How to bake Easter cakes in paper forms- this important aspect housewives often overlook, but the final stage of preparation depends on this Easter baking and, without exaggeration, the success of the entire process. Now let’s start with how to process the cake before putting it in the oven, and finally, let’s figure out at what temperature and what types of dough in paper forms are best to cook.

Correctly coat the cake with yolk

Before baking Easter baked goods, dough products are brushed with various finishing semi-finished products. For this purpose, lightly beaten egg yolk (usually mixed with a small amount of warm water), finishing crumbs and cream can be used.

It is convenient to cover the surface of Easter cakes and other Easter baked goods with egg grease using a soft culinary brush that does not deform the surface. If you hit the surface of the cake with a brush too hard, the dough, especially some types, will easily fall off. Grease the cakes on the work surface of the table and place them on a baking sheet ready-made.

If you grease the surface of the cakes directly on the baking sheet, there is a risk that you will splatter the yolk mixture over its surface. As a result, you will get extra carbon deposits. Before baking, the surface of the Easter cake should be covered thickly and evenly with egg grease, but without excess flowing down the edges. It is this lubricant that will ensure the formation of a thin, dense and shiny crust.

Some types of baked goods, after being brushed with egg mixture, are also sprinkled with chopped nuts and/or powder. But in the case of Easter cakes, it is better to decorate them in this way after baking. Please note that cakes brushed with yolks are baked in an unhumidified oven, since the steam neutralizes the shine of the egg wash and dissolves the powdered sugar, if called for in the recipe.

If you did not brush the surface of the Easter cakes with yolk before baking, then the recipe usually stipulates that required quantity eggs are added to the dough. Read more about how to bake Easter cakes in paper formsvideo below.

Baking temperature

Now let's look at another important point - how long does it take to bake Easter cakes in paper forms. Traditionally, Easter cakes in paper forms are baked in a well-heated oven at a temperature of 180 to 200 degrees. It is important to navigate optimal temperature for other types of Easter baked goods. Focus on the fact that mini Easter cakes or buns are made from butter dough weighing from 100 g are baked at a temperature of 200-220 degrees for 14-16 minutes.

If you use puff pastry, bake it at a temperature of 230-270 degrees. This is necessary in order to prevent oil leakage and ensure high-quality baking. For biscuit dough You will need a temperature of 200-220 degrees and about 40 minutes.

Depending on the size of the product, baking them in some cases will take one hour. If you bake thin cakes from sponge dough, it will take about 10 minutes. Shortbread dough will require a higher temperature - 220-250 degrees and a time of 15 minutes. For choux pastry, from which Easter cakes are sometimes prepared, will require at least 30 minutes of baking at a temperature of 180-200 degrees.

Very important point- do not allow shaking or other sudden movements of Easter cakes that have already arrived in paper forms. Once you have placed the dough in the mold, leave it to rise, do not allow the cakes to fall off. Carefully place the molds on the baking sheet and place them in the oven as smoothly as possible. How to bake Easter cake in paper form (recipe) see below.

Ingredients:

• White flour premium- 900 g
• Milk - 300 ml
• Fresh yeast - 30 g
• Chicken eggs - 3 pcs.
• Granulated sugar - 250 g
• Butter - 150 g
• Raisins - 150 g
• Lemon juice - ½ tsp.
• Ground cinnamon - 1 tsp.
• Vegetable oil for lubricating hands
• Powder for Easter cake

How to cook:

1. Mix 2 tablespoons of sugar, yeast and 100 ml of warm milk. Stir and leave in a warm place for 10 minutes.
2. Sift the flour through a sieve twice.
3. Pour a glass of flour into the kneading container, pour in the remaining warm milk, and stir.
4. Combine the yeast mixture and milk. Mix well, cover the container cling film and place in a warm place for half an hour.
5. Take two eggs, separate the whites from the yolks. Place the whites in the refrigerator. We use them to make glaze.
6. Combine the yolks with sugar. Grind well with a mixer until white. Add melted butter. Continue whisking.
7. Add the suitable dough to the egg-sugar mixture.
8. Pour the flour into a large container and add the dough. Knead the dough first with a spoon, gradually introducing the remaining flour. Then mix with your hands, lubricating them vegetable oil.
9. Stir cinnamon and raisins into the dough. Place the dough in a bowl, cover with cling film and leave to rise in a warm place for about 1.5 hours.
10. Ready dough you need to knead, knead again and distribute into molds.

Grease the inside of the paper molds with vegetable oil and fill them no more than halfway. Leave to rise in a warm place, then bake in a well-heated oven at 180 degrees for 40 minutes. Check doneness with a skewer.

