As promised, today I will describe my recipe for Easter cake and the process of its preparation. I did it on my own for the first time, so the culinary process was preceded by a daily “theory course”.

After reviewing more than a dozen top articles and reading about a thousand comments, I chose the most common option and sketched out a plan of action for myself. But, as usual (how many people - so many recipes), I had to adjust it a little.

Cooking Easter cake - step by step recipe

Ingredients

For test:

• flour - 1,400 g;
• milk - 400 ml (2 tablespoons of 200 ml);
• fresh yeast - 50 g (dry, I think, 14 grams);
• eggs - 6 pcs;
• butter - 200 g;
• sugar - 400 g (2 tbsp. 200 ml each);
• raisins - 300 g;
• vanilla sugar - 10 g (1 sachet);
• cognac - 1 tbsp. l.;

For glaze:

• powdered sugar - 1 tbsp.;
• protein - 1 pc.;
• lemon juice - 1 tbsp. l.

How to make dough

Of course, it was scary to take on such a responsible task for the first time, I was tormented by doubts: whether lush, soft, airy Easter cakes would turn out, as we would like. But until you do it, you won’t know, so I tuned in to the right “wave”, kicked everyone out of the kitchen, locked the parrot, slammed the window, the doors and started.

First of all, I lit a small fire in the gas oven, closed the door - let it heat up and heat the kitchen. From the oven, the surface of the stove will also become warm, I will put dough and dough on it. Immediately put the oil on the stove - it will gradually heat up and soften well.

1. We measure out 400 ml of milk and put it in a bowl on fire. We heat until, having tried with a finger, we feel good warmth, but not to be hot.

2. We crumble yeast into milk. I recommend Lviv yeast to Ukrainian residents - I use it all the time, everything works out great.

Then I realized in time that I took a small bowl and quickly poured the whole mixture into a cauldron, where I usually cook.

3. Add 2 tbsp. l. sugar, stir until slightly dissolved. Sift through a fine sieve 4 tbsp. flour.

4. Stir well with a spoon to make a slightly viscous dough dough.

5. We cover the cauldron with a towel and put it on the stove (it is already warm). While the dough is coming up, prepare the muffin: we separate the yolks from the proteins.

6. Add the remaining sugar, vanilla sugar to the yolks and grind until the mixture turns slightly white.

7. Beat the whites with a pinch of salt with a mixer into a stable foam.

8. Opara, meanwhile, came up (more than doubled) and slightly settled - it means ready. It took 30-40 minutes.

9. Add yolks to it and mix.

10. Then put softened, almost liquid butter.

11. Next, pour in a spoonful of alcohol (cognac, rum) and mix again.

12. Add whipped whites and once again very gently and thoroughly mix with a spoon from top to bottom.

13. Add flour and start kneading the dough.

Initially, the Easter cake recipe called for only 1 kg of flour. I conscientiously weighed this kilogram on the scales. But, when I sifted the remaining amount of flour into the dough and kneaded the dough, it turned out to be too liquid, you can’t knead it with your hands. I had to rely on my intuition.

I added another 200 g of flour, after kneading the dough turned out, with which you can already work with your hands. It took another 200 g of flour to sprinkle the table and subsequent dusting. At the end, I weighed what was left of the two-kilogram bag - about 600 g.

Perhaps I have such flour, and you will get a different amount.

14. Put the dough on a floured table and continue to knead.

The goal was this: to make the dough smooth and soft. As soon as I felt that if I added a little more flour, the dough would stop sticking to my hands, I stopped adding flour. Let it be sticky, it does not matter, you need to periodically lubricate the table and hands with vegetable oil - and there will be order, but the Easter cake will turn out to be airy. I continue to knead with my hands - a total of about half an hour.

The dough is well saturated with oxygen. And here is the sign of readiness that I noticed at the end: with a sharp pressure, the dough resists, springs like a rubber ball, although it is very soft and does not hold the shape of a ball on the table, slowly spreading.

15. Lubricate a clean cauldron with vegetable oil, put a ball of dough in it, also lubricate it with oil and leave it on the stove to rise, wrapped in towels.

16. We sort out the raisins, there are enough tails and just garbage in it.

17. Pour boiling water for 10-15 minutes.

18. We strain the water, pour the raisins on a towel, cover with the edges so that all the moisture is absorbed, and the raisins are as dry as possible.

