In 2018, we will celebrate Easter on April 8th. By this day, it is customary to paint eggs, cook Easter cottage cheese, and of course, bake Easter cakes, decorating them with icing, flowers, mastic figures and confectionery sprinkles. Today we will show the most beloved and delicious Easter cake recipes.

Every day is getting closer and closer to the arrival of the most important Christian holiday - Easter Day, or Christ's Resurrection. In 2018, we will celebrate it on April 8th. By this day, it is customary to paint eggs, cook Easter cottage cheese, and of course, bake Easter cakes, decorating them with icing, flowers, mastic figures and confectionery sprinkles. Today we will show the most beloved and delicious Easter cake recipes that have been tested over the years.

The belief says that if the Easter cake came out lush and tasty, then peace and prosperity will reign in the house. They are certainly baked for the holiday, eat themselves and treat their close relatives and friends. They flaunt in the center of the table, decorated with beautiful multi-colored powder, colored ribbons, pleasing to the eye and carry a certain cult meaning.

This cult bread, like its ecclesiastical analogue artos, is always baked from yeast dough. Such a dough is alive, it breathes, and if you leave the leaven from it, then you can bake a lot of bread, that is, in fact, you can bake them endlessly. That is, Easter cake is a symbol of Eternal Life, the same daily bread that Jesus spoke about.

In ancient times, the housewives kneaded the dough since Thursday. Then there was no abundance of food, and the table was mainly decorated only with Easter eggs and Easter cakes. Therefore, it took half a day to knead the test. At night, the mass was infused near the furnace. The whole next day, the women were engaged in baking Easter cakes. On Saturday, as a rule, ready-made bread was carried to church for illumination. On Easter Sunday, they remained soft and fluffy.

The yellow color of the bread is provided by the egg yolks. The better the egg, the more appetizing the crumb. Therefore, for the preparation of this pastry, it is better to use homemade eggs with a bright orange yolk. You can also tint the dough by adding a little turmeric (500 grams of flour is enough to put 0.5 teaspoon of spice).

Easter cake with raisins and protein glaze

Dough Ingredients:

• Flour - 600 grams
• Dry yeast - 12 grams
• Vanillin - 1 gram (pinch)
• Milk 3.2% fat – 250 ml
• Sugar - 150 grams
• Salt - 1/2 tsp.
• Eggs - 2 pcs.
• Raisins - 100 grams
• Butter - 150 grams

For the white frosting:

• Egg white - 3 pcs
• Powdered sugar - 100 grams
• Lemon juice - 1 tsp

1. In a large saucepan, sift the flour through a sieve, add yeast, vanillin and mix. In a deep bowl, dissolve sugar in milk, add salt, eggs, mix well.

2. Combine everything in a saucepan, knead the dough until smooth. Add soft butter, knead well. Add raisins.

3. Cover the dough with a towel and leave warm for 1 hour to rise. Divide into parts. Roll each part into a ball and arrange on greased molds.

4. Put in a warm place for another 30-50 minutes. Bake in the oven for 30-40 minutes at 190 degrees C.

5.Preparation of protein cream:
Cool the whites. Add lemon juice. Beat until thick foam, adding powdered sugar.

6. Remove the cooled cakes from the molds. And cover with white frosting. Decorate with candy sprinkles.

Before you start cooking, be patient and have good thoughts. Any business requires spiritual warmth. Cooked Easter cakes on this day will radiate the light of your soul!

Easter cake according to grandma's recipe (on margarine)

Ingredients (for 12 small servings):

• Milk - 0.5 l
• Dry active yeast - 1 pack (11 g) or pressed yeast - 30 g
• Sugar - 2 cups
• Salt - 0.5 tsp
• Flour - 9 cups
• Eggs - 6 pcs.
• Margarine - 300 g
• Raisins - 150 g
• Vanillin - 2 g (to taste)

Take all components for the test in a warm form.

1. How to bake grandma's cake. Pour milk (0.5 l) into a saucepan. Milk slightly warm (temperature about 40 degrees). Pour the prepared milk into a large bowl where the dough will be, add dry yeast (or 30 g of regular yeast), 1/2 cup sugar, stir. Sift flour through a sieve.

2. Add 3 cups of flour to milk, stir. Cover the bowl with a towel, put in a warm place for 1.5-2 hours (to double in volume). Separate the yolks from the whites.

