All housewives are divided into two groups: those who agree not to sleep at night and enthusiastically knead the dough for Easter cake, and those who are too lazy-never-cannot, and those who follow holiday baking to the store. Of course, homemade Easter cake is much tastier than store bought. However, sometimes looking at the list of products and the complex ways of turning these lists into fragrant lush dough, many give up. Easter baking, especially traditional recipes, is not given to everyone. Therefore, simplified recipes were invented. Easter cakes, which use dry yeast and much less muffin.

Here you are, please, to help 5 of the most delicious and simple recipes, and you will only need self-confidence and a positive attitude, it was not without reason that in the old days they said “What a mood - such a cake!”.

About how to prepare for cooking Easter cakes, our site has written more than once. In the current review, there will only be recipes, and they are more than simple. Of course, you don’t put as much muffin into the “quick” dough for Easter cakes as into the one that is being prepared almost overnight. However, you can soak raisins and dried cherries in rum or cognac. You can add a mixture of cardamom, nutmeg and cloves instead of the usual vanillin to make the aroma dizzy. If the aroma of vanillin is more familiar to you, buy real vanilla pods - you will understand the difference between store-bought "chemistry" and real fragrant vanilla. Don't replace the real butter margarine. Buy homemade chicken eggs. Relate to Easter baking seriously, because you cook it once a year.

So, you have decided to bake an Easter cake, and 5 of the most delicious and simple recipes are waiting for your warm hands!

Easter cakes "Bright Easter"

Ingredients:
For test:
500 ml milk
1-1.3 kg of flour,
6 eggs
200 g butter,
200-250 g sugar,
11 g dry yeast,
½ tsp vanilla,
1 pinch of salt
300 g pitted raisins.
For glaze:
2 egg whites
100 g sugar.
For decoration:
multi-colored marmalade or sprinkles.

Cooking:
Dilute dry yeast in warm milk, add 500 g of flour to it and put the dough in a warm place for half an hour. Separate the yolks from the proteins and rub them with sugar and vanilla. Whisk egg whites with salt until foamy. In the approached dough, add the yolks, softened butter, proteins and gradually, stirring, add the remaining flour. Knead the dough and leave it for 1 hour to rise. Then add the washed raisins, mix and wait until the dough rises again. Ready dough fill ⅓ of the greased molds and leave in this form for a while so that the dough rises and fills the molds with itself. Bake Easter cakes in an oven preheated to 150ºС until cooked. Meanwhile, prepare the frosting. To do this, beat the whites with sugar until stable peaks form. Cover hot Easter cakes with prepared icing and decorate with multi-colored pieces of marmalade, chopped nuts or ready-made sprinkles.

Easter cake "Wonderful"

Ingredients:
For test:
1 kg flour
2 tbsp. warm milk,
250 g margarine,
6 eggs
1 st. Sahara,
1 tsp vanilla,
2 tbsp. l. dry yeast,
1 st. shelled pumpkin seeds.
For glaze:
1 protein
½ st. Sahara,
1 tsp lemon juice
1 pinch of salt.
For decoration:
100 g of multi-colored candied fruits.

Cooking:
For dough, mix dry yeast with 1 tsp. sugar, pour milk, mix and add 1.5 tbsp. flour. Leave the dough in a warm place for 1 hour. Separate the yolks from the whites of the eggs. Mix the yolks with the remaining sugar and vanilla, add 200 g of softened margarine and mix. There, pour the dough into the total mass. Whip the egg whites and fold into the dough. Gradually add the remaining flour into it. Then add pumpkin seeds (whole or chopped), mix well and leave the dough for another 1 hour in a warm place. Lubricate the prepared baking dishes with the remaining margarine and fill them halfway with the dough. Let the dough rise and only then put the molds in the oven preheated to 180ºС. Bake for an hour. Beat the protein with a pinch of salt into a strong foam. Whisking continuously, add lemon juice and sugar. Pour hot cakes with the resulting icing, sprinkle with candied fruits on top and let the icing harden.

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Easter cake "Catherine"

Ingredients:
500 ml warm milk
9-10 Art. flour,
1 st. Sahara,
1 tsp salt,
½ st. vegetable refined oil.
200 g butter or margarine
5 eggs
2 tsp dry yeast,
½ st. seedless raisins.

Cooking:
Pour a little warm milk into a 0.5 l jar, add 2 tsp. sugar and yeast, mix and put the dough in a warm place so that it rises. Sift the flour into a wide container, but not all, but about 8 cups. In a separate bowl, dilute eggs, salt, vegetable and butter, separately mashed with sugar, in milk. Pour the mixture into the flour sifted in advance, then the dough and add the raisins. Knead the dough, gradually adding the rest of the flour. You will get a lot of dough, it will be enough to cook several Easter cakes. Spread the dough on greased forms and bake in an oven preheated to 180ºС until cooked. Cool the baked Easter cakes, pour over the icing made from 1 protein and 1 tbsp. sugar, whipped with a mixer, Decorate the Easter cakes as you wish.

And to make Easter cakes really right, you can also try “night” recipes. With this method, yeast, even dry yeast, will be able to raise much more muffin in the dough, which means that your Easter cakes will be the most delicious.

Kulich "Resurrection"

Ingredients:
For test:
3 art. flour,
1 st. warm milk,
200 g butter,
1 st. Sahara,
2 eggs,
2 tsp dry yeast,
½ st. raisins,
vanillin - to taste.
For glaze:
3 squirrels,
1 st. Sahara.

Cooking:
From the evening in enamel pan put, without stirring, yeast, sliced ​​\u200b\u200bbutter, sugar (sweet teeth can increase the amount of sugar by adding half more to the glass of sugar indicated in the recipe) and washed raisins. Regarding the latter, I would like to give advice: take dark raisins for this pastry. When it is infused overnight, the dough will turn out to be a very pleasant cream color. Pour everything with a glass of warm milk, cover with a clean towel and leave until the morning. In the morning, add flour and vanillin to this mass to taste. Knead the dough well and spread it into greased molds, filling them halfway. Let the dough stand until it doubles in size. Now put the cake in the oven and bake at a temperature of 200ºС until cooked. From time to time, check the readiness of baking with a wooden stick. Coat the finished cake with icing, decorate with sprinkles and dry in an open oven.

Easter cake "Glorious" with saffron

Ingredients:
7.5 Art. flour,
1.5 st. milk,
1.5 st. Sahara,
1.5 st. melted butter,
8 eggs
1.5 sachets of dry yeast
vanilla - to taste
2 tbsp. l. dry saffron, diluted in a small amount of water,
0.5 st. raisins.