If desired, candied fruits, nuts, dried apricots can be added to the Easter cake recipe. I considered it redundant.

19. After an hour, the dough came up very well.

20. We spread it on a table dusted with flour, knead it with our hands into a cake and scatter half of the raisins in a thin layer.

21. We fold the edges with an envelope. Knead again with your hands into a cake and scatter the remaining raisins. Once again, fold the envelope and knead a little with your hands.

22. The second time we put the dough in a cauldron to rise.

Preparing molds and baking Easter cakes

1. While the dough is “growing”, prepare the baking dishes. For small Easter cakes, I bought special paper molds, and for a large Easter cake I took a Teflon detachable one.

You can bake in any metal utensils: in mugs, saucepans. People use tall tin cans after removing the labels and plastic covers.

For ease of extraction, the walls and bottom of such dishes are lined with oiled parchment paper. Cylinders are also rolled up from the paper itself, the bottom is slapped with a stapler and baked. In general, there would be a desire, but you can think of something to bake in.

2. Lubricate all forms with a brush with melted butter.

I’m not overjoyed with the test - after an hour it rose remarkably again.

3. I kneaded it a little on the table, tear off the necessary pieces, roll them into balls and lay them out so that the forms are filled by about one third of the volume.

4. We arrange the forms immediately on the baking sheet so as not to touch them anymore, cover with a towel, let stand until the dough rises almost to the brim (20-30 minutes).

5. Preheat the oven to 180 degrees. We put a baking sheet with water at the bottom (I also did it when I baked). We also spray the oven with water from a spray bottle and, finally, put the Easter cakes to bake. Do not open the door for the first 10 minutes.

Some of my Easter cakes stood close to the walls so that they baked evenly, I turned them periodically. After half an hour, I sprayed the oven again with water.

Smaller cakes began to brown later than large ones (they are lower, and the heat from the ceiling reaches them less). And the largest one almost rested on the ceiling and soon began to burn from the top sheet of metal.

I even had to cover it with a circle of parchment soaked in water. As a result, all the Easter cakes were baked at the same time - in about an hour. When pierced with a wooden toothpick, there was no dough left on it - a sure sign of readiness.

I don’t even mention the fact that the aroma of baking was unimaginable, my wife even woke up. But Easter cakes cannot be eaten right away, they must be skillfully cooled and allowed to “ripen”. They are immediately very tender, ready to break into pieces and deform under strong pressure.

Therefore, it is best to put them on something soft, on a barrel, cover with a towel and periodically turn, this is especially true for large Easter cakes - they can deform under their own weight.

When they become warm, Easter cakes can be removed from metal forms, you can leave them in paper forms and decorate.

How to make egg white frosting and decorate

1. To prepare the glaze, beat one protein into foam. Without ceasing to beat, gradually add a glass of powdered sugar and a tablespoon of lemon juice. It turned out such a mass.

I started at 5:00 pm and went to bed at 3:00 am. Made 220 photos! If you do not take into account the time for photographing, you can manage in 6-8 hours.

Tired - no words, but what a pleasure, friends! The pleasure from the process and the result, from the realization that I did it myself, at such moments the soul sings and even fatigue is pleasant (probably I am a workaholic). And it turned out the way I wanted - the pastries are lush, airy, soft and incomparably tasty (I learned this already in the morning).

The next day, my neighbor grandmother caught me on the landing: “Seryozha, the neighbors say that you are doing some tests at night - everything is flashing in the kitchen. The apartment, by any chance, you will not blow up? I laughed and reassured her that the flash was flashing when photographing. I thought to myself: “Who was itching to watch my windows at 2 a.m.?” The neighbor, in turn, froze with her mouth open (what can be photographed in the kitchen from the evening until two in the morning?). On that they parted.

For you, dear readers, I also have everything for today, share your impressions, if someone writes their recipe for Easter cake, I will be glad. My parents bake Easter cakes in a bread machine, health does not allow kneading the dough with your hands, you can. I also recently made cottage cheese Easter, I was also pleased,.

Home-made fragrant Easter cannot be compared with store-bought ones. If there is no time, but you want to cook Easter cakes for Easter, use interesting recipes.

