Every holiday has traditional dishes. It’s hard to imagine the New Year’s menu without Olivier, and on March 8th - without Mimosa salad. Likewise, the Easter table is traditionally decorated with colored eggs, Easter cake and Easter cottage cheese. A good housewife will never ask where to buy Easter cake. She herself will happily tell you how to bake Easter cake, and in more than one way.

A little history

Easter, like any other holiday, has its own story, which tells the origin of its symbols and explains their meaning. Kulich is a round-shaped butter bread that decorates the Easter table. It was baked precisely round, because the shroud of Jesus Christ had a similar shape. Kulich must certainly be rich, because according to legend, before the death of Jesus, he and his disciples ate unleavened bread, and after the miraculous resurrection they began to eat yeast bread (leavened). Since then, it has become a custom to make dough for Easter cakes.

When planning to make your own Easter cake, take note of a few tips:

• the butter should not be hard, then the cake will be soft and tender;
• the butter should soften on its own at room temperature, not when heated;
• you can use paper molds made specifically for baking Easter cakes;
• You can use a tin can as a form. But in this case it must be lined with oiled baking paper;
• baking paper can be replaced with the usual one used in offices. But it must be properly lubricated with oil;
• To prevent the dough from sticking to your hands, moisten them with water or vegetable oil;
• The readiness of the Easter cake is checked with a splinter or a thin skewer, which is stuck into the Easter cake. If it is dry, the cake is ready;

Easter Kulich traditional

• 1 kg of wheat flour;
• 6 eggs;
• 1.5 glasses of milk;
• 300 gr. margarine (or butter);
• 1.5 cups sugar;
• 40 gr. yeast;
• dried fruits and nuts (150 grams of raisins, 50 grams of candied fruits and almonds).
• 0.5 packets of vanilla sugar;
• salt;

Preparation:

1. Lightly heat the milk and dissolve the yeast in it.
2. Add half of the indicated portion of flour. Stir. The dough is ready.
3. Cover the bowl with the dough with a towel and place in a warm place.
4. The dough should be left to rise until its volume doubles.
5. Separate the yolks and whites. Beat the yolks with vanilla and sugar, beat the butter.
6. Add salt, yolks and butter to the dough. Mix everything.
7. Beat the egg whites until they form a thick, elastic foam. Add them to the dough.
8. Add the remaining flour. The resulting dough should freely lag behind the walls of the dish. It should not be too steep and well kneaded.
9. Cover the dough again and leave in a warm place until it has doubled in size.
10. Wash the raisins, dry, roll in flour. Cut the candied fruits into squares. Peel the nuts and chop them. Add dried fruits and nuts to the risen dough.
11. Prepare a mold (with a round bottom!): line the bottom with oiled baking paper, grease the sides with butter and sprinkle with flour. Fill the form 1/3 full with dough.
12. Leave the dough to rise. It will be ready to go into the oven when it has risen halfway up the pan.
13. The oven should not be too hot. Leave the mold in it for 50 minutes to 1 hour. Carefully rotate the pan as it bakes. If the top browns early, cover it with paper soaked in water to prevent it from burning.

Decorate the finished cake with chocolate, candied fruits or nuts.

Quick cake

Many housewives, especially those busy at work or with small children, are concerned with the question of how to bake Easter cakes with the least amount of time. The recipe below is easy to prepare and saves effort.

You will need:

• 1 glass of milk;
• 4 eggs;
• 1 tbsp. l. dry yeast (or 50 grams of fresh);
• 1 cup of sugar;
• 2 tbsp. l. vegetable oil;
• 100 gr. butter;
• 3 cups flour;
• vanillin;
• raisins, candied fruits.

Preparation:

1. 1. Warm the milk.
   2. Add yeast and sugar (only 1 tbsp) to warm milk. Stir and leave for 15 minutes so that they “make friends.”
   3. Beat the eggs with the remaining sugar and vanilla.
   4. Melt the butter and add it to the dough. Add vegetable oil, yeast and stir well.

1. 1. Add washed and dried raisins and candied fruits.
   2. Gradually stir in the sifted flour. The dough should be pourable.
   3. Divide the dough into the molds. It will rise, so the dough should take up no more than 1/3 of the mold.
   4. Leave the dough in the molds for 3-4 hours - during this time you can get down to business.

1. Place the molds in a hot oven (t=180 degrees). Bake the cake until done.
2. Decorate the finished cake with icing and confectionery beads.