Cooking:
Beat eggs with sugar, add melted butter, milk, spices and flour mixed with dry yeast to the mixture. Leave the mixture overnight in a warm place. During this time, beat the risen dough a couple of times. It shouldn't be cool. Grease the baking molds with oil, sprinkle with semolina or breadcrumbs. Fill the molds ⅓ full with the dough and let it rise a little. Bake Easter cakes in an oven preheated to 180-200ºС until cooked, checking it with a wooden stick or a torch. Sprinkle the finished cakes with powdered sugar and decorate as you wish.

Happy Easter! Joy to you and your families!

Larisa Shuftaykina

Preparations for Bright Sunday take several days. It's time to put in order all life - and the house, and thoughts, and soul. You need to paint eggs, bake Easter cakes, cook Easter from cottage cheese, and, if possible, bless the treat in the church. Easter is the most important and solemn Christian holiday. Easter is celebrated every year at different times and is a movable feast. The Sunday of the Lord must be met with a good heart, pure thoughts, a smile on the face.

Easter cake symbolizes the presence of God in the world and human life. It has baking, and sweetness, and nuts, and raisins. It is believed that a properly prepared Easter cake does not spoil for 40 days.

Curd Easter has the shape of a truncated pyramid, symbolizing the coffin in which the greatest miracle of the Resurrection of the Lord took place. On the festive table, Easter replaces the Old Testament lamb and reminds us that the time for Old Testament sacrifices has passed.

I have prepared the best Easter recipes, with simple ingredients available.

Rules for preparing for Easter

First and most important: Easter should be celebrated with peace in the heart. If there are old grievances, it is best to reconcile. But if you don’t have such an opportunity, then forgive this person at least with your heart. Forgive and pray for him.

Easter dishes should be symbolic. Plan your Easter menu traditional dishes: Easter, Easter eggs, kulich. The Easter table should not be a "belly feast".

In the first half of Holy Week, put your house in order so that you do nothing in the last days before the holiday.

On Maundy Thursday, cook a festive cake and paint eggs.

On Saturday morning, start preparing Easter cottage cheese.

The consecration of Easter treats is held in Orthodox churches on Great Saturday after the liturgy.

No one forces you to consecrate food for the Easter table - this is a pious tradition. Easter cakes are placed on a dish, tray or in an Easter basket, in the center of each is a festive church candle made of red wax, which burns during the entire prayer.

Easter eggs are laid around the Easter cake, they put a plate with Easter. You can also place a candle in the curd hill of Easter. Napkins with Easter symbols look very festive.

As soon as the table is full, the priest begins to read a prayer, walks around the table and sprinkles everything that is on it with holy water. Believers fall under sprinkling, receiving a blessing.

The best Easter cake recipe according to an old recipe

Take:

• 1.5 kg flies
• 3 packs of dry yeast
• 10 egg yolks
• 8 egg whites
• 500 ml milk
• 750 g sugar
• 500 g butter
• 2g vanillin
• 150 g raisins
• Nuts, candied fruits to taste
• 5 g salt

For glaze:

• 2 squirrels
• 1.5 cups powdered sugar
• 1 st. l. lemon juice.

Dissolve the yeast in warm milk, adding a little sugar and a pinch of salt. Melt the butter in a water bath until warm.

Beat the yolks with sugar. Mix milk with yeast and beaten yolks, mix well. Add separately whipped proteins and mix again. Then gradually knead the dough, adding alternately flour (two thirds of the total volume) and butter. Mix everything well, put in heat, cover with a clean towel. When the dough has doubled in size, add the vanilla and the rest of the flour.

Cover with a towel, leave to approach. When the dough rises 2 times, add pre-steamed with boiling water and washed raisins. You can add nuts. Divide the dough into buttered tins (two-thirds full) and leave to rise.

Bake for 40-50 minutes at 180 degrees.

For the glaze, beat two egg whites, gradually adding powdered sugar to stable peaks, add lemon juice. Spread the finished cake.

The best recipe for Easter orange cake in a slow cooker

Prepare:

• 500 g flour
• 25 g dry yeast
• 2 eggs
• 200 ml milk
• 150 g butter
• 100 g candied citrus fruits
• 3 g salt
• 1 g vanillin

For syrup

• 2 oranges
• 100 g sugar

Dissolve yeast in warm milk with a spoonful of sugar and salt. Add 4 tbsp. l. flour, cover for 15 minutes.

Grind the eggs with sugar, add melted butter, vanillin, orange zest, candied fruits, mix, pour into the dough. Then add flour. Knead the dough with your hands and leave warm for 3 hours.

Put the risen dough into the multicooker and turn on the "Heating" for 15 minutes, then turn off the multicooker and leave for 30-40 minutes. Bake 30-40 minutes. Cool Easter cake and soak with orange syrup made from orange juice and 100 g of sugar.

The best recipe for Easter monastery cake

• 1 kg flour
• 400 ml milk
• 12 g dry yeast
• 2 eggs
• 150 g butter
• 200 g sugar
• 400 g dried cranberries and raisins
• pinch of cardamom
• pinch of cinnamon

For glaze:

• 2 egg whites
• 300 g powdered sugar
• 1 st. l. lemon juice.

Soak cranberries and raisins in water, dry, mix with flour.

In the evening, knead the dough from all the ingredients, cover with a towel and leave until morning.

Knead the dough well in the morning.

Ready dough divide into parts, arrange on greased vegetable oil forms, the dough should double in size.

Lubricate the Easter cakes with yolk, diluted with a teaspoon of water, and bake in the oven at a temperature of 180 degrees.

For the glaze, lightly beat the yolks, gradually add powdered sugar to them and mix until a glossy white mass is formed. Lastly, stir in the lemon juice.

Ready Easter cakes to cool and cover with glaze.

The best recipe for Easter cake royal

Prepare:

1.2 kg flour

• 50 g yeast
• 10 yolks
• 200 g sugar
• 2 cups cream
• 200 g butter
• 10 cardamom seeds
• Crushed nutmeg
• 50 g chopped almonds
• 100 g candied fruits
• 100 g raisins
• 1 st. l. crushed crackers.

• 2 squirrels
• 1.5 cups powdered sugar
• 1 st. l. lemon juice.

Dissolve the yeast in a glass of warm cream, add half the flour.

When the dough has risen, add the yolks mashed with butter and sugar into it, add the remaining flour, cream, crushed cardamom, crushed nutmeg, almonds, finely chopped candied fruit and washed, dried raisins.

Knead the dough well and leave to rise for one and a half to two hours. Then knead the dough again, put it in a greased and sprinkled with crushed breadcrumbs form, filling it in half. Let the dough rise again to ¾ of the height of the mold and place in the oven at 180 degrees.

Easter cakes from such a dough are best baked in small forms.

The best Polish Easter cake recipe

Products:

• 1.5 kg flour
• 50 g yeast
• 10 eggs
• A glass of milk
• 2 cups cream
• 600 g sugar.

