As we have already said, this is one of the main dishes at Easter, but delicious recipe Easter cakes will always come in handy. I want it to be something special and unique. I am very glad that I can help you with this.
Easter baking. Step by step very tasty recipe for unusual Easter cakes.
There are very interesting recipes for Easter cakes. We will make one of these recipes with you now. And at the end I will show you a video with the preparation of Cottage cheese wet cake.
The most delicious recipe for Easter cakes
Dough Ingredients:
- Flour - 350 g.
- Milk - 80 ml milk (+30 ml milk if passion fruit juice is not used)
- Yeast - 6 g dry yeast
- Sugar - 80 g.
- Salt - ½ tsp
- Egg - 1 egg
- Egg yolks - 2 pcs.
- Butter melted - 40 g.
This is passion fruit. She is still yellow.
- Passion fruit juice (also known as: Edible passion flower, edible passionflower, granadilla) - 30 ml. (you can replace with orange or mango juice, although the replacement is not equivalent) - if you do not use juice as a flavoring, replace with 30 ml of milk
Also, as a flavoring, you can add: lemon zest, orange zest, vanilla, instead of passion fruit.
For puff pastry:
- Butter - 100-125 g (room temperature)
- A little nutmeg (optional)
- Dried cranberries, blueberries (or raisins, candied fruits) - 100 g.
- Almond flakes - 50 g (you can chop other nuts)
Cooking Easter cakes:
1. Add a teaspoon of sugar and yeast to warm milk. If you wait 5-10 minutes, then such a hat should grow by yeast. So the yeast is good.
2. Break one egg into a deep cup and add 2 more yolks, separating the protein from them. Pour sugar into it and beat everything well with a mixer. Whisk until white and fluffy and all the sugar has dissolved.
3. Sift the flour into a separate deep cup. Add salt, mix and make a well in the middle of the flour hill.
4. Pour the dough that has already come up into this recess.
5. Add beaten eggs to the flour and pour in passion fruit juice or substitutes (see ingredients).
On this I want to dwell a little. Passion fruit is a rare fruit, but very good in the dough, it gives such a unique flavor and color to the dough.
V major cities of course there are no problems, you can buy it in large supermarkets, in other places you need to replace it. The question is what?
You must take into account what you add and will be a new flavor, i.e. if you add orange juice and the smell will be orange, if mango, then, accordingly, mango and the color of the dough will be somewhat different.
Remember that if you do not drink juice, add an equal amount of milk.
6. We begin to knead the dough. We immediately knead the dough with our hands, despite the fact that it is liquid, gradually raking up the flour.
7. Stir the dough to pieces and add melted butter. Continue kneading the dough until it becomes one lump.
8. After that, put the dough on the table and continue to knead without adding flour or flouring the table.
9. Now the dough is still sticky, but we will knead until it stops sticking to the table and hands. We help ourselves to separate the dough from the table with a scraper. It is clear that not everyone has a scraper. Pick a replacement, it's not hard. The purpose of the scraper is to separate the dough from the table and return it to the general lump of dough.
10. Knead the dough for about 10 minutes. Look at what the dough has become. Soft and elastic, it lags behind the table, lags behind the hands, which is what we wanted.
11. Lubricate a deep cup with oil, whatever you want, either creamy or vegetable, knead a little dough, make such a ball and put the dough in a cup. We close the cup with cling film and put in a warm place for about 45-60 minutes. I usually put electric stoves in the oven on the top shelf or on the middle one, where it will fit and turn on the oven lighting, this heat is enough. Or put it on the table, next to put a mug with hot water and cover with a box. The volume of the dough should increase by 2 times.
12. Cooking baking dishes. We will need 3 detachable forms. We have two Forms with a diameter of 12 cm and a height of 10 cm. We line the bottom with parchment paper and build up the sides with the same paper. The height of the form turned out to be 15 cm. We have a small form with a diameter of 8 cm and a height of 8 cm. We also increase the height with parchment paper up to 11 cm.
13. We take out the dough. Look what a miracle we have. I want to say right away that when working with dough for Easter cakes, there should be silence in the house, no drafts, and you must have good mood. Our grandmothers and mothers knew this secret well.
14. Divide the dough into 3 parts. We cut off a small piece, 70 grams, and divide the rest in half.
15. Each piece must be kneaded into a ball and be sure to let it lie down a little. Cover the crumpled pieces of dough with cling film and leave for 10 minutes.
16. Pour a little flour on the table, spread the dough and also sprinkle flour on top. Roll out the dough with a rolling pin. When rolled out into a small sheet, you can help by stretching with your hands. The dough is very elastic and stretches very well. Then again roll out with a rolling pin.
17. Roll out until thin, when the dough is translucent.
18. Cut off a little less than half from a piece of butter, 45-50 grams. Brush the entire surface of the dough sheet with butter.