Easter cake without yeast and eggs

There are a lot of recipes on how to bake a delicious Easter cake. It turns out that it can be prepared without yeast, milk and eggs.

You will need:

• 240 gr. flour;
• 2 tsp. baking powder;
• 0.5 cups brown sugar;
• 1 banana;
• 40 ml juice (pineapple);
• 180 ml water;
• 50 gr. raisins;
• salt;
• 3 tbsp. l. vegetable oil.

Preparation:

1. Mash the banana to make a puree.
2. Add oil, water, juice. Stir.
3. Add salt (a pinch) and baking powder.
4. Gradually sift the flour into the dough, stirring it constantly.
5. Knead into a sticky dough.
6. Fill the molds with it so that the dough occupies 3/4 of the volume of the mold.
7. Bake the cake in the oven preheated to 200 degrees for about 50 minutes. The time depends on the oven.
8. The finished cake should be removed from the mold when it has cooled. Decorate it with icing and other decorations.

The beauty of making your own Easter cake is that homemade Easter cake can be prepared not only according to the traditional recipe, but also using, for example, sour cream.

You will need:

• 200 gr. sour cream;
• 1 tsp. dry yeast (or 25 g fresh);
• 170 ml milk;
• 50 gr. butter;
• 150 gr. Sahara;
• 650-700 gr. flour;
• 3 eggs;
• 2-3 tbsp. l. cognac or rum;
• 50 gr. raisins;
• nuts for sprinkling;
• vanillin.

Preparation:

1. Pour rum or cognac over the raisins.
2. Dilute the yeast with some warm milk - pour 2 tbsp. l. milk, they will come in handy later.
3. Separate the white from the yolk in one egg. Beat two eggs and the white of the third with sugar and sour cream.
4. Combine everything in one bowl, stir, add salt and gradually add flour.
5. The dough should be soft and slightly sticky. Cover it with a towel and leave for half an hour.
6. After half an hour, add soft butter to the dough and stir. Cover again with a towel and leave for one and a half to two hours.
7. Knead the dough lightly and add the squeezed raisins. Knead the dough so that the raisins are evenly distributed throughout the dough.
8. Divide the dough into the molds and leave until doubled in size.
9. Mix the yolk with 2 tbsp. l. milk and brush the top of the cake with the mixture. Chop the nuts and sprinkle them on the cake.
10. Place in the oven (t=200 degrees) for 30 minutes until done.

Decorations help make the cake truly festive: icing, marmalade, multi-colored confectionery beads, nuts, marzipan, candied fruits, fruit figures. When talking about Easter cake, one immediately thinks of lush round bread with a white top. This is the icing. The following recipe answers the question of how to make icing for Easter cake.

You will need:

• 1 egg white;
• 100 gr. sugar (fine);
• salt (pinch).

Preparation:

1. Cool the whites and beat with salt until elastic foam is obtained.
2. Without stopping whisking, add sugar.
3. Continue beating for another 4 minutes after the sugar runs out.
4. When the cake has cooled slightly, spread the glaze on it and leave until hardened.

Easter dishes prepared with your own hands not only give a great taste and delight with a festive appearance, but also carry a positive charge, being filled with feelings and good wishes of the hostess.

All housewives are divided into two groups: those who agree to stay up at night and enthusiastically knead the dough for Easter cake, and those who are too lazy and don’t know how, and go to the store to buy holiday baked goods. Of course, homemade Easter cake is much tastier than store-bought. However, sometimes looking at the list of products and the complex methods of turning these lists into aromatic fluffy dough, many give up. Easter baking, especially according to traditional recipes, is not for everyone. That's why simplified recipes for Easter cakes were invented, which use dry yeast and much less baking.

Here, please, to help you are 5 of the most delicious and simple recipes, and all you need is self-confidence and a positive attitude, it’s not for nothing that in the old days they said “What’s the mood - such is the cake!”

Our site has written more than once about how to prepare for making Easter cakes. This review will only contain recipes, and they are more than simple. Of course, you won’t put as much baking into a “quick” Easter cake dough as into one that is prepared almost overnight. However, you can soak raisins and dried cherries in rum or cognac. Instead of regular vanilla, you can add a mixture of cardamom, nutmeg and cloves to make the aroma dizzy. If the aroma of vanillin is more familiar to you, buy real vanilla pods - you will understand the difference between store-bought “chemicals” and real fragrant vanilla. Do not substitute margarine for real butter. Buy homemade chicken eggs. Take Easter baking seriously, since you only make it once a year.

