Preparing Easter cake. Easter cake. Preparing dough for Easter cake

The Christian holiday of Easter is approaching, and housewives are already putting butter dough on Easter cakes. There are many recipes for making Easter cakes, but despite the different composition of the dough, the right Easter cakes turn out fluffy, tall, rosy and well baked. In addition, homemade Easter cakes are always tastier than store-bought baked goods, because they are prepared with your own hands, with love and in a peaceful mood. We have already told you how to prepare Easter cake at home so that it rises and bakes well, but today we’ll talk about how to properly bake Easter cake and decorate it festively. Easter baked goods should be beautiful, bright and impressive!

How can you bake Easter cake?

It is necessary to select in advance the form in which to bake. In Soviet times, housewives baked Easter cakes in saucepans, mugs, ceramic flower pots, and cans, and it turned out very well - small Easter cakes resembled church domes and looked very original. Until now, many grandmothers continue to bake in cans, not recognizing modern baking dishes.

Traditional Easter cake molds resemble cylinders of different volumes and sizes, silicone or metal, with a non-stick coating or a removable bottom. Do not get carried away with too tall shapes - the height of the container should be approximately 1.5 times higher than the width, but no more than 20 cm.

Paper forms made from thick paper that is resistant to high temperatures, moisture and grease are also very popular. Many of them have a corrugated bottom and small holes for air circulation, because the cake must breathe. It is customary to take Easter cakes in beautiful paper forms with you when visiting and give them as an Easter souvenir. You can bake homemade cakes in regular muffin tins or disposable aluminum foil molds, which are convenient because they do not need to be washed after use.

How to bake a delicious Easter cake: put the dough in a mold

First, the molds are greased from the inside with butter or vegetable oil - using a brush, especially when it comes to paper containers. Silicone molds only need to be greased the first time they are used, while molds with a non-stick layer, reminiscent of a multicooker bowl, do not need to be greased at all. It is advisable to cover ordinary metal containers or foil molds with oiled baking paper - while some housewives also sprinkle the paper with flour or breadcrumbs.

It is better to put the dough in the molds at half the volume or even a little less - it all depends on what result you want to get. If you need a more airy cake, fill the pan a third full, and if you need a denser bake, put the dough in half of the pan. A well-kneaded dough will increase several times in size, so it needs some free space.

Proofing continues until the dough rises to the edges of the pan. Do not neglect this important step in preparing Easter cake if you want to get light, fluffy and beautiful baked goods. At the same time, you need to remember that candied fruits, nuts and dried fruits slightly make the dough heavier, so it needs a little more time to increase in size. Try not to move the molds with Easter cakes, because the risen dough falls off so easily! If, due to careless movement, the cake still falls right in the mold, do not expect it to rise - it is better to take out the dough, knead it lightly and place it back in the mold for proofing.

The risen cake, so that it browns nicely in the oven, can be brushed with an egg beaten with milk, water, butter or vegetable oil. However, if you are coating the baked goods with fondant, then one oil is enough. Interestingly, some housewives sprinkle the cakes with sugar or nuts even before baking.

How to bake Easter cake correctly: working with the oven

The molds with the dough are placed in a well-heated (up to 180–240 °C) oven, on the “top + bottom” mode. You can place a bowl of hot water at the bottom of the oven to humidify the air and prevent the dough from drying out. Half an hour after the start of baking, it is better to reduce the temperature by 20 °C. While the cakes are baking, do not open the oven door - just watch the baking through the glass. The fact is that because of the cold air, Easter cakes that are capricious to temperature changes can settle and lose their splendor. As soon as the top of the baked goods becomes golden and ruddy, you can cover the cakes with damp baking paper to prevent them from burning.

In order to bake Easter cakes according to all the rules, you should calculate the required baking time, which usually depends on the weight of the product. For example, a kilogram cake takes 45 minutes to bake, a cake weighing 2 kg should spend about 1.5 hours in the oven, and small cakes weighing 0.5 kg or more will be ready in half an hour. It is not recommended to bake cakes that are too small, as they will dry out in the oven and lose their taste and aroma.

