No Easter celebration can be imagined without Easter cake. It is very simple to prepare such pastries. She symbolizes the presence of God in our lives on the festive table. Each housewife has her own secrets of making such baked goods. In this article we will try to reveal them.

Baking recipes for a festive table on Svetloye Christ's Resurrection lots of. Below we have tried to collect the very best of them. These baked goods can be prepared in a traditional way or using a multicooker and a bread machine. But first things first.

Dough recipes

Alexandria. Beat eggs (10 pcs.). Cut the butter (500 g) into small cubes. Fresh yeast (150 g) and warm milk(1 L) place next to the eggs. We mix this mass and place in a warm place for 12 hours.

We wash and steam the raisins (200 g). We put it with yeast and eggs. Add vanillin (to taste), cognac (2 tablespoons) and sifted flour (2.5 kg). Knead so that you get a soft mass. We leave for an hour. Its volume should double.

Vienna. You need to mix eggs (3 pcs.) With sugar (200 g). Yeast (20 g) diluted in fresh milk(125 ml). Combine both masses, mix and leave for 12 hours.

Add soft butter(100 g), vanilla, zest (1 tsp) and flour (500 g). Stir and leave to come again.

Easter cake with raisins

Recipe: We dilute yeast (50 g) in a glass of warm milk. Pour flour (150 g) and salt there. We knead. Rub the yolks (6 pcs.) With sugar (2 cups). Squirrels (6 pcs.) Must be whipped into a foam. Melt the butter (300 g). Mix all the ingredients. The mass must be thoroughly kneaded and sprinkled with flour on top. Cover with a towel and leave overnight.

IMPORTANT: The temperature in the room where such pastries are prepared must be at least 25 degrees. In addition, you need to protect yourself from drafts in advance. They can greatly interfere with fluffy and fluffy baked goods.

• Remaining flour (800 g - 900 g) and vanilla sugar and knead with dough so that the mass is not very thick. We are waiting for its volume to double and add raisins (150 g). Mix and lay out on prepared forms
• Filled in a third of the forms, put in a warm place and cover with a towel. When the dough has increased in volume, it is necessary to grease the tops. sweet water and put in the oven
• When the cakes are baked, they need to be removed from the oven, cooled and decorated.

Easter cake with raisins and candied fruits

RECIPE: Cooking dough. Dilute yeast (30 g) with milk (500 ml) and mix with flour (300 g - 400 g). We put the dough for 3-6 hours in a warm place. After the dough rises, add the remaining flour (600 g - 700 g), eggs (3 pcs.), Sugar (200 g), butter (200 g), ground cardamom, saffron and candied fruits. We knead well.

IMPORTANT: It is believed that baking will be obtained if, while kneading the mass, it is "hit 200 times". That is, to carry out this process for a very long time and carefully.

• We put the mass in a warm place. When it rises 2-3 times, grease the molds with oil and fill them halfway. We are waiting for it to rise, grease with yolk and sprinkle with chopped almonds and candied fruits
• We bake at a temperature of 200 degrees for about an hour. We extract, cool and decorate the cakes

Homemade Easter cake recipe

• Beat eggs (8 pcs.) With sugar (0.5 kg). Add sour cream (200 ml), cinnamon and vanillin (on the tip of a knife). Add softened butter (200 g). Dissolve fresh yeast(50 g) in warm milk (500 ml). We add to the mass. Mix everything and add flour (1.5-2 kg). Kneading the dough
• Lubricate a deep saucepan from the inside with oil. Put the dough there, cover with a towel and leave for 7-8 hours
• Lubricate the table and hands vegetable oil... We take out the dough and knead it. We leave for 1 hour under a towel. We repeat the procedure 3 times. Before the last kneading, add candied fruits (100 g) and raisins (100 g) to the dough

IMPORTANT: You need to do Easter baking on Maundy Thursday. Before that, be sure to take a dip before sunrise and, with a clean body and thoughts, start preparing delicious dishes.

• Lubricate the baking dish with butter and spread the dough in them. Its volume should not exceed half the shape. Leave the cakes for 30 minutes
• We turn on the oven to the maximum and bake the cakes for about 10 minutes. Then the fire must be set to a minimum and baked until a crust appears.
• We remove the cakes from the oven, let cool and decorate

Lush cake

• Mix hot milk (1 cup), warm cream (2 cups) and flour (2.4 cups). Mix everything thoroughly, and wait until the dough cools down to room temperature
• Dilute yeast (50 g) in a small amount of milk and add eggs (2 pcs.). Mix and add to the dough. Knead it until smooth and put in a warm place.

IMPORTANT: During the preparation of Easter dishes, you must not swear, quarrel and argue. All negative energy can be transferred to food.

• Divide the sugar (2.4 cups) in two. Beat whites in one half (8 pcs.), And grind the other with yolks (8 pcs.). Mix both masses from top to bottom and add flour. Knead everything again. We are waiting for the dough to come
• We beat out the dough. Divide into two parts and put each in a greased form. Let the dough rise and bake at 180 degrees until tender

Easter cakes with nuts

• To prepare such baked goods, take raisins (100 g), almonds (100 g) and candied fruits (100 g). We sort out the raisins, clean them of twigs and other debris. Fill in hot water for 15 minutes. Then we drain the water
• Pour boiling water over the almonds for 3-4 minutes. Then we merge hot water, fill in the nuts cold water and peel the almonds. Dry the nuts for 2-3 minutes in the microwave, then fry in a pan and chop with a knife. A blender for chopping nuts is not good

IMPORTANT: There are only two types of nuts mentioned in the Bible: almonds and pistachios. Therefore, only such nuts should be used in orthodox Easter baked goods.

• Warm milk (500 ml) and dissolve yeast (50 g) in it. Fresh yeast is the best choice for this recipe. Add flour (500 g) and mix. The resulting mass should be put in a warm place and covered with a towel.
• Rub the yolks (6 pcs.) With sugar (300 g) and vanilla (1 tsp). Whisk the whites into a foam with salt
• The dough should come up in 30 minutes. This will be signaled by its volume. It should increase 2-3 times. Add yolks, melted butter (200 g) to the dough and mix. Add proteins last
• Sift flour (1 kg) and add to the total mass. This should be done in parts, each time kneading the mass until smooth. Be prepared for the fact that more flour may be required. Its amount depends on many factors.
• The dough must be placed in a saucepan and sent to a warm place. Depending on the temperature, it will come up in 40 minutes to 1.5 hours. Dip the raisins in flour and add to the dough. Then you need to add candied fruits and chopped almonds
• Knead the dough well again and send it to a warm place. We are waiting for it to increase by 1.5 - 2 times. Preparing the forms. Lubricate the bottoms with oil and spread oiled parchment on the walls
• We spread the dough on the table and cut into pieces. Roll each piece into a ball and place it in a mold. The forms must be put on a baking sheet, and wait until the dough will do... Then we send the forms to the oven preheated to 100 degrees.
• After 10 minutes of baking the cakes, you need to increase the temperature to 190 degrees and bake until tender. We take out the forms with Easter cakes from the oven and leave for 10 minutes. Then we remove them from the forms and decorate

Simple Easter cake

• We heat milk (125 ml) and dilute yeast (15 g) in it. Pour into a bowl of sifted flour (100 g). Mix and cover with a napkin. Leave for 30 minutes
• Rub two yolks and white with sugar (100 g) and pour in vanilla essence (1-2 tsp). Pour the mixture into the dough and add softened butter (50 g). Mix well

IMPORTANT: By quality Easter baking our ancestors determined the future. If it turned out okay and beautiful holiday bread, then the family was waiting for success. If the pastry is cracked and did not come out, then you should expect misfortune.

• Fill in the rest of the flour (200 g). Knead, cover the dough with a napkin and leave for 1 hour in a warm place. Rinse the raisins (100 g) and fill it with cognac (30 ml). We plant the risen dough and add the raisins. Knead the dough again and leave for 1 hour.
• We line the cake mold baking paper... Lubricate with butter and fill with dough. The dough should occupy 1/3 - 1.5 molds. Leave the dough in the molds for 1 hour
• Preheat the oven to 100 degrees. We put the mold in the oven and after 10 minutes (when the dough rises) we increase the temperature to 180 degrees. Bake for 30-40 minutes
• After extraction, we wait for the cake to cool down, and cover it with glaze

Yeast-free Easter cake recipe

• We wash the raisins (100 g). We dry it and sprinkle with flour. Sift flour (300 g - 350 g) several times. Rub the lemon peel (1 pc.) On fine grater... Add soda (1 teaspoon) to kefir (300 ml) and leave for two minutes
• We heat the butter (100 g). Add turmeric (1/4 teaspoon), zest and sugar (150 g) to it. Vanilla sugar can be added for flavor. Pour in kefir with soda and mix
• Add flour and raisins to the resulting mass. The dough should not be very thin. We check the consistency by eye. Add flour if necessary. We fill the prepared molds by ½ - 1/3 of the volume. We put them on a baking sheet and place them in an oven preheated to 180 degrees. Bake until tender. Extract and decorate

Curd cake recipe

• Sift flour (1.2 - 1.5 kg) 2-3 times. Dissolve yeast (50 g) in milk (70 ml), add sugar (0.5 cups) and cover with a napkin. Moving to a warm place
• Separate the whites from the yolks (6 pcs.) And beat them with a pinch of salt. Grind the yolks with the remaining sugar (2 cups) and vanilla (1 g). Grind the cottage cheese (200 g) through a fine sieve. We wash the raisins (100 g), dry and sprinkle with flour

IMPORTANT: In all Christian countries, special “heavy baked goods” are baked on the Feast of the Resurrection of the Lord. These include English muffins and Australian rindling. Very satisfying and high-calorie pastries.