The golden rule of baking Easter cakes

When baking Easter cakes, it is important to ensure convection, in which case they will bake evenly on all sides. If there is enough steam during baking, the dough will not form a crust prematurely, which then bursts. You have seen how, when baking some types of Easter cakes, tears and cracks form on top of them.

It is especially important to ensure sufficient steam when baking large cakes in paper pans. To do this, at the beginning of baking, you need to spray the product with a small amount of warm water and place it in the oven at a temperature at least a third lower than the main one.

After 5-10 minutes, depending on the size of the product, it is sprayed again and the temperature is turned up to full. Spray the dough again until the end of baking. This way, the dough will expand during baking and will not become covered with a constricting crust. Slow heating ensures that the entire volume of dough is baked.

As for medium and small sized Easter cakes, in order to prevent them from burning and becoming covered with a hard crust, you usually pour a small amount of hot water. In this case, the cakes are immediately baked at the specified temperature. In this case, light and dense paper forms are ideal for baking Easter cakes. Thus, the question disappears whether it is possible to bake Easter cakes in paper forms.

And a few more important recommendations when baking Easter cakes in paper forms. Use only fresh, live yeast and only premium flour. Be sure to sift it before use. The same goes for butter. It must be fresh, and before kneading the dough, it must be softened at room temperature or melted.

The final stage - remove the cakes from the paper forms

Remove the finished cakes from the paper molds after they have cooled slightly. Small Easter cakes can even be left in their molds, decorated, and then given to relatives and friends on the Holy Resurrection of Christ. The surface of such Easter cakes is decorated without removing them from the molds. Just use a pastry brush to carefully coat the top with icing and sprinkles. You can use finely chopped nuts, candied fruits and raisins.

If we're talking about For a tall cake, to prevent it from falling, place it on a towel placed on a tight pillow or other soft surface. Cover the top of the cake with another towel. As it cools, the dough will “strengthen” a little more. After this, you can transfer the Easter cake to a dish covered with a decorative or regular large white napkin.

So, is it convenient to bake Easter cakes in paper forms? You will see that it is not only convenient, but also very practical and aesthetically pleasing.

10 rules for baking Easter cakes

1. The flour must be dry, and must be sifted through a fine sieve.
2. If we replace fresh purchased yeast with dry yeast, then take 10 to 20 g of yeast per 0.5 kg of flour, dissolving it in milk (taken in addition to the norm according to the recipe).
3. We make the dough in a room where the air temperature is at least 25 o C. We preheat the oven in advance.
4. Knead and beat the dough until it comes away from your hands and the walls of the bowl or pan.
5. To rise, place the dough in a warm, but not hot place (for example, not on a warm stove, not on a radiator, etc.). It should rise at least three times: in the dough, when the baking is added, and already in the mold. Any breeze, draft, noise, slamming a door - the dough will hopelessly settle.
6. Kulich is good with spices. But you can’t overdo it with them either. Here are the optimal norms: for 0.5 kg of flour - 10-12 cardamom grains, 5 cm of vanilla stick (or vanillin powder), zest of three lemons. Zest, vanilla, cardamom grains must first be crushed with sugar. Wash the raisins, soak until they swell, and roll in flour.
7. Grease the cake pans with oil and line them with clean oiled paper.
8. a) if you want the cake to be light and fluffy, fill the mold halfway;
   b) if you prefer something denser and more satisfying, fill 3/4 of the volume.
9. Brush the top of the Easter cake with an egg beaten with water and oil (0.5 tbsp each). We don’t touch the sides: the eggs glue the dough together and prevent it from rising!
10. In order for the cake to rise evenly, you need to stick a sharpened splinter into the middle and put it in the oven. After an hour and an hour and a half (depending on the size of the Easter cake), remove the splinter: if the dough sticks to it, bake further, if the splinter is dry, it’s ready!!!

The whole cooking process Easter cakes should be done in a good mood. Test the readiness of the Easter cake with a finely sharpened splinter or a wooden kebab stick. Sprinkle the top of the cake with powdered sugar, cinnamon or other baking decorations. Children's Easter cakes can be baked in faceted glasses - they can withstand high temperature ovens.

Easter cake dough is quite difficult to prepare - a lot of baking is put into it (eggs, butter, sugar), so it is prepared in several stages, literally nursing, nurturing the dough, protecting it from drafts, and wrapping it warmly.

The dough for Easter cakes, as a rule, is baked on the night from Thursday to Friday, baked almost all day on Friday, and the Easter cakes are blessed on the night from Saturday to Sunday. The finished dough used to be laid out in special detachable metal molds, carefully and generously greased with softened (but not liquid) butter. In the conditions of today's city apartments, instead of molds, you can use metal thin-walled pans of various sizes, processed, respectively, with cans from various canned goods, also having previously calcined them in the oven and generously greased them with oil.