Many housewives stick a wooden splinter into the center of the cake even before it goes into the oven. After the cake is baked, you can finally verify its readiness by pulling out the splinter. A dry splinter is a sure sign that it’s time to remove the cake from the mold. Another way to check is to lightly press the cake with your finger: if it quickly returns to its previous shape, the cake is ready. First, it must cool in the form, which is best placed on a cold towel: this helps to easily remove the baked goods and not damage it. Once removed from the mold, the cake cools perfectly on its side - slowly, for 3-4 hours, under a thick towel or even a blanket. At the same time, it must be turned over to cool evenly. It is important to remember that the slower Easter baked goods cool, the longer they retain their freshness.

How to make fudge for Easter cake

Fondant and icing are needed not only to make the cake look spectacular and beautiful. The fact is that they protect baked goods from drying out and keep them fresh for a long time.

If you plan to decorate the cake with fondant or frosting, you need to do it before it completely cools.

The most popular glaze is protein. It is easy to prepare, various decorations stick well to it, and it is also very tender, airy and amazingly tasty. To prepare this fudge, beat the egg white into a strong foam, add 100 g of powdered sugar to it, mix the mass and add 1 tsp. lemon juice, causing the fudge to turn white. Beat it with a blender at high speed, gradually adding another 100 g of powdered sugar in small portions. At this stage, dye is added to the fondant if necessary, trying to ensure that it is evenly distributed throughout the egg mass. Now spread the fondant onto the cake, and apply all the decorations and sprinkles immediately before the fondant hardens. You need to cut the cake only after the fondant has hardened, and if there is absolutely no time and you need to serve the baked goods on the table, you can keep it in the oven for several minutes at temperatures up to 100 ° C.

The fondant is applied with a pastry brush, pastry bag, or by dipping the top of the cake into liquid glaze. With a pastry bag, of course, you can decorate the cake in a more original and unusual way.

Lemon fondant is also suitable for Easter cake, which has a fresh and pleasant taste, and its soft yellow color is associated with spring, sun and warmth. How to make fudge for lemon cake? To do this, mix 100 g of powdered sugar and 3 tbsp. l. lemon juice, grind well and cover the surface of the products. Instead of lemon juice, you can take the juice of any berries and fruits or use regular warm water, which is mixed with powdered sugar until thickened - this is called sugar fudge. In general, any fudge is suitable for Easter cake - butter, chocolate, vanilla, nut, creme brulee, coffee and cognac. Rose water fudge is very pleasant to the taste, pistachio and coconut are no worse - you can experiment to suit your taste. Easter baked goods should be original and bright!

How to make Easter cake topping

The easiest way to decorate is to sprinkle the product with powdered sugar or cocoa powder through a strainer or using holiday stencils. Simple topping options include poppy seeds, coconut flakes, colored sugar, ground nuts, dried fruits, candied fruits and regular store-bought confectionery toppings. First, the cake is covered with icing or fondant, and after a few minutes, when the glaze thickens slightly, you can sprinkle the top of the cake with something tasty. If you do this earlier, the sprinkles will drown in the glaze and will be invisible.

Easter cake decorated with patterns made using sugar pencils of all shades looks very impressive, and children will be happy to take part in this interesting activity. You can also decorate Easter cookies with sugar pencils.

You can decorate the Easter cake before baking with dough borders, braids, crosses and flowers, but the dough for decoration should be denser so that the decorations do not blur. By the way, it is better to attach braids and flowers using raw egg white.

The most creative housewives can make decorations from marzipan or mastic, decorate the Easter cake with fresh flowers, and decorate it with lace, ribbons and candles. In this case, the Easter cake can be turned into a real work of art.

How to bake Easter cakes at home: step-by-step recipe

Enough theory - finally, let's move on to practice. Let's try to prepare a very simple Easter cake that even inexperienced cooks can handle. Prepare the following foods.

For the test: 50 g fresh pressed yeast (16 g dry), 2–3 cups sugar, ½ tsp. salt, 6 eggs, 200 g butter, ½ liter of milk, 3 tbsp. l. vegetable oil, 1½ kg flour, 20 g vanilla sugar, 1 cup raisins.

To decorate the Easter cake: 2 cups of sugar, 1 cup of water, candied fruits and any nuts.

