Quick Easter cake - a recipe for making traditional Easter baked goods in a hurry.
This recipe will come in handy for many housewives who are too busy to spend a lot of time and effort on cooking. Easter cake according to this recipe is very easy to prepare, it turns out very tasty and satisfying.

How to bake a quick cake?

Preparation:

Ingredients:

Fresh yeast – 50 gr. or
Dry – 11 gr.
Flour – 4 cups
Margarine or butter - 100 gr.
Eggs – 3 pcs.
Milk – 1 glass
Salt – 1 pinch

For decoration:

Egg white – 1 pc.
Sugar – 200-250 gr.
Lemon juice – 1-2 tsp.
Food coloring
Decorative sprinkles

1. Break the eggs into a deep bowl, add sugar, beat well.

2. Melt the butter.

3. Heat the milk slightly (no more than 30 degrees).
4. Dissolve the yeast in milk.

5. Next, add sifted flour, warm milk with dissolved yeast and melted butter to a bowl with eggs and sugar. Mix well.
6. Knead the dough. It should turn out soft.

7. Grease special cake pans with oil and place the resulting dough in them. Place the molds in a warm place for 3 hours.
8. Place a small heat-resistant dish filled with water on the bottom of the oven. This will prevent the cakes from burning.

9. Preheat the oven to 190 degrees. Place the pans with Easter cakes for 15 minutes.
10. Then switch the oven to 170 degrees and bake the cakes for another half hour.

11. While our quick cake is baking, prepare the glaze. First, you need to turn the sugar into powdered sugar by grinding it, for example, in a coffee grinder.
12. Place the egg white in a bowl and beat well with a fork or whisk until foam forms.

13. Add 100-150 gr. powdered sugar, mix well, add lemon juice and mix again.
14. Gradually add powdered sugar until desired thickness. If desired, you can add dye (a drop if liquid and on the tip of a knife if powder).

15. Take the cakes out of the oven and immediately decorate with glaze, it dries quickly.

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

A little history

Easter, like any other holiday, has its own story, which tells the origin of its symbols and explains their meaning. Kulich is a round-shaped butter bread that decorates the Easter table. It was baked precisely round, because the shroud of Jesus Christ had a similar shape. Kulich must certainly be rich, because according to legend, before the death of Jesus, he and his disciples ate unleavened bread, and after the miraculous resurrection they began to eat yeast bread (leavened). Since then, it has become a custom to make dough for Easter cakes.

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

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

Easter Kulich traditional

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

Preparation:

1. Lightly heat the milk and dissolve the yeast in it.
2. Add half of the indicated portion of flour. Stir. The dough is ready.
3. Cover the bowl with the dough with a towel and place in a warm place.
4. The dough should be left to rise until its volume doubles.
5. Separate the yolks and whites. Beat the yolks with vanilla and sugar, beat the butter.
6. Add salt, yolks and butter to the dough. Mix everything.
7. Beat the egg whites until they form a thick, elastic foam. Add them to the dough.
8. Add the remaining flour. The resulting dough should freely lag behind the walls of the dish. It should not be too steep and well kneaded.
9. Cover the dough again and leave in a warm place until it has doubled in size.
10. Wash the raisins, dry, roll in flour. Cut the candied fruits into squares. Peel the nuts and chop them. Add dried fruits and nuts to the risen dough.
11. Prepare a mold (with a round bottom!): line the bottom with oiled baking paper, grease the sides with butter and sprinkle with flour. Fill the form 1/3 full with dough.
12. Leave the dough to rise. It will be ready to go into the oven when it has risen halfway up the pan.
13. The oven should not be too hot. Leave the mold in it for 50 minutes to 1 hour. Carefully rotate the pan as it bakes. If the top browns early, cover it with paper soaked in water to prevent it from burning.

Decorate the finished cake with chocolate, candied fruits or nuts.

Quick cake

Many housewives, especially those busy at work or with small children, are concerned with the question of how to bake Easter cakes with the least amount of time. The recipe below is easy to prepare and saves effort.

