Rules and secrets of preparing Easter cake. A simple and delicious Easter cake recipe What can you bake from Easter cake dough

Date of publication: 04/10/18

Kulich is the main Easter treat and is a symbol of the church holiday. There are a great many recipes. The main feature of the classic recipe is a crumbly, aromatic dough mixed with yeast. Here are 7 of the most popular Easter cake recipes.

Alexandria yeast dough for Easter cake

Its distinctive feature is the dough, which is prepared without adding flour.

Ingredients:

Opara:

• 200 g butter;
• 460 g granulated sugar;
• 0.5 l of milk;
• 70 g pressed live yeast;
• 4 eggs;
• 2 yolks.

For the main batch:

• 1200 g flour;
• 200 g white raisins;
• 0.5 teaspoons of table salt;
• 2 pinches of vanillin.

Step-by-step preparation:

1. The dough should be prepared in the evening, because it will take all night for fermentation. In one deep bowl, combine 6 yolks, 4 whites, sugar. Mix everything well.
2. Add finely chopped butter.
3. In a second small vessel, activate finely chopped yeast in slightly heated milk. Stir until completely dissolved.
4. Pour the mixture into the first bowl and stir.
5. Cover with linen cloth, put in a warm place to ferment.
6. In the morning you can proceed to the main stage. Stir vanillin and salt into the dough.
7. Add washed raisins.
   

   Advice! Dried raisins should be soaked for half an hour in a bowl of water.

8. Add sifted flour little by little. Knead the dough by hand. It turns out quite sticky.
   

   Important! Do not flour the dough that sticks to your hands. This will prevent the baked goods from becoming porous and airy.

9. The covered batch must be kept warm. He will get there.
10. Only half of the dough is poured into prepared culinary forms. Keep warm.
11. Heat the oven to 180 C.
12. Place the baked goods in the middle position.
13. Bake at this temperature for half an hour, then lower the temperature by 20 C and bake for another quarter of an hour.

The finished Easter cake has a thin crust, a fragrant crumb and a delicate taste.

Easter cake with fresh yeast

The most popular option for Easter baking.

Ingredients:

• 1 kg of wheat flour;
• 50 g fresh yeast;
• 270 g granulated sugar;
• 2 egg whites;
• 400 ml milk;
• 6 chicken eggs;
• 300 g butter;
• a quarter teaspoon of table salt;
• 150 g dried raisins and candied fruits;
• 7 drops of diluted vanillin;
• 50 g of any roasted chopped nuts.

Preparation:

1. Pour warm milk into a deep bowl and dissolve the chopped yeast, add half the volume of flour. Stir.
2. Cover with a linen towel and leave to ferment in a warm place.
3. Add the ground yolk-sugar mass into the doubled dough.
4. Add the remaining dry ingredients, add softened butter, and add diluted vanillin.
5. Knead the dough thoroughly.
6. Place in a warm place again.
7. Add dried raisins, chopped nuts and chopped candied fruits to the grown mass, slowly add egg white foam. Mix.
8. Now you can fill the prepared culinary forms (sprinkle the greased walls with flour and line the bottom with baking parchment). Fill no more than halfway.
9. Place the covered pieces in a warm place.
   
10. Bake Easter cakes at a temperature of 180 C. Cooking time - 1 hour.
11. Use a wooden skewer to check for doneness. Decorate the finished cooled Easter cakes.

With dry yeast

Making Easter cakes with live yeast is quite difficult. In addition, it is time-consuming. To speed up and simplify the dough preparation process, you can use dry instant yeast.

Ingredients:

• premium wheat flour - 0.5 kg;
• dry yeast - half a sachet per kg of flour;
• egg white - 1 pc.;
• egg yolks - 3 pcs.;
• butter - 175 g;
• milk - 200 ml;
• table salt - a quarter teaspoon;
• vanillin - on the tip of the knife.

Preparation:

1. Mix instant yeast into half the amount of flour.
2. Mix softened butter with sugar.
3. Add slightly warmed milk. While stirring, break up any lumps that have formed.
4. Cover the prepared sponge mixture and leave to ferment in a warm place. The process will take at least a couple of hours.
5. Beat the egg yolks and add to the dough, stirring slowly.
6. Gently add the stiffly beaten mixture of one egg white and salt. Mix from bottom to top.
7. Add the remaining flour little by little, sifting through a sieve.
8. Knead the dough by hand.
9. Form a ball, cover, put in a warm place until deep porosity appears.
10. Prepare cooking forms.
11. Fill them halfway and place the resulting dough.
12. Place in a warm, dark place.
13. Preheat the oven to 160 C. Bake the cakes for about an hour.
14. By piercing the pastry in several places with a wooden skewer, make sure it is done.
15. Cooled Easter cakes can be decorated with protein glaze.

