Easter cake. Easter cake - the best Easter cake recipes Tele body dough Easter cake recipes

Bright Resurrection of Christ is the main Christian and family holiday. The main character on holiday table traditionally are eggs and Easter cake consecrated the day before. ELLE offers 7 recipes for Italian, Greek and traditional Russian Easter cakes shared by confectioners of the capital's restaurants.

Easter cake with meringue

Restaurant of Russian delicacies & caviar brasserie "Beluga", pastry chef - Svetlana Markina, chef - Igor Kornev

• Difficulty Medium
• Type Dessert
• Time 2 hours
• Person 4

Ingredients:

For test:

• Dry yeast - 20 g
• Milk - 250 g
• Flour - 570 g
• Yolks - 125 g
• Sugar - 120 g
• Butter - 150 g
• Salt - 8 g
• Vanillin - 3 g
• Raisins - 120 g
• Candied fruits - 100 g
• Walnut - 70 g

For the meringue:

• Protein - 100 g
• Sugar - 200 g
• Lemon juice - 4 g
• Decorative sprinkles or candied fruits - for decoration

Cooking:

1. Prepare the dough: combine yeast, milk (250 g, warm slightly) and 200 g flour, then mix until liquid dough and put in a warm place to rise.
2. Beat the yolks with 70 g of sugar until creamy and add to the dough that has come up. Melt the butter, add salt, crystal vanillin, sugar (50 g), mix and add to the dough mixed with beaten eggs. Mix everything again and add flour (370 g). Knead the dough, it should turn out to be of a weak consistency and even stick a little to your hands. Therefore, when kneading the dough, hands should be slightly lubricated. vegetable oil. After that, put the dough in a warm place, it should rise twice.
3. Mix raisins with chopped candied fruits and walnut(raisins and candied fruits can be used any - to taste). Combine them with the dough that has come up in several steps and again remove to proof in heat. When the dough rises, divide it into pieces, make koloboks and arrange them into shapes. The dough should take up just under half of the mold. Remove to a warm place and let the dough rise to the top of the molds. Then put in the oven at 170 degrees for 35 minutes. Check the readiness of the cake with a stick by piercing it in the middle (the stick should remain dry). Remove the finished cookies from the oven and cool.
4. Prepare the meringue to decorate the Easter cake: beat the protein (100 g) with sugar (200 g) until strong peaks, add lemon juice (4 g). Cover the cooled cake with meringue on top, sprinkle with any decorative sprinkles or candied fruit.

Chocolate hazelnut cake

Zaryadye Gastronomic Center, Pastry Chef Ilyana Chernysheva

• Difficulty Medium
• Type Dessert
• Time 5 hours
• Person 4

Ingredients:

• Hazelnut - 40 g
• Chocolate drops - 40 g
• Flour w\s 00 - 325 g
• Milk - 35 g
• Egg - 115 g
• Yolk - 70 g
• Yeast - 14 g
• Salt - 2 g
• Sugar - 38 g
• Butter - 120 g
• Praline - 60 g
• Vanilla extract - 2 g

Syrup Ingredients:

• Sugar - 1500 g
• Water - 1800 g
• Cognac - 200 g

Cooking:

1. Mix milk, yolk and egg well, add sugar, flour, yeast, salt and thoroughly knead the dough until elastic. Then in batches enter butter cut into cubes. At the end add vanilla extract, hazelnut, praline and chocolate. Remove the dough in a warm place for 2 hours, covered with a film.
2. Then form into balls and place the dough in paper forms under the cake Again put it to brew for 1.5-2 hours. Then bake the cake at a temperature of 175 degrees for 25 minutes.
3. For syrup, bring water with sugar to a boil and add cognac. Soak the finished cake with syrup and let it brew.