3. Add sugar to the yolks (1.5 cups). Grind 6 yolks with 1.5 cups of white sugar, add vanillin. Put 300 g of margarine in a saucepan, put on fire. On the smallest fire, melt (until warm).

4. Salt the whites, beat. Just by this time, the dough will come up. In a bowl, add the prepared yolks to the dough, half the margarine and proteins, also in the dough.

5. Add about 6 more tbsp. flour, mix first with a spoon. Pour a little flour on the board, put the dough. Knead the dough with your hands. Clean hands, wash, grease with the remaining margarine and knead. Clean hands again, grease and knead until dough no longer sticks to hands.

6. Put the dough in a bowl, cover with a towel and put it back in a warm place for 1.5-2 hours. Wash the raisins, pour boiling water. Then wipe with a towel, roll in flour. The dough has risen. Add raisins.

7. Knead it into the dough. Grease the molds with oil and sprinkle with flour. Turn on the oven.
Put the dough into a mold, greased with butter and sprinkled with flour (fill the mold 1/3 with dough), let it stand a little more (about 20 minutes).

8. Place the forms in the oven on the middle shelf. Bake grandma's Easter cakes in the oven (not higher than 150 degrees) for 1.5 hours. If it burns on top, put damp paper on top.

Cookies are ready! Decorate to your liking!

Instant cake

This recipe is for busy housewives. We quickly knead the dough, lay it out in forms, go about our business. When the dough has risen, put in the oven and bake until done. Everything is fast and easy!

Ingredients (for 8 servings):

• Flour - 4 cups
• Milk - 1 glass
• Sugar - 1 cup
• Butter - 100 g
• Dry active yeast - 11 grams or fresh yeast - 50 grams
• Eggs - 3 pcs.
• Salt - 0.5 tsp (to taste)

1. How to quickly cook Easter cake: melt the butter over low heat. Warm up the milk. Dissolve yeast in warm milk.

2. Add eggs. Then melted butter, sugar, a little salt.

4. Knead the dough. Grease the forms with vegetable oil, sprinkle with flour.

5. Divide the dough into 4-5 parts. Put the dough into greased molds, filling them halfway, and put in a warm place for 3-4 hours. Turn on the oven 10-15 minutes before baking. Put the forms on the middle shelf. Bake quick cakes at 180 degrees until cooked (40 minutes).

Unusual recipe. Kulich “Marble”

We bring to your attention an unusual and very simple recipe for "Marble" Easter cake.

Products:

• Wheat flour - from 300 gr and above
• Sugar - 80 gr.
• Egg yolks - 3 pcs.
• Fresh yeast - 15 gr. or dry-2-2.5 tsp
• Butter - 90 gr
• Milk - 150 ml
• Vanilla sugar
• A pinch of salt

For filling:

• Poppy - 100 gr
• Protein - 1 pc.
• Sugar - 50 gr or to taste
• Lemon zest - 1-2 tsp

1. Dilute the yeast in warm milk by adding a teaspoon of sugar and a tablespoon of flour. Stir and leave for 15 minutes to lift the cap.

2. Pour poppy with water and after boiling, boil for 15 minutes, then strain it through a sieve, putting gauze in several layers, it should be dry.

3. Combine soft butter with sugar, vanilla sugar and yolks. Mix well with a whisk. Pour in the yeast mixture and stir well again.

4. Pour the flour gradually, kneading a soft elastic dough. Mix well and leave in a warm place to double in size.

5. Stretch the risen dough on a floured table into a rectangle and fold it 4 times. cover with a bowl and leave for 20 minutes.

6. After this time, stretch the dough again into a rectangle and fold it again 4 times. Leave for 20 minutes. Then divide the dough into 2 equal parts.

7. Squeeze poppy from water and grind in a blender

8. Beat the protein until stable peaks, adding sugar. Add poppy seeds, lemon zest and stir with a spoon.

9. Roll out the first part of the dough into a rectangle measuring 30 by 40 cm. Distribute half of the poppy seed filling and roll into a roll. Then this roll is cut into two parts in the middle, twisted together and connected in a circle. Do the same with the second part of the dough and filling.

10. Grease the form with oil and sprinkle with flour. Lay our braids one on top of the other. leave in a warm place until doubled in size.

11. In a preheated oven to 180 gr, bake for 45-50 minutes. After 20 minutes, cover the form with the dough with a double layer of foil and bake for another 25-30 minutes. Kulich cool and get out of the mold, grease with glaze. Cut better after 6-8 hours.

