I immediately remember my childhood, how my great-grandmother baked Easter cakes, she had a very special attitude towards the Easter holiday, she was a believer, she observed fasting. On Maundy Thursday I got up before sunrise, bathed, cleaned the house and baked Easter cakes, painted eggs in onion skins.

My great-grandmother had homemade eggs, she kept chickens and for the holiday she always collected eggs to put them in Easter cakes and paint them. She always baked a lot of Easter cakes, and painted at least 40-50 eggs. Then she distributed eggs and Easter cakes to acquaintances, neighbors, friends, donated to the church...

Easter cake is a traditional and main dish on our holiday table. Kulich is a ritual, sweet and rich bread. Having blessed the food and coming home from church, they begin their meal with Easter cake and dye. Now, of course, you can buy Easter cakes, which many people do, but our family has already developed a tradition of baking Easter cakes ourselves for the holiday; you always know what ingredients you will put in the Easter cakes.

After all, in order for the cake to be a success, all the ingredients for its preparation must be fresh and warm. It is best to take homemade eggs for Easter cake, their yolks are yellow and Easter eggs turn out yellowish.

Last year we also baked Easter cakes for the holiday, but the recipe was a little different, we took a lot of photos for the recipe, you can see the recipe. This year we decided to take not only photos, but also videos. My classmate Marina shared this recipe with me. Last year we called her on Easter. She told me how delicious her mother bakes Easter eggs, but she doesn’t know how to bake them. I asked her mom for the recipe and she willingly shared it with me. So, this year I’m baking Easter cakes according to Marina’s mother’s recipe.

Ingredients for Easter cake:

• 500 ml milk
• 200 grams of margarine (butter)
• 5 eggs
• 1 packet vanilla
• 400 grams of sugar
• 200 grams of raisins
• 100 grams of yeast
• 200 grams of vegetable oil
• half a teaspoon of salt
• approximately 2 kg flour

All ingredients for making Easter cake must be fresh and always warm. If you have eggs and yeast in the refrigerator, then they need to be removed from the refrigerator, they should be at room temperature.

The milk must be boiled and then cooled to room temperature, even if your milk was boiled but was in the refrigerator, it is best not to heat it up, but to boil it again and cool to room temperature.

Butter or margarine needs to be melted.

Beat the eggs well with a whisk and add about half the sugar, beat the eggs until the sugar dissolves, we also add half a teaspoon of salt and a bag of vanilla.

We pour the remaining sugar into the yeast, the yeast must first be crumbled and covered with sugar, set the yeast aside for 10 minutes. The yeast in the sugar should dissolve completely and even rise a little.

Now we will mix the ingredients, for this you can take a saucepan or bowl, whichever is convenient for you, because our dough will still fit in this bowl. I take a saucepan, pour half a liter of warm milk into it, then I add eggs beaten with sugar, yeast, which we have already dissolved in sugar, margarine and add a little cinnamon on the tip of a knife.

Mix everything well and add flour a little at a time and mix the dough. Our photographs were taken on two cameras, we also filmed a video of how we baked Easter cakes, the video can be viewed at the end of the article.

Add about a kilogram of flour, then pour 200 grams of refined vegetable oil into the dough.

Add more flour and place the dough on the table, we will knead it on the table, adding flour to the table.

Knead the dough until it stops sticking to your hands. Now we put the dough in a pan and put it in a warm place to rise for 40 minutes, covering the pan with the dough with a clean kitchen towel.

When the dough has risen, you need to knead it. You need to lower your fist into the dough and release the air from the dough. Knead the dough on the table and put it back into the pan, cover with a towel and set to rise.

It is necessary that the dough rises 2 times, and we release the air from the dough twice. The dough will rise for about 40 minutes. Be sure to place the dough in a warm place, remember also that the dough is afraid of drafts. We need to mix raisins into the dough. The raisins need to be sorted, washed and dried on a kitchen towel. Then mix the raisins with flour and stir them into the dough.

Place the finished dough into molds. Fill the molds approximately 1/3 full. You can buy ready-made forms, we have forms made from cans, even this year we bought one paper form. Prepare the pans using parchment paper to prevent the dough from burning on the pans.

Now we don’t immediately put Easter cakes in the oven. We put the dough in a warm place, it should fit in the molds and only after that we will bake the cakes. Here, our Easter cakes are ready, now you can put them in the oven to bake.

