An uncomplicated recipe for air cake step by step with a photo.

A simple recipe for an airy cake for home cooking with a photo and a step-by-step description of the preparation. Easy to prepare at home in up to 1 hour. Contains only 321 kcal.

• National cuisine: home kitchen
• Type of dish: Bakery
• Complexity of the recipe: Uncomplicated recipe

• Prep time: 12 minutes
• Cooking time: up to 1 hour
• Servings: 10 servings
• Calorie count: 321 kcal

Ingredients for 10 servings

• Chicken egg 2 pcs.
• Sugar 6 tbsp. spoon
• Margarine 180 g.
• Raisins 3 tbsp. spoon
• Fast-acting yeast 1 tbsp. spoon
• Milk 250 ml.
• Table salt 1 tbsp. spoon
• Wheat flour of the highest grade 250 g.
• Confectionery sprinkles 1 pack
• Vanillin 2 g.

Step by step

1. The bright holiday of Easter is approaching, the main Easter treats of this holiday are Easter, colored eggs and of course Easter cake. There are many recipes for cakes, but I want to share with you a simple and at the same time very tasty recipe for cakes. Easter cakes according to this recipe are airy, rich. To prepare cakes, you will need the following ingredients:
2. First, you need to rinse well and soak the raisins in water so that they are not tough.
3. Melt margarine in a microwave oven or over a fire in a metal bowl. We melt it in advance so that it has time to cool down.
4. Pour 250 ml milk into a saucepan and heat it to keep it warm.
5. We pour 2 tbsp. tablespoons of sugar with a slide and 1 tbsp. a spoonful of salt without a slide and 1 tbsp. a flat spoon of fast-acting yeast.
6. Leave for 10-15 minutes so that the yeast disperses (begins to foam).
7. Add sifted flour and mix. The dough should be of the same consistency as for a pancake.
8. Cover with a towel and put in a warm place for 30-40 minutes.
9. As our dough rises once, add 1 egg and 1 yolk (we leave one protein for fondant), pour out the melted margarine, add raisins (you need to dry a little from water), 2 gr. vanillin and mix.
10. Add more flour and knead the dough. The dough should not be too thin, but also not tough. Again, cover with a towel and put in a warm place until our dough rises twice.
11. This is how the dough should rise.
12. For our amount of dough, you get 2 Easter cakes per medium shape. Forms must be well greased with butter.
13. Divide the dough into two parts. We give the shape of a ball and transfer to forms.
14. We give another 20 minutes for the dough to rise.
15. We bake cakes at a temperature of 170 degrees in a preheated oven for 30 minutes. And let cool.
16. For fondant, take 1 protein and 3 tablespoons of sugar (it is better to take powdered sugar).
17. Beat the protein with a mixer until a white, thick mass. Lemon juice can be added if desired.
18. Cover the cake up with fondant. You can decorate with sprinkles. And we serve it to the festive Easter table. Bon Appetit!

Every hostess dreams of baking airy Easter cakes. I collect varied yet delicious recipes for this festive Easter treat. I really liked the recipe from Sofya Mikhailovna, published in our regional newspaper, so I decided to share it with you, dear readers. For many, it will turn out to be very familiar, but now you will just know what kind of Easter cakes the popular singer has been baking for many, many years. So, get acquainted ...

Recipe Airy Easter Cakes - Sofia Rotaru's recipe:

50 g fresh yeast

0.5 l. milk

190 g butter

0.5 tsp salt

1 cup of sugar

Vanilla sugar or vanillin

Add to dough: raisins, candied fruits, almonds, cardamom, saffron

You will also need vegetable oil for kneading the dough.

Ready-made Easter glaze, pastry sprinkles.

How to cook air cakes:

1. First, we prepare the traditional dough. Dissolve yeast (only fresh yeast) in warmed milk (but not hot), add 1 spoonful of sugar and salt. Stir and sift the flour so that the dough turns out to have a consistency like a dough for pancakes, even a little thinner. Leave the dough in a warm place for 1 hour.

