The most delicious Easter cake made with yolks

Easter is approaching and every housewife is looking for a recipe for a delicious Easter cake. There are many recipes for this Easter attribute. In our family, this recipe for Easter cake with yolks has been used for more than 10 years, and preference is always given to it. The dough of this Easter cake is tender and airy, despite the fact that a lot of baking is used. The tasty dough has a pleasant pale yellow color. Having tried to bake Easter cake according to this recipe, I think you’ll stick with it.

The recipe for Easter cake with yolks is taken from an old book, so older readers may know it (or are trying to remember).

Ingredients:

• 7 glasses of flour,
• 2 glasses of milk,
• 7 yolks,
• 250 g butter,
• 1.5 cups sugar,
• 1 teaspoon salt,
• 70 g pressed yeast (live, not dry!),
• 1 tablespoon cognac (can be replaced with vodka),
• vanilla (or vanillin).
• If desired, you can add raisins, chopped dried apricots or candied fruits.

Frosting or fondant:

• 3 squirrels
• 1 cup of sugar

Cooking process:

The dough is prepared using the sponge method. Dough is a liquid dough. It is mixed according to the following calculation: the full amount of liquid, half the amount of flour and the full amount of yeast.

Yeast and flour are diluted in a warm liquid (not hot, otherwise the yeast will die!). The bowl with the dough is tightly tied with a napkin and placed in a warm place for 40-50 minutes. This warm place can be a stove, a place near a radiator, an oven at 30 degrees, or a slow cooker. Turn on the multicooker to heat for 5 minutes. Place the dough in it and close it. Turn on the heat several times for 2-3 minutes. The dough should double in size.

In our recipe, the liquid is milk, slightly warm. We dilute fresh pressed yeast in it. Yeast must be of good quality. To prevent a trick from ruining your holiday, it is better to try them before Easter, for example, using the same batch of yeast to bake homemade bread.

The flour for Easter cakes must be sifted to enrich it with oxygen, then your Easter cakes will not be sticky and will have a looser structure.

Half of the flour needs to be combined with the milk in which we have diluted the yeast and put in a warm place. Today I used my bread maker for these purposes. Before this, I kneaded the dough with my hands all the time.

Beat the yolks with sugar with a mixer. Pour them into the dough for Easter cakes, knead it with the yolks after the dough has stood for the time specified in the recipe.

Then add softened butter, cognac, salt, vanilla and the rest of the flour. I mixed butter, vanillin, cognac and salt immediately with the beaten yolks, because it was more convenient for me to load them into the bread machine.

That is, I chose a program that only kneads. First, I made sure that the dough and baking were mixed, and then gradually added the rest of the flour in small portions.

If you don’t have a bread machine, then the dough for Easter cake with yolks according to this recipe must be kneaded well with your hands (knead for about 10 minutes).

After kneading, the Easter cake dough becomes homogeneous and pliable. The longer it is kneaded, the less it sticks to your hands. If you take a piece in your hand and then return it back, there will be practically no left of it on your hands.

Then the rich yeast dough is placed in a warm place to ferment. You will need to remove it from the bread machine and place it in a deep bowl. The dough will rise and will need to be kneaded twice.

At this time you will need to work on the cake molds. Dry them and lubricate them. I love the way clarified butter works. It is quite fatty and after it the cakes pop out of the molds themselves.

My favorite way to bake cakes is in medium and small muffin tins. Such Easter cakes do not need to be cut; children are pleased to each receive their own Easter cake. And giving such a spring cupcake is a pleasure! I tried baking yolk cakes using this recipe both in silicone molds and in paper cups; by the way, the cake does not need to be removed from them and the cake does not go stale in it for a long time. Still, I prefer small-sized pans also because cakes are baked in them very quickly.

After the third rise, the dough is kneaded again and divided into pieces. I find it convenient to immediately pinch off a piece of dough and form it into a ball.

The balls are placed seam side down in the Easter cake pans.

