Chapter:
RUSSIAN KITCHEN
Traditional Russian dishes
Section page 62
Traditional ritual and ceremonial dishes
EASTER FROM COTTAGE CHEESE
EASTER RAW. EASTER CUSTOM
How to make a paster
An indispensable dish for Easter (curd mass with fillers).
It is better to cook it in a pasochnitsa - a wooden prefabricated form, consisting of four side walls. Two of the walls have lugs, and the other two have slits into which the lugs enter. The walls of the pasochnik are decorated from the inside with carved patterns, as a rule, a cross is cut out on two walls, and letters on the others. X and AT (Christ is Risen).
Currently, plastic bead boxes are found on sale, but they, of course, are inferior in quality to wooden ones. You can cut out a plywood bowl and sand its surface or use various molds made of food-grade polymer materials, in the bottom of which you can drill holes.
To prepare Easter, you need to take high-quality products: the cottage cheese should be fresh and not sour, it should be put under oppression to remove excess whey; butter - unsalted, soft and plastic; sour cream and cream - 30% fat; granulated sugar - fine and white.
Raisins should be sorted out, washed well (you can scald with boiling water) and dried. Peel and chop almonds and other nuts. Spicy additives (cardamom, star anise, etc.) grind in a coffee grinder and sift through a strainer.
Easter is being prepared cold and hot way. For cold (raw) Easter, the main components are crushed and mixed until a homogeneous mass is formed without heating. For boiled Easter, the products are mixed and then heated, sometimes brought to a boil, but not boiled.
Pasochnitsy are lined with slightly damp gauze, filled, tightly crushed, with curd mass, covered with gauze edges on top, then with a lid, put a small oppression and put in a cold place for 12-24 hours to glass whey.
When serving Easter, put the base on a flat dish, disassemble the form and remove the gauze.
Easter is decorated with candied fruit, colorful marmalade, raisins, candy, cream. You can cut thin long strips from candied oranges and lay out the letters X and B.
Ready-made Easter and a collapsible wooden pasochnik (form for making Easter) with letters carved on it XV(Christ is Risen), cross, flowers and patterns.
If there is no special bead box, you can use a new flower pot.
Before laying the curd mass, the pasochnik is lined with gauze from the inside.
On the finished Easter, the letters ХВ, a cross, flowers and patterns can be laid out with raisins, candied fruits, etc.
See recipes for various Easters below on this page.
Also see page .
How to make a wooden form for Easter - a beekeeper - see at the end of this page.
Previously, it was difficult to imagine a festive table in an Orthodox family without curd easter, often of several types. The main component of this dish is mashed cottage cheese, to which butter, sour cream or cream, eggs and sugar are added.
Curd Easter was traditionally made in the form of a quadrangular pyramid, which personified Golgotha - a mountain hill in Jerusalem, where Jesus Christ was crucified.
Very important when preparing Easter- carefully wipe the cottage cheese and egg yolks through a sieve so that there are no grains, and use butter softened at room temperature (within 1.5-2 hours after being removed from the refrigerator), but in no case dissolved when heated.
RAW EASTER
Ingredients:
1 kg cottage cheese, 200 g butter, 1 cup sugar, 1 egg, raisins, vanillin.
Combine all components, mix thoroughly, put in a mold and put under pressure in a cold place.
Ingredients:
500 g cottage cheese, 150 g butter, 7-8 yolks, 2 cups cream 30-35% fat.
Rub cottage cheese through a sieve. Soften butter and mix with cottage cheese.
Add the mashed yolks, pour in the cream and mix well.
Put the mass into a mold and put it under pressure in a cold place.
Ingredients:
1 kg cottage cheese, 4 eggs, 1 cup sugar, 100 g butter, 2 cups heavy cream or sour cream, 0.5 cup chopped nuts, vanillin.
Rub cottage cheese through a sieve, add sugar, vanillin, eggs, butter and mix well.
Roast walnuts, chop, combine with curd mass, cream or sour cream and mix again.
Put in a mold, put oppression and put in a cold place.
Ingredients:
500 g cottage cheese, 5 egg yolks, 1 tbsp. a spoonful of sugar, 75 g of honey, 150 g of fat sour cream or butter.
Rub the cottage cheese through a sieve, add the yolks, sugar, honey, sour cream or butter and mix the mass well.
Put it in a mold and put it under oppression in a cold place.
Ingredients:
1 kg of cottage cheese, 1.5 cups of sugar, 2/3 cup of cream, 5 egg yolks, 100 g of walnuts, 2 tbsp. tablespoons of almonds, 3 teaspoons of lemon or orange peel, 1/2 teaspoon of vanillin.
Rub the cottage cheese through a sieve, mix with whipped cream, add sugar, vanillin, grated zest, raw yolks and mix until a homogeneous mass is formed, putting chopped nuts and almonds at the end.
Ingredients:
1 kg cottage cheese, 200 g butter, 2 cups sour cream, 2-2.5 cups sugar, 3 egg yolks, vanillin, 100 g candied fruits, 1/2 cup raisins, 2 tbsp. spoons of almonds.
Rub the cottage cheese through a sieve, mix with butter, add sour cream, sugar, yolks mashed with sugar, a little vanillin, raisins, chopped candied fruits and almonds, mix well, put in a mold, put oppression and put in a cold place for a day.
Ingredients:
600 g of cottage cheese, 250 g of butter, 2 cups of sugar, 2 egg yolks, 1.5 cups of cream, 1/2 teaspoon of vanilla.
Grind butter with egg yolks and sugar, put in cottage cheese, add vanillin, whipped cream and mix thoroughly.
Ingredients:
600 g cottage cheese, 200 g butter, 1/2 cup cream, 1/2 cup sugar, 2 eggs, 100 g almonds, 1/4 teaspoon vanilla.
Rub cottage cheese and boiled yolks through a sieve, add softened butter, whipped cream with sugar, vanillin, chopped almonds and mix well.
Fill out the form, put oppression and put in a cold place for 12 hours.
Ingredients:
1 kg cottage cheese, 200 g raspberry jam (without syrup), 1/2 cup sugar, 3 eggs, 100 g butter, 2-3 cups thick sour cream.
Cottage cheese combine with raspberry jam and wipe through a sieve.
Add raw eggs, sugar, butter, sour cream, mix thoroughly, put in a mold, put oppression and put in a cold place for 12 hours.
Instead of raspberry, you can use cherry, apricot or other jam.
Ingredients:
600 g cottage cheese, 200 g butter, 1/2 cup cream, 100 g chocolate, 1 cup sugar, vanillin.
Rub the cottage cheese through a sieve and grind with butter until a homogeneous mass is formed.
Add whipped cream, grated chocolate, sugar, vanilla on the tip of a knife and mix.
Put the curd mass in a mold, put oppression and put in a cold place for a day.
Ingredients:
1 kg of cottage cheese, 200 g of butter, 1.5 cups of cream, 1 cup of sugar, 3 egg yolks, 1/2 teaspoon of vanillin, 200 g of candied fruit, 1 teaspoon of lemon or orange peel.
Rub the cottage cheese through a sieve, mix with whipped cream, add sugar, grated zest, vanillin, grated butter, raw yolks and mix until a homogeneous mass is formed, put finely chopped candied fruits and mix.
Put in a mold, put oppression and put in a cold place for 12-15 hours.
Ingredients:
1 kg cottage cheese, 100 g butter, 3 cups sugar, 5 eggs, 11/3 cups sour cream, 2 tbsp. spoons of almonds, 3 tbsp. spoons of raisins.
Rub cottage cheese through a sieve, add sour cream.
Grind butter with sugar until white (until sugar is completely dissolved), add one egg at a time and put in cottage cheese.
Add raisins, peeled and chopped almonds, mix well, put in a mold, put a small oppression and put in a cold place for 12 hours.
Ingredients:
1 kg cottage cheese, 100 g butter, 3/4 cup sugar, 1/2 cup sour cream.
Rub cottage cheese through a sieve.
Grind butter with sugar until white, add sour cream and mix with cottage cheese.
Fill out the form, put a small oppression and put in a cold place for 12 hours.
Ingredients:
800 g cottage cheese, 200 g butter, 300 g powdered sugar, 10 hard-boiled egg yolks, 1 cup cream, 1/2 teaspoon vanilla.
Rub cottage cheese and yolks through a sieve, add softened butter, vanillin, cream whipped with powdered sugar.
Put the mass into a mold, put oppression on top and put in a cold place for 12 hours.
Ingredients:
600 g cottage cheese, 1/2 cup cream, 2 egg whites whipped into foam, 1/2 cup sugar, vanillin.
Combine all components, put in a mold, put oppression and put in a cold place for 7-8 hours.
Ingredients:
800 g cottage cheese, 1 cup sugar, 2/3 cup sour cream, 200 g peeled walnuts.
Rub cottage cheese through a sieve, mix with sugar and sour cream, add chopped walnuts.
Put in a mold and put under pressure in a cold place for 12 hours.
Ingredients:
800 g cottage cheese, 150 g butter, 2 egg yolks, 2/3 cup sugar, zest 1/3 lemon or vanilla, 1/2 cup cream.
Rub cottage cheese through a sieve. Grind butter with yolks, sugar and grated lemon zest, combine with cottage cheese, add whipped cream with vanilla, mix thoroughly, put in a mold, put oppression and put in a cold place for 12 hours.
Ingredients:
500 g of cottage cheese, 200-300 g of butter, 200 g of heavy cream or sour cream, 1.5 cups of sugar, 2 egg yolks, 100 g of almonds and candied fruits, 2 tbsp. spoons of raisins, vanillin, marmalade.
Pass fresh squeezed cottage cheese and cold butter through a meat grinder.
Grind raw yolks with 1 cup of sugar, vanilla, pour in cream or sour cream, mix with curd and cream mass and rub through a fine sieve.
Introduce raisins, candied fruit, minced almonds and the rest of the sugar.
Put in a mold, put a light oppression and put in a cold place.
Decorate the finished Easter with marmalade.
Ingredients:
1 kg of cottage cheese, 1 kg of thick sour cream, 0.5 cups of crushed almonds, 0.5 cups of raspberry jam, 400 g of sugar, vanillin, 1 chocolate bar.
Grind the squeezed cottage cheese well, grate the chocolate.
Mix all the ingredients and grind until the mass becomes homogeneous.
Put it in a mold, put a press and put it in a cold place for 36-48 hours.
Ingredients:
1 kg of cottage cheese, 300 g of butter, 1 cup of sugar, 1 cup of raisins, 1/2 teaspoon of cardamom, vanillin, lemon zest to taste.
Squeeze the cottage cheese well, pass it through a meat grinder along with butter, add sugar, chopped lemon zest, vanillin, cardamom and raisins.
Mix everything well, put in a mold and put under pressure in a cold place.
Ingredients:
1 kg of cottage cheese, 2 cups of sour cream, 1 cup of cream, 5 eggs, 2 cups of sugar, vanillin.
Rub the cottage cheese through a sieve, add the yolks and sour cream pounded with sugar.
Mix everything well, add whipped egg whites, vanillin and whipped cream.
Put the mass into a mold, put oppression and put in a cold place for 24-48 hours.
Ingredients:
1 kg cottage cheese, 120 g cream, 50 g butter, 5 eggs, 100 g sugar, lemon peel.
Rub cottage cheese, add cream, butter, eggs, chopped lemon zest and grind well.
Put the mass into a mold, put oppression and put in a cold place.
CUSTOM EASTER
Ingredients:
800 g cottage cheese, 1/2 cup sour cream, 100 g butter, 1 egg, 1 cup sugar, vanillin.
Rub the cottage cheese through a sieve, add sour cream, butter, egg, sugar and, stirring constantly, bring almost to a boil, then add vanillin.
Cool, put in a mold, put oppression on top and put in a cold place for 12-15 hours.
Ingredients:
1.2 kg of cottage cheese, 100 g of butter, 3 eggs, 1 cup of sugar, 1.5 cups of cream, zest of 2 lemons.
Grind the cottage cheese with all the ingredients, put on the weakest fire and stand for 1 hour, stirring constantly.
Put the form in a cold place for 16-20 hours.
Ingredients:
800 g cottage cheese, 125 g butter, 1 cup sour cream, 5 egg yolks, 1 cup sugar, 1/2 cup candied fruit, 1/4 teaspoon vanillin.
Grind cottage cheese, butter, yolks and, stirring constantly, bring to a boil over low heat.
Remove from heat, put on ice or in cold water, continuing to stir until the mass has cooled.
Add the rest of the products, mix, put in a mold, put oppression and put in a cold place for a day.
Ingredients:
1.2 kg cottage cheese, 1/2 cup sour cream, 100 g butter, 1/2 teaspoon salt, 2 eggs, 1/2 cup sugar, 3 tbsp. spoons of raisins.
