How Easter is baked. How to make Easter at home. Recipe for Easter raspberry cake

Delicious and fluffy Easter cake with white glaze and raisins is the main Easter dish. LifeStyle 24 has selected 8 of the most interesting recipes for preparing the main dish of your table for the holiday.

Every housewife who prepares Easter bread on her own tries to amaze with taste and design. But in addition to traditional ingredients, you can add champagne or even brisket to the dough. And we'll tell you how to do it on

Exotic paska with cheese and brisket

Ingredients for the dough:
flour – 70 g
pressed yeast – 20 g
milk – 240 g

Ingredients for the dough:
flour – 500 g
salt – 1 teaspoon
sugar – 1 tbsp. spoon
eggs – 2 pcs.
butter – 180 g
hard cheese – 180 g
smoked brisket – 180 g
vegetable oil – 1 tbsp. spoon

Gourmets will like paska with cheese and brisket

Recipe for Easter cake with cheese and brisket:

1. In a large bowl, combine flour and yeast and knead until smooth. Cover and leave at room temperature for an hour. The dough will foam, and if you hit the bowl with a spoon, it will sag in the center.

2. Cut the brisket into cubes. Place in a frying pan with vegetable oil and fry until golden brown. Transfer to a plate lined with paper towels. Grate the cheese.

3. Mix flour, salt and sugar in a bowl. Add eggs and dough. Knead until the dough comes together in a thick layer. Cover the dough with film and leave for 10-15 minutes.

4. Divide the butter into 4 parts and gradually add it to the dough. Add the brisket pieces and grated cheese to the dough and mix it with your hands.

5. Transfer the dough to a greased bowl, cover and leave to rise until the dough has increased in volume by 1.5 times.

6. Grease a baking dish with butter. Divide the dough into two parts and roll each into a ball. Place the dough in the mold and leave for 90 minutes.

7. Preheat the oven to 180 degrees. Bake the cake for 50-60 minutes.

Ingredients for the dough:
flour – 190 g
yeast – 9 g
semi-sweet champagne – 190 g

Dough ingredients:
flour –500 g
mixture of candied fruits and raisins – 350 g
live yeast – 35 g
salt – 10 g
sugar – 160 g
eggs – 4 pcs.
milk – 100 g
butter – 280 g
walnuts – 120 g

You will definitely surprise your guests with this cake.

Recipe for making paska with champagne:

1. Prepare the starter: mix yeast, champagne, sifted flour, cover with a towel, place in a warm, dark place for an hour.

2. Mix flour, yeast, salt, sugar, softened butter, eggs, milk. Add the dough and mix the dough. Add nuts and candied fruits with raisins, mix again.

3. Place the dough in the mold and leave for an hour. Bake until golden brown, that is, about 15 minutes in an oven preheated to 180 degrees.

Chocolate-orange Easter cake

Ingredients for dough and dough:
flour – 320 g
dry yeast – 8 g
milk – 160 ml
chocolate – 100 g
orange – 1 pc.
butter m 150 g
egg – 1 pc.
salt

Ingredients for glaze:
chocolate – 50 g
butter – 25 g
confectionery topping

Easter cake with chocolate is very tasty!

Recipe for making paska with chocolate:

1. Prepare the dough: dissolve the yeast in warm milk, add two-thirds of the sifted flour, knead the dough and leave to rise in a warm place for an hour. But cover the dough with a towel or film.

2. Melt the chocolate in a water bath. Peel the orange and squeeze out the juice.

3. Pour the remaining flour into the dough, add the egg, salt, sugar, melted butter, chocolate, orange juice and zest. Knead the dough, cover with a towel and leave for another hour in a warm place.

4. Divide the dough into parts and place in a greased form. Preheat the oven to 180 degrees and bake for about 50 minutes.

5. Prepare the glaze: melt the chocolate along with the butter, cool and pour it over the Easter cake. If desired, decorate with confectionery sprinkles.

Italian Easter cake - colomba

Ingredients:
flour – 500 g
milk – 150 ml
fresh yeast – 5 g
sugar – 300 g
6 yolks and 4-5 whites
butter – 140 g
orange syrup – 2 tbsp. l.
1 natural vanilla bean or vanilla powder
candied orange peels – 125 g
hazelnuts – 100 g
almonds – 50 g
sugar balls
starch
salt

This is what an Easter dove looks like

Easter Dove is a traditional Italian Easter cake in the shape of a bird, decorated with almonds and sugar balls. In Italy they sell special paper forms for baking doves. However, this cake can be baked in any other form.

Recipe for Italian Easter cake:

1. Prepare the dough: put yeast in a bowl, pour 125 ml of milk and add 125 g of flour and mix well. Cover the dough and place in a cold oven for 8 hours.

2. In 8 hours, the dough should increase approximately three times, and there will be bubbles on the surface. Add 95 ml of water (temperature 37 °C), 65 g of sugar and 2 yolks to the dough. Knead the dough well in a food processor. Then add 250 g of flour and continue kneading the dough.

3. Add 1 yolk, 70 g of soft butter and continue kneading the dough. After half an hour of kneading, you will get a smooth elastic dough.

