1. Let's say right away that everything, or almost everything, depends on the dough, or rather, on its quality. You should start by heating the milk in a saucepan to 30 degrees. If you don't have a thermometer at hand, you can immerse a clean one in it! finger and focus on such sensations - cold milk has a temperature of 15-20 degrees, if there is no difference, then it is about 26-32, if warm, then above forty.

2. Add sugar to the milk (literally one or two tablespoons and about 1/3 of the total flour), pour out the yeast, mix thoroughly and let it brew. If everything is done correctly, the volume of the dough should approximately double, and it will take about 40-45 minutes.

3. Now melt the butter and cool it a little, add the rest of the sugar, salt, vanillin to the dough, drive in the eggs and pour in the butter.

Slowly add most of all the flour remaining after kneading the dough and knead the dough. Gradually add flour in small portions. Do not forget to knead. The cake dough should hold its shape and not be flowing, but also not turn into a hard lump.

4. Leave the mixture in a warm place for another 45 minutes, so that the dough rises well.

5. Rinse the raisins, fill them with hot water for a few minutes to soften them. After that, the water must be drained, the berries must be rinsed and squeezed slightly.

6. Add pure raisins to the suitable dough and knead so that it is evenly distributed.

It remains to arrange the dough into forms. They should be 1/2 or 2/3 full.

7. We also leave the forms with the cake dough to stand for 35 - 40 minutes.

8. After that, preheat the oven to 180 degrees. We place the future Easter cakes in the oven and cook for about 45 - 50 minutes.

If the top begins to darken, cover the cakes with parchment dipped in water.

9. Remove the finished cakes from the oven, leave for 30 minutes and begin to decorate. The simplest glaze is suitable for this. To prepare it, you need to dilute three tablespoons of powdered sugar in a tablespoon of warm milk, stir until smooth, brush the top of the cakes with a brush and leave to harden.

That's all, it remains only to decorate the Easter cake with powders, which are sold in a large assortment in stores.

From this amount of dough, quite a lot of Easter cakes will turn out. Everything, of course, depends on the diameter of the mold. We got three of 15 cm in volume and four of 10 cm.

I have been baking cakes according to this recipe for many, many years, so whoever doubts and is in search of delicious pastries for Easter, I tell you: bake this delicious simple cake and you will not regret it. The recipe is very simple!

Bon appetit and Happy Easter!

Best regards, Natalia Salmina.
A step-by-step recipe with a photo specially for the Sitaya family site.

Delicious Easter cakes are prepared in hundreds of different ways using all kinds of variations from the same (or similar) products: wheat flour, sugar, butter, eggs, yeast, milk, kefir, sour cream, fermented baked milk. In the classic form, they are certainly yeast, made from a special Easter dough. And the hostesses pay special attention to this test. For example, knead it at least three times, giving it a good rise. And some, especially meticulous hostesses, also sing to him for the mood))

The five most commonly used ingredients in Easter cake recipes are:

Yeast cakes can be prepared using sponge and non-steam methods. Both will be detailed in the selected recipe. But before you take on the dough, be sure to check the quality of the yeast. To do this, make a dough: dissolve sugar and yeast in warm water. And leave it in a warm place. If after about twenty minutes a fluffy cap appears over the mass, everything is in order with the yeast and can be used. And they can be both fresh and dry.

For Easter cakes, it is customary to take special cylindrical shapes. Before Easter, you can usually buy disposable paper ones. They are filled with dough by one third. And before going to the oven, they must stand warm to rise a little more. Then their tops are greased with oil or an egg to add shine. After baking, paper tins can be left on. And traditionally coat the surface with sugar or milk white glaze.

It is also allowed to cook Easter cakes according to recipes without yeast. For example, on kefir with soda or baking powder. The baked goods turn out to be the same lush and less high-calorie.

The five lowest calorie Easter cakes recipes:

Easter cake is one of the main symbols of the Orthodox Easter. He personifies the church bread that Jesus shared at the table with his twelve apostles. The centerpiece of this table was always empty. And they put bread in front of him. Later, the tradition of bringing bread to the temple took root. And the bread began to symbolize the resurrection of Christ, the victory over death. However, Easter cakes were included in the diet of the ancient Slavs long before the appearance of Christianity on their territory. And then they symbolized something completely different. The word "kulich" itself is derived from "kalach". In ancient Russia, the word “kola” meant “sun”, and “cha” meant “child”. The tradition of presenting bread, treating it to them was popular among the Slavs and also symbolized life, victory over death.

It is difficult with Easter cakes, we bake them once a year. Therefore, when we bake, we draw conclusions from our mistakes, but after a year we forget them. That is, it does not work, as they say, to fill your hand. And that's why you should definitely have a good proven recipe in your arsenal. The recipe by which the cake is guaranteed to turn out.

This recipe showed us Sergey Sinitsyn, chef of the Kompot restaurant:

Molds... We bake cakes in condensed milk cans. It turns out mini-cakes, for 1 portion. I do not think that there is any danger in these cans when heated, we cook condensed milk in them. And this temperature, though lower, but not much.

To prevent the cakes from burning, we put baking paper in the jars.

Yeast... I only work with dry ones. But when I worked at the bakery, it was 12 years ago, they used pressed yeast. They are very aromatic. They brought us huge briquettes, and one such piece gave a smell to the entire shop. But such yeast lasts longer than dry yeast.

Butter... It must be very good and of high quality. Room temperature. The oil should be very soft.

Honey... Used together with sugar, honey gives a great flavor. Well, it's still healthier than sugar.

For 4 small cakes

Ingredients:

Photo: AiF / Alexey Vissarionov

For dough:

• 80 ml warm milk
• 7 g dry yeast,
• 1 tbsp. l. honey,
• 60 g flour.

For the test:

• 350 g flour
• 120 g butter
• 3 eggs,
• 50 g sugar
• 1 tsp salt,
• vanilla,
• 70 g raisins
• 1 egg yolk for brushing.

Dough preparation... Stir yeast and honey in warm milk. And slowly introduce flour into the liquid. Which we sifted before.

Advice: it is imperative to sift the flour, in the process of sifting the flour is saturated with oxygen and rises better, the product turns out to be lighter.

Wait... The dough is placed in a warm place, covered with cling film. You can put it to the stove or to the battery. But don't put it where it's too hot. Yeast at temperatures above 40 degrees may die.

Making the dough... Add the ingredients for the dough to the dough. First liquid, and at the very end - flour. Do not forget to lightly salt the dough.

Knead the dough... You need to knead the dough so that the dough sticks off your hands, but at the same time it should not be steep. It is best to knead with your hands. We will not knead a small amount for a very long time.

Wait... Leave it again for 30-40 minutes. And we wait until the dough doubles.

Crumple. In an amicable way, after the dough has come up, knead it and leave it to come up again. Then the dough will be softer and better. But it is clear that there is not always enough time for this. This step is often skipped.

Expand into shapes... We prepared them in advance, covered them with parchment. We lay the dough so that it is slightly less than half in shape, because it needs a place to go up.

Wait still... If the second time was not crushed and was not allowed to come up, then after the layout according to the forms, certainly leave the future cakes to stand a little. They should fit a little. Then you can bake.

