How to make an Easter cake is not very expensive. Easter cake: the most delicious recipe! Viennese dough for Easter cakes

Dear hostesses, we celebrate the bright holiday of Easter!

For you, we have prepared a wonderful selection of Easter cakes for every taste.

Only the most ideal, successful and proven recipes with step-by-step photos.

You will succeed, even if you have not tried to bake Easter cakes on your own before!

Alexandria cake with raisins

Alexandrian dough is considered one of the best for making Easter cakes.

Baking from it turns out soft, tender and very tasty. It is from such a dough that we will prepare this cake!

Ingredients:

For test:

• Eggs0 - 1 pc
• Yolk - 1 pc.
• Sugar - 100 gr
• Dry yeast - 1 tsp
• Warm milk - 125 ml
• Melted butter - 80 gr
• Raisins - 50 gr
• Flour - 250 gr
• Vanilla - on the tip of a knife
• Salt - a pinch

For glaze:

• Powdered sugar - 100 gr
• Egg white - 1 pc.
• decoration, sprinkle

Cooking:

Pour yeast into warm milk, stir and leave to stand at room temperature.

While the yeast is accelerating, we will take the melted butter, pour sugar into it and add the eggs.

Shake everything together with a whisk or fork, after which we add the yeast mixture. We mix.

Add raisins to the resulting liquid.

Cover the bowl with cling film and leave warm for 30 minutes.

After this time, open our mixture and add vanilla and salt, shake.

We add the sifted flour in portions, kneading a not very thick dough.

Lubricate the form for Easter cake with vegetable oil, put the dough into it, about half the volume.

Cover with clingfilm and leave for 4 hours. The dough will rise well and take up the entire volume of the form.

Remove the film and bake for about 40 minutes at 180 degrees.

Time may vary depending on your oven.

Kulich is ready and it's time to make icing for him.

To do this, beat 1 egg white and icing sugar in one bowl until white foam with stable peaks.

Cover the finished cake with icing on top.

If it turned out to be too liquid, then you can put the cake in a still warm oven, where it will seize a little and stop flowing.

While the icing is still liquid, sprinkle it with decorations.

This is such a wonderful and very easy recipe!

Perfect cake with sour cream and candied fruit

The recipe is really perfect!

Soft sour cream dough melts in your mouth and goes well with chocolate icing. Be sure to try!

Cooking:

For chocolate lovers, we have prepared a special recipe for the softest and amazingly delicious Easter cake!

Ingredients:

• Warm milk - 100 ml
• Dry yeast - 1 sachet
• Flour - 400 g
• Eggs - 2 pcs
• Sugar - 150 g
• Melted butter - 100 g
• Curd 100 g
• orange peel
• Salt - a pinch
• Cocoa - 40 g

Cooking:

We add yeast, a tablespoon of sugar and three tablespoons of flour to warm milk. Let's stir.

We will get a liquid sourdough. Cover it with a towel or cling film and leave it in a warm place for 20-30 minutes.

Grate the zest of an orange. Only the orange skin, try not to get the white fibers, otherwise it will turn out bitter.

Add the foamy yeast mixture and melted butter there too.

We send cottage cheese there, it should not be grainy, and mix everything together.

Then add a pinch of salt and cocoa, stir.

Add flour in batches and knead the dough.

We knead a not very dense dough, it should retain softness and plasticity.

Cover the dough ball and leave it in a warm place for an hour.

The mass should approximately double in volume.

Divide it into portions and place in pre-greased molds.

The dough should take up no more than half of the form, you need to leave room to rise.

We cover our blanks again and wait about an hour until they rise almost to the top of the molds.

We bake at 180 degrees for 20 minutes (for small forms) and 30-40 minutes for large ones.

Cooking delicious chocolate icing.

Melt a chocolate bar in two tablespoons of milk in a water bath.

You can take not only dark, but also milk and white chocolate, it will still be very tasty.

Dip the top of the finished cake in melted chocolate.

Top with confectionery powder or nuts until the chocolate has set.

Lacy cake kraffin

It will decorate any Easter table thanks to its intricate and very beautiful shape.

It is not difficult to prepare it at all, and the taste will surprise you!

Cooking:

Delicate cake with cottage cheese and raisins

An amazing successful recipe for cottage cheese cakes, designed for a large family!

The dough is very soft with a pronounced curd taste, just overeating and without much difficulty.

Ingredients:

• Flour - 500 g
• Cottage cheese not grainy - 150 g
• Butter - 100 g
• Sugar - 100 g
• Milk - 100 ml
• Water - 100 ml
• Eggs - 2 pcs
• Salt - 1/2 tsp
• Fresh yeast - 25 g (You can dry 1 sachet)
• Raisins - 100 g

Cooking:

Crumble the yeast, pour it with warm water, let stand for 1-2 minutes.

Then stir until the yeast is completely dissolved.

Add three tablespoons of flour, a whisper of sugar to the yeast solution, mix until smooth.

You will get a liquid yeast starter. Cover the bowl and leave it warm for 20 minutes.

While the yeast is activated and rising, we take the cottage cheese, pour milk into it and interrupt with a blender so that there are no lumps left.

The cottage cheese should turn out to be like sour cream in consistency, then the cake will turn out to be very tender, without curd lumps.

