If you want to create a special festive atmosphere before Easter, then try baking Easter cakes and cottage cheese Easter yourself.

Your house will be filled with unimaginable aromas, and children will be happy to help you decorate fresh pastries. You will learn the most original Easter cake recipes from our selection.

Custard cake according to an old recipe

Ingredients:

• Flour - 310 g + 1 tbsp. l.
• Sugar - 150 g
• Butter - 100 g
• Cream (fatty) - 100 g
• Eggs - 5 pcs.
• Vegetable oil - 4 tbsp. l.
• Lemon - 1 pc.
• Dry yeast - 2 tsp
• Honey - 1 tbsp. l.
• Powdered sugar - 6 tbsp. l.
• Raisins - 2 handfuls
• Dried apricots - 1 handful
• Vanillin - 1 tsp
• Cognac (rum, water) - 50 ml
• Salt - a pinch

Cooking:

Rinse dried apricots and raisins. Cut the dried apricots, and pour boiling water over the raisins and set aside. Bring butter, cream, honey, 100 g of flour to a boil in a saucepan and stir, removing from heat. Allow the mass to cool slightly and add yeast and 1 egg to it. Cover the pan with the choux pastry with a towel and place in a warm place. Mix raisins, dried apricots and cognac. Wash the lemon, peel and grate the peel. Squeeze 3 tbsp. l. juice. Beat 4 eggs well with sugar and salt. Combine them with 210 g (7 tbsp.) flour, zest, vanilla, vegetable oil and choux pastry. Mix everything together with a mixer, cover with a towel and put in a warm place for 1 hour. Roll raisins with dried apricots in 1 tbsp. l. flour, add to the dough, mix and put into molds. Bake Easter cakes in the oven at 180°C for 40-45 minutes. For the frosting, beat the icing sugar with the lemon juice and cover the cooled cakes.

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Panettone (Italian Easter cake)

Ingredients:

For steam:

• Dry yeast - 11 g
• Milk - ¼ tbsp.
• Sugar - 1st. l.

For test:

• Butter - 100 g
• Eggs - 2 pcs.
• Yolks - 4 pcs.
• Sugar - 1 tbsp.
• Flour - 700 g
• Milk - ½ tbsp.
• Raisins - 150 g
• Lemon zest - 2 tbsp. l.
• Citrus candied fruits - 100 g
• Vanillin - 2 tsp
• Nutmeg, cardamom - to taste
• Vegetable oil - for lubrication

For glaze:

• Proteins - 4 pcs.
• Sugar - 1 tbsp.
• Lemon juice - 1 tbsp. l.
• Sweet decorations - to taste

Cooking:

In a deep bowl, stir warm milk, sugar, yeast for dough and leave for 10 minutes. At this time, pour boiling water over the raisins and leave to swell. Beat softened butter, sugar, 2 eggs, 4 yolks and warm milk for dough. Gradually add flour, spices, vanillin, combine with dough and knead elastic dough. Lubricate the bowl with vegetable oil, lay out the dough, cover with a film and send to a warm place for 1.5-2 hours. Then mix the dough with candied fruits, zest, raisins, divide into portions, transfer to paper forms and cover with a towel for another 30 minutes. Cook Easter cakes in the oven for 5 minutes at 210°C, then another 35-40 minutes at 185°C. For the glaze, beat egg whites with sugar and lemon juice well. Lubricate the finished Easter cakes with it and let the children decorate them with sweet figures.

Milk and cottage cheese Easter

Ingredients:

• Curd - 400 g
• Sour cream - 400 g
• Milk - 1/2 tbsp.
• Eggs - 3 pcs.
• Sugar - 100 g
• Gelatin - 20 g
• Candied fruits - ½ tbsp.
• Water - 100 ml
• Salt - a pinch
• Sugar decorations - to taste

Cooking:

Pour gelatin with cold boiled water. Separate the yolks from the proteins, rub them with sugar, salt and mix with milk. Combine the mixture with gelatin, put in a water bath and heat for 7 minutes until thickened, stirring constantly and not boiling. Beat the mass with a mixer and set aside to cool. Mix grated cottage cheese with sour cream, add candied fruits and combine with the cooled mass. Put Easter in the forms and refrigerate for 12 hours. Then decorate to your liking.