Cooking in a bread machine

If the housewife has a home bread maker in her arsenal, it can be safely used in preparing Easter cake in the traditional sense.

Ingredients:

• full-fat or homemade milk - 200 ml;
• butter – 100 g;
• granulated sugar - 100 g;
• instant yeast - 1.5 teaspoons;
• wheat flour - 600 g;
• medium-sized eggs - 2 pcs.;
• candied fruits - 100 g;
• table salt - 1 pinch.

Preparation:

1. In the bowl of a bread machine, mix the previously whisked eggs with the cooled melted butter.
2. Pour in warm milk, add salt, add granulated sugar. Mix everything.
3. Add sifted flour, forming a mound.
4. Add dry yeast.
5. Add chopped candied fruits.
6. Set the kneading program.
7. After finishing, leave the dough to rise a little.
8. Set the program for preparing sweet baked goods, in the light crust mode. Baking time 1 hour.
   

   Advice! If the wooden skewer is wet when checking for doneness, bake for another half hour in the warming mode.

9. Decorate the finished cake with whipped egg white and cooking sprinkles.

Curd cake

Adding cottage cheese to the dough gives it juiciness and flavor. This type of baking resembles a cake, but has the airiness and crumbliness of a traditional Easter cake.

Ingredients:

For the dough:

• half a glass of milk;
• 2 full tbsp. spoons of flour;
• 2 teaspoons granulated sugar;
• 50 g pressed live yeast.

For the test:

• half a kilogram of medium fat cottage cheese;
• 100 g butter;
• half a glass of granulated sugar;
• half a teaspoon of salt;
• 4 chicken eggs and 2 yolks;
• 4 cups flour;
• half a glass of dried cherries or cranberries;
• 50 g cognac;
• Vanillin powder on the tip of a knife.

Preparing the dough:

1. Mix chopped compressed yeast into slightly heated milk, add granulated sugar and flour sifted through a sieve.
2. Cover with a towel and leave to infuse in a warm place until it doubles in volume.

Preparation of the dough:

1. Grind the cottage cheese and pour in the beaten eggs with salt and sugar.
2. Pour in the butter melted in a water bath and add vanillin.
3. Add the prepared dough.
4. Stirring well, gradually add sifted flour.
5. Add dried berries that have been previously washed and soaked in cognac for an hour. Mix everything again. The mixture will be sticky, but can be stirred with a tablespoon.
6. Transfer the dough into the molds, filling them halfway.
7. Let the mixture rise. To do this, cover and put in a warm place.
   

   We recommend! Curd does not allow the dough to rise quickly. To speed up the process, filled forms can be placed in a bowl of hot water. When the water cools down, change it to hot water. The dough should double in size.

8. Preheat the oven to 200 C.
9. Bake the cakes covered with foil for 40 minutes at 180 C.
10. Use a wooden skewer to check doneness.
11. Decorate the cooled Easter cakes as you wish.

Easter cake made from butter dough

A lot of eggs, sugar and butter are placed in the rich yeast dough for Easter cakes.

Ingredients:

• premium wheat flour - 1 kg;
• medium-sized chicken eggs - 6 pieces;
• full-fat or homemade milk - 1.5 cups;
• butter - 300 g;
• granulated sugar - 2 cups;
• table salt - 1 teaspoon;
• fresh pressed yeast - 50 g;
• vanillin - a quarter teaspoon;
• walnuts and candied fruits – 150 g each.

Preparation:

1. Add diced yeast to warm milk. Let them dissolve. Add half the flour.
   

   Important! If the milk is too hot, the yeast cultures will die and the dough will not work. The human body temperature is considered normal. Check by dropping a drop on your wrist.

2. Mix everything thoroughly until thick. The dough will turn out pretty cool.
3. Cover and place in a warm place to rise.
4. Mix the prepared dough.
5. Add the yolks, beaten with granulated sugar, salt and vanilla, into the dough.
6. Add softened butter. Mix.
7. Slowly fold in the whipped egg whites.
8. Add the remaining flour. Knead the dough.
9. Place the covered mixture in a warm place. In 2-3 hours it will double in size.
10. At this time, finely chop the candied fruits and roasted walnuts.
11. The finished dough will exude a vanilla aroma and have a rich yellow tint. Add candied fruits and nuts to it. Mix thoroughly.
12. Place the dough halfway into the prepared, greased pans.
13. Leave the cakes to rise.
14. Place the molds in an oven preheated to 180 C and bake for about an hour until browned.
15. Check the readiness of the cakes with a wooden skewer.

Viennese Easter cakes

Easter cakes prepared according to this recipe can be stored longer than usual, maintaining their taste. At the same time, they are quite easy to prepare.

