Step-by-step preparation of Easter cake without yeast using kefir:
- Sift the flour through a sieve to make the cakes airy.
- Pour granulated sugar into kefir, stir and leave for 2 minutes.
- Wash the lemon and grate the peel on a fine grater.
- Steam the raisins with boiling water for 15 minutes, then dry with a paper towel and sprinkle with flour.
- Melt the butter in a water bath, add sugar, salt, vanillin and lemon zest. Stir and pour kefir and soda.
- Combine flour with liquid mixture and raisins. The consistency of the dough should be very liquid.
- Grease baking pans with butter and pour in the dough. If you fill them 1/2 of the way, the cake will be light and airy, and 3/4 - dense and tight.
- Heat the oven to 180 °C Celsius and place the cakes on the bottom shelf to bake for an hour and a half. If the baked goods are larger, they will take longer to bake. You can check readiness by piercing a dry toothpick - if it is dry, Easter is ready.
- Remove the baked holiday cake without yeast from the oven, cool well, remove from the molds and cover with any glaze.
Recipe No. 2: sourdough Easter cakes without yeast
Easter sourdough bread is an old Russian recipe that makes the baked goods light and delicious. Sourdough Easter cakes remain fresh for a long time without changing their taste.
Ingredients:
- Wheat flour - 1.5 kg
- Sourdough - 300 g
- Milk - 600 g
- Eggs - 10 pcs.
- Cognac - 200 ml
- Granulated sugar - 500 g
- Candied fruits - 250 g
- Butter - 300 g
- Zest of one orange
- Vanilla sugar - 3 tsp.
- Salt - 2 tsp.
- Boil the milk and cool to 30–35 °C. Afterwards, dissolve fresh starter and 750 g of flour in it. Mix the products and leave in a warm place, about 25-30 degrees, for about 3 hours, so that the dough rises and becomes lumpy and loose.
- Grind the butter with a mixer until white. Afterwards, add one egg yolk at a time while continuing to beat the mixture. Then add sugar, vanillin and continue beating the mixture. The more fluffy it is whipped, the better the cake will turn out.
- Wash the orange, grate its zest on a fine grater and add it to the beaten yolks.
- Pour cognac into the suitable dough, add a glass of flour and knead. Afterwards, add the butter mixture and knead the dough, gradually adding all the remaining flour. Knead the dough until it stops sticking to your hands.
- Beat the egg whites into a tight, thick, stable foam and add to the dough, then the cakes will turn out light and airy.
- The last step is to put candied fruits into the dough, stir them in, cover the dough with a clean towel and leave for an hour and a half.
- After this time, generously grease the molds with butter, fill them 1/2 full with dough and leave to stand for 15–20 minutes. Afterwards, place in an oven preheated to 180°C for 1.5 hours. Check the readiness of the baked goods with a wooden skewer; if there is no sticky dough on it, the Easter is baked.
- Remove the finished cake without yeast from the oven, cover with a dry towel and let cool. Then remove from the pan and cover with fondant.
How to make sourdough for Easter cake
To make Easter without yeast lush, tasty and aromatic, you should make a starter that will help achieve the amazing result of a delicious Easter cake.
Sourdough ingredients:
- Flour - 150 g (any: wheat, rye, whole)
- Water - 150 ml
- Mix 50 g of flour with 50 ml of water. The consistency of the mass should be pasty, like thick sour cream. Cover the starter with a towel and leave in a warm place for a day, stirring it 3-4 times.
- After a day, the mass will be covered with small, sparse bubbles. This means that you need to add another 50 g of flour and add 50 ml of water. Mix the starter and leave it again for a day under a dry towel in a warm place. Stir it again 4 times a day.
- After 2 days, repeat the procedure: add the remaining flour and water, knead the mixture, cover with a towel and leave for another day.
- The next day, the starter will increase in size and will consist of a foamy cap. This means that it is ready for further use in baking.
I’ve already made it with yeast, and today I want to offer a recipe for Easter cake without yeast.
Kulich without yeast, unlike traditional ones, is prepared very quickly and at the same time it turns out undoubtedly healthier. It can be baked in the form of one large one, but it is better to make several small ones, so they will bake better and faster and will not settle.
After experimenting a little with the dough, I came up with this recipe, and I think it turned out very well. The taste and texture of the cake is reminiscent of yeast, it rises well in the oven. Try it, you will like it!