19. Grate nutmeg directly over the sheet of dough, spreading over the entire surface. Rub a little, in separate patches all over the sheet. You don't have to use it if you don't want to, but it will give the dough an incredible flavor. Top with dried cranberries, blueberries, raisins. If the raisins are large, it is better to cut them into pieces. Count fruits so that there is enough for three Easter cakes.
20. We take the almond plates of the nut, already fried by us, over a sheet of dough and crush it, making a crumb out of the nickname.
21, Sprinkle our fruit dough with this crumb.
22. We twist the dough into a roll. Twist so that it fits snugly in layers to each other. Sprinkle the table with a little flour and spread the roll on the flour. Cover it with foil. He will keep coming. And we will prepare the other two pieces of dough in the same way.
23. Three rolls are ready, we begin to form Easter cake. Cut the roll in half lengthwise, but slightly undercut to the end.
24. We begin to roll one half of the cut roll, to the outside.
25. We twist the second half in the other direction and lay it on top of the first. We twist the dough so that the cut half, where all the layers of the dough are visible, is at the top.
26. Kulich is formed. Pay attention to the top.
27. Carefully place the cake in the form. When viewed from above, all layers of dough are visible. The dough has filled half of the form, as the dough will rise and increase in volume. In the same way, we form the rest of the Easter cakes.
28. We put Easter cakes in a warm place and leave to approach. An hour later, the Easter cakes came up and occupied almost the entire form entirely. Since we greased the Easter cakes with oil, we wrap the bottom of our detachable form with foil so that nothing leaks.
29. We send the Easter cakes to the oven preheated to 200 ° and bake at this temperature for 10 minutes. Then lower the temperature to 180° and bake for another 25 minutes. The small cake needs to be taken out a little earlier. And yet, after 10 minutes of baking, cover the Easter cakes with foil so that they do not burn. Of course, you need to navigate by your oven, no one knows better than you how it bakes. If you can’t decide at all whether they are ready or not, take a thin long wooden stick and pierce the cake from above, if nothing sticks to the cake, then it is ready.
30. So the Easter cakes are ready. The small one took us 20 minutes, the big one 38 minutes. We unscrew the foil from the bottom and carefully remove the detachable forms. Also, carefully remove the paper, do not pull, otherwise you can tear out a piece of Easter cake.
31. what handsome men. Let the cookies cool down.
There is a little grandmother's advice, since these Easter cakes turned out to be airy, you need to put them on their side to cool, but you need to put them on a folded thick towel or even on a pillow. Occasionally, carefully turning over so that the barrels do not crush.
The cookies are cold. Of course, they can be decorated with icing, but we sprinkled them with powdered sugar. Powder underlined all layers of the test.
We cut the cake. On top it is a little crispy, but inside is a very soft, tender dough.
Well, we baked Easter cakes of unusual shape and exceptional taste. If you decide to cook such Easter cakes, then everyone will be surprised by your skill and invention. They are unlikely to be seen anywhere else. Maybe you should rehearse and try baking in advance?
Well, now it's time to try. Patience is running out.
Bon Appetit!
Helpful Hints
An obligatory dish on any Easter table is and always has been Easter cake, which is lit in the church. For a long time in Russia they made a lot of dough for Easter cakes, because it was better suited for large volume. Then, unlike the dough for pies and pies, a lot of eggs, sugar, butter and whipped proteins were always put in the dough for Easter cakes. Thanks to these components, the dough turned out to be very rich, and the finished cake could always not get stale for a long time.
Since traditional Easter cakes are prepared with yeast, it is forbidden to overload the dough with muffin from the very beginning to activate their work. That is, the dough is prepared in several passes, gradually introducing eggs, sugar and butter. The dough must be treated very carefully, cherished, wrapped in blankets and protected from drafts.
According to church canons, the dough must be made on the night from Thursday to Friday, bake Easter cakes on Friday afternoon, and illuminate on Easter night. They eat Easter cakes all week, until the very Radonitsa. According to the classical tradition, high cylindrical tin forms are used for baking Easter cakes. You can also use aluminum pots no more than 1 liter in volume, as there is a danger that the dough may not be baked in modern electric or gas ovens.
Easter cake recipe
In the old days, Easter cakes were made in forms similar to buckets, and they were baked, of course, in an oven. The finished adze was laid out in tall molds that were well oiled. soft butter filled the forms halfway. When the dough rose to the edges of the form, the cake was set to bake.
Today, Easter cakes are baked for approximately 1.5 - 2 hours, depending on its size. There are a great many decorations for ready-made Easter cakes today: nuts, icing, candied fruit, symbolic inscriptions, multi-colored millet and other finishing products.