Add chicken eggs, salt, sugar, melted but not hot butter to the curd mass.

And with the same blender, stir again until smooth.

Add the foamed yeast mash to the curd mass and mix.

Add the sifted flour in stages and knead the dough.

The dough will gradually thicken.

When it becomes impossible to stir it with a spoon, you can proceed to manual kneading.

It will take approximately 10-15 minutes to knead the dough. We pull it out, turn it over, crumple it, we do not regret it.

Even after making all the flour according to the recipe, the dough should remain sticky, soft and fluffy.

During kneading at the end, we introduce already prepared, steamed raisins, knead for a couple more minutes and you're done!

We cover the finished dough and let it stand for 2 hours in a warm place to rise. It should double its size.

Punch down the risen dough. We prepare the forms by lubricating them with oil.

We separate small pieces from the dough, round for beauty and place in cake molds.

We fill out the forms with a test no more than 1/3, because the dough will still rise!

Try to keep the top of the pieces smooth, then during baking you will get neat hats, without protruding raisins.

We put the forms in heat for another hour and a half to rise. These Easter cakes can already be greased with egg yolk and sent to the oven.

We bake at 180 degrees for 30 minutes, small, as in the photo. If you have a larger form, then it will be baked correspondingly longer.

Large Easter cakes are baked for about an hour.

Leave the finished cakes to cool in the form for 15-20 minutes, then they will come out easily.

Let them cool completely and decorate with white frosting caps. How to do it, see the first recipe.

Delicious, tender cottage cheese cakes are ready!

Custard Easter cake

Choux pastry always surprises with its softness, it does not get stale for a long time and tastes incomparable.

We suggest you prepare such beautiful custard cakes that will surely decorate your table.

Ingredients:

• Flour - 350-400 g
• Cream 10-20% - 200 ml
• Egg yolks - 6 pcs
• Butter - 100 g
• Sugar - 100 g
• Salt - 1/2 tsp
• Dry yeast - 6 g (fresh 15-20 g)
• Dried fruits - half a cup
• Vanilla - 1 tsp
• Cardamom - 1/2 tsp

Cooking:

Pour boiling water over raisins or other dried fruits in advance so that they become soft enough.

Take 30 g of cream, warm it up a little and add yeast to it. Stir until dissolved.

Separate two heaped tablespoons from the bulk of the flour. Bring the remaining cream to a boil.

Mix flour and boiled cream and rub well without lumps.

Cool to 40 degrees (so that the hand is not hot to touch) and add the yeast solution to this custard dough.

Mix everything together, cover with cling film and leave in a warm place until it doubles in size.

You can determine the readiness of the dough in this way: at first, the dough actively grows and tends to rise, but then there comes a moment when it begins to settle, which means it is ready.

It took us about 45 minutes to make our dough.

Mix the remaining flour with salt and cardamom.

Beat the yolks with sugar with a blender, add vanilla and soft butter there.

The yeast dough stood for 45 minutes, it has already begun to settle and it is all so pimply and airy.

Add to it the egg mixture that we just made and, while stirring, begin to add flour, gradually.

Put the remaining flour on the table and continue to mix it into the dough.

We interfere for a long time and carefully, all the flour should go into the dough.

Knead and knead for 10 minutes.

As a result, the dough is homogeneous, soft, but does not stick to your hands.

Grease a bowl with oil, round the dough and cover with cling film.

Leave warm until doubled in size. For this amount of testing - 1 hour 20 minutes.

If you want a beautiful and unusual cake, then divide the dough into five identical pieces.

Cover them with foil and let them rest for 10 minutes. Then we start cooking.

Roll each of the pieces into a cake, grease with warm butter, lay dried fruits on top and overlap one on top of the other, as in the photo.

Starting from the edge, roll the cakes into one large "sausage", fastening the edges.

We will cut this "roll" in half.

We will get two such pink-shaped dough blanks.

Place them in oiled molds.

Let them stand for 40-45 minutes, the dough will rise again. And such lush blanks can be sent to the oven.

We bake at 170 degrees for 40-55 minutes, depending on your oven and the volume of Easter cakes.

Readiness is checked with a wooden stick.

We pierce in an inconspicuous place, if the stick remains dry and there are no traces of dough on it - it's ready!

Hint: if the top of the cakes is already starting to burn, and they are still damp inside, then cover the top with foil.

When they are ready, let cool and remove from the mold. Sprinkle powdered sugar on top and you're done!

The softest, lush and very fragrant symbol of Easter on your table!

Lush Easter cake without yeast and interesting ways to decorate

For those who do not like and do not accept yeast baking, we have found a wonderful recipe for yeast-free cakes.

He is very lucky! Allows you to bake beautiful, lush Easter cakes that will be no worse than yeast cakes.

And in addition, see interesting options for decorating the top from a professional pastry chef!

Cooking

An easy option for those who are busy and prefer to cook everything in a slow cooker.

Here is such a lush, voluminous, one might say family, Easter cake you get according to this recipe. Enough for everyone!

Ingredients:

• Milk - 200 gr
• Butter - 150 gr
• Eggs - 3 pcs
• Sugar - 150 gr
• Vanilla sugar - 1 sachet (8g)
• Orange juice - 100 gr
• Raisins - 100 gr
• Yeast (dry) - 9 gr
• Flour - 700 gr
• Salt and vegetable oil

Cooking:

Pour raisins with orange juice.