Mix hot milk (leave 100 ml for dough) and cream in a bowl, add flour, mix thoroughly, let cool.

Dissolve yeast in a little milk. When foamy, add them and two eggs to the dough, mix, cover and put in heat. In the risen dough, add the remaining yolks, pounded white with one half of the sugar, and the whites, whipped with the other half of the sugar into a thick foam.

Mix the mass gently (from top to bottom), adding the remaining flour, and let the dough rise again. Then knead the dough thoroughly and place in a greased and floured form, filling up to half.

Let the dough rise again. Bake until done at 180 degrees. This is the best easter recipe which is popular with Poles.

The best Easter Baba recipe

Take:

• A glass of flour
• 6 eggs
• 3 yolks
• Half lemon for zest
• 1 tsp vanilla sugar
• 100 g sugar
• 100 g melted butter
• 100 g powdered sugar
• 100 ml of water.

Beat eggs with yolks and powdered sugar in a steam bath.

After increasing several times and thickening, remove from heat and beat until cool.

Stir in flour, vanilla sugar, zest, oil. Stir gently and knead the dough.

Pour the batter into an oiled mold. Bake at 180 degrees for 30 minutes.

Get the finished woman, turn over and leave to cool.

Dissolve sugar in water, boil the syrup over low heat.

Remove the cooled baba from the mold, pour over the syrup.

The best recipe for Easter rum baba with candied fruit

• Half glass of milk
• 2 cups of flour
• 2 eggs
• 50 g candied fruit
• 50 g raisins
• 100 g figs
• 8 g dry yeast
• 5 g vanilla sugar
• 1 st. l. Sahara
• 3 art. l. butter
• 1 tsp lemon peel
• 1 tsp salt
• 50 g of rum or cognac
• Powdered sugar for decoration.

Mix warm milk, a tablespoon of flour, sugar, yeast. Put on 30 minutes.

Mix the dough with the remaining flour, beaten eggs, salt, zest, vanilla.

Knead the dough. Pour in the melted butter, add the rum, candied fruit, raisins and chopped figs.

Mix again and put in heat.

When the dough has doubled in size, fill small molds by a third, put in for proofing.

Bake the risen dough for 15-20 minutes at a temperature of 180 degrees.

Pour ready-made hot women with syrup.

1. How to check readiness? With a thin wooden needle, pierce the woman to half. If the needle is dry, the woman is ready.
2. To preserve airiness and porosity, put the baked baba in the form upside down on a pillow (on baking paper) and leave until completely cooled. Turn carefully until completely cool. Then extract.
3. If desired, the baba can be decorated with various glazes: chocolate, cranberry, lemon, mint, sea buckthorn.
4. Sprinkle walnut kernels, candied fruits on top, garnish with raisins, prunes, dried apricots.

The best recipe for Easter monastery Easter

Take:

• 800 g cottage cheese
• 2 eggs
• 200 g sour cream 20%
• 2 cups sugar
• 200 g butter
• 0.5 tsp salt
• A teaspoon of vanilla sugar
• A pinch of cinnamon.

Mix cottage cheese, eggs, sour cream, sugar, salt, oil with a blender.

Put on the stove on a small fire. Stirring constantly, heat until the first bubbles.

Cool, add vanilla sugar and cinnamon.

Line the inside of the mold with damp gauze, put the top down in a bowl or saucepan so that the top does not touch the bottom.

Pour the curd mixture into the mold. Close the top with the ends of gauze.

Place a load on top. Leave for 12 hours.

Cover the finished Easter with a dish and quickly turn over, freeing from the form.

As a form, you can use plastic mayonnaise buckets by making holes in the bottom.

The best Easter egg recipe with walnuts and whipped cream

Products:

• 600 g cottage cheese
• 200 g sugar
• 100 g cores walnuts
• 3 yolks
• 50 g whipped cream
• 2 g grated lemon zest
• Vanillin on the tip of a knife.

Chop the walnut kernels. Rub the cottage cheese through a sieve, add sugar, whipped cream, vanillin, yolks.

Beat well.

Combine all the ingredients, add the zest, mix well.

Put in a form lined with gauze, turn over, put in a container to drain the liquid.

Place a load on top. Leave overnight.

Decorate the finished Easter with halves of nuts.

Useful tips.

1. If raisins are put on Easter, then they need to be washed well, sorted out, and dried on a napkin.
2. In order for Easter to be easily removed from the pastry box while maintaining its shape, the pastry box must be lined with slightly damp gauze before filling.
3. Sour cream should be chosen fat, thick.
4. In order not to wipe the cottage cheese through a sieve, you can pass it through a meat grinder twice.
5. Easter must be kept under yoke for at least 12 hours.
6. Candied orange should be finely chopped, grated lemon zest, finely grind spice additives in a coffee grinder and sift through a fine strainer.
7. Cottage cheese should be fatty and not sour.

Best Easter Cream Recipe

For curd mass:

• 400 g sour cream 20%
• 1.5 kg cottage cheese
• 1 g vanillin
• 200 g raisins
• 150 g sugar
• A pinch of salt

For cream "Plombir":

• 250 ml milk
• 120 g sugar
• 2 eggs
• 2 tbsp. l. flour
• A pinch of salt
• 250 g butter (82%)
• 1 g vanillin
• 1 st. l. cognac.

For cream, combine sugar, half milk, eggs, flour, salt. Whisk thoroughly. Bring the remaining milk almost to a boil. Pour the mixture into the milk in a thin stream, stirring all the time. Reduce heat when thickened, boil, stirring for 2 minutes.

Cover the cream with foil. Cool to room temperature. Beat softened butter with vanilla for 4 minutes until whitened. Enter the cream on a spoon. Pour cognac - the cream is ready. Add sugar to sour cream, wait for it to melt. Add cottage cheese, salt, vanilla.

Rub the curd mass through a sieve 2 times.

Add cream and stir with a whisk.

Add washed and dried raisins.

Transfer the cream-curd mass with a “slide” into a mold lined with damp gauze without folds.

Fold up the edges of the gauze. Put the mold in a container where excess liquid will drain. Put oppression for a day and from time to time drain the liquid.

Carefully turn the finished Easter, remove the form, gauze. Decorate.

Everyone will choose the best recipe for Easter cakes and Easter cakes for themselves, and remember, you need to bake in a great mood, with a soul, then the success of your baking is guaranteed.

Sincerely, Olga.

The most important and bright holiday of all Christians is approaching - Easter or the Bright Resurrection of Christ. Preparing for Easter is the most favorite activity of many people. You need to approach this matter very responsibly, in a good mood and with a great mood. After all, the dishes during the preparation of which you invest your soul turn out to be much tastier, and your positive energy is transmitted through them to everyone who eats these same dishes.