2. Prepare the rest of the ingredients: melt the butter, beat the yolks with sugar, rinse the raisins, steam with boiling water for 20 minutes, prepare the rest of the additives. But I, at will, put only raisins in Easter cakes.

3. Add butter, yolks with sugar, vanillin to the finished dough (it should increase 4 times). Stir it all well.

4. Now it's time to add flour, be sure to sift it. And knead a soft, airy dough without hammering it with flour. And for this, when the dough is already on the table for kneading with your hands, then do not add flour all the time, but put a bowl of vegetable oil next to it and dip your hands into it from time to time or pour directly onto the dough so that your hands do not stick to the dough so much.

You need to knead the dough with your hands for about 10 minutes to make it airy and homogeneous, here you really need to work hard if you want to eat really tender pastries. I was more than satisfied with my test.

5. We distribute the dough into molds in less than half the form, I had both ready-made from the store and canned food jars (their bottom and sides must be covered with parchment or oiled paper so that the dough does not stick to the irregularities of the jars). Allow the dough to rise in the tins 3 times, and then send them to the preheated oven.

Bake Easter cakes for 40-50 minutes, depending on the size, at 175 degrees for 30 minutes, then reduce the heat to 170.

Christ is risen! Truly resurrected!

Now let's see a video recipe for a delicious cake with honey from French dough:

And now a video recipe for frosting on gelatin, which does not stick and does not crumble:

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

Ingredients:

For dough:

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

For the test:

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

For glaze:

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

Airy Easter cake with sugar glaze. Step by step recipe

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

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

Each of them has its own sacred meaning and embodies some well-known Easter events. We will not dwell on this, since many articles have already been written on this topic. And in my articles I have already told you what this or that symbol means.

And today I would like to focus on such an important topic as the preparation of cakes. They are certainly baked for the holiday, eaten by themselves and treated to their close relatives and friends. They flaunt in the center of the table, decorated with beautiful multi-colored powder, colored ribbons, pleasing to the eye and carry a certain cult meaning.

This iconic bread, like its church counterpart artos, is always baked from yeast dough. Such dough is alive, it breathes, and if you leave the leaven from it, then you can bake many loaves, that is, in fact, you can bake them endlessly. That is, the cake is a symbol of Eternal Life, the very daily bread about which Jesus spoke.

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

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

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

This recipe is for those who don't really like working with dough. Here you do not have to touch the dough with your hands, you just need to have dishes of the required volume and a wooden spatula. Interesting? Then let's get started.

We need (for 2 pieces):

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

Preparation:

1. First, we need to separate the whites from the yolks. We will need the yolks to make the dough, and from the proteins we will prepare the icing and decorate the top of the finished cakes with it.

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

3. Melt the butter in a water bath and gradually add to the egg-sugar mixture, stirring continuously. You should get a homogeneous plastic mass.

4. Melt a piece of bacon in a frying pan or saucepan. We will need lard - 1 tbsp. spoon. My grandmother always used to add it to dough and baked goods were amazingly tasty.

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

5. Warm milk slightly in a water bath, it should not be hot. Gradually add dry yeast into it, and mix thoroughly until they are dissolved.

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

6. Gradually adding the yeast mass to the main mass, constantly stir the contents with a wooden spoon until the mass becomes homogeneous. We made the dough.

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

We need:

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

Preparation:

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

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

3. Then combine both mixtures, mix thoroughly, cover with a napkin and place in a warm place for lifting.

4. Grind the yolks with sugar and vanilla sugar until they are white, add salt. Pour half of the resulting mass into the present dough, add a quarter of a glass of flour and knead thoroughly, then cover again and set to stand for 1 hour.

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

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

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

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

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

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

11. Sit down the approached dough, wringing it with your hands, add raisins with candied fruits. Cover with a napkin and let stand for a while so that the dough rises again.

