Kulich - the most delicious recipe with photos for Easter. How to quickly and easily prepare rich and fluffy Easter cakes using yeast. The highlight of the Easter program is wet Easter cake

Calories: Not specified
Cooking time: Not indicated

One day I heard on public transport that two elderly ladies were talking about which dough for Easter cakes turned out the most delicious and better than the rest. One of them claimed that all her life she has been preparing exclusively “Wet” Easter cake for holidays and, according to her, it turns out so tasty that besides this option, she has not recognized any other for a long time. My curiosity just went off scale and when I came home I re-read a lot culinary sources to find this mysterious and interesting wet Easter cake. I found it and now I offer you a recipe with a photo, in which I described everything step by step, so that you too can bake amazing holiday pastries.

How pleased I was with my first experience in preparing such a “wet cake”! So tender holiday treat I’ve never eaten or tried anyone’s before. These cakes come out so alive and so soft that after baking you need to handle them carefully so as not to accidentally break them. When all the cakes have cooled, they will take a stable shape, but tender dough the inside is preserved, it will even seem slightly undercooked to you in the first minutes, but don’t worry, everything is fine with the dough inside. It's just magical, amazing! I hope you like this one.

Required Products:
- 150 grams of fat milk;
- 120 grams of margarine for baking;
- 150 grams of fat sour cream;
- 600 grams of wheat flour;
- 20 grams of fresh pressed yeast;
- 230 grams granulated sugar;
- 2 pieces of chicken eggs;
- 150 grams of dried raisins;
- a couple of pinches of ground nutmeg;
- a couple of pinches of ground cinnamon;
- confectionery powder for decoration.

Recipe with photos step by step:

For “wet” Easter cake you need dough. I warm the milk slightly, remove it from the stove, leave it alone for the first minute, and then, when I am sure that the milk is not hot, I crumble fresh, aromatic yeast. I always use only pressed ones; with them the dough rises twice as fast.

To increase yeast activity, add a spoonful of granulated sugar to the milk.

The dough needs flour, so I literally add 1.5-2 tablespoons. l. flour, stir the dough and leave it near a warm place to rise.

The foamed dough can be used for dough.

I’m only putting it into the dough for now egg yolks.

I add sour cream to the dough, which will make the Easter cakes softer.

I also add very soft, melted margarine to the dough. I stir so that there are no lumps left.

I beat the whites that I have left over from the eggs with a whisk until they rise. I also add them to the “wet” dough.

I can’t do without flour, so I add it into the dough in parts.

For best aroma I'm pouring it in ground cinnamon and a little ground nutmeg.

I let the dough rise and wait for it to double or triple in size. Then I add the raisins, knead them, and again send them to rise in a warm place, often placing them not far from the oven that is on. I spread the dough over iron molds, I fill them exactly halfway.

I bake Easter cakes, as expected, in the oven, which I have already preheated to 170 degrees. Baking takes 35-45 minutes. As you can see for yourself, after baking the cakes have grown, browned and are beautiful. I leave them to cool, you can carefully cover them with a clean towel.

I decorate with sweet confectionery powder and serve.

The cross-section clearly shows that the Easter cakes turned out to be loose, porous and incredibly soft.
Bon Appetite!
Also find out interesting

If you are afraid to bake Easter cakes, you have no reason. This recipe requires the preparation of dough, but it is not complicated at all, and the final product tastes amazing. Be prepared for the fact that it will take you half a day to prepare the Easter cakes, but it will be worth it.

Products

To prepare 12 medium-sized wet Easter cakes you will need:

milk - 500 ml;
pressed yeast - 100 g;
yolks - 5 pieces.;
sugar - 700 g;
sour cream - 100 g;
margarine - 100 g;
flour - 1.5 kg flour;
vegetable oil ;
zest of one lemon;
raisins and candied fruits - to taste.

If you have a large family, the proportions can be doubled.

Preparation

1 . Warm the milk slightly so that it is above room temperature, but not too hot. Dissolve the yeast briquette in it. Stir until a homogeneous liquid mass is formed, which takes on a beige tint.

2. Add a glass of sugar and enough flour to this mass so that the dough is as thick as for pancakes. This is dough. It must be covered with a lid and left for an hour in a warm place.

3. While the dough is rising, prepare the remaining ingredients.

Grate the lemon zest, pour water over the raisins to swell a little, melt the margarine until liquid. Remove the sour cream from the refrigerator until it reaches room temperature.

4 . After an hour, you will notice that the dough has risen and seems to be breathing.

K not mu you need to add mashed yolks (leave the whites in the refrigerator, you will use them to make a glaze), melted margarine, room temperature sour cream, lemon zest, sugar, flour, raisins, candied fruits.