In the recipes of old Russian cuisine, there are about 20 types of Easter cakes. Small and large Easter cakes have varying degrees of richness, but a prerequisite for each is high growth. They say that if the Easter cake turned out, that everything will be fine in the house, and if its crust is cracked, it does not fit, or some other defects occur, then misfortune will come to the house.
Let's add that together with Easter cake they also cooked artos, Easter bread, which is a kind of prototype of Easter cake. The artos has a liturgical meaning, and its consecration is church rite, while the consecration of Easter cake is a folk custom.
So, we have collected for you the 10 most interesting recipes for Easter cakes. Let's start with the most common.
Easter cake recipes
ordinary cake
It won't take you a lot of time to make this cake. Easter cake turns out tasty and fragrant, and all you need is to wait until the yeast wakes up, add all the ingredients, put the resulting dough into molds, let it reach and bake.
Ingredients:
Pressed yeast - 50 g
Eggs - 4 pieces
Milk (can be melted) - 1 cup
Sugar - ¾ cup
Sugar with cinnamon - 1 tbsp.
Vanilla sugar - 1 sachet
Wheat flour - 4 cups
Olive oil - 2 tbsp.
Candied fruits, raisins
Easy cake recipe
Cooking:
1. Heat the milk (it should not be hot), pour into a bowl. Add 1 spoon of sugar.
2. Crumble yeast, add to milk, stir and set aside for 10 minutes.
3. Pour the remaining sugar and beat the eggs in a separate container. Add cinnamon sugar and vanilla sugar.
4. Pour in olive oil and melted butter, mix well.
5. Mix suitable yeast with dough, add raisins and candied fruit.
6. Add flour, mix thoroughly. The dough should turn out to be thin, similar in consistency to thick sour cream.
7. Forms for Easter cakes need to be lubricated vegetable oil and fill them halfway with dough. So that the dough does not stick to your hands, grease them with vegetable oil or moisten with water. Cover future Easter cakes with towels and leave for about 1 hour in a warm place to come up. They should rise 3/4 of the height of the mold.
8. Lubricate the top of the Easter cakes with yolk.
9. Bake Easter cakes in an oven preheated to 180 degrees for about one hour, check the readiness with a wooden stick. If the top of the cake starts to burn, then cover it with parchment or foil.
10. Cool the Easter cakes and cover them with purchased or self-made glaze.
Recipe for a delicious cake
Easter cake with baked milk
Everyone will get Easter cake prepared according to this recipe, it does not get stale for a long time, it has an amazing aroma and a uniform texture. The specified amount of dough is enough for 2 large Easter cakes.
Ingredients:
Pressed yeast - 25 g
Baked milk - 250 ml
Wheat flour - 650 g
Melted butter - 100 g
Sugar - 125 g
Vanilla sugar - 1 sachet
Eggs - 3 pieces
Red fortified wine
crushed almonds
For the frosting: 2 egg whites, ¾ cup sugar, 1 pinch salt.
Cooking:
1. Pour red wine over raisins and heat milk.
2. Pour the milk into a saucepan, add the crumbled yeast and 1 tablespoon of sugar.
3. Add 200 g of sifted flour to make a thin dough. Cover the pan with a lid and a towel, leave for half an hour in a warm place where there are no drafts.
4. Separate the yolks from the proteins, put the proteins in the refrigerator, and add sugar and vanilla sugar to the yolks. Beat everything well to get a homogeneous mass.
5. Get the squirrels, beat them into a steep foam.
6. Get the dough, which by that time should have doubled or more, and pour the yolks pounded with sugar into it. Mix everything well.
7. Melt the butter, add it to the dough. Proteins are added last.
8. Add the remaining flour, knead the dough in consistency similar to thick sour cream.
9. Transfer your dough to a larger saucepan, sprinkle it with flour, cover and put in a warm place for 1 hour.
10. Add candied fruits, ground almonds, squeezed raisins to taste. Mix well and leave to rise for another half hour.
11. Lubricate the baking molds with vegetable oil, put the dough on half of the mold. Leave to rise until the dough reaches the very top.
12. Lubricate the tops with yolk and bake in the oven, preheated to 180 degrees. The specific baking time depends on the form in which the cakes are baked and on the oven itself. Half an hour after the start of baking, carefully open the door to see if the top does not burn. If so, use parchment or foil. Then after another half an hour, check the cake for readiness: it should be dense, uniform Brown. Check the internal readiness with a wooden skewer, which should remain clean and dry when pierced (this indicates readiness).
13. Get the cake, remove it from the molds and apply the icing. Here's how to make it: beat the whites of two chilled eggs at high speeds, after throwing a pinch of salt and slowly adding sugar. Beat until you get a nice glossy glaze.
Easter cake recipe step by step
Easter cake without eggs
This delicious recipe is suitable for people who cannot eat pastries with eggs. It turns out very tender, as it is cooked on yogurt. Also, this cake will appeal to those who prefer cakes similar to cupcakes. It is necessary to store such cakes in a bag.