Easter is celebrated after Lent. The table is served with a wide variety of meat dishes And delicious pastries. But the main characters holiday table still there are Easter cakes, and cottage cheese Easter. I will not describe what each dish or pastry symbolizes. On this topic, I think, you need to devote a separate article. And in this post I want to describe several recipes for cooking Easter cake, also known as paska.

If you decide to cook Easter cakes yourself, then this article is for you. It is hard to disagree with the fact that Easter cakes cooked at home, and indeed any dish or pastry, are much tastier than the one bought in the store. That is why I tried to collect the most delicious pasca recipes that everyone can cook. You just need to be patient and put a piece of yourself into this process and you will succeed.

Delicious Easter cake recipes

In general, the preparation procedure can be divided into 5 main steps. Firstly, it is a mixture of dough from yeast, milk and flour. The second step is kneading the dough itself. The third step is to pour the dough into molds. Fourthly, the baking of pasca itself. The fifth step is decorating the finished cake with icing, candied fruit, millet, etc.

So let's first of all analyze the process of making dough, from which you can cook very delicious Easter cakes, and it is also perfect for baking sweet rolls, and only then we will move on to other recipes.

"Alexandrian" dough for Easter cakes and buns

The dough for any paska is prepared with yeast. But, despite this, it turns out to be very heavy and rich, since a large amount of butter and eggs are added to it. The process of preparing dough for Easter cakes is very time-consuming and long. But the result is worth it. Let's get started.

What you need:

• Flour - 1 kg.
• Baked milk - 500 ml.
• Raisins and candied fruits - 150 gr.
• Sugar - 400 gr.
• Butter (melted) - 250 gr.
• Yeast (baking, pressed) - 75 gr.
• Eggs - 6 pcs.
• Salt - 1 tsp
• Cognac - 1 tbsp.
• Vanillin - 0.5 tsp

How to cook:

1. Beat the eggs with a whisk until smooth.
   
2. Crumble yeast into warm milk and mix well.
   
   

   On a note! When preparing dough for Easter cakes, all products must be at room temperature. Therefore, do not forget to take everything you need out of the refrigerator a few hours before cooking.

3. Add sugar to this mixture and mix again.
   
4. Add butter to the eggs.
   
5. Then pour the mixture of yeast with milk and sugar into this bowl.
   
6. Mix well until it looks like the picture below.
   
7. Now close the container with cling film, cover with a towel and leave the dough for 8 hours at room temperature.
   
8. After a while, we continue to make the dough. To do this, pour half a serving of flour into the mixture and slowly mix (do not be afraid of the reaction of the dough - it will sizzle, as it should be).
   
9. Pour the steamed raisins and candied fruit. We introduce vanillin, 1 tablespoon of cognac. Mix well.
   
   

   Also, for taste, dried apricots, citrus zest and various nuts are often added.

10. Add 2/3 of the remaining flour. Mix and leave to stand until risen.
    
11. After the dough has risen, add the remaining flour, to which we first add salt.
    
12. Thoroughly knead it with your hands, a little oiled.
    
13. It should be very sticky. "Alexandria" dough is ready.
    
14. You can put it in molds and start baking.
    

This dough rises very well. Fill the molds 1/3 full. Products from this test are very airy and unusually tasty.

Delicious Easter cake - a classic recipe

And now let's look at the classic recipe for this holiday baking.

What will be required:

How to cook:

1. Crumble the yeast into a bowl. Add water (do not stir). We let it sit for a bit.
   
2. Sift the flour (preferably 2 times).
   
3. Now you can stir the yeast until completely dissolved.
   
4. Pour 4 tablespoons of flour, half a teaspoon of sugar into the solution and mix. The consistency should be a dough like not thick sour cream.
   
   
5. Cover and leave warm for 20 minutes.
6. At this time, pour milk into the cottage cheese and beat until a homogeneous, pasty mass with a blender. It's a good idea to use a fine sieve instead of a blender. After rubbing the cottage cheese through a sieve, there will be no lumps left in it.
   
   
7. Here we add eggs, sugar, salt, melted butter (not hot) and mix until smooth.
   
8. During this time, the yeast came up - foamed with a hat.
   
9. We add them to curd mass and mix (you can add vanilla sugar).
   
   

   To make the dough “fluffy”, alcohol comes to the rescue. For these purposes, cognac or rum is usually used.

10. Gradually adding flour, knead the dough.
    
11. After the dough thickens, we will knead it with our hands for 10-15 minutes, adding the remaining flour.
    
12. The end result should be a very soft, sticky dough.
    
13. Stir in the raisins and continue to mix until the raisins are evenly distributed.
    
14. We put the finished dough in a bowl, round it, cover with a film and leave it warm to rise for 2 hours. It should increase by about 2 times.
    
    
15. We carefully knead the risen dough, trying to squeeze out as much as possible all the air accumulated in the process of lifting.
    
16. Grease the bottom and sides of the molds with butter and sprinkle with a little flour.
    
17. We fill the forms by 1/3, but not more, as it rises very well.
    
18. Put the molds in a warm place to rise for 1 hour.
    
19. Gently brush the top with the beaten egg.
    
20. We send the molds with the dough into a cold oven and set the temperature to 180 degrees (so that the bottom does not burn, we put a container of water under the baking sheet).
21. The baking time depends on the size of the mold. It took 30 minutes to make these cookies.
    
22. 15 minutes after cooking the Easter cakes, take them out of the mold.
    
23. We put Easter cakes lying on a soft surface until completely cooled, periodically rolling them so that they do not lie on their sides and are even.
    
24. Let's make frosting. Beat egg white with powdered sugar until thick. You can also make icing according to the recipes described at the end of this article. But this question is up to you.
    
25. Dip the Easter cakes in the icing and sprinkle with colored cereals or shavings.

Easter cookies are ready.

Easter cake with raisins and cranberries

Ingredients:

• Milk - 300 ml.
• Sugar - 2 tbsp.
• Yeast "live" - ​​50 gr. or 3 tsp dry
• Flour - 800 gr.
• Raisins - 150 gr.
• Cranberries - 100 gr.
• Eggs - 5 pcs.
• Vanilla sugar - 1 sachet
• Butter - 300 gr.
• Salt - a pinch
• Almond flakes - 100 gr.
• Zest of 1 lemon

Cooking:

1. Pour warm milk into a bowl and add 1 tablespoon of sugar to it.
   
2. Mix well with a whisk.
   
3. Crumble "live" yeast into milk. Mix. If lumps of yeast remain in the milk, this is not critical. The yeast will dissolve in the dough.
   
4. Sift 300 grams of flour into milk.
   
   

   It is advisable to sift the flour twice. Thus, the dough turns out tender and "airy"

5. We mix. Then cover with cling film and leave in a quiet, dark place without a draft for 1 hour.
   
6. While our dough is rising, let's deal with dried fruits. Pour boiling water over 50 grams of different raisins and cranberries and leave them to steam and soften.
   