The dough should be a little thicker than for pancakes. Add enough vegetable oil so that it does not stick to your hands. Knead, do not worry that the dough will fall again.

Now it should be covered with a lid, wrapped and left in a warm room for 2.5 -3.5 hours - the dough should rise 3 times. For an accelerated effect, you can turn on the heating device next to the container. By the way, immediately select a suitable container or two, because if the dough rises all the way to the lid and touches it, it will fall, but this should not happen.

5 . While the dough is rising, grease the molds. After the time has passed, take out the dough, then fill the molds 1/3 full with it and place in the oven for 35-40 minutes. Keep an eye on the cakes because depending on your oven, they may take less time to cook.

6. You should remove the cakes from the molds carefully, preferably when they have cooled down a little.

Hot Easter Easter cakes are very fragile and tender. When they have cooled, decorate them with glaze made from whipping 3 egg whites with 100 g of sugar.

Happy Easter and bon appetit!

Many people remember their childhood and their grandmother’s Easter cakes... How they were: dense, heavy, incredibly tasty. Nowadays Easter cakes are more reminiscent of bread or a cake, but grandmothers made completely different ones... Is it possible to bake such a delicious thing? Yes! We want to offer you several recipes for moist Easter cake.

Curd cake

You will need:

flour ~ 350-400 g;
cottage cheese - 250 g;
milk - 70 ml;
butter - 50 g;
eggs - 2 pcs.;
sugar - 150 g;
yeast - 25 g “live” or 6 g dry;
vanilla sugar - 0.5 tsp;
raisins - 80 g;
salt - 0.5 tsp.

The most important rule: to prepare Easter cake on curd base all products must be room temperature.

We start by soaking the raisins in boiling water for 10-15 minutes, drying them and dusting them with flour. Set aside and start preparing the dough. Crumble the yeast into lukewarm milk, add 1 teaspoon of sugar and 2 full tablespoons of flour. Cover with a towel and leave for 20-30 minutes in a warm place. During this time, the volume of the finished dough will double, and the surface will begin to actively bubble.

Beat soft butter with sugar until smooth homogeneous mass, then add the eggs one at a time. Now it’s the turn of cottage cheese. Grind it with salt and vanilla sugar. Combine the finished dough with the curd mass and mix again. Sift part of the flour (2 cups) twice. Gradually mix in curd mass. You need to stir for quite a long time - at least 15 minutes. Little secret: Stirring requires effort. If the dough kneads easily - it is liquid, add a little flour.

Cover the kneaded dough with a towel and place it in a warm place for about 15 minutes. It will rise a little more and will become a little easier to knead. Now add the prepared raisins. By the way, if you wish, you can add candied fruits and nuts. Mix everything thoroughly again.

We grease baking molds with oil, silicone ones - just moisten them a little with water. Fill them one-third full with dough. Next we cover cling film and a towel - and again in a warm place. The dough should rise to the edge of the mold, and this will take a lot of time - from half an hour to an hour and a half.

Now remove the film and “plant” the Easter cakes in an oven preheated to 180°C. After 15 minutes, reduce the temperature to 160 °C. The time required for baking depends on the size of the cake. We check readiness with some thin wooden stick. Another little trick: to prevent the top of the Easter cake from burning, as soon as it browns, cover it with baking parchment.

Cool the finished cakes on a wire rack. If the cakes are large, then it is better to place them on their side on a towel, and then periodically roll them from one side to the other to maintain the correct shape. After the cakes have cooled, decorate them with fruit or protein icing and sugar confetti.

Another wet cake recipe

First we prepare the products:

eggs - 10 pcs.;
milk - 1 liter;
flour - 1 kg;
sour cream - 200 g;
sugar - 600 g;
butter - 200 g;
salt - 1 teaspoon;
yeast (raw or live) - 80 g;
vanilla sugar- 1 sachet.

In this version of the recipe, first beat 10 yolks with a teaspoon of salt. Place the mixture in the refrigerator for three hours. Meanwhile raw yeast dissolve in a liter of lukewarm milk. Sift the flour and mix with milk. The thickness of the dough is like pancakes. Leave the dough in a warm place for an hour and a half.

Next, take out the yolks and add dough, sour cream, sugar, butter, vanillin, and flour to them. Stir until it is the same thickness as before, and put it in a warm place again. As soon as the dough will work, add raisins and place in oiled pans a third of their height. We “plant” our wet Easter cakes in the oven, preheated to 170-180 °C. We take it out when ready and decorate it as your heart desires.