Ingredients:
Pure natural yogurt - 250 ml
Sugar - 150 g
Vanilla sugar - 1 sachet
Soda - ¾ tsp
Melted butter - 75 g
Wheat flour - 175 g
A pinch of nutmeg
Vegetable oil
Chocolate drops - 2 tbsp.
Cooking:
1. Yogurt is poured into a bowl, pour soda there, mix well and set aside.
2. Sift flour, add sugar and vanilla sugar, nutmeg and chocolate drops. Pour in chilled melted butter. Mix thoroughly until smooth and add candied fruits.
3. Mix both masses. Lubricate the molds with vegetable oil and put the dough into them.
4. Put the future cake in the oven, heated to 180 - 200 degrees, bake for about an hour. Check readiness with a wooden skewer.
5. Cool Easter cake, remove from the mold, decorate as desired with icing, powdered sugar or something else.
Easter cake recipes step by step
Honey cake
Easter cake turns out to be incredibly fragrant and tasty, with a honey smell and very lush. Along with cognac, you can add candied fruits soaked in it to the dough.
Ingredients:
Eggs - 4 pieces
Sugar - 1 tbsp.
Wheat flour - 600 g
Warm water - 180 ml
Dry yeast - 10 g
Liquid honey - 100 g
Bitter chocolate - 1 bar
Butter - 30 g
Raisins to taste
Egg yolk for greasing the cake cap
Cooking:
1. Pour yeast and 2 tablespoons of flour into a saucepan.
2. In a separate container, mix warm water with sugar. Mix the two mixtures thoroughly and leave in a warm place for 15 minutes.
3. In a bowl, beat the eggs, add liquid honey, and mix with the dough. Pour in melted butter, add raisins.
4. Add the remaining sifted flour, transfer to a large saucepan, cover with a towel and leave for another 1.5 hours.
5. Put the dough into the molds, filling them halfway, leave for another 1 hour to approach. Lubricate the cake with yolk after it fits.
6. Preheat the oven to 180 degrees and bake Easter cakes in it for about an hour or a little more until cooked. We check the readiness with a wooden skewer, if the cap starts to burn, cover it with parchment or foil.
7. Melt chocolate with butter over low heat until smooth. Lubricate the finished cake with chocolate icing and decorate to taste.
Delicious Easter cake recipe
Yeast-free Easter cake
Many people really like it when the cake is sweet and tastes like a cupcake. In this recipe, we have found a compromise: Easter cake has a traditional taste, but at the same time, sweet tooth likes it. Among other things, it has another obvious plus: this cake is prepared without yeast, but it turns out to be very rich, tasty and sweet.
Ingredients:
Eggs - 2 pieces
Sugar - ¾ cup
Vanilla sugar - 1 sachet
Curd - 200 g
Wheat flour - 1.25 cups
Juice of half a lemon
Melted butter - 70 g
Soda - ¼ teaspoon
light raisin
Candied fruit to taste
Turmeric - 0.5 teaspoon
Cooking:
1. Mix cottage cheese with sugar and vanilla sugar, add turmeric, soda, lemon juice, melted butter. Gently mix the dough with a spoon until a homogeneous mass is obtained.
2. Separate the whites from the yolks, beat the yolks, and set aside the whites for glaze. Pour the yolks into the dough, add candied fruits, raisins, mix well. Pour the flour last, mix.
3. Lubricate the forms with vegetable oil, lay out the dough. We bake for about 1 hour at a temperature of 180-200 degrees. If the cake is large, then it will take more time to cook. After the top is browned, cover it with parchment or foil to prevent burning.
4. Remove the finished cakes from the mold, cool. Prepare the frosting: Whisk the whites, add the prepared glaze mixture to them and mix until a homogeneous mass is obtained. Spread frosting over cooled cookies.
Easter cake recipes
Easter cakes on sour cream with raisins
Ingredients:
Eggs - 8 pieces
Butter - 200 g
Milk - 250 ml
Sour cream - 0.5 l
Wheat flour - 2kg
Sugar - 2.5 cups
Vanilla sugar - 2 tsp
Salt - 1/3 tsp
Light raisins - 250 g
Pressed yeast - 65 g
For glaze: white chocolate (not porous) - 100 g and butter - 100 g
Cooking:
1. Crumble the yeast into warm milk, add one tablespoon of sugar, leave for 20 minutes.
2. Separate the whites from the yolks, and grind the softened butter with the yolks and the remaining sugar. Combine the mass with yeast, add salt, sour cream and vanilla sugar.
3. Whisk the whites into a stiff foam and add to the resulting mass.
4. Pour the sifted flour in small portions, kneading a soft dough. Cover the pan with a towel, remove for 3-4 hours in a warm place. During this time, knead the dough twice, before the second time add the washed and dried raisins, mix well.