This is a fragrant yeast cake with candied fruits and raisins. Cooking time - 4 hours, it turns out 10 servings. Calorie content - 4500 kcal.

Ingredients:

• 300 ml. milk;
• 600 gr. flour;
• 4 eggs;
• 1/2 stack. Sahara;
• 30 gr. yeast;
• 150 gr. ;
• 100 gr. candied fruits and raisins;
• vanilla sachet.

Cooking:

1. Mix 2 tablespoons of warm milk with yeast, add 1 tsp each. sugar and flour. Place in heat for 15 minutes.
2. In a large bowl, sift the flour, add the remaining milk and the finished dough. Make the dough and put in heat for 1.5 hours.
3. Beat the yolks with sugar, put the whites in the refrigerator.
4. Pour the yolks and melted butter into the dough, add candied fruits with raisins. Put in heat for an hour.
5. Divide the risen dough into molds halfway and let stand for a while.
6. Bake at 180°C for about an hour.

Decorate ready-made delicious simple Easter cakes to taste and cut when cool.

Simple cake without butter

This simple recipe does not include butter. But, despite this, Easter turns out delicious and lush. It turns out 5 servings, and this is 2400 kcal.

Ingredients:

• 3 eggs;
• 1/2 stack. cream 20% fat;
• 350 gr. flour;
• 1/2 stack. Sahara;
• 25 gr. trembling;
• 1/2 stack. raisins;
• salt.

Cooking:

1. Dissolve yeast in 1/2 cup milk and add 1 tablespoon sugar and 2 tablespoons flour. Leave fit.
2. Beat 2 eggs and 1 yolk, add a pinch of salt and the rest of the sugar.
3. Pour the eggs into the prepared dough and stir.
4. Add a glass of flour and cream to the dough. Knead the dough.
5. Add flour, knead the dough again. The dough will be runny.
6. Cover the dough with cling film and a towel and leave for an hour and a half in a warm place.
7. When the dough has risen, add the raisins and mix.
8. Spread the dough halfway into the molds and let stand for another half hour.
9. Bake for an hour in the oven at 180°C.

Ingredients:

• 1/2 tsp soda;
• 1 stack fermented baked milk;
• 1.5 stack. flour;
• 1 stack ;
• 1 stack raisins;
• 1 tsp loosened;
• a pinch of vanillin.

Cooking:

1. Dissolve soda with baking powder in ryazhenka.
2. Add vanillin with sugar, flour and washed raisins to the fermented baked milk.
3. Mix the dough and put it into the form.
4. Put Easter in a preheated oven and bake for 40 minutes.

It turns out 1 Easter, which can be divided into 7 servings.

Simple cake on kefir

According to this delicious and simple recipe, the cake turns out to be lush and soft. Prepared with yeast on kefir. Cooking will take 3 hours.

700 gr. flour;

3 yolks;

50 gr. drain. oils;

a pinch of salt;

80 gr. raisins.

Cooking:

1. Pour yeast with warm kefir, add sugar and vegetable oil.
2. Add a glass of flour and stir. Leave the dough warm for 40 minutes.
3. When the dough is suitable, add the yolks at room temperature.
4. Add butter and a pinch of salt to the dough, add flour.
5. Knead the dough and add raisins. Put in heat for an hour.
6. Divide the dough into parts and put in greased molds so that the dough takes up 1/3. Keep warm for 15 minutes.
7. Put the forms on a baking sheet with a thick bottom and bake for half an hour in the oven at 190 ° C.

It turns out 5 small Easter cakes, each for 4 servings. Calorie content - 5120 kcal.

Step by step recipe with photo

Cooking Kulich is a time-consuming business, as I said, so please be patient. However, this is still the fastest recipe, you'll see. Let's start by preparing the dough and all the other ingredients. We take out the butter in advance from the refrigerator to warm up. Soak raisins in hot water for 15 minutes and set aside. In a saucepan, heat the milk a little and completely dissolve the yeast in it. I have dry ones, but you can use fresh ones, they are even better with them.

Add 250 grams of flour to milk and mix thoroughly. Opara for Easter cakes is ready, cover it with a towel or wrap it with cling film and put it in heat for 30 minutes. You can use a cooled oven for this, it is better not to raise the temperature above 40 degrees. The contents of the pan will greatly increase in size.

Meanwhile, separate the proteins from the yolks in different containers.

