Hello again!! Today, as I promised, we continue to prepare for Easter and consider a couple more ways to make Easter cakes. It is this pastry that is traditional and obligatory on the festive table.

Let me remind you that in the previous article, we examined in detail a rather simple, but at the same time very tasty with protein glaze. In this post, you will learn new secrets of Easter baking.

Also, do not forget that in addition to making Easter cakes, you must definitely paint the eggs, and if you wish, you can make something with your own hands, for example, make it in the form of a rabbit, a chicken. It will be a great addition to your Easter table.

• Before cooking, you need to be positive and have bright thoughts. In the process, do not make noise or swear, do not rush anywhere.
• The room should be warm enough, and there should also be a complete absence of drafts.
• Use products of high quality, fresh, do not save. Prepare them in advance, they should be at room temperature.
• Flour must be sieved twice.
• Yeast is best used live.
• Candied fruits, raisins and other fruits must be dry before adding to the dough.
• You need to knead the dough with your hands and for a long time.
• The dough should be suitable three times: dough, basic approach, proofing in molds.
• It is advisable to use narrow and high forms for Easter cakes.
• The forms should be greased with butter or lined with parchment paper.
• Usually, Easter cakes are baked in a preheated oven.
• Cool the baked goods on their side by turning the product periodically.
• Make the glaze and decoration to your taste.

Well, we have come to the most important thing, directly to the work process itself. A very detailed photo option is offered to your attention. I hope that you will understand everything and the result will please you. We make the glaze from powdered sugar and proteins.

Ingredients:

For the test:

• Flour - 2 kg;
• Yeast - 200 gr.;
• Milk - 3 tbsp.;
• Sugar - 1/2 kg;
• Egg yolk - 30 pcs.;
• Sour cream 30% - 0.5 l;
• Butter - 500 gr.;
• Salt - 1 tsp;
• Raisins - 1 kg;
• Candied fruits - 500 gr.;
• Vanillin - 20 g

For glaze:

• Powdered sugar - 1 tbsp.;
• Egg white - 1 pc .;
• Lemon juice - 0.5 tsp;
• Confectionery sprinkles - optional.

Cooking method:

1. First of all, sift the flour twice; this must be done so that the flour is saturated with oxygen.

2. Rinse the raisins, cover with boiling water for 10 minutes, and then drain the water. Spread out on a clean towel to dry well.

You should end up with a swollen but dry raisin.

3. Now let's start preparing the dough. Take one glass of milk, preferably homemade, and heat it warm, but not hot.

4. Take two packs of live yeast and break them into a deep bowl or saucepan.

5. Then, using a spoon, knead them well, turning them into crumbs.

7. After the yeast has completely dissolved, cover it with a towel and put it in a warm place for 1-2 hours.

8. Pour two cups of milk into a ladle and bring them to a boil, but do not boil.

9. Pour two handfuls of prepared flour into a deep plate.

10. Then 3 tablespoons of sugar.

11. And as soon as your milk boils, it will need to be poured into this flour mass.

12. Pour milk slowly, constantly mixing it with flour. And it is best to do this with a wooden spoon.

13. Flour should, as it were, be brewed from hot milk.

14. Look at our yeast, it must rise and fall, that is, ferment.

15. As soon as the flour with milk cools down and becomes warm, pour in the yeast mass.

16. Stir until smooth.

17. This is how the resulting dough should look like.

18. Cover the prepared dough again and leave to rise in a warm place for 2 hours. And make sure there are no drafts.

19. It's time to start making dough. Separate 25-30 chicken yolks and add about 1 kg of sugar to them. Beat with a mixer.

20. Beat for a long time, 5-10 minutes, so that the mass is even. Add sugar gradually.

21. The result should be a slightly whitish mass.

22. Look how our dough looks now.

23. Pour the yolks with sugar into the dough and mix everything.

24. Take butter and melt it in a water bath.

25. Now gradually add flour and knead the dough with your hands. Add sour cream, butter and vanillin in the process. Knead the dough for a long time, take your time.

26. Add flour so that the dough is not liquid and not too dense. Cover the dough with a towel and leave to rise for 1.5 hours. Then stir again.

27. Combine candied fruits and raisins with a little flour so that they combine better with the dough.

28. Add this mixture to the dough, mix everything again so that the raisins and candied fruits are evenly distributed.

29. Take the molds and grease them with a little butter. Fill them 1/3 full with dough.

30. Cover the filled forms with a towel and leave for 30 minutes in a warm place. Next, send to bake in a preheated oven to 160 degrees for 40-60 minutes.

31. While the beads are baking, let's prepare the icing. Mix the icing sugar with the egg white. You can take more products, the main thing is to remember that 1 glass of sugar is used for one protein.

32. Beat with a mixer for 10 minutes.

33. You should get a thick and white mass. Finally add lemon juice and stir. The glaze is ready.

It is better to prepare the icing when the baked goods are ready and cooled down so that they can be immediately applied to the top of the product.

34. When your Easter cakes are baked, let them cool completely, then brush with protein glaze and garnish with sprinkles.