Here is such an unusual cake turned out!

On Easter, it is customary to lay a rich table and treat all guests. To feed with delicious treats and surround with care on this day is not just a sign of good upbringing, but a holy cause. It just so happened that when congratulating relatives and friends, we take with us treats for them - eggs, Easter cakes and sweets. And much more returns home than was carried away from it. And it's very cool to share goodies, smile, bring good on this truly wonderful spring day.

Happy Easter and all the best!!!

1. Let's say right away that everything, or almost everything, depends on the dough, or rather, on its quality. You should start by heating milk in a saucepan to 30 degrees. If you don’t have a thermometer at hand, you can immerse a clean one in it! finger and focus on such sensations - cold milk has a temperature of 15-20 degrees, if there is no difference, then it is about 26-32, if warm, then above forty.

2. Add sugar to the milk (literally one or two tablespoons and about 1/3 of the total amount of flour), pour the yeast, mix thoroughly and let it brew. If everything is done correctly, the volume of the dough should approximately double in size, and it will take about 40-45 minutes.

3. Now melt the butter and cool it a little, add the rest of the sugar, salt, vanillin to the dough, beat in the eggs and pour in the butter.

Slowly add most of the remaining flour dough after kneading and knead the dough. Gradually add flour little by little. Don't forget to stir. The dough for Easter cakes should hold its shape and not be fluid, but also not turn into a hard lump.

4. Leave the mass in a warm place for another 45 minutes so that the dough rises well.

5. We wash the raisins, pour hot water for a few minutes to soften them. After the water must be drained, rinse the berries and squeeze lightly.

6. Add pure raisins to the risen dough and knead so that it is evenly distributed.

It remains to lay out the dough in forms. They should be 1/2 or 2/3 full.

7. Forms with dough for Easter cakes are also left to stand for 35 - 40 minutes.

8. After that, preheat the oven to 180 degrees. We place the future Easter cakes in the oven and cook for about 45 - 50 minutes.

If the top begins to darken, you need to cover the cakes with parchment soaked in water.

9. We take out the finished cakes from the oven, leave for 30 minutes and start decorating. For this, the simplest glaze is suitable. To prepare it, you need to dilute three tablespoons of powdered sugar in a tablespoon of warm milk, stir until smooth, brush the top of the cakes with a brush and leave to harden.

That's all, it remains only to decorate the Easter cake with powders, which are sold in a large assortment in stores.

This amount of dough will make quite a lot of Easter cakes. Everything, of course, depends on the diameter of the mold. We got three 15 cm in volume and four 10 cm each.

I have been baking Easter cakes according to this recipe for many, many years, so whoever still doubts and is in search of delicious pastries for Easter, I tell you: bake this delicious simple cake and you will not regret it. The recipe is very simple!

Bon appetit and Happy Easter!

Sincerely, Natalia Salmina.
A step-by-step recipe with a photo especially for the Well-Fed Family website.

Till Easter three weeks, but many who bake Easter cakes and like to try new recipes , are already starting to hitfight and think aboutoptions. And even more so for those who have not yet baked, but want to poptrying to bake this year, we should already start thinking about this questiongrew up, maybe experience some previous recipe.

In the last year since formed my TOP-3 recipes for Easter cakes,but nothing has changed in a year - this iscut my favorites recipes, tried them there are already quite a few of them and these are confidently leading. So repeat ryu post and very recommend. Especially the girls who didn't bake, but want to -make up your mind, it's not like thatrashno, as it seems, this is not at all R ashno :) The main thing is to do everything according toprescription. Especially for beginners and those who are afraid of everything, I recommend t third the recipe is very good growth. In p last year it was made by a friend of mine whoparadise, not only can’t bake, it doesn’t know how to cook anything properly, but heredecided on cookies. I just satnearby and made sure that she did everything as it was written and not onruined nothing. And inas a result - excellent Easter cakes, very tasty, she herself could notto say that she baked it. So that make up your mind! :)

1st place - Easter cake "Special"(a recipe that has been my main for several years)

This is the best (of the so far tested by me) Easter cake recipe, everyone who has tried or cooked it always says that it is the most delicious, and I think so too. I always bake according to 2-3 recipes, I try different things, but one of them is always this one, always, and it is always the best, no other recipe has beaten it yet.