Rub cottage cheese through a sieve, add sour cream, butter, salt, eggs, sugar and raisins.
Stir, put in a saucepan and, stirring constantly, bring to a boil.
Remove from heat and stir until cool.
Put in a mold, put oppression and put in a cold place for 12 hours.
Ingredients:
800 g cottage cheese, 1 tbsp. a spoonful of butter, 1 tbsp. a spoonful of sour cream, 5 egg yolks, 4 tbsp. spoons of sugar, 1.5 cups of cream, vanillin, salt.
Rub cottage cheese through a sieve, add butter, sour cream, salt.
Put egg yolks, sugar, cream, a little vanillin in a separate bowl and, stirring constantly, heat in a water bath until thick (do not boil).
Pour the hot mass into the curd mixture, stir thoroughly and keep a little over low heat to warm the curd.
Put in a mold, put oppression and put in a cold place for 6-12 hours.
Ingredients:
800 g cottage cheese, 0.5 cup sugar, 200 g chocolate, 1/2 cup cream, 2 egg yolks, 200 g butter.
Rub the cottage cheese through a sieve and mix with sugar.
Grate chocolate, dilute with hot cream, add raw yolks and, stirring continuously, keep on low heat until thickened.
Cool the chocolate mixture, pour into cottage cheese, mix with pounded butter until a homogeneous mass is formed, put in a mold, put oppression and put in a cold place for 15-20 hours.
Ingredients:
800 g of cottage cheese, 200 g of butter, 4 egg yolks, 1.5 cups of sugar, 1.5 cups of cream, vanillin.
Rub the cottage cheese through a sieve, combine with butter, egg yolks, mashed with sugar, vanilla and pour in the cream.
Bring to a boil, stirring constantly, remove from heat, place over ice or cold water and stir until cool.
Put in a mold, put oppression and put in a cold place for 12-24 hours.
Ingredients:
600 g cottage cheese, 200 g butter, 1 cup sour cream, 2 egg yolks, 2 cups sugar, 3 tbsp. spoons of almonds, 2 tbsp. spoons of candied orange, vanillin.
Rub cottage cheese through a sieve, mix with butter, sour cream, egg yolks, sugar, vanilla, chopped almonds.
Whisking constantly, bring the mixture to a boil (but do not boil).
Add chopped candied fruits to the hot mixture, stir, cool, put in a mold, put oppression and put in a cold place for 12 hours.
Ingredients:
1 kg cottage cheese, 5 eggs, 200 g butter, 2 cups sour cream, 1.5 cups sugar, 2 tbsp. spoons of almonds, 2 tbsp. spoons of raisins, vanillin.
Rub the cottage cheese through a sieve, add beaten eggs, butter, sour cream, mix thoroughly and bring the mass to a boil, stirring constantly.
Then cool quickly by placing the dishes in cold water or on ice.
Add sugar, raisins, almonds, vanillin to the cooled mass, mix, put in a mold, put oppression and put in a cold place for 12 hours.
Ingredients:
600 g of cottage cheese, 2.5 cups of cream, 200 g of butter, 5 egg yolks, 1.5 cups of sugar, 100 g of almonds, 100 g of candied fruit, 2 tbsp. spoons of raisins, vanillin.
Rub cottage cheese and butter through a sieve and mix. Pounded yolks, cream, sugar and vanillin, stirring constantly, heat over low heat or better in a water bath until thickened (not boiling).
Cool the resulting mass and pour in small portions into the grated cottage cheese with butter, stirring them all the time.
Leave some of the candied fruits to decorate Easter, and cut the rest into small pieces, peel the almonds, dry them, finely chop them and put them together with the raisins in the curd mass.
Put Easter in a mold and put under oppression in a cold place.
Decorate with candied fruits.
Ingredients:
1.2 kg of cottage cheese, 200 g of butter, 200 g of thick sour cream, 1.5-2 cups of sugar, 6 yolks, 100 g of candied fruits, 100 g of raisins (pitted), 100 g of almonds, vanillin to taste.
Squeeze the cottage cheese under pressure and wipe through a sieve.
Grind the butter, adding a little sugar with vanilla.
Add sour cream, raw yolks, stir with cottage cheese, put diced candied fruits, raisins and chopped almonds.
Spread gauze in a mold, put the curd mass on 3/4 of the height and put in the oven for 1/2 hour (on low heat).
When the Easter turns red and hardens, take it out to the cold so that it freezes.
Ingredients:
1 kg of cottage cheese, 1 cup of sugar, 100-150 g of butter, 2 tbsp. spoons of sour cream, 100 g of raisins, salt.
Melt the butter in a water bath, add sugar and, stirring, dissolve it.
Then combine with cottage cheese, sour cream, raisins, salt.
Grind the mixture well, put in a water bath and cook, stirring, for 10-15 minutes.
Cool the curd mass, put it in a mold, put oppression and put it in a cold place for 6-12 hours.
Ingredients:
5 cups heavy cream, 5 cups fresh sour cream, 2 cups milk, 1 egg, sugar and salt to taste.
Mix cream, sour cream and milk, put in the oven for several hours and keep on low heat until the mass curdles.
Pour into a napkin and let the whey drain in a cold place.
In the resulting cottage cheese, add the egg, sugar, salt and grind so that there are no lumps.
Put the prepared mass into a mold under the press and put in a cold place.
Ingredients:
1.5 l of milk, 1.5 l of fermented baked milk or curdled milk, 250 g of sour cream, 100 g of sugar, 1 egg yolk, vanillin.
Pour milk into a clay pot or stewpan, cover with a lid, put on a baking sheet with water and heat in the oven until light brown (if the lid does not close the dishes tightly, then the cracks should be smeared with dough).
After cooling, add fermented baked milk or curdled milk, sour cream, egg yolk and boil until whey separates.
Then strain everything through a napkin, rub through a sieve, add sugar; vanilla and grind.
Put the curd mass in a mold, put oppression and put in a cold place.
Ingredients:
1.5 liters of milk, 4 cups of sour cream, 3 eggs, salt.
Pour milk into a pot and place in a hot oven (better in the oven). Dip the resulting foams into milk. Stop the milk to a reddish color, take it out and cool to 30-40 ° C, pour in the sour cream, stir and put in a warm place.
After 1-2 days, put the mixture on low heat, after the formation of the curdled mass, throw it on a clean cloth and let the whey drain.
Rub the finished cottage cheese through a sieve, add eggs, salt, mix and put in a mold.
Put oppression and put in a cold place for 24 hours.
Ingredients:
500 g cottage cheese, 75 g butter, 200 g sour cream, 3 tbsp. spoons of cream, 2 eggs, 1 glass of sugar, 1 glass of nuts, 0.5 cups of raisins, zest of 1/2 lemon, vanillin.
Rub cottage cheese through a sieve.
Grind the yolks with 0.5 cups of sugar, add to the cottage cheese and mix.
Grind the butter with the remaining sugar, add sour cream and beat the resulting mixture.
Combine it with curd mass and mix well.
Add vanilla, whipped egg whites, chopped nuts and lemon zest, raisins and whipped cream.
Mix everything and cook, stirring constantly, over low heat.
As soon as the mass boils, remove from heat, cool and mix.
Put in a mold, put oppression and put in a cold place for 24-48 hours.
Ingredients:
500 g of cottage cheese, 250 g of butter, 150 g of sour cream, 175 g of sugar, 4 eggs, 50 g of raisins and candied fruit, vanillin to taste.
Rub the cottage cheese if it is very wet, squeeze it through cheesecloth, put it in a saucepan, add sour cream, raw eggs or egg yolks, butter, sugar.
Stir the products and warm over low heat, stirring constantly.
When large bubbles begin to appear on the surface of the mass, stop heating and put raisins, vanillin and candied fruits.
Cool the finished mass, put it in a mold and put it under pressure in a cold place.
For curd mass:
- 1 kg of 18% cottage cheese (normal cottage cheese is only 18%) - preferably; cottage cheese should be sufficiently dense, moderately homogeneous and not have a sour smell; if the cottage cheese is from the market or from the store, then it is lumpy
- 400 g butter
- 400 g of powdered sugar
- 300 g cream (30% fat or more)
- 100 g raisins
- 100 g candied fruits
- 100 g candied or dried cherries (this is optional, but gives a special taste)
– 100 g roasted almonds or cashews
- 50 g chocolate (black without additives, 72% or more)
– 5-6 yolks, possibly more orange
- 1-2 g of vanillin
For Easter surface decoration:
- candied fruits,
- raisins and other dried fruits
- melted chocolate
– powdered sugar
- and so on according to your own imagination.
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Wrap cottage cheese in gauze, place between two boards, press down with a load (you can use a 3-liter container of water as a load), substitute a bowl to collect liquid and leave for 12-24 hours in the refrigerator. |
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Then wipe the cottage cheese twice through a sieve. |
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After the second rubbing, the curd becomes much more airy. |
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Pour raisins, candied fruits, cherries with boiling water for 10 minutes, then drain the water, dry with a towel. Chop candied fruits and cherries. Grind the butter softened at room temperature with powdered sugar, add the most orange yolks one at a time, each time mixing well until smooth. |
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Then put the mashed cottage cheese into the mass, add vanilla, raisins, candied fruits, nuts chopped with a knife and chocolate. |
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Whip cream. In order for the cream to whip well, the dishes, the whisk and the cream itself must be chilled. If you beat with a mixer, then only at the lowest speed so that the cream does not turn into butter. |
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Gently stir the whipped cream into the curd mixture. |
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Line the pasochnik with damp gauze or a thin cloth, try to avoid large folds so that the surface of the finished Easter is even. |
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Fill the form with mass, tamp tightly, cover with gauze on top and refrigerate for about a day, pressing down with a light load. Tip: if it is not possible to withstand Easter for a day, you can use gelatin to speed up its hardening - dilute 1 teaspoon of instant gelatin in 2 tables. spoons of hot water, add to the mass and mix thoroughly. |
Assembled wooden box.
Drawings of the details of the pasochnik.
Details of the shed.
After manufacturing, dry the wooden parts for an additional 2-3 days in a warm, dry room and then be sure to soak them in boiled refined sunflower oil. Sunflower oil polymerizing (hardening) when combined with atmospheric oxygen; olive oil - non-polymerizing (they should not be impregnated). Apply hot oil thickly with a brush or swab on wooden parts 3 times with breaks of 20-30 minutes (the oil will be absorbed into the wood). Then leave for 2-3 days until completely dry. Impregnation with sunflower oil will make the bead box non-hygroscopic, easy to clean and practically "eternal".
Pasochnitsa assembled and products for Easter (see above for Easter recipes).
Ready easter molded in this bead box.
You can also use a cleanly washed flower pot, lined with cloth from the inside.
Or use various molds made of food-grade polymer materials, in the bottom of which drill holes.
For cold (raw) Easter, the main components are crushed and mixed until a homogeneous mass is formed without heating.
For boiled Easter, the products are mixed and then heated, sometimes brought to a boil, but not boiled.
cottage cheese should be fresh and not sour, it should be put under pressure to remove excess whey;
butter - unsalted, soft and plastic;
sour cream and cream - 30% fat; granulated sugar - fine and white.
If possible, in all cases, it is better to use fructose instead of sugar.
Or cover the dishes with milk with a lid, put in a saucepan filled with water. Throw a towel over the top and immerse the edges in water.
When sugar is added, the mass settles somewhat, but then it becomes lush and the volume of whipped proteins increases by 5-6 times.
A well-whipped protein-sugar mass should be fluffy, in the form of a persistent, non-spreading foam, but you can’t overdo it when whipping: if you beat the proteins with sugar for too long, the mass can settle, become liquid and glossy.
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This page contains a lot Easter cottage cheese recipes. In 2019, the Orthodox Church celebrates Easter on April 28.
I cook many of these recipes easter for many years. , also traditionally, Easter cakes are baked on the Easter holiday. It is desirable to have a special form for Easter, but not required.
How to put Easter in shape?
Take a clean napkin made of soft thin fabric, moisten it with water, lay it in even folds in a mold and fill it with the prepared mass. From above, first cover with the edges of the napkin, then with a lid, apply light pressure and put in a cold place (but not on ice) for a day. Unscrew the edges of the napkin, tip into the mold on a plate or dish, carefully remove the mold and napkin.
Easter Recipe Ingredients:
2 kg. cottage cheese
1 cup sugar and raisins
200 g butter
5 boiled eggs yolk only
some vanilla.
Pass cottage cheese through a meat grinder and add sugar and softened butter. Rub the yolks on a grater, add vanilla, raisins and mix it all well. Put in gauze and put on oppression for a day to glass the liquid. Then remove the gauze and put Easter on a plate, Easter is ready and you can eat it.
