For Easter to be according to all the rules and traditions, you need to bake festive Easter cakes. There is nothing tastier and more desirable than homemade cakes, so try to cook homemade cake after all, and not buy it in the nearest store. You can use one large or several small baking pans for this recipe. You should get about 6 small ones, somewhere around 300-350 grams.

dough recipe for dough with dry yeast in milk

Ingredients:

• 300 ml of milk;
• 15 grams of dry (high-speed) yeast;
• 250-350 grams of granulated sugar;
• 3 pieces of chicken eggs;
• 200 grams of butter;
• a pinch of salt;
• 100 grams of light or dark raisins;
• 600 grams of wheat flour, pre-sifted.

Cooking process:

Prepare the dough for the future test. Milk should be warmed up a little. Pour fast-acting yeast into it, as they are more active.

Stir everything with a spoon. Enter flour, 4 table. spoons will suffice.

Sweeten the brew. Add half of the required granulated sugar. Stir the whole mass again. You need to wait until the dough foams and becomes ready for further use. Cover the bowl with a clean towel and set it in a warm place. Forget about the dough for Easter cakes for 30 minutes. During this time, she will wander and rise with a magnificent hat.

Pour the sugar that you still have left over to the warm melted butter. Yolks can be added to slightly cooled butter.

Separate the whites from the yolks. Add the yolks one at a time and beat lightly.

Beat the whites with a mixer, and then add to the main mass. Now it's time to introduce the dough.

Then you need to add all the remaining flour in parts.

The dough will come out sticky and sticky. This is how it should be and don't be afraid of it. You just need to set it aside and give it time to proof.

When the dough for homemade Easter cakes has increased, stir in the peeled and steamed raisins and let it rise again and increase in size. The atmosphere in the kitchen should be as calm as possible, because the dough does not like loud sounds and noise. Then it will be possible to spread the dough for Easter cakes in small parts into molds. They need to be prepared in advance, just grease or line with oiled paper.

Fill cookie cutters halfway with batter, leaving room to rise. Bake the cakes in the oven for 25 minutes. Time is approximate, as it may vary for different sizes of molds. Preheat the oven to 180 ° and no more, so the dough is baked and browned evenly. If for some reason the top starts to brown prematurely, cover the cakes with paper or foil.

Decorate finished products with icing and edible decorations.

Baking Easter cake at home is quite simple, and you are convinced of this in this photo recipe.

Happy Easter and delicious Easter cakes to all!

Homemade cake with milk: recipe and photo from Natalia Isaenko

Before the onset of Easter - the most important holiday of the year - all housewives are busy with pleasant chores. You need to choose the right recipe for Easter cakes, color the eggs, clean the house. And celebrate the holiday with joy in the soul. I know that there are a huge number of Easter baking recipes, and you just don’t know which recipe to choose. I have collected in this large article 6 of the best recipes for Easter cakes, I described the cooking process in detail with photographs. So even a novice hostess will cope with this matter.

Easter cakes need to be baked in a good mood, with prayer, then everything will work out. And choose the recipe according to your taste. Easter cakes can be both from yeast dough and yeast-free. If you do not eat food with yeast, then choose the appropriate recipes. I can also advise yeast-free pastries to those who are limited in time, but want to bake Easter cakes with their own hands, and not buy them in a store.

In general, I will no longer take up your time, read the content and study the process of making Easter cakes. Also don't forget to write your comment at the end of the article.

Also read 4 recipes for very tasty and easy-to-cook Easter cakes on the Russian Beauty website.

I will devote the next, separate, article. After all, glaze can also be varied, and not just standard protein.

In baked goods that contain yeast, both dry and fresh, live yeast can be used. Usually fresh must be taken 3 times more than dry. That is, if the recipe says 7 gr. dry yeast - then fresh you will need to take 21 gr. And vice versa. Don't use more yeast than the recipe calls for. If there is too much yeast, the baking will not work well, it will have an unpleasant smell.

Even a beginner can make Easter cakes according to this recipe, the main thing is to follow all the points described in the recipe. I will try to describe the cooking process in detail, especially highlighting the secrets of making Easter baking. If you take the seasonings indicated in the list of ingredients, then the finished Easter cakes will be very fragrant, with a pleasant yellow color that turmeric gives.

Ingredients:

• premium flour - 550 gr.
• eggs - 3 pcs.
• softened butter - 50 gr.
• milk - 60 ml
• dry yeast - 7 gr.
• sugar - 150 gr.
• raisins - 150 gr.
• candied fruits - 150 gr.
• orange - 1 pc. (you will need zest and juice)
• salt - 0.5 tsp
• vanillin - 1 sachet
• vegetable oil - 1.5 tbsp.
• saffron, cardamom, turmeric - 1 tsp each

Eggs, butter should be at room temperature, milk should be warm.

Cooking method:

1. The preparation of the dough begins. Dough should be done to activate the yeast and check its quality.

If the dough does not fit, then the yeast is bad and the dough should not be made with it. You will need to make another dough with different yeast.

Pour all the yeast into a bowl. Pour warm milk, up to about 30 degrees. That is, it should be slightly warm, but in no case hot. Next, put 3 tbsp. sugar from the total amount and a couple of tablespoons of sifted flour.

Mix thoroughly to dissolve the yeast in the milk. Cover the dough with a clean towel and place in a warm place without drafts for 15 minutes, until a cap of bubbles appears (you can put it near the gas stove, near the battery or in the oven, heated to 40 degrees).

2. While the dough is fermenting, take a large container in which you will knead the dough. In it you need to mix the eggs and all the remaining sugar. To do this, you can take a whisk or quickly beat with a mixer so that the sugar dissolves.

Make yeast dough, mix eggs with sugar.

3. Rinse raisins and candied fruit thoroughly under running water. If desired, you can steam with boiling water for 10 minutes to swell. I do not do this, because all the vitamins remain in hot water, which are then poured out.

Wash the orange well and grate the zest on a fine grater. It is important to rub only the top orange layer without touching the white. Squeeze the juice from the orange itself and pour the washed candied fruits with raisins with this juice.

4. Pour vegetable oil into the bowl - 1.5 tbsp. (it is necessary so that Easter cakes do not get stale longer) - and add saffron to it, mix.

5. Drain the orange juice from the candied fruits and pour it into the egg mixture. Also add orange zest to the eggs. In principle, the zest is added at will, if you want a bright orange flavor of the finished baking.

Mix vegetable oil with saffron, add orange juice and zest to the eggs.

6. Put a handful of flour into the candied-raisin mixture and mix well.

It is important to dust the raisins with flour - this will allow the dried fruits to be evenly distributed in the dough and not settle to the bottom.

Dust dry fruits with flour.

7. Sift all the flour into a deep bowl. Add half a teaspoon of salt, vanilla, turmeric and cardamom to it. Stir.

8. By this time, the dough should already come up and bubble up. Pour it into the egg mixture and stir with a whisk.

Mix flour with salt and spices, pour the dough into the dough.

9. Put a little flour with spices into the dough, stir. Pour in the infused vegetable oil with saffron.

Add a third of flour and vegetable oil with saffron to the dough.

10. Now you need to knead the dough. Add flour in parts and stir first with a whisk. At the end, put the butter, which you remove from the refrigerator in advance, so that it becomes soft. And add the rest of the flour. Knead the dough with your hands. It will slightly stick to your hands.

Put soft butter and flour.

11. When the flour is all mixed in, add dried fruits last and stir with your hands until smooth.

12. Put the dough on a floured table and knead. You don’t need to do this for too long, 5-7 minutes will be enough. Lubricate the bowl where the dough was, with vegetable oil and return the dough to it. The finished dough should be soft, not clogged, slightly sticky. Cover with a towel and leave in a warm place for 2-3 hours.

13. The dough will rise well. After an hour and a half, the dough can be kneaded and let it rise again.

To prevent the dough from sticking to your hands, grease your hands with vegetable oil before kneading.

14. Prepare baking dishes. It is convenient to use paper disposable forms, I just always buy these. They do not need to be lubricated with oil, you do not need to take out ready-made Easter cakes from them. In general, it is convenient, beautiful and inexpensive. If you have silicone molds, they also do not need to be lubricated. If you use tin cans, then the easiest way is to cover them in the middle with parchment paper, which also does not need to be lubricated.