The recipe is quite long and requires quite active actions, this will not frighten experienced housewives, but even if you are not a very big specialist in yeast baking or are generally going to bake Easter cakes for the first time and are determined, and you will do everything clearly as stated in the recipe, it will turn out as it should. But if you do not dare to start with this, then see the third recipe below.

Separately, I want to draw attention to the fact that despite the large amount of sugar and muffin, there is very little yeast, the necessary condition is achieved not by thermonuclear doses of yeast, but by a long proofing time in heat. I consider this a big plus, since overeating extra yeast is not very healthy.

For steam:

Milk - 400 g (800)

Sugar - 2 tablespoons (4)

Flour - 200 gr (400)

Dry yeast - 1 tbsp. l. (2)

For kneading:

Whole dough (see above)

Cognac - 40 g. (80)

Sugar - 250 g (500)

Salt - 0.5 tsp (one)

Whole raw egg - 3 pcs. (6)

Yolks - 3 pcs. (6)

Flour - 600 g. (1200) good flour is needed

Butter - 150 g (300)

A handful each - candied fruits (I take candied fruits from lemon peels, they really enhance the taste, I recommend them), roasted almonds (peeled, I don’t always add it, it’s good without it, you can replace cashews, it will be even tastier in my opinion. BUT - walnuts , hazelnuts or peanuts do not replace!), raisins (only light).

Put the dough: take the products for the dough, warm the milk a little (barely, it should not be hot, otherwise the yeast will die), add yeast, sugar and flour to it, mix. Cover with a towel and in a warm place - The dough must rest for at least 3 hours.

While the dough is standing, prepare additives: rinse the raisins with hot water, dry with a towel, roll in flour. Almond cut into 2-3 parts. Finely chop candied fruits.

When the dough is ready, heat the oil in a water bath, it should be quite hot, not boiling, but hot.

Pour in a thin stream, stirring, into the dough, add flour, eggs, yolks, salt, sugar, cognac, vanilla. Mix well. The dough will seem liquid, but this is normal, do not add flour!!!

Add raisins, candied fruits and almonds to the dough.

Now - kneading. It is necessary to knead for a long time, at least 40 minutes, I knead for 1 hour. It is not easy physically, but this point cannot be omitted - this is the main thing, the structure of the dough depends on the kneading, what it will then turn out to be airy. I always put either some positive film or a good audiobook, and let's knead)))

Then cover the bowl with the dough with a towel and put in a warm place for at least 4 hours. Do not forget to knead a couple of times. Keep in mind that the dough rises very much, the bowl should be with a large margin.

While the dough is rising, grease the molds with oil and line them with paper, building up the walls, here So. Place the dough in the mold about 1/3, no more, and put on proofing, in a warm place for 1.5-2 hours.

Preheat the oven to 180 degrees.

Very carefully form, trying not to shake and in any case, not to knock, put in the oven. Quietly close the door and bake for about 1 hour (you need to look at the nature of your oven).

When it's ready, turn off the oven, carefully remove the molds and quietly remove the cakes, sideways. While hot, spread with glaze. Cool down.

I made the icing like this: beat 1 egg white with 1 cup of powdered sugar.

It is better to make large Easter cakes from this dough; on small ones, the chic structure of the dough is not so shown, it is straight lacy.

I took the recipe (by the way, there are a lot of excellent recipes on that blog), I publish the link for ethical reasons and out of gratitude, but I’ll say that it’s better to take the composition of the products according to my description, because the author incorrectly indicated the amount of flour there, I myself initially and some , to whom I gave the link, I read it so that only 600 grams of flour are needed, of which 200 grams are then selected for dough, in fact, she meant 200 grams of flour for dough and 600 grams of flour for the main batch, i.e. only 800, we discussed it in correspondence, she confirmed about 200 + 600, admitted that the description could be confusing and corrected it in the post, but she lost that post, she published the text again, according to the old draft, but forgot to add this editing. In general, I think that everything is written more clearly and unambiguously, without changing the meaning, so I give everyone my own text, do as I have written - do not swear.

2nd place - the recipe according to which Easter cakes are baked in the Kiev-Pechersk Lavra

Easter cake is very tasty, rich, airy, the dough is light, but at the same time rich and tasty, it is inferior to the first recipe, but not much inferior, i.e. If I had not made the first recipe, I would consider this one to be the best. Liked by everyone who tried it. Due to the larger amount of yeast, it takes less time than in the first recipe.