To make the cakes fluffy and airy, a piece of fermented cake is placed in each mold. raw dough in such a volume that it occupies no more than 1/2 of the form, but not less than 1/3 of its height. The pan with the cake is carefully placed in the oven when the dough rises flush with the edges. Bake in a medium-heated oven, checking the readiness of the Easter cake with a sharpened wooden pin: if there is no raw dough left on the pin, the Easter cake is ready. Carefully ensure that the top crust of the Easter cake does not burn.

Heavily browned, but not yet completely baked, the cake is covered with a well-moistened cold water a sheet of thick white paper or foil. When baking Easter cake, open and close the oven door very carefully: you need to know that any push, even a small one, can cause the airy Easter cake dough to settle.

Basic requirements for products for classic Easter cake

Required main products or ingredients for cake dough: flour, yeast, sugar, eggs, butter, milk or cream. No less important are additional products: vanilla, raisins, nuts or almonds, candied fruits.

There should be flour highest quality and as dry as possible. Before preparing the dough, sift the flour twice through the thickest sieve to make it more airy.

Yeast must be fresh - dry and stale ones are not suitable.

It is best to take fine sugar (white refined) containing least amount impurities.

Butter, milk or cream, eggs must be fresh and of good quality.

Present classic Easter cake must be flavorings- raisins, candied fruits, candied dry lemon or orange zest. These ingredients are essential in Easter cake: they can be replaced in some way (for example, raisins can be replaced with candied fruits or almonds), but they cannot be left out at all.

Kulichny dough is often tinted with saffron. You don’t need to put saffron in the dough if the egg yolks are bright Orange color(by the way, for a brighter color, the egg yolks can be sprinkled with salt and left overnight), although saffron gives the cake not only color, but also a specific aroma.

Spices must also be added to the Easter cake dough - vanilla, cardamom or others to taste, but in moderation and always one of several that gives the predominant smell, so that the spices cannot overwhelm the special “Kulichny” aroma and its characteristic taste.

The quality of Easter cake depends not so much on its composition, but on the technology of its preparation and its processing.

For all varieties of Easter cakes, the main stages of preparing the dough remain the same and you need to know them so that the recipe for making Easter cakes does not seem too complicated. After all, Easter cake is not prepared so often, and its preparation is not so cheap today that the cake will be tasteless.

The cake dough is kneaded as long as possible so that it completely comes off the hands and the table.

The dough should rise three times, the first time the dough rises, the second time - when all the products are added, the third time - when the dough is laid out in molds.

Easter cake dough loves warmth and does not like drafts; Easter cakes should be placed in a warm place at a temperature of 30-45 o C.

The Easter cake dough should not be liquid (the cakes will spread and be flat) and should not be thick (the 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 without it sticking to the knife, and when dividing the Easter cakes there would be no need to add flour.

The pan for baking Easter cakes is filled only halfway with dough, allowed to rise to 3/4 of the height of the pan, and then placed in the oven for baking.

The Easter cake, ready for baking, is brushed with an egg beaten with 1 tbsp. l. water, and butter, sprinkle with nuts, coarse sugar and breadcrumbs.

Bake the cake in a humidified oven (to do this, place a container of water at the bottom) at a temperature of 200-220 o C.

To ensure that the cake rises evenly, a wooden stick is inserted into the center before baking. After a certain time, the stick is removed; if it is dry, the cake is ready.

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.

The Easter cake is baked for minutes at a temperature of 180 degrees, placing the Easter cakes on a baking sheet on the middle level of the oven. Bake small Easter cakes for 15-17 minutes at the same temperature.

How to bake Easter cake

Easter cake ingredients
For the test
Milk - 200 milliliters
Live yeast - 30 grams (cube 3-4 centimeters sideways)
Flour - 500 grams
Eggs - 3 pieces
Sour cream - 2/3 cup
Butter or margarine - 100 grams + for greasing Easter cakes 1 tablespoon
Salt - 1 pinch
Sugar - half a glass
Raisins - 50-75 grams

For vanilla coating
Vanilla sugar - 1 teaspoon
Squirrels chicken eggs- 2 squirrels
Sugar - 1 tablespoon

