The first Easter cake made by one's own hands is always a big event. After all, baking from rich dough requires a certain dedication. And you need to spend more time on it than on the usual one. And carefully follow all the recommendations to avoid disappointment. Of course, I want the recipe for Easter cake to be simple and understandable, presented in an accessible form, with visual step-by-step photographs, so that the cooking method clarifies the mind, and does not confuse it. We have tried to put together a collection of just such recipes for you. In order for you to get a successful and tasty Easter cake, the recipes with photos are selected step by step so that you can choose the cake to your taste - from classic mega rich to light and low-fat on kefir. Choose your favorite recipes, click on the star and the recipe will be in your Favorites (turquoise bookmark on the right), where it will be stored like in a notebook.

Icing for Easter cakes that does not crumble

This frosting recipe is a hit of recent Easter seasons. First, it is prepared without eggs. Secondly, it lays flat on the surface of the cake, creating a smooth “cap”. Thirdly, it does not crumble when cutting. So the cut is neat and beautiful. In general, you can't imagine better!

Viennese dough for Easter cakes

If you can’t cope with the difficult process of baking traditional Easter cakes, it doesn’t matter! This simple and delicious cake recipe will come to your aid. Viennese dough was invented by bakers in such a way as to save time and effort. Plus, the technology is designed in such a way that even beginners can handle baking. Easter cakes are soft, fluffy, rise well.

Easter cake with honey

A simple recipe for a fragrant, soft, airy cake. Honey, raisins and aromatic spices are added to the dough.

Icing for Easter cake

If you have not yet had time to decorate your Easter cakes with egg whites whipped with sugar, I offer you a recipe for a very effective protein glaze, which is very easy to make and looks quite professional. I assure you, having tried at least once to prepare such a glaze, you will no longer want any other.

Alexandrian dough for Easter cakes

Incredible dough for Easter cakes, which will give you a lot of joyful emotions, surprise and even delight. Unusual recipe. Very convenient for those who bake Easter cakes on an industrial scale - the dough wanders at night, and then Easter cakes are baked in the morning. I won’t talk about taste for a long time, just take a look at the photo. I am happy that I met this magical recipe this year.

The simplest Easter cake without yeast

A great option for those who really want homemade Easter cakes, but who have not yet decided to work with yeast dough. Yeast-free Easter cakes, recipe with photo step by step.

Easter cake in a bread machine

Easter cake can be baked not only in the oven or in a slow cooker, but also in a bread machine. The recipe is especially relevant for those who are not ready to spend a lot of time and effort on kneading pastry dough - the technique will work for you.

Carrot cake

Easy-to-prepare Easter cake with dry yeast without sourdough, a little carrot is added to the dough, but it gives the cake a bright color and a very interesting taste. Pay attention to the decoration of the Easter cake - this is how the purchased powder glaze cooked in milk looks like.

Easter cake on sour cream

A successful recipe for a lush, soft cake on sour cream. Both dry and live yeast can be used. The recipe is relatively quick. Doesn't require multiple wraps. Easter cake rises very high, you can see the quality of the crumb in the section. Recommended!

Chocolate cake

Butter dough with cocoa and raisins on pressed yeast, chocolate icing, soft, tender crumb.

Easter cake on yolks

A wonderfully delicious cake on yolks, a recipe with a photo is given with detailed step-by-step instructions. The recipe is classic and very successful, you can handle it in a hundred cases out of a hundred. In general, for the first experience, the most suitable recipe. It will take a lot of time - the dough should rise at least 2 times. Yeast is used live.

The most delicious Easter cake

Delicate, soft, fragrant and by no means dietary cake with a lot of butter, eggs and sugar. Sample of festive Easter baking. Recipe features: whites are whipped separately from yolks, which provides the Easter cake with a special splendor. Rum or alcohol is added to the dough so that the cake does not stale for a long time. The recipe has a lot of useful tips and interesting subtleties. Recommendations are also given for baking Easter cake in the usual enameled form.

Classic Easter cake

The origin of Easter cake is associated with bread, which, after the Ascension of Christ, the apostles left at the meal for Christ, thereby symbolically denoting his presence. Modern yeast-leavened cakes with a lot of muffin, covered with a white icing hat, are baked once a year at Easter, glorifying Christ and rejoicing in his Resurrection. Try to implement a classic Easter cake recipe at home with a photo.