4. Place the dough in a deep bowl, cover with a towel and place in a cold oven for 11-12 hours.

5. After the specified time, add 80 g of sugar, 2 tbsp. l. orange syrup or 1 tbsp. l. orange essence, 25 ml milk and 2 yolks. Continue kneading the dough in the processor. Add 125g flour and continue kneading. Add 1 yolk, 4 g salt, vanilla pod or 1 tsp. vanilla powder, 70 g soft butter and knead well. Then add 125g diced candied fruits.

Easter dove

6. Make dough balls, cover with a towel and place in a cold oven for an hour.

7. Then spread the dough into the molds (the dough should reach half the height of the mold). Cover with a towel and leave for 2 hours.

8. Prepare the glaze: grind 100 g hazelnuts, 50 g almonds, 25 g starch, 150 g sugar into powder in a mixer. Add 4-5 whites, whipped into a strong foam, mix carefully. The glaze can be spread on the raw dough.

9. Cover the cake with a towel and leave in a cold oven for 2 hours. Then remove the cake from the oven, preheat it to 180°C and place the cake again.

10. When the cake is 2cm below the side of the pan, sprinkle it generously with sugar balls and continue baking. Total baking time 50-60 minutes.

Easter cupcake with raspberries and banana

Ingredients for the cupcake:
flour – 250 g
sugar – 180 g
butter (soft) – 75 g
egg – 3 pcs.
salt – ¼ teaspoon
baking powder – 3 teaspoons
milk – 200 ml
bananas – 2 pcs.
vanillin – 2 teaspoons

Ingredients for glaze:
cream cheese – 250 g
butter – 20 g
lemon zest – 10 g
vanilla extract – 1 teaspoon
a pinch of salt
sugar – 350 g
fresh raspberries – 300 g

This cake is for fruit lovers

Recipe for Easter raspberry cake:

1. In a large bowl, beat the sugar and butter with a mixer. Add the eggs one at a time and stir constantly. In another bowl, combine flour, baking powder and a pinch of salt. Mix with a whisk.

2. In another bowl, combine milk, bananas (mash with a fork) and vanilla. All this also needs to be mixed well. Add the flour and milk mixtures to the sugar and butter one at a time, stirring thoroughly after each spoonful. The dough should be homogeneous, without lumps.

3. Pour the dough into a greased pan and bake for about 25 minutes in an oven preheated to 160 degrees. Remove the cake from the pan and cool.

4. To make the frosting, combine the cream cheese, butter, zest, vanilla and a pinch of salt in a large bowl. Beat with a mixer until the mixture becomes airy. Continue mixing on low speed while gradually adding sugar.

5. Place the cupcake on a plate, generously cover with glaze and decorate with raspberries. Before serving, place the cake in the refrigerator for several hours.

We say Easter - we imagine a festive table for breaking the fast, and on it its main signs are delicious, beautiful and inflorescences. And of course, cottage cheese Easter, which, in terms of its picturesqueness, if you try, is not inferior to the beautiful Easter cakes! And those who fast are doing the right thing who, at such a table, begin to break their fast with an egg, a piece of Easter cake and a piece of Easter. These products contain eggs, milk, cottage cheese, butter, sugar, flour, as well as raisins, nuts, and everything is tasty, healthy and high in calories.

Housewives know many Easter cake recipes, but much fewer Easter recipes. In addition, preparing Easter requires a special form - an Easter box, which can be made to order, bought in a store, or a clean new flower pot of suitable shape and size can be adapted, in which Easter will be formed in clean fabric.

Easter differs favorably in that it can be prepared boiled, raw, without or with a minimum amount of sugar. Its final taste depends most of all on the quality of cottage cheese, cream and even eggs, not counting the festive mood and creative impulse of the cook.

The production of this festive dessert cannot be called budgetary, not only in terms of the ingredients, but more in terms of the quality of the products, and it must be the highest. Therefore, the products will be expensive and their quantity will be considerable. If this doesn’t stop you, and you want a full-fledged Easter holiday table, then you’ve come here well. We have proven recipes of authentic Orthodox cuisine from which to choose.

Features of preparing cottage cheese Easter at home

The execution of the plan should begin with a bean box, which is a collapsible form of four plates folding into a pyramid truncated at the top. Bean boxes can be wooden or plastic. Some people make Easter in a saucepan, on the bottom of which you can put removable stands for steaming, because they are perforated and will allow the flowing whey to pass through. It is possible without stands, but then you will have to periodically drain the whey.

Cottage cheese for Easter must be fresh, impeccable in quality and fatty. The consistency is soft, dry and homogeneous. You need to get rid of excess whey under pressure.

Grind the cottage cheese only by double grinding through a sieve, which gives it softness and airiness. Cottage cheese passed through a meat grinder becomes viscous and wrinkled, which is also noticeable in the finished product.

Raw eggs should be fresh and in any case washed with warm water and natural laundry soap, rinsed under running warm water, and dried with a paper towel to avoid contact with possible pathogenic microbes, especially salmonella.

The cream intended for whipping should be 33% fat. If you don’t need to beat them, you can get by with less fatty ones. The butter should be real, but not spread.

