The most delicious Easter with raisins. Simple and delicious homemade Easter with raisins in milk 0.5 liter Easter dough

13.08.2020 Blanks for the winter

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

Recipe for making curd pasta:

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

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

Pasques are tasty and quite a lot.

Recipe for making delicious pasta:

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

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

Recipe for delicious pasta.

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

Recipe:

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

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

Recipes and preparation of paskas and Easter cakes.

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

Pasca recipe:

0.5 liters of boiled and chilled milk
30 pcs. egg yolks
1 glass of sour cream
250 gr. butter
4 cups sugar
150 gr. yeast
raisins, vanillin
how much flour will take

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

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

Cooking pasca in a bread maker.

Recipe for making paska in a bread maker:

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

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

Pasca in a bread machine with cottage cheese and honey.

Recipe for making paska with cottage cheese and honey:

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

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

Easter cake "Gourmet"

The recipe for the Easter cake "Lakomka":

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

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

The recipe for cooking delicious Easter.

Delicious Easter recipe:

5 tbsp. + 2 tbsp. flour
0.5 l. milk
10 pieces. eggs
100gr. yeast
200 gr. butter
2 tbsp. Sahara
200 gr. sour cream
0.5 tsp salt
100gr. vegetable oil

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

Fast Easter

Ingredients:

Milk - 0.5 Liter
Brewer's yeast - 50-60 grams (12 grams dry)
Flour - 1 - 1.3 Kilograms
Eggs - 5 Pieces (large homemade)
Butter - 200 Grams
Sugar - 300 Grams
Vanilla sugar - 1 Piece (bag)
Nutmeg - 0.5 Teaspoons (grated)
Raisins - 0.5 cups
Protein - 2 Pieces (glaze)
Powdered sugar - 100-120 grams (glaze)
Salt - 1 Pinch
Sprinkling - 1 To taste

This Easter tastes great, but everyone can cook it - it is prepared quickly and easily. The Easter dough according to this recipe will turn out to be light and fragrant. Try it!

Cooking description:

A simple recipe for a quick Easter (or a quick Easter cake - some call this pastry this way, others that way):

1. Heat milk to 38-40 degrees, dissolve yeast in it, add a tablespoon of sugar, 0.5 kg of flour, stir until smooth, leave warm.
2. Cover the bowl with the dough with a towel and leave it alone for 30 minutes. During this time, the mass will at least double. Pull the oil out of the refrigerator and put it in a warm place so that it becomes completely soft.
3. Separate the yolks, whisk with sugar and salt. We connect with dough. Add softened butter, beat with a mixer.
4. Beat the whites separately and add them to the total mass. We mix. Pour in raisins, nutmeg or mix again.
5. Knead the dough with the rest of the flour. Don't overdo it! The dough should not be steep, but it should not stick to your hands either. We leave the dough for 1 hour - rise.
6. Knock down the dough, fill in the third part of the form, let it rise in the form for 10 minutes (you can cover the forms with a towel). We bake at 180 degrees for 35-40 minutes.
7. Beat the icing from the powder and proteins. Lubricate the still hot Easter. Decorate with figurines and sprinkles.

Classic raisin cake

A real classic Easter cake should contain flavors such as candied fruits, raisins, candied peel. To give the dough a delicate warm color, it is tinted with saffron. Instead of raisins, the classic recipe includes almonds, as well as some spices: vanilla, saffron, cardamom, cloves, etc. Often, classic Easter cake has a vanilla or cardamom aroma.

To make a classic Easter cake with raisins, you will need:

Chicken eggs - 3 pcs.
Flour - 500 g
Milk - 200 m
Butter - 125 g
Sugar - 120 g
Raisins - 200 g
Yeast (dry) - 5-6 g
Egg white - 2 pcs.
Powdered sugar - 100 g
Vanillin - to taste
Confectionery sprinkles

How to prepare a classic Easter cake:

1. It should be noted right away that all products (except for 2 proteins that we need to prepare the glaze) must be removed from the refrigerator in advance (well, at least an hour before cooking).
The first step is to prepare the dough. To do this, first mix slightly warmed milk (its temperature should not exceed 30 degrees) with 1 tbsp. spoon of sugar and 1/3 of flour. Then add yeast and mix everything again. Cover the dough with cling film (or a towel) and leave in a warm place (no drafts) for 25-40 minutes.
2. As soon as the dough increases in volume, it must be kneaded, i.e. stir (and it is best done with a wooden spoon). Next, we separate the whites from the yolks and grind the yolks with sugar and vanilla, after which we add them together with 1/3 of the flour to the dough. Mix everything thoroughly.
3. Whisk the whites into a strong foam with a pinch of salt. We add them to our dough, stirring gently. Now we mix in the last part of the flour. We soften the butter in a water bath, which is also sent to the dough.
4. So, the dough must be thoroughly kneaded with your hands (knead for at least 10-15 minutes). Remember, it shouldn't stick to your hands. If it sticks, then add a little more flour.
We send the kneaded dough again to a warm place so that it comes up again and approximately doubles in size (approximately for 30-60 minutes). Please note that the rate of rise will depend on the freshness and quality of the yeast and the room temperature.

6. At this time, rinse and dry the raisins and add them to the dough, as soon as it comes up, knead the dough again with your hands and leave to rise for another 30-60 minutes.
7. Grease the baking dish (s) with butter and put our dough in it (before that, you need to knead it again). We fill the forms by about 1/3 of their volume (maximum by 1/2). If you put too much dough, then when baking the cake will get too high a "hat", and it can easily fall on its side. Do not forget, before you put the forms in the oven, the dough must be allowed to come up for another 15-25 minutes (right in the forms).
8. Then we bake the cakes in a preheated oven at a temperature of 150 degrees for 45-60 minutes. The exact baking time will depend on the height and width of your tins. As soon as you notice that the cake is already gilded on top, check its readiness with an ordinary wooden skewer. If the stick comes out dry, then your cake is ready. It is worth emphasizing that you cannot remove the finished cakes from the mold immediately after baking, first they need to be given time to cool well.
9. To decorate the cake, you can make a delicious protein glaze: in a convenient bowl, knock 2 chilled egg whites with 100 g of powdered sugar (it can be replaced with regular sugar). Once your frosting is fluffy and stable enough (will hold its shape), apply it to the tops of your Easter cakes, and sprinkle them with decorative confectionery sprinkles on top.

Fragrant Easter

Every year our family prepares one of three recipes for Easter cakes. All three are time-tested, all amazing, the main thing is to decide which one to choose this time. Here is the second of these family recipes.

Cooking description:

Anticipating your questions, let me just make a reservation - I know perfectly well that in Russia this traditional Easter cake (and in essence it is a cake) is called nothing other than cake. However, in Ukraine, Belarus, and many regions of Russia, this cake is called Easter, although in fact Easter is made from cottage cheese. So - do not get confused :) However, what's the difference how to call this pastry. The main thing is that we all understand what is at stake.

So, a simple recipe for fragrant Easter:

1. Make a dough - boil 0.5 liters of milk, let it cool down a little, and while it is hot, add 2-2.5 cups of flour and mix thoroughly. The mass should turn out like thick sour cream or like a dough for pancakes. Cover and heat for 2 hours.
2. Dissolve 100 grams of yeast in a glass of warm water, mix with dough, grind until smooth and leave to walk for 2-3 hours.
3. Prepare buns - beat 9 eggs and 3 yolks with sugar until frothy. We take a large container for the dough (pot or bucket). We put dough, yeast, eggs, melted butter and margarine, sour cream, 0.5 liters of warm milk, salt there. We mix everything very well.
4. Add flour in portions. We stop when the dough becomes like pancakes. Knead thoroughly with a spoon or hand until a trace of dry flour disappears. We set to play for 3-4 hours. Attention! The dough must be knocked down periodically, otherwise it will run away!
5. Now it's time to add raisins, vanilla, and other spices to taste. Knead the dough, again adding a little flour, until the mass begins to stick off the hands and dishes.
6. Leave the dough for another 20 minutes to rise, and lay out on the prepared forms (greased with parchment). Bake for 40-45 minutes at 180-190 degrees.
7. While still hot, grease the tops with glaze, decorate with powder, figures, etc.

