How to bake Easter cakes. Easter cake. Delicious Easter cake recipe

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

A little history

Easter, like any other holiday, has its own story, which tells the origin of its symbols and explains their meaning. Kulich is a round-shaped butter bread that decorates the Easter table. It was baked precisely round, because the shroud of Jesus Christ had a similar shape. Kulich 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 dough for Easter cakes.

When planning to make your own Easter cake, take note of a few tips:

the butter should not be hard, then the cake will be soft and tender;
the butter should soften on its own at room temperature, not when heated;
you can use paper molds made specifically for baking Easter 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 one used in offices. But it must be properly lubricated with oil;
To prevent the dough from sticking to your hands, moisten them with water or vegetable oil;
The readiness of the Easter cake is checked with a splinter or a thin skewer, which is stuck into the Easter cake. If it is dry, the cake is ready;

Easter Kulich traditional

1 kg of wheat flour;
6 eggs;
1.5 glasses of milk;
300 gr. margarine (or butter);
1.5 cups sugar;
40 gr. yeast;
dried fruits and nuts (150 grams of raisins, 50 grams of candied fruits and almonds).
0.5 packets of vanilla sugar;
salt;

Preparation:

Lightly heat the milk and dissolve the yeast in it.
Add half of the indicated portion of flour. Stir. The dough is ready.
Cover the bowl with the dough with a towel and place in a warm place.
The dough should be left to rise until its volume doubles.
Separate the yolks and whites. Beat the yolks with vanilla and sugar, beat the butter.
Add salt, yolks and butter to the dough. Mix everything.
Beat the egg whites until they form a thick, elastic foam. Add them to the dough.
Add the remaining flour. The resulting dough should freely lag behind the walls of the dish. It should not be too steep and well kneaded.
Cover the dough again and leave in a warm place until it has doubled in size.
Wash the raisins, dry, roll in flour. Cut the candied fruits into squares. Peel the nuts and chop them. Add dried fruits and nuts to the risen dough.
Prepare a mold (with a round bottom!): line the bottom with oiled baking paper, grease the sides with butter and sprinkle with flour. Fill the form 1/3 full with dough.
Leave the dough to rise. It will be ready to go into the oven when it has risen halfway up the pan.
The oven should not be too hot. Leave the mold in it for 50 minutes to 1 hour. Carefully rotate the pan as it bakes. If the top browns 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 busy at work or with small children, are concerned with the question of how to bake Easter cakes with the least amount of time. The recipe below is easy to prepare and saves effort.

You will need:

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

Preparation:

1. Warm the milk.
2. Add yeast and sugar (only 1 tbsp) to warm milk. Stir and leave for 15 minutes so that they “make friends.”
3. Beat the eggs with the remaining sugar and vanilla.
4. Melt the butter and add it to the dough. Add vegetable oil, yeast and stir well.

1. Add washed and dried raisins and candied fruits.
2. Gradually stir in the sifted flour. The dough should be pourable.
3. Divide the dough into the molds. 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 down to business.

Place the molds in a hot oven (t=180 degrees). Bake the cake until done.
Decorate the finished cake with icing and confectionery beads.

Easter cake without yeast and eggs

There are a lot of recipes on how to bake a delicious Easter cake. It turns out that it can be prepared 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 water;
50 gr. raisins;
salt;
3 tbsp. l. vegetable oil.

Preparation:

Mash the banana to make a puree.
Add oil, water, juice. Stir.
Add salt (a pinch) and baking powder.
Gradually sift the flour into the dough, stirring it constantly.
Knead into a sticky dough.
Fill the molds with it so that the dough occupies 3/4 of the volume of the mold.
Bake the cake in the oven preheated to 200 degrees for about 50 minutes. The time depends on the oven.
The finished cake should be removed from the mold when it has cooled. Decorate it with icing and other decorations.

The beauty of making your own 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 milk;
50 gr. butter;
150 gr. Sahara;
650-700 gr. flour;
3 eggs;
2-3 tbsp. l. cognac or rum;
50 gr. raisins;
nuts for sprinkling;
vanillin.