15. Separate a piece from the dough, form a ball and put in a mold. The dough should take up about 1/3 of the mold.

16. Leave the dough in the forms to rest for about 40-60 minutes. The dough should come up again.

17. Preheat the oven to 100 degrees and put the Easter cakes for 10 minutes. During this time, they will still rise in the warmth. Next, increase the heat to 180 degrees and bake for about 30 minutes. Check readiness with a thin knife or toothpick, which should remain dry.

18. Glaze choose at your discretion, I will write the options in the next article. If the icing is protein, then it must be applied to hot Easter cakes so that the protein dries. If the icing with gelatin is without eggs (my favorite), then it needs to be smeared on cooled pastries.

19. Decorate Easter cakes as you wish. They are very tasty, fragrant, soft, tender, melt in your mouth. Try baking and you won't regret it!

Quick yeast-free Easter cakes

If you don't have time to devote a whole day to yeast dough, waiting for it to rise three times, knead yeast-free dough. It's much easier and faster. But in the end, the cakes will turn out delicious, lush. It is not necessary to choose a complex recipe for delicious pastries, you can go the simpler way and get an excellent result. This recipe for cookies will delight you.

Ingredients (everything should be at room temperature):

• milk - 250 ml
• butter - 70 gr.
• sugar - 170 gr.
• flour - 300 gr.
• eggs - 3 pcs.
• raisins - 70-100 gr.
• vanillin - on the tip of a knife
• baking powder - 1 tsp with a slide

Remove milk, eggs and butter from the refrigerator in advance. If you forgot to do this and need to cook urgently, milk and butter can be slightly warmed up. Just don't melt the butter, just soften it.

Cooking quick cakes.

1. Separate the whites from the yolks in the eggs. Pour the whites into a bowl, and then refrigerate. Proteins need to be cooled, so they will beat better later. Drive the yolks into a container in which you will knead the dough.

2. Add softened butter and sugar to the yolks, as well as vanillin (or a packet of vanilla sugar). Stir until smooth.

Mix the yolks with sugar and butter.

You can use brown sugar, it will make the cake more moist.

3. Sift all the flour into the egg-sugar mixture and add the baking powder for the dough. Stir. At this stage, you will get an oily crumb. You can grind for convenience with your hands or use a food processor or special dough mixer attachments.

4. Pour milk (not cold!) into the resulting crumb and stir again.

Add flour with baking powder, mix. Pour in milk.

5. Raisins must first be washed very well until clear water and dried. Before laying in the dough, you can roll the raisins in flour so that they better connect with the dough. Pour the prepared raisins into the liquid dough and mix so that the dried fruits are evenly distributed over the dough.

6. Remove the proteins from the refrigerator, add a pinch of salt to them. Beat them with a mixer until firm peaks form.

If you turn the bowl with well-whipped egg whites, they will not fall out.

7. Lastly, whipped proteins are introduced into the dough, which will give the pastries splendor and tenderness. Proteins must be introduced carefully so that they do not settle. Stir from bottom to top.

Fold in raisins and beaten egg whites.

8. Prepare the baking dish in advance. After the introduction of proteins, the dough should be baked immediately so that it remains airy. If the molds are silicone, they do not need to be lubricated. Grease metal molds with vegetable oil and sprinkle with semolina. Also, preheat the oven to 200 degrees in advance to immediately put pastries in it after kneading the dough.

It is better to take small forms. They bake the dough faster, this is a more convenient format, especially for children, who most often eat sweet glaze, and leave the dough. You can even take muffin molds.

9. Put the dough into the molds, filling not to the very edge. And put in a preheated oven to bake for 20-25 minutes until golden brown on top.

10. Remove the finished Easter cakes (check the readiness with a toothpick) and let them cool. Meanwhile, prepare the frosting.

11. Brush the tops of the cakes with icing and sprinkle with decorations. Cookies are ready! They look very appetizing, like cakes.

Cottage cheese cake without yeast - a quick option

Cottage cheese baking is not only tasty, but also healthy. Make such quick Easter cakes, they are very easy to prepare.

Ingredients:

• cottage cheese - 500 gr.
• eggs - 5 pcs.
• sugar - 400 gr.
• flour - 600 gr.
• butter - 180 gr.
• vanillin - 3 gr.
• soda - 1.5 tbsp.
• lemon - 1 pc.
• raisins - 250-300 gr.

Cooking curd cake:

1. Pour all the cottage cheese into a deep container. Using an immersion blender, grind it into a smooth homogeneous mass. Instead of a blender, you can grind the cottage cheese through a sieve.

2. Pour 400 gr into cottage cheese. sugar and mix well with a blender or spoon until creamy.

Grind cottage cheese with sugar.

3. Melt the butter in any way (on the stove, in the microwave, in the oven). Sift the flour into a deep bowl and pour the melted butter into the flour. Mix these two products with a mixer or spoon until crumbs are obtained.

4. Break five eggs into a separate bowl and beat them with a whisk or mixer until light foam is obtained.

Mix flour and butter into crumbs, beat eggs.

5. Pour the beaten eggs into the flour and mix.

6. Add cottage cheese with sugar to the dough, mix.

Pour the beaten eggs into the flour, then the curd mass.

6. Add a pack of vanillin to the dough. And at the very end, soda, quenched with lemon juice, is added. First, squeeze the juice from one lemon into a bowl. You can use a fork to squeeze out as much juice as possible. Strain the juice through a sieve to get rid of the seeds and pulp. Put soda in strained lemon juice, mix. Pour this juice into the dough.

7. Lastly, washed raisins are added (you can pre-steam it in boiling water for 5-10 minutes). The dough is thoroughly mixed until smooth.

8. Preheat the oven to 180 degrees. If necessary, grease the molds with vegetable oil. Pour batter into molds, filling them 2/3 full, leaving room to rise.

Add vanillin and lemon juice with soda to the dough, fill the molds.

9. Bake Easter cakes until cooked (check with a match, it should come out of the crumb dry). Small cakes are baked for about 25 minutes, large ones can be in the oven for 45 minutes.

10. Lubricate the finished Easter cakes with icing and decorate with confectionery sprinkles. Cook Easter cakes according to this quick recipe and enjoy homemade holiday baking.

Alexandria cake - recipe with dry yeast

This yeast cake recipe. The dough kneading is not the same as in the classic version, the technology is different. Ready cakes are very soft and fluffy.

Ingredients (for 1 large cake):

• warm milk - 125 ml
• eggs - 1 pc. +1 yolk
• sugar - 100 gr.
• dry yeast - 1 tsp
• butter - 80 gr.
• flour - 250 gr.
• raisins - 50 gr.
• vanillin - on the tip of a knife
• salt - a pinch

The butter must first be melted, the eggs removed from the refrigerator in advance, the milk slightly warmed up.

Cooking:

1. Milk for yeast baking should be warm, about 30 degrees. To do this, heat it up a little, but not much. In hot milk, the yeast will simply boil. In warm milk, put one teaspoon of dry yeast and dissolve.

2. In another bowl, whisk together the melted butter and sugar.

3. Add one whole egg and yolk to butter and sugar, mix until smooth.

4. Pour milk with dissolved yeast into the egg-butter mixture, mix.

5. Rinse the raisins thoroughly and dry them. Add these dried fruits to the dough, mix.

6. Cover the container with the dough with cling film and leave it warm for half an hour so that the yeast begins to multiply.

7. After half an hour, foam will appear on the surface of the dough. Now the dough needs to be kneaded. Add a pinch of salt and vanilla, as well as sifted flour to this batch, mix. Put the dough into molds 1/3, cover with cling film and leave in a warm place for 4 hours. If the dough pops out of the mold, punch it down and let it rise again.

8. Bake Easter cakes in an oven preheated to 180 degrees. A large cake will bake for about 40 minutes, small ones - 25 minutes.

9. Prepare the icing, decorate the Easter cake and celebrate Easter.

If the protein glaze turned out to be liquid, put the Easter cakes with the glaze in a cooling oven, the protein will dry out.

Recipe for Easter cakes from Vienna dough

This is another version of the yeast dough for Easter cakes. Yeast can be taken even dry, even pressed (live you need 3 times more by weight than dry). For baking flavor, use vanillin, vanilla sugar, vanilla extract, lemon or orange zest.

Ingredients:

• flour - 500 gr.
• milk - 170 gr.
• butter - 100 gr.
• sugar - 170 gr.
• dry yeast - 17 gr.
• eggs - 2 pcs.
• raisins (candied fruits) - 100 gr.
• vanilla sugar - 10 gr.
• salt - a pinch

Step by step cooking Easter cakes from Viennese dough.