Easter cakes on margarine

Ingredients:

Margarine - 200 Grams
Cream - 500 Milliliters
Sunflower oil - 125 Milliliters
Sour cream - 200 Grams
Eggs - 12 Pieces
Salt - 1 tbsp. the spoon
Sugar - 1 Glass
Flour, optional - 500 grams (approximately, be guided by the thickness of the dough)
Yeast, sticks - 0.5 Pieces
Vanilla, pack - 2 Pieces
Egg whites - 4 Pieces (glaze)
Sugar - 1.5 Cups (glaze)

1. In a separate bowl, melt the margarine, pour in half a liter of cream, half a glass of sunflower oil, sour cream, eight eggs, salt, sugar (one glass). We warm up to get the temperature of fresh milk, open yeast here (somewhere a matchbox), add flour (you should get the density of medium pancakes).
2. Prepare a baking dish. Lubricate it with margarine and sprinkle with flour. It is necessary to pour flour into the form and then knock on it (this will distribute the flour evenly along the walls and bottom of the form). To make the cakes high, you need to put culinary paper in the form, then fasten it.
3. Spread half of the dough out of one cup on the board (sprinkle the board with flour first). Stir in the cut dried apricots and raisins into the dough.
4. We separate the pieces from the dough with the required volume, and fill the molds with them by a third. Minutes thirty or forty, for proofing, let stand. After that, put the molds in an oven preheated to 180 degrees to bake (do not grease with an egg).
5. For the glaze, beat the whites into dry foam and stir in the sugar. When the cakes are baked, we spread them on a towel, and then put them on the board, when they cool, we spread the icing.
6. Easter cakes are ready. You can decorate with multi-colored powder.

Easter cakes on kefir

Ingredients:

Kefir - 3 Glasses
Flour - 8 Glasses (6 more tablespoons are required additionally for dough)
Yeast - 1 tbsp. the spoon
Sugar - 4 Tbsp. spoons
Sunflower oil - 8 Art. spoons
Salt - 2 Teaspoons
Raisins - 200 Grams
Proteins - 2 Pieces (for glaze)
Lemon juice - 1 Tbsp. the spoon
Powdered sugar - 100 Grams (for glaze)
A very tasty and simple recipe for kefir cakes from my beloved grandmother will help everyone who is already planning what they will cook for the festive table. Very beautiful and tasty Easter cakes - I advise!

Cooking description:

1). Thoroughly mix slightly warm kefir with sugar, yeast and 6 tbsp. tablespoons of flour and put in a warm place for 15 minutes.
2). After 15 minutes, when the dough rises, add salt, sunflower oil and the remaining 8 glasses of flour. Mix everything and put in a warm place.
3). When the dough rises 2-3 times, add the raisins, mix and put in the molds, filling them in half. Put in the oven for 20-25 minutes at 180-200 degrees.
4). When the cakes are browned, it is necessary to pour them with glaze.
five). For glaze: Whisk the pre-cooled egg whites for about 10 minutes, then
start gradually adding powdered sugar. At the very end of whipping, add a little lemon juice and beat more. Apply the finished glaze to the cakes and decorate as desired.
After the cakes, you can put them in the oven for a few minutes.

Marble cake with chocolate-coffee glaze

Ingredients:

Wheat flour - 1 Kilogram
Warm milk - 1.5 cups
Chicken egg s0 - 6 pieces
Butter - 300 grams (room temperature)
Sugar - 1 Glass
Pressed yeast - 40 grams
Salt - 1/2 Teaspoon
Vanilla Essence - 1 Teaspoon
Chocolate - 5 Cloves (glaze)
Milk - 2 Teaspoons (frosting)

Cooking description:

I added 1/2 cup of chocolate chips to the dough.
Dissolve yeast in warm milk, add half the flour, stir so that there are no lumps, put the dough in a bowl of warm water.
When the dough doubles in size, add: salt, egg yolks, beaten with sugar and vanilla + melted butter + whipped whites + remaining flour
The dough should not be very thick, but lag behind the hands (for me, the dough is very liquid

Usually, the bright Resurrection of Christ is met by the family circle. Everyone breaks their fast with homemade goodies after a long fast. And everyone will agree that there is nothing tastier than homemade Easter. I hope that this simple recipe for Easter with raisins in milk, with photos taken step by step, will help you to easily and easily cope with the preparation of this ritual holiday baking.

Ingredients:

500 ml of milk;
200 grams of butter;
150 gr sour cream;
4 eggs;
1.5 kg of flour;
20 grams of dry yeast;
4 tbsp. tablespoons of vegetable oil;
600 grams of sugar;
1 teaspoon of salt;
icing;
vanilla;
raisins;
caramel decoration.