Tall cylindrical molds are greased with margarine, ghee or shortening and lined with oiled paper. These are paper circles the diameter of your mold and sides for the walls. These sides are very convenient for removing the cake from the mold. If the molds are ribbed, then they are simply greased with margarine. The dough should occupy a third of the mold.

The dough for Easter cake on yolks in molds is placed in a warm place to rise. This takes approximately 1 hour for large molds. But you need to pay attention to the dough itself. Yeast and mold size play a big role. Therefore, rise times may vary. The smallest cupcakes with a diameter of 7 cm take me about 30 minutes.

Easter cakes are baked in a preheated oven at 180 degrees; the baking time depends on the size of the cake, so I don’t indicate it. Small cakes in the form of cupcakes bake very quickly.

I’ll tell you my little tricks when baking Easter cakes with yolks. For large cakes, it is better to put paper on top of the pan. This is necessary so that the top does not burn and the cake is well baked. This is a feature of dough with a high baking content. It happens that the top of the cake is browned, but the inside of the dough is a little damp. I cover even medium muffins when they are browned and bake for another 5-7 minutes under paper or foil.

The readiness of the Easter cake is checked with a wooden stick or toothpick. It should be dry.

First take out all the molds, let them stand for a minute and only then remove them.

The walls may sweat slightly, but when turned upside down they dry very quickly. If you turn a large cake over right away, its bottom may sag. It is better to hold large cylindrical Easter cakes on their side so as not to crush the top of the head. This feature is due to the fact that the dough is airy and the crust of hot Easter cakes is tender.

After a minute, my middle Easter cakes are all upside down and I start decorating them with egg white fondant while they are still hot.

It is better to prepare fudge from whipped egg whites while the cakes are baking, because it is better to spread them while they are hot. So it dries quickly and does not stick.

Beat the whites with sugar until the sugar dissolves. Beat like meringue until it reaches peaks. That is, when you lift the whipped whites with a spoon, they hold their shape. Sugar can be replaced with powdered sugar.

You also need to decorate the cake right away, before the white glaze on the hot cake begins to dry out. Now the retail chain has a large selection of different confectionery toppings and Easter decorations.

And I baked the next batch of Easter cakes in a silicone mold and paper cups. Everything was baked perfectly! Just a little bit of dough was missing. The two cupcakes were small but very tasty!

These are the yolk cakes I always have for Easter, look at the photo, aren’t they beautiful! Here, in addition to sprinkles, they are decorated with pieces of marmalade.

I hope that my recipe for Easter cake with yolks will be useful to you in preparing for Easter!

Due to numerous questions and requests this Easter season, I made a video recipe.

Video sketches of this recipe will help even novice cooks bake excellent cakes.

Easter is approaching - the Resurrection of Christ. Traditionally, on the eve of this holiday, I bake Easter cakes. Our website already has recipes and... I offer another option - Easter cake made with egg yolks.

Ingredients for 4 Easter cakes and 2 small Easter cakes:

for test:

• wheat flour - 1 kg;
• yolks - 10 pieces;
• dry yeast - 12 g (1 sachet) or pressed yeast - 50 g;
• vanilla sugar - 15 g (1 sachet);
• granulated sugar - 1 cup;
• milk - 1 glass;
• butter - 200 g;
• salt - 0.5 teaspoon;
• raisins - 100 g;

for glaze:

• protein - 2 pieces;
• granulated sugar - 1 cup;
• confectionery topping.

Prepare the dough. Heat the milk. In a bowl, combine warm milk and 2 tablespoons of granulated sugar. Then add yeast and 1 cup flour. Place the dough in a warm place for 3-4 hours.

Dough for Easter cakes

Prepare the dough. All ingredients should be at room temperature. Separate the yolks from the whites. Leave 2 egg whites for the glaze, and put the rest in a jar, close the lid and put it in the refrigerator. Later, you can use the proteins to make a protein omelet or cream for a cake.