Easter cake stuffed with chicken and vegetables

Ingredients

For test:

200 ml milk

1 kg flour

4 tablespoons sour cream

200 gr. butter or margarine

7 gr. dry yeast

0.5 teaspoon salt

1 tablespoon sugar

For filling:

800 gr. chicken fillet

1 bell pepper

1 bulb

bunch of greenery

Salt, pepper - to taste

For glaze:

100 g 20% ​​sour cream

A pinch of chopped greens

Salt - to taste

1 bell pepper

Cooking

We make a dough: 100 ml of warm milk, 100 g of sifted flour, 1 tablespoon of sugar and yeast. Mix all ingredients well. Send to a warm place to stand for half an hour. In the meantime, mix eggs, sour cream, remaining milk. Slowly add the resulting mixture to the dough that has doubled in size. Sift the remaining flour and fold into the dough. Knead it until it stops sticking to your hands. Then put it in a bowl and put it in a warm place. As soon as it rises, punch it down and let it stand again. Do this twice.

For the filling, cut the chicken fillet into pieces, beat it a little, add salt, pepper and send it to fry in a pan. Next, cut the onion into cubes, you can half rings. Finely chop the bell pepper, add the chopped greens and salt there. As soon as the dough rises for the third time, lay it in a thin layer in a mold, put the filling there and cover everything with dough. Bake Easter cakes in an oven preheated to 200 degrees for 30 minutes. For glaze, beat sour cream, salt it and add herbs. When the Easter cakes have cooled, grease them with sour cream and herbs and sprinkle with bell pepper.

Oatmeal in the microwave "Superfast"

Ingredients

70 g oatmeal

50 ml milk

40 gr. honey

50 gr. dried fruits

50 gr. nuts

50 gr. candied fruits

50 gr. boiled condensed milk

Cooking

Pour milk into oatmeal, break an egg into it, add dried fruits, nuts, honey. Mix everything well, put it in a mold and bake the cake in the microwave for 5-8 minutes. Decorate the finished cake after it has cooled down with boiled condensed milk, sprinkle with chopped candied fruits. You can also take protein cream and cooking sprinkles.

Kulich "Cruffin"

Ingredients

Wheat flour / Flour (+/-10 g) - 460 g
- milk - 150 ml
- water - 50 ml
- sugar - 3 tbsp. spoons
- salt - 0.5 tsp
- chicken egg - 1 pc
- egg yolk - 2 pcs
- butter - 40 gr
- vanillin (1.5 g) - 1 package
- yeast (dry instant) - 1 teaspoon
- butter - 100 gr
- cranberries (dried) - 100 gr
- raisins - 100 gr
- almonds - 100 gr

Cooking

Pour milk, water into a saucepan, add butter and heat. The butter will melt, but the mixture does not need to be brought to a boil. Remove the saucepan from the heat. Beat the egg, yolks, vanilla and sugar in a fluffy foam. In this egg mixture, add flour sifted with salt, milk with butter and yeast. Knead the dough so that it stops sticking to your hands and becomes plastic. Put it now in a cup with vegetable oil and send it to a warm place for an hour. Then place the dough, sprinkle with flour and divide into three equal parts. Leave the blanks under a towel for 10-15 minutes.

Filling: Rinse cranberries and raisins with hot water, put on a paper towel. Chop the nuts with a knife. Take the butter out of the fridge and let it soften.

Now the blanks must be rolled into rectangular thin sheets. Lubricate with butter. Arrange cranberries, raisins, crushed almonds. Roll them into rolls and leave in a warm place for 20 minutes.

Now the rolls must be cut lengthwise, stepping back a few centimeters from the beginning and twist the tourniquet, connecting the beginning and end of each of them. Lay the bundles in the form: first the first, then the second, then the third. Cover the form with cling film and leave in a warm place for 20 minutes to let the cake rise. Then put in an oven preheated to 180 degrees. 15 minutes after the start of baking, cover the cakes with foil. And after 15 minutes, take it out of the oven. Decorate as you wish with icing or powdered sugar.