• In warm milk (500 ml) we dilute the yeast that has come up. Mix and add the rest of the ingredients: cottage cheese, yolks, sour cream (200 g), butter (250 g), vegetable oil (50 ml) and mix. Add the whipped egg whites at the very end. Mix everything thoroughly
• Add flour in small portions, stirring constantly. The dough should not become tight. But also batter must be avoided. We leave it for 2.5 - 3 hours to come up. During this time, it needs to be kneaded 2-3 times.
• Then you need to grease the forms, and fill them by 1/3. We leave the completed forms for 30 minutes. After the dough has doubled in the molds, you need to bake the cakes at 180 degrees for about 40 minutes
• We decorate in the traditional way

Chocolate cakes

• Mix flour (200 g), water (100 g), dry yeast (1 1/4 tsp) and sugar (35 g). Cover with a towel and leave for 2 hours. Melt the chocolate (100 g). For this purpose, you can use a microwave or water bath... Part of the chocolate (100 g) must be crumbled into small cubes. Rub the orange zest (1 pc.)
• We mix flour (200 g), milk (55 ml), salt (half a teaspoon), yolks (3 pcs.), Vanillin, sugar (70 g), butter (70 g), yeast (3/4 teaspoon ) and sourdough. Add melted chocolate at the end. The dough should be soft and smooth. The consistency must be adjusted by adding flour

IMPORTANT: English bakers were the first to add chocolate to baked goods. Representatives of the Fry, Rounty and Cadbury families are still arguing about who exactly began to do this.

• Add pieces of chocolate to the finished dough and orange peel... Leave the mass for 10 minutes. Then we divide it into several parts, cover and leave for another 30 minutes. After that, you need to fill the forms and leave them for 3.5 hours in a warm place.
• Bake chocolate cakes needed at 180 degrees. When the crust becomes golden brown, you need to remove the baked goods from the oven, allow to cool and decorate

Italian Panettone Cupcake

In Italy, Panettone is sure to decorate the festive table on this bright day.

• To prepare it, you need to mix water with milk and add yeast (1 sachet). When a small "cap" appears, add flour (4 tablespoons) and sugar (1 tablespoon) to the mixture. Stir the mass, cover with foil and send it to a warm place for 30 minutes
• Beat eggs (3 pcs.), Sugar (100 g), vanilla, citrus zest. Then add the yeast mixture and mix everything again until smooth
• Add flour (540 g), soft butter (70 g) and salt. To knead the dough, it is better to use a mixer at low speed with a special attachment. After the mass has taken on a homogeneous structure, add candied fruits (1/4 cup) and raisins (1 cup). Mix again

IMPORTANT: There are several versions of the origin of this recipe. According to one of them, Panettone was invented by one of the nuns of the monastery, located near Milan. She collected not a large number of and without that scanty ingredients and added lemon zest. Which predetermined the taste of the future cake. And his continued success.

• Sprinkle the table with flour, pour the mass onto it and mnem. Periodically you need to sprinkle the mass with flour. The dough processed in this way is formed into a ball and left for 3-4 hours in a greased bowl
• Preheat the oven to 170 - 180 degrees. We put the mass in molds, grease the surface with yolk and bake. 20 minutes after the start of baking, the surface of the cake is cut crosswise in order to get the traditional "crown"

Butter cakes recipes

Sugar, eggs, milk and other ingredients that define the flavor of the holiday baked goods are baked goods. By tradition, all the remaining products were added to the baked goods for the first meal after fasting. That is why the pastry turned out to be heavy and very satisfying.

The richest cake

• Melt the butter (600 g) and wait until it cools. Dilute yeast (100 g) in warm milk (1 l), add flour (600 g), vegetable oil (3 tablespoons), salt and sugar (100 g). We put in a warm place for 1 hour
• Whisk the yolks (12 pcs.) And whites (10 pcs.) Separately with brown sugar (350 g each). Add vanillin to the yolks while beating (2 sachets)
• When the dough rises, add whipped yolks and melted butter to it. Mix the ingredients. We prepare raisins (400 g). Before adding to the dough, it must be rolled in flour.
• Add flour (1.5 kg) to the dough. Stir until smooth. Add raisins and candied fruits (400 g). Mix again. Leave for 30 minutes in a warm place
• When the dough comes up in it you need to add the whipped to strong foam proteins. Mix thoroughly and wait for it to rise again. We bake cakes in the traditional way

Easter cake with cherries

• Prepare the dough and put it in a warm place. Pour saffron (1 pinch) with a spoonful of boiling water and let it brew. When the dough doubles, you need to add salt, yolks (10 pcs.), Ground with sugar (3 cups), cognac (35 ml), melted butter (500 g) and saffron infusion. Mix all ingredients thoroughly
• Beat the proteins (10 pcs.) Into a cool foam and add them to the prepared mass. Fill in the remaining flour (2 kg) and knead the dough to an optimal consistency. We leave in a warm place. When it suits you, add washed raisins (200 g) and candied cherries (200 g)
• Mix, let it brew and place in the molds. They need to be placed in a warm place and let the mass increase in volume. We bake at a temperature of 180 degrees. The last 10 minutes, the temperature can be reduced by 20 degrees

Custard cake

• Pour sugar (1 tablespoon) into milk (50 ml) and mix. Chop the yeast (40 g) and leave for 20 minutes. Boil milk (200 g) and pour flour (1-3 tablespoons) into it. Knead the mass with a wooden spoon
• Heat the cream (200 g), add it to batter and mix. When the mixture has cooled to room temperature, pour the yeast into it. We put the dough in a warm place
• Melt the butter (150 g). Separate the whites from the yolks (5 eggs). Grind the yolks with sugar (1.5 cups) and vanilla (1 teaspoon). Beat the whites before adding them to a dense foam. Pour yolks, butter into the dough and add salt. Mix and add proteins. We knead the mass from top to bottom.
• We add flour (700 g - 1 kg) in several stages, constantly kneading it with our hands. The finished dough is oiled, placed in a bowl and covered with a towel. Place the bowl in a warm place.
• Preparing the "filler" for the custard cake. To do this, cut marshmallows (50 g) and marmalade (50 g) into small cubes. We wash the dried apricots (100 g) and cut them into small pieces. We add these ingredients to the suitable dough. We knead it. We leave in a warm place
• We divide into parts. We place them in molds and bake

Creamy cake

• Knead flour (3.5 cups), warm milk (1 cup), butter (200 g) and sugar (1 cup). Pour milk (0.5 cups) with yeast diluted in it (12 g-16 g) into the mass. We mix. Cover with a towel and leave to come
• As soon as the dough rises, you need to add eggs (3 pcs.) To it and leave to come up again. After 1-2 hours, you need to add raisins (2 tbsp.). Mix. Let it go and divide it into parts. Bake in tins for 30-40 minutes at 180 degrees

Monastic cake

• Dissolve yeast (15 g) in a little milk. In another bowl, mix warm milk (0.5 cups) with melted butter (100 g), sugar (100 g) and salt. Stir and cool. We combine the contents of the two bowls. Add flour (400 g), mix and send to a warm place for lifting
• When the dough rises, add one yolk and one whole egg to it. Mix and add raisins (100 g). Mix the dough again and send to fit
• Baking dishes should be greased with butter and half filled with dough. We are waiting for the volume of the dough to increase and bake in the oven at 180 degrees until tender. Monastery cake is decorated icing sugar

Cake on dough

• A properly prepared dough dough will help to fully activate the potential of the yeast. Dough is a sourdough that helps to bake from heavy butter dough lush and airy cake
• The dough is quite simple to prepare. It is necessary to heat the milk to 28-30 degrees. Dissolve yeast in it and add flour. For the preparation of dough, the full amount of milk and yeast from any recipe and half the amount of flour is usually taken.
• Dough is diluted in a deep bowl. Yeast, milk and flour should not exceed 50% of the container volume. You need to be prepared for the dough to double in volume. The container with the dough must be covered with a napkin and sent to a warm place.
• When the dough is ready, the rest of the ingredients are added to it.
• The kneaded dough should be allowed to come up and bake sweet airy cakes

Easter recipe in a slow cooker

The multicooker is great kitchen appliance, which will help to prepare not only various cereals and other dishes, but also bakery products. For Easter, you can cook a delicious orange cake in a multicooker.

• Sift flour (450 g), add salt, vanillin and dry yeast (2 tsp) to it. Mix the ingredients. In a separate bowl, beat eggs (4 pcs.) With sugar (1 glass). Using a fine grater, remove the orange zest (1 pc.). Cut it into two halves and squeeze the juice out of one
• Add a mixture of eggs and sugar, juice and orange zest to the flour. We mix. Then add softened butter (100 g) and knead the dough again. Place it in a greased bowl. Cover with a towel and send to a warm place
• While the dough is coming up (usually it takes 1.5 - 2.5 hours), you need to prepare the raisins. To do this, it must be cleaned, rinsed and steamed. Then dry and roll in flour. Lightly knead the matched dough and mix with raisins.
  Lubricate the multicooker bowl with oil and place the dough in it
• We turn on the "heating" for 2-3 minutes. Turn off and leave the dough to rise for 30 minutes. In this case, the multicooker must be closed. After half an hour, we activate the "baking" mode. We set it to 150 degrees and wait 45-50 minutes.
• This cake is decorated in the traditional way.

Easter recipe in a bread maker

The bread maker is another useful appliance in the kitchen. If you want to bake delicious and aromatic bread on your own, then you cannot do without this device. You can also bake cakes in a bread machine.

RECIPE: Pour the peeled raisins (175 g) with cognac and let it brew for 20 minutes. Pour whey (200 ml) into the container of the bread machine. Fill in order: salt (6.5 g), egg (1 pc.), Sugar (75 g), softened butter (100 g), raisins, cinnamon and cardamom. Sift flour (½ kg flour) and add to the container as well. Make a place for yeast (11 g) in the middle of the flour pile and pour it there.

We activate the mode " butter roll"And bake cake.

Easter cakes

Baked goods for Easter table not limited to Easter cakes and muffins. There are many recipes for pies that bake Easter.

