Easter cake recipe thick sweet dough. Easter cake: the most delicious recipe! Pink egg white glaze

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

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

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

How does it taste? Amazing!

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

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

Nuances and subtleties of cooking

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

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

Ingredients for 10-12 Easter cakes

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

Technology: step by step

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

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

Preparing the dough correctly

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

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

Preparing Easter cake dough

Combine the eggs and the rest of the sugar according to the recipe in a deep plate, do not forget about the vanilla sugar.

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

Let's melt the butter.

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

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

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

Send the dough for proofing

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

The secret to keeping Easter cakes from crumbling and becoming stale

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

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

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

Forming and baking in the oven

After our dough has risen again, you can begin to form the cakes. Knead the dough, add flour if necessary, and put it into molds, having previously greased them with vegetable oil and sprinkled with semolina (if the molds are enamel or silumin). If you use disposable baking paper pans, you do not need to grease them.

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

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

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

Continue baking until they are all golden brown.

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

I want to celebrate the Easter holidays with joy. Many people adhere to Lent, and they want their Easter table to be not only varied, but also tasty, truly homely. In my understanding, Easter cake is a work of art. When baking Easter cake, every housewife puts her soul, strength and hopes for a successful result into it. You have to work hard on the Easter cakes to make them really tasty. Especially for readers of the site Good Recipes, we suggest baking a classic butter cake with plenty of eggs, sugar and butter.

Classic butter cake

This does not mean at all that the Easter cake is difficult to repeat, you just need to be patient and have an alarm clock. A proven classic recipe will allow even a novice cook to achieve the right dough and prepare delicious baked goods. The description is given most fully, and all the key points are included in the step-by-step photo recipe.

how to make delicious sweet cakes

From this amount of dough I got 3 large Easter cakes, 134 mm in diameter, and 2 small ones. How many people will this be enough for? This portion of Easter cakes is enough for 6-7 people so that they can taste and understand what you are eating.

Ingredients:

cow's milk - 250 ml,
granulated sugar - 2 cups (400 grams),
salt - 1 teaspoon,
dried cherries - 100 g,
raisins - 100 g,
dried apricots 200 g,
live yeast - 50 g,
chicken eggs at room temperature - 4 pcs.,
wheat flour - 650 g,
vanilla sugar - 1 sachet,
butter 120 g,
egg white – 1 pc.,
powdered sugar - 1 cup.

Cooking process:

To prepare the dough, heat a small amount of milk (250 g) in the microwave. The temperature of the liquid should be such that you can easily hold your finger in it. Milk that is too hot will kill the yeast and your cake will fail.

Add fresh yeast to the milk and dissolve completely in the milk. I took half of 100 gr. packs of yeast. You can put 30 grams. yeast, but the dough is really rich and heavy. A small amount of yeast will weakly raise the dough. 50 grams will be enough.

After dissolving the pressed yeast in the milk, begin adding the eggs. Beat, adding 1 egg each time, and beat again. I used a whisk.

Add 1 teaspoon of salt and 2 cups of sugar to the dough. At first it seems like there is too much sugar. But, in reality, I proceeded from the considerations that I was baking Easter cake, and not a muffin or sweet bread. Kulich should be sweet. I can’t say that the finished cake turned out too sweet. Quite normal and not bland. Melt half a stick of butter, cool slightly and pour into the dough in a thin stream, stirring constantly.

Sift flour into a mixing bowl. It is better to fluff the flour well, so I sift the flour twice, which I advise you to do.

Add/pour the dough into the flour. Add vanilla sugar.

Knead a homogeneous Easter cake dough. I kneaded first with a mixer and then with my hands. I kneaded the dough for quite a long time (10 minutes with a mixer and 10 hands). At the end of kneading, the dough begins to move away from your hands. When kneading, you can lubricate your hands with vegetable oil. Transfer the dough to a large bowl. Cover with film or a towel and let rise. The dough should triple in size. Usually recipes say that the dough will rise in 1-1.5 hours. A good dough with enough baking will never rise after an hour. This will take about 4-5 hours, and sometimes more. You don't need to think that you are incompetent or that you won't succeed. Be patient. Ideally, start kneading at 6 pm. In the morning, wake up around 9 am and continue the process of preparing the cake. So, the dough will rise slowly and for a long time. Just wait. It's good if you put the dough somewhere warm, but if it's an oven, don't heat it above 40 degrees. My dough rose 5 hours after I set it to rise.

Knead the risen dough, add washed raisins, dried apricots (finely chopped), dried cherries. You can add prunes (if you like). You can use candied fruits, but I prefer clear fillers rather than colored pieces of something. Stir dried fruits into the dough. A mixer cannot be used. Grease your hands with oil and stir the candied fruits into the dough so that they are evenly distributed over the base. Our task is only to distribute the dried fruits, and not to knock out the dough; there is no need to apply much force.