Easter cakes need to be baked in an oven preheated to 200 degrees, we baked them for about 35 minutes, make sure that the cakes do not burn, but are baked at the same time.

That is, if one Easter cake is larger, one is smaller, they are lower, one is higher - it’s not scary. They turned out different for us. We put the finished cakes out of the molds while they are still hot. This can be done easily, just pull the parchment and the cake will easily “come out” of the mold. You need to remove the cakes from the mold while they are still hot, be careful not to burn your fingers. We place the cakes on a table covered with a clean kitchen towel and cover them on top with another towel and leave the cakes to cool. My grandmother, for example, always laid out the Easter cakes on a pillow covered with a kitchen towel and rolled the Easter cakes so that they “didn’t rest on their sides.” We just put them on the table so that they cool, don’t be afraid the Easter cakes won’t settle.

Now, only after the cakes have cooled well, will we grease the top of the cakes with sugar icing.

For the glaze we will need: one glass of powdered sugar (200 grams), the white of one egg (if the egg is large, take half) and a tablespoon of lemon juice. Beat the egg white with a pinch of salt and add powdered sugar a little at a time and mix, add lemon juice, beat the icing sugar for about 3 minutes.

Now you need to dip the top of the cakes into the glaze, or you can just brush it with a spoon.

When all the Easter cakes are covered with glaze, they need to be sprinkled with multi-colored sprinkles, you can decorate the top with flowers made from sugar mastic, you can sprinkle the top of the Easter cakes with chocolate. Here you can decorate using your imagination. This is how our Easter cakes turned out.

The path to Easter will be truly bright and kind for you.

Happy Resurrection of Christ to you!

In many ways, what our Easter cakes will look like, and even what they will taste like, depends on what kind of container we bake them in. Since I have accumulated my own experience in baking in different dishes, I will be happy to share my observations so that each housewife can choose the best option for herself.



So, the most important stage, kneading the dough, is already behind us. All that remains is to bake our Easter cakes. Would you say it's easy? But no! This is no less serious and important stage than kneading dough. And how you bake the cakes will determine whether they will be tender and fluffy or... but we will only talk about good things :)
Once upon a time, many years ago I baked Easter cakes in tins from corn, condensed milk, tomato paste and even canned fish. Both my mother and grandmother baked this way. I want to say that this method is not at all outdated. Unless now you need to be very careful and make sure that no paint is applied to the can, because it happens that this paint is not heat-resistant and begins to emit a simply terrible smell, incompatible with food. The same applies to the inner surface; there should be no coating on it.
I cut out the bottom and sides of each jar from baking paper and greased it with refined deodorized vegetable oil. Then the finished Easter cake was easily separated from the paper and left the jar just as easily.
Quite convenient utensils for baking Easter cakes.

The next dish in which I tried baking Easter cakes was ceramic cups.
The same ones from which we drink tea or coffee every morning.
In the same way, I cut out a circle for the bottom and sides from baking paper and grease it with refined deodorized vegetable oil. I tried to simply grease the cup with vegetable oil - there were problems when taking out the finished baked goods.
This year, 2012, I didn’t have enough baking paper for two mugs. I greased it with butter directly by hand - the finished cakes came out of the mug without any problems. I think you need to look at the quality of the ceramics.

“I take cups of various sizes.” The cakes are baked perfectly and evenly in them.

Last year I decided to experiment with innovation and bought disposable paper baking pans in two different sizes. The shapes are very beautiful. I bought two larger molds (these are central cakes for the table) and a lot of small ones, so that they are enough for one bite.

Of course, it’s convenient that the pan itself is almost ready for baking. I still greased the molds with refined deodorized vegetable oil before adding the dough, but this did not help either, the cakes were firmly baked to the paper. When I laid out the dough in the molds to prepare before putting them in the oven, I saw that the molds were too delicate and could not withstand the pressure of the playing dough; I had to constantly correct the molds, which were askew and tilted in one direction or the other. All the same, large pans gave a distortion in the finished baked goods. If you decide to use paper disposable forms, then buy the smallest ones. Please note that when baking in a paper form, there is no good heating, as in a ceramic mug. When you place such a cake on the table, you have to peel off the paper form and the appearance of the baked goods is not aesthetically pleasing. My conclusion: As long as I have ceramic cups, I will not go back to paper disposable cups.

It's the same story with silicone molds.