Easter cream tender
Necessary:
2 liters of milk
400 g sour cream
3 eggs,
200 g butter,
200 g sugar
raisins, vanilla sugar.
Easter preparation:
Boil two liters of milk over low heat. Pour 400 grams of sour cream into boiling milk in a thin stream, previously mixed until smooth with three whole eggs. Let it boil a little so that it gurgles a few times. Let stand for an hour, and then strain through a four-layer gauze. You will get a curd mixture. Separately, take 200 grams of natural butter and 200 grams of granulated sugar or powder, and grind well. Butter should not be melted, but soft. Then combine both parts together, mix and beat for an hour in a food processor until fluffy. Next, add raisins, vanilla to taste, give the shape of a pyramid and place in the cold.
Easter ordinary
There are many pounds in different countries. 1 Russian pound = 0.40951241 kg
Since everything Easter is getting ready from fresh pressed cottage cheese, you need to take 7 pounds of cottage cheese, put under pressure for 12 hours, then rub through a sieve or sieve with 1 cup sour cream, 1/2 pound butter, 2 teaspoons salt, 1/2 cup sugar, mix. Add almonds, vanilla, lemon zest or raisins to cottage cheese. Mix everything and fold into a dish with a napkin. Put a plank on top, a heavy load of 20-30 kg. In Easter, instead of sweets, you can add dill, cumin.
Easter boiled
Ingredients and preparation:
Prepare Easter as described above, add 4-5 eggs, 1/2-1 cup of sugar, 1 cup of raisins, stir, put in a saucepan, heat until hot (stirring), place in a mold under the load.
Easter boiled
Ingredients and preparation:
Easter in a different way, boiled.
Prepare Easter in the same way as above, add only 4-5 raw eggs, a little sugar, 1/2 or 1 cup of good raisins, stir, put in a saucepan, put on the stove, heat to the hottest state, stirring constantly; you can even boil it once, cool it down, put it in a wooden form, etc.
boiled easter
Ingredients:
cottage cheese 2 kg.
sour cream 1.5 kg.
oil 1.5 kg.
eggs (yolks) 12 pcs.
sugar 1.5 kg.
vanilla
Cottage cheese pass through a meat grinder twice or wipe through a metal colander. Sour cream, butter, raw yolks grind with half a glass of sugar. Mix everything together in a saucepan, put on fire and stir. When the mass is melted, add the rest of the sugar, stirring, bring to a boil, but not to boil. Pour in vanilla. Cool down. Put everything in gauze and hang to glass the liquid. It is better to do this at night. In the morning, transfer the paster into the mold and press down with a press. The dish is laborious - it is better to prepare it in advance.
almond easter
Rub 3 pounds of pressed cottage cheese with 2 bottles of cream, put in a napkin, let the whey drain. Crush 2 cups of sweet almonds and 10 bitter almonds with 1 cup of sugar, mix with cottage cheese. Further as usual.
Easter Royal 1
Ingredients:
Cottage cheese 1 kg, eggs 5 pieces, butter 200 g, sour cream 300-400 g, sugar - 200-400 g, raisins - 1 cup. 
Cottage cheese wipe, add softened butter, raw eggs, sour cream, stir and bring to a boil, stirring with a wooden spatula. When the first bubble appears, stop heating and stir until the mass cools down. Then put vanillin, sugar, candied fruits or raisins and, stirring, form Easter in the form of a pyramid. Easter must be laid out in a special form in the form of a pyramid, or in a colander, after putting gauze in 2-3 layers, and put oppression on top. Put all this structure in the refrigerator for a day, you need to put some dishes under the form, because. whey will be released from Easter, which can then be used for baking pies, etc.
Easter Royal 2
Passover Ingredients:
Put in a saucepan 5 pounds of grated cottage cheese with 10 eggs and 1 pound of butter, 2 pounds of sour cream, put on the stove, stirring with a spatula, bring to a hot state, stir until cool. Put 1-2 pounds of sugar with vanilla, 1/2 cup of sweet almonds, 1/2 cup of raisins into the curd-egg mass, stir, put in a beaker under the load.
Easter Royal 3
Ingredients:
1 kg cottage cheese
5 eggs
200 gr butter
400 gr sour cream - not sour
sugar - to taste: 2 - 4 cups
vanillin, raisins, cinnamon, crushed almonds
Cottage cheese, eggs, butter and sour cream are placed in a thick-walled saucepan and boiled with continuous stirring (it is better to stir with a wooden spatula). As soon as at least one bubble appears on the surface of the mass, it is removed from the fire and cooled without interrupting stirring. After cooling, spices and raisins are added. Then do as usual.
Easter Royal 4
Ingredients:
1 kg of cottage cheese, 400 g of butter, 200 g of cream, 5 yolks, 2 stacks. sugar, 1.5 stack. candied fruits or raisins, vanilla. Rub the butter until white, rub the yolks with sugar and vanilla, combine everything. Mix well, add grated cottage cheese, mix. Then add whipped cream, mix gently, add candied fruits. Submit to the form.
Easter Royal 5
Ingredients:
2 l milk, 100 g cream, citric acid, 50 g butter, 50 g sugar, vanilla, 3 eggs, 200 g cottage cheese, 100 g dates, 100 g cherries.
Cooking method.
First, boil the milk, set aside on the edge of the stove, add citric acid to it. When the milk curdles and curd forms, take a napkin, put the mass there and let the whey drain. When the cottage cheese is ready, rub the butter with sugar, adding vanilla and eggs. Now mix cottage cheese with butter and put dates, cherries and whipped cream. Mix everything gently and pour into molds.
Easter
Ingredients:
250 g of cottage cheese, rubbed through a sieve, then Easter will be more tender. Beat 1 yolk and 50 g of sugar until white, add 50 g of soft butter, 40 g of sour cream, a little salt to taste, beat everything, mix well with cottage cheese (so that there are no lumps), add raisins or candied fruits, put everything in a dish and put in the refrigerator overnight. Top can be decorated with raisins, candied fruits and almonds.
Curd Easter
Traditional Easter must have the shape of a four-sided pyramid with a truncated top. Since such ready-made forms cannot be found, you will have to make do with some kind of auxiliary means.
Cottage cheese for Easter is better to buy by weight - it is drier. If this is not possible, then the cottage cheese must be pressed under pressure before cooking.
Sugar must be as fine as possible.
All Easters at the end of preparation for several hours (from 2 to 5 - depending on the dryness of the cottage cheese) are placed under the press - that is, the form is filled with the curd mass, oppression is on top. Easter must lie down and compact before serving on a dish. It is necessary to keep Easter under pressure in the cold.
In 800 g of cottage cheese rubbed through a sieve (preferably home or market), add a quarter pack of softened butter and 1-2 tbsp. sour cream, sugar to taste. In a separate saucepan, beat 5 yolks and 5 tbsp. sugar, pour in a bag of cream (~ 250 ml), and put on fire, stirring continuously until thickened. Allow to cool slightly and mix with curd. Add raisins (pre-soaked), nuts, candied fruits. Press firmly into shape. If there is no special Easter form, then a bowl or a bowl can be completely dispensed with without any fuss. On Easter morning, turn the bowl over onto a dish, carefully remove Easter. It would be nice to pour sweet creamy sauce (for 1 glass of cream - 1 tbsp sugar and 1 tbsp starch, thicken over low heat), and decorate with the remaining nuts, candied fruit, raisins.
Raw Easter with candied fruits
1 kg cottage cheese, 1.5 stack. sugar, 300 g plums. butter, 3 eggs, stack. candied fruits, vanilla.
Rub cottage cheese and butter through a sieve, then combine. Separately grind white yolks with 1/2 stack. sugar and beat egg whites. Combine everything, add the remaining sugar, vanilla, chopped candied fruit. Put in the form and under oppression. Refrigerate for 2 days.
Easter from ryazhenka
2 l ryazhenka, 2 l milk, 100 g butter, 300 g sour cream, 6 yolks, 1.5 stack. sugar, vanilla.
Combine Ryazhenka with milk and sour cream, add yolks mashed with sugar, bring to a boil with constant stirring for several. boil for minutes until the whey is gone. Cool down. Suspend in gauze for 2 hours to make the serum glass. Rub the mass through a sieve, add plums mashed with sugar. butter, vanilla, mix well. Submit to the form.
chocolate milk easter
3 liters of milk, 0.5 kg of sour cream, 6 eggs, 1 cup of raisins, 1 cup of granulated sugar, 200 g of butter, 0.5 cup of peeled walnuts, 50 g of chocolate.
We mix milk, sour cream, eggs and put in the oven in a large fire-resistant saucepan so that the milk does not run away, over medium heat for 2.5-3.0 hours until whey appears. We discard this case on gauze and hang it up so that the glass. Further, without removing it from the gauze, put it under pressure in the refrigerator to remove the remaining moisture (for three hours). The resulting cottage cheese, together with butter, is passed through a meat grinder. In the resulting mass, add granulated sugar, raisins, grated nuts and chocolate. All this is thoroughly mixed so that the granulated sugar is dispersed. Arrange in jars and put in the refrigerator.
pink easter
Take 2 pounds of pureed cottage cheese, mix with 1/2 cup of thick raspberry jam, add 1/2 cup of sugar, 3 eggs, 1/4 pound of butter, 2-3 cups of sour cream, grind, pour into a mold under the load. Such Easters are made in small molds such as a truncated pyramid. You can sprinkle Easter with colored powder, dyed millet, almonds, pour glaze.
Easter pink
800 g cottage cheese
200 g jam - not very liquid, the less syrup, the better
100 g butter
2-3 cups fresh thick sour cream, natural
sugar - to taste
Everything is mixed, and the form should be laid out with a thin napkin before filling.
Easter creamy
7 pounds of squeezed cottage cheese, 1 pound each of butter and sugar, 2-3 egg yolks, 1/2 bottle of cream, vanilla and zest from 1 lemon stir, pour into the form under the load.
Easter creamy
Mix 5 cups of heavy cream, 5 cups of sour cream, 2 cups of milk, put in a cooling oven for 10 hours or in an oven + 65-35 C, after the formation of cottage cheese, drain the whey in the cold, beat in 1 egg, grind without lumps, put on a napkin into the form, add the prepared cottage cheese and put under the press. Sugar add 1/2-1 cup.
red easter
Pour 3 bottles of milk into a pot and put in the oven, brown until red, cool to 35 C, pour in 4 cups of sour cream, stir, let sour. After the formation of curd, drain the whey in the cold. Rub cottage cheese with 3 eggs, salt, add 1/2 cup sugar to taste, put in a mold under the press, put in a cold place.
Easter red
1.5 liters of village (whole) milk, 1.5 liters of curdled milk, 3 thin tea glasses of sour cream, 1 yolk, sugar, vanillin - to taste
The milk is heated until red hot (in an oven, on a small fire, in a thick-walled dish, it takes 2-3 hours, depending on the quality of the milk), it cools down. Sour cream, curdled milk, yolk are poured in there, and everything is boiled over low heat until the whey is gone (as in the preparation of homemade cottage cheese). Then strain through a napkin, rub what remains in the napkin through a sieve, add vanillin and sugar, fill in the molds.
Easter with pistachios
To regular cottage cheese add 1 cup vanilla sugar, 4 raw eggs, 1/2 lb butter, 1/2 lb chopped pistachios, and 4 cups cream.
Little Russian Easter
The highest form, the pinnacle of the culinary art of the pious Little Russians, was bread with a lot of eggs, butter, sugar, spices - this is Easter. Easter with eggs is a favorite food of believers and atheists.
Cossack Easter.
Steam 3 cups of flour with 2 cups of cream (sour cream), mix well. Drive 50 yolks to turn white in a saucepan (put the saucepan in warm water). Take 1/4 lb. (100 g) of yeast, dissolve in 3/4 stack. milk and pour into the yolks. Mix it all up and pour into a bowl. Let the dough rise. Add 1 teaspoon salt, 3 stacks. flour and knead the dough for 30 minutes, then pour 1 stack. warm butter, 1 cup. sugar, 2-3 grains of crushed cardamom, 2-3 pcs. cloves, a pinch of cinnamon and knead again. Let rise a second time. Put a little less than half into the mold, when it rises, spread with an egg, put the oven in the oven for 1 hour. Then let it cool down a bit, smear with colored glaze, sprinkle with multi-colored powder (such as sago, boiled millet, sugar balls).
Southern Easter with rum
3 stack. flour is brewed in 5 cups of milk, grind, let cool and pour in 3/4 stack. thick yeast in milk. Let rise. Pour 12 yolks, 2 tsp. spoons of salt and spices. Knead a fairly thick dough, pour 3 cups of warm oil and 1 glass of rum into it. Knead for 2 hours, put in a mold for 1/4 volume, let rise to the top, bake in the oven for 1.5 hours. Then cook like a Cossack Easter.
