How to bake Easter cakes. How to bake a delicious cake for Easter: recipes and tips

Kulich is a confectionery muffin, which, as a rule, is baked for Easter. Everyone probably knows Easter cake to make it airy and soft. Properly prepared muffin can be stored for up to three months. Usually the dough starts to knead the day before the holiday, then let it brew all night. Baked must be consecrated in the church.

We have prepared some useful tips from which you will learn how to bake an Easter cake. The first rule says that in order for the pastries to turn out good, you need to pray. Our ancestors never started kneading dough without reading a prayer, and even more so Easter products. The quality of Easter cakes depends entirely on the ingredients used - the products must be the first freshness. Of course, preference is given to village eggs, milk, cream, butter and sour cream.

If you do not have the opportunity to purchase environmentally friendly components, then carefully choose products in stores and be sure to look at their composition and expiration date. Although many people know how to bake Easter cake for Easter, not everyone gets a delicious muffin, but all because the ingredients must be warm before cooking, and in no case cold, otherwise the baking will turn out stale. For the preparation of Easter baking, only fresh yeast is used - it is not recommended to use dry yeast. Butter is necessarily subjected to heat treatment, and then cooled to room temperature, and only after that it is introduced directly into the dough.

How to bake an Easter cake, enriched with oxygen?

Very simple. To do this, the sponge dough must be carefully knocked out and kneaded. It is when it is knocked out that excess carbon dioxide leaves it, it is enriched with oxygen, and this contributes to an increase in the volume of the Easter dough. To obtain a bright yellow color, saffron is also used (5 drops of tincture are used per kilogram of dough). Candied fruits, raisins, and poppy seeds are added to the finished and well-kneaded dough to give the pastries a special taste. Now you know, by all means.

Recipe

For a good test, you will need the following:

A kilogram of flour;

six eggs;

One and a half glasses of warm milk;

Three hundred grams of butter;

Two glasses of granulated sugar;

Fresh yeast - 50 grams;

Vanillin, raisins (200 gr.), candied fruits (100 gr.), a little salt.

For glaze:

3/4 cup sugar;

One protein;

Colored powder or shavings.

For dough: dissolve the yeast in milk and add 500 grams of flour - mix well, cover with a towel and leave for several hours in a warm place.

When our dough rises twice, add whipped yolks with sugar, salt, vanilla and butter to it, then mix everything. Next, we introduce whipped proteins and the rest of the flour - knead the mass, cover with a napkin and leave to approach.

After about an hour, the dough will increase in volume by one and a half times, then you can add dried fruits and nuts. Knead the dough for the last time and leave to rise again.

Grease the forms with oil or cover with parchment paper, put the pastry on 1/3 of them, brushing the top with a beaten egg - bake until the Easter increases in size and is covered with a golden crust.

Place the baked cookies on a plate and let cool. When the cake is completely cooled, it can be glazed and decorated.

Now you know how to bake an Easter cake, the main thing is to follow all the rules, and then you will get delicious pastries.

In order not to spend too much effort on preparing the Easter meal, you should clearly decide what and when you will cook.

It may be preferable to buy something ready-made, for example, Easter cakes. Distribute the work on different days in small portions. For example, on Thursday you are engaged in cottage cheese Easter, on Friday - Easter cakes, and on Saturday you and the children, under your strict guidance, decorate both, and paint eggs (for them this is a very exciting activity).

For those who have fasted, you should not start fussing with fatty meat food, for example, with a goose in apples, by the first Easter day. The body needs to be given time to gradually enter non-fasting times, and traditional Easter food: an egg, Easter, Easter cake is the best path to this. From meat, you can cook a light, low-fat - veal or chicken broth, steam cutlets. A good solution would be the preparation of delicious fresh fish.

How to bake Easter cakes and Easter

One of the most crucial moments of preparing for Easter is baking pasca. And how could it be otherwise, because Easter is one of the main symbols of the Easter table, replacing the Old Testament unleavened bread (unleavened bread). The inclusion of yeast in the paska symbolized the transition from the Old Testament to the New or, figuratively speaking, the emergence of a new leaven. In addition, at the Last Supper, Christ blessed the yeast bread.
How to bake Easter cakes and Easter I spied on the Orthodox sites ABC of Faith and Orthodoxy and the World

What is a kulich? This is holiday bread. The best products are used on it: butter, sour cream, egg, cream, so that in terms of content it already looks more like a cake. Easter cake is also rich in additional ingredients: raisins, nuts, and a lot of fragrant spices are added to it, and it is festively decorated. Easter cakes are put in a sourdough way, because yeast cannot raise a lot of sour cream, butter, eggs in a sourdough way.

The dough for Easter cake is very capricious; all its components are cooked in a very warm place, where the temperature is constant and there are no drafts, 25 degrees is the ideal temperature for Easter cake. Your success also depends on how well you knead the dough. It should be dense, in no case loose, like regular pastry.

It is better not to put the dough where the heat comes from below. Be sure to preheat the oven before putting the cake in there. During baking, the fire should be moderate, not strong, by the end it is better to reduce it. It is not necessary to disturb the dough often by opening the oven. If the cake is not yet baked, and the top starts to brown too much, then put oiled paper on it.

Classical recipes usually involve baking a large, noble Easter cake. It can be convenient to bring it to the consecration and take it home to the festive meal. Our home practice has led us to bake many small cakes (forms - 200 ml iron mugs), it is easy for children to hold and it is pleasant to give to friends. Small cakes bake faster, it is important not to overdry them.

Easter cake - the subtleties of cooking

The dough from which paska is made is yeast. However, it differs from the usual one in that it requires more fat and eggs to cook. As a result, the dough turns out to be very rich, heavy and “ripens” for a long time, suitable.

