It is difficult with Easter cakes, we bake them once a year. Therefore, when we bake, we draw conclusions from our mistakes, but after a year we forget them. That is, it does not work, as they say, to fill your hand. And that's why you should definitely have a good proven recipe in your arsenal. The recipe by which the cake is guaranteed to turn out.

This recipe showed us Sergey Sinitsyn, chef of the Kompot restaurant:

Molds... We bake cakes in condensed milk cans. It turns out mini-cakes, for 1 portion. I do not think that there is any danger in these cans when heated, we cook condensed milk in them. And this temperature, though lower, but not much.

To prevent the cakes from burning, we put baking paper in the jars.

Yeast... I only work with dry ones. But when I worked at the bakery, it was 12 years ago, they used pressed yeast. They are very aromatic. They brought us huge briquettes, and one such piece gave a smell to the entire shop. But such yeast lasts longer than dry yeast.

Butter... It must be very good and of high quality. Room temperature. The oil should be very soft.

Honey... Used together with sugar, honey gives a great flavor. Well, it's still healthier than sugar.

For 4 small cakes

Ingredients:

Photo: AiF / Alexey Vissarionov

For dough:

• 80 ml warm milk
• 7 g dry yeast,
• 1 tbsp. l. honey,
• 60 g flour.

For the test:

• 350 g flour
• 120 g butter
• 3 eggs,
• 50 g sugar
• 1 tsp salt,
• vanilla,
• 70 g raisins
• 1 egg yolk for brushing.

Dough preparation... Stir yeast and honey in warm milk. And slowly introduce flour into the liquid. Which we sifted before.

Advice: it is imperative to sift the flour, in the process of sifting the flour is saturated with oxygen and rises better, the product turns out to be lighter.

Wait... The dough is placed in a warm place, covered with cling film. You can put it to the stove or to the battery. But don't put it where it's too hot. Yeast at temperatures above 40 degrees may die.

Making the dough... Add the ingredients for the dough to the dough. At first, liquid, and at the very end - flour. Do not forget to lightly salt the dough.

Knead the dough... You need to knead the dough so that the dough sticks off your hands, but at the same time it should not be steep. It is best to knead with your hands. We will not knead a small amount for a very long time.

Wait... Leave it again for 30-40 minutes. And we wait until the dough doubles.

Crumple. In an amicable way, after the dough has come up, knead it and leave it to come up again. Then the dough will be softer and better. But it is clear that there is not always enough time for this. This step is often skipped.

Expand into shapes... We prepared them in advance, covered them with parchment. We lay the dough so that it is slightly less than half in shape, because it needs a place to go up.

Wait still... If the second time was not crushed and was not allowed to come up, then after the layout according to the forms, certainly leave the future cakes to stand a little. They should fit a little. Then you can bake.

Baking... The temperature regime must be observed very carefully. Do not bake at too high a temperature, otherwise the cakes may fall off. We set 170 degrees - this is optimal. Yeast reacts very strongly to temperature. And you can't open the oven door while baking.

Such small cakes are baked for about 30-40 minutes.

During the baking process, when the top of the cake has already grabbed, you can grease it with yolk.

Get Easter cake... The cake must be cooled in the form, and then removed. Just when it cools down, it will decrease slightly in size, and it will be easy to remove it.

Decoration... You can sprinkle with icing sugar. You can also glaze the top. The simplest: protein, sugar, a few drops of lemon juice. And beat everything very well. If you add a little juice, orange or cherry to this glaze, you get multi-colored Easter cakes. Children like them very much.

Useful Tips

An obligatory dish on any Easter table is and always has been Easter cake, which is illuminated in the church. For a long time in Russia, they made a lot of dough for Easter cakes, because it was better suited precisely in a large volume. Then, unlike the dough for pies and pies, a lot of eggs, sugar, butter and whipped proteins were always put into the dough for 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 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 should be made on the night from Thursday to Friday, baked cakes on Friday afternoon, and light on Easter night. Easter cakes are eaten all week, right up to Radonitsa. According to the classical tradition, high cylindrical tin forms are used for baking Easter cakes. You can also use aluminum pots with a volume of no more than 1 liter, 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; Easter cakes were made in forms similar to buckets, and they were baked, of course, in the oven. The finished adze was laid out in tall molds, which were well oiled with soft oil, and the molds were filled in half. When the dough rose to the edges of the mold, the cake was put to bake.

Today Easter cakes are baked for about 1.5 - 2 hours, depending on its size. There is a great variety of decorations for ready-made cakes today: nuts, glaze, candied fruits, symbolic inscriptions, multi-colored millet and other finishing agents.

There are about 20 types of Easter cakes in the recipes of old Russian cuisine. Small and large Easter cakes have varying degrees of richness, but a prerequisite for each is high growth. They say that if the cake turned out, that everything will be fine in the house, and if its crust is cracked, it did not fit, or some other defects have occurred, then misfortune will come to the house.

Let us add that along with the Easter cake, they also cooked artos, Easter bread, which is a kind of prototype of the Easter cake. Artos has a liturgical meaning, and its consecration is a church rite, while the consecration of a cake is a folk custom.

So, we have collected for you 10 of the most interesting recipes for cakes. Let's start with the most common.