Easter cake with saffron and poppy seeds

Ingredients

Egg yolks - 5 pcs

Flour - 700 gr.

Milk - 250 ml.

Fresh yeast - 60 gr.

Butter - 200 gr.

Sugar - 150 gr.

Vanilla sugar - 1 teaspoon

Ground saffron - 1/3 tsp

Poppy - 50 gr.

Multi-colored candied fruits - 50 gr.

Cooking

Dissolve the yeast in warm milk, add 1 teaspoon of sugar and 200 gr. flour. Mix everything, cover with a towel or cling film. Put in a warm place for 30-40 minutes. Soak the saffron in one tablespoon of hot water.

Mix the yolks with sugar, add vanilla sugar and rub well. Add the yolks and saffron to the dough. Next, melt the butter and let it cool down a bit. Pour it into the dough with yolks and add the rest of the flour. Knead the dough and put it in a warm place for an hour and a half. At this time, prepare the filling. Poppy fill with boiling water and leave it for 10 minutes. We express the vodka (it is possible through cheesecloth). Mix it into the dough along with candied fruits. And again in a warm place for an hour. Now spread the dough into the forms, filling in half. Then put them in the oven at 180 degrees. After 40-50 minutes, you can take it out, let it cool and decorate.

Easter cake with pineapple and white chocolate

Ingredients

Flour - 1 kg

Warm milk - 360 ml

Sugar - 250 gr

Eggs - 4 large (separate the whites from the yolks)

Butter - 200 gr. (melt)

White chocolate - 150 gr.

Lemon zest - 1 teaspoon (finely grate)

Vanilla - 1 gr.

Cardamom - 1 tsp cardamom

Salt - a pinch

Dry yeast - 17 gr.

Canned pineapples - 250 gr. (cut into small pieces)

Cognac or brandy - 2 tbsp. spoons

Vanilla pudding - 1 pack (39 gr)

2 yolks + a few drops of ice water (for greasing on top)

Powdered sugar

A little light jam

Cooking

Dissolve the yeast in milk and add flour - until the consistency of sour cream. Leave in a warm place, the mixture will double in size. Add butter, melt chocolate, sugar, salt, cardamom, zest and yolks in it. Mix everything well. Enter egg whites whipped to stiff peaks. Gradually add flour mixed with pudding. Substitute a not very thick dough. Cover and put in a warm place. It should double in size. Stir in the pineapple and cognac into the dough. Forms fill 1/3 with dough. pieces of pineapple and cognac. Put them in a warm place. It will rise to ¾ of the form and they can be put in the oven, pre-lubricated with yolk. The oven must be preheated to 180 degrees. Bake 50 minutes. Lubricate the cooled cakes with jam.

The most delicious Easter cake in the world

The recipe for this pasta is older than me. I got it from my grandmother, and she got it from a neighbor from the street. You can’t even imagine what was going on at our house, while pasca was being baked. Relatives' pilgrimage for freshly baked pasca. Grandma baked large, such chic paska in jars with tomato paste, remember before there were 3 and 5 kg jars. It all started with the preparation of products. We bought bazaar duck eggs, homemade sour cream, butter.

All the action began at 4-5 in the morning. Grandmother put the dough, it was not possible to enter the kitchen - the grandmother immediately gave everyone a scolding - warm air cannot be driven from the kitchen. It was also not allowed to knock on the door, the dough is worth it. Grandma kneaded the dough, and my husband and I already kneaded it (when I was on vacation.) This process gave grandma pleasure, her helpers are good and she was always calm about the dough.

Fiery, that is, only Easter cakes pulled from the oven, relatives grabbed and ran home. It was a circus. We baked a lot of Easter cakes, a big family, and more relatives in addition. We always baked a triple portion all day long. But most importantly, my grandmother always gave us one paska to try immediately on the same day when we baked them. And at the same time, she constantly told us that during her childhood, even children were not allowed to try paska , ahead of schedule.