Baking... The temperature regime must be observed very carefully. Do not bake at too high a temperature, otherwise the cakes may fall off. We set 170 degrees - this is optimal. Yeast reacts very strongly to temperature. And you can't open the oven door while baking.

Such small cakes are baked for about 30-40 minutes.

During the baking process, when the top of the cake has already grabbed, you can grease it with yolk.

Get Easter cake... The cake must be cooled in the form, and then removed. Just when it cools down, it will decrease slightly in size, and it will be easy to remove it.

Decoration... You can sprinkle with icing sugar. You can also glaze the top. The simplest: protein, sugar, a few drops of lemon juice. And beat everything very well. If you add a little juice, orange or cherry to this glaze, you get multi-colored Easter cakes. Children like them very much.

Throughout the week preceding Easter, believers are preparing for the holiday, and starting on Maundy Thursday, all the thoughts of the hostesses revolve around the festive feast.

After all, with the end of Lent, all kinds of prohibitions and restrictions on food are canceled, which means that the Easter table will burst with the most delicious treats. Not only believers, but also many other people far from faith, prepare colored eggs for the Easter holiday, bake cakes and think about decorating the Easter table, on which the main symbols of the holiday will be concentrated.

Consider the options for cooking KULICH and BAB:

Yeast dough recipe

Products	Quantity
Wheat flour, tea glasses (250 ml)	1	2	3	4
Granulated sugar, art. spoons	1-2	2-4	3-6	4-8
Butter or margarine, art. spoons	1-2	2-4	3-6	4-8
Eggs, pcs.	1/2-2	1-4	1-6	2-8
Yeast, g	5	10	15	20
Salt, teaspoons	1/8	1/4	1/3	1/2
Water or milk, tea glasses	1/8	1/4	1/3	1/2
Output of baked products, g	300	600	900	1200

In this method, you first knead a liquid chatter called dough with a spoon. For kneading, take the entire norm of warm liquid and yeast and half the norm of flour (according to the recipe).

The dough should ferment at a temperature of 28-30 ° C for 3-3.5 hours until the maximum rise. During fermentation, bursting bubbles with carbon dioxide appear on the surface of the dough. As soon as the dough begins to settle, you can start kneading the dough.

All other heated products (eggs mixed with salt, sugar, aromatic substances) are added to the dough, gradually add the remaining flour and knead for 5-8 minutes until a homogeneous mass is obtained. At the end of the batch, add oil heated to the consistency of thick sour cream; then cover the pan with a lid and put in a warm place for further fermentation. When the dough reaches its maximum rise, which will happen in about an hour, the dough is kneaded and spread on a floured table.

The duration of the fermentation of the dough and dough can be adjusted by changing the temperature conditions during fermentation by placing the pan in a warmer or cooler place.

KULICHI. Baba

Easter cakes are baked in every home. Their dough is distinguished by a high content of baking, so the cakes do not stale for a long time and they are eaten all through the Easter week.

Previously, Easter cakes were baked in ovens in high volumetric forms made of tin. In the oven, they can be baked in a metal can or an aluminum pan (no more than 1-1.5 liters in volume, otherwise the dough may not bake).

When preparing Easter cakes, you must remember the basic rules, the observance of which largely depends on how the finished product will turn out:

1. Kulichny dough does not like drafts.

2. The dough should not be runny. It should be of such a consistency that it can be cut with a knife and does not stick to it.

3. Beat eggs and dough long and hard.

4. The cake dough should be suitable, as a rule, three times: the first time - after making the dough, the second - after kneading the dough and the third time - when the dough is placed in the molds.

5. The cake mold is generously greased with softened (but not melted) butter and filled with dough, as a rule, 1/2 of the height.

6. The readiness of the cake for baking is determined by the volume: the dough should rise almost to the edges of the mold.

7. Easter cakes are baked at a temperature of 180-200 ° C. To avoid burning, a container with hot water should be placed at the bottom of the oven. During baking, the cake pan must be turned very carefully, but not shaken, as even with a slight push, the dough may settle and the middle will be empty.

8. After browning, the cake is covered with white paper moistened with water.

9. The duration of baking depends on the weight of the cake. Its readiness is determined by a thin splinter: if the dough sticks to it, the cake is still raw.

Ready-made cakes are decorated with candied fruits, colored sprinkles (nonparella), powdered sugar, candies, glazes (recipes below).

Kulich

Ingredients:
1 kg of premium wheat flour, 1.5 cups of milk, 6 eggs, 300 g of butter or margarine, 1.5-2 cups of sugar, 40-50 g of yeast, 3/4 teaspoon of salt, 1 cup of raisins, 50 g candied fruits, 2 tbsp. tablespoons of almonds, 1/2 sachet of vanillin, or 5-6 crushed cardamom seeds.

Preparation:
Dissolve the yeast in warm milk, add half the flour. Stir the dough thoroughly, cover and put in a warm place.
When its volume doubles, put the salt, pounded with sugar and vanilla 5 egg yolks, butter and mix, and then add the egg whites whipped into foam and the rest of the flour.
Cover the dough with a napkin and place in a warm place.
When it rises and doubles in volume, add the raisins, diced candied fruits, peeled and finely chopped almonds, mix well.
Then put the dough into molds (up to 1/2 height), cover and place in a warm place.
When the dough rises to 3/4 of the height of the mold, brush the top with beaten yolk and put in the oven for 50-60 minutes.
After cooling, cover the cake with glaze and decorate with candied fruits, jam berries, chocolate figurines, etc.

Kulich

Recipe from the chef Alexey Besedin

Ingredients (for 2 pcs):
Yolks - 4 pcs.; Yeast - 20 g; Water - 70 ml.; Wheat flour - 370 g; Cream 33% - 250 ml.; Butter - 55 g.; Granulated sugar - 150 g; Vanilla sugar - 10 g; Raisins - 70 g

Cooking technology:
We make a dough by mixing cream with water and yeast.
We put the resulting mixture in a warm place for 1 hour.
All other ingredients are mixed and then introduced into the dough.
Mix and place in a warm place for another 1.5 hours.
Lay out the finished dough in forms and bake for 40 minutes at 160 degrees.
Ready-made Easter cake can be decorated with icing or melted chocolate.

Common cake

Ingredients:
1 kg flour, 1.75 cups milk, 50 g yeast, 10 egg yolks, 1/2 cup sugar, 1 cup butter, salt.

Preparation:
Prepare a dough of 1/2 kg of flour, warm milk and yeast, stir and let rise.
Then add egg yolks, whitewashed with sugar, melted butter, salt, the rest of the flour and knead the dough until it falls off your hands.
Let the dough rise again, knock it out with a spatula and put it in the molds.
When the dough rises to the edges of the molds, place them in the heated oven.

Easter cake with raisins

Ingredients:
6 glasses of flour, 200 g of butter, 1 glass of sugar, 1.5 glasses of milk, 5 eggs, 50 g of yeast, 200 g of raisins, salt.