Place yeast, 1 tablespoon sugar and 4 tablespoons flour into warm milk.

Stir and put in a warm place for half an hour.

Pound eggs with simple sugar and vanilla, combine with melted butter, mix.

Combine the dispersed yeast mass with the egg mass and mix well. Start slowly, add flour with spoons and knead the dough.

Add flour until the dough allows you to stir it with a spoon, you do not need to knead anything with your hands.

The dough is soft and sticky. Place it in an oiled multicooker bowl.

We select the Multicook program, set the temperature to 35 degrees, the time is 1 hour 20 minutes.

We press "Start". The dough will rise inside.

If you do not have the Multi-cook function, use the Yoghurt function or another one that is close in temperature.

After the set time has passed, remove the dough from the multicooker. Punch down by adding flour.

Drain the liquid from the raisins and fold them into the batter. Place the dough for a few minutes.

Lubricate the mold again and lay the dough again.

We select the “Multi-cook” function 35 degrees for 35 minutes so that the dough comes up again.

The dough should rise to half of the bowl.

After that, turn on the baking mode. For this dough volume, the baking time is 1 hour 40 minutes.

Check readiness with a wooden skewer.

Let the finished cake cool down and remove from the bowl.

Usually, the top of baked goods in multicookers remains unbrown, but in our case this is not a problem, because. it will be hidden under the egg glaze.

For the egg glaze recipe, see the first recipe above.

Decorate the cake with confectionery sprinkles and you can treat your home!

It turns out soft, tasty, and enough for everyone!

Tasty and tall Easter cake in a bread machine

Cooking cakes in a bread machine is very convenient!

She will knead the dough herself and you will not have to put in much effort to get beautiful, tall pastries.

Our recipe will help you with this.

Ingredients:

First bookmark:

• Water - 50 ml
• Eggs - 4 pcs
• Sugar - 2 tbsp. l
• Butter - 80 g
• Flour - 290 g
• Yeast-2 tsp

Second bookmark:

• Salt 0.5 tsp
• Sugar - 2 tbsp. l
• Vanilla sugar - 1 tsp
• Wheat flour - 145 g
• Yeast - 0.5 tsp
• Raisins - 70 g

For glaze:

• Egg white - 1 pc.
• Sugar - 20 g

Cooking:

The recipe is divided into two tabs. First, let's prepare the brew.

To do this, pour water into the bowl, break 4 eggs there, 2 tablespoons of sugar, put soft butter, yeast.

We put the dishes in the bread machine. We put on the program with kneading and baking for 3 hours 40 minutes.

In the process of kneading, 20 minutes after the start, you will need to make a second bookmark.

Add half a teaspoon of salt, two tablespoons of sugar, a spoonful of vanilla sugar, the remaining flour and raisins.

While the bread machine is cooking, make the egg white frosting.

Beat the egg white with sugar with a blender until a stable white foam.

It turns out such a high cake, ruddy, soft and aromatic.

Let it cool and then take it out of the mold.

Top it with frosting and sprinkles.

You can serve guests!

Royal cake

Truly royal!

Fragrant spices give it a special charm, and lemon glaze - a unique magical taste!

Cooking

Large Viennese pastry cake

Viennese pastry is very suitable for Easter baking.

Let's make such a beautiful, fragrant and lush cake out of it!

Ingredients:

• Warm milk - 500 ml
• Sour cream - 200 g
• Butter - 120 g
• Vegetable oil - 3-4 tbsp. l
• Sugar - 2 cups
• Eggs - 3 pcs + yolk - 2 pcs
• Salt - 1 tsp
• Orange peel - 1 tbsp. l
• Raisins - 250 g
• Yeast - 3 tbsp. l
• Warm water - 70 ml
• Flour - 1500 g
• Vanillin - 1 tbsp. l

Cooking:

Pour dry yeast with warm water, add 70 g of warm milk and 2 teaspoons of sugar.

Mix well and leave for 15 minutes.

We turn to kneading the dough.

To do this, add salt, three tablespoons of sugar, yeast mixture, half of the flour to warm milk.

Knead the liquid dough. Then cover it and let it stand until it doubles in size.

After that, add sour cream, eggs and yolks, all the remaining sugar, orange zest, a spoonful of vanillin, softened butter, three tablespoons of vegetable oil, raisins, the remaining flour.

It will be necessary to interfere for a very long time and carefully so that all the flour is dispersed and absorbed. We don't regret it.

In total, intensive kneading of the dough will take about fifteen minutes. At the same time, it should remain soft and not tight.

Place the finished dough in a bowl, cover and let rise again.

Then put the dough into a greased form.

You can divide the entire volume of dough into portions and make many smaller cakes.

The dough should take up no more than half the volume.

Let the dough rise. After an hour, it occupies almost the entire volume of the form. Time to put it in the oven.

Bake at 180 degrees for 35-40 minutes.

We decorate the finished cake with protein glaze. How to make it, see 1 recipe.

While the icing is still soft, decorate the cake with sprinkles and confectionery sugar flowers. Or any other decoration.

Kulich turns out well, simply royal. To a big happy family!