Tsoureki (Easter bread)

Molon Lave Restaurant, Brand Chef Stamatis Tsilias

• Difficulty Easy
• Type Dessert
• Time 3.5 hours
• Person 4

Ingredients (300 g / 1200 g):

• Flour - 175 g / 650 g
• Makhlepi (spice) - 1.2 g / 5 g
• Mastic - 1 cap. / 4 cap.
• Salt - 1.2 g / 5 g
• Powdered sugar - 40 g / 160 g
• Butter - 18 g / 50 g
• Milk 3.2% - 25 g / 100 g
• Water - 25 g / 100 g
• Dry yeast - 5 g / 20 g
• Egg - 1 pc / 3 pcs
• Almonds - 10 / 30 g

Cooking:

1. Heat butter, milk, powdered sugar until butter dissolves. Then add eggs. Dissolve dry yeast in water and add to the main mixture. Place all ingredients in a dough mixer and knead for 12-15 minutes. Ready dough put in a container for 40-60 minutes. Divide the dough into 200 g pieces and shape into round pieces. Let the dough rest for 30 minutes.
2. Then form the bread (as in the picture), lay on the sheets and insist in the chamber for 60 minutes. Lubricate with yolk and bake at t 160C for 30 minutes.

Easter cake with icing

Restaurant "Matryoshka"

• Difficulty Medium
• Type Dessert
• Time 8 hours
• Person 4

Ingredients:

• Premium wheat flour - 500 g
• Whole milk - 300 ml
• Yolk - 5 pcs
• Dry yeast - 8 g
• Butter - 135 g
• Sugar - 175 g
• A handful of seedless raisins
• Orange - 1 pc.
• Fresh ginger - 20 g
• Vanilla - 2 pods
• Saffron - ½ tsp
• Salt - 2 tsp
• Vegetable oil for greasing molds

For glaze (for 10-12 Easter cakes):

• Powdered sugar - 1 cup
• One egg white
• Ground dried ginger - 1 tsp
• Juice of ¼ lemon
• Hazelnut kernels - 150 g

Cooking:

1. First make a brew. To do this, add 5 g of yeast, warmed up to 40ºС milk, a spoonful of sugar to 200 g of flour. Stir without undue zeal and put in a warm place for about an hour and a half.
2. While the dough is rising, put the raisins in a small bowl, grate the orange zest (only the topmost orange layer), squeeze the juice from the orange, add the vanilla pods cut lengthwise, raisins, sliced ​​​​ginger and saffron. If you have orange liqueur or cognac in your bins, add 50-75 ml, but this is not at all necessary.
3. Put the ladle on the very weakest fire and cook for about 30 minutes. When the dough rises noticeably, add the remaining flour, yolks, sugar, softened butter, 3 g of yeast, salt. Mix with a mixer or by hand. Add the contents of the ladle, after removing the ginger and vanilla. Knead for about 1 hour by hand or 20-30 minutes with a mixer or dough mixer. Leave the dough in a warm place for about an hour.
4. In dishes with cylindrical shape(metal mugs, saucepans, cauldrons), insert “sleeves” from parchment folded in three. Lubricate the bottom and walls of the resulting form with vegetable oil.
5. Distribute the dough into molds, considering that after proofing and baking it will rise at least twice more. Leave to rest for about half an hour. At this time, you can put the forms with the dough in a large container with warm water. Just during this time, the oven will heat up to 200 ºС. Put the molds in a preheated oven, close and immediately reduce the temperature to 170 ºС. Bake for 20-40 minutes depending on the size of the cake. Readiness can be checked with a bamboo skewer. Having pierced the cake with it, check its surface. It should be dry and without sticky dough. Remove the cookies from the oven, cover with a towel and let cool. Then take it out of the mold and put it on its side. While the cookies are resting, make the frosting. Using a mixer, mix all ingredients except nuts. Knead very well - at least 10 minutes.
6. Place cakes upright and pour icing on top with a tablespoon. Sprinkle with crushed nuts. The frosting will harden in about 3 hours.
7. And one more thing... Kulich becomes Easter only after consecration in the church.

Italian Easter cake

Irina Meshcheryakova, Pastry Chef at Scrocchiarella Restaurant

• Difficulty Easy
• Type Dessert
• Time 1.5 hours + 12 hours
• Person 4

Ingredients:

• Flour - 700 g
• Water - 200 ml
• Chicken yolks - 7 pcs
• Dry yeast - 0.6 g
• Butter - 240 g
• Sugar - 190 g
• Raisins - 120 g
• Candied fruits - 120 g
• Proteins - 1 pc.
• Almond petals - 5 g

Cooking:

1. Prepare a prepackage. Combine flour with yeast, pour in the yolks (3 pcs.). Stir, adding water, knead. At the end, add half the butter room temperature. Knead and leave to ferment for 12 hours.
2. Prepare the main batch. Mix premix, flour and remaining yolks. Knead. Pour in sugar (leaving 10 g) and knead until the sugar dissolves. Add the remaining butter - also at room temperature. Knead for 5 minutes. At the end, add raisins and candied fruit. Mix well.
3. Divide the dough into molds (1/3 each). Put them in a warm place and let the dough rise.
4. Bake in an oven preheated to 180°C for 40 minutes.
5. Beat egg whites with sugar (10 g) until sugar dissolves. After the dough has risen, grease the dessert with a protein-sugar mixture and sprinkle with almond petals.