Place the resulting dough into greased molds. The mold should be filled to 1/3 of the total volume. I want to note. On sale there are paper molds made of white and red (brown) paper. I have experimentally found that the brown molds are easily removed from the finished cake, come off perfectly and do not stick. White paper molds are more difficult to remove from the finished cake. They need to be well lubricated with fat/oil before adding the dough.

After 3-4 hours the dough will rise in the molds. This is ideal. It took me longer. Don't think there's something wrong with your test. It really takes a long time to rise. You need to create ideal conditions - warmth and silence. The dough does not like noise and loves heat very much. I preheated the oven to 40 degrees. I turned it off and put the cakes in the turned off oven to rise the dough. So, I preheated the oven to 40 degrees several more times. The main thing is not to overdo the heating temperature, otherwise the cake will start to bake and the yeast will die. You can place forms with dough near a warm radiator. The heat will speed up the rising process of the dough. The dough rose quite well. Now you can bake.

At what temperature should cakes be baked? Regardless of what kind of oven you have (gas or electric), you should bake Easter cakes at 160-165-170 degrees. I baked at 160. The point is that when baking, the dough also rises, but inside the dough warms up more slowly. If you bake at a temperature above 180 degrees, the crust of the Easter cake will not only crack, but also twist it, and the raw dough will come out from the center of the Easter cake. To ensure that the cake has a neat appearance and does not burn, bake it at 160 degrees and for the first 15 minutes do not open the oven under any circumstances. Easter cakes may fall off. It took me 50 minutes to bake 1 batch of Easter cakes (1 tray of 6 Easter cakes).

Check readiness with a chopstick. Stick it into the butter cake, and if it comes out dry, then the baking is ready. Grease the top of the cake with whipped fudge. It can be prepared from 1 egg white and 1 cup of powdered sugar. Beat both components and grease the cakes with the resulting fudge.

The cakes turn out delicious, heavy, sweet and very loose inside. The porosity of the dough is clearly visible.

I recommend this recipe to those who are trying to learn how to bake Easter cakes. There is nothing complicated about it, but the recipe really teaches you how to understand the dough. The main thing is to have an alarm clock so that it wakes you up on time when the dough is ready. The result of your efforts will also be rewarded. The cake turns out tasty, porous and heavy. You can feel the baking, the aroma of vanilla, the sweetness of the dough itself and the dried fruits you use. Often, before adding dried fruits to the dough, they are sprinkled with flour so that they do not fall to the bottom of the cake. Nothing like that happens here. The dough is quite dense. Dried fruits in the finished Easter cake are distributed evenly without falling to the bottom.

How to prepare a delicious dense Easter cake with a lot of baking especially for readers of the site Good recipes were told by Varvara Sergeevna, recipe and photo by the author.

Classic butter cake

how to make delicious sweet cakes

Ingredients:

cow's milk - 250 ml,
granulated sugar - 2 cups (400 grams),
salt - 1 teaspoon,
dried cherries - 100 g,
raisins - 100 g,
dried apricots 200 g,
live yeast - 50 g,
chicken eggs at room temperature - 4 pcs.,
wheat flour - 650 g,
vanilla sugar - 1 sachet,
butter 120 g,
egg white – 1 pc.,
powdered sugar - 1 cup.

Cooking process:

After dissolving the pressed yeast in the milk, begin adding the eggs. Beat, adding 1 egg each time, and beat again. I used a whisk.

Sift flour into a mixing bowl. It is better to fluff the flour well, so I sift the flour twice, which I advise you to do.

Add/pour the dough into the flour. Add vanilla sugar.

After 3-4 hours the dough will rise in the molds. This is ideal. It took me longer. Don't think there's something wrong with your test. It really takes a long time to rise. It is necessary to create ideal conditions - warmth and silence. The dough does not like noise and loves heat very much. I preheated the oven to 40 degrees. I turned it off and put the cakes in the turned off oven to rise the dough. So, I preheated the oven to 40 degrees several more times. The main thing is not to overdo the heating temperature, otherwise the cake will start to bake and the yeast will die. You can place forms with dough near a warm radiator. The heat will speed up the rising process of the dough. The dough rose quite well. Now you can bake.

The cakes turn out delicious, heavy, sweet and very loose inside. The porosity of the dough is clearly visible.

How to prepare a delicious dense Easter cake with a lot of baking especially for readers of the site Good recipes were told by Varvara Sergeevna, recipe and photo by the author.

Easter is the most important holiday of all Orthodox Christians.

The traditions of the Easter menu have survived to this day.

Painted eggs, Easter cottage cheese, and Easter cakes are invariably present on holiday tables.

A delicious Easter cake recipe in the general culinary sense is round or oval-shaped bread.

Easter cake takes on a special, religious meaning.