Easter cakes without yeast and eggs
Ingredients (for 5 small Easter cakes):
Easter cake dough without yeast:
- 300-350 g flour (you can use some whole grain flour)
- 300 ml kefir (preferably sour)
- 100 g butter
- 150 g sugar
- 1 teaspoon baking soda (or 4 teaspoons baking powder)
- 100 g raisins
- zest from one lemon
- packet of vanilla sugar (optional)
Glaze:
- 100 g powdered sugar
- 3 tbsp. spoons of lemon juice
- 2 tbsp. tablespoons (without slide) butter
How to cook Easter cake without yeast - recipe:
- Prepare all the necessary products for the test.
Products for making yeast-free Easter cake
- Wash the raisins, dry and sprinkle with flour.
Raisin
- If you use homemade molds, as in, then you need to prepare them in advance. Simply grease the paper forms with oil.
- Sift the flour for the dough to make the cakes more airy.
- Grate the yellow layer of lemon peel (zest) on a fine grater.
Lemon zest
- Combine kefir with soda, stir and leave for a couple of minutes. (If you are using baking powder instead of baking soda, you will need to mix it with the flour.)
- At this time, melt the butter. Add sugar and zest to it. (I also added 1/4 teaspoon turmeric for color, but in baking it can impart a red tint to the finished product, so it should be used with caution.) For a more pronounced flavor, you can add more vanilla sugar.
- And add kefir and soda. Stir.
Preparation of dough without yeast - liquid mixture
- Combine the flour with the resulting liquid mixture and raisins. Stir with a spoon (not for long). The dough should not be too liquid.
- Fill the molds with dough to 1/2-2/3 of the height.
Molds with dough
- Place them on a baking sheet at a distance from each other and place them in an oven preheated to 180°C for 25-30 minutes (large ovens take longer).
- Remove the finished cakes (you can check readiness with a toothpick; it should remain dry) from the oven and cool. As you can see in the photo, they rose well, 2 times.
- Remove the Easter cakes from the molds.
Easter cakes without yeast
- They can be sprinkled with powdered sugar or brushed with icing. I will show you two types of lemon glaze, and you choose the one you like best. (You can also use the frosting from the recipe or any other frosting.)
So, we need powdered sugar, butter and lemon, from which we have removed the zest.
- 1st method: Melt the butter, add powdered sugar and lemon juice.
Preparing the glaze
- Cook, stirring continuously, for a couple of minutes. If the glaze is too thin, let it cool a little, it will become thicker. It holds up well on the cake, it turns out shiny and moderately hard.
- 2nd method: You can make lemon glaze without cooking (it will be softer). To do this, you just need to combine the melted butter, powdered sugar and lemon juice and stir well with a spoon.
Lemon glaze
3rd method: Beat the chickpea broth (aquafaba) with powdered sugar until thick and apply to the cakes. This glaze will look the same as the white one. See also.
- Hot glaze prepared according to method 1 must be applied to the Easter cake and decorated immediately, because... it hardens very quickly, unlike the one that does not need to be cooked.
Yeast-free Easter cake
Kulich in section:
For fondant:
4 cups flour
1 glass of milk
4 eggs
1 cup of sugar
if you do not add raisins or candied fruits to the dough and like sweet cake dough, take 1.5 cups of sugar
100 g butter
50 g fresh yeast
2 tbsp. spoons of vegetable oil
raisins, candied fruits upon request and availability
1 sachet (8 g) vanilla sugar
8 tbsp. spoons of sugar
6 tbsp. spoons of hot water
8-10 drops lemon juice
ready-made colored granulated sugar for decoration
Description
I have always been against quick cake recipes, because... when to try, if not in anticipation of such a bright Holiday, but, as they say, never say never. This is what happened this Easter: everything piled up, and I got sick right the day before... but I still didn’t want to buy. I had to dig through my notes. I found a quick recipe that didn’t require kneading, made it and was quite pleased with it. Of course, such Easter cakes should not be compared with Easter cakes prepared using classical technology - the comparison will not be in their favor, they turn out to be large-porous, looser and more similar to yeast baked goods than traditional dense Easter cakes, but otherwise everything is quite on par. Try it!
PREPARATION:
First, check the yeast for germination. To do this, add a small amount of warm water to the yeast so that the yeast becomes liquid. Add a small pinch of sugar, stir and leave for 10-15 minutes. During this time, the yeast mass should begin to rise into a foamy cap. If this does not happen, the yeast has lost its properties and cooking with it requires a transfer of products and time. If the yeast comes to life and begins to foam, add a glass of warm milk. In a separate bowl, stir the eggs with sugar, melted butter and vegetable oil, and then pour the resulting mixture into the milk and yeast. To flavor the dough, add vanilla sugar and lemon zest. Stir. Gradually add the amount of flour required by the recipe. The result should be a thin, pourable dough.