Easter cakes prepared according to this recipe are very tender and soft.

Simple and tasty Easter cake in a bread maker

And the next option is a kind of magic wand, when there is absolutely no time for cooking, but you just want homemade baked goods. A bread maker will come to your aid, if you have one))

Ingredients:

• Milk - 170 ml;
• Dry yeast - 2 tsp;
• Flour - 340 gr.;
• Sugar - 60 gr.;
• Butter - 50 gr.;
• Salt - 0.5 tsp;
• Yolks - 3 pcs.;
• Candied fruits - 50 gr ..

Cooking method:

1. Pour warmed milk and melted butter into a bowl, add yeast. Then add the yolks.

2. Add the sifted flour, sugar and salt. Add candied fruits or raisins. Turn on the "Bread" or "Pastry" mode.

3. The bread maker will knead the dough by itself and then bake the cake. You just have to decorate it as you wish.

As you understand, your main task is to prepare all the products, and the equipment will do the rest for you !!

Cooking Easter cake according to the classic recipe

It is difficult to say that this pastry belongs to the genre of classics, because everyone has their own favorite recipe. I suggest you get acquainted with the following type of Easter bread with dry yeast and sour cream.

Ingredients:

• Wheat flour of the highest grade - 3 3/4 st.;
• Large eggs - 4 pcs.;
• Milk - 250 ml;
• Dry yeast - 1 tbsp;
• Sour cream 15% - 3 tablespoons;
• Butter - 250 gr.;
• Raisins - 1 tbsp.;
• Vanilla to taste;
• Salt - a pinch;
• Powdered sugar - for decoration.

Cooking method:

1. First, prepare the dough. To do this, combine dry fast-acting yeast with a spoonful of sugar and 50 ml of warm milk. Mix everything and cover with a towel, leave alone for 15 minutes, so that the "cap" rises.

2. Meanwhile, separate the whites from the yolks. Add half of the remaining sugar to the yolks and rub well with a fork. The color of the mixture should change from yellow to white.

3. Now beat the whites with a mixer on medium speed, while slowly adding the remaining sugar. You should have a light and airy foam.

4. Take 50 grams of butter and melt it in a water bath. Add 50 grams of flour and stir.

5. Combine sugar-beaten egg yolks with overgrown yeast.

6. Stir the mixture with a whisk.

7. Melt remaining butter, cool and pour into whipped egg whites.

8. Then add sour cream and stir everything until smooth.

9. Add vanilla extract and combine with yeast. Mix everything well.

10. Gradually add the sifted flour and knead the viscous dough. Cover the finished dough and leave it in a warm place for 2 hours.

11. Add steamed and dried raisins to the risen dough. Mix it well with the dough.

12. Take the molds and grease them with butter. Fill about halfway with the finished dough. Send to a preheated oven to 160 degrees, for 40-45 minutes.

13. Decorate cooled baked goods with icing or melt chocolate and sprinkle with nuts.

Cottage cheese recipe for royal pastries

Do not forget that Easter cottage cheese is also in great demand. By the way, there is a separate article about this, if you missed it, see.

Well, now I suggest you prepare a special pasta with liqueur and cream, it turns out very tasty.

Ingredients:

• Cottage cheese - 440 gr.;
• Vanilla sugar - 40 gr.;
• Powdered sugar - 100 gr.;
• Butter - 240 gr.;
• Dried fruits, candied fruits - 300 gr.;
• Liqueur - 100 ml;
• Cream - 120 ml.

Cooking method:

1. Cut dried fruits and candied fruits into small cubes.
2. Then fill them with liquor and leave for 1 hour.
3. Take cottage cheese and rub it through a sieve along with softened butter.
4. Add dried fruits and candied fruits to the curd mass, as well as the liquor in which they were soaked. Then add vanilla sugar and stir everything.
5. The cream must be whipped together with the powdered sugar using a mixer into a foam.
6. Gently add them to the curd, stirring with a spatula from top to bottom.
7. Take a sachet box, cover with gauze, and put the curd mass tightly into it.
8. Close the mold with gauze, set the oppression and put on a saucer, putting it in the refrigerator for a day. After the time has passed, carefully pull out the Easter and decorate to your liking.

The most delicious recipe for Easter cake with raisins

Here is another rather interesting and simple cooking option that even a beginner can handle. As always, I describe and demonstrate everything in detail, if you have any questions, please write and discuss.

Ingredients:

For the test:

• Flour - 4 tbsp.;
• Egg - 2 pcs.;
• Butter - 60 gr.;
• Ground cinnamon - 2 tsp;
• Salt - 1 tsp;
• Raisins to taste.

For dough:

• Milk - 250 ml;
• Dry yeast - 20 gr.;
• Powdered sugar - 1 / tbsp ..

Cooking method:

1. Let's prepare a dough. To do this, heat the milk until warm and dilute the yeast and powder in it. Leave for 10 minutes.