Soak the raisins in boiling water until they swell. Then drain the water and squeeze the raisins well, mix them with 2-3 tablespoons of flour to remove all the moisture.

Add yolks, salt, vanilla sugar, remaining granulated sugar to the dough and mix. You can increase the granulated sugar to 1.5 cups if you like it sweeter. Then add softened butter and knead. Add pre-sifted flour and knead the dough again. Stir raisins into the dough.

Knead until the raisins are evenly distributed throughout the dough. Cover the dough with a towel and place in a warm place for 2 hours.

Considering that the dough should rise, transfer it to a large bowl

The dough should more than double in volume.

Look how the dough has risen

The suggested quantity of products yields 2 kg of dough.

For the first time I baked Easter cakes in special paper forms. It turned out to be very convenient and beautiful. There is no need to specially select a mold, which you then grease with oil and line with parchment. If you don't have such molds, check out my previous Easter cake recipes, links to which are given at the beginning of this note. There I tell you what you can use to bake Easter cakes.

Grease your hands with vegetable oil and spread the dough into the molds so that they are 1/3 full or a little more.

When you put the dough in the molds, it will fall again

Do not try to fill the form halfway if there is excess dough. It's better to make small Easter cakes.

Cover the pans with a towel and let the dough rise again.

The dough will stand in the molds and rise. It's time to bake.

Bake Easter cakes in an oven preheated to 180 degrees for about 40-50 minutes.

Now you need to cool the cakes and decorate them

Prepare the glaze. Beat the whites until a fluffy, stable foam, gradually add granulated sugar and beat until the sugar is completely dissolved.

Coat the top of the cooled Easter cakes with glaze and decorate with confectionery sprinkles. You can do it easier and sprinkle the cakes with powdered sugar.

The weight of one standard finished Easter cake is 450 g.

For the bright holiday of Easter, we offer you to prepare your own Easter cake with yolks and raisins. Believe me, homemade Easter cakes, prepared from the freshest ingredients, with all the warmth and love, turn out much tastier than store-bought ones! They will not lie on the store shelf for weeks, but will be prepared on the eve of the holiday, so they will remain soft and crumbly for a long time!

Yes, the manufacturing process will not be quick, but if you still have the opportunity, try to surprise your family at least once. We are sure that you will want to make these delicious Easter yolk cakes again! In addition, there is nothing incomprehensible here: kneading the dough, although it takes a long time, is not at all difficult. And for your convenience, we have prepared for you a detailed recipe for Easter cake with raisins, accompanied by step-by-step photos.

Ingredients:

For the test:

• milk - 0.5 l;
• butter - 200 g;
• egg yolks - 8 pcs. into the dough (+1 yolk for greasing Easter cakes);
• dry yeast - 20 g;
• sugar - 350 g;
• salt - 1 teaspoon;
• vanilla sugar - 20 g;
• flour - about 800-1000 g;
• vegetable oil (refined) - 50 ml.

For filling:

• raisins - about 200 g;
• cognac (optional) - 2-3 tbsp. spoons.

For fondant:

• egg white - 1 pc.;
• sugar - 100-150 g.

For decoration:

• confectionery sprinkles or any wafer decorations.

Recipe for Easter cake with raisins on yolks, recipe with photo

How to knead Easter Easter cake dough with dry yeast

1. First of all, mix the dough. Measure out 200 g of flour, sift through a fine sieve and mix with dry yeast. Immediately heat the entire portion of milk a little (the liquid should be warm, but not hot), add a tablespoon of sugar, and mix. Add a mixture of flour and yeast to the warm milk, stir thoroughly until all flour lumps disappear.
   
2. Place the prepared dough in a warm place for 30-50 minutes - during this time the mass should “grow” significantly. You can place the bowl in another container with heated water, place it near the radiator, or simply wrap it in a blanket - choose any convenient method.
   