Add candied fruits and/or raisins if desired. To ensure that the raisins are evenly distributed throughout the entire volume of the dough and do not sink to the bottom, roll them in flour before adding them to the dough. Grease the cake pans with vegetable oil and line the bottom and sides with baking paper.
Divide the dough into the molds. Keep in mind that when proofing, the dough will increase in volume by 2-3 times, i.e. Apply about a third of the desired height of the cakes. To prevent the dough from sticking to your hands when unfolding, moisten them with water or vegetable oil.
Cover the molds with the dough with a towel and leave at room temperature for 3-4 hours.
If you wish, you can put the dough in the molds in the refrigerator. In this case, the dough will rise more slowly and the cakes will be less porous. Refrigerate until the dough doubles in volume. It is likely that you can spread the dough out the night before and leave it in the refrigerator overnight.
Bake at 170–200°C until you test for a dry stick (insert a clean wooden stick into the middle of the cake: if it comes out clean, the cake is ready, if it has sticky dough, the cake is not baked yet). I baked the thinner cakes at 170°C for about 40 minutes and the thickest cake for about an hour. After baking, remove the cakes from the molds so that the bottom does not get wet. Cool on a wire rack.
I decorated the top of the cakes with fondant and pre-made colored granulated sugar.
You can see how to make sugar fudge.
Happy Easter to you!
All housewives are divided into two groups: those who agree to stay up at night and enthusiastically knead the dough for Easter cake, and those who are too lazy and don’t know how, and go to the store to buy holiday baked goods. Of course, homemade Easter cake is much tastier than store-bought. However, sometimes looking at the list of products and the complex methods of turning these lists into aromatic fluffy dough, many give up. Easter baking, especially according to traditional recipes, is not for everyone. That's why simplified recipes for Easter cakes were invented, which use dry yeast and much less baking.
Here, please, to help you are 5 of the most delicious and simple recipes, and all you need is self-confidence and a positive attitude, it’s not for nothing that in the old days they said “What’s the mood - such is the cake!”
Our site has written more than once about how to prepare for making Easter cakes. This review will only contain recipes, and they are more than simple. Of course, you won’t put as much baking into a “quick” Easter cake dough as into one that is prepared almost overnight. However, you can soak raisins and dried cherries in rum or cognac. Instead of regular vanilla, you can add a mixture of cardamom, nutmeg and cloves to make the aroma dizzy. If the aroma of vanillin is more familiar to you, buy real vanilla pods - you will understand the difference between store-bought “chemicals” and real fragrant vanilla. Do not substitute margarine for real butter. Buy homemade chicken eggs. Take Easter baking seriously, since you only make it once a year.
So, you decided to bake Easter cake, and 5 of the most delicious and simple recipes are waiting for your warm hands!
Easter cakes "Bright Easter"
Ingredients:
For the test:
500 ml milk,
1-1.3 kg flour,
6 eggs
200 g butter,
200-250 g sugar,
11 g dry yeast,
½ tsp. vanillin,
1 pinch of salt,
300 g seedless raisins.
For the glaze:
2 egg whites,
100 g sugar.
For decoration:
multi-colored marmalade or sprinkles.
Preparation:
Dissolve dry yeast in warm milk, add 500 g of flour to it and place the dough in a warm place for half an hour. Separate the yolks from the whites and grind them with sugar and vanillin. Beat the whites with salt until foamy. Add the yolks, softened butter, whites into the suitable dough and gradually, stirring, add the remaining flour. Knead the dough and leave it for 1 hour to rise. Then add the washed raisins, stir and wait until the dough rises again. Fill the greased molds ⅓ full with the finished dough and leave it like that for a while so that the dough rises and fills the molds. Bake the cakes in an oven preheated to 150ºC until ready. Meanwhile, prepare the glaze. To do this, beat the whites with sugar until stable peaks form. Cover the hot cakes with the prepared glaze and decorate with multi-colored pieces of marmalade, chopped nuts or ready-made store-bought sprinkles.
Easter cake “Wonderful”
Ingredients:
For the test:
1 kg flour,
2 tbsp. warm milk,
250 g margarine,
6 eggs
1 tbsp. Sahara,
1 tsp. vanillin,
2 tbsp. l. dry yeast,
1 tbsp. peeled pumpkin seeds.