2. Sift flour, mix it with cinnamon and salt.

3. Now beat in eggs, add softened butter. Pour in the dough, stir, then add the raisins soaked in advance.

4. Mix everything well until smooth.

5. Knead the dough into a ball.

6. Cover it with cling film and leave in a warm place for an hour.

7. Form the matted dough into balls and place on baking paper.

8. Bake in an oven preheated to 160 degrees, 40 minutes. Top can be covered with cream.

This version of small pasochek is very convenient, you can eat everything quickly, in an instant !! And also for those who do not have special molds.

Video on how to cook Easter cake in a multicooker

Have you ever tried to make dough for our product on kefir with margarine and butter ?! No!! Then urgently watch the next story, the more baking will take place in a multicooker, so that the Easter bread will be baked exactly as it should.

Step-by-step recipe for making cake without yeast

I know that not everyone loves yeast dough, so I propose a variant of yeast-free Easter cakes with lemon. But be sure to start the dough on kefir so that the baked goods are fluffy.

Ingredients:

• Kefir - 270 gr.;
• Lemon - 100 gr.;
• Flour - 300 gr.;
• Sugar - 150 gr.;
• Butter - 130 gr.;
• Soda - 1/2 tsp;
• Egg - 2 pcs.

Cooking method:

1. Take a lemon and rinse it well under hot water. Cut into slices along with the peel and chop in a blender.

2. Add sugar and butter to lemon, mix everything.

3. Now pour in kefir, beat in eggs and add soda, mix again.

4. At the very end, add the sifted flour and knead the dough.

5. Take parchment molds and grease them with oil, place them in the multicooker bowl. Fill them halfway with the finished dough. Put on the "Bake" mode and bake for 40-60 minutes.

6. Check readiness with a toothpick.

7. When the Easter cakes are cold, decorate them with any icing.

You can bake such a product in a regular oven, and not in a multicooker.

How to cook a painted Easter cake in the oven?

Now we will also consider a very interesting recipe, I met him last year, at a friend's house, and wrote it down for myself. I share with you.

Ingredients:

For the test:

• Flour - 1kg;
• Milk - 300 ml;
• Yeast (dry) - 1 tablespoon or live 25 gr.;
• Eggs - 4 pcs.;
• Butter (softened) - 100 gr.;
• Sugar - 200 gr.;
• Raisins - 100 gr.;
• Candied fruits - 100 gr.;
• Vanillin - ½ sachet;
• Rum essence - 4 drops.

For glaze:

• Powdered sugar - 1 tbsp.;
• Egg white - 1 pc .;
• Lemon juice - 2 tablespoons;
• Any confectionery dressing.

Cooking method:

1. Heat milk until warm and dissolve yeast in it.

2. Then add 1/3 of the sifted flour.

3. Stir well, cover with a clean towel and leave in a warm place at rest for our dough to come up.

4. Dough should come up within 30 minutes. In the meantime, separate the yolks from the whites. And whisk the yolks with the sugar and vanilla. And proteins with salt until a lush foam is obtained.

5. Add the whipped yolks to the matched brew.

6. Stir slowly and add softened butter.

7. Stir again and add whipped egg whites.

8. Stir the mixture slowly and start adding portions of the remaining sifted flour.

9. When the dough is thick, start kneading it with your hands until it becomes elastic. Cover the finished dough with a towel and leave in a warm place to come up.

10. The dough will come up within an hour. Therefore, during this time, rinse and steam the raisins, and then dry them.

11. Add raisins and candied fruits to the dough, stirring them a little with flour. Pour in rum essence. Knead the dough again and leave covered for 30 minutes.

12. Divide the dough into the tins by 1/3, greasing them with oil.

13. Place the filled forms on a baking sheet and let them stand warm for another 10 minutes.

14. Preheat oven to 180 degrees and bake until tender, about 30-40 minutes.

15. For the icing, combine the egg white with icing sugar and lemon juice. Whisk and cover with cling film. As soon as the baked goods are ready, immediately decorate the cakes with icing and sprinkle with powder.

If you want to make painted products, then add natural or food colors to the glaze or cream and, using confectionery nozzles, come up with and depict a decoration. You can also use hot chocolate, nuts.

Or make a decor from mastic.

Easter cake with cottage cheese

I bring to your attention another video plot of an unusual and familiar way of cooking. It turns out quite satisfying and tasty.

In principle, the products are the same, but cottage cheese is added. In general, look and see everything for yourself.

Culinary recipe for Easter cake from Yulia Vysotskaya for the Bright holiday of Easter

Ingredients:

• Flour - 450 gr.;
• Butter - 220 gr.;
• Raisins - 1 tbsp.;
• Sugar - 150 gr;
• Oranges - 1 pc.;
• Egg whites - 2 pcs.;
• Egg yolks - 4 pcs.;
• Fresh yeast - 21 gr.;
• Milk - 310 ml;
• Cardamom pods - 7 pcs.;
• Vanilla extract - 1 tsp;
• Ground nutmeg - 1/2 tsp;
• Vanilla sugar - 1 packet;
• Saffron - a pinch;
• Sea salt - 1/2 tsp

Cooking method:

1. Saffron must be soaked in a little water.

2. Grate the orange zest on a fine grater.

3. The cardamom pods must be broken, the seeds removed and ground in a mortar with nutmeg, adding orange zest and vanilla sugar.