5. Lubricate the molds with vegetable oil mixed with one tablespoon of flour. Fill the forms with the test one third. After the dough rises to the brim, you can put it in an oven preheated to 180 degrees to bake. First, bake Easter cakes for 10 minutes at a temperature of 180 degrees, and then lower the temperature to 160 degrees and bake for another 25-30 minutes.
6. Cool the finished Easter cakes, remove from the molds, put on a cotton towel and cover with the same.
7. After cooling, grease with glaze, which must be prepared as follows. Melt chocolate in a water bath, mix it with room temperature butter, which must be beaten with a mixer for three minutes. If the icing is too liquid, then you can add a little powder to it. It freezes well at room temperature.
The most delicious cookie recipe
Easter cake with cranberries and whiskey
If you are tired of traditional Easter cakes and are looking for something new, then our recipe is especially for you.
Ingredients:
Pressed yeast - 100 g
Milk - 350 ml
Sour cream - 300 g
Butter - 300 g
Sugar - 3 cups
Dried cranberries - 200 g
Light raisins - 100 g
Egg yolks - 8 pieces
Salt - 1/3 tsp
Flour - 1.8 kg
Whiskey - 50 ml
Extract - flavor "Rum" - 5 ml
Cooking:
1. Crumble yeast into warm milk, add one spoonful of sugar, one spoonful of flour. Mix everything, cover with a lid and put in a warm place where there are no drafts.
2. Add sugar, salt, sour cream, egg yolks to the melted butter and stir. Add flavoring, mix well.
3. Pour whiskey over cranberries.
4. If the dough has come up, then it must be combined with a mixture of yolks and knead the dough, sprinkling the sifted flour twice. To prevent the dough from sticking to your hands, grease them with vegetable oil. Cover the container with the dough with a lid and leave warm for 2 hours. Be attentive to the dough, knead it as needed.
5. Add cranberries along with whiskey and raisins, knead the dough gently so that everything is evenly distributed. Again, send the dough to rest for 2-3 hours, do not forget to knead it if necessary.
6. Put the dough into greased and floured forms, filling them halfway. Let the dough rise almost to the top. Bake for 10 minutes at 190 degrees, then lower the temperature to 160 and bake until done, which you can check with a wooden stick (it should go in easily and come out dry).
7. Decorate Easter cakes with glaze: for 1 protein, use about one glass of sugar and one teaspoon of lemon juice, and if you add a couple of drops of vanilla extract, the glaze will also be fragrant. Decorate Easter cakes in turn, as the icing dries quickly. That is, spread one cake with icing, decorate it, and only after that take on the next one.
Easter cake recipes
Custard cake with almonds
Ingredients:
Pressed yeast - 100 g
Wheat flour - 5 cups
Butter - 100 g
Eggs - 8 pieces
Milk - 250 ml
Cognac - 1 tbsp.
Raisins - 0.5 cups
Chopped almonds - 1/4 cup
Sugar - 1 cup
Cooking:
1. Bring milk to a boil and pour half a glass of flour into it. Cook for about 2 minutes, stirring constantly. Remove from heat, cool to 50-60 degrees.
2. Mix 1-2 tsp. sugar with yeast. Add half a glass of milk, mix well and let rise. Mix yeast with milk-flour mixture. Mix thoroughly and leave the dough in a warm place to rise.
3. Separate the whites from the yolks, grind the yolks with sugar until white, and beat the whites into a stiff foam. Add the yolks and whites to the risen dough, mix and leave it to rise again.
4. Add melted butter, remaining flour, raisins, chopped almonds, cognac to the dough. Mix thoroughly. Pour the dough into a greased mold (in half the mold) and let it rise.
5. Lubricate the Easter cake cap with yolk. Bake for 60-70 minutes at 180-200 degrees.
6. Ready cake, cool, remove from the mold and decorate.
Cottage cheese cake recipe
Cottage cheese cake
The kulich is very fragrant and tasty. The indicated amount of ingredients is enough for 5 large Easter cakes.
Ingredients:
Melted butter - 250 g
Butter - 50 g
Sour cream - 200 g
Eggs - 6 pieces
Egg yolks - 5 pieces
Sugar - 2.5 cups
Vanilla sugar - 1 sachet
Milk - 0.5 l
Vegetable oil - 50 g
Curd - 200 g
Pressed yeast - 50 g
Flour - about 1.5 kg (how much dough will take)
For the frosting: 5 egg whites + a few drops of lemon juice
Cooking:
1. Crumble fresh yeast into a small container, add 2 tsp to it. sugar and 60-7 ml warm water. Mix everything well and let stand for 5 minutes. After the yeast has risen, you can start making the dough.
