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Easter cakes are traditionally baked for Easter as the main treat. They must be cooked in large quantities. How else? The family will eat them together with the guests all week until Radonitsa. The dough for Easter cake is rich, sweet, lush, and the finished pastry remains soft for a long time. This is achieved by adding a large amount of eggs, butter and sugar. In addition, kulichny dough must be yeast-leavened, because traditional pastries should be high, well-risen.

The dough for Easter cakes requires a special approach, you need to do it gradually, slowly, carefully adding the ingredients. Drafts should not be allowed for anything, and the dishes with it should be well wrapped with towels.

Traditionally, Easter cakes are prepared in advance, from Thursday. During Friday they are baked, and on Sunday night they are taken to church to be blessed. There are many Easter recipes (there are about 20 types of Easter cakes alone), but not every housewife bakes successfully. In order for everything to work out, you should familiarize yourself in advance with all the intricacies of preparing dough for Easter cakes, test your skills on proven recipes.

Secrets of successful Easter cakes

The dough for Easter cakes for Easter is very demanding, the slightest violation of technology will spoil, if not the taste, then the appearance of baking. A few tips to help avoid this:

Features of Easter baking

Baking Easter cakes requires a special approach and attention:

Baked cakes are removed from the oven, laid on their side to cool. When the bottom of the mold has cooled down, the pastry can be taken out.

Finished products can be watered with all kinds of glaze, decorated with sprinkles, Easter inscriptions, patterns, candied fruit, poppy seeds.

If you follow the technology of cooking and baking, then Easter cakes will certainly turn out. And this is very important, because according to legend, a successful Easter cake brings prosperity and good luck to the house, and a cracked, fallen or burnt one promises trouble.

Traditional Easter cakes

The simplest recipe for Easter cake dough will allow even an inexperienced hostess to make this traditional pastry quite easily and quickly. The original version involves the use of fresh yeast, but they can be replaced with dry ones, as well as a large number of eggs.

Advice! Compared to fresh yeast, dry yeast needs three times less. For 100 g of fresh, there will be only 30 g of dry.

Ingredients:

Cooking:

Dough for Alexandrian Easter cakes

According to this old recipe, it is better to leave Easter dough to ferment overnight, and in the morning to start baking and decorating. According to the classic recipe, Alexandrian Easter cakes are made with raisins and cognac. But you can put any dried fruits: dried apricots, candied fruits, dried berries, and rum or whiskey is suitable instead of cognac.

Ingredients:

Cooking:

Cottage cheese cakes

Kulichny dough with cottage cheese is easy to prepare and allows you to get soft, tender pastries. Cottage cheese with milk is best taken with maximum fat content, and to save time, use dry yeast instead of fresh.

Ingredients:

Cooking:

1. Pour water and warm milk into a deep saucepan, pour in sugar, break eggs, add softened butter and mix everything with a homogeneity mixer.
2. Add cottage cheese with vanilla sugar, mix again.
3. Sift flour there, salt and knead elastic dough.
4. Scald dried fruits, cut if necessary.
5. Finely grate the zest from the oranges.
6. Add dried fruits with zest to the dough, stir again.
7. Wrap the dough in a towel and leave in a warm room for at least an hour.
8. Knead the risen dough and divide into pieces.
9. Arrange them in molds, filling them by 1/2 volume + 1 cm, cover with a towel, leaving to approach for another hour.
10. Bake at 180 degrees for 30 to 50 minutes.

Cottage cheese and yeast dough for Easter cakes - video

Custard dough for Easter cake

Custard cakes stay fresh much longer than regular ones. Such baking itself is soft, but also does not get stale for a long time. But the base takes a long time to prepare, so it’s better to calculate the time in advance.

Ingredients:

Cooking:

Advice! The higher the room temperature, the faster the dough will rise. The optimum temperature is considered to be 26-30 degrees, it is with this that the finished cakes will turn out tastier.

The main thing is not to exceed the threshold of 55 degrees, otherwise the yeast will die, and the dough will not rise at all.

Sour cream dough

Easter cake with sour cream is prepared quickly, and the result is pleasing: the pastries are tender, fragrant, crumbly and very soft.