For the glaze:
1 protein,
½ tbsp. Sahara,
1 tsp. lemon juice,
1 pinch of salt.
For decoration:
100 g multi-colored candied fruits.
Preparation:
For the dough, mix dry yeast with 1 tsp. sugar, pour milk, stir and add 1.5 tbsp. flour. Leave the dough in a warm place for 1 hour. Separate the yolks from the whites of the eggs. Mix the yolks with the remaining sugar and vanilla, add 200 g of softened margarine and mix. Pour the dough into the total mass there. Beat the egg whites until foamy and mix into the dough. Gradually add the remaining flour into it. Then add pumpkin seeds (whole or crushed), mix well and leave the dough for another 1 hour in a warm place. Grease the prepared baking pans with the remaining margarine and fill them halfway with dough. Let the dough rise and only then place the molds in an oven preheated to 180ºC. Bake for an hour. Beat the whites with a pinch of salt into a strong foam. While whisking continuously, add lemon juice and sugar. Pour the resulting glaze over the hot cakes, sprinkle candied fruits on top and let the glaze harden.
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Easter cake "Catherine"
Ingredients:
500 ml warm milk,
9-10 tbsp. flour,
1 tbsp. Sahara,
1 tsp. salt,
½ tbsp. refined vegetable oil.
200 g butter or margarine,
5 eggs
2 tsp. dry yeast,
½ tbsp. seedless raisins.
Preparation:
Pour a little warm milk into a 0.5 liter jar, add 2 tsp. sugar and yeast, stir and place the dough in a warm place to rise. Sift flour into a wide container, but not all of it, but about 8 cups. In a separate bowl, separate eggs, salt, vegetable oil and butter, mashed with sugar, into milk. Pour the mixture into the pre-sifted flour, then the dough and add the raisins. Knead the dough, gradually adding the rest of the flour. You will get a lot of dough, enough to make several Easter cakes. Place the dough in greased pans and bake in an oven preheated to 180ºC until done. Cool the baked Easter cakes, pour over glaze made from 1 egg white and 1 tbsp. sugar, whipped with a mixer. Decorate the cakes as you wish.
And to ensure that the Easter cakes turn out really right, you can try “overnight” recipes. With this method, the yeast, even dry, will be able to raise much more baked goods in the dough, which means that your Easter cakes will be the most delicious.
Kulich "Resurrection"
Ingredients:
For the test:
3 tbsp. flour,
1 tbsp. warm milk,
200 g butter,
1 tbsp. Sahara,
2 eggs,
2 tsp. dry yeast,
½ tbsp. raisins,
vanillin - to taste.
For the glaze:
3 squirrels,
1 tbsp. Sahara.
Preparation:
In the evening, place in an enamel pan, without stirring, yeast, cut into pieces butter, sugar (those with a sweet tooth can increase the amount of sugar by adding half more to the glass of sugar specified in the recipe) and washed raisins. Regarding the latter, I would like to give advice: use dark raisins for this baking. When it sits overnight, the dough will turn out to be a very pleasant creamy color. Pour a glass of warm milk over everything, cover with a clean towel and leave until the morning. In the morning, add flour and vanillin to this mixture to taste. Knead the dough well and place it in greased molds, filling them halfway. Let the dough stand until it doubles in volume. Now put the cake in the oven and bake at 200ºC until done. From time to time, check the readiness of the baked goods using a wooden stick. Coat the finished cake with glaze, decorate with sprinkles and dry in an open oven.
Easter cake “Slavny” with saffron
Ingredients:
7.5 tbsp. flour,
1.5 tbsp. milk,
1.5 tbsp. Sahara,
1.5 tbsp. melted butter,
8 eggs
1.5 packets of dry yeast,
vanilla - to taste,
2 tbsp. l. dry saffron, diluted in a small amount of water,
0.5 tbsp. raisins
Preparation:
Beat eggs with sugar, add melted butter, milk, spices and flour mixed with dry yeast to the mixture. Place the mixture in a warm place overnight. During this time, beat the risen dough a couple of times. It shouldn't turn out cool. Grease baking dishes with butter and sprinkle with semolina or breadcrumbs. Fill the molds ⅓ full with dough and leave to rise slightly. Bake the cakes in an oven preheated to 180-200ºC until done, checking with a wooden stick or torch. Sprinkle the finished cakes with powdered sugar and decorate as you wish.
Happy Easter! Joy to you and your families!
Larisa Shuftaykina
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