Beat the yolks thoroughly with sugar or fructose and with vanilla or vanilla sugar until they turn white. If you are using a vanilla bean, cut it in half lengthwise and remove the seeds with a knife. They need to be placed. The dough for Easter cake will acquire a wonderful aroma. I love the smell of vanilla, one of my favorite "edible" flavors! And you? Maybe you like cinnamon more?

Beat egg whites to firm peaks. The video above clearly shows how whipped the whites should be - they do not fall out of the container, even if it is turned upside down. To make the whites easier to whip, cool them before the process, add a pinch of salt and make sure that not a single drop of yolk gets into them. If everything works out, Easter pastries will be airy and tender!

We take the dough out of the oven, put the yolks in it and mix. Add softened butter and mix again. Lastly, add the whites there and mix well again. The dough for Kulichi is almost ready!

Sift all the remaining flour into the dough in parts, constantly mixing it into the workpiece. When the dough for Easter becomes dense enough, we begin to knead it with our hands. Very carefully, until all the flour is gone. If there is no more flour, but the dough is still very sticky to your hands, add a little more, but do not get carried away. Stickiness may appear due to the difference in the quality of the ingredients, but everything went smoothly for me 🙂

The most delicious Easter cake is not half ready. We leave the dough in a saucepan, cover with a towel and put it back in heat for 1 hour. It will rise again!

During this time, drain the water from the raisins, blot with a paper towel. If you don't like it, put candied fruit, it's also delicious. But they are with sugar, but not raisins. This is important for me 😀 This is about how to bake Easter, eat it and not gain weight 😉

We chop the nuts with a knife. Not in agony! Just in small pieces. You can take absolutely any nuts, or you can completely exclude them. Everything is optional, because the most delicious Easter cake will be such if you choose the most delicious ingredients yourself! Fortunately, even a simple Kulich recipe allows this.

By the way, I also cut my raisins, cut each piece in half, because it turned out to be too large, but it’s easier to just buy a small one. We put the sweets in the risen dough for the cake and knead it thoroughly.

We send the finished dough to Easter cakes again in a warm place for 20-30 minutes to rise again.

At this time, grease the bottoms of the molds for Easter cakes with oil. Sidewalls are not needed. I had 4 paper molds: 1 medium and 3 small.

We spread the cake dough on the table, cut it into pieces, which we will fit into molds. Each of them must be filled in 2/3.

Very carefully shape the pieces of dough into a ball shape and lay them out in the forms. Leave them under the towel for another 10 minutes to rise again. The best Easter cake recipe is heading towards a climax, honestly! 😀

We send simple Easter cakes straight to the oven! 100 degrees! Warm up in advance! Bake for 10 minutes, then raise the temperature to 180 degrees and bake until tender, about 20-30 minutes. We check with a toothpick, sticking it in the middle. It must remain dry. If wet, bake on! These are the beauties they will turn out in the end 😉 Let them cool for 10 minutes.

We take it out of the forms. And that's it. Now you know how to bake Kulich! But don't forget the icing for Easter! While Kulichiki are baking, put the protein in a plate, separating it from the yolk, and whisk for a short time until bubbles appear.

I will have icing sugar and chocolate icing. Moreover, the idea with chocolate arose spontaneously - there was just a big piece of good chocolate that my parents gave to my young man for his birthday 🙂 But first things first. Pour powdered sugar into the proteins, exactly half and mix thoroughly.

Add lemon juice to the icing for Kulich. I used lime for lack of it, it turned out even tastier! We add it not only for sourness, but also in order to bleach the fudge!

Add the remaining powder and mix thoroughly. It should be as viscous as in the picture. Stock up on plenty of powder just in case you don’t have enough due to the large size of the egg. Now you know how to make icing for Easter cakes!

It remains to figure out how to make chocolate icing. And it doesn't get any easier! Just melt the chocolate in a water bath or in a microwave at low power for three minutes, that's all 😀 The main thing is to take high-quality chocolate, bad chocolate will not melt to the desired state of viscosity.

In fact, the Easter recipe is finished. It remains just to apply two types of glaze to the tops.

First brush with icing sugar.

One Easter cake I left pure chocolate.