Preparation:

Pour rum or cognac over the raisins.
Dilute the yeast with some warm milk - pour 2 tbsp. l. milk, they will come in handy later.
Separate the white from the yolk in one egg. Beat two eggs and the white of the third with sugar and sour cream.
Combine everything in one bowl, stir, add salt and gradually add flour.
The dough should be soft and slightly sticky. Cover it with a towel and leave for half an hour.
After half an hour, add soft butter to the dough and stir. Cover again with a towel and leave for one and a half to two hours.
Knead the dough lightly and add the squeezed raisins. Knead the dough so that the raisins are evenly distributed throughout the dough.
Divide the dough into the molds and leave until doubled in size.
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.
Place in the oven (t=200 degrees) for 30 minutes until done.

Decorations help make the cake truly festive: icing, marmalade, multi-colored confectionery beads, nuts, marzipan, candied fruits, fruit figures. When talking about Easter cake, one immediately thinks of lush round bread with a white top. This is the icing. The following recipe answers the question of how to make icing for Easter cake.

You will need:

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

Preparation:

Cool the whites and beat with salt until elastic foam is obtained.
Without stopping whisking, add sugar.
Continue beating for another 4 minutes after the sugar runs out.
When the cake has cooled slightly, spread the glaze on it and leave until hardened.

Easter dishes prepared with your own hands not only give a great taste and delight with a festive appearance, but also carry a positive charge, being filled with feelings and good wishes of the hostess.

The main thing is to follow our rules and maintain the proportions, and on your Sunday table you will have a surprisingly fluffy and airy pastry with a unique aroma of orange, spicy vanilla and a subtle hint of rum.

So what you need to know:

1. Eggs, butter, sour cream must be of the best quality and very fresh.
2. Before adding candied fruits, dried berries or raisins to the dough, soak them in cognac or rum; the taste of the cake will become truly divine.
3. Butter dough for Easter cakes is very capricious, it is afraid of shakes, temperature changes and drafts, so it is advisable to proof the dough in the oven, if possible turning on the backlight - it will give a constant temperature.
4. Vanilla seeds are most often used as a spice, and cardamom and nutmeg are much less often used. Vanilla can be replaced with more accessible vanillin or vanilla sugar.
5. To ensure that the dough is not only aromatic, but also acquires an appetizing golden color, add a little saffron to the dough. We do not recommend that you buy ground saffron; it is often counterfeited. Turmeric can be used as a substitute for saffron.
6. Easter cakes are baked in tall, special forms: tin or silicone. The molds must first be greased or lined with oiled parchment.

And now the recipe for the best Easter cake

The best Easter cake

Necessary:

Opara:
300 ml warm milk
1 tbsp. Sahara
13-15 g of fresh yeast (can be replaced with dry yeast, in this case take 10 g)
200 g flour
half a vanilla pod

Dough:
200 ml warm milk
1 tsp salt
40 g butter
saffron on the tip of a knife (can be replaced with 0.5 tsp turmeric)
200 g sugar
2 eggs
4 yolks
850-900 g flour

150 g raisins
orange
30-40 ml rum, cognac or vodka

1 egg - for brushing the cake
1 tbsp. butter - for greasing molds

Glaze:
3 egg whites
half a vanilla pod
salt on the tip of a knife
250 g sugar

How to cook:
1. The night before, rinse the raisins, remove the zest from the orange, pour rum over the raisins and zest and leave to steep until the morning.

The night before, rinse the raisins, remove the zest from the orange, pour rum over the raisins and zest and leave to steep until the morning.
2. To make the dough, scrape out the seeds from half a vanilla pod (we will need the seeds later, put them aside for now). Bring the milk to a boil with half a vanilla pod. Cool until warm. Remove the pod and discard. Add 1 tbsp to warm milk. Sahara. Stir.
3. Pour fresh yeast with warm milk. Stir with a whisk until the yeast dissolves.
4. In a large bowl, using a mixer, mix warm milk and sifted flour.