3. In the meantime, let's prepare the raisins. We rinse it thoroughly, drain it in a colander and place it in a convenient container. To flavor, pour cognac over the dried berries, mix and leave to wait in the wings (you can skip the step with alcohol if you wish).
   
4. Separate the egg yolks (8 pieces) from the whites, add plain and vanilla sugar, and add a level teaspoon of salt. Grind with an immersion blender until as smooth as possible (if you don’t have a blender, you can vigorously grind the mass with a large spoon). As for proteins, we don’t need them in this recipe (except for 1 piece for fudge), but they can be left for preparing other dishes, for example, meringue, Kyiv cake, large omelet, etc. Proteins also tolerate freezing easily, so you can simply pour them into a plastic container with a lid and place them in the freezer until they are needed.
   
5. In a large saucepan or other container suitable for kneading the dough, place the risen dough and the yolks, mashed with sugar, and stir.
   
6. Pour in exactly 500 g of flour, carefully knead the thickened mass with a spoon.
   
7. Add butter, which must be very softened. To do this, you need to take it out of the refrigerator in advance or warm it up a little in the microwave (but do not melt it). Mix the mass.
   
8. Measure out the required portion of vegetable oil with a neutral aroma and pour it into a convenient container. Sprinkle the work surface with flour and lay out the still liquid dough. We begin kneading by hand, periodically wetting our palms with oil. Thanks to vegetable oil, the finished Easter cakes will turn out more crumbly and tasty, and will also retain their freshness longer. In addition, oil will simplify the kneading process, since the dough will stick to your hands less.
   
9. It takes a long time to knead the dough for Easter cakes - you can take rest breaks, but in any case you need to spend at least 30 minutes kneading. Add flour in small portions as needed (you may need more or less flour than indicated in the recipe - this greatly depends on its quality). The consistency of the dough for Easter cakes made with yolks should be quite soft, but not liquid (it should not be tight or very dense!). It will not be very convenient to work with, since the dough is quite sticky, but if possible, it is better not to fill it with excess flour: the more you add, the denser the finished cakes will turn out.
   
10. Add a spoonful of flour to the flavored raisins so that the berries are evenly distributed throughout the dough. Mix and add additives to the flour mixture. Continue kneading for another 5 minutes.
    
11. Return the dough to the container, previously washed, wiped dry and lightly coated with vegetable oil.
    
12. Place in a warm place for 2-3 hours - during this time the dough should rise significantly. We crush the fluffy mass with our palms, releasing carbon dioxide, and then put the container back into the heat for 2-3 hours (until the volume increases again).
    
13. We knead the “rested” dough with our hands again, and then distribute it into the molds. Disposable paper molds do not require oil lubrication, but regular reusable containers must be greased with oil and “dusted” with flour, or covered with parchment paper. Fill the molds no more than halfway with dough.
    
    
14. Leave the workpieces warm for about 2-3 hours (before rising). To obtain a ruddy tint, grease the surface of future Easter cakes with raw egg yolk, shaken with one tablespoon of drinking water. Place the molds in a hot oven.
    
15. We bake our Easter cakes with yolks and raisins at 180 degrees for 20 minutes to 1 hour, depending on the size. Small cakes need to be taken out earlier, as they will bake much faster than large ones. To make sure it's done, insert a wooden skewer into the center of the cake. If the stick remains dry, the cake is ready!
    

    How to make fudge for Easter cake with raisins

16. Now the whole labor-intensive process is over, all that remains is to prepare the fondant. To do this, beat the chilled egg white with a mixer until white foam. Do not forget that the container intended for whipping must be perfectly clean and dry, since even a drop of water or the smallest speck can disrupt the process!
    
17. Gradually add sugar without stopping the mixer. As a result, the mass should increase significantly, turn white and thicken. To make sure it's ready, you can scoop a small amount of fudge onto a whisk. A mass of the correct consistency will hang like an “icicle”, while it will hold tightly and not flow down.
    