1 liter of milk
0.5 l sour cream
300g drain oil
100g vegetable oil
6 tbsp. sugar (mom already lays down 3-4 glasses)
2 tbsp. raisins b/c
2 lemons
0.5-1 tsp salt
about 4 kg of flour.
250-300g fresh yeast
20 yolks

1) Pour 1 tablespoon of flour into the pan, beat in 2 eggs, 2 tablespoons. grows. butter, and 2 tablespoons of sugar. Pour half a liter of boiling water over it with milk and knead a little. Cover with a towel and leave for 20-30 minutes. approach (take a large saucepan, because the dough increases greatly in volume.)

2) Dissolve yeast in warm milk.
3) Beat the dough with a mixer and add the yeast diluted in milk, mix again and leave in a warm place to approach.
4) Beat the yolks with sugar. Wash the lemons with hot water, remove the zest, and grate the pulp (remove the seeds.).
5) Connect all components.
6) add the sifted flour and knead the dough.
7) Put in a warm place so that the dough comes up.
Put oiled paper into the molds and fill 1/3 of the mold with dough. Let the test come up in the form.
9) Bake in the oven for about 1 hour at a temperature of 190-200 degrees.
10) Carefully remove the finished paska from the molds, remove the paper and put the paski on its side, on a soft towel until it cools completely.

Pasca baked according to this recipe will not dry out for a long time, the taste cannot be expressed in words. I call it "the taste of well-fed childhood." The recipe can be reduced in quantity by dividing by two.

I have a favorite recipe for Easter cakes, according to which I have been preparing Easter cakes for many years. Many of you know it and have even successfully prepared according to it. They turn out very tasty. But every year I look for and try some new recipe. For variety. Until this year, none of the new, tested ones could even compare with my favorite recipe. But this year I seem to have made a revolutionary coup within the same family. I found a recipe that literally shocked me. Shocked in every way. This recipe is very simple and INCREDIBLY delicious! If I had the opportunity to meet with the author of the recipe, I would bow 5 times to the waist !!!

Already this Sunday, April 8, Russia will celebrate the main Orthodox holiday - Easter. This day is impossible to imagine without the traditional Easter cake. The most delicious Easter cakes are not sold in stores - they are baked on their own. From year to year, families repeat the festive menu, but sometimes you want something unusual and original. Therefore, PRIMPRESS has prepared for you the most unusual cake recipes.

Easter cakes stuffed with chicken and vegetables

Ingredients

• 200 ml milk
• 1 kg flour
• 2 eggs
• 4 tablespoons sour cream
• 200 g butter or margarine
• 7 g dry yeast
• ½ teaspoon salt
• 1 tablespoon sugar

For filling:

• 800 g chicken fillet
• 1 bell pepper
• 1 bulb
• bunch of greens
• salt, pepper - to taste

For glaze:

• 100 g 20% ​​sour cream
• a pinch of chopped herbs
• salt - to taste
• 1 bell pepper

Cooking

Take 100 ml of warm milk, 100 g of sifted flour, 1 tablespoon of sugar and yeast. Mix everything and put in a warm place for half an hour. Next, mix the eggs, sour cream and the remaining milk. Melt the butter, cool and pour into the mixture. Pour the resulting mixture into the dough that has doubled in size. Sift the remaining flour and fold into the dough. Lubricate your hands with vegetable oil and knead the dough. Then put the dough in a warm place, and when it rises, punch it down. Do this twice.

For the filling, cut the chicken fillet into pieces, beat a little, salt and pepper. Slightly fry in a pan. Cut the onion into half rings. Finely chop the bell pepper. Mix everything, add chopped herbs and salt. Place the dough into the molds as thinly as possible. Put the prepared filling inside and cover it with dough. Bake in an oven preheated to 200 degrees for 30 minutes.

For glaze, beat sour cream, salt it and add herbs. When the Easter cakes have cooled, grease them with sour cream and herbs and sprinkle with bell pepper.