Easter cake recipes

Normal Easter cake

It doesn't take you very long to create this cake. The cake turns out to be tasty and aromatic, and all you need is to wait until the yeast wakes up, add all the constituent ingredients, put the resulting dough in molds, let it go and bake.

Ingredients:

Compressed yeast - 50 g

Eggs - 4 pieces

Milk (can be baked) - 1 glass

Sugar - ¾ glass

Sugar with cinnamon - 1 tablespoon

Vanilla sugar - 1 sachet

Wheat flour - 4 cups

Olive oil - 2 tablespoons

Candied fruits, raisins

Simple Easter cake recipe

Preparation:

1. Heat 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 in the remaining sugar and beat in the eggs in a separate container. Add cinnamon sugar and vanilla sugar.

4. Pour in olive oil and melted butter, mix well.
5. Mix the suitable yeast with the dough, add raisins and candied fruits.

6. Add flour, mix thoroughly. The dough should turn out to be thin, similar in consistency to thick sour cream.

7. Molds for cakes should be greased with vegetable oil and half filled with dough. To prevent the dough from sticking to your hands, brush them with vegetable oil or moisten them with water. Cover the 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 mold height.

8. Grease the top of the cakes with yolk.

9. Bake the 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, cover it with parchment or foil.

10. Cool the cakes and cover them with purchased or self-made icing.

Delicious Easter cake recipe

Easter cake with baked milk

Everyone will get a cake prepared according to this recipe, it does not 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:

Compressed yeast - 25 g

Baked milk - 250 ml

Wheat flour - 650 g

Ghee butter - 100 g

Sugar - 125 g

Vanilla sugar - 1 sachet

Eggs - 3 pieces

Red fortified wine

Chopped almonds

For the icing: 2 egg whites, ¾ cup sugar, 1 pinch of salt.

Preparation:

1. Pour red wine over the raisins and heat the 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, draft-free place.

4. Separate the yolks from the whites, put the whites in the refrigerator, and add sugar and vanilla sugar to the yolks. Beat everything well to get a homogeneous mass.

5. Get the whites, beat them into a cool 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. Add proteins last.

8. Add the remaining flour, knead the dough to a consistency similar to thick sour cream.

9. Transfer your dough to a large saucepan, sprinkle 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. Grease the baking dishes with vegetable oil, put the dough on half of the dish. Leave to rise until the dough reaches the very top.

12. Grease the tops with yolk and bake in an 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 starting baking, gently open the door to see if the top is burning. If so, use parchment or foil. Then, after another half hour, check the cake for readiness: it should be dense, uniform brown. Check the internal readiness with a wooden skewer, which, when pierced, should remain clean and dry (this indicates readiness).

13. Take the cake out, remove from the molds and apply the glaze. Here's how to make it: beat the whites of two cooled eggs at high speeds, after throwing in 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 perfect for people who shouldn't eat egg baked goods. It turns out to be very tender, as it is cooked with yogurt. Also, this cake will be more pleasant for those who prefer cakes that look like muffins. 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

Ghee butter - 75 g

Wheat flour - 175 g

Pinch of nutmeg

Vegetable oil

Chocolate drops - 2 tablespoons

Preparation:

1. Pour yogurt into a bowl, add soda there, mix well and set aside.

2. Sift flour, add sugar and vanilla sugar, nutmeg and chocolate drops. Pour in chilled ghee. Mix thoroughly until smooth and add candied fruits.

3. Mix both masses. Grease the molds with vegetable oil and put the dough in them.

4. Put the future cake in the oven, preheated to 180 - 200 degrees, bake for about an hour. Check readiness with a wooden skewer.

5. Cool the cake, take it out of the mold, decorate it with icing, icing sugar or something else.

Easter cake recipes step by step

Honey cake

The cake turns out to be incredibly aromatic 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 tablespoon

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 hat

Preparation:

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 eggs, add liquid honey, and mix with 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 in the molds, filling them in half, leave to approach for another 1 hour. Brush the cake with yolk after it comes up.

6. Preheat the oven to 180 degrees and bake the cakes in it for about an hour or a little more until tender. We check the readiness with a wooden skewer, if the hat starts to burn, cover it with parchment or foil.

7. Melt the chocolate and butter over low heat until smooth. Grease the finished cake with chocolate icing and decorate to taste.

Delicious Easter cake recipe

Yeast-free cake

Many people really like it when the cake is sweet and tastes like a cupcake. In this recipe, we found a compromise: the 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 glass

Vanilla sugar - 1 sachet

Cottage cheese - 200 g

Wheat flour - 1.25 cups

Juice of half a lemon

Ghee butter - 70 g

Soda - ¼ teaspoon

Light raisins

Candied fruits to taste

Turmeric - 0.5 teaspoon

Preparation:

1. Mix cottage cheese with sugar and vanilla sugar, add turmeric, soda, lemon juice, ghee. Stir the dough gently with a spoon until smooth.

2. Separate the whites from the yolks, beat the yolks, and set aside the whites for the glaze. Pour the yolks into the dough, add candied fruits, raisins, mix well. Pour flour last, mix.

3. Grease the molds 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 longer for it to prepare. After the top is browned, cover it with parchment or foil to keep it from burning.