12. Prepare the forms. Grease them liberally with oil and lightly dust the bottom and sides with flour.

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

14. Preheat the oven to 180 degrees and put the tins with the dough into it. By then, the dough should have doubled. Bake until tender, about 45-50 minutes. The baking time depends on the size of the dish and the characteristics of the oven. If the oven bakes so that it burns upwards, then after 20 - 25 minutes the molds can be covered with baking paper soaked in water.

15. Take out the finished cakes, let them cool, remove from the mold and decorate with glaze and decorations.

This recipe is also delicious. Of course it is not fast, but Easter cakes are a serious matter! They demand the same attitude and approach! And time is mainly spent on raising and insisting on the dough. And at this time, you can do any other business.

Recipe "Monastic"

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

We need:

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

Preparation:

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

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

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

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

You should have a fairly thick dough. It is better to knead it overnight so that it is infused. Cover it with a napkin and leave to infuse and rise.

5. In the morning, place the risen dough on the work surface and knead it well for at least 15 minutes.

6. Divide into two equal parts, and put in two pre-prepared forms, which should be greased with butter and lightly sprinkled with flour.

Let stand to allow the dough to rise.

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

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

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

And in the context, it turns out to be so beautiful.

How to cook Easter cake in a multicooker with protein glaze

Easter cakes are cooked not only in the oven, but also in a slow cooker. And they turn out in it no worse. Therefore, if you want, you can cook our Easter baked goods in it. Cooking in a multicooker is easy and simple, even a novice hostess can handle these.

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

You can also see how to make the icing in the recipe.

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

Chocolate cake in a bread maker

We need:

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

Preparation:

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

1. The first thing we put in the bowl of the bread machine is dry yeast. At this stage, we put them until only two teaspoons.

2. Followed by three glasses of sifted flour. It should be sieved twice for better oxygenation. We still have one more glass, we do not touch it yet. It will be useful to us a little later.

3. Add three tablespoons of sugar.

4. Mix cinnamon with cocoa and add.

5. Then add eggs, followed by softened butter.

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

This is the first stage of preparation.

7. We put the bowl in the bread maker. And we set the parameters of the program. The total amount of ingredients we have is about 750 g, set the value to 750, then set the color of the crust - medium. 1 program will work for me. All values ​​are visible on the scoreboard.

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

Second phase.

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

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

10. Take it out of the bowl, it comes out easily. Let it cool and decorate with icing and sprinkling.

As you can see, preparing such an Easter treat is quick, simple and easy. The bread maker will do everything by itself, and you just have to enjoy its taste and aroma.

Italian Easter recipe

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

Of course, the aroma is added by the alcohol present in the composition. The original recipe said it should be rum. But since no one drinks rum in our family, I did not buy it specifically for making dough. But we have cognac, I like to add it to different baked goods, at least in, at least in, and there is even a recipe where I add it to. Therefore, I add cognac to this recipe.

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

We need:

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

Preparation:

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

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

3. Mix the remaining flour with sugar, salt and eggs, add four more yolks and mix until smooth.

4. Add the diluted yeast and knead the dough for 5 minutes. While kneading, gradually add cottage cheese, rum and zest, grated through a sieve.

When rubbing the zest, do not forget that only the yellow part of the crust is good. The white part is bitter, and will give bitterness to all baked goods.

5. Cut the butter into small pieces and let it melt slightly. Place them on top of the kneaded mass, stir until you need to.

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

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

8. Chop the chocolate, breaking it into small pieces. Do not grind too much, it's nice if a large piece gets in the baking. And mix it into the mass.

9. Grease a mold liberally with butter and lightly sprinkle with flour. Then shake off the remaining flour.

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

11. Preheat the oven to 180 degrees and put the dough in it in a mold. Bake until tender, depending on the size of the dish and the characteristics of the oven. Approximately 45 minutes.

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

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

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

Serve and enjoy.

