The most delicious Easter cake in the world recipe. How to bake Easter cake so that it turns out soft and tasty: valuable tips and recipe

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

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

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

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

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

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

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

Ingredients for 10-12 Easter cakes:

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

Preparation:

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

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

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

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

Now let's prepare the dough. Combine the eggs and the rest of the sugar in a deep plate according to the recipe, do not forget about vanilla sugar.

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

Let's melt the butter.

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

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

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

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

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

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

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

After our dough has risen again, you can begin to form the cakes. Knead the dough, add flour if necessary, and put it into molds, having previously greased them with vegetable oil and sprinkled with semolina (if the molds are enamel or silumin). If you are using disposable forms made from baking paper, there is no need to lubricate them.

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

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

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

Continue baking until they are all golden brown.

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

Kulich - originally Russian National dish, which everyone prepares once a year on the Easter holiday. Easter cake dough different families they do it differently. Some people make the dough with kefir, some add cinnamon or vanilla, and some prefer to enjoy lemon aroma, which adds citrus zest to baked goods. But before you start cooking this sweet Easter dish, it’s worth finding out why it was so loved by our ancestors.

The history of Easter cake

Kulich is truly a Christian dish, although the first mentions of this pastry belong to the ancient Slavs. With the advent of Orthodoxy, Easter cakes began to be baked for Easter, and this baking represented church bread.

Nevertheless, certain superstitions regarding the preparation of Easter cakes have been preserved in Christian society. Thus, it used to be considered a good omen to lay out pieces of blessed baked goods in the field. Farmers believed that this would contribute to a rich harvest. But if the crust of the Easter cake cracks during baking, expect trouble.

Everyone decides for himself whether to believe or not to believe Easter superstitions (although the Church does not welcome such signs), and how Easter cakes were baked in the spring Easter holiday, that’s how they bake it, except that the recipe has changed a little.

Currently there are many different recipes dough for Easter baking. Let's look at the most delicious of them.

Viennese Easter cake dough

Viennese Easter cake dough is classic recipe Easter cake. This is how most pastries are prepared for Easter. This Easter cake dough has rich taste, it does not become stale for a long time.

Ingredients:

Flour - 6 glasses;
Milk -2 glasses;
Butter -1.5 - 2 packs;
Sugar -2 cups;
Eggs - 6 pieces;
Yeast - 50 grams;
Salt - 1 teaspoon:
Raisins (the classic recipe calls for raisins, but you can add any additives you want).

Cooking process:

First of all, you need to prepare the dough. To do this, combine eggs and sugar, beat thoroughly, pour melted butter and warm milk with yeast diluted in it into the mixture. Mix everything well and place it on the battery to rise.
Important point! The dough for Vienna cakes should sit for a long time - ideally all night.
When the dough “fits”, add sifted flour to it and knead the dough. You need to knead until the dough stops sticking to your hands.
In the middle of the process, you can add raisins, dried apricots or other additives to your taste into the semi-finished dough.
When the dough is ready, it should be placed in a mold (or molds) and left warm for 2 hours.
You can bake the cake when the dough has increased in volume and becomes fluffy and airy.

Baking time Vienna cake depends on the volume of the form. If you are baking one large muffin, then you need to spend it in the oven for at least 50-60 minutes. If the Easter cakes are small - 30-40 minutes.

Always check the readiness of the cakes with a match or a toothpick and don’t miss the moment when the dessert is baked.

This recipe is the most popular; the most famous Easter dish has been prepared using it for decades. However, you can safely make your own changes to the recipe and experiment with additives.

Kulich without yeast

Everyone knows that our ancestors did not have yeast, so they prepared bread with hop or wheat sourdough. But there is no need to delve into history and look for a sourdough recipe to prepare a yeast-free Easter cake. Nowadays you can prepare baked goods without yeast using soda. By the way, such baking will be much more useful than simple yeast dough for Easter cakes.

Ingredients:

Flour – 1.5 cups;
Kefir - 1.5 cups;
Butter- 1 pack;
Baking soda - 1 teaspoon;
Sugar - 0.5 cups;
Any additives to your own taste.