Easter cake lemon

Forte Bello Restaurant

Ingredients:

• Egg yolks - 8 pcs
• Sugar - 150 g
• Zest - from 2 lemons
• Saffron - 0.2 g
• Wheat flour - 120 g
• Butter - 100 g
• Dry yeast - 3 g
• Salt - 1 g

For steam:

• Wheat flour - 20 g
• Sugar - 10 g
• Yeast - 3 g
• Milk - 10 ml

Cooking:

1. For dough, heat milk with sugar, dilute yeast in milk, add flour, cover, leave in a warm place so that dough comes up.
2. Beat the yolks with sugar until peaks. Add lemon zest. Mix with dough, add softened butter. How to knead the dough. Arrange in molds and bake until cooked (30-40 minutes) at a temperature of 160 degrees.

Easter cake traditional

Duran Bar Restaurant

• Difficulty Easy
• Type Dessert
• Time 2 hours
• Person 4

Ingredients:

For test:

• Wheat flour / s - 350 g
• Dry yeast - 10 g
• Salt - 6 g
• Chicken egg - 3 pcs
• Butter - 125 g
• Sugar - 83 g
• Milk - 130 g
• Vanilla sugar - 3 g
• Seedless white raisins - 120 g
• Candied fruits - 140 g

For syrup:

• Sugar - 100 g
• Water - 300 g

Cooking:

1. Rinse raisins and candied fruits under running water. Cool down.
2. Mix all ingredients except butter and candied-raisin mixture. Knead the dough until smooth. Add butter. Knead again until smooth. Add candied raisins. Mix. Arrange in baking dish. Let the dough rise: it will rise slowly - very rich.
3. Place the dough ready for baking into the preheated oven. Bake at 180 degrees for 35-50 minutes. Check with a skewer - when pierced, it should remain clean.
4. After baking and cooling to a warm state, the cake can be soaked sugar syrup, you can add rum or rum essence. This will add juiciness.
5. Cool the cake. Cover by fudge sugar and decorate with decorative sprinkles. You can use food coloring.

Several recipes for Easter cakes at once for those who do not want to buy them in the store. You can use the recipe you like and bake delicious and tasty at home. lush Easter cake Easter.

The first will be homemade Easter cake, this recipe is considered a classic and therefore a win-win. And here - see the recipe for honey cake.

Before you bake Easter cake, remember the prerequisites. All dough does not like drafts, since Easter cake is a responsible matter, do everything thoroughly. Be sure to close the windows and vents, you will have to endure the heat.

Be sure to sift the flour, so it will be saturated with oxygen and the cake will be more magnificent.

From this volume, four large Easter cakes are obtained.

Easter cake home

Ingredients

• 1400 flour.
• 400 ml milk.
• 50 g fresh yeast (dry about 14 g)
• 6 eggs.
• 200 g butter.
• 2 cups of sugar.
• 300 g pitted raisins.
• Vanilla sugar sachet (10g)
• 1 tablespoon cognac (preferably but not required)

For glaze

• a glass of powdered sugar;
• one protein;
• a tablespoon of lemon juice.

Easter cake - cooking

• Warm milk, add fresh yeast, 2 tbsp. sugar, stir so that it dissolves slightly, add 4 cups of flour.

• Cover the bowl with a towel and let the dough rise.
• While the dough rises, prepare the muffin. Separate the yolks from the whites.
• Add the remaining sugar, vanilla sugar to the yolks and grind until the mixture turns slightly white.