"Siberian" according to an old Russian recipe

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

The recipe is delicious, reminiscent of grandma's pastries from childhood. And since many people always remember "Taste of Childhood" with great warmth, this option is quite worthy to take its place of honor in the Top - 10 recipes!

We need:

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

Preparation:

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

2. Sift the flour twice and add 4 cups to the milk-yeast mixture. Knead the dough.

3. Divide the eggs into yolks and whites and then grind the yolks with sugar until white. And beat the whites into a foam.

4. Melt the butter.

5. In the kneaded dough, add the yolks with sugar, salt, butter and, at the end, whites. Each time, stirring the mass and stirring in the newly laid ingredient.

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

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

7. In the morning add the remaining flour, vanilla sugar and knead the dough well until it comes off easily from the sides of the dish. It itself should not be too thick.

8. Cover the dish again with a towel and place in a warm place to ferment and rise. The time will be approximately 1 hour. The dough should double during this time.

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

10. Prepare baking dishes. Grease them with butter and sprinkle with flour, just grease paper molds with butter, molds with a non-stick coating do not need to be greased or sprinkled with flour. Although personally I oil any form.

11. Divide the dough into molds, filling them in 1/3 part, or no more than half.

To obtain a friable, more porous cake, the dough is laid on 1/3 of the mold, for a denser one - in half.

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

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

If during this time, the top begins to brown excessively, cover it with baking paper soaked in water.

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

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

Here is a selection of recipes we have with you today. In fact, there are just a lot of recipes for baking pastries. Each housewife who deals with it has her own little secrets and tricks, thanks to which their dough will differ from another, both in texture and in taste.

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

And at the end of today's article, I would like to write several recipes for making icing for cakes. After all, all today's recipes provide for its use. Therefore, it would be wrong not to write how to cook it.

Glaze that does not crumble or stick

In the last article about I already shared two recipes for making frosting, one of them was protein, and the other was made from gelatin.

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

In order not to repeat the description, in today's recipe I want to offer a video for viewing, in which everything is described and shown in detail. And making such a glaze will not be difficult.

The glaze according to this recipe turns out to be downright snow-white and glossy, and looks very beautiful on Easter cakes. And if they are still covered with beautiful multi-colored sprinkles, then the pastries will be just a feast for the eyes!

And now it is not difficult to find such a dressing in a store. It is sold in any supermarket, where before the holidays there is always a huge selection of different paper baking dishes, decorations and paint for eggs.

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

Protein and sugar syrup glaze

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

We need:

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

Preparation:

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

The readiness of the syrup can be determined in this way. Scoop up boiling syrup with a teaspoon and dip the spoon in cold water. If you can roll a soft ball out of the cooled syrup, it is ready.

2. Beat the protein until it increases in volume by 3 - 4 times. Beat better with a mixer.

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

4. Before applying the glaze to the baked goods, warm it up in a water bath to 60 degrees.

If you prepare such a frosting for any other baked goods, then it can be colored by adding cocoa, chocolate or cranberry juice.

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

I want to note that all the recipes have been tried and tested, so cook boldly, they will not let you down. I also want to say that you can bake any pastry from such a dough, as well as use glaze for these purposes. The dough options offered today are all the usual butter yeast dough, from which you can bake any sweet buns, rolls with dried fruits and nuts, sweet pies with filling, delicious pickers with jam, and basically anything.

So if you are engaged in baking, then the recipes will not run out for you. And you can try them all in turn, baking one or the other kind of delicious treat.

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

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

The first step is to prepare the dough. To do this, dissolve yeast in a glass of warm milk, add three tablespoons of sugar and flour to the consistency of thick sour cream. Do not forget to check in advance if the yeast is fresh, so that later you will not be upset about unsuccessful baking. We put the dough in a warm place without drafts, it should increase in volume by three times. At this time, we will boil one potato, drain the water in which the potatoes were boiled, and make mashed potatoes.