Ingredients:

• 750 g flour;
• 25 g live yeast;
• 250 ml milk;
• 150 g butter;
• 3 chicken eggs;
• half a teaspoon of table salt;
• 150 g golden raisins;

Advice! If you are intolerant to dairy products, replace them with plant-based ones.

Preparing the dough:

1. We prepare in the evening. Add the melted butter to the pre-whipped egg-sugar mixture.
2. Separately, activate the yeast cut into pieces in warm milk.
3. Mix everything together thoroughly in one container.
4. Cover and leave to ferment warm overnight.

Preparation of the dough:

1. The next morning, little by little we begin to add salt and flour sifted through a sieve to the prepared dough.
2. Add the prepared raisins (washed and dried).
3. Knead the dough thoroughly with your hands until it stops sticking.
4. Fill the prepared baking pans one-third full with the mixture.
5. Leave the dough to rise for an hour and a half until the dough fills the container more than halfway.
6. Preheat the oven to 180 C and bake the cakes until the top is golden brown.
7. Check for doneness using a wooden skewer.

They always prepared for Easter with trepidation and joy: housewives collected onion peels, washed everything in the house “squeaky clean,” and the aroma of yeast baked goods appeared in the air. Now nothing has changed, only there are more ways to color eggs, and you can buy Easter cakes in the store. Let the step-by-step recipe for a delicious Easter cake inspire you to make it yourself. The process is interesting, truly meditative, calming... and even a little magical!
Today I will share a classic Easter cake recipe that has been tested for many generations.


Ingredients for Easter cakes:

• Premium flour - 1 -1.25 kg.
• Milk - 300 ml.
• Eggs - 6 pcs.
• Butter - 300 g
• Sugar - 400 g
• Yeast - 50 g pressed or 25 g dry
• Salt - 3/4 tsp.
• Raisins (any dried fruits, candied fruits) - 300-350 g
• Vanilla extract - 2 tsp.

Ingredients for protein cream:

• Egg whites - 5 pcs.
• Powdered sugar - 250 g
• Citric acid - 1/3 tsp.

For the white glaze:

• Egg whites - 1 pc.
• Powdered sugar - 250 g
• Lemon juice - 1 tbsp. l.

Confectionery sprinkles for decoration.

How to make a delicious Easter cake:

Thick dough for Easter cake

Sift flour (1.25 kg) several times. This is necessary to ensure that the cake turns out fluffy and airy. In a deep bowl, mix 300 ml of warm milk and 50 g of fresh or 25 g of dry yeast. The milk should not be hot (38-40 ºС). If it is too hot, the yeast will die.

Set the milk-yeast mixture aside for 10 minutes. Then add 500 g of flour and knead the thick dough until the lumps disappear.

Look at the photo to see what consistency the dough should be. Cover it with cling film or a towel and put it in a place without drafts. I put it in the switched off oven or microwave oven. To ensure that the proofing area has the temperature and humidity we need, we can place a glass of hot water next to the bowl.

Kneading the dough for Easter cake

Carefully separate the whites from the yolks. This must be done as carefully as possible so that not a single gram of yolk gets into the protein mass (otherwise the whites will not whip). Place the whites in a cool place, and add sugar (200 g), vanilla sugar (10 g) or 2 tsp to 6 yolks. vanilla extract. You can put one yolk in the refrigerator so that you can brush the tops of the cakes with it before baking.

Turn on the mixer or blender (with a whisk attachment) and begin to beat the mixture until white. It takes me 6-8 minutes at medium and high speed mixer speeds.

Melt the butter (300 g) in the microwave, but not until completely dissolved, otherwise you can shock the yeast with the hot temperature. The consistency as in the photo is enough.

Meanwhile, the dough rose, doubling in volume. Lightly knead it to release carbon dioxide.

Add the yolks mashed with sugar and stir until smooth.

Next we add lightly melted butter.

Mix the dough until smooth.

Using a mixer, beat the egg whites with the remaining sugar (200 g) into a thick, stable foam.

Using careful movements, fold the whites into the main dough.

Gradually add a little flour (500 g) to the mixture and try to knead the dough. First, you can do this with a spoon directly in a bowl, then dust a horizontal surface with flour and proceed to kneading on a cutting board. At first the dough will stick very strongly to your hands, but after long kneading it becomes soft and manageable.


The dough for Easter cakes should not be very steep. If you doubt that there is enough flour, it is better not to add it than to add it.

If there is too much flour in the dough, the cake will be dense. Therefore, we regularly lubricate our hands with vegetable oil and knead patiently. If the Easter cake dough continues to look too liquid and sticks too much to your hands, in this case, add a little flour, knead again, etc. With Easter cakes, the arithmetic is simple: the longer you knead, the more layered the crumb in the finished Easter cake will be (gluten develops well in the dough ).