18. Apply the fondant in a thin layer to the surface of the completely cooled Easter cakes. For decoration, we sprinkle the baked goods with colored sprinkles or decorate them with waffle decorations in the form of flowers or various figures. We store the products in a tightly tied bag or closed containers.
    
19. Easter cake with yolks and raisins is completely ready!
    

Christ is risen! And enjoy your tea!

Even if you have your own proven recipe for the main holiday delicacy - Easter cake, try something new! The recipe for Easter cake with yolks attracted me precisely because of the yolks =) Our family simply loves marshmallows and meringues, so the freezer is full of yolks, which are always left over from other recipes. I usually put the yolks in an airtight container or in a special freezer bag and put them in the freezer “until better times.” In the recipe for this Easter cake, you can use as many as 6 yolks and still get delicious baked goods! So I decided to definitely try it! But even if you don’t have “free” yolks, be sure to try making this cake, it’s simply wonderful!

The structure of the Easter cake is delicate and looser than the traditional one, but at the same time it is truly “Kulich”. The crumb is aromatic, juicy and slightly moist. What else I liked about cooking: you can knead the dough simply with a spoon without getting your hands dirty.

Ingredients for the dough:

• Premium flour - 750 g + a little for breading dried fruits
• Dry yeast - 17 g (you can replace it with 50 g fresh)
• Milk - 300 ml.
• Egg yolks - 6 pcs. + 1 yolk for greasing Easter cakes
• Granulated sugar - 250 g + 1 tbsp. l. for preparing dough
• Salt - 3/4 tsp.
• Butter - 150 g
• Vegetable oil (I used sunflower) - 2 tbsp. l.
• Sour cream - 250 g (I take 15-20% fat content)
• Raisins – 150 g
• Candied fruits (you can use any dried fruits) - 150 g
• Rum (cognac or any other aromatic alcohol) - 60 ml
• Vanilla extract - 2 tsp. (can be replaced with vanilla sugar)

For protein cream:

• Egg whites - 4 pcs.
• Granulated sugar - 250 g
• Vanilla extract - 1/2 tsp.
• Lemon juice - 1 tsp.

For the white glaze:

• White of one egg
• Powdered sugar - 250 g
• Lemon juice - 1 tbsp. l.

How to cook Easter cake with yolks and sour cream (step-by-step recipe with photos):

First, sift the flour (about 750 g) through a fine sieve several times. I get by with 2-3 siftings. The flour is saturated with air, which will guarantee an airy crumb for the Easter cakes.

For the dough, we need 150 g of butter at room temperature, so we take it out in advance to warm it up. To speed up the process, you can cut the butter into cubes with an area of ​​1 square cm, so it will quickly reach the desired temperature.

All dried fruits that we will use (150 g) are washed and filled with hot water for 15 minutes.

Never pour boiling water over it! The raisins will soften and turn into porridge. Very warm, but not hot water (about 40-50 °C) is enough.

Cut candied fruits (150 g) into small cubes if they are large.

In a small bowl, mix 150 g of candied fruits and pure raisins, pour in strong alcohol (4 tablespoons) and leave to infuse at room temperature.

How to make dough for Easter cake

In a separate bowl (it’s better to take a deep one), mix warm milk (300 ml), 50 g of yeast and 1 tbsp. l. granulated sugar, mix. Leave at room temperature for 10 minutes.

Attention! If you decide to use dry yeast, take 17 g.

In a sweet environment, yeast activates faster, so it is important not to forget to add sugar to the dough. Choose the freshest yeast for making Easter cake: if it is raw, it should break well and not have an unpleasant odor. If you use dry yeast, be sure to check the expiration date and do not use yeast from previously opened packages.

As far as yeast maker goes, my favorites are:

Pressed yeast Lux Extra is sold in chain stores, including Magnit, Auchan, and Lenta. I like that they come in a small gram (100 grams), although it would be more convenient, of course, if the packaging were even smaller. Lux Extra yeast has never let me down, all baking is easy. I usually separate the amount of yeast I need (for example, in this recipe we need half the package), and immediately put the other half in the freezer and store it until needed again.