Cooking method

1. Mix yeast and 100 ml of warm milk, add 1 tbsp. l. sugar and 1 tbsp. l. flour. Place the fermentation dough in a warm place.

2. Combine the butter with the remaining milk (0.4 liters), place on the stove and heat until the butter is melted.

3. Beat eggs with sugar until fluffy.

4. Combine the dough, warm milk with butter, eggs beaten with sugar, vegetable oil, vanilla, salt, and raisins in one bowl. Knead the mass well.

5. Add flour and knead the dough.

6. Place the dough in a deep bowl, cover with a towel and place in a warm place to ferment. The dough should increase in volume by 2-3 times. This usually takes up to 5 hours.

7. Fill the molds about a third with dough and leave for half an hour to proof.

8. Bake the cakes in the oven at 180°C, calculating the time based on the weight of the baked goods.

9. Take out the finished cakes and cool them.

10. Make sugar fudge. Cook the syrup from water and sugar over low heat until it reaches a “test” state, when a drop of syrup in the water does not spread, but turns into a soft ball, the consistency of dough.

11. Cool the syrup and beat it with a mixer until a fluffy mass of a pleasant white color.

12. Cover the cake with fondant using a brush.

13. Top the fudge with finely chopped candied fruits and chopped nuts.

How to make Easter cake is half the battle; besides, you still need to save it until Easter, or better yet, until the end of Easter week. The most reliable way to store Easter cakes is in cotton napkins, in a saucepan with a tightly closed lid. This way they will survive even Bright Week and at the same time remain tender, fresh and tasty. Have a nice holiday!

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

It seems to me that every housewife, regardless of whether she likes cooking or not, knows that while working with yeast dough, peace and tranquility should reign in the house. Under no circumstances should you swear, make noise, or think about bad things. Haste and fuss are also excluded.

It is not so easy to meet these requirements when there are small children in the house. As soon as you get your hands dirty with dough and flour, someone will take a toy away from someone, or push you, or won’t give it to you. Therefore, I have a whole day allotted for Easter cakes, when other than that there are no other tasks or trips. An “entertainment” program is being developed for children. At one time I even wrote a number of articles about how to keep a child occupied in the kitchen.

As a rule, these are experiments (for example, how yeast inflates a balloon), joint actions (sieve flour, stir with a spoon, knead with your hands).

The main thing is to be patient and in a good mood.

How to properly bake a delicious Easter cake?

-The kitchen should be warm. The windows are closed, no drafts. The ideal temperature for kneading is 25 degrees.

The taste, fluffiness, and texture of the future product directly depend on the quality of the ingredients. You should not skimp on the quality of butter, flour, or eggs.

It is convenient to prepare and weigh out all the ingredients in advance. This way, you definitely won’t forget anything and won’t find yourself in a situation where during work it turns out that something is missing and you need to urgently run to the store.

All ingredients should be at room temperature. This applies to everything: butter, eggs, milk, and flour.

Before adding to the dough, sift the flour twice and saturate it with oxygen.

If you melt the butter in advance and let it sit a little, the cakes will turn out more tender.

Many recipes recommend separating the yolks from the whites, which are then beaten. In this case, follow all the requirements for proteins: clean, dry, grease-free dishes and whisks. Not a drop of yolk should get into the white. Start beating at low speed, gradually increasing it.

As with any recipe, you should not pour out all the ingredients at once. Add sugar/flour/raisins/candied fruits in 2-3 additions.

Raisins and candied fruits must be dry. Before adding them to the dough, they must be dried and rolled in flour.

If spices are added to the recipe, it is better to sift them together with the flour.

The cake dough is kneaded for as long as possible so that it completely comes off the hands or the table.

The dough for Easter cake should not be liquid (the cake will spread and be flat) and should not be thick (the product will be too heavy and will quickly become stale).

The dough should be of such density that it could be cut with a knife without it sticking to it, and when dividing the Easter cakes there would be no need to add flour.

The dough should rise three times: the first time the dough rises, the second time when all the products are added, the third time when the dough is placed in molds.