4. Rinse the raisins and soak in water.

5. Warm 300 ml of milk slightly.

6. Pour half of the warm milk and dilute the yeast in it. Then add 150 gr. sifted flour and make a dough. Cover with a towel and let sit for 20 minutes.

7. Reheat the remaining milk and add the softened butter to it. Wait for it to melt.

8. Now whisk 3 egg yolks with sugar and whisking whisking in milk and butter, add our ground spices and vanilla extract, plus strained saffron water.

9. In the dough, add a little sifted flour and 1/4 teaspoon of salt, then the yolk-milk mass. Next, you need to gradually introduce the remaining flour, knead the dough with your hands. Leave it in a warm place for 2 hours.

11. Add the squeezed raisins, whipped egg whites to the finished dough and gently knead the dough again. Grease the molds with butter and spread the dough in half. Leave them alone for 30 minutes.

This time, I really wanted to provide you with as many different and proven recipes for making a successful and tasty cake dough, so that you can choose what you were looking for, and so that everything is laid out on the shelves. I hope I was able to accomplish this.

But in the next article we will learn how to prepare different icing for our baked goods. So check back often, it will be interesting.

But I didn't stop there and also tried to bake a cake according to a real Old Russian recipe. I will tell you in detail how to do this, as well as how to bake Easter cake in the oven. I noticed that there is some confusion, some call Easter cake) In any case, I wrote this recipe as "recipe for Easter in the oven", although usually Easter is made from cottage cheese.

According to this recipe, Easter cakes are distinguished by the fact that spices are added to them, but in a moderate amount, so the taste is still harmonious, but it becomes richer. The cakes themselves are softer and tastier than, for example, store cakes. And cooking is easy enough and the dough turns out well.

Some tips on how to bake a delicious cake in the oven. Be sure to take quality products. Oil is the best. Eggs, preferably from village chickens.

This recipe makes small and medium-sized cakes (up to 15 cm in diameter) well. If you need a huge one, then bake it.

By the way, I cooked half of the dough, and it turned out two small Easter cakes and one medium.

How to bake Easter cake in the oven: a recipe with a step by step photo

Products:

milk - 500-600 ml,

flour - 1 kg,

cognac - 30 gr,

oil - 250 gr,

yolks - 10 pcs.,

sugar - 350 gr.,

fresh yeast 40 gr.

Raisins (raisins + candied fruits) - 200 gr.

Ground spices: cardamom, nutmeg, cinnamon, cloves - half a teaspoon each. Also, half a teaspoon of ground zest, vanilla, saffron, if available.

Easter recipe in the oven

1. Make a dough - heat the milk until warm, mix with half a glass of flour and 40 grams of crumbled yeast. Stir and place in a warm place for about an hour and a half.

2. Soak a few saffron flowers (if you have one) in a little vodka, but you can do it without it. Also melt 250 grams of butter, but it shouldn't be hot, but a little warm.

3. Dough will rise.

4. Grind 350 grams of sugar with ten yolks, add them to the dough. There - cognac, saffron liqueur, spices. I added more zest.

5. Sift flour and knead the dough, it will be sticky. Knead for about an hour with your hands. Add melted butter for thirty minutes.

6. Leave the dough in a warm place for several hours - let it rise twice, then knead twice. And put it in the forms. Small molds are better. You can use special paper cakes. Or you can just take some kind of iron jar, for example, from coffee or an iron mug, lay it with parchment and bake in them.

7. Dough should be laid out about half of the form or a little less. And let it rise. It should occupy no more than two-thirds of the shape. (I even added extra parchment to the paper forms, just in case.)

8. Bake in the same way as Alexandria Easter cake. Place in a cold oven. At the beginning, bake for 10 minutes at a temperature of 100 degrees, then 15 minutes at 150 and another 15 minutes at two hundred. Do not open the oven. Then check with a skewer for readiness. This time was enough for me, since the Easter cakes are not big. If they start to burn from above, cover with damp parchment. When the cakes are ready, turn off the oven and leave them there for another 40 minutes. Then pull it out, they should cool on their side.

With raisins in the oven - the main treat for Easter. One day a year, this traditional holiday bread takes on a symbolic meaning. He becomes a kind of family guardian, his main protection. It is believed that if the cake turned out to be great, then the year will be successful and prosperous. In this cooking class, the cake is moderately sweet. And raisins and sugar-protein fudge with lemon flavor add a divine taste to Easter baked goods! A very good cake recipe! Incredibly simple in execution, which always turns out!

Ingredients:

• flour - 800 grams;
• yeast (pressed) - 25 grams;
• pasteurized milk - 250 ml;
• eggs (selected) - 4 pcs.;
• pitted raisins - 150 grams;
• butter 82.5% fat - 100 grams;
• sugar (by weight) - 150 grams;
• salt.

Protein Sugar Fudge:

• icing sugar for decorating desserts - 150 grams;
• about 1 tsp lemon juice;
• a pinch of vanillin;
• 1 protein.