The amount of sugar can be increased depending on how sweet you want to bake.

Cooking process:

Prepare all food and utensils for work.
Sift the flour through a sieve, add the soda to the kefir and let the mixture brew for a couple of minutes.
Melt the butter in a water bath, stir in sugar and additives (optional).
Next, add kefir to the butter-sugar mixture and stir the resulting dough well.
Flour is added last and the dough is thoroughly mixed again.
If the Easter cake dough turns out to be very liquid, add a few more tablespoons of flour.

The good thing about this dough is that it doesn’t take much time to prepare. Unlike yeast cake, the yeast-free analogue can be placed in the oven immediately. These cakes take 30-40 minutes to prepare (check readiness with a toothpick).

Easter cake dough without eggs

This recipe will definitely appeal to vegetarians and those with egg allergies.

Ingredients:

Water or milk - 1 glass;
Sugar - 1 glass;
Flour - 4 – 4.5 cups;
Butter - 1 pack;
Sour cream - 0.5 cups;
Yeast – 50 grams;
Salt – 0.5 spoons;
Lemon zest, raisins, chocolate or other additives to taste.

Cooking process:

Lightly heat water or milk and add yeast to it. Stir so that there are no lumps, and then add 2 tablespoons of sugar and a handful of flour. The dough is ready - leave it to “rise” in a warm, windless place for 15-30 minutes.
At this time, melt the butter (you can use water bath) and mix it with sour cream.
Next, add the dough to the butter. This must be done carefully and stirred slowly and carefully.
Add sugar, salt, additives to the resulting mixture and stir thoroughly.
The latter is a pain. It is recommended to sift it first and add it in small portions to the resulting mixture.
Next, you need to knead everything thoroughly. (Remember to moisten your hands with vegetable oil to prevent the dough from sticking!)
Place the finished dough in warm oven or to the battery and let it rise twice. Only after this can you start baking the cake.

Additives for dough

Just Easter cake dough is boring, but on Easter you really want joy! In order to “color” Light even more spring holiday, you can show your imagination and bake Easter cakes with different additives.

What can you add to the dough:

1.Dried fruits

The most common additive is, of course, raisins, but you can also add other dried fruits: dried apricots, dates, prunes, dried apples. Even if the recipe does not involve adding dried fruits, they will never be superfluous.

2.Candied fruits

These colorful dried fruits Not only will they make the dough more tasty, but they will also give the Easter cake a joyful, festive look.

3. Nuts

Any kind will do - cashews, walnuts, almonds, pine. It is recommended to cut large nuts or grind them in a coffee grinder in advance.

4.Chocolate

Confectionery stores sell special chocolate “drops” for decorating baked goods, but you can add regular chopped chocolate.

5. Lemon or orange zest

It will give the cake an unusually fresh citrus flavor. In addition to the zest, you can add a little to the dough lemon juice- it will make the dough softer and softer.

6.Spices

You can add to the recipe vanilla extract or cinnamon powder. Cardamom and nutmeg will add to the baked goods spicy taste, and the saffron will color the dough sunny yellow.

7.Confectionery additives

Coconut flakes, multi-colored powders, marzipan - the modern confectionery industry generously gifts us with its inventions. The Easter cake dough can not only be decorated, but also colored with special food coloring!

Making Easter cake with your own hands and treating your family and friends to it is real happiness! And it depends only on you how tasty, beautiful and festive your baked goods will be. Don't be afraid and experiment! Delight your family and friends with delicious dishes.

In Greece, round bread was called kulich. oval shape, in Russia, Easter cake is an integral part of the Holy Easter holiday. Among Orthodox peoples, Easter cake is also called paska, kozunak, artos. Let's look behind the curtain of history and try to bake the most... delicious cake for your family.