7. At this time, pour 5 eggs into a large bowl.
   
8. Pour 1.5 cups of granulated sugar.
   
9. Add 1 sachet of vanilla sugar.
   
10. Beat with a mixer for 5 minutes at medium speed.
11. The mass should increase in volume and brighten.
    
12. After one hour, the dough is ready - it has grown and a lot of air has formed in it.
    
13. We send it to the beaten eggs.
    
14. Add 300 grams of butter.
    
15. In a separate bowl, sift the remaining flour twice.
16. We begin to mix the dough with butter, gradually pouring flour in portions. We did this with a dough hook, but you can get by with a large spoon or spatula.
    
17. After all the flour has been added, it's time to knead the dough with your hands dipped in vegetable oil. As a result, it turns out sticky and viscous, but you do not need to add additional flour.
    
    

    Important! The dough should not be too liquid, otherwise the Easter cakes will spread and be flat. However, too thick dough is also unacceptable - baking will turn out to be heavy and quickly stale.

18. Lubricate a large bowl with odorless vegetable oil and transfer the dough into it.
19. Cover with foil and towel. Leave in a warm place for one hour.
    
20. In the meantime, our dried fruits have softened.
21. Drain them and place them on a paper towel to absorb excess moisture.
    
22. Dried raisins and cranberries sprinkle with flour and mix. This is done so that they better interfere with the dough.
    
23. Add almonds and lemon zest.
    
24. Knead the risen dough with your hands.
    
25. Add a mixture of dried fruits and nuts. We mix. Cover and leave for one more hour.
    
26. Let's take forms. Lubricate their bottom and walls with butter.
    
27. Line the bottom of the pan with parchment paper.
28. Dust lightly with flour (shake off excess).
    
29. Sprinkle the work surface with flour and spread the dough.
30. We start kneading.
    
    

    Knead the dough for at least 20 minutes until it easily pulls away from the work surface.

31. Divide the dough into equal pieces, depending on the size of the mold.
    
32. We crush each piece with our fingers so that the top is smooth and even.
    
33. Put the dough into molds. It should not take up more than half of the space. Cover and leave for 40 minutes.
    
34. Preheat the oven to 180 degrees and send our molds into it.
    

    Baking time depends on the size of the pasta. For complete baking of Easter cake weighing up to 1 kg, 30-40 minutes are enough, from 1 to 1.5 kg 45 minutes, 1.5 kg will be baked for one hour, 2 kg will take 1.5 hours.

35. We take out the finished cakes from the mold five minutes after baking.
36. We put hot Easter cakes on a soft towel on a barrel, periodically rolling them so that they do not lie on their sides.
    
37. After complete cooling, we put them standing, wrap them up and leave them overnight.
    
38. The next day, decorate the finished Easter cakes with icing and candied fruits.
    
39. We put it on a plate, put it around with colored eggs.

Easter cakes according to this recipe are very airy, tender and fragrant.

Easter cake on sour cream - very airy and tasty

Products for cooking:

• Flour - 350 gr.
• Sour cream 30% - 75 gr.
• Butter - 75 gr.
• Dry yeast - 5 gr.
• Milk - 100 gr.
• Eggs - 2 pcs.
• Sugar - 120 gr.
• Salt - a pinch
• Candied fruits - 100 gr.

How to cook:

1. Prepare the dough: pour 3 tablespoons of flour (with a slide) into a bowl. We add yeast. Pour in 100 grams of milk and stir.
   
2. We level the surface, cover and send it to the heat for 120 minutes.
3. We are preparing the treat. To do this, break 2 eggs into a bowl.
   
4. Add salt and sugar. Beat with a mixer until white at high speed.
   
5. Add sour cream to the mixture and stir.
   
6. In a separate bowl, beat the butter until fluffy with a mixer.
   
7. Add the beaten egg mixture to the prepared dough and stir until smooth.
   
8. Add the remaining flour, stirring occasionally.
   
9. We spread the dough on the table and begin to knead thoroughly until it begins to lag behind the hands for about 10 minutes.
   
10. Now beat the beaten butter into the dough. We spread it on the surface of the dough and continue to knead “until clean hands” for 15 minutes.
    
11. Put the dough in a bowl, cover and put in a warm place for 3 hours to rise.
    
12. After the time has elapsed, the dough must be kneaded with hands, previously lubricated with vegetable oil.
    
13. At this point, add candied fruit and mix well.
    
    

    Any dough for Easter cakes is very heavy. In order for it to turn out well, it needs to be kneaded for a long time and thoroughly so that it is saturated with oxygen.

14. Lubricate the baking dish with margarine or butter.
15. We put the dough into the molds 1/3, having previously collected the edges of each piece towards the center, so that a smooth surface is formed.
    
16. We cover the forms and put them in heat again until they double in volume.
17. Lubricate the tops with a loose egg and send to the oven preheated to 190 degrees.
    
18. Immediately after readiness, remove the cakes and lay them on a soft surface until completely cooled.
    
19. We cover the cooled Easter cakes with sugar icing or sugar fondant.
    
20. You can also decorate with sugar fondant by drawing patterns using a pastry bag.
    

Kulich on sour cream is ready. This is how it turned out to be very openwork and very airy, but at the same time quite wet. Bon appetit!

Easter cake with raisins and candied fruit

Ingredients:

• Flour - 1 kg.
• Milk - 350 ml.
• Butter - 300 gr.
• Eggs - 5 pcs.
• Egg yolk - 1 pc.
• Yeast (fresh) - 50 gr.
• Sugar - 300 gr.
• Vanilla sugar - 15 gr.
• Salt - 1 tsp
• Candied fruit - 150 gr.
• Raisins - 150 gr.

For glaze:

• Egg white - 1 pc.
• Powdered sugar - 200 gr.
• Lemon juice - 1 tbsp

Cooking:

1. Pour 1 tbsp into a deep bowl. Sahara. Pour in 50 ml. milk (warm) and stir.
   
2. Crumble and dissolve yeast in milk.
   
   

   For the preparation of Easter cakes, it is best to use "live" yeast. Their fermentation process is more active than that of dry yeast.

3. Put in heat for 15 minutes. During this time, the yeast should rise with a cap.
   
4. The remaining milk should be warmed up slightly.
5. Sift 150 grams of flour into a separate bowl.
6. Pour warmed milk into it and mix.
   
7. Mix the raised yeast a little and add to the milk-flour mixture.
   
8. Mix thoroughly, cover and put in a dark, warm place for one hour.
9. At this time, you need to separate the whites from the yolks.
   