• Whisk egg whites with a pinch of salt until stiff peaks form.
• In the meantime, the dough should have doubled in size and settled slightly.
• Add yolks to it and mix.
• Add softened butter.
• Pour in a spoonful of alcohol (cognac, rum) and mix again.
• Pour the whites into the dough and mix gently from top to bottom.
• If the dough turns out to be watery, add about a glass more flour in parts.
• Turn the dough out onto a floured board and knead with your hands. At first, it will stick to your hands, so periodically lubricate your hands with vegetable oil. Knead well and for a long time - 20-30 minutes. It's hard, but the cake will turn out well.
• Transfer the dough to a bowl and let it rise again.
• Pour boiling water over the raisins for 10-15 minutes, then drain the water, and dry the raisins with a towel.

• Roll out the risen dough again onto a floured table, knead with your hands into a cake and scatter half of the raisins in a thin layer. Fold the edges with an envelope, knead again with your hands into a cake and scatter the remaining raisins. Knead again and set to come up again.
• In the meantime, prepare the molds for the dough.
• Shape the dough into balls according to the number of shapes. Count so that the dough takes up about 1/3 of the form. If you knead diligently, your Easter cake will rise during baking to the entire height of the mold and will be very airy.

• Cover the molds with a towel and leave to stand until the dough has risen almost to the brim, this will take about half an hour.
• Preheat the oven to 180 degrees, place the molds and bake for about an hour.
• When a match or toothpick shows that the cake is ready, take it out and let it cool.
• At this time, work on the glaze. Whip the protein into a strong foam. Then, without ceasing to beat, pour powdered sugar into it and add a tablespoon of lemon juice.
• Brush with icing and sprinkle with confectionery powder.

Vienna cake

This Easter cake recipe is distinguished by a special dough, which some call Viennese. It resembles rum-babu, but only without rum impregnation. Kulich does not get stale for a long time.

Ingredients

• 200 g of sugar;
• 125 ml of milk;
• 20 g fresh yeast;
• 3 eggs;
• 100 g butter;
• 0.5 kg of flour;
• 70 g raisins;
• 70 g dried apricots;
• vanilla to taste;
• 1 teaspoon lemon zest.

Vienna cake - cooking

• Rub the yolks with sugar.
• Add melted butter, salt and warm milk.
• Gradually start adding flour and knead the dough.

• Grease the baking dish with oil and fill ½ with the dough, leave to rise a little. Bake in preheated oven for 35-40 minutes. Check readiness with a toothpick.
• At this time, take care of the glaze: put the milk on the fire and let it boil. Pour in 4 tbsp. l. sugar and stir, boil until thickened.

Easter cake in a multicooker

it good recipe- Easter cake in a slow cooker.

Easter cake in a slow cooker - ingredients

• Eggs - 4 pcs.
• Sugar - 200 g.
• Soda - 1 tsp
• Milk - 1 glass.
• Cinnamon - 1/2 tsp
• Vanillin - 1 sachet.
• Flour - 4 cups.
• Dried fruits - 100 g.
• Vegetable oil - 3 tbsp. l.
• Honey - 300 g.

Easter cake in a slow cooker - cooking

• Mix eggs, sugar, honey, milk, soda, vanilla and cinnamon. Stir until a homogeneous consistency is obtained.
• Start adding flour little by little and knead into a thick dough.
• Steam dried fruits with boiling water for 10-15 minutes.
• Drain the water and chop them finely.
• Add dried fruits to the dough and mix again.

• Fill the prepared baking pans 1/3 full and place in the multicooker bowl.
• Bake for about 50 minutes.
• Decorate the finished and cooled Easter cakes with icing and confectionery powder.

Easter cake - with cream and raisins, with cottage cheese, with lemon and blueberries. In case you want to make your own Easter cake.

Ingredients: Wheat flour(2.2 kg), milk (950 ml), dry yeast (48 g), chicken eggs (12 pcs.), Butter (640 g), cream 33% fat (360 ml), granulated sugar (500 d), pitted raisins (250-300 g), salt (30 g), baking powder (30 g), vanilla sugar (1 tsp), candied fruit (300 g), confectionery sprinkles (for decoration).

Ingredients for icing sugar: powdered sugar (100 g), egg whites(2 pcs.).