The process of making paska itself can be conditionally divided into 5 stages: kneading dough from yeast, milk and flour, kneading dough, filling molds with dough, baking paska and maturing it.
All work with the dough should be carried out in a warm place (no drafts!), otherwise the dough will not rise.
It is better to use “live”, not dry yeast for kneading paska, as it gives a more active fermentation process. If there is no "live" yeast, they can be replaced with dry ones, which are marked "active".
Since the pasta dough is quite heavy, it needs to be kneaded for a long time: then it is saturated with oxygen and becomes “airy”. For the same purpose, flour is sifted before kneading.
Gives the dough "fluffiness" and alcohol - dark rum or good cognac.
In order to make the paska fragrant, they put candied fruits, lemon zest, vanillin into the dough, and the yolks give the paska a pleasant yellowish tint. If the yolk of the eggs is not very bright, then the dough can be tinted with saffron.
After kneading the dough, leave it for about 30 minutes in a warm place. The heat activates the fermentation process, as a result of which the dough should double in volume! After that, you can start kneading the dough.
All other ingredients are added to the dough, and the dough is kneaded for at least 20 minutes.
The finished dough is covered with a napkin and placed in a warm place.
When it triples in volume, it is again kneaded and laid out in greased and sprinkled with breadcrumbs molds, filling them with dough by a third of the volume. The molds with the dough are again left in a warm place.
Pasok baking begins only after the dough has increased in volume again and almost completely (not reaching 5 cm to the edge) fills the molds. Then the pasta is placed in an oven preheated to 170 ° C, where they are baked until cooked.
At the same time, it is better to try to open the oven as little as possible, otherwise the dough may fall off.
During baking, paska can be sprinkled with water or steamed over - this will fix its shape.
You can check the readiness of the paska with a wooden stick or by weight - the finished product will be much lighter than the raw one.

The finished pasta is taken out of the oven and cooled. Then they take it out of the mold and decorate it with icing, decorative elements, nuts, etc. Decor, in general, depends on the imagination and tastes of the cook.

It should be noted that pasca is not eaten immediately. It will be completely ready only on the second day. This process is called the "ripening" of the paska.

As a result, if paska is cooked correctly, it turns out to be tasty, “airy”, colorful and, together with bright krashenkas, creates a unique feeling of the Easter holiday, which remains with us for a long time.

Easter cake

Dilute the dough on three glasses of milk, six glasses of flour and yeast. Put her in heat. Grind five yolks with two cups of sugar, one teaspoon of salt and fragrant seasonings (one stick of vanilla, ten cardamom nuts, or two drops of rose oil). When the dough comes up, put the mashed yolks into it, beat two more eggs into it, pour in half a glass of slightly warmed melted butter, add six glasses of flour, but so that the dough is not too thick. Knock out the dough well on the table, pour one and a half glasses of raisins into it and let the dough rise until the morning. In the morning beat again and let it lie down. Then put half of the dough in the form, let it rise to three-quarters of the height of the form and put in the oven. Two cakes will come out of this amount of dough.

12 glasses of flour, three glasses of fresh milk, 50 g of yeast, two glasses of sugar, seven eggs, half a glass of butter, one and a half glasses of raisins, a teaspoon of salt, fragrant seasonings.

Easter cake home

In 1/2 cup of boiling milk, brew 100 g of flour, stirring quickly until an elastic mass is obtained.

At the same time, dilute the yeast in 1/2 cup of warm milk and mix with 100 g of flour, leave for 10 minutes.

Combine the first two mixtures, cover and set to rise for 1 hour or more.

Then wipe the yolks, sugar, salt into a homogeneous mass, beat until white.

Add this homogeneous mass to the yeast mixture, add 750 g of flour, knead the dough and leave for 2 hours to rise, after pouring warm liquid butter in small portions; let the test go a second time.

After the second rise of the dough, upset it to its original position, add 2/3 cup of raisins to it, after rolling it in flour, and let the dough come up a third time. Bake in molds for 45 minutes.

1 kg of flour, 50 g of yeast, 1.5 cups of milk, 10 yolks, 3 proteins, 250 g of sugar, 200 g of butter, 100 g of raisins, 3 teaspoons of vanilla sugar, 1 g of salt.

Kulich custard

1 On the eve at eight o'clock in the evening, pour the yeast with half a glass of tepid water, let the yeast rise. Brew half a glass of flour with half a glass of boiling milk, stir well. If the brew is bad, then warm it up a little, stirring constantly. When the yeast is suitable, mix it with the dough, add cooled boiled milk, two teaspoons of salt and two eggs (leave a little of them for greasing), add flour to make a thick dough, stir it until smooth and put it in a warm place until morning well covered. At six or seven o'clock in the morning, pour half a glass of warmed, but not hot, oil into the dough and pour a little two glasses of weak warm tea mixed with three-quarters of a glass of sugar. Pour, stirring constantly, almost all the remaining flour. Dump the dough onto a table or board and beat it well until bubbles appear in it. After that, put the dough in a pre-washed and oiled dish on the inside, cover the dish with something warm and leave the dough to come up. After an hour, put the dough on a board, knead raisins into it, beat it again, but carefully, and let it rise in the same bowl for another half hour. Now the dough can be laid out in one or two buttered forms, let the dough rise, grease the top of the cake with an egg and put in the oven.

12 cups flour, half a cup of melted butter, two eggs, three-quarters of a cup of sugar, one cup of milk, 50 g of yeast, two cups of liquid tea, three-quarters of a cup of peeled raisins, salt.

2 One and a half cups of flour brew with one and a half cups of hot milk, stir. When cool, pour in 1/2 stick of yeast and let rise. Then grind 10 yolks until white with 1/2 cup of sugar, beat the whites into foam, put both of them into the dough, let the dough rise again. Pour in 3/4 cup of melted butter, add the rest of the flour, knock out the dough as best as possible, put it in a mold, smeared with oil from the inside, let the dough rise and bake.