So, you decided to bake Easter cake, and 5 of the most delicious and simple recipes are waiting for your warm hands!

Easter cakes "Bright Easter"

Ingredients:
For the test:
500 ml milk,
1-1.3 kg flour,
6 eggs
200 g butter,
200-250 g sugar,
11 g dry yeast,
½ tsp. vanillin,
1 pinch of salt,
300 g seedless raisins.
For the glaze:
2 egg whites,
100 g sugar.
For decoration:
multi-colored marmalade or sprinkles.

Preparation:
Dissolve dry yeast in warm milk, add 500 g of flour to it and place the dough in a warm place for half an hour. Separate the yolks from the whites and grind them with sugar and vanillin. Beat the whites with salt until foamy. Add the yolks, softened butter, whites into the suitable dough and gradually, stirring, add the remaining flour. Knead the dough and leave it for 1 hour to rise. Then add the washed raisins, stir and wait until the dough rises again. Fill the greased molds ⅓ full with the finished dough and leave it like that for a while so that the dough rises and fills the molds. Bake the cakes in an oven preheated to 150ºC until ready. Meanwhile, prepare the glaze. To do this, beat the whites with sugar until stable peaks form. Cover the hot cakes with the prepared glaze and decorate with multi-colored pieces of marmalade, chopped nuts or ready-made store-bought sprinkles.

Easter cake “Wonderful”

Ingredients:
For the test:
1 kg flour,
2 tbsp. warm milk,
250 g margarine,
6 eggs
1 tbsp. Sahara,
1 tsp. vanillin,
2 tbsp. l. dry yeast,
1 tbsp. peeled pumpkin seeds.
For the glaze:
1 protein,
½ tbsp. Sahara,
1 tsp. lemon juice,
1 pinch of salt.
For decoration:
100 g multi-colored candied fruits.

Preparation:
For the dough, mix dry yeast with 1 tsp. sugar, pour milk, stir and add 1.5 tbsp. flour. Leave the dough in a warm place for 1 hour. Separate the yolks from the whites of the eggs. Mix the yolks with the remaining sugar and vanilla, add 200 g of softened margarine and mix. Pour the dough into the total mass there. Beat the egg whites until foamy and mix into the dough. Gradually add the remaining flour into it. Then add pumpkin seeds (whole or crushed), mix well and leave the dough for another 1 hour in a warm place. Grease the prepared baking pans with the remaining margarine and fill them halfway with dough. Let the dough rise and only then place the molds in an oven preheated to 180ºC. Bake for an hour. Beat the whites with a pinch of salt into a strong foam. While whisking continuously, add lemon juice and sugar. Pour the resulting glaze over the hot cakes, sprinkle candied fruits on top and let the glaze harden.

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Easter cake "Catherine"

Ingredients:
500 ml warm milk,
9-10 tbsp. flour,
1 tbsp. Sahara,
1 tsp. salt,
½ tbsp. refined vegetable oil.
200 g butter or margarine,
5 eggs
2 tsp. dry yeast,
½ tbsp. seedless raisins.

Preparation:
Pour a little warm milk into a 0.5 liter jar, add 2 tsp. sugar and yeast, stir and place the dough in a warm place to rise. Sift flour into a wide container, but not all of it, but about 8 cups. In a separate bowl, separate eggs, salt, vegetable oil and butter, mashed with sugar, into milk. Pour the mixture into the pre-sifted flour, then the dough and add the raisins. Knead the dough, gradually adding the rest of the flour. You will get a lot of dough, enough to make several Easter cakes. Place the dough in greased pans and bake in an oven preheated to 180ºC until done. Cool the baked Easter cakes, pour glaze made from 1 egg white and 1 tbsp. sugar, whipped with a mixer. Decorate the cakes as you wish.

And to ensure that the Easter cakes turn out really right, you can try “overnight” recipes. With this method, the yeast, even dry, will be able to raise much more baked goods in the dough, which means that your Easter cakes will be the most delicious.

Kulich "Resurrection"

Ingredients:
For the test:
3 tbsp. flour,
1 tbsp. warm milk,
200 g butter,
1 tbsp. Sahara,
2 eggs,
2 tsp. dry yeast,
½ tbsp. raisins,
vanillin - to taste.
For the glaze:
3 squirrels,
1 tbsp. Sahara.

