Let's start cooking Easter cakes right after breakfast. First, take out the oil so that it has time to soften. Then we start to prepare the dough. Heat the milk slightly over low heat. It should be warm, but not hot - about body temperature (check with a clean finger), in too hot yeast will die and the dough will not rise!

Take a large bowl for the dough - take it with a large margin, since the dough will still fit. Pour milk and yeast into a bowl and add half of the flour (in this case, 1 kilogram).

Cover the bowl with the dough with a towel and put it in a warm place. The dough should double in volume. This takes between 40 minutes and 1 hour, depending on the room temperature. Now we have time to wash and wipe the cake molds, do household chores, drink tea.

When the dough rises, mix everything well.

Whisk egg yolks with salt, vanilla, cardamom. Add sugar little by little and continue to beat until the yolks are slightly white.

Cover the bowl with a towel again and put it in a warm place. The dough should double in volume again. Now it will take more time - from 1.5 to 3 hours. You can have time to cook lunch and maybe even have lunch!

At the same time, you need to wash the raisins, peel them of sticks and let them dry.

Checking the dough. Oh, it really went up very much! It has a wonderful yellowish color and an amazing scent!

Leave the cakes to come up in the molds until the dough rises 3/4 of the mold height.

(Here, those who made a full portion of the dough have some difficulties - after all, such a number of Easter cakes will not fit into every oven at the same time! There are several possibilities:

1. Instead of a large number of small molds, take several large and tall ones. The area occupied by the forms will be smaller - everything will fit.
2. Divide the Easter cakes into two parts, preferably also by size. We leave one part to approach, the other we put in the refrigerator to slow down the process. While baking the first part, take out the remaining Easter cakes and set in a warm place to rise. We bake after the first.

Those who bake half or quarter portion will not have such problems).

So the dough has filled 3/4 of the mold. Preheat the oven to 160-180 degrees and bake the cakes for about an hour. In no case do we open the oven before the cakes are browned, otherwise the dough may fall off from the temperature drop!

We check the readiness of the cakes by piercing them in several places with a long wooden knitting needle. If the dough does not stick to the spoke, the cakes are ready!

Cool them down and decorate with glaze. Ready-made cakes are stored in a sealed container or in a bag, without staleness, up to a week!

Here is a day in pleasant worries and imperceptibly came to an end!

• 500 g of flour, but in fact more will be needed, since part of it will go to deboning the dough;
• 250 ml of warm milk, a temperature of 30 degrees (this is the one that is best suited for the yeast to work and the dough to rise);
• 1 cup of sugar;
• 25 g of compressed yeast;
• 100 g butter;
• 50 ml of vegetable oil. Use refined oil without odor and impurities;
• 3 yolks;
• 1 egg white;
• 50 g raisins;
• 2 tablespoons of brandy or rum.
• You will also need chopped lemon zest, salt and vanillin, which are added a couple of pinches at your discretion.

Cooking process:

You will need to start cooking in advance, since the most time is needed to prepare the raisins. It should be soaked in rum or cognac for 24 hours. During this time, it will be sufficiently saturated with a fragrant alcoholic drink, slightly swell and, ultimately, will give Easter cakes just a magical smell and taste.

A day later, when the raisins have already lain enough in the cognac, you can start the main process. Begin to prepare the dough with dough. To do this, the yeast is dissolved in warm milk, 250 g of flour and a quarter of a glass of sugar are immediately added there. The dough is thoroughly mixed and sent to a warm place. In about half an hour, it will double and you can proceed to the next stage.

The butter must be melted, for this it is convenient to use the microwave. Then warm oil is mixed with vegetable oil, sugar residues and yolks. This substance must be whipped to obtain a rather voluminous "cream", which immediately joins the prepared dough together with lemon zest and vanilla. It is enough to mix the dough slightly with a spatula, since in just a couple of minutes you need to add protein and salt foam, which is prepared in a separate bowl.

Finally, flour is added and the dough is kneaded by hand for about 10 minutes. The crumpled dough for yeast cakes should be put in a warm place for an hour, where it rises again.