9 cups flour, 1/2 stick yeast, 10 eggs, 1/2 cup sugar, 3/4 cup melted butter, 1.5 cup milk, and salt to taste.

Cake on cream

Prepare the dough: dilute the yeast and half the flour in slightly warmed cream. Put the dough in a warm place. While the dough is approaching, grind the yolks with sugar until white, combine them with the butter, pounded white. Sort the raisins, wash and dry.

In the finished dough, add the pounded yolks with butter, raisins, chopped candied fruits, chopped almonds. Mix the mass well, add salt, the remaining flour, vanilla sugar. Knead everything well on the table, put in a large bowl (faience or enameled) and put in a warm place for 60-80 minutes - until doubled in volume. After that, knock out the dough again on the table and put it in a warm place again. Form small buns from the finished dough and place each in a high-sided mold. Pre-lubricate the form with oil, line its bottom and walls with oiled paper. The dough in the form should occupy 1/3 in height. Put the forms with the dough in a warm place for 60-80 minutes.

Bake Easter cakes at a temperature of 200-220 degrees for 60-70 minutes. When the top of the cake darkens, you need to cover it on top with a circle of raw paper. Do not shake the cake during baking, otherwise it may settle. Carefully put the finished cake out of the mold on a soft bed lined with paper and a napkin. Brush the cooled cake with a thin layer of frosting on top. Put the remaining glaze in a paper cone bag, from which cut off the tip with scissors. Squeezing out the icing, carefully apply the pattern on the cake. Such a cake can be decorated with candied fruit, marmalade, fudge.

Kulich royal

Dilute 50 g of yeast in a glass of cream and put a thick dough of them on 600 g of wheat flour, two glasses of cream, crushed cardamom (10 grains), 1 crushed nutmeg, chopped almonds (50 g), 100 g of finely chopped candied fruit and washed , dried raisins.

It is good to knock out the dough, and leave to rise for one and a half to two hours. Then again knead the dough, put in a high form greased with oil and crushed breadcrumbs.

Fill the form halfway, let the dough rise again to 3/4 of the height of the form and place in the oven with low heat.

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

Easter cottage cheese - the subtleties of cooking

Suppose you have chosen a day when it will be convenient for you to cook it (this depends not only on free time, you must also take into account the fact that after cooking Easter you need to lie down under pressure in the form for a day or two or even three).

By this day, you need to buy cottage cheese in advance and hang it in a gauze bag to drain excess liquid, the usual time for this is a day (but in a cold place, if the cottage cheese sags in a warm place, it will turn sour).

The time of such processing depends on the dampness of the curd. Very wet cottage cheese, with a lack of time, you can try to squeeze it out under pressure. A tasty and tender Easter will turn out from cottage cheese made at home from milk, boiled and fermented with a small amount of acid, you can take milk and kefir in equal volumes, then you don’t need to add acid, the yield of cottage cheese is 1/5th of the mass of milk taken, those. to get one kilogram of cottage cheese, you need to take 5 liters of milk. All this is best done the day before the main process of preparing Easter, because. homemade cottage cheese turns out to be very richly flavored with liquid.

So, we have already prepared cottage cheese. Next, we decide which Easter (boiled or raw) we would like to make. Each of them has its pros and cons. Raw Easter is quickly prepared, does not require any effort and tricks. Boiled Easter is stored much better and longer (and after all, we eat Easter food not only on the very day of Easter, but also on Easter Week and beyond).

In addition, if it seems to you that your cottage cheese has a sour smell, then you should also lean towards the heat treatment option. Another subtlety - the addition of raisins or jam from sour berries also contributes to faster sourness of Easter, so it is better to add them to a small, quickly eaten pasochka. Be sure to grind the cottage cheese (you can use a combine, in a meat grinder or through a sieve - the latter is more difficult). Grind sugar into powdered sugar. The rest of the components to buy are good, high-quality: butter, rustic sour cream (or very fatty), pure nuts ...

Easter Cooking Tips

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.
Sour cream for Easter is best taken thick, oily. To remove excess moisture from sour cream, sour cream should be placed in a canvas bag or wrapped in several layers of gauze, gently squeezed out, and then placed under pressure for several hours.
Instead of rubbing the cottage cheese through a sieve, you can pass it through a meat grinder twice. Cottage cheese for cooking Easter can be made from baked milk. The technology of its preparation is the same as for ordinary cottage cheese, only the milk is pre-heated in the oven for several hours (the longer the milk is heated, the more intense its color becomes). Easter from such cottage cheese has a beautiful pink color and a pleasant delicate aftertaste.
Easter should be kept cold under oppression for at least 12 hours.
If raisins are put on Easter, then they need to be washed well, sorted out, dried on a towel or napkin.
Candied oranges for Easter should be finely chopped, grated lemon zest, finely grind spice additives in a coffee grinder and sift through a fine strainer.
Almond kernels are easily peeled if you pour them with boiling water and leave for 20-30 minutes, then the skin is easily removed. Then dry the kernels and grind.

So, recipes.

Easter boiled

1.5 kg of cottage cheese, 7-8 egg yolks (whites go to cream for Easter cakes), 450 g of sugar, 600 g of sour cream, 300 g of softened sl. oils. Flavoring additives to choose from, in rather arbitrary combinations: vanillin, lemon or orange zest, steamed poppy seeds, nuts (any), raisins (the latter are taken approximately half a glass for the indicated amount of cottage cheese). Rub the cottage cheese, grind the yolks with half the sugar until white, combine with cottage cheese, sour cream, cl. butter, mix until smooth. Cook over low heat or in a water bath, stirring constantly for about 2-3 hours, until it thickens, begins to boil (options: warm over a fire until hot, but do not boil, or “until the first bubble”).