10. Add salt, vanilla and the remaining sugar to the yolks.
    
11. Rub with a fork. If the mass is too thick, then you can add 1 tablespoon of water.
    
    
12. Mix the finished dough and add the pounded yolks with sugar to it. Mix.
    
13. Beat the whites with a mixer at maximum speed until a thick white mass.
    
14. Add 1/3 of the proteins to the dough and mix.
    
15. Then add the remaining proteins and mix again.
    
16. Pour the dough into a large bowl and add the sifted flour in small portions, constantly mixing.
    
17. After the dough has ceased to be completely liquid, you should continue to knead it with your hands on the table.
    
18. Going to add pieces of softened butter to the dough.
19. Knead the dough for 15-20 minutes until it stops sticking to your hands.
20. Gather the dough into a ball, place in a bowl, cover with cling film and put in a warm place for 5 hours.
    
21. The risen dough must be kneaded.
    
22. Cover again with cling film and put in heat for another 5 hours.
23. Punch down the finished dough.
24. Put on the table, add raisins and candied fruits to it. Mix well.
    
25. Lubricate the forms with a thin layer of vegetable oil, sprinkle the sides with flour, and put a circle of parchment on the bottom.
26. Forms for Easter cakes should be filled with dough no more than 1/2 of the volume and put back in heat for 2 hours.
    
27. Next, you need to grease the top of the Easter cakes with whipped yolk. This must be done very carefully.
    
28. You need to bake Easter cakes in an oven heated to 180 degrees.
    

    On a note! If the top of the cake burns, but it is not ready yet, then you can cover the form with moistened parchment paper.

29. We spread the finished cakes on a pillow covered with a towel. Roll them every 5 minutes until cool.
    
30. Now you need to prepare the glaze. To do this, shake the egg white with a fork.
31. Add half of the sifted icing sugar and mix.

The glaze recipe that I want to show you is sugar.








The feature of this glaze is that it does not crumble during the cutting of the cake.

That's all for me. If you liked the recipes, then you can click on the social media buttons, so your friends will see these recipes, and they will also be saved in your feed.

In addition to everything, I want to congratulate you, dear reader, on the holiday of Easter! I wish it to become in your life the beginning of achieving your goals. So that your home is filled with comfort and warmth, the closest and dearest people are nearby, so that all adversity bypasses you, and good luck always accompanies you in everything. May your hearts and souls be filled with joy and love for yourself and all those around you! Happy holiday! Happy Resurrection!

Easter is the holiest holiday for all Christians. On this day, it is customary to visit friends, relatives and neighbors with the words: “ Christ is risen!". In response to this, an Easter greeting awaits you: Truly Risen!» . Having brought this joyful news into the house, you will certainly be invited to the table, where you will be treated to the best dishes.

This day is the end of Lent. Believers arrange a real celebration of the stomach, setting the table with a variety of dishes. And of course, the main characters of this feast are painted eggs, Easter cottage cheese and Easter cakes.

Today we are preparing the most delicious Easter cake

In ancient times, the housewives kneaded the dough since Thursday. Then there was no abundance of food, and the table was mainly decorated only with Easter eggs and Easter cakes. Therefore, it took half a day to knead the test. At night, the mass was infused near the furnace. The whole next day, the women were engaged in baking Easter cakes. On Saturday, as a rule, the finished bread was taken to the church for illumination. On Easter Sunday, they remained soft and fluffy.

Secrets of cooking Easter cakes experienced housewives adopted a long time ago from their grandmothers. And we will share them with you. Thanks to today's recipes and following some points, your the cake will be the most delicious, bright and beautiful, to match this wonderful spring holiday!

The most delicious Easter cake recipe for Easter 2019

Such Easter cakes are simply excellent - soft, tender with a yellow crumb! Candied fruits and raisins provide the main sweetness, and cognac provides a unique note of aroma. I cook such a cake every Easter and none of the guests remains indifferent. Perhaps its only drawback is that no matter how many Easter cakes are cooked, there are always few of them.

The yellow color of the bread is provided by the egg yolks. The better the egg, the more appetizing the crumb. Therefore, for the preparation of this pastry, it is better to use homemade eggs with a bright orange yolk. Photo of the finished cake, see below ...

So, before you start cooking, be patient and have good thoughts. Any business requires warmth, and especially if it is Easter cakes.

Cooked with love, on this bright day, they will radiate the light of your soul!

Ingredients:

1. Wheat flour - 1 kg;
2. Milk - 400g;
3. Yeast - 1 pack dry or 50g live;
4. Sugar - 300g;
5. Salt - 1 tsp;
6. Butter - 300g;
7. Raw egg yolks - 10 pieces;
8. Raisins - 150g;
9. Candied fruits - 150g;
10. Vanillin - 1 sachet;
11. Cognac - 50g.

All ingredients for baking must be warm. Milk is best heated to body temperature. This is easy to check - put your finger in it if you feel neither warm nor cold - this temperature is ideal. The remaining ingredients are recommended to be taken out of the refrigerator long before cooking.

Cooking steps:

1. To make the dough fluffy, first of all you need to insist on the dough - this is one of the main rules for the perfect cake! Pour yeast into warmed milk (if you use live yeast, it is better to crumble them with a knife and distribute in milk until completely dissolved). Slowly add a glass of flour, stirring constantly. Add a large spoonful of sugar and mix well again. Put the dishes with the contents in heat for half an hour.

2. In a deep bowl, grind soft butter with granulated sugar. The mixture should be uniform and white. As soon as the consistency is as homogeneous as possible, send the yolks to the dishes one at a time. After each yolk, the mass must be mixed until it completely merges with the contents. Only after that you can send the next yolk there. Then add salt, vanilla and mix thoroughly.

3. Now it's the flour's turn. It must be sifted, preferably several times. Then gradually add it to the creamy egg mixture and pour in the brew. Knead the dough very carefully and leave for 45 minutes under the lid in a warm place.

Meanwhile, soak raisins with candied fruit in cognac.

4. Mix the soaked products into the dough. Now he will again need to rest for about 20 minutes. Line the baking dish with parchment paper and grease a little with oil. In each of them, pour the dough into 1/3 of the dishes. Cover with cling film or a cotton napkin and let it brew for another 15-20 minutes (the main thing is patience!). During this time, the dough should expand in size by about half.

5. Put our Easter cakes in an oven preheated to medium temperature. Now the main thing is attention! As soon as it begins to "grow" and blush, do not step away from the stove. Its readiness can be determined with the help of a torch, piercing the bread. If it comes out clean, then the product is ready! The exact cooking time of the cake is impossible to determine. It depends on the size of the product and on the power of the oven.

As a result, you will get a very tasty Easter cake. Real jam! Write below what you did. Or share your recipe...

Do not forget to grease the top with glaze (beat egg whites with sand until white foam), sprinkle with confectionery confetti and decorate to your taste. Here we have such delicious and beautiful cakes. And the taste is just amazing!