Preparation:
In the evening, place in an enamel pan, without stirring, yeast, cut into pieces butter, sugar (those with a sweet tooth can increase the amount of sugar by adding half more to the glass of sugar specified in the recipe) and washed raisins. Regarding the latter, I would like to give advice: use dark raisins for this baking. When it sits overnight, the dough will turn out to be a very pleasant creamy color. Pour a glass of warm milk over everything, cover with a clean towel and leave until the morning. In the morning, add flour and vanillin to this mixture to taste. Knead the dough well and place it in greased molds, filling them halfway. Let the dough stand until it doubles in volume. Now put the cake in the oven and bake at 200ºC until done. From time to time, check the readiness of the baked goods using a wooden stick. Coat the finished cake with glaze, decorate with sprinkles and dry in an open oven.

Easter cake “Slavny” with saffron

Ingredients:
7.5 tbsp. flour,
1.5 tbsp. milk,
1.5 tbsp. Sahara,
1.5 tbsp. melted butter,
8 eggs
1.5 packets of dry yeast,
vanilla - to taste,
2 tbsp. l. dry saffron, diluted in a small amount of water,
0.5 tbsp. raisins

Preparation:
Beat eggs with sugar, add melted butter, milk, spices and flour mixed with dry yeast to the mixture. Place the mixture in a warm place overnight. During this time, beat the risen dough a couple of times. It shouldn't turn out cool. Grease baking dishes with butter and sprinkle with semolina or breadcrumbs. Fill the molds ⅓ full with dough and leave to rise slightly. Bake the cakes in an oven preheated to 180-200ºC until done, checking with a wooden stick or torch. Sprinkle the finished cakes with powdered sugar and decorate as you wish.

Happy Easter! Joy to you and your families!

Larisa Shuftaykina

Last year I baked Easter cake for the first time, and of course I was faced with the problem of where to get an Easter cake recipe that would suit me in terms of ingredients, turn out right the first time, and of course, be delicious.

In my understanding, a delicious Easter cake is: easy to prepare (as far as possible with yeast dough), lots of eggs, butter, milk dough, and moderately sweet.

I couldn’t find a suitable recipe for Easter cake on the Internet: housewives probably keep its secret under seven seals. As always, my mother and grandmother helped me out: after listening to their recipe for Easter cake, I realized - this is it!

How does it taste? Amazing!

The Easter cake turns out to be soft inside and dense near the walls, a little oily, does not crumble, but breaks, does not go stale for a long time and smells intoxicating.

I’ll tell you honestly, this Easter cake recipe is for patient housewives; expect that you’ll have to spend the whole day on Easter baking.

Nuances and subtleties of cooking

I usually cook half a batch and I get 6 medium sized cakes. To bake Easter cakes, I use special silumin molds with a volume of 1.2 liters.

So, all products for Easter cakes must be fresh and of high quality, otherwise the result may be unpredictable.

Ingredients for 10-12 Easter cakes

• 10 eggs
• 1 liter of milk
• 300 gr. butter
• 50 gr. vegetable oil
• 2.5-3 cups sugar (550-600 gr.)
• 10 gr. vanilla sugar
• 100 gr. live yeast
• 100 gr. raisins
• 100 gr. candied fruits
• 2-2.5 kg. flour to knead the dough

Technology: step by step

*Description of the cooking process updated 04/09/2015

First of all, prepare the dough: heat half the milk (0.5 l), crumble the yeast, add 150 grams of sugar, stir well with a spoon so that the yeast dissolves. Make sure that the milk is not hot, otherwise the yeast will “die” and the dough will not rise; ideally, body temperature is 36-37 degrees.

Preparing the dough correctly

Cover with a towel and place in a warm place where there is no air movement (bedside table or top cabinet). This time I put the dough in an electric oven preheated to 30 degrees. This is the perfect place, I tell you!

After 30-40 minutes, when the dough is ready, the mass will increase 2-3 times, and you will have such a beautiful cap.

Preparing Easter cake dough

Combine the eggs and the rest of the sugar according to the recipe in a deep plate, do not forget about the vanilla sugar.

Beat everything with a mixer until the sugar is completely dissolved.

Let's melt the butter.

In a large bowl, start kneading the dough: mix the dough with the egg mixture, add melted butter and vegetable oil. Add raisins and candied fruits. This time I also added 2 tbsp to the dough. cognac Stir thoroughly with a spoon.