A longer boiled Easter (without boiling in large bubbles) keeps its shape better and is well stored. Cool in a container with cold water, stirring continuously, add the remaining sugar, raisins, nuts, spices - into a press mold for a day, in a cold place, for example, in the refrigerator, and on the bottom shelf, before Easter, you need to put a container to collect the flowing from easter liquid.

Easter pink

800 g of cottage cheese, 200 g of non-liquid jam (the less syrup, the better), 100 g of butter, 2-3 cups of fresh rustic sour cream, sugar - to taste and depending on the sweetness of the jam (1-2 cups approximately). Grind sugar into powder, grind with sour cream and butter, mix with grated cottage cheese. The jam can be made homogeneous and added to the mass simultaneously with the rest of the ingredients, or the syrup can be introduced at the stage of thorough mixing-grinding (in a mixer), and the berries at the end so that they remain whole during Easter. The form before filling should be laid out with a thin napkin, press, cold, as in the previous recipe.

Easter "Chicken"

200 g cottage cheese, 100 g butter, 100 g sugar, 2 boiled eggs (yolks), vanillin. Grind the cottage cheese through a sieve, separately rub the butter, vanilla and powdered sugar. Now mix everything, gradually adding egg yolks, put in a mold, as usual.

Easter with chocolate

Grate the chocolate or scrape it with a knife, mix with powdered sugar and set aside. Then take the cottage cheese, rub through a sieve, mix with butter and sour cream, mix well, pour a glass of chopped candied fruit, chocolate with powdered sugar into the cottage cheese, mix it all so that the mass has a uniform color. Put everything in a form covered with a thin cloth (muslin, gauze), take it out to the cold and put it under oppression. After a day and a half, remove Easter from the mold and serve.

Two kilograms of fresh cottage cheese, 200 g of chocolate, 200 g of powdered sugar, 200 g of butter, two glasses of sour cream, one glass of candied fruit.

vanilla easter

Well-pressed cottage cheese is rubbed through a sieve, cream is gradually poured into it, mixed, wrapped for 12 hours in a napkin, the napkin is tied in knots and hung up to allow the whey formed as a result of fermentation to drain. Then a glass of sugar, vanilla (crushed) are poured into the curd and everything is mixed properly. After that, the cottage cheese is placed in a pasochnik lined with a thin cloth, covered with a plank and put under oppression for half an hour. Half an hour later, Easter is carefully taken out of the bean box, freed from the fabric, placed on a dish and decorated with an artificial flower on top. This Easter should be enough for six to eight people.

600 g of cottage cheese, three cups of cream, one cup of sugar and half a stick of vanilla.

Helpful Hints

When baking cakes, remember the following

The dough for the Easter cake should not be liquid (the Easter cakes will spread and be flat) and should not be thick (the Easter cakes will be too heavy and will quickly become stale).
The dough should be of such density that it can be cut with a knife, and it does not stick to the knife, and when dividing Easter cakes, it would not be necessary to add flour.
The kulichny dough is kneaded as long as possible so that it completely lags behind the hands or the table.
Easter cake does not like drafts, but loves heat, so Easter cakes should be suitable in a warm place at a temperature of 30-45 degrees.
The form for baking Easter cakes is only half filled with dough, allowed to rise to 3/4 of the height of the form, and then placed in the oven.
Easter cake ready for baking is smeared with an egg beaten with 1 tbsp. a spoonful of water, and butter, sprinkle with nuts, coarse sugar and breadcrumbs.
In order for the cake to rise evenly, a wooden stick is stuck into its middle before baking. After a certain time, the stick is removed. If it is dry, the cake is ready.
Easter cake is baked in a humidified oven (for this, a container with water is placed at the bottom) at a temperature of 200-220 degrees.
Easter cake weighing less than 1 kg is baked for 30 minutes, weighing 1 kg - 45 minutes, weighing 1.5 kg - 1 hour, weighing 2 kg - 1.5 hours.
If the cake starts to burn on top, cover it with dry paper.
The finished cake is taken out of the oven, put on its side and left in this position until the bottom cools down.

The festive mood will rise even more if everything cooked is neatly and brightly arranged, placed in a basket decorated with ribbons, greens, flowers, or on a white patterned towel. There is a good tradition - earlier the dough for Easter cake was kneaded on the night from Thursday to Friday, they baked all Friday, and on Saturday they carried the cake to the church for consecration.

Anna Andreeva learned how to bake Easter cakes from her mother and grandmother. Now every year she cooks them in the Kazan Bogoroditsky Monastery and at home.

Anna Andreeva, the cook of the Kazan Bogoroditsky Monastery, shared the recipe for Easter cake. Photo: AiF / Aliya Sharafutdinova

Where did the tradition of baking Easter cakes come from?

The word "Kulich" goes back to the Greek "kollikion" - sweet rich high round bread, similar to artos (Greek Άρτος, bread) - high bread consecrated with leavened (yeast) bread, also called "whole prosphora" (that is, without seized particles) . The artos depicts the Cross and the crown of thorns - symbols of Christ's victory over death, His Resurrection.

Kazan Bogoroditsky Monastery. Photo: AiF / Aliya Sharafutdinova

In the Orthodox Church, artos is consecrated at the liturgy on the first day of Easter. Throughout Bright Week, he stands in the temple on the lectern in front of the Royal Doors, and during divine services - in front of the icon of Christ. During the procession, which takes place every day of this week, it is carried around the temple. On Bright Saturday, as in the ancient church, after the liturgy, the artos is broken up with a prayer and distributed to all those present in the church.

What should be a real cake?

Easter cakes were always baked from yeast rich dough, high and always in the shape of a cylinder.

Jesus and the disciples on Passover, during Holy Week, ate only unleavened bread - unleavened bread. When they shared a meal after Christ's Resurrection, leavened bread was already allowed, so Easter cake - the bread of joy - is baked high risen and rich, with the addition of a large amount of eggs, milk butter, raisins.