2. Heat the milk, pour it into a large saucepan where you will make the dough. Add suitable yeast, a little sugar, candied fruits and raisins, previously soaked in cognac. After the mass begins to ferment, add the remaining ingredients.
3. Separate the whites from the yolks of 6 eggs, rub the yolks with vanilla and sugar, and beat the whites, adding a pinch of salt to them.
4. Remove the butter in advance so that it melts, add to the dough, pour the yolks there and add sour cream.
Step by step recipe with photo
Cooking Kulich is a time-consuming business, as I said, so please be patient. However, it is still the most quick recipe, you'll see. Let's start by preparing the dough and all the other ingredients. We take out the butter in advance from the refrigerator to warm up. Soak raisins in hot water for 15 minutes and set aside. In a saucepan, heat the milk a little and completely dissolve the yeast in it. I have dry ones, but you can use fresh ones, they are even better with them.
Add 250 grams of flour to milk and mix thoroughly. Opara for Easter cakes is ready, cover it with a towel or wrap it cling film and put in heat for 30 minutes. You can use a cooled oven for this, it is better not to raise the temperature above 40 degrees. The contents of the pan will greatly increase in size.
Meanwhile, separate the proteins from the yolks in different containers.
Beat the yolks thoroughly with sugar or fructose and with vanilla or vanilla sugar until they turn white. If you are using a vanilla bean, cut it in half lengthwise and remove the seeds with a knife. They need to be placed. The dough for Easter cake will acquire a wonderful aroma. I love the smell of vanilla, one of my favorite "edible" flavors! And you? Maybe you like cinnamon more?
Beat egg whites to firm peaks. The video above clearly shows how whipped the whites should be - they do not fall out of the container, even if it is turned upside down. To make the whites easier to whip, cool them before the process, add a pinch of salt and make sure that not a single drop of yolk gets into them. If everything works out, Easter pastries will be airy and tender!
We take the dough out of the oven, put the yolks in it and mix. Add softened butter and mix again. Lastly, add the whites there and mix well again. The dough for Kulichi is almost ready!
Sift all the remaining flour into the dough in parts, constantly mixing it into the workpiece. When the dough for Easter becomes dense enough, we begin to knead it with our hands. Very carefully, until all the flour is gone. If there is no more flour, but the dough is still very sticky to your hands, add a little more, but do not get carried away. Stickiness may appear due to the difference in the quality of the ingredients, but everything went smoothly for me 🙂
The most delicious Easter cake is not half ready. We leave the dough in a saucepan, cover with a towel and put it back in heat for 1 hour. It will rise again!
During this time, drain the water from the raisins, blot paper towel. If you don't like it, put candied fruit, it's also delicious. But they are with sugar, but not raisins. This is important for me 😀 This is about how to bake Easter, eat it and not gain weight 😉
We chop the nuts with a knife. Not in agony! Just in small pieces. You can take absolutely any nuts, or you can completely exclude them. Everything is optional, because the most delicious Easter cake will be such if you choose the most delicious ingredients yourself! Fortunately, even a simple Kulich recipe allows this.
By the way, I also cut my raisins, cut each piece in half, because it turned out to be too large, but it’s easier to just buy a small one. We put the sweets in the risen dough for the cake and knead it thoroughly.
Sending ready dough on Easter cakes again in a warm place for 20-30 minutes to rise again.
At this time, grease the bottoms of the molds for Easter cakes with oil. Sidewalls are not needed. I had 4 paper molds: 1 medium and 3 small.
We spread the cake dough on the table, cut it into pieces, which we will fit into molds. Each of them must be filled in 2/3.
Very carefully shape the pieces of dough into a ball shape and lay them out in the forms. Leave them under the towel for another 10 minutes to rise again. Best Recipe Easter cake is moving to a climax, honestly! 😀
We send simple Easter cakes straight to the oven! 100 degrees! Warm up in advance! Bake for 10 minutes, then raise the temperature to 180 degrees and bake until tender, about 20-30 minutes. We check with a toothpick, sticking it in the middle. It must remain dry. If wet, bake on! These are the beauties they will turn out in the end 😉 Let them cool for 10 minutes.
We take it out of the forms. And that's it. Now you know how to bake Kulich! But don't forget the icing for Easter! While Kulichiki are baking, put the protein in a plate, separating it from the yolk, and whisk for a short time until bubbles appear.
I will have icing sugar and chocolate icing. Moreover, the idea with chocolate arose spontaneously - there was just a big piece of good chocolate that my parents gave to my young man for his birthday 🙂 But first things first. Pour powdered sugar into the proteins, exactly half and mix thoroughly.
Add lemon juice to the icing for Kulich. I used lime for lack of it, it turned out even tastier! We add it not only for sourness, but also in order to bleach the fudge!
