The main Easter dish is the traditional Easter cake. It should not only be tasty, but also beautiful. Therefore, it is so important for every housewife to try to knead the dough according to all the rules, and then bake the cake. If you have a multicooker at home, then this process is simplified, the cake will turn out fluffy and will never burn.

What could be tastier than sweet pastries? Not only children, but also adults love buns, cakes and muffins. When the most important Orthodox holiday, Easter, approaches, all people are looking forward to breaking their fast and tasting delicious pastries. The main decoration of the Easter table is Easter cake; today we suggest baking Easter cake in a slow cooker. The set of products is standard, and any multicooker will cope with the tasks.

What ingredients are needed:

• eggs – 3 pcs.;
• milk - half a glass (200 ml);
• sugar - half a glass or 200 g;
• flour (only premium grade) – 4.5 cups;
• butter – 150 g (can be replaced with margarine);
• raw yeast – 40 g or 1 packet of dry yeast (11 g);
• raisins - to taste, but not more than 100 g;
• fine salt - a pinch;
• vanilla sugar or vanillin powder - to taste.

For the glaze you will need:

• egg – 1 pc.;
• powdered sugar – 100 g;
• confectionery topping.

1. First you need to soak the raisins in warm water and leave for a while. While we are preparing the dough, the raisins will be thoroughly washed and can be added to the dough. But more on that later. We buy raisins without seeds, free them from debris and twigs.
2. Heat the milk to a temperature no higher than 40 degrees (can be on the stove, in a slow cooker or in the microwave). We need warm milk so that the yeast can be dissolved in it. Add yeast to milk, stir and leave for now.
3. The next ingredient is sugar, you need to weigh 200 g (use a kitchen scale or a measuring cup), pour only 2 tbsp into the milk with yeast, and mix.
4. Place the bowl with milk, sugar and yeast in a warm place.
5. After some time (it all depends on the temperature in the room and the quality of the yeast), you need to monitor the dough; as soon as bubbles begin to appear, the mixture becomes bubbly and “stirs,” you can start kneading the dough.
6. Pour the dough into a spacious bowl. In a separate container, beat 3 egg whites with sugar and carefully mix the resulting thick foam into the dough.
7. Now you need to sift the flour and add it into the mixture, carefully, in small portions.
8. Mix our dough and leave for 20 minutes (if you use dry yeast) and 1 hour if you use raw yeast.
9. After the specified time, you need to add another 1 glass of sifted flour to the mixture and knead the dough thoroughly. We are not lazy, because the final result depends on how well this part of the work was done.
10. Now you need to take the butter and grind it with the yolks. If the butter is soft, then mixing the ingredients is not difficult, but if the butter has just come out of the refrigerator (or freezer), then you need to grate it on a fine grater, and then mix with the yolks and sugar. You should get a homogeneous mass.
11. Add the mixture to our dough, and also add a pinch of fine salt and vanillin (or sugar).
12. Sift the remaining flour through a sieve and also add to our dough. You may need a little more or even less flour, so don’t pour out all the flour at once, leave half a glass of flour in reserve.
13. Let's start kneading the dough, this is a very important and responsible moment - you need to knead the dough so that it becomes elastic and does not stick to your hands. The whole process will take 15 minutes, so you have to try. Don't forget to put raisins in the dough (drain all the water, put the raisins on a paper towel to get rid of moisture, then roll in flour).
14. The dough is ready, now you need to grease the multicooker bowl with soft butter or vegetable oil (unscented only) and immediately put our dough into the multicooker.
15. Set the “Warming” program and wait until the dough begins to rise.
16. Now switch the multicooker to the “Baking” mode, the time will be set automatically - 45 minutes. This is not enough, therefore, as soon as you hear the signal, the timer will work and the multicooker will turn off, you need to turn on the “Baking” program again for 45 minutes.
17. After the signal, you can open the lid of the multicooker and admire your work - the Easter cake in the multicooker will turn out beautiful and fluffy.
18. Very carefully remove the finished cake from the bowl of the appliance and place it on a flat dish.
19. While the cake is cooling, let's prepare the glaze. We only need protein, add powdered sugar to it, mix well. Now you need to beat the egg whites and powder into a strong white foam. This is best done with a mixer.
20. Our cake has cooled down a little and you can coat the top with the freshly prepared glaze. We cover the entire top and “climb” a little onto the sides. If you tried hard and beat the egg whites and powder properly, the glaze should turn out elastic and not spread.
21. We have completed this task, but there remains an equally interesting task - decorating the top of the Easter cake, prepared in a slow cooker, with confectionery sprinkles. This part of the work can be entrusted to the youngest members of the family.

That's it, the Easter cake in the slow cooker is ready, it turned out very tender and tasty, every piece just melts in your mouth. This is a real masterpiece that cannot be replicated in a regular oven!

Airy Easter cakes in a slow cooker

It is impossible to imagine the Easter table without rosy and sweet Easter cakes. There is still time to bake delicious Easter cakes and please your loved ones, and at the same time enjoy the delicate taste of this delicious pastry. We suggest baking several Easter cakes at once in a slow cooker.

• eggs – 5 pcs.;
• sugar – 300 g;
• butter – 175 g;
• salt - on the tip of the knife;
• milk – 250 ml;
• flour – 600 g;
• yeast – 50 g;
• vegetable oil – 100 ml;
• nutmeg – 0.5 tsp;
• ground cinnamon – 0.5 tsp;
• vanilla sugar – 1 sachet;
• candied fruits – 150 g;
• lemon juice – 1 tsp;
• multi-colored sprinkles – 1 sachet.