I saw the recipe in the video http://youtu.be/vK2zoe76UQU, wrote it down from the words, the recipe is given for 5 kg of flour, I counted it for 2 kg, but in the process I slightly adjusted the quantity and technology according to the feeling of the dough:

Opara:

flour - 400 gr

milk - 400 ml

live (not dry) yeast - 100 gr yeast is important good!

sugar - 120 gr

Knead and put in a warm place for 30-40 minutes

Mixing:

flour - 1600 gr (I took 1400, but you have to look at what kind of flour)

sugar - 360 gr maybe a little more

eggs - 8 pieces (they forgot to say the number of eggs in the video, I looked closely, figured it out and decided to take 8)

salt - 20 gr

raisins - 320 gr

butter - 560 gr

Add all this to the dough, knead well (knead for 30-40 minutes) and put for 1 hour.

Punch down, leave for another 1 hour.

Decompose into forms that are preliminarily on grow paper So , let the dough rise in the molds and bake as usual. It rises very strongly in the forms, and also when baking, so be sure to build up the forms with paper.

For those who are not afraid to experiment - if I bake it again, I will try to give less yeast, by increasing the proofing time, because of course 100 g of yeast in recipes is already wild for me, I don’t chase super-speed, I don’t feel sorry so that the dough stands for an extra few hours than eating tons of yeast, so for me this recipe is still open for experiments :)

For those who are afraid or too lazy to bake according to the first two recipes, I give a link to a very simple and proven repeatedly recipe. This can be safely done even by those who don’t know how to bake anything at all, you just need to mix everything, arrange it in forms that rye MANDATORY hardly ever grow paper So , and leave, let them rise, and then the oven - one stage in fact. The only thing I added from myself is, after all, not just mix everything, but knead for at least 20 minutes, kneading for dough is always only good, gluten develops in flour and the dough becomes more openwork. But who is too lazy to knead, then do as it says and it will also be tasty, checked. The dough in the forms rises strongly, so be sure to build up the forms with paper.

For all three recipes, a remark - if it is said to put in a warm place, it should be a really WARM place! Those. if the apartment is not warm enough, then you need to either turn on the heater or open the oven in the kitchen, i.e. in reality, the temperature should be higher than usual in apartments at this time of the year.

And of course, bake Easter cakes, decorating them with icing, flowers, mastic figures and confectionery sprinkles. Today I will tell you my favorite delicious recipe for Easter cake, tested over the years.

This recipe was used by my grandmother, and I hope to pass it on to my children and grandchildren. Easter cake - the most delicious and simple - it turns out very airy, tender and tasty.

The dough is very porous, tender and just melts in your mouth. Cinnamon and vanilla give the pastry a special aroma and taste. From the indicated amount of ingredients, I got 7 high Easter cakes with a diameter of 10 centimeters.

Dough Ingredients:

• 500 ml milk
• 1.5 kg wheat flour (approx.)
• 100 g butter
• 100 ml sunflower oil
• 250 g granulated sugar
• 4 eggs + 1 yolk
• 50 g pressed yeast
• 1 st. l. cognac, rum or vodka
• 150 g raisins
• 0.5 tsp vanillin
• 0.5 tsp cinnamon

For the white frosting:

• 1 protein
• 250 g sugar
• 1 st. l. lemon juice

How to cook the most delicious Easter cake at home:

Let's prepare the steam. In a deep bowl, mix the crumbled yeast and a tablespoon of sugar.

Warm the milk a little in a ladle or saucepan so that it becomes warm (35-36 degrees). Pour milk into bowl with yeast. Mix thoroughly to dissolve yeast and sugar.

Sift wheat flour three times through a sieve. Add some flour to the dough so that it resembles the consistency of dough for pancakes.

We cover the finished dough with a dry towel and leave to approach in a warm, dry place without drafts. Now it's cold here, so I left the dough in an electric oven at 30 degrees.

The dough should fit well and increase in volume by 3-4 times.

In the meantime, separate 1 yolk from the protein. Mix the yolk with the remaining four eggs with sugar. Pour the protein into a dry bowl and put in the refrigerator. We will need it to prepare the glaze to decorate the classic Easter cake with the most delicious recipe.

Whisk the eggs thoroughly with the sugar. Add refined sunflower oil and cognac, mix.

Melt the butter on the stovetop or in the microwave. Let it cool, then add it to the egg-butter mixture and mix everything again.

Wash the raisins and steam them in boiling water. Then strain, dry and mix it with a tablespoon of flour.