Raisins are added last, squeezed out to remove excess alcohol, and rolled in flour. The dough with raisins is kneaded by hands again and sent to a warm place for 30 minutes, after which it will be laid out in baking tins.

The form is filled in 1/3 of the total volume. If tin molds are used, they should be oiled from the inside, or even better lined with oiled parchment.

The dough in the tins should stand and grow, filling almost the entire volume, after which the yeast cakes with raisins are sent to the preheated oven. They are cooked in the oven for 40 minutes at a temperature of 180 degrees.

Hot cakes are immediately coated with glaze.

Easter and Easter cakes are served at Easter. Classic Easter is prepared from fresh cottage cheese, it is not baked. Easter cakes are baked from yeast dough. Another name for Easter cake is yeast Easter.

Success in making dough for Easter cake, or yeast Easter, depends primarily on the quality of the yeast and flour. The yeast should be fresh, and the flour dry and sifted. Almost all yeast easter should come up three times. Dissolve the yeast in some of the milk, add flour, eggs, beat the dough thoroughly, put in a warm place so that the dough rises a little. Then add a little of everything else and beat the dough thoroughly for half an hour. When the dough has doubled, beat again for 10 minutes and put in the molds, filling them 1/3 full. Place in a warm place, let rise and place gently in a hot oven. Bake Easter for about 1 hour depending on the height. Grease the form for Easter and sprinkle with breadcrumbs. The Easter dough should be cool. Remove Easter from the cooled mold.

On Easter, you can put lemon zest, saffron, almonds, cardamom for taste and smell, Easter can be covered with fondant. To prepare the fondant, pour a glass of sugar with hot water (6 tablespoons), add 1/2 teaspoon of vinegar and cook. When a drop of syrup, falling from a spoon, pulls the thread, remove from heat and grind to white, then add 1/2 lemon juice.

Yeast Easter is wonderful

Grind the yolks, mix with milk, add flour, mix thoroughly, add yeast diluted in 1/3 cup of warm milk, beat the dough again, let rise. Then add the egg, melted butter, sugar, salt, beat well, let rise, fill 1/3 of the mold, when the dough rises in the mold, put in the oven. You can add vanilla or lemon zest.

Flour - 3 cups, milk - 1 cup, yeast - 50 g, eggs - 1 pc., Yolks - 5 pcs., Butter - 100 g, sugar 1 cup, vanilla or lemon peel - to taste.

Festive yeast easter

Dissolve yeast in 1/2 cup warm milk with 1 tbsp. spoon of sugar and 2 tbsp. spoons of flour. Grind the yolks with sugar, add warm milk, salt, flour, raisins, lemon zest and knead everything well. When the dough rises, add the melted butter, beat thoroughly again, put in a warm place, and let rise. Fill in the form 1/3, let rise, grease with yolk and put in the oven.

Flour - 4 cups, milk - 2 cups, sugar - 1 cup, yeast - 100 g, yolks - 10 pcs., Butter or margarine - 200 g, raisins - 1 cup, salt, lemon zest - to taste.

Easter yeast custard

Boil 1 glass of milk, make 1 glass of flour, stir, cover, when it cools down, put 15 yolks, pour in milk with diluted yeast, melted butter, add 3 more glasses of flour, beat well, add whipped proteins, let rise in a warm place, fill 1/4 of the mold, coated with oil and sprinkled with breadcrumbs, when it rises 3/4 of the mold, put in a hot oven. You can add saffron to the dough.

Flour - 4 cups, milk - 21/2 cups, yolks - 15 pcs., Proteins - 4 pcs., Yeast - 100 g, butter - 100 g, sugar - 1/2 cup.

Easter yeast tulle

Dissolve the yeast in 1/2 cup of warm milk. Grind the yolks, continuing to grind in a warm water bath, pour in yeast, add flour and beat well, add sugar, salt, lemon zest, beat again, let rise. Fill the form 1/3 full, let the dough rise and place in the oven.

