Classic Easter recipe in the oven. A simple and delicious Easter recipe in the oven. How to cook Easter cakes in a slow cooker

07.01.2024

Easter is a wonderful spring holiday. For many, it brings joyful emotions and long-awaited warmth after a cold winter and often most of spring. But most importantly, Easter is the end of Lent. On this day, those who fast break their fast, and those who do not fast rejoice in delicacies and the “festival of the belly.”
The Easter recipe in the oven that we offer you today is not cheap. This is a homemade recipe that has been passed down from generation to generation and remains virtually unchanged. Easter cakes turn out tender, beautiful and very tasty.

Products for preparing the Easter recipe in the oven

1 liter of milk;
4 cups sugar;
15 eggs;
200 grams of butter;
200 grams of margarine;
200 grams of live, confectionery yeast;
400 grams of 20% sour cream;
0.5 cups sunflower oil;
10 grams of vanillin;
salt to taste;
400 grams of raisins;
3-4 kg of flour.

And the most important thing we need are forms. Anything can serve as a form for Easter. Special molds made of silicone and other modern materials are sold. In our recipe we will use “homemade” molds. These are old tin cans for canned food, coffee and other goodies.

Actually the recipe for Easter in the oven

Lightly heat 200 g of milk and dissolve yeast, 3-4 tablespoons of sugar and flour in it until the consistency of rare pancakes.

Take 7 eggs and carefully separate the yolks from the whites. We make sure that the yolk does not get into the whites, because it will be the basis for brushing the beads.
Beat 8 eggs and 7 yolks with sugar.
Carefully add the beaten eggs to the milk.
Pour in sour cream, salt, add vanillin, pour in sunflower oil, add suitable the dough and mix everything well.
Then, gradually adding flour, knead the dough.
The dough should turn out a little steeper than for pancakes.
Place the dough in a warm place to rise.
While the dough is rising, prepare the molds. To do this, cut out paper circles to fit the bottom of the mold, dip them in vegetable oil and place them on the bottom.
Coat the sides of the mold with margarine and sprinkle with flour.
Knead the risen dough again. And leave in a warm place, cover with a towel.
When it rises a second time, add raisins to the dough.
And knead again.
After this, spread into molds to 1/3 of the volume. Place in a warm place until the dough rises to a height of 1.5 cm to the edges.
Place in a preheated oven. Do not open or slam the oven while the dough is rising. Otherwise it will settle
Bake at 180 degrees for 45-60 minutes depending on the size of the molds
Remove the finished Easter cakes from the mold and place them on their sides for 1-2 minutes. Roll to cool slightly and place on the bottom.

Preparing coating for Easter

While the Easter cakes are baking, let's prepare the coating for the Easter cake.

Beat the remaining whites with powdered sugar (for 2 whites, 100 g of powder) until the consistency of very thick sour cream.

Our Easter holidays have cooled down and now we can safely cover them with a “snow top”. Brush Easter eggs with whipped egg whites and sprinkle with colorful caramel sprinkles. And from the remaining brushing you can make meringue.

That's all. This is our homemade Easter recipe in the oven. I would like to wish everyone a joyful and happy Easter. We really hope that you liked our recipe and liked it. Be sure to leave in the comments who knows what and how it turned out. Ask if suddenly something doesn’t work out for you or if something is not clear to you according to the recipe.

Calorie content of homemade Easter

Unfortunately, it’s difficult to say anything about Easter, especially at home. Check out the average information on the Internet. These indicators are average and mainly indicate store-bought Easter cakes.

100 gr. product contains:

1. - Protein 8.27 g;
  - Fat 16.09 g;
  - Carbohydrates 40.32 g;
  - Calorie content 329.26 kcal (1378 kJ).

Bon appetit!

I received this recipe a long time ago in a handwritten version, when I did not yet know how to work with yeast dough. And to my surprise, the Easter cakes turned out right the first time, and they came out so good that no homemade, let alone store-bought Easter cakes could match their taste. This recipe makes 4-5 medium ramekins. Easter cakes turn out very tender, airy and slightly moist inside - exactly the way ideal Easter cakes should be. The main thing is to knead correctly and not miss 3 crimps of the dough. The cooking process is very similar to this Easter cake recipe, only a little simpler and the Easter cakes turn out more loose and tender.

Update per comments: The amount of yeast can vary from three to five to six measured teaspoons, with one scoop containing 4 grams. If you don't have experience working with paskas and yeast dough, feel free to use 5 teaspoons. But you can’t overdo it with yeast, so that the cakes don’t acquire an unpleasant yeasty smell.