4. Take the prepared cakes out of the mold, cool. Prepare the icing: beat the whites, add the ready-made icing mixture to them and stir until smooth. Apply the icing to the cooled Easter cakes.

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

Compressed yeast - 65 g

For icing: white chocolate (not porous) - 100 g and butter - 100 g

Preparation:

1. Crumble yeast into warm milk, add one spoonful 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. Beat the whites into a cool foam and add to the resulting mass.

4. Pour in the sifted flour in small portions, kneading the soft dough. Cover the pan with a towel, put in a warm place for 3-4 hours. During this time, mash the dough twice, add washed and dried raisins before the second time, mix well.

5. Grease the molds with vegetable oil mixed with one spoonful of flour. Fill out the forms with dough by one third. After the dough rises to the brim, you can put it in an oven preheated to 180 degrees to bake. First, bake the 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 cakes, remove from the molds, put on a cotton towel and cover with the same.

7. After cooling down, grease with glaze, which must be prepared as follows. Melt the chocolate in a water bath, mix it with room temperature butter, which must be whipped with a mixer for three minutes. If the glaze is too runny, you can add a little powder to it. It solidifies perfectly at room temperature.

The most delicious cake 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:

Compressed 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 - flavoring "Rum" - 5 ml

Preparation:

1. Crumble yeast into warm milk, add one spoonful of sugar, one spoonful of flour. Mix everything, cover with a lid and remove to a warm place where there are no drafts.

2. Add sugar, salt, sour cream, yolks to the melted butter and stir. Add flavor, mix well.

3. Pour the cranberries over the whiskey.

4. If the dough comes up, then it must be combined with the mixture with the yolks and knead the dough, adding the sifted flour twice. To prevent the dough from sticking to your hands, brush them with vegetable oil. Cover the container with the lid and leave warm for 2 hours. Be attentive to the dough, knead it as needed.

5. Add the cranberries along with the whiskey and raisins, and knead the dough gently until everything is evenly distributed. Rest the dough again for 2-3 hours, remember to crush it if necessary.

6. Place the dough into oiled and floured tins, half full. Let the dough rise almost to the top. Bake for 10 minutes at 190 degrees, then lower the temperature to 160 and bake until tender, which can be checked with a wooden stick (it should be easy to go in and be dry at the exit).

7. Decorate the cakes with icing: 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 icing will also be fragrant. Decorate the Easter cakes in turn, as the icing dries quickly. That is, glaze one cake, decorate it and only after that take on the next one.

Easter cakes recipes

Custard cake with almonds

Ingredients:

Compressed yeast - 100 g

Wheat flour - 5 cups

Butter - 100 g

Eggs - 8 pieces

Milk - 250 ml

Cognac - 1 tablespoon

Raisins - 0.5 cups

Chopped almonds - 1/4 cup

Sugar - 1 glass

Preparation:

1. Bring the milk to a boil and add half a glass of flour to it. Cook for about 2 minutes, stirring continuously. Remove from heat, refrigerate to 50-60 degrees.

2. Mix 1-2 tsp. sugar with yeast. Add half a glass of milk, stir well and let sit. Mix yeast with flour mixture. Stir well and leave the dough in a warm place to rise.

3. Separate the whites from the yolks, mash the yolks with sugar until they are white, and beat the whites into a stiff foam. Add yolks and whites to the risen dough, stir and leave to rise again.

4. Add ghee, leftover flour, raisins, chopped almonds, cognac to the dough. Mix everything thoroughly. Place the dough in a greased baking dish (half a baking dish) and let rise.

5. Lubricate the Easter cake cap with yolk. Bake for 60-70 minutes at 180-200 degrees.

6. Ready Easter cake, cool, remove from the mold and decorate.

Curd cake recipe

Cottage cheese cake

The cake turns out to be very aromatic and tasty. The specified amount of ingredients is enough for 5 large 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

Cottage cheese - 200 g

Compressed yeast - 50 g

Flour - about 1.5 kg (how much dough it will take)

For the glaze: 5 egg whites + a few drops of lemon juice

Preparation:

1. Crush fresh yeast into a small container, add 2 tsp. sugar and 60-7 ml of warm water. Mix everything well and let stand for 5 minutes. After the yeast rises, you can start making the dough.

2. Heat the milk, transfer it to a large saucepan, where you will make the dough. Add the suitable yeast, a little sugar, candied fruits and raisins, previously soaked in cognac. After the mixture begins to ferment, add the remaining ingredients.

3. Separate the whites from the yolks of 6 eggs, mash the yolks with vanilla and sugar, and beat the whites with a pinch of salt.

4. Remove the butter in advance so that it melts, add to the dough, pour the yolks there and add sour cream.

For Easter to be according to all the rules and traditions, you need to bake festive Easter cakes. There is nothing tastier and more desirable than homemade cakes, so try to still make homemade Easter cake, and not buy it at the nearest store. For this recipe, use as one large or several small baking tins. You should have about 6 small ones, somewhere around 300-350 grams.

recipe for dough dough with dry yeast in milk

Ingredients:

• 300 ml of milk;
• 15 grams of dry (fast-acting) yeast;
• 250-350 grams of granulated sugar;
• 3 pieces of chicken eggs;
• 200 grams of butter;
• a pinch of salt;
• 100 grams of light or dark raisins;
• 600 grams of wheat flour, pre-sifted.