Easter cake according to an old recipe

These cakes turn out wet and heavy. They are very tasty, but preparing them is quite difficult and takes a long time. We take:

milk - 0.5 l;
dry or live yeast - 125 g;
flour - 1.5 kg;
sugar - 750 g;
butter - 0.5 kg;
yolks - 10 pcs.;
proteins - 8 pcs.;
vanilla sugar - 2 sachets;
salt - a pinch;
raisins, nuts, dried apricots - as much as you want.

Sift the flour, beat the yolks with sugar. Add yeast, 2 tablespoons of sugar and a pinch of salt to warm milk. Wait 5 minutes for the mixture to rise. Melt the butter, cool to room temperature and set aside to cool while we mix the yeast, milk and beaten yolks. Beat the resulting mass well. Then beat the whites separately, add them to the yolk mixture and mix again.

Add 6 cups of flour in small portions, alternating with adding warm butter. Mix the whole mass well and set the dough aside in a warm place, covering it with a towel. This “primary” dough should double in volume. As soon as this happens, add vanilla sugar and the rest of the flour to it. You need to knead for a long time - at least half an hour. And again we put it in a warm place to come up. The dough should double in size this time too. The next stage is to add raisins, nuts, and knead again. Now spread the dough into the prepared pans, filling them two-thirds full.

Place the cakes in the oven - it should be well heated. Cover the finished and cooled cakes with glaze and decorate.

Easter cake is the most delicious recipe with photos and videos offers a flour oven premium, previously sifted through a kitchen sieve. This simple action provides the dough with a special fluffiness and makes it incredibly tender, fluffy, airy and melting. Fresh products will still be needed chicken eggs, sugar, butter, yeast and milk, and a special pronounced aroma sweet baked goods will give you the fragrant spices included in the composition. In addition to raisins, you can add dried apricots, prunes, candied fruits, marmalade or nuts to the dough. Here, imagination should not be limited, because there are no very strict canons, and any improvisation is not only welcomed, but also recommended.

Butter Easter cake - the most delicious recipe with photos

The most delicious recipe with step by step photos will tell you how to bake a rich and fluffy Easter cake at home. The peculiarity of the method is that the basis for the dough is egg yolks and fatty butter. Due to this, the baked goods turn out unusually tender, airy and melting. And the presence of cognac and saffron tincture in the composition provides the cake with a completely magical, unique aroma.

Necessary ingredients for making the most delicious Easter cake

For the test

premium flour – 1 kg
milk – 1 tbsp
raw yeast – 50 g
yolks – 10 pcs
squirrels – 3 pcs.
sugar – 250 g
salt – ½ tsp
vanilla sugar – 1 sachet
butter 82.5% - 200 g
cognac – 50 ml
lemon zest – 3 tsp
ground nutmeg– ½ tsp
raisins – 100 g
candied fruits – 50 g
saffron tincture – 1 tbsp

For the glaze

protein – 1 piece
freshly squeezed lemon juice– 2 tsp
powdered sugar – 200 g

Step-by-step instructions on how to prepare Easter cake according to the most delicious recipe with photos

For the dough, warm up half a glass of milk a little, add the yeast mashed with a fork and stir well until the ingredients dissolve. Then add 100 grams of flour, mix well again and leave for 10-15 minutes.
Boil the remaining milk in a separate container, add flour sifted through a sieve (100 g) and stir quickly with a silicone spatula so that there are no lumps or clots left. When the mass becomes homogeneous, pour it into the yeast, stir and send to a dry, warm place for 60-90 minutes.
Combine the yolks and whites at room temperature, salt and both types of sugar and beat with a mixer into a fluffy, creamy mass.
Pour ½ egg dressing into the dough, add 250 grams of sifted flour, knead well until smooth and put in a warm place for 1 hour.
Melt the butter in a water bath. Prepare lemon zest, spices and cognac.
Add the second part of the yolk mass into the dough, add half a kilogram of flour and knead the dough well so that eventually it stops sticking to your hands.
Add warm butter in small portions, add zest and spices, pour in cognac, knead until smooth and leave in a warm place for another 1 hour until the dough rises.
Wash the seedless raisins well, dry them, mix with candied fruits, roll in flour and knead into the dough. Place in a warm place until the volume increases 2-3 times.
Knead the risen dough and place in molds greased on the inside. Give a little time for the mass to rise and place in a well-heated oven. Bake at 180 degrees until done.
For the glaze, lightly foam the whites with a fork, add lemon juice, add powdered sugar and beat until thick and creamy.
Decorate the finished Easter cakes with egg white glaze and other traditional Easter decorative elements and place them on the festive table.

