Servings: 6 Cooking time: 2 hours 30 minutes
Table set for the holiday Happy Easter cannot be confused with any other. Bright, colorful and tasty - it pleases with abundance traditional dishes. Multi-colored dyes, Easter cottage cheese and Easter cakes acquire a certain status on this day. Today we will not delve into the history of the origin of these ritual dishes, but will offer to prepare Easter cake old recipe which is relevant until today. There is nothing unusual in it, and if you prepare symbolic holiday dishes, this cooking option may come in handy.
The bright Orthodox holiday - Easter - is just around the corner, so it’s worth deciding now holiday menu, which includes Easter cake as a mandatory treat. Baking Easter cakes is a very labor-intensive process, but if you are not afraid of difficulties and are ready to immediately begin preparing Easter attributes, then this photo recipe will be very useful for you. Old recipe Easter cake adapted to modern units of measurement (without feet) is given below.
step-by-step recipe for yeast cake with raisins and lemon zest
The dough is being prepared for fresh yeast, yolks and whites are beaten separately and added to the Easter cake dough in different steps.
Ingredients:
- 800 gr. flour;
- 250 ml milk with 2.5% fat content;
- 1/2 pack (100 g) good butter;
- 150 gr. granulated sugar;
- 25 gr. "live" yeast;
- 4 selected chicken eggs;
- golden raisins – 150 gr.;
- table salt - a pinch;
- 1 tbsp. l. fresh lemon zest.
Refreshing Lemon Flavored Glaze:
- 1 package of powdered sugar (150 g);
- 1 tsp. lemon juice;
- 1-2 squirrels.
Cooking process:
Warm the glass cow's milk(no more than 40 degrees).
Dissolve 25 g in milk. Sahara.
Add fresh compressed yeast and leave for 10-12 minutes.
Once the yeast starts to foam slightly, it's time to pour it into a deep saucepan. Add part of the flour (1/2 of the total amount) to the liquid mass and carefully mix the liquid dough. Cover with a cotton towel and leave in a warm place for about 1 hour.
Grind the yolks with sugar and add to the dough.
Beat the whites with a pinch of salt using a mixer or food processor. high speed. Add them to the dough.
Melt half a stick of butter in a small container and cool. Pour into batter, add the remaining wheat flour. Knead into a smooth and dense dough.
Prepare lemon zest.
Stir lemon zest into cake batter.
Rinse the raisins hot water and then dry by placing on a towel. Sprinkle steamed raisins onto the dough. Knead well again.
Cover the finished ball of dough with a cotton towel and set aside in a warm place for 1 hour to rise.
Grease Easter cake pans generously creamy margarine or sunflower oil, sprinkle a little wheat flour. The molds should be filled only 2/3 with dough, but no more. Bake at 180 degrees until a beautiful blush forms within 45-50 minutes in a preheated oven.
For the glaze, beat in a food processor. powdered sugar, proteins and lemon juice. As soon as you see the glaze starting to thicken, immediately pour it over the cake. Repeat 2 times.
You can sprinkle it on top of the glaze sugar decoration or peanuts roasted in a dry frying pan. Enjoy your tea!
Irina told how to prepare Easter cakes according to an old recipe, recipe and photo by the author.
The old recipe for Easter cake is probably kept in your family piggy bank. Such recipes are unlikely to be suitable for novice cooks, but not on the eve of the holiday, but in advance it certainly makes sense to try them in order to please yourself and your loved ones with a new taste Easter baking, which was held in high esteem two or even three generations before us.
Old Easter cake
Ingredients:
- Milk - 500 ml
- Live yeast - 100 g (or 15 g dry yeast)
- Granulated sugar - 450 g
- Chicken eggs - 6 pieces
- Margarine - 500 g
- White flour premium- 1200 g (plus 500 g when kneading)
- Vanillin - 1 pack (2 g)
- Vegetable oil for lubricating hands
- Powdered sugar for glaze - 200 g
- Egg whites for glaze - 2-3 pieces depending on the number of Easter cakes
Step 1
Add live yeast to warm milk, stir until completely dissolved.
Step 2
Pour the flour into a large mixing container and add milk with dissolved yeast.