Curd cake

A successful Easter cake recipe with yeast curd requires only one rise, the dough will be ready in two hours. The crumb is tender, moist - the way a real rich cake should be. Recommended to try! Cottage cheese cake does not stale for a long time. Yeast is used dry high-speed.

The main thing is to follow our rules and keep the proportions, and on your Sunday table there will be a surprisingly lush and airy muffin with a unique aroma of orange, spicy vanilla and a subtle hint of rum.

So what you need to know:

1. Eggs, butter, sour cream must be of the best quality and very fresh.
2. Before adding candied fruits, dried berries or raisins to the dough, soak them in cognac or rum, the taste of the cake will become truly divine.
3. Butter dough for Easter cakes is very capricious, it is afraid of shaking, temperature changes and drafts, so it is advisable to leave the dough in the oven, if possible, turn on the backlight - it will give a constant temperature.
4. As a spice, vanilla seeds are most often used, and cardamom and nutmeg are much less common. Vanilla can be replaced with more affordable vanillin or vanilla sugar.
5. In order for the dough to be not only fragrant, but also to acquire a delicious golden color, add a little saffron to the dough. We do not recommend that you buy ground saffron, it is often counterfeited. Turmeric can be used as a substitute for saffron.
6. Easter cakes are baked in high, special forms: tin or silicone. Forms must first be greased or laid out with oiled parchment.

And now the recipe for the best cake

The best kulich

Necessary:

Opara:
300 ml warm milk
1 tbsp Sahara
13-15 g fresh yeast (can be replaced with dry yeast, in this case take 10 g)
200 g flour
half a vanilla pod

Dough:
200 ml warm milk
1 tsp salt
40 g butter
saffron on the tip of a knife (0.5 tsp turmeric can be substituted)
200 g sugar
2 eggs
4 yolks
850-900 g flour

150 g raisins
Orange
30-40 ml of rum, cognac or vodka

1 egg - for greasing the cake
1 tbsp butter - for greasing molds

Glaze:
3 egg whites
half a vanilla pod
salt on the tip of a knife
250 g sugar

How to cook:
1. The night before, wash the raisins, remove the zest from the orange, pour the raisins and zest with rum and leave to infuse until morning.

The night before, rinse the raisins, remove the zest from the orange, pour the raisins and zest with rum and leave to infuse until morning

2. For the dough, scrape out the seeds from half of the vanilla pod (we will need the seeds later, while we set them aside). Bring the milk to a boil with half the vanilla pod. Cool until warm. Remove the pod and discard. Add to warm milk 1 tbsp. Sahara. Stir.
3. Pour fresh yeast with warm milk. Stir with a whisk until the yeast dissolves.
4. In a large bowl, using a mixer, mix warm milk and sifted flour.

In a large bowl, using a mixer, combine warm milk and sifted flour

Leave for 30-40 minutes in a warm place, covered with a damp towel or cling film.
5. For the dough, heat the milk, adding salt and butter to it. The butter should completely "disperse" in warm milk. Add vanilla seeds and saffron (turmeric).

Add vanilla seeds and saffron (turmeric)

6. Pour the milk mixture into the approached dough.

Pour the milk mixture into the approached dough

7. Add sugar and eggs with yolks.

Add sugar and egg yolks

Beat at low mixer speed.
8. Add sifted flour in portions, it may need a little less or a little more, the dough should not be steep; if the mass sticks to your hands, then you are on the right track.
9. Add raisins to the dough along with alcohol and zest.

Add raisins to the dough along with alcohol and zest

Knead with a mixer for another 2 minutes and leave to proof in a warm place for 1.5-2 hours.

Cover with a towel and leave the blanks in a warm place for another hour.

We all honor the feast of Holy Easter, and every housewife on this day wants to please her family with homemade Easter cakes, which their store counterparts will never be equal to. The soul of the hostess and the mood of the holiday are invested in homemade cakes, and believe me, the Easter cake made by yourself is absolutely special!

Everyone's tastes are different, someone wants a simple, quick and delicious recipe. Someone prefers not to use yeast, flour or eggs when making dough for Easter cakes. Therefore, in our article, we have chosen from a very large number and put together several completely different recipes so that you can choose the one that will become your favorite.

Step-by-step recipes for Easter cakes are short, clear and without unnecessary water. Let's get started!