Ingredients:

0.5 l. milk;
about 0.5 kg (we will look at the consistency);
1 tbsp. Sahara;
1 tbsp. odorless vegetable oil;
3 eggs (1 white for glaze, the rest for dough);
3-5 tsp dry yeast;
200 g raisins;
1 tbsp. with a heap of sour cream;
a pinch of vanillin or 1 sachet of vanilla sugar;
a pinch of salt;
2-3 tbsp. powdered sugar;
powder for Easter.

Easter recipe with raisins

1. Preparing the dough for Easter

Heat the milk to 30-40 degrees (it should be warm, but not hot, pleasant for the yeast). It is better to take a glass or enamel container. Pour the yeast into the milk and stir thoroughly until the yeast dissolves.

Add 1 tbsp. flour and 2 tbsp. Sahara. Mix. Rub the lumps with your hands until a homogeneous mass is formed. At this stage I usually add a couple of drops of holy water. They also say that the dough loves classical music and good mood, so let's start getting ready for the holiday :).

Cover the container with the dough with a towel or cling film and place in a warm place for 1 hour. In such cases, I place a bowl of dough or dough on a stool next to the heater or radiator. If you bake something in the oven, you can put it in the kitchen, for example, on the hood.

2. Prepare the necessary ingredients

We wash the raisins and soak them in hot water.

Separate the whites from the yolks, pour 1 white for the glaze into a mug and put it in the refrigerator.

Grind the yolks with sugar, add 1 tbsp. sour cream, mix.

3. Preparing the dough for Easter

When the dough has risen well, transfer it to a warm pan. Pay attention to the step-by-step photo, the dough should increase 2-3 times in volume and be covered with bubbles on top. Sometimes it happens that the yeast did not work well and the dough did not rise or grew very little. This may be because the food was too cold or hot, or the yeast itself was not stored correctly. In this case, it is advisable to prepare a new dough using a different yeast (preferably from another manufacturer). Sometimes it’s better to pour out the dough than to ruin the whole baked goods.

First, add 3 cups of flour, add the yolks mashed with sugar and begin to knead the dough. Add salt - it enhances the taste of the baked goods. Add vanillin. The consistency of the dough should be slightly thicker than for a sponge cake and without lumps. If necessary, add more flour. Kneading the dough is the longest step, usually taking 30-40 minutes, so make yourself comfortable. At the same time, your hands must be warm so that the yeast continues to do its job.

When the mass becomes homogeneous and without lumps, it’s time to add vegetable oil. Continue kneading the dough.

Leave the dough for a couple of minutes while we beat 2 egg whites with a mixer into a fluffy foam.

Add the whites to the dough and knead the dough again. The finished dough should be soft, elastic and slightly behind your hands and pan.

Dry the raisins on a paper towel and roll in flour so that they do not settle during baking. Drop a little vegetable oil onto your hands and rub. Pour raisins into the dough and mix gently with your hands 2-3 times.

Cover the pan with a towel and leave the dough to rise in a warm place. After about 1-1.5 hours, knead the dough with your hands dipped in vegetable oil. We repeat the procedure after another 1-1.5 hours.

Sprinkle the molds with flour. We spread the dough up to about half the height of the molds. Place in a warm place again for 30 minutes until the dough rises to the edges of the molds.

Place the risen eggs in an oven preheated to 180 degrees for about 40 minutes. Check for doneness with a toothpick. If after piercing the toothpick remains clean, the Easter cakes are ready.

4. Preparing glaze for paskas

We take the separated protein out of the refrigerator and begin to beat with a mixer at low speed. Add the powdered sugar and continue beating with the mixer at low speed until peaks form.

We take the Easter cakes out of the molds, grease the top with glaze and immediately sprinkle with the prepared powder. Leave the beads until the glaze hardens (at least 1 hour). That's all. Our most delicious Easter is ready! Bon appetit and happy bright holiday!

Easter is the name given to a baked product that is considered a traditional treat for the Resurrection of Christ. The recipe for Easter cake with raisins in the oven has been tested by experience and time. That is why it is in great demand. Easter cake in the oven turns out soft and fragrant. Anything can be used as a form. The most convenient option is ready-made tin or silicone molds. If they are not available, you can use improvised means by constructing forms yourself from foil or paper.

Advice! Dry yeast can be replaced with live yeast at the rate of: 50 g of live yeast per 3 tsp. dry.