How to bake Easter at home

The first step is to prepare the dough. Add yeast to warm milk, 3 tbsp each. tablespoons of sugar and flour.

In a quiet and warm place, the dough rises quickly.

ATTENTION: Remember that we keep all products warm for at least a couple of hours before preparing the dough; it is not recommended to serve them cold in the dough.

Separate the whites from the yolks for the glaze (two are enough). We put the separated proteins in the cold, so they will beat more easily.

Add the rest of the sugar to the yolks.

Beat with a fork until light foam.

Pour raisins with boiling water for 2 minutes and drain.

Do not forget to first sort through it and remove twigs and other debris, if it is there.

The dough took on a lush cap as in the photo above - add melted butter and vegetable oil, sour cream and salt. Stir slightly, add eggs and flour.

We dip the raisins in flour and also mix in the dough.

Now, gain strength, because kneading the dough for Easter lasts at least 30 minutes.

Place the butter dough in a bowl for an hour and a half. Usually, during this time, it rises about three times. How the just kneaded and already matched Easter dough looks like is clearly visible in the photo below.

We knead it and once again set it aside to rise.

Fill the greased forms up to ⅓ of the height.

It is very convenient to use paper or silicone molds. Homemade Easter in them turns out to be smooth and beautiful, easily removed.

An hour later - Easter has risen to the top, which means it's time to bake! We bake at 180 ° C, usually it takes 20 minutes. Generally, the baking time depends on the size of the mold.

While they are baking, beat the proteins from the pack, you can add a little citric acid. If you don't have such a dry glaze, then just beat them with powdered sugar.

Decorate cooled Easter with icing and caramel sprinkles.

Enjoy your meal! Christ is risen!

Ingredients:
milk - 600 Milliliters
eggs - 4 Pieces
yeast - 100 Grams
butter - 200 Grams
sugar - 400 Grams
flour - 1.5 Kilograms
salt - 1 teaspoon
raisins - - To taste
Cooking description:
Easter cake is a traditional Christian pastry always served during the Great Easter celebrations. After Lent, it is necessary to talk about the Easter cake, consecrated at the service in the church. In my opinion, Easter cake is a dish that must be prepared by yourself, and not bought in a store, because the preparation of Easter cake itself has a certain ritual character for all believers. For everyone who is in solidarity with me and plans to bake Easter cake on their own, I am showing this rather simple recipe for making Easter cake.

Fast Easter
Ingredients:
milk - 0.5 L
brewer's yeast - 50-60 grams (12 grams dry)
flour - 1 - 1.3 Kilograms
eggs - 5 Pieces (large homemade)
butter - 200 grams
sugar - 300 Grams
vanilla sugar - 1 Piece (bag)
nutmeg - 0.5 Teaspoons (grated)
raisins - 0.5 cups
protein - 2 Pieces (glaze)
icing sugar - 100-120 grams (glaze)
salt - 1 pinch
sprinkling - 1 To taste

This Easter tastes great, but everyone can cook it - it is prepared quickly and easily. The Easter dough according to this recipe will turn out to be light and fragrant. Try it!

Cooking description:
A simple recipe for a quick Easter (or a quick Easter cake - some call this pastry this way, others that way):

Classic raisin cake

To make a classic Easter cake with raisins, you will need:

Chicken eggs - 3 pcs.
flour - 500 g
milk - 200 m
butter - 125 g
sugar - 120 g
raisins - 200 g
yeast (dry) - 5-6 g
egg white - 2 pcs.
icing sugar - 100 g
vanillin - to taste
confectionery topping

How to prepare a classic Easter cake:

1. It should be noted right away that all products (except for 2 proteins that we need to prepare the glaze) must be removed from the refrigerator in advance (well, at least an hour before cooking).
The first step is to prepare the dough. To do this, first mix slightly warmed milk (its temperature should not exceed 30 degrees) with 1 tbsp. spoon of sugar and 1/3 of flour. Then add yeast and mix everything again. Cover the dough with cling film (or a towel) and leave in a warm place (no drafts) for 25-40 minutes.
2. As soon as the dough increases in volume, it must be kneaded, i.e. stir (and it is best done with a wooden spoon). Next, we separate the whites from the yolks and grind the yolks with sugar and vanilla, after which we add them together with 1/3 of the flour to the dough. Mix everything thoroughly.
3. Whisk the whites into a strong foam with a pinch of salt. We add them to our dough, stirring gently. Now we mix in the last part of the flour. We soften the butter in a water bath, which is also sent to the dough.
4. So, the dough must be thoroughly kneaded with your hands (knead for at least 10-15 minutes). Remember, it shouldn't stick to your hands. If it sticks, then add a little more flour.
We send the kneaded dough back to a warm place so that it comes up again and approximately doubles in size (approximately 30-60 minutes). Please note that the rate of rise will depend on the freshness and quality of the yeast and the room temperature.

6. At this time, rinse and dry the raisins and add them to the dough, as soon as it comes up, knead the dough again with your hands and leave to rise for another 30-60 minutes.
7. Grease the baking dish (s) with butter and put our dough in it (before that, you need to knead it again). We fill the forms by about 1/3 of their volume (maximum by 1/2). If you put too much dough, then when baking the cake will get too high a "hat", and it can easily fall on its side. Do not forget, before you put the forms in the oven, the dough must be allowed to come up for another 15-25 minutes (right in the forms).
8. Then we bake the cakes in a preheated oven at a temperature of 150 degrees for 45-60 minutes. The exact baking time will depend on the height and width of your tins. As soon as you notice that the cake is already gilded on top, check its readiness with an ordinary wooden skewer. If the stick comes out dry, then your cake is ready. It is worth emphasizing that you cannot remove the finished cakes from the mold immediately after baking, first they need to be given time to cool well.
9. To decorate the cake, you can make a delicious protein icing: in a convenient bowl, knock 2 chilled egg whites with 100 g of powdered sugar (it can be replaced with regular sugar). Once your frosting is fluffy and stable enough (will hold its shape), apply it to the tops of your Easter cakes, and sprinkle them with decorative pastry sprinkles on top.

Fragrant Easter

Cooking description:
Anticipating your questions, let me just make a reservation - I know perfectly well that in Russia this traditional Easter cake (and in essence it is a cake) is called nothing other than cake. However, in Ukraine, Belarus, and many regions of Russia, this cake is called Easter, although in fact Easter is made from cottage cheese. So - do not get confused :) However, what's the difference how to call this pastry. The main thing is that we all understand what is at stake.

So, a simple recipe for fragrant Easter:

Done. Believe me, you have never eaten such delicious cakes!

Easter cakes on margarine
I always bake Easter cakes in margarine - I personally like them more than any other. Their undoubted advantage is that for a very long time they can not get stale and not deteriorate. Well, in terms of taste, margarine cakes are in no way inferior to cakes prepared in the traditional way.
Ingredients:
Margarine - 200 Grams
Cream - 500 Milliliters
Sunflower oil - 125 Milliliters
Sour cream - 200 Grams
Eggs - 12 Pieces
Salt - 1 tbsp. the spoon
Sugar - 1 Glass
Flour, optional - 500 grams (approximately, be guided by the thickness of the dough)
Yeast, sticks - 0.5 Pieces
Vanilla, pack - 2 Pieces
Egg whites - 4 Pieces (glaze)
Sugar - 1.5 Cups (glaze)
1. In a separate bowl, melt the margarine, pour in half a liter of cream, half a glass of sunflower oil, sour cream, eight eggs, salt, sugar (one glass). We warm it up to get the temperature of fresh milk, open the yeast here (somewhere a matchbox), add flour (you should get the density of medium pancakes).
2. Prepare a baking dish. Lubricate it with margarine and sprinkle with flour. It is necessary to pour flour into the form and then knock on it (this will distribute the flour evenly along the walls and bottom of the form). To make the cakes high, you need to put culinary paper in the form, then fasten it.
3. Spread half of the dough out of one cup on the board (sprinkle the board with flour first). Stir in the cut dried apricots and raisins into the dough.
4. We separate the pieces from the dough with the required volume, and fill the molds with them by a third. Minutes thirty or forty, for proofing, let stand. After that, put the molds in an oven preheated to 180 degrees to bake (do not grease with an egg).
5. For the glaze, beat the whites into dry foam and stir in the sugar. When the cakes are baked, we spread them on a towel, and then put them on the board, when they cool, we spread the icing.
6. Easter cakes are ready. You can decorate with multi-colored powder.