In a large bowl, using a mixer, mix warm milk and sifted flour. Leave for 30-40 minutes in a warm place, covered with a damp towel or cling film.
5. For the dough, heat the milk, adding salt and butter. The butter should completely “disperse” in warm milk. Add vanilla seeds and saffron (turmeric).

Add vanilla seeds and saffron (turmeric)
6. Pour the milk mixture into the suitable dough.

Pour the milk mixture into the suitable dough
7. Add sugar and eggs with yolks.

Add sugar and eggs with yolks. Beat with mixer at low speed.
8. Add sifted flour in portions, you may need a little less or a little more, the dough should not be stiff; if the mass sticks to your hands, it means you are on the right track.
9. Add raisins to the dough along with alcohol and zest.

Add raisins to the dough along with alcohol and zest. Knead with a mixer for another 2 minutes and leave to proof in a warm place for 1.5-2 hours.

Cover with a towel and leave the pieces in a warm place for another hour. Grease the molds with butter, spread the dough, filling the molds 1/3 full.

Grease the molds with butter, spread the dough, filling the molds 1/3 full. Cover with a towel and leave the dough in a warm place for another hour.
10. Preheat the oven to 200°C, brush the risen Easter cakes with egg.

Brush the risen cakes with egg
11. Bake for the first 15-20 minutes at 200°C, then reduce the temperature to 180°C and bake for another 20 minutes until golden brown. Check readiness with a wooden stick.
12. Remove the baked cakes from the mold, place them on a towel on their sides and roll them every 5-10 minutes so that they are even.

Remove the baked cakes from the mold
13. For the glaze, beat the well-chilled egg whites with the seeds from half a vanilla pod and salt until foamy. Continuously whisking, add sugar little by little. Beat until thick and smooth.
14. Decorate the Easter cakes with egg white cream and sprinkle with confectionery decorations if desired.

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 Rus' they made a lot of dough for Easter cakes, because it was better suited in large quantities. Then, unlike the dough for pies and pies, a lot of eggs, sugar, butter and whipped whites were always put into the dough for Easter cakes. Thanks to these components, the dough turned out to be very rich, and the finished cake could always not go stale for a long time.

Since traditional Easter cakes are prepared using yeast, to activate their work, the dough must not be overloaded with baking from the very beginning. That is, the dough is prepared in several batches, 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, the cakes should be baked on Friday afternoon, and the light should be lit on Easter night. They eat Easter cakes all week, right up to Radonitsa. According to the classical tradition, tall cylindrical tin molds are used for baking Easter cakes. You can also use aluminum pans with a volume of no more than 1 liter, as there is a danger that the dough may not bake in modern electric or gas ovens.

Easter cake recipe

In the old days, Easter cakes were made in forms similar to buckets, and they were baked, of course, in an oven. The finished adze was laid out in tall molds, which were well greased with soft oil, and the molds were filled halfway. When the dough had risen to the edges of the pan, the cake was set to bake.

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

There are about 20 types of Easter cakes in the recipes of ancient 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 turns out well, everything will be fine in the house, but if its crust is cracked, it doesn’t fit, or some other defects occur, then misfortune will come to the house.

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

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

Easter cake recipes

Regular Easter cake

It won't take you very long to create this cake. The cake turns out tasty and aromatic, and all you need is to wait for the yeast to wake up, add all the ingredients, put the resulting dough in molds, let it rise and bake.

Ingredients:

Pressed yeast – 50 g

Eggs – 4 pieces

Milk (can be baked) – 1 glass

Sugar – ¾ cup

Cinnamon sugar – 1 tbsp.

Vanilla sugar – 1 sachet

Wheat flour – 4 cups

Olive oil – 2 tbsp.

Candied fruits, raisins

Simple Easter cake recipe

Preparation:

1. Heat the milk (it should not be hot), pour into a bowl. Add 1 spoon of sugar.

2. Crumble the yeast, add to the milk, stir and set aside for 10 minutes.

3. Pour in the remaining sugar and beat the eggs in a separate container. Add cinnamon sugar and vanilla sugar.

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

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

7. Easter cake molds should be greased with vegetable oil and filled halfway with dough. To prevent the dough from sticking to your hands, grease 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 rise. They should rise 3/4 of the height of the mold.