Easter cake recipe
1. Place the yeast in a piece in a large bowl, add 2 tablespoons of sugar.
2. Mash the yeast with sugar with a spoon, then stir dynamically for 3 minutes until a creamy consistency is obtained - the yeast helps obtain liquid and there is no need to add water.
3. Sift the flour twice.
4. Heat the milk to 40 degrees (it should feel a little warmer than your hands).
5. Gradually add 1 cup of milk and half of the flour to the yeast mixture, with each addition achieving a uniform consistency and the absence of flour lumps.
6. Separate chicken yolks from proteins: carefully prick the egg with a knife over a bowl, carefully pour the contents of the egg into the bowl and, tilting the bowl, use a spoon to catch the yolk of the chicken egg.
7. Beat the yolks of chicken eggs, add a pinch of salt and 3 tablespoons of sugar, stir until the sugar is completely dissolved and the mass is lightened.
8. Pour in egg mixture into the dough, mix until smooth.
9. Pour sour cream into the dough and mix.
10. Pour half of the remaining flour into the dough and knead again.
11. Cover the dough with a towel and leave at room temperature for 1 hour - the dough should rise about 3 times.
12. Mix the dough, add vanilla sugar and mix again.
13. Place butter (not melted) into the dough.
14. Add almost all the remaining flour (leave 3 tablespoons) and mix the dough.
15. Pour in 1 tablespoon of vegetable oil and knead the dough with your hands.
16. Soak the raisins in warm water for 15 minutes, drain the water, add the raisins to the dough.
17. Sprinkle the work surface with flour (1 tablespoon) and lay out the dough.
18. Knead the dough for 15-20 minutes until fluffy, constantly adding flour for sprinkling so that the dough does not stick to the work surface.
19. Grease the cake pan with oil using a pastry brush or your hands; if used paper forms, then do not lubricate them.
20. Sprinkle the dough with the remaining flour, cover the dough and leave to rise for half an hour - visually the dough should double in size.
21. Knead the dough with your hands on all sides to remove carbon dioxide.
22. Turn on the oven and start heating to 200 degrees.
23. Place the dough in the molds, tearing off pieces, rolling into a ball and slightly pressing in the mold, leave in them for 20 minutes, covering with napkins.
24. Place the cakes in the oven, on level 2, bake for 1 hour.
25. 10 minutes before the end of baking, grease the top of each Easter cake with butter.
26. Check the readiness of the Easter cake by piercing the Easter cake with a toothpick - it should remain dry.
27. Prepare the glaze: beat the whites with a pinch of salt, add sugar, beat.
28. Remove the cakes from the molds (or cut the top of the paper mold) and brush with glaze.

Fun facts about Easter cake

When to bake Easter cake in 2018
Easter cakes are baked on Maundy Thursday, April 5, which is the last Thursday before Easter, which falls on April 8 in 2018. Often, in order to delay the freshness of Easter cakes, their baking is postponed to Saturday. People go to church to bless Easter cakes before Easter on April 7th.

So that the Easter cake dough rises well
- In order for the Easter cake dough to rise well, all products for preparing the Easter cake must be at the same temperature.
- Butter, sugar and egg yolks should be placed in the cake dough one after another, otherwise the dough may not rise.
- The yeast for making Easter cake must be fresh, the flour must be of the highest grade, sifted. The butter should be heated at room temperature and placed into the dough in an easily kneaded piece.
- The Easter cake dough needs to be kneaded so that it comes off well from your hands, knead the dough for at least 15 minutes.
- Before baking, the oven must be warmed up well, and during cooking, do not often open the oven door, as due to drafts the cake dough may not rise.

What to do to prevent the cake from cracking
Sometimes the cake cracks right on the top. This happens because the temperature in the oven is too high for the cake to bake evenly. The sides of the cake are already baked, but the center is still cool, which is why cracks appear. Another reason is insufficient or excessive proofing of the dough, when the dough turns out to be unevenly saturated with oxygen.
If the cake is cracked, it is recommended to cover the crack with icing.

How to make a cake pan
- You can make an Easter cake mold with your own hands from baking paper, cardboard, album sheets and foil: form a round bottom using a jar, and roll the margins into a tube and slightly widen the edges. Secure the edges of the cake pan with a stapler.
- Small Easter cakes can be baked in cans, after boiling and folding the edges. The baking pan should be about twice the size of the intended dough level.
- The dough should fill 1/2-1/3 of the cake pan, and when it rises to 3/4 of the pan, put it in the oven.
- You can use metal mugs or Silicone forms for Easter cake.
- To facilitate the production of cake molds, you can use pans without plastic handles. Paper forms for Easter cakes are the most convenient - Easter cakes can be stored directly in these forms without the risk of drying out or becoming damp. A multicooker pan is also used as a form for Easter cake, but before use, you must make a request to the manufacturer, since the permitted temperature and the risks of damaging the multicooker pan may vary depending on the manufacturer and model.

How to make a beautifully baked Easter cake
- To prevent the cake from burning on top, when it browns on top during baking, you should cover it on top with a circle of wet paper and regularly sprinkle it with water.
- To ensure that the glaze does not drip from the Easter cake, there are no streaks on the sides of the Easter cake and the bottom of the Easter cake does not become soggy, it is recommended to place the Easter cakes on a wire rack.
- Allow the finished cake to cool slightly before removing it; it is easier to remove it from the mold while it is warm.
- To make the cake easier to remove from the mold, you can additionally line the mold with baking paper, and if paper is used as a gasket, then you do not need to grease the mold and paper with oil.
Easter cakes are baked all together - a large homemade one for your own holiday and several small ones for gifts. First, take the small cakes out of the oven, then finish baking the main one.
- The dough should be placed in the mold with the seam down to avoid visible traces of it on the finished baked goods.