Easter cake with raisins in the oven step by step recipe:

1. The first stage in the preparation of the cake dough is to prepare the dough: fresh (softened) yeast should be dissolved in warm milk (about 40 degrees).

2. Add 1/2 part bread flour and a little sugar (25 g) in succession, mix thoroughly.

3. Cover the dough with a cotton towel or special cling film and leave warm until it multiplies in size.

4. Pour raisins with boiling water.

5. Separate the whites from the yolks. You will need 4 eggs for the test. Beat the yolks on a mixer until the grains are completely dissolved. Gently add the whipped mass to the risen dough, stirring occasionally.

6. Beat the whites on a food processor with a pinch of salt. Introduce them into the dough without haste.

7. In the next step, add the rest of the wheat flour and butter, which must be melted beforehand.

8. Knead the dough for 5-10 minutes, until it sticks to the table.

9. Add steamed raisins, knead well again. To prevent the dough from sticking to your hands, you can grease your hands with vegetable or olive oil.

10. Cover the dough again with a towel or other cotton cloth and leave to rise for 60 minutes.

11. Preheat the oven to 180 degrees. Distribute the cakes in the forms, pre-oiled with oil (vegetable or olive). Bake until golden brown for 30–35 minutes.

Check the readiness of freshly baked pastries with a wooden stick.

It remains to grease Easter cakes with sugar fondant and sprinkle with colored sprinkles. To make a white fondant, whisk or fork the egg white with powdered sugar, lemon juice and a little vanilla.

Easter is a traditional Orthodox holiday. One or two days before the end of Lent, fragrant cakes are baked and eggs are decorated for the upcoming celebration, where the cake symbolizes the Resurrection of Christ. Such baked goods reflect a certain Christian belief that Jesus at the table shares a meal with them. According to legend, the apostles after the resurrection put bread in Christ's place at suppers.

Before the onset of this holiday, cakes of various sizes appear in almost all stores. You can buy pastries with candied fruits, raisins, or simply aromatic. But for the last few years I have preferred to cook them myself, just like, for example,. And even the point is not that homemade ones are tastier. And in all, I like the cooking process itself.

There are quite a few ways to bake this treat. And today I will gladly tell you and show you step-by-step recipes with illustrations of how to bake the most delicious cakes.

It usually happens that if the baking is successful, the hostess writes down the whole process in a cookbook that she has at hand. We suggest adding more valuable recipes to your list. You can also appreciate home cooking methods.

Ingredients:

For Easter cake:

• Wheat flour - 1 kg
• chicken eggs - 6 pcs.
• dry yeast - 11 gr
• milk - 1.5 cups
• sugar - 2 tbsp. spoons
• butter - 300 gr
• vanilla sugar - 8 gr
• raisins - 150 gr
• cardamom powder - 1 teaspoon or zest of one lemon
• cognac - 50 ml
• salt to taste.

For glaze:

• Egg white - 1 piece
• icing sugar - 5 tbsp. spoons
• lemon juice - 1 tsp

Cooking method:

Two days before the start of the cake, soak a pinch of saffron in 50 milliliters of brandy.

Sift the flour twice so that the dough is airy and fluffy.

Pour in one bag of dry yeast and add one glass of flour, previously sifted twice, and pour in milk at room temperature, mix the whole mass thoroughly and cover with a lid, put it in a warm place for 30 minutes. During this time, the dough should rise approximately twice.

Pour vanilla sugar and regular sugar there. Using a mixer, we bring to homogeneity so that all the sugar is dissolved.

By this time, the dough should have already doubled, we combine it with the egg mass. Pour in warm melted butter there (just do not pour hot in any case), add salt and gradually begin to introduce sifted flour and stir with a spoon.

After the introduction of all the flour, the dough should turn out to be quite liquid, you do not need to add additional flour, but use as much as indicated above.

And now we begin to thoroughly knead it with a mixer, for 7-10 minutes, until the gluten is released. The dough is smoother, more homogeneous and thicker.

On a medium grater, gently erase the zest from the lemon without touching the white part of it. We fill it in the total mass and add the previously washed and dried raisins there.

And now we begin to knead the dough with our hands, until the raisins seem to start jumping out of it, this indicates that it is ready. It took me 12 minutes.

Cover the pan with a towel and put it in a warm place without drafts until it rises.

We put the multicooker on the table, grease its bowl with vegetable oil using a brush, turn it on to the "Heating" mode and put all the dough we have prepared into it. After 5 minutes, turn off and leave the future cake to rise. Somewhere in 30 minutes we check how much it went up, I got it like in the photo. Up to about 3 cm.

We turn on the multicooker to the "Baking" mode for 1 hour 30 minutes. After the expiration of time, we take out the cup and remove it from it. The top of the cake will not bake, do not worry about this.

While our baking is cooling down, we will start preparing the glaze, for this we need to add lemon juice to a cup of chicken protein, and whisk with a mixer, add one tablespoon of powdered sugar.

You do not need to beat the protein until the peaks themselves, but just dissolve the powdered sugar.

Cover the top of the cake with ready-made icing and sprinkle with various sugar powder, with various decorations until it has frozen.