1. All foods must be warm. Milk can be warmed up a little, but do not make it hot! Add yeast to warm milk and stir until dissolved. Leave this mixture for now and proceed to the second step.

2. Beat the eggs into a convenient container, add sugar and vanilla sugar to them. Beat with a mixer or whisk until the sugar dissolves.

Dissolve yeast in warm milk, beat eggs with sugar.

3. Melt the butter in advance and let it cool slightly. When warm, you can pour the butter into the egg mass and beat a little more.

Pour in melted butter, then milk with yeast.

5. Cover the container with yeast and muffin with a lid or cling film and leave warm for 2-3 hours.

6. After the allotted time, sift the flour into a deep bowl (sift to saturate with oxygen). Add a little salt to the flour and pour in the infused mass with yeast.

7. Knead the dough with your hands until it stops sticking to your hands. This may take a long time (20-40 minutes). During kneading, the gluten of the flour will dissolve and swell, and the dough will become more elastic.

8. When you knead the dough well, it will be smooth and not sticky, add raisins. Raisins must be washed in advance and steamed for 5 minutes in boiling water. Then blot with a paper towel. Also, to flavor the dough, dried fruits can be soaked in aromatic alcohol (cognac, rum). The alcohol will evaporate during baking, but the smell will remain.

Knead the dough with dried fruits thoroughly to evenly distribute them.

Pour the yeast mixture into the flour, knead the dough.

9. Grease baking dishes with melted butter or vegetable oil. Pinch off a piece from the dough, form a ball, bending the edges down. The top of the cake should be smooth. Spread the dough into the molds 1/3 because the dough will fit well.

10. Let the dough rise in the molds. To do this, cover the forms with a towel and leave for 1 hour (focus on your yeast).

11. Heat the oven to 180 degrees and bake Easter cakes until golden brown on top. Small cakes will bake quickly - in 15-20 minutes, large ones will take about 40 minutes. Look at your oven and mold sizes. Check readiness with a wooden stick. It should come out dry from the finished dough.

Fill the molds with dough, let rise and bake.

12. Let the Easter cakes cool and decorate them as you wish. Cooking such Easter cakes is very simple, you just need to wait a bit until the dough reaches the desired stage. Let me know in the comments if you liked this recipe!

Enjoy delicious pastries.

Wet cake with cream and fresh yeast

If you do not like dry cakes, then bake wet cakes. They turn out to be very tasty, rich, the dough is very pleasant, porous, fragrant.

To give baked goods a beautiful yellow color, you can add a little turmeric or saffron to the dough - both natural and healthy, and beautiful.

Ingredients (for 6 medium cookies):

• flour - 800 gr.
• fresh yeast - 30 gr. (dry - 10 gr.)
• cream 33% - 200 gr.
• milk - 150 gr.
• butter - 200 gr.
• sugar - 200 gr.
• eggs - 2 pcs. + 4 yolks
• vanilla extract - 1 tsp
• salt - a pinch
• candied fruits, raisins, dried berries - 100 - 150 gr.
• cognac for soaking dried fruits - 50 gr.

Cooking:

1. Rinse candied fruits and pour cognac with water in equal proportions. Dried fruits can be soaked overnight so that they are well saturated with aroma.

2. Mix milk and cream and heat this mixture a little to 30 degrees. In a separate bowl you need to make a dough. To do this, pour 1/4 of the milk mixture, put yeast in it, 1 tablespoon of sugar from the total and 2-3 tbsp. spoons of flour. Stir everything until smooth. Ready dough should be in consistency like sour cream.

3. Cover the dough with a towel or film and place in a warm place to activate the yeast for 20-30 minutes. The time will depend on the room temperature and the quality of the yeast. A “cap” of bubbles should appear on the dough, which indicates yeast fermentation.

Dissolve yeast in warm milk, add sugar and flour.

3. While the dough is fermenting, you need to beat the eggs. The easiest way is to beat in a food processor or with a mixer. Beat in two whole eggs and 4 yolks. Add a pinch of salt to the eggs. Beat on medium speed until a slight foam appears.

4. Add vanilla and turmeric to the eggs (if using for color - 1 tsp). And add sugar. Beat at maximum speed until sugar is completely dissolved and fluffy. This will take about 5-7 minutes.

Beat eggs with sugar and salt until dissolved.

5. When the dough increases well in size, you need to knead the dough. This can be done by hand, you can use a food processor or a special nozzle in a dough mixer. Butter should be softened, for this you need to get it out of the refrigerator in advance or warm it up a little in the microwave. But don't burn the oil.

6. Pour all the yeast dough and a third of the milk with cream into the beaten eggs. Stir. Knead the dough in stages so that all the ingredients are well and evenly mixed. There is no need to rush, but pay maximum attention to this. Next, put a third of the soft butter into the dough, pour in a little more cream and sift in a third of the flour. Stir again.

Thus, for 3 times, mix all the butter, milk with cream and almost all the flour into the dough.

Leave 100 gr. flour for the second batch. You don't need to stir in all the flour at once.

Add the broth to the eggs, mix. Then add flour, butter, milk in parts.

7. The dough at this stage will be soft, sticky enough. Cover with cling film and place in a warm place to rise. You can preheat the oven to 40 degrees, turn off and put the dough in a warm oven to rise. The dough should rise 2-3 times, it will take about 1.5-2 hours.

Knead the dough and put it in a warm place for 1.5 hours.

8. When the dough rises, knead it again with your hands. To do this, dust the table with the remaining flour, lay out the dough and knead with your hands. Look at the state of the test, how much flour you still need to add, perhaps 100 gr., which are left, will be a lot. The dough should not be clogged, it should be very soft, elastic, "fluffy", not sticky to your hands.

9. Add prepared dried fruits, candied fruits, berries pre-soaked in alcohol to the kneaded dough (you can just soak in water). Knead again so that the berries are evenly distributed throughout the dough.

Knead the dough with a little flour, mix in the dried fruits.

10. Spread the dough into the molds, filling them 1/3. The dough is put into the form, forming a ball out of it. If a raisin is peeking out from above, hide it or it will burn. Cover the molds with a towel and let the dough rise well. The rise time will depend on the quality of the yeast (about 1 hour).

11. Place the Easter cakes that have risen in the forms in an oven preheated to 180 degrees and bake until cooked. The baking time will depend on the size of the cookies. Larger ones will bake for about 35-40 minutes. Watch the top, it should turn rosy. And check readiness, as usual, with a wooden stick, which should come out dry.

Fill in baking dish and leave to rise.

12. Decorate the Easter cakes as you wish. In the next article, I will write different ways to prepare the glaze, from which you can choose according to your taste. Enjoy very tasty Easter cakes that come out very soft and moist.

Here is such a large and detailed article with recipes for Easter cakes. Choose your recipe and bake, everything will definitely work out! Waiting for your comments. Happy Easter to you!

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The most important and bright holiday of all Christians is approaching - Easter or the Bright Resurrection of Christ. Preparing for Easter is the most favorite activity of many people. You need to approach this matter very responsibly, in a good mood and with a great mood. After all, the dishes during the preparation of which you put your soul into are much tastier, and your positive energy is transmitted through them to everyone who eats these same dishes.

Easter is celebrated after Lent. A huge variety of meat dishes and delicious pastries are served on the table. But the main symbols of the festive table are still Easter cakes and Easter cottage cheese. I will not describe what each dish or pastry symbolizes. On this topic, I think, you need to devote a separate article. And in this post I want to describe several recipes for cooking Easter cake, also known as paska.

If you decide to cook Easter cakes yourself, then this article is for you. It is hard to disagree with the fact that Easter cakes cooked at home, and indeed any dish or pastry, are much tastier than the one bought in the store. That is why I tried to collect the most delicious pasca recipes that everyone can cook. You just need to be patient and put a piece of yourself into this process and you will succeed.

Delicious Easter cake recipes

In general, the preparation procedure can be divided into 5 main steps. Firstly, it is a mixture of dough from yeast, milk and flour. The second step is kneading the dough itself. The third step is to pour the dough into molds. Fourthly, the baking of pasca itself. The fifth step is decorating the finished cake with icing, candied fruit, millet, etc.

So let's first of all analyze the process of making dough, from which you can cook very tasty cakes, and it is also perfect for baking sweet rolls, and only then we will move on to other recipes.