When buying, you must choose a consecrated Easter cake. Photo: AiF

Believers consider the Easter cake a symbol of new life and resurrection. You can not start baking Easter cakes in a hurry or in a bad mood. Previously, they believed that the whole year of the family would depend on how the Easter cake turned out. If it is beautiful, even and smooth, then the year will succeed. Cracked and crooked Easter cake - to disappointment and loss.

How to cook Easter cake at home

Anna Andreeva, the cook of the Kazan Bogoroditsky Monastery, shared her recipe for Easter cake.

“Easter cakes prepared according to old recipes are tasty and do not spoil. Previously, the dough for Easter cake was kneaded on the night from Thursday to Friday, they baked all Friday, and on Saturday they carried the cake to the church for consecration. The preparation of such a delicacy is a special process. At this time, there should be peace and purity both in the house and in the soul, ”says the craftswoman.

Easter cake recipe

For test:

1 glass of milk

800 grams of flour

200 grams of butter,

1.5 cups of granulated sugar,

50 grams of yeast

- ½ teaspoon of salt,

150 grams of raisins,

50 grams of candied fruits,

1 sachet of vanilla.

For glaze:

2 tablespoons sour cream

4 tablespoons of sugar

20 grams of butter.

Opara

Opara is made from one glass of warm milk, 50 grams of yeast and 400 grams of flour.

We mix the ingredients and leave at a temperature of 28-30 ° C for several hours. The dough should ferment and rise 2-3 times. After that, you can knead the dough.

“When making dough and kneading the dough, the hostess should read prayers and ask God for a good, tasty cake for her family,” Anna Andreeva admits.

Dough for Easter cake

We take 4 or 5 eggs at room temperature, separate the yolks from the proteins. Mix the yolks with 1.5 cups of sugar and a pack of vanillin, beat the whites into foam. We add all this to the dough. Put ½ teaspoon of salt.

It is necessary to warm up 200 grams of butter or margarine. We also add oil to the dough. Pour the remaining 400 grams of flour.

Knead the dough until it starts to fall behind your hands.

The dough must be kneaded until it begins to lag behind the hands. Photo: AiF / Aliya Sharafutdinova

Cover the pan with a lid and put the dough in a warm place: it should double in size.

“After an hour, add additional ingredients to the cake. It can be raisins, nuts, candied fruits, honey, lemon peel, chocolate, various spices (cardamom, nutmeg, cinnamon, cloves, vanilla). I put 150 grams of raisins and 50 grams of candied fruits in the dough,” the chef explains.

We bake Easter cake

Kulich is baked in special forms.

Easter cakes are baked in special forms. Photo: AiF / Xenia Zheleznova

“It is necessary to cut out strips of parchment and lay out the walls and bottom of the forms with them. Coat the inside of the parchment with oil. Fill out ½ or 1/3 of the form. We send the cake to the oven preheated to 180 ° C. We bake for about 40 minutes. We check the readiness of baking with a stick - it should be dry, ”says the chef.

Icing for Easter cake

Mix 2 tablespoons of sour cream, 20 grams of butter and 4 tablespoons of granulated sugar and simmer until thickened.

We put glaze on the cake. Photo: AiF

When the cake has cooled, you can pour it with glaze.

We decorate Easter cake

Easter cake decoration also has a special meaning. According to tradition, nuts and raisins lay out the image of a cross or the letter: “ХВ” - Christ is Risen. In most cases, housewives decorate Easter cake with powdered sugar, poppy seeds or special confectionery sprinkles.

According to tradition, nuts and raisins lay out the image of a cross or the letter: “ХВ” - Christ is Risen. Photo: www.russianlook.com

How is Easter cake blessed?

Every year, after the morning service on Great Saturday (sometimes after the nightly festive service), Easter cakes are consecrated in churches. The priest sprinkles the festive food brought by believers with holy water.

“Easter cake must be consecrated. We eat such Easter cake throughout the week,” says Anna Andreeva.

How should you eat cookies?

During the 49-day fast, the human body gets used to light food. To avoid harm to health, you should not overeat.

Easter cakes are served at the festive table. Kulich is cut so that circles are obtained. The hat is left until the whole cake is eaten. She covers the incised part.

“It is impossible to imagine the Resurrection of Christ without traditional treats that mark the holiday. Good luck with your Easter cakes, ”Anna Andreeva wishes.

We all honor the feast of Holy Easter, and every housewife on this day wants to please her family with homemade Easter cakes, which their store counterparts will never be equal to. The soul of the hostess and the mood of the holiday are invested in homemade cakes, and believe me, the Easter cake made by yourself is absolutely special!

Everyone's tastes are different, someone wants a simple, quick and delicious recipe. Someone prefers not to use yeast, flour or eggs when making dough for Easter cakes. Therefore, in our article, we have chosen from a very large number and put together several completely different recipes so that you can choose the one that will become your favorite.

Step-by-step recipes for Easter cakes are short, clear and without unnecessary water. Let's get started!

A simple Easter cake with yeast in the oven

The classic recipe, Easter pastries are very tasty, fluffy and soft, fragrant.

For the test

Flour - 560 gr.
Milk - 170 ml.
Sugar - 150 gr.
Butter - 140 gr.
Eggs - 2 pcs. +2 yolks
Raisins - 60 gr.
Yeast - 30 gr.
Vanilla sugar - 8 gr.
Salt - a pinch

For glaze

Egg whites - 2 pcs.
Powdered sugar - 140 gr.
Lemon juice - 1 table. spoon.

We prepare our ingredients. Raisins need to be soaked overnight to make them soft. Melt butter and cool to room temperature.

In warm milk (40 degrees), dissolve pressed fresh yeast, mix thoroughly.

Pour half the indicated amount of sugar there and gradually, so that there are no lumps, one and a half glasses of flour. Mix thoroughly. We cover the resulting dough with cling film and put it in a warm place so that it rises.