Add the remaining powder and mix thoroughly. It should be as viscous as in the picture. Stock up on plenty of powder just in case you don't have enough due to big size eggs. Now you know how to make icing for Easter cakes!
It remains to figure out how to make chocolate icing. And it doesn't get any easier! Just melt the chocolate in a water bath or in a microwave at low power for three minutes, that's all 😀 The main thing is to take high-quality chocolate, bad chocolate will not melt to the desired state of viscosity.
In fact, the Easter recipe is finished. It remains just to apply two types of glaze to the tops.
First brush with icing sugar.
One Easter cake I left pure chocolate.
Chocolate icing for Easter, or rather melted chocolate, pour gently on top, a tablespoon at a time. I poured again on three out of four, left one Kulich white. Decorate by sprinkling on top of sprinkles for Pasochek or more useful option- chopped nuts and raisins. I have almonds this time.
Now you know how to bake Easter! Now that's all for sure. Let the chocolate harden for an hour or two. And you can cut!
But I left it until the morning, covering it with a towel a little later (when the chocolate icing completely hardened).
I'll quickly summarize!
Short recipe: Easter cake
- Pour raisins with hot water, leave aside, remove the butter from the refrigerator to warm up.
- We heat the milk a little and dissolve the yeast in it.
- Pour 250 g of flour into milk, stir thoroughly and put in a warm place, covered with a towel, for 30 minutes (you can use a cooled oven, no more than 40 degrees).
- Separate the yolks from the whites, grind the yolks with sugar and vanilla until white, beat the whites with a pinch of salt until firm peaks.
- We take out the dough from the oven, it has increased, put the yolks into it, mix, put soft butter, mix, put the whites, mix again.
- Sift all the remaining flour into the dough in parts, constantly kneading the dough, knead it with your hands for another 5 minutes.
- We put the dough for Easter cakes, covered with a towel, again in a warm place for 1 hour.
- Drain water from raisins and pat dry with paper towels.
- We chop the nuts with a knife into small pieces, but not into flour.
- We take out the dough for Easter, pour raisins / candied fruits / nuts into it and knead thoroughly.
- We put it back in the heat to rise for another 20-30 minutes.
- We dump the dough on the table, divide it into the number of parts corresponding to the number of molds.
- We turn on the oven at 100 degrees.
- Grease the bottom of the cake molds with butter.
- We give each piece of dough the shape of a ball and put it in molds (should be 2/3 filled).
- Cover with a towel and let rise for another 10 minutes.
- We put Easter Cakes in the oven (already without a towel)) for 10 minutes, then raise the temperature to 180 degrees and bake for another 20-30 minutes, checking for readiness with a toothpick (should remain dry when pierced!).
- While Easter cakes are baking, we study the glaze recipe and do it: beat the egg white with a fork until bubbles form, add half of the powdered sugar, mix, add lemon / lime juice, mix, add the remaining powder and mix again.
- For the chocolate icing, melt the chocolate in a water bath or in the microwave at low power for 3 minutes.
- We take out the ready Easter cakes for Easter from the oven, let them cool for 10 minutes, take them out of the molds.
- Gently grease with the desired icing, you can first sugar, then chocolate, decorate with purchased powder on top, and preferably with chopped nuts and raisins.
- Now you know how to cook Kulich!
Beauty turned out! This is the end of the Easter cake recipe. And there are many more photos
I really hope that Easter will bring you a lot of family happiness, because this bright holiday was created in order to spend it in the circle of close people! I am not a religious person, but I respect traditions and really love to celebrate this wonderful day, on which the warmth in my soul becomes warmer, and kindness is kinder 🙂 Happy New Year, my dear readers! Peace and harmony to you!
By the way! Add your photos with the sweets that you have turned out in the comments. And you can win the competition for the most beautiful dish, which I will announce soon!
Last time I told you about how to make wonderful ones! And then - more! In order not to miss the news, , it's free! In addition, when you subscribe, you will receive as a gift a collection of full-fledged recipes of 20 dishes that are prepared very quickly, from 5 to 30 minutes, which will save a lot of your time! Eat fast and tasty - it's real!
I was with you ! Tell your friends about how to cook Easter, recommend the recipe, if you like it, like it, leave comments, rate it, write and show photos of what you have done and remember that everyone can cook deliciously, that you are more talented than you can imagine, and of course, enjoy your meal! I love you, be happy!
The main thing is to follow our rules and keep the proportions, and on your Sunday table there will be a surprisingly lush and airy muffin with a unique aroma of orange, spicy vanilla and a subtle hint of rum.
So what you need to know:
1. Eggs, butter, sour cream should be best quality and very fresh.
2. Before adding candied fruits, dried berries or raisins to the dough, soak them in cognac or rum, the taste of the cake will become truly divine.