You will need:

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

Preparation:

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

1. 1. Add washed and dried raisins and candied fruits.
   2. Gradually stir in the sifted flour. The dough should be pourable.
   3. Divide the dough into the molds. It will rise, so the dough should take up no more than 1/3 of the mold.
   4. Leave the dough in the molds for 3-4 hours - during this time you can get down to business.

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

Easter cake without yeast and eggs

There are a lot of recipes on how to bake a delicious Easter cake. It turns out that it can be prepared without yeast, milk and eggs.

You will need:

• 240 gr. flour;
• 2 tsp. baking powder;
• 0.5 cups brown sugar;
• 1 banana;
• 40 ml juice (pineapple);
• 180 ml water;
• 50 gr. raisins;
• salt;
• 3 tbsp. l. vegetable oil.

Preparation:

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

The beauty of making your own Easter cake is that homemade Easter cake can be prepared not only according to the traditional recipe, but also using, for example, sour cream.

You will need:

• 200 gr. sour cream;
• 1 tsp. dry yeast (or 25 g fresh);
• 170 ml milk;
• 50 gr. butter;
• 150 gr. Sahara;
• 650-700 gr. flour;
• 3 eggs;
• 2-3 tbsp. l. cognac or rum;
• 50 gr. raisins;
• nuts for sprinkling;
• vanillin.

Preparation:

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

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

You will need:

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

Preparation:

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

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

To prepare quick cake, we need to take dry fast-acting yeast. Usually Easter cake is prepared with fresh yeast, but many housewives are afraid of it. I offer my recipe using dry yeast, quick and easy to make.

Add 70 ml of water, 2 tbsp. spoons of sugar and 0.5 teaspoons of salt. Stir until the dry yeast is completely dissolved in the water. Add a tablespoon of flour and stir again. Cover the bowl with another plate and let sit in a quiet place. This can be an ordinary kitchen table, but it is advisable that there are no drafts. When in doubt, cover the bowl with a towel.

The yeast will rise and foam. The yeast level will triple. This will take 30 minutes. While the yeast is waking up, sift 500 g of flour and add 6 tbsp. spoons of sugar.

In another bowl, beat 4-5 eggs with a fork (you can use 4 large eggs). Add beaten eggs to flour. Add yeast mixture and vanilla. Knead the dough. Then add butter at room temperature. The butter should be soft, but not melted.

Using a mixer fitted with kneading attachments, knead the dough. This took me 10 minutes. Leave the dough in the bowl. Cover it with film and leave it to rise for 3 hours. The dough should triple in size.

While the dough is rising, rinse the raisins and other dried fruits (I only used dried apricots). Pour a glass of cognac over the dried fruits. Let it brew.

When the dough rises, add raisins with other dried fruits. Add the remaining cognac to the dough too. Add 100 g flour. Stir. You need to mix with your hands. Don't try too hard. Just mix everything carefully and form a ball.

I bake the cake in an 18 cm springform pan. Cover the bottom with parchment. Grease the walls with butter. Lay out the dough. Cover with a towel and let rise (I spent 2.5 hours). Preheat the oven to 160 degrees. Bake the cake in the oven for about 40 minutes - an hour. Do not open the oven for the first 15 minutes. Opening the oven will cause the dough to fall and it will be impossible to correct this. 20 minutes after the start of baking, cover the top of the cake with foil. Then the top of your Easter cake will not burn.

Regardless of the fact that the entire cooking process of this Easter cake is very fast, the taste and quality remain at their best and are only slightly inferior to the classic recipe.

Tip: For preparation, we use 10 grams of dry yeast, which can be replaced with 50 grams of wet yeast. If you don’t add raisins, candied fruits during cooking, or simply like a sweeter cake, then take 0.5 cups more sugar; if desired, you can add more chopped or whole nuts. All flour is used sifted; only with sifted flour will you get really fluffy and light Easter cakes. When using metal pans to bake Easter cake, grease the pan with vegetable oil and line it with parchment paper, then it will never stick to the pan. In order for the dough to come off your hands better, we will first wet them or coat them with oil.