It is customary to treat Easter cakes to friends and relatives, so it is important to take care of their decoration. Some housewives prefer to use store-bought glaze, while others try to get creative. It doesn't matter what you use for topping. In any case, the treat will surprise those who come to the holiday.

Ingredients

Servings: – +

chicken egg 1 PC
chicken yolks 2 pcs
butter 40 gr
softened butter125 gr
granulated sugar 80 gr
dry yeast 6 g
warm milk 80 gr
flour 350 gr
raisins to taste
nutmeg to taste
table salt a pinch

Calories: 317.3 kcal

Proteins: 5.7 g

Fats: 9.6 g

Carbohydrates: 53.3 g

1 hour. 35 min. Video recipe Print

Add 1 tsp to warm milk. sugar and yeast. The mixture is thoroughly mixed and set aside. After 10 minutes, a cap should form on it.

While the yeast is infused, mix one egg, two yolks and sugar in a separate container. After beating with a mixer, the mass will become white and have a uniform consistency.

Sift the flour through a sieve and add salt to it.

Make a small depression in the flour, then pour the dough into it.

Add eggs beaten with sugar to a bowl with flour and dough.

Knead the dough by hand until it becomes elastic.

Easter cakes are placed in the oven for 35 minutes at 180°C.

Easter cakes are taken out of the oven and decorated as you wish. Instead of icing, you can use regular powdered sugar.

There are many variations of cooking Easter cake in the oven. But this recipe is different in that the dough is flaky, airy and incredibly soft. And the top of the product becomes crispy.

This version of Easter cake will be an excellent addition to the holiday table. It is not only delicious, but also very beautiful. At the same time, baking Easter cake in the oven is not at all difficult. It is enough to observe the dosage of all components and cooking time. It is important to pay attention to the freshness of products.

It is recommended to cook Easter cake in the oven with all your heart. The result directly depends on the housewife’s approach to the cooking process. If you are in a bad mood, it is better to postpone preparing Easter cake for another time. Among all the recipes for Easter cakes in the oven, the one given above is the most common.

Easter cakes get a place of honor on the Easter table. On this day it is not customary to serve other sweets. A real cake should be light and porous. The dough is generously flavored with raisins. The meal begins with the blessed Easter cake; its taste should remain in memory until next year. We invite you to prepare a delicious Easter meal. This recipe presents the classic technology for making Easter dough; friends and relatives will definitely appreciate your efforts.

TIME: 3 hours 30 minutes.

Average

Servings: 8-10

Ingredients

flour – 2 kg,
yeast – 100 g,
butter – 300 g,
sugar – 600 grams,
milk – 500 ml,
eggs – 10 pcs.,
vanilla sugar – 1 tsp,
raisins – 150 grams.

Preparation

The milk is heated, two tablespoons of sugar and six tablespoons of flour are dissolved in it. Add crushed yeast. The baked goods will be tender and porous if the yeast is fresh. The yeast bar should break easily. A sign of “old age” of the product is yeast “stretching” at the break.

The yeast is stirred, although complete dissolution is not necessary. After some time they will “disperse” themselves. Cover the bowl with a towel.

After just 15 minutes, the dough will increase in size several times. Wait another 5-10 minutes. As soon as the dough “grows” to the edges of the bowl, the batter is poured into a large saucepan. Look at the photo, this is what the dough for Easter should look like.

The butter needs to be melted, but not brought to a boil. The cooled melted butter is poured into the dough.

Add eggs to a bowl with sugar. Seven pieces are thrown in whole, and only the yolks are separated from three eggs. Three egg whites are poured into a clean bowl and placed in the refrigerator; they will be useful for Easter icing. Beat the eggs with sugar for 2-3 minutes, then pour the liquid into the dough.
Sift the flour, gradually mix it into the dough, adding one glass at a time. The kneading process lasts about 15 minutes. You can grease your hands with sunflower oil, then the dough will not stick to your palms. The finished dough should not be tight.

For Easter cakes, market eggs are usually used to get a bright, warm color of the dough. Cover tightly with a towel and leave for an hour. The butter dough is infused in absolute silence. Even the sound of dishes and slamming doors can “scare” the dough, and it will collapse.
After an hour, the dough is kneaded. The washed and dried raisins are sprinkled with a handful of flour so that they are evenly distributed in the dough. Place raisins in the dough and stir. Cover the pan again with a towel and leave for an hour and a half.

The next step is to grease the baking dishes with sunflower oil and fill them one-third with dough. Cover the molds with a towel. Place them in the oven when the dough has risen and filled two-thirds of the pan. As a rule, this happens after half an hour.