"Alexandrian" dough for Easter cakes and buns

The dough for any paska is prepared with yeast. But, despite this, it turns out to be very heavy and rich, since a large amount of butter and eggs are added to it. The process of preparing dough for Easter cakes is very time-consuming and long. But the result is worth it. Let's get started.

What you need:

• Flour - 1 kg.
• Baked milk - 500 ml.
• Raisins and candied fruits - 150 gr.
• Sugar - 400 gr.
• Butter (melted) - 250 gr.
• Yeast (baking, pressed) - 75 gr.
• Eggs - 6 pcs.
• Salt - 1 tsp
• Cognac - 1 tbsp.
• Vanillin - 0.5 tsp

How to cook:

1. Beat the eggs with a whisk until smooth.
   
2. Crumble yeast into warm milk and mix well.
   
   

   On a note! When preparing dough for Easter cakes, all products must be at room temperature. Therefore, do not forget to take everything you need out of the refrigerator a few hours before cooking.

3. Add sugar to this mixture and mix again.
   
4. Add butter to the eggs.
   
5. Then pour the mixture of yeast with milk and sugar into this bowl.
   
6. Mix well until it looks like the picture below.
   
7. Now close the container with cling film, cover with a towel and leave the dough for 8 hours at room temperature.
   
8. After a while, we continue to make the dough. To do this, pour half a serving of flour into the mixture and slowly mix (do not be afraid of the reaction of the dough - it will sizzle, as it should be).
   
9. Pour the steamed raisins and candied fruits. We introduce vanillin, 1 tablespoon of cognac. Mix well.
   
   

   Also, for taste, dried apricots, citrus zest and various nuts are often added.

10. Add 2/3 of the remaining flour. Mix and leave to stand until risen.
    
11. After the dough has risen, add the remaining flour, to which we first add salt.
    
12. Thoroughly knead it with your hands, a little oiled.
    
13. It should be very sticky. "Alexandria" dough is ready.
    
14. You can put it in molds and start baking.
    

This dough rises very well. Fill the molds 1/3 full. Products from this test are very airy and unusually tasty.

Delicious Easter cake - a classic recipe

And now let's look at the classic recipe for this holiday baking.

What will be required:

How to cook:

1. Crumble the yeast into a bowl. Add water (do not stir). We let it sit for a bit.
   
2. Sift the flour (preferably 2 times).
   
3. Now you can stir the yeast until completely dissolved.
   
4. Pour 4 tablespoons of flour, half a teaspoon of sugar into the solution and mix. The consistency should be a dough like not thick sour cream.
   
   
5. Cover and leave warm for 20 minutes.
6. At this time, pour milk into the cottage cheese and beat until a homogeneous, pasty mass with a blender. It's a good idea to use a fine sieve instead of a blender. After rubbing the cottage cheese through a sieve, there will be no lumps left in it.
   
   
7. Here we add eggs, sugar, salt, melted butter (not hot) and mix until smooth.
   
8. During this time, the yeast came up - foamed with a hat.
   
9. Add them to the curd mass and mix (you can add vanilla sugar).
   
   

   To make the dough “fluffy”, alcohol comes to the rescue. For these purposes, cognac or rum is usually used.

10. Gradually adding flour, knead the dough.
    
11. After the dough thickens, we will knead it with our hands for 10-15 minutes, adding the remaining flour.
    
12. The end result should be a very soft, sticky dough.
    
13. Stir in the raisins and continue to mix until the raisins are evenly distributed.
    
14. We put the finished dough in a bowl, round it, cover with a film and leave it warm to rise for 2 hours. It should increase by about 2 times.
    
    
15. We carefully knead the risen dough, trying to squeeze out as much as possible all the air accumulated in the process of lifting.
    
16. Grease the bottom and sides of the molds with butter and sprinkle with a little flour.
    
17. We fill the forms by 1/3, but not more, as it rises very well.
    
18. Put the molds in a warm place to rise for 1 hour.
    
19. Gently brush the top with the beaten egg.
    
20. We send the molds with the dough into a cold oven and set the temperature to 180 degrees (so that the bottom does not burn, we put a container of water under the baking sheet).
21. The baking time depends on the size of the mold. It took 30 minutes to make these cookies.
    
22. 15 minutes after cooking the Easter cakes, take them out of the mold.
    
23. We put Easter cakes lying on a soft surface until completely cooled, periodically rolling them so that they do not lie on their sides and are even.
    
24. Let's make frosting. Beat egg white with powdered sugar until thick. You can also make icing according to the recipes described at the end of this article. But this question is up to you.
    
25. Dip the Easter cakes in the icing and sprinkle with colored cereals or shavings.

Easter cookies are ready.

Easter cake with raisins and cranberries

Ingredients:

• Milk - 300 ml.
• Sugar - 2 tbsp.
• Yeast "live" - ​​50 gr. or 3 tsp dry
• Flour - 800 gr.
• Raisins - 150 gr.
• Cranberries - 100 gr.
• Eggs - 5 pcs.
• Vanilla sugar - 1 sachet
• Butter - 300 gr.
• Salt - a pinch
• Almond flakes - 100 gr.
• Zest of 1 lemon

Cooking:

1. Pour warm milk into a bowl and add 1 tablespoon of sugar to it.
   
2. Mix well with a whisk.
   
3. Crumble "live" yeast into milk. Mix. If lumps of yeast remain in the milk, this is not critical. The yeast will dissolve in the dough.
   
4. Sift 300 grams of flour into milk.
   
   

   It is advisable to sift the flour twice. Thus, the dough turns out tender and "airy"

5. We mix. Then cover with cling film and leave in a quiet, dark place without a draft for 1 hour.
   
6. While our dough is rising, let's deal with dried fruits. Pour boiling water over 50 grams of different raisins and cranberries and leave them to steam and soften.
   
7. At this time, pour 5 eggs into a large bowl.
   
8. Pour 1.5 cups of granulated sugar.
   
9. Add 1 sachet of vanilla sugar.
   
10. Beat with a mixer for 5 minutes at medium speed.
11. The mass should increase in volume and brighten.
    
12. After one hour, the dough is ready - it has grown and a lot of air has formed in it.
    
13. We send it to the beaten eggs.
    
14. Add 300 grams of butter.
    
15. In a separate bowl, sift the remaining flour twice.
16. We begin to mix the dough with butter, gradually pouring flour in portions. We did this with a dough hook, but you can get by with a large spoon or spatula.
    
17. After all the flour has been added, it's time to knead the dough with your hands dipped in vegetable oil. As a result, it turns out sticky and viscous, but you do not need to add additional flour.
    
    

    Important! The dough should not be too liquid, otherwise the Easter cakes will spread and be flat. However, too thick dough is also unacceptable - baking will turn out to be heavy and quickly stale.

18. Lubricate a large bowl with odorless vegetable oil and transfer the dough into it.
19. Cover with foil and towel. Leave in a warm place for one hour.
    
20. In the meantime, our dried fruits have softened.
21. Drain them and place them on a paper towel to absorb excess moisture.
    
22. Dried raisins and cranberries sprinkle with flour and mix. This is done so that they better interfere with the dough.
    
23. Add almonds and lemon zest.
    
24. Knead the risen dough with your hands.
    
25. Add a mixture of dried fruits and nuts. We mix. Cover and leave for one more hour.
    
26. Let's take forms. Lubricate their bottom and walls with butter.
    
27. Line the bottom of the pan with parchment paper.
28. Dust lightly with flour (shake off excess).
    
29. Sprinkle the work surface with flour and spread the dough.
30. We start kneading.
    
    

    Knead the dough for at least 20 minutes until it easily pulls away from the work surface.

31. Divide the dough into equal pieces, depending on the size of the mold.
    
32. We crush each piece with our fingers so that the top is smooth and even.
    
33. Put the dough into molds. It should not take up more than half of the space. Cover and leave for 40 minutes.
    
34. Preheat the oven to 180 degrees and send our molds into it.
    

    Baking time depends on the size of the pasta. For complete baking of Easter cake weighing up to 1 kg, 30-40 minutes are enough, from 1 to 1.5 kg 45 minutes, 1.5 kg will be baked for one hour, 2 kg will take 1.5 hours.

35. We take out the finished cakes from the mold five minutes after baking.
36. We put hot Easter cakes on a soft towel on a barrel, periodically rolling them so that they do not lie on their sides.
    