Cooking process:

Prepare a dough for future dough. Warm the milk a little. Pour fast-acting yeast into it, as they are more active.

Stir everything with a spoon. Enter flour, 4 tablespoons. spoons will be enough.

Sweeten the dough. Add half of the granulated sugar you need. Stir the whole mass again. You need to wait until the dough foams and becomes ready for further use. Cover the bowl with a clean towel and place in a warm place. Forget about dough for cakes for 30 minutes. During this time, she wanders and rises with a fluffy hat.

Add the sugar you still have to the warm melted butter. Yolks can be added to the slightly cooled oil.

Separate the whites from the yolks. Add the yolks one at a time and beat lightly.

Beat the whites with a mixer, and then add to the bulk. Now it's time to introduce the brew.

Then you need to add all the remaining flour in parts.

The dough will come out sticky and stringy. This is how it should be and don't be intimidated by it. You just need to put it aside and give it time to proof.

When the cakes dough has grown, stir in the peeled and steamed raisins and allow to grow and grow in size again. The atmosphere in the kitchen should be as calm as possible, because the dough does not like loud sounds and noise. Then you can spread the cake dough in small portions into molds. They need to be prepared in advance, just grease or line with oiled paper.

Fill the cake molds halfway with the dough, leaving room for lifting. Bake the cakes in the oven for 25 minutes. The time is approximate, as it may differ for different sizes of forms. Preheat the oven to 180 ° and no more, so the dough will bake and brown evenly. If, for some reason, the top begins to redden ahead of time, cover the cakes with paper or foil.

Decorate finished products with glaze and edible decorations.

At home, baking Easter cake is quite simple, and you are convinced of this in this recipe photo.

Happy Easter to everyone and delicious cakes!

Homemade Easter cake with milk: recipe and photo from Natalia Isaenko

For many centuries after a long Lent, our compatriots tried to pamper themselves with delicious delicacies. Butter cake always becomes the center of the Easter festival. A large selection of recipes allows even a novice housewife to cook it.

The most delicious Easter cake - step by step photo recipe

Before the big and significant for Orthodox people, Easter, all caring hostesses will look for a good recipe for Easter cake. This lesson is very difficult, because it is necessary that the cooking method was not complicated, and the Easter cake itself turned out to be delicious.

It's easy to achieve your cherished goal! You can cook a tender, juicy, incredibly airy cake according to the recipe described below. This festive treat will delight everyone with its amazing taste and unique aroma. It is good to cook Easter cake in any convenient form.

In modern times, there will be no problems with this, because cooks will stock up on paper, silicone or metal containers in advance. Of course, the process of making an Easter cake won't go quickly, but the sweet treat is well worth it! With real homemade Easter cake, the Easter holiday will be a success!

Your mark:

Cooking time: 4 hours 0 minutes

Quantity: 1 serving

Ingredients

• Flour: 650 g
• Large eggs: 3 pcs.
• Homemade fatty milk: 150 g
• Sugar: 200 g
• Butter: 150 g
• Dark raisins: 50 g
• Vanillin: 3 g
• Colored dusting: 3 g
• Sweet powder: 80 g
• Yeast (fast acting): 5 g

Cooking instructions

Take a deep bowl. Butter should not be used cold, it will be ideal if you use a slightly melted product. Cut the butter into small pieces.



Pour warm milk into a bowl of butter. You do not need to boil it, just warm it up slightly.



Break two eggs into the same bowl.



Divide one egg into yolk and white. Send the yolk to a bowl with the rest of the products, and put the protein in an empty bowl.



Pour granulated sugar into a shared cup.



Stir everything.



Send the vanillin to the bowl with the other ingredients.



Pour yeast into a cup.



Add flour to all products in small portions.



Knead the dough.



Put raisins in the dough.



Mix everything thoroughly again.



Cover the cup with cellophane on top. Leave the dough warm for two hours.



Then transfer the dough into a convenient form. For reliability, the mold must be smeared from the inside with vegetable oil in advance. Leave the form filled with dough on the table for another two hours. The mass should increase well and become airy.



Then send the form from the tests to the oven preheated to 200 degrees. Do not open the oven for the first 30 minutes so that the baked goods do not sink. Cook for about an hour.



In a separate bowl, whisk the egg white with the sweet powder until steep peaks.



You should get a thick white mixture. I either had insufficiently cooled protein, or drops of water got into it, and as a result, the icing did not whip as I wanted.

I did not consider it necessary to redo the glaze, with the powder it will look beautiful, but its density does not affect the taste. But so that this does not happen to you - put the protein in the refrigerator during the preparation of the cake and cover it with a film or a lid so that it does not dry out or moisture does not get into the container.



Grease the blush cake on top with ready-made icing and decorate with multi-colored sprinkles.

How to make a simple Easter cake - quick and easy recipe

You can cook the simplest Easter cake in just two hours. The busiest housewife will have enough time and energy for such a delicacy. The advantage of making instant kulich is the simultaneous mixing of all products. It will be important for the test to rise only once.