The finished dough should be proofed in a place without drafts for 2-3 hours. The bowl in which the dough will rise all this time needs to be greased with vegetable oil. To prevent the surface of the dough from becoming airy and crusty, cover it with a towel or cover the container with cling film.

The time it takes to rise the dough is individual for each housewife: we all have different conditions in the apartment. Therefore, focus not on the time given in yeast dough recipes, but on the appearance and volume of the increased dough (it should “grow” 2 times).

When the dough has risen well, return it to the cutting board and knead for about 1-2 minutes to release carbon dioxide.

Attention! At this point, you can put the dough in the refrigerator overnight and then let it warm for 1 hour before proceeding with the recipe. Cold proofing allows you to put half as much yeast into the dough, so if you are planning such a method, you can reduce the amount of yeast by 2 times.

Wash the dried fruits and raisins thoroughly, then add hot water (but not boiling water) and let stand for 10 minutes. After 15 minutes, drain the water, dry the dried fruits on a paper towel and roll in flour.

Mix the dried fruits into the dough until they are evenly distributed in the dough.

The result is a soft, elastic dough for Easter cakes.

Divide the dough into parts and place in molds. At the bottom of each form you can put a circle of parchment cut to the diameter of the form. Grease the walls with a piece of butter and sprinkle with flour, be sure to shake off the excess.

Cover the molds with the dough with a towel and place them in a warm place to proof (for 1.5-2 hours) until the dough rises to the edges of the mold. If the mold is very deep, you can wait until they increase 2-3 times in volume and bake.

When the cakes in the molds have risen well, grease them with yolk mixed with water and put them in the oven, which should warm up well by this time to 160-170 C.

Bake the cakes in a preheated oven for 30-60 minutes. The baking time directly depends on the size of the cake: smaller ones will bake for no more than 25-30 minutes. We check the readiness of the baked goods with a long wooden splinter, which should come out dry from the middle of the cake.

One of the conditions for successful Easter cakes is not to open the oven door for the first 20 minutes (otherwise the airy dough may settle). If the surface of the cakes becomes brown too quickly, you can cover them with circles of foil or parchment moistened with water.

Carefully remove the finished cakes from the molds by running a sharp knife along the walls, remove the baking paper from the bottom of the baked goods and cool on a wire rack.

Protein custard for Easter cakes

I like to use protein custard to cover cakes (Swiss meringue), in this glaze the proteins undergo heat treatment and cease to be potentially hazardous to health. In addition, the glaze turns out snow-white, thick and ideally suits the taste of Easter cakes.

I posted it in a separate post (you can follow the link and read the recipe).

We organize a water bath and put on top a pan with egg whites (5 pieces) and powdered sugar (250 g).

Stir constantly with a regular whisk so that the mixture does not form flakes.

Then remove from the water bath and begin to beat with a mixer for about 10-12 minutes. 2 minutes before the end of beating, add 1/3 tsp. citric acid.

Snow-white icing for Easter cakes

Traditional classic glaze is good for transportation (does not stick, unlike Swiss meringue), dries quickly, and stores well.

To prepare it, beat 1 white until light foam, add 125 g of powdered sugar, mix with a fork. Then add 1 tbsp. l. lemon juice and mix again.

Then gradually add powdered sugar until we have added the entire amount required by the recipe. You can focus on the thickness of the glaze: if you understand that it is already thick enough, do not add all the powdered sugar.

Apply glaze to Easter cakes and decorate to taste. You can use confectionery sprinkles, candied fruits, colored sugar or mastic figures.

I experiment a lot with recipes, constantly trying new options, so my family sometimes don’t have time to eat everything. If there are Easter cakes left after Easter, I cut them into pieces and dry them. These crackers are delicious to chew on their own or as a bite with tea. They disperse instantly!
I have recorded for you a detailed video recipe for another Easter cake, this is a delicious cake with cream, enjoy watching!

Bon appetit! Happy Bright Sunday to you!
I'm looking forward to your reviews, responses, photos of finished Easter cakes for this recipe. When adding photos to Instagram, please indicate the tag #pirogeevo or #pirogeevo so that I can find your photos on the Internet. Thank you!

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Greetings to all. We continue to talk to you about Easter. And today we will consider the issue of choosing the best recipe and method of preparing dough for.

After all, the entire result depends on this component, and if the dough does not rise, then all efforts were in vain, and most likely, the baked goods will no longer be able to be saved.

And to prevent such incidents from happening, I suggest you choose a recipe from the following selection. After all, they are tested, have positive reviews, and most importantly, do not fail, and Easter cakes turn out fragrant and tasty.