So, having considered the first recipe, we can highlight several basic canons of the perfect Easter cake:

• At the very beginning of the preparation of the dough, it is necessary to knead the dough. It provides porosity and splendor to bread;
• All foods must be warm;
• The dough must be kneaded long and patiently. Uneven distribution of components will make Easter cake "wooden";
• The dough must be given time to rest at least 3 times for 30 minutes during the entire kneading period. So, the ingredients “seize” well and the mass will begin to rise, providing bubbles to the product;
• For Easter cake, it is better to choose homemade eggs - they will give it an appetizing yellow color;
• After adding each of the ingredients to the dough, the mass must be thoroughly mixed until smooth.

Video on how to cook Easter cake

I found this recipe online and really liked it. Its peculiarity is that it is based on curd dough, without the addition of yeast. It turns out unusually light, porous and airy. And the taste is just amazing! This video - recipe describes step by step in detail. After watching it, you yourself will understand that cooking Easter cake at home is not difficult. The main thing, as we have already said, is to be patient and time. And, of course, a strong desire to create yummy. Try it and everything will work out!

Write below what pastries you got ... And we will move on to the next chapter.

A simple recipe for Easter cake with painting

Rejoicing at the feast of the resurrection of Christ, people are accustomed to decorating treats in various ways - coloring eggs in all sorts of colors and shades, painting Easter cakes and decorating them for every taste.

This recipe is simple and classic. And we will paint the finished cake with colored icing and decorate it in an original way.

Required Ingredients:

1. Flour - 1 kg;
2. Cow's milk - 3 cups;
3. Dry yeast - 1 pack;
4. Butter - 1 pack;
5. Eggs - 6 pieces + 2 proteins for glaze;
6. Sugar - 2 cups;
7. Salt - 1 tsp;
8. Vanillin - 1 pack;
9. Raisins - 250g;
10. Colored dyes.

Cooking:

1. Dissolve the yeast in warm milk, add 3 tbsp sugar and 4 tbsp. flour. Place carefully. Remove the dough to a warm place. To do this, you can use a warm turned off oven. In time it will take about 20 minutes.

2. Pour the melted butter into the yeast mixture and mix thoroughly. Grind the yolks with sugar, and the proteins with salt (until lush foam). Send eggs to a common pan, add vanilla and mix. Soak the raisins in warm water for 20 minutes.

3. Sift the remaining flour and pour into the dough. Soaked raisins will also go here. Knead the elastic mass. It's not worth rushing into this. The dough should be kneaded for at least 10 minutes until it becomes elastic and homogeneous. To achieve even greater softness of the bread product, beat the dough with a rolling pin or, lifting it off the table, release it with force. The splendor of Easter cake after such manipulations is ensured.

4. Wrap the dough with a damp towel and put aside for half an hour. Grease the baking dish with oil and sprinkle the inside with a layer of semolina. Pour the dough into each dish to a third of its volume. Cover with cling film or a napkin and let it brew for another 20 minutes. Meanwhile, preheat the oven to 220 degrees. Also prepare the glaze - beat the egg white with sugar with a mixer until thick foam.

5. Bake Easter cakes until golden brown. The cooking time for a medium-sized product will be about 30 minutes. The main thing is not to overexpose the bread in the oven! Once the cakes are ready, brush the tops of each with white icing. It is not at all necessary to do this carefully - traces of smudges are welcome.

To start painting, you need to decide on the pattern and colors available on it. Once the choice is made, in a flat plate, mix a drop of protein glaze and dye of the desired color. Drip a little on the white frozen cake icing and use a toothpick to bring the drop to life in the desired pattern.

Thus, change colors and draw whatever your heart desires! And if you have any questions ask below...

Cake with icing. Real jam!

This cake always turns out fluffy and soft thanks to kefir dough. It is this fermented milk ingredient that gives the product a unique sourness and aroma. And the chocolate icing will add spice. Cooking it is easy and simple, and the result will exceed all expectations.

Even a beginner who has not yet had to work with yeast dough can cook it. A appearance and the taste of the bread will surely cast doubt on the guests - did you really cook it yourself? Perhaps they still bought it at the bakery?

Feel free to share this recipe with them, let them see in practice that simple can be incredibly tasty!

Ingredients:

1. 1 kg. flour;
2. 500g. kefir;
3. 1 pack of dry yeast;
4. 300g. Sahara;
5. 250g. butter;
6. 6 raw eggs;
7. 1 tbsp cognac;
8. 1 tsp salt.

For glaze:

1. 100g dark chocolate;
2. 3 tablespoons orange juice;
3. 3 tbsp softened butter;
4. 2 tablespoons of granulated sugar.

First, you need to knead the dough. To do this, you need to heat the kefir to such a temperature that your finger does not feel it. Send a glass of flour, yeast into it and mix thoroughly with a mixer, about 3 minutes. The dough should be infused in a warm place for about 20 minutes. It is better to cover the bowl with cling film on top to speed up the fermentation process. As soon as friendly bubbles appear on the surface and the mass increases slightly in size, the dough can be used further.

Pour the mass into a bulk bowl, add sugar, salt, butter, eggs, cognac to it and mix thoroughly until all ingredients are completely dissolved. It is better to do this with a mixer to saturate the dough with more oxygen. It is he who causes appetizing holes in the pulp of the cake.

Slowly add flour and knead elastic dough. It should be elastic, so you need to knead it for at least 10 minutes. Ultimately, the dough should move freely from the walls of the dish. Now it must be wrapped in a warm, damp towel and put away in a heated place. It should stand for about 40 minutes.

Raisins and candied fruits can be added to the dough. They provide natural sweetness to the bread. You need to introduce fruits at the very end and mix into the dough for a long time until they are evenly distributed throughout the mass. If your loved ones do not like these ingredients, then the cake will be very tasty without them.

Meanwhile, preheat the oven to 220 degrees and prepare the baking dishes. These can be metal heat-resistant forms or special paper bags that you can buy at any supermarket in the midst of the pre-Easter fuss. Pour the finished dough into molds by half the volume. Before baking, the dough should be infused directly in the pots for another 20 minutes. During this time, the mass will increase in size. Now you can send them to the oven. Cooking time for a medium-sized cake is about 30 minutes.

Next, start preparing the frosting. This important component of the cake is very easy to make. For this everything necessary products combine in a metal bowl and put on fire until all the ingredients are completely dissolved and a homogeneous mass is obtained.

Take the cakes out of the oven and grease their tops. chocolate icing. Sprinkle sprinkles on top and decorate to your liking. This is one of the most win-win recipes for making Easter bread. Try it and you will understand everything!

Curd Easter cake. Another delicious recipe!

Cottage cheese cake is one of the most common options for preparing the main Easter treat. He deserved his recognition, thanks to the most delicate porous structure and extraordinary softness. In addition, it is not difficult to cook it yourself. Even a novice hostess will cope with this. The main thing is to be patient and desire to please your beloved family!