The main thing in the article

History of Easter cake

Everyone knows that Easter cake symbolizes the body of Jesus Christ, and Cahors wine symbolizes his blood, but not everyone knows where this came from. Let us turn to the New Testament, where it is written in the chapter from Matthew that at the Last Supper the son of God, sitting in the midst of his disciples, broke off bread and handed it to them with the words:

“Take, eat: this is My Body. And taking the cup and giving thanks, he gave it to them and said, “Drink from it, all of you, for this is My Blood, which is shed for many for the remission of sins.”

So Christ, holding the Last Supper, calling the bread body and the wine blood, laid down a centuries-old Orthodox tradition. Every year on the day of his resurrection, in memory of his sacrifice, eat Easter cake and drink Cahors.

Easter cakes are traditionally served with colored eggs, which symbolize future life and its continuation. Kulich and “krashanki” are irreplaceable dishes for Easter.

There are a variety of Easter cake recipes. Many housewives keep it for generations, baking Easter cakes according to the recipes of their grandmothers and great-grandmothers. Many people bring modern ideas to the preparation of classic traditional Easter cakes. But in any case, they turn out very appetizing, so don’t waste time, but start preparing Easter cakes according to the most interesting and delicious recipes.

Easter Kulich classic

Besides grandma's recipe you need to know when to bake Easter cake correctly.
Traditionally, the dough is made at night, after 12 o’clock, when Maundy or Maundy Thursday arrives. Before sunrise, the housewife kneads the dough step by step. After the sun comes out, the dough is put into molds and allowed to rise, only then put into the oven and enjoying the aroma of baking in the house.

Classic Easter cake recipe

For the dough:

Milk – 700 ml.
Yeast – 1 pal (50 g).
Flour – 0.5 kg.
Sugar – 1 tbsp.

Dissolve all of the above ingredients in milk. The temperature of the milk should be 35-40 C. Leave the resulting dough to “rest” for one hour.

For the test:

Flour - 500 g.
Butter – 300 g.
Eggs – 5 pcs.
Vanilla sugar – 1-3 sachets (as you like).
Sugar - 1 tbsp.
Salt – 1 tsp.
Raisins – 300 g.

Pour beaten eggs, sugar, melted cooled butter, and vanilla sugar into the dough. Mix everything.

Add flour, do it gradually, you may not need all the flour. Make a batch of elastic dough.

Place in a warm place to rise for 2-3 hours.

Wash the raisins, dry and roll in flour. Stir into the raised airy dough and again let him “rest” for another half hour.

Divide the dough into molds and let rise.

Bake in a preheated oven at 180 C – 40-60 minutes.

Classic Easter cake

For the dough:

Milk – 500 ml.
Yeast – 1 pal (50 g).
Flour – 2 tbsp.
Sugar – 0.5 tbsp.

Crumble yeast into warm milk, add flour and sugar. Stir well and leave for 40 minutes.

For the test:

Flour – 800-1000 g.
Butter – 250 g.
Eggs – 8 pcs.
Sugar – 2 tbsp.
Vanilla sugar – 3 packets.
Salt – 1 tsp.
Raisins – 60 g.
Zest of one lemon.

Beat the yolks with salt, and the whites with 2 tbsp of sugar.

Melt butter and cool until room temperature.

Combine everything (except butter), add flour and knead soft dough.

Then mix the butter together with the raisins into the prepared dough.

Let it come up and put it into forms.

Bake for 40 minutes at 180 C.

Modern Easter cakes

No matter how, the era of advanced technologies makes its contribution to life. For a long time now, people have stopped baking bread in ovens, preferring convection ovens, bread machines and other kitchen utensils. Easter cakes, which can be prepared using new kitchen appliances, are not left out either.

The changes also affected the manufacturing recipes themselves. Modern housewives added to classic Easter cakes new ingredients.

Easter cake from a slow cooker

For the dough:

Milk – 400 ml.
Dry yeast – 10 g.
Flour – 0.5 kg.

Mix the ingredients and leave to ferment for 1.5 hours.

For the test:

Flour – up to 0.5 kg.
Egg yolks – 5 pcs.
Egg whites – 7 pcs.
Butter – 300 g.
Sugar – 1 tbsp.
Vanilla sugar – 2 packets.
Salt – 1 tsp.
Raisins – 50 g.
Dried apricots – 50 g.
Almonds – 50 g.
Vegetable oil – 3 tbsp.