Step 3
Add 450 g of sugar to the kneading container. Add a packet of vanilla.
Step 4
In a separate container, break all the eggs and shake them well with a spoon. Add to flour mixture.
Step 5
Pour in flour mixture melted margarine. Start kneading the dough with a spoon first. Continue kneading the dough with a spoon until it becomes thick. homogeneous mass. At this stage, the dough needs to be put in a warm place for about an hour so that it has time to rise. After this, you need to add more flour until you get the desired consistency.
Step 6
The dough needs to be kneaded a little and the flour added in portions. Depending on the volume of ingredients and, accordingly, the expected volume of Easter cakes, you will need about 500 more g of flour.
Step 7
At this stage, knead the dough with your hands. Lubricate your hands vegetable oil and continue kneading the dough until it stops sticking to your hands.
Step 8
Add a small amount of vegetable oil to the dough and continue kneading for about 2-3 minutes. Cover the container with the dough cling film and place in a warm place for two and a half hours.
Step 9
Knead the risen dough again and place it in prepared (that is, lined with cling film or parchment on the inside and greased with vegetable oil) molds. different sizes according to your choice.
If desired, you can add raisins to the dough. In this recipe, 150-200 g is enough. Pre-soak the raisins in hot water, and then drain the water and dry with paper towels, and then roll in flour. Add raisins to the dough at the last stage before placing it in the molds.
Step 10
Do not forget that filling the molds with dough, regardless of their size, should be no more than two-thirds, and preferably half or even one-third, since we are using yeast dough, which will rise well.
Step 11
Place the cakes in the oven preheated to 100 degrees. After 10 minutes, turn the oven to 180 degrees and bake until done, checking the cakes with a wooden skewer.
Step 12
Beat the glaze at medium speed with a mixer until you obtain a thick, fluffy foam. Finished glaze Decorate the Easter cakes and sprinkle with prepared sprinkles, chopped nuts, and candied fruits of your choice.
Ancient Easter cake according to a pre-revolutionary recipe
In Rus' to the Light Christ's Resurrection it was customary to cook not two, as in our days, but three holiday options baking - Easter, Easter cake and mazurka. The ancient recipe for Easter cake with yolks meant that a large number of eggs, by modern standards, were placed in the dough. From the remaining proteins, which were beaten and mixed with nuts and other additives, mazurka was prepared, which was a cross between cookies and cakes.
By the way, the old recipe for princely Easter cake also involves using only yolks when kneading the dough. For a large number of Easter cakes, up to 50 yolks and three packs of butter and as much flour as the dough would take could be added to the dough. The recipe below is built on the same basis, only the ingredients are indicated in slightly more modest proportions.
Ingredients:
- Chicken eggs - 6 pcs
- Flour - 4 cups
- Fresh melted butter- 1 glass
- Live yeast - 30 g
- Milk - 2 glasses
- Salt - ½ tsp.
Step 1
Place milk on one burner and melted butter on the second in a water bath. To do this, place the jar of oil in a container filled with water. The milk should be warm, not too hot, and should never be brought to a boil.
Step 2
In a separate container, grind 30 g of live yeast with your fingers or a spoon, add a teaspoon of granulated sugar. Add half a glass of warm milk and stir gently until smooth. Place the yeast in a warm place. They will be ready as soon as bubbles begin to appear on the surface of the mixture. It will take approximately 20-30 minutes.
Step 3
Place the remaining milk back on the stove and bring to a boil over moderate heat. We will steam the flour with this boiling milk. For this purpose you will need two glasses of flour. Prepared in the same way according to an old recipe custard cake. Choux pastry no need to stand and then knead for a long time.
This dough is boiled, stirring constantly, and then baked in the oven. This type of dough is ideal not only for Easter baking, but also for any other one in which you want to add more filling, for example, fresh berries, ground with sugar or ready-made jam. However, in this original recipe there are differences in this regard.
Step 4
Flour must be sifted before use. Then pour in hot milk. Thus, the dough is steamed. Grind it with a spoon until smooth. Leave the steamed dough to cool to room temperature.
Step 5
Pour the yeast, which has already begun to bubble, into the steamed dough. Stir with a spoon until smooth.