37. After complete cooling, we put them standing, wrap them up and leave them overnight.
    
38. The next day, decorate the finished Easter cakes with icing and candied fruit.
    
39. We put it on a plate, put it around with colored eggs.

Easter cakes according to this recipe are very airy, tender and fragrant.

Easter cake on sour cream - very airy and tasty

Products for cooking:

• Flour - 350 gr.
• Sour cream 30% - 75 gr.
• Butter - 75 gr.
• Dry yeast - 5 gr.
• Milk - 100 gr.
• Eggs - 2 pcs.
• Sugar - 120 gr.
• Salt - a pinch
• Candied fruits - 100 gr.

How to cook:

1. Prepare the dough: pour 3 tablespoons of flour (with a slide) into a bowl. We add yeast. Pour in 100 grams of milk and stir.
   
2. We level the surface, cover and send it to the heat for 120 minutes.
3. We are preparing the treat. To do this, break 2 eggs into a bowl.
   
4. Add salt and sugar. Beat with a mixer until white at high speed.
   
5. Add sour cream to the mixture and stir.
   
6. In a separate bowl, beat the butter until fluffy with a mixer.
   
7. Add the beaten egg mixture to the prepared dough and stir until smooth.
   
8. Add the remaining flour, stirring occasionally.
   
9. We spread the dough on the table and begin to knead thoroughly until it begins to lag behind the hands for about 10 minutes.
   
10. Now beat the beaten butter into the dough. We spread it on the surface of the dough and continue to knead “until clean hands” for 15 minutes.
    
11. Put the dough in a bowl, cover and put in a warm place for 3 hours to rise.
    
12. After the time has elapsed, the dough must be kneaded with hands, previously lubricated with vegetable oil.
    
13. At this point, add candied fruit and mix well.
    
    

    Any dough for Easter cakes is very heavy. In order for it to turn out well, it needs to be kneaded for a long time and thoroughly so that it is saturated with oxygen.

14. Lubricate the baking dish with margarine or butter.
15. We put the dough into the molds 1/3, having previously collected the edges of each piece towards the center, so that a smooth surface is formed.
    
16. We cover the forms and put them in heat again until they double in volume.
17. Lubricate the tops with a loose egg and send to the oven preheated to 190 degrees.
    
18. Immediately after readiness, remove the cakes and lay them on a soft surface until completely cooled.
    
19. We cover the cooled Easter cakes with sugar icing or sugar fondant.
    
20. You can also decorate with sugar fondant by drawing patterns using a pastry bag.
    

Kulich on sour cream is ready. This is how it turned out to be very openwork and very airy, but at the same time quite wet. Bon Appetit!

Easter cake with raisins and candied fruit

Ingredients:

• Flour - 1 kg.
• Milk - 350 ml.
• Butter - 300 gr.
• Eggs - 5 pcs.
• Egg yolk - 1 pc.
• Yeast (fresh) - 50 gr.
• Sugar - 300 gr.
• Vanilla sugar - 15 gr.
• Salt - 1 tsp
• Candied fruit - 150 gr.
• Raisins - 150 gr.

For glaze:

• Egg white - 1 pc.
• Powdered sugar - 200 gr.
• Lemon juice - 1 tbsp

Cooking:

1. Pour 1 tbsp into a deep bowl. Sahara. Pour in 50 ml. milk (warm) and stir.
   
2. Crumble and dissolve yeast in milk.
   
   

   For the preparation of Easter cakes, it is best to use "live" yeast. Their fermentation process is more active than that of dry yeast.

3. Put in heat for 15 minutes. During this time, the yeast should rise with a cap.
   
4. The remaining milk should be warmed up slightly.
5. Sift 150 grams of flour into a separate bowl.
6. Pour warmed milk into it and mix.
   
7. Mix the raised yeast a little and add to the milk-flour mixture.
   
8. Mix thoroughly, cover and put in a dark, warm place for one hour.
9. At this time, you need to separate the whites from the yolks.
   
10. Add salt, vanilla and the remaining sugar to the yolks.
    
11. Rub with a fork. If the mass is too thick, then you can add 1 tablespoon of water.
    
    
12. Mix the finished dough and add the pounded yolks with sugar to it. Mix.
    
13. Beat the whites with a mixer at maximum speed until a thick white mass.
    
14. Add 1/3 of the proteins to the dough and mix.
    
15. Then add the remaining proteins and mix again.
    
16. Pour the dough into a large bowl and add the sifted flour in small portions, constantly mixing.
    
17. After the dough has ceased to be completely liquid, you should continue to knead it with your hands on the table.
    
18. Going to add pieces of softened butter to the dough.
19. Knead the dough for 15-20 minutes until it stops sticking to your hands.
20. Gather the dough into a ball, place in a bowl, cover with cling film and put in a warm place for 5 hours.
    
21. The risen dough must be kneaded.
    
22. Cover again with cling film and put in heat for another 5 hours.
23. Punch down the finished dough.
24. Put on the table, add raisins and candied fruits to it. Mix well.
    
25. Lubricate the forms with a thin layer of vegetable oil, sprinkle the sides with flour, and put a circle of parchment on the bottom.
26. Forms for Easter cakes should be filled with dough no more than 1/2 of the volume and put back in heat for 2 hours.
    
27. Next, you need to grease the top of the Easter cakes with whipped yolk. This must be done very carefully.
    
28. You need to bake Easter cakes in an oven heated to 180 degrees.
    

    On a note! If the top of the cake burns, but it is not ready yet, then you can cover the form with moistened parchment paper.

29. We spread the finished cakes on a pillow covered with a towel. Roll them every 5 minutes until cool.
    
30. Now you need to prepare the glaze. To do this, shake the egg white with a fork.
31. Add half of the sifted icing sugar and mix.

The glaze recipe that I want to show you is sugar.








The feature of this glaze is that it does not crumble during the cutting of the cake.

That's all for me. If you liked the recipes, then you can click on the social media buttons, so your friends will see these recipes, and they will also be saved in your feed.

In addition to everything, I want to congratulate you, dear reader, on the holiday of Easter! I wish it to become in your life the beginning of achieving your goals. So that your home is filled with comfort and warmth, the closest and dearest people are nearby, so that all adversity bypasses you, and good luck always accompanies you in everything. May your hearts and souls be filled with joy and love for yourself and all those around you! Happy holiday! Happy Resurrection!

Good afternoon friends!

Easter cake occupies the most honorable place on the festive table on this bright Easter day. It has its own history...

According to one version, Jesus and his apostles knew only the taste of bread baked from unleavened dough. After the great sacrifice and the miraculous resurrection, an unusually delicious bread appeared on their table, made from leavened dough.

In past issues, we learned from the Orthodox, and checked with holidays and fasts. And baked as well as beautifully. Be sure to look ... And today, closer to the holiday date of April 8, 2018, I propose to cook a simple classic recipe for Easter cake with a step-by-step description, at home in the oven.

Simple Easter cake at home - a quick recipe with dry yeast

Easter cake according to the classic recipe is not given to everyone. A large set of products, not a simple transformation of these products into a fragrant lush dough, time to triple the dough rise ... many give up. Therefore, I offer you a simple recipe for holiday baking, which is baked with dry yeast and raisins. Read below how to cook Easter cake at home so that it turns out lush, fragrant and airy.

We will need:

• flour - 500 g
• active dry yeast - 1 tbsp. l.
• milk - 100 g
• sugar - 200 g
• yolks - 3 pcs.
• softened butter - 150 g
• raisins - 150 g
• almonds - 50 ml
• vanilla sugar - 1 sachet
• salt - to taste

Cooking:

Let's start with the preparation of the dough. Let's heat all the milk to about 30-35 degrees and pour it into a large bowl. After all, we remember that the dough will “grow” and it needs more space. To wake up and activate the yeast, pour it into warm milk. Let stand for some time to soften and then dissolve completely.

When buying yeast, you must definitely pay attention to the expiration date of the yeast, and its type - dry active or instant

Add half the flour and stir until smooth, no lumps left. A little cling film, cover with a towel and leave for 20-30 minutes.

To make the dough come up faster, put it in a warm place, a preheated microwave is well suited for this.

Sift flour 2-3 times to saturate with air. After that, it becomes airy and light, this will allow the dough to rise faster and the baking will turn out more magnificent.

Without wasting time, let's start preparing the dough.