To prepare a tasty and quick light cake you will need:

• 100 grams of butter or margarine;
• 2 tablespoons of vegetable oil;
• 1 cup of sugar;
• 1 glass of milk;
• 4 eggs;
• 1.5 tablespoons of yeast;
• 4 cups flour;
• raisin;
• vanillin.

How to proceed:

1. Milk needs to be heated to about +40 degrees and yeast dissolved in it. Add 3 tablespoons of flour and 1 tablespoon of granulated sugar to milk with yeast. The mass mixed until smooth should be left to rise for 30 minutes. Opare will need to rise 2-3 times.
2. In the dough, stir in eggs, beaten with vanilla and sugar, melted butter and vegetable oil. Add flour and raisins.
3. Rinse and dry the raisins first. The dough is laid out in molds, filling about 1/3 of the volume. They are baked at a temperature of 180 degrees. Readiness is checked with a dry wooden splinter or a match.
4. The top of the cake is covered with glaze. To prepare it, beat 7 tablespoons of granulated sugar and 1 chicken protein.

Easter cake in a slow cooker or bread maker

Cooking the Easter curtain in a bread maker or multicooker will take away the minimum amount of time and pitch from the hostess. To prepare it, you will need to take:

• 1 glass of milk;
• 1 bag of dry yeast;
• 100 g granulated sugar;
• 3 eggs;
• 350 gr. flour;
• salt;
• 50 gr. melted butter;
• raisin.

Preparation:

1. The raisins are washed and dried. Yeast is added to warm milk and allowed to rise. Flour and butter, salt and raisins are added to the milk.
2. The resulting mass of butter dough will only need to be put into a special container and put on the “Butter pie” mode for cooking.
3. The bread maker will cook further the wings by itself. While it is cooking, and then cooling, you need to prepare the icing sugar.
4. To do this, you need to take 7 tablespoons of granulated sugar and 1 chicken egg white. Beat the egg with sand thoroughly until it becomes firm, thick white foam.
5. Cover the top of the cake with the resulting glaze. You can additionally sprinkle the glazed top with nuts and sweet pastry powder. Then the glaze will harden on its own. The cake will look very festive.

How to bake an Easter cake with yeast?

Since childhood, Easter cake has been associated with making dough using yeast. They allow you to get a soft and tender crumb. Making a cake with yeast is quite simple.

Ingredients required:

• 700 gr. flour;
• 1 bag of dry yeast per 1 kg of flour;
• 0.5 liters of milk;
• 200 gr. butter;
• 6 eggs;
• raisins and candied fruits;
• 300 gr. granulated sugar;
• vanilla and cardamom.

Preparation:

1. The yeast will dissolve in milk warmed up to body temperature. Add half the flour to the mixture. The dough should be left to rise for 30 minutes.
2. During this time, the whites are separated from the yolks. Grind the yolks into a white foam with granulated sugar, mix with cardamom, vanilla, melted butter.
3. Add the mixture to the dough and stir. Add the remaining flour and let the dough roughly double in size.
4. Easter cakes are baked in an oven preheated to 180 degrees until tender. The readiness of the product is checked with a dry wooden stick.

Ready cakes should be allowed to cool and covered with sweet icing. Can be sprinkled with nuts and sweet powder.

Classic Easter cake with live yeast

Many experienced housewives are sure that a real Easter cake can be obtained only when preparing this Easter delicacy with live yeast. To prepare the dough, you need to take:

• 6 eggs;
• 700 gr. flour;
• 200 gr. butter;
• 1.5 tablespoons of live yeast;
• 0.5 liters of milk;
• 300 gr. granulated sugar;
• vanilla, cardamom, raisins, candied fruits.

Algorithm of actions:

1. To prepare the dough, you will need to carefully dilute the live yeast with warm milk and let the mixture brew a little.
2. Next, add 2-3 tablespoons of flour, sugar, vanillin to the milk with yeast and leave the dough to stand until it approximately doubles in volume.
3. At this stage, half of the remaining flour is added to the dough and allowed to rise again.
4. The dough will rise for the third time after stirring in the rest of the flour. Raisins and candied fruits are added last. They are pre-washed and dried thoroughly.
5. The dough is transferred into molds and the molds are allowed to stand for about 20-30 minutes. The space in the forms will double.
6. The molds can now be placed in the hot oven. The readiness of the cake is checked with a dry wooden stick. It needs to be lowered into the middle of the cake. No dough should remain on the stick.

Easter cake with dry yeast

A special feature of using dry yeast is a specialized yeast smell. Not everyone and not always like him. Treats prepared with dry yeast do not have such a smell.

To prepare Easter cake with dry yeast, you will need to take:

• 6-7 eggs;
• 700-1000 gr. flour;
• 0.5 liters of milk;
• 200 gr. butter;
• 300 gr. granulated sugar;
• vanillin, vanilla sugar, cardamom, candied fruits, nuts and raisins.

Preparation:

For a cake made with dry yeast, there is no need to wait several times for the dough first and then the dough to rise.

1. Powdered yeast is best mixed with all the flour at once.
2. All components of the future Easter cake are mixed simultaneously until a thick, homogeneous mass is obtained, which will not stick to hands when kneading.
3. Lastly, well washed and thoroughly dried candied fruits and raisins are added to the dough.
4. The finished dough must be left to rise. After about 30 minutes, it will approximately double in volume. At this moment, it can be laid out on the molds.