Cooking method:

1. Sift flour. Mix dry yeast with 200 g of flour and add to warm, but not hot (otherwise the yeast will die!) Milk, kneading the dough. The finished dough should increase by 2-2.5 times in volume, it will take about 30 minutes.
2. Separate the yolks from the whites. Whisk the whites in thick foam. Mix yolks with sugar. In the dough that has come up by this time, add the yolks mixed with sugar, add softened butter, knead a light dough. Gently fold the egg whites into the batter. Add the remaining flour, finally knead the dough, remove, covered with a towel in a warm place for 2-3 hours.
3. While the dough is rising, prepare the raisins: wash, pour boiling water for 10 minutes, rinse again and dry with a towel. Gently add raisins to the dough that has come up, mix again, let the dough rise (about 20 minutes), and in the meantime, prepare the baking dishes for Easter cakes: grease them with oil, lightly sprinkle with flour or semolina, for easy discharge finished products from forms.
4. Spread the dough: fill the prepared forms by a third (if you fill more, your cakes will come out of the forms).
5. Preheat oven to 160 degrees. Grease the dough in the forms with a loose layer of egg yolks on top (those yolks that remain from the eggs for making the glaze), put the forms in the oven. Bake at this temperature for no more than 25-35 minutes. Important: Do not open the oven door during baking! Ready Easter cakes will be even brown, check the readiness with a wooden stick (should remain dry).
6. For glaze: beat egg whites until stiff, add icing sugar, beat again. Cover the finished hot cakes with the finished icing (it is convenient to do this with a culinary brush), spread evenly over the entire top. Sprinkle confectionery sprinkles on the freshly applied glaze. Leave the glaze to harden.

restaurant recipe "At Uncle Max's".

Ingredients: butter (185 g), wheat flour (200 g), baking powder (7 g), salt (1 g), granulated sugar (235 g), chicken eggs (4 pcs.), fresh-frozen blueberries (150 g).

Cooking method:

1. Beat butter with sugar until white. Mix dry ingredients and sift. Enter the eggs into the oil. Mix the egg mixture with the flour and gently fold in the blueberries.
2. Spread the dough into molds and bake in the oven at a temperature of 175 degrees for 30-35 minutes.

restaurant recipe rose bar.

Sourdough Ingredients: fresh yeast (20 g), milk (50 ml), cane sugar (25 g), wheat flour (20 g).

Dough Ingredients: wheat flour (500 g), milk (60 ml), salt (2 g), butter (100 g), cane sugar (75 g), water (100 ml), chicken eggs (2 pcs.), cottage cheese 9 % fat (180 g), pitted raisins (75 g), candied orange (50 g).

Cooking method:

1. For sourdough: heat milk with sugar and add yeast. Add flour, mix everything thoroughly. Cover with foil and let the dough rise.
2. Punch cottage cheese with water with a blender. Warm milk with sugar and salt, mix with sourdough. Add flour, softened butter, eggs and curd mass. Mix everything thoroughly at medium speed of a kitchen machine or by hand.
3. Scald raisins with boiling water, dry and add to the dough together with chopped candied fruits. Knead the dough again. Cover the bowl and place in a warm place to rise for 1-1.5 hours.
4. Then you need to knead the dough and spread it into shapes. Let rise again for an hour in the forms and put in the oven for 35-40 minutes, preheated to 180 degrees.

Ingredients: egg yolks (8 pcs.), granulated sugar (150 g), zest (2 lemons), saffron (0.2 g), wheat flour (120 g), butter (100 g), dry yeast (3 g), salt (1 g).

Dough Ingredients: wheat flour (20 g), granulated sugar (10 g), yeast (3 g), milk (10 ml).

Cooking method:

1. For dough, heat milk with sugar, dilute yeast in milk, add flour, cover, leave in a warm place so that dough comes up.
2. Beat the yolks with sugar until white. Add lemon zest. Mix with dough, add softened butter. Knead the dough properly. Arrange in molds and bake until cooked (30-40 minutes) at a temperature of 160 degrees.

All housewives are divided into two groups: those who agree not to sleep at night and enthusiastically knead the dough for Easter cake, and those who are too lazy-never-cannot, and those who follow holiday baking to the store. Of course, homemade Easter cake is much tastier than store bought. However, sometimes looking at the list of products and the complex ways of turning these lists into fragrant thick crust, many give up. Easter baking, especially traditional recipes, is not given to everyone. Therefore, simplified recipes for Easter cakes were invented, which use dry yeast and much less muffin.

Here you are, please, to help 5 of the most delicious and simple recipes, and you will only need self-confidence and a positive attitude, it was not without reason that in the old days they said “What a mood - such a cake!”.