Italian Easter cake Panettone

Italians usually bake it for Christmas, but in Russia it fell in love and took root precisely at Easter.

The recipe is not very simple, but it is worth it, the Easter cake, which is obtained as a result, impresses with its great taste!

Cooking:

Dear friends, if you liked our article, save it on the social network using the buttons below.

Happy Easter, peaceful sky, spring and goodness to you!

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-once-cannot, and who go to the store for holiday pastries. Of course, homemade Easter cake is much tastier than store bought. However, sometimes looking at the list of products and the complex ways of turning these lists into fragrant lush dough, many give up. Easter baking, especially according to traditional recipes, is not given to everyone. Therefore, simplified recipes for Easter cakes were invented, which use dry yeast and much less muffin.

Here you are, please, to help you 5 of the most delicious and simple recipes, and you will only need self-confidence and a positive attitude, it was not without reason that in the old days they said “What a mood - such a cake!”.

About how to prepare for cooking Easter cakes, our site has written more than once. In the current review, there will only be recipes, and they are more than simple. Of course, you don’t put as much muffin into the “quick” dough for Easter cakes as into the one that is being prepared almost overnight. However, you can soak raisins and dried cherries in rum or cognac. You can add a mixture of cardamom, nutmeg and cloves instead of the usual vanillin 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 "chemistry" and real fragrant vanilla. Do not replace real butter with margarine. Buy homemade chicken eggs. Take Easter baking seriously, because you cook it once a year.

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

Easter cakes "Bright Easter"

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

Cooking:
Dilute dry yeast in warm milk, add 500 g of flour to it and put the dough in a warm place for half an hour. Separate the yolks from the proteins and rub them with sugar and vanilla. Whisk egg whites with salt until foamy. In the approached dough, add the yolks, softened butter, proteins and gradually, stirring, add the remaining flour. Knead the dough and leave it for 1 hour to rise. Then add the washed raisins, mix and wait until the dough rises again. With the finished dough, fill ⅓ of the greased molds and leave in this form for a while so that the dough rises and fills the molds. Bake Easter cakes in an oven preheated to 150ºС until cooked. Meanwhile, prepare the frosting. To do this, beat the whites with sugar until stable peaks form. Cover hot Easter cakes with prepared icing and decorate with multi-colored pieces of marmalade, chopped nuts or ready-made sprinkles.

Easter cake "Wonderful"

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

Cooking:
For dough, mix dry yeast with 1 tsp. sugar, pour milk, mix 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. There, pour the dough into the total mass. Whip the egg whites and fold into the dough. Gradually add the remaining flour into it. Then add pumpkin seeds (whole or chopped), mix well and leave the dough for another 1 hour in a warm place. Lubricate the prepared baking dishes with the remaining margarine and fill them halfway with the dough. Let the dough rise and only then put the molds in the oven preheated to 180ºС. Bake for an hour. Beat the protein with a pinch of salt into a strong foam. Whisking constantly, add lemon juice and sugar. Pour hot cakes with the resulting icing, sprinkle with candied fruits on top and let the icing harden.

l

Easter cake "Catherine"

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

Cooking:
Pour a little warm milk into a 0.5 l jar, add 2 tsp. sugar and yeast, mix and put the dough in a warm place so that it rises. Sift the flour into a wide container, but not all, but about 8 cups. In a separate bowl, dilute eggs, salt, vegetable and butter, separately mashed with sugar, in milk. Pour the mixture into the flour sifted in advance, then the dough and add the raisins. Knead the dough, gradually adding the rest of the flour. You will get a lot of dough, it will be enough to cook several Easter cakes. Spread the dough on greased forms and bake in an oven preheated to 180ºС until cooked. Cool the baked Easter cakes, pour over the icing made from 1 protein and 1 tbsp. sugar, whipped with a mixer, Decorate the Easter cakes as you wish.

And to make Easter cakes really right, you can also try “night” recipes. With this method, yeast, even dry yeast, will be able to raise much more muffin in the dough, which means that your Easter cakes will be the most delicious.

Kulich "Resurrection"

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

Cooking:
In the evening, without stirring, put the yeast, sliced ​​\u200b\u200bbutter, sugar (sweet teeth can increase the amount of sugar by adding half more to the glass of sugar indicated in the recipe) and washed raisins in an enameled pan without stirring. Regarding the latter, I would like to give advice: take dark raisins for this pastry. When it is infused overnight, the dough will turn out to be a very pleasant cream color. Pour everything with a glass of warm milk, cover with a clean towel and leave until the morning. In the morning, add flour and vanillin to this mass to taste. Knead the dough well and spread it into greased molds, filling them halfway. Let the dough stand until it doubles in size. Now put the cake in the oven and bake at a temperature of 200ºС until cooked. From time to time, check the readiness of baking with a wooden stick. Coat the finished cake with icing, decorate with sprinkles and dry in an open oven.

Easter cake "Glorious" with saffron

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

Cooking:
Beat eggs with sugar, add melted butter, milk, spices and flour mixed with dry yeast to the mixture. Leave the mixture overnight in a warm place. During this time, beat the risen dough a couple of times. It shouldn't be cool. Grease the baking molds with oil, sprinkle with semolina or breadcrumbs. Fill the molds ⅓ full with the dough and let it rise a little. Bake Easter cakes in an oven preheated to 180-200ºС until cooked, checking it with a wooden stick or a 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 faced the problem of where to get an Easter cake recipe that would suit me in terms of ingredients, it turned out the first time, and of course it was delicious.