Sometimes Easter cakes, which are cooked with dry yeast, do not melt, they are immediately laid out in tins and starting to bake. In this case, the finished product may not become loose.

Recipe for a delicious Easter cake with raisins

A special feature of Easter cakes is their sweet taste, obtained by adding a large amount of candied fruits and raisins to the dough. The recipe for a delicious Easter cake with a lot of raisins will remind you of the days of Great Lent that you have overcome.

This cake is prepared according to a traditional recipe. Both dry and live yeast can be used. But live yeast will make a very rich cake softer and more aromatic.

To make such a cake, you need to take:

• up to 1 kg of sifted soft flour;
• 200 gr. butter;
• 6-7 eggs;
• 300 gr. granulated sugar;
• 0.5 liters of milk.

The difference in this recipe is the increased amount of raisins. To give the raisins a special piquancy, they can be soaked not in water, but in cognac.

How to cook:

1. Traditionally, when making butter dough, a dough is first prepared from warm milk, sugar, a small portion of flour and yeast.
2. When it rises 1-2 times, the rest of the products interfere with the dough.
3. Raisins and candied fruits should be added at the last moment.
4. After the inclusion of dried fruits in the mixture, the dough must necessarily rise both before it is laid out in the molds, and after, before baking.
5. The finished products are baked in an oven heated to 180 degrees.

Cooking curd cake for Easter - video

An original and delicious Easter cake can be made from curd dough. For this original dish you will need:

• 0.5 liters of milk;
• 250 g butter;
• 200 gr. fatty sour cream;
• 200 gr. cottage cheese;
• 2.5 cups granulated sugar;
• 6 eggs;
• 5 egg yolks;
• 50 gr. live yeast or 1 sachet per 1 kg of dry yeast flour;
• vanillin, candied fruit, raisins.

How to cook:

1. Dissolve the yeast in milk, which will need to be preheated to body temperature. To prepare the dough, add 2-3 tablespoons of flour and granulated sugar to milk with yeast.
2. While the dough is suitable, the yolks will need to be carefully separated from the proteins. Whisk the whites into a strong foam.
3. Yolks (11 pieces) are rubbed with sugar.
4. Cottage cheese is ground through a fine sieve. Add sour cream.
5. The resulting mass is mixed with yolks and whipped into a strong white foam.
6. Add melted butter or margarine while whisking.
7. Next, you need to add flour, let the dough come up, leaving it in a warm place for about half an hour.
8. Last but not least, raisins and candied fruits are added to the mass.
9. Bake in a hot oven until cooked through.

We offer you a video recipe for cottage cheese cake without baking.

How to cook Easter cake on yolks?

Another interesting and very tasty recipe is the preparation of Easter cake on yolks. This dough turns out to be surprisingly rich and very satisfying. To cook Easter cake on yolks you will need:

• 1 kg of flour;
• 1 glass of warm milk;
• 50 gr. raw yeast;
• 5 egg yolks;
• 300 gr. butter;
• 1 glass of vegetable oil;
• pinch if;

Vanillin and other spices to taste. A large amount of raisins are added to this hearty rich birthday cake. The dough will easily include 1 cup of thoroughly dried raisins.

Baking process:

1. The first step is the traditional preparation of dough in warm milk with the addition of yeast and a couple of tablespoons of flour.
2. While the dough is rising, all the yolks are thoroughly ground with sugar. They should be crushed into a white foam.
3. The yolks are added to the dough. Butter is poured into it.
4. The flour is mixed in 1 tablespoon at a time. At this stage, 1 glass of vegetable oil is poured into the dough.
5. The dough is kneaded by hand until it does not stick.
6. The test will need to be matched at least two more times.
7. Then it is laid out in molds and again, before cooking.
8. Such a cake is baked in a very hot oven heated to 200 degrees.

Lush Easter cake on squirrels

The dough with the finest and most delicate consistency is obtained when on proteins. To prepare it, you will need to take:

• 250-300 gr. flour;
• 1 glass of milk;
• 120 g Sahara;
• 2 eggs;
• 1 egg white;
• 1 bag of dry yeast;
• 50 gr. butter;
• a pinch of salt;
• vanilla sugar or vanillin, cardamom, candied fruits, raisins.

Algorithm of actions:

1. Place the yeast in warm milk. Add sugar and a small amount of flour (2-3 tablespoons) to this mixture, prepare a dough. Set the dough aside until it rises 2 times.
2. Beat butter with egg yolks. Beat until creamy mass appears, very fluffy.
3. Beat the whites separately on a high speed mixer. Beat until thick foam with firm peaks appears.
4. Proteins are added to the dough last. Already at the moment when raisins and candied fruits were included.
5. Future cakes are baked in tins. Bake in an oven heated to 180 degrees.
6. The readiness of the cake on squirrels is checked with a dry wooden stick. You need to check at least 20-30 minutes after the start of cooking so that the dough does not settle.
7. Next, the surface of the finished cake is covered with sugar glaze. This cake is very tender and light.