Easter Centenary
Steam 8 cups of flour in 2 cups of milk, grind. Cool to + 45-55 C, pour 1.5 stack. thick yeast (100 g: 100 ml of milk). Let rise, pour in 30 yolks, 15 beaten eggs, 8 stacks. flour. Knead until it pulls away from your hands. Pour in 3 stacks. sugar, 3 stacks warm oil, a spoonful of salt, spices, knead the dough well. Then add 1 1/2 lb. (500 g) grated almonds, 8 lots (102 g) bruised almonds, 1 lb. raisins, 2 stacks crushed candied oranges. Knead. Let rise. Further as the previous Easter.
Easter Mazovia
Dissolve 2 stack. sugar in 12 stacks. milk, heat white 60 yolks, mix with milk. Add 1 f. sweet, 1/4 f. bitter almonds, 1 f. raisins, spices, 1.5 cups of yeast, flour, knead not very steep dough. Beat 30 proteins, mix with the dough, let it rise. Put in the form to half. Put in the oven for 1-1.5 hours.
Easter Podolsk
Mix 2 cups cream and 1 stack. hot butter with 4 cups flour, pour in 1 egg and 1 stack. yeast. Knead the dough, put in a warm place for 1-2 hours, until the dough rises. Add to the dough 8 mashed yolks, 2 f. (800 g) sugar, 5 f. (2 kg) flour. Knead again, keep warm for 2 hours, beat with your hands and put in a foma sprinkled with breadcrumbs and carefully place in the oven. Easter petty-bourgeois Mix 2 f. flour with 1/2 tbsp. butter, 1/3 tbsp. sugar and 1 stack. milk, knead, pour 1/2 stack. yeast, let rise. Then add 3 yolks, 3 proteins and 1 stack. raisins, knead, put in a mold, let rise, put in the oven.
Easter varied
cottage cheese
Required: 200 g of cottage cheese, 3 eggs, 1 tbsp. sugar, 1 tbsp. milk, 50 g butter.
Cooking method.
Stir the eggs and sugar until the mixture thickens. Then add butter and cottage cheese to this mixture and stir until a uniform mass.
Hussar
Required: 200 g cottage cheese, 300 g butter, 200 g sour cream, 200 g sugar, vanilla, cinnamon, almonds to taste.
Cooking method.
Mix everything and leave overnight. Pour into molds in the morning and refrigerate. You can use cream instead of sour cream.
banners
Required: 3 liters of milk, 2 tbsp. sour cream, 2 eggs, 50 g sugar.
Cooking method.
Put the milk in the oven and let it simmer until it turns red. To do this, lower the foam down more often. Then take the milk out of the oven, cool it down and pour in the sour cream. Leave them in a warm place for about one hour to soured. As soon as the serum appears, pour everything into a napkin and hang it in a cold place to glass the serum. Now add two eggs and sugar. Your Easter is ready.
fellow villagers
Required: 2 tbsp. cream, 2 tbsp. sour cream, 2 tbsp. milk, 1 egg, sugar to taste.
Cooking method.
Mix sour cream, cream and milk and put in the oven. When the mixture has curdled, pour it into a paper towel and let it drain. Grind the resulting mass well, add sugar and salt to taste to it.
Easter chick
Required; 200 g cottage cheese, 100 g butter, 100 g sugar, 2 boiled eggs, vanilla.
Cooking method.
Grind the cottage cheese through a sieve, mix butter, vanilla and sugar separately. Now mix everything, gradually adding egg yolks, put in a mold.
Zest
Required: 200 g cottage cheese, 50 g butter, 2 tbsp. sugar, 200 g raisins.
Cooking method.
First, combine the butter and sugar and grind them. Now add cottage cheese and raisins to this mass, mix everything thoroughly.
black women
Required. 1 st. sour cream, 1/2 tbsp. sugar, 50 g butter, 3 eggs, chocolate bar, vanilla.
Cooking method.
Rub the eggs with sugar, add vanilla and grated chocolate. Put this mixture on the stove and heat until the chocolate melts. After cooling the mass, mix it with sour cream; butter and cottage cheese. Put Easter in the refrigerator to cool down.
Crescent
Required: 400 g cottage cheese, 100 g butter, 3 eggs, 100 g sugar, vanilla, 1/2 tbsp. cream.
Cooking method. Mix cottage cheese, butter, eggs and sugar thoroughly and put under a press. When the whey is gone, add fresh cream and vanilla. Put Easter on a plate and form it in the form of a crescent.
Buds
Required: 200 g cottage cheese, 50 g butter, 100 g raspberries or 50 g raspberry jam, 1/2 tbsp. sugar, 1 egg, 1/2 tbsp. sour cream. Cooking method. Grind cottage cheese with sugar, butter and sour cream. Then add egg and raspberries. Raspberries make a gorgeous pink Easter color.
Walnut with almonds
Required: 400 g of cottage cheese, 2 tbsp. cream, 1 tbsp. almonds, 1 tbsp. Sahara.
Cooking method.
Grind the cottage cheese well, add cream, lie down under the press and let the whey drain. Peel the almonds, grind so that there are no grains, adding a little water. Add sugar to the crushed almonds, grind and put the whole mixture under oppression. Your Easter will be ready in 10 hours.
Oriental sweets
Required: 400 g cottage cheese, 100 g sugar, 3 eggs 50 g butter, 1 tbsp. pistachios, 1 tbsp. cream, vanilla.
Cooking method.
Press the cottage cheese, combine it with sugar and vanilla. Then add butter, 1 egg, pre-chopped pistachios. Mix the whole mass well, put in a dish and pour over sour cream.
bulk apples
Required: 300 g cottage cheese, 50 g butter, 1 egg, vanilla, 2 apples, 1/2 tbsp. Sahara.
Cooking method.
Grind cottage cheese with butter and sugar, add egg, vanilla and grated apple.
Flight
Required: 1 kg of cottage cheese, 1 tbsp. sour cream, 200 g butter, 2 tsp. salt, 1/2 tbsp. sugar, zest of one lemon, vanilla, almonds.
Cooking method.
Grind the cottage cheese through a sieve, add sour cream, butter, salt, sugar to it. Mix everything well, so that there is not a single lump, fold it into a napkin and put it under a press. After a day, put on a dish and add lemon zest, vanilla and almonds.
orange explosion
Required: 500 g cottage cheese, 200 g sugar, 4 eggs, 100 g butter, 1 orange and 50 g raisins.
Cooking method.
First, grind the cottage cheese, add a little powdered sugar to it, then butter and sour cream. Grind the main part of the sugar with whites until white. Combine sugar-egg mixture with curd-butter. Now add raisins and grated orange.
Snowflakes
Required: 1 kg of cottage cheese, 5 eggs, 1 tbsp. sugar, 1/2 tbsp. milk, 200 g butter, raisins.
Cooking method.
Pound the eggs white with sugar, dilute with milk, put the vanilla and heat, stirring, until the hottest state, but not to a boil. Pour into another bowl, immediately add to the mixture, while it has not cooled, cold butter, cut into pieces, and raisins. All this is mixed with cottage cheese, which is well rubbed.
fashionable
Required: 100 g butter, 500 g cottage cheese, 3 tbsp. l. sour cream, 50 g raisins, 1/2 tsp. salt, 50 g sugar, vanillin.
Cooking method.
Beat the butter so that it becomes white and fluffy, add sugar, vanillin and salt. Adding sour cream to the cottage cheese in small portions, grind it, and at the very end add raisins. Fold the finished mass into a napkin and put it under pressure overnight, in the cold. Place on a plate in the morning.
Easter with cardamom
Required: cottage cheese - 2 kg, eggs - 5 pcs., small raisins - 100 g, cardamom - 5 grains, butter - 200 g, sugar - 600 g, lemon.
Leave the cottage cheese overnight under pressure. In the morning rub it thoroughly, add a little salt, eggs, raisins, cardamom, butter, sugar and lemon zest. Moisten the form for Easter with water, line it with thin muslin, lay out the cottage cheese, press it on top with a press. By evening, transfer from the mold to a dish. Then it is recommended to consecrate.
Easter
Prepare a colander, line it with gauze in one layer. 1 kg. fold the cottage cheese (preferably from the market) onto cheesecloth, press it with something for 3 hours so that excess whey comes out. Then transfer to an enameled pan, add 1 cup of granulated sugar, mix.
Beat 5 eggs separately. Put the cottage cheese on a low fire or better in a steam bath so that it does not burn. As soon as the cottage cheese begins to warm up, gradually introduce the beaten eggs. Whisking constantly, bring to "pops". Remove from fire. Then add 200 g of butter, washed and steamed raisins, vanillin. Mix everything well and cool, stirring. Throw it in a colander with gauze, press down with a yoke. When excess moisture flows out, carefully transfer to plates or molds.
Easter is cottage cheese pasta.
Easter can also be baked, so it can be considered a pie with some stretch.
This is one of the traditional dishes of Russian cuisine. There are two main types of Easter - raw and brewed or heated. There is another variety - confectionery, it is just baking. The main products for Easter: cottage cheese, butter, sour cream, cream, sugar, eggs. Additional: nuts, candied fruits, raisins, spices, these are mainly vanilla and lemon zest. Raw Easter is easy to make - just all the components are mixed, but in strict sequence. It is difficult to stir it, as it is required to stir it until the lumps disappear. Other times it may take an hour. Brewed after mixing, boil over low heat for an hour. Confectionery Easter also includes those where only cottage cheese and baked goods are cooked. Confectionery baked Easters, moreover, are never pressed, like raw and custard ones.
Confectionery Easter
800 g of cottage cheese, 6 egg yolks, 1-1.5 cups of sour cream, 1 cup of sugar, 2 teaspoons of cinnamon, 4 teaspoons of zest, 1 cup of raisins, 0.5-0.75 cups of flour, 0.25 teaspoons of baking powder
Combine all the products and knead a thick dough, grease the form with oil, put the dough into it, brush with a beaten egg on top and bake. If you do not add yolks to the dough, but whole eggs, then Easter will acquire a somewhat rubbery consistency. You can add cocoa, although this is not traditional.
Required ingredients:
1 kg cottage cheese,
500 g sugar
400 g butter
5 eggs
raisin,
vanillin.
1. Pass cottage cheese and butter through a meat grinder or through a sieve;
2. beat egg whites with sugar,
3. and grind the yolks with sugar separately.
Now combine everything, add raisins and vanilla, mix with a mixer and put under oppression for a day.
Easter boiled with raisins and almonds
Passover ingredients and preparation:
Mix 1.6 kg of squeezed cottage cheese mashed through a sieve with 1 cup of sour cream, 4 cups of granulated sugar, 9 eggs, 200 g of butter, 1 cup of raisins, 100 g of chopped almonds. Warm up all this mass on fire until hot, but do not need to boil, then put it into a prepared form and put it for a day in a cold place under oppression.
Easter custard with yolks
Required: 2.8 kg of cottage cheese, 10 yolks, 2 cups of fine sugar, 1.5 cups of milk, 400 g of butter, zest from one lemon or vanilla.
Grind the yolks until white with sugar, dilute with milk, put the zest or vanillin and heat to the hottest state (only so that the mixture does not boil), pour into a soup bowl, stir, cool, gradually put the cottage cheese rubbed through a sieve, mix everything and put into a mold .
Easter custard
Ingredients:
1.5 kg fresh pressed cottage cheese, 7-8 egg yolks, 450 g sugar. sand, half of which is crushed, 600 g sour cream, 300 g softened fresh butter, vanillin on the tip of a knife, 1/3-1/2 cup crushed almonds, 1/2-3/4 cup pitted raisins, citrus zest: lemon or an orange.
Cooking:
Rub cottage cheese through a sieve or pestle through a colander. Grind the yolks with half the sugar with a wooden spoon or a mixer until white, combine with grated cottage cheese, add sour cream, butter, mix until a homogeneous consistency. Put on a small fire or in a water bath. Warm up to the first bubble, stirring constantly, then put on ice or in a sink filled with cold water and stir until cool. Add the second half of crushed sugar, zest, raisins and almonds, mix well. Put on a damp gauze or linen rag and put in a mold, under a small load. Leave for a day in the refrigerator.
Easter with chocolate
Ingredients and preparation:
Grind 1.2 kg of dry grated cottage cheese with 400 g of fresh butter until smooth. Add 0.2 l of cream, 200 g of grated chocolate, 2 cups of granulated sugar, a little vanillin, grind everything until smooth. Fill in the mass form and put for a day in a cold place.
Easter cheese with chocolate
Ingredients and preparation:
Puree 5 hard-boiled yolks, 1/2 lb (200 g) oil for 30 minutes. Add 1 pound (400 g) grated cheese, rub again, pour in 1/4 cup heavy cream, 1/2 pound sugar, vanilla, 1/8 pound (50 g) chocolate powder. Knead, let rise, put in a mold and bake in the oven.