Beat the yolks, add salt to them. Beat the egg whites and sugar too, but separately.

Mix the softened butter with the beaten egg whites and yolks.

Add this mixture to the dough, add flour, and stir. Let the dough rest for an hour. Add dried apricots, nuts, raisins and mix them in again.

Grease the multicooker mold sunflower oil, heat the bowl in warm mode for 10 minutes. We load the resulting dough into a third of the bowl, with the multicooker lid closed, keep the dough warm for another 10 minutes, turn it off and leave it to rise in the multicooker for another 50 minutes. Without opening the lid, turn on the baking mode, set it to 90 minutes, and wait for the cake to cook.

Easter cake in a bread machine

Required Products:

Milk – 170 ml.
Dry yeast – 2 tsp.
Flour – 340 g.
Sugar – 60 g.
Butter – 50 g.
Salt – 0.5 tsp.
Yolks – 3 pcs.
Candied fruits – 50 g.

Pour heated milk into a bowl and add melted butter, yolks,

flour, sugar, salt, candied fruits and set to Sweet bread or Baking.

The bread maker will prepare the dough itself

and bake it.

Cheese Easter

In addition to traditional yeast cakes, housewives bake cottage cheese and make cottage cheese Easter no baking. Cottage cheese Easter cake is considered sweet and aromatic. The sweetness of such a pie symbolizes the Lord God’s care for us, because by sacrificing himself, he gave us a “sweet” existence on a sinful earth.

Quick Easter cake made from cottage cheese

Required Products:

Cottage cheese – 400 g.
Flour – 300 g.
Cream – 150 ml.
Eggs – 4 pcs.
Powdered sugar – 450 g.
Chocolate (white) – 75 g.
Raisins – 100 g.
Almonds – 40 g.
Lemon juice - 3 tbsp.
Vanillin – 0.5 packets.
Baking powder – 1 tbsp.
Lemon zest – 1 tsp.

Beat the cottage cheese with a blender along with 100 ml of cream.

Melt the remaining 50 ml of cream with the chocolate.

Beat eggs with powdered sugar until foamy. The volume should double.

Add melted chocolate and vanilla to the curd mixture and stir.

Combine eggs and mixture with cottage cheese, add lemon zest, mix thoroughly.

Gradually add flour, add raisins, mix everything carefully. Place the resulting mass in a greased mold.

Oven at 180 C – 40 min.

Cottage cheese Easter without baking

Required Products:

Cottage cheese – 1 kg.
Eggs – 5 pcs.
Cream (30%) – 2 tbsp.
Butter – 250 g.
Powdered sugar – 250 g.
Raisins – 1 tbsp.
Vanillin to taste.

Grind the cottage cheese so that there are no lumps.

Heat the cream and add softened butter, beaten eggs with powdered sugar.

The cream mixture is mixed with grated cottage cheese.

Add vanilla sugar, raisins and place everything in a special cone-shaped form covered with gauze. We put it under pressure and put it in the refrigerator for several days.

After cooling, the Easter cakes should be greased with fondant and sprinkled with Easter powder.
Prepare Easter cake with love, prayer and silence. It will definitely work out and will be the main decoration of the table. Happy Easter to you. Christ is risen.

The most important one is approaching and Holy holiday all Christians - Easter or Easter Christ's Resurrection. Preparing for Easter is the favorite activity of many people. This matter must be approached very responsibly, in good location spirit and with great mood. After all, dishes that you put your soul into preparing turn out much tastier, and your positive energy is transmitted through them to everyone who tastes these same dishes.

Easter is celebrated after Lent. Served on the table great amount various meat dishes And delicious baked goods. But the main symbols festive table still there are Easter cakes and cottage cheese. I will not describe what each dish or baked goods symbolizes. I think a separate article should be devoted to this topic. And in this post I want to describe several recipes for making Easter cake, also known as paska.