Gradually add flour and knead a soft dough that should not stick to your hands.

We send the dough to rise for the first time in a warm place, covered with a towel.

Send the dough for proofing

As with the dough, I put the dough in an electric oven preheated to 30 degrees. The dough came up very slowly, when 4 hours had passed, I turned up the heat to 35 degrees to somehow speed up the process. As a result, the first proofing took 5.5 hours, the dough increased three times, as it should be.

The secret to keeping Easter cakes from crumbling and becoming stale

When the dough has risen, bring the rest of the milk to a boil, and pour boiling water over our Easter cake dough, stirring with a spoon. This is done so that the cakes do not crumble and remain soft for a long time.

Add a little more flour and knead the dough until it sticks to your hands and to the dishes.

We send the dough again for a second proofing in a warm place. It took me 2 hours.

Forming and baking in the oven

After our dough has risen again, you can begin to form the cakes. Knead the dough, add flour if necessary, and put it into molds, having previously greased them with vegetable oil and sprinkled with semolina (if the molds are enamel or silumin). If you use disposable baking paper pans, you do not need to grease them.

We fill the form with dough about 1/3, leaving room for our Easter cakes to have room to grow. We send our molds with the dough to a warm place and wait for the dough to rise again.

Heat the oven to 180 degrees. When the dough in the pans has risen, put the cakes in the oven to bake. The grille position is at the very bottom.

After 15-20 minutes, open the oven and brush the cakes with egg. If at this stage the top of the cakes is browned, you need to turn off the top heat of the oven, or cover the cakes with foil.

Continue baking until they are all golden brown.

It only took me 1 hour and 30 minutes to bake the cakes. After 1 hour, I couldn’t stand it and took one cake out of the mold to see if it was ready: the top was already ready, and the part that was in the mold was white. I increased the oven temperature to 200 degrees and baked the cakes for another 30 minutes. The cakes were baked perfectly, both outside and inside.

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

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

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

Well, let's start cooking already! Go!

Easter cake for the whole family - the most delicious recipe

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

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

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

We will need:

For a couple:

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

For the test:

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

Cooking method:

1. It’s no secret to anyone that for any baking to be successful, the housewife must make the dough correctly. Therefore, start the cooking process with milk, make it warm, for this you can put a glass in hot water or heat it a little on the stove so that the temperature becomes 40-45 degrees.

And only after that, add the yeast, which you can knead in your hands or if you are using the dry version, then pour out the bag.

Interesting! Of course, with live yeast, the kind that we are used to seeing in stores in pressed form, any sweet baked goods turn out much tastier and more perfect.

2. In order for the dough to start playing, you need to add flour and sugar; without these ingredients it will not start to work. Stir and place in a sunny window to form a fluffy cap.

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

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

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

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

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

You see, it looks like foam, so you need to wait for exactly this state. The warmer the apartment, the faster the result will be.

6. And the most important thing is adding flour. Sift it through a sieve several times.

Important! This must be done, and sift the flour 2-3 times if you want the baked goods to be airy and light, and most importantly, fluffy.

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

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

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

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

Take parchment paper, foil will also work, and use it to make rectangular sides and a circle-bottom of your shape.

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

10. After the dough has risen once, you can observe this in 1.5 -2 hours, beat it and the next step is to add well-washed raisins and candied fruits.

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

Interesting! To get the original taste of this delicacy, add grated lemon or orange zest. For gourmets, I recommend adding finely grated walnuts or almonds.

Many people add a spoonful of flour to the berries before kneading to make kneading easier. What are you used to doing?

Tear off a lump from the total mass and form a small ball out of it, place it on the bottom of the mold and lightly compact it so that all excess air comes out.

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

13. Meanwhile, when you notice that growth has begun and the Easter cakes began to stretch out quickly like grass in a meadow, then turn on the oven to heat. The temperature should be 180 degrees, and then, as soon as it warms up well, place the workpieces. Bake for about 1 hour, it all depends on your oven and the size of the pans. For little handsome guys, 30-40 minutes will be enough, for larger ones, 50-60 minutes.

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

14. Check the readiness with any wooden toothpick, a stick will do, the main thing is that it is dry.

Secret! To prevent the finished cakes from settling, after you put them on the table, place them hot in a horizontal position, and then cool and return them to their original vertical form.