8. Grease the top of the Easter 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 begins to burn, cover it with parchment or foil.

10. Cool the Easter cakes and cover them with purchased or homemade glaze.

Delicious Easter cake recipe

Easter cake with baked milk

Anyone can make a cake prepared according to this recipe; it does not go stale for a long time, has an amazing aroma and a uniform texture. The specified amount of dough is enough for 2 large Easter cakes.

Ingredients:

Pressed yeast – 25 g

Baked milk – 250 ml

Wheat flour - 650 g

Ghee butter – 100 g

Sugar – 125 g

Vanilla sugar – 1 sachet

Eggs – 3 pieces

Red fortified wine

Chopped almonds

For the glaze: 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 form a thin dough. Cover the pan with a lid and a towel and leave for half an hour in a warm place where there are no drafts.

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 obtain a homogeneous mass.

5. Take out the whites, beat them into stiff foam.

6. Take out the dough, which by that time should have doubled or more, and pour the yolks mashed with sugar into it. Mix everything well.

7. Melt the butter and add it to the dough. Add the whites last.

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

9. Place your dough into a larger pan, sprinkle it with flour, cover with a lid and put in a warm place for 1 hour.

10. Add candied fruits, ground almonds, and squeezed raisins to taste. Mix well and leave to rise for another half hour.

11. Grease baking pans with vegetable oil, place the dough on half of the pan. Leave to rise until the dough reaches the very top.

12. Brush 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 into baking, carefully open the door to see if the tops are burning. If so, use parchment or foil. Then, after another half hour, check the cake for readiness: it should be dense and evenly brown. Check the internal readiness with a wooden skewer, which, when pierced, should remain clean and dry (this indicates readiness).

13. Take out the cake, remove it from the molds and apply the glaze. Here's how to make it: beat the whites of two chilled eggs at high speed, after adding a pinch of salt and slowly adding sugar. Beat until you have a nice glossy glaze.

Easter cake recipe step by step

Kulich without eggs

This delicious recipe is suitable for people who cannot eat baked goods with eggs. It turns out very tender, as it is prepared with yogurt. Also, this cake will be more appealing to those who prefer cake-like cakes. These cakes must be stored 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 tbsp.

Preparation:

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

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

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

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

5. Cool the Easter cake, remove it from the mold, and decorate it with glaze, powdered sugar, or anything else, if desired.

Easter cake recipes step by step

Honey cake

The cake turns out incredibly aromatic and tasty, with a honey smell and very fluffy. Along with cognac, you can add candied fruits soaked in it to the dough.

Ingredients:

Eggs – 4 pieces

Sugar – 1 tbsp.

Wheat flour – 600 g

Warm water – 180 ml

Dry yeast – 10 g

Liquid honey – 100 g

Dark chocolate – 1 bar

Butter – 30 g

Raisins to taste

Egg yolk for greasing the Easter cake cap

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. Beat eggs in a bowl, 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. Place the dough into the molds, filling them halfway, and leave to rise for another 1 hour. Brush the cake with yolk after it has risen.

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

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

Delicious Easter cake recipe

Yeast-free Easter cake

Many people really like it when Easter 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 it appeals to those with a sweet tooth. Among other things, it has one more obvious advantage: this cake is prepared without yeast, but it turns out very rich, tasty and sweet.

Ingredients:

Eggs – 2 pieces

Sugar – ¾ cup

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, melted butter. Gently stir the dough 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. Add flour last and mix.

3. Grease the molds with vegetable oil and lay out the dough. Bake for about 1 hour at 180-200 degrees. If the cake is large, it will take longer to cook. Once the top is browned, cover it with parchment or foil to prevent it from burning.

4. Remove the finished cakes from the mold and cool. Prepare the glaze: beat the egg whites, add the prepared glaze mixture and stir until smooth. Spread frosting onto cooled cakes.