Step 6
The dough will rise within an hour. Pour a glass of sugar into a separate bowl. Break six eggs into it and add half a teaspoon of salt. Beat with a mixer.
Step 7
Mash the dough with a spoon. Add eggs beaten with sugar.
Step 8
At this stage you need to knead the dough. Add flour in portions, sifting it into the mixture. Mix with a spoon very thoroughly until a thick, homogeneous mass is obtained.
Step 9
Add a glass of ghee to the dough and knead again to a consistency thick sour cream.
Step 10
At the last stage, the dough needs to be kneaded with your hands until it stops sticking to your hands. Place the dough in a warm place a second time.
Step 11
Prepare required quantity paper forms glasses for Easter cakes. Lubricate their surface from the inside with the remaining melted butter. Fill the molds one-third full with dough. Place them in a warm place for 20 minutes, and then in a well-heated oven to a temperature of 30 degrees. After this, bake at 180 degrees for about 35-40 minutes. Check the readiness of the Easter cakes traditionally - with a wooden skewer. When the skewer comes out dry, the cakes are ready.
Notes
In the recipe old Easter cake Real ghee is used with saffron. This means that you need to prepare such oil yourself. What is sold on the market and called melted food does not correspond to its definition at all. As a rule, this is not ghee, but melted butter - that is, melted for 5-6 minutes. Real ghee is simmered for at least 5-6 hours at a temperature no higher than 85 degrees.
Please note that the old recipe for Easter cake (with photo) assumes that you will use only high-quality real live yeast. It is better not to add dry yeast. In addition, the old Easter cake recipe called for 10 eggs or more, depending on the volume of dough.
In the modern version, you can add 6 to 7 eggs. By the way, it also involves the use large quantity eggs It turns out according to an old recipe, a heavy Easter cake, very filling and rich in various additives.
The antique one was taken from the pre-revolutionary cookbook. The difference between it and the second recipe above is that we add saffron tincture (soak the saffron in hot water for half an hour) while kneading the dough at the last stage. If desired, you can also add raisins - no more than 150 g.
The good thing about ancient recipes is that we preserve them. Easter traditions our ancestors and pass it on unchanged to our children and grandchildren, who, following the good example, will continue the tradition. Happy holiday of the Holy Resurrection of Christ!
Apr 12, 2016
Ingredients:
For the dough:
- 3 glasses of warm milk,
- 50 g live yeast,
- 4 cups semolina flour.
For the test:
- 10 eggs,
- 2 cups fine sugar,
- 2 teaspoons salt,
- vanilla (cardamom, lemon zest, saffron infused with vodka or rum) optional,
- 2 cups softened butter,
- 4-5 glasses of flour,
- 2 glasses of milk.
Preparation:
1. Prepare the dough.
To do this, pour 3 cups of warm milk into a bowl, add yeast, stir and add 4 cups of coarse flour, beat well, cover and place in a warm place.
2. Meanwhile, separate 10 yolks from the whites and grind them with 2 cups of fine sugar.
3. When the dough is well suited, put the yolks in it, stir, add 2 teaspoons of salt, if desired, you can add vanilla (cardamom, lemon zest, saffron infused with vodka or rum).
4. Then pour in 2 cups of heated butter and add 4-5 cups of flour, immediately add another 2 cups of milk, starting to knead.
If the dough turns out too soft, add more flour to it. The dough should be kneaded so that it easily comes off your hands and utensils.
5. Then cover the dough warmly and let it rise well.
6. After the dough will work, put it on the table. You can start cutting it up for Easter cakes.
7. The dough for Easter cakes should be placed no more than half in the mold so that it can fit to its edges. The Easter cakes are baked when the dough has risen almost to the top of the pan.
8. The outside of the mold should be wrapped in paper so that it protrudes above the finger shape by 4. This is done to prevent the top of the cake from falling or bending.
9. If you have a very wide cake pan, then you don’t need to wrap it with paper.
10. If you do not plan to decorate the finished Easter cakes, then brush them on top with an egg and sprinkle with chopped almonds before putting them in the oven.
If you want to glaze the cake, you do not need to brush it with egg. You can frost the cake after it has baked and cooled, or even the next day.