Calorie content of Easter cake- 323 kcal/100 grams.

Cost of products
to prepare Easter cakes according to our recipe - 200-250 rubles. (as of April 2018). The dough will make 3 medium-sized Easter cakes.

What to bake Easter cake in
The oven is most suitable for baking Easter cakes: in it you can bake all the Easter cakes at once at once. In a multicooker and bread maker, you can bake Easter cakes one at a time and they will be exactly wide (along the bottom of the multicooker or bread maker). It is not possible to bake small Easter cakes in a slow cooker or bread maker. In addition, you won’t be able to bake a round cake in a bread machine unless you have a special bucket.

How to decorate Easter cake
Easter cake can be decorated with powdered sugar, sprinkles, candied fruits, melted chocolate, icing, fruit, butter cream, fondant and mastic.

Sweet for Easter cake

Ingredients
Sugar - 100 grams
Water - 100 milliliters
Lemon juice - to taste

Making fudge for Easter cake
Combine 100 grams of sugar and 100 milliliters of water, put on fire, cook, stirring, until the mass becomes viscous. Then remove the syrup from the heat, cool slightly, add lemon juice to taste, beat with a mixer until white.
Brush the top of the cake with warm fudge.

Mastic for Easter cake

Ingredients
Chewing marshmallows - 100 grams
Powdered sugar - to taste
Food coloring - on the tip of a knife

Preparation
Dissolve the dye in 1 milliliter of water. Place 100 grams of marshmallows in the microwave, melt at 800 Watts for 10 seconds.
Then take out the marshmallows, add powdered sugar, food coloring, mix. Divide the resulting mass. Roll into balls, wrap in cling film or place in a plastic bag, and refrigerate for 30 minutes. Ready mastic roll out into pieces of the required thickness (minimum - 2 millimeters) and size, and make figures to decorate the Easter cake. If you need to glue pieces of Easter cake mastic together, you should sprinkle them with a little water - then it will be easier.

As promised, today I will describe my Easter cake recipe and the process of preparing it. This was my first time doing this on my own, so culinary process was preceded by a daily “theory course”.

After looking through more than a dozen top articles and reading about a thousand comments, I chose the most common option and sketched out an action plan for myself. But, as usual (how many people - so many recipes), I had to adjust it a little.

Below I will describe and show everything in detail.

Making Easter cake - step by step recipe

Ingredients

For the test:

• flour - 1,400 g;
• milk - 400 ml (2 tbsp 200 ml each);
• fresh yeast - 50 g (dry, I think 14 grams);
• eggs - 6 pcs;
• butter - 200 g;
• sugar - 400 g (2 tbsp. 200 ml each);
• raisins - 300 g;
• vanilla sugar - 10 g (1 sachet);
• cognac - 1 tbsp. l.;

For the glaze:

• powdered sugar - 1 tbsp;
• protein - 1 pc.;
• lemon juice - 1 tbsp. l.

How to prepare the dough

Of course, I was afraid to take on such a responsible task for the first time; I was tormented by doubts: whether the lush, soft, airy cakes would turn out as desired. But until you do it, you won’t know, so I tuned in to the right “wave,” kicked everyone out of the kitchen, locked the parrot, slammed the window and doors and got started.

First of all, I lit it in gas oven a small light, closed the door - let it heat up and warm up the kitchen. The surface of the stove will also become warm from the oven; I will place the dough and dough on it. Immediately put the oil on the stove - it will gradually heat up and soften well.

1. Measure out 400 ml of milk and put it in a bowl on the fire. We heat until, after testing with our finger, we feel good warmth, but not too hot.

2. Crumble yeast into milk. I recommend Lviv yeast to residents of Ukraine - I use it all the time, everything turns out great.

Then I realized in time that I took a small bowl and quickly poured the whole mixture into the cauldron where I usually cook.

3. Add 2 tbsp. l. sugar, stir until it dissolves slightly. Sift through a fine sieve 4 tbsp. flour.

4. Stir well with a spoon to make a slightly viscous dough-dough.

5. Cover the cauldron with a towel and place it on the stove (it is already warm). While the dough is rising, prepare the pastry: separate the yolks from the whites.

6. Add the remaining sugar and vanilla sugar to the yolks and grind until the mixture turns slightly white.

7. Beat the whites with a pinch of salt with a mixer into a stable foam.

8. Meanwhile, the dough has come up (more than doubled in size) and has settled slightly - which means it’s ready. It took about 30-40 minutes.