In my understanding, a delicious Easter cake is: ease of preparation (as far as possible with yeast dough), a lot of eggs, butter, milk dough, and moderately sweet.

I could not find a suitable recipe for Easter cake on the Internet: the housewives probably keep its secret behind seven seals. My mother and grandmother helped out, as always: after listening to their recipe for Easter cake, I realized - this is it!

And how does it taste? Amazing!

Easter cake turns out soft inside, and dense near the walls, a little oily, does not crumble, but breaks, does not get stale for a long time and smells stupefyingly.

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

The nuances and subtleties of cooking

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

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

Ingredients for 10-12 cookies

• 10 eggs
• 1 liter of milk
• 300 gr. butter
• 50 gr. vegetable oil
• 2.5-3 cups of 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 on 04/09/2015

First of all, we prepare the dough: we 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 a body temperature of 36-37 degrees.

We cook the dough correctly

We cover with a towel, and send it to a warm place where there is no air movement (bedside table, or upper cabinet). This time I sent the dough to an electric oven preheated to 30 degrees. This is the perfect place, let me tell you!

After 30-40 minutes, when the dough comes up: the mass will increase by 2-3 times, and there will be such a beautiful hat.

Preparing dough for cookies

We combine the eggs and the rest of the sugar in a deep bowl according to the recipe, do not forget about vanilla sugar as well.

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

Let's melt the butter.

In a large bowl, we begin to knead the dough: mix the dough with the egg mass, add melted butter and vegetable oil. Add raisins and candied fruits. This time I also added 2 tablespoons to the dough. cognac. Mix thoroughly with a spoon.

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

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

Sending dough for proofing

As with the dough, I sent the dough to an electric oven, preheated to 30 degrees. The dough approached very slowly, when 4 hours passed, I added fire to 35 degrees to somehow speed up the process. As a result, the first proofing took 5.5 hours, the dough tripled, as it should be.

The secret so that Easter cakes do not crumble and do not get stale

When the dough is suitable, bring the rest of the milk to a boil, and pour our dough for Easter cakes with boiling water, stirring with a spoon. This is done so that the Easter 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 to approach the second proofing in a warm place. It took me 2 hours.

Forming and baking in the oven

After our dough comes up again, you can begin to form Easter cakes. We knead the dough, add flour if necessary, and put it into molds, after lubricating them with vegetable oil, and sprinkling with semolina (if the molds are enameled or silumin). If you are using disposable baking paper molds, you do not need to grease them.

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

We heat the oven to 180 degrees. When the dough rises in the forms, we send the cakes to the oven to bake. The position of the grid is at the very bottom.

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

Continue baking until they are all golden brown.

It took me 1 hour and 30 minutes to bake the cakes. After 1 hour, I could not stand it, and took out one cake from 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 t of the oven to 200 degrees, and baked Easter cakes for another 30 minutes. Easter cakes were baked perfectly, both outside and inside.

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

So what you need to know:

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

And now the recipe for the best cake

The best kulich

Necessary:

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

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

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

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

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

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

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

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

Add vanilla seeds and saffron (turmeric)
6. Pour the milk mixture into the approached dough.

Pour the milk mixture into the approached dough
7. Add sugar and eggs with yolks.

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

Add raisins to the dough together with alcohol and zest. Knead with a mixer for another 2 minutes and leave to proof in a warm place for 1.5-2 hours.

Cover with a towel and leave the blanks in a warm place for another hour. Lubricate the forms with butter, spread the dough, filling the forms by 1/3.

Lubricate the molds with butter, spread the dough, filling the molds by 1/3 Cover with a towel and leave the blanks in a warm place for another hour.
10. Preheat the oven to 200 ° C, grease the risen Easter cakes with an egg.

Brush risen cookies with egg
11. Bake for the first 15-20 minutes at 200°C, then reduce the temperature to 180°C and bake for another 20 minutes until golden brown. Readiness to check with a wooden stick.
12. Remove the baked Easter cakes from the mold, lay them on a towel on their side and roll every 5-10 minutes so that they are even.

Remove the baked cookies from the mold
13. For glaze, beat well-chilled whites with seeds from half a vanilla pod and salt until stable foam. Continuing to beat, sprinkle sugar in parts. Beat until dense smooth mass.
14. Decorate Easter cakes with protein cream and, if desired, sprinkle with confectionery decorations.

Helpful Hints

An obligatory dish on any Easter table is and always has been Easter cake, which is lit in the church. For a long time in Russia they made a lot of dough for Easter cakes, because it was better suited in large volumes. Then, unlike the dough for pies and pies, a lot of eggs, sugar, butter and whipped proteins were always put in the dough for Easter cakes. Thanks to these components, the dough turned out to be very rich, and the finished cake could always not get stale for a long time.

Since traditional Easter cakes are prepared with yeast, it is forbidden to overload the dough with muffin from the very beginning to activate their work. That is, the dough is prepared in several passes, gradually introducing eggs, sugar and butter. The dough must be treated very carefully, cherished, wrapped in blankets and protected from drafts.