How to cook Easter cake in a slow cooker:

1. Turn on the multicooker in the “Heating” mode (the bowl should be clean and dry). Leave the device for 5 minutes.
2. During this time we need to prepare the dough. We heat the milk to a temperature no higher than 40 o C and dilute the yeast in it.
3. Place 4 tbsp in the dough. flour (pre-sift) and 1 tbsp. sugar, mix all the ingredients so that the dough turns out without lumps.
4. Pour the dough into the multicooker bowl and leave it to rise.
5. We make the second half of the dough - the butter half. We separate the yolks from the whites, put the whites in the refrigerator, we will need them a little later, when we need to decorate the top of the finished Easter cake.
6. Mix the yolks with sugar and grind well, the mixture should lighten.
7. Melt the butter on the stove and add it to the mashed yolks and sugar in small portions, stirring immediately.
8. Add nutmeg, cinnamon and salt to the finished butter mixture, mix all the ingredients.
9. While we were working on the buttery part of the dough, our dough came up in the slow cooker.
10. We can start kneading the dough, but for this we need to prepare a spacious container, for example, a pan or bowl.
11. First, you need to pour the rich part of the dough into a bowl, and then gradually mix in our dough.
12. The most crucial moment of kneading the dough has arrived. Let's prepare a bowl and pour vegetable oil into it.
13. Sift the flour and add a little bit to the batter. Attention, it is better to first add half a portion of flour and add more as you go, as the dough may turn out too stiff.
14. Mix the dough first with a spoon, and then you will have to work hard and knead it with your hands. To prevent it from sticking to your hands, periodically moisten your hands with sunflower oil.
15. While kneading the dough, you need to add candied fruits. Knead the dough for a long time, for 10 minutes or even more.
16. The dough is ready, it is homogeneous and elastic. We need to grease the multicooker bowl with vegetable oil, turn on the “Warming” program and wait a few minutes until the bowl becomes warm.
17. The multicooker operates in the “Heating” mode for no more than 2-3 minutes. Then we turn off the device.
18. Place the dough in the multicooker bowl. Don't forget to close the lid of the device.
19. Leave the dough in the slow cooker for now until it rises. We note the time - 20 minutes.
20. After 20-25 minutes, the lid of the device can be opened to thoroughly press down the well-risen dough on all sides. We do this several times, that is, close the lid, turn on the “Warming” program for 2 minutes, turn it off, leave the dough in the multicooker for 20 minutes, open it, knead the dough and again make the dough rise one more time.
21. After the 3rd time, the dough can be put into tall paper molds (you will need 5 tall molds). Just first you need to grease the walls and bottom of each mold with vegetable oil.
22. Fill each mold 1/3 full with dough.
23. The multicooker bowl needs to be washed and wiped dry.
24. Place the molds with the dough in the working bowl of the device (it should be warm). The lid must be closed.
25. Turn on the “Warming” program again and wait for the dough to rise. That's it, now you can turn on another program - “Baking”, set the time - 1 hour.
26. When you hear a beep, this does not mean that the Easter cakes in the multicooker are baked. You need to open the lid of the device, turn the molds upside down and put the baked goods on for another 30 minutes, in the “Baking” mode.
27. You can not turn the Easter cakes in the multicooker, then immediately set the “Baking” program, time – 1.5 hours.
28. After the signal, when the timer goes off and the multicooker turns off, we take out the finished Easter cakes from the multicooker. We leave it on the table.
29. While the cakes are cooling, it's time to start making the glaze. We need to mix the whites with powdered sugar and beat with a mixer until you get a fluffy, thick white mass.
30. At the end of whipping, add lemon juice.
31. That's it, you can decorate the top of our lush Easter cakes with protein icing and sprinkle with colorful sprinkles.

Easter cakes in a slow cooker turn out very tasty, the dough is airy and tender. Help yourself!

Alexandria Easter cake in a slow cooker

Many housewives have heard about the unique “Alexandria” dough, but not everyone managed to find the real recipe. It is unknown where the name of the dough comes from, but the cakes turn out simply delicious. Try it and you will see for yourself.

Products for cooking:

• flour – 600 g (highest grade only);
• baked milk – 250 ml;
• sugar – 250 g;
• butter – 125 g;
• eggs – 2 pcs.;
• fresh yeast – 35 g;
• vanilla sugar – 1 tbsp;
• fine salt - a pinch;
• raisins and candied fruits – 100 g.

For fondant:

• egg white – 1 pc.;
• powdered sugar – 100 g;
• lemon juice – 1 tsp.

Step-by-step preparation of Easter cake in a slow cooker:

1. We make the dough: knead without flour, leave to “ripen” for as long as 8 hours (this is the minimum, in a cold room – 12 hours).
2. To prepare the dough, beat 1 yolk and 2 more whole eggs with a whisk, pour in the entire portion of sugar, mix well.
3. Cut the soft butter into cubes or slices and mix into the sugar-egg mixture.
4. Heat the milk on the stove to a temperature no higher than 40 degrees, pour the milk into the prepared mixture, stir.
5. The last ingredient in the dough is yeast. Add the yeast, mix and leave the dough overnight in a warm room. It is advisable to cover the bowl with the dough with a clean towel. By the way, choose a spacious container for mixing products.
6. In the morning you will be surprised, as you will find that the dough has risen and fallen several times during the night (you will see the marks on the bowl). Pieces of butter will “float” on the surface, this is normal.
7. Now you can add the rest of the products, first add salt and vanilla sugar.
8. Sift the flour and gradually add it to the dough. Mix well.
9. The raisins had to be prepared in advance: steamed in warm water and then dried on a paper towel. To prevent the raisins from settling to the bottom of the pan when baking Easter cake in a slow cooker, you need to roll them in flour.
10. Add raisins and knead our dough thoroughly. This process is not easy, so we are in no hurry and try to knead the dough thoroughly. Mix in a bowl. Periodically wet your hands with vegetable oil. The dough should be soft and sticky.
11. You need to allocate about 10-15 minutes to knead the dough, this is of course a very long time, but the taste of Easter cake cooked in a slow cooker will be excellent.
12. The finished dough should be left to proof in a warm place for about 1 hour.
13. During the proofing time, the dough should increase in volume; it should be kneaded with your hands and placed in the working bowl of the device. Don’t forget to grease the walls of the container with vegetable oil.
14. Now the dough will rise right in the multicooker bowl. Close the lid of the device, turn on the “heating” program for only 2 minutes, maybe 3, but no more! Turn off the device and keep the Easter cake dough in the slow cooker for 45-50 minutes. The dough will rise again and double in size.
15. We bake Easter cake in a multicooker in the “Baking” mode, set the time to 45 minutes (for multicookers with regulation, set the temperature to 150 o C).
16. After the signal, we extend the cooking mode for another 20 minutes, but set the temperature a little lower - 120 o C.
17. We take the finished cake out of the appliance right along with the bowl and leave it on the table. After the cake has cooled slightly, it can be easily removed from the bowl and transferred to a flat dish.
18. You can do it differently and bake several small ones instead of a large cake, but then you need to buy paper molds.
19. We make the protein glaze from chilled egg whites, powdered sugar and lemon juice. First, beat the egg whites with powder, and at the end of the process, when the mixture becomes fluffy and stable, add lemon juice.
20. Decorate the top of the Easter cake prepared in a slow cooker with icing and immediately sprinkle with multi-colored confectionery powder. By the way, if you want the glaze to not dry out or crumble, add a spoonful of potato starch while whipping the egg whites with powdered sugar.

Easter cake in a slow cooker will turn out sweet and airy; its structure is more like a cupcake, a little juicy, but it won’t go stale for a long time.

Cottage cheese Easter cake in a slow cooker

If you adhere to traditions, then Easter cake must be baked from cottage cheese, and you can add raisins and candied fruits to the dough. Our grandmothers baked Easter cakes in Russian ovens, but since we don’t have this opportunity, we will cook Easter cakes in a slow cooker. This device can handle any task.

Ingredients for making Easter cake:

• instant yeast – 1 sachet (9-11 g);
• warm milk – 110 ml;
• cottage cheese 5% - 200 g;
• eggs – 3 pcs.;
• sugar – 150 g;
• butter - half a pack;
• salt - half a teaspoon;
• flour – 500 g;
• vanillin (half a teaspoon) or vanilla sugar - 1 tbsp;
• raisins and candied fruits – 100 g.

How to cook delicious Easter cake in a slow cooker:

1. Dry yeast needs to be dissolved in milk. The temperature of the milk should not be higher than +40 o C.
2. Put 1 tsp in milk. sugar, 3 tbsp. flour and leave the mixture (after stirring) for 30 minutes.
3. The dough has already arrived, you can add yolks (3 pieces) previously ground with sugar to the mass, then add salt and vanilla sugar (or vanillin powder). Stir the mixture.
4. We have a few ingredients left: it's time to put in the cottage cheese (it should be soft, you can rub it through a sieve) and add soft butter.
5. In a separate bowl, you need to beat 2 egg whites with sugar (100 g), leave half, and put half in the dough, only in small portions so that they do not fall off.
6. Sift the flour and gradually add it to the dough. Knead the dough first with a spoon and then with your hands until it becomes elastic.
7. Turn on the multicooker in the “Heating” mode, time – 3 minutes. Let's turn off the program, you can open the lid and put our dough into the multicooker bowl (don't forget to immediately grease the bottom and walls of the mold with vegetable oil). You can close the lid of the device and leave the dough alone for 40 minutes. The multicooker is distinguished by the fact that it retains heat very well, so this device is simply irreplaceable for dough.
8. After 40 minutes you can open the lid. You will see that the dough has risen well and increased in volume, just what we need.
9. Knead the dough with your hands (you can transfer it to the table), mix in the raisins (washed and rolled in flour) and candied fruits.
10. We put our dough into the multicooker bowl again, turn on the same “Warming” program, but set the time to 15 minutes.
11. You will see that the dough will rise well. Now we switch the device to another mode and set the “Baking” program, the cooking time for Easter cake in a multicooker is 1 hour plus another 30 minutes.
12. There is no need to open the lid during baking! If you don’t listen, the dough will fall and the cake won’t be as airy.
13. After the sound signal, leave the cake in the multicooker to cool (you cannot make sudden changes in temperature for yeast baking).
14. Carefully turn the finished cake over using a steaming container, and then transfer it to a flat dish.
15. We are waiting for the Easter cake cooked in the slow cooker to cool a little so that we can decorate the top with the finished glaze and, if desired, add candied fruits and confectionery powder.

Easter cake in a slow cooker turns out very tasty and beautiful not only on top, but also in the cut, because we added multi-colored candied fruits to the dough. And since we also put cottage cheese in the dough, the cake turned out to be very tender. You should definitely prepare the cake according to this recipe. By the way, you can bake not only Easter baked goods in a slow cooker, but also anything you want. Good luck!

Easter cake in a slow cooker. Video

Now that many people have purchased a multicooker for themselves, they often ask, “Is it possible to bake a delicious Easter cake in it?” Of course you can! At the same time, it will turn out no worse than holiday baking baked in the oven. And the dough turns out to be porous, with a large number of holes inside the finished product.

It must be said that there is not much difference in preparing and kneading the dough. It starts up exactly the same way as with the oven baking method. That is, in fact, it can be used in any way - both the usual classical one and the now popular Alexandrian one.

Today we will look at recipes for various butter doughs for baking holiday pastries using our miracle technique.

According to this recipe, the dough rises very well, and all baked goods turn out fluffy and airy.

We will need:

• milk – 350 ml
• flour – 700 g (maybe a little more)
• egg – 3 pcs
• live yeast – 40 g
• butter – 150 g
• sugar – 200 gr
• salt - a pinch
• candied fruits or raisins – 100 g
• vanilla sugar – 1 sachet
• lemon zest – 1 dessert spoon
• turmeric – 0.5 teaspoon (optional)
• powdered sugar – 200 g (for preparing protein glaze)
• lemon – 1/4 part for glaze

The first step in kneading any yeast dough is by preparing the dough. It actually depends on what kind of it we get in the end. If the dough rises quickly, then the dough will rise easily. This means there will be a large number of air bubbles in it, which will ultimately ensure fluffy and airy baked goods.

Preparing the dough

1. And to prepare it we will need warm milk. Its temperature should be approximately 30 degrees.

Hot milk cannot be used in preparing the dough. In this way, all the yeast will die, and the dough will not rise, and therefore the baked goods will not rise.

For the dough, you can use a dairy product with any percentage of fat content, but a more fluffy dough will be obtained from a product with a higher percentage. And also very tasty baked goods are obtained using baked milk.

2. Crumble the yeast into half the warm milk with your hands. Today we will use them live. I love baking with them. Their smell is like a childhood memory. Grandmother and mother always kneaded dough only using them.

3. To make them active faster, add 2 tablespoons of sugar. And to make it easier for them to rise, add 4 tbsp. spoons of sifted flour.

4. Stir the mixture until smooth and lumps disappear. It is also important that the sugar dissolves in the milk. We should get a mass similar in consistency to quite thick sour cream. However, not the kind that holds a spoon, but the consistency that is similar to 20% store-bought.

The dough will rise well when it turns out neither thick nor liquid.

5. Cover it with a napkin and place it in a warm place. I usually put it somewhere near the battery. Leave for 30 - 40 minutes to rise. The amount of time spent on rising the dough will depend on the freshness of the yeast and the air temperature in the room. The higher it is, and the fresher the product, the faster it will fit.

The readiness of the dough is determined in this way. First, a “balloon cap” should appear on top. And as soon as it starts to fall off, it means it’s ready.

And while it is rising, let’s start preparing the “bread”, or dough, from which we will bake our holiday sweet bread.

Kneading butter dough

1. Typically, Easter holiday baking is prepared with dried fruits, candied fruits or nuts. Today we will cook it with candied fruits. Since they are sold in the store in rather large pieces, they need to be chopped. This can be done simply by cutting them with a knife.

If you don’t have candied fruits, you can use traditional raisins instead. In a festive version, it can be used in three different colors. Of course this is optional. You don't have to use any fillers at all. The baked goods will turn out delicious without it.

2. Break eggs into a mixing bowl. Separate one white from the yolk and reserve it for preparing the white glaze. And knead the dough using two eggs and one yolk. In the meantime, place the protein in the refrigerator.

3. Add the remaining sugar and prepared vanilla sweetness. Instead, you can add vanillin at the tip of a knife. Beat the mixture until smooth. You can use a whisk or a mixer for this. It is not necessary to knock it down too much. It is only important to ensure that the sugar is completely dissolved.

4. Melt the butter in a water bath. There is no need to heat it up. It’s better to take it out of the refrigerator in advance so that it thaws at room temperature. Use a product with 82.5% fat content. The pastry will turn out simply magical. Although I remember that they used to cook it with margarine.

Add the butter to the mixture and continue beating until smooth. Do not increase the speed, our task is only to mix the mass, not knock it down.

5. Continuing to beat, add turmeric. As you know, it does not give any aroma, but it will give our baked goods a pleasant golden hue. The dough will be golden and sunny - just right for our holiday!

And immediately add the grated lemon zest. It’s precisely this that will share its aroma with the dough. You can grate the zest from a clean, dried lemon. The fine grate of a regular grater is suitable for this. Rub only the yellow part. White is bitter, and because of this, baked goods may subsequently become bitter.

Both of these components are optional in preparation and can be added as desired.

6. But salt must be added. You need to add just a little bit of it to any sweet baked goods. Just one small pinch is enough. And also add a tablespoon of vegetable oil. Make sure it is odorless.

As a rule, we bake several Easter cakes at once and a lot of different baked goods in addition. Baked goods are eaten faster, and Easter cakes are at the top of the plate and are eaten last. It happens even on the second or third day. So adding a small amount of oil will keep them from drying out longer.

7. We still have milk left, it should also be poured into the kneaded mass. And also pour in the dough that has increased in volume. Mix the mass.

8. Gradually add flour sifted through a sieve. This must be done so that it is saturated with oxygen. In this case, it will be easier for the dough to rise. Do not add all the flour at once, add it gradually. Thanks to this, kneading the dough will be easier, and the lumps will disperse faster.

Flour varies in its stickiness, and therefore in any recipe only an approximate amount is given. It also depends on the size of the eggs and some smaller factors. Therefore, it is important to learn to see how much to add in a given case.

9. You also need to add the prepared candied fruits and continue kneading with them.

Recently, when adding dried fruits or candied fruits, they began to mix them with a small amount of flour. Supposedly to make them mix easier. We have never used this method before. I tried doing it this way and that, and didn’t see much of a difference. Therefore, I leave this moment to your judgment.

10. Add more flour if necessary. The dough should be quite viscous, not runny or thick. Also, when stirring it in a bowl, it should come away from the walls quite easily.

11. If everything turned out this way, then our dough is ready. And it needs to be given the opportunity to brew and increase in volume by 2 - 3 times, or even more! To do this, he needs warmth. If there is such a warm place in the house, then cover the bowl with the dough with a towel and place it there. It’s even better to cover with cling film. The mass is quite liquid and will certainly stain the rag.

If there is no such place, then you can simply turn on the oven and place the bowl with the contents on top of the stove. The heat from the oven will spread both to the room and to the surface of the stove, and the necessary conditions will be created.

The dough will rise for about one hour. It may take a little longer to rise, especially if the room is cool. Also, thicker dough rises more slowly.

As you noticed, we kneaded it without touching the product with our hands. This method allows you to get a very airy dough, especially without filling it with excess flour.

12. After standing, the mass increased significantly in volume. And that's just great. This means the baked goods will turn out tall and fluffy.

After wetting your hands with vegetable oil, knead it and place it in the multicooker bowl. The volume should be no more than 1/3, otherwise the lid of the pan will not allow the baked goods to rise to their full size. And if the mass rose rapidly, then put it in a bowl even in a smaller volume.

If there is excess dough left, place it in other containers and bake in the oven. Or you can bake the second cake in the slow cooker in the second stage.

But it must be said that with such a volume of products, there will certainly be some left over for a second loaf of bread, or for several small ones.

How to bake Easter cake

To bake a magnificent Easter product, a multicooker of any brand can be used. You just need to carefully read the instructions for your stove. The higher the power, the less time it will take to bake.

1. And so, the dough is already in the bowl and it will need again 30 - 40 minutes of time to rise and rise. To do this, simply close the pan with a lid and go about your business. If the kitchen is cool, it may take a little longer.

2. After the time is up, set the display to “Baking” mode and set the desired time. Approximately 1 hour. This is at a temperature of 130 degrees.

You focus on the features of your pan in accordance with its instructions.

You can check the readiness of the baked goods by piercing it with a wooden stick. After taking it out, there should be no traces of raw dough left on it. This means that the cake is ready.

3. Once the cycle has finished, remove the bowl containing the baked goods and invert it onto a wire rack. Thus placing Easter bread on its surface. Give it a chance to cool down.

It is better to decorate the treat when it has cooled.

Making icing and decorating Easter baked goods

Traditionally, Easter cake is decorated with protein glaze. Today I want to bring to your attention a very simple recipe.

1. As you remember, we have one protein left. Take it out of the refrigerator and prepare the mixer.

2. Prepare a deep bowl and pour the protein into it. Beat him into foam. Then gradually add powdered sugar and continue beating. Our task is to knock down the mass until white peaks form. For a medium-sized egg, you usually need 200 grams of powdered sugar.

And the second task will be to ensure that the mass turns out homogeneous, without traces of grains of sugar. It is better to purchase ready-made powder for this. And if you grind it yourself, then grind it smaller.

3. You can add lemon juice for flavor. And it’s not even possible, but necessary! Mix everything.

4. Spread the glaze on the surface of the Easter bread. And immediately sprinkle with small colorful decorations, or leftover candied fruits.

Do not delay this process - the glaze dries out very quickly. If it stands for just a little while, then it will be difficult to put it out. And it will no longer be possible to place decorations on top.

You can decorate as you wish. The glaze recipe presented is very good. It turns out so dense, viscous and thick that it can be placed in a pastry syringe and used to form flowers or other beautiful curls.

5. Wait until the baked goods have completely cooled down. And treat guests and family. If it’s hard to wait and you want to cut it right away, it will crumble a little.

If you cut it when it has already cooled down, you will be able to observe how many air “pockets” – holes – will appear on the cut.

Easter cake can be stored without loss of quality and without becoming stale for 3 days. And if you put it in a bag, it will take longer.

Easter cakes with this glaze are good to wear to church for consecration. It does not stick and does not crumble. Therefore, you will return it home in the same form as you took it from there.

And of course, the baked goods turn out very tasty. The dough is soft and slightly moist. It’s simply impossible to limit yourself to just one piece! Eating it with hot tea or milk is a pleasure. Take note of the recipe, you will definitely need it. By the way, the recipe is also good for regular baking of Easter cakes in the oven.

Easter cake with raisins with dry yeast in a Redmond multicooker

As you know, baked goods can also be baked with dry yeast. It turns out it’s no worse than with the living. The main thing is to make sure that they have the required expiration date.

We will need:

• flour – 700 gr
• milk – 200 ml
• dry yeast – 9 g
• egg – 3 pcs (if small, then 4)
• butter – 150 g
• sugar – 150 gr
• vanilla sugar – 8 – 10 g
• raisins – 100 gr
• orange juice – 100 ml
• vegetable oil – 1 tbsp. spoon
• salt - a pinch

Preparation:

1. Wash the raisins and add orange juice. Leave to absorb aroma and moisture. If desired, you can fill it with cognac. The alcohol will evaporate during baking, but the amazing aroma will remain.

2. Prepare the dough. To do this, pour all the prepared milk into a bowl. It must first be heated to a temperature of 30 - 35 degrees. Let me remind you that high temperature will destroy the yeast, and our dough will remain lifeless in this case.

Use a large bowl; we will knead the dough in it later.

3. Also add yeast, a spoonful of sugar and 4 tablespoons of flour to the milk. Stir until lumps disappear to a homogeneous viscous consistency. Cover with a napkin and place in a warm place for 30 - 40 minutes.

During this time, the yeast is activated, and the resulting mass will be filled with life.

It will begin to increase in volume. Many bubbles will appear on its surface, which will ultimately form a tall cap. As soon as it begins to fall, this will be a signal that the dough can be mixed into the dough.

4. In the meantime, it will “come to life” and get stronger, let’s start kneading. To do this, in another bowl, mix eggs, sugar, vanilla sugar and salt.

Beat until smooth using a whisk or mixer at low speed. We need to ensure that the sugar grains are completely dissolved.

5. Then pour melted and cooled butter into the mixture. It’s better not to heat it, but simply take it out of the refrigerator in advance so that it thaws in its natural environment.

I will not tire of reminding you that it is better to use oil with 82.5% fat content. Oil with a fat content less than this value is trans fat and is not healthy at all.

Also add vegetable oil. Its presence will keep the finished product fresh longer, preventing it from becoming stale.

6. The mixture can be left until the dough is ready. As soon as this happens, pour the egg-sugar mixture into it and stir.

7. Now it’s time to slowly introduce the flour. Let me remind you that it must be sifted. It should be introduced in small portions until the mass is mixed with a spoon. At the same time, do not try to get the mixture too thick, in which case it will be difficult for it to rise.

Properly kneaded dough is quite viscous and at the same time elastic. It does not stick to your hands and easily gathers into a lump. And it doesn't require kneading with your hands.

8. Grease the multicooker bowl with oil and transfer the resulting mass into it.

Place it in its place in the pan and close the lid. Set the “Multi-cook” program, temperature to 35 degrees and time 1 hour 20 minutes. Then press the “Start” button and leave the dough to rise. This is his first climb.

During this time, the dough will more than double in volume.

9. We still have raisins left, we haven’t forgotten about them. And now the time has come for him too. And first you need to drain the liquid from it, that is, either juice or cognac. Then let it dry slightly, dust with flour and shake so that each raisin ends up in a flour coat.

10. Meanwhile, prepare the work surface of the table for further work with the dough. Namely, we need to sprinkle it with flour. Place the risen dough on the surface and top with raisins.

11. Then mix it into the dough. We will do this by regular kneading. If necessary, you can lightly sprinkle the missing flour on the sides. However, do not overdo it; the dough should not become tough. It should remain soft and pliable.

12. Grease the multicooker bowl with oil again and place the dough into it, forming an even ball. It should be especially even on top. Since we will need to decorate the top later, it will be easier to do this on a flat surface. Yes, and it will turn out more beautiful.

13. Place it back in its place, close the lid, and again set the “Multi-cook” program with a temperature of 35 degrees. Don't forget to click the "Start" button. But this time it will take much less time, namely 35 minutes. During this time, the dough will rise again. It should rise to halfway through the bowl.

14. Open the lid and check if everything is fine with him. Then close it again and set the “Baking” mode, setting the time to 1 hour 40 minutes. Do not open the lid during baking to prevent the dough from falling.

15. After the allotted time has passed, you can check our Easter cake. It should rise and double in volume. You can check its readiness by piercing the crumb in the center with a wooden stick. If there is no batter left on it when you take it out, then our Easter bread is completely ready.

Don't look at how the top is still light. This always happens when baking in a slow cooker. But we will decorate it, so this will not interfere in any way.

16. There is no need to rush and get it out ahead of time. You need to give him the opportunity to rest a little and cool down slightly. For this he will need about 20 minutes of time. In this case, the multicooker should already be turned off.

17. To make it easier to get the finished cake, you can run it along the edge with a silicone spatula or a silicone knife. Then cover the bowl with a plate and turn it over. Our magnificent handsome man will be lying “upside down”. And to put it in the right direction, the cake needs to be turned over again. A wire rack is best for this. This way it will cool down faster.

That's it, the magnificent Easter baking is ready. All that remains is to decorate it. The decoration is simple - again white glaze and sprinkles, or candied fruits and nuts. You can even just sprinkle with powdered sugar.

The glaze recipe can be used the same as in the first recipe. It is easy to prepare and adheres well to the finished product. Or you can make a very tasty lemon glaze. You can find her recipe in the article about.

As you can see in the photo, the dough rose perfectly, the cake was well baked inside. And all this means that inside it is holey and spongy, like real bread, which is why yeast baked goods are so loved.

Only our bread is festive today. And it was baked on the occasion of one of the most important Easter holidays. That is why it is beautifully decorated, and a special dough was prepared for it - rich.

Video on how to cook small wet Easter cakes in the Polaris multicooker

Or you can prepare not one large Easter bread, but several small ones. And you can also do this in a multicooker bowl. Let's watch the whole process in an interesting and beautiful video.

The process of kneading the dough is not particularly different from other options; there are only slight differences in the composition and quantity of ingredients.

But I was amazed by this recipe with the way it was designed and decorated with the top. It is quite unusual, although not at all complicated. The Easter cakes turn out simply delicious. First of all, you start eating them with your eyes. And when you get to the dough, its taste shows that it is no worse than its appearance.

If you want to make regular glaze, you can see a very interesting way to prepare it in a water bath on the Home Cooking blog in the article about classic Easter cakes.

There are quite a few delicious recipes for butter dough, and for baking it in a slow cooker, it is prepared exactly the same as for regular baking in the oven. Therefore, if you have your own recipe, you can use it. The main thing is not to forget to give the dough the opportunity to infuse and rise. And everything will be just fine!

And I end here and in conclusion I congratulate you on the upcoming Happy Easter! I wish you well-being in your family, health, happiness and love! And also excellent baking for the holiday.

Bon appetit!

In preparation for Easter, many housewives bake Easter cake, trying to make it rise well and look beautiful. If earlier the oven was mainly used for baking, today new types of equipment have appeared. Housewives increasingly prefer them.

Easter cake in a multicooker of any model tastes excellent and rises perfectly. In addition, most traditional recipes are suitable for baking products in multicookers and pressure cookers.

Easter cake with raisins

To prepare the dough for this recipe you will need the following products:

To make the glaze you need:

• egg - 1 pc.;
• powdered sugar - 100 g;
• decorations for Easter baking.

In order to cook Easter cake in a slow cooker, you need to do the following:

The same recipe can be used when baking Easter cake in a pressure cooker. Usually, to do this, the pressure cooker pan is greased with oil and sprinkled with flour on top. Place the dough so that it takes up a third of the container. The product is baked for one and a half hours.

Easter cake with candied fruits

In addition to raisins, candied fruits are often added to Easter cakes. Easter cake with candied fruits is prepared from the following ingredients:

Easter cake is prepared in a slow cooker like this:

If you use a Polaris multicooker for baking, you should take its features into account. For example, the fact that in this device it is impossible to adjust the temperature in baking mode. Therefore, you will have to select the desired temperature manually. The Easter cake in the Polaris multicooker should be baked at a temperature of 150 o C in the first stage, and then at 120 o C in the second.

Cottage cheese cake in a Philips multicooker

The cake turns out very tasty if you add cottage cheese to it. The dough for cottage cheese Easter baking is prepared from the following products:

Instead of vanilla sugar, you can use vanillin in the amount of 1.5 g.

The curd cake is prepared as follows:

The product with cottage cheese is baked at 180 degrees. It is better to check the dough for readiness using a match or toothpick.

Large cake with almonds

This recipe for Easter cake for a slow cooker includes not only raisins and candied fruits, but also almonds. This one product is enough to treat the whole family on the day of the holiday. The weight of the finished baked goods will be over one and a half kilograms.

For it you need to prepare the following components:

For the glaze you should take:

• sugar - 100 g;
• milk or water - 150 ml;
• butter - 35 g.

Easter cake with dry yeast is prepared as follows:

It is worth considering that such a large confectionery product should be prepared in a multicooker with a 5-6 liter bowl. Otherwise, the dough simply will not fit there, because during the heating process it will rise significantly and increase in volume.

Easter cake is always tasty and festive, but not every housewife can prepare a really good butter cake. Such a miracle of technology as a multicooker will come to the aid of such housewives, and the recipe for a delicious Easter cake is published below.

Ingredients for making Easter cake in a slow cooker

• Milk – 1 tbsp.
• Eggs – 3 pcs.
• Butter – 150 g.
• Sugar – 1 tbsp.
• Wet yeast - 1 stick.
• Flour – 4.5-5 tbsp.
• Salt – 0.5 tsp.
• Vanilla sugar – 2-5 packs (as you like).
• Raisins – 100 g.

The preparatory stage of preparing Easter cake in a slow cooker

• Soak raisins in hot water for 5-10 minutes, remove all twigs and debris, and dry. You should choose light, seedless raisins.
• Sift the flour through a sieve.
• The butter needs to be melted; this can be done in the microwave.

Preparing Easter cake dough in a slow cooker

• Dissolve the yeast in heated milk (40C), adding 3 tablespoons of sugar.
• Mix all ingredients thoroughly until smooth.
• Hide in a warm place for 20-30 minutes.
• When the mass comes up and is covered with bubbles, the dough is ready.

Kneading Easter cake dough in a slow cooker

• Beat the eggs and remaining sugar into a fluffy foam.
• Add the egg mixture to the dough.
• Add 1 tbsp of flour there and stir well.
• Let the resulting mixture rise for 1 hour in a warm place.
• Pour another glass of flour into the mixture.
• Next, butter, vanilla, salt, the remaining flour and knead an elastic dough that does not stick to your hands.
• Then add raisins coated in flour.

Baking Easter cake in a slow cooker

• The multicooker bowl must be greased with butter.
• Place the dough in the slow cooker.
• Turn on temperature support mode and let the dough rise.
• Bake the cake in the “Baking” mode twice for 45 minutes or set the timer for 1.5 hours (depending on the multicooker).

Ingredients for icing for Easter cake in a slow cooker

• Egg white – 1 pc.
• Sugar – 100 g.
• Lemon juice – 0.2 tsp.

Preparing glaze for Easter cake

• Mix sugar with protein, let it dissolve a little.
• Add citric acid to the protein-sugar mixture.
• Using a mixer, beat the mixture into a thick frosting.
• The glaze should not flow or fall off the walls when turning the dishes over.

Decorating Easter cake

• Remove the Easter cake from the multicooker and let it cool.
• Using a flat spatula, spread the icing onto the top of the cake.
• Immediately sprinkle with special sprinkles.

Easter cake from a multicooker is easy, quick and tasty. Try it, add different ingredients, make the cake original and your loved ones will appreciate it. With such an Easter cake you won’t be ashamed to celebrate the Great Orthodox holiday of Easter. Christ is risen!

This year the Resurrection of Christ falls on April 20. This means there is little time left to think through the festive table. Its indispensable attribute will be Easter cake, which requires a special culinary approach. Butter yeast dough must be mixed with milk, eggs, sour cream or cream, and according to the technology it must be repeated several times. The top of the cupcakes is decorated with icing, symbolic inscriptions, nuts and candied fruits.

Preparing Easter cake takes a lot of time and is considered a troublesome task. But don’t despair if you’ve never baked it yourself. Today, kitchen gadgets will come to the aid of novice housewives - a multicooker, a bread maker, or a “hybrid” of these two devices. With their help, baking will not cause problems; “beginners” will not need to master the oven and stove. Modern appliances come with “tested” recipes from chefs that make it easy to make a variety of muffins.

Easter cake is baked on Maundy Thursday. You should undertake its preparation in a good mood for it to turn out successful. Then - according to tradition - everything will be fine in the house. By the way, in the old days, everything delicious, fresh, and sweet was generously placed into the Easter cake dough, and the number of eggs in some recipes reached up to 60 pieces!

To make the cake fluffy and tasty, follow the simple recommendations from the POLARIS chefs.

• Use only fresh and high-quality products. All ingredients stored in the refrigerator must be removed in advance so that they are at the same room temperature before cooking.
• Give preference to fine granulated sugar. It kneads better into the dough and does not scratch the bowl of the bread maker (multi-cooker bread maker).
• Do not put the butter into the bowl in one piece - this will make kneading difficult and may result in poor culinary results.
• Use a kitchen scale to measure flour accurately. If the room humidity is high, add another tablespoon to the indicated weight; if it is low, reduce it by one.
• Pay attention to the expiration date of the flour. To get good baking results, use only fresh, stored in airtight containers. Top quality wheat baking flour with a high gluten content is ideal.
• Use dried fruits. If they are too dry, leave them in warm water for half an hour, then dry thoroughly with a paper towel. If desired, dried fruits can be soaked in any sweet and strong alcoholic drink, for example, cognac or rum, after which they must also be drained.
• Use dry instant yeast. Make sure they are fresh before cooking.

Special Easter cake in a multicooker-bread maker (bread maker)

Ingredients

Preparation:

Step 1 Remove the bread bowl from the multicooker-bread maker, place it on the table and install a paddle in the bowl for kneading the dough.

Step 2 Place the ingredients in the bowl in the order shown below.

• Pour milk into the bowl.
• Break an egg into the milk.
• Pour granulated sugar into the bowl.
• Add salt.
• Cut the butter into small pieces and place in a bowl, distribute evenly throughout the entire volume of the bowl.
• Accurately measure the specified amount of flour and sift the flour into the bowl.
• Sprinkle yeast evenly over flour.
• Cut the mixture of dried fruits (dried apricots, raisins, prunes) into small pieces and lightly dust with flour so that the ingredients do not stick together and do not scratch the bowl during kneading when added to the dough. Set aside.

Step 3 Place the bowl in the niche of the multicooker-bread maker, turning the handle clockwise to properly fix the bowl.

Step 4 Connect the device to the mains. In this case, the display will show a corresponding indication with a selection of baking programs.

Step 5 Close the lid.

Step 6 By pressing the “Menu” button, select the “Italian bread” program.

Step 7 By pressing the “Crust” button, select the 2nd degree of browning. Attention! When baking bread with a high baking content (i.e. butter and sugar), you should not select the 3rd degree of toastiness, otherwise the bread crust will turn out too dark.

Step 8 By pressing the “Weight” button, set the desired one (700 or 900 g).

Step 9 Press the “Start” button to turn on the program.

The “Italian Bread” program involves 5 main cycles:

• first kneading;
• pause for dough proofing;
• second kneading;
• long pause for rising dough;
• baking.

During the second kneading, the multicooker-bread maker will beep. It is intended for adding ingredients, in this case dried fruits. Add them on cue. To do this, open the lid and simply pour the ingredients into the bowl. Then close the lid again.

You can open the lid during the first three stages to observe the dough kneading process. During the fourth (dough rising) and fifth (baking) cycles, it is strictly not recommended to open the lid of the multicooker-bread maker, otherwise the dough may settle.

After the end of the program, the multicooker-bread maker will emit a sound signal, the program will automatically turn off - and the keep warm mode will turn on.

Step 10 Press the "Cancel" button to turn off the multi-cooker-bread maker. Then disconnect the device from the power supply.

Step 11 Open the lid.

Step 12 Put on oven mitts, grasp the bowl handle, turn it counterclockwise to release the lock, and lift the bowl out of the niche.

Step 13 Turn the bowl over the cutting board and the cake will fall out of the bowl. To prevent the top of the cake from becoming wrinkled when removing it from the bowl, do not let the cake fall onto the board, hold it with your hand (with a mitten!).

Step 14 Using the hook provided, carefully remove the kneading paddle from the cake (if it is still in the cake). This should be done immediately after baking, because... It is more difficult to remove the paddle from a cooled cake.

Step 15 Leave the cake to cool on a wire rack (or cutting board), covered with a clean towel. Cover the cooled cake with glaze or decorate it in any other way at your discretion.

Kulich can be stored for up to 3 days outside the refrigerator, in a paper or cotton bag.

The recipe is suitable for the POLARIS PBMM 1601D multicooker bread maker.