Before the emergence of Christianity in Rus', baking paskas was associated with various rituals: fortune telling for the harvest, livestock offspring, pre-sowing work.

With the advent of Christianity, it became a kind of reminder of the meals of the apostles with their Teacher, when bread intended for breaking by Jesus Christ was laid out in the middle of an empty table.

In its shape, Easter cake is similar to artos - bread brought to the temple and illuminated at the Easter service.

In the week following the main Orthodox holiday, artos is distributed to many parishioners.

Artos is always prepared from dough using yeast, but without adding baking.

And paska is also made from yeast dough, but with a large number of non-Lenten ingredients - butter, eggs, because it is baked at the end of the longest Lent.

Artos and Easter cake are a kind of symbols of Lent and Easter.

The long period of fasting ends and the time comes when you can break your fast.

Believers associate the sweet, rich Easter cake with a sweet heavenly life and eternal bliss.

As a rule, muffins are lit in churches and are one of the main dishes for Easter.

Many Christians do not skimp and use only the best and highest quality products in their preparations.

They knead enough dough to make more than one Easter cake, because no one has canceled the tradition of visiting during Easter week and treating loved ones.

Easter cakes, both Easter and prepared for other holidays, must be high.

For them, special cylindrical shapes are used.

If you don’t have such a vessel, you can use a regular tall saucepan with a capacity of up to 1.5 liters.

There is no need to take pans of larger volume, otherwise the dough at home in a conventional oven may simply not bake.

The paska dough needs to be kneaded very well.

You can even “beat” it a little by dumping it on a floured board.

The appearance of bubbles and “squeaking” of the dough is a good sign that it is ready.

The finished mass is placed in a mold greased with oil and lined with parchment paper or sprinkled with breadcrumbs.

There is no need to spread the dough to the edges of the pan, only to half of the pan.

Then let it brew.

When it rises to 3/4 of the pan, feel free to place it in a preheated oven.

Bake the paska for 1.5-2 hours.

At this time, it is advisable not to look into the oven, not to make noise or knock.

Then the cake will rise well and bake.

Check the readiness of the baked goods with a thin wooden splinter or a long knife.

The dough should not stick to these items.

Various kinds of additives (raisins, dried apricots, candied fruits) and decorations (sweet sprinkles, glaze, fondant) are necessarily used in the manufacture of beads.

On the upper part they make various kinds of inscriptions on religious themes, but most often they “write” the letters ХВ, meaning the most important call of the Easter service “Christ is Risen!”

Raisins, nuts, poppy seeds, and colored sprinkles made from dyed millet traditionally decorate Easter baked goods.

Here are the main ingredients that are used:

flour;
eggs;
butter or margarine;
milk;
granulated sugar;
yeast;
vanilla sugar.

A festive table is not complete without fish dishes. You can traditionally fry it in portions in a frying pan, but it’s better to do it, because they will turn out much healthier.

And here is another recipe for delicious cutlets, but this time from minced turkey: . By the way, turkey meat also has many beneficial substances.

Before preparing various dishes, we often think about how healthy they will be for us. For example, if you have problems with blood pressure, then you need to know that there are certain products that lower it. The complete list is

Additional products that can be used when baking and decorating Easter cakes:

raisin;
dried apricots;
candied fruit;
nuts;
sweet fudge;
colored sprinkles.

Recipe and steps for preparing a delicious Easter cake

There are a great variety of recipes for making holiday baked goods: Easter, almond, with chocolate cream, with pistachios and green glaze.

Decide for yourself which one you like.

Use the recipe for making a very tasty Easter cake, close to the classic one.

After all, these are traditions that our grandparents keep.

Following an old recipe with a photo, you can prepare several delicious treats at once (the number of Easter cakes will depend on the forms you use).

To prepare the glaze for the Easter cake according to the recipe, we will need the whites of two eggs and 100 g of sugar.

You can use a bread maker instead of the oven for the cake, it won’t spoil the recipe.

Let's tune in, think about something kind and good, and start creating the main Easter treat.