Easter cottage cheese cake

• Mix flour (200 g), baking powder (1/2 tsp), sugar (40 g), vanillin (5 g), eggs (1 pc.) And chopped butter (80 g). Squirrels (6 pcs.) Must be whipped into a foam. Mix cottage cheese (1 kg), yolks (6 pcs.), Sugar (90 g), starch (90 g), vanillin and grated zest of one orange. Add protein mixture and stir
• Lubricate the baking dish and lay a layer of dough. We prick it with a fork and bake for 10 minutes at a temperature of 200 degrees. Then we put in it curd mass, grease it with yolk and bake at 180 degrees. After 15 minutes, make an incision around the perimeter of the pie. Before serving, sprinkle the curd pie with powder

Easter cake with raspberries

• We dilute yeast (30 g) in warm milk. Add salt, some sugar and flour. We leave the mass in a warm place. Grind eggs (4 pcs.) With sugar (3/4 cup). Add butter (6-7 tablespoons) and lemon zest... Pour the suitable dough into the container, mix and add flour (2 cups) and milk (1 cup). Knead the dough well and leave to come.
• When the dough comes up, knead it again and place it in the mold. We bake in hot oven within 35-40 minutes. Remove the hot cake from the mold, pour over with raspberry syrup (3/4 cup). Put it back in the mold and leave it for a few hours.
• We heat the raspberry marmalade and grease the surface of the cake with it. Grind the almond cake and sprinkle it with crumbs raspberry pie... We decorate it with berries

Easter cupcakes

You can diversify the Easter table with delicious cupcakes. Below are two recipes for this delicious confection. They can be baked in a large muffin tins or small muffin tins.

Classic cupcake

• We take out the butter (250 g) from the refrigerator and wait until it warms up to room temperature. We preheat the oven to 200 degrees. We clean the raisins (0.5 cups) and pour boiling water over it. Sift flour (2 cups). Add butter and sugar to it (1 glass). Rub the ingredients with our hands. Add baking powder (1 sachet) and mix
• Eggs (6 pcs.) Must be added to the dough one at a time. Added, shuffled and add the following. After adding the last egg, pour cognac (2 tablespoons) and raisins flooded with water into a bowl
• Lubricate the cake pan with butter. We transfer the dough into a mold and bake the cake at a temperature of 200 degrees for 25 - 30 minutes. Then we reduce the temperature by 40 degrees and bake for another 30 minutes.

Banana muffin

• Mash bananas (4 pcs.). Sift flour (1.5 cups) and add sugar (3/4 cup), soda (1/2 teaspoon), baking powder (1 teaspoon) and salt (1/4 teaspoon) to it. In the center of the mass we make a depression and mix butter (1/2 cup), eggs (2 pcs.), banana puree and vanilla. Stir the dough until smooth. We put it in molds (it is better to use muffin molds) and bake

You can decorate these muffins with icing and banana chunks.

Easter bun

There are always a lot of pastries on the Easter table. If you want to surprise guests who are used to Easter cakes, diversify your menu with delicate and aromatic Easter buns.

• We knead flour (450 g), milk (210 ml), egg (1 pc.), Salt (0.5 tsp), sugar (50 g), butter (50 g) and dry yeast (1.5 tsp. spoons). Add cinnamon to the dough, nutmeg, coriander and vanillin (optional and taste). Stir a little, add steamed raisins (75 g) and dried apricots (25 g). Knead until smooth
• Divide the dough into several parts. We form buns from them and put on a baking sheet. On each bun, you need to make a crosswise cut with a knife. Leave the baking sheet in a warm place for 40-50 minutes
• Preheat the oven to 200 degrees. Knead flour (50 g) and margarine (2 tablespoons). Add cold water until a pasty mass is formed. We place it in a cornet and draw lines in the shape of a cross on a previously prepared place on the buns
• The buns should be baked for about 15 minutes. When they are golden, remove from the oven and coat with a silicone brush with sugar glaze

Easter gingerbread

The gingerbread is delicious. confectionery... They are historically associated with the festive table. There is and easter option gingerbread. They are prepared for this holiday in many countries of the world. Traditional Russian Easter gingerbread is prepared like this.

• The butter is melted (100 g) and honey (250 g) and sugar (250 g) are added to it. Constantly stirring the mass with a wooden spoon, add a pinch of ginger, cinnamon and cloves to it. Let the mass cool down
• Beat the eggs in a foam (3 eggs + 1 yolk) and add them to the cooled mixture. There you need to add flour (7 glasses), cocoa (2 tablespoons) and soda (1.5 tsp). Mix the ingredients. You should have a smooth dough. We put it in the refrigerator
• We roll out the dough to a thickness of no more than 0.5 cm. Cut out gingerbreads of any shape from it. We put them on a baking sheet covered with baking paper and bake at 180 degrees
• When the gingerbread cookies are baked, we wait for them to cool down and cover with glaze

Easter icing recipe

Icing is a traditional way to decorate Easter cakes. For decoration, it is usually used protein variant glaze. To prepare it, you need to separate the whites from the yolks and place them in the refrigerator.

• Add a pinch of salt to the cooled proteins and beat until formed thick foam... Beat at low speed and gradually increase it. Without stopping the process of whipping the proteins, you need to add sugar to the mass. The glaze is ready when the sugar grains dissolve in it.
• Protein glaze is applied to the cooled Easter cakes. On top of the cake, you can decorate with a variety of sprinkles. Chopped nuts, coconut flakes, grated chocolate, cinnamon are perfect for this purpose.

Curd Easter

Preparing Curd Easter only once a year. Traditionally, this dish is prepared "raw". That is, without heat treatment.

• To prepare this dish, cottage cheese (2.5 kg) must be passed through a fine sieve several times. Then add sugar (1 cup) and butter (200 g) to the mass. Stir the curd mass and add sour cream (250 g). We knead so that the mass is homogeneous, and the sugar crystals dissolve in it
• The consistency of the resulting mass should resemble thick cream... Add salt to it and mix again. We put the mass in a mold for Easter, put it under a little oppression and send it to the refrigerator
• In order for the curd Easter to turn out tender, instead of sugar, you need to use powdered sugar.

Easter lamb

Lamb is also very often baked on Easter. These animals are the symbol of the Lamb of God. They are baked from butter, yeast dough... Ground nuts, coconut and other ingredients are added. Sometimes such pastries are decorated with white icing. It imitates the fur of an animal.

• To prepare such an edible table decoration, you need to dissolve a spoonful of sugar in warm milk and add yeast. When the yeast (7 g) starts to rise, add flour (100 g) to it and knead the dough. We put the dough in a warm place. It should approximately double in size.
• Melt the butter (90 g). Add sugar (100 g), mix and add egg (1 pc.) And vanillin. Mix everything well again.
• Add the resulting mixture to the dough. Bring it to homogeneity and add flour (500 g). The dough should be soft and elastic. We leave it in a warm place for a while.
• When the dough doubles in size, roll it out and cut out a lamb figurine using a stencil. Roll out the rest of the dough into a rectangle, moisten it with water and sprinkle with poppy seeds and sugar. Gather the dough into a roll and cut it into small circles
• Put the lamb figurine on a baking sheet. We put the "woolen" circles on it in their proper place. We bake the lamb at 180 degrees for about 30 minutes. When the color of the baking turns golden, remove the baking sheet from the oven and let it cool.

Easter Bunny

Another symbol of Easter is the hare. In Western countries, to decorate the Easter table, they make figures of a hare from marzipan, bake cookies and buns in the form of this animal. And although this symbol of Easter is not so widespread in our country, surprise your children and guests of your house with a chocolate figurine of a hare on this Bright holiday.

• The most in a simple way making a chocolate bunny is pouring melted chocolate into a mold. When the chocolate has cooled, the figurine is ready. Buy today silicone mold a hare or other animals will not be difficult

Angela. When baking cakes, it is very important that the dough is not liquid or, on the contrary, thick. Bread cakes from batter will become flat, and from thick cakes, heavy and hard. And do not forget to fill out the form with dough only halfway. If the dough in the molds is larger, it will "escape" from them.

Kseniya. Modern factory eggs do not always give baked goods a beautiful golden hue. Therefore, I always add a pinch of turmeric to Easter cakes. This spice not only gives a long-lasting color, but also improves the taste of baked goods.

Video: Kulich with protein glaze

Greetings and we continue to prepare for Easter! Easter cake is one of the main symbols of this bright holiday. And, if it symbolizes Mount Golgotha, on which Jesus was crucified, the pastry is prepared in memory of the fact that the son of God always shared his meal with the disciples, as well as in memory of the victory of Life over death.

The tradition of baking Easter cakes has become so deeply embedded in our lives that it seems like it’s wrong to celebrate Easter without them. Therefore, each housewife has a recipe that she gets from cookbook only once a year, on the day before a bright holiday.

If you are still in search and have not managed to find your composition, which always turns out, then I suggest reading my selection. I have collected both simple yeast-free recipes for young housewives, and classic butter choux pastry for the more experienced.

In general, in any case, treating them will succeed wonderfully well, and you can read about that in this article.

The most delicious classic recipe for choux pastry Easter cake

In old books, the mass from which the buns were baked was always brewed, so it turned out to be more tender. I decided that it would be better if I share with you a video where the hostess tells in great detail how to make such a dough correctly.

Since we are dealing with this traditional recipe, then it is important to know that it is necessary to fully comply with the proportions and the list of ingredients. After all, this composition of products is quite expensive, because there it is necessary to take almost the entire screen of eggs, and even good melted butter... But for this you will be rewarded with the taste of the dessert, you definitely will not buy it in the store!

Easter cake made of cottage cheese like a cupcake

You need to understand the difference that curd baked goods, this is not the same as Easter cottage cheese. Kulich is flour baking, and Easter is only curd dessert... They have different recipes and they symbolize different things. But both are integral attributes of a bright holiday.

So, now I will share with you a very tasty recipe that tastes like a cupcake. Of course, you can cook it in different days, but children will sweep it off the festive table in a matter of seconds!

The whole secret of this cake is to constantly beat all the ingredients, then the dough turns out to be very fluffy and filled with oxygen.

Ingredients:

• 1 eggs
• 150 g butter
• 350 g sugar
• 250 g cottage cheese
• Vanilla
• 0.5 tsp soda
• 1-2 cups flour

1. Beat the whites for three minutes in a good foam, without turning off the mixer, add sugar, melted, not hot (!!!) butter. And you need to beat for another three minutes.

2. The turn of the curd has come, we also mix it with the general mixture until smooth.

3. Now add about a glass of flour and mix. In order for the mass to rise well, you need to extinguish the soda with vinegar and pour it into the mass.