Nutritional content per 100 grams:

Calories, kcal: 312.9

Proteins, g: 5.4

Fats, g: 10.1

Carbohydrates, g: 54.6

Cooking time: 4 hours

Difficulty of cooking: 4 out of 5 / I love to cook

INGREDIENTS	Number of products, pcs. Art.	Weight of products, grams		DETAILED COOKING
Milk	1 tbsp.	250		Quick Easter cake recipe. 1. Pour a glass of warm milk into a bowl, add a tablespoon of sugar and yeast, mix everything thoroughly until completely dissolved.
Dry yeast	1 tbsp. l.	10
Chicken egg	4 things.
Sugar	1 tbsp.	200
Oil drain. melted	4 tbsp. l.	100
Oil dis.	2 tbsp. l.	40
Vanillin	1 pack	7		2. Add 2 tablespoons of flour and mix well. Cover with a towel and leave in a warm place for 15 minutes.
Wheat flour	4 tbsp.	650
Raisin	2-3 tbsp. l.	60
	optional
				3. Beat the eggs well with the remaining sugar.
				4. Use raisins to your taste, we used small, dark raisins.
				5. Pour boiling water over the raisins and steam for 2-3 minutes until they become soft, drain the water.
				6. Before the dough, add beaten eggs with sugar, melted butter and vegetable oil, vanillin and raisins, mix everything, while gradually adding sifted flour. The end result will be a thin, pourable dough.
				7. For baking, we use paper molds, which we fill to 1/3 of the volume, since the dough will grow 2-3 times. Cover the molds with the dough with a towel and leave in a warm place for 3 hours.
				8. The dough has increased 2-3 times.

Kulich is a traditional pastry that is prepared before Easter. Fragrant, glazed and decorated – no holiday tea party is complete without it. A simple recipe for making delicious Easter cake at home.

Ingredients:

• white wheat flour – 4 tbsp;
• sugar for dough - 8 tbsp. l;
• powdered sugar for glaze - 8 tbsp. l;
• butter – 8 tbsp. l;
• eggs – 8 pcs;
• yeast (live) - 20 g (it is preferable to use live yeast, but if you don’t have it, then replace it with 7 g of dry yeast. Often this is exactly one small bag);
• salt – 0.5 tsp;
• milk 3.2% fat - 1 tbsp;
• dried fruits/nuts – 1 tbsp (you can take any dried fruits of your choice. Chop large pieces).

Knead the dough. To do this, slightly heat the milk and stir in the yeast and one glass of flour. Stir thoroughly until smooth. Cover the dough with cling film and place in a warm place to ferment for at least 30 minutes. Depending on the temperature, this process can take up to an hour. If large bubbles appear on the surface, the dough is ready. When the dough is ready, start preparing the dough. To do this, add 6 yolks and 2 whole eggs at room temperature, salt, and sugar to the dough. You can add lemon zest or vanilla at this stage according to your taste. Knead the dough thoroughly for at least 10 minutes.


Heat the butter until soft. Add it at the end of kneading and mix thoroughly. Cover the container with the dough and leave it in a warm place to rise for 60 minutes.


Chop the dried fruits and nuts you chose for the filling and roll in flour. Leave small dried fruits such as raisins whole.


When the dough has rested for 60 minutes and has risen well, add the prepared dried fruits. Stir until the filling is evenly distributed.


Prepare baking dishes. Line the bottom and sides with parchment. The edges of the parchment should be higher than the sides of the pan. Soften the butter and grease the inside of the parchment with it so that the finished cakes do not burn. Fill the molds 3/4 full with dough.


Let the dough rise a little. Preheat the oven to 180 degrees and place future Easter cakes in it. Bake for 40 minutes. Check readiness with a wooden stick. It shouldn't be wet. Release the finished products from the mold and leave on a wire rack to cool.


Prepare the glaze. To do this, mix powdered sugar and 6 egg whites in a bowl and beat with a mixer until stiff peaks form.


Use the icing to decorate the cakes to your liking. You can use a pastry syringe, colored beads, chocolate chips, and mastic figures.