Pour the risen dough into a deep saucepan. Add the egg-butter mixture, raisins, vanilla and cinnamon to it.

Mix thoroughly. Now we will introduce the flour in parts, mixing the dough each time.

When it is thick enough, turn the dough out onto a floured work surface. If necessary, adding flour, knead a homogeneous elastic dough, as required by the recipe for the most delicious Easter cake from the photo. Transfer it to a deep bowl, cover with a dry towel and leave to rise in a warm place.

When the dough rises for the first time, knead it thoroughly and beat it off so that excess air comes out of it. So that the dough does not stick to your hands and the work surface, grease your hands with vegetable oil.

Then let the dough rest and come up a second time. We knead it again, divide it into parts and put it in sunflower oil-greased forms for Easter cakes, filling them with dough halfway.

Cover the molds with a paper towel and leave to rise.

Step by step recipe with photo

Cooking Kulich is a time-consuming business, as I said, so please be patient. However, this is still the fastest recipe, you'll see. Let's start by preparing the dough and all the other ingredients. We take out the butter in advance from the refrigerator to warm up. Soak raisins in hot water for 15 minutes and set aside. In a saucepan, heat the milk a little and completely dissolve the yeast in it. I have dry ones, but you can use fresh ones, they are even better with them.

Add 250 grams of flour to milk and mix thoroughly. Opara for Easter cakes is ready, cover it with a towel or wrap it with cling film and put it in heat for 30 minutes. You can use a cooled oven for this, it is better not to raise the temperature above 40 degrees. The contents of the pan will greatly increase in size.

Meanwhile, separate the proteins from the yolks in different containers.

Beat the yolks thoroughly with sugar or fructose and with vanilla or vanilla sugar until they turn white. If you are using a vanilla bean, cut it in half lengthwise and remove the seeds with a knife. They need to be placed. The dough for Easter cake will acquire a wonderful aroma. I love the smell of vanilla, one of my favorite "edible" flavors! And you? Maybe you like cinnamon more?

Beat egg whites to firm peaks. The video above clearly shows how whipped the whites should be - they do not fall out of the container, even if it is turned upside down. To make the whites easier to whip, cool them before the process, add a pinch of salt and make sure that not a single drop of yolk gets into them. If everything works out, Easter pastries will be airy and tender!

We take the dough out of the oven, put the yolks in it and mix. Add softened butter and mix again. Lastly, add the whites there and mix well again. The dough for Kulichi is almost ready!

Sift all the remaining flour into the dough in parts, constantly mixing it into the workpiece. When the dough for Easter becomes dense enough, we begin to knead it with our hands. Very carefully, until all the flour is gone. If there is no more flour, but the dough is still very sticky to your hands, add a little more, but do not get carried away. Stickiness may appear due to the difference in the quality of the ingredients, but everything went smoothly for me 🙂

The most delicious Easter cake is not half ready. We leave the dough in a saucepan, cover with a towel and put it back in heat for 1 hour. It will rise again!

During this time, drain the water from the raisins, blot with a paper towel. If you don't like it, put candied fruit, it's also delicious. But they are with sugar, but not raisins. This is important for me 😀 This is about how to bake Easter, eat it and not gain weight 😉

We chop the nuts with a knife. Not in agony! Just in small pieces. You can take absolutely any nuts, or you can completely exclude them. Everything is optional, because the most delicious Easter cake will be such if you choose the most delicious ingredients yourself! Fortunately, even a simple Kulich recipe allows this.

By the way, I also cut my raisins, cut each piece in half, because it turned out to be too large, but it’s easier to just buy a small one. We put the sweets in the risen dough for the cake and knead it thoroughly.

We send the finished dough to Easter cakes again in a warm place for 20-30 minutes to rise again.

At this time, grease the bottoms of the molds for Easter cakes with oil. Sidewalls are not needed. I had 4 paper molds: 1 medium and 3 small.

We spread the cake dough on the table, cut it into pieces, which we will fit into molds. Each of them must be filled in 2/3.

Very carefully shape the pieces of dough into a ball shape and lay them out in the forms. Leave them under the towel for another 10 minutes to rise again. The best Easter cake recipe is heading towards a climax, honestly! 😀

We send simple Easter cakes straight to the oven! 100 degrees! Warm up in advance! Bake for 10 minutes, then raise the temperature to 180 degrees and bake until tender, about 20-30 minutes. We check with a toothpick, sticking it in the middle. It must remain dry. If wet, bake on! These are the beauties they will turn out in the end 😉 Let them cool for 10 minutes.