If you decide to make Easter cakes yourself, then this article is for you. It’s hard to disagree with the fact that homemade Easter cakes, and indeed any dish or baked goods, are much more tastier than that one that was bought in a store. That's why I tried to collect the most delicious recipes Easter cakes that everyone can cook. You just need to be patient and put a part of yourself into this process and you will succeed.

Delicious Easter cake recipes

In general, the cooking procedure can be divided into 5 main steps. Firstly, it is kneading a dough of yeast, milk and flour. The second step is kneading the dough itself. The third step is pouring the dough into the molds. Fourthly, the baking of paska itself. The fifth step is decorating the finished Easter cake with icing, candied fruits, millet, etc.

So let's first look at the process of preparing the dough, from which you can make very tasty Easter cakes, and it is also perfect for baking sweet rolls, and only then we will move on to other recipes.

"Alexandrian" dough for Easter cakes and buns

The dough for any paska is prepared with yeast. But, despite this, it turns out to be very heavy and rich, since it is added a large number of butter and eggs. The process of preparing dough for Easter cakes is very labor-intensive and long. But the result is worth it. Let's get started.

What you will need:

Flour - 1 kg.
Baked milk - 500 ml.
Raisins and candied fruits - 150 gr.
Sugar - 400 gr.
Butter (melted) - 250 gr.
Yeast (bakery, pressed) - 75 gr.
Eggs - 6 pcs.
Salt - 1 tsp.
Cognac - 1 tbsp.
Vanillin - 0.5 tsp.

How to cook:

Beat the eggs with a whisk until smooth.
Crumble the yeast into warm milk and mix well.

On a note! When preparing Easter cake dough, all ingredients should be at room temperature. Therefore, do not forget to remove everything you need from the refrigerator a few hours before you start cooking.
Add sugar to this mixture and mix again.
Add butter to eggs.
Then pour the mixture of yeast with milk and sugar into this bowl.
Stir well until it looks like the one in the photo below.
Now close the container cling film, cover with a towel and leave the dough for 8 hours at room temperature.
As time passes, we continue to make the dough. To do this, pour half a portion of flour into the mixture and stir slowly (don’t be alarmed by the reaction of the dough - it will sizzle, that’s how it should be).
Add steamed raisins and candied fruits. Add vanillin and 1 tablespoon of cognac. Mix well.

Also, for taste, dried apricots, citrus zest and various nuts are often added.
Add 2/3 of the remaining flour. Stir and leave to stand until risen.
After the dough has risen, add the remaining flour, to which we first add salt.
Knead it thoroughly with slightly oiled hands.
It should be very viscous. “Alexandria” dough is ready.
You can put it in molds and start baking.

This dough rises very well. Fill the molds 1/3 full. Products made from this dough are very airy and incredibly tasty.

Delicious Easter cake - classic recipe

Now let's look at the classic recipe for this holiday baking.

What you will need:

How to cook:

Crumble the yeast into a bowl. Add water (do not stir). Let it stand for a while.
Sift the flour (preferably 2 times).
Now you can stir the yeast until completely dissolved.
Pour 4 tablespoons of flour, half a teaspoon of sugar into the solution and mix. The consistency of the dough should be like thin sour cream.
Cover and leave warm for 20 minutes.
At this time, pour milk into the cottage cheese and beat until smooth, paste-like mass using a blender. It's a good idea to use a fine sieve instead of a blender. By rubbing the cottage cheese through a sieve, there will be no lumps left in it.
Add eggs, sugar, salt, melted butter (not hot) and mix until smooth.
During this time, the yeast has risen and foamed up.
Add them to curd mass and mix (you can add vanilla sugar).