Pour the milk into a suitable container and place on the fire. Warm slightly. Place all the yeast in warm milk and stir well.
Add a small portion of flour, mix everything thoroughly.
Cover the container with the dough with a clean towel and put it in a warm place. You can put it near the radiator and in a basin with warm water.
After half an hour, check the dough. If the volume of the mixture has approximately doubled, then continue the process of preparing the dough. If the dough has not risen, wait a little longer.
Now start separating the whites from the yolks. This can be done using a special device that can be purchased at a hardware store. Experienced housewives can easily cope with this task using a knife and a glass.
Grind the yolks with granulated sugar, and beat the whites into a strong foam, adding a pinch of salt during the whipping process. You can get protein foam by working manually with a whisk or beater, or you can turn to home helpers - a mixer or blender.
Place the yolks, beaten with sugar, into the dough. Add slightly melted butter, carefully removed from the refrigerator in advance. Now place the whipped whites in the container with the dough. Mix everything well.
Add the remaining flour. Determine how much flour to use yourself when kneading. The finished dough according to the recipe for the future Easter cake should not be too dense and stick to your hands.
Leave it alone for about 1 hour.
At this time, rinse the raisins under running water and soak in warm water. After 10-15 minutes, drain the water and dry well using a sieve or paper towel.
Place the prepared raisins into the dough and mix well again. Leave it to stand a little longer.
Wait for it to rise high again.
Place the mixture into a greased pan. You can use oiled paper or parchment. Do not place the dough all the way to the edge of the pan. Fill only half or a third of it.
Cover with cling film or a towel and wait for it to rise in shape.
Now is the time to place the pan with the dough in the oven, preheated to 100 degrees. Bake for 10 minutes and add heat - 180° and bake until done.
Check the quality of the baked goods using a long barbecue stick. If there are no traces of dough left on it, the cake is ready!

Now make the “decorating elements”.

Top with frosting as usual.

Take the whites beaten with a pinch of salt, add sugar and beat well again.

Grease the finished hot cake with glaze and decorate as you wish.

I suggest you not just watch the next video, but immediately follow the instructions to prepare the cake.

Let your baked goods be airy, aromatic, festive and very successful.

yeast should be taken only fresh, not expired (otherwise the dough may simply not rise);
Only add yeast to heated milk;
Before placing the raisins in the dough, dry them well or roll them in flour (then they will not accumulate in one place, but will be evenly distributed in the finished pastry);
When baking paska, try not to make any sudden movements near the oven, don’t talk loudly and certainly don’t swear;
Apply the glaze to the finished product before it has cooled.

Try baking Easter eggs yourself.

Please yourself and your loved ones!

And for dessert, I offer another video in which they don’t just prepare Easter cakes, but show a detailed master class.

Very useful story!

Family breakfast turns into a fun game with a battle of colorful eggs, with a treat of Easter cottage cheese and fragrant Easter cakes. Let's make our children even more happy on this day and bake a creamy Easter cake especially for them, I would even say a children's cake. This Easter cake is especially for them, recipe with photos step by step.

The taste of children's ones will not differ from, we will also try to make them very tasty, we will just make them small and elegant.

Our ancestors paid much more attention to baking than we do. After all, it is much easier to buy fresh or not so fresh pastries, or cookies, or Easter cakes in the store, rather than fiddling with the dough yourself. After looking through old recipes, I had a hard time choosing a suitable recipe for Easter cake, the most delicious, airy one that would fit exactly. Because there were a lot of recipes and they were all so interesting, and, naturally, they all involved using only high-quality natural products. In the end, I settled on this recipe and was not disappointed! The cakes turned out amazingly delicious.

Preparation

It is better to knead the dough in a large saucepan with a glass lid. Because it will increase significantly in volume, and it will “fit” better if we close the pan with a lid.

We need to disturb the dough, including removing the lid, as little as possible, it doesn’t like it and can “sit”, but through the glass lid we can monitor it without any sad consequences.

Dough

Let's start. You need to melt the butter, heat it to a boil and pour it into a glass of hot cream. Add a handful of wheat flour there, stir everything well.

Wait until the mixture cools slightly and becomes noticeably warm. Then drive one in there and pour in the yeast. To do this, one tablespoon with the top of dry, quick yeast must be diluted with two tablespoons of milk and add this mixture to our dough.

Close the pan with a lid and leave the dough for two hours so that it increases in volume by 2.5 times and our Easter cake recipe for children will be fluffy and beautiful.

While the dough is “rising,” grind four yolks white with one glass of sugar. When the dough is ready, add the yolks with sugar, the remaining flour, knead well, close the pan with a lid and leave the dough for another 2 hours so that it “fits.” .

Layout according to molds

When the dough has doubled in volume, add almonds crushed in a mortar or minced through a meat grinder and chopped dried apricots, which we first pour boiling water over for five minutes, then rinse with cold water and chop. Knead the dough again and place it in the Easter cake molds, or fill the molds no more than a third.

Place the molds in the oven. Let's wait until the dough rises to the top of the molds, turn on the oven to one hundred and eighty degrees and bake our Easter cakes for about half an hour, until they... Let's check the readiness of the cake with wooden chopsticks.

Cover the finished hot cakes with sugar icing and sprinkle with confectionery decorations. You can see how to prepare sugar glaze in recipes or. Children's cakes will be wonderful. Bon appetit!

Ingredients

Melted butter – ½ cup;
Cream – 1 glass;
Milk – 2 tablespoons;
Flour – 2 cups;
Chicken eggs – 5 pieces;
“Quick” yeast - 1 tablespoon;
Almonds – 100 grams;
Dried apricots – 100 grams.