This is how I got a cake cooked in a microwave oven.

Glaze with gelatin for Easter cake: a recipe so as not to sprinkle

Ingredients:

• Water - 3 tablespoons.
• sugar - 100 gr
• 1/2 teaspoon gelatin

Cooking method:

Stir half a teaspoon of gelatin with hot water, but not boiling water, until smooth.

Pour one hundred grams of sugar into a saucepan and pour two tablespoons of water. We put on medium heat and stir constantly until the sugar is completely dissolved.

Add the swollen gelatin here and bring it to homogeneity. Remove from the stove and let cool.

Then beat thoroughly until a thick glaze appears.

Immediately it is necessary to grease the cakes with the resulting glaze, as it quickly hardens, and immediately it is necessary to decorate.

Such is the beauty turned out.

Easter cake in the oven step by step with a photo

Ingredients:

For Easter cake:

• Milk - 120 ml
• egg - 4 pieces
• dry yeast - 1 pack
• flour - 4 tablespoons
• butter - 100 gr
• vegetable oil - 50 ml
• sugar - 210 gr
• vanillin - 1 sachet
• salt to taste.

For glaze:

• Egg white - 1 piece
• icing sugar - 80 gr
• lemon juice - 1/2 tsp.

Cooking method:

In a deep cup, combine warm milk, a pack of yeast, add four tablespoons of flour, 1.5 tbsp. l. granulated sugar. Mix thoroughly until smooth and let it brew in a warm, unventilated place for 20 minutes.

In the meantime, the dough is ripening, we need to beat four eggs and 200 grams of sugar.

Then combine the beaten eggs with the dough and add salt and a bag of vanillin. Mix everything again.

Add 100 grams of butter and 50 milliliters of vegetable oil to the dough. We knead it well now with our hands.

We cover it with cling film and put it in a warm place for 3-4 hours to rise.

In the meantime, soak the raisins in hot water for 10-15 minutes, then drain the water and dry until they are completely free of moisture.

Now we gently mix the dried raisins into the present dough with our hands. Since my molds are not large, I divided it into three equal parts, laid it out in them as in the photo.

Then we put in an oven preheated to 180 degrees for about 50 minutes. We take it out of the oven, let it cool slightly.

And while it cools down, we'll make the icing. Mix one egg white with 80 grams of powdered sugar and 1/2 teaspoon of lemon juice. Beat everything with a mixer until stable peaks are formed. Then we cover the cake with it and sprinkle with confectionery sprinkles.

In this recipe, I covered the cake with a thick layer of glaze, where it hardened for me longer than about 3-4 hours. You can thin the layer if you like.

My pastries are ready and delicious.

A simple recipe for a delicious Easter cake

Ingredients:

For the test:

• Milk - 250 gr
• live yeast - 30 gr
• flour - 600-700 gr
• chicken eggs - 4 pcs.
• butter - 200 gr
• raisins - 150 gr
• walnuts - 100 gr (optional)
• sugar - 200 gr
• vanillin

For glaze:

• Protein - 1 pc
• lemon juice - 1 tbsp. spoon
• sugar - 100 gr.

Cooking method:

Add 30 grams of yeast, one tablespoon of sugar to warm milk, then mix everything and add 200 grams of sifted premium flour.

Bring to uniformity, cover with a towel and put away in a warm place without drafts for 15-20 minutes.

Separate the whites from the yolks in different dishes and beat the yolks with one glass of sugar and a pinch of vanillin.

And beat the whites into a fluffy, white foam.

In the meantime, the dough came up and add whipped yolks, melted warm butter to it, and then we shift the proteins and bring everything to homogeneity.

Pour in the remaining flour gradually, while mixing thoroughly. Then we transfer the dough to the work surface and bring it to such a state that it does not stick to our hands.

Grease a deep bowl with vegetable oil, put our dough in it, cover with a towel and put it in a warm place to infuse for about one hour.

After it fits, lay it out and begin to form a rectangular layer. Sprinkle on top of the previously washed and dried raisins and, in my case, nuts.

We combine the dough with raisins and nuts, in this way.

And just like that.

After that, you need to rinse well. Divide the dough and place in prepared forms for 2/3 of the total volume. We cover them with a towel and let them rise.

And then put in an oven preheated to 180 degrees for 35-40 minutes until cooked.

We prepare the glaze in this way: We drive the chicken protein into a bowl, add all the sugar in several steps, while constantly beating with a mixer and pour in the lemon juice. Gently grease the cooled cakes with icing and sprinkle with confectionery.

The baked goods are so beautiful.

Delicious Easter cake that does not dry out for a long time

Ingredients:

• Milk - 80 ml
• fresh yeast - 15 gr
• eggs - 3 pcs.
• sugar - 50 gr
• vanilla sugar - 1 sachet
• candied orange peels (or raisins) - 70 gr
• honey - 35 gr
• flour - 410 gr
• butter - 120 gr
• salt to taste.

Cooking method:

For dough, mix 80 milliliters of milk, yeast, honey and 60 grams of flour, mix well and leave warm for 20 minutes so that bubbles appear on top.