How to make an Italian Easter cake

Recently, more and more housewives have begun to cook together with traditional Russian Easter cakes - "panettone" - an Italian Easter cake. To prepare it, the hostess will need:

• 600 gr. flour;
• 1 bag of dry yeast;
• 100 g Sahara;
• 200 ml of warm water;
• 2 yolks;
• 0.5 cups unsweetened yogurt;
• 1 teaspoon vanilla extract
• 50 gr. powdered sugar;
• raisins, dried currants.

How to bake:

1. To prepare such a cake, the first step is to prepare a dough. In this case, it is performed in warm water with a small amount of flour, sugar and yeast.
2. While the dough is suitable, you will need to thoroughly rinse the raisins and currants. Dried fruits must be carefully dried.
3. All the remaining flour and other components of this tasty and original dish are added to the dough. Including yogurt.
4. The finished dough will need to be set aside "to rest" for about 20 minutes. During this time, it will noticeably rise and increase in size.
5. The dough must be carefully laid out in prepared molds and baked in a hot oven for 20-30 minutes, depending on the size of the molds.
6. Ready-made Italian Easter cakes will need to be sprinkled with powdered sugar. Sometimes lemon zest is added to the icing sugar.

Ideal icing for Easter cake

It is difficult to imagine any cake without a beautiful and exquisite white cap with delicious sugar glaze. Cooking this part of the holiday recipe will be easy for any housewife. To perform sweet icing you will need:

• 1-2 egg whites;
• 7-10 tablespoons of granulated sugar or powdered sugar;
• 0.5 lemon.

How to cook:

1. Before starting the preparation of the sugar glaze, the whites are carefully separated from the yolks. The remaining yolks can then be used to prepare Easter cottage cheese.
2. The proteins are placed in a cold place for about 1-2 hours. You can leave them in the refrigerator overnight.
3. Begin to beat the cooled proteins with a mixer at high rotation speeds. It is important not to change the mixer rotation speed.
4. Beat the whites until foam appears. At this stage, you need to start gradually adding granulated sugar or powdered sugar.

The resulting protein mixture should eventually turn out to be almost solid with a beautiful glossy surface. At this stage, it can already be used as a glaze for cakes. You can also add a few shavings of lemon zest and a few drops of lemon juice to the protein mixture while whisking. This icing will be more delicate and delicate.

When preparing tasty and aromatic cakes, it is important to consider some recommendations:

1. In order for the finished cake dough to be tasty and aromatic, it is advisable to put the eggs that are used in its preparation in the refrigerator.
2. All other components for making Easter cake should be at room temperature.
3. You need to put forms with Easter cakes in a preheated oven. Easter cakes are almost always baked at a temperature of about 180 degrees Celsius.
4. You can't often open the oven and check the degree of readiness of the holiday delicacy. Baking can settle and become tough and tasteless.
5. It is necessary to apply sugar glaze on the surface of the cake only when the product has already cooled down, otherwise it may melt and spread

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Each holiday has traditional dishes. It is difficult to imagine the New Year's menu without Olivier, and on March 8 - without the Mimosa salad. Likewise, the Easter table is traditionally decorated with colored eggs, Easter cake and cottage cheese Easter. A good housewife will never ask where to buy Easter cake. She herself will be happy to tell you how to bake an Easter cake, but in more than one way.

A bit of history

Easter, like any other holiday, has its own story, which tells about the origin of its symbols and explains their meaning. Kulich is a round shaped fancy bread that decorates the Easter table. It was baked exactly round, because the shroud of Jesus Christ had a similar shape. The cake must certainly be rich, because according to legend, before the death of Jesus, he and his disciples ate unleavened bread, and after the miraculous resurrection they began to eat yeast bread (leavened). Since then, it has become a custom to make the dough for the cake rich.

If you are going to cook Easter cake with your own hands, take note of a few tips:

• butter should not be hard, then the cake will be soft and tender;
• butter should soften itself at room temperature, and not when heated;
• you can use paper molds made specifically for baking cakes;
• you can use a tin can as a form. But in this case, it must be lined with oiled baking paper;
• baking paper can be replaced with the usual paper used in offices. But it must be properly lubricated with oil;
• so that the dough does not stick to your hands, moisten them with water or vegetable oil;
• The readiness of the cake is checked with a splinter or a thin skewer, which is stuck into the cake. If it is dry, the cake is ready;

Easter cake traditional

• 1 kg of wheat flour;
• 6 eggs;
• 1.5 cups of milk;
• 300 gr. margarine (you can use butter);
• 1.5 cups of sugar;
• 40 gr. yeast;
• dried fruits and nuts (150 gr. raisins, 50 gr. candied fruits and almonds).
• 0.5 bag of vanilla sugar;
• salt;

Preparation:

1. Heat the milk slightly, dilute the yeast in it.
2. Add half of the specified flour. Stir. The dough is ready.
3. Cover the dishes with dough with a towel and put in a warm place.
4. The dough should be left to rise until its volume doubles.
5. Separate the yolks and whites. Beat the yolks with vanilla and sugar, beat the butter.
6. Add salt, yolks and butter to the dough. Mix everything.
7. Beat the whites until a thick elastic foam. Add them to the dough.
8. Add the remaining flour. The resulting dough should be free to lag behind the walls of the dish. It should not be too cool, well mixed.
9. Cover the dough again and leave in a warm place until it doubles in size.
10. Rinse the raisins, dry, roll in flour. Cut candied fruits into squares. Peel and chop the nuts. Add dried fruits and nuts to the dough that has come up.
11. Prepare a mold (with a round bottom!): Line the bottom with oiled baking paper, grease the walls with butter and sprinkle with flour. Fill out the form 1/3 full of dough.
12. Leave the dough to rise. It will be ready to go to the oven when it has risen to halfway through the mold.
13. The oven should not be too hot. Leave the form in it for 50 minutes to 1 hour. Turn the pan gently as it bakes. If the top is browning early, cover it with paper soaked in water to prevent it from burning.

