Dear friends! Easter is approaching. By tradition, in Russia, the Easter table is served in a special way. It is decorated with festive Easter cakes, colored eggs, pussy-willow twigs, fresh flowers.

Easter is always celebrated in the spring, so we associate its arrival with the onset of warm sunny days, the twitter of birds, the renewal of nature. In our souls, too, renewal takes place, hope for new successes and a happy future awakens, a surge of strength and health appears. We are like being born again.

Our ancestors baked Easter cakes in advance. As a rule, on Clean Thursday at Holy Week. On this day, general cleaning was done in the house and cooking started.

Today is just such a day. And we are ready to tell you how to bake Easter cake in paper form using the express baking method. Why suddenly consider such a method? Yes, because for working women it is especially relevant. After all, they have neither the strength nor the time to engage in numerous batches of dough, put it at night and from time to time to monitor how it fits.

Special molds for Easter cakes are also not in every house. For this purpose, you can use paper. They keep their shape perfectly. Baked cakes can be left in paper forms for several days, in them they stay fresh longer, do not dry out so quickly.

So, the method of express baking includes the preparation of yeast dough with all the goodies and immediately laying it out on paper forms, proofing for 2-3 hours and, in fact,. For all preparations, taking into account the decoration of Easter cakes, it takes 4 hours. Well how? Did we convince you? Will we start?

Ingredients:

•   Milk (warm) - 1.5 cups;
•   Yeast (dry active) - 1.5 tablespoons;
•   Chicken eggs - 4 pcs.;
•   Sugar -1.5 cups;
•   Butter - 150 grams;
•   Vegetable oil -2 tablespoons;
•   Vanilla Sugar - 1 sachet (20 grams);
•   Wheat flour - 5 glasses (tentatively);
•   Raisins (optional).

Heat the milk, add 1.5 tablespoons of sugar and yeast. Stir and leave in a warm place for 15 minutes so that the yeast “wakes up”. If your yeast is not dry, but fresh, then they need to take 50-70 grams.

Meanwhile, beat the eggs with sugar. Who loves sweet pastries and is not going to add candied fruits or raisins to the dough, sugar can be taken not 1.5 cups, but more. For example, 2 cups for this volume of dough.

Butter should be melted, add vegetable oil, vanilla sugar and raisins to it. Raisins should be washed by then, small branches and garbage removed. You can add nuts, previously peeled and chopped.

Pour our "awakened yeast" into the oil solution. Sift the flour and gradually introduce it here. Stir, make not too thick dough. And immediately we lay it out on paper molds. Molds inside can be greased with vegetable oil, but if there is no time for this, then this is not necessary.

The dough in molds will stand at room temperature for about 3 hours, it will rise and increase in volume by 2-3 times. In this regard, the test in the form you need to lay out a little, only 1/3 of the volume.

When the dough comes up (it took us exactly 2 hours), Easter cakes can be planted in the oven. Bake at 180 degrees for 30-40 minutes, depending on your oven. To check the readiness of Easter cakes, you can use a dry toothpick.

We prepare fondant for Easter cakes in any way that is most accessible. Now in social networks they are offered a great many. And by the way, not all recipes are successful.

  I am proud to announce that I am keeper of an old family recipe  Easter cake :-). So great-great-grandmothers baked, so I’ve been baking for 20 years. Everything is verified to the smallest detail, along the way I will tell small and very important secrets, we read carefully. I must say right away that here I publish only half of the inherited recipe (in the sense that great-grandmothers took 2 times more products :-)), but this is still VERY MUCH. I distribute to relatives, friends and acquaintances! (in the photo below - my Vovka with another baking).

First, I’ll list all the products, because you need to not only buy them, but also warm them to room temperature in advance.

Products:

Opara

I must warn you that preparing an Easter cake is a lengthy process. Only one dash ripens for about 2.5-3 hours! Here is the most detailed instruction, the beginning hostess will cope.

In a glass dish, crumble the yeast, add 3 tablespoons of sugar, 3 tablespoons. tablespoons of flour, 200 g of warm milk. All this needs to be slightly stirred and put for 15 minutes in a warm place. The right picture shows how the mixture turned into a “living” foam.