Preparation:
Melt the butter, pour in hot milk, add sugar, salt, mix and let cool to 30-35 ° C.
Then pour into flour, pour in the risen yeast, mix thoroughly again and put in a warm place for fermentation.
When the dough rises, add the egg yolks, whites, whipped in a firm foam, raisins, knead and put it in a mold, filling it to half.
When the dough rises flush with the edges of the mold, bake the cake in the oven at 180 ° C.

Almond cake

Ingredients:
1 kg flour, 2 cups milk, 50 g yeast, 5 eggs, 1.5 cups sugar, 300 g butter, 250 g almonds, 1/2 lemon, 1/2 cup raisins, salt.

Preparation:
Boil milk and cool to 30-35 ° С. Dissolve yeast in a small amount of milk by adding 1 tbsp. a spoonful of sugar. Pour flour into the milk, add the risen yeast, mix, cover with a napkin and put in a warm place for fermentation.
Scald the almonds, peel them, chop finely or chop and dry.
When the dough rises, add egg yolks whipped with sugar (leave one for lubrication), melted butter, grated lemon zest, 200 g of chopped almonds, raisins, salt, lastly add the whites whipped into a stable foam and knead the dough.
Put it in a mold, let it come up, brush with yolk and sprinkle with almonds.
Bake the cake in the oven at 180 ° C.

Kulich bezoparny

Ingredients:
For the dough: 1 kg of flour, 1.5 cups of water, 50 g of yeast, 2 eggs, 125 g of butter, 1/2 cup of sugar, 100 g of raisins, a handful of candied fruits, cardamom, cinnamon, salt.
For glaze: 1 egg, 2-3 tbsp. spoons of milk.

Preparation:
In the evening, knead a tough dough of flour, warm water, yeast, eggs, butter, sugar, salt, raisins, candied fruits, finely diced, crushed cardamom and cinnamon.
Cover with a towel and leave to rise until morning.
Then put the dough on the table, knead well again, divide into two parts, put in low-rise, oiled tins.
When the dough rises enough (the surface is covered with solid bubbles), brush with an egg crushed with milk and bake for about 50 minutes.

In addition to raisins, candied fruits can be introduced into the cake dough, preferably of different colors, or dried fruits cut into small pieces (dried apricots, dates, prunes, etc.)
The dough can be tinted with saffron or dried berries ground into a fine powder.
You can add finely ground nuts to the dough.

Easter cake

Ingredients:
For the dough: 800 g flour, 35 g yeast, 1 1/4 cups milk, 280 g butter, 5 eggs, 350 g granulated sugar, 1/2 teaspoon salt, 25 g rum or cognac, 120 g raisins, 40 g candied fruit, lemon or orange peel.
For icing and decoration: 250 g granulated sugar or powdered sugar, 3 eggs, colored coconut or special cake sprinkles.

Preparation:
Prepare yeast dough from the indicated ingredients using the sponge method. Add raisins, candied fruits, zest, washed and dried on a towel, and gently mix again.
Divide the dough into shapes.
Let the molded cakes stand for proofing for 10-15 minutes in a warm place, grease with a beaten egg and only then place in a preheated oven.
Bake for 45-50 minutes at 180-190 ° C.
Cover the ready-made, cooled Easter cakes with glaze and decorate.
Glaze: dissolve sugar or icing sugar in water, place the container with syrup on the fire and cook until thickened.

Kulich "Tsarsky"

Ingredients:
1.2 kg flour, 3 cups cream, 50 g yeast, 200 g butter, 1 glass sugar, 15 egg yolks, 10 cardamom grains, 1 nutmeg, 2 tbsp. tablespoons of almonds, 100 g of candied fruits and raisins.

Preparation:
Knead a thick dough from 1 cup of cream, yeast and half of the flour.
When the dough rises, add the egg yolks, crushed with butter and sugar, the remaining flour, cream, crushed cardamom, grated nutmeg, chopped almonds, chopped candied fruits and raisins.
Beat the dough well and leave to rise for 1.5-2 hours.
Then knead again, put in small forms, filling them up to half.
Allow the dough to rise to 3/4 of the pan and bake in the oven.

Ingredients:
3 cups flour, 1/2 cup milk, 35 g yeast, 15 eggs, 1.5-2 cups sugar, 100 g chocolate or cocoa powder, 1-2 glasses of rum or brandy, 1/2 cup red wine, 100 g rye crackers, 100 g of candied orange fruits; 1 teaspoon each of ground cinnamon, cloves, cardamom and star anise; salt.

Preparation:
Dissolve yeast in milk, mix with some flour and put in a warm place for fermentation.
Then add egg yolks, ground with white sugar, rum, red wine, grated chocolate or cocoa powder, ground and sifted crackers, finely chopped candied orange fruits and spices to the dough.
Mix the dough and place in a warm place.
When it rises, add the whites, salt and the rest of the flour into a firm foam.
Transfer the dough to a mold, let it rise and bake in the oven at 180 ° C.

Cream cake

Ingredients:
For the test: 5 cups flour, 50 g yeast, 1.5 cups cream, 250 g butter, 1 cup sugar, 8 egg yolks, 1/2 cup each raisins, nuts and candied fruits, 1 teaspoon salt, vanillin.
For glaze: egg white, 1 glass of powdered sugar, 1/2 teaspoon of lemon juice.

Preparation:
Dissolve the yeast in warmed cream, put half the flour and put in a warm place.
Grind egg yolks with sugar, add softened butter and grind the mass white again. When the dough comes up, add yolks with sugar and butter into it, add the remaining flour, salt and vanillin, knead the dough, add raisins, chopped candied fruits, nuts and mix.
Place the dough in a warm place until it doubles in volume, then knead again and let rise.
Put the finished dough into molds with high walls 1/3 of their height and put in a warm place for proofing for 1 hour.
Bake the cake in the oven at 200-220 ° C for 60-70 minutes.
Carefully remove the finished cake from the mold and, when it cools down, grease on top with a thin layer of glaze.
To prepare the glaze, beat the egg white, adding powdered sugar in small portions, add lemon juice and grind to white.
If desired, you can make a colored glaze by adding cocoa powder, chocolate or strained cranberry juice.

Homemade cake

Decorating Easter cakes with colorful glaze

Ingredients:
1 kg of flour, 50 g of yeast, 1 glass of milk, 10 egg yolks, 3 egg whites, 1 glass of sugar, 200 g of butter, 100 g of raisins, 1 tbsp. spoon of brandy, 1 tbsp. a spoonful of candied fruits, 3 teaspoons of lemon zest (or 1 teaspoon of ground cardamom), 1/2 teaspoon of grated nutmeg, 1 teaspoon of saffron tincture, 3-4 teaspoons of vanilla sugar, salt.

Preparation:
Dissolve yeast in 1/2 cup of warm milk, add 100 g of flour, stir and leave for 15-20 minutes.
In 1/2 cup of boiling milk, boil 100 g of flour and stir quickly with a wooden spatula until an elastic mass is obtained. Combine both mixtures, cover and put to rise for 1 hour in a warm place.
Grind egg yolks, sugar and salt into a homogeneous mass and beat until white.
Pour half of this mass into the dough, add 250 g of flour, knead the dough and let it come up, then pour in the second half of the egg mass, add another 500 g of flour and knead the dough until it lags behind your hands.
Pour melted butter into the finished dough in small portions, knead it, add spices, cognac and let rise again. After that, precipitate the dough to its original volume, add 2/3 of raisins and candied fruits, having previously rolled them in flour, and let rise again.
Fill two molds with dough to half the volume.
When it rises, sprinkle the remaining raisins on top and bake in the oven.