Bon appetit!
Greetings to the readers of my blog and today about Easter cake. Ends Lent and the hostesses wonder what they will serve for Easter table.
Today I will tell you about custard cake according to an old recipe. It was given to us by temple servants who came to the bakery to illuminate cottage cheese Easter.
Kulich - festive butter bread. This is a beautiful and delicious baked goods
the product must be present on family dinner. Recipes for this dish are widespread in every family and are passed down from generation to generation.
According to tradition, Easter cakes are baked on Friday, and on the night from Saturday to Sunday they are taken to the temple for lighting. On Sunday they have a festive dinner.
You can of course buy it ready-made. That's it now shopping centers They offer a wide range, invite priests to perform the consecration ceremony, beautifully package them and attach “consecrated” labels.
But still, many housewives bake Easter cake themselves and take it to church for service.
It must be said right away that everything Easter recipes contain many ingredients. The oldest recipe for custard cake is considered to be
Easter cake according to this recipe turns out tasty and unusual. By brewing flour, for a long time remains fresh and can be stored for several days after production. The manufacturing process is quite long, 5-6 hours.
Products:
Remove all foods from the refrigerator in advance; everything should be at approximately the same temperature.
The baking dish can be made of special metal. Nowadays there are many paper forms in trade for one-time use. They are very comfortable. Many housewives bake in tall liter mugs or pans, lining them with baking paper or regular parchment.
Brewing and sponge
Place 500 ml of milk on the stove and bring to a boil. It is not advisable to boil for a long time. Sift the flour into a container where we will knead the dough. I have a pelvis. Many housewives pour flour into boiling milk. I do the opposite. I pour the milk in a thin stream into the flour. I knead with a mixer and a yeast dough spatula. The tea leaves must be thoroughly mixed.
Allow to cool in a cool place to 30-32 degrees. Stir the brew with your hand; if your hands feel comfortable, then the temperature is optimal.
While the brew is cooling, dissolve half the yeast in warm milk. Add a pinch of sugar and flour there. Yeast activates faster. Just be sure to watch them, otherwise they will run away.
When the brew has cooled, the yeast has risen, combine everything. Leave in a warm place for 40-60 minutes. By appearance the dough should be like 15% sour cream.
The readiness of the dough is determined by its settling. Don't be afraid of this process - this is normal for dough.
Dough for custard cake
While the dough is preparing, prepare the eggs for the dough. Separate the yolks and whites. Grind the yolks until white with some sugar. Beat the whites into a stable foam. Leave the whites to cover the cake.
After all the procedures, add the yolks to the finished dough and leave for another 30 minutes.
After this, add the remaining ingredients: first add the remaining yeast, proteins, butter with raisins, and lastly vanilla and cognac. Yeast dough It is necessary to mix thoroughly and leave to mature for 1-2 hours.
We determine readiness by doubling the dough. By lightly pressing the dough with your fingers, the structure of the dough is restored. The dough looks voluminous in the cup
Roll out the dough on the table, form into balls and place in the mold. Fill the mold a little less than half 2/3. Place for proofing in a warm, preferably humid place.
Brush with water before baking. It is necessary to organize steam humidification in the oven. Place a wide bowl of water 10 minutes before baking, this may be high frying pan or saucepan.
Bake at 180 degrees.
Making custard cake
After it has cooled down, we decorate it and give it a festive, solemn look.
- Coat the top of the cake with the remaining egg white and let it dry.
- Decorate as real cake whipped cream.
- Glaze option can be used chocolate ganache from white chocolate
- Make a covering from mastic. You can buy ready-made or make it yourself
.
Sprinkle with various sprinkles; now you can buy ready-made ones in the form of small noodles, flowers or confetti. Can't buy? Do it yourself
- coconut flakes paint food coloring. Or, as a design option, paint the cream and leave the sprinkles white.
- Color plain sugar. Boil beet juice and add a few drops to sugar. Mix thoroughly and dry. The downside of this type of topping is that it can quickly melt on cream or ganache.
- The topping can also be made from biscuit crumbs. Rub the biscuit through a sieve and color it in the same way as sugar.