Servings: 8 dishes

Caloric value: 620 kcal
Protein: 15 g
Fat: 21 g
Carbohydrates: 98 g

Cooking time: 1.5 hours
Preparation time: 6 hours ( dough)

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Required products for the recipe:

• 600 grams of flour
  a glass of milk (250 ml)
  150 grams of butter
  six pieces of eggs
  a glass of sugar (250 gr)
  50 grams of yeast
  100 grams of raisins and dried apricots
  a packet of vanilla sugar
  three pieces of proteins for decoration

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The ancient Christian holiday of Easter is approaching. Literally in four days we will sit down at the festive table and will celebrate the Bright Resurrection of Christ. Therefore, today, I will tell you a recipe for making Easter with dried apricots and raisins. I guarantee the Easter will be lush and very, very tasty.

Easter recipe:

• Our first task will be to prepare the yeast culture - for this we need to bring the milk to a warm state and thoroughly stir the yeast and a teaspoon of sugar in it.

• Next, we add 150 grams of flour to our mixture, stir in the process, and then leave the result in a warm place for 30-40 minutes. Add flour carefully, in small portions, the dough should not form lumps.

• It comes to eggs - we separate the yolks from the protein. At this moment, we leave the whites aside, and gradually add sugar to the yolks, rub with a whisk until the sugar dissolves.

• Put the butter in a frying pan and wait for the butter to heat up to a liquid state.

• By the time our dough rises, add to it the yolks, crushed in sugar, a bag of vanilla sugar and crushed butter.

• Now we fill in our " protein bank»Into a mixer, bring it to a frothy state and pour it into the dough. Add the remaining flour and beat until small bubbles form on the dough.

• We wrap the dough with a towel, move it to a warm place and wait for it to rise.

• A little later, heat a small amount of water to a hot state, but not boiled. Pour dried apricots with raisins, wait for the last two products to steam.

• By the way, the recipe for our delicious Easter is coming to the final stage - we add raisins with dried apricots to the dough, after which it is necessary to knead the dough again with a mixer.

• It remains to create a baking dish - you need to grease the resulting form with sunflower oil, and carefully lay out parchment paper on the bottom (after soaking it with vegetable oil). After the forms are prepared, put the dough in them.

Note: do not forget that during baking, Easter increases in volume and height, therefore, fill only to the middle of the forms.

• When it comes to baking, you will need to prepare a preheated oven and send our Easter into it for 40-45 minutes (the temperature throughout the entire cooking process should be 180 degrees).

• While our efforts are being baked, we will prepare decorations for her - beat the sugar with the proteins (beat until a voluminous airy foam).

• After our cake is baked, grease its top with a mixture of proteins and sugar. Next, put on small pieces of marmalade or some other decoration.

• A good option would be to divide the already whipped foam into two parts, the first will remain white, and the second will be diluted with food colors.
  Cover the top of the cake with protein foam, and paint the rest with colored whites with a pastry syringe.

Here are some more decorating options:

The one you learned today will make your festive table unforgettable on this special day.
If you want to prepare an exceptional dish that you usually do not find on other holidays, then this recipe is for you. There are many original options, but for your table, I chose the most delicious recipe (in my opinion) for celebrating Easter.

On this page we will prepare cottage cheese Easter with dried apricots, nuts, raisins. At the beginning, prepare the curd mass, bring to a boil, cool. Easter will be ready in 8-12 hours.

Recipe for making curd pasta:

1. cottage cheese 600 gr.
2. eggs 6 pcs.
3. sour cream 200 gr.
4. butter 100 gr.
5. vanilla
6. raisins, dried apricots, nuts ... optional

The recipe for making delicious pasta. This is how they cook paska in the village in the oven.

Pasques are tasty and quite a lot.