Cottage cheese in the dough is always the right decision. Especially on the day of the end of Great Lent, when believers can enjoy plenty of dairy, meat and other animal products. That is why a lot of eggs, milk, cottage cheese or kefir are usually added to Easter bread. The abundance of such ingredients is what makes the cake so uniquely delicious.

We will now consider the most delicious curd cake recipe, which will become the main treat of the festive table, next to colored eggs and Easter.

Ingredients:

1. Flour - 500g;
2. Cottage cheese 18% - 200g;
3. Butter - 150g;
4. Dry yeast - 1 pack;
5. Raw eggs - 2 pcs;
6. Water - 100 ml;
7. Milk - 100 ml;
8. Sugar - 100g;
9. Salt - 1 tsp;
10. Vanillin - 1 sachet;
11. Raisins - 200g.

Cooking steps:

1. By tradition, we start kneading the dough with the preparation of dough. Dissolve the yeast in warm water and insist the mixture in a warm place under the lid. After 5 minutes, add 2 tablespoons of flour, 1 tablespoon of sugar and send it to a heated place again until a foamy top forms.

2. In a large voluminous bowl, beat the cottage cheese with milk. The mass should turn out creamy, without grains of cottage cheese. Better to do it with a blender. Now send eggs, salt, sugar and softened butter there. Also, using a blender, beat the mass until smooth. Now it's time for the flour. Pour it in a little, knead first with a spoon, and then with your hands. You need to do this for a long time, sparing no time (on average 10-20 minutes).

3. Rinse the raisins, soak in warm water for 15 minutes, and then transfer to a dry towel to remove excess moisture. If the dried fruit turned out to be large, it is better to chop it with a knife. As soon as the raisins are dried, they need to be mixed into the dough. It will take a couple of minutes until it is completely distributed in the texture of the mass.

4. The dough is elastic, resilient and alive. Lubricate the baking molds with vegetable oil and put the curd-flour mass in them. Cover with a dry towel and leave for 20 minutes. Future Easter cakes should be rounded, only then you can send them to the oven.

5. We heat the oven to medium temperature and put our cakes there. The cooking time depends on the size of the bread, so you need to check doneness more often. You can do this with a toothpick. Just pierce the cake and see if there is any raw dough. If not, the cake is ready.

6. Tops festive bread you can decorate with icing (chocolate or protein), the recipe of which we discussed above. You can also add confectionery confetti, candied fruit or chopped nuts. Even without additional decor, the cake will be unusually tasty!

Even the most persistent effort on the way to the perfect cake will be a hundredfold successful if you cook it with love. On this bright and joyful holiday of the Resurrection of Christ, everything should be filled with kindness and spring light.

On this day, it is customary to lay a rich table and treat everyone who enters your house. Be it a good friend or a random guest. To feed with delicious treats and surround with care on this day is not just a sign of good upbringing, but a holy cause.

It just so happened that when congratulating relatives and friends, we take treats for them with us - eggs, Easter cakes and sweets. And much more returns home than was carried away from it. And it's very cool to exchange goodies, smile and shine with rays of goodness on this truly wonderful spring day.

Happy Easter and all the best!!! Please write your reviews below...

In a few days we will celebrate one of the most important holidays of Orthodox Christians - the Feast of the Holy Sunday of Christ. The main symbol of this holiday is the Easter cake or Paska. There is nothing better than homemade Pasca. The aroma of fresh pastries will gather all family members at the family table.

Easter cake for 1 kg of flour step by step recipe: homemade

Ingredients:

1. 500 ml of milk;
2. 1 sachet (11-12 g) dry yeast (or 50 g regular);
3. 1 kg of flour;
4. 6 eggs;
5. 200 gr butter;
6. 300 gr sugar;
7. 250-300 gr raisins;
8. 1 tsp vanilla sugar;
9. for glaze: 100 g of powdered sugar, 2 proteins. Confectionery sprinkles for decoration.

Cooking method:

Sift flour.

Mix dry yeast with 0.5 kg of flour and add to warm milk, kneading the dough. If the yeast is ordinary, first dissolve it in warm milk, then add 0.5 kg of flour, also knead the dough. Ready dough doubles in volume.

Separate the yolks from the whites. Beat egg whites into a thick foam. In the dough that has come up by this time, add the yolks mixed with sugar, add softened butter, knead light dough. Gently fold the egg whites into the dough.

Add the remaining flour, finally knead the dough, remove, cover with a towel in a warm place for 2-3 hours.

While the dough is coming up, prepare the raisins: wash, pour boiling water for 10 minutes, rinse again and dry with a towel.

Gently introduce raisins into the dough that has come up, mix again, let the dough rise (about 20 minutes), and in the meantime prepare the forms for baking Easter cakes: grease them with oil, lightly sprinkle with flour or semolina, for easy departure of the finished products from the forms.

We lay out the dough: fill in 1/3 of the form, if you fill in more - your Easter cakes will “run away”, crawl out of the forms.

We heat the oven to 100 degrees. Grease the dough in the molds a little with yolks on top (those yolks that remain from the eggs allocated for the preparation of the glaze), not in a dense layer, and put in the oven. We keep at this temperature for no more than 10 minutes, then increase the temperature to 180 degrees and bake the Easter cakes until cooked (about 45-50 minutes).

Do not open the oven door during baking. Ready Easter cakes will be of an even brown color, we check the readiness with a wooden stick (should remain dry after being removed from the product).

Make the frosting: beat the egg whites until stiff, add the icing sugar and beat again. We cover ready-made hot cakes with ready-made icing, it is convenient to do this with a culinary brush, evenly coat the entire top. Pour confectionery sprinkles over the freshly applied glaze.

Easter cake for 1 kg of flour step by step recipe: the history of Easter cake

In fact, Easter cake appeared much earlier than the advent of Christianity itself. In the Old Testament, there is no mention of either the Easter cake or the rites associated with it. All this is because the history of Easter cake dates back to pagan times.

Many peoples had a custom - to bake bread in the spring, and sacrifice it to the earth. The ritual was dedicated to the gods of fertility. This once again suggests that bread has been the foundation of the foundations at all times. It symbolized well-being, health and life itself.

The scriptures about Jesus Christ often mention his meals with the apostles, and the eating of bread. According to legend, when the Savior was crucified, his companions during the meal left his place free and put bread there. This symbolized the resurrection of Christ, his invisible presence and participation.

It is customary in Christian churches to bake bread. Many sacraments are associated with it, it is distributed to the suffering, it is a meaningful symbol.

The shape of the traditional Easter cake resembles a church with a dome. No wonder it is customary to depict a cross on the crust. This is a special pastry - at times it is difficult to explain why the yeast bread prepared for Easter can be stored for a long time, while not drying out or becoming moldy.