Separate the yolks from the proteins and grind them with sugar and vanilla. Beat egg whites with salt until fluffy.

We take out the approached dough, she came to life and grew up. This is how she looks after 30 minutes of work, with a puffy hat with a lot of bubbles. It is important not to miss this moment and not let it fall.

We shift the approached dough into a larger bowl, combine with the yolks, pounded with sugar, mix well.

Add softened butter, whipped egg whites there and gradually, stirring, add the remaining flour.

We knead the dough for at least 10-15 minutes and, as soon as it stops sticking to the walls of the bowl and hands, cover it with a film and a towel and send it to a warm place for proofing, for 2-2.5 hours.

During this time, the fragrant lush dough rises and increases in volume by 2-3 times.

To peel the almonds, put them in boiling water for 2 minutes. Then we easily clean it, dry the nut kernels in a hot frying pan, and wash it in a coffee grinder.

We crush the dough, add raisins, ground almonds to it, mix so that they are evenly distributed in the flour mixture.

With the finished dough, fill the molds, greased with oil. We fill in ⅓ of the part and again send it to a warm microwave, leave it in this form for a while so that the dough rises and fills the molds. And then, we look at how to bake Easter cakes so that the dough is baked and does not burn.

We send the forms to the oven and bake the bread until fully cooked. Usually it is about 30-35 minutes at a temperature of 180 degrees.

The pastry was well baked, it turned out moderately sweet, fragrant and airy. A wonderful sweet smell of warm Easter cakes, it teases and can't wait to break off a piece ... leave them to cool.

In the meantime, let's prepare the glaze. Pour 5 g of gelatin in advance and leave to swell. In 30 ml of water we dissolve 150 g of powdered sugar, put on fire and, stirring, heat, without boiling.

Pour the hot mass into a blender glass, add the swollen gelatin, start beating. The mass should turn white, add 0.5 tsp. lemon juice and beat for at least 5 minutes, until thick. Keep the glaze in a water bath so that the glaze does not quickly harden. We cover the cooled bread rolls with the prepared icing, decorate with powdered sugar or ready-made purchased sprinkles. About how beautifully you can decorate pastries, look on the Internet, there are many options offered.

The house smells of Easter cakes and testicles on the table, whimsical, bright ... Tomorrow is Easter!

This is how a quick bread turned out, with excellent taste and magnificent pastry ... the result exceeded all expectations.

Friends, I congratulate you on Easter - a holy holiday, may there be grace in your home!

I wish you faith, love and happiness! A day of goodness and a day of miracles, on this day Christ is Risen!

Celebrate Easter brightly, treat with Easter cakes!

Good day everyone! In my previous notes, we even made and created souvenirs. Wouldn't you like to do something else? The festive spring days have already passed and we all rested.

It's time to think about the fact that soon there will be another unforgettable event, which is celebrated every year in different ways, this year the date falls on April. I hope you have already guessed what I mean. Well, of course we are talking about Easter.

And what could be better than your favorite delicacy - Easter cake, which, according to tradition, is put on the table on Easter Sunday, as well as painted ones. You can’t do without an appetizing one either, we truly make it from cottage cheese.

Just for this occasion, I have selected for you the best recipes, as well as new items, so that you can choose and bake the most delicious and sweet desserts. By the way, if you have never heard of such a wonderful culinary masterpiece as Kraffin, this such a layered Easter gourmet, then I recommend that you make such a delight this year. You can see the recipe here on this site https://sekreti-domovodstva.ru/kulich-kraffin.html

Well, let's start cooking! Go!

Easter cake for the whole family - the most delicious recipe

To be honest, I wholeheartedly support that you take this particular option, in which I described the whole process in great detail and in detail. I like the dough there, there are no problems with it, you don’t have to wait for hours and beat the dough, there are some chips, remember how we cooked there?

If you still want and you don’t want to try that recipe, then I offer you another Easter cooking option. Make a whole mountain of sweet and fragrant Easter cakes, let your whole cheerful family be with you. It's so great when everyone is around!

And so that everything works out for you, I will try to demonstrate and teach you all the subtleties and tricks. The dough will turn out great in taste and very tender and light, like fluff.

We will need:

For a couple:

• milk - 120 g
• fresh pressed yeast - 15 g or dry yeast - 5 g
• granulated sugar - 1 tbsp
• flour - 1 tbsp

For test:

• butter or margarine - 100 g
• chicken egg - 2 pcs.
• yolks - 2 pcs.
• granulated sugar - 85 g
• vanilla sugar - sachet
• salt - 0.5 tsp
• flour - 450 g
• raisins - 65 g
• candied fruits - 65 g

Cooking method:

1. It's no secret to anyone that any pastry is a success, the hostess must make the dough correctly. Therefore, start the cooking process with milk, make it warm, for this you can put a glass in hot water or warm it up a little on the stove so that the temperature becomes 40-45 degrees.

And only after that place the yeast, which you knead in your hands, or if you use the dry version, then pour out the bag.

Interesting! Of course, with live yeast, which we are used to seeing in stores in pressed form, any sweet muffin turns out to be much tastier and more flawless.

2. In order for the dough to start playing, you need to add flour and sugar, without these ingredients it will not start to work. Mix and put on a sunny window to come up, to become a fluffy hat.

Remember! Be sure to cover the container with a lid or you can use a towel and cling film.

3. While our dough is resting, do something else, namely, take butter (margarine), which you chop into cubes with a kitchen knife and mix it with granulated sugar. You need to take softened butter, if you only have it from the refrigerator, then please put it in the microwave and scroll for 30 seconds, depending on what power you have.

Also, pour vanilla sugar into this transparent bowl, you can even take and add a couple of drops of barberry, this is up to you. After salt and everything mix thoroughly and proceed to the next step.

4. As you may have guessed, the turn of chicken eggs and yolks has come, add them to the soft fat mixture. Take a whisk and start whisking. The mass will become yellow and stretchy.

5. In the meantime, the dough will most likely come up, you will see this if you open the lid and be surprised, the entire surface will become bubbly and the mixture will increase several times. Only after that you have to mix the dough with the egg mass.

You see, it turned out like foam, so you need to wait for just such a state. The warmer the apartment, the faster the result will be.

6. And the most important thing is the addition of flour. Pass it through a sieve several times.

Important! This must be done without fail, and sift the flour 2-3 times if you want the baking to be airy and light, and most importantly, fluffy.

You need to make flour in parts, and stir each time so that lumps and clots do not appear. It is very important here not to rush, and to do everything with love and inspiration. The dough loves to be played with.

7. After all the flour has been used up and the result has pleased you, the mixture has become homogeneous and pleasant in color, cover with a film (towel) and set to rest for a couple of hours, where you are warm. Do not place where drafts are possible, this will only hurt and the dough may rise and immediately settle.

8. We still need molds for work, they can be purchased at the supermarket, or you can use your own metal or silicone ones.

But, there is one but, if you have your own baking molds! It may turn out that your Easter cake will run away from you, ha ha))). To prevent this from happening, you need to make one chip.

Take parchment paper, foil is also suitable and make rectangular sides and a circle-bottom of your shape out of it.

9. Then place the blanks in the right place, and grease the molds with oil. In principle, you can do without it, but it will be more reliable, decide for yourself.

10. After the dough comes up once, you can observe this after 1.5 -2 hours, beat it and the next step is to add well-washed raisins and candied fruit.

You can take anything, and other berries, and even dried fruits and dried apricots. The main thing is to wash all the ingredients well and steam them in boiling water, and then dry them on a paper towel.

Interesting! To get the original taste of this delicacy, add grated lemon or orange zest. And for gourmets, I recommend adding grated walnuts or almonds on a fine grater.

Many people add a spoonful of flour to the berries before kneading, so that it is easier to knead. How are you used to doing?

Tear off a lump from the total mass and form a small ball out of it, which you lay on the bottom of the mold and lightly tamp to remove all excess air.

12. Next, cover with cling film or better with gauze so that the dough breathes and leave to rise for another 1 hour. It is important not to forget that the dough is put into the form only 1/3, a maximum of half, otherwise it will definitely run away from you).

13. And in the meantime, when you notice that growth has begun and the Easter cakes begin to stretch quickly like grass in a meadow, then turn on the oven for heating. The temperature should be 180 degrees, and then, as soon as it warms up well, place the blanks. Bake for about 1 hour, depending on your oven and the size of the molds. For little beauties, 30-40 minutes is enough, those that are more than 50-60 minutes.