Easter cake recipes

Easter cakes with sour cream and raisins

Ingredients:

Eggs – 8 pieces

Butter – 200 g

Milk – 250 ml

Sour cream – 0.5 l

Wheat flour – 2kg

Sugar – 2.5 cups

Vanilla sugar – 2 tsp.

Salt – 1/3 tsp.

Light raisins – 250 g

Pressed yeast – 65 g

For glaze: white chocolate (non-porous) – 100 g and butter – 100 g

Preparation:

1. Crumble the yeast into warm milk, add one spoon 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 mixture with yeast, add salt, sour cream and vanilla sugar.

3. Beat the whites until stiff and add to the resulting mass.

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

5. Grease the molds with vegetable oil mixed with one spoon of flour. Fill the molds one-third full with dough. After the dough has risen to the edges, you can bake in an oven preheated to 180 degrees. First, bake the cakes for 10 minutes at a temperature of 180 degrees, and then reduce the temperature to 160 degrees and bake for another 25-30 minutes.

6. Cool the finished cakes, remove them from the molds, place them on a cotton towel and cover with the same.

7. After cooling, brush with glaze, which must be prepared as follows. Melt the chocolate in a water bath, mix it with room temperature butter, which you need to beat with a mixer for three minutes. If the glaze is too liquid, you can add a little powder to it. It freezes well at room temperature.

The most delicious Easter 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:

Pressed yeast – 100 g

Milk – 350 ml

Sour cream – 300 g

Butter – 300 g

Sugar – 3 cups

Dried cranberries – 200 g

Light raisins – 100 g

Egg yolks – 8 pieces

Salt – 1/3 tsp.

Flour – 1.8 kg

Whiskey – 50 ml

Extract – flavoring “Rum” - 5 ml

Preparation:

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

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

3. Pour whiskey over the cranberries.

4. If the dough is suitable, then you need to combine it with the mixture with the yolks and knead the dough, adding sifted flour twice. To prevent the dough from sticking to your hands, grease them with vegetable oil. Cover the container with the dough with a lid and leave in a warm place for 2 hours. Be careful with the dough and knead it as needed.

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

6. Place the dough in greased and floured pans, filling them halfway. Let the dough rise almost to the top. Bake for 10 minutes at 190 degrees, then reduce the temperature to 160 and bake until done, which you can check with a wooden stick (it should go in easily and come out dry).

7. Decorate the cakes with glaze: for 1 white, use about one cup of sugar and one teaspoon of lemon juice, and if you add a couple of drops of vanilla extract, the glaze will also be aromatic. Decorate the cakes one at a time, as the glaze dries quickly. That is, spread the glaze on one cake, decorate it, and only then take on the next one.

Recipes for Easter cakes

Custard cake with almonds

Ingredients:

Pressed yeast – 100 g

Wheat flour – 5 cups

Butter – 100 g

Eggs – 8 pieces

Milk – 250 ml

Cognac – 1 tbsp.

Raisins – 0.5 cups

Chopped almonds - a quarter cup

Sugar – 1 glass

Preparation:

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

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

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

4. Add melted butter, remaining flour, raisins, chopped almonds, cognac to the dough. Mix everything thoroughly. Place the dough in a greased pan (half of the pan) and let it rise.

5. Brush the Easter cake cap with yolk. Bake for 60-70 minutes at a temperature of 180-200 degrees.

6. Cool the finished cake, remove from the mold and decorate.

Curd Easter cake recipe

Cottage cheese cake

The cake turns out very aromatic and tasty. The indicated amount of ingredients is enough for 5 large Easter cakes.

Ingredients:

Ghee 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

Pressed yeast – 50 g

Flour – approximately 1.5 kg (how much dough will take)

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

Preparation:

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

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

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

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

We are all looking forward to the bright holiday of Easter. For everyone it is something special and vital. Of course, you need Easter cake to celebrate. If you have always bought Easter cakes and never baked them yourself, then this time I suggest you take the opportunity and cook with me according to an old recipe. The result will surprise both you and your family.

Stage 1. Dough for Easter cake

Ingredients for the dough

Milk 2.5% – 1 l.
Pressed yeast – 100g.
Egg yolk – 12 pcs.
Sugar – 0.5 kg.
Salt – 1 tsp.
Flour – 1.2 kg.