Easter cakes on kefir
Ingredients:
Kefir - 3 Glasses
Flour - 8 Glasses (6 more tablespoons are required additionally for dough)
Yeast - 1 tbsp. the spoon
Sugar - 4 Tbsp. spoons
Sunflower oil - 8 Art. spoons
Salt - 2 Teaspoons
Raisins - 200 Grams
Proteins - 2 Pieces (for glaze)
Lemon juice - 1 Tbsp. the spoon
Powdered sugar - 100 grams (for glaze)
A very tasty and simple recipe for kefir cakes from my beloved grandmother will help everyone who is already planning what they will cook for the festive table. Very beautiful and tasty Easter cakes - I advise!

Cooking description:
1). Thoroughly mix slightly warm kefir with sugar, yeast and 6 tbsp. tablespoons of flour and put in a warm place for 15 minutes.
2). After 15 minutes, when the dough rises, add salt, sunflower oil and the remaining 8 glasses of flour. Mix everything and put in a warm place.
3). When the dough rises 2-3 times, add the raisins, mix and put in the molds, filling them in half. Put in the oven for 20-25 minutes at 180-200 degrees.
4). When the cakes are browned, it is necessary to pour them with glaze.
five). For glaze: Whisk the pre-cooled egg whites for about 10 minutes, then
start gradually adding powdered sugar. At the very end of whipping, add a little lemon juice and beat more. Apply the finished glaze to the cakes and decorate as desired.
After the cakes, you can put them in the oven for a few minutes.

Marble cake with chocolate-coffee glaze

Ingredients:
wheat flour - 1 Kilogram
warm milk - 1.5 Glasses
chicken egg s0 - 6 pieces
butter - 300 grams (room temperature)
sugar - 1 Glass
pressed yeast - 40 Gram
salt - 1/2 Teaspoon
vanilla essence - 1 teaspoon
chocolate - 5 Cloves (glaze)
milk - 2 Teaspoons (glaze)

Cooking description:
I added 1/2 cup of chocolate chips to the dough.
Dissolve yeast in warm milk, add half the flour, stir so that there are no lumps, put the dough in a bowl of warm water.
When the dough doubles in size, add: salt, egg yolks, beaten with sugar and vanilla + melted butter + whipped egg whites + remaining flour
The dough should not be very thick, but lag behind the hands (for me, the dough is very thin target \u003d "_blank"\u003e http://st0.vk.me/images/im_emoji.png?9) 0px -34px no-repeat; "/\u003e but the finished cake turns out to be super airy, weightless !!!)
We put it in a basin of warm water and wait for it to double in size.
Add raisins (I added chocolate chips, you can use nuts, candied fruits), put them in molds (I filled them 1/3), put them in a warm place, cover them with a towel and let them rise 3/4 of the mold height.
Grease with an egg (I did not) and in the oven at 175 g for 40/50 minutes
I baked in stainless steel mugs with oiled parchment, put 110 grams of dough in a mug

Easter is great

Ingredients:
milk - 1.5 L
yeast - 75-80 Grams
eggs - 50 Pieces
butter - 750 Grams
margarine - 200 Gram
homemade sour cream - 0.7 L
mustache - 1 Piece (grated)
vanillin - 2-3 Pieces (bag)
alcohol - 100 Grams
sugar - 1 Kilogram
flour - 4-5 Kilograms
protein - 4 Pieces (glaze)
icing sugar - 5-6 glasses (icing)

Cooking description:
1. Very early in the morning we make a dough - pour 3 tablespoons of flour with half the hot milk, mix thoroughly until the semolina is thick and thick. We cover the container, put it in heat for 3 hours.
2. Dissolve the yeast in a glass of warm milk, add a glass of flour, mix thoroughly and put in heat for 3 hours.
3. Separate all 50 yolks from the whites, pour 0.5 kg of sugar into the yolks, beat for a very long time.
4. Time to knead the dough - this requires a large enamel bucket or saucepan. Add the yeast (2 point) to the dough (1 point), pour half a glass of milk there and mix.
5. Pour the rest of the milk into the whipped yolks, beat and combine with the mass in a bucket. Add flour in portions until the dough becomes like thick sour cream (like pancakes). We put to play in the heat for 1 hour.
6. Melt butter and margarine, dissolve and sour cream. Mix the fat.
7. Add nutmeg, vanillin, alcohol, 0.5 kg of sugar to the container with the dough, mix very thoroughly. Then add flour in portions and slowly knead the dough for 40 minutes - without interruption. Normal dough consistency - it should lag behind the hands. Then let the dough stand in the heat for another 2 hours.
8. Grease the molds, put parchment in them, fill them with portions of dough, keep it in the molds for about 1 hour. We bake for 40-45 minutes at a temperature of 180-190 degrees. Decorate with glaze and sprinkles. The result is divinely delicious Easter. If you have a small family, do half of the recipe.