Multi-colored candied fruits, raisins and chopped nuts add a refined taste and greatly decorate the appearance of cottage cheese homemade Easter. To flavor it, all spices (star anise, cardamom, etc.) must be finely ground and sifted through a fine sieve.

Easter cottage cheese

This recipe will appeal to lovers of cottage cheese desserts without brewing or baking them, but it also imposes strict requirements on the sanitary standards of the ingredients - they all must be sterile, and the finished product must be stored in the refrigerator.

Ingredients for making cottage cheese Easter:

fresh cottage cheese - 2.5 kilograms;
butter - 250 grams;
fresh sour cream - 200 grams;
granulated sugar - 200 grams;
table salt - to taste.

Let's start preparing cottage cheese Easter. First of all, to prepare raw Easter cheese, you need to grind fresh cottage cheese through a sieve twice. Combine butter, room temperature, with granulated sugar and grind until white.
Add the resulting mixture to the sour cream and mix everything with a spatula until smooth.
In a suitable container, combine everything with grated cottage cheese and add salt to taste.

Moisten a large clean napkin folded from four layers of gauze with water and wring it out as much as possible. Cover the prepared form completely with it, evenly and beautifully distributing the folds so that the ends hang along the outer edges of the bean box.
Fill the bean bag prepared in this way to the very edge with the curd mixture and cover its top with the ends of a gauze napkin.

Place the filled form in a suitable deep pan. Place a weight on top of it as a pressure and place everything in the refrigerator for up to one day so that the whey is completely removed and Easter is formed.
Remove the pressure from the finished product, unscrew the edges of the napkin and carefully lay out the Easter cake that has formed with traces of uniform folds from the napkin.

Place the finished Easter on a suitable beautiful dish and decorate it at your discretion or leave it simply matte white.

Easter according to this recipe also refers to its raw varieties. A generous dose of butter combined with heavy cream makes this Easter dessert delicious and nutritious.

Ingredients for making creamy Easter:

dry cottage cheese - 800 grams;
natural butter - 500 grams;
fresh chicken yolks - 5 pieces;
cream 33% fat - 300 milliliters;
granulated sugar - 400 grams;
vanillin.

Creamy Easter is prepared at home as follows - rub the cottage cheese through a sieve twice to make its consistency tender. You can use a blender. Pour granulated sugar into a container of suitable volume; lay out the softened butter, previously cut; pour in the separated raw yolks and add a packet of vanillin.

Grind the resulting mixture until smooth and combine with the grated cottage cheese, stirring evenly.
Add whipped cream with a blender to the curd-cream mixture and mix gently. Place the resulting mass in a bean bag or other form, lined with a damp, thin natural cloth or four layers of gauze.

Place the pressure on top and place it in this form in the refrigerator for one day, after which carefully shake the Easter out of the mold onto a serving dish.

Boiled Easter has its fans because of its melted aroma and attractive plasticity. To prepare it you will need a spacious pan with a thick bottom.

Ingredients for preparing boiled Easter:

cream - 3 cups;
fresh chicken eggs - 4-5 pieces;
raisins - 100 grams;
granulated sugar - to taste.

Home-cooked Easter is prepared like this:

Place all of these ingredients at the same time into a suitable thick-bottomed saucepan and stir until smooth.

Place the pan over medium heat and, while continuously stirring with a spatula, bring its contents to a hot state, then remove from the heat, continuously stirring until it cools.

All that remains is to transfer, compacting, the cooled mixture into the prepared form for Easter, press pressure on top, and keep it in a cool place for one day.

This Easter got its name from combining the curd mass with custard and thoroughly grinding it. The abundance of cream and butter makes this dessert nutritious and high in calories and for this reason this dish should be treated as a delicacy.

Ingredients for custard Easter:

yolks of raw chicken eggs - 10 pieces;
fresh cream - 300 milliliters;
granulated sugar - 500 grams;
vanillin - to taste.

Prepare custard Easter at home like this:

Pour cream, yolks, granulated sugar into a suitable saucepan with a thick bottom and, after mixing everything thoroughly, put on fire. With constant stirring over low heat, bring the resulting mixture to thicken, without bringing it to a boil so that the yolks do not curdle.

Transfer the hot mass from the pan into a separate container, which must be cooled in cold water, after adding the butter cut into pieces. Cooling should occur with constant stirring with a whisk.

By this time, you should prepare the cottage cheese by grinding it twice through a sieve, and thoroughly mix it with the custard until completely homogeneous.

All that remains is to cover the bean bag with a damp cloth or a gauze napkin folded in four and fill it to the top with the resulting mass. Cover the bean bag with the edges of a napkin, put pressure on top and place everything on a rack in the refrigerator for 12 hours. Remove the finished Easter dessert from the mold and place on a beautiful dish.

Easter with chocolate and candied fruits

The combination of curd and creamy mass with candied fruits turns Easter into an exquisite festive dessert, and it can be prepared at any time as a dessert dish ().

Ingredients for chocolate Easter with candied fruits:

fresh cottage cheese - 2 kilograms;
natural sour cream - 2 cups;
powdered sugar - 200 grams;
chocolate - 200 grams;
candied fruits - 1 glass.