Ingredients:

Cooking:

1. Warm milk to 38 degrees, add yeast with a teaspoon of sugar, mix.
2. Sift 250 g of flour there, mix with a mixer, cover with a film, wrap and leave to rise for about 30 minutes.
3. Separately grind white eggs with sugar.
4. Pour the beaten egg mixture into the risen dough, add a bag of vanilla sugar, stir.
5. Soften the butter by mixing it into the dough.
6. Pour sour cream over the dough, mix again.
7. Gradually add the remaining flour to the dough, without ceasing to knead it until it stops sticking to your hands. After that, cover it again and put it away for half an hour in heat.
8. Add raisins to the risen mass, knead, remove again in a warm place.
9. Tear the dough that has increased in volume with your hands into portions and lay each in the appropriate forms, pre-oiled.
10. Heat the oven to 100 degrees, put the cakes in it for 10 minutes, then increase the heat to 180 degrees and bake them for about half an hour.

Easter cake on sour cream - video

Dough for Moscow Easter cake (with vodka)

Strong alcohol (vodka, rum, whiskey) is added to the dough for Easter cakes so that the finished pastries are soft and crumbly for as long as possible. The so-called Moscow Easter cakes are made with vodka, this old recipe has survived to this day almost unchanged.

Ingredients:

Cooking:

What to do in case of problems with the test

What to do if the dough for Easter cake does not rise? Common problem. There are several options to avoid or correct this situation.

Easter cake The most delicious recipe with photos and videos offers an oven made from premium flour, previously sifted through a kitchen sieve. This simple action gives the dough a special fluffiness and makes it incredibly tender, fluffy, airy and melting. From the products you will still need fresh chicken eggs, sugar, butter, yeast and milk, and the fragrant spices that make up the composition will give a special pronounced aroma to rich pastries. In addition to raisins, you can add dried apricots, prunes, candied fruits, marmalade or nuts to the dough. Here, fantasy should not be limited, because there are no very strict canons, and any improvisation is not only welcome, but also recommended.

Sweet Easter cake - the most delicious recipe with a photo

The most delicious recipe with step-by-step photos will tell you how to bake a rich and fluffy Easter cake at home. The peculiarity of the method is that the basis for the dough is egg yolks and fatty butter. Due to this, pastries are unusually tender, airy and melting. And the presence of cognac and saffron tincture in the composition provides the Easter cake with a completely magical, unique aroma.

Ingredients for making the most delicious Easter cake

For the test

• premium flour - 1 kg
• milk - 1 tbsp
• raw yeast - 50 g
• yolks - 10 pcs
• squirrels - 3 pcs
• sugar - 250 g
• salt - ½ tsp
• vanilla sugar - 1 sachet
• butter 82.5% - 200 g
• cognac - 50 ml
• lemon zest - 3 tsp
• ground nutmeg - ½ tsp
• raisins - 100 g
• candied fruits - 50 g
• saffron tincture - 1 tbsp

For glaze

• protein - 1 pc.
• freshly squeezed lemon juice - 2 tsp
• powdered sugar - 200 g

Step-by-step instructions on how to cook Easter cake according to the most delicious recipe with a photo

1. For dough, heat half a glass of milk a little, add yeast mashed with a fork and stir well so that the components dissolve. Then add 100 grams of flour, mix well again and leave for 10-15 minutes.
   
2. Boil the remaining milk in a separate container, add the flour sifted through a sieve (100 g) and quickly stir with a silicone spatula so that no lumps and clots remain. When the mass becomes homogeneous, pour it into the yeast, stir and send to a dry, warm place for 60-90 minutes.
   
3. Combine yolks and whites at room temperature, salt and both types of sugar and beat with a mixer into a lush, creamy mass.
   
4. Pour ½ egg dressing into the dough, add 250 grams of sifted flour, knead well until smooth and put in heat for 1 hour.
   
5. Melt the butter in a water bath. Prepare lemon zest, spices and cognac.
6. Introduce the second part of the yolk mass into the dough, add half a kilogram of flour and knead the dough well so that in the end it stops sticking to your hands.
   
7. Introduce warm oil in small portions, add zest and spices, pour in cognac, knead until smooth and leave warm for another 1 hour so that the dough comes up.
   
8. Wash the pitted raisins well, dry them, mix with candied fruit, roll in flour and knead into the dough. Keep in a warm place until the volume has doubled in size.
   
9. Punch down the risen dough and arrange on molds, greased from the inside with oil. Give a little time for the mass to rise and send it to a well-heated oven. Oven at 180 degrees until done.
   
10. For the glaze, slightly froth the protein with a fork, add lemon juice, pour in powdered sugar and beat until a dense creamy consistency.
    