About how to prepare for cooking Easter cakes, our site has written more than once. In the current review, there will only be recipes, and they are more than simple. Of course, you don’t put as much muffin into the “quick” dough for Easter cakes as into the one that is being prepared almost overnight. However, soak the raisins and dried cherries in rum or cognac. You can add a mixture of cardamom, nutmeg and cloves instead of the usual vanillin 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 "chemistry" and real fragrant vanilla. Do not replace real butter with margarine. Buy homemade chicken eggs. Relate to Easter baking seriously, because you cook it once a year.

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

Easter cakes "Bright Easter"

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

Cooking:
Dilute dry yeast in warm milk, add 500 g of flour to it and put the dough in a warm place for half an hour. Separate the yolks from the proteins and rub them with sugar and vanilla. Whisk egg whites with salt until foamy. In the approached dough, add the yolks, softened butter, proteins and gradually, stirring, add the remaining flour. Knead the dough and leave it for 1 hour to rise. Then add the washed raisins, mix and wait until the dough rises again. Ready dough fill ⅓ of the greased molds and leave in this form for a while so that the dough rises and fills the molds. Bake Easter cakes in an oven preheated to 150ºС until cooked. Meanwhile, prepare the frosting. To do this, beat the whites with sugar until stable peaks form. Cover hot Easter cakes with prepared icing and decorate with multi-colored pieces of marmalade, chopped nuts or ready-made sprinkles.

Easter cake "Wonderful"

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

Cooking:
For dough, mix dry yeast with 1 tsp. sugar, pour milk, mix 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. There, pour the dough into the total mass. Whip the egg whites and fold into the dough. Gradually add the remaining flour into it. Then add pumpkin seeds (whole or chopped), mix well and leave the dough for another 1 hour in a warm place. Lubricate the prepared baking dishes with the remaining margarine and fill them halfway with the dough. Let the dough rise and only then put the molds in the oven preheated to 180ºС. Bake for an hour. Beat the protein with a pinch of salt into a strong foam. Whisking constantly, add lemon juice and sugar. Pour hot cakes with the resulting icing, sprinkle with candied fruits on top and let the icing harden.

l

Easter cake "Catherine"

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

Cooking:
Pour a little warm milk into a 0.5 l jar, add 2 tsp. sugar and yeast, mix and put the dough in a warm place so that it rises. Sift the flour into a wide container, but not all, but about 8 cups. In a separate bowl, dilute eggs, salt, vegetable and butter, separately pounded with sugar, in 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, it will be enough to cook several Easter cakes. Spread the dough on greased forms and bake in an oven preheated to 180ºС until cooked. Cool the baked Easter cakes, pour over the icing made from 1 protein and 1 tbsp. sugar, whipped with a mixer, Decorate the Easter cakes as you wish.

And to make Easter cakes really right, you can try “night” recipes. With this method, yeast, even dry ones, will be able to raise much more muffin in the dough, which means that your Easter cakes will be the tastiest.

Kulich "Resurrection"

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

Cooking:
From the evening in enamel pan put, without stirring, yeast, sliced ​​\u200b\u200bbutter, sugar (sweet teeth can increase the amount of sugar by adding half more to the glass of sugar indicated in the recipe) and washed raisins. Regarding the latter, I would like to give advice: take it for this baking dark raisins. When it is infused overnight, the dough will turn out to be a very pleasant cream color. Pour everything with a glass of warm milk, cover with a clean towel and leave until the morning. In the morning, add flour and vanillin to this mass to taste. Knead the dough well and spread it into greased molds, filling them halfway. Let the dough stand until it doubles in size. Now put the cake in the oven and bake at a temperature of 200ºС until cooked. From time to time, check the readiness of baking with a wooden stick. Coat the finished cake with icing, decorate with sprinkles and dry in an open oven.

Easter cake "Glorious" with saffron

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

Cooking:
Beat eggs with sugar, add melted butter, milk, spices and flour mixed with dry yeast to the mixture. Leave the mixture overnight in a warm place. During this time, beat the risen dough a couple of times. It shouldn't be cool. Grease the baking molds with oil, sprinkle with semolina or breadcrumbs. Fill the molds ⅓ full with the dough and let it rise a little. Bake Easter cakes in an oven preheated to 180-200ºС until cooked, checking it with a wooden stick or a torch. Sprinkle ready-made cakes powdered sugar and decorate as you wish.