- Grate milk chocolate
- Sprinkle with colored round candies
That's all. Custard Easter cake ready. Pack in a bag. We'll cook tomorrow
If you have not yet started baking Easter cakes or have just decided to do so, use this special recipe- the result will amaze you.
Let me say right away that this is a kind of blog - a blog within a blog. I had to force my mother, who has a black belt home kitchen, write the first food blog in my life. Since she is still afraid to publish under her own name (in a sense, I understand her), I will simply leave her text here. If you are not too lazy to spend almost the whole day (I personally would be too lazy) to prepare Easter cakes, you have practically the last opportunity before the holiday.
So, here mom comes in with her incredible recipe delicious Easter cakes- Believe me, I already know how incomparable they are.
As you know, according to ancient Christian custom, it is customary to bake Easter cakes, pies, and various meat dishes and then, with the same enthusiasm, clutching your stomachs, gobble it all up. But that’s not about that now. Each housewife has her own cooking recipes, which, in her opinion, are the best. Many, of course, share them uncontrollably on social networks.
However, no matter how much I browsed the Internet, I have not come across such a recipe for Easter cakes, according to which I have already baked quite a lot long time. My daughter begged me for a long time to tell me about this, although I would hardly have done it myself.
This recipe is actually an old one. knows him a small amount of people and there is one feature about it that I will definitely tell you about. I got the recipe from a former colleague, who in turn inherited it from her grandmother from the Chernihiv region.
These cakes will especially appeal to those who like moist, slightly viscous dough. If you are not a fan of this test, it is better not to read further. I will try to describe the recipe in as much detail as possible.
Let's start with sponge:
- 1 liter of milk;
- 1 pack of pressed yeast (100 g);
- 12-15 yolks;
- 0.5 kg of sugar;
- 1 teaspoon of salt;
- 1.0 - 1.3 kg of flour.
Everything needs to be mixed (the dough should have the consistency of thick sour cream) and left to ferment. This process lasts at least 3 hours - the dough must have time to rise and fall.
Kneading:
- 1 pack of margarine (250 grams);
- 100 gr. butter;
- 0.5 kg of sugar;
- half a pack (50 g) of compressed yeast;
- 200 grams of sour cream (not less than 20%);
- raisin;
- candied fruits;
- vanilla;
- 1.7 - 2 kilograms of flour.
Preparation: dissolve the yeast in warm milk, add the yolks beaten with sugar, salt and flour. Place in a warm place for 3 hours. Then melt the butter and margarine, grind the yeast with 1 tablespoon of sugar and mix with sour cream, pour boiling water over the raisins for 1-2 minutes, dry and mix with 1 tablespoon of flour.
After 3 hours, the dough should be stirred with a wooden spoon, and this should be done carefully - in one direction. Then add butter and margarine, sugar, vanilla, yeast with sour cream, raisins, mix everything well and gradually add flour in small portions.
When kneading, you need to lubricate your hands generously with vegetable oil. Knead a loose, slightly sticky dough and leave to rise for an hour and a half. When the dough has increased in volume, knead it and leave for another hour.
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Ready dough
Then place the dough in greased molds, filling halfway, and leave to proof until the dough fills the mold. Heat the oven to 220 degrees, place the cakes and reduce the temperature to 180 degrees. Bake for 40-50 minutes depending on the size of the molds.
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Easter cakes ready to bake
After the cakes are baked, they can be decorated. Here everyone can use their imagination. I would like to note separately that it is better to apply glaze to hot cakes.
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Already baked Easter cake - fragrant and incredibly tasty
And some tips on how to make the cakes so that they turn out perfect:
- all ingredients for Easter cakes should be at room temperature;
- there should be no drafts in the room where the cakes will be baked.
Well, for the superstitious, it is believed that it is better to bake Easter cakes at night and in silence.
If you read the recipe and did not notice its peculiarities, I will lift the veil. When I first got my hands on this method of preparing Easter cakes, I was surprised that all the yolks were added to the dough, and yeast was added to the batch again.
As a person who has been cooking all my life and constantly surfing culinary sites, I want to say that this is quite unusual. What can I say, our ancestors had their secrets.
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