Now take another bowl. You need to beat 3 eggs well with two glasses of sugar, 0.5 cups of sunflower oil and 0.5 liters of sour cream.

Combine the first and second parts of the dough, heat the remaining milk (300 g) to about 50 degrees and pour into the mixture.

Sift the heated flour (I always put a bowl of flour on a stool next to the preheated oven) sift and pour into the mixture until a sour cream consistency is obtained. I have about 600-700 g of flour left at this stage.

Put the dough in a warm place for 2.5 or even 3 hours. Lower and knead every 30 minutes.

Dough

After 2.5 - 3 hours add 250 g of softened butter, the remaining 7 eggs and 1 cup of sugar (you need to beat separately until the sugar dissolves, and then combine with the dough). Throw a teaspoon of salt (I use a large one). At this point, I move it all into a 10-liter plastic bucket, otherwise it will run away :-).

Add the flour gradually. The dough should not stick to hands and utensils, but should not be too heavy. You need to knead for a long time and very intensively, then put in a warm place and let TWICE rise. Each time, wait for the dough to increase by 2 times, gently lower and knead again. After the second stirring, add 1 cup of washed and dried raisins.

I used to bake canned peas and fruits in empty cans. Lined the walls and the bottom with oiled paper. Now in every supermarket you can buy ready-made paper molds of different sizes. The bottom of these molds with holes, so even after baking Easter cakes you can not pull out, they will not get wet. A wonderful invention! Easy to store and give :-).

Bake!

Attention! Our butter dough rises very well, so fill the mold only 1/3. We are waiting for 30-40 minutes. During this time, cakes and without an oven grow more than 2 times. We put it very carefully in the oven ...

Preheat the oven in advance, bake at a temperature of 180 degrees. How much to bake? Small (the size of a standard jar of green peas) - 25 minutes. Larger forms - 35 minutes. In any case, pierce with a long wooden stick, evaluate readiness.

I spread the finished cakes sideways on a soft bed (cover with two layers of kitchen towels). My grandmother taught me that. Apparently, this is our Easter cake more likely to maintain height. If baked in tin cans with paper, carefully release the cakes from the "fetters." I remind you that we do not touch paper molds.

Decorate ...

While the handsome men cool, beat the protein of one chilled egg 1/2 cup of powdered sugar. Do not repeat my mistakes! A strong foam does not work with a blender, we beat only with a conventional mixer. Now you need to smear the upper part of the Easter cakes, sprinkle with colored balls.

I got 12 different in size (but the same in taste :-)) Easter cakes!

Dear readers of the site “Holiday Again”! If someone asks you how to bake an Easter cake, feel free to send it to my site, it will not be a shame. Everyone to whom I gave this old family recipe was pleased with the result.

How to bake Easter cakes in paper forms  - this important aspect of the housewife is often overlooked, but the final stage of preparation of Easter baking and, without exaggeration, the success of the whole process depend on it. And now we will start from the moment how to process the cake before putting it in the oven, and finally, we will figure out what temperature and what types of dough in paper forms it is better to cook.

Correctly cover the Easter cake with yolk

Before baking Easter baked goods, dough products are greased with various finishing semi-finished products. For this purpose, slightly beaten egg yolk (usually mixed with a little warm water), dressing crumbs and cream can be used.

It is convenient to cover the surface of Easter cakes and other Easter baked eggs with a soft culinary brush that does not deform the surface. If you brush too hard on the surface of the cake, the dough, especially some of its types, will easily fall off. Lubricate Easter cakes on the working surface of the table and place on the baking sheet ready-made.

If you lubricate the surface of Easter cakes directly on the baking sheet, there is a risk that you will spray the yolk mass on its surface. As a result, you get excess carbon. Before baking with egg grease, the surface of the cake should be covered densely, evenly, but without excess flowing down along the edges. It is such a lubricant that will provide the formation of a thin, dense and shiny crust.