9. Add the yolks to it and mix.

10. Then add softened, almost liquid butter.

11. Next, pour in a spoonful of alcohol (cognac, rum) and mix again.

12. Add the whipped whites and again mix very carefully and thoroughly with a spoon from top to bottom.

13. Add flour and start kneading the dough.

Initially, the recipe for Easter cake called for only 1 kg of flour. I conscientiously weighed this kilogram on the scales. But when I sifted the remaining amount of flour into the dough and kneaded the dough, it turned out to be too liquid; you couldn’t knead it with your hands. I had to rely on my intuition.

I added another 200 g of flour, and after kneading it turned out to be a dough that you can work with your hands. Sprinkling the table and subsequent dusting took another 200 g of flour. At the end, I weighed what was left of the two-kilogram bag - approximately 600 g.

Perhaps I have the same flour and you will get a different amount.

14. Place the dough on a floured table and continue kneading.

The goal was this: to make the dough smooth and soft. As soon as I felt that if I added a little more flour, the dough would stop sticking to my hands, I stopped adding flour. Let it be sticky, it doesn’t matter, you need to periodically lubricate the table and hands with vegetable oil - and there will be order, but Easter cake it will turn out airy. I continue to knead with my hands – for a total of about half an hour.

The dough is well saturated with oxygen. And this is what I finally noticed as a sign of readiness: when pressed sharply, the dough resists, springs like a rubber ball, although at the same time it is very soft and does not hold the shape of a ball on the table, slowly blurring.

15. Grease a clean cauldron with vegetable oil, put a ball of dough in it, also grease it with oil and leave it on the stove to rise, wrapped in towels.

16. We sort through the raisins, there are enough tails and just garbage in them.

17. Pour boiling water for 10-15 minutes.

18. Strain the water, pour the raisins onto a towel, cover with the edges so that all the moisture is absorbed and the raisins are as dry as possible.

If desired, you can add candied fruits, nuts, and dried apricots to the Easter cake recipe. I thought this was unnecessary.

19. After an hour, the dough rose very well.

20. Place it on a table dusted with flour, knead it with your hands into a flat cake and scatter half the raisins in a thin layer.

21. Fold the edges into an envelope. Again, knead with your hands into a flat cake and scatter the remaining raisins. Fold it into an envelope again and knead it a little with your hands.

22. The second time we put the dough in the cauldron to rise.

Preparing molds and baking Easter cakes

1. While the dough is “rising”, prepare the baking pans. For small Easter cakes I bought special ones paper molds, and for a large cake I took a Teflon detachable one.

Can be baked in any metal utensils: in mugs, saucepans. People use tall tin cans, after removing labels and plastic coverings.

For ease of removal, the walls and bottom of such dishes are lined with oiled parchment paper. They also roll the paper itself into cylinders, staple the bottom and bake it. In general, if you have a desire, you can think of something to bake with.

2. Grease all forms with melted butter with a brush.

I couldn’t be happier with the test – an hour later it rose again wonderfully.

3. Knead it a little on the table, tear off the necessary pieces, roll them into balls and lay them out so that the molds are filled to about one-third of the volume.

4. Place the molds immediately on a baking sheet so as not to touch them again, cover with a towel, and let rest until the dough rises almost to the edges (20-30 minutes).

5. Preheat the oven to 180 degrees. Place a baking sheet with water on the bottom (I also did this when baking). We also spray the oven with water from a spray bottle and, finally, set the cakes to bake. You should not open the door for the first 10 minutes.

Some of the Easter cakes were close to the walls so that they would bake evenly, I turned them periodically. Half an hour later I sprayed the oven with water again.

Smaller Easter cakes began to brown later than larger ones (they are lower, and the heat from the ceiling reaches them less). And the largest one almost rested on the ceiling and soon began to burn from the top sheet of metal.

I even had to cover it with a circle of parchment soaked in water. As a result, all the cakes were baked at the same time - in about an hour. When pierced with a wooden toothpick, there was no dough left on it - a sure sign of readiness.

I don’t even mention that the aroma of the baking was unimaginable; my wife even woke up. But Easter cakes cannot be eaten right away; they must be skillfully cooled and allowed to “ripen.” They are immediately very tender, ready to break into pieces and deform under strong pressure.

Therefore, it is best to put them on something soft, on their side, cover with a towel and turn them periodically, this is especially true for large Easter cakes - they can become deformed under their own weight.

When they become warm, the cakes can be removed from the metal molds; you can leave them in paper forms and start decorating.

How to make egg white glaze and decorate

1. To prepare the glaze, beat one egg white until foamy. Without ceasing to beat, gradually add a glass powdered sugar and a tablespoon lemon juice. The result is such a mass.