Easter simple
Ingredients:
1 kg. cottage cheese
1 cup thicker cream
5 egg yolks
200 gr granulated sugar
200 gr butter
vanillin, nuts, seedless raisins
Cooking:
Cottage cheese rub through a sieve, pour in the cream, stir. Grind the yolks until white with sugar, carefully add to the curd mass, stirring constantly, warmed, but not melted butter, nuts, raisins and vanillin are gradually added there. Everything is mixed so that cottage cheese there were no lumps in the mass. Then everything is placed very tightly in the form, covered with a linen napkin and left under pressure.
Easter with cool yolks
3 lbs is approximately 1 kg 200 g pureed cottage cheese, mixed with 1 lb, that's about 400 g, butter, 15 hard-boiled egg yolks. Mix the mass well, pour in 4 cups of cream, grind again. Put in a mold under the press.
1 Russian pound = 0.40951241 kg
Curd balls
Ingredients:
200 g cottage cheese
50 g butter
3 tablespoons of grated cheese and ground crackers
salt, spices and pepper to taste
Cooking:
Rub the cottage cheese through a sieve or pass through a meat grinder, stir with butter, grated cheese, salt and season with spices. From the resulting mass, roll into balls the size of a walnut and roll them in breadcrumbs.
Country Weed Recipes
Cottage cheese Easter is a tender, airy, very tasty dish of the Easter table. We have all the cooking secrets!
- 1 kg cottage cheese
- 3 egg yolks
- 150 g sour cream 30%
- 1 cup of sugar
- a pinch of salt
- 1-1.5 cups raisins
- dried apricots and prunes for decoration
Wipe the curd.
In a separate bowl, add sugar to the egg yolks.
Grind sugar with yolks, add salt.
Add the egg mass to the curd, mix.
Release sour cream. If store-bought sour cream, then it is better to take fatter - 30%.
Rinse the raisins, let them dry a little. Combine with curd.
Stir until smooth.
Get ready for Easter. You can use any dish that has a hole for draining excess liquid.
Put a colander on a bowl (or, for example, a salad bowl), into which whey will drain.
Put a clean gauze folded in half in a colander. The gauze should be enough to completely cover Easter with it.
Put the entire curd mass on cheesecloth, smooth the top.
Cover Easter with gauze.
Place a press on top.
Put Easter to drain in the cold for several hours (or a day). Open gauze.
Place the dish upside down on top of the colander and carefully turn the colander over. Remove gauze.
Decorate Easter with dried apricots and prunes.
Recipe 2: cottage cheese Easter with boiled condensed milk
- cottage cheese - 400 gr
- butter - 150 gr
- sour cream - 150 gr
- boiled condensed milk - 400 gr
- raisins - 100 gr
Pour hot water over raisins and leave for 10-15 minutes.
Combine cottage cheese, butter, sour cream and condensed milk in a bowl. All foods must be at room temperature.
Beat with a mixer until smooth.
Rinse the raisins and add to the curd mass.
Line a pasochnik, bowl, colander or sieve with gauze in several layers.
Put the curd mass in cheesecloth.
Put the pasochnik in a deep bowl, wrap the gauze, put a plate on top, and put a load on it. Put in a cool place for a day.
Unwrap the cheesecloth and invert the easter onto a platter. Carefully remove the bean bag and remove the gauze. Enjoy your meal!
Recipe 3: cream cheese Easter
Very simple and fast enough recipe.
- cottage cheese 1 kg
- granulated sugar 200 g
- egg yolks 4 pcs.
- homemade cream half liter jar
- additives to your taste: raisins, prunes, dried apricots, nuts, candied fruits, etc.
- you can add berries, bananas, oranges, kiwi, peach whatever you like
- butter 300 grams
- sachet of vanillin or vanilla sugar
Wrap the cottage cheese in two layers of gauze and put it under a press for about 6 hours, excess liquid should go away.
Rub the cottage cheese through a sieve.
Mix homemade cream 250 g with four yolks. Heat the second part (another 250 g) of cream over a fire, but do not bring to a boil.
Introduce the creamy-egg mixture into well-warmed cream, mix and hold on fire for a few more 2-3 minutes, the mass should thicken. We take it off the fire. Cream butter and sugar thoroughly with sugar.
Pour raisins with boiling water, then put on a napkin to dry. Cut dried apricots and fruits into small cubes.
Add the butter mass and vanilla sugar to the mashed cottage cheese, mix, pour in the cream and beat thoroughly with a mixer to form a fluffy mass of a uniform consistency. Pour candied fruits, raisins.
Stir again so that they are evenly distributed throughout the curd mass.
Line the molds with damp gauze.
Tamp the curd mass into prepared forms for Easter, put oppression on top and keep in the refrigerator for 11 hours.
After getting the cottage cheese Easter out of the mold, decorate with fruit or sweets on top and serve.
Recipe 4: cottage cheese Easter with dried apricots and candied fruit
- cottage cheese - 1.5 kg;
- sugar - 1 kg;
- eggs - 10 pcs.;
- butter - 200 grams;
- sour cream 25% fat (it is better to use homemade) - 0.5 liters;
- vanilla sugar - 1 pack;
- raisins - 2 cups (more can be - for an amateur);
- dried apricots, candied fruits.
Rub the cottage cheese on a coarse grater or through a sieve until smooth.
We beat the eggs into a separate container.
Add sugar to the eggs, beat with a whisk until smooth.
The resulting mass is added to the curd.
Mix well.
Melt the butter in a water bath or in the microwave, add to the cottage cheese.
Mix all the ingredients gently and put on a minimum fire. Stirring constantly, bring the mixture to a hot state, avoiding boiling.
After cooling a little, pour the contents into a cloth bag (you can use a clean pillowcase or gauze folded in several layers) and hang it for at least 12 hours to remove excess moisture (if the cottage cheese is very wet, you can use oppression).
Rinse raisins thoroughly under running water, dry. We wash the dried apricots, cut into small pieces.
We spread the cottage cheese Easter in a vase in layers, alternating with raisins.
The top layer of Easter is raisins. Add dried apricots and candied fruit.
Curd Easter is ready to eat! It must be stored in the refrigerator.
Recipe 5: Easter with Custard Fudge (Step by Step Photos)
- 500 g of fatty cottage cheese (it is better not to take sour cottage cheese),
- 3 eggs,
- 1 cup of sugar,
- 200 ml cream
- juice of half a lemon
- vanillin,
- raisin,
- dried fruits,
- candied fruit,
- 100 g butter
Grind the cottage cheese through a sieve or scroll 2 times in a meat grinder. The easiest way is to grind the cottage cheese for Easter with a blender to a paste-like state.
Dried fruits are poured over with boiling water so that all chemicals come out of them. We wash. We grind with a knife. If you add chopped prunes to the cottage cheese Easter, keep in mind that this will give the cottage cheese a creamy shade. Squeeze the juice from the lemon and remove the seeds if they got there.
Add dried fruits, candied fruits, raisins and lemon juice to the grated cottage cheese.
We mix everything.
For the fudge, beat the eggs and sugar until fluffy (about 5 minutes). Add cream to them, mix. We put on a water bath or just on a slow fire. Add vanilla, about one small bag.
Stirring constantly, boil the custard fudge for cottage cheese Easter to the state of liquid mashed potatoes.
Remove and immediately pour the hot fudge into the curd. This is the brewing process. Mix quickly. In the cooled mass for the custard cottage cheese Easter, put the softened butter and knead.
We line the form with several layers of gauze, leaving long ends. We spread the curd mass into it, close the top with the ends of gauze.
We put under pressure in the refrigerator for 12 hours. During this time, excess moisture will drain through the holes in the mold.
We turn the cottage cheese Easter on a dish and decorate.
You can decorate with candied fruits, marmalade, nuts or just melted chocolate from a pastry bag or cream syringe to draw a pattern.
Recipe 6: royal curd Easter (with photo)
- 0.5 kg cottage cheese
- 100 gr butter
- 2 chicken eggs
- 3 tablespoons sour cream
- 100 gr sugar
- A pinch of salt
- 1 packet vanilla sugar
- ¼ cup raisins
- ¼ cup walnuts
- Lemon and orange peel
Grind half a kilogram of fresh good cottage cheese together with 100 g of granulated sugar until smooth (you can use a fork, spoon). Grind the softened butter until white with vanilla sugar.
Tip: Be sure to soften the butter at room temperature, naturally, not in a microwave oven or on gas.
Wash lemon and orange thoroughly, wipe dry. Grate lemon and orange zest on a fine grater or with a special tool. Finely chop the walnuts with a knife or chop in a blender.
Add 2 chicken eggs and 3 tablespoons of chilled sour cream to the curd mass (the fatter the sour cream, the thicker it will be, so take it into service). Mix everything well with a tablespoon.
Add whipped butter with vanilla sugar. Mix again.
Add chopped walnuts, pre-soaked raisins and citrus zest. Mix well.
Take the form for Easter. Line the mold with damp gauze, folded in half or with cotton cloth so that the edges hang down (the moisture content of the gauze is needed so that the finished cottage cheese Easter can be easily removed and completely retain its original appearance). Put the curd-citrus mixture tightly into the prepared pastry bowl.
Cover the mixture with the remaining corners of gauze. Put everything under oppression overnight in a cool place (in the refrigerator). For good, Easter should be under the yoke of at least 12 hours.
Recipe 7: simple cottage cheese Easter (step by step with photo)
The sweet, creamy texture of cottage cheese Easter is very similar to ice cream. Despite the fact that it is not at all difficult to cook it, the curd Easter ripens for 2 days.
- Cottage cheese - 450 grams;
- Butter - 200 grams;
- Sugar - 170 grams (or to taste);
- Yolks - 3 pcs;
- Cream - 200 ml;
- Candied fruits - 30 grams;
- Raisins - 70 grams;
- Vanilla sugar - 1 sachet.
Rub the cottage cheese 2 times through a sieve to get rid of grains and achieve a smooth, creamy texture. Even if you buy cottage cheese without grains, it still needs to be rubbed through a sieve.
Beat the yolks with a little sugar until white.
Add softened butter, sugar and beat everything together again until smooth.
Combine the whipped mass with mashed cottage cheese.
Separately, whip the cream to stiff peaks.
Add cream to curd mixture, stir until smooth.
Add washed and dried raisins and candied fruits.
Try to distribute everything as evenly as possible so that the raisins and candied fruits do not sink to the bottom or rise to the top.
Wash the form for cottage cheese Easter, collect and lay out the inside with wet gauze.
Spread the gauze evenly, without gathering, as the printed pattern will depend on this. The form will be turned upside down. Place it on a plate or tray.
Slowly, one spoon at a time, spread the curd mass inside the mold. This must be done so that voids do not form inside, so that all free space is filled evenly.
Fill the form to the end, leave a few tablespoons of the filling. Easter will sag under the weight of the load and you will need to add cottage cheese.
Lay the hanging parts of gauze neatly and evenly on top of the filling. Put a plank on top, and on it a load of at least 500 grams. And put the whole structure in the refrigerator.
Liquid will be released from below, it must be removed immediately, the plate should be wiped dry. Check the top of the mold, if the filling has sagged, then add the remaining cottage cheese, put the plank and load on top again. Usually the next day the liquid is no longer allocated.
After two days, take Easter out of the refrigerator, free from the form and gauze. Curd Easter is ready for the holiday!
Recipe 8: Easter cottage cheese with candied fruit
- Curd - 500 g
- Eggs (only yolks) - 2 pcs.
- Sugar - 125 g
- Butter - 100 g
- Sour cream (cream) - 100 g
- Vanilla sugar - 1 sachet
- Dried fruits (candied fruits) - 100 g
Cottage cheese must be rubbed through a sieve or chopped with a blender (submersible nozzle). The curd will become airy and even more tender.
Soak candied fruits for Easter well with hot water and let stand for about 30 minutes. Then drain the water, dry the swollen dried fruits and, if necessary, cut.
Mix all other ingredients (yolks, sour cream, butter, sugar) until smooth and put on fire. Bring the mixture to a boil over medium heat. Stir for about three to five minutes, the mixture should begin to thicken.
Then let it cool and mix with cottage cheese and candied fruits.
Wet clean gauze and wring out. This is necessary so that it is convenient to line the pasochnik, removing deep folds.
Put the paster in a deep bowl upside down, cover with gauze, leaving the edges hanging down. Lay out the curd mass.
Close the edges with gauze on top, put a plate of a suitable size on top and put oppression (2-3-liter jar of water). Put in a cold place for at least 12 hours. During this time, excess liquid will drain into a bowl, it must be constantly drained.
Then we open the gauze, substitute the dish where the Easter will stand, and carefully turn it over and disassemble it, remove the bean box. Now the cottage cheese Easter is ready, you can decorate with candied fruits.