We noticed how cool and fluffy our Easter dessert turned out, you can see it even in this photo. Well, simply excellent! I hope you have the same result.

15. Now all that remains is to grease it on top with fondant, which is best made from gelatin. This is the kind that doesn’t crumble or crumble. Take 1 tsp of gelatin and mix it with two tablespoons of water, set aside and let stand to swell.

Meanwhile, add 4 tablespoons of water to sugar (100 g) and bring this mixture to a boil so that the sugar is completely dissolved. Pour this sweet mass into the swollen gelatin and start beating with a blender or mixer until it becomes creamy. The result will be a sugar glaze, it will slightly resemble a matte color.

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

16. When you cut the finished delicacy into pieces, you will immediately notice the difference, because with protein glaze everything immediately crumbles off.

Another tip: decorate with something special, because after all, such a holiday only happens once a year. Bon appetit! Invite everyone to the table for tea!

Wow, these turned out delicious!

An easy and simple recipe for making Easter cake with raisins

Well, in the previous version we added raisins and candied fruits, but in this one I suggest sticking with the classic version.

One important detail, I completely forgot to write about it at the very beginning of the article, for everything to succeed, you need to be in a good mood, and you can even say a prayer.

To prevent your baked goods from going stale for a long time, you can use margarine instead of butter. But, see for yourself, it still turns out very, very tasty in oil, and I don’t think that your baked goods will sit for a very long time after cooking.

We will need:

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

Cooking method:

1. Let's start work in order. As always, you have to bring the milk to a warm state. Therefore, always touch it with your hand first, if your hand tolerates it and it feels good, then everything is fine.

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

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

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

Interesting! If you use margarine instead of butter, the baked goods will last much longer and will not spoil. Although with us it never lasts until this moment))).

Thus, the dough is almost ready, but there is one more thing to do. Namely, put this mixture in a warm place overnight. Let it stand and seethe, the whole point is in such an interesting approach. And you will agree that it is very convenient, you don’t need to get up and beat the dough so that it doesn’t run away.

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

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

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

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

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

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

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

Well, now we just have to wait a little, about 1.5-2 hours.

4. Afterwards, prepare the molds for work, you can take metal ones, and even many people take cups, using them for condensed milk. It’s funny how everyone managed to somehow adapt. I personally love store-bought paper forms, they are elegant and very convenient. So, grease with vegetable oil, you can sprinkle with a little more flour or semolina.

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

Remember! You need to fill the cups 1/3, or at most half, otherwise the dough will inevitably run away, especially if you have high-quality yeast.

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

Check readiness with a wooden stick.

While the eggs are baking, you can make the glaze, but do it just a couple of minutes before turning off the oven. Because it hardens and thickens quickly.

6. It is absolutely easy to saddle her. Take one chicken protein and 100 g of powdered sugar. Beat with a mixer until you obtain a fluffy mass, that is, a snow-white cream. Or use

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

We bake dessert according to a proven recipe using raw yeast

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

Very juicy and rich Easter cake 2019 made from cottage cheese

When you read the title, you probably immediately thought, how is this even possible? And like this! Not only do you have to cook such a delight only once a year on a bright holiday, but you also need to try to ensure that the taste is amazing and the appearance is undoubtedly beautiful and attractive.

To achieve this, you definitely need to know and fulfill all the conditions and requirements from kneading to baking. Here are instructions for you, we can tell you from A to Z, and may everything work out for you!

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

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

I am writing the ingredients for only two servings, if you want you can take much more, the main thing is to follow all the proportions.

We will need:

Cooking method:

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

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

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

3. Prepare chicken eggs and yolk, break them into a bowl and beat them well with a whisk into a fluffy mass along with sugar. It’s best to do this with a mixer, it’s faster. Beat for about 5 minutes.

Then mix the egg mixture with the curd mixture.

4. So, look, the dough has become in the hole and has increased several times, which means we move on. Combine with the resulting yellow curd mass.

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

Important! Pre-soak the raisins in hot water and then dry.

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

8. Grease the molds with butter or vegetable oil and place lumps of dough in each. Remember to fill out the form only halfway. Wait for the dough to rise and double in size. Cover the molds with gauze to prevent the adze from drying out.

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

10. The top can be covered with foil to prevent it from burning, but do this not immediately, but 20 minutes after they are in the oven.