Preparing dough for Easter cake

Dissolve the yeast in slightly warmed milk, beat the yolks with sugar, add salt and flour. Mix all the products to the consistency of thick sour cream and leave to ferment for 3 hours. Remember that the dough should rise and fall during this time.

Stage 2. Kneading Easter cake

Ingredients for kneading

Margarine – 250g.
Butter – 100g.
Sugar – 0.5 kg.
Pressed yeast – 50g.
Sour cream 20% – 200g.
Raisins and candied fruits.
Vanillin
Flour – 1.8 kg.

Cooking Easter cake

Melt margarine with butter. Grind the yeast and sugar, add sour cream and vanillin. Pour boiling water over the raisins for a few minutes, then sprinkle them with flour.

Gently mix the dough, add margarine and butter, sour cream with yeast, sugar, raisins and gradually add flour.

When kneading the dough, grease your hands with vegetable oil. The dough should end up not stiff, but slightly sticky.

Leave for a couple of hours until it increases in volume, knock down and let rise again.

Then place in the molds, fill the molds halfway and leave for more to rise.

Preheat the oven and bake for 30-40 minutes, depending on the size.

After the cakes are cooked, decorate them to your liking. It is better to apply the glaze while it is hot.

I hope that the recipe will help you prepare delicious and beautiful Easter cakes!

Happy holiday to your home!

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Kefir jellied pie with various delicious fillings

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Video with ready-made Easter cakes

Who can argue that on the bright holiday of Easter there must be two of the most important holiday dishes on the table: colored eggs and Easter cake? Everyone respects this tradition, passes it on from generation to generation, and teaches it to their children and grandchildren. Indeed, these are the two most important culinary symbols of the Easter holiday. And of course, there are many ways to color Easter eggs, and even more ways to bake Easter cake, or you can buy it ready-made in the store. But if your soul requires homemade aromatic baking, then you will immediately need a simple recipe for a delicious Easter cake that you can bake at home.

Easter cake - step by step recipe with photos

Kulich is a homemade version of the church ritual bread called Artos, which was lit in the church on Easter Day and distributed to parishioners as a treat.

Homemade Easter cake is baked from butter dough with the addition of a variety of dried fruits, candied fruits, and nuts. Decorated with sugar icing and confectionery sprinkles. This cake should become a real table decoration.

It is customary to treat all relatives and friends with Easter cake, as well as guests who visit you on the holiday, so several cakes are baked at once.

We will look at a recipe that is enough in volume for several small Easter cakes to treat the whole family.

To prepare Easter cake you will need:

flour - 800 grams,
milk - 300 ml,
butter 82.5% - 300 grams,
eggs - 5 pcs for dough and 1 pc for glaze,
live yeast - 50 g (or dry yeast - 3 teaspoons),
sugar - 1.5 - 2 cups,
vanilla sugar - 1 sachet,
raisins - 150 grams,
dried cranberries or dried cherries - 100 grams,
almond petals - 100 grams,
lemon - 1 piece,
salt - a pinch,
vegetable oil for greasing molds.

Preparation of the dough:

1. Warm milk and eggs to room temperature in advance. Keep the butter out of the refrigerator for a while so that it becomes soft, but you should not melt it on the stove or in the microwave.

2. Add a tablespoon of granulated sugar to warm milk and stir until completely dissolved.

3. Using your hands, crush the yeast (if using live) into warm sweet milk. Pour the dry ingredients in the required amount and stir thoroughly until the lumps disappear.

4. Prepare the flour. Measure out about half the flour, no more than 300 grams, and sift it through a sieve. This will aerate the flour and help the dough become fluffier. If possible, you can sift twice.

5. Mix warm milk with yeast and sifted flour until all lumps have dissolved. It should look like a liquid dough.

6. Place the dough in a warm place, covering the container with a clean towel or cling film. If you use film, you need to pierce several small holes in it so that the dough can breathe.