Of the dry yeasts, I like “Saf-moment” the most.

This is instant yeast in small packets that is sold in the baking section. I like yeast because it is fast-acting, it begins its work when mixed with liquids (that is, it does not need to be mixed with flour, like instant yeast), this method is more to my liking. The companies I have tested also include dry yeast from Pakmaya and Dr. Oetker, there were no problems with them.

So, after 10-15 minutes, the contents in the bowl will greatly increase in size. This suggests that we can continue the process further. If for some reason the yeast solution does not rise, then take all the ingredients for preparing the dough again and start all over again. There can only be two reasons for failure: initially the yeast was of poor quality or old, or you used milk that was too hot, which ruined the yeast.

The temperature of the milk should not exceed 40 C; if it is higher, the yeast will die!

Sift flour (250 g) into the yeast solution and mix well with a whisk until completely homogeneous.

The dough is ready! Cover it with cling film (or a cotton towel) to prevent it from getting too windy and put it in a warm place without drafts.

The dough matures within 30-60 minutes. First it doubles, and then, having risen very strongly, it falls. It is very important to wait for this moment, when the dough begins to wrinkle and fall off, which means it is ripe, we can continue the process further.

Kneading the dough for Easter cakes

Place egg yolks (6 pcs.) in a deep bowl, add granulated sugar (250 g), 3/4 tsp. salt and grind this mixture using a whisk, mixer and blender until it turns white and increases in volume.

Pour the rum (or other strong aromatic alcohol) in which the dried fruits are infused into the beaten yolks and beat thoroughly again.

Add the yolk mixture, well beaten with sugar, to the ripe dough, mix until smooth.

Now add vanilla extract (2 tsp) to the dough and mix again. The extract can be replaced with vanilla sugar (in this case, add 1 sachet - 10 g). Lately, I often use sugar with natural vanilla, it tastes much better than regular vanilla sugar:

This sugar is my favorite (on the list after vanilla extract, of course, nothing compares to it in aroma).

The next step is adding oils to the dough. We will need 150 g of butter, which by this time has already become soft and 2 tbsp. l. (30 ml) vegetable oil. Add them one by one, stirring each time until smooth.

Thanks to vegetable oil (I use regular refined sunflower oil), the Easter cakes turn out tender, and do not go stale for a long time and remain fresh.

Now add sour cream (250 g) with a fat content of 15-20% to the dough and mix thoroughly.

Add the sifted flour in small portions (about 500 g each), in several stages, kneading the dough directly in the container simply with a spoon or spatula.

I really appreciated the dough hook attachment that comes with almost every mixer or food processor.

The next task is to knead the cake dough until smooth and homogeneous. The dough should not contain lumps. We achieve such a thickness and viscosity of the dough that a spoon can stand in it (for this you may need a little more or a little less flour than indicated in the recipe).

The question of the amount of flour is always the most delicate. An excess of flour can ruin the whole thing: the finished cake will turn out so dense and sticky that you will feel sorry for the ingredients spent in the dough. Therefore, it is important to focus not on the numbers in the recipe, but on the consistency of the dough in the photo. This remark applies not only to Easter cakes, but to absolutely all recipes on my website!

Cover the bowl with the kneaded dough with cling film and cover with a clean towel.

Place in a warm, draft-free place for about 1.5-3 hours, until the dough has doubled in size. I usually place the bowl in the oven that is turned off (there are no drafts or unnecessary noise; they say that yeast dough reacts even to this))).

Mix raisins with candied fruits with 2 tbsp. l. flour.

Knead the risen dough and release the accumulated carbon dioxide from it, mixing thoroughly for about 1 minute.

Add prepared raisins and candied fruits to the Easter cake dough, stirring well until they are evenly distributed in the dough.