I suggest using only low forms. After all, the larger forms squint and tilt on all sides. If you are baking in them, then you need to immediately place the molds on a baking sheet, and then lay in the dough for the rise. When the dough has risen, you need to very carefully place the baking sheet with the molds in the oven.

The convenience is that you don’t need to lubricate the molds with anything; the mold warms up well, which is important for uniform baking. We take only low forms.

This year, I bought a new mold for the central cake on the table, which will stand all holidays. This springform pan with non-stick coating measuring 12 (height) by 17 (diameter) cm.

On the eve of big holidays you can buy everything in the supermarket. Cunning marketers and manufacturers offer an assortment that makes the kitchen life of every housewife easier. You can buy not just individual products and ingredients, but ready-made dishes: stewed or boiled potatoes, fried chops, salads in jars - just add mayonnaise. And on the eve of Easter there will be Easter cakes of all sizes and shapes.

I don’t know about you, but in my family baking Easter cakes is a whole tradition. Great-grandmother, grandmother, mother, and now I paid and continue to pay a lot of attention to the process. Each housewife has her own secrets, special technologies and rules that no one dares to break. If you want to improve your technique or are planning to bake Easter cakes for the first time, listen to the advice from "With taste".

20 rules for perfect Easter cakes

Perhaps some of them are already familiar to you. Others will be a revelation. We recommend saving them or, even better, printing them out and hanging them on your refrigerator. Follow each point during cooking and cook the best.

1. When to bake? According to all the rules, you need to bake either on Maundy (Maundy) Thursday or on the Saturday before Easter. Before this, you need to tidy up the kitchen and get rid of the thoughts that are weighing you down. Don't shout or quarrel, take your time, think only about something good, especially when preparing the dough.
   
   
2. Preheat the oven. Do not open windows and doors to avoid exposure to drafts or cold. The room should not be too hot or too cold. Maximum comfortable temperature - ideal microclimate.
   
   
3. Only live yeast. They resemble a piece of plasticine. The yeast must be fresh and smell like milk. Then the dough will not only be soft, but also saturated with air.
   
   
4. Prepare food in advance. They need to be taken out of the pantry or cabinet. All ingredients for Easter bread should be at room temperature.
   
   
5. Be sure to sift the flour. In general, you can do this several times. Don't worry, it's not a waste of time. Just then the dough will be incredibly airy.
   
   
6. Choose homemade eggs. The yolk should be dark orange. If, unfortunately, you cannot find such a product in the store, add saffron tincture (50 ml of vodka and 1 tsp of ground saffron) to the dough.
   
   
7. Additional Additives were inaccessible to our grandmothers, but we can improve the taste of Easter cake with their help! Feel free to add crushed cardamom seeds, vanillin, golden rum and nutmeg to the dough.
   
   
8. The dough will rise faster and better, if the bowl with it is placed in a container of warm water. And to be sure, take a towel and cover the dough with it. Then the waiting time will be reduced significantly.
   
   
9. Add to dough not only raisins, but also candied fruits, orange zest, dried apricots and even chopped nuts (hazelnuts or almonds).
   
   
10. Knead with your hands, no matter what special devices you have in your kitchen. And you need to knead not for 10–15 minutes, but for a long time. The dough should come off your hands and surface easily.
    
    
11. Prepare forms in advance. Lubricate them. You can also line it with parchment paper. It is better to line the bottom with a paper circle to make getting the cake out of the mold much easier.
    
    
12. Divide the finished dough into parts. Each form only needs to be filled one-third full with dough. Don't rush to put it in the oven. Place the molds on the stove. The dough should increase in volume. Then bake.
    
    
13. Fill the container with water and place in the lower part of the oven. Holiday bread will be more tender and softer. Do not open the door while baking, otherwise the dough will fall and then will not rise again.
    
    
14. Insert a wooden skewer into the center of the raw dough. For what? The cap will rise straight and will not deviate to the side. To find out if the cakes are ready, take out a skewer. It must be clean and dry.
    
    
15. If The cakes are already starting to burn on top, but the skewer you stuck in is raw, cut some foil from the roll, grease it with butter and cover the molds with the dough.
    
    
16. IN ready glaze from chilled proteins and not sugar, but powdered sugar, add a little lemon juice. Then it won’t be cloyingly sweet, and it will thicken faster.
    
    
17. Cover the cakes only when they have cooled completely. Sometimes it cracks... This happens when the housewife is in a hurry and does not wait for the dough to cool completely.
    