11. Decorate ready-made Easter cakes with protein glaze and other traditional elements of Easter decor and put on the festive table.

An easy and quick recipe for the most delicious cake with dry yeast

If it is not possible to devote a lot of time to Easter baking, you can use this easy recipe and very quickly make a delicious, rich cake with dry yeast. The secret of the speed lies in the fact that the pastries are prepared according to a simplified program and are given a total of only about an hour to rise. By using low-fat milk and margarine instead of butter, the dough is quite fluffy and easy to rise even in such a short time.

Essential Ingredients for the Dry Yeast Instant Cake Recipe

• skimmed milk - ½ l
• sugar - 380 g
• premium flour - 1.25 kg
• eggs - 6 pcs
• dry yeast - 10 tsp
• creamy margarine - 240 g
• vanillin - 1 sachet
• salt - 2/3 tsp
• raisins - 350 g

Step-by-step instructions for a quick recipe for baking Easter cake with dry yeast

1. Warm the milk a little and dissolve the dry yeast in it. Leave for 10 minutes for the components to react.
2. Beat eggs with sugar until white and add to the milk-yeast mass. Put creamy margarine dissolved in a water bath there, add salt and vanillin, add flour sifted through a kitchen sieve and stir very carefully. The finished dough should be absolutely homogeneous, plastic and soft.
3. Rinse raisins in running water, put in a colander to dry, roll in flour and knead into the dough so that it is evenly distributed.
4. Lubricate the inside of the baking dishes with butter, fill 1/3 with the prepared dough and let it rise for 30-40 minutes.
5. Preheat the oven well and bake Easter cakes in it at a temperature of 180 degrees until cooked. Then take out, cool and decorate in an original way with Easter elements of food decor.

Soft, moist and juicy Easter cake - the best recipe with a photo step by step

This is one of the best recipes for making moist, soft and juicy homemade Easter cake. The dough, kneaded with sour cream and olive oil, turns out to be tender and quite fatty, keeps its shape perfectly and does not crumble during cutting.

Ingredients for a step-by-step recipe for making a moist, soft cake

• wheat flour of the highest grade - 750 g
• milk 3.2% - 250 ml
• eggs - 4 pcs
• sugar - 1.5 tbsp
• olive oil - 40 ml
• butter - 40 g
• margarine - 65 g
• sour cream 20% - 100 g
• raw yeast - 25 g
• salt - 1/3 tsp
• raisins - 100 g
• vanillin - ½ tsp

Step-by-step instructions for baking a soft and moist Easter cake

1. Beat the egg, 50 grams of sugar and olive oil with a whisk in a separate container. Pour boiling milk, cool to room temperature, add mashed yeast and send for half an hour to proof.
2. Take the remaining eggs and separate the whites from the yolks. Cool the whites a little and beat with half the remaining sugar.
3. Grind the yolks with the second half of the sugar, butter and margarine until the solid components are completely dissolved in the liquid ones. Salt and add vanilla.
4. Add to the milk-yeast mixture, first the yolk, then the protein mass and stir very well. Then introduce sour cream and start kneading the dough, gradually introducing the flour sifted through a sieve in small portions.
5. Then put the dough on the table and continue to knead with your hands slightly moistened with olive oil. At the exit, the mass should become plastic and moderately soft.
6. Fold the finished dough into a large saucepan, cover with a towel and put in a warm place for 2.5-3 hours. During this time, it should increase in volume by 2-3 times. Then knead, add raisins and knead thoroughly.
7. Grease the baking pans with butter and fill them about halfway with the batter. Leave for half an hour to rise and send to the oven, preheated to 180 degrees.
8. Bake until cooked, then remove to cool, decorate with Easter decor and serve.

Delicious and easy recipe for Easter cake at home

You can bake a rich Easter cake at home according to this simple recipe. The dough prepared in this way has a delicate, soft structure, a pleasant, sweet taste and a delicate creamy aroma. If desired, at the time of kneading, it is appropriate to add fragrant spices such as vanilla, nutmeg, cordamom or cinnamon. They will add richness and unusual spicy notes to the delicacy.