Easter with chocolate and candied fruits at home is done like this:

First, grate or scrape the chocolate with a knife and mix it with powdered sugar.
Grind the cottage cheese through a sieve twice, mix it with softened butter and sour cream and mix into a homogeneous mass.
Add chopped candied fruits, chocolate and powdered sugar into the resulting mixture and mix everything until completely homogeneous in color.

In a bowl lined with a damp cloth or a gauze napkin folded in four, place the curd-chocolate mass tightly, cover with the edges of the napkin, place pressure on top and store in the cold for a day and a half, after which the product is released from the mold and is ready for use.

This version differs from the previous recipe in the portionality of ingredients and the absence of candied fruits. Children will especially like this Easter as a sweet and aromatic dessert.

Ingredients for making chocolate Easter:

fresh cottage cheese - 1.2 kilograms;
butter - 400 grams;
granulated sugar - 400 grams;
cream - 200 milliliters;
chocolate - 200 grams;
vanillin.

Chocolate Easter is prepared at home like this:

Rub dry cottage cheese through a sieve twice.
Combine and thoroughly mix the grated cottage cheese with softened butter.
Pour cream into the resulting mass, add granulated sugar and vanillin.
Grate the frozen chocolate on a fine grater and add it to the rest of the ingredients.
Mix everything until completely uniform.

Place the curd-chocolate mixture into a bowl lined with a damp cloth, wrap the edges of the cloth, apply pressure and place in the cold for up to one day. The process ends with the release of Easter from the mold.

This type of Easter has a particularly pleasant taste, and in the end it will be enough for six to eight people. It's a bit of a hassle to prepare, but it's worth it.

Ingredients for vanilla Easter:

fresh pressed cottage cheese - 600 grams;
cream - 3 cups;
granulated sugar - 1 glass;
vanilla - 0.5 sticks.

Preparation:

Rub the compressed cottage cheese through a sieve and gradually pour the cream into it while stirring. Place the resulting mixture in a napkin, tie it on top, and hang it to drain the whey formed during fermentation.
Pour granulated sugar, crushed and sifted vanilla into the resulting curd mass and mix everything until completely homogeneous.

The curd and cream mass should be loaded into an Easter bowl lined with a damp cloth, placed in a cold place under pressure, and after 2-3 hours, the Easter cake freed from the mold can be placed on a flat dish and decorated with caramel flowers.

By bringing raw eggs beaten with cream and sugar to deep heat without boiling, the entire product turns out tender and plastic. Candied fruits can be homemade, or you can limit yourself to large raisins.

Ingredients for Easter custard with candied fruits:

cottage cheese - 1 kilogram;
butter - 200 grams;
chicken egg - 5 pieces;
cream 20% - 400 milliliters;
granulated sugar - 230 grams;
candied fruits - 200 grams.

Make Easter cottage cheese with candied fruits at home like this:

Grind the cottage cheese through a sieve twice. Add softened butter into the grated curd mass and stir until completely homogeneous. Add multi-colored candied fruits cut into cubes and stir until evenly combined. In a suitable container, mix raw eggs with granulated sugar and beat with a mixer.

Pour the cream into this mass, stir and, putting on low heat, heat the mixture with constant stirring, without bringing to a boil so that the eggs do not curdle. Cool the container with the custard in a bowl of cold water, also with constant stirring, avoiding the formation of a top film.

It's time to combine the cooled cream with cottage cheese and mix thoroughly. Place the prepared mass in an Easter mold lined with a damp cloth, place under pressure and put in the refrigerator for a day, after which the completely finished Easter with candied fruits is put out of the mold onto a beautiful dish.

Easter raw almond

This Easter recipe is for lovers of desserts with almonds. In addition, the abundance of thick cream and nutritious nuts in its recipe makes it high in calories and original in taste.

Ingredients for making Easter with almonds:

natural cottage cheese - 1.2 kilograms;
heavy cream - 6 glasses;
granulated sugar - 1 cup (or to taste);
sweet almonds - 1.5 cups;
bitter almonds - 10 grains.

This is how you make almond Easter at home:

Cottage cheese, fresh from the press, rub through a sieve.
Pour the recipe volume of cream into the resulting mass, placed in a suitable container, and, after mixing everything evenly, transfer it to a napkin, tie it on top and hang it to drain the whey.
At this time, peel the almonds and bitter almond grains.
Grind the peeled almonds as finely as possible, adding water little by little so that they do not become oily.
Pour granulated sugar into the completely crushed almonds and grind with it again.

Pour the almonds ground with sugar into the expired curd mass and stir everything until completely even.
In the usual manner, place the almond curd in a bowl lined with a damp napkin, fold the edges of the napkin up, put pressure on it and, after keeping it in the refrigerator overnight, release the Easter cake from the mold and place it, decorated, on a flat dish.

This recipe is used to prepare Easter for those with a sweet tooth, because it contains quite a lot of sugar and not so much creamy ingredients, although you can add butter if desired.