4. Add vanilla on the tip of the flavor knife.

5. We also introduce flour until a consistency is obtained. thick sour cream and add any fillers. It will be delicious with poppy seeds and nuts.

6. Lubricate the form with vegetable oil, it is better to take the form itself no more than 15 centimeters in diameter, or even less. To bake the center of the cake well.

7. You need to bake in a preheated oven at 160 degrees for about 50-60 minutes.

This cake cannot be cut hot, because the curd is still wet inside, let it cool.

Sweet recipe with candied fruits and raisins in a slow cooker

We have many assistants now. We cook in a multicooker and a bread maker. When I choose to bake this treat in a bread maker, I take the program yeast bread, I just add a little more sugar than in the description of the same name in the instructions. I think that there is nothing complicated here, so I omit the description itself, but how to bake cakes in a slow cooker, here it is worth being a little smart.

Multi-cookers are different, there are standard functions and they have the "Baking" or "cake" mode, and there is a multi-cook function, when the temperature and cooking time are set independently. My technique is standard, so I usually bake muffins by default for 50 minutes.

Ingredients:

• 120 ml milk
• 3 tsp dry yeast
• 2 eggs
• 50 g butter
• 100 g granulated sugar
• 1.2 tsp salt
• 1 tbsp sour cream
• 1 pack vanilla sugar
• 200-300 g flour
• 160 g raisins and candied fruits

1. First of all, you need to dilute the yeast, you need to do this in warm milk, add a teaspoon of sugar to it and stir.

2. While the yeast starts to work, we need to beat the eggs with sugar into a small foam.

3. Now sift the flour into the yeast mixture, wrap the bowl with foil to create a greenhouse effect and leave our bowl alone for an hour.

4. Now add beaten eggs, vanillin, salt and soft butter to the bowl with the dough.

5. And in the same bowl, we begin to sift the flour, this must be done until the dough begins to gather into a lump and reach for a spoon.

6. Now we need all the dough to rise, we transfer it to a large, oiled container and cover with a piece of cling film. So it will rest for about two hours. During this time, you will need to come up once and knead the mass.

8. We put the molds in the multicooker for 30 minutes so that the cakes still come up, and then turn on the "Baking" mode, it usually lasts 50 minutes. But it is better to bake them for 1 hour 40 minutes, so we set the mode again.

After the end of the regime, we do not open the lid for another 20 minutes.

The recipe for butter dough that always turns out

My mom always makes a festive treat with yeast dough. In childhood, we were even frightened that Easter cakes could fall off if we made noise. And for half a day we walked as quiet as mice. Now I understand that this was a marketing move thought out by my mother in order to stay at least a little in a calm atmosphere. We were busy at that time or.

Ingredients:

• 170 g flour
• 240 ml cream 33%
• 30 g fresh yeast
• 2 tsp sugar
• 4 eggs
• Sugar - 220 g
• 550 g flour
• 100 g soft butter

1. First, we make an unusual dough. To do this, we heat the cream and dissolve the yeast and sugar in them.

2. As soon as they disperse, we pour this mixture into the sifted flour.

3. Stir and remove to a warm place for an hour.

4. The mass will rise well.

5. It was the turn to work with a whisk, we need to beat the eggs and sugar, then we spread the dough that came up to them. Continuing to stir, add flour in portions.

6. After we have introduced all the prepared amount of flour, it remains to pour in the butter.

We stop adding ingredients when we see the mass moving away from the sides of the bowl. Correctly kneaded dough is soft, elastic and does not stick to your hands.

7. Place the cup under the cling film and leave to rise for a couple of hours. The mass rises well.

8. Knead the dough and at this stage you can add any fillers.

9. Fill in the form by 1/3.

We leave the mass to rise.

10. You need to bake our treat at 180 degrees for about 50 minutes.

These are the kids that turned out, even and beautiful.

How to bake a dessert quickly and tasty?

For those who have guests on their doorstep or do not have time to cook, I suggest taking another delicious recipe, which also produces baked goods like a cupcake. Mainly because we don't use yeast.

And also the highlight here is that even eggs are not taken into the composition! Great option for those who have not calculated and boiled a dozen eggs for painting!

Ingredients:

• Butter - 100 g
• Granulated sugar - 200 g
• Kefir - 125 ml
• Sour cream - 125 ml
• Flour - 2 cups
• 1 tsp soda
• 0.5 tsp citric acid
• Dried fruits

1. First of all, we need to grind some butter with all the prepared sugar.

2. Now pour a little sour cream and kefir into this mass, stirring well. We spread dried fruits or other filler.

3. Sift the flour in advance and mix it with soda and citric acid... Mix and add to the total mass. The consistency should be thick, not dripping from the spoon.

4. Put it in a mold, leaving space (about a third of the total volume) if the dough is still growing.

5. Bake at 180 degrees for 60 minutes.

The sweet treat is ready, all that remains is to decorate it.

Delicious DIY Alexandrian cake

Alexandria dough is very popular for making all kinds of baked goods. In any recipe using this type of mass, you will see that a very large number of products are used.

I will say right away that if you do not need to give gifts to a large number of relatives and friends, then take a fifth of the entire composition. If you decide to make a lot of baking, then stock up on a five liter saucepan or bucket, because the dough grows well!

Ingredients:

• 250 g butter, melted
• 0.5 liters of baked milk
• 5 eggs
• 100 g fresh yeast
• 2 tbsp cognac
• Zest of one lemon
• 1.5 kg of premium wheat flour
• 400 g granulated sugar
• 2 tbsp odorless vegetable oil
• Vanillin

1. Warm milk with melted butter, it should be warm, 35 degrees.

2. We mix yeast with liquid warm ingredients... Now add two whole eggs, and take only the yolks from the remaining three. Also pour in vanillin, vegetable oil and sugar. Mix everything and leave for 15 minutes, until the yeast disperses.

3. While we are waiting for this time, we will steam the raisins with boiling water.

4. Put it in the yeast that has come up, add cognac and zest there and mix thoroughly.

5. Now add flour until the dough begins to lag behind the sides of the bowl.

6. Close and leave warm for 2 hours, there will be a lot of dough.

7. After this time, we put the mass into molds, cover them with a towel and wait for the mass to increase, only then send them to bake.

8. Bake for 45 minutes at 180 degrees.

Such cakes are much tastier when they stand a little and cool down.

The dough remains soft for quite a long time due to the addition of vegetable oil to it.

The easiest recipe for dough without eggs and without dough for beginners

For those who are not yet ready to tinker with yeast or are more fond of yeast-free baked goods I propose a recipe for kefir with turmeric. The spice is added for a beautiful amber color... We take raisins as a filler, it is better to buy it different varieties, for example, white and black, so the cut of baked goods will be much more effective.

Ingredients:

• 50 g softened butter
• 80 g granulated sugar
• 200 ml of kefir
• 175 g flour
• 1 tsp soda
• 1.2 tsp citric acid
• 50 g raisins
• 1.2 tsp turmeric
• vanillin

1. Add citric acid, soda and turmeric to the sifted flour. Sifting is necessary to enrich the molecules with oxygen.

2. In another container, we begin to grind butter with sugar. This is done quickly, so you can only use a spoon.

3. Now we introduce sour kefir and grind again.

4. Steam the raisins for 10 minutes, then drain the water and dry them paper towel... Then mix it with a spoonful of starch so that it is evenly distributed in the dough.

5. We begin to introduce flour, stirring constantly, pour in the raisins.

6. Leave the mass for 10 minutes, while the reaction of kefir with soda and citric acid takes place, the dough will rise.

7. Put the dough on 2/3 of the molds.

8. They need to be baked for 40 to 60 minutes at a temperature of 180 degrees.

The oven must not be opened for the first 15.20 minutes.

Lemon cake

Of course, every time I want to surprise my family with a variety of tastes and experiment with additives. Therefore, I suggest you move away from the classics and add lemon or orange zest to the dough. Believe the aroma will be unforgettable and the holiday will immediately sparkle not only with church colors, but also remind you that spring is outside the window and the sun is shining!

And the truth is, as long as I can remember, the day Happy Easter it always falls out clear and sunny, outside the window there are drops and the singing of birds, as much as the soul rejoices.

Ingredients:

• 400 ml milk
• 50 g fresh yeast
• 4 eggs
• 200 g sugar
• 180 g butter
• 1 lemon
• 600-800 g flour
• 150 g raisins

For glaze:

• 1 protein
• 5-7 tbsp icing sugar
• 2 tsp lemon juice

1. We dilute the yeast in milk, of which we take half a glass. Add a couple of tablespoons of granulated sugar and mix well. We leave for 15 minutes. The milk for the dough should be warm!

2. Sift the flour into another dish, pour out the remaining milk and diluted yeast.

3. Tightening cling film, cover with a towel and send to a warm place for 50 minutes.

4. While the dough is rising, we will separate the whites from the yolks. Add sugar to the yolks and start whisking. Put them in a dough, add melted butter and grated lemon zest to the mass.

5. Beat the whites for 1.5 or 2 minutes until stable peaks and add them to the dough.

6. Now add the raisins and flour to knead the mass with your hands.

8. Put the dough in a mold by a third of its volume, because it will rise a lot.

Now we turn on the oven to the smallest mode and put the catch there and go up.

9. As soon as you see that the dough has risen, turn on the oven 180 degrees and bake for 30 minutes.

10. Beat all the ingredients for the glaze with a mixer or a whisk until thick and immediately coat the cakes.

The glaze will harden after 2 hours.

Delicious puff pastry craffin for Easter

Those who follow the culinary fashion should like the baked goods called craffin, they look very unusual and luxurious. But it is very high in calories, because it is made from puff pastry, where each layer is soaked in oil.

I found a wonderful video in which the hostess shares step by step for the preparation of such a delicacy.

How do you like the idea? Personally, I would love to eat such a bun!

In order for the children to also form a love for the Bright holiday, invite them. Have one coat the tops of the baked goods with icing or melted chocolate, and sprinkle the other with coconut flakes or confectionery sprinkles. At this time, you can tell them where this holiday came from and what it means, because, as a rule, now very little is said with children on these topics.