A simple Easter cake with yeast in the oven

The classic recipe, Easter pastries are very tasty, fluffy and soft, fragrant.

For the test

• Flour - 560 gr.
• Milk - 170 ml.
• Sugar - 150 gr.
• Butter - 140 gr.
• Eggs - 2 pcs. +2 yolks
• Raisins - 60 gr.
• Yeast - 30 gr.
• Vanilla sugar - 8 gr.
• Salt - a pinch

For glaze

• Egg whites - 2 pcs.
• Powdered sugar - 140 gr.
• Lemon juice - 1 table. a spoon.

We prepare our ingredients. Raisins need to be soaked overnight to make them soft. Melt butter and cool to room temperature.

In warm milk (40 degrees), dissolve pressed fresh yeast, mix thoroughly.

Pour half the indicated amount of sugar there and gradually, so that there are no lumps, one and a half glasses of flour. Mix thoroughly. We cover the resulting dough with cling film and put it in a warm place so that it rises.

While the dough is rising, beat in one container 2 whole eggs and 2 yolks (without proteins) with vanilla sugar. By consistency, beaten eggs should be like not very thick sour cream, uniformly yellow in color. Pour the beaten eggs into the prepared dough, put a pinch of salt and mix.

In the resulting mixture, gradually, stirring, introduce the remaining flour and melted butter (it should not be hot). We send the second part of the sugar there.

We knead the dough, which is again covered with a film and put in a warm place.

The dough will double in volume. Open it and add raisins, mix again.

Prepare the baking molds. If you have a reusable one, then lubricate it with oil. Do not grease disposable molds. We spread the dough about half way. Cover with a towel and wait for the dough to rise a third time to the edge of the mold. This is how we put future cakes in the oven.

Bake at 180 degrees for 30-40 minutes, depending on your oven. Make sure the cookies brown evenly.

This is how they turn out soft, fragrant and fragrant. All that's left to do is glaze them.

To do this, beat the egg whites left after the cooking process with lemon juice and powdered sugar with a blender at high speed. We will get a moderately fluid glossy white mass, which is covered on top of still warm pastries.

Sprinkle Easter cakes with colorful sprinkles on top. This is such a beauty!

Easter cake without yeast on kefir

Not everyone considers yeast a useful and necessary supplement, but everyone wants to get lush pastries. How to be? This is where kefir comes to the rescue. Thanks to him, the dough also turns out soft and lush. This recipe does not use sugar. And if you also take healthy whole grain and oat flour, then such an Easter will be most useful for both children and adults who care about their health.

Cook Easter cake on kefir with our simple recipe. The amount of dough is designed for two small cakes.

We will need:

• 2 eggs
• 300 ml kefir
• 280 g flour (can be oatmeal or whole grain)
• 2 packets natural sweetener (stevia)
• vanilla and cinnamon to taste
• 0.5 tsp soda
• 100 g raisins
• 5 g milk powder

Cooking:

Pour kefir into a bowl and pour soda into it.

Prepare dry ingredients. Pour the sweetener, vanilla and cinnamon into the flour, mix until a homogeneous consistency.

Next, separate the whites from the yolks. The yolks will go into the dough, and the whites into the icing. Combine the yolks with kefir and stir. In the same container, gradually pour the flour. Stir constantly so that there are no lumps.

Place the raisins into the resulting dough and mix again.

We spread the mass in baking dishes up to half, because the dough will still rise during cooking in the oven.

We place the molds in the oven and bake at 180 degrees for 40-50 minutes.

And while the Easter cakes are baking, prepare the icing: beat the egg whites at high speed with a sweetener and powdered milk (this ingredient is optional). We cover the finished cakes with icing and sprinkle with decorations.

To fix, stir the Easter cakes for another 20 minutes in the oven at a temperature of 100 degrees. From this, the glaze becomes dense and does not spread. Ready!

This is such a delicious and healthy Easter.

Alexandria cake step by step

Alexandrian dough for Easter cakes received special recognition. It is made on the basis of baked milk, the pastries are tender, soft like fluff and very tasty. We couldn't get past this recipe.

It is worth saying that the Alexandrian dough is not quick to prepare and this is definitely not a quick recipe. But he's worth it!