Recipe 9: Easter cottage cheese with poppy seed filling
The combination of poppy and cottage cheese is very harmonious, the curd layer is airy and tender.
- Cottage cheese - 400 g (fatty)
- Cream - 200 ml (33-35%)
- Gelatin - 9 g (powdered)
- Sugar - 275 g (125 g for cottage cheese, 150 g for poppy seed filling)
- Vanilla sugar - 1 tsp (in cottage cheese and in poppy seed filling 0.5 tsp each)
- Poppy - 300 g
- Milk - 120 ml
- Raisins - 100 g
- Nuts - 100 g
- Lemon zest - 1 tsp (can be excluded)
- Water - 50 ml and a little more for gelatin
Soak the raisins in warm water to swell a little. Chop nuts into small pieces. Remove the zest from the lemon with a fine grater.
Grind poppy seeds, you can do it with a coffee grinder, pour milk, add sugar, vanilla sugar, zest, raisins and nuts. Mix the mass thoroughly, then heat.
Set the poppy seed mixture aside for 30 minutes to ripen.
For cooking Easter, it is better to use fatty cottage cheese. First, using a hand blender, grind it to a smooth, homogeneous state, and then add sugar, vanilla sugar and mix.
Gelatin pour 50 ml of water. As soon as the gelatin swells, add a little more warm water. On low heat, heat the gelatin until it is completely dissolved, then strain the liquid.
Whip cream until stiff peaks.
Add gelatin and whipped cream to the prepared cottage cheese, gently mix everything with a silicone spatula.
You can use a special form for Easter (pasochnik). In this case, using a pastry bag, distribute the curd mass in shape, leaving the middle unfilled. Put the poppy seed filling in the center, you can spread another curd layer on top, level it. Send Easter in the refrigerator for a day.
If there is no special form, then take a colander, line it with gauze. Put the colander itself on a pan of a suitable size. Pour ¾ of the curd mass into an improvised form. Put the poppy seed filling in the center of the mold. Since it is heavier than cottage cheese, it will sink a little. Top the poppy seeds with a layer of cottage cheese. Carefully level the surface. Send to freeze in the refrigerator for a day.
I got this recipe a long time ago in a handwritten version, when I still did not know how to work with yeast dough. And to my surprise, Easter turned out the first time, and they came out such that no home-made, much less purchased Easter cakes tasted with them and did not stand next to them. This recipe is for 4-5 medium molds. Easter turns 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 dough crimps. The cooking process is very similar to this easter cake recipe, only a little simpler and Easter turns out to be more loose and tender.
Update as per comments: Yeast amounts can vary from three to five to six measured teaspoons, one spoon contains 4 grams. If you have no experience with pasta and yeast dough, feel free to use 5 teaspoons. But it is also impossible to overdo it with yeast, so that the Easter cakes do not acquire an unpleasant yeasty smell.
Ingredients:
- 0.5 l. milk;
- about 0.5 kg (we will look at the consistency);
- 1 st. Sahara;
- 1 st. odorless vegetable oil;
- 3 eggs (1 protein for glaze, the rest for dough);
- 3-5 tsp dry yeast;
- 200 g raisins;
- 1 tbsp with a slide 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. Cooking dough for Easter
We heat the milk to 30-40 degrees (it should be warm, but not hot, pleasant for yeast). The container is better to take glass or enameled. Pour the yeast into the milk and mix thoroughly until the yeast dissolves.
Pour in 1 tbsp. flour and 2 tbsp. Sahara. We 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 dough loves classical music and a good mood, so we are starting to tune in to the holiday :).
Cover the container with the dough with a towel or cling film and put in a warm place for 1 hour. In such cases, I put 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. Preparing the necessary ingredients
Wash the raisins and soak in hot water.
Separate the squirrels from the yolks, pour 1 protein for the glaze into a mug and put in the refrigerator.
Grind the yolks with sugar, add 1 tbsp. sour cream, stir.
3. Cooking dough for Easter
When the dough rises 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 quite a bit. This may be because the food was too cold or too hot, or the yeast itself was stored incorrectly. In this case, it is advisable to prepare a new dough on other yeast (preferably from another manufacturer). Sometimes it's better to pour out the dough than ruin the whole baked goods.
First, add 3 cups of flour, add the yolks mashed with sugar and start kneading the dough. Add salt - it enhances the taste of baking. Add vanillin. The consistency of the dough should be a little thicker than for a biscuit and without lumps. Add more flour if necessary. Kneading the dough is the longest step, which usually takes 30-40 minutes, so make yourself comfortable. At the same time, the 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 pour in the vegetable oil. Continue kneading the dough.
Leave the dough for a couple of minutes, while whipping with a mixer 2 egg whites into a fluffy foam.
Add egg whites to the dough and knead the dough again. The finished dough should become tender, elastic and slightly lag behind the hands and the pan.
Dry the raisins on a paper towel and roll in flour so that they do not settle during baking. Drip a little vegetable oil on your hands and rub it. Pour the raisins into the dough and gently mix with your hands 2-3 times.
Cover the pot with a towel and let the dough rise in a warm place. After about 1-1.5 hours, we crush the dough with hands dipped in vegetable oil. We repeat the procedure in another 1-1.5 hours.
Sprinkle the forms with flour. We spread the dough to about half the height of the molds. Let rise again in a warm place for 30 minutes, until the dough rises to the edges of the molds.
We send the risen pasochki to the oven preheated to 180 degrees for about 40 minutes. Check for doneness with a toothpick. If the toothpick remains clean after piercing, Easter is ready.
4. Preparing the frosting for the pasta
We take out the separated protein from the refrigerator and start beating with a mixer at low speeds. Pour in the icing sugar, continue to beat with a mixer at low speed until peaks form.
We take out the pasta from the molds, grease the top with glaze and immediately sprinkle with ready-made powder. Leave the pastry until the icing hardens (minimum 1 hour). That's all. Our most delicious Easter is ready! Bon appetit and happy bright holiday!
Easter, in Christianity also the Resurrection of Christ - the oldest Christian holiday; main feast of the liturgical year. Established in honor of the resurrection of Jesus Christ. At present, its date in each specific year is calculated according to the lunisolar calendar (movable holiday). In 2014 Orthodox Easter falls on April 20, in 2015 - on April 12.
During Holy Saturday and after the Paschal service, Easter cakes, Easter cottage cheese, eggs and everything that is prepared for the festive table for breaking the fast after Great Lent are consecrated in churches. Believers give Easter eggs to each other as a symbol of the miraculous birth - the Resurrection of Christ. According to Tradition, when Mary Magdalene presented an egg as a gift to Emperor Tiberius as a symbol of the Resurrection of Christ, the emperor, having doubts, said that just as an egg does not turn red from white, so the dead do not rise. The egg immediately turned red. Although eggs are dyed in different colors, red is traditional, as the color of life and victory. In the icon-painting tradition, the resurrected Christ, as well as during the Transfiguration, is surrounded by radiance in the form of an oval. This figure, close in shape to an egg, among the Hellenes (Greeks) meant a miracle or a riddle, in contrast to the correct symmetrical circle.
In the Orthodox tradition, artos is consecrated on Easter - leavened bread of special consecration. Those who could not take communion on Easter could feel unity through eating the common bread.
Now artos is distributed to believers for storage at home for a year, in emergency cases it is used as an antidor (lit. (Greek) “in place of communion”), it is customary to eat it on an empty stomach in case of illness. The symbol of unity passed to Easter cakes and Easter.
On the cottage cheese Easter, as a rule, they put seals with the letters "ХВ" and a lamb. The symbol of Easter is a lamb, in the form of which a cake is usually baked in Russia. In the southern countries - Bulgaria, Italy, the Balkans, a lamb is necessarily slaughtered for Easter or, at least, “cheverme” ((Bolg.) “thigh”) or “shish” ((Bolg.) “barbecue” from lamb) is fried.
They try to finish preparing the Easter table on Maundy Thursday, so that nothing distracts from the services of Good Friday, the day of the removal of the Holy Shroud and prayer.
Easter Recipes
Paskha (cottage cheese Easter, in Church Slavonic - “milky thickened”, that is, cottage cheese) is a special dish made from cottage cheese, which, according to Russian tradition, is prepared only once a year - on the Easter holiday.
Good quality cottage cheese is needed for Easter, it is better to make it yourself. Cooking cottage cheese at home requires compliance with certain conditions. First of all, boil the milk. Then quickly cool the hot milk to a temperature of 32-36 ° C. It is best to lower the pot with hot milk into another bowl with cold water, preventing water from entering the milk and changing the water several times.
The cooled milk is fermented by pouring in a thin stream while stirring the starter. Sourdough can be ready-made curdled milk or sour cream. The fermented milk is stirred with a spoon, the pan is covered with a lid and placed in a warm place for souring (until a clot forms). The finished clot should be sufficiently dense, have even edges on the fracture, a shiny smooth surface, and the serum that separates from it should be transparent, greenish in color.
To speed up the separation of the whey, the clot can be carefully heated to 36 - 38 ° C, for which the pan with the clot is placed in a basin of hot water and its upper layers are gently mixed with a spoon from one side of the pan to another. At the same time, the pieces of the clot rise from the bottom of the pan, and the upper ones fall, which contributes to uniform heating of the mass and better whey separation. Then the clot is transferred to a sieve covered with gauze, or a colander to drain the whey. When the separation of whey stops, the curd mass is cooled and pressed. To do this, a plank and a load are placed on the cottage cheese in gauze. Pressed curd is cooled.
Store-bought cottage cheese before cooking Easter must also be put under oppression to remove excess moisture. Then pass through a sieve twice.
To prepare Easter, you need a pasochnik, a special shape in the form of a truncated pyramid. The best bee box is wooden, but today there are also plastic bee boxes. On the inner sides of the beekeeper there is a cross and the letters "Х.В."
Easter is prepared in a cold and hot way. For a cold (raw) Easter, all components are carefully rubbed into a homogeneous mass without heating, for a boiled Easter, the mass is heated on fire until bubbles begin to rise from the bottom of the pan. The pan is removed from the heat, lowered into a bowl of cold water and, stirring gradually, the mass is brought to cool completely. Then they put it in a pasochnitsa, fill the form tightly, put oppression and put it in the refrigerator.
In order for Easter to be easily removed from the pastry box while maintaining its shape, the pastry box must be lined with slightly damp gauze before filling.
Sour cream for Easter is best taken thick, oily. To remove excess moisture from sour cream, sour cream should be placed in a canvas bag or wrapped in several layers of gauze, gently squeezed out, and then placed under pressure for several hours.
Instead of rubbing the cottage cheese through a sieve, you can pass it through a meat grinder twice. Cottage cheese for cooking Easter can be made from baked milk. The technology of its preparation is the same as for ordinary cottage cheese, only the milk is pre-heated in the oven for several hours (the longer the milk is heated, the more intense its color becomes).
Easter from such cottage cheese has a beautiful pink color and a pleasant delicate aftertaste.
Easter should be kept cold under oppression for at least 12 hours.
If raisins are put on Easter, then they need to be washed well, sorted out, dried on a towel or napkin.
Candied oranges for Easter should be finely chopped, grated lemon zest, finely grind spice additives in a coffee grinder and sift through a fine strainer.
Almond kernels are easily peeled if you pour them with boiling water and leave for 20-30 minutes, then the skin is easily removed. Then dry the kernels and grind.
Easter raw
2.5 kg cottage cheese, 200 g butter, 1 cup sugar, 250 g sour cream, salt to taste.
Rub the cottage cheese twice through a sieve. Rub the butter with sugar until white, add sour cream and continue to rub the mass until the sugar crystals disappear completely. Add the resulting creamy mass to the grated cottage cheese, salt, mix, fill the pasochnik, close with a saucer, put a small oppression, put in the refrigerator for 12 hours.
Easter simple
1 kg cottage cheese, 200 g butter, 400 g sour cream, 1 cup heavy cream, 5 egg yolks, 200 g granulated sugar, nuts, raisins, salt, vanillin to taste.
Rub fresh, dry, pressed cottage cheese through a sieve, add a glass of heavy cream, vanillin, egg yolks, pounded white with sugar, butter, crushed nuts, washed pitted raisins.
Mix everything as best as possible, put it tightly in a pastry form, cover with a linen napkin on top, apply oppression and put in the cold. Serving on the table, lay out of the pastry dish in a flat dish.
For simpler cooking, only sugar and vanilla are added.
Easter custard
2 kg cottage cheese, 300 g butter, 400 g sour cream, 4 eggs, salt to taste.
Rub the cottage cheese twice through a sieve. In a separate bowl, bring butter, sour cream and 3 eggs to a boil with continuous stirring, pour the hot mass into the mashed cottage cheese, add 1 egg and salt, mix the mass until smooth, fill the pail, cover with a saucer, put a small oppression, put in the cold.