Saffron cake

Ingredients:
7 cups flour, 1.5 cups milk, 25 g yeast, 400 g butter, 5 eggs, 2 cups sugar, 1 teaspoon salt, 1 tbsp. a spoonful of saffron tincture or 30 grains of cardamom.

Preparation:
Knead the dough from 1 glass of warm milk, yeast and 3 glasses of flour and put in a warm place for 3-4 hours. Add salt, softened butter, egg yolks, saffron tincture or crushed cardamom seeds and knead thoroughly until a homogeneous dough is formed, then add the whipped whites, the remaining flour and mix.
Place the dough in a warm place and let rise.
Then beat carefully, put in the mold and let rise again. Grease the surface with an egg and bake the cake in the oven until tender.
To prepare the saffron tincture, dissolve the saffron powder in warm boiled water, vodka or alcohol and strain through cheesecloth (it should have an intense yellow color).

Easter cake "Rural"

Ingredients:
1 kg flour, 4 egg yolks, 1 glass of milk, 1 glass of water, 0.5 glass of sour cream, 200 g of butter, 1 teaspoon of salt, 1 glass of sugar, 1 glass of raisins, 60-70 g of yeast.
For glaze: 200 g of icing sugar, 1 egg white, 1 teaspoon of lemon juice, 2 teaspoons of starch.

Preparation:
Dissolve yeast in warm milk mixed with water, add 1 tbsp. a spoonful of sugar, half the flour and let the dough rise. Then add egg yolks, crushed with sugar, softened butter, sour cream, washed raisins, salt and the rest of the flour.
Knead the dough well, cover with a napkin and place in a warm place to rise.
Grease the sides of the mold with plenty of butter and sprinkle with flour. Put oiled paper at the bottom.
When the dough rises, arrange into the molds, filling 1/3 full.
Let the dough come up again and bake the cake.
Decorate the surface with glaze.
To prepare it, beat the icing sugar with egg white, add lemon juice, starch and mix gently.

Cake with lemon zest

Ingredients:
For the dough: 500 g flour, 150 g sugar, 250 g cream or milk, 6 egg yolks, 100 g butter, 40 g yeast, vanilla sugar or vanillin, grated zest of 1 lemon, 2 tbsp. tablespoons of raisins, 4 almonds, powdered sugar.
For the glaze: 2 egg whites, 200 g icing sugar, vanillin or lemon.

Preparation:
From 100 g of flour, cream and yeast, pounded with sugar, prepare a dough and leave to ferment.
Grind the yolks with sugar until a foamy mass is formed, add the rest of the flour, the matched dough, a pinch of salt, vanilla sugar or vanillin and knead the dough thoroughly. Gradually add melted but not hot butter, raisins, lemon zest, chopped almonds to it.
Put the dough in a firm, greased with butter and sprinkled with flour, 1/3 of the volume and put in a warm place. When it comes up and fills the mold, put it in the oven and bake for about 40 minutes at 180-200 ° C.
Cool the finished cake a little, carefully remove from the mold and cover with glaze.
To prepare it, beat the proteins with powdered sugar until an airy mass is obtained, adding lemon juice or vanillin to taste.

Creamy cake

Ingredients:
2 glasses of cream, 1 glass of milk, 50 g of yeast, 10 eggs, 4 glasses of sugar, flour.

Preparation:
Stir hot milk and cream with 2 glasses of flour and let cool to the temperature of fresh milk. Then add the risen yeast and 2 eggs diluted in a small amount of milk, mix, cover the dough with a napkin and put in a warm place for fermentation.
When the dough rises, add the yolks, mashed white with 2 cups of sugar, and the egg whites, whipped with the remaining sugar into a stable foam.
Add flour to the dough as needed to give it the desired consistency, mix and let the dough rise again.
Then carefully beat out, put in the form, filling it in half.
Let the dough rise and bake the cake at 180-200 ° C until tender.

Easter cake with honey and glaze

Ingredients:
15 eggs, 1 liter of milk, 100 g of yeast, 500 g of butter, 500 g of sugar, 0.5 cups of honey, 50 g of vodka, 0.5 cups of sour cream, vanillin, salt, flour, icing sugar.

Preparation:
Mix half a glass of flour with 2 tbsp. tablespoons of sugar and grind with 0.5 cups of cold milk.
Boil 2 cups of milk and, while stirring, pour a thin stream into the prepared flour mixture and brew it.
Add a little flour to warm milk with honey and dilute the yeast in it. When they come up, mix with the brewed flour mixture and let the dough come up. Then add yolks pounded with sugar, softened butter, sour cream, vodka, salt into it and gently mix with whites whipped with vanilla.
Add flour to the dough as needed to give it the desired consistency, knead thoroughly and place in a warm place.
Let the dough rise, stir it, put it into molds, greased from the inside, filling them to 1/3 of their volume.
Let the dough rise again, place in the oven and bake at 180-200 ° C until tender.
After cooling, cover the cake with sugar glaze.

Easter cake with sea buckthorn juice

Ingredients:
5 eggs, 500 g of milk, 200 g of sugar, 100 g of butter, 100 g of sea buckthorn juice, 50 g of yeast, 1 teaspoon of salt, flour.

Preparation:
Mix eggs, milk and softened butter, add sugar and mix thoroughly.
Add yeast diluted in a small amount of warm milk, 3-4 glasses of flour, knead the dough and put in a warm place.
When it rises, add sea buckthorn juice and flour, as needed to give the dough the desired consistency, mix thoroughly and let rise again.
Then fill the molds with dough to half of their volume, put in a warm place and when the dough rises to the top of the mold, bake the cake in the oven.

Cinnamon cake

Ingredients:
3-3.5 cups flour, 1 cup milk, 40 g yeast, 1 cup sugar, 2 eggs, 200 g margarine, 100 g raisins, cinnamon and vanilla sugar to taste.

Preparation:
Prepare dough: dilute yeast in warm milk, add 3-4 tbsp. tablespoons of sugar, add 1/2 cup flour. Put the dough in a warm place and let it come up.
Then add sugar, vanilla sugar, eggs, melted margarine, flour and knead to a thick, homogeneous dough. Add the raisins, boned in flour, and mix.
Put the dough in a mold and leave for 30-40 minutes for proofing.
Then sprinkle with cinnamon on top and bake in the oven at a temperature (200-220 ° C).

Kulich without yeast

Ingredients:
400 g flour, 60 g butter, 1.5 cups milk, 2 eggs, 1 cup sugar, 0.5 cups almonds, 0.5 cups candied fruit, 4 tbsp. tablespoons of lemon juice, 1/2 teaspoon of soda, zest of 1 lemon, vanillin, crackers.