Here, observe, and if the top has become golden, and the pastries have not yet baked as they should, then you can cover with foil to avoid burning.

14. Check the readiness with any wooden toothpick, a stick is also suitable, the main one is to keep it dry.

Secret! So that the finished Easter cakes do not settle, after you put them on the table, put them hot in a horizontal position, and then cool and return to their original vertical form.

We noticed how cool and like a fluff our Easter dessert turned out to be, you can even see it in this photo. Well, just great! I hope you get the same result.

15. Now it remains to smear it on top with fudge, which is best made from gelatin. It is this that does not crumble and does not crumble. Take 1 teaspoon of gelatin and mix it with two tablespoons of water, move aside and let stand to swell.

In the meantime, add 4 tablespoons of water to sugar (100 g) and bring this mixture to a boil so that the sugar is completely dissolved. Pour such a sweet mass into the swollen gelatin and start whisking with a blender or mixer until a real cream. It will turn out sugar icing, it will slightly resemble a matte color.

Put it on top of the cakes and sprinkle with any decorations, usually powder or even chocolate chips.

16. When you cut the finished tidbit into pieces, you will immediately notice the difference, because the protein glaze immediately crumbles.

Another tip, decorate with something special, because after all, such a holiday happens once a year. Bon Appetit! Call everyone to the table to drink tea!

Wow and tasty treats!

An easy and simple recipe for making Easter cake with raisins

Well, well, in the previous version, we added raisins and candied fruits, but in this I propose to dwell on the classic version.

One important detail, I completely forgot to write about it at the very beginning of the article, so that everything works out, you need to be in a good mood, and you can even read a prayer.

To keep your muffin from stale for a long time, you can use margarine instead of butter. But, here you see for yourself, all the same, it turns out very, very tasty in oil, and I don’t think that your pastries will lie for a very long time after cooking.

We will need:

• Baked milk - 250 g.
• Butter - 125 g
• Eggs - 5 pcs.
• Sugar - 250 g
• Fresh yeast - 50 g
• Salt - 1 tsp
• Vanillin - 1 sachet
• Cognac - 2 tbsp
• Flour - 800 g
• Raisins - 200 g
• Powder confectionery

Cooking method:

1. We start work in order. As always, you have to bring the milk to a warm state. Therefore, at first, always touch it with your hand, if the hand endures and it is pleasant to her, then everything is fine.

Remember! High temperatures will not allow the yeast to actively work, it will destroy them.

After that, knead fresh yeast with a fork or hands, be sure to check the production date before baking so that they are fresh and not expired. Plus, add granulated sugar here, it is yeast and sugar that get along very well with each other.

2. Then proceed to the next step. You need to add chicken eggs and of course softened butter. You can melt it in a water bath or microwave. Or you can wait and pull it out on the table in advance so that it becomes soft.

Interesting! If you take margarine instead of butter, then the muffin will lie with you much longer in time and will not deteriorate. Although we have never had it up to this point))).

Thus, the dough is almost ready, but there is something else to do. Namely, put this mixture for the whole night in a warm place. Let it stand and seethe, that's the whole point in such an interesting approach. Yes, and you will agree that it is very convenient, you do not need to get up and beat the dough so that it does not run away.

Important! It is necessary to cover the dishes in which you mixed the ingredients with a lid.

The time of such a procedure is usually about 8-13 hours, but I think that the night will be enough.

Interesting! You can experiment and add nutmeg or cinnamon instead of vanilla.

I want to say right away that it is cognac, or perhaps you have Cahors, vodka will make pastries lacy and airy, and most importantly, that it will bake very cool, without unexpected surprises.

3. After all the steps, add flour to the dough. Mix carefully.

Important! Be sure to sift the flour through a sieve to saturate it with oxygen, this will give more splendor in the finished dish.

Well, that's not all, if you wish, you can immediately add well-washed raisins. But, it is better to pre-soak it with boiling water and hold it in water for 15 minutes, and then dry it through a colander or a dry cloth. Roll in flour and mix into the dough, this is how it is distributed everywhere and does not settle on the bottom.

Well, now it remains to wait a bit, about 1.5-2 hours.

4. After you prepare the molds for work, you can take metal ones and even many take cups, they are under condensed milk. It's funny, everyone managed to somehow adapt. I personally love paper store forms, they are elegant and very comfortable. So, grease with vegetable oil, you can sprinkle with a little more flour or semolina.

Tear off a lump from the dough with your hands, and make a ball out of it, and then place it in a mold and lightly press down so that all the air comes out. Cover with a towel and let stand again until the mixture rises closer to the top.

Remember! You need to fill the cups by 1/3, a maximum of half, otherwise it will inevitably be that the dough will run away, especially if you have high-quality yeast.

5. Now the most crucial moment awaits you - this is baking. You need to put the Easter cakes in a preheated oven to 180 degrees and bake for about one hour, look at the golden top. There are also situations that the top is baked, but the bottom is not, in which case it may burn, for this purpose, use parchment paper or foil. Then trouble will definitely bypass you.

Check readiness with a wooden stick.

While the pastries are baking, you can make the frosting, but make it directly a couple of minutes before turning off the oven. Because it quickly freezes and thickens.

6. Saddle her quite easily. Take one chicken protein and 100 g of powdered sugar. Beat with a mixer until you get a fluffy mass, that is, a snow-white cream. Or use

Lubricate the surface and sprinkle with decorations in the form of Easter powder, you can also sprinkle with nuts. Bon appetit and Christ is Risen!

We bake a dessert according to a proven recipe with raw yeast

Now I suggest you make something amazing with almonds and lemon. This is a rich Easter (cake) well, it will simply disappear from your table in a couple of minutes, you'll see. Moreover, the recipe has long been proven and has been tried by thousands of subscribers and bloggers. If you don't believe me, then see for yourself and decide.

Very juicy and rich Easter cake 2019 from cottage cheese

You probably when you read the title, immediately thought, but how is this even possible. That's how! Not only do you have to cook such a delight only once a year on a bright holiday, but you also need to try to make the taste amazing, and the appearance was undoubtedly beautiful and attractive.

To achieve this, of course, you need to know and fulfill all the conditions and requirements from kneading to baking. Here is an instruction for you, you can say from A to Z, and let everything work out for you!

This recipe is pretty quick and easy, and you know why I love it? So this is because you don’t need to wait for time, because the whole mass will fit just once and right in your branded molds. Cool, right? If you're interested, then read on.

Cottage cheese cake has a lot of advantages over the classic one, because it is made from cottage cheese, and this is also useful in the first place.

I write the ingredients for only two servings, if you want you can take a lot more, the main thing is to keep all the proportions.

We will need:

Cooking method:

1. Take a deep bowl and start adding flour, warm milk and yeast heated to 40 degrees. Stir and add sugar, without it the yeast will not begin to actively work.

Put to rest in a warm place for 25 minutes, you will be surprised, but after this time bubbles will appear and the mass will increase by 2-3 times, which means everything will be ready for further action.

2. Grind the cottage cheese with a fork or, best of all, through a sieve so that it becomes loose and if there is moisture, then drain it mercilessly. Then add melted butter, salt and any flavors such as vanilla to it. Plus, be sure to add lemon zest, and for a yellowish color, turmeric.

3. Prepare chicken eggs and yolk, break them into a bowl and rub well with a whisk into a fluffy mass along with sugar. This is best done with a mixer, it's faster. Beat approximately 5 minutes.

After the egg mixture, mix with the curd.

4. So, look, the dough has become a hole and has increased several times, so we are moving on. Combine with the resulting yellow curd mass.

5. Sprinkle berries and candied fruits with flour, stir.

Important! Soak the raisins in hot water and then dry.

6. Take a manual sieve and add flour directly over the bowl in small portions, stir with a spoon each time so that the mass is homogeneous. The dough will be a little sticky, but will be thick.

8. Lubricate the forms with butter or vegetable oil and place in each lump of dough. Remember to fill out the form only halfway. Wait until the dough rises and doubles in size. Cover the molds with cheesecloth to keep the adze from drying out.

9. Bake in the oven at 180 degrees until done, about 40 minutes.

10. The top can be covered with foil so that it does not burn, but do this not immediately, but 20 minutes after they are in the oven.

11. Decorate the top with icing or special fondant, write the traditional XB inscription and tie a bow, it will turn out gentle and cute. Have a nice and delicious day!