Happy Easter! Joy to you and your families!

Larisa Shuftaykina

Easter cakes are an obligatory dish of the festive Easter table. Ancient Russian cuisine knows about 20 types of Easter cakes. They are baked from yeast dough with addition a large number butter, eggs and sugar. Associated with Easter cake folk omen- if the Easter cake came out successful, then everything will be fine in the house. Therefore, from ancient times, housewives did not spare the most best products. Everyone wanted her Easter cakes to turn out not only tasty, but beautiful.

Cooking Easter cake is like a sacrament. The dough for Easter cake requires careful handling. It is important to know that it does not like drafts, sudden changes in temperature. And the main thing in baking is not to rush. Previously, the dough for Easter cake was kneaded on the night from Thursday to Friday, they baked all Friday, and on Saturday they carried the cake to the church for consecration. You can add raisins, nuts, candied fruits, honey to the dough, lemon peel, chocolate, spices (cardamom, nutmeg, cinnamon, cloves, vanilla) and even cognac. All this makes the cake even tastier and more appetizing.

Of particular importance is the decoration of the Easter cake. According to tradition, nuts or raisins lay out the image of a cross or the letter "ХВ" - Christ is Risen. Also, Easter cakes can be poured with icing and fondant, decorated with powdered sugar, poppy seeds or special confectionery sprinkles.

Ingredients:
sifted flour 1 kg
milk 400-450 ml
egg yolk 6 pcs
egg white 3 pcs
softened butter 350 g
sugar 2 cups
dry yeast 11 g (40-50 g regular)
salt 3/4 tsp
raisins 100 g
citrus candied fruits 100 g
vanilla sugar 21 g
ground cardamom 1 tsp
grated nutmeg 1 tsp
saffron 1 pinch

Cooking:
To prepare a sponge in warm (not hot) milk, dissolve the yeast (2.5 tsp). Add 1/2 cup sugar, about half the flour, mix everything with a wooden spoon and put in a warm place to rise. When the dough increases to the maximum and is about to begin to settle, you should pour the filling into it. To pour, beat the butter with a mixer until white, add the remaining sugar, salt, egg yolks, cardamom, nutmeg, saffron liquid, lemon oil(or zest) and vanilla sugar (can be replaced with a bag of liquid vanilla or a pinch of regular vanillin). Note: saffron liquid should be prepared a day before baking Easter cake, pouring a pinch of saffron a small amount(maximum 10 ml) boiling water and letting it brew. Connect the finished dough and filling. Mix well with a wooden spoon. Beat with a mixer 3 egg whites in a not very steep foam and add them to the dough. Once again, mix everything thoroughly and at the end add the remaining amount of flour. Knead the dough. You need to knead for a long time, avoiding the temptation to add flour to the dough. At the end of kneading, the dough should characteristically “squeak” (this is when air bubbles burst during kneading), which will indicate its readiness. The finished dough should be smooth, homogeneous and very viscous. Cover it with a lid or polyethylene and put it in a warm, draft-free place to rise (this can take up to 3-4 hours). After the dough has risen, punch it down and let it rise again. The second time, the dough will rise much faster.
When the dough rises a second time, add the prepared candied fruits and raisins (to do this, they should be washed and rolled in flour a little, then the excess flour should be sifted through a sieve), mix well and spread the dough into pre-prepared forms. Baking dishes should be prepared by lining their bottom with tracing paper and well lubricating the entire inner surface with oil. The inner surface of the forms should be carefully sprinkled with flour. Remove excess flour. The dough level in the forms should be just above 1/3 or slightly below half. The dough laid in the molds must be put on proofing and let it rise well in the molds. This may take 1.5 - 2 hours. During proofing, turn on the oven in the "top + bottom" mode and set the temperature to 160 ° C. After the dough has risen in the molds, grease the “caps” of the Easter cakes with yolk or sprinkle with grated nuts (if the top of the Easter cakes needs to be covered with icing in the future, then you don’t need to grease them with anything) and carefully place them in the oven for 1 hour, on the grate installed on the bottom oven level (but not to the very bottom!). Try not to open the oven door for at least the first 40 minutes. After the Easter cakes have risen, increase the temperature to 170-180°C. If the cakes are quickly reddened, then the temperature should not be added. After 50 minutes, check the readiness of the cake with a thin splinter, sticking it to the very bottom of the cake. If the dough sticks to the splinter, or it becomes a little wet, or does not pull out easily, then leave the cake in the oven for a while. At the same time, if his “hat” is already dark, cover it with foil so that it does not burn. Let the cakes cool in the forms until warm, 20-30 minutes. Then carefully "shake" them out of the molds and place them on a wooden board. Top with frosting or fondant if desired and decorate.