Decorate the finished cake with chocolate, candied fruits or nuts.

Quick cake

Many housewives, especially those employed at work or with small children, are worried about how to bake cakes for Easter with the least amount of time. The recipe below is easy to prepare and saves energy.

You will need:

• 1 glass of milk;
• 4 eggs;
• 1 tbsp. l. dry yeast (or 50 gr. fresh);
• 1 cup of sugar;
• 2 tbsp. l. vegetable oil;
• 100 g butter;
• 3 cups flour;
• vanillin;
• raisins, candied fruits.

Preparation:

1. 1. Heat the milk.
   2. Pour yeast and sugar into warm milk (only 1 tablespoon). Stir and leave for 15 minutes to make friends.
   3. Whisk eggs with remaining sugar and vanilla.
   4. Melt the butter and add it to the dough. Add vegetable oil, yeast and stir well.

1. 1. Add washed and dried raisins and candied fruits.
   2. Stir in the sifted flour gradually. The dough should come out pouring.
   3. Divide the dough into tins. It will rise, so the dough should take up no more than 1/3 of the mold.
   4. Leave the dough in the molds for 3-4 hours - during this time you can get busy.

1. Place the molds in a hot oven (t = 180 degrees). Bake the cake until tender.
2. Decorate the finished cake with icing and pastry beads.

Kulich without yeast and eggs

There are a lot of recipes on how to bake a delicious cake. It turns out that it can be made without yeast, milk and eggs.

You will need:

• 240 gr. flour;
• 2 tsp baking powder;
• 0.5 cups brown sugar;
• 1 banana;
• 40 ml juice (pineapple);
• 180 ml of water;
• 50 gr. raisins;
• salt;
• 3 tbsp. l. vegetable oil.

Preparation:

1. Mash the banana to make a puree.
2. Add oil, water, juice. Stir.
3. Add salt (a pinch) and baking powder.
4. Gradually sift the flour into the dough, stirring constantly.
5. Knead the stringy dough.
6. Fill the molds with them so that the dough takes up 3/4 of the mold.
7. Bake the cake in an oven preheated to 200 degrees for about 50 minutes. The time depends on the oven.
8. The finished cake must be removed from the mold when it cools down. Decorate it with icing and other decor.

The beauty of self-cooking Easter cake is that homemade Easter cake can be prepared not only according to the traditional recipe, but also using, for example, sour cream.

You will need:

• 200 gr. sour cream;
• 1 tsp dry yeast (or 25 g fresh);
• 170 ml of milk;
• 50 gr. butter;
• 150 g Sahara;
• 650-700 gr. flour;
• 3 eggs;
• 2-3 st. l. cognac or rum;
• 50 gr. raisins;
• sprinkling nuts;
• vanillin.

Preparation:

1. Pour rum or cognac over the raisins.
2. Dissolve yeast with some warm milk - pour 2 tbsp. l. milk, they will come in handy later.
3. Separate the white from the yolk in one egg. Beat two eggs and the protein of the third with sugar and sour cream.
4. Combine everything in one bowl, stir, salt and gradually add flour.
5. The dough should be soft and slightly sticky. Cover it with a towel and let it sit for half an hour.
6. After half an hour, add soft butter to the dough, stir. Cover again with a towel and let sit for an hour and a half to two hours.
7. Knead the dough lightly and add the squeezed raisins. Knead the dough so that the raisins are evenly distributed throughout the dough.
8. Divide the dough into the tins and leave until it has doubled in size.
9. Mix the yolk with 2 tbsp. l. milk and brush the top of the cake with the mixture. Chop the nuts and sprinkle them on the cake.
10. Place in the oven (t = 200 degrees) for 30 minutes until cooked.

Decorations help make the cake truly festive: icing, marmalade, colorful confectionery beads, nuts, marzipan, candied fruits, figurines from fruits. Speaking of Easter cake, one immediately imagines a lush round bread with a white top. This is the frosting. The following recipe answers the question of how to make icing for cake.

You will need:

• 1 egg white;
• 100 g sugar (fine);
• salt (pinch).

Preparation:

1. Cool the whites and beat with salt until a firm foam is obtained.
2. Without stopping whisking, add sugar.
3. Do not stop whisking for another 4 minutes after the sugar ends.
4. When the cake has cooled slightly, apply the glaze to it and leave to solidify.

Do-it-yourself Easter dishes not only give a great taste and delight with a festive appearance, but also carry a positive charge, being filled with the feelings and good wishes of the hostess.