Ingredients for making Easter with almonds and raisins:

fresh cottage cheese - 1.6 kilograms;
fresh chicken egg - 9 pieces;
butter - 200 grams;
powdered sugar - 800 grams;
sour cream - 250 grams;
almonds - 100 grams;
bitter almond grains - 10 pieces;
raisins - 150 grams.

Let's start preparing Easter with almonds and raisins - to obtain a delicate consistency, you need to grind the cottage cheese twice through a sieve and, adding sour cream, mix the whole mass until smooth. Grind the softened butter with powdered sugar to a smooth paste.

While stirring further, add eggs to the cream-sugar mixture one at a time. Combine the resulting mixture with the curd mass, add chopped almonds and washed scalded raisins, mix until completely homogeneous.
All that remains is to place the resulting mass in the bean box, apply pressure on top and keep Easter in the refrigerator for at least 12 hours. When serving, carefully turn the prepared Easter with almonds and raisins onto a flat dish and decorate as desired.

This version of Easter should seem original to you, since it has its own characteristics, and they are connected primarily with the calorie content of the entire curd product due to the inclusion of 15 chicken egg yolks from hard-boiled eggs.

Ingredients for making cottage cheese Easter with yolks:

cottage cheese - 1.2 kilograms;
chicken egg - 15 pieces;
butter - 400 grams;
cream 33% fat - 750 milliliters;
powdered sugar - 300 grams;
vanillin - to taste.

Preparing Easter with boiled yolks:

Remove only the yolks from hard-boiled chicken eggs and grind until smooth. Mix dry cottage cheese with the yolk mixture and grind through a sieve twice. Add softened butter to the curd-yolk mixture and grind until smooth.

Combine the cream with powdered sugar and beat with a mixer. All that remains is to combine all the ingredients and knead them until completely homogeneous. Further, as usual. Immerse the curd mass into a prepared pan lined with a damp napkin, cover with the edges of the napkin and put pressure on them.

Place this entire device in the cold for 12 hours, and after the specified time has passed, transfer the Easter, freed from the mold, onto a beautiful flat dish, decorating this homemade festive dessert according to your preference.

You can prepare Easter according to this recipe in small quantities for the variety and brightness of the festive Easter feast. The inclusion of syrup in the curd mass will give the dessert not only a pleasant pink color, but also an alluring raspberry aroma.

Ingredients for making cottage cheese Easter with raspberries:

cottage cheese from the press - 800 grams;
raspberry (variations are acceptable) non-liquid jam - 200 grams;
powdered sugar - 1 cup;
fresh chicken egg - 3 pieces;
high fat butter - 100 grams;
natural sour cream - 2-3 cups.

Let's start preparing our pink Easter: Mix the cottage cheese, crushed to a fine paste, with raspberry jam, powdered sugar, sour cream, softened butter, raw chicken eggs and mix everything thoroughly until completely homogeneous in color and consistency. Place the resulting mass in an Easter bowl lined with a damp thin cloth, place pressure on top and let the product stand for 12 hours, after which the Easter should be transferred to a flat dish, carefully freed from the mold. Considering that we are talking about raw Easter, which cannot be stored for long, it can be prepared in several small Easter boxes. And even in this option, you can use different jams.

At home, Easter can be prepared with a minimum amount of sugar and salt added to taste. Before putting the curd mass into the bowl, the first one can be whipped using a blender. All nuts, including almonds, are placed peeled, which is quite difficult to remove. Almonds are easy to peel if you leave them in boiling water for half an hour. Dry the peeled almonds and chop them when dried. All that remains is to wish the Bright Resurrection of Christ!

Cheese chickens

These funny balls look like real chickens. But the delicate taste of cream cheese with a light garlic aroma and crispy fried nuts inside will leave no doubt - this is a masterpiece snack that will become an original decoration for the Easter table.

CHEESE CHICKEN RECIPE

Necessary:
200g deep yellow cheese (eg cheddar)
150 g cream cheese
1–2 cloves of garlic
0.5 teaspoon turmeric
a pinch of salt
roasted peanut or almond kernels
carrots (preferably thin), a package of saltine crackers, black olives, dill - for decoration

How to cook:

Salad "Nest"

We offer you a traditional salad in its new interpretation: less calories, more benefits and taste. We combined boiled potatoes, beef tongue and cheese with fresh cucumber and crispy lettuce leaves. And our original light dressing will be an excellent alternative to banal and heavy mayonnaise!

RECIPE FOR “NEST” SALAD

Necessary:
3 medium potatoes
1 large fresh cucumber
200 g boiled beef or veal tongue
150 g Gouda cheese
half a white onion
5 sheets iceberg lettuce
3–4 tbsp. spoon of low-fat sour cream
1 teaspoon mustard
a pinch of salt
1 pack of salty straws - for decoration
a bunch of fresh dill - for decoration
3 boiled quail eggs - for decoration

How to cook:

Classic boiled pork

Let's take a little literary liberty and add to the rhetorical question of the great classic: what Russian doesn't like driving fast... and a piece of juicy boiled pork? We bring to your attention a classic recipe, following which you will surprise your guests with tender, airy meat with the aroma of garlic, mustard and a light honey crust.