Easter baking requires special attention and preparation; it does not like noise and turmoil. And also, in addition to quality products, you need to put love into the batch and everything is best done by hand.

Most often, such baked goods are made with yeast, so try to choose fresh and live yeast.

Ingredients:

• Milk – 500 ml;
• Sugar – 1.5 tbsp;
• Fresh yeast – 50 gr.;
• Vanilla sugar – 20 gr.;
• Raisins – 1 tbsp.;
• Eggs – 6 pcs.;
• Butter – 200 gr.;
• Vegetable oil – 3 tbsp;
• Wheat flour – 1.5 kg;
• Salt – ½ tsp.

Cooking method:

1. Pour 100 ml of milk into a saucepan and heat it a little, add yeast (knead it with your hands), 1 tbsp. sugar and 1 tbsp. flour. Mix everything well and leave in a warm place so that the yeast begins to “play.”

The milk should not be very hot, but pleasant to the touch.

2. Pour the remaining milk into another container and put butter in it, place on low heat. When the butter has melted, remove from the heat and leave to cool.

3. Break the eggs into a bowl, add sugar and beat.

4. Now you need to combine the dough with a warm, not hot, milk-butter mixture, add beaten eggs with sugar. Then pour in vegetable oil, add salt and raisins, stir. Next, start adding sifted flour in portions.

Before adding raisins to the dough, rinse, scald with boiling water and dry.

5. Knead the dough first with a spoon, then by hand.

The longer you knead the dough, the more airy and porous the cake will be.

6. Then cover with a towel and leave in a warm place for 5 hours, periodically kneading the mass.

7. When the dough has risen, distribute 1/3 of it among the molds and let it proof for about 20 minutes, and then bake the products.

I hope this detailed photo recipe will help you avoid mistakes and get the right mass for baking.

Making the dough from dry yeast

But not everyone prefers live yeast, and many are afraid that they won’t be able to cope with it. Therefore, I propose the following option, but with dry yeast.

Here it is important to use not too hot water or milk, but lukewarm.

Ingredients:

• Warm water – 0.5 l;
• Eggs – 5 pcs.;
• Butter – 200 gr.;
• Honey – 2 tbsp;
• Sugar – 5 tbsp;
• Dry yeast – 16 g;
• Salt – 0.5 tsp;
• Vegetable oil – 3 tbsp;
• Flour – 1.5 kg;
• Cinnamon – 1 pinch;
• Cardamom – 1 pinch;
• Ginger - optional;
• Vanillin - to taste.

Cooking method:

1. Take a deep bowl and pour liquid honey into it.

2. Heat the water to 45 degrees, dilute honey with this water.

3. Then pour in the yeast and mix the mass thoroughly until the granules are completely dissolved.

4. Add 5 eggs and softened butter here. Then pour in 2 tbsp. vegetable oil. Using a whisk or food processor, mix the mixture.

5. Sift the flour through a sieve twice, and grind the spices in a mortar. Add these products to the main mass.

6. Then add salt and sugar, mix everything well.

7. The dough should not be too liquid and sticky.

Of course, it is best to knead the dough by hand.

8. Grease the finished “ball” with the remaining vegetable oil and place in a deep bowl, cover with a towel.

9. Place the dough in a warm place without drafts for 60 minutes. During this time it should rise well.

A simple recipe in a bread machine

As I said above, it’s better, of course, to knead the dough by hand, but if you are a beginner, you can also use a technique. So, a bread machine bakes Easter cakes well, and most importantly, you will definitely succeed. But this matter also has its own nuances, so watch the detailed master class and listen carefully, and if you have questions, write and we’ll discuss.

By the way, the dough itself can be made in a bread maker, but the products can be baked in the usual way, in molds and in the oven.

How to prepare Alexandrian dough for Easter cakes?

I can’t ignore the following recipe. The pasochki turn out to be very tender and soft, and this recipe yields quite a lot of them. But you need to reserve time, since we will be setting the dough overnight.

Ingredients:

• Baked milk - 1 l;
• Sugar - 1 kg;
• Butter - 500 gr.;
• Eggs - 10 pcs.;
• Yolk - 3 pcs.;
• Fresh yeast - 150 gr.;
• Salt - 1 tsp;
• Steamed raisins - 200 gr.;
• Vanilla sugar - 2 sachets;
• Cognac - 2 tbsp;
• Flour - 2.5 kg.

Cooking method:

1. Lightly beat the eggs and yolks, and cut the softened butter into pieces. Combine eggs with butter and warm milk, add sugar and yeast, stir and leave for 12 hours, preferably overnight.

