Take all products at room temperature. Pour warm milk into the bowl of the bread machine (or, if you knead the dough by hand, into a separate container), add yeast and 3 teaspoons of sugar, mix and leave the dough for 15 minutes (until a fluffy cap appears).

After turning on the kneading mode, start adding flour, not all at once, 200 grams at a time.

After adding all the flour (both when kneading the dough by hand and when kneading in a bread machine), the dough should be homogeneous and slightly sticky to your hands.

Add fillers 2 minutes before the end of kneading.

Place the dough for yeast cake mixed with condensed milk into a bowl and cover it with film.

Let the dough rise in a warm place for 1.5-2 hours. Don't expect the dough to rise too much.

Place the dough in greased baking pans (I used 1 large and 3 small muffin pans). Place the preparations in a preheated oven for approximately 40-60 minutes at a temperature of 180 degrees (depend on your oven).

Check the readiness of the dough with a toothpick (if it’s dry, it’s ready). Remove the finished cake from the mold and cool. Decorate as desired.

Delicious yeast cake with condensed milk is ready for the great holiday. Help yourself!

Bon appetit!

I had never made cakes with condensed milk before, so I decided to try it. Now these are my favorites! The resulting crumb is very tender and tasty.

The amount of ingredients I have is for one medium-sized Easter cake!
The dough is simple and quick. Anyone, even the most inexperienced cook, can prepare such a cake.
Prepare the dough.
Break 2 eggs into a bowl. Open a can of condensed milk. Pour a third of the jar over the eggs. Mix everything well. I use a fork (it’s so convenient for me), others use a whisk.

Add very soft butter. Warm the oil at room temperature. Therefore, it is better to prepare it long before baking.

Take 110 - 120 grams of flour and sift a little at a time through a sieve to the condensed milk with eggs, gradually stirring in with a fork. Add 1 tsp baking powder. Once the ingredients are mixed in, take the mixer. We begin to mix everything well with a mixer until the butter is completely dispersed. The mass should be homogeneous.

The dough turns out liquid and creamy.
Then carefully place the dough into the mold using a spatula or spoon.
Be sure to line the mold with parchment! So that both the walls and the bottom are closed.
Place in an oven preheated to 170 C for 35 minutes.
Remove from the oven, let cool, remove and remove the paper.
Can be decorated.

In a week we will celebrate Easter, which means it’s time to think about what to put on the festive table. Easter cakes with condensed milk have a simple recipe. Give it a try.

Ingredients for Easter cakes with condensed milk:
condensed milk – 250 grams;
milk – 0.5 liters;
flour - 3 cups;
dry yeast – 7 grams;
butter – 80 grams;
chicken eggs – 3 pieces;
salt - half a teaspoon;
raisins – 2 cups;
vanillin - to taste.

How to cook Easter cakes with condensed milk

1. Stir flour, yeast and condensed milk into warm milk.
2. Beat eggs with butter.
3. Stir in salt, condensed milk mixture, vanillin and milk.
4. Add one and a half cups of flour and mix.
5. Rinse the raisins and mix with the dough.
6. Leave half a glass of flour and mix the rest into the dough.
7. Sprinkle the table with flour and form the dough into a ball.
8. Cover the top of the ball with a bowl and leave it to rise.
9. Divide the dough into molds and leave for 15-20 minutes.
10. Preheat the oven to 200 degrees and bake the cakes until ready.
11. Place the cakes on foil and pour glaze over them.

The main thing in the recipe for Easter cakes with condensed milk is not to skimp on raisins). Bon appetit!

Incredible, tender, festive, with the taste of ice cream... all this can be said about Easter cottage cheese with condensed milk. If you are making cottage cheese Easter for the first time and are worried that you won’t succeed, pay attention to this recipe. The recipe for this Easter cottage cheese recipe is very simple, no dancing at the stove, and you can even involve the children in the preparation.

Very tasty curd pastry

Easter recipe without raw eggs

In addition, there are no raw eggs in this Easter cottage cheese recipe, in case you don’t like them in desserts, or you will give Easter eggs to small children. I would like to note that I have an absolutely calm attitude towards raw eggs in desserts; I often prepare classic tiramisu and homemade ice cream that contains raw eggs.

Required Ingredients

• 400 gr. Cottage cheese
• 100 gr. Sour cream
• 200 gr. Condensed milk
• 100 gr. butter
• 10 gr. (1 sachet) vanilla sugar
• Candied fruits 50 gr.

Additionally:

• Form for cottage cheese Easter (pasochnitsa)
• Gauze
• Ready-made Easter decorations

Preparation: step by step

First of all, melt the butter. This can be done on the stove, or in the microwave.

Place cottage cheese, sour cream in a deep and comfortable bowl, pour in butter, and add vanilla sugar.

Mix the curd mixture first with a spoon.

Modern technology to help you

Then puree with an immersion blender into a homogeneous and smooth curd mass. If you do not have an immersion blender, then the cottage cheese needs to be rubbed through a sieve, or passed through a meat grinder twice. The activity, I’ll tell you, is not the most exciting, so I always use a blender

For this recipe for cottage cheese Easter, I crushed the candied fruits a little so that they would be soft in the finished Easter. But, this is not at all necessary.

At this stage, you need to add condensed milk and candied fruits to the curd mass.

Mix our future Easter cottage cheese with a spoon until a homogeneous mass is obtained. It turned out a little liquid, but that's how it should be.

Subtleties of assembling a bean bag

Now we assemble the bean bag and place it in a bowl where the liquid will drain.

Cover the mold with slightly damp gauze folded in 2-3 layers. The ends of the gauze should hang down.

Transfer the curd mass into the pan. For this recipe I used a 1000 gram pan. The entire curd mass fit in without leaving a trace.

Then we close the hanging ends of the gauze, approximately as I showed in the photo.

How and how long to keep in the refrigerator

Now we put the Easter in the form in the refrigerator for at least 12 hours, placing it under a press. I used an inverted liter jar of water as a weight. From Easter the glass is about 150 ml. liquids.

Calories: Not specified
Cooking time: Not indicated

Spring has long come into its own, and we are already beginning to “thaw” after hibernation, rejoice in the first spring sun and prepare for the most beloved spring holiday - the Bright Resurrection of Christ. This is the most important holiday of all Christians, which is celebrated all over the world. And it doesn’t matter that the time of celebration may not coincide in different religious denominations, the main thing is that on this day we all understand the importance of the event that took place and rejoice at this day with all our hearts.
Of course, on this day we go to church and carry traditional baked goods in our baskets - as well as colored or painted eggs. There are quite a lot of Easter cake recipes, because it can be baked with either yeast or unleavened dough, as well as a fairly common Easter cake with cottage cheese. Easter cake with condensed milk, the recipe with photo of which I offer, turns out incredibly tasty. Condensed milk is added directly to the dough. As a result, the baked goods are very tasty and aromatic.
You don’t have to wait for the holiday, but bake the cake in advance to make sure the recipe “works” and, if necessary, adjust it to your individual taste. We make the dough for this cake using yeast, knead it as usual and give it time to rise. So, if you know how to work with such dough, then there will be nothing difficult for you in this recipe.
The recipe is for 1 Easter cake.



Ingredients:
- flour - 500 g
- whole cow's milk - 200 ml
- yeast (dry active) - 7 g
- granulated sugar - 100 g
- butter - 50 g
- chicken eggs - 1 pc.
- chicken egg yolk - 1 pc.
- condensed milk - 150 g
- vegetable oil (odorless) - 3 tbsp.
- vanillin, raisins - to taste
For decoration:
- chicken egg white - 1 pc.
- granulated sugar - 2 tbsp.
- confectionery colored sprinkles

How to cook with photos step by step

Heat the milk to room temperature and add the yeast and 1 tablespoon of sugar. Mix and leave the dough to activate.




Next, combine the egg with the yolk, sugar and vanilla and beat with a mixer. We will use the remaining white for glaze.
In the meantime, we put it in the refrigerator.




Carefully pour condensed milk and vegetable oil into the mixture and add soft butter. Continue whisking until all the ingredients are well combined, and then pour in the dough.






Now add the sifted flour and continue kneading the dough with a mixer.




We get a rather viscous and even sticky dough.




Add washed raisins to it, which we dip in flour.






Then put the dough in a warm place to rise.




After about 2 hours, it will double in volume.




Punch down the dough and place it in the prepared pan so that it takes up no more than 1/3 of the height of the pan. The mold must first be greased with vegetable oil and the bottom covered with parchment.




Let it rise a little and put it in a preheated oven.
First, bake on low heat - 100 degrees for 10 minutes, and then increase the temperature to 180 degrees and bake until the condensed milk cake is ready. While baking, cover the top with foil to prevent it from burning.






Take the finished cake out of the mold, and while it is still hot, cover it with