Easter custard, 2nd recipe
1.6 kg of cottage cheese, 400 g of butter, 400 g of sour cream, 0.3 l of cream, 2 - 3 cups of granulated sugar, 10 egg yolks, vanillin, salt to taste.
Beat the yolks into a saucepan, add granulated sugar, warm cream, a little vanillin and, stirring constantly, cook over moderate heat until thickened, but do not boil. Then pour into porcelain or ceramic dishes, fill the hot mixture with butter, cut into pieces, and cool.
Dry, mashed through a sieve cottage cheese gradually combine with the cooled mixture so that a smooth mass is obtained. Place it in the prepared form, put oppression and leave in a cool place for 10 - 12 hours.
Easter with almonds and raisins
1.6 kg of cottage cheese, 200 g of butter, 800 g of powdered sugar or fine sugar, 9 eggs, 250 g of sour cream, 1 cup of almonds, 1 cup of raisins.
Rub the cottage cheese twice through a sieve, add sour cream. Then grind the butter with sugar until white, gradually adding eggs one at a time. Continue to rub the mass until the sugar crystals are completely dissolved. Combine this mass with cottage cheese, add washed dried raisins, peeled and chopped almonds. Fill the pasochnik mass, cover with a saucer with a load, put in the refrigerator.
Easter with cool yolks
1.2 kg of cottage cheese, 400 g of butter, 15 yolks from hard-boiled eggs, 3/4 l of 30% cream, 300 g of powdered sugar, a pinch of vanilla.
Rub the cottage cheese, unsalted butter, yolks through a sieve twice. Add whipped cream with sugar or powdered sugar to the pureed mass, mix thoroughly. Put the mass in a pasochnitsa under oppression, put in a refrigerator or a cold cellar.
Easter Royal (boiled)
2 kg cottage cheese, 10 eggs, 400 g butter, 800 g sour cream, 600-700 g sugar, 1/2 cup almond kernels, 1/2 cup raisins, a pinch of vanilla.
Rub cottage cheese and butter through a sieve, add sour cream, mix thoroughly, put the dishes on the stove and bring the mass to a boil while stirring continuously with a wooden spatula so that the mass does not burn. Remove from heat immediately and cool as quickly as possible, also stirring continuously. Add sugar, raisins, almonds, vanillin to the cooled mass, mix everything, put in a bowl, tightly pressing the mass, put a saucer on top, a small load, put in the refrigerator for a day.
Easter Royal (raw)
450 g of butter, 5-6 yolks, 500 g of sugar, 1 kg of cottage cheese, 300 g of 30% cream, one tablespoon of raisins, almonds, candied fruit, cardamom or vanilla on the tip of a knife.
Grind butter with sugar until white, adding yolks one at a time. Rub the mass until the sugar crystals are completely dissolved, flavor with vanilla or finely ground cardamom and sifted through a fine sieve. Add cottage cheese, raisins, almonds, crushed candied orange or grated lemon zest, rubbed through a sieve twice. Mix thoroughly, add whipped cream, mix from top to bottom, fill with a mass of pasochnik, covered with slightly damp gauze, close with a saucer, load with a slight oppression, put in the refrigerator.
Easter Boyar
1 kg of cottage cheese, 1/2 liter of 30% fat cream, 500 g of sugar, 300 g of butter, 2 egg yolks, 1/2 cup of candied orange, vanilla sugar.
Rub the cottage cheese twice through a sieve, add whipped cream, combine with butter, sugar and egg yolks, separately ground white, add crushed candied oranges and vanillin, mix thoroughly. Fill the pastry box with the curd mass, covered with slightly damp gauze, cover with a saucer, put a light oppression on top, refrigerate.
Easter with condensed milk
1.25 kg cottage cheese, 300 g butter, 250 g sour cream, 400 g (1 can) condensed milk or cream, 1/2 cup sugar, 1 cup raisins, a pinch of vanilla.
Rub cottage cheese through a sieve. Finely chop the butter, add sugar (preferably small). Thoroughly grind cottage cheese, butter and vanilla, add sour cream and condensed milk, sorted and washed raisins. To stir thoroughly. Put the mass in a pasochnitsu, put oppression and refrigerate.
Easter red
Melt red-hot three bottles of whole cow's milk (or take ready-made baked milk), let it cool, pour in three bottles of curdled milk, three glasses of sour cream and one yolk, boil all this until the whey is gone; then strain through a napkin, wipe through a sieve, put sugar to taste, 1/2 sticks of crushed vanilla, transfer to a mold, put in the cold, under pressure.
Easter pink
800 g cottage cheese, 200 g jam, 1/2 cup sugar, 3 eggs, 100 g butter, two to three cups of fresh thick sour cream.
Take the freshest cottage cheese from the press, mix it with the best jam - raspberries, cherries, apricots, etc. (without extra syrup), add sugar, if desired and taste, wipe through a sieve, put eggs, butter, sour cream, stir well, transfer to a small pastry box lined with a thin napkin, cover it with the ends, put a plank on top and apply a press.
Jam will give Easter a delicate pink color and a pleasant fruity aroma. It is better to make such paskhas in small molds, firstly, because uncooked paskhas are more likely to spoil, and secondly, it is better to have them in larger quantities, cooked in different manners, and, consequently, of different tastes.
Easter sweet
Boil 1.8 liters of cream, remove the foam from them, and put a sauce spoon of sour cream into the cream and boil again. Remove the foam that has risen again, put another sauce spoon of sour cream into the cream and continue to cook over low heat, removing the foam, until the whey rebounds. Then drink everything in a napkin, let the whey drain, put the cottage cheese in a bowl, add 1 cup of granulated sugar and, at your discretion, vanillin or cardamom or lemon zest, grind thoroughly and put in a prepared form, under oppression, for several hours in a cool place . To prevent the cream from burning during the preparation of Easter, they are constantly stirred or, even better, steamed.
Easter with chocolate
Grind 1.2 kg of dry cottage cheese rubbed through a sieve with 400 g of butter so that a homogeneous mass is formed. Add 0.2 l of cream, 200 g of grated chocolate, 2 cups of granulated sugar, a little vanillin, grind until smooth.
Fill out the prepared form, apply oppression and put in a cold place for a day.
Easter from sour cream
Rub 0.5 kg of fresh, dry cottage cheese through a sieve. Mix thoroughly with 1 kg of sour cream, add sugar to taste, raisins, nuts, candied fruits - a handful, a little vanillin, mix again, put in a prepared form, take out in the cold. Easter will be ready in a day. If the sour cream is liquid, then first tie the thoroughly mixed mass into a napkin placed on a deep plate, hang it to glass the whey, and then place it in a mold for a day.
Photo-recipes for cottage cheese Easter:
Products for cooking Easter: cottage cheese 1 kg, butter 400-500 g, sugar 500 g, yolks 5 pcs., 1 vanilla powder, light raisins and candied fruits - only 300 g (only raisins are possible)
curd masses
Housewives who do not have enough time to cook a real Easter can limit themselves to cooking curd mass.
Cheese mass with honey
500 g of cottage cheese, 2 tablespoons of sugar, 2 tablespoons of natural honey, 4 yolks, 3 tablespoons of butter, 3 tablespoons of sour cream or cream.
Mix the egg yolks thoroughly with granulated sugar and warmed honey, then combine this mixture with softened butter and beat until a fluffy homogeneous mass is formed. Mix the resulting mass with grated cottage cheese, serve with sour cream or whipped cream.
Cheese mass can be prepared with jam, marmalade or jam, for which a small depression is made in the finished cheese mass, which is filled with berry jam or jam.
Curd mass boiled
400 g cottage cheese, 50 g butter, 1/2 cup sour cream, 4 eggs, 1/2 cup sugar, 5 tablespoons raisins, 1/2 cup chopped nuts, a little vanilla, salt to taste.
Rub the cottage cheese and, adding sour cream, butter, salt, sugar, mix well. Then add raw eggs, raisins to the mass and mix everything thoroughly again. Put the curd mass in a saucepan and, stirring constantly, heat to a boil (but do not boil). Remove the saucepan from the heat, cool the mass, continuing to stir. Put in a lot of nuts.
Lemon curd soufflé
500 g cottage cheese, 1 cup lemon syrup, 1/4 cup powdered sugar, a handful of raisins.
Beat cottage cheese, sugar, lemon syrup for 3 minutes with a mixer. Put the finished soufflé into glasses and garnish with raisins.
Curd soufflé with banana
500 g cottage cheese, 1 banana, 2 lemons, 100 g powdered sugar, 1 cup cream, banana for decoration.
Mix the grated cottage cheese with finely chopped banana, lemon juice and sugar. Whip the chilled cream, mix half of it with the curd.
Put the soufflé into bowls, garnish with the remaining whipped cream and banana slices. Serve chilled.
Curd soufflé with apricots
300 g dried apricots, 1/2 cup powdered sugar, 300 g cottage cheese, lemon juice and zest, whipped cream and apricots for decoration.
Grind the washed, scalded dried apricots, add sugar, mashed cottage cheese, a little lemon juice and lemon zest to the puree; mix the mass. Put the prepared soufflé into bowls, garnish with whipped cream and pieces of dried apricots. Serve chilled.
Curd soufflé with raisins
500 g cottage cheese, 100 g powdered sugar, 1 sachet vanilla sugar, 1/2 cup milk, 2 egg yolks, 1 cup raisins, chocolate.
Grated cottage cheese, powdered sugar, vanilla sugar, milk, egg yolks grind, then mix in raisins (half the norm). Put the prepared soufflé into vases, glasses and decorate with the remaining raisins and chocolate on top.
Easter cake recipes
A characteristic feature of the dough for Easter cakes is that they put a lot of eggs, butter and sugar in it. For baking Easter cakes, special high cylindrical or conical shapes are used, but you can also bake in tins for storing cereals. The prepared dough is laid out in forms, thoroughly oiled, filling them with dough only 1/3 or half, a cross or the letter "X. V." is made from the flagellum of the dough.
When the dough rises flush with the edges of the forms, carefully place in the oven and bake at a temperature of 180 ° C until cooked. The duration of baking the cake depends on its size.
The dough for Easter cake does not like drafts. Ventilate the room in which you are going to cook in advance, and then close windows and doors tightly.
If you beat the squirrels and yolks separately, as for a biscuit, the cake will turn out to be more magnificent and tender.
Ready-made Easter cakes are decorated with icing, nuts, etc.
When baking cakes, remember the following:
Products must all be at the same temperature. Take them out of the refrigerator for 1-1.5 hours.
1. Dry yeast is not designed for long-term proofing of the dough; it is less effective than live yeast.
2. The dough for the Easter cake should not be liquid (the Easter cakes will spread and be flat) and should not be thick (the Easter cakes will be too heavy and quickly stale). The dough should be of such density that it can be cut with a knife, and it does not stick to the knife, and when dividing Easter cakes, it would not be necessary to add flour.
3. Knead the dough for as long as possible so that it completely lags behind the hands or the table.
4. The dough should come up three times: the first time the sponge comes up, the second time - when all the products are added, the third time - when the dough is placed in the molds.
5. Easter cake does not like drafts, but loves heat, so Easter cakes should fit in a warm place at a temperature of 30-45 degrees, if you put a bowl of hot water next to it, it will fit even better.
6. Light cakes: before the last kneading of the dough, beat 10 warm proteins into a thick foam, gently mix them into the dough, stir them well with the dough and put the dough back into the pan. Let the test run again.
By the way, this trick can be done with pie dough (only take 2-3 proteins).
Who likes Easter cakes more dense, proteins do not need to be put.
7. The baking dish is only half filled with dough, allowed to rise to 3/4 of the height of the form, and then placed in the oven.
8. In order for the cake to rise evenly, a wooden stick is stuck into its middle before baking. After a certain time, the stick is removed. If it is dry, the cake is ready.
9. Bake the cake in a humidified oven (to do this, heat the oven, put a container of boiling water down before planting the cake - 150 ml is enough) at a temperature of 190-200 degrees, reduce the temperature after 8 minutes to 180, and after 10 minutes - to 160.
10. Easter cake weighing less than 1 kg is baked for 30 minutes, weighing 1 kg - 45 minutes, weighing 1.5 kg - 1 hour, weighing 2 kg - 1.5 hours.
11. The finished cake is taken out of the oven, put on its side and left in this position until the bottom cools down.
12. If the roof of the cake is broken, it means that you did not let the dough rise enough before baking. But this is not a problem and does not affect the taste of the cake, just fill the crack with icing.
Easter cake homemade
0.5 l of milk, 80 g of yeast, 1.5 - 2 cups of sugar, 5 eggs, 250 g of butter, 1 teaspoon of salt, 250-300 g of raisins, 1 kg of flour.