2. In the morning, add raisins, salt and vanilla sugar, pour in cognac. Then gradually add the sifted flour and knead the dough with your hands.

3. Cover the mixture with a towel and leave for 2 hours in a warm place. The dough should double or triple in size.

Many people love Alexandria cakes, so try them, maybe they will conquer you too.

We prepare Easter cake from dough that is left overnight

Another popular recipe is the Viennese dough recipe. It is also very tasty, but time-consuming, since the dough takes 12 hours to rise, and it also needs to be stirred periodically.

Ingredients:

• Eggs - 2 pcs.;
• Butter - 60 gr.;
• Sugar - 75 gr.;
• Milk - 250 ml;
• Sour cream - 1 tbsp;
• Salt - a pinch;
• Yeast - 1 tsp;
• Vanillin - 0.5 tsp;
• Vegetable oil - 1/3 tbsp;
• Flour - 500 gr..

Cooking method:

1. Separate the whites from the yolks. Grind the yolks with sugar.

2. Then add butter, sour cream, vanillin, salt, vegetable oil, milk, 1/3 of the flour, yeast. Mix everything well.

3. Take another bowl and beat the whites in it until they become white foam. Add the whites to the mixture with the yolks, stir. Cover the mixture with a towel and leave to ferment for 12 hours, preferably overnight, but it is recommended to stir the contents periodically.

4. In the morning you need to add the remaining sifted flour, mix.

Easter recipe for making dough like a cupcake

If you are still afraid to make yeast dough, or you are just starting to try your hand at cooking, then I have specially selected the following option for you. Everything is very simple to prepare, and the taste will amaze and surprise you.

Ingredients:

• Milk - 130 ml;
• Sugar - 1 tbsp;
• Freshly brewed coffee - 80 ml;
• Eggs - 2 pcs.;
• Cocoa powder - 4 tbsp;
• Baking powder - 2 tsp;
• Refined sunflower oil - 130 ml;
• Wheat flour - 160 gr.;
• Vanilla sugar - 10 g;
• Salt - a pinch;
• Candied fruits - to taste.

Cooking method:

1. Combine liquid products, beat them with sugar and eggs until the sugar dissolves. Then add flour mixed with cocoa powder, baking powder, vanilla sugar and salt.

2. Add any candied fruits or nuts to the resulting consistency and mix.

Why not diversify the Easter table with such cupcakes, do you agree with me?!

Video on how to make dough for Easter cake with cottage cheese

Don’t forget about the curd component, because the priority on this day is not only Easter cakes, but also. But if you want something in between, then the next story is definitely for you. I love making baked goods using curd dough, it’s very tasty and healthy.

Prepare the dough overnight in the refrigerator

When it comes to cooking Easter cakes, everyone probably knows that you need a warm room without drafts. But it turns out there is one recipe that involves raising the dough in the refrigerator. Are you surprised?! So, I’m introducing you to this type, I’ve known this method for a long time, but honestly, I haven’t tried it yet, maybe you can try it?))

Ingredients:

• Warm milk - 200 ml;
• Butter - 225 gr.;
• Eggs - 3 pcs.;
• Sugar - 0.5 tbsp;
• Vanilla sugar - 1 sachet;
• Fresh yeast – 19 gr.;
• Salt - 0.5 tsp;
• Flour - 4 tbsp;
• Cognac - 30 ml;
• Turmeric - 0.5 tsp;
• Nutmeg - optional;
• Dried fruits - to taste.

Cooking method:

1. Heat the milk a little and melt the butter. Prepare the dried fruits by washing and drying them and cutting them into small pieces.

2. Place the yeast in a cup and add 1-2 tsp. sugar, then pour in a little warm milk, stir the mixture until the yeast foams.

3. Pour the remaining warm milk and melted butter into a deep container, stir. Beat the eggs with salt with a mixer until fluffy foam. Add sugar and vanilla sugar, beat the mixture again.

4. Then pour in the appropriate yeast, add spices and cognac, stir.

5. After this, you need to pour flour in parts, mixing with the liquid mass. You can knead the dough using a mixer at medium speed.

6. Add dried fruits and mix again. Next, cover the container with a lid and refrigerate for at least 12 hours.

7. After the time has passed, remove and knead the mixture. It should be sticky. Distribute it among the molds, and then put it in a cold oven and turn it on to the lowest setting, the dough in the molds should rise almost to the top, but I’ll tell you straight away it takes a lot of time, about 3.5 hours.

At this time, do not open the oven and do not manipulate the dough in any way.

8. After increasing the dough, turn on the oven to 180 degrees and bake the cakes until ready.

What to do if the Easter cake dough does not rise?