Easter cake for vegetarians

Ingredients

• 0.5 liters of kefir
• 1.5 teaspoons baking soda
• 150g melted butter (not hot)
• 400 g sugar
• 0.5 cup raisins
• 350 g unrefined flour

• 6 tablespoons powdered sugar
• 0.5 teaspoon vanilla sugar
• 50 ml hot milk
• Spices to taste:
• 0.5 teaspoon ground ginger
• 0.5 teaspoon cinnamon
• a pinch of ground cloves
• a pinch of nutmeg
• 0.5 teaspoon grated orange zest

Cooking

Pour soda into kefir and let stand for 15 minutes. Take a separate bowl and pour sugar into it. In the same bowl, sift the flour to make the dough more fluffy. And add spices to taste. Separately, melt the butter and let it cool, then add to the flour and mix thoroughly. Add raisins and stir. Then we mix this mixture with kefir and knead the dough until smooth. The dough should be thick, but it will drip off the spoon.

We shift the dough into molds for Easter cake. We fill in 2/3, because the Easter cake without eggs will rise well. We remove the Easter cakes in the oven preheated to 180 degrees and leave to bake. Do not open the oven for the first 30 minutes. Baking time is approximately 70 minutes. After 50 minutes, you can check it for readiness.

For glaze, heat milk. Add powdered sugar and vanilla sugar to it and cook for a couple of minutes on fire, the icing should thicken a little. Gently cover the top of the cake with icing and sprinkle with decorations of your choice.

Easter cake with passion fruit juice

Ingredients

• 350 g flour
• 80 g milk
• 6 g dry yeast
• 80 g sugar
• ½ teaspoon salt
• 1 egg
• 2 egg yolks
• 40 g butter
• 30 ml passion fruit juice
• 1 orange (zest)
• 1 cup raisins
• 50 g slices of almonds
• Cooking

We breed yeast and sugar in warm milk, put in a warm place until it rises. Melt 40 grams of butter. Beat eggs, sugar and vanilla sugar until fluffy. Sift flour, make a well. Pour in yeast, milk, egg mixture, salt, passion fruit juice. Knead the dough for 10-15 minutes. We grease the bowl with melted butter, put the dough, grease it a little with butter on top, hide it under the film and put it in a warm place for an hour and a half. Pour boiling water over the raisins for 15 minutes, then dry with a paper towel. Lightly toast the almond flakes in a dry frying pan.

We take out the dough, divide it into three parts (according to the size of the molds). We make a ball shape from each, cover with cling film and leave for 10 minutes. After that, on a table sprinkled with flour, roll out the ball. Add candied fruits and almonds. We roll into a roll. Then we take the roll, cut it with a sharp knife in the middle along, retreating a couple of centimeters from the beginning. We twist one half of the roll in a spiral, and then the second, as if lifting it above the first. We send our Easter cakes into molds and into the oven, heat it up to 200 degrees. After 10 minutes, reduce the temperature to 180 degrees. Cover the molds with foil for 10 minutes, then carefully remove it. So bake another 15 minutes. Done, chill. Sprinkle with powdered sugar.

Easter cake with saffron and poppy seeds

Ingredients

• 5 pieces. egg yolks
• 700 g flour
• 250 ml milk
• 60 g fresh yeast
• 200 g butter
• 150 g sugar
• 1 teaspoon vanilla sugar
• 1/3 teaspoon ground saffron
• 50 g poppy
• 50 g multi-colored candied fruits

Cooking

Dissolve the yeast in warm milk, add a teaspoon of sugar and 200 g of flour. Mix everything, cover with a towel or cling film. Put in a warm place for 30-40 minutes. Soak the saffron in one tablespoon of hot water.

Mix the yolks with sugar, add vanilla sugar and rub well. Add the yolks and saffron to the dough. Next, melt the butter and let it cool down a bit. Pour it into the dough with yolks and add the rest of the flour. Knead the dough and put it in a warm place for an hour and a half. At this time, prepare the filling. Poppy fill with boiling water and leave it for 10 minutes. Mix it into the dough along with candied fruit. And again in a warm place for an hour. Now spread the dough into the molds, filling halfway. Then put them in the oven at 180 degrees. After 40-50 minutes, you can take it out, let it cool and decorate.