To make the dough “fluffy”, alcohol comes to the rescue. For these purposes, cognac or rum is usually used.
Gradually add flour and knead the dough.
After the dough thickens, we knead it with our hands for 10 - 15 minutes, adding the remaining flour.
The end result should be a very soft, sticky dough.
Stir in the raisins and continue kneading until the raisins are evenly distributed.
Place the finished dough in a bowl, round, cover with film and leave in a warm place to rise for 2 hours. It should increase by about 2 times.
Knead the risen dough thoroughly, trying to squeeze out as much as possible all the air accumulated during the rise.
Grease the bottom and sides of the molds with butter and sprinkle with a little flour.
We fill the molds 1/3, but not more, as it rises very well.
Place the molds in a warm place to rise for 1 hour.
Very carefully brush the top with the beaten egg.
We send molds with dough to cold oven and set the temperature to 180 degrees (to prevent the bottom from burning, place a container of water under the baking sheet).
Baking time depends on the size of the pan. It took 30 minutes to prepare these cakes.
15 minutes after preparing the cakes, remove them from the pan.
Place the cakes lying on a soft surface until they cool completely, rolling them periodically so that they do not lie on their sides and are even.
Let's make the glaze. Whisk egg white with powdered sugar until thick. You can also prepare the glaze using the recipes described at the end of this article. But decide this question to your taste.
Dip the Easter cakes into the glaze and sprinkle with colored cereal or shavings.

Easter cakes are ready.

Easter cake with raisins and cranberries

Ingredients:

Milk - 300 ml.
Sugar - 2 tbsp.
“Live” yeast – 50 gr. or 3 tsp. dry
Flour - 800 gr.
Raisins - 150 gr.
Cranberries - 100 gr.
Eggs - 5 pcs.
Vanilla sugar - 1 sachet
Butter - 300 gr.
Salt - a pinch
Almond flakes - 100 gr.
Zest of 1 lemon

Preparation:

Pour warm milk into a bowl and add 1 tablespoon of sugar.
Mix well with a whisk.
Crumble “live” yeast into milk. Stir. If lumps of yeast remain in the milk, this is not critical. The yeast will disperse in the dough.
Sift 300 grams of flour into milk.

It is advisable to sift the flour twice. This way the dough turns out soft and airy.
Mix. Then cover with cling film and leave in a quiet, dark place without a draft for 1 hour.
While our dough is rising, let's start with the dried fruits. Pour boiling water over 50 grams of different raisins and cranberries and leave them to steam and soften.
At this time, pour 5 eggs into a large bowl.
Add 1.5 cups of granulated sugar.
Add 1 packet of vanilla sugar.
Beat with a mixer for 5 minutes at medium speed.
The mass should increase in volume and lighten.
After one hour, the dough is ready - it has grown and a lot of air has formed in it.
We send it to the beaten eggs.
Add 300 grams of butter.
In a separate bowl, sift the remaining flour twice.
We begin to mix the dough with butter, gradually adding flour in portions. We did this using a dough attachment, but it’s quite possible to get by big spoon or a spatula.
After all the flour has been added, it’s time to knead the dough with hands moistened with vegetable oil. As a result, it turns out sticky and viscous, but there is no need to add additional flour.

Important! The dough should not be too liquid, otherwise the cakes will spread and be flat. However, too thick dough is also not acceptable - the baked goods will turn out heavy and will quickly become stale.
Grease a large bowl with odorless vegetable oil and transfer the dough into it.
Cover with film and a towel. Leave in a warm place for one hour.
Meanwhile, our dried fruits have softened.
Drain the water from them and place them on a paper towel to absorb excess moisture.
Sprinkle dried raisins and cranberries with flour and mix. This is done so that they can better interfere with the dough.
Add almonds and lemon zest.
Knead the risen dough with your hands.
Add a mixture of nuts and dried fruits. Mix. Cover and leave for another hour.
Let's take care of the forms. Grease their bottom and walls with butter.
Place circles of parchment paper on the bottom of the pan.
Lightly sprinkle with flour (shake off excess).
Sprinkle the work surface with flour and lay out the dough.
Let's start kneading.