Kulich in Old Russian

Ingredients:
flour - 1 Kilogram
fresh yeast - 30 Grams
milk - 500 Milliliters
eggs - 3 Pieces
egg yolks - 4 pieces
butter - 200 Grams
sugar - 200 Grams
raisins - 1 pinch
candied fruit - 1 pinch
Cooking description:
A simple recipe for kulich in Old Russian:

Dough preparation: Dissolve yeast in warm milk and mix with 1/2 of all flour. Leave in a warm place for about 5 hours. You need to wait for the dough to rise and begin to settle. Then add the second half of the flour, egg yolks, butter, sugar, raisins. All this must be good

For several years in a row I have been preparing Easter cakes according to a recipe proven over the years. But quite recently, having come across very flattering reviews of a cooking method I did not know, I decided that I should definitely try to cook Easter cakes in this way. And I was not mistaken! The cakes turned out to be simply extraordinary: soft, airy, juicy, fragrant !! So far, these are the most delicious Easter cakes that I have ever tasted!

So, we prepare the following ingredients: milk, flour, sugar, good butter (do not skimp on it, this is very important), homemade chicken eggs, pear essence (can be replaced with vanilla sugar), dry yeast, raisins, dried apricots and candied fruits.

Pour 0.5 liters of milk into a deep bowl and heat it slightly (I do this in the microwave). It shouldn't be hot, but slightly warm. Add 2 tsp to the milk. dry yeast, do not mix and leave the whole thing for 10 minutes.

After the specified time, mix the milk with yeast, they should already completely dissolve. Pour 0.5 kg of flour into the milk.

Mix thoroughly. Dough is ready!

We put the dough in a warm place, covering it with a clean towel. Keep in mind that it will rise so that your dough does not run away anywhere. The dough should come up twice, it will take about 30-60 minutes. Remove the butter from the refrigerator so that it has time to soften.

When you see that the dough has come up, separate the yolks from the whites.

Add 200-300 grams of sugar to the yolks.

Whisk the yolks and sugar until firm.

Add 2 drops of essence or vanilla sugar to the beaten yolks.

Whisk the whites until steep peaks.

Pour the whipped yolks into the dough.

Also send the softened butter to the dough.

Mix everything well so that the oil is evenly distributed throughout the volume.

It was the turn of the proteins. Pour them into the dough.

For making Easter cakes, you should use deep and large dishes. If you don't have it (like me), then you just need to divide the resulting dough into 2 containers.

Now add the remaining flour. Add in small amounts because you may not need all the flour.

We knead the dough. It shouldn't be cool, but it shouldn't stick to your hands either. Knead the dough for at least half an hour.

Put the dough in a warm place again, covered with a towel, for 60 minutes.

Pour boiling water over raisins and dried apricots for 10 minutes. Then rinse the dried fruit thoroughly and leave to drain. Cut dried apricots into small cubes.

Add raisins, dried apricots and candied fruits to the suitable dough.

Knead the dough again so that the entire filling is evenly distributed over it.

We direct the dough to come up for half an hour. Then we fill the molds 1/3 with dough or, if you want the cakes to come out high, then a little short of the middle of the mold. Leave the dough in the molds for another half hour to 40 minutes. We turn on the oven.

When the dough in the molds comes up, we send the cakes to the oven, preheated to 100 degrees, for 10 minutes.

Then, after 10 minutes, increase the temperature to 180 degrees and bake the cakes for another 20-30 minutes. We check the readiness with a match or a toothpick.

A lot of cakes come out of these products.

Cooking icing for cakes. To do this, beat 2 proteins until steep peaks. Then add 50 grams of sugar to them and beat again. Cover the still hot cakes with icing and decorate to taste.