Make a dough on milk and yeast with half the flour, adding 1 tablespoon of sugar. After the dough is ready, add granulated sugar, carefully pour in the melted butter, put 1-2 eggs and 4-3 yolks (use whites for glaze), flour (as needed) and knead a stiff dough. Add prepared raisins. Put the finished dough into molds and let it rise, bake at a temperature of 200 ° C for 20-25 minutes.
Cover the finished Easter cakes with icing from whipped proteins with sugar, put them in the oven for a few minutes so that the icing is a little browned.
Easter cake "Lakomka"
1 kg of flour, 0.5 l of milk, 50-70 g of fresh yeast, 20 eggs, 200 g of sugar, 500 g of butter, salt to taste and as much flour as needed.
Mix flour with warm milk, dissolved in a small amount of milk and foamy yeast, put in a warm place for fermentation, covered with a towel or canvas napkin. When the dough rises, add 20 yolks, mashed with sugar until white, melted warm butter, salt and mix thoroughly. Then add the whites whipped into a stable foam and carefully, so as not to destroy the foam, add so much flour so that the dough is thick enough. Let the dough rise again. Then the dough should be beaten out very well (i.e., remove the accumulated carbon dioxide with sharp blows), put in a form richly greased with softened butter, filling it halfway, let the dough rise flush with the edges of the form, bake at a temperature of 180 ° C until cooked.
Easter cake custard
600 g flour, 3/4 l milk, 50-70 g fresh yeast; 10 eggs, 500 g sugar, 700 g butter, salt to taste.
Brew the flour with boiling milk and mix thoroughly, cool to the temperature of fresh milk. Introduce foamy yeast dissolved in a small amount of milk (from the total amount), put in a warm place, let the dough rise. Then add the yolks, mashed with sugar until white, mix. Add whites, whipped into a stable foam, mix thoroughly again and put in a warm place so that it rises a second time. After that, pour melted warm, but not hot, butter into the risen dough, beat the dough as best as possible, put it in a form greased with softened butter, dusted with flour, filling it halfway. When the dough rises flush with the edges of the form, grease the surface with yolk, bake at a temperature of 180 ° C until cooked.
Easter cake custard, 2nd recipe
12 cups flour, 0.5 melted butter, 2 eggs, 3/4 cup sugar, 1 cup milk, 50 g yeast, 2 cups liquid tea, 3/4 cup peeled raisins, salt.
On the eve at 8 o'clock in the evening, pour the yeast with half a glass of tepid water, let the yeast rise. Brew half a glass of flour with half a glass of boiling milk, stir well. If the brew is bad, then warm it up a little, stirring constantly. When the yeast is suitable, mix it with the dough, add cooled boiled milk, two teaspoons of salt and two eggs (leave a little of them for greasing), add flour to make a thick dough, stir it until smooth and put it in a warm place until morning well covered. At six or seven o'clock in the morning, pour half a glass of warmed, but not hot oil into the dough and gradually pour in two glasses of weak warm tea, mixed with three-quarters of a glass of sugar. Pour, stirring constantly, almost all the remaining flour. Dump the dough onto a table or board and beat it well until bubbles appear in it. After that, put the dough in a pre-washed and oiled dish on the inside, cover the dish with something warm and leave the dough to come up. After an hour, put the dough on a board, knead raisins into it, beat it again, but carefully, and let it rise in the same bowl for another half hour. Now the dough can be laid out in one or two buttered forms, let the dough rise, grease the top of the cake with an egg and put in the oven.
Easter cake almond
1 kg of flour, O, 5 liters of milk, 50-70 g of fresh yeast, 5 eggs, 200 g of sugar, 300 g of butter, 200 g of peeled almonds, 1 lemon, 1 cup of raisins, salt to taste.
Boil milk, cool to the temperature of fresh milk. In a small portion of milk, dilute the yeast by adding 1 tablespoon of sugar. Pour flour into milk, add foamed yeast, mix thoroughly and, covered with a towel, put in a warm place for fermentation. When the dough rises, add 5 yolks beaten with the remaining sugar, melted warm butter, grated lemon zest, part of the peeled chopped almond kernels, raisins, salt, finally, add the whites whipped into a stable foam, knead the dough thoroughly, mixing from top to bottom. Put the dough in a generously oiled, dusted with flour form, let it rise, grease the surface of the cake with yolk, sprinkle with almond kernels.
Bake at 180°C until done.
Easter cake in Polish
1.5 kg flour, 1 cup milk, 2 cups cream, 50 g fresh yeast, 10 eggs, 800 g sugar.
1 cup of hot milk, 2 cups of hot cream and 600 g of flour mix thoroughly, let the mass cool down to the temperature of fresh milk. Add foamed yeast diluted in a small amount of milk and 2 eggs, mix and, covering the dough with a canvas napkin, put in a warm place for fermentation. When the dough has risen, add 8 yolks, beaten white with one half of sugar, and 8 beaten with the other half of sugar in a stable foam of whites; mix from top to bottom, adding the remaining flour, let the dough rise again. Then carefully knock out the dough, put it in a greased and dusted with flour form, filling it up to half.
Let the dough rise. Bake at 180°C.
Easter cake chocolate
Approximately 400 g of flour, 50-70 g of fresh yeast, 15 eggs, 500 g of sugar, 100 g of cocoa powder, 1-2 glasses of rum, 1/2 cup of red wine, 100 g of rye crackers, 100 g of candied orange, 1 / 4 teaspoons finely ground cinnamon, cloves, cardamom and star anise, salt to taste.
Dissolve the yeast in a small amount of milk, mix with flour, put in a warm place to ferment. Then add to the dough 15 egg yolks, ground white with sugar, cocoa, rum, red wine, ground, sifted rye crackers, finely chopped candied oranges and all the spices. Mix, put in a warm place for fermentation. When the dough rises, add whites whipped into a stable foam, salt to taste.
Put the dough into a generously greased with soft butter, dusted with flour form. When it rises in the form, bake the cake at a temperature of 180 ° C until cooked.
Easter cake royal
Approximately 1.5 kg of flour, 1 cup of milk, 3 cups of cream, 50 g of fresh yeast, 15 eggs, 200 g of sugar, 200 g of butter,
10 cardamom grains, 1 nutmeg, 50 g almonds, 100 g candied fruits, 100 g raisins.
Dilute 50 g of yeast in a glass of cream and put a thick dough out of them on 600 g of wheat flour. When the dough rises, add egg yolks mashed with butter and sugar, add another 600 g of flour, two glasses of cream, crushed cardamom, crushed nutmeg, chopped almonds, finely chopped candied fruits and washed, dried raisins. It is good to knock out the dough, and leave to rise for one and a half to two hours. Then again knead the dough, put in a high form greased with oil and crushed breadcrumbs. Fill the form halfway, let the dough rise again to 3/4 of the height of the form and place in the oven with low heat.
Easter cakes from such rich dough are best baked in small forms.
Easter cake
12 cups of flour, 3 cups of fresh milk, 50 g of yeast, two cups of sugar, 7 eggs, half a cup of butter, 1.5 cups of raisins, a teaspoon of salt, fragrant seasonings.
Dilute the dough on three glasses of milk, six glasses of flour and yeast. Put her in heat. Grind five yolks with two cups of sugar, one teaspoon of salt and fragrant seasonings (one vanilla stick, 10 cardamom nuts or two drops of rose oil).
When the dough comes up, put the mashed yolks into it, beat two more eggs into it, pour in half a glass of slightly warmed melted butter, add six glasses of flour, but so that the dough is not too thick. Knock out the dough well on the table, pour one and a half glasses of raisins into it and let the dough rise until the morning. In the morning beat again and let it lie down. Then put half of the dough in the form, let it rise to three-quarters of the height of the form and put in the oven. From this amount of flour, eggs, butter, yeast, etc., two Easter cakes will come out.
Easter cake, 2nd recipe
320 g flour, 250 ml milk, 25 g yeast, 3 eggs, 70 g butter, 150 g sugar, 100 g raisins, 100 g candied fruits, 100 g hazelnuts, vanilla sugar, ground, cardamom, salt on the tip of a knife.
Chill the eggs ahead of time. Sift flour and salt through a sieve. Pour warm milk into the yeast, add sugar and half the flour. Knead the dough, cover it with cling film and put in a warm place for 2 hours.
Separate egg yolks from whites. Whip egg whites and yolks separately. Add the remaining flour, beaten yolks and whites, butter to the dough. Knead a smooth elastic dough, cover again with cling film and let it rise again.
Add soaked raisins, chopped candied fruits, chopped hazelnuts, vanilla sugar and cardamom to the dough. To stir thoroughly. Lightly sprinkle the form with cold water and sprinkle with semolina. Lay out the dough so that the mold is one-third full. Leave in a warm place to let the dough rise again. Brush the top of the cake with the egg.
Preheat oven to 220°C. Place a baking sheet with water in its lower part. Put the form with the cake on top of the grate and bake for 1 hour. Check the readiness with a wooden skewer.
Sprinkle with icing sugar or decorate with icing sugar.
Easter cake saffron
9 cups of flour, 2 cups of milk, 100 g of yeast, 10 eggs, 6 tablespoons of Russian butter, 2.5 cups of sugar, saffron and half a glass of vodka.
On the eve of five o'clock in the evening, brew one glass of flour with two glasses of boiling milk, stir, cover the dishes with a cloth and let stand until dark. Then put the yeast and the rest of the flour in a bowl, let it rise. At ten o'clock in the evening, put ten egg yolks, pounded white with two and a half glasses of sugar, saffron, previously infused with vodka, and six tablespoons of oil, heated to a warm state, into the dough.
The dough must be beaten for a long time, until it completely stops sticking to the dishes (this is about an hour and a half), then cover the dough warmly and let it rise until morning.
At six or seven o'clock in the morning, put the dough into a mold, wait until it doubles, and then bake. It is recommended to bake such a cake for an hour and a half.
Easter cake saffron, 2nd recipe
Prepare a thick dough from 2.5 cups of flour, 50 g of yeast and 0.3 l of warm cream. When the dough rises, add 15 egg yolks, mashed with 400 g butter and 1 cup sugar, 10 crushed cardamom seeds, 1/3 cup raisins, 1 - 2 teaspoons of saffron tincture (in water, vodka or rum), 1 crushed nutmeg walnut, 100 g chopped candied fruits, 1/3 cup chopped almonds and about 4 cups flour.
Knead the dough well and leave for 1.5 - 2 hours in a warm place. Then add 15 beaten proteins, mix, put in a high round form greased with breadcrumbs and sprinkled with breadcrumbs, let rise and bake. From the specified amount of dough, you can bake 2 Easter cakes.
Cake with vanilla sugar
9 cups flour, 25 g yeast, 2.5 cups milk, 1 cup sugar, 1 cup butter, 1 cup raisins, 1 vanilla stick.
Dilute the yeast with half a glass of milk, add a glass of flour to it and let it rise. Dilute the dough with two glasses of milk, put in it a glass of sugar crushed with vanilla and pounded with a glass of melted butter.
It is necessary to beat the dough, adding a little flour. At the end, put one glass of raisins, then put the dough in a warm place to approach. In the morning, beat it again, put it in molds and bake.
Photo recipes for Easter cakes:
Easter cake according to Pokhlebkin + adaptation to the bread machine
To prepare Easter cake, we need: 1 kg of flour, 50 g of yeast, 1 - 1.5 cups of milk, 10 yolks, 3 proteins, 250 g of sugar, 200 g of butter, 100 g of raisins, 25 g of cognac, 25 g of candied fruits, 3 teaspoons of lemon peel or 1 teaspoon of cardamom (ground) and 0.5 teaspoons of mace or grated nutmeg, 1 teaspoon of saffron tincture, 3 - 4 teaspoons of vanilla sugar, 1 g of salt.
Adaptation for a bread machine: yeast 2 tsp, flour 500 g, milk 250 ml, eggs 4 pcs. 60 g each, sugar 170 g, vanillin 2 g, salt 0.5 tsp, turmeric 0.5 tsp, zest of half a lemon, cognac 2 tbsp, butter 150 g (melt), raisins 160 G
Here, for example, is a way to decorate Easter eggs with images cut out of napkins. Such decorations are glued on the egg white, it turns out, firstly, very beautifully, and secondly, it is much safer than drawing on the shell with dyes.
In the form of eggs, you can bake Easter cupcakes:
Ingredients: 3 cups flour, 150 g margarine, 1 cup sour cream, 3 eggs, 2 cups sugar (less possible), 2 tbsp. l. cocoa, 2 tsp baking powder, ¼ sachet of vanilla, egg shells, butter for greasing the shells. The recipe is simple, the only difficulty is to collect 10-12 eggshells in advance.
Happy Easter and bon appetit!
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