Some types of muffin, after being greased with egg mass, are still sprinkled with chopped nuts and / or powder on top. But in the case of Easter cakes, it is better to decorate them in this way after baking. Please note that cakes smeared with yolks are baked in an unheated oven, as the steam neutralizes the shine of the egg grease and dissolves the icing sugar, if prescribed.

If you did not grease the surface of the Easter cakes before baking with yolk, then it is usually prescribed according to the recipe that the right amount of eggs is added to the dough. Learn more about how to bake Easter cakes in paper formsvideobelow.

Baking temperature

Now let’s dwell on another important point - how long does it take to bake Easter cakes in paper forms. Traditionally, Easter cakes in paper forms are baked in a well-heated oven at a temperature of 180 to 200 degrees. It is important to navigate at the optimum temperature for other types of Easter baking. Focus on the fact that mini-cakes or buns from fancy pastry weighing more than 100 g are baked at a temperature of 200-220 degrees for 14-16 minutes.

If you use puff pastry, bake it at a temperature of 230-270 degrees. This is necessary in order to prevent oil leakage and to ensure high-quality baking. For a biscuit test, you will need a temperature of 200-220 degrees and about 40 minutes.

Depending on the size of the product, in some cases it will take one hour to bake them. If you bake thin cakes from a biscuit dough, it will take about 10 minutes. Shortbread dough will require a higher temperature - 220-250 degrees and a time of 15 minutes. For choux pastry, from which Easter cakes are sometimes made, it will take at least 30 minutes of baking at a temperature of 180-200 degrees.

A very important point is to prevent shaking and other sudden movements of Easter cakes that have already come up in paper forms. As soon as you put the dough in the mold, left it to come, do not let the cakes fall off. Carefully place the tins on a baking sheet and just as smoothly place in the oven. How to bake Easter cake in paper form (recipe), see below.

Ingredients:

• Premium white flour - 900 g
• Milk - 300 ml
• Fresh yeast - 30 g
• Chicken eggs - 3 pcs.
• Sugar - 250 g
• Butter - 150 g
• Raisins - 150 g
• Lemon juice - ½ tsp.
• Ground cinnamon - 1 tsp.
• Cooking Oil
• Powder for Easter cake

How to cook:

1. Mix 2 tablespoons of sugar, yeast and 100 ml of warm milk. Stir and leave in a warm place for 10 minutes.
2. Sift flour twice through a sieve.
3. Pour a glass of flour into a kneading container, fill with the remaining warm milk, mix.
4. Combine the yeast and milk mixture. Mix well, cover the container with cling film and place in a warm place for half an hour.
5. Take two eggs, separate the whites from the yolks. Put the squirrels in the refrigerator. We use them for the preparation of glaze.
6. Combine the yolks with sugar. Mash well with a white mixer. Add melted butter. Keep whipping.
7. Add the matched dough to the egg-sugar mixture.
8. Pour flour into a large bowl, add dough. Knead the dough with a spoon first, gradually introducing the remaining flour. Then mix with your hands, lubricating them with vegetable oil.
9. Combine cinnamon and raisins in the dough. Transfer the dough into a bowl, cover with cling film and leave in a warm place to approach for about 1.5 hours.
10. Finished dough needs to be kneaded, knead again and distribute by forms.

Lubricate the paper molds with vegetable oil from the inside and fill them with no more than half.  Leave to come in a warm place, then bake in a well-heated oven at 180 degrees for 40 minutes. Check for readiness with a skewer.

Golden rule of baking cakes

When baking Easter cakes, it is important to provide convection, in which case, they will be baked evenly from all sides. If there is enough steam during baking, a crust will not form prematurely on the dough, which then bursts. You have seen how, when some types of Easter cakes are baked on top, tears and breaks are formed on them.

It is especially important to ensure a sufficient amount of steam when baking large cakes in paper forms. To do this, at the beginning of baking, you need to spray the product with a small amount of warm water and put in the oven at a temperature of at least one third lower than the main one.

After 5-10 minutes, depending on the size of the product, it is sprayed again and the full temperature is turned on. Spray the dough again until the end of baking. Thus, the dough during baking will expand and not be covered with a tightening crust. Slow heating ensures that the entire volume of the dough is baked.