We take it out of the forms. And that's it. Now you know how to bake Kulich! But don't forget the icing for Easter! While Kulichiki are baking, put the protein in a plate, separating it from the yolk, and whisk for a short time until bubbles appear.

I will have icing sugar and chocolate icing. Moreover, the idea with chocolate arose spontaneously - there was just a big piece of good chocolate that my parents gave to my young man for his birthday 🙂 But first things first. Pour powdered sugar into the proteins, exactly half and mix thoroughly.

Add lemon juice to the icing for Kulich. I used lime for lack of it, it turned out even tastier! We add it not only for sourness, but also in order to bleach the fudge!

Add the remaining powder and mix thoroughly. It should be as viscous as in the picture. Stock up on plenty of powder just in case you don’t have enough due to the large size of the egg. Now you know how to make icing for Easter cakes!

It remains to figure out how to make chocolate icing. And it doesn't get any easier! Just melt the chocolate in a water bath or in a microwave at low power for three minutes, that's all 😀 The main thing is to take high-quality chocolate, bad chocolate will not melt to the desired state of viscosity.

In fact, the Easter recipe is finished. It remains just to apply two types of glaze to the tops.

First brush with icing sugar.

One Easter cake I left pure chocolate.

Chocolate icing for Easter, or rather melted chocolate, pour gently on top, a tablespoon at a time. I poured again on three out of four, left one Kulich white. We decorate by sprinkling on top with powder for Pasochki or a more useful option - chopped nuts and raisins. I have almonds this time.

Now you know how to bake Easter! Now that's all for sure. Let the chocolate harden for an hour or two. And you can cut!

But I left it until the morning, covering it with a towel a little later (when the chocolate icing completely hardened).

I'll quickly summarize!

Short recipe: Easter cake

1. Pour raisins with hot water, leave aside, remove the butter from the refrigerator to warm up.
2. We heat the milk a little and dissolve the yeast in it.
3. Pour 250 g of flour into milk, stir thoroughly and put in a warm place, covered with a towel, for 30 minutes (you can use a cooled oven, no more than 40 degrees).
4. Separate the yolks from the whites, grind the yolks with sugar and vanilla until white, beat the whites with a pinch of salt until firm peaks.
5. We take out the dough from the oven, it has increased, put the yolks into it, mix, put soft butter, mix, put the whites, mix again.
6. Sift all the remaining flour into the dough in parts, constantly kneading the dough, knead it with your hands for another 5 minutes.
7. We put the dough for Easter cakes, covered with a towel, again in a warm place for 1 hour.
8. Drain water from raisins and pat dry with paper towels.
9. We chop the nuts with a knife into small pieces, but not into flour.
10. We take out the dough for Easter, pour raisins / candied fruits / nuts into it and knead thoroughly.
11. We put it back in the heat to rise for another 20-30 minutes.
12. We dump the dough on the table, divide it into the number of parts corresponding to the number of molds.
13. We turn on the oven at 100 degrees.
14. Grease the bottom of the cake molds with butter.
15. We give each piece of dough the shape of a ball and put it in molds (should be 2/3 filled).
16. Cover with a towel and let rise for another 10 minutes.
17. We put Easter Cakes in the oven (already without a towel)) for 10 minutes, then raise the temperature to 180 degrees and bake for another 20-30 minutes, checking for readiness with a toothpick (should remain dry when pierced!).
18. While Easter cakes are baking, we study the glaze recipe and do it: beat the egg white with a fork until bubbles form, add half of the powdered sugar, mix, add lemon / lime juice, mix, add the remaining powder and mix again.
19. For the chocolate icing, melt the chocolate in a water bath or in the microwave at low power for 3 minutes.
20. We take out the ready-made Easter cakes for Easter from the oven, let them cool for 10 minutes, take them out of the molds.
21. Gently grease with the desired icing, you can first sugar, then chocolate, decorate with purchased powder on top, and preferably with chopped nuts and raisins.
22. Now you know how to cook Kulich!

I really hope that Easter will bring you a lot of family happiness, because this bright holiday was created in order to spend it in the circle of close people! I am not a religious person, but I respect traditions and really love to celebrate this wonderful day, on which the warmth in my soul becomes warmer, and kindness is kinder 🙂 Happy New Year, my dear readers! Peace and harmony to you!