While the dough is rising, beat in one container 2 whole eggs and 2 yolks (without proteins) with vanilla sugar. By consistency, beaten eggs should be like not very thick sour cream, uniformly yellow in color. Pour the beaten eggs into the prepared dough, put a pinch of salt and mix.

In the resulting mixture, gradually, stirring, introduce the remaining flour and melted butter (it should not be hot). We send the second part of the sugar there.

We knead the dough, which is again covered with a film and put in a warm place.

The dough will double in volume. Open it and add raisins, mix again.

Prepare the baking molds. If you have a reusable one, then lubricate it with oil. Do not grease disposable molds. We spread the dough about half way. Cover with a towel and wait for the dough to rise a third time to the edge of the mold. This is how we put future cakes in the oven.

Bake at 180 degrees for 30-40 minutes, depending on your oven. Make sure the cookies brown evenly.

This is how they turn out soft, fragrant and fragrant. All that's left to do is glaze them.

To do this, beat the egg whites left after the cooking process with lemon juice and powdered sugar with a blender at high speed. We will get a moderately fluid glossy white mass, which is covered on top of still warm pastries.

Sprinkle Easter cakes with colorful sprinkles on top. This is such a beauty!

Easter cake without yeast on kefir

Not everyone considers yeast a useful and necessary supplement, but everyone wants to get lush pastries. How to be? This is where kefir comes to the rescue. Thanks to him, the dough also turns out soft and lush. This recipe does not use sugar. And if you also take healthy whole grain and oat flour, then such an Easter will be most useful for both children and adults who care about their health.

Cook Easter cake on kefir with our simple recipe. The amount of dough is designed for two small cakes.

We will need:

2 eggs
300 ml kefir
280 g flour (can be oatmeal or whole grain)
2 packets natural sweetener (stevia)
vanilla and cinnamon to taste
0.5 tsp soda
100 g raisins
5 g milk powder

Cooking:

Pour kefir into a bowl and pour soda into it.

Prepare dry ingredients. Pour the sweetener, vanilla and cinnamon into the flour, mix until a homogeneous consistency.

Next, separate the whites from the yolks. The yolks will go into the dough, and the whites into the icing. Combine the yolks with kefir and stir. In the same container, gradually pour the flour. Stir constantly so that there are no lumps.

Place the raisins into the resulting dough and mix again.

We spread the mass in baking dishes up to half, because the dough will still rise during cooking in the oven.

We place the molds in the oven and bake at 180 degrees for 40-50 minutes.

And while the Easter cakes are baking, prepare the icing: beat the egg whites at high speed with a sweetener and powdered milk (this ingredient is optional). We cover the finished cakes with icing and sprinkle with decorations.

To fix, stir the Easter cakes for another 20 minutes in the oven at a temperature of 100 degrees. From this, the glaze becomes dense and does not spread. Ready!

This is such a delicious and healthy Easter.

Alexandria cake step by step

Alexandrian dough for Easter cakes received special recognition. It is made on the basis of baked milk, the pastries are tender, soft like fluff and very tasty. We couldn't get past this recipe.

It is worth saying that the Alexandrian dough is not quick to prepare and this is definitely not a quick recipe. But he's worth it!

We will need:

baked milk - 0.25 l
butter - 125 g
egg - 3 pcs
sugar - 250 g
fresh yeast - 50g
salt - 1 tsp
yolks - 2 pcs
vanilla - 1 pack
cognac - 2 tbsp. l.
flour - 800 g
raisins - 200 g

For glaze

squirrels - 2 pcs
sugar - 1 tbsp
food decorations

Cooking:

We crumble the yeast into warm baked milk and dissolve them in it. We put sugar in there.

Beat the eggs, combine them with soft butter and our milk. Mix all ingredients thoroughly. Cover with cling film and a towel and leave at room temperature for 8-12 hours, overnight.

This is the kind of dough we should get after 12 hours of infusion:

Vanilla, salt, cognac, raisins, two yolks and flour are sent to a container with dough. The dough is thoroughly kneaded. And put in a warm place for 1.5-2 hours.

At this time, we prepare baking dishes, grease them with oil.

We distribute the risen dough among the forms, without filling them completely, leaving room for rising.

We put in a warm oven and bake at 180 degrees. Small pasca will bake in about half an hour, large ones will take about an hour.

If you see that the top is browning heavily even though the bottom is not yet baked, cover the top with damp baking paper and reduce the heat to 150 degrees.

We prepare the icing as usual: just beat the egg whites with sugar with a mixer for several minutes until a dense white cream is formed. We spread Easter cakes and decorate as fantasy tells.

Who can resist such beauty? And the scent is just fabulous!

Inside, the Easter cakes are soft, sweet, rich, on the outside they are elegant, festive and very beautiful!

Easter cake with raisins, candied fruits and nuts in a slow cooker video

Another very tasty recipe in the Redmond slow cooker, but it can also be adapted to any other. A wonderful lush, tall and tasty cake is obtained.

We will need:

1.5 cups milk (300 ml)
6 eggs
300 gr. butter
2 cups - sugar
16 grams dry yeast (3.5 teaspoons or 1.5 packs)
3/4 teaspoon - salt
1 gram - vanillin
100 gr raisins
100 gr walnuts
50 g candied fruits
1 kg flour

For glaze for 1 cake:

100 g powdered sugar
4-6 teaspoons lemon juice
if necessary, add 1-2 teaspoons of water (depending on the consistency of the resulting glaze).

Cooking:

Step 1. We heat the milk in a slow cooker in the Multicook mode at 35 degrees for 6 minutes. Pour yeast and part of flour (300 g) into warm milk, mix. It will not be a very thick dough. This is the future steam. We put it this time for 30 minutes at 35 degrees in the Multicook mode.