Quick oatmeal in the microwaveke

Ingredients

• 70 g oatmeal
• 50 ml milk
• 1 egg
• 40 g honey
• 50 g dried fruits
• 50 g nuts
• 50 g candied fruits
• 50 g boiled condensed milk

Cooking

Pour milk into oatmeal. Break the egg. Add chopped dried fruits, nuts and honey. Mix everything thoroughly and put in the form. Bake the cake in the microwave for about 2-3 minutes. Cool the finished cake, brush with boiled condensed milk on top, decorate with chopped candied fruit. You can use traditional protein cream and sprinkles.

Regardless of which recipe you choose, there are common, centuries-old rules for making Easter cakes.

For Easter cakes, they take the highest grade flour and be sure to sift. Yeast can be used both dry and pressed. But the latter is still preferable. Sugar should be fine, and egg yolks should be bright. All this is necessary in order for the cake to turn out rich, soft, beautiful yellow.

Sometimes vanillin or vanilla sugar, nutmeg, citrus peel or cinnamon are added to the dough. With them, baking will be even more fragrant.

Easter cakes do not tolerate haste. The dough must rise at least three times: when preparing the dough (liquid dough), when kneading and when laid out in molds.

Easter cakes are baked in special high forms. They need to be generously lubricated with warmed, but not liquid butter or vegetable oil. The edges or bottom can be lined with parchment paper. Forms are filled with dough half or a third.

Easter cakes are baked in a well-heated oven, as a rule, for 1.5–2 hours (depending on size). Sometimes, before baking, a wooden stick (splinter) is placed in the center of the cake so that the dough rises and bakes evenly. After an hour, they take it out: if the splinter is dry, the cake is ready. If not, send it to the oven for another 30-40 minutes.

Ready Easter cakes are decorated with protein glaze, dyed millet and various confectionery toppings.

To prepare the protein glaze, beat the chilled egg whites (they usually remain during the preparation of the dough) at high speed with powdered sugar: 1 egg white needs ½ cup of powdered sugar. At the end, add a teaspoon of lemon juice.

Ingredients

• 200 g of cottage cheese;
• 2 eggs;
• 200 ml of milk;
• 50 g butter;
• 2 teaspoons of dry yeast;
• 100–150 g of sugar;
• ½ teaspoon salt;
• 550–600 g flour;
• 100 g raisins.

Cooking

Dissolve yeast in warm milk. Mix cottage cheese, eggs, salt, sugar and melted butter in a bowl. Add this mixture to milk with yeast. Mix flour with washed and dried raisins, gradually pour into liquid ingredients and knead the dough.

Knead the dough on a floured surface. Transfer to a bowl, cover with a towel and let rise in a warm place. This will take approximately 1.5 hours. Then punch down the dough and leave it again for 40 minutes.

Divide the dough into pieces and place in greased molds. Leave them on the table to let the dough rise. Bake cottage cheese cakes in an oven preheated to 180 degrees for about 20 minutes.

When the cakes have cooled, cover them with icing and sprinkles.

2. Juicy cakes from batter

Ingredients

• 500 ml of milk;
• 200 g melted butter;
• 10 yolks;
• 50 g fresh yeast;
• 100 g of sugar;
• a pinch of salt;
• 1 kg of wheat flour;
• vanilla on the tip of a knife.

Cooking

Heat milk to 40 degrees. Crumble and dilute the yeast in it. Add half the sugar. Sift the flour so that it is saturated with oxygen. Add half of the flour to the yeast and mix thoroughly so that there are no lumps. Cover the bowl with a towel and let the dough rise in a warm place for about 40-60 minutes.

Melt butter over low heat. Rub the yolks white with the remaining sugar. In the finished dough, add the pounded yolks and melted warm butter. Stir and add the rest of the flour. Knead the batter: it should be slightly thicker than for pancakes.

Pour the dough into molds greased with oil. Leave in a warm place for 30-40 minutes. At this time, preheat the oven to 180 degrees. When the dough has risen, place the molds in the hot oven on the middle rack for about 1 hour.

Ready to decorate as desired.

Ingredients

• 500 ml of milk;
• 300 g of softened butter;
• 10 yolks;
• 1 ½ packs of dry yeast;
• 300 g of sugar;
• 1 kg of flour;
• 300 g raisins;
• 10 g vanilla sugar;
• lemon zest - optional.