It is better not to place the dough where the heat comes from bottom to top, otherwise it will not fit well. An example of a bad option: I used to test the approach to the battery by laying a thick towel on it. Heating goes from bottom to top. Now I turn on the oven for a short period of time, turn it off and put the dough there. I like the result much better. Easter cakes should be placed in a warm place at a temperature of 30-45 degrees.

Typically, the baking pan is filled halfway with dough, allowed to rise to 3/4 of the way up, and then placed in the oven. Depending on the recipe, the amount of dough in the mold may vary. Pay attention to this when mastering a new recipe. Whether the author emphasized this point or not.

There is no need to grease or cover paper baking pans. Silicone ones are lubricated only during the first use, “renewing”. For metal/detachable ones, you can lay a circle of suitable diameter made of baking paper on the bottom. There is no need to lubricate the walls. If you use saucepans or cans (review of what to bake Easter cake in if you don’t have a mold), then line the sides with a strip of baking paper.

The Easter cake, ready for baking, is brushed with an egg beaten with 1 tbsp. water and oil.

To ensure that the cake rises evenly during baking, insert a thin wooden stick, such as a kebab skewer, into its center. After a certain time, the stick can be removed, checking the product for readiness.

It often happens that the top is already browned properly, but the cake is still raw. To prevent the top from burning, you can cover the cakes with baking paper.

In most cases, unless otherwise specified in the recipe, Easter cakes are placed in an oven preheated to the desired temperature.

Bake the cake in a humidified oven (to do this, place a container of water at the bottom) at a temperature of 200-220 degrees.

The rule for baking biscuits also applies to baking Easter cakes. Do not open the oven door during cooking, otherwise the product will settle.

The baking time for Easter cakes directly depends not only on the temperature in the oven, but also on the size of the molds:

• up to 1 kg - about 30 minutes,
• 1 kg - 45 minutes,
• 1.5 kg - 1 hour.
• 2 kg. - 1,5 hour

The finished cake is removed from the oven, placed on its side and left in this position until the bottom has cooled.

I hope your cakes are perfect now! Do you have your own baking secrets? Share in the comments!

For many centuries in a row, after the long Great Lent, our compatriots tried to pamper themselves with delicious delicacies. The centerpiece of the Easter celebration is always a rich Easter cake. A large selection of recipes allows even a novice housewife to prepare it.

The most delicious Easter cake - step by step photo recipe

Before the big and significant holiday for Orthodox people, Easter, all caring housewives will be looking for a good Easter cake recipe. This task is very difficult, because you need the cooking method to be simple and the Easter cake itself to be delicious.

It’s easy to achieve your cherished goal! You can prepare a tender, juicy, incredibly airy cake using the recipe described below. This festive treat will delight everyone with its amazing taste and unique aroma. It is good to cook Easter cake in any convenient form.

In modern times, there will be no problems with this, because cooks will stock up on paper, silicone or metal containers in advance. Of course, the process of creating Easter cake will not go quickly, but the sweet treat is worth it! With real homemade Easter cake, the Easter holiday will be a success!

Your mark:

Cooking time: 4 hours 0 minutes

Quantity: 1 serving

Ingredients

• Flour: 650 g
• Large eggs: 3 pcs.
• Homemade fat milk: 150 g
• Sugar: 200 g
• Butter: 150 g
• Dark raisins: 50 g
• Vanillin: 3 g
• Colored sprinkles: 3 g
• Sweet powder: 80 g
• Yeast (fast acting): 5 g

Cooking instructions

Take a deep bowl. The butter should not be used cold; it would be ideal if you use a slightly melted product. Cut the butter into small pieces.



Pour warm milk into a bowl with butter. There is no need to boil it, just warm it slightly.



Break two eggs into the same bowl.



Divide one egg into yolk and white. Place the yolk in a bowl with the rest of the ingredients, and place the white in an empty bowl.



Pour granulated sugar into a common cup.



Mix everything.



Place the vanilla in a bowl with the other ingredients.



Pour the yeast into a cup.



Add flour in small portions to all products.



Knead the dough.



Place raisins in the dough.



Mix everything thoroughly again.



Cover the top of the cup with cellophane. Leave the dough warm for two hours.