We will need:

• baked milk - 0.25 l
• butter - 125 g
• egg - 3 pcs
• sugar - 250 g
• fresh yeast - 50g
• salt - 1 tsp
• yolks - 2 pcs
• vanilla - 1 pack
• cognac - 2 tbsp. l.
• flour - 800 g
• raisins - 200 g

For glaze

• squirrels - 2 pcs
• sugar - 1 tbsp
• food decorations

Cooking:

We crumble the yeast into warm baked milk and dissolve them in it. We put sugar in there.

Beat the eggs, combine them with soft butter and our milk. Mix all ingredients thoroughly. Cover with cling film and a towel and leave at room temperature for 8-12 hours, overnight.

This is the kind of dough we should get after 12 hours of infusion:

Vanilla, salt, cognac, raisins, two yolks and flour are sent to a container with dough. The dough is thoroughly kneaded. And put in a warm place for 1.5-2 hours.

At this time, we prepare baking dishes, grease them with oil.

We distribute the risen dough among the forms, without filling them completely, leaving room for rising.

We put in a warm oven and bake at 180 degrees. Small pasca will bake in about half an hour, large ones will take about an hour.

If you see that the top is browning heavily even though the bottom is not yet baked, cover the top with damp baking paper and reduce the heat to 150 degrees.

We prepare the icing as usual: just beat the egg whites with sugar with a mixer for several minutes until a dense white cream is formed. We spread Easter cakes and decorate as fantasy tells.

Who can resist such beauty? And the scent is just fabulous!

Inside, the Easter cakes are soft, sweet, rich, on the outside they are elegant, festive and very beautiful!

Easter cake with raisins, candied fruits and nuts in a slow cooker video

Another very tasty recipe in the Redmond slow cooker, but it can also be adapted to any other. A wonderful lush, tall and tasty cake is obtained.

We will need:

• 1.5 cups milk (300 ml)
• 6 eggs
• 300 gr. butter
• 2 cups - sugar
• 16 grams dry yeast (3.5 teaspoons or 1.5 packs)
• 3/4 teaspoon - salt
• 1 gram - vanillin
• 100 gr raisins
• 100 gr walnuts
• 50 g candied fruit
• 1 kg flour

For glaze for 1 cake:

• 100 g powdered sugar
• 4-6 teaspoons lemon juice
• if necessary, add 1-2 teaspoons of water (depending on the consistency of the resulting glaze).

Cooking:

Step 1. We heat the milk in a slow cooker in the Multicook mode at 35 degrees for 6 minutes. Pour yeast and part of flour (300 g) into warm milk, mix. It will not be a very thick dough. This is the future steam. We put it this time for 30 minutes at 35 degrees in the Multicook mode.

Step 2. While the dough is coming up, let's take care of the eggs: we separate the whites from the yolks. Grind the yolks with sugar, beat the whites into a stable foam.

Step 3. We begin to add the rest of the ingredients to the dough that has come up: salt, melted butter, yolks grated with sugar, vanillin, and also alternately introduce flour (leave only 100 g) and whipped proteins. All this is well kneaded.

Step 4. It's time to raise our dough further. We will do this in 2 stages so that the cake turns out to be magnificent. First, set for 30 minutes in Multicook mode 40 degrees, after this time, we punch down the dough. And again set at the same temperature, but for an hour.

Step 5. The dough has risen, it should rise almost to the top of the multicooker. Sprinkle the table with flour (3 tablespoons), lay out the dough, sprinkle the dough on top with flour (3 tablespoons), add 4 tablespoons of vegetable oil while kneading, add chopped nuts, candied fruits, washed, dried and rolled in flour raisins. Knead the dough well.

Step 6. This amount of dough is enough for 2 Easter cakes. Lubricate the multicooker bowl with vegetable oil. Our dough should take up 1/3 of the bowl. Again we put in the Multicook mode for 1 hour at a temperature of 40 degrees. During this time, the dough will rise again.

Step 7 Without removing the dough, immediately start the Baking mode for 1 hour 20 minutes.

Step 8. We take out the cake on a towel, and then cool it on the steamer basket (so that there is air circulation and the cake does not get damp). Apply lemon-sugar glaze to the cooled cake, if you use protein glaze, then it must be applied to a warm cake. Top with candy sprinkles.

For more details on cooking Easter cake in a slow cooker, see this video:

Delicious recipe for cake in a bread machine

An incredibly simple and delicious recipe for one cake that does not require much time and fuss with dough. All the ingredients are simply poured into the bowl of the bread machine and after a few hours there is already a ruddy cake on the table!