I thank you for your attention and I am waiting for your comments, because there are a lot of recipes for cakes, and, of course, I did not cover absolutely everything, only those that are obtained in most cases and fit standard set products in an ordinary house.

Happy holiday, my dears!

Step-by-step recipes for a festive butter cake with raisins, dried apricots, candied cherries and pears on sour cream, yolks, plain and condensed milk

2018-04-02 Yulia Kosich

Grade
recipe

1399

Time
(min)

Servings
(people)

In 100 grams ready meal

6 gr.

5 gr.

Carbohydrates

52 gr.

291 kcal

Option 1: The classic pastry cake recipe

As soon as Easter cakes are not prepared. What ingredients are not added to recipes. But it is important to adhere to the main rules. First, it is important to add most of the sugar at the end. If you do this even at the stage of formation of the dough, the yeast will "die". Secondly, it is better to leave the dough for proofing at least two or even three times. Thus, the butter cake will turn out to be exceptionally lush and tender. Let's start with the classics.

Ingredients:

• 10 grams of yeast in granules;
• 105 grams of white sugar;
• a pinch of salt (in the dough);
• 395 grams of flour;
• egg;
• 145 grams of milk;
• 65 grams of raisins;
• 25 grams of butter;
• vanilla to taste.

Step-by-step recipe for butter cake

Combine granulated yeast in a dry and clean bowl with salt (pinch) and sugar (40 g).

Now heat the milk in the microwave or directly on the stove in a saucepan. The recommended liquid temperature is 37-38 degrees.

Pour milk into dry ingredients. Mix thoroughly (without lumps) with a whisk.

Leave on the stove or battery for a third of an hour. During this time, the yeast will begin to "play".

Now add the egg, softened butter and another glass of flour to the slightly increased mixture.

Stir in a mass that sticks to your palms, but is relatively strong. Leave a second time in the same place for 20 minutes. Simultaneously steam the raisins in a bowl with boiling water.

After a third of an hour, return the bowl of dough to the table. Knead well-risen dough. Pour in the remaining sugar (60 g) and vanilla.

Adding flour, knead the dough with gentle movements for the last time. At the same time, it is important not to score it. At the same stage, add the squeezed raisins.

Grease cylindrical metal molds with oil. Put the pieces of dough inside, pressing slightly so that the mass fills the entire space.

Put blanks of cakes on a wire rack in an oven preheated to 140 degrees. Close the door.

Continue proving for 15-16 minutes. Then increase the temperature to 190 degrees.

Cook holiday baked goods the same amount. After turning off the stove and some cooling of the cakes, remove them from the mold. Decorate the surface with glaze and add colored sugar powder.

There are two ways to check the readiness of baked goods. First, by color. It should be a uniform brown (light to dark if desired). Secondly, it is recommended to pierce the cake with a skewer. If the surface remains completely dry, you're done.

Option 2: Quick Butter Cake Recipe

Quick recipe will be not much different from the classic. Unless we insist the dough only two times. Moreover, the latter will take place in the oven.

Ingredients:

• two-thirds of a glass of fresh milk;
• 10 grams of dry yeast;
• 100-105 grams of sugar;
• salt into the dough;
• three full glasses of flour;
• large egg;
• 25 grams of butter;
• 60-65 grams of dry raisins;
• vanillin.

How to quickly cook butter cake

Heat an incomplete glass of milk on the stove, bringing the temperature to 38 degrees.

Then use a fork to combine sugar (30-35 grams), a spoonful of granulated yeast and fine salt in a deep bowl.

Add warm milk. Bring the mixture to a homogeneous (no lumps) consistency.

Leave for 19-20 minutes under a damp towel. At this time, place the washed raisins in a small bowl. Pour boiling water over immediately. Cover.

After the specified time has elapsed, gently (in several movements) mix the slightly increased dough.

At the next stage, pour in the melted butter and beat in a large egg.

Continuing the mixing process, sift the flour and add sugar (65-70 g) with vanilla. Also squeeze the raisins out of moisture and add the berries inside.

Actively, but not for long, replace the mass. It is acceptable that it sticks a little to your hands.

Pour quite a bit of oil into the baking dishes for butter cakes, which will save them from burning.

Spread the dough pieces evenly inside. Press down slightly. Transfer to a preheated oven. Temperature - 140 degrees.

Bake for 15 minutes, then raise the heat to 190 degrees. Continue the process. After a third of an hour, turn off and sue. Grease with glaze and decorate with traditional powder.

Thanks to the fact that we skip one proofing, it will be possible to save about half an hour. However, for the rest, you will have to adhere to culinary rules, otherwise the cakes will not work.

Option 3: Sweet cakes on juice with candied cherries

Do you want to fill the cake with deep berry flavors? Then include cherry juice in the recipe. And add the candied fruits themselves instead of raisins. It will turn out incredibly tasty!

Ingredients:

• half a glass of cherry juice;
• three glasses of wheat flour;
• half a glass of sugar;
• 65 grams of candied cherries;
• 35 grams of butter;
• two chicken eggs;
• a small bag of yeast;
• fine salt in the dough;
• vanilla for flavor.

How to cook

Pour cherry juice into a glass container. In the microwave, bring to 37 degrees.

Now pour in and mix together a third of the sugar, salt and a bag of yeast granules.

Step 3: Pour in warm cherry juice. Stir until yeast clumps disappear and sugar and salt dissolve.

Only then add the sifted flour (at this stage - a glass). Replace the dough. Leave, covered, warm (near the switched on burner or in the sun).

Also toss in the candied cherries (must be pitted!). Adding, or better sifting flour, knead the dough - thick, slightly sticking to the hands and surface.

Grease the cake molds inside with oil (refined).

Disassemble the dough into several identical pieces. Put each into shape. Transfer to the oven, where you will pre-install the wire rack.

Turn on 140 degrees. Leave butter cakes proofed for 25 minutes.

After the specified time, increase the temperature to 190 degrees. Bake for another 15-18 minutes. As always, cool the baked goods, decorate with icing and sprinkling.

Due to the fact that we use both candied cherries and juice, flavors this berry will be pronounced. What will make Easter cakes special and different from traditional ones? If you're not afraid to experiment with Easter baked goods, be sure to try this option.

Option 4: Butter cake on yolks with raisins and dried apricots

Once upon a time, Easter cakes were made only on yolks. Today, as a rule, eggs are introduced into the composition as a whole. But we decided to offer the first option. And along with the raisins, add aromatic and slightly sour dried apricots.

Ingredients:

• 45 grams of dried apricots;
• 45 grams of raisins;
• vanillin;
• three glasses (full) of flour;
• three yolks;
• half a glass of sugar;
• salt and 10 grams of yeast per dough;
• 36 grams of butter (butter);
• half a glass of milk.

Step by step recipe

Rinse dried apricots and raisins well. Transfer to a bowl and steam under the lid. Leave it on for the entire duration of the test preparation.

At the next stage, pour salt, yeast granules and sugar (one third of the planned volume) with milk heated to the required 37-38 degrees.

While mixing a homogeneous mixture, sift wheat flour(about a glass). Leave the dough warm under the film.

After 21 minutes, add three egg yolk... Also add butter (preferably heated in a water bath).

Sprinkle immediately with vanilla and the remaining sugar. While mixing, sift two more glasses of flour.

As soon as the mass begins to "get stronger", toss dried apricots and raisins. It is important to squeeze both ingredients, and finely chop the dried apricots.

After distributing the berries in the dough, divide them into several parts. Put each in a metal or paper form... It is better to grease the first one with oil.

Send the cakes to the oven. At 140 degrees, allow the baked goods to distance.

After 19 minutes, increase the heat to 190 degrees. Cook the Easter buns the same amount. After checking even baking with a skewer, turn off the stove.

After cooling a little, take out all the cakes with a towel. Post on flat dish... Cover the top with the icing sugar. Cover with powder immediately. When the decoration has hardened, cover with a slightly damp towel to avoid drying quickly.

Option 5: Butter cake with condensed milk

Since both milk and sugar are present in the recipe for any butter cakes, we suggest replacing (albeit partially) these ingredients with condensed milk. Have you tried these Easter baked goods? It's time to do it!

Ingredients:

• a can of condensed milk;
• a bag of yeast (dry);
• salt in the dough;
• a third of a glass of water;
• two eggs (size - medium);
• three and a half glasses of flour;
• 25 grams of butter (butter);
• 65 grams of raisins.

How to cook

Pour the yeast bag into a bowl. Add salt there. Pour these ingredients in a little warm (38 degrees) water.

Mix with a fork until smooth. Then sift the wheat flour (a glass is sufficient).

Leave the mixed dough warm. At the same time, cover the dishes with foil so that the mass does not become weather-beaten and dust does not get inside.

After 22-23 minutes, mix the slightly increased mass with a fork. Gently beat in the chicken eggs.

Add soft (preferably softened) butter. Pour in condensed milk from a can. Mix well.

Sift the remaining wheat flour. At the same stage, add raisins steamed in a bowl beforehand (without liquid).

Knead the sweet mass with wet hands. Add a little oil from sticking to cylindrical molds.

Divide the dough into several pieces with wet hands. Send everyone inside. Easy to pin down.

Bake all butter cakes at the same time. First, at 140 degrees, which will take 23 minutes, and then at 190 degrees for 15-17 minutes.

Chill Easter holiday baked goods a little right in the oven. Then take out the forms and take out the cakes. Grease the upper part with white sugar glaze and immediately, while it has not hardened, add colored powder.

Option 6: Butter cake on sour cream with pear and cinnamon

Well, in the last version, we decided to use two unconventional ingredients at once, namely pear and cinnamon. It will be sweet and aromatic!

Ingredients:

• large pear;
• a teaspoon of cinnamon (no top);
• three glasses of flour (wheat);
• half a glass of regular sugar;
• two fresh eggs;
• half a glass of sour cream;
• 35 grams of softened butter;
• 9-10 grams of dry yeast;
• a pinch of salt;
• a third of a glass of water;
• oil for forms.

Step by step recipe

Combine half a glass of flour (wheat) with granulated yeast, salt and a part of sugar (1/3 of the volume).