Then transfer the dough into a convenient form. To be safe, the inside of the mold must be coated with vegetable oil in advance. Leave the mold filled with dough on the table for another two hours. The mass should increase well and become airy.



Then send the test form to an oven preheated to 200 degrees. Do not open the oven for the first 30 minutes so that the baked goods do not sink. Cook for approximately an hour.



In a separate bowl, whisk the egg whites and sweet powder until stiff peaks form.



You should get a thick white mixture. My protein was either not cooled enough, or drops of water got into it, and as a result, the glaze did not whip up as I wanted.

I didn’t consider it necessary to redo the glaze; with powder it will look beautiful, and its density does not affect the taste. But to prevent this from happening to you, put the protein in the refrigerator while preparing the cake and cover it with film or a lid so that it does not dry out or moisture does not get into the container.



Grease the top of the golden-brown cake with the prepared glaze and decorate with multi-colored sprinkles.

How to make a simple Easter cake - a quick and easy recipe

You can prepare the simplest Easter cake in just two hours. The busiest housewife will have enough energy and time for such a delicacy. The advantage of making quick cake is mixing all the ingredients at the same time. It will be important for the dough to rise only once.

To prepare a delicious and quick light Easter cake you will need:

• 100 grams of butter or margarine;
• 2 tablespoons of vegetable oil;
• 1 cup of sugar;
• 1 glass of milk;
• 4 eggs;
• 1.5 tablespoons of yeast;
• 4 cups flour;
• raisin;
• vanillin.

How to proceed:

1. The milk needs to be heated to about +40 degrees and the yeast must be dissolved in it. Add 3 tablespoons of flour and 1 tablespoon of granulated sugar to the milk with yeast. The mixture, mixed until smooth, should be left to rise for 30 minutes. The dough will need to rise 2-3 times.
2. Mix eggs, beaten with vanillin and sugar in advance, melted butter and vegetable oil into the dough. Add flour and raisins.
3. The raisins will need to be pre-rinsed and dried. The dough is poured into molds, filling approximately 1/3 of the volume. Bake at a temperature of 180 degrees. Readiness is checked with a dry wooden splinter or match.
4. The top of the cake is covered with glaze. To prepare it, beat 7 tablespoons of granulated sugar and 1 chicken protein.

Easter cake in a slow cooker or bread maker

Preparing Easter kulis in a bread maker or slow cooker will take the housewife a minimum amount of time and pitchforks. To prepare it you will need to take:

• 1 glass of milk;
• 1 packet of dry yeast;
• 100 gr. granulated sugar;
• 3 eggs;
• 350 gr. flour;
• salt;
• 50 gr. melted butter;
• raisin.

Preparation:

1. The raisins are washed and dried. Yeast is added to warm milk and allowed to rise. Flour and butter, salt and raisins are added to the milk.
2. The resulting mass of butter dough will only need to be placed in a special container and set to the “Butter Pie” mode for cooking.
3. The bread maker will then prepare the coulis itself. While it is cooking and then cooling, you will need to prepare the sugar glaze.
4. To do this, you need to take 7 tablespoons of granulated sugar and 1 egg white. The egg and sand must be thoroughly beaten into a strong, thick white foam.
5. Cover the top of the cake with the resulting glaze. You can additionally sprinkle the glazed top with nuts and sweet confectionery powder. Then the glaze will harden on its own. Kulich will look very festive.

How to bake Easter cake with yeast?

Since childhood, Easter cake has been associated with the preparation of dough using yeast. They allow you to get a soft and tender crumb. Making cake with yeast is quite simple.

Ingredients required:

• 700 gr. flour;
• 1 packet of dry yeast per 1 kg of flour;
• 0.5 liters of milk;
• 200 gr. butter;
• 6 eggs;
• raisins and candied fruits;
• 300 gr. granulated sugar;
• vanilla and cardamom.

Preparation:

1. The yeast will dissolve in milk heated to body temperature. Add half the flour to the mixture. The dough should be left to rise for 30 minutes.
2. During this time, the whites are separated from the yolks. Grind the yolks into a white foam with granulated sugar, mix with cardamom, vanilla, and melted butter.
3. Add the mixture to the dough and stir. Add the remaining flour and let the dough rise to approximately 2 times in volume.
4. Easter cakes are baked in an oven preheated to 180 degrees until cooked. The readiness of the product is checked with a dry wooden stick.