As for the Easter cakes of medium and small sizes, in order to prevent them from being burnt and covered with a hard crust, a small amount of hot water is usually poured on the lower baking sheet. In this case, Easter cakes are immediately set to bake at a given temperature. In this case, light and dense forms of paper are ideal for baking cakes. Thus, the question arises whether it is possible to bake Easter cakes in paper forms.

And some more important recommendations when baking Easter cakes in paper forms. Use only fresh, lively yeast and only premium flour. Be sure to sift it before use. The same goes for butter. It must be fresh, and before kneading the dough, it is softened at room temperature or melted.

The final stage - we take out Easter cakes from paper forms

Remove ready-made Easter cakes from paper molds after they have cooled slightly. Little Easter cakes can even be left in forms, decorated, and then presented to relatives and friends on the Holy Resurrection of Christ. The surface of such Easter cakes is decorated without taking them out of shape. Simply gently cover the top with a culinary brush with icing and powders. Finely chopped nuts, candied fruits and raisins can be used.

If we are talking about a high kulich, then so that it does not fall, lay it on a towel laid on a tight pillow or other soft surface. Cover the Easter cake with another towel. When cooling, the dough “strengthens” a little more. After that, you can transfer the cake to a dish covered with a decorative or regular large white napkin.

So, is it convenient to bake Easter cakes in paper forms? You will be convinced that it is not only convenient, but also very practical and aesthetically pleasing.

Each holiday has traditional dishes. It's hard to imagine a New Year’s menu without olivier, and on March 8, without Mimosa salad. So the Easter table is decorated as usual with colored eggs, Easter cake and cottage cheese Easter. A good housewife will never ask where to buy a cake. She herself will be happy to tell how to bake Easter cake, but not in one way.

A bit of history

Easter, like any other holiday, has its own story that tells about the origin of its symbols and explains their meaning. Kulich is a round-shaped butter bread that decorates the Easter table. It was baked precisely round because the shroud of Jesus Christ had a similar shape. The Easter cake must be absolutely rich, because according to legend, he and his disciples ate unleavened bread, and after a miraculous resurrection, they began to eat yeast (leavened) bread. Since then, it has been customary to make the dough for Easter cake rich.

If you are planning to make a Easter cake with your own hands, take note of a few tips:

• butter should not be hard, then the Easter cake will be soft and tender;
• butter should soften itself at room temperature, and not when heated;
• you can use paper molds made specifically for baking cakes;
• a tin can can be used as a form. But in this case, it must be lined with oiled baking paper;
• baking paper can be replaced with plain paper, which is used in offices. But it must be properly lubricated with oil;
• so that the dough does not stick to your hands, moisten them with water or vegetable oil;
• kulich’s readiness is checked by a small stick or a thin skewer, which is stuck in kulich. If it is dry - the cake is ready;

Easter cake traditional

• 1 kg of wheat flour;
• 1.5 cups of milk;
• 300 gr margarine (butter can be);
• 1.5 cups of sugar;
• dried fruits and nuts (150 g. raisins, 50 g. candied fruits and almonds).
• 0.5 sachets of vanilla sugar;

Cooking:

1. Lightly heat the milk, dilute the yeast in it.
2. Add half the indicated portion of flour. Stir. Opara is ready.
3. Cover dishes with dough with a towel and place in a warm place.
4. The sponge should be left to rise until its volume doubles.
5. Separate the yolks and squirrels. Beat the yolks with vanilla and sugar, beat the butter.
6. Add salt, yolks and butter to the dough. Mix everything.
7. Beat the whites until thick, elastic foam. Add them to the dough.
8. Enter the remaining flour. The resulting dough should freely lag behind the walls of the dishes. It should not be too cool, well kneaded.
9. Re-cover the dough and leave it in a warm place until it doubles in volume.
10. Wash the raisins, dry, roll in flour. Cut candied fruit into squares. Peel the nuts and chop. Add dried fruits and nuts to the dough.
11. Prepare the mold (with a round bottom!): Put the bottom with oiled baking paper, grease the walls with oil and sprinkle with flour. Fill the form with 1/3 dough.
12. Leave the dough to rise. It will be ready to be sent to the oven when it rises to half the shape.
13. The oven should not be too hot. Leave the form in it for 50 minutes-1 hour. As you bake, carefully rotate the pan. If the top begins to brown early, cover it with paper moistened with water so that it does not burn.