We will need:

• 340 g flour
• 2 eggs
• 17 g yeast
• 1 tsp salt
• 1 st. l. condensed milk
• 1 st. l. sour cream
• 30 g soft butter
• 130 g milk
• 5 st. l. Sahara
• 50 g raisins

How to cook:

Just put all the products in the bowl. Liquid ingredients come first, starting with milk, then loose ingredients (except raisins). Raisins must be steamed beforehand. And we will add it a little later, when the dough is already kneaded.

We put the bowl in the bread machine on the usual main mode Bread. First, according to the program, there will be dough kneading, at this moment we add raisins. And then the cake is baked without our participation.

25 minutes before the end of the program, when the cake is almost ready, coat it with whipped egg whites. We close. For another 20 minutes, the glaze will be baked together with the cake and harden well.

The kulich is tall, soft and tasty. And the ease of preparation of the recipe is just a fairy tale!

If you have any questions about cooking, watch this detailed video:

Easter cake with cream and sour cream

Cakes on cream have a particularly delicate texture and a mild rich taste. Here's another great recipe for you!

We will need:

Let's start by activating the yeast:

Mix cream and yeast.

I'm preparing the steam.

Add the rest of the ingredients:

This is what the dough should look like:

Let's start cooking.

Ready for frosting.

We dip each cake.

Cakes on cream and sour cream are ready!

kulich panettone

Stunningly beautiful cake according to an Italian recipe. Currants and yogurt, which are included in the recipe, give this cake a special aroma and unusual taste.

Ingredients:

• Flour - 600 gr
• Dry yeast - 1 tbsp.
• Warm water - 200 gr
• Sugar - 100 gr
• Yolks - 2 pcs.
• Unsweetened yogurt - 0.5 cup
• Vanilla extract - 1 tsp
• Lemon zest - 1 tbsp.
• Raisins - 100 gr
• Dried currant - 100 gr
• Butter - 1 tbsp.
• Powdered sugar - 50 gr

How to cook:

Dissolve yeast in warm water with sugar. And put this dough in a warm place for 20 minutes.

As soon as the yeast begins to ferment, add the yolks, yogurt, melted butter (not hot), vanilla, lemon zest, a pinch of salt to them. And to all this abundance at the end we begin to mix flour.

The dough is elastic and soft. It also needs to be put in heat so that it rises well.

Dried fruits are the last to go into the dough. We mix everything thoroughly. Put the dough into greased molds.

Leave for half an hour so that the dough comes up again. Bake at 175 C for 45 minutes.

More in the video:

kulich kraffin

A very unusual Easter cake that will amaze everyone not only with its taste, but also with its intricate lace look.

Dough Ingredients:

• 350 g flour 80 ml milk (+30 ml milk if passion fruit juice is not used)
• 6 g dry yeast
• 80 g sugar
• ½ tsp salt
• 1 egg
• 2 egg yolks
• 40 g butter (melted)
• 30 ml passionfruit juice (orange juice) - if not using juice as flavoring, replace with 30 ml milk

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Bon appetit and Happy Easter!

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

Easter is the holiest holiday for all Christians. On this day, it is customary to visit friends, relatives and neighbors with the words: “ Christ is risen!". In response to this, an Easter greeting awaits you: Truly Risen!» . Having brought this joyful news into the house, you will certainly be invited to the table, where you will be treated to the best dishes.

This day is the end of Lent. Believers arrange a real celebration of the stomach, setting the table with a variety of dishes. And of course, the main characters of this feast are painted eggs, Easter cottage cheese and Easter cakes.

Today we are preparing the most delicious Easter cake

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

Experienced housewives have long adopted the secrets of making Easter cakes from their grandmothers. And we will share them with you. Thanks to today's recipes and following some points, your the cake will be the most delicious, bright and beautiful, to match this wonderful spring holiday!

The most delicious Easter cake recipe for Easter 2019

Such Easter cakes are simply excellent - soft, tender with a yellow crumb! Candied fruits and raisins provide the main sweetness, and cognac provides a unique note of aroma. I cook such a cake every Easter and none of the guests remains indifferent. Perhaps its only drawback is that no matter how many Easter cakes are cooked, there are always few of them.

The yellow color of the bread is provided by the egg yolks. The better the egg, the more appetizing the crumb. Therefore, for the preparation of this pastry, it is better to use homemade eggs with a bright orange yolk. Photo of the finished kuchich, see below ...