According to church canons, the dough must be made on the night from Thursday to Friday, bake Easter cakes on Friday afternoon, and illuminate on Easter night. They eat Easter cakes all week, until the very Radonitsa. According to the classical tradition, high cylindrical tin forms are used for baking Easter cakes. You can also use aluminum pans with a volume of no more than 1 liter, as there is a danger that the dough may not be baked in modern electric or gas ovens.

Easter cake recipe

In the old days, Easter cakes were made in forms similar to buckets, and they were baked, of course, in an oven. The finished adze was laid out in tall molds, which were well lubricated with soft oil, filling the molds halfway. When the dough rose to the edges of the form, the cake was set to bake.

Today, Easter cakes are baked for approximately 1.5 - 2 hours, depending on its size. There are a great many decorations for ready-made Easter cakes today: nuts, icing, candied fruit, symbolic inscriptions, multi-colored millet and other finishing products.

In the recipes of old Russian cuisine, there are about 20 types of Easter cakes. Small and large Easter cakes have varying degrees of richness, but a prerequisite for each is high growth. They say that if the Easter cake turned out, that everything will be fine in the house, and if its crust is cracked, it does not fit, or some other defects occur, then misfortune will come to the house.

Let's add that together with Easter cake they also cooked artos, Easter bread, which is a kind of prototype of Easter cake. Artos has a liturgical meaning, and its consecration is a church rite, while the consecration of Easter cake is a folk custom.

So, we have collected for you the 10 most interesting recipes for Easter cakes. Let's start with the most common.

Easter cake recipes

ordinary cake

It won't take you a lot of time to make this cake. Easter cake turns out tasty and fragrant, and all you need is to wait until the yeast wakes up, add all the ingredients, put the resulting dough into molds, let it reach and bake.

Ingredients:

Pressed yeast - 50 g

Eggs - 4 pieces

Milk (can be melted) - 1 cup

Sugar - ¾ cup

Sugar with cinnamon - 1 tbsp.

Vanilla sugar - 1 sachet

Wheat flour - 4 cups

Olive oil - 2 tbsp.

Candied fruits, raisins

Easy cake recipe

Cooking:

1. Heat the milk (it should not be hot), pour into a bowl. Add 1 spoon of sugar.

2. Crumble yeast, add to milk, stir and set aside for 10 minutes.

3. Pour the remaining sugar and beat the eggs in a separate container. Add cinnamon sugar and vanilla sugar.

4. Pour in olive oil and melted butter, mix everything well.
5. Mix suitable yeast with dough, add raisins and candied fruits.

6. Add flour, mix thoroughly. The dough should turn out to be thin, similar in consistency to thick sour cream.

7. Forms for Easter cakes should be greased with vegetable oil and filled with dough halfway. So that the dough does not stick to your hands, grease them with vegetable oil or moisten with water. Cover future Easter cakes with towels and leave for about 1 hour in a warm place to come up. They should rise 3/4 of the height of the mold.

8. Lubricate the top of the Easter cakes with yolk.

9. Bake Easter cakes in an oven preheated to 180 degrees for about one hour, check the readiness with a wooden stick. If the top of the cake starts to burn, then cover it with parchment or foil.

10. Cool the Easter cakes and cover them with purchased or self-made glaze.

Recipe for a delicious cake

Easter cake with baked milk

Everyone will get Easter cake prepared according to this recipe, it does not get stale for a long time, it has an amazing aroma and a uniform texture. The specified amount of dough is enough for 2 large Easter cakes.

Ingredients:

Pressed yeast - 25 g

Baked milk - 250 ml

Wheat flour - 650 g

Melted butter - 100 g

Sugar - 125 g

Vanilla sugar - 1 sachet

Eggs - 3 pieces

Red fortified wine

crushed almonds

For the frosting: 2 egg whites, ¾ cup sugar, 1 pinch salt.

Cooking:

1. Pour red wine over raisins and heat milk.

2. Pour the milk into a saucepan, add the crumbled yeast and 1 tablespoon of sugar.

3. Add 200 g of sifted flour to make a thin dough. Cover the pan with a lid and a towel, leave for half an hour in a warm place where there are no drafts.

4. Separate the yolks from the proteins, put the proteins in the refrigerator, and add sugar and vanilla sugar to the yolks. Beat everything well to get a homogeneous mass.

5. Get the squirrels, beat them into a steep foam.

6. Get the dough, which by that time should have doubled or more, and pour the yolks pounded with sugar into it. Mix everything well.

7. Melt the butter, add it to the dough. Proteins are added last.

8. Add the remaining flour, knead the dough in consistency similar to thick sour cream.

9. Transfer your dough to a larger saucepan, sprinkle it with flour, cover and put in a warm place for 1 hour.

10. Add candied fruits, ground almonds, squeezed raisins to taste. Mix well and leave to rise for another half hour.

11. Lubricate the baking molds with vegetable oil, put the dough on half of the mold. Leave to rise until the dough reaches the very top.

12. Lubricate the tops with yolk and bake in the oven, preheated to 180 degrees. The specific baking time depends on the form in which the cakes are baked and on the oven itself. Half an hour after the start of baking, carefully open the door to see if the top does not burn. If so, use parchment or foil. Then after another half an hour, check the cake for readiness: it should be dense, uniform brown. Check the internal readiness with a wooden skewer, which should remain clean and dry when pierced (this indicates readiness).