Recipe for making delicious pasta:

1. 1 liter whey or milk
2. 50 ml. boiled cold water
3. 2 jars of 0.5 l. Sahara
4. 100 g oils
5. 1 tbsp. sour cream
6. 50 gr. vegetable oil
7. 500 gr. margarine
8. 10-12 pcs. eggs
9. 200 gr. yeast
10. raisins. vanilla, salt
11. how much flour will take

Grind the yeast with a spoonful of sugar to foam. Melt margarine and butter. Beat eggs with sugar. Pour everything into a saucepan and beat until foam comes up. Then, in a large bowl with sifted flour, add a pinch of salt, vanillin, raisins, add all the contents of the pan and knead (not cool or soft), cover with a towel and put in a warm place. Let the dough sit 2 times. For the third time, knead and put in warm, oiled forms, filling 1/3 of the volume... When the dough fits in a 2-finger mold without reaching the edge of the mold, we put Easter to bake in the oven or oven... We bake at a temperature of 180-200 degrees. We take the baked Easter out of the molds and lay it on its side, cool, turning it from time to time so that the Easter is not one-sided. Spread the cooled Easter with glaze and decorate.
Glaze: beat 2-3 squirrels with 1 tbsp. sugar or powdered sugar.

The recipe for delicious pasta.

Among the great variety of pasta recipes, it is very difficult to determine which pasta will be the most delicious. We offer a delicious recipe for not very expensive paschi. Despite its simplicity, the pasca is sweet and tasty.

Recipe:

1. 1 l. milk
2. 1 + 1/3 liter sugar can
3. 150 g pressed yeast
4. 300 gr. margarine
5. 8 pcs. eggs
6. 0.5 cups sunflower oil
7. Vanillin Raisin
8. How much flour will take (at least 2 kg)

Place the matching pasque dough in a large container or bucket.
Pour sugar into warmed milk (not hot!) And add yeast. Let the sugar dissolve and the yeast unfolds for about 20 minutes.
Then add melted margarine and eggs (whipped yolks separately from whites). We put it all to fit for 1 hour. Now add sunflower oil, vanillin, raisins, and gradually add flour, stirring well.
Kneading the dough is not tight! And we set to approach, covering with a towel so that the dough does not dry out on top. When the dough is right, you need to knead it well.
It is better to knead the dough in parts, otherwise it is rather difficult to knead a large amount of dough well.
We put the dough to fit a second time. For the second time, knead the dough (slightly knead) and divide into molds.
When laying in a mold, try to keep the top surface of the pasque even and smooth. The amount of dough in the mold should be no more than 1/3 of the mold! Let the pasque come up in a mold (flush with the mold) and put in a well-heated oven.
The baking time depends on the size of the pasque. Put the finished pasca out of the mold and let it cool lying down if the pasque is high. Chilled pasta is decorated with glaze, sprinkles, sweets ...

Recipes and preparation of paskas and Easter cakes.

This Easter recipe is very tasty, Easter turns out to be sweet, yellow inside due to the fact that there are a lot of yolks in it, it does not stale so quickly.

Pasca recipe:

1. 0.5 liters of boiled and chilled milk
2. 30 pcs. egg yolks
3. 1 glass of sour cream
4. 250 g butter
5. 4 cups sugar
6. 150 g yeast
7. raisins, vanillin
8. how much flour will take

Preparation of pasta dough. Beat egg yolks with sugar until white. Put the egg yolks whipped with sugar, milk, sour cream, softened butter, yeast into a large saucepan. Stir everything well and set in a warm place to ferment for about 3-4 hours.
Sift the flour into a large bowl or basin, make a funnel and pour in the dough, which fermented for 3-4 hours. Kneading the dough not tight! Now add the raisins soaked in warm water and the vanilla. Knead the dough 300 times! When you knead, consider, it will be more fun. Then set the dough to come up again. After the dough has come up for the second time, pinch off a piece of dough, mix it lightly to form a ball, and put it in the prepared mold. The mold is 1/3 filled with dough !!!
The molds should be warm, not hot, covered with oiled paper that looks above the mold (if the dough fits above the mold, the paper will hold the dough). Let the dough come up in a mold and put it in a well-heated oven. We bake at an average temperature of 170-200 degrees. The baking time depends on the size of the mold.
Gently pull the baked Easter out of the mold and set to cool. It is better to put tall Easter on its side and turn it from time to time so that Easter is not one-sided. After the pasque has cooled down, put it on and decorate with icing, sweets and powders ...