2. Cover the cakes with it, decorate with sprinkles and decorative flowers.

There were nine Easter cakes in total: two with a diameter of 7 cm; two - 11 cm; four - 9 cm, and the main Easter cake - 13 cm.

I started at 5 pm and went to bed at 3 am. Took 220 photos! If you don’t take into account the time for photography, you can get it done in 6-8 hours.

I’m tired – there are no words, but what a pleasure, friends! The pleasure from the process and the result, from the realization that I did it myself, at such moments the soul sings and even the fatigue is pleasant (I’m probably a workaholic). And it turned out just as I wanted - the pastry was fluffy, airy, soft and incredibly tasty (I found out this already in the morning).

The next day, my neighbor’s grandmother caught me on the landing: “Seryozha, the neighbors say you’re doing some tests at night - everything is flashing in the kitchen. By chance, won’t you blow up the apartment?” I laughed and reassured her that the flash blinks when taking photos. I thought to myself: “Who wants to watch my windows at 2 am?” The neighbor, in turn, froze with her mouth open (what can you photograph in the kitchen from the evening until two o’clock in the morning?). That's where we parted ways.

For you, dear readers, that’s all I have for today, share your impressions, if anyone writes their own recipe for Easter cake, I will be glad. My parents bake Easter cakes in a bread machine; my health doesn’t allow me to knead the dough with my hands, but you can. I also recently did cottage cheese Easter, I was also pleased.

Recipe Information

• Cuisine:Home
• Type of dish: baked goods
• Servings:6-8
• 4 hours

Required:

• 450-500 g wheat flour
• 20 g fresh yeast
• 200 ml milk
• 3 tbsp. tablespoons regular and 1 vanilla sugar
• 1 egg
• 100 g butter
• 2 pinches of nutmeg
• pinch of saffron
• 1 teaspoon lemon zest

• 50 g butter
• 2 teaspoons honey
• 2 tbsp. spoons of sugar
• 0.5 teaspoon cinnamon
• 2 tbsp. spoons of raisins
• 4-5 pcs. dried apricots
• 2 tbsp. spoons of candied cherries
• 2-3 tbsp. tablespoons chopped nuts (walnuts, peanuts, almonds or a mixture thereof)

Preparation:

Cut off required amount yeast, put in a salad bowl and crumble. Add 50 ml of warm milk, vanilla sugar, stir and leave for 10 minutes.

Sift into a deep bowl or dough mixer bowl (like me) wheat flour. Add the remaining sugar, beat in the egg, add the cut into pieces soft butter.

Pour in the milk, foamed yeast mixture and spices - nutmeg, saffron and grated lemon zest.

Knead the dough. I usually use a dough mixer for preparation - the process is greatly simplified and speeded up, unlike manual kneading. My unit kneads the dough for about 15-20 minutes, you will have to work with your hands for about 30 minutes.

Cover the dish with a clean napkin (or better yet, cover it with cling film), place it in a warm place for 1.5 hours, during which time it will increase by 2.5-3 times.

Prepare the filling. Place butter, honey and sugar in a salad bowl. Melt in microwave oven or in a water bath until liquid. Wash and dry dried fruits. Cut the dried apricots into cubes, cut the candied cherries in half. Toss with raisins, cinnamon and nuts in a salad bowl.

Punch down the dough and roll it out into rectangular layer on a floured surface. Brush the surface with the creamy honey mixture.

Sprinkle the layer with a mixture of dried fruits - the layer should be more or less uniform.

Roll into a roll and carefully pinch the seam. Cut the roll into pieces 8-12 wide (depending on the height of the pans you will use). Place in paper or metal molds greased with vegetable oil. To prevent the bottom of the cakes from burning, place circles of parchment paper into the molds.

Preheat the oven to 40 degrees. Line a baking sheet with the same parchment paper, place the cake pans and leave in a warm oven for 30 minutes to rise.

Bring the temperature to 100-110 degrees, cook the baked goods for 10-12 minutes.

Then increase to 180 degrees and bake the cakes for 25-30 minutes until the top is golden.

Cover up finished goods with a clean towel and let cool completely.

If desired, remove paper forms and decorate to taste. I made a frosting using egg whites and sugar and topped with colored sprinkles. After lighting, to prevent the cakes from becoming stale, wrap them in cling film. Bon appetit!

Vanilla cake in the oven

You will need (for 4 pcs.):

• 50 g fresh yeast
• 200 g cottage cheese
• 70 g milk
• 2 eggs
• 1 yolk
• 0.5 tbsp. Sahara
• 1 teaspoon vanillin
• 80 g butter
• 100 g candied fruits
• 500 g premium flour

Dissolve the crumbled yeast with warm milk, add 1 teaspoon of sugar and 2 tablespoons of flour. Leave in a warm place until a foamy cap forms.