Cooking

Dissolve the yeast in a glass of milk heated to 40 degrees. Pour in 150 g of sifted flour, mix. Leave for 30-40 minutes in a warm place so that the dough rises and begins to fall off.

Meanwhile, rub the yolks with sugar. Add softened butter to them. Whisk again until smooth. Add the resulting mixture to the dough, mix thoroughly and leave to double in volume for about an hour. When the dough has risen, punch it down and let it rest for another 30-40 minutes.

Add vanilla sugar, grated zest and sifted flour to the dough, reserving 1-2 tablespoons for the raisins. Pour in the remaining milk. Knead the dough with a spoon and leave for an hour.

Rinse the raisins thoroughly, dry them and sprinkle with flour so that they do not settle to the bottom. Stir the raisins into the Easter cake batter and let sit for 20-30 minutes. Fill the molds with dough a little more than a third.

Put the forms on the lower level of the oven preheated to 190 degrees and bake for 35-40 minutes. Check the readiness of Easter cakes with a wooden stick or a toothpick: it should remain dry.

Ingredients

• 175 ml of milk;
• 175 ml of 12% cream;
• 10 g dry yeast;
• 900 g flour;
• 100 g butter;
• 60 g of vegetable oil;
• 3 eggs;
• 2 yolks;
• 200 g of sugar;
• vanilla on the tip of a knife;
• a pinch of salt;
• 60 g nuts;
• 125 g dried fruits.

Cooking

Dried fruits pour boiling water and leave for 20 minutes. Chop the nuts. Heat milk and cream to 35-40 degrees. Mix yeast with sugar and pour in some milk. Add 2 tablespoons flour and stir. Cover with cling film and leave for 15-20 minutes. Cut large dried fruits into pieces the size of raisins.

In a separate bowl, beat 3 eggs and 2 yolks. Add sugar, vanilla and a pinch of salt. Beat for another 5-6 minutes.

Mix risen yeast with remaining milk. Pour in 400 g of sifted flour and mix. When the dough begins to come together, add the beaten eggs and melted butter. Mix everything again.

Now add the rest of the flour to make the dough a little thicker than for pancakes. Pour in vegetable oil, mix and leave the dough in a warm place.

When the dough has increased several times, put it on the table and knead for several minutes, greasing your hands with vegetable oil.

Grease a large deep bowl with oil and place the dough in it. Add nuts and dried fruits and stir. Send the dough to a warm place for 30-60 minutes.

Fill molds for Easter cakes with dough halfway and send for 15 minutes in the oven, preheated to 50 degrees. Then preheat the oven to 180 degrees and bake the cakes for 30 minutes. Readiness check with a toothpick: it should remain dry.

Lubricate Easter cakes with protein glaze and sprinkle with chopped nuts and dried fruits.

Ingredients

• 900 g flour;
• 40 g fresh yeast;
• 200 ml of 10-20% cream;
• 250 ml of milk;
• 300 g of sugar;
• 1 teaspoon of salt;
• 1 tablespoon vanilla sugar;
• 150 g butter;
• 50 ml of vegetable oil;
• 5 eggs;
• 100 g dried apricots;
• 50 g marmalade;
• 50 g marshmallows.

Cooking

Pour milk into a saucepan and heat slightly. In a separate tall cup or small bowl, pour 50 ml of warm milk, add 1 tablespoon of sugar and mix. Crumble yeast into milk, stir and leave in a warm place for 15-20 minutes. The yeast mixture should foam and rise.

Bring the remaining milk in the pan to a boil, gradually pouring in the sifted flour and continuously stirring the mass with a wooden spoon. In a separate pan, heat the cream and pour into the brewed milk-flour mixture. Mix the mass until smooth. Remove from fire.

Pour the yeast into the cream mixture that has cooled to body temperature and mix well. Put the resulting mass in a warm place so that it rises.

Melt butter and cool slightly. Carefully separate the whites from the yolks. Rub the yolks with granulated sugar and vanilla sugar. In the dough that has come up, add the yolks pounded with sugar, pour in the oil, add salt and mix.