Preparation:
Grind butter with egg yolks and sugar, gradually pouring in lemon juice. Add flour and milk, vanillin, zest, chopped almonds, candied fruit, baking soda and stir.
Beat the egg whites, carefully combine with the dough, put in a greased dish and sprinkle with breadcrumbs.
Bake in a preheated oven for 40-50 minutes.

Kulich "City"(yeast free)

Ingredients:
500 g flour, 1 glass of sugar, 1 pack of margarine, 1.5 glasses of milk, 4 eggs, 50 g of raisins, 1 bag of baking powder, vanillin.

Preparation:
Grind margarine or butter with sugar and eggs, add flour, baking powder, vanillin, milk, raisins and mix thoroughly.
Put the dough into a well-oiled and floured dish and place in the oven.
Bake at moderate temperature.
Sprinkle the finished cake with icing sugar.

Women

An ancient pastry that appeared in Western Russia.
In its composition, type and cooking technology, it is very similar to Easter cakes. But since the preparation of a real woman is quite laborious, it has almost disappeared from modern Russian cuisine.
Now more often grandmothers are baked - they are easier to manufacture and smaller in size.

Ingredients:
4 cups flour, 10 eggs, 500 g sugar, 50 g yeast, 1/3 cup milk, salt.

Preparation:
Beat 10 egg yolks with sugar, add flour, fresh yeast diluted in a small amount of milk, salt, knead thoroughly.
Then add whipped egg whites and place in a mold.
When the dough rises, place in the oven. Bake at 180 ° C.

Ingredients:
4 cups flour, 1/2 cup milk, 50 g yeast, 10 egg yolks, 1 cup icing sugar, 150 g butter, 1 glass of rum, 1 tbsp. a spoonful of raisins, salt.

Preparation:
Pour 2 cups of flour with boiling milk, grind thoroughly, cover with a towel and cool. Then add yeast, diluted in several tablespoons of warm water or milk, stir and, covering, let the dough come up.
Beat the yolks with powdered sugar until a fluffy mass is formed, put in a dough, add the rest of the flour and knead.
Then add melted butter, rum and a pinch of salt. Knead so that the dough lags behind the dishes, adding raisins at the end of the kneading.
Put the dough in a mold, cover with a napkin and, when suitable, put in a well-heated oven.
Bake for about an hour.
Chilled baba can be glazed.

Petersburg woman

Ingredients:
3 cups flour, 18 eggs, 35 g yeast, 15 pcs. bitter almonds, 1 lemon, 200 g butter, 2/3 cup sugar, 2 cups sour cream, 1/3 cup milk, salt.

Preparation:
Dissolve yeast in warm milk. Separate the egg yolks from the whites. Beat the yolks with sugar until the mass turns white and thickens. Grate lemon zest and almonds, beat in butter and stir in whipped yolks.
With constant stirring, add diluted yeast, sour cream, flour and, at the end, whipped egg whites to a bowl with yolks.
Put the mass in molds (1/3 of the volume), cover with a towel and put in a warm place.
When the dough rises to 2/3 of the pan's volume, place in a preheated oven and bake for 1 hour.

Ingredients:
1 kg of flour, 2 cups of milk, 50 g of yeast, 7 eggs, 1.5 cups of sugar, 300 g of butter or margarine, 1/2 teaspoon of salt, 200 g of raisins (seedless), vanillin.
For syrup: 1/2 cup sugar, 1/2 cup water, and 4-5 tbsp. tablespoons of grape wine (liqueur) and 1 teaspoon of rum essence or 1/2 cup of cherry juice and 3 tbsp. spoons of rum.

Preparation:
Dissolve yeast in 1 glass of warmed milk and knead a thick dough with 3 glasses of flour.
Roll the dough into a ball, make 5-6 shallow cuts on one side and lower it into a saucepan with warm water (2-2.5 liters), cover and put in a warm place for 40-50 minutes.
When the dough doubles in volume and floats, transfer it with a slotted spoon to another dish.
Add 1 glass of warm milk, egg yolks, whitened with sugar and vanilla, whipped whites, salt, add the rest of the flour and knead. Then add whitewashed butter to the dough, knead again, cover with a napkin and put in a warm place.
When the dough has doubled in volume, add the raisins.
At the bottom of the mold, put a circle of white paper oiled on both sides, grease the walls liberally with softened butter and sprinkle with flour or crushed breadcrumbs.
Put the dough into a mold 1/3 of the height, cover and place in a warm place. When the dough rises to 3/4 of the height of the mold, carefully, without shaking, place in the oven. Bake for about an hour.
Remove the finished rum baba from the mold and put it sideways on a dish.
When it cools down, pour over the syrup (to prepare it, mix all the ingredients), gently turning it on the platter so that the syrup is absorbed from all sides.
Then put the woman down, let it dry slightly and transfer to a clean dish.

Custard baba

Ingredients:
4 cups flour, 2.5 cups milk, 60 g yeast, 10 eggs, 1/3 cup butter, 1/3 cup caster sugar, 1-2 tbsp. tablespoons of raisins (pitted), fragrant oil or vanilla tincture.

Preparation:
Boil 1 glass of flour with boiling milk, stir thoroughly.
When the mass has cooled, add yeast diluted in a small amount of milk, beaten egg yolks into it and put in a warm place to rise.
Then add the rest of the flour, melted butter, sugar, scented butter or vanilla liqueur, raisins and whipped egg whites.
Knead the dough well, put it in a mold, let rise and put in the oven for baking.

Most often, the glaze is made from egg white and powdered sugar, and fruit syrups, spices (usually saffron), cocoa or coffee are added to give it the appropriate color.
To look good on an Easter cake, the icing you cook needs to be thick.

Lemon glaze
Beat 3 squirrels with a mixer with 250 g of powdered sugar, gradually adding the juice of one lemon while beating.
To stir thoroughly.

White glaze
Beat 250 g of icing sugar with 5 whites. At the end of cooking, add 0.5 cups of flour and stir.
You can also make chocolate icing by adding 3 tablespoons of cocoa instead of flour.

Protein glaze
1/2 or 3/4 cup powdered sugar and 1 egg white.
While whisking the protein, add the powder gradually. Beat until the icing is thick and at the same time sufficiently fluid.
You can add a few drops of lemon juice for flavor.

Creamy milk glaze
50 g butter, 3 tbsp. tablespoons of powdered sugar or fine granulated sugar, 1 tbsp. spoon of milk, 2 tablespoons of cocoa.
Dissolve the oil over low heat, cool slightly. Stir, adding the ingredients in the order shown, until a thick, homogeneous mass is formed.

The glaze is the same as on the striped shortbread cake.

Glaze with dye
500 gr. icing sugar, warm water, dye. Sift 500 g of granulated sugar into a saucepan. Add 6 tbsp. spoons of water.
Add cocoa last.
Turn on low heat and heat sugar and water while stirring until warm but not hot.
Stir with a wooden spoon. If the syrup envelops the spoon in a thick, smooth, shiny layer, it's done.
Pour half of the syrup over the brownie. Smooth out with a table knife, having previously held it in hot water.
Pour the remaining frosting into three small cups and tint with different colors.