So, before you start cooking, be patient and have good thoughts. Any business requires warmth, and especially if it is Easter cakes.

Cooked with love, on this bright day, they will radiate the light of your soul!

Ingredients:

1. Wheat flour - 1 kg;
2. Milk - 400g;
3. Yeast - 1 pack dry or 50g live;
4. Sugar - 300g;
5. Salt - 1 tsp;
6. Butter - 300g;
7. Raw egg yolks - 10 pieces;
8. Raisins - 150g;
9. Candied fruits - 150g;
10. Vanillin - 1 sachet;
11. Cognac - 50g.

All ingredients for baking must be warm. Milk is best heated to body temperature. This is easy to check - put your finger in it if you feel neither warm nor cold - this temperature is ideal. The remaining ingredients are recommended to be taken out of the refrigerator long before cooking.

Cooking steps:

1. To make the dough fluffy, first of all you need to insist on the dough - this is one of the main rules for the perfect cake! Pour yeast into warmed milk (if you use live yeast, it is better to crush them with a knife and distribute in milk until completely dissolved). Slowly add a glass of flour, stirring constantly. Add a large spoonful of sugar and mix well again. Put the dishes with the contents in heat for half an hour.

2. In a deep bowl, grind soft butter with granulated sugar. The mixture should be uniform and white. As soon as the consistency is as homogeneous as possible, send the yolks to the dishes one at a time. After each yolk, the mass must be mixed until it completely merges with the contents. Only after that you can send the next yolk there. Then add salt, vanilla and mix thoroughly.

3. Now it's the flour's turn. It must be sifted, preferably several times. Then gradually add it to the creamy egg mixture and pour in the brew. Knead the dough very carefully and leave for 45 minutes under the lid in a warm place.

Meanwhile, soak raisins with candied fruit in cognac.

4. Mix the soaked products into the dough. Now he will again need to rest for about 20 minutes. Line the baking dish with parchment paper and grease a little with oil. In each of them, pour the dough into 1/3 of the dishes. Cover with cling film or a cotton napkin and let it brew for another 15-20 minutes (the main thing is patience!). During this time, the dough should expand in size by about half.

5. Put our Easter cakes in an oven preheated to medium temperature. Now the main thing is attention! As soon as it begins to "grow" and blush, do not step away from the stove. Its readiness can be determined with the help of a torch, piercing the bread. If it comes out clean, then the product is ready! The exact cooking time of the cake is impossible to determine. It depends on the size of the product and on the power of the oven.

As a result, you will get a very tasty Easter cake. Real jam! Write below what you did. Or share your recipe...

Do not forget to grease the top with glaze (beat egg whites with sand until white foam), sprinkle with confectionery confetti and decorate to your taste. Here we have such delicious and beautiful cakes. And the taste is just amazing!

So, having considered the first recipe, we can highlight several basic canons of the perfect Easter cake:

• At the very beginning of the preparation of the dough, it is necessary to knead the dough. It provides porosity and splendor to bread;
• All foods must be warm;
• The dough must be kneaded long and patiently. Uneven distribution of components will make Easter cake "wooden";
• The dough must be given time to rest at least 3 times for 30 minutes during the entire kneading period. So, the ingredients “seize” well and the mass will begin to rise, providing bubbles to the product;
• For Easter cake, it is better to choose homemade eggs - they will give it an appetizing yellow color;
• After adding each of the ingredients to the dough, the mass must be thoroughly mixed until smooth.

Video on how to cook Easter cake

I found this recipe online and really liked it. Its peculiarity is that it is based on curd dough, without the addition of yeast. It turns out unusually light, porous and airy. And the taste is just amazing! This video - recipe describes step by step in detail. After watching it, you yourself will understand that cooking Easter cake at home is not difficult. The main thing, as we have already said, is to be patient and time. And, of course, a strong desire to create yummy. Try it and everything will work out!

Write below what pastries you got ... And we will move on to the next chapter.

A simple recipe for Easter cake with painting

Rejoicing at the feast of the resurrection of Christ, people are accustomed to decorating treats in various ways - coloring eggs in all sorts of colors and shades, painting Easter cakes and decorating them for every taste.

This recipe is simple and classic. And we will paint the finished cake with colored icing and decorate it in an original way.