Mix the ingredients, then pour in the water brought to 38 degrees. Do not stop stirring until the mixture is smooth and viscous.

Only then cover the dishes with the dough with foil. Forget about it for 20 minutes, putting it in a warm place.

After the indicated time, add the chicken eggs, sour cream and soft (calcined) butter. Also add the rest of the sugar.

Also add the cinnamon and the rest of the flour. Kneading the mass with your hands or with a spatula, throw in the diced sweet pear(without peel and core).

After kneading the sticky dough, turn on the oven. Put 140 degrees.

Wipe and grease all baking tins for Easter baking. Place an equal number of dough pieces inside.

It is as easy as possible to press down future butter cakes. Transfer the pieces to the oven immediately.

Bake sweet bread for 15-18 minutes, then increase the temperature. Already at 190 degrees, cook Easter cakes for the same amount. Before serving, traditionally decorate with glaze and powder.

If you don't like cinnamon, replace it with vanilla or chopped mint. It will turn out not so spicy, but refreshingly tasty. Also, depending on the sweetness of the pear, adjust the amount of sugar so that the baked goods are not too sugary.

Good day everyone! In my previous notes, you and I have made and created even souvenirs. Would you like to do something else? Festive spring days have already passed and we all rested.

It's time to think about the fact that soon there will be the next unforgettable event, which is celebrated every year in a different way, this year the date falls on April. I hope that you have already guessed what I mean. Well, of course we are talking about Easter.

And what could be better than a favorite delicacy - Easter cake, which is traditionally put on the table on Bright Resurrection, as well as painted One cannot do without an appetizing one, we make it truly from cottage cheese.

Just on this occasion, I have selected the best recipes for you, as well as novelties, so that you can choose and bake the most delicious and sweet desserts. By the way, if you have never heard of such a wonderful culinary masterpiece like craffin, this one is so flaky easter gourmet, then I recommend that you make such a charm this year. You can see the recipe here on this website https://sekreti-domovodstva.ru/kulich-kraffin.html

Well, let's start cooking already! Go!

Easter cake for the whole family - the most delicious recipe

To be honest, I am with all my hands for you to take this particular option, and I described the whole process in great detail and in detail. I like the dough there, there are no problems with it, there is no need to wait for hours and beat the dough, I have my own chips, remember how we cooked there?

If, nevertheless, you want and do not want to try that recipe, then I offer you another Easter cooking option. Make a whole mountain of sweet and fragrant Easter cakes, let all yours be with you cheerful family... It's so great when everyone is around!

And in order for you to succeed, I will try to demonstrate and teach you all the subtleties and tricks. The dough will be excellent in taste and very tender and light, like fluff.

We need:

For a couple:

• milk - 120 g
• fresh pressed yeast - 15 g or dry yeast - 5 g
• granulated sugar- 1 tbsp
• flour - 1 tablespoon

For the test:

• butter or margarine - 100 g
• chicken egg - 2 pcs.
• yolks - 2 pcs.
• granulated sugar - 85 g
• vanilla sugar - sachet
• salt - 0.5 tsp
• flour - 450 g
• raisins - 65 g
• candied fruits - 65 g

Cooking method:

1. It is no secret for anyone that in order for any baking to be successful, the hostess must make the dough correctly. Therefore, start the cooking process with milk, make it warm, for this you can put the glass in hot water or heat it up a little on the stove so that the temperature becomes 40-45 degrees.

And only after that, place the yeast, which you mash in your hands, or if you are using the dry version, then pour out the sachet.

Interesting! Of course, using live yeast, those that we are used to seeing in stores in pressed form, any sweet pastry turns out to be much tastier and more flawless.

2. In order for the dough to start playing, you need to add flour and sugar, without these ingredients it will not start to work. Stir and put on a sunny window to approach, make a fluffy hat.

Remember! Be sure to cover the container with a lid, or you can use a towel and cling film.

3. While our dough is resting, do another thing, namely, take butter (margarine), which you chop into cubes with a kitchen knife and mix it with granulated sugar. You need to take the softened butter, if you only have it from the refrigerator, then please put it in the microwave and scroll for 30 seconds, depending on what power you have as an assistant.

Also, add vanilla sugar to this transparent bowl, you can even take and add a couple of drops of barberry, this is at your discretion. After the salt and stir everything thoroughly and proceed to the next step.

4. As you may have guessed it is the turn chicken eggs and yolks, add them to the soft, greasy mixture. Take a whisk and start whisking. The mass will turn yellow and stringy.

5. In the meantime, the dough will most likely fit, you will see this if you open the lid and are surprised, the entire surface will become bubbly and the mixture will increase several times. Only after that you have to mix the dough with the egg mass.

You see, it turned out like foam, so you need to wait for just such a state. The warmer it is in the apartment, the faster the result will be.

6. And the most important thing is the addition of flour. Sift it through a sieve several times.

Important! This must be done, and sift the flour 2-3 times if you want the baked goods to be airy and light, and, most importantly, fluffy.

You need to add flour in parts, and stir each time so that lumps and clots do not appear. It is very important here to take your time and do everything with love and inspiration. The dough loves to be played with.

7. After all the flour has been consumed and the result has pleased you, the mixture has become homogeneous and pleasant in color, cover with a film (towel) and set to rest for a couple of hours, where it is warm. Do not place where drafts are possible, this will only harm and the dough may rise and settle immediately.

8. For work, we still need molds, they can be purchased at the supermarket, or you can use your own metal or silicone ones.

But, there is one thing, if you have your own baking tins! It may turn out that your cake will run away from you, ha-ha))). To prevent this from happening, you need to make one chip.

Take parchment paper, foil is also suitable and make rectangular sides and a bottom circle of your shape out of it.

9. Then place the workpieces in Right place, and grease the molds with oil. In principle, you can do without this, but it will be more reliable, decide for yourself.

10. After the dough comes up once, you will be able to observe this after 1.5-2 hours, beat it and next step- add well-washed raisins and candied fruits.

You can take anything, and other berries, and even dried fruits and dried apricots. The main thing is that all the components are well washed and steamed in boiling water, and then dried on a paper towel.

Interesting! To obtain original taste add grated lemon or orange zest to this treat. And for gourmets, I recommend adding finely grated walnuts or almonds.

Many even before kneading add a spoonful of flour to the berries to make it easier to knead. How are you used to doing?

Tear off a lump from the total mass and form a small ball out of it, which is placed on the bottom of the mold and lightly tamped so that all excess air comes out.

12. Next, cover with cling film or better with gauze so that the dough breathes and leave to rise for another 1 hour. It is important not to forget that the dough is put into the mold only 1/3, maximum half, otherwise it will definitely run away from you).

13. And in the meantime, when you notice that the growth has begun and the Easter cakes began to stretch out quickly like grass in a meadow, then turn on the oven for heating. The temperature should be 180 degrees, and then, as soon as it warms up well, place the workpieces. Bake for about 1 hour, depending on your oven and the size of the molds. For little handsome men, 30-40 minutes are enough, those that are more than 50-60 minutes.

Here, watch, and if the top has become golden, and the beads have not yet baked as needed, then you can cover with foil to avoid burning.

14. Check the readiness with any wooden toothpick; a stick is also suitable, the main one is to keep it dry.

Secret! To ready-made cakes do not settle, after you put them on the table, put them hot in a horizontal position, and then cool and return to their original vertical view.

We noticed how cool and like a fluff our Easter dessert turned out, you can see even in this photo. Well, just perfect! I hope you have the same result.

15. It remains now to grease it on top with fondant, which is best made from gelatin. It is precisely this that does not crumble and does not crumble. Take 1 tsp of gelatin and mix it with 2 tablespoons of water, set aside and let stand to swell.

Meanwhile, add 4 tablespoons of water to the sugar (100 g) and bring this mixture to a boil to completely dissolve the sugar. Pour such a sweet mass into the swollen gelatin and begin to beat with a blender or mixer until a real cream. You will get icing sugar, it will slightly resemble a matte color.

Apply it on top of the Easter cakes and sprinkle with any decorations, usually powder or even chocolate chips.

16. When you cut the finished tasty product into pieces, you will immediately notice the difference, because with protein glaze everything crumbles at once.

Another tip, decorate with something special, because after all, such a holiday happens once a year. Bon Appetit! Invite everyone to the table to drink tea!

Wow and goodies turned out!

An easy and simple recipe for making Easter cake with raisins

Well, well, in the previous version we added raisins and candied fruits, but in this one I propose to stay on the classic version.

One important detail, I forgot to write about it at the very beginning of the article, so that everything succeeds, you need to be in a good mood, and you can even read a prayer.

So that your pastry does not stale for a long time, you can use margarine instead of butter. But, here you can see for yourself, all the same, it turns out very, very tasty in butter, and I don’t think that your pastries will lie for a very long time after cooking.

We need:

• Baked milk - 250 g.
• Butter - 125 g
• Eggs - 5 pcs.
• Sugar - 250 g
• Fresh yeast - 50 g
• Salt - 1 tsp
• Vanillin - 1 sachet
• Cognac - 2 tablespoons
• Flour - 800 g
• Raisins - 200 g
• Confectionery powder

Cooking method:

1. We start work in order. As always, you have to bring the milk to a warm state. Therefore, at first, always touch it with your hand, if the hand suffers, and it is pleasant, then everything is fine.

Remember! Heat will not allow the yeast to work actively, it will destroy them.

After that, mash fresh yeast with a fork or hands, be sure to check the production date before baking so that it is fresh and not expired. Plus, add granulated sugar here, it is yeast and sugar that get along very well with each other.

2. Then go to the next step. You need to add chicken eggs and, of course, softened butter. You can melt it in a water bath or microwave. Or you can wait and take it out on the table in advance so that it becomes soft.

Interesting! If you take margarine instead of butter, then the baking will stay with you much longer in time and will not deteriorate. Although she never lasts until this moment))).

Thus, the dough is almost ready, but there is still more to be done. Namely, put this mixture overnight in a warm place. Let it stand and rage, it is the whole trick in such an interesting approach. Yes, and you will agree very conveniently, you do not need to get up and beat the dough so that it does not run away.