An easy and quick recipe for the most delicious Easter cake with dry yeast

If you can't devote a lot of time Easter baking, you can use this easy recipe and make it delicious very quickly, butter cake with dry yeast. The secret to the speed is that the baked goods are prepared according to a simplified program and only take about an hour to rise in total. Through use low-fat milk and margarine instead of butter, the dough turns out quite airy and easily rises even in such a short time.

Necessary ingredients for an instant Easter cake recipe with dry yeast

skim milk – ½ l
sugar – 380 g
premium flour – 1.25 kg
eggs – 6 pcs.
dry yeast – 10 tsp
cream margarine– 240 g
vanillin – 1 sachet
salt – 2/3 tsp
raisins – 350 g

Step-by-step instructions for a quick recipe for baking Easter cake with dry yeast

Heat the milk a little and dissolve the dry yeast in it. Leave for 10 minutes for the components to react.
Beat the eggs with sugar until white and add to the milk-yeast mixture. Add creamy margarine dissolved in a water bath, add salt and vanillin, add flour sifted through a kitchen sieve and stir very thoroughly. The finished dough should be absolutely homogeneous, plastic and soft.
Rinse the raisins in running water, drain in a colander to dry, roll in flour and knead into the dough so that they are evenly distributed.
Grease the inside of the baking pans butter, fill 1/3 ready-made dough and give it 30-40 minutes to rise.
It’s good to preheat the oven and bake the cakes in it at 180 degrees until done. Then remove, cool and decorate in an original way with Easter food decorations.

Soft, moist and juicy Easter cake - the best recipe with step by step photos

This is one of best recipes preparing moist, soft and juicy homemade cake. The dough, mixed with sour cream and olive oil, turns out to be tender and quite fatty, holds its shape perfectly and does not crumble during the cutting process.

Ingredients needed for a step-by-step recipe for making moist, soft cake

premium wheat flour – 750 g
milk 3.2% - 250 ml
eggs – 4 pcs.
sugar – 1.5 tbsp
olive oil – 40 ml
butter – 40 g
margarine – 65 g
sour cream 20% - 100 g
raw yeast – 25 g
salt – 1/3 tsp
raisins – 100 g
vanillin – ½ tsp

Step-by-step instructions for baking soft and moist Easter cake

Beat the egg, 50 grams of sugar and olive oil with a whisk in a separate container. Pour in boiling milk, cool to room temperature, add mashed yeast and leave to proof for half an hour.
Take the remaining eggs and separate the whites from the yolks. Cool the whites a little and beat with half the remaining sugar.
Grind the yolks with the second half of the sugar, butter and margarine until the solid components are completely dissolved in the liquid ones. Add salt and vanilla.
Add the yolk mixture to the milk-yeast mixture first, then protein mass and stir very well. Then add sour cream and start kneading the dough, gradually introducing flour sifted through a sieve in small portions.
Then place the dough on the table and continue kneading with slightly dampened hands. olive oil. At the exit, the mass should become plastic and moderately soft.
Fold ready dough into a large saucepan, cover with a towel and put in a warm place for 2.5-3 hours. During this time, it should increase in volume by 2-3 times. Then knead, add raisins and knead thoroughly.
Next, grease the baking pans with butter and fill them about half full with dough. Leave for half an hour to rise and place in the oven, preheated to 180 degrees.
Bake until done, then remove to cool and decorate Easter decor and serve.

Delicious and simple Easter cake recipe at home

You can bake a rich Easter cake at home using this simple recipe. The dough prepared in this way has a delicate, soft structure and a pleasant, sweet taste and a subtle creamy aroma. If desired, at the time of kneading it is appropriate to add fragrant spices such as vanilla, nutmeg, cordamom or cinnamon. They will add richness and unusual piquant notes to the delicacy.

Necessary ingredients for a delicious Easter cake

For the test

milk – 750 ml
butter – 180 g
raw yeast – 40 g
egg – 6 pcs
flour – 1.65 kg
sugar – 12 tbsp
salt – 1.5 tsp
raisins – 150 g
dried apricots – 150 g