Glaze preparation: Beat 2-3 squirrels with 1 glass of sugar or powdered sugar until thick foam. Spread the cooled pastes with ready-made glaze. The paste should not be warm, otherwise the glaze will flow.

Cooking pasca in a bread maker.

Recipe for making paska in a bread maker:

1. Flour 500-550gr.
2. Milk 100 ml.
3. Cream 100 ml. (collected an inch from a can of milk)
4. Sugar 150 gr.
5. Salt 1.5 tsp
6. Butter 50 gr.
7. Eggs 3 pcs.
8. Yeast 1.5 tsp (measuring spoon of bread maker)
9. Turmeric 0.5 tsp
10. Dried apricots, raisins, candied fruits 40 gr.

Heat the milk and cream so that they are warm, but not hot. Add salt, sugar, melted butter and eggs, pre-chopped with a fork, to the milk. Pour everything into a bucket, add sifted flour, make a dimple for yeast, in the corners for turmeric and vanilla. Set the mode on the bread maker - sweet bread, baking time 3 hours, large loaf (900gr), light crust color. Control the kneading of the dough, since the eggs are not always the same (you may need to add a little flour), the dough ball should be nice and oily. Pasca turned out well baked soft.

Pasca in a bread maker with cottage cheese and honey.

Recipe for making paska with cottage cheese and honey:

1. 200 gr. curd
2. 2 tbsp. l. milk powder
3. 600 gr. flour
4. 2.5 Art. l. honey
5. 3 pcs. eggs
6. 2 tbsp. l. vegetable oil
7. 2 tsp yeast
8. A pinch of salt
9. 100 g raisins

Beat the eggs and bring the weight with water to 300 grams. Pour a bread machine into a bucket and add cottage cheese, butter, salt, honey, yeast, milk powder, flour. Cooking time 3 hours. Instead of milk powder and water, you can add regular milk. Pasca is not sweet, so you can add sweets.

Easter cake "Gourmet"

The recipe for the Easter cake "Gourmet":

1. 1 kg. flour
2. 0.5 l. milk
3. 50-70 gr. fresh yeast
4. 20 pcs. eggs
5. 200 gr. Sahara
6. 500 gr. butter
7. a pinch of salt
8. and as much flour as needed

Mix flour with warm milk and yeast dissolved in a little milk. Put in a warm place, covered with a towel. When the dough rises, add 20 yolks, ground white with sugar, melted butter, salt and mix thoroughly. Then add the whites whipped into the stable foam, only very carefully so as not to destroy the foam. Then add flour to make the dough thick enough. Let the dough come up a second time. Then the dough should be knocked out very well (i.e. remove the accumulated bubbles of carbon dioxide with sharp blows). We put the pieces of dough in a mold richly greased with softened butter, filling it halfway. Let the dough rise flush with the edges of the mold. Bake at 180 degrees until tender.

The recipe for cooking delicious Easter.

Delicious Easter recipe:

1. 5 tbsp. + 2 tbsp. flour
2. 0.5 l. milk
3. 10 pieces. eggs
4. 100gr. yeast
5. 200 gr. butter
6. 2 tbsp. Sahara
7. 200 gr. sour cream
8. 0.5 tsp salt
9. 100gr. vegetable oil

Grind yeast with 1 tbsp. a spoonful of sugar. Beat the yolks until foamy, beat the whites with two glasses of sugar, melt the butter. We mix all the ingredients with 5 cups of flour (the dough should be like a pancake). Leave the dough for the dough to rise for 4-4.5 hours. Then mix, add the rest of the flour, raisins, vanillin and again knead and knock out the dough very well and let it rise a second time to the same height.
We prepare the molds. At the bottom of the mold we put the cut, on the bottom of the mold, oiled paper, and grease the walls of the mold with the following composition: 2 eggs + 2 tbsp. tablespoons of milk, chopped well (composition for molds is not included in the recipe).