The oven is heated to 180 degrees. They celebrate Easter. Baking time – 40 minutes.
While the cakes are cooling, you can make the glaze. Beat the cooled egg whites, gradually adding one and a half cups of sugar or powdered sugar.
Easter is coated with sugar icing and sprinkled with colored decorations.

As promised, today I will describe my Easter cake recipe and the process of preparing it. This was my first time doing this on my own, so the culinary process was preceded by a daily “theory course.”

After looking through more than a dozen top articles and reading about a thousand comments, I chose the most common option and sketched out an action plan for myself. But, as usual (how many people - so many recipes), I had to adjust it a little.

Below I will describe and show everything in detail.

Making Easter cake - step by step recipe

Ingredients

For the test:

flour - 1,400 g;
milk - 400 ml (2 tbsp 200 ml each);
fresh yeast - 50 g (dry, I think 14 grams);
eggs - 6 pcs;
butter - 200 g;
sugar - 400 g (2 tbsp. 200 ml);
raisins - 300 g;
vanilla sugar - 10 g (1 sachet);
cognac - 1 tbsp. l.;

For the glaze:

powdered sugar - 1 tbsp;
protein - 1 pc.;
lemon juice - 1 tbsp. l.

How to prepare the dough

Of course, I was afraid to take on such a responsible task for the first time; I was tormented by doubts: whether the lush, soft, airy cakes would turn out as desired. But until you do it, you won’t know, so I tuned in to the right “wave,” kicked everyone out of the kitchen, locked the parrot, slammed the window and doors and got started.

First of all, I lit a small fire in the gas oven, closed the door - let it heat up and warm up the kitchen. The surface of the stove will also become warm from the oven; I will place the dough and dough on it. Immediately put the oil on the stove - it will gradually heat up and soften well.

1. Measure out 400 ml of milk and put it in a bowl on the fire. We heat until, after testing with our finger, we feel good warmth, but not too hot.

2. Crumble yeast into milk. I recommend Lviv yeast to residents of Ukraine - I use it all the time, everything turns out great.

Then I realized in time that I took a small bowl and quickly poured the whole mixture into the cauldron where I usually cook.

3. Add 2 tbsp. l. sugar, stir until it dissolves slightly. Sift through a fine sieve 4 tbsp. flour.

4. Stir well with a spoon to make a slightly viscous dough-dough.

5. Cover the cauldron with a towel and place it on the stove (it is already warm). While the dough is rising, prepare the pastry: separate the yolks from the whites.

6. Add the remaining sugar and vanilla sugar to the yolks and grind until the mixture turns slightly white.

7. Beat the whites with a pinch of salt with a mixer into a stable foam.

8. Meanwhile, the dough has come up (more than doubled in size) and has settled slightly - which means it’s ready. It took about 30-40 minutes.

9. Add the yolks to it and mix.

10. Then add softened, almost liquid butter.

11. Next, pour in a spoonful of alcohol (cognac, rum) and mix again.

12. Add the whipped whites and again mix very carefully and thoroughly with a spoon from top to bottom.

13. Add flour and start kneading the dough.

Initially, the recipe for Easter cake called for only 1 kg of flour. I conscientiously weighed this kilogram on the scales. But when I sifted the remaining amount of flour into the dough and kneaded the dough, it turned out to be too liquid; you couldn’t knead it with your hands. I had to rely on my intuition.

I added another 200 g of flour, and after kneading it turned out to be a dough that you can work with your hands. Sprinkling the table and subsequent dusting took another 200 g of flour. At the end, I weighed what was left of the two-kilogram bag - approximately 600 g.

Perhaps I have the same flour and you will get a different amount.

14. Place the dough on a floured table and continue kneading.

The goal was this: to make the dough smooth and soft. As soon as I felt that if I added a little more flour, the dough would stop sticking to my hands, I stopped adding flour. Let it be sticky, it’s not a problem, you need to periodically lubricate the table and hands with vegetable oil - and there will be order, but the Easter cake will turn out airy. I continue to knead with my hands – for a total of about half an hour.

The dough is well saturated with oxygen. And this is what I finally noticed as a sign of readiness: when pressed sharply, the dough resists, springs like a rubber ball, although at the same time it is very soft and does not hold the shape of a ball on the table, slowly blurring.

15. Grease a clean cauldron with vegetable oil, put a ball of dough in it, also grease it with oil and leave it on the stove to rise, wrapped in towels.