Easter cake with saffron
Ingredients:
flour 3 cups
dry yeast 11 g
sugar 0.6 cups
butter 60 g
cream with a fat content of 20% 0.75 cups
egg yolks 5 pcs
salt ½ tsp
a pinch of saffron
vodka 1 tbsp. l.
raisins 1/3 cup
candied fruits 0.25 cups
nut mix 0.25 cups
cognac 1 ½ tbsp
egg 1 pc
milk 1 tbsp.

Cooking:
Soak saffron in vodka for 2 hours. For dough, dissolve yeast and 1 tbsp. sugar in warm cream. Sift half a glass of flour, stir well, cover with a napkin and put in a warm place for 1 hour. Grind the yolks with the remaining sugar. Melt butter in microwave oven within 1 min. and cool to room temperature. Add yolks with sugar, butter, salt, saffron tincture to the approached dough, mix everything thoroughly. Gradually sift the remaining flour and knead the elastic dough. Sprinkle oil on top, cover with a towel and put in a warm place for 1.5 hours. Pour raisins with cognac and leave for 20 minutes. Add raisins, nuts and candied fruit to the risen dough, mix. Put the dough into the pan so that it is half full. Leave for 40 min. Beat the egg with milk and brush the surface of the cake. Bake 40 min. at 180°C. The cooled cake with a silicone brush can be smeared with icing, melted chocolate or sprinkled with powdered sugar.

Kulich royal
Ingredients:
wheat flour 1.6 kg
yeast 100 g
sugar 500 g
butter 500 g
candied fruits 200 g
almonds 200 g
milk 500 ml
egg 8 pcs
semolina 100 g
ground cardamom
vanillin
salt

Cooking:
Lightly heat 300 ml of boiled water. It should be slightly warm. Dilute the yeast in it, add 250 g of flour, mix and put the dough in a warm place so that it increases significantly in volume. Warm up the milk and mix it with the remaining flour. Beat in 7 eggs, sprinkle with salt and granulated sugar, combine with the dough and mix well. Heat the butter slightly and combine with the dough. Place in a warm place to double in size. When the dough is suitable, it should be well kneaded, then add the candied fruits, after rolling them in flour, part of the chopped almonds, cardamom and vanillin.
Heat the oven to 180 C. Lubricate the cake mold with butter or margarine, sprinkle with semolina and put the dough into it so that it occupies no more than a third of the height of the mold. Put for 30 minutes in a warm place. Brush the top of the dough with the egg, sprinkle with the remaining almonds, place in the oven and bake for about 40 minutes. Ready cake can be decorated chocolate icing, cream, condensed milk with colorful crumbs.

Cake with chocolate cream
Ingredients:
sifted flour 400-500 g
egg 3 pcs
egg yolk 4 pcs
milk 1 glass
butter 150 g
honey 1.5 tbsp
sugar 1.5 tbsp
salt 1 tsp
dry yeast 1 tbsp
chocolate cream 4 tbsp

Cooking:
In a large bowl, mix together 2 lightly beaten eggs, egg yolks, milk, sugar, honey and yeast. Add softened butter, mix. Introduce the sifted flour and knead the dough until the lumps disappear. It should become soft, like a biscuit. Cover and leave in a warm place for 2-2.5 hours. During this time, the dough should double in volume. Knead, divide the dough into three parts. Mix the smallest (2 tbsp) part with cream. Put the second piece of dough on the bottom of the form, in its center - a creamy mass and close it with the remaining dough. Leave in a warm place for another 1.5 hours. Lubricate the cake with a mixture of beaten eggs and 1 tbsp. l. water, put in an oven preheated to 185 C for 35-40 minutes. Then cool completely, remove from the mold. Decorate the cake with icing sugar.