RECIPE FOR CLASSIC BUZHENINA

Necessary:
700-800 g pork neck (the meat should not be steamed or frozen)
1 tbsp. a spoonful of mustard (preferably grainy or with red pepper)
1 tbsp. spoon of liquid honey
3–4 cloves of garlic
salt, pepper - to taste

How to cook:

Chicken aspic

Aromatic clear broth, bright vegetables, herbs and tender chicken... A minimum of effort - and all this turns into a delicious festive aspic!

CHICKEN JELLY RECIPE

Necessary:
2 chicken drumsticks or 1 large chicken breast
5 tbsp. cold water
1 large carrot
2 cloves garlic
1 onion
canned green peas - to taste
bunch of dill and parsley
1.5–2 tbsp. spoon of gelatin
salt, black peppercorns - to taste
Bay leaf
boiled quail eggs - for decoration

How to cook:

Royal chicken

This fantastic cake will take time to prepare, but remember how long you have been denying yourself everything. Multi-layer filling of the most tender chicken breast, the thinnest pancakes, fried mushrooms and potatoes with sour cream combined with crispy tasty dough - the royal chicken is worth spending a couple of hours!

RECIPE FOR ROYAL CHURKEN

Necessary:

Dough:
2.5 tbsp. flour
1 teaspoon sugar
a pinch of salt
a pinch of soda
100 g butter
0.5 tbsp. kefir
1 egg

Pancakes:
350 ml warm milk
1 large egg
1 teaspoon sugar
a pinch of salt
5–6 tbsp. spoon of flour (100-120 g)
2 tbsp. spoon of vegetable oil

Chicken filling:
2 large chicken breasts

Potato filling:
2 large boiled potatoes
bunch of green onions
250 g sour cream (25-30%)
salt - to taste

Mushroom filling:
1 large onion
1–2 tbsp. spoon of butter
350 g champignons
salt, pepper - to taste

1 egg yolk – for brushing the cake

How to cook:

Recipe "Easter of the Tsars" from the famous pastry chef Alexander Seleznev. Watch the video!..

Chocolate eggs

Extravagant Easter eggs based on the classic Potato cake, covered in a thick layer of dark chocolate icing. Served on a stick, our cakes will not only be an excellent dessert, but also a wonderful decoration for the Easter table.

CHOCOLATE EGGS RECIPE

Necessary:

Biscuit:
3 eggs
90 g sugar
75 g flour
15 g starch
butter - for greasing the pan

Cream:
125 g butter at room temperature
60 g powdered sugar
50 g condensed milk
2 teaspoons cognac or rum (can be omitted)

Chocolate glaze:
120 g dark chocolate
0.5 tbsp. high fat cream (35%)
10 g butter

colorful confectionery decorations

How to cook:

Cake "Flower"

Pie "Flower"

Sweet and airy yeast baked goods with a festive aroma of cinnamon, shaped like a flower. The indentations near the petals allow you to decorate the cake with painted Easter eggs, and its shape invites you to quickly break off a fresh piece!

FLOWER PIE RECIPE

Necessary:
400–450 g flour
250 ml milk
12 g fresh yeast (4 g dry)
70 g sugar
70 g butter
1 teaspoon ground cardamom
0.5 teaspoon salt

Filling:
2 tbsp. spoon of butter
3 tbsp. spoon of sugar
2 tbsp. spoon of cinnamon
50 g dark chocolate (can be omitted)
50 g of any nuts (can be omitted)

egg yolk - for brushing the cake
coarse sugar - for sprinkling

Easter baking is much more varied than everyday baking, and this is understandable. After a long fast, I want to please my loved ones with something special and incredibly tasty. In fact, there are so many Easter recipes that you could write a separate book about them, but the basic composition of the products and the baking principle are almost the same everywhere. The only difference is in the additional ingredients and spices that can be added at will, so let’s look at the main Easter recipes, of which there are only three. It comes in classic, no-bake cottage cheese and lean for vegetarians.

Difference between Easter and Easter cake

Easter cake is the same Easter cake, just in a different shape. Kulich is a tall, oblong, cylindrical-shaped butter bread, as in the photo, and it is baked not only for Easter. Its size depends only on your desire and baking form: a large Easter cake can be used to decorate the table, and small ones can be used to treat children.

Classic Easter (Kulich)

Classic Easter can be decorated with chocolate or powdered sugar icing, as in the photo, or you can not do this - it all depends on your desire.

Ingredients:

Chicken eggs - 3 pcs;
Wheat flour - 500 grams;
Milk - 1 glass;
Butter - 130 grams;
Sugar - 120 grams;
Raisins - 200 grams;
Dry yeast - 1 teaspoon;
Egg whites for glaze - 2 pcs;
Powdered sugar - 100 grams;
Vanilla sugar - 10-15 grams;
Confectionery decorations (sprinkles).