Important! It is necessary to cover the dishes in which you mixed the ingredients.

The time for such a procedure is usually about 8-13 hours, but I think that the night will be enough.

Interesting! You can experiment and add nutmeg or cinnamon instead of vanillin.

I want to say right away that it is cognac, or perhaps you have Cahors, vodka that will make your pastries lacy and airy, and most importantly, that it will be baked very cool, without unexpected surprises.

3. After all the steps, add flour to the dough. Mix thoroughly.

Important! Be sure to sift the flour through a sieve to saturate it with oxygen, this will give a lot of fluffiness in the finished dish.

Well, that's not all, if you wish, you can add immediately washed well-washed raisins. But, it is better to pre-soak it with boiling water and hold it in water for 15 minutes, and then dry it through a colander or dry napkin. Dip in flour and stir into the dough, this is how it will be distributed everywhere and will not settle to the bottom.

Well, now it remains to wait a little, about 1.5-2 hours.

4. After that, prepare the molds for work, you can take metal ones, and even many take cups under condensed milk. Funny, everyone managed to somehow adapt. I personally love paper shop forms, they are smart and very comfortable. So, grease with vegetable oil, you can sprinkle it with flour or semolina.

Tear off a lump from the dough with your hands, and make a ball out of it, and then place it in a mold and lightly press down so that all the air comes out. Cover with a towel and let stand again until the mixture rises towards the top.

Remember! You need to fill the cups by 1/3, maximum by half, otherwise the dough will inevitably run away, especially if you have high-quality yeast.

5. Now the most crucial moment awaits you - this is baking. You need to put the Easter cakes in a preheated oven to 180 degrees and bake for about one hour, look at the golden top. There are also situations when the top is baked, but the bottom is not, in which case it may burn, use parchment paper or foil for this purpose. Then the trouble will definitely bypass you.

Check readiness with a wooden stick.

While the beads are baking, you can make the icing, but do it directly a couple of minutes before turning off oven... Because it quickly hardens and thickens.

6. It is completely easy to saddle. Take one chicken protein and 100 g of icing sugar. Beat with a mixer until you get a fluffy mass, that is, a snow-white cream. Or use

Lubricate the surface and sprinkle with decorations in the form of Easter powder, you can also sprinkle with nuts. Bon appetit and Christ is Risen!

We bake a dessert according to a proven recipe with raw yeast

Now I suggest you do something amazing with almonds and lemon. This sweet Easter (Easter cake) will just disappear from your table in a couple of minutes, you will see. Moreover, the recipe has long been proven and thousands of subscribers and bloggers have tried it. Do not believe it, then see for yourself and decide.

Very juicy and rich Easter cake 2019 from cottage cheese

When you read the title, you probably immediately thought, how is this possible. But like this! Not only do you have to cook such delight only once a year on a bright holiday, but you also need to try to make the taste amazing, and appearance was undoubtedly beautiful and attractive.

To achieve this, you definitely need to know and fulfill all the conditions and requirements from kneading to baking. Here's an instruction you can say from A to Z, and may you succeed!

This recipe is pretty quick and easy, but you know why I love it? So this is because you do not need to wait for time, because the whole mass will fit just once and right in your branded molds. Cool, isn't it? If you are intrigued, then read on.

Curd cake has a lot of advantages over the classic one, because it is made from curd, and this is also useful in the first place.

I write only two servings of ingredients, if you want you can take much more, the main thing is to observe all proportions.

We need:

Cooking method:

1. Take a deep bowl and start adding flour, warm milk warmed to 40 degrees and yeast. Stir and add sugar, without it the yeast will not start to work actively.

Rest in a warm place for 25 minutes, you will be surprised, but after this time bubbles will go and the mass will increase by 2-3 times, which means everything will be ready for further actions.

2. Grind the curd with a fork or, best of all, through a sieve, so that it becomes loose and if there is moisture, then drain it mercilessly. Then add melted butter, salt and any flavors such as vanilla to it. Plus, be sure to add lemon zest, and turmeric for a yellow color.

3. Prepare chicken eggs and yolk, break them into a bowl and whisk them well into a fluffy mass along with sugar. This is best done with a mixer, it's faster. Whisk for about 5 minutes.

After egg mixture mix with curd.

4. So, take a look at the dough has become a hole and has increased several times, which means we move on. Combine with the resulting yellow curd mass.

5. Sprinkle berries and candied fruits with flour, stir.

Important! Soak the raisins in hot water, and then dry them.

6. Take a hand sieve and add the flour in small portions directly over the bowl, stirring each time with a spoon until the mixture is homogeneous. The dough will be a little sticky, but thick.

8. Grease the molds with butter or vegetable oil and place in each lump of dough. Remember to fill out only half of the form. Wait until the dough comes up and doubles in size. Cover the molds with gauze to keep the adze from drying out.

9. Bake in oven at 180 degrees until tender, about 40 minutes.

10. The top can be covered with foil so that it does not burn, but do this not immediately, but 20 minutes after they are in the oven.

11. Decorate the top with icing or special fondant, write the traditional XB lettering and tie a bow, so it will turn out tenderly and cute. Have a nice and tasty day!

12. In the context, too, the curd miracle looks very cool and cool! Um, try to do it!

The classic recipe for dough cake

I can assume that from year to year you bake according to the same description, and then you decided to try to bake something new, so to speak, a novelty of this year. This baking option has been slightly modified, but in no way inferior to other recipes, all because it will slightly use French technology.

This dough can also be used to make sweet rolls and cheesecakes. You can find this on the Internet interesting name Brioche, this she is.

We need:

• butter - 180 g
• flour - 380 g
• milk - 25 ml
• sugar - 150 g
• egg - 4 pcs.
• fast-acting yeast - 6 g
• dried fruits

for glaze:

• protein - 1 pc.
• icing sugar - 100 g

Cooking method:

1. Sift flour on a plate and add dry yeast, plus a pinch of salt. Stir the dry mixture well with a spatula.

2. In another container, mix chicken eggs and granulated sugar, milk. You need to do this operation with a whisk of a mixer or blender.

4. Then add the softened butter in separate portions, chop it into cubes. Stir the mixture thoroughly with your hands, but it is sticky, you have to tinker a little.

5. Thus, the dough should become elastic and shiny, it will take you 15 minutes.

6. And now, as usual, leave in a warm place, covering with a napkin or film for 1.5-2 hours before lifting. Then sit and wrap again, refrigerate for at least 4-5 hours.

Important! This dough can be stored in the refrigerator for up to 5 days, so the holiday can be continued.

7. Best of all, if you have the time, let the dough stand in the refrigerator for about one day, and then take it out and beat it with your hands. You see how great it fits, now do the following, add nuts and any washed fruits, well, do not forget to dry them on a paper towel.

8. Immediately fill the molds 1/3 full with dough. Take paper for this purpose, you don't even need to grease them with oil, and the decor will bring only joy and beauty to your home.

9. Cover the baking dish with a napkin and let the dough rise again. Lubricate the top with yolk, you can dilute it a little with water. Preheat the oven to 170 degrees and bake small cakes for 20 minutes, and large ones for 40 minutes. You can check the readiness, as always. ordinary stick, it must be dry.

10. Now make a fudge, whisk the protein with icing sugar and do this over a water bath, but do not allow the icing to be hot, otherwise the protein will curl. In a water bath, beat with an ordinary whisk for 5 minutes and another 5 minutes with an ordinary electric mixer.

11. Such glaze, prepared in this way, does not crack or crumble. Decorate as you see fit. Enjoy it!

Instant Easter cake recipe

This option is for the lazy, because it is yeast-free, you must admit that not everyone always has enough time, but you always want homemade and tidbits, and not what they sell in the store.

Of course, there are quite different recipes and each is good in its own way, I offer you this interesting and new recipe for viewing that will help you do this. butter dish even more beautiful and fragrant, look and see everything for yourself. The owner of this video does not add soda, as is customary to do, but something else.

The most delicious recipe for an old cake

Typically, these recipes are passed down from generation to generation. Do you have one? Nanerny sure yes, and it's very cool! After all, according to the proven option, it is always joyful to cook.

Moreover, if your grandmothers or great-grandmothers did this, each housewife has her own secret and her own trick, for example, I like to add vodka to baked goods, well, I have already written about this more than once that you can take any alcohol and even Cahors will do.

We need:

• milk - 300 ml
• sugar - 1.5 tbsp.
• live yeast - 50 g or dry yeast - 3 tsp
• flour - 800 g and about 250 g on the table
• salt - a pinch
• raisins - 145 g
• dried cranberries or dried cherry- 90 g
• almond flakes - 95 g
• lemon zest
• egg - 5 pcs.
• vanilla sugar - 0.5 tsp
• butter - 310 g

Cooking method:

1. Take milk from the refrigerator, it's okay if you have it a little sour, well, suddenly there was such a situation, from this you can also bake. So, heat it up or put it in a glass in hot water to keep it warm.

Add sugar (1 tablespoon) and yeast, stir. Best result will be, if you ensure that there are no lumps from yeast. Therefore, stir the entire milk mixture thoroughly with a hand whisk.

2. Now the very important point is flour sifting. Be sure to do this. The flour will be enriched with oxygen and you will see that the dough will begin to come up faster. Combine flour (300 g) with milk and leave in a warm place where there are no drafts, and wait about 1 hour.

3. Meanwhile, in another container, place the raisins, cranberries or cherries and pour boiling water over everything so that the fruit grows in size and steamed. Then drain all the water and discard them in a colander.

4. Then you need to break 5 chicken eggs and 1.5 cups of sugar and vanilla sugar into another container, beat with a mixer for 5 minutes, the mass will become light and fluffy.

After the required time, the dough will grow and there will be a lot of air in it, bubbles will appear, at this moment send it to the beaten eggs.

5. Add softened butter, and in another bowl sift again 500 g of flour and start adding to the egg mixture. Do this gradually in parts, and most importantly, knead with a special nozzle from the mixer, if not, then the usual one. Yes, I completely forgot about the salt, bring it in here.

As the dough becomes denser, begin kneading with your hands. It will turn out sticky and viscous, but you do not need to add additional flour.