Knead the dough for at least 20 minutes until it comes off the work surface easily.
Divide the dough into equal pieces, depending on the size of the mold.
We crush each piece with our fingers so that the top is smooth and even.
Place the dough into the molds. It should not take up more than half the space. Cover and leave for 40 minutes.
Preheat the oven to 180 degrees and place our molds into it.
The baking time for the paska depends on its size. To completely bake an Easter cake weighing up to 1 kg, 30-40 minutes is enough, from 1 to 1.5 kg 45 minutes, 1.5 kg will be baked for one hour, 2 kg will take 1.5 hours.
We take the finished cakes out of the pan five minutes after baking.
Place the hot cakes on a soft towel on their sides, rolling them periodically so that they do not lie on their sides.
After cooling completely, put them standing, wrap them up and leave them overnight.
The next day, decorate the finished cakes with icing and candied fruits.
Place on a plate and surround with colored eggs.

Easter cakes according to this recipe turn out very airy, tender and aromatic.

Easter cake with sour cream - very airy and tasty

Products for cooking:

Flour - 350 gr.
Sour cream 30% - 75 gr.
Butter - 75 gr.
Dry yeast - 5 gr.
Milk - 100 gr.
Eggs - 2 pcs.
Sugar - 120 gr.
Salt - a pinch
Candied fruits - 100 gr.

How to cook:

Prepare the dough: pour 3 heaped tablespoons of flour into a bowl. Add yeast. Pour in 100 grams of milk and stir.
Level the surface, cover and place in a warm place for 120 minutes.
We prepare the baked goods. To do this, break 2 eggs into a bowl.
Add salt and sugar. Beat with a mixer until white at high speed.
Add sour cream to the mixture and stir.
In a separate bowl, beat the butter until fluffy with a mixer.
Add the whipped dough to the prepared dough egg mixture and stir until smooth.
Add the remaining flour, stirring occasionally.
Place the dough on the table and begin to knead thoroughly until it comes away from your hands for about 10 minutes.
Now beat the whipped butter into the dough. Spread it over the surface of the dough and continue kneading until clean hands" 15 minutes.
Place the dough in a bowl, cover and place in a warm place for 3 hours to rise.
After the time has passed, the dough must be kneaded with hands previously greased with vegetable oil.
At this stage, add candied fruits and mix well.

Any Easter cake dough is very heavy. In order for it to turn out great, it needs to be kneaded for a long time and thoroughly so that it is saturated with oxygen.
Grease baking pans with margarine or butter.
Place the dough into the molds 1/3 full, having previously gathered the edges of each piece towards the center to form a smooth surface.
Cover the molds and put them in a warm place again until they double in volume.
Brush the tops with beaten egg and place in an oven preheated to 190 degrees.
Immediately after they are ready, remove the cakes and place them on a soft surface until they cool completely.
Cover the cooled cakes sugar icing or sugar lipstick.
You can also decorate with sugar fondant, drawing patterns using a pastry bag.

Kulich with sour cream is ready. This is how it turned out, very delicate and very airy, but at the same time quite moist. Bon appetit!

Easter cake with raisins and candied fruits

Ingredients:

Flour - 1 kg.
Milk - 350 ml.
Butter - 300 gr.
Eggs - 5 pcs.
Egg yolk - 1 pc.
Yeast (fresh) - 50 gr.
Sugar - 300 gr.
Vanilla sugar - 15 gr.
Salt - 1 tsp.
Candied fruit – 150 gr.
Raisins - 150 gr.

For the glaze:

Egg white - 1 pc.
Powdered sugar - 200 gr.
Lemon juice - 1 tbsp.

Preparation:

Pour 1 tbsp into a deep bowl. Sahara. Pour in 50 ml. milk (warm) and stir.
Crumble and dissolve the yeast in the milk.