13. Get the cake, remove it from the molds and apply the icing. Here's how to make it: beat the whites of two chilled eggs at high speeds, after throwing a pinch of salt and slowly adding sugar. Beat until you get a nice glossy glaze.

Easter cake recipe step by step

Easter cake without eggs

This delicious recipe is suitable for people who cannot eat pastries with eggs. It turns out very tender, as it is cooked on yogurt. Also, this cake will appeal to those who prefer cakes similar to cupcakes. It is necessary to store such cakes in a bag.

Ingredients:

Pure natural yogurt - 250 ml

Sugar - 150 g

Vanilla sugar - 1 sachet

Soda - ¾ tsp

Melted butter - 75 g

Wheat flour - 175 g

A pinch of nutmeg

Vegetable oil

Chocolate drops - 2 tbsp.

Cooking:

1. Yogurt is poured into a bowl, pour soda there, mix well and set aside.

2. Sift flour, add sugar and vanilla sugar, nutmeg and chocolate drops. Pour in chilled melted butter. Mix thoroughly until smooth and add candied fruits.

3. Mix both masses. Lubricate the molds with vegetable oil and put the dough into them.

4. Put the future cake in the oven, heated to 180 - 200 degrees, bake for about an hour. Check readiness with a wooden skewer.

5. Cool Easter cake, remove from the mold, decorate as desired with icing, powdered sugar or something else.

Easter cake recipes step by step

Honey cake

Easter cake turns out to be incredibly fragrant and tasty, with a honey smell and very lush. Along with cognac, you can add candied fruits soaked in it to the dough.

Ingredients:

Eggs - 4 pieces

Sugar - 1 tbsp.

Wheat flour - 600 g

Warm water - 180 ml

Dry yeast - 10 g

Liquid honey - 100 g

Bitter chocolate - 1 bar

Butter - 30 g

Raisins to taste

Egg yolk for greasing the cake cap

Cooking:

1. Pour yeast and 2 tablespoons of flour into a saucepan.

2. In a separate container, mix warm water with sugar. Mix the two mixtures thoroughly and leave in a warm place for 15 minutes.

3. In a bowl, beat the eggs, add liquid honey, and mix with the dough. Pour in melted butter, add raisins.

4. Add the remaining sifted flour, transfer to a large saucepan, cover with a towel and leave for another 1.5 hours.

5. Put the dough into the molds, filling them halfway, leave for another 1 hour to approach. Lubricate the cake with yolk after it fits.

6. Preheat the oven to 180 degrees and bake Easter cakes in it for about an hour or a little more until cooked. We check the readiness with a wooden skewer, if the cap starts to burn, cover it with parchment or foil.

7. Melt chocolate with butter over low heat until smooth. Lubricate the finished cake with chocolate icing and decorate to taste.

Delicious Easter cake recipe

Yeast-free Easter cake

Many people really like it when the cake is sweet and tastes like a cupcake. In this recipe, we have found a compromise: Easter cake has a traditional taste, but at the same time, sweet tooth likes it. Among other things, it has another obvious plus: this cake is prepared without yeast, but it turns out to be very rich, tasty and sweet.

Ingredients:

Eggs - 2 pieces

Sugar - ¾ cup

Vanilla sugar - 1 sachet

Curd - 200 g

Wheat flour - 1.25 cups

Juice of half a lemon

Melted butter - 70 g

Soda - ¼ teaspoon

light raisin

Candied fruit to taste

Turmeric - 0.5 teaspoon

Cooking:

1. Mix cottage cheese with sugar and vanilla sugar, add turmeric, soda, lemon juice, melted butter. Gently mix the dough with a spoon until a homogeneous mass is obtained.

2. Separate the whites from the yolks, beat the yolks, and set aside the whites for glaze. Pour the yolks into the dough, add candied fruits, raisins, mix well. Pour the flour last, mix.

3. Lubricate the forms with vegetable oil, lay out the dough. We bake for about 1 hour at a temperature of 180-200 degrees. If the cake is large, then it will take more time to cook. After the top is browned, cover it with parchment or foil to prevent burning.

4. Remove the finished cakes from the mold, cool. Prepare the frosting: Whisk the whites, add the prepared glaze mixture to them and mix until a homogeneous mass is obtained. Spread frosting over cooled cookies.

Easter cake recipes

Easter cakes on sour cream with raisins

Ingredients:

Eggs - 8 pieces

Butter - 200 g

Milk - 250 ml

Sour cream - 0.5 l

Wheat flour - 2kg

Sugar - 2.5 cups

Vanilla sugar - 2 tsp

Salt - 1/3 tsp

Light raisins - 250 g

Pressed yeast - 65 g

For glaze: white chocolate (not porous) - 100 g and butter - 100 g

Cooking:

1. Crumble the yeast into warm milk, add one tablespoon of sugar, leave for 20 minutes.

2. Separate the whites from the yolks, and grind the softened butter with the yolks and the remaining sugar. Combine the mass with yeast, add salt, sour cream and vanilla sugar.