12. In the context, the curd miracle also looks very cool and cool! Umm, try it!

The classic recipe for kulich on dough

I can assume that you bake according to the same description from year to year, and then you decided to try to bake something new, so to speak, the novelty of this year. This baking option is slightly modified, but in no way inferior to other recipes, all because it will slightly use French technology.

This dough can also be used to make sweet buns and cheesecakes. You can find such an interesting name Brioche on the Internet, this is it.

We will need:

• butter - 180 g
• flour - 380 g
• milk - 25 ml
• sugar - 150 g
• egg - 4 pcs.
• high-speed yeast - 6 g
• dried fruits

for glaze:

• protein - 1 pc.
• powdered sugar - 100 g

Cooking method:

1. Sift flour onto a plate and add dry yeast, plus a pinch of salt. Mix the dry mixture well with a spatula.

2. In another container, mix chicken eggs and granulated sugar, milk. You need to do this operation with a whisk of a mixer or blender.

4. Then add softened butter in separate portions, chop it into cubes. Stir the mixture thoroughly with your hands, yes it is sticky, you will have to tinker a little.

5. Thus, the dough should become elastic and shiny, it will take you 15 minutes in time.

6. And now, as usual, leave in a warm place, covered with a napkin or film for 1.5-2 hours before rising. Then precipitate and wrap again, refrigerate for at least 4-5 hours.

Important! This dough can be stored in the refrigerator for up to 5 days, so the holiday can be continued.

7. Best of all, if you have time, let the dough stand in the refrigerator for about one day, and then take it out and beat it with your hands. See how great it came up, now do the following, add nuts and any washed fruits, well, do not forget to dry them on a paper towel.

8. Immediately fill the molds 1/3 with dough. Take paper ones for this purpose, they can not even be oiled, and the decor will bring only joy and beauty to your home.

9. Cover the baking dishes with a napkin and let the dough rise again. Lubricate the top with yolk, you can dilute it with a little water. Preheat the oven to 170 degrees and bake small cakes for 20 minutes, and large ones for 40 minutes. You can check the readiness, as always with an ordinary stick, it should be dry.

10. Now make the fondant, beat the protein with powdered sugar and do this over a water bath, but do not let the icing be hot, otherwise the protein will curdle. In a water bath, beat with a regular whisk for 5 minutes and another 5 minutes with a regular electric mixer.

11. Such a glaze prepared in this way does not crack or crumble. Decorate as you wish. Happy you!

Quick Cookie Recipe

This option is for the lazy, because it is yeast-free, agree that not everyone always has enough time, but you always want homemade and tidbits, and not what they sell in the store.

Of course, there are quite different recipes and each is good in its own way, I offer you this interesting and new recipe for viewing, which will help you make this rich dish even more beautiful and fragrant, look and see for yourself. The owner of this video does not add soda, as is customary to do, but something else.

The most delicious recipe for an old cake

Typically, these recipes are passed down from generation to generation. Do you have one like this? Nanernyaka yes, and it's very cool! After all, according to the proven version, it is always joyful to cook.

Moreover, if your grandmothers or great-grandmothers did this, each housewife has her own secret and her own trick, for example, I like to add vodka to baking, well, I have already written about this more than once that you can take any alcohol and even Cahors will do.

We will need:

• milk - 300 ml
• sugar - 1.5 tbsp.
• live yeast - 50 g or dry yeast - 3 tsp
• flour - 800 g and about 250 g more per table
• salt - a pinch
• raisins - 145 g
• dried cranberries or dried cherries - 90 g
• almond flakes - 95 g
• lemon peel
• egg - 5 pcs.
• vanilla sugar - 0.5 tsp
• butter - 310 g

Cooking method:

1. Take milk from the refrigerator, it's okay if you have it a little sour, well, suddenly such a situation arose, you can also bake from this. So, warm it up or put it in a glass in hot water so that it becomes warm.

Add sugar (1 tablespoon) and yeast, stir. The best result will be if you ensure that there are no lumps left from the yeast. Therefore, thoroughly mix the entire milk mixture with a hand whisk.

2. Now a very important point - sifting flour. Be sure to do it. The flour will be enriched with oxygen and you will see that the dough will rise faster. Combine flour (300 g) with milk and leave in a warm place, where there are no drafts, and wait, it will take about 1 hour.

3. In the meantime, place raisins, cranberries or cherries in another container and pour boiling water over everything so that the fruits increase in size and steam out. Then drain all the water and drain them in a colander.

4. After you need to break 5 chicken eggs and 1.5 cups of sugar and vanilla sugar into another container, beat with a mixer for 5 minutes, the mass will become light and fluffy.

After the right time, the dough will grow and there will be a lot of air in it, bubbles will appear, at this moment send it to the beaten eggs.

5. Add softened butter, and in another bowl, sift 500 g of flour again and start adding to the egg mixture. Do this gradually in parts, and most importantly, knead with a special nozzle from the mixer, if there is none, then the usual one. Yes, I completely forgot about the salt, add it here.

As the dough becomes more dense, start kneading with your hands. It will turn out sticky and viscous, but you do not need to add additional flour.

After that, take a deep container and grease it completely with vegetable oil, cover with cling film, leave in a warm place for 1 hour. You can even put it in the oven, turn it on 180 degrees for 3 minutes, and then immediately turn it off, it will become just warm there, the dough will like it.

6. Do not forget to mix the dried dried fruits with one tablespoon of flour, and mix. Also add almonds and zest of one lemon for flavor.

7. After an hour, beat the dough with your hands so that it does not stick to your hands, moisten your hands with vegetable oil. Add fruits and almond slices to the batter and mix to evenly combine. Cover with a towel and leave to "cool" for 1 hour.

8. In the meantime, take care of the forms, grease them with butter and sprinkle with flour, and you can generally put a circle of parchment paper on the bottom.

9. Lightly sprinkle the table with flour and begin to knead thoroughly with your hands. This is a fascinating process, and most importantly, an interesting one. Divide the dough into equal pieces, and crumple into balls, and if raisins come out on the upper side, then remove it or hide it inside the dough, otherwise it may burn.

10. You see how many raisins peek out, you need the top to be even and smooth.

11. Place the lumps in the molds 1/3 and let stand for another 40 minutes. Then place on a baking sheet and bake in a preheated oven at 180 degrees.

12. The baking time will depend on the size of the mold, approximately 40-50 minutes. Check for readiness with a toothpick. Put them on a barrel and roll every 10 minutes, as they are still hot and may still lie on their sides.

After 1 hour, raise them to a vertical position and cover with cling film until the next day.

13. Decorate with icing sugar, prepared according to any recipe you like from this article or here

Cooking Easter from cottage cheese without baking at home

Now let's make one more masterpiece, because no one celebrates this Christian day without a real Easter, according to all traditions and customs. This can be especially seen in families where all believers must have cottage cheese on the table. Moreover, it is prepared truly from natural cottage cheese, and not from curd mass, sour cream is taken for a delicate and juicy taste, and there are a lot of yolks for color.

The recipe is simple and not confusing, everyone will like it without exception, especially young hostesses and beginners in the field of cooking. After all, it is also custard, and as you know, everything custard is insanely delicious.

We will need:

Cooking method:

1. Rub the cottage cheese through a sieve to make it soft and tender, you can pass it through a meat grinder or twist it in a special blender bowl.

2. Add whole yolks and of course sour cream, for softness. After sugar and a spoonful of vanilla sugar, mix with a spoon.

3. After room temperature, butter, and to make the mass airy and fluffy, beat it with a mixer whisk.

4. Now all the curd mass will need to be boiled over the fire. Be sure to stand near it and constantly stir.

Important! Cook over low heat until boiling, as soon as you see the first bubbles, immediately turn off.

6. Rinse the raisins and dry them on a paper towel.

7. Add walnuts, raisins and almonds, mix and put in a bean bag, which must first be rolled with damp gauze.

8. Fold the ends of the gauze and press down with oppression, refrigerate for one day.

9. You can also drag it with a rope so that the shape is not lost. Place a bowl down to drain any excess whey. Easter is well compressed during this time.

That's all, I hope you liked today's recipes and you have chosen the simplest and best recipe for yourself, and most importantly, take into account all the tips and recommendations. And you will definitely succeed, namely, you will bake the most delicious Easter cake and paska this year. It simply cannot be otherwise. That's all for me. See you all soon, it was good to see you all. Bye!