Separate the whites from the yolks. Grind the yolks with half the sugar, add vanillin, cottage cheese and warm melted butter. Pour in the dough.

Beat the whites into a stable foam with a pinch of salt and the remaining sugar. Carefully combine with the yolk-curd mass. Lastly, add the sifted flour and knead the dough. Cover the dish with a clean cloth and leave it warm to rise.

When the mass increases in volume by 2-3 times, add chopped candied fruits small cubes, and let me come again.

Punch down the dough. Grease paper molds with vegetable oil, fill halfway with the mixture, place in a warm place and wait until it doubles in size. Place the molds with future Easter cakes in the oven preheated to 100 degrees. After 15 minutes, set the temperature regulator to 180 degrees and cook until browned.

Required:

• 500 ml milk
• 50 g live yeast
• 1.3-1.5 kg flour
• 6 eggs
• 200 g butter
• 1 tbsp. Sahara
• 250 g raisins

To prepare the dough, mix warm milk with crumbled yeast, then combine with 500 g of flour. Cover with a clean towel and put in a warm place. The mass should rise and double in size.

Separate the whites from the yolks. Grind the yolks with sugar until white. Beat cold egg whites with a pinch of salt into a stable foam. Add to the dough and stir. Then add soft butter one by one and protein mass. At the end, add the sifted flour and knead the dough - it will turn out a little sticky. If you knead with your hands, grease them with vegetable oil.

Place the dough in a saucepan or deep bowl, cover with a towel and place in a warm place to rise. When it has doubled in size, stir in the washed and dried raisins and let rise again.

Grease the bottom of the molds with oil, fill halfway with dough and place in warm oven. When the cakes have doubled in size, bring the temperature to 100 degrees, and after 10 minutes increase it to 180 degrees. Bake until golden brown.

Small carrot cakes

You will need (for 10 pcs.):

• 250 ml milk
• 400-500 g carrots
• 50 g live yeast
• 1.3-1.5 kg flour
• 6 eggs
• 200 g butter
• 1 tbsp. Sahara
• zest of 1 orange

Boil the carrots, peel and rub through a sieve. Measure out 250 g of puree. For the dough, mix warm milk with yeast, then add 500 g of flour. Cover with a napkin or cling film and place in a warm place to rise. The mass should double.

Separate the yolks from the whites. Beat the yolks with sugar until they increase in volume by 2-3 times. Beat the egg whites with a pinch of salt until they form a stable foam. First of all, mix the yolk-sugar mixture into the suitable dough, then soft butter and carrot puree.

Add the whites, and at the end, sift the flour and knead the dough. Normally it will turn out sticky. Place it in a deep bowl, cover with a towel and put it in a warm place. After it rises, mix in the grated orange zest. Let me come again.

Place the dough into the prepared molds (it should fill no more than half the volume) and leave to rise. Place in the oven preheated to 100 degrees for 10 minutes, then increase the temperature to 180 degrees and cook for another 15 minutes (until browned).

Homemade Easter cake with dry yeast

Required:

• 500 ml milk
• 10 g dry yeast
• 200 g butter
• 250 g sugar
• 3 eggs
• 6-7 tbsp. flour
• a pinch of salt
• raisins, candied fruits and vanilla to taste
• cardamom, grated lemon and orange zest

Dissolve yeast in warm milk, add 1 tbsp. a spoonful of sugar, salt, 1 glass of flour. Stir and leave for 30 minutes. When the dough is ready, add the rest of the sugar, flour, melted butter, eggs, vanilla, cardamom, both types of zest, steamed raisins and chopped candied fruits. Knead the dough and let it rise.

Punch down and place in greased pans at half height. Let sit in the warmest place in the house for an hour, bake in an oven preheated to 180-200 degrees for 30-45 minutes (depending on size). Cool the finished cakes, cover with glaze if desired and decorate with candied fruits or sprinkles.

Kulich "Lucky"

Required:

• 1 kg flour
• 1.5 tbsp. milk
• 300 g butter
• 6 eggs
• 1.5 tbsp. Sahara
• 4-50 g fresh yeast
• 1 teaspoon salt
• 150 g raisins
• 2 tbsp. spoons of cognac
• vanilla
• citrus zest

Dissolve the yeast in warm milk, add half the sifted flour and sugar, mix and let rise in a warm place.

Separate the yolks from the whites. Beat the yolks with a mixer with sugar, the whites with salt. Add the yolk-sugar mixture, melted and cooled butter, and vanilla to the dough. Mix well. Add the whites, remaining flour, steamed raisins, cognac and grated zest. Knead butter dough and let it come up warm.

After rising, punch down the dough and place in greased pans 1/3 of the way up. Give some distance. Bake for 45-60 minutes at 180 degrees. Let the cakes cool and then decorate to taste.