3. Butter dough for Easter cakes is very capricious, it is afraid of shaking, temperature changes and drafts, so it is advisable to leave the dough in the oven, if possible, turn on the backlight - it will give a constant temperature.
4. As a spice, vanilla seeds are most often used, and cardamom and nutmeg are much less common. Vanilla can be replaced with more affordable vanillin or vanilla sugar.
5. In order for the dough to be not only fragrant, but also to acquire a delicious golden color, add a little saffron to the dough. We do not recommend that you buy ground saffron, it is often counterfeited. Turmeric can be used as a substitute for saffron.
6. Easter cakes are baked in high, special forms: tin or silicone. Forms must first be greased or laid out with oiled parchment.
And now the recipe for the best cake
The best kulich
Necessary:
Opara:
300 ml warm milk
1 tbsp Sahara
13-15 g fresh yeast (can be replaced with dry yeast, in this case take 10 g)
200 g flour
half a vanilla pod
Dough:
200 ml warm milk
1 tsp salt
40 g butter
saffron on the tip of a knife (0.5 tsp turmeric can be substituted)
200 g sugar
2 eggs
4 yolks
850-900 g flour
150 g raisins
Orange
30-40 ml of rum, cognac or vodka
1 egg - for greasing the cake
1 tbsp butter - for greasing molds
Glaze:
3 egg whites
half a vanilla pod
salt on the tip of a knife
250 g sugar
How to cook:
1. The night before, wash the raisins, remove the zest from the orange, pour the raisins and zest with rum and leave to infuse until morning.
The night before, rinse the raisins, remove the zest from the orange, pour the raisins and zest with rum and leave to infuse until morning
2. For the dough, scrape out the seeds from half of the vanilla pod (we will need the seeds later, while we set them aside). Bring the milk to a boil with half the vanilla pod. Cool until warm. Remove the pod and discard. Add to warm milk 1 tbsp. Sahara. Stir.
3. Pour fresh yeast with warm milk. Stir with a whisk until the yeast dissolves.
4. In a large bowl, using a mixer, mix warm milk and sifted flour.
In a large bowl, using a mixer, combine warm milk and sifted flour
Leave for 30-40 minutes in a warm place, covered with a damp towel or cling film.
5. For the dough, heat the milk, adding salt and butter to it. The butter should completely "disperse" in warm milk. Add vanilla seeds and saffron (turmeric).
Add vanilla seeds and saffron (turmeric)
6. Pour the milk mixture into the approached dough.
Pour the milk mixture into the approached dough
7. Add sugar and eggs with yolks.
Add sugar and egg yolks
Beat at low mixer speed.
8. Add sifted flour in portions, it may need a little less or a little more, the dough should not be steep; if the mass sticks to your hands, then you are on the right track.
9. Add raisins to the dough along with alcohol and zest.
Add raisins to the dough along with alcohol and zest
Knead with a mixer for another 2 minutes and leave to proof in a warm place for 1.5-2 hours.
Cover with a towel and leave the blanks in a warm place for another hour.
Kulich is a traditional pastry that is prepared before the Easter holiday. Fragrant, glazed and decorated - not a single festive tea party can do without it. A simple recipe for making delicious Easter cake at home.
Ingredients:
- white wheat flour - 4 tbsp;
- sugar for dough - 8 tbsp. l;
- powdered sugar for glaze - 8 tbsp. l;
- butter - 8 tbsp. l;
- eggs - 8 pcs;
- yeast (live) - 20 g (it is preferable to use live yeast, but if not, then replace them with 7 g of dry ones. Often this is exactly one small bag);
- salt - 0.5 tsp;
- milk 3.2% fat - 1 tbsp;
- dried fruits / nuts - 1 tbsp (you can take any dried fruits of your choice. Chop large slices).
Heat up the butter until soft. Add it at the end of the batch, mix thoroughly. Cover the bowl with the dough and let rise in a warm place for 60 minutes. 
Dried fruits and nuts, chosen by you for the filling, chop and roll in flour. Leave small dried fruits like raisins whole. 
When the dough has stood for 60 minutes and rises well, add the prepared dried fruits. Stir so that the filling is evenly distributed. 
Prepare your baking dishes. Line the bottom and sides with parchment. The edges of the parchment should be higher than the walls of the form. Soften the butter and grease the inside of the parchment with it so that the finished cakes do not burn. Fill molds 3/4 full with batter. 
Let the dough rise a little. Preheat the oven to 180 degrees and put future cakes in it. Bake 40 minutes. Check readiness with a wooden stick. It shouldn't be wet. Release the finished products from the mold and leave on a wire rack to cool. 
Prepare frosting. To do this, mix powdered sugar and 6 proteins in a bowl and beat with a mixer until strong peaks form. 
Use the icing to decorate the cakes to your liking. You can use a confectionery syringe, colored beads, chocolate chips, mastic figures. 
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