7. The dried fruits you choose for the Easter cake must be prepared in advance. To make them more juicy, they must be washed and soaked for a while in hot water. The soaking time will depend on how dry the dried fruit is. It may take from 10 minutes to an hour, wait until they soften, then they will be much more pleasant to eat in the Easter cake.

In addition to raisins, you can use any other dried fruits that you like. Dried berries are perfect, as well as dried apricots, prunes, and cherries.

If you wish, you can add your favorite nuts, but before adding them to the dough, be sure to peel them and chop them a little. Thin, aromatic almond petals work well.

8. Continue preparing the dough. Wait until the dough rises, increases in volume and is filled with air bubbles.

9. Beat five eggs well with the remaining sugar and add vanilla sugar for flavor. The whipped mass should increase in volume and turn white, and the grains of sugar should dissolve in it.

10. Gently stir the prepared dough and melted butter into the beaten egg mixture. Do this slowly and with a spoon so as not to disturb the airiness, thanks to which the future Easter cake will melt in your mouth.

11. Sift the remaining flour twice and add it to the dough. Mix thoroughly until there is a homogeneous elastic mass without lumps. The dough should not turn out too thick if the proportions are followed correctly. Add a pinch of salt when kneading.

12. The finished dough must be transferred to a pan or bowl greased with oil so that it can rest and rise. Cover it with a clean towel and let it sit for about an hour. During this time, the dough should further increase in volume due to the reaction of the yeast.

13. At this time, prepare the dried fruits. Dried fruits and nuts must be dried, spread on a napkin so that no excess liquid remains. You can blot them with paper towels to speed up the process. Then toss them with a little flour to prevent them from sticking together and help them integrate into the dough more easily.

Also add fresh lemon zest to the mixture.

14. Wait until the dough is ready. It should approximately double in volume. After that, take it out onto a floured table and knead it a little. Add the mixture of dried fruits and nuts to the dough and knead until they are evenly distributed throughout the dough. To prevent the dough from sticking to your hands, sprinkle it with a small amount of flour.

15. Place the kneaded dough back into the bowl and leave for an hour to rise again. Just like the first time, it should increase noticeably in volume so that the Easter cake turns out fluffy.

16. Prepare the molds in which you will bake the Easter cake. For this purpose, special molds, tall saucepans of small diameter, tin cans or disposable paper molds for Easter cakes, which can be bought in the store, are suitable.

The molds must be lined with parchment paper and greased with oil. If your mold is silicone or disposable paper, you won't need parchment.

17. The finished dough must be placed on the table and kneaded again, lubricating your hands with vegetable oil. Then divide it into several parts according to the number of prepared forms.

Important! The dough should not fill each mold more than halfway. It is better if it takes up about a third, then it will have more room to rise during baking.

18. Place dough in each pan and cover with a towel. To make the top of the cake smooth, roll each piece of dough into a ball and place it on the bottom of the pan. Press all dried fruits and nuts inside to prevent them from drying out. Let sit for about forty minutes until the dough rises again.

19. Preheat the oven to 180 degrees. After 40 minutes, place the cake pans in the oven and leave to bake. Depending on the size, it will take from 30 minutes to an hour. Larger cakes will need to be covered with parchment paper after about 25 minutes to prevent them from burning on top.

While baking, do not open the oven door to prevent the cakes from falling. Readiness is checked with a dry toothpick or wooden skewer.

20. The finished Easter cake must be removed from the oven and allowed to stand for about 10 minutes to cool. After this, you need to remove the cakes from the molds. Except when using a disposable paper form.

21. Cool the cakes properly after removing them from the mold. To prevent the fluffy cake from deflating as it cools, you need to place it on a soft towel on the table and lay it on its side. Approximately every 5 minutes you should roll the cake to the other side to cool evenly.

22. When the Easter cake has cooled, place it upright and wrap it in a towel, cover it with cling film on top and leave it like that overnight. (Usually the cake is baked in advance).

23. The next day, the cake can be decorated with sugar icing and confectionery sprinkles to your taste. Use your imagination to decorate.

Serve with colored Easter eggs and other holiday dishes.