Essential Ingredients for a Delicious Easter Cake

For the test

• milk - 750 ml
• butter - 180 g
• raw yeast - 40 g
• egg - 6 pcs
• flour - 1.65 kg
• sugar - 12 tbsp
• salt - 1.5 tsp
• raisins - 150 g
• dried apricots - 150 g

For glaze

• squirrels - 3 pcs
• powdered sugar - 150 g
• confectionery topping - 1 pack

Step-by-step instructions for a simple Easter cake recipe

1. Knead raw yeast, pour into a deep container, add half of the total sugar, dilute with warmed, but not boiling milk and send for 10-15 minutes in a warm place.
2. When a fluffy “cap” appears on the dough, add the eggs and the remaining sugar, and then mix well.
3. Pour the flour previously sifted through a sieve, pour in the remaining warm milk and knead the mass thoroughly until a completely homogeneous consistency. In the process, salt and add melted butter at room temperature.
4. Rinse raisins and dried apricots in running water, soak for 15 minutes in boiling water, dry in a colander, chop into small pieces, roll in flour and add to the dough. Mix well again so that the berries are evenly distributed over the dough. Mark the container with the workpiece in a warm place for an hour.
5. When the dough has increased by 2-3 times, gently punch it down and arrange it in molds, previously greased with butter from the inside. Fill out no more than half of the entire form. Leave for 30-40 minutes in a warm place so that the dough comes up again.
6. Bake in a well-heated oven at 180 degrees for 25 minutes to an hour, depending on the size of the cake.
7. For glaze, combine chilled proteins with salt and powdered sugar and beat into a strong dense foam.
8. Lubricate the surface of hot cakes with icing, decorate according to your own taste and serve to guests.

Description: ... for Easter cakes, rolls, buns and pies. This dough is prepared in an unusual way, which allows products from it not to become stale for a long time, Easter cakes turn out to be airy, and not "heavy"! Bepa recipe with Djazzed Cook,

Ingredients for "Yeast dough (simply incomparable)"

Milk (2 cups) - 0.5 l
Chicken egg - 3 pcs
Sugar - 1.5 stack.
Margarine - 50 g
Butter - 50 g
Vegetable oil - 1/3-1/4 stack.
Yeast (Dry - 2 tsp with a slide) - 50 g
Salt - 1/4 tsp.
Flour (approximately, you need to focus on the appearance of the dough) - 7 stacks.

Recipe "Yeast dough (simply incomparable)"

So, take the eggs and beat until a strong foam

Pour milk into a saucepan and heat until steam appears. Remove from heat and add a little milk to beaten eggs, mix well. After this manipulation, we send all the eggs into milk and put them back on the fire, literally for 1 minute, so that the mass warms up to 50-60 C, stirring constantly. Further, I quote the author: “Do not overheat, otherwise the eggs will boil and the dough will rise poorly, the pastry will turn out to be heavy, not airy. It’s better to underheat than overheat the eggs! stop heating. This moment scares away many, but in fact there is nothing complicated and "terrible" here - the main thing is to be careful. But this heating procedure will allow you to get pastries that do not go stale for a very long time, your pastries will be fresh for a week." Remove from heat and add margarine, butter, half vegetable oil, vanillin, sugar and salt to the still hot mass, mix until butter and sugar dissolve. If the mass is not hot (we take a pen and try it)), add yeast (pre-soak dry in 2 tablespoons of milk), stir and add flour so much that the dough has the consistency of pancakes. If the yeast is good and you haven’t overcooked the eggs or put the yeast in too hot a mass, then such wonderful bubbles will appear on the surface. Cover and put the whole thing for 2 hours in a warm place. This is our steam.

After 2 hours, we get just such a risen and bubble dough

Then add a little flour and knead a very soft, not tight dough. I quote Vera: “Knead the dough well, adding a little the remaining vegetable oil. When I knead the dough, I don’t add flour so that it doesn’t turn out cool. I add the next portion of butter only after the previous one has completely interfered with the dough.I pour the butter a little - so it interferes more easily and the dough does not slip on the table.Gradual mixing of the oil will allow us to get a layered dough structure - if you pinch off a piece of crumb from the finished bun and pull it, then you will have a thin piece of dough in your hand.

If the dough is poorly kneaded, then the result will be just delicious rich pastries, and a well-kneaded dough will give a fibrous, layered dough structure, the holes will be oblong, stretched upwards. Knead for 10-15 minutes, the dough loves hands. The finished dough will be soft, homogeneous, slightly sticky, but not leaving marks on the hands. Flour for Easter cakes must be taken of the highest quality! The flour must be sifted 2-3 times so that the flour is enriched with oxygen. Since the flour is different everywhere, it is difficult to know the exact amount, you need to focus on the appearance of the dough. The dough should not be steep, and should not spread. It should be very soft, but not reach for your hands, then the baking turns out to be airy and not very dense. Somewhere I read that if you cut the finished dough with a knife and there are no marks left on the knife, then there is enough flour in the dough. The dough should be soft, elastic and pliable.