We drive three eggs into a bowl, add a bag of vanilla sugar and 50 grams of regular sugar there, salt to taste and bring to a homogeneous mass.

Mix with dough and gradually add 350 grams of sifted flour. Next, knead the dough with your hands for 10 minutes.

Now put finely chopped candied orange peels, raisins and mix thoroughly.

Cover with cling film and refrigerate for 12 hours.

Lay out the cake mold with parchment paper, grease with butter. Divide the dough into two equal parts and put it on the bottom of the prepared form. Cover with foil on top.

Preheat the oven to 100 degrees for 5 minutes, then turn it off and put the filled tins in it and leave it warm until the dough rises to the brim.

We carefully take out the forms and grease the future cakes with a slightly beaten egg or cooked glaze. Then we put it back in an oven preheated to 180 degrees and bake for 40-50 minutes.

Separate immediately from the paper and let cool at room temperature. Easter cakes are ready.

Easter cake cooked in a bread maker

Ingredients:

• Flour - 420 gr
• dry yeast - 2.5 tsp
• milk - 100 ml
• butter - 160 gr
• eggs - 3 pcs.
• raisins - 120 gr
• sugar - 5-9 tablespoons. l
• salt to taste.

Cooking method:

In this recipe, we will cook Easter cake in the Mulinex bread machine. Pour milk, eggs into a special bowl from this device, put butter, add flour, salt to taste, add sugar, yeast.

We turn on the “Sweet bread” mode, the weight is a kilogram, the crust is medium and after about half an hour the oven will beep and you can add the remaining ingredients like raisins.

And this is what we got at the exit. This method of cooking does not take much personal time and this device will prepare everything for you.

Easter cake recipe with cottage cheese and honey

Ingredients:

For the test:

• Flour - 350 gr
• dry yeast - 1 tsp
• eggs - 3 pcs.
• sugar - 155 gr
• vanillin - 1 bag
• dried apricots - 5 pieces
• tangerine zest - 1 tsp
• butter - 50 gr
• milk - 60 ml
• cottage cheese - 2500 gr
• salt to taste.

For glaze:

• Powdered sugar - 100 gr
• egg white - 1 piece
• lemon juice - 1 tsp
• confectionery dressing - 1 sachet.

Cooking method:

Pour dry yeast, 1 tablespoon flour and the same amount of sugar into warm milk, mix well until completely dissolved.

Cover with a towel and leave for half an hour.

We drive the eggs into a suitable container, leave one protein for the glaze and add sugar.

Add a pinch of salt and beat.

Pour in a bag of vanillin, then warm melted butter and bring to homogeneity. We spread the cottage cheese there, followed by the dough and mix well, kneading the cottage cheese with a fork.

Gradually introduce flour, the dough should be soft and sticky.

Cover it with a towel and leave it in a warm place for one hour.

In the meantime, we need to soak dried apricots in warm water. Then we drain the water, dry it with a paper towel and cut into small pieces.

The dough came up, put tangerine zest and chopped dried apricots on it

Knead the dough, wrap it with cling film and leave for another 30 minutes in a warm place. Then put it on the molds and leave it to rise for about half an hour, under a towel.

It remains only to bake in a preheated oven for 35-40 minutes. In the meantime, we will prepare the icing.

Mix the icing sugar with the egg white and beat with a mixer until a thick white foam appears, pour in the lemon juice and bring to homogeneity ..

After the cakes are cooked, take them out of the oven and let them cool down. And after that, we already begin to grease with glaze and sprinkle with confectionery dressing on top.

The next day, the cakes will be as the fondant hardens and you can taste them.

Easter cake without yeast (video)

Bon Appetit!!!

Very soon the great church holiday of Easter will come, which will become the final point of the Orthodox fast. On this day, on the table, you can see a lot of all kinds of food and dishes, but, of course, the Easter cake occupies an honorable dominant place.

The hostesses throw all their reserves of strength and energy into its preparation, taking out various secrets from the huge baggage of knowledge that help to create delicious airy baked goods. If you do not have such extensive knowledge of cooking and are afraid to make any oversights, do not worry: this article will tell you in detail how to bake a cake in the oven and what basic subtleties should be taken into account.

What does Easter cake mean?

Let's talk a little about the meaning of Easter baking. The festive cake serves as a real ritual symbol and is a relative of the Orthodox church bread artos.

It is the artos that is placed in front of the icon during the church service to consecrate the Easter dish on the first day of the festival.

The symbol of home and comfort on Easter day was the baba baked from lush dough, which we all used to call the sacred festive cake.

Of course, not everyone has the desire and time to cook an Easter cake on their own in the oven. Therefore, various store options come to the rescue, which do not always differ in special taste and aroma. It is much more pleasant when the table is decorated with fresh, just cooked pastries with love, soul and bright thoughts of the hostess invested in them.

We offer you interesting recipes for Easter cakes in the oven, so that your family on this great holiday can enjoy truly delicious, and most importantly, homemade homemade cakes.