Tip: You can make three clumps of oiled paper with cut ends, pour icing into them and make patterns by squeezing it out of the bag.
Instead of a paper bag, it is convenient to use a plastic file with a cut corner.

Sour cream glaze
1/2 cup sugar, 2 tbsp. spoons of milk or sour cream, 50 g of butter, 3 tbsp. spoons of cocoa.
Mix everything and cook until thick, about 6-8 minutes.
You can add 1 teaspoon of honey (optional).

Cocoa frosting
100 g sugar, 2/3 cup water, 1 tbsp. a spoonful of cocoa, 50 g of butter.
Boil the syrup from sugar and water, as for jam.
Grind butter and cocoa and gradually pour syrup into the mixture in a thin stream.
Immediately pour over the cakes with the finished icing until it has frozen.
Cocoa can be substituted for melted chocolate.
If you don't add cocoa or chocolate, you get a white frosting.

Lemon juice frosting
200 g icing sugar, 2 protein, 1 tablespoon lemon juice or any other.
You can add chopped berries or zest. And whatever you like!
Mix everything until a glaze is obtained (snow-white homogeneous slightly thick mass).
You can eat the frosting like that, or spread it over the cookies.

Strawberry glaze
200 g icing sugar, 3/4 tbsp. spoons of strawberry or raspberry juice, cranberries, viburnum or other berries.
The frosting is made in the same way as the usual white frosting, but instead of lemon juice, berry juice is added (gradually, drop by drop of juice while whipping).

Raw glaze
0.5 cups of powdered sugar, 1 egg white, 1 teaspoon of lemon juice.
Sift finely ground sugar, add lemon juice, egg white and grind with a wooden spoon until smooth.
Food colors can be added to the glaze.

Chocolate glaze
6 tbsp. tablespoons of sugar, 2 tbsp. cocoa spoons, 3 tbsp. spoons of hot (!) milk, 50 g of butter.
To get a good glaze, it is imperative to observe the proportions.
We put all the ingredients on the stove, stirring all the time. Bring to a boil, but do not boil.
The main thing is to melt the sugar.
We remove from the stove, wait a minute or two and fill in the cake, cake, cake, cookies, gingerbread or whatever you have delicious.

Chocolate glaze with butter
50 g butter and 8 tbsp. Heat the tablespoons of sugar in a saucepan, stirring continuously.
Add 4 teaspoons of cocoa and 4 tbsp. spoons of milk or 2 tbsp. tablespoons of sour cream.
Heat everything up and cook for three minutes.
Pour cakes or cakes with lukewarm icing.

Chocolate glaze with sour cream
3 tbsp. spoons of sour cream, 2 tbsp. cocoa spoons, 5 tbsp. tablespoons of sugar, 20 g of butter.
Mix sour cream, sugar and cocoa and bring to a boil over low heat.
Then add oil with vigorous stirring.
Pour warm icing onto the cake with a spoon.

Information for the home cook:

For Easter, cakes are baked in every home (options for cupcake).

Their dough is distinguished by a high content of baking, so the cakes do not stale for a long time and they are eaten all through the Easter week.

Easter cakes are baked only from high quality dry flour. Before kneading the dough, it must be sieved. Yeast and other products that make up it must be fresh. The dough should be kneaded very well.

Flour, icing sugar must be sifted through a sieve, and then measured with a glass, spoon.

The sifted products have a uniform density, and this makes it possible to maintain the accuracy of the measure, and to enrich the flour with oxygen.

It is believed that the cake has risen when the surface is covered with solid bubbles and the dough "shakes" from the touch.

The dough for cakes should be suitable, as a rule, three times: the first time - after preparing the dough, the second - after kneading the dough, and the third time - when the dough is laid in molds.

The cake dough should not be liquid. It should be of such a consistency that it can be cut with a knife and does not stick to it.

A cake mold, oiled and sprinkled with crushed breadcrumbs, is filled with dough to half, the dough is allowed to rise to 3/4 of the mold height, and then the cake is baked.

In the oven, Easter cakes can be baked in a metal can or an aluminum pan (no more than 1-1.5 liters in volume, otherwise the dough may not bake).

Easter cakes according to tradition should be high.

If there is no special form, then aluminum pots will do, you can use tall cans or build up the walls of existing dishes by inserting foil into it.

It is also helpful to place a small piece of foil on the bottom of the baking dish.

Butter cakes are best baked in small forms.

Easter cakes are baked in a low heat oven. Temperature 180-200 ° C. The duration of the cake baking depends on its size.

If the oven is found to be too hot before baking, refrigerate it. To do this, open the door and turn down the heat. You can put a pot of cold water in the cabinet.

To avoid burning, a container with hot water should be placed at the bottom of the oven.

During baking, the cake pan must be turned very carefully, but not shaken, as even with a slight push, the dough may settle and the middle will be empty.

When the cake has cooled down, sprinkle it with powdered sugar or glaze, decorate with dried fruits, candied fruits, nuts.

The baked product should be kept on a baking sheet or in a mold until it cools down, only then remove and decorate.

For many centuries after a long Lent, our compatriots tried to pamper themselves with delicious delicacies. Butter cake always becomes the center of the Easter festival. A large selection of recipes allows even a novice housewife to cook it.

The most delicious Easter cake - step by step photo recipe

Before the big and significant for Orthodox people, Easter, all caring hostesses will look for a good recipe for Easter cake. This lesson is very difficult, because it is necessary that the cooking method was not complicated, and the Easter cake itself turned out to be delicious.

It's easy to achieve your cherished goal! You can cook a tender, juicy, incredibly airy cake according to the recipe described below. This festive treat will delight everyone with its amazing taste and unique aroma. It is good to cook Easter cake in any convenient form.

In modern times, there will be no problems with this, because cooks will stock up on paper, silicone or metal containers in advance. Of course, the process of making an Easter cake won't go quickly, but the sweet treat is well worth it! With real homemade Easter cake, the Easter holiday will be a success!

Your mark:

Cooking time: 4 hours 0 minutes

Quantity: 1 serving

Ingredients

• Flour: 650 g
• Large eggs: 3 pcs.
• Homemade fatty milk: 150 g
• Sugar: 200 g
• Butter: 150 g
• Dark raisins: 50 g
• Vanillin: 3 g
• Colored dusting: 3 g
• Sweet powder: 80 g
• Yeast (fast acting): 5 g

Cooking instructions

Take a deep bowl. Butter should not be used cold, it will be ideal if you use a slightly melted product. Cut the butter into small pieces.



Pour warm milk into a bowl of butter. You do not need to boil it, just warm it up slightly.



Break two eggs into the same bowl.



Divide one egg into yolk and white. Send the yolk to a bowl with the rest of the products, and put the protein in an empty bowl.



Pour granulated sugar into a shared cup.



Stir everything.



Send the vanillin to the bowl with the other ingredients.



Pour yeast into a cup.



Add flour to all products in small portions.



Knead the dough.



Put raisins in the dough.



Mix everything thoroughly again.



Cover the cup with cellophane on top. Leave the dough warm for two hours.



Then transfer the dough into a convenient form. For reliability, the mold must be smeared from the inside with vegetable oil in advance. Leave the form filled with dough on the table for another two hours. The mass should increase well and become airy.