To make Easter cakes, it is best to use “live” yeast. Their fermentation process is more active than that of dry yeast.
Place in a warm place for 15 minutes. During this time, the yeast should rise up.
The remaining milk should be slightly warmed.
Sift 150 grams of flour into a separate bowl.
Pour warmed milk into it and stir.
Mix the raised yeast a little and add to the milk and flour mixture.
Mix thoroughly, cover and put in a dark, warm place for one hour.
At this time, you need to separate the whites from the yolks.
Add salt, vanilla and remaining sugar to the yolks.
Grind with a fork. If the mass is too thick, you can add 1 tablespoon of water.
Mix the prepared dough and add the mashed yolks and sugar. Mix.
Beat the egg whites with a mixer at maximum speed until thick and white.
Add 1/3 of the whites to the dough and mix.
Then add the remaining whites and mix again.
Pour the dough into a large bowl and add sifted flour in small portions, mixing constantly.
After the dough is no longer completely liquid, you should continue to knead it with your hands on the table.
I suggest adding pieces of softened butter to the dough.
Knead the dough for 15-20 minutes until it stops sticking to your hands.
Gather the dough into a ball, place in a bowl, cover with film and put in a warm place for 5 hours.
The risen dough must be kneaded.
Cover again with film and put in a warm place for another 5 hours.
Knead the finished dough.
Place on the table, add raisins and candied fruits. Knead well.
Grease the molds with a thin layer of vegetable oil, sprinkle the sides with flour, and place a circle of parchment on the bottom.
Fill the Easter cake molds no more than 1/2 full with dough and put them back in a warm place for 2 hours.
Next, you need to grease the top of the Easter cakes with whipped yolk. This must be done very carefully.
You need to bake Easter cakes in an oven preheated to 180 degrees.
On a note! If the top of the cake burns and it is not ready yet, you can cover the pan with moistened parchment paper.
Place the finished cakes on a pillow covered with a towel. Roll them every 5 minutes until completely cool.
Now you need to prepare the glaze. To do this, beat the egg white with a fork.
Add half of the sifted powdered sugar and mix.

The glaze recipe I want to show you is sugar glaze.

The trick of this glaze is that it does not crumble when cutting the cake.

That's all I have. If you liked the recipes, then you can click on the social network buttons, so your friends will see these recipes, and they will also be saved in your feed.

In addition to everything, I want to congratulate you, dear reader, on your holiday Happy Easter! I wish it to become the beginning in your life of achieving your goals. So that your home is filled with comfort and warmth, so that your closest and dearest people are nearby, so that all adversities pass you by, and good luck always accompanies you in everything. May your hearts and souls be filled with joy and love for yourself and everyone around you! Happy holiday! Happy Resurrection of Christ!

The Christian holiday Easter is approaching, and housewives are already setting up butter dough on Easter cakes. There are many recipes for making Easter cake, but despite different composition 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 baking should be beautiful, bright and effective!

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, tin cans, and it turned out very well - the small Easter cakes resembled church domes and looked very original. Until now, many grandmothers continue to bake in cans, not recognizing modern forms for baking.

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 corrosion are also very popular. high temperatures, exposure to moisture and fat. Many of them have a corrugated bottom and small holes for air circulation, because the cake must breathe. Easter cakes in beautiful paper forms It is customary to take people with you on a visit and give them as gifts. Easter souvenir. You can bake homemade cake in regular muffin tins or disposable molds from aluminum foil, 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 forms It is enough to grease only the first time you use it, and molds with a non-stick layer, reminiscent of a multicooker bowl, do not need to be greased at all. It is advisable to coat ordinary metal containers or foil forms with oiled baking paper- at the same time, 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 more airy cake, fill the mold a third, and if you require denser baking, place the dough in half of the mold. 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 pastries. 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. To the bottom oven you can put a bowl with hot water 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 high speed, gradually introducing 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 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 fudge is also suitable for Easter cake, which is 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, is called sugar fudge. In general, any fudge is suitable for Easter cake - butter, chocolate, vanilla, nut, creme brulee, coffee and cognac. Sweets made from rose water, no worse than pistachio and coconut - you can experiment to 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 options sprinkles are poppy, coconut flakes, multi-colored sugar, ground nuts, dried fruits, candied fruits and regular confectionery topping from the shop. 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 in one bowl, vegetable oil, vanilla, salt, raisins. 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. Do fudge sugar. 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 this you still need to save it until Easter, or better yet, until the end Easter week. Most reliable way Storing Easter cakes - 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!