The finished Easter cakes should be allowed to cool and covered with sweet glaze. You can sprinkle with nuts and sweet powder.

Classic Easter cake with live yeast

Many experienced housewives are sure that a real Easter cake can only be obtained by preparing this Easter delicacy with live yeast. To prepare the dough you need to take:

• 6 eggs;
• 700 gr. flour;
• 200 gr. butter;
• 1.5 tablespoons of live yeast;
• 0.5 liters of milk;
• 300 gr. granulated sugar;
• vanilla, cardamom, raisins, candied fruits.

Algorithm of actions:

1. To prepare the dough, you will need to carefully dilute the live yeast with warm milk and let the mixture brew a little.
2. Next, add 2-3 tablespoons of flour, sugar, vanillin to the milk with yeast and leave the dough to stand until it approximately doubles in volume.
3. At this stage, half the remaining flour is added to the dough and allowed to rise again.
4. The third time the dough will rise after mixing in the remaining flour. Raisins and candied fruits are added last. They are pre-washed and thoroughly dried.
5. The dough is transferred to the molds and the molds are allowed to stand for about another 20-30 minutes. The space in the molds will double.
6. Now the molds can be placed in a hot oven. The readiness of the Easter cake is checked using a dry wooden stick. It needs to be lowered into the middle of the cake. There should be no dough remaining on the stick.

Easter cake with dry yeast

A special feature of using dry yeast is its specialized yeast smell. Not everyone likes him and doesn't always like him. Treats prepared with dry yeast do not have such a smell.

To prepare Easter cake with dry yeast you will need:

• 6-7 eggs;
• 700-1000 gr. flour;
• 0.5 liters of milk;
• 200 gr. butter;
• 300 gr. granulated sugar;
• vanillin, vanilla sugar, cardamom, candied fruits, nuts and raisins.

Preparation:

For cakes made with dry yeast, there is no need to wait several times for the dough to rise first and then for the dough to rise.

1. It is best to mix dry yeast with all the flour at once.
2. All components of the future Easter cake are mixed simultaneously until a thick, homogeneous mass is obtained that will not stick to your hands when kneading.
3. Lastly, well-washed and thoroughly dried candied fruits and raisins are added to the dough.
4. The finished dough should be left to rise. After about 30 minutes it will have approximately doubled in volume. At this moment it can be laid out in molds.

Sometimes Easter cakes that are cooked with dry yeast do not melt when they are immediately placed in molds and started baking. In this case, the finished product may not become loose.

Recipe for delicious Easter cake with raisins

A special feature of Easter cakes is their sweet taste, obtained by adding a large number of candied fruits and raisins to the dough. The recipe for a delicious Easter cake with lots of raisins will remind you of the overcome days of Lent.

This cake is prepared according to a traditional recipe. Both dry and live yeast can be used. But live yeast will make a very rich cake softer and more flavorful.

To prepare this cake, you need to take:

• up to 1 kg of sifted soft flour;
• 200 gr. butter;
• 6-7 eggs;
• 300 gr. granulated sugar;
• 0.5 liters of milk.

The difference between this recipe is the increased amount of raisins. To give raisins a special piquancy, you can soak them not in water, but in cognac.

How to cook:

1. Traditionally, when preparing butter dough, a dough is first prepared from warm milk, sugar, a small part of flour and yeast.
2. When it rises 1-2 times, the rest of the products are added to the dough.
3. Raisins and candied fruits need to be added at the last moment.
4. After including dried fruits in the mixture, the dough must rise both before it is placed in the molds and after, before baking.
5. The finished products will be baked in an oven heated to 180 degrees.

Cooking cottage cheese cake for Easter - video

An original and very tasty Easter cake can be made from curd dough. For this original dish you will need:

• 0.5 liters of milk;
• 250 gr. butter;
• 200 gr. fat sour cream;
• 200 gr. cottage cheese;
• 2.5 cups granulated sugar;
• 6 eggs;
• 5 egg yolks;
• 50 gr. live yeast or 1 sachet per 1 kg of dry yeast flour;
• vanillin, candied fruits, raisins.