Chocolate icing for Easter, or rather melted chocolate, pour gently on top, a tablespoon at a time. I poured again on three out of four, left one Kulich white. We decorate by sprinkling on top with powder for Pasochki or a more useful option - chopped nuts and raisins. I have almonds this time.

Now you know how to bake Easter! Now that's all for sure. Let the chocolate harden for an hour or two. And you can cut!

But I left it until the morning, covering it with a towel a little later (when the chocolate icing completely hardened).

I'll quickly summarize!

Short recipe: Easter cake

1. Pour raisins with hot water, leave aside, remove the butter from the refrigerator to warm up.
2. We heat the milk a little and dissolve the yeast in it.
3. Pour 250 g of flour into milk, stir thoroughly and put in a warm place, covered with a towel, for 30 minutes (you can use a cooled oven, no more than 40 degrees).
4. Separate the yolks from the whites, grind the yolks with sugar and vanilla until white, beat the whites with a pinch of salt until firm peaks.
5. We take out the dough from the oven, it has increased, put the yolks into it, mix, put soft butter, mix, put the proteins, mix again.
6. Sift all the remaining flour into the dough in parts, constantly kneading the dough, knead it with your hands for another 5 minutes.
7. We put the dough for Easter cakes, covered with a towel, again in a warm place for 1 hour.
8. Drain water from raisins and pat dry with paper towels.
9. We chop the nuts with a knife into small pieces, but not into flour.
10. We take out the dough for Easter, pour raisins / candied fruits / nuts into it and knead thoroughly.
11. We put it back in the heat to rise for another 20-30 minutes.
12. We dump the dough on the table, divide it into the number of parts corresponding to the number of molds.
13. We turn on the oven at 100 degrees.
14. Grease the bottom of the cake molds with butter.
15. We give each piece of dough the shape of a ball and put it in molds (should be 2/3 filled).
16. Cover with a towel and let rise for another 10 minutes.
17. We put Easter Cakes in the oven (already without a towel)) for 10 minutes, then raise the temperature to 180 degrees and bake for another 20-30 minutes, checking for readiness with a toothpick (should remain dry when pierced!).
18. While Easter cakes are baking, we study the icing recipe and do it: beat the protein with a fork until bubbles form, add half of the powdered sugar, mix, add lemon / lime juice, mix, add the remaining powder and mix again.
19. For the chocolate icing, melt the chocolate in a water bath or in the microwave at low power for 3 minutes.
20. We take out the ready Easter cakes for Easter from the oven, let them cool for 10 minutes, take them out of the molds.
21. Gently grease with the desired icing, you can first sugar, then chocolate, decorate with purchased powder on top, and preferably with chopped nuts and raisins.
22. Now you know how to cook Kulich!

I really hope that Easter will bring you a lot of family happiness, because this bright holiday was created in order to spend it in the circle of close people! I am not a religious person, but I respect traditions and really love to celebrate this wonderful day, on which the warmth in my soul becomes warmer, and kindness is kinder 🙂 Happy New Year, my dear readers! Peace and harmony to you!

For Easter to be according to all the rules and traditions, you need to bake festive Easter cakes. There is nothing tastier and more desirable than homemade cakes, so try to cook homemade cake after all, and not buy it in the nearest store. You can use one large or several small baking pans for this recipe. You should get about 6 small ones, somewhere around 300-350 grams.

dough recipe for dough with dry yeast in milk

Ingredients:

• 300 ml of milk;
• 15 grams of dry (high-speed) yeast;
• 250-350 grams of granulated sugar;
• 3 pieces of chicken eggs;
• 200 grams of butter;
• a pinch of salt;
• 100 grams of light or dark raisins;
• 600 grams of wheat flour, pre-sifted.

Cooking process:

Prepare the dough for the future test. Milk should be warmed up a little. Pour fast-acting yeast into it, as they are more active.

Stir everything with a spoon. Enter flour, 4 table. spoons will suffice.

Sweeten the brew. Add half of the required granulated sugar. Stir the whole mass again. You need to wait until the dough foams and becomes ready for further use. Cover the bowl with a clean towel and set it in a warm place. Forget about the dough for Easter cakes for 30 minutes. During this time, she will wander and rise with a magnificent hat.

Pour the sugar that you still have left over to the warm melted butter. Yolks can be added to slightly cooled butter.

Separate the whites from the yolks. Add the yolks one at a time and beat lightly.

