanilla sugar - 2 tsp. (or vanilla stick)

Cooking process:

1. Heat the milk until warm, then add the yeast and 1 teaspoon of sugar. We send 200-250 gr. sifted flour and mix all the ingredients.

2. Cover with a clean kitchen towel or napkin, or you can cover with cling film. We leave it in a warm place so that our dough comes up and increases in volume several times. This takes about 30-50 minutes, provided that all the ingredients are fresh.

3. In the meantime, while the dough is coming, we beat the eggs with sugar, after the mass has increased, add beaten eggs and vanilla sugar. If you have a vanilla stick, then cut it in half and take out the seeds that we add to the dough.

4. Now the turn has come to butter, it must first be softened and added to the dough, then mix and add sour cream and mix again. Next, mix in the remaining flour and knead the dough until it stops sticking to your hands, but you should not knead too cool either. Cover with a towel and set aside to insist in a warm place without drafts.

5. The dough should rise properly. Everything about everything will take from half an hour to 40 minutes.

6. Add raisins to the dough, which must first be thoroughly washed and dried, and mixed well. Then we cover with a napkin and set in a warm place and once again let the dough rise well.

7. Forms in which we will bake grease with oil and fill 1/3 with butter dough. We give time for the dough to rise in them. Preheat the oven to 100C and send for 10 minutes to bake, after ten minutes, increase the temperature to 180 degrees and bake until cooked. I check the readiness in the old fashioned way, as my mother taught in childhood with a match or a toothpick. You need to check when you see that the dough is browned, if the match is dry - the cake is ready, if it is wet - continue to bake.

8. When our Easter baking is ready, it remains to decorate with icing and sprinkle with a special powder! If you don’t know how to prepare icing for Easter cakes so that it does not crumble and does not stick, then read the article below, below is a proven recipe with gelatin, I'm sure you will like it! And now I want to show what our gourmet looks like in the context:

Is it really very appetizing? Write your opinion about this Easter recipe in the comments. Oh, now I would have to stay until the holiday and not eat ahead of time, well, very appetizing and fragrant!

  Gelatin icing

This glaze does not contain eggs. It does not break or crumble. It also spreads very beautifully on the top of Easter cake.

We will need:

• sugar - 1 tbsp .;
• gelatin - 1 tsp;
• water - 6 tbsp;
• lemon juice - a couple of drops.

Cooking:

1. Pour gelatin with two tablespoons of water and leave until swelling.

2. Pour sugar into a small bucket or saucepan. Fill with the remaining water (4 tablespoons). Mix well and put on fire.

3. Wait until the mixture boils. After that, cook until sugar is dissolved. Stir constantly.

4. Once the sugar has dissolved, remove from the stove. Injected into the syrup, previously prepared, gelatin.

6. Then add a couple of drops of lemon or orange juice. Mix for another half minute.

7. The icing is ready. Coat the top of the cooled cake with it.

These are the easter recipes we have prepared for you. Be sure to use them and delight your family and friends with a sweet Easter cake for Easter.

If you like a selection of cakes recipes, add to bookmarks and share with friends in the social. networks, and to do it simply - you just need to press the social buttons below. networks. It will also be interesting to know your opinion on this baking, or maybe you will share your proven recipe ...

That's all for me!

Happy Easter to you!