After that, take a deep container and brush it completely with vegetable oil, cover with cling film, leave in a warm place for 1 hour. You can even put it in the oven, turn it on 180 degrees for 3 minutes, and then turn it off immediately, it will become just warm there, the dough will like it.

6. Do not forget to mix the dried dried fruits with one spoonful of flour and stir. Also add almonds and zest of one lemon for aroma.

7. After an hour, beat the dough with your hands so that it does not stick to your hands, moisten your hands with vegetable oil. Add fruits and almond slices to the dough and stir until smooth. Cover with a towel and let cool for 1 hour.

8. In the meantime, take care of the forms, grease them with butter and sprinkle with flour, and on the bottom you can generally put a circle of parchment paper.

9. Lightly sprinkle the table with flour and begin to knead thoroughly with your hands. This is a fascinating process, and most importantly, an interesting one. Divide the dough into equal pieces, and crumple into balls, and if raisins appear on the upper side, then remove them or hide them inside the dough, otherwise it may burn.

10. You see how many raisins are peeking out, you need the top to be even and smooth.

11. Place the lumps 1/3 into the molds and let stand for another 40 minutes. Then place on a baking sheet and bake in a preheated oven at 180 degrees.

12. The baking time will depend on the size of the dish, approximately 40-50 minutes. Use a toothpick to check for readiness. Put them on the barrel and roll every 10 minutes, as they are still hot and may still have their sides rest.

After 1 hour, raise them to an upright position and cover with cling film until the next day.

13. Decorate with icing made according to any recipe you like from this article or here

Cooking Easter from cottage cheese without baking at home

Now let's make one more masterpiece, because this Christian day is no one without real easter does not meet, according to all traditions and customs. This can be especially seen in families where all believers must have cottage cheese on the table. And she is preparing truly from natural cottage cheese, and not from curd mass, for tender and juicy taste sour cream is taken, and for the color there are many yolks.

The recipe is simple and not confusing, everyone, without exception, will like it, especially young hostesses and novices in the field of cooking. After all, it is also custard, and as you know, all custard is insanely tasty.

We need:

Cooking method:

1. Cottage cheese, to become soft and tender, wipe through a sieve, you can pass through a meat grinder or twist in a special blender bowl.

2. Add whole egg yolks and of course sour cream for softness. After sugar and a spoonful of vanilla sugar, stir with a spoon.

3. After, room temperature, butter, and so that the mass becomes airy and fluffy, beat it with a mixer whisk.

4. Now all the curd mass will need to be boiled over the fire. Be sure to stand near her and stir constantly.

Important! Cook over low heat until boiling, as you see the first bubbles turn off immediately.

6. Rinse the raisins and dry on a paper towel.

7. Add Walnut, raisins and almonds, mix and put in a paste box, which must first be rolled up with wet gauze.

8. Roll the ends of the gauze and press down with oppression, refrigerate for one day.

9. You can also drag it with a string, so that the shape is not lost. Place the bowl down to drain all excess whey. Easter will be well compressed during this time.

That's all, I hope you liked today's recipes and you chose the simplest and best recipe for yourself, and most importantly, take into account all the tips and recommendations. And you will definitely succeed, namely you will bake the most delicious Easter cake and pasta this year. It simply cannot be otherwise. That's all for me. See you all soon, I was glad to see you all. Till!

Kulich is a primordially Russian national dish, which is prepared by everyone once a year for the Bright holiday of Easter. The dough for Easter cake is made in different ways in different families. Someone puts a dough on kefir, someone adds cinnamon or vanilla, and someone prefers to enjoy lemon flavor, which gives baked goods citrus zest. But before you start cooking this butter easter dish, it is worth finding out why it was so loved by our ancestors.

History of the Easter cake

Kulich is truly a Christian dish, although the first mentions of this pastry belong to the ancient Slavs. With the advent of Orthodoxy, Easter cakes were baked for the Easter holiday, and this pastry was personified by church bread.

Nevertheless, certain superstitions regarding the preparation of cakes have survived in Christian society. For example, it used to be considered a good omen to spread pieces of consecrated pastry in the field. The farmers believed that this would contribute to a rich harvest. But if the crust of the cake cracked during baking - expect trouble.

Everyone decides for himself to believe or not to believe Easter superstitions (although the Church does not welcome such signs), and cakes were baked in spring easter holiday, and bake, except that the recipe has changed a little.

There are many different recipes dough for Easter baking. Let's consider the most delicious of them.

Viennese Easter cake dough

Viennese Easter cake dough is classic recipe Easter cake... This is how most Easter buns are prepared. Such a cake dough has rich taste, it does not become callous for a long time.

Ingredients:

• Flour - 6 glasses;
• Milk -2 cups;
• Butter -1.5 - 2 packs;
• Sugar -2 cups;
• Eggs - 6 pieces;
• Yeast - 50 grams;
• Salt - 1 teaspoon:
• Raisins (the classic recipe assumes raisins, but you can add any additives you want).

Cooking process:

1. First of all, you need to prepare a dough. To do this, combine eggs and sugar, beat thoroughly, pour melted butter and warm milk with yeast diluted in it into the mixture. Mix everything well and put to the "lifting" battery.
2. An important point! Dough for Viennese Easter cakes should stand for a long time - ideally a whole night.
3. When the dough "fits", add the sifted flour to it and knead the dough. You need to knead until the dough stops sticking to your hands.
4. In the middle of the process, you can add raisins, dried apricots or other additives to your taste in the semi-finished dough.
5. When the dough is ready, it should be placed in a mold (or molds) and left warm for 2 hours.
6. You can bake the cake when the dough increases in volume, becomes fluffy and airy.

Baking time Viennese Easter cake depends on the volume of the form. If you are baking one large muffin, then it should be in the oven for at least 50-60 minutes. If the cakes are small - 30-40 minutes.

Always check the readiness of the cakes with a match or a toothpick and do not miss the moment when the dessert is baked.

This recipe is the most popular; it has been used to prepare the most famous Easter dish for more than a dozen years. Nevertheless, you can safely make your own changes to the recipe and experiment with additives.

Kulich without yeast

Everyone knows that our ancestors did not have yeast, so they cooked bread on hop or wheat leaven... But there is no need to delve into history and look for a sourdough recipe to make a yeast-free cake. Nowadays, yeast-free baked goods can be made with baking soda. By the way, such a pastry will be much more useful than a simple yeast dough for cakes.

Ingredients:

• Flour - 1.5 cups;
• Kefir - 1.5 cups;
• Butter - 1 pack;
• Baking soda - 1 teaspoon;
• Sugar - 0.5 cups;
• Any additives to your own taste.

The amount of sugar can be increased depending on how much sweet pastry you want to bake.

Cooking process:

1. Prepare all food and utensils for work.
2. Sift flour through a sieve, add soda to kefir and let the mixture brew for a couple of minutes.
3. Melt the butter in a water bath, stir in sugar and additives (optional).
4. Next, add kefir to the butter-sugar mixture and stir the resulting dough well.
5. Flour is added last and the dough is mixed thoroughly again.
6. If the cake dough turns out to be very runny, add a few more tablespoons of flour.

Such a dough is good because it does not take much time to prepare it. Unlike the yeast cake, the yeast-free analogue can be put into the oven right away. Such cakes are prepared for 30-40 minutes (readiness must be checked with a toothpick).

Easter cake dough without eggs

This recipe will definitely appeal to vegetarians and those with an egg allergy.

Ingredients:

• Water or milk - 1 glass;
• Sugar - 1 glass;
• Flour - 4 - 4.5 cups;
• Butter - 1 pack;
• Sour cream - 0.5 cups;
• Yeast - 50 grams;
• Salt - 0.5 tablespoons;
• Lemon zest, raisins, chocolate, or other additives to taste.

Cooking process:

1. Heat water or milk slightly and add yeast to it. Stir so that there are no lumps, and then add 2 tablespoons of sugar and a handful of flour. The dough is ready - leave it to "come up" in a warm, windless place for 15-30 minutes.
2. At this time, melt the butter (you can use a water bath) and mix it with the sour cream.
3. Next, add the dough to the butter. This should be done carefully, and stir slowly and carefully.
4. Add sugar, salt, additives to the resulting mixture and stir thoroughly.
5. The last is flour. It is recommended to sift it first and add it in small portions to the resulting mixture.
6. Next, everything needs to be thoroughly kneaded. (Remember to moisten your hands with vegetable oil to prevent the dough from sticking!)
7. Put the finished dough in warm oven or to the battery and let it rise twice. Only after that you can start baking Easter cake.

Dough additives

Just dough for Easter cake is boring, but on Easter you want so much joy! In order to further "color" the Light spring holiday, you can show your imagination and bake cakes with different additives.

What can be added to the dough:

• 1.Dried fruits

The most common additive is, of course, raisins, but you can also add other dried fruits: dried apricots, dates, prunes, dried apples... Even if the recipe does not imply the addition of dried fruits, they will never be superfluous.

• 2 candied fruits

These multicolored dried fruits will not only make the dough tastier, but also give the cake a joyful festive look.

• 3. Nuts

Anything will do - cashews, walnuts, almonds, pine nuts. It is recommended to cut or grind large nuts in advance in a coffee grinder.

• 4 chocolate

Confectionery stores sell special chocolate “drops” to decorate baked goods, but you can add regular chopped chocolate.

• 5 lemon or orange peel

It will give the cake an unusually fresh citrus flavor. In addition to the zest, you can add a little lemon juice to the dough - it will make the dough softer and softer.

• 6.Spices

You can add to the recipe vanilla extract or cinnamon powder. Cardamom and nutmeg add to the baked goods spicy taste and the saffron will turn the dough into a sunny yellow.

• 7 confectionery additives

Coconut flakes, colored powder, marzipan - the modern confectionery industry generously endows us with its inventions. The dough for cakes can not only be decorated, but also painted with special food colors!

Prepare Easter cake with your own hands and treat them to your family and friends with real happiness! And it depends only on you how tasty, beautiful and festive your pastries will be. Don't be afraid and experiment! Delight your family and friends with delicious dishes.