How to cook:

1. Dissolve the yeast in milk, which will need to be preheated to body temperature. To prepare the dough, add 2-3 tablespoons of flour and granulated sugar to the milk with yeast.
2. While the dough is rising, the yolks will need to be carefully separated from the whites. Whip the whites into a strong foam.
3. Yolks (11 pieces) are rubbed with sugar.
4. The cottage cheese is ground through a fine sieve. Add sour cream.
5. The resulting mass is mixed with the yolks and whipped into a strong white foam.
6. Add melted butter or margarine, continuing to beat.
7. Next, you need to add flour, let the dough rise, leaving it in a warm place for about half an hour.
8. Lastly, raisins and candied fruits are added to the mixture.
9. Bake in a hot oven until fully cooked.

We offer you a video recipe for cottage cheese cake without baking.

How to cook Easter cake with yolks?

Another interesting and very tasty recipe is making Easter cake with yolks. This dough turns out surprisingly rich and very satisfying. To prepare Easter cake with yolks you will need:

• 1 kg flour;
• 1 glass of warm milk;
• 50 gr. raw yeast;
• 5 egg yolks;
• 300 gr. butter;
• 1 glass of vegetable oil;
• a pinch of coli;

Vanillin and other spices to taste. This hearty, rich holiday pie is topped with lots of raisins. The dough will easily include 1 cup of thoroughly dried raisins.

Baking process:

1. The first step is the traditional preparation of the dough using warm milk with the addition of yeast and a couple of tablespoons of flour.
2. While the dough is rising, all the yolks are thoroughly ground with sugar. They should be ground into white foam.
3. The yolks are added to the dough. Butter is poured in there.
4. Flour is added 1 tablespoon at a time, gradually. At this stage, pour 1 cup of vegetable oil into the dough.
5. Knead the dough with your hands until it does not stick.
6. The test will need to be tested at least two more times.
7. After which it is laid out in molds and again before cooking.
8. This cake is baked in a very hot oven, heated to 200 degrees.

Lush Easter cake made with squirrels

The dough with the thinnest and most delicate consistency is obtained when using whites. To prepare it you will need to take:

• 250-300 gr. flour;
• 1 glass of milk;
• 120 gr. Sahara;
• 2 eggs;
• 1 egg white;
• 1 packet of dry yeast;
• 50 gr. butter;
• a pinch of salt;
• vanilla sugar or vanillin, cardamom, candied fruits, raisins.

Algorithm of actions:

1. Place the yeast in warm milk. Add sugar and a small amount of flour (2-3 tablespoons) to this mixture and prepare a dough. Set the dough aside until it doubles in size.
2. Beat butter with egg yolks. Beat until creamy and very fluffy.
3. Beat the whites separately with a mixer at high speed. Beat until thick foam with stiff peaks appears.
4. Proteins are added to the dough last. Already at the moment when raisins and candied fruits were included.
5. Future Easter cakes are baked in molds. Bake in an oven heated to 180 degrees.
6. The readiness of the egg white cake is checked with a dry wooden stick. You need to check it at least 20-30 minutes after the start of cooking so that the dough does not settle.
7. Next, the surface of the finished Easter cake is covered with sugar icing. This cake turns out very tender and light.

How to make Italian Easter cake

Recently, more and more housewives have begun to prepare Italian Easter cake - “panettone”, together with traditional Russian Easter cakes. To prepare it, the housewife will need:

• 600 gr. flour;
• 1 packet of dry yeast;
• 100 gr. Sahara;
• 200 ml warm water;
• 2 yolks;
• 0.5 cups unsweetened yogurt;
• 1 teaspoon vanilla extract;
• 50 gr. powdered sugar;
• raisins, dried currants.