Oven Easter cake recipe

According to all the rules, baking should be done on Maundy Thursday or Saturday, the day before Easter.

This oven cake recipe will help you make delicious mouth-watering baked goods using the following ingredients:

For the glaze you will need:

When all the products are prepared, you can proceed:

1. We start by making dough. Pour milk into a saucepan, put on fire and heat it up a little. Then add yeast and dilute it in warm milk.
2. Next, we begin to gently add 500 g of flour, stirring the mixture thoroughly so that it acquires a uniform structure without lumps. We leave the dough covered with a towel. It should be infused for another 10 minutes.
3. We break the eggs so that the yolks are in one container, and the whites are in another. The yolks are whipped with added sugar. The whites must first be cooled, after which they are thoroughly whipped until a thick white foam forms.

   
   
   

4. After our dough has stood, pour the yolk mass into it and stir everything rhythmically. Then put butter in the dough, which should be heated beforehand so that it softens a little.
5. Pour in another 100 g of sifted flour and mix the dough thoroughly again.
6. At the next stage, pour out the prepared protein mixture, mix well, and then slowly begin to pour in the flour until you see that the dough no longer sticks to your hands. Add flour and knead the dough at the same time. There is one important point. The main thing is that you do not overdo it with the amount of flour. If there is too much of it, the dough will turn out to be excessively tight, and as a result, the cake will practically not rise. Therefore, it is better to use less flour than too much flour.

   
   
   

7. For lovers of baked goods with raisins, you can add well washed and dried dried fruits to the mixture. The dough is kneaded again, after which it is left for 60 minutes.
8. When the mass doubles, the dough is kneaded again and set aside for 20 minutes.
9. Place parchment paper in a baking dish and spread the dough to half its volume so that it rises a little more within 10 minutes. You can bake cakes in a silicone mold, which does not require
   using special baking paper.
10. Easter cakes are cooked for 35–40 minutes in an oven preheated to 180 degrees.
11. At the final stage, the glaze is prepared. To do this, beat the two whites until a thick white mass, gently adding sugar while whisking. Decorate the tops of the cooled cakes with cooked icing, and on top of the whipped protein mass - with colored powder.

This recipe for Easter cake with dry yeast will delight you and your loved ones with delicious lush baked goods.

Cooking curd cake

Easter is one of the main church holidays, thanks to which the whole family can gather at one table and celebrate this sacred day together.

Before preparing the cake, the hostess should put the house clean and tidy, and bake the products only in a good mood and with good, bright thoughts.

A perfect addition to your festive table will be an airy cake with cottage cheese, the recipe for which includes the following ingredients:

Cooking consists of several stages:

1. In a convenient bowl, crumble the yeast well, diluting them in 70 ml of slightly heated water. Add 2 tsp to the mixture. granulated sugar, mix the mass thoroughly and leave it for 5 minutes.
2. After this time, we proceed to the preparation of the dough. It is best to choose a pot as large as possible, because during the cooking process the dough will rise significantly.
3. Pour milk into a saucepan and heat it over low heat to 30 degrees.
4. As soon as the milk heats up, add the yeast previously diluted in water to it, and then add 50 g of granulated sugar and mix everything well.
5. We wash the raisins in water in advance, and then fill it with cognac so that the dried fruits have time to infuse. It is advisable to do this a few days before preparation.

   
   
   

6. Whisk the egg yolks and sugar in a separate bowl. Add vanilla to the mixture and beat it well again.
7. Then beat the whites, adding a pinch of salt to them.
8. First, put the butter in some warm place so that it has time to melt a little. As soon as the oil heats up, add it together with the whipped yolk mass to the dough and mix everything thoroughly.
9. Put the cottage cheese in a separate bowl, fill it
   sour cream, then stir the curd mass and add it to the dough. Stir the resulting mass well.
10. Pour in the sunflower oil, stir everything and add the prepared whipped egg whites. Mix everything thoroughly again.
11. We drain all the cognac, in which the dried fruits were infused, and put the raisins in the dough.
12. In the next step, we begin to carefully introduce flour. You will need approximately 1–1.5 kg of product. Here you have to watch for yourself when there is enough flour. If the dough does not stick to your hands anymore and mixes well, then you have added a sufficient amount. Try to pour it in small portions, after sifting it with a sieve.
13. The finished dough should still stand for 2-3 hours. You have to knead it periodically, after which you can turn on the oven 180 degrees.
14. While the oven is preheating, place in the tins.
    special paper that is lubricated in refined oil. The dough is placed one third of the height of the mold and allowed to stand for a while so that it has time to come up.
15. We put the filled molds in the oven and bake the cakes for 1 hour.
16. At the final stage, we prepare the icing from chilled proteins, which we beat with powdered sugar and lemon juice.
17. As soon as the cakes are ready, take them out of the oven and let them cool slightly. Then pour the tops with the prepared glaze and decorate with powder.

This simple cottage cheese cake recipe is very popular among housewives, and the baked goods are very tender, airy and surprisingly soft.

Take into account all of the above nuances, and your Easter baked goods will delight the whole family with their delicate taste and will not leave anyone hungry.