So, if you chose a recipe and prepared all the ingredients, did everything according to the instructions, but boom....and the dough still didn’t rise... Could this be the case?? Yes, and very often, and sometimes even for reasons that are not clear.

What to do in this case?? In fact, there is only one way out: put the dough in a bowl of warm water and wait. But if after these manipulations nothing happens, then that’s it, you’ll have to start the cake mixture again.

But to prevent this from happening, I have collected the most typical mistakes that can be made when kneading Easter dough, lay them out to you and advise you to familiarize yourself with them before starting work.

Mistake #1. The room is cold and drafty.

Still, most recipes assume a warm and quiet atmosphere, without extraneous sounds.

Mistake #2. Not fresh yeast.

Whether you choose dry or live yeast, it must have an expiration date, since the entire result depends on the quality of the yeast.

Mistake #3. The liquid in which you pitch the yeast is too hot.

Milk or water should be heated to a warm, pleasant state, but not hot!!

Mistake #4. Little time has passed since the preparation of the dough.

Take your time and wait until the yeast starts to “play” well.

Mistake #5. Many people neglect the rule of sifting flour.

You need to sift the flour twice before pouring it directly into the dough.

Mistake #5. Knead the dough very quickly.

Easter dough loves your hands, so the longer you knead, the better.

Mistake #6. Walk endlessly and lift the towel.

Once you've set the dough to rise, you don't have to walk around checking it every five minutes. 40 minutes passed, they came up and knocked him out, another 1 hour passed, and again they gently hugged him.

Mistake #7. Dried fruits or raisins are used wet.

Only dried berries should be added to the dough.

Mistake #8. No time is allocated for proofing.

When the mass is distributed among the molds, be sure to give another 30-40 minutes to rise.

In my opinion, these are the most common mistakes that do not give the desired result. I hope after reading this you will no longer allow them to happen.

And that's all I have for today. I tried to describe in detail the most popular and classic recipes for making Easter cake dough, so that no one would have any questions or problems. And on the table, at Easter, everyone was delighted with delicious and homemade Easter cakes. By the way, do not forget to cover the baked goods with glaze, there is also a separate section for this.

I'm waiting for your comments!! Bye bye!!

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Each of them has its own sacred meaning and personifies certain famous Easter events. We will not dwell on this, since many articles have already been written on this topic. And in my articles I have already told you what this or that symbol means.

And today I would like to focus on such an important topic as cooking Easter cakes. They are certainly baked for the holiday, eaten by themselves and treated to their close relatives and friends. They flaunt in the center of the table, decorated with beautiful multi-colored sprinkles, colored ribbons, they are pleasing to the eye and carry a certain cult meaning.

This cult bread, like its ecclesiastical counterpart artos, is always baked from yeast dough. Such dough is living, it breathes, and if you leave the leaven from it, you can bake a lot of breads, that is, you can actually bake them endlessly. That is, Easter bread is a symbol of Eternal Life, the same daily bread that Jesus spoke about.

And just as Jesus was resurrected for eternal life, so this bread has reached our days, and will live for a long time in the centuries. And we will help him with this, preserving our Russian traditions, and baking it every year again and again, and refracting it with the people closest to us.

Now, of course, you can buy them in stores, since many bakeries bake them for the holiday, and buying them is not difficult. But I always prefer to bake them myself in order to experience the mystery and be part of the miracle. After all, isn’t it a miracle when, thanks to your hands, beautiful, tender, airy bread appears, decorated with glaze and sprinkled with dyed millet.

Therefore, if you also want to bake that Easter treat yourself, then I invite you to my article and want to offer proven, delicious recipes.

This recipe is for those who don't really like working with dough. Here you don’t have to touch the dough with your hands, you just need to have a bowl of the required volume and a wooden spatula. Interesting? Then let's get started.

We will need (for 2 pieces):

• flour - 500 gr
• milk - 250 ml
• yolks - 5 pcs
• butter - 150 g
• sugar - 175 gr
• lard -1 tbsp. spoon
• dry yeast - 0.5 tsp
• raisins – 150 gr
• turmeric - 1 teaspoon
• nutmeg - 0.5 tsp
• zest of half a lemon
• salt -0.5 teaspoon

Preparation:

1. First, we need to separate the whites from the yolks. We will need the yolks to prepare the dough, and from the whites we will prepare glaze and decorate the top of the finished products with it.

2. Add all the sugar to the yolks, prepare a wooden spatula or spoon, and mix the eggs with the sugar until smooth.

3. Melt the butter in a water bath and gradually add it to the egg and sugar mixture, while stirring the mixture continuously. You should get a homogeneous plastic mass.

4. Melt a piece of lard in a frying pan or saucepan. We will need lard - 1 tbsp. spoon. My grandmother always used to add it to butter dough and the baked goods turned out amazingly tasty.