Cooking method:

A couple of hours before you start cooking, remove all food from the refrigerator so that it warms up to room temperature. This does not apply to the 2 whites that will be needed to prepare the glaze. Divide the flour into three equal parts;
Prepare the dough: slightly heat the milk and dissolve 1 tbsp in it. a spoonful of sugar and a third of the total amount of flour, and then add the yeast and mix. Cover the container with the dough with a saucer and leave in a warm place for 40 minutes. When the volume of the dough increases, stir it;
Separate the whites from the yolks, grind the yolks with regular and vanilla sugar, then mix them with the dough and the second part of the flour. The dough must be kneaded thoroughly;
Beat the whites separated from the yolks (3 pieces) into a thick foam with 1 pinch of salt and add to the dough, then stir in the last part of the flour;
Soften the butter and add it to the dough;
Knead the dough for 15-20 minutes. If it sticks to your hands, add a little flour;
Leave the dough to rise in a warm place for 1 hour;
Sort the raisins, rinse and pour boiling water for 10 minutes, add to the dough and leave for another 40 minutes;
Grease a baking dish and place the dough in it, lightly kneaded the last time before baking, and leave it for 15 minutes. Remember that the dough will increase in volume as it heats up in the oven, so fill the molds no more than a third with it.

On average, Easter is baked for 50 minutes at a temperature of 150 degrees. Its readiness is checked as follows: as soon as the cap acquires a golden hue, the cake is pierced with a wooden skewer. If the dough does not stick to it, then Easter is ready. The cake is removed from the mold only after it has cooled slightly.

Easter decoration

The baked Easter is decorated with protein glaze: beat 2 chilled egg whites with a whisk with 100 grams of sugar or powdered sugar until dense, homogeneous foam, grease the Easter with it and decorate with confectionery sprinkles.

Classic homemade Easter recipe

This video shows you step by step how to prepare a classic Easter cake.

Video source: Olga Matvey

Cottage cheese Easter without baking

Instead of raisins, you can add cherries in their own juice, chopped citrus zest, candied fruits, nuts or dried apricots to the Easter dough. You can also combine any of these additives, as in the photo.

Ingredients:

Homemade cottage cheese - 500 grams;
Sugar - 0.5 cups;
Vanilla sugar - 1 sachet (10-15 grams);
Sour cream 20% - 0.5 cups;
Butter - 100 grams;
Raisins - 100 grams;
Nuts - 100 grams;
Candied fruits - 100 grams (optional).

As mentioned above, if desired, some additives can be replaced with others.

Cooking method:

Remove all foods from the refrigerator and leave them for a while to warm to room temperature;
Sort out the raisins or dried apricots, rinse and pour boiling water for 10 minutes. Drain the water and leave the dried fruits to dry on a clean towel;
The cottage cheese must be homogeneous, so you need to rub it through a sieve, pass it through a meat grinder or use a blender;
Dissolve vanilla and regular sugar in sour cream and mix with cottage cheese;
Mix the curd mass with softened butter, and then add nuts and dried fruits;
Line the inside of the Easter mold with gauze and leave the edges outside, otherwise it will be problematic to remove it later;
Place the curd mass in a baking dish and place under a press in the refrigerator for 12 hours, draining the whey from time to time;
Remove Easter from the mold and remove the gauze.

Recipe for cottage cheese Easter without baking

This video describes step by step how to prepare Easter without eggs and flour at home.

Video source: tastyweek

Dietary (vegan) Easter

Vegetarians also celebrate Easter, but this recipe is not only for them. Many people follow a diet for various reasons, and thanks to Lenten baking they can at least partially observe Easter traditions. As you can see in the photo, Lenten Easter looks quite appetizing.

Ingredients:

Banana - 1 piece;
Baking powder - 2 teaspoons;
Sugar or fructose - 0.5 cups;
Flour - 250 grams (a glass and 5 tablespoons);
Any fruit juice - 50 ml;
Raisins - 50 grams;
Water - 170 ml;
Vegetable oil - 3 tbsp. spoons;
Salt - 1 pinch.

For the glaze:

Water - 1 tbsp. spoon;
Lemon juice - 1 teaspoon;
Powdered sugar - 6 tbsp. spoon;
Confectionery toppings for decorating baked goods.

Preparing Easter:

Make banana puree and mix it with juice, vegetable oil and sugar or fructose;
Add salt, baking powder and raisins;
Sift the flour through a sieve and gradually add to the dough;
Knead the dough. If it sticks to your hands, add a little more flour;
Grease the baking pans with vegetable oil and fill them no more than half full with dough, as the dough will increase in volume;
Preheat the oven to 180 degrees and bake the cakes in it for 40 minutes. The exact duration of baking depends on the individual condition of the products, so periodically the cakes will be checked for readiness by piercing them with a wooden skewer. If it comes out dry, then Easter is ready.

The baked Easter cakes are removed from the molds after they have cooled, and then their caps are greased with glaze.

Preparing the glaze:

Mix powdered sugar with water and lemon juice;
Bring to a boil in a water bath and simmer for 5 minutes;
Decorate the cakes with icing and sprinkles.

Vegan Easter Recipe

This video shows you step by step how to prepare delicious Easter without eggs or milk.

Easter is a type of baking that is a little more varied than everyday baking, in principle this is understandable. After all, after a long fast, we want to pamper those close to us with something special and very tasty.

In fact, there are plenty of recipes for this dish, you can even write a whole book about them, but the basic composition of all the ingredients, in principle, is basically the same everywhere. The only difference is the addition of some spices, which are added at will.