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

12. In cross-section, the curd miracle also looks very healthy and cool! Am-am, try it!

Classic Easter cake recipe

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

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

We will need:

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

for glaze:

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

Cooking method:

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

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

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

5. Thus, the dough should become elastic and shiny; this will take you 15 minutes.

6. And now, as usual, leave in a warm place, covering with a napkin or film for 1.5-2 hours until rising. Next, settle and wrap again, put in the refrigerator for at least 4-5 hours.

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

7. It’s best if you have time, let the dough stand in the refrigerator for about one day, and then take it out and beat it with your hands. You see how great it came out, now do the following, add nuts and any washed fruits, and don’t forget to dry them on a paper towel.

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

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

10. Now make the fudge, beat the egg whites with powdered sugar and do this over a water bath, but do not allow the glaze to be hot, otherwise the egg whites will curdle. In a water bath, beat with a regular whisk for 5 minutes and another 5 minutes with a regular electric mixer.

11. This glaze, prepared in this way, does not crack or crumble. Decorate as you wish. Have a nice day!

Instant Easter cake recipe

This option is for the lazy, because it is yeast-free; you must admit, not everyone always has enough time, but you always want homemade and tasty morsels, and not what they sell in the store.

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

The most delicious recipe for ancient Easter cake

Typically, such recipes are passed down from generation to generation. Do you have one like this? Surely yes, and it’s very cool! After all, it’s always a joy to cook using a proven version.

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

We will need:

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

Cooking method:

1. Take milk from the refrigerator, it’s okay if it’s a little sour, just in case a situation arises, you can also bake from this. So, heat it up or put it in a glass in hot water until it becomes warm.

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

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

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

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

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

5. Add softened butter, and in another bowl, sift 500 g of flour again and start adding to the egg mixture. Do this gradually in parts, and most importantly, knead with a special attachment from a mixer; if you don’t have one, then use a regular one. Yes, I completely forgot about the salt, add it here.

As the dough becomes more dense, start kneading with your hands. It will be sticky and viscous, but there is no need to add additional flour.

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

6. Don’t forget to mix the dried fruits with one spoon of flour and mix. Also add almonds and the zest of one lemon for flavor.

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

8. Meanwhile, take care of the molds, grease them with butter and sprinkle with flour, and you can even put a circle of parchment paper on the bottom.

9. Lightly sprinkle the table with flour and begin kneading thoroughly with your hands. This is a fascinating process, and most importantly interesting. Divide the dough into equal pieces, crumple them into balls, and if there are raisins on the top side, remove them or hide them inside the dough, otherwise they may burn.

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

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

12. Baking time will depend on the size of the mold, approximately 40-50 minutes. Check with a toothpick for doneness. Place them on their sides and roll them every 10 minutes, as they are still hot and can still rest on their sides.

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

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

Cooking Easter from cottage cheese without baking at home

Now let's make another masterpiece, because no one celebrates this Christian day without real Easter, according to all traditions and customs. This can be especially seen in families where everyone is a believer; cottage cheese should be an obligatory component on the table. Moreover, it is truly prepared from natural cottage cheese, and not from curd mass; sour cream is used for a delicate and juicy taste, and a lot of yolks are used for color.

The recipe is simple and not complicated; everyone will like it without exception, especially young housewives and beginners in the field of cooking. After all, it is also custard, and as you know, everything custard is incredibly tasty.

We will need:

Cooking method:

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

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

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

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

Important! Cook over low heat until it boils; when you see the first bubbles, turn it off immediately.

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

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

8. Roll up the ends of the gauze and press down with pressure, put in the refrigerator for one day.

9. You can also tie it with string so that the shape does not get lost. Place the bowl down to drain off any excess whey. Easter will be well compressed during this time.

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

Of course, ease of preparing Easter cake is a relative concept. If you are just starting to get used to the kitchen, then the classic raisin cake may not turn out perfect the first time. However, I hope that our detailed explanations will help you cope with the task - pay attention to the tips for beginners. I wrote them based on personal experience, since I baked Easter cake myself for the first time. So read the text carefully and try to do everything as it is written.

Ingredients:

• 1/2 cup milk,
• 2 cups of flour,
• 4 tbsp. spoons of sugar,
• 4 tbsp. spoons of butter,
• 10 g pressed yeast or 1 teaspoon of dry instant yeast,
• 1 egg,
• 3 yolks,
• 1/4 teaspoon salt,
• 1/2 cup of a mixture of dried fruits, candied fruits and nuts (any of your choice),
• spices to taste

For the glaze:

• 1 protein,
• 230 g powdered sugar,
• 2-3 teaspoons lemon juice

The total cooking time for the cake is approximately 7 hours. Take this into account when you place the dough.