Decorate the finished Easter cake with chocolate, candied fruit or nuts.

Quick cake

Many housewives, especially those who are busy at work or with young children, are concerned about how to bake Easter cakes for Easter with the least expenditure of time. The recipe below is easy to prepare and saves power.

You will need:

• 1 cup of milk;
• 4 eggs;
• 1 tbsp. l dry yeast (or 50 gr. fresh);
• 1 cup of sugar;
• 2 tbsp. l vegetable oil;
• 100 gr. butter;
• 3 cups flour;
• vanillin;
• raisins, candied fruits.

Cooking:

1. 1. Preheat the milk.
   2. Pour yeast and sugar into warm milk (only 1 tbsp. L.). Stir and leave for 15 minutes so that they “make friends”.
   3. Beat the eggs with the remaining sugar and vanilla.
   4. Melt the butter and add it to the dough. Add vegetable oil, yeast and mix well.

1. 1. Add washed and dried raisins and candied fruits.
   2. Knead the sifted flour gradually. The dough should turn out pouring.
   3. Arrange the dough in tins. It will rise, so the dough should take no more than 1/3 of the mold.
   4. Leave the dough in molds for 3-4 hours - at this time you can do business.

1. Place the tins in a hot oven (t \u003d 180 degrees). Bake Easter cake until cooked.
2. Decorate the finished Easter cake with glaze and pastry beads.

Easter cake without yeast and eggs

There are many recipes on how to bake a delicious Easter cake. It turns out that it can be cooked without yeast, milk and eggs.

You will need:

• 240 gr. flour;
• 2 tsp baking powder;
• 0.5 cups brown sugar;
• 1 banana
• 40 ml of juice (pineapple);
• 180 ml of water;
• 50 gr raisins;
• salt;
• 3 tbsp. l vegetable oil.

Cooking:

1. Mash the banana to make a smoothie.
2. Add oil, water, juice. Shuffle.
3. Add salt (pinch) and baking powder for the dough.
4. Sift the flour into the dough gradually, constantly mixing it.
5. Knead the viscous dough.
6. Fill them with forms so that the dough takes up 3/4 of the volume of the form.
7. Bake Easter cake in the oven, heated to 200 degrees for about 50 minutes. Time depends on the oven.
8. Ready cake should be removed from the mold when it cools. Decorate it with glaze and other decor.

The whole charm of self-cooking Easter cake is that home-made Easter cake can be prepared not only according to the traditional recipe, but also using, for example, sour cream.

You will need:

• 200 gr. sour cream;
• 1 tsp dry yeast (or 25 g fresh);
• 170 ml of milk;
• 50 gr butter;
• 150 gr. Sahara;
• 650-700 gr. flour;
• 3 eggs;
• 2-3 tbsp. l cognac or rum;
• 50 gr raisins;
• sprinkled nuts;
• vanillin.

Cooking:

1. Pour the raisins with rum or cognac.
2. Dilute the yeast with a piece of warm milk - pour 2 tbsp. l milk, they come in handy later.
3. Separate the protein from the yolk in one egg. Beat two eggs and a third protein with sugar and sour cream.
4. Combine everything in one bowl, stir, salt and gradually introduce the flour.
5. The dough should be soft, a little sticky. Cover it with a towel and leave for half an hour.
6. After half an hour, add soft butter to the dough, stir. Cover with a towel again and leave for one and a half to two hours.
7. Mash the dough lightly and add the squeezed raisins. Knead the dough so that the raisins are evenly distributed throughout the dough.
8. Arrange the dough in tins and leave until it doubles.
9. Mix the yolk with 2 tbsp. l milk and grease the mixture on top of the cake. Chop the nuts and sprinkle them on Easter cake.
10. Place in the oven (t \u003d 200 degrees) for 30 minutes until cooked.