I will give an approximate amount of flour for the corresponding amount of milk, but I repeat once again - be guided by the appearance of the dough!

2l. - 4600-4800g

1l. - 2200-2400g

0.5l. - 1100-1200g

0.25l. - 550-600g"
We put the dough in a warm place and during the rise we knead 2-3 times

If you want to get more rich pastries, then the recipe will be like this

0.5 l. milk,

1.5-2 cups of sugar

2 yolks,

75 g plums. oils,

75 g margarine,

1/3 cup (~80g.) rast. oils,

2.5-3 tsp dry yeast,

Vanillin, spices, raisins, candied fruits to your taste,

1/4 tsp salt.

Approximately 7 cups flour (based on the appearance of the dough)

For Easter cakes, the number of eggs must be doubled !!!

Calories: Not specified
Time for preparing: Not specified

Mandatory attribute - Easter cakes. Traditionally, the dough for Easter cakes is made on dough, rich, with a lot of eggs, sugar, butter, adding spices, dried fruits or candied fruits for a special taste. All products must be of high quality - fresh and strong yeast, eggs, if possible, from homemade chicken, proven flour, and butter without flavors, with a high percentage of fat content. Eggs and butter are introduced into the dough at room temperature, the flour must be sifted several times. It is recommended to soak raisins overnight in cognac, but this advice is not necessary. Easter cake will turn out to be no less tasty if you simply steam the raisins in a water bath or pour boiling water for a couple of minutes.
In order for the dough to infuse, become lush, soft, it must be allowed to approach well. Due to the large amount of baking, the dough for Easter cakes ripens for a long time, several hours, so it is better to free the day for which baking is planned from other things.

Ingredients:
For steam:

- warm milk - 1 glass;
- flour - 130 gr;
- sugar - 2 tbsp. l.;
- salt - 0.5 tsp;
- pressed yeast - 50 gr.

For test:

- flour - 800-850 gr;
- butter -230 gr;
- egg yolks - 6 pcs;
- sugar - 2 cups;
- vanilla sugar - 2 sachets;
- vegetable oil - 1-2 tbsp. l.;
- raisins - 200 gr.

Recipe with photo step by step:

To prepare dough and dough, mix salt, sugar and fresh yeast.

We heat the milk, but do not boil it. The temperature should be slightly warmer than room temperature, 25-30 degrees. Pour warm milk into the yeast mixture and stir, dissolving all grains and lumps of yeast.

Pour the flour, be sure to sift before adding. Mix with a spoon or whisk, kneading the lumps.

The dough for the sourdough will turn out to be medium in density, about like pancakes or a little thicker. Cover the dishes and put in heat for 30-40 minutes.

While the dough is ripening, prepare everything for the test. Steam the raisins in a water bath, leave to dry on a towel. We will get the oil in advance (if this is not done, soften it in the microwave), separate the yolks from the proteins. Add two types of sugar (white and vanilla) to the yolks, grind to a thick, almost homogeneous cream-colored mass.

Ripe dough will rise, covered with bubbles. Stir it and pour the yolks with sugar.

Add soft butter. Stir until all the products are combined, the mass should turn out to be liquidish, without oily lumps.

Sift the flour two or three times. Pour half into the dough, mix until thickened. By consistency, it will turn out like sour cream or a little thicker. Add another half of the flour from the remaining, along with it, pour the raisins.

Mix with a spoon as long as possible. As soon as all the flour is moistened, put it on the table.

Sprinkle the remaining flour with your hands and knead into a soft, smooth dough. At first, the dough will be sticky, heavy, rough. You need to knead it for a long time, at least 15 minutes, but it is better to take a break and knead again, also for 10-12 minutes. If necessary, grease your hands with vegetable oil, the dough will stick to your palms less. Well-kneaded dough will become soft, very plastic, will be slightly springy and easily roll into a ball.

We cover the dishes with the dough and put in heat for two to three hours. After about 1.5 hours, we crush once and leave to rise again. The dough rises very well, during proofing it increases several times, becomes soft and lush. Cakes from it are wonderful!




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