So today let’s look at the basic Easter recipes, with step-by-step photos at home. After all, cooking it is not only a pleasure, but also easy!

Ingredients:

For the test:

Flour - 900 gr
milk - 260 ml
butter - 100 g
sugar - 280 gr
raisins – 100 gr
dried apricots - 60 gr
egg - 6 pcs
dry yeast - 12 g
orange - 1 pc.
vanilla sugar - 10 g
salt - 1/2 tsp.

For the glaze:

Egg white – 2 pcs.
sugar - 1 glass
citric acid - 1 pinch
confectionery topping.

Cooking method:

For the dough, we need to pour milk into a deep bowl, add 2 teaspoons of sugar, dry yeast, 4 tea. lie flour, mix well, cover with a towel and leave in a warm place.

To prepare the dough you will need 6 yolks and 3 whites.

For this procedure, it is advisable to use homemade eggs, in which case the baked goods will turn out a rich yellow color.

When the dough is ready, pour the egg-butter mixture into it and mix thoroughly.

Then beat the separated whites with a mixer until white peaks form, transfer to the main mass and bring until smooth.

Now take the orange, wash it thoroughly, pour boiling water over it, remove the zest using a grater and add it to the dough.

Add the twice-sifted flour to this and stir until smooth.

During sifting, the flour is enriched with oxygen and the baked goods are more fluffy.

When the dough is thicker, place it on the work surface and slowly knead it with your hands until it stops sticking to your hands (it took me about 15 minutes).

Pour boiling water over the dried fruits, let them stand for 5 minutes, and then transfer them to a towel or napkin to remove excess moisture.

Make a depression in the center of the dough, put raisins and dried apricots cut into small pieces into it. After which, mix it again so that all the dried fruits are evenly distributed. Then place in a deep bowl, cover and leave in a warm place until it doubles in size.

Afterwards, knead again, divide into suitable pieces and place in molds pre-lined with parchment paper. Place in an oven preheated to 180 degrees for 40-50 minutes.

For the glaze, first beat the whites until white foam, then add citric acid, followed by sugar and continue beating until thick.

All that remains is to apply the egg white glaze, decorate with confectionery sprinkles and decorate with sugar decorations.

This is how fragrant it turned out for me. How did it turn out for you, be sure to unsubscribe?!

Delicious cottage cheese custard Easter (with sour cream)

Ingredients:

Fat cottage cheese - 500 gr
chicken yolks - 3-4 pcs
sugar - 100 gr
sour cream - 200 gr
butter - 100 g
vanilla sugar - 1 tsp
raisins, nuts to taste.

Cooking method:

First, wash the raisins, then add water and leave for 15 minutes.

To make the dish more tender, you need to rub the cottage cheese through a sieve, add the yolks, sour cream, vanilla and regular sugar and mix everything well.

Afterwards, add pieces of butter at room temperature and beat with a mixer so that all the components are thoroughly mixed and the mixture becomes more fluffy and tender.

Under no circumstances should the curd mixture be boiled and should be stirred constantly during cooking.

Then place the pan in a cold water bath and stir until the contents cool and thicken. After which, we put it in the refrigerator for several hours.

After the time has passed, transfer the dried raisins and nuts into the frozen curd mass, mix and place in a bowl lined with gauze.

We wrap it in gauze, press it down with pressure and put it in the refrigerator for a day, maybe two, but don’t forget to place a cup under it, as excess liquid will drain.

All that remains is to take Easter out of the refrigerator, free it from the bag with gauze and serve it to the table.

Recipe for 1 liter of milk

Ingredients:

Flour – 3 kg
milk – 1 l
sour cream - 400 gr
chicken eggs – 15 pcs
butter – 500 gr
sunflower oil - for greasing molds
sugar - 1 kg
yeast – 100 g
vanillin – 2-3 sachets
raisins – 300-500 gr
glaze and decorative elements.

Cooking method:

1. First of all, we prepare all the products needed on the list. After that, in a saucepan over the fire, slightly heat the milk, then remove from the stove, add 200 grams of softened butter, add yeast, sugar and a small part of the sifted flour so that you get a consistency in the form of liquid sour cream, cover with a lid and let it brew for 40 minutes. .

2. Meanwhile, melt the remaining butter, pour boiling water over the raisins, and beat all the eggs until smooth.

3. Now that the dough has steeped, add vanillin, sour cream, melted butter and flour. Drain the water from the raisins, add them to the total mass and knead the dough.

4. Cover with a lid and towel and leave to rise. So it should rise three times.

5. Grease the molds with vegetable oil and place the dough in them.

6. Place in an oven preheated to 180 degrees for 20 minutes. We check for readiness using everyone’s favorite method - with a match.

7. All that remains is to decorate the Easter cakes with icing and confectionery sprinkles.

A very tasty and aromatic Easter with incredibly tender and airy dough is ready!

Video of making Easter from cottage cheese in a slow cooker

This fairly simple recipe will be useful for those who do not have an oven or for those who want to try baking this wonderful dish for the first time!

Bon appetit!!!