3. Whisk the whites into a stiff foam and add to the resulting mass.

4. Pour the sifted flour in small portions, kneading a soft dough. Cover the pan with a towel, remove for 3-4 hours in a warm place. During this time, knead the dough twice, before the second time add the washed and dried raisins, mix well.

5. Lubricate the molds with vegetable oil mixed with one tablespoon of flour. Fill the forms with the test one third. After the dough rises to the brim, you can put it in an oven preheated to 180 degrees to bake. First, bake Easter cakes for 10 minutes at a temperature of 180 degrees, and then lower the temperature to 160 degrees and bake for another 25-30 minutes.

6. Cool the finished Easter cakes, remove from the molds, put on a cotton towel and cover with the same.

7. After cooling, grease with glaze, which must be prepared as follows. Melt chocolate in a water bath, mix it with room temperature butter, which must be beaten with a mixer for three minutes. If the icing is too liquid, then you can add a little powder to it. It freezes well at room temperature.

The most delicious cookie recipe

Easter cake with cranberries and whiskey

If you are tired of traditional Easter cakes and are looking for something new, then our recipe is especially for you.

Ingredients:

Pressed yeast - 100 g

Milk - 350 ml

Sour cream - 300 g

Butter - 300 g

Sugar - 3 cups

Dried cranberries - 200 g

Light raisins - 100 g

Egg yolks - 8 pieces

Salt - 1/3 tsp

Flour - 1.8 kg

Whiskey - 50 ml

Extract - flavor "Rum" - 5 ml

Cooking:

1. Crumble yeast into warm milk, add one spoonful of sugar, one spoonful of flour. Mix everything, cover with a lid and put in a warm place where there are no drafts.

2. Add sugar, salt, sour cream, egg yolks to the melted butter and stir. Add flavoring, mix well.

3. Pour whiskey over cranberries.

4. If the dough has come up, then it must be combined with a mixture of yolks and knead the dough, sprinkling the sifted flour twice. To prevent the dough from sticking to your hands, grease them with vegetable oil. Cover the container with the dough with a lid and leave warm for 2 hours. Be attentive to the dough, knead it as needed.

5. Add cranberries along with whiskey and raisins, knead the dough gently so that everything is evenly distributed. Again, send the dough to rest for 2-3 hours, do not forget to knead it if necessary.

6. Put the dough into greased and floured forms, filling them halfway. Let the dough rise almost to the top. Bake for 10 minutes at 190 degrees, then lower the temperature to 160 and bake until done, which you can check with a wooden stick (it should go in easily and come out dry).

7. Decorate Easter cakes with glaze: for 1 protein, use about one glass of sugar and one teaspoon of lemon juice, and if you add a couple of drops of vanilla extract, the glaze will also be fragrant. Decorate Easter cakes in turn, as the icing dries quickly. That is, spread one cake with icing, decorate it, and only after that take on the next one.

Easter cake recipes

Custard cake with almonds

Ingredients:

Pressed yeast - 100 g

Wheat flour - 5 cups

Butter - 100 g

Eggs - 8 pieces

Milk - 250 ml

Cognac - 1 tbsp.

Raisins - 0.5 cups

Chopped almonds - 1/4 cup

Sugar - 1 cup

Cooking:

1. Bring milk to a boil and pour half a glass of flour into it. Cook for about 2 minutes, stirring constantly. Remove from heat, cool to 50-60 degrees.

2. Mix 1-2 tsp. sugar with yeast. Add half a glass of milk, mix well and let rise. Mix yeast with milk-flour mixture. Mix thoroughly and leave the dough in a warm place to rise.

3. Separate the whites from the yolks, grind the yolks with sugar until white, and beat the whites into a stiff foam. Add the yolks and whites to the risen dough, mix and leave it to rise again.

4. Add melted butter, remaining flour, raisins, chopped almonds, cognac to the dough. Mix thoroughly. Pour the dough into a greased mold (in half the mold) and let it rise.

5. Lubricate the Easter cake cap with yolk. Bake for 60-70 minutes at 180-200 degrees.

6. Ready cake, cool, remove from the mold and decorate.

Cottage cheese cake recipe

Cottage cheese cake

The kulich is very fragrant and tasty. The indicated amount of ingredients is enough for 5 large Easter cakes.

Ingredients:

Melted butter - 250 g

Butter - 50 g

Sour cream - 200 g

Eggs - 6 pieces

Egg yolks - 5 pieces

Sugar - 2.5 cups

Vanilla sugar - 1 sachet

Milk - 0.5 l

Vegetable oil - 50 g

Curd - 200 g

Pressed yeast - 50 g

Flour - about 1.5 kg (how much dough will take)

For the frosting: 5 egg whites + a few drops of lemon juice

Cooking:

1. Crumble fresh yeast into a small container, add 2 tsp to it. sugar and 60-7 ml of warm water. Mix everything well and let stand for 5 minutes. After the yeast has risen, you can start making the dough.

2. Heat the milk, pour it into a large saucepan where you will make the dough. Add suitable yeast, a little sugar, candied fruits and raisins, previously soaked in cognac. After the mass begins to ferment, add the remaining ingredients.

3. Separate the whites from the yolks of 6 eggs, rub the yolks with vanilla and sugar, and beat the whites, adding a pinch of salt to them.

4. Remove the butter in advance so that it melts, add to the dough, pour the yolks there and add sour cream.