Method for preparing Easter cake with raisins

We put the dough for the Easter cake

To prepare the dough for Easter cake, be sure to put a dough - it will allow the yeast to be activated as much as possible in order to properly rise the rich, “heavy” dough.

Crumble the yeast, mix first with a glass of milk, and then add a glass of flour. Place the dough in a warm place for 3 hours (the best place in our apartment is the oven - you can set the temperature in it to 40 degrees - ideal for yeast propagation). During this time, the dough will greatly increase in volume, at least three times. To check the readiness of the dough, lightly tap the bowl with your palm. If the center of the dough has fallen a little, then it’s time to knead the dough.

Advice for beginners: do not wait for the dough to rise to its maximum level. Take the bowl in your hands if it seems light to you (and this effect occurs due to the fact that the dough, saturated with gas bubbles, is perceived as heavier than it actually is, therefore, when we take the bowl in our hands, we subconsciously expect, that it will weigh more), then you can start kneading the dough.

Knead the dough

Melt the butter and let it cool.

Separate the yolks from the whites of three eggs. Place the yolks in a separate bowl, add a whole egg and grind everything with sugar, salt and spices (this can be cinnamon, nutmeg, lemon or orange zest, I added vanilla - I love the classic vanilla taste of the muffin).

Mix with the dough and then add 1 cup of flour. Knead the dough with your hands or a mixer with spiral attachments for about five to seven minutes.

Add oil.

Mix thoroughly one more time, place the dough in a large bowl, sprinkle lightly with flour, cover with a lid and place in a warm place for an hour to an hour and a half until the dough has doubled in size.

Now it's the turn of the raisins. It needs to be thoroughly washed, dried (for example, spread out on a napkin), and then rolled in flour. This is done so that the dough in those places where it comes into contact with dried fruits does not become damp and the cakes as a whole are baked evenly.

When the dough rises, add dried fruits to it and mix with a spoon.

Let the cake rise

Place the dough into the Easter cake pans. Our dough is enough for one large Easter cake or 2-3 small ones. Many people use compote cans for baking Easter cakes. For them, you need to cut out circles from baking paper to the size of the bottoms and wide strips, from which they roll up a tube, placing it inside the jar. This way the dough will not stick to the pan. I bake Easter cakes in an old Teflon pan, so I do without paper.

Fill the forms no more than halfway with dough! The dough will still rise.

The pans should now sit at room temperature—a process called “proofing”—until the dough rises to the edges of the pan. Tip for beginners: you don't have to wait for the dough to rise to its maximum. Hold the pans for half an hour to forty minutes before baking - even if your cake is not perfectly smooth (like mine), but it will not fall off during baking. From my own experience, I will say that for some reason fallen baked goods are perceived purely subjectively as more unsuccessful than unevenly risen ones.

Baking Easter cakes

Now it is important to calmly, without shaking, move the molds into an oven preheated to 180 degrees. We move slowly and smoothly. Place the cakes on the grill carefully.

Easter cakes need to be baked for an average of 40 minutes to an hour and a half. Baking time depends very much on the oven. It took me 1 hour and 20 minutes to bake. The top browned too quickly. I moved the cake to the bottom rack of the oven and covered the top with foil. This did a great job of keeping the crust from burning.

Check the readiness of the Easter cakes using a wooden stick. We pierce the cake deeper. The stick is dry, which means you can take out the cakes.

Decorate with icing

All that remains is to make the glaze and decorate the cakes with it. I chose a simple but effective glaze recipe. The glaze is applied in a fairly thick layer, and when it hardens, it gives a dense, glossy crust. It tastes very pleasant - with sourness.

Grind powdered sugar with egg white. The mixture will crumble at first, but will gradually become like a thick putty. Continue grinding until you get a very viscous glaze. Now you need to dilute it with lemon juice. Add lemon juice one teaspoon at a time, stirring well each time. You can check if you are happy with the consistency of the glaze: put it on the back of a spoon. If you are satisfied with how it lays and spreads, then you can decorate the cake.

The icing went on quite smoothly, so I didn't use any sprinkles.

The cut of the Kulich exceeded all my expectations.