At this stage, the cake dough can be put in a cold place overnight, and in the morning warmed at room temperature for about 1 hour and then, after kneading the dough a little, continue the process.

Cover the bowl with the dough with a towel or cling film and leave to proof in a warm place for about 1.5-3 hours.

The dough should double in volume.

Knead the dough (you can moisten your hands a little with vegetable oil) and proceed to unfolding.

We spread the dough into pre-prepared forms (I use special paper forms for Easter cakes, which are sold on the eve of Easter on every corner). Fill the molds with dough to 1/3 of their volume.

You can use pans of various sizes and diameters as forms for Easter cakes: you just need to grease them with oil and sprinkle them with a small amount of flour (be sure to shake off the excess). Place a circle of baking paper on the bottom of the pan.

Cover the molds with the dough with a towel and place them in a warm place to proof (it may take 1-1.5 hours) until the dough rises almost to the edges of the mold.

The cakes that come up in the molds can be greased with yolk (optional), beaten with 1 tbsp. l. water.

Baking Easter cakes

Preheat the oven to 170-180 ºС.

Bake the cakes for about 25-60 minutes (depending on the size of the cakes) until, when pierced with a wooden torch, it comes out completely dry without sticking dough. My cakes were ready after 25 minutes of baking (tin size 9*9).

The oven should not be opened for the first 15-20 minutes after baking, otherwise the dough may settle. If the surface of the cakes becomes too brown, you can cover them with foil (mirror side up) or a piece of parchment soaked in water.
Cool the finished cakes a little and carefully remove them from the molds (if they are paper, there is no need to remove them). If the molds are ordinary, run a sharp knife along the walls, remove from the molds, remove the circles of parchment paper from the bottom and place on a wire rack to cool, covered with a clean towel.

How to decorate Easter cakes

I love decorating Easter cakes, which are cooked in a water bath. Firstly, there is no fear of contracting something from raw proteins, and secondly, this cream is so delicate and airy that it goes perfectly with Easter cakes. If desired, you can sprinkle the tops of the Easter cakes with confectionery sprinkles, decorate with flowers, themed figures made of mastic (for example, like mine - rabbits).

Beat one egg white until light foam, add 170 g of powdered sugar, mix with a fork.

Then add lemon juice (1 tbsp) and stir again. Next, you need to gradually add the remaining powdered sugar, stirring each time until smooth, until the protein glaze reaches the consistency we need.

Apply egg white glaze to well-cooled Easter cakes and decorate with Easter sprinkles if desired.

Especially for those who love video recipes, I recorded a step-by-step guide to making cream cake, enjoy watching!

How to store Easter cakes

Easter cakes will keep well in a closed pan or in a tightly tied bag. In this case, they remain tender, fragrant, tender for a long time and do not become stale for 10-14 days.

In conclusion, I would like to ask you not to be afraid of cold proofing of Easter cake dough. In this case, the amount of yeast in the recipe can be reduced, and the dough rising time can be increased. In the version with cold proofing of the dough, the cakes turn out to be especially tender and tasty; in addition, the sour taste of yeast, which often occurs in baked goods with the usual proofing method, is eliminated.

I hope you liked the recipe and the cakes turned out great! And if this year you don’t have time and inspiration for Easter cakes, bake them. Be sure to ask questions if they arise during cooking, share reviews and photos of the finished Easter cakes. It is very important for me to receive responses to this recipe!

When adding photos to Instagram, please indicate the tag #pirogeevo or #pirogeevo so that I can find your photos on the Internet and rejoice with you!

In contact with

To knead a large volume of dough, you need remarkable skill, experience and, of course, a lot of time and effort. The preparation of Easter cakes in Rus' was based on these “efforts.”

Nowadays, Easter cakes are also baked in almost every home, but hardly anyone will make dough for 40-60 yolks. Therefore, the proportions were recalculated, and based on traditional recipes for Easter baking, simpler ones were obtained that did not require large expenses.