Beat the whites with a mixer, and then add to the main mass. Now it's time to introduce the dough.

Then you need to add all the remaining flour in parts.

The dough will come out sticky and sticky. This is how it should be and don't be afraid of it. You just need to set it aside and give it time to proof.

When the dough for homemade Easter cakes has increased, stir in the peeled and steamed raisins and let it rise again and increase in size. The atmosphere in the kitchen should be as calm as possible, because the dough does not like loud sounds and noise. Then it will be possible to spread the dough for Easter cakes in small parts into molds. They need to be prepared in advance, just grease or line with oiled paper.

Fill cookie cutters halfway with batter, leaving room to rise. Bake the cakes in the oven for 25 minutes. Time is approximate, as it may vary for different sizes of molds. Preheat the oven to 180 ° and no more, so the dough is baked and browned evenly. If for some reason the top starts to brown prematurely, cover the cakes with paper or foil.

Decorate finished products with icing and edible decorations.

Baking Easter cake at home is quite simple, and you are convinced of this in this photo recipe.

Happy Easter and delicious Easter cakes to all!

Homemade cake with milk: recipe and photo from Natalia Isaenko

And of course, bake Easter cakes, decorating them with icing, flowers, mastic figures and confectionery sprinkles. Today I will tell you my favorite delicious recipe for Easter cake, tested over the years.

This recipe was used by my grandmother, and I hope to pass it on to my children and grandchildren. Easter cake - the most delicious and simple - it turns out very airy, tender and tasty.

The dough is very porous, tender and just melts in your mouth. Cinnamon and vanilla give the pastry a special aroma and taste. From the indicated amount of ingredients, I got 7 high Easter cakes with a diameter of 10 centimeters.

Dough Ingredients:

• 500 ml milk
• 1.5 kg wheat flour (approx.)
• 100 g butter
• 100 ml sunflower oil
• 250 g granulated sugar
• 4 eggs + 1 yolk
• 50 g pressed yeast
• 1 st. l. cognac, rum or vodka
• 150 g raisins
• 0.5 tsp vanillin
• 0.5 tsp cinnamon

For the white frosting:

• 1 protein
• 250 g sugar
• 1 st. l. lemon juice

How to cook the most delicious Easter cake at home:

Let's prepare the steam. In a deep bowl, mix the crumbled yeast and a tablespoon of sugar.

Warm the milk a little in a ladle or saucepan so that it becomes warm (35-36 degrees). Pour milk into bowl with yeast. Mix thoroughly to dissolve yeast and sugar.

Sift wheat flour three times through a sieve. Add some flour to the dough so that it resembles the consistency of dough for pancakes.

We cover the finished dough with a dry towel and leave to approach in a warm, dry place without drafts. Now it's cold here, so I left the dough in an electric oven at 30 degrees.

The dough should fit well and increase in volume by 3-4 times.

In the meantime, separate 1 yolk from the protein. Mix the yolk with the remaining four eggs with sugar. Pour the protein into a dry bowl and put in the refrigerator. We will need it to prepare the glaze to decorate the classic Easter cake with the most delicious recipe.

Whisk the eggs thoroughly with the sugar. Add refined sunflower oil and cognac, mix.

Melt the butter on the stovetop or in the microwave. Let it cool, then add it to the egg-butter mixture and mix everything again.

Wash the raisins and steam them in boiling water. Then strain, dry and mix it with a tablespoon of flour.

Pour the risen dough into a deep saucepan. Add the egg-butter mixture, raisins, vanilla and cinnamon to it.

Mix thoroughly. Now we will introduce the flour in parts, mixing the dough each time.

When it is thick enough, turn the dough out onto a floured work surface. If necessary, adding flour, knead a homogeneous elastic dough, as required by the recipe for the most delicious Easter cake from the photo. Transfer it to a deep bowl, cover with a dry towel and leave to rise in a warm place.

When the dough rises for the first time, knead it thoroughly and beat it off so that excess air comes out of it. So that the dough does not stick to your hands and the work surface, grease your hands with vegetable oil.

Then let the dough rest and come up a second time. We knead it again, divide it into parts and put it in sunflower oil-greased forms for Easter cakes, filling them with dough halfway.

Cover the molds with a paper towel and leave to rise.