Then send the form from the tests to the oven preheated to 200 degrees. Do not open the oven for the first 30 minutes so that the baked goods do not sink. Cook for about an hour.



In a separate bowl, whisk the egg white with the sweet powder until steep peaks.



You should get a thick white mixture. I either had insufficiently cooled protein, or drops of water got into it, and as a result, the icing did not whip as I wanted.

I did not consider it necessary to redo the glaze, with the powder it will look beautiful, but its density does not affect the taste. But so that this does not happen to you - put the protein in the refrigerator during the preparation of the cake and cover it with a film or a lid so that it does not dry out or moisture does not get into the container.



Grease the blush cake on top with ready-made icing and decorate with multi-colored sprinkles.

How to make a simple Easter cake - quick and easy recipe

You can cook the simplest Easter cake in just two hours. The busiest housewife will have enough time and energy for such a delicacy. The advantage of making instant kulich is the simultaneous mixing of all products. It will be important for the test to rise only once.

To prepare a tasty and quick light cake you will need:

• 100 grams of butter or margarine;
• 2 tablespoons of vegetable oil;
• 1 cup of sugar;
• 1 glass of milk;
• 4 eggs;
• 1.5 tablespoons of yeast;
• 4 cups flour;
• raisin;
• vanillin.

How to proceed:

1. Milk needs to be heated to about +40 degrees and yeast dissolved in it. Add 3 tablespoons of flour and 1 tablespoon of granulated sugar to milk with yeast. The mixed mass should be left to rise for 30 minutes. Opare will need to rise 2-3 times.
2. In the dough, stir in eggs, beaten with vanilla and sugar, melted butter and vegetable oil. Add flour and raisins.
3. Rinse and dry the raisins first. The dough is laid out in molds, filling about 1/3 of the volume. They are baked at a temperature of 180 degrees. Readiness is checked with a dry wooden splinter or a match.
4. The top of the cake is covered with glaze. To prepare it, beat 7 tablespoons of granulated sugar and 1 chicken protein.

Easter cake in a slow cooker or bread maker

Cooking the Easter curtain in a bread maker or multicooker will take away the minimum amount of time and pitch from the hostess. To prepare it, you will need to take:

• 1 glass of milk;
• 1 bag of dry yeast;
• 100 g granulated sugar;
• 3 eggs;
• 350 gr. flour;
• salt;
• 50 gr. melted butter;
• raisin.

Preparation:

1. The raisins are washed and dried. Yeast is added to warm milk and allowed to rise. Flour and butter, salt and raisins are added to the milk.
2. The resulting mass of butter dough will only need to be put into a special container and put on the “Butter pie” mode for cooking.
3. The bread maker will cook further the wings by itself. While it is cooking, and then cooling, you need to prepare the icing sugar.
4. To do this, you need to take 7 tablespoons of granulated sugar and 1 chicken egg white. Beat the egg with sand thoroughly until it becomes firm, thick white foam.
5. Cover the top of the cake with the resulting glaze. You can additionally sprinkle the glazed top with nuts and sweet pastry powder. Then the glaze will harden on its own. The cake will look very festive.

How to bake an Easter cake with yeast?

Since childhood, Easter cake has been associated with making dough using yeast. They allow you to get a soft and tender crumb. Making a cake with yeast is quite simple.

Ingredients required:

• 700 gr. flour;
• 1 bag of dry yeast per 1 kg of flour;
• 0.5 liters of milk;
• 200 gr. butter;
• 6 eggs;
• raisins and candied fruits;
• 300 gr. granulated sugar;
• vanilla and cardamom.

Preparation:

1. The yeast will dissolve in milk warmed up to body temperature. Add half the flour to the mixture. The dough should be left to rise for 30 minutes.
2. During this time, the whites are separated from the yolks. Grind the yolks into a white foam with granulated sugar, mix with cardamom, vanilla, melted butter.
3. Add the mixture to the dough and stir. Add the remaining flour and let the dough roughly double in size.
4. Easter cakes are baked in an oven preheated to 180 degrees until tender. The readiness of the product is checked with a dry wooden stick.

Ready cakes should be allowed to cool and covered with sweet icing. Can be sprinkled with nuts and sweet powder.

Classic Easter cake with live yeast

Many experienced housewives are sure that a real Easter cake can be obtained only when preparing this Easter delicacy with live yeast. To prepare the dough, you need to take:

• 6 eggs;
• 700 gr. flour;
• 200 gr. butter;
• 1.5 tablespoons of live yeast;
• 0.5 liters of milk;
• 300 gr. granulated sugar;
• vanilla, cardamom, raisins, candied fruits.

Algorithm of actions:

1. To prepare the dough, you will need to carefully dilute the live yeast with warm milk and let the mixture brew a little.
2. Next, add 2-3 tablespoons of flour, sugar, vanillin to the milk with yeast and leave the dough to stand until it approximately doubles in volume.
3. At this stage, half of the remaining flour is added to the dough and allowed to rise again.
4. The dough will rise for the third time after stirring in the rest of the flour. Raisins and candied fruits are added last. They are pre-washed and dried thoroughly.
5. The dough is transferred into molds and the molds are allowed to stand for about 20-30 minutes. The space in the forms will double.
6. The molds can now be placed in the hot oven. The readiness of the cake is checked with a dry wooden stick. It needs to be lowered into the middle of the cake. No dough should remain on the stick.

Easter cake with dry yeast

A special feature of using dry yeast is a specialized yeast smell. Not everyone and not always like him. Treats prepared with dry yeast do not have such a smell.

To prepare Easter cake with dry yeast, you will need to take:

• 6-7 eggs;
• 700-1000 gr. flour;
• 0.5 liters of milk;
• 200 gr. butter;
• 300 gr. granulated sugar;
• vanillin, vanilla sugar, cardamom, candied fruits, nuts and raisins.

Preparation:

For a cake made with dry yeast, there is no need to wait several times for the dough first and then the dough to rise.

1. Powdered yeast is best mixed with all the flour at once.
2. All components of the future Easter cake are mixed simultaneously until a thick, homogeneous mass is obtained, which will not stick to hands when kneading.
3. Lastly, well washed and thoroughly dried candied fruits and raisins are added to the dough.
4. The finished dough must be left to rise. After about 30 minutes, it will approximately double in volume. At this moment, it can be laid out on the molds.

Sometimes Easter cakes, which are cooked with dry yeast, do not melt, they are immediately laid out in tins and starting to bake. In this case, the finished product may not become loose.

Recipe for a delicious Easter cake with raisins

A special feature of Easter cakes is their sweet taste, obtained by adding a large amount of candied fruits and raisins to the dough. The recipe for a delicious Easter cake with a lot of raisins will remind you of the days of Great Lent that you have overcome.

This cake is prepared according to a traditional recipe. Both dry and live yeast can be used. But live yeast will make a very rich cake softer and more aromatic.

To make such a cake, you need to take:

• up to 1 kg of sifted soft flour;
• 200 gr. butter;
• 6-7 eggs;
• 300 gr. granulated sugar;
• 0.5 liters of milk.