Decorations help to make a Easter cake truly festive: glaze, marmalade, multi-colored confectionery beads, nuts, marzipan, candied fruit, figurines made of fruits. Speaking of Easter cake, lush round bread with a white top immediately appears. This is the icing. The following recipe answers the question of how to make icing for Easter cake.

You will need:

• 1 egg white
• 100 gr. sugar (fine);
• salt (pinch).

Cooking:

1. Cool proteins and beat with salt until elastic foam is obtained.
2. Pour sugar without stopping whipping.
3. Do not stop whipping for another 4 minutes after the sugar runs out.
4. When the cake is slightly cooled, apply glaze on it and leave to solidify.

Hand-made Easter dishes not only give a great taste and delight with a festive appearance, but also carry a positive charge, being filled with the feelings and good wishes of the hostess.

A paper baking dish is a unique invention of our time, without which many housewives cannot imagine the preparation of delicious desserts. Universal cups differ in size, density and color, but they are all multifunctional, environmentally friendly and cheap. From this article you will learn all about paper baking dishes: how to use and what are their advantages.

Muffin and Cupcake Molds

There are many types of small pastry cakes. The most convenient ones are those made of thick paper (it can be corrugated or smooth), since you can bake cupcakes directly in them. If the paper baking dish is made of thin material, then it should first be placed in an aluminum or silicone mold and only then place the dough in it. Make delicious muffins with us according to a simple recipe:

• Heat 100 grams of butter, 40 grams of chocolate and two tablespoons in a suitable saucepan.
• Beat 130 grams of sugar with three chicken eggs.
• Combine four tablespoons of cocoa, a glass of flour, 60 grams of grated chocolate and a teaspoon of baking powder.
• Thoroughly mix all the prepared foods, and then put the dough in small paper forms. Note that cups should be filled only 2/3.

Bake the treat in a preheated oven for about 15 minutes. Ready-made muffins can be decorated with icing or icing sugar. When they have cooled slightly, serve them with tea or coffee.

Baking Easter cakes in paper form

Back in the last century, our mothers and grandmothers baked Easter cakes in tin or in spite of all the difficulties that accompanied the cooking process. Nowadays, a paper baking dish has replaced a number of advantages. Firstly, it is quite dense and does not require additional support. Secondly, the cake in it will never burn, and the paper will not get wet during cooking. And thirdly, you can easily decorate the finished dish by cutting the paper to the desired mark. Baking Easter cakes in paper form will not create any difficulties for you. To make sure of this, prepare a dish according to our recipe:

• Lightly warm one and a half glasses of milk and dissolve 40 grams of dry yeast in it.
• Add 500 grams of sifted flour to the bowl and mix.
• While the dough is rising, divide six eggs into squirrels and yolks. Beat the yolks with sugar (just take a glass or a half) and vanilla (to taste), and until thick and dense foam.
• Combine all the products, add another 300 grams of soft butter, a little salt and 500 grams of flour.
• Knead the dough and leave it in a warm place to increase in volume. In washed dough, add washed raisins, chopped candied fruits and nuts.

After that, you can start baking. Please note that only one third of the paper baking dish should be filled. When the dough rises to half, the future Easter cake can be put in a preheated oven.

Easter baking in paper forms

To prepare another indispensable dish on a light one, you will also need disposable forms. Thanks to them, the dish will look beautiful on your table. Recipe:

• Wipe one kilogram of fresh cottage cheese twice through a sieve.
• Add two eggs to the bowl, sugar to taste (0.5-1 cup), 100 grams of soft butter, vanillin and 200 grams of sour cream. Beat products for about ten minutes until they turn into a homogeneous mass.
• Add chopped candied fruits, raisins, nuts to Easter and mix everything well again.
• Cover the colander with wet gauze, put the curd in it and place it on a pan of a suitable size. Put the design in the refrigerator overnight.

The next day you will need a paper baking dish - tamp the Easter tightly into it and place the dish on the festive table.

Conclusion

As you can see, disposable forms have firmly entered our lives and become indispensable helpers in the kitchen. They are suitable for both traditional and new ones - cupcakes and muffins. Make cupcakes in them, and also use bright paper cups to decorate your favorite sweets.