Then beat the whites into a dense foam, enter them into the dough and mix everything gently. Gradually add the sifted flour and knead into a soft elastic dough.

Lubricate the finished, well-kneaded dough with vegetable oil, put in a large bowl, cover with a towel or napkin and put in a warm place.

Cut marmalade and marshmallow into cubes. Wash the dried apricots, dry them and cut into cubes or thin strips. Pour all this into the risen dough and knead a little so that the ingredients are evenly distributed. Cover the dough again with a towel and leave to rise in a warm place.

Put the dough into the molds, let it rise again and brush the top with the egg. Bake Easter cakes for 40-70 minutes at a temperature of about 180 degrees.

Spread protein glaze on Easter cakes and decorate with marmalade and marshmallows.

original Easter cakes

In the strict sense of the word, these are not Easter cakes, but they are the Easter table.

Ingredients

• 2 eggs;
• 100 g of powdered sugar;
• 1 sachet of vanilla sugar;
• 125 g wheat flour;
• 50 g cornmeal;
• ½ teaspoon baking powder;
• 200 g of nut-chocolate paste;
• grated chocolate, coffee beans or nuts - to taste.

Cooking

Using a mixer, mix the eggs with 3-4 tablespoons of hot water until a thick foamy mass forms. In a separate bowl, mix the powdered sugar and vanilla sugar. Whisking constantly, add the sugar to the egg mixture and beat for another 2 minutes.

In a separate bowl, mix wheat and corn flour and baking powder. Sift half into the egg mixture and stir gently. Repeat the process with the rest of the flour.

Fill the molds with this mixture and bake in an oven preheated to 180-200 degrees. Cool down.

Whisking constantly, melt the hazelnut-chocolate paste in a water bath. Fill a pastry syringe with it and decorate pastries. Sprinkle Easter cakes with grated chocolate, nuts or coffee beans.

Ingredients

For test:

• 200 ml of milk;
• 1 kg of flour;
• 2 eggs;
• 4 tablespoons of sour cream;
• 200 g butter or margarine;
• 7 g dry yeast;
• ½ teaspoon salt;
• 1 tablespoon of sugar.

For filling:

• 800 g chicken fillet;
• 1 bell pepper;
• 1 onion;
• a bunch of greens;
• salt, pepper - to taste.

For glaze:

• 100 g of 20% sour cream;
• a pinch of chopped greens;
• salt - to taste;
• 1 bell pepper.

Cooking

To prepare the dough, take 100 ml of warm milk, 100 g of sifted flour, 1 tablespoon of sugar and yeast. Mix everything and put in a warm place for half an hour.

Mix eggs, sour cream and remaining milk. Melt the butter, cool and pour into the mixture.

In the dough that has doubled in size, add the resulting mixture. Sift the remaining flour and fold into the dough. Lubricate your hands with vegetable oil and knead the dough until it stops sticking to your hands and dishes. Then remove the dough in a warm place, and when it rises, punch it down. And so twice.

Cut the chicken fillet into pieces, beat off a little, salt and pepper. Slightly fry in a pan. Cut the onion into cubes or half rings. Finely chop the bell pepper. Mix everything, add chopped herbs and salt.

Place the dough that has risen for the third time into the molds as thinly as possible. Put the prepared filling inside and cover it with dough.

Bake cakes in an oven preheated to 200 degrees for 30 minutes. At this time, prepare the glaze: beat with a mixer 100 ml of sour cream, salt and add greens.

When the Easter cakes have cooled, grease them with sour cream and herbs and sprinkle with chopped bell pepper.

Ingredients

• 70 g of oatmeal;
• 50 ml of milk;
• 1 egg;
• 40 g of honey;
• 50 g dried fruits;
• 50 g nuts;
• 50 g candied fruits;
• 50 g boiled.

Cooking

Pour milk into oatmeal. Break the egg. Add chopped dried fruits, nuts and honey. Mix everything thoroughly and put in the form. Bake the cake in the microwave for about 2-3 minutes.

Cool the finished cake, brush with boiled condensed milk on top, decorate with chopped candied fruits. You can use traditional protein cream and sprinkles.

What Easter cakes do you bake? Share your recipes in the comments.