Required Ingredients:

1. Flour - 1 kg;
2. Cow's milk - 3 cups;
3. Dry yeast - 1 pack;
4. Butter - 1 pack;
5. Eggs - 6 pieces + 2 proteins for glaze;
6. Sugar - 2 cups;
7. Salt - 1 tsp;
8. Vanillin - 1 pack;
9. Raisins - 250g;
10. Colored dyes.

Cooking:

1. Dissolve the yeast in warm milk, add 3 tbsp sugar and 4 tbsp. flour. Place carefully. Remove the dough to a warm place. To do this, you can use a warm turned off oven. In time it will take about 20 minutes.

2. Pour the melted butter into the yeast mixture and mix thoroughly. Grind the yolks with sugar, and the proteins with salt (until lush foam). Send eggs to a common pan, add vanilla and mix. Soak the raisins in warm water for 20 minutes.

3. Sift the remaining flour and pour into the dough. Soaked raisins will also go here. Knead the elastic mass. It's not worth rushing into this. The dough should be kneaded for at least 10 minutes until it becomes elastic and homogeneous. To achieve even greater softness of the bread product, beat the dough with a rolling pin or, lifting it off the table, release it with force. The splendor of Easter cake after such manipulations is ensured.

4. Wrap the dough with a damp towel and put aside for half an hour. Grease the baking dish with oil and sprinkle the inside with a layer of semolina. Pour the dough into each dish to a third of its volume. Cover with cling film or a napkin and let it brew for another 20 minutes. Meanwhile, preheat the oven to 220 degrees. Also prepare the glaze - beat the egg white with sugar with a mixer until thick foam.

5. Bake Easter cakes until golden brown. The cooking time for a medium-sized product will be about 30 minutes. The main thing is not to overexpose the bread in the oven! Once the cakes are ready, brush the tops of each with white icing. It is not at all necessary to do this carefully - traces of smudges are welcome.

To start painting, you need to decide on the pattern and colors available on it. Once the choice is made, in a flat plate, mix a drop of protein glaze and dye of the desired color. Drip a little on the white frozen cake icing and use a toothpick to bring the drop to life in the desired pattern.

Thus, change colors and draw whatever your heart desires! And if you have any questions ask below...

Cake with icing. Real jam!

This cake always turns out fluffy and soft thanks to kefir dough. It is this fermented milk ingredient that gives the product a unique sourness and aroma. And the chocolate icing will add spice. Cooking it is easy and simple, and the result will exceed all expectations.

Even a beginner who has not yet had to work with yeast dough can cook it. And the appearance and taste of bread will surely cast doubt on the guests - did you really cook it yourself? Perhaps they still bought it at the bakery?

Feel free to share this recipe with them, let them see in practice that simple can be incredibly tasty!

Ingredients:

1. 1 kg. flour;
2. 500g. kefir;
3. 1 pack of dry yeast;
4. 300g. Sahara;
5. 250g. butter;
6. 6 raw eggs;
7. 1 tbsp cognac;
8. 1 tsp salt.

For glaze:

1. 100g dark chocolate;
2. 3 tablespoons orange juice;
3. 3 tbsp softened butter;
4. 2 tbsp granulated sugar.

First, you need to knead the dough. To do this, you need to heat the kefir to such a temperature that your finger does not feel it. Send a glass of flour, yeast into it and mix thoroughly with a mixer, about 3 minutes. The dough should be infused in a warm place for about 20 minutes. It is better to cover the bowl with cling film on top to speed up the fermentation process. As soon as friendly bubbles appear on the surface and the mass increases slightly in size, the dough can be used further.

Pour the mass into a bulk bowl, add sugar, salt, butter, eggs, cognac to it and mix thoroughly until all ingredients are completely dissolved. It is better to do this with a mixer to saturate the dough with more oxygen. It is he who causes appetizing holes in the pulp of the cake.

Slowly add flour and knead elastic dough. It should be elastic, so you need to knead it for at least 10 minutes. Ultimately, the dough should move freely from the walls of the dish. Now it must be wrapped in a warm, damp towel and put away in a heated place. It should stand for about 40 minutes.

Raisins and candied fruits can be added to the dough. They provide natural sweetness to the bread. You need to introduce fruits at the very end and mix into the dough for a long time until they are evenly distributed throughout the mass. If your loved ones do not like these ingredients, then the cake will be very tasty without them.