Let it cool slightly and add to the mixture, stir.

5. Warm the milk slightly in a water bath; it should not be hot. Gradually add dry yeast into it and mix thoroughly until it dissolves.

When purchasing yeast, be sure to check its expiration date. The dough will rise well and the baked goods will be light and airy only if they are fresh.

6. Gradually adding the yeast mass to the main mass, constantly stir the contents with a wooden spoon until the mass becomes homogeneous. We prepared the dough.

7. Cover it with cling film and place it in a warm place for 1 hour until it rises.

We will need:

• flour - 5.5 cups
• milk - 1 -1.5 cups
• egg yolks - 10 pcs
• butter 8/2.5% - 250 -300 g
• live yeast - 50 -60 g
• sugar - 1 glass
• vanilla sugar - 1 sachet
• cognac - 2 tbsp. spoons
• seedless raisins - 0.5 cups
• candied fruits - 2 - 3 tbsp. spoons
• lemon zest
• or cardamom or nutmeg - 1 teaspoon
• salt - 0.5 teaspoon

Preparation:

1. Sift all the flour twice into a bowl. Take half a glass of flour and brew it with half a glass of boiling milk. Stir until a homogeneous elastic mass is obtained.

2. Prepare another half glass of warm milk and dissolve the yeast in it. Add half a glass of flour to the mixture, stir and place in a warm place for 10 minutes. During this time, a reaction will occur in the mixture and it will “breathe”, bubbles will form and burst.

3. Then combine both mixtures, mix thoroughly, cover with a napkin and place in a warm place to rise.

4. Grind the yolks with sugar and vanilla sugar until white, add salt. Pour half of the resulting mass into the dough, add a quarter cup of flour and knead thoroughly, then cover again and let rise for 1 hour.

5. After an hour, add the remaining half of the egg mixture to the dough and add 3 cups of flour. Knead the dough until it begins to come away from your hands. You can moisten your hands with oil, this will make kneading easier.

6. Then pour melted butter into the dough, adding it gradually in small portions.

7. Then add cognac, lemon zest, or instead you can add a teaspoon of ground cardamom or nutmeg.

8. Knead again, cover with a napkin and leave to rise again.

9. Meanwhile, rinse the raisins and soak them in boiling water to swell. Then drain the water and dry the raisins until there is no water left on them.

10. Sprinkle raisins and candied fruits with flour and mix them with it.

11. Press down the risen dough, knead it with your hands, add raisins and candied fruits. Cover with a napkin and let stand for a while until the dough rises again.

12. Prepare forms. Grease them generously with oil and lightly flour the bottom and sides.

13. Fill the molds 1/3 or half, cover with a napkin and leave to rise.

14. Preheat the oven to 180 degrees and place the forms with dough in it. By this time the dough should have doubled in size. Bake until done, about 45 -50 minutes. Baking time depends on the size of the pan and the features of the oven. If the oven bakes so that the top burns, then after 20 - 25 minutes the molds can be covered with baking paper soaked in water.

15. Take the finished products out, let them cool, remove them from the mold and decorate with icing and decorations.

This recipe is also very tasty. Of course it’s not fast, but Easter cakes are serious business! They demand the same attitude and approach! And the time is mostly spent on rising and infusing the dough. And at this time you can do any other things.

Easter cake Monastyrsky with live yeast

Using this recipe, preparing Easter bread is not difficult, it doesn’t take too long, and it always turns out very well.

We will need:

• flour - 1 kg
• warm water - 1.5 cups
• warm milk - 2 - 3 tbsp. spoons
• live yeast - 50 g
• egg - 2 pcs
• butter -125 gr
• sugar - 100 gr
• candied fruits – 100 gr
• cinnamon - 0.5 teaspoon
• cardamom -0.5 teaspoon
• salt - a pinch

Preparation:

1. Dissolve yeast in water and milk. Let stand for 10 minutes until they separate.

2. Mix the eggs with sugar, pour in the melted butter in a thin stream. Add salt. Mix.

3. Add the yeast mixture to the egg mixture and stir. Sift the flour through a sieve twice. And gradually add to the resulting mixture.

4. Add spices and finely chopped candied fruits. Knead the dough.

The dough should be quite thick. It is better to knead it overnight so that it infuses. Cover it with a napkin and leave to infuse and rise.

5. In the morning, place the risen dough on a work surface and knead it thoroughly for at least 15 minutes.

6. Divide into two equal parts and place in two pre-prepared forms, which should be greased with butter and lightly sprinkled with flour.

Let stand until the dough rises.

7. When the dough has risen well and bubbles appear on its surface, brush the top with egg mixed with a small amount of milk.

8. Place in an oven preheated to 180