How to bake:

1. To prepare such a cake, the first step is to prepare the dough. In this case, it is performed in warm water with a small amount of flour, sugar and yeast.
2. While the dough is rising, you will need to thoroughly rinse the raisins and currants. Dried fruits must be thoroughly dried.
3. All the remaining flour and other components of this tasty and original dish are added to the dough. Including yogurt.
4. The finished dough will need to be set aside to “rest” for about 20 minutes. During this time, it will rise noticeably and increase in size.
5. The dough must be carefully placed in prepared molds and baked in a hot oven for 20-30 minutes, depending on the size of the molds.
6. Ready-made Italian cakes will need to be sprinkled with powdered sugar. Sometimes lemon zest is added to the powdered sugar.

Ideal frosting for Easter cake

It’s hard to imagine any Easter cake without a beautiful and elegant white top of delicious sugar icing. Preparing this part of the holiday recipe will be simple for any housewife. To make the sweet sugar icing you will need:

• 1-2 egg whites;
• 7-10 tablespoons of granulated sugar or powder;
• 0.5 lemon.

How to cook:

1. Before preparing the sugar glaze, the whites are carefully separated from the yolks. The remaining yolks can later be used to prepare cottage cheese Easter.
2. The whites are placed in a cold place for about 1-2 hours. You can leave them in the refrigerator overnight.
3. The cooled egg whites should be beaten with a mixer at high speed. It is important not to change the mixer rotation speed.
4. You need to beat the whites until foam appears. At this stage, you need to start gradually adding granulated sugar or powdered sugar.

The resulting protein mixture should ultimately be almost solid with a beautiful glossy surface. At this stage, it can already be used as icing for Easter cakes. You can also add a few lemon zest and a few drops of lemon juice to the egg white mixture while beating. This sugar glaze will be more refined and delicate.

When preparing delicious and aromatic Easter cakes, it is important to consider some recommendations:

1. To ensure that the finished Easter cake dough is tasty and aromatic, it is advisable to first put the eggs that are used in its preparation in the refrigerator.
2. All other components for preparing the cake should be at room temperature.
3. You need to place the pans with Easter cakes in a preheated oven. Easter cakes are almost always baked at a temperature of about 180 degrees Celsius.
4. You should not often open the oven and check the degree of readiness of the holiday delicacy. Baked goods may settle and become hard and tasteless.
5. Sugar glaze should only be applied to the surface of the cake when the product has already cooled down, otherwise it may melt and spread.

We look forward to your comments and ratings - this is very important to us!

We are all looking forward to the bright holiday of Easter. For everyone it is something special and vital. Of course, you need Easter cake to celebrate. If you have always bought Easter cakes and never baked them yourself, then this time I suggest you take the opportunity and cook with me according to an old recipe. The result will surprise both you and your family.

Stage 1. Dough for Easter cake

Ingredients for the dough

• Milk 2.5% – 1 l.
• Pressed yeast – 100g.
• Egg yolk – 12 pcs.
• Sugar – 0.5 kg.
• Salt – 1 tsp.
• Flour – 1.2 kg.

Preparing dough for Easter cake

Dissolve the yeast in slightly warmed milk, beat the yolks with sugar, add salt and flour. Mix all the products to the consistency of thick sour cream and leave to ferment for 3 hours. Remember that the dough should rise and fall during this time.

Stage 2. Kneading Easter cake

Ingredients for kneading

• Margarine – 250g.
• Butter – 100g.
• Sugar – 0.5 kg.
• Pressed yeast – 50g.
• Sour cream 20% – 200g.
• Raisins and candied fruits.
• Vanillin
• Flour – 1.8 kg.

Cooking Easter cake

Melt margarine with butter. Grind the yeast and sugar, add sour cream and vanillin. Pour boiling water over the raisins for a few minutes, then sprinkle them with flour.

Gently mix the dough, add margarine and butter, sour cream with yeast, sugar, raisins and gradually add flour.

When kneading the dough, grease your hands with vegetable oil. The dough should end up not stiff, but slightly sticky.

Leave for a couple of hours until it increases in volume, knock down and let rise again.

Then place in the molds, fill the molds halfway and leave for more to rise.

Preheat the oven and bake for 30-40 minutes, depending on the size.

After the cakes are cooked, decorate them to your liking. It is better to apply the glaze while it is hot.

I hope that the recipe will help you prepare delicious and beautiful Easter cakes!

Happy holiday to your home!

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Video with ready-made Easter cakes