Meanwhile, preheat the oven to 220 degrees and prepare the baking dishes. These can be metal heat-resistant forms or special paper bags that you can buy at any supermarket in the midst of the pre-Easter fuss. Pour the finished dough into molds by half the volume. Before baking, the dough should be infused directly in the pots for another 20 minutes. During this time, the mass will increase in size. Now you can send them to the oven. Cooking time for a medium-sized cake is about 30 minutes.

Next, start preparing the frosting. This important component of the cake is very easy to make. To do this, combine all the necessary products in a metal bowl and put on fire until all the ingredients are completely dissolved and a homogeneous mass is obtained.

Take the cakes out of the oven and brush the tops with chocolate icing. Sprinkle sprinkles on top and decorate to your liking. This is one of the most win-win recipes for making Easter bread. Try it and you will understand everything!

Curd Easter cake. Another delicious recipe!

Cottage cheese cake is one of the most common options for preparing the main Easter treat. He deserved his recognition, thanks to the most delicate porous structure and extraordinary softness. In addition, it is not difficult to cook it yourself. Even a novice hostess will cope with this. The main thing is to be patient and desire to please your beloved family!

Cottage cheese in the dough is always the right decision. Especially on the day of the end of Great Lent, when believers can enjoy plenty of dairy, meat and other animal products. That is why a lot of eggs, milk, cottage cheese or kefir are usually added to Easter bread. The abundance of such ingredients is what makes the cake so uniquely delicious.

We will now consider the most delicious curd cake recipe, which will become the main treat of the festive table, next to colored eggs and Easter.

Ingredients:

1. Flour - 500g;
2. Cottage cheese 18% - 200g;
3. Butter - 150g;
4. Dry yeast - 1 pack;
5. Raw eggs - 2 pcs;
6. Water - 100 ml;
7. Milk - 100 ml;
8. Sugar - 100g;
9. Salt - 1 tsp;
10. Vanillin - 1 sachet;
11. Raisins - 200g.

Cooking steps:

1. By tradition, we start kneading the dough with the preparation of dough. Dissolve the yeast in warm water and insist the mixture in a warm place under the lid. After 5 minutes, add 2 tablespoons of flour, 1 tablespoon of sugar and send it to a heated place again until a foamy top forms.

2. In a large voluminous bowl, beat the cottage cheese with milk. The mass should turn out creamy, without grains of cottage cheese. Better to do it with a blender. Now send eggs, salt, sugar and softened butter there. Also, using a blender, beat the mass until smooth. Now it's time for the flour. Pour it in a little, knead first with a spoon, and then with your hands. You need to do this for a long time, sparing no time (on average 10-20 minutes).

3. Rinse the raisins, soak in warm water for 15 minutes, and then transfer to a dry towel to remove excess moisture. If the dried fruit turned out to be large, it is better to chop it with a knife. As soon as the raisins are dried, they need to be mixed into the dough. It will take a couple of minutes until it is completely distributed in the texture of the mass.

4. The dough is elastic, resilient and alive. Lubricate the baking molds with vegetable oil and put the curd-flour mass in them. Cover with a dry towel and leave for 20 minutes. Future Easter cakes should be rounded, only then you can send them to the oven.

5. We heat the oven to medium temperature and put our cakes there. The cooking time depends on the size of the bread, so you need to check doneness more often. You can do this with a toothpick. Just pierce the cake and see if there is any raw dough left on it. If not, the cake is ready.

6. The tops of holiday bread can be decorated with icing (chocolate or protein), the recipe of which we discussed above. You can also add confectionery confetti, candied fruit or chopped nuts. Even without additional decor, the cake will be unusually tasty!

Even the most persistent effort on the way to the perfect cake will be a hundredfold successful if you cook it with love. On this bright and joyful holiday of the Resurrection of Christ, everything should be filled with kindness and spring light.

On this day, it is customary to lay a rich table and treat everyone who enters your house. Be it a good friend or a random guest. To feed with delicious treats and surround with care on this day is not just a sign of good upbringing, but a holy cause.

It just so happened that when congratulating relatives and friends, we take treats for them with us - eggs, Easter cakes and sweets. And much more returns home than was carried away from it. And it's very cool to exchange goodies, smile and shine with rays of goodness on this truly wonderful spring day.

Happy Easter and all the best!!! Please write your reviews below...