Step 2. While the dough is coming up, let's take care of the eggs: we separate the whites from the yolks. Grind the yolks with sugar, beat the whites into a stable foam.

Step 3. We begin to add the rest of the ingredients to the dough that has come up: salt, melted butter, yolks grated with sugar, vanillin, and also alternately introduce flour (leave only 100 g) and whipped proteins. All this is well kneaded.

Step 4. It's time to raise our dough further. We will do this in 2 stages so that the cake turns out to be magnificent. First, set for 30 minutes in Multicook mode 40 degrees, after this time, we punch down the dough. And again set at the same temperature, but for an hour.

Step 5. The dough has risen, it should rise almost to the top of the multicooker. Sprinkle the table with flour (3 tablespoons), lay out the dough, sprinkle the dough on top with flour (3 tablespoons), add 4 tablespoons of vegetable oil while kneading, add chopped nuts, candied fruits, washed, dried and rolled in flour raisins. Knead the dough well.

Step 6. This amount of dough is enough for 2 Easter cakes. Lubricate the multicooker bowl with vegetable oil. Our dough should take up 1/3 of the bowl. Again we put in the Multicook mode for 1 hour at a temperature of 40 degrees. During this time, the dough will rise again.

Step 7 Without removing the dough, immediately start the Baking mode for 1 hour 20 minutes.

Step 8. We take out the cake on a towel, and then cool it on the steamer basket (so that there is air circulation and the cake does not get damp). Apply lemon-sugar glaze to the cooled cake, if you use protein glaze, then it must be applied to a warm cake. Top with candy sprinkles.

For more details on cooking Easter cake in a slow cooker, see this video:

Delicious recipe for cake in a bread machine

An incredibly simple and delicious recipe for one cake that does not require much time and fuss with dough. All the ingredients are simply poured into the bowl of the bread machine and after a few hours there is already a ruddy cake on the table!

We will need:

340 g flour
2 eggs
17 g yeast
1 tsp salt
1 st. l. condensed milk
1 st. l. sour cream
30 g soft butter
130 g milk
5 st. l. Sahara
50 g raisins

How to cook:

Just put all the products in the bowl. Liquid ingredients come first, starting with milk, then loose ingredients (except raisins). Raisins must be steamed beforehand. And we will add it a little later, when the dough is already kneaded.

We put the bowl in the bread machine on the usual main mode Bread. First, according to the program, there will be dough kneading, at this moment we add raisins. And then the cake is baked without our participation.

25 minutes before the end of the program, when the cake is almost ready, coat it with whipped egg whites. We close. For another 20 minutes, the glaze will be baked together with the cake and harden well.

The kulich is tall, soft and tasty. And the ease of preparation of the recipe is just a fairy tale!

If you have any questions about cooking, watch this detailed video:

Easter cake with cream and sour cream

Cakes on cream have a particularly delicate texture and a mild rich taste. Here's another great recipe for you!

We will need:

Let's start by activating the yeast:

Mix cream and yeast.

I'm preparing the steam.

Add the rest of the ingredients:

This is what the dough should look like:

Let's start cooking.

Ready for frosting.

We dip each cake.

Cakes on cream and sour cream are ready!

kulich panettone

Stunningly beautiful cake according to an Italian recipe. Currants and yogurt, which are included in the recipe, give this cake a special aroma and unusual taste.

Ingredients:

Flour - 600 gr
Dry yeast - 1 tbsp.
Warm water - 200 gr
Sugar - 100 gr
Yolks - 2 pcs.
Unsweetened yogurt - 0.5 cup
Vanilla extract - 1 tsp
Lemon zest - 1 tbsp.
Raisins - 100 gr
Dried currant - 100 gr
Butter - 1 tbsp.
Powdered sugar - 50 gr

How to cook:

Dissolve yeast in warm water with sugar. And put this dough in a warm place for 20 minutes.

As soon as the yeast begins to ferment, add the yolks, yogurt, melted butter (not hot), vanilla, lemon zest, a pinch of salt to them. And to all this abundance at the end we begin to mix flour.

The dough is elastic and soft. It also needs to be put in heat so that it rises well.

Dried fruits are the last to go into the dough. We mix everything thoroughly. Put the dough into greased molds.

Leave for half an hour so that the dough comes up again. Bake at 175 C for 45 minutes.

kulich kraffin

A very unusual Easter cake that will amaze everyone not only with its taste, but also with its intricate lace look.

Dough Ingredients:

350 g flour 80 ml milk (+30 ml milk if passion fruit juice is not used)
6 g dry yeast
80 g sugar
½ tsp salt
1 egg
2 egg yolks
40 g butter (melted)
30 ml passionfruit juice (orange juice) - if not using juice as flavoring, replace with 30 ml milk

Cooking Easter cake for Easter at home is a grateful thing. The confidence that only the best ingredients will be used, the dough is kneaded with love, the unique aroma of freshly baked bread is something worth spending a day on.

Thousands of recipes have been written for cakes with carrots and candied fruits, Greek muffins, Easter muffins, festive Italian pies. In this article, we will consider the most delicious step-by-step recipes on which the rest of the author's inventions are built.

calories

The calorie content of Easter cakes produced in industrial bakeries and presented on store shelves corresponds to the calorie content of Easter cakes prepared on their own and lies in the range of 270-350 kcal per 100 grams. This is due to the fact that in both cases, high-calorie foods are used:

The product has a high calorie content and is not suitable for people suffering from diabetes and adhering to specialized diets. The energy value of a dietary cake is 95 kcal per 100 gr.

Make sure you have all the items listed below:

Oven holding a temperature of 180 degrees Celsius;
confectionery brush;
Kitchen mixer;
Glass or enamel utensils for dough;
Paper or silicone molds with high sides.

Easter cakes are associated with a religious tradition, so visit a church service the day before, and fill each stage of baking with love and warmth.