16. We sort through the raisins, there are enough tails and just garbage in them.

17. Pour boiling water for 10-15 minutes.

18. Strain the water, pour the raisins onto a towel, cover with the edges so that all the moisture is absorbed and the raisins are as dry as possible.

If desired, you can add candied fruits, nuts, and dried apricots to the Easter cake recipe. I thought this was unnecessary.

19. After an hour, the dough rose very well.

20. Place it on a table dusted with flour, knead it with your hands into a flat cake and scatter half the raisins in a thin layer.

21. Fold the edges into an envelope. Again, knead with your hands into a flat cake and scatter the remaining raisins. Fold it into an envelope again and knead it a little with your hands.

22. The second time we put the dough in the cauldron to rise.

Preparing molds and baking Easter cakes

1. While the dough is “rising”, prepare the baking pans. For small Easter cakes I bought special paper molds, and for a large Easter cake I took a Teflon mold.

You can bake in any metal container: mugs, saucepans. People use tall tin cans after removing the labels and plastic coverings.

For ease of removal, the walls and bottom of such dishes are lined with oiled parchment paper. They also roll the paper itself into cylinders, staple the bottom and bake it. In general, if you have a desire, you can think of something to bake with.

2. Grease all forms with melted butter with a brush.

I couldn’t be happier with the test – an hour later it rose again wonderfully.

3. Knead it a little on the table, tear off the necessary pieces, roll them into balls and lay them out so that the molds are filled to about one-third of the volume.

4. Place the molds immediately on a baking sheet so as not to touch them again, cover with a towel, and let rest until the dough rises almost to the edges (20-30 minutes).

5. Preheat the oven to 180 degrees. Place a baking sheet with water on the bottom (I also did this when baking). We also spray the oven with water from a spray bottle and, finally, set the cakes to bake. You should not open the door for the first 10 minutes.

Some of the Easter cakes were close to the walls so that they would bake evenly, I turned them periodically. Half an hour later I sprayed the oven with water again.

Smaller Easter cakes began to brown later than larger ones (they are lower, and the heat from the ceiling reaches them less). And the largest one almost rested on the ceiling and soon began to burn from the top sheet of metal.

I even had to cover it with a circle of parchment soaked in water. As a result, all the cakes were baked at the same time - in about an hour. When pierced with a wooden toothpick, there was no dough left on it - a sure sign of readiness.

I don’t even mention that the aroma of the baking was unimaginable; my wife even woke up. But Easter cakes cannot be eaten right away; they must be skillfully cooled and allowed to “ripen.” They are immediately very tender, ready to break into pieces and deform under strong pressure.

Therefore, it is best to put them on something soft, on their side, cover with a towel and turn them periodically, this is especially true for large Easter cakes - they can become deformed under their own weight.

When they become warm, the cakes can be removed from the metal molds; you can leave them in paper forms and start decorating.

How to make egg white glaze and decorate

1. To prepare the glaze, beat one egg white until foamy. Without ceasing to beat, gradually add a glass of powdered sugar and a tablespoon of lemon juice. The result is such a mass.

2. Cover the cakes with it, decorate with sprinkles and decorative flowers.

There were nine Easter cakes in total: two with a diameter of 7 cm; two - 11 cm; four - 9 cm, and the main Easter cake - 13 cm.

I started at 5 pm and went to bed at 3 am. Took 220 photos! If you don’t take into account the time for photography, you can get it done in 6-8 hours.

I’m tired – there are no words, but what a pleasure, friends! The pleasure from the process and the result, from the realization that I did it myself, at such moments the soul sings and even the fatigue is pleasant (I’m probably a workaholic). And it turned out just as I wanted - the pastry was fluffy, airy, soft and incredibly tasty (I found out this already in the morning).

The next day, my neighbor’s grandmother caught me on the landing: “Seryozha, the neighbors say you’re doing some tests at night—everything is flashing in the kitchen. By chance, won’t you blow up the apartment?” I laughed and reassured her that the flash blinks when taking photos. I thought to myself: “Who wants to watch my windows at 2 am?” The neighbor, in turn, froze with her mouth open (what can you photograph in the kitchen from the evening until two o’clock in the morning?). That's where we parted ways.

For you, dear readers, that’s all I have for today, share your impressions, if anyone writes their own recipe for Easter cake, I will be glad. My parents bake Easter cakes in a bread machine; my health doesn’t allow me to knead the dough with my hands, but you can. I also recently made cottage cheese Easter, and I was also pleased.