The difference in this recipe is the increased amount of raisins. To give the raisins a special piquancy, they can be soaked not in water, but in cognac.

How to cook:

1. Traditionally, when making butter dough, a dough is first prepared from warm milk, sugar, a small portion of flour and yeast.
2. When it rises 1-2 times, the rest of the products interfere with the dough.
3. Raisins and candied fruits should be added at the last moment.
4. After the inclusion of dried fruits in the mixture, the dough must necessarily rise both before it is laid out in the molds, and after, before baking.
5. The finished products are baked in an oven heated to 180 degrees.

Cooking curd cake for Easter - video

An original and delicious Easter cake can be made from curd dough. For this original dish you will need:

• 0.5 liters of milk;
• 250 g butter;
• 200 gr. fatty sour cream;
• 200 gr. cottage cheese;
• 2.5 cups granulated sugar;
• 6 eggs;
• 5 egg yolks;
• 50 gr. live yeast or 1 sachet per 1 kg of dry yeast flour;
• vanillin, candied fruit, raisins.

How to cook:

1. Dissolve the yeast in milk, which will need to be preheated to body temperature. To prepare the dough, add 2-3 tablespoons of flour and granulated sugar to milk with yeast.
2. While the dough is suitable, the yolks will need to be carefully separated from the proteins. Whisk the whites into a strong foam.
3. Yolks (11 pieces) are rubbed with sugar.
4. Cottage cheese is ground through a fine sieve. Add sour cream.
5. The resulting mass is mixed with yolks and whipped into a strong white foam.
6. Add melted butter or margarine while whisking.
7. Next, you need to add flour, let the dough come up, leaving it in a warm place for about half an hour.
8. Last but not least, raisins and candied fruits are added to the mass.
9. Bake in a hot oven until cooked through.

We offer you a video recipe for cottage cheese cake without baking.

How to cook Easter cake on yolks?

Another interesting and very tasty recipe is the preparation of Easter cake on yolks. This dough turns out to be surprisingly rich and very satisfying. To cook Easter cake on yolks you will need:

• 1 kg of flour;
• 1 glass of warm milk;
• 50 gr. raw yeast;
• 5 egg yolks;
• 300 gr. butter;
• 1 glass of vegetable oil;
• pinch if;

Vanillin and other spices to taste. A large amount of raisins are added to this hearty rich birthday cake. The dough will easily include 1 cup of thoroughly dried raisins.

Baking process:

1. The first step is the traditional preparation of dough in warm milk with the addition of yeast and a couple of tablespoons of flour.
2. While the dough is rising, all the yolks are thoroughly ground with sugar. They should be crushed into a white foam.
3. The yolks are added to the dough. Butter is poured into it.
4. The flour is mixed in 1 tablespoon at a time. At this stage, 1 glass of vegetable oil is poured into the dough.
5. The dough is kneaded by hand until it does not stick.
6. The test will need to be matched at least two more times.
7. Then it is laid out in molds and again, before cooking.
8. Such a cake is baked in a very hot oven heated to 200 degrees.

Lush Easter cake on squirrels

The dough with the finest and most delicate consistency is obtained when on proteins. To prepare it, you will need to take:

• 250-300 gr. flour;
• 1 glass of milk;
• 120 g Sahara;
• 2 eggs;
• 1 egg white;
• 1 bag of dry yeast;
• 50 gr. butter;
• a pinch of salt;
• vanilla sugar or vanillin, cardamom, candied fruits, raisins.

Algorithm of actions:

1. Place the yeast in warm milk. Add sugar and a small amount of flour (2-3 tablespoons) to this mixture, prepare a dough. Set the dough aside until it rises 2 times.
2. Beat butter with egg yolks. Beat until creamy mass appears, very fluffy.
3. Beat the whites separately on a high speed mixer. Beat until thick foam with firm peaks appears.
4. Proteins are added to the dough last. Already at the moment when raisins and candied fruits were included.
5. Future cakes are baked in tins. Bake in an oven heated to 180 degrees.
6. The readiness of the cake on squirrels is checked with a dry wooden stick. You need to check at least 20-30 minutes after the start of cooking so that the dough does not settle.
7. Next, the surface of the finished cake is covered with sugar glaze. This cake is very tender and light.

How to make an Italian Easter cake

Recently, more and more housewives have begun to cook together with traditional Russian Easter cakes - "panettone" - an Italian Easter cake. To prepare it, the hostess will need:

• 600 gr. flour;
• 1 bag of dry yeast;
• 100 g Sahara;
• 200 ml of warm water;
• 2 yolks;
• 0.5 cups unsweetened yogurt;
• 1 teaspoon vanilla extract
• 50 gr. powdered sugar;
• raisins, dried currants.

How to bake:

1. To prepare such a cake, the first step is to prepare a dough. In this case, it is performed in warm water with a small amount of flour, sugar and yeast.
2. While the dough is suitable, you will need to thoroughly rinse the raisins and currants. Dried fruits must be carefully dried.
3. All the remaining flour and other components of this tasty and original dish are added to the dough. Including yogurt.
4. The finished dough will need to be set aside "to rest" for about 20 minutes. During this time, it will noticeably rise and increase in size.
5. The dough must be carefully laid out in prepared molds and baked in a hot oven for 20-30 minutes, depending on the size of the molds.
6. Ready-made Italian Easter cakes will need to be sprinkled with powdered sugar. Sometimes lemon zest is added to the icing sugar.

Ideal icing for Easter cake

It is difficult to imagine any cake without a beautiful and exquisite white cap with delicious sugar glaze. Cooking this part of the holiday recipe will be easy for any housewife. To perform sweet icing you will need:

• 1-2 egg whites;
• 7-10 tablespoons of granulated sugar or powdered sugar;
• 0.5 lemon.

How to cook:

1. Before starting the preparation of the sugar glaze, the whites are carefully separated from the yolks. The remaining yolks can then be used to prepare Easter cottage cheese.
2. The proteins are placed in a cold place for about 1-2 hours. You can leave them in the refrigerator overnight.
3. Begin to beat the cooled proteins with a mixer at high rotation speeds. It is important not to change the mixer rotation speed.
4. Beat the whites until foam appears. At this stage, you need to start gradually adding granulated sugar or powdered sugar.

The resulting protein mixture should eventually turn out to be almost solid with a beautiful glossy surface. At this stage, it can already be used as a glaze for cakes. You can also add a few shavings of lemon zest and a few drops of lemon juice to the protein mixture while whisking. This icing will be more delicate and delicate.

When preparing tasty and aromatic cakes, it is important to consider some recommendations:

1. In order for the finished cake dough to be tasty and aromatic, it is advisable to put the eggs that are used in its preparation in the refrigerator.
2. All other components for making Easter cake should be at room temperature.
3. You need to put forms with Easter cakes in a preheated oven. Easter cakes are almost always baked at a temperature of about 180 degrees Celsius.
4. You can't often open the oven and check the degree of readiness of the holiday delicacy. Baking can settle and become tough and tasteless.
5. It is necessary to apply sugar glaze on the surface of the cake only when the product has already cooled down, otherwise it may melt and spread

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