Bakers divide the process into 4 steps:

kneading yeast dough;
actually baking;
glaze preparation;
decoration.

How to make frosting

Glaze of good quality is smooth, plastic, shiny.

ON A NOTE! The icing is applied to the hot cake with a pastry brush.

Below is a recipe for protein glaze, which does not crumble after cooling, with a dense structure and color, has the consistency of fudge.

Ingredients:

Eggs - 2 pieces.
Water - 1 glass.
Sugar (sifted powdered sugar) - 120 grams.
Lemon juice - 1 teaspoon.
A pinch of salt.

Cooking:

Separate whites from yolks. Cool egg whites in the refrigerator for 20 minutes.
In a saucepan, mix sugar and water, boil the syrup. The finished syrup should turn out to be viscous, light golden in color, but without the smell of caramel and not reach for a spoon.
Slowly pour syrup into cooled proteins, whisking at this time.
Beat the resulting mass until it becomes homogeneous.
Add lemon juice, mix.

Video recipe

Glaze without egg whites

The recipe below is made up of just two ingredients, the icing is easy to make but hardens and crumbles off the cake. Suitable for people with egg intolerance.

Ingredients:

Powdered sugar - 1 cup.
Warm water (about 40 degrees Celsius) - 0.5 cups.

Cooking:

Sift the powdered sugar.
Slowly pour water into the powder, constantly stirring the mass.

If you plan to decorate with culinary toppings, this must be done immediately after applying the glaze.

Classic simple Easter cake in the oven

There is a single recipe for a classic Easter cake. It remains unchanged over the years and is not tied to local traditions.

Ingredients:

Egg - 5 pcs.
Yeast - 11 g.
Flour - 2.5 tbsp.
Milk - 1.5 tbsp.
Sugar - 0.5 tbsp.
Butter - 250 g.
Salt to taste.

How to cook:

Pour 200 ml of milk into the yeast. Slowly pour the sifted flour into warm milk (about 30 degrees Celsius) and stir until the lumps are eliminated, add the yeast that has blossomed in the milk. Cover the dough with a towel and leave to ferment in a warm place. Wait until it rises.
Separate the egg whites from the yolks. Cool proteins in the refrigerator.
Add melted butter, yolks mashed with sugar, salt to the dough.
Beat the chilled proteins with a mixer into an elastic foam.
In one motion, pour the foam into the dough, gently mix with a wooden spoon with “top-down” movements, swapping the top and bottom layers of dough.
Cover with a towel, leave in a warm place for further fermentation.
Preheat the oven to 180 degrees, grease the mold with oil. Mix the dough, pour into a mold and bake for 45 minutes.
Without waiting for the cake to cool, cover it with icing and confectionery topping.

Videos cooking

How to bake a diet cake

Diet Easter cake is made without yeast, wheat flour, butter and sugar, therefore it resembles Easter cake only in appearance and serving.

The yield is 650 grams.

Ingredients:

Oat bran flour - 4 tbsp. l.
Medium eggs - 3 pcs.
Fat-free cottage cheese - 150 g.
Corn starch - 2 tbsp. l.
Skimmed milk powder - 6 tbsp. l.
Sweetener in an amount equivalent to 23 tsp. Sahara.
Fatty kefir - 3 tbsp. l.
Baking powder - 2 tsp
Salt to taste.

Cooking:

Beat curd with an immersion blender.
Separate the egg whites from the yolks. Grind the yolks with a sweetener. Whisk the egg whites until stiff peaks, put in the refrigerator.
Mix milk and kefir. Add grated cottage cheese, mixing with a blender. Put yolks, starch, salt one after another.
Add the baking powder to the flour and slowly add to the dough, stirring constantly.
Add the egg whites to the batter, stirring with a wooden spoon in a top-down motion to keep the airy foam.
Preheat oven to 180 degrees. Lubricate the forms with vegetable oil.
Fill 2/3 of the molds with dough, bake for 50 minutes.
Remove the molds from the oven, cool, then carefully remove the cake.

Recipe in the bread machine

Ingredients:

Milk - 250 ml.
Flour - 630 g.
Eggs - 2 pcs.
Butter - 180 g.
Sugar - 150 g.
Instant yeast - 2 tsp.
Salt to taste.

Cooking:

Whisk eggs into foam. Add cooled melted butter, warm milk, sugar, salt. Pour into the container of the bread maker.
Pour in the sifted flour. Make a well in the flour and pour in the yeast.
Place the container in the bread maker and set the program "Brioche Bread" ("Sweet Bread").
Bake 1 hour. If the cake is ready (readiness is checked with a toothpick), set the “Baking only” (“Heating”) program and bake for another 25 minutes.
Cool, take out of the mold.

Video recipe

Delicious cake with raisins in a slow cooker

A slow cooker makes cooking Easter cake much easier.

Ingredients:

Milk - 0.5 l.
"Fast" yeast - 11 g (1 sachet).
Eggs - 5 pcs.
Flour - 1 kg.
Butter - 230 g.
Sugar - 300 g.
Raisins - 200 g.
Vanillin.

Cooking:

Pour yeast into flour.
Mix warm milk without lumps, 0.5 kg of flour and leave in a warm place for 30 minutes.
Separate the egg whites from the yolks. Grind the yolks with vanilla and sugar. Beat egg whites with salt until firm.
Melt and cool the butter.
Add yolks, butter, proteins to the risen dough (dough). Stir the top and bottom layers with a wooden spoon.
Pour the remaining flour into the dough, mix, cover with a towel and remove the mass in a warm place until the volume increases by 2-3 times.
Pour boiling water over raisins for 10 minutes. Drain, dry, sprinkle with flour.
Add raisins to the dough, mix and leave for 10 minutes.
Lubricate the multicooker bowl with oil, pour half the dough into the bowl.
Set the Yoghurt program for 30 minutes, then the Baking program for 1 hour.