For the glaze

squirrels – 3 pcs.
powdered sugar – 150 g
confectionery topping – 1 package

Step-by-step instructions for a simple Easter cake recipe

Mash raw yeast, pour into deep container, add half of the total sugar, dilute with heated but not boiling milk and send to a warm place for 10-15 minutes.
When a fluffy “cap” appears on the dough, add the eggs and the remaining sugar, and then mix well.
Pour in the flour previously sifted through a sieve, pour in the remaining warm milk and thoroughly knead the mixture until the consistency is completely homogeneous. During the process, add salt and melted butter at room temperature.
Rinse raisins and dried apricots in running water, soak in boiling water for 15 minutes, dry in a colander, chop into small pieces, roll in flour and add to the dough. Mix well again so that the berries are evenly distributed throughout the dough. Place the container with the workpiece in a warm place for an hour.
When the dough has increased 2-3 times, gently knead it and place it in molds, previously greased from the inside with butter. Fill no more than half the volume of the entire form. Leave in a warm place for 30-40 minutes to allow the dough to rise again.
Bake in a well-heated oven at 180 degrees for 25 minutes to an hour, depending on the size of the cake.
To make the glaze, combine the chilled whites with salt and powdered sugar and beat into a strong, dense foam.
Brush the surface of the hot cakes with glaze, decorate according to your own taste and serve to guests.

Easter cakes baked according to this recipe turn out heavy, moist inside, but very tasty! These are the kind of cakes that I love most, although some people like it the other way around - light and airy, which dry out very quickly, literally in 1-2 days. But “wet” Easter cakes remain soft inside for a very long time and do not dry out or become stale for a long time, and even after a week it will remain just as soft, tender and melting in the mouth. A large number of baking does not allow the dough to rise much and become very airy. But for cooking it is very important to use live quality yeast, because dry ones won’t be able to lift such dough.

Products:

The recipe is for 15 large Easter cakes, but if you need to prepare a smaller quantity, then reduce the amount of ingredients, observing the proportions.

For Easter cakes:

flour - 1-1.5 kg;
sugar - 1 kg;
sour cream - 500 gr.;
margarine - 300 gr.;
butter - 200 gr.;
raisins (optional) - 200 gr.;
yeast - 150 gr.;
eggs - 10 pcs. + 3 yolks;
milk - 1 tbsp.

For the white glaze:

eggs (whites) - 3 pcs.;
powdered sugar - 400 gr.;
salt - 1 pinch;
citric acid - 1 pinch;
confectionery topping.

Cooking method:

Let's prepare the dough for the Easter cakes. In a large bowl or saucepan, heat the milk and add 2 tbsp. l. sugar (take sugar from the prepared kilogram).
Add live yeast to warm milk, which must first be crumbled by hand. You also need to add 2 tbsp. l. flour. Lightly stir the mixture and place in a warm place for 15-20 minutes.
Pour sugar into a separate bowl and beat in eggs. I added 3 more yolks to this mixture (the whites will be used to prepare the glaze). The resulting mass must be whipped with a mixer high speed until the sugar is completely dissolved. Considering the amount of this egg-sugar mass, the process will take exactly the amount of time for the dough to rise.
Add sour cream, vanilla sugar or vanilla to the dough, as well as raisins, previously soaked in water and sprinkled with flour. Gently mix everything with a spoon several times and pour in the beaten egg-sugar mixture.
Mix all the ingredients well with a spoon and start adding flour in small portions. Stir in the flour, then add more, and do this until the dough becomes so thick that you can’t mix it with a spoon. Flour may be required different quantities(this depends on its variety and quality), so the recipe indicates such a run-up.
Add to thick dough soft margarine and oil. Now add a little more flour and knead the dough in the pan with your hands. Add a little flour if necessary.
When the mixture becomes stiff, sprinkle the table with flour and knead the dough on the table, adding more flour if necessary. The result should be a soft, slightly sticky dough, but not hard. Transfer the mixture to a large container and place in a warm place without drafts. Additionally, the container can be wrapped in a blanket.
After about an hour, the dough will double in size. If you want to make the cake more fluffy, then knead the mass without removing it from the container. I don't do this because I like heavy and soft cakes.
Take your Easter cake pans and fill them halfway with dough. There is no need to remove the dough from the container in which it was standing, just take a piece of dough into your hand and tear it off. If you use metal molds, then the walls need to be coated vegetable oil. By the way, when working with the dough, your hands should also be in oil so that the mass does not stick to them.
Place the molds in a preheated oven and bake for 20-30 minutes at 250 degrees. You can check the readiness of the cry by piercing it with a wooden skewer or toothpick: if there are particles of dough left on it, it means it is still raw.
At this time, prepare the icing for the Easter cakes. In a small bowl with a mixer, begin to beat 3 chilled egg whites with salt and citric acid. Gradually add powdered sugar and beat at high speed until stable peaks appear (7-10 minutes). This glaze does not crumble or crumble, and can be used for any baking, not just Easter cakes.
Cooled Easter cakes, taken out of the mold, are lowered into protein glaze cap down, then immediately decorate with confectionery sprinkles.

If you, like me, love soft and heavy “moist” baked goods, then be sure to try this recipe!