In the dough for Easter cake made with yolks, egg whites are not used at all. Due to this, the cakes are bright yellow, airy, soft, with a delicate golden brown crust. Leftover egg whites can be used in other recipes or used as a frosting to decorate baked goods.

Ingredients

• Warm milk – 250 ml (1 glass);
• fresh pressed yeast – 30 g;
• sugar - tablespoon
• salt – 0.5 tsp;
• flour - 1 cup.

Add to the dough:

• Wheat flour – 2 cups (faceted glass);
• egg yolks – 3 pieces;
• sugar – 1 glass;
• butter – 150 g;
• vanilla sugar – 1 sachet;
• ground nutmeg - half a teaspoon
• cardamom - a pinch;
• raisins – 2/3 cup.

Protein glaze for decorating Easter cakes:

• Powdered sugar - 0.5 cups;
• lemon juice – 1.5 tsp;
• egg white – 1 piece;
• fine salt - on the tip of a knife.

In addition, you will need confectionery topping to decorate the Easter cakes and 12 molds with a volume of 400-500 ml. It is convenient to use cans of condensed milk, olives, green peas, etc. as molds.

Preparation

Big photos Small photos

The dough will rise a lot, so you need to cook it in a container with high walls. Crumble the yeast, add salt and sugar.



Mash everything with a spoon into a liquid paste. Pour warm milk over the yeast, stir until the sugar dissolves.



Pour in a glass of sifted flour.



Mix flour and milk. The result will be a heterogeneous mass, reminiscent of pancake dough in thickness. Cover the dough and place it in a warm place for 1-1.5 hours.



The dough will rise 3-4 times. The entire surface will be covered with small holes, and a characteristic yeasty smell will appear.



Separate the eggs into yolks and whites. Place the whites in the refrigerator and grind the yolks with sugar until almost smooth.



Stir the dough, pour the yolks and sugar into it, cut the soft butter.



Stir with a spoon or whisk until all ingredients are combined. The butter pieces should separate.



Sift 1.5 cups of flour into the dough. Add vanilla sugar, nutmeg and cardamom (you can add any spices).



Mix flour with dough. Steam the raisins in advance in a water bath and dry. Add to the dough.



Sift another half glass of flour onto the table. Place the dough from the bowl onto the table and continue kneading with your hands.

If the dough is sticky, grease your hands with vegetable oil.

You may need a little more flour, but don’t overdo it - dense dough doesn’t work well and the cakes will turn out heavy.



The “correct” dough is soft, elastic, and oily. Place it back into the bowl (grease it with oil) and cover. Place in a warm place for 1.5-2 hours.

During this time, the dough will grow several times, reaching almost to the edge of the bowl.



It needs to be lightly kneaded and divided into equal pieces of the required size. Place into molds. If you fill the molds 1/2 full, the finished cakes will have a dense structure; if you fill the molds 1/2 full, the cakes will turn out airy, with a fluffy crumb.



Let the dough rise again. When it doubles in size, move the pans with Easter cakes into a preheated oven (set to 180 C). Small cakes are baked for 25-30 minutes. Check readiness with a wooden stick - it comes out easily and dry from a well-baked cake. Immediately after baking, leave the cakes in the molds for 5-10 minutes, then carefully remove and place on a towel or napkin. Cover and leave to cool.



For the glaze, whisk the egg white and salt. Then add powdered sugar in parts, pour in lemon juice and beat until a homogeneous, dense and smooth mass.

Cover the cooled Easter cakes with glaze and decorate with pieces of candied fruit or colorful sprinkles. Happy baking!

On a note. If Easter cakes will be baked in tin cans, be sure to grease the bottom and walls of the cans with fat (vegetable oil or lard). Place a circle of oiled parchment on the bottom, sprinkle the walls with flour or semolina. Brush the flour off the finished Easter cakes with a brush.