    
18. Instead of colorful, but such harmful decorations You can pour melted chocolate over the white caps. Add a little beet juice to the glaze and it will turn pink, garlic juice will turn purple, and parsley juice will turn green.
    
    
19. Decorate with candied fruits, nuts, marzipan figures and even fresh flowers. The last option is short-lived, but the flowers will last the entire night service.
    
    
20. Properly baked Easter cakes until Easter and many days after the holiday. But if you're still worried, wrap them in parchment paper once they've cooled completely.
    
    

It’s easier to buy Easter cake, we won’t argue. But the mass-produced product is not as tasty. more fluffy, more aromatic, sweeter, healthier. And you can always proudly say that you did it yourself.

Give it a start new family tradition. Let everyone take part in it. Then baking Easter cakes will become a whole ritual on the eve of the bright holiday. A good mood and delicious pastries are guaranteed. on your page, let other housewives prepare for Easter as they should. And if you have your own rules, we will be glad to know them.

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

A little history

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

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

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

Easter Kulich traditional

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

Preparation:

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

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

Quick cake

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

You will need:

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

Preparation:

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

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

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

Easter cake without yeast and eggs

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

You will need:

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

Preparation:

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

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

You will need:

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

Preparation:

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

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

You will need:

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

Preparation:

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

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

All housewives are divided into two groups: those who agree to stay up at night and enthusiastically knead the dough for Easter cake, and those who are too lazy and don’t know how, and go to the store to buy holiday baked goods. Of course, homemade Easter cake is much tastier than store-bought. However, sometimes looking at the list of products and the complex methods of turning these lists into aromatic fluffy dough, many give up. Easter baking, especially according to traditional recipes, is not for everyone. That's why simplified recipes for Easter cakes were invented, which use dry yeast and much less baking.

Here, please, to help you are 5 of the most delicious and simple recipes, and all you need is self-confidence and a positive attitude, it’s not for nothing that in the old days they said “What’s the mood - such is the cake!”

Our site has written more than once about how to prepare for making Easter cakes. This review will only contain recipes, and they are more than simple. Of course, you won’t put as much baking into a “quick” Easter cake dough as into one that is prepared almost overnight. However, you can soak raisins and dried cherries in rum or cognac. Instead of regular vanilla, you can add a mixture of cardamom, nutmeg and cloves to make the aroma dizzy. If the aroma of vanillin is more familiar to you, buy real vanilla pods - you will understand the difference between store-bought “chemicals” and real fragrant vanilla. Do not substitute margarine for real butter. Buy homemade chicken eggs. Take Easter baking seriously, since you only make it once a year.

So, you decided to bake Easter cake, and 5 of the most delicious and simple recipes are waiting for your warm hands!

Easter cakes "Bright Easter"

Ingredients:
For the test:
500 ml milk,
1-1.3 kg flour,
6 eggs
200 g butter,
200-250 g sugar,
11 g dry yeast,
½ tsp. vanillin,
1 pinch of salt,
300 g seedless raisins.
For the glaze:
2 egg whites,
100 g sugar.
For decoration:
multi-colored marmalade or sprinkles.

Preparation:
Dissolve dry yeast in warm milk, add 500 g of flour to it and place the dough in a warm place for half an hour. Separate the yolks from the whites and grind them with sugar and vanillin. Beat the whites with salt until foamy. Add the yolks, softened butter, whites into the suitable dough and gradually, stirring, add the remaining flour. Knead the dough and leave it for 1 hour to rise. Then add the washed raisins, stir and wait until the dough rises again. Fill the greased molds ⅓ full with the finished dough and leave it like that for a while so that the dough rises and fills the molds. Bake the cakes in an oven preheated to 150ºC until ready. Meanwhile, prepare the glaze. To do this, beat the whites with sugar until stable peaks form. Cover the hot cakes with the prepared glaze and decorate with multi-colored pieces of marmalade, chopped nuts or ready-made store-bought sprinkles.

Easter cake “Wonderful”

Ingredients:
For the test:
1 kg flour,
2 tbsp. warm milk,
250 g margarine,
6 eggs
1 tbsp. Sahara,
1 tsp. vanillin,
2 tbsp. l. dry yeast,
1 tbsp. peeled pumpkin seeds.
For the glaze:
1 protein,
½ tbsp. Sahara,
1 tsp. lemon juice,
1 pinch of salt.
For decoration:
100 g multi-colored candied fruits.

Preparation:
For the dough, mix dry yeast with 1 tsp. sugar, pour milk, stir and add 1.5 tbsp. flour. Leave the dough in a warm place for 1 hour. Separate the yolks from the whites of the eggs. Mix the yolks with the remaining sugar and vanilla, add 200 g of softened margarine and mix. Pour the dough into the total mass there. Beat the egg whites until foamy and mix into the dough. Gradually add the remaining flour into it. Then add pumpkin seeds (whole or crushed), mix well and leave the dough for another 1 hour in a warm place. Grease the prepared baking pans with the remaining margarine and fill them halfway with dough. Let the dough rise and only then place the molds in an oven preheated to 180ºC. Bake for an hour. Beat the whites into a strong foam with a pinch of salt. While whisking continuously, add lemon juice and sugar. Pour the resulting glaze over the hot cakes, sprinkle candied fruits on top and let the glaze harden.

l

Easter cake "Catherine"

Ingredients:
500 ml warm milk,
9-10 tbsp. flour,
1 tbsp. Sahara,
1 tsp. salt,
½ tbsp. refined vegetable oil.
200 g butter or margarine,
5 eggs
2 tsp. dry yeast,
½ tbsp. seedless raisins.

Preparation:
Pour a little warm milk into a 0.5 liter jar, add 2 tsp. sugar and yeast, stir and place the dough in a warm place to rise. Sift flour into a wide container, but not all of it, but about 8 cups. In a separate bowl, separate eggs, salt, vegetable oil and butter, mashed with sugar, into milk. Pour the mixture into the flour sifted in advance, then the dough and add the raisins. Knead the dough, gradually adding the rest of the flour. You will get a lot of dough, enough to make several Easter cakes. Place the dough in greased pans and bake in an oven preheated to 180ºC until done. Cool the baked Easter cakes, pour glaze made from 1 egg white and 1 tbsp. sugar, whipped with a mixer. Decorate the cakes as you wish.

And to ensure that the Easter cakes turn out really right, you can try “overnight” recipes. With this method, the yeast, even dry, will be able to raise much more baked goods in the dough, which means that your Easter cakes will be the most delicious.

Kulich "Resurrection"

Ingredients:
For the test:
3 tbsp. flour,
1 tbsp. warm milk,
200 g butter,
1 tbsp. Sahara,
2 eggs,
2 tsp. dry yeast,
½ tbsp. raisins,
vanillin - to taste.
For the glaze:
3 squirrels,
1 tbsp. Sahara.

Preparation:
In the evening, place in an enamel pan, without stirring, yeast, cut into pieces butter, sugar (those with a sweet tooth can increase the amount of sugar by adding half more to the glass of sugar specified in the recipe) and washed raisins. Regarding the latter, I would like to give advice: use dark raisins for this baking. When it sits overnight, the dough will turn out to be a very pleasant creamy color. Pour a glass of warm milk over everything, cover with a clean towel and leave until the morning. In the morning, add flour and vanillin to this mixture to taste. Knead the dough well and place it in greased molds, filling them halfway. Let the dough stand until it doubles in volume. Now put the Easter cake in the oven and bake at 200ºC until done. From time to time, check the readiness of the baked goods using a wooden stick. Coat the finished cake with glaze, decorate with sprinkles and dry in an open oven.

Easter cake “Glorious” with saffron

Ingredients:
7.5 tbsp. flour,
1.5 tbsp. milk,
1.5 tbsp. Sahara,
1.5 tbsp. melted butter,
8 eggs
1.5 packets of dry yeast,
vanilla - to taste,
2 tbsp. l. dry saffron, diluted in a small amount of water,
0.5 tbsp. raisins

Preparation:
Beat eggs with sugar, add melted butter, milk, spices and flour mixed with dry yeast to the mixture. Place the mixture in a warm place overnight. During this time, beat the risen dough a couple of times. It shouldn't turn out cool. Grease baking dishes with butter and sprinkle with semolina or breadcrumbs. Fill the molds ⅓ full with dough and leave to rise slightly. Bake the cakes in an oven preheated to 180-200ºC until done, checking with a wooden stick or torch. Sprinkle the finished cakes with powdered sugar and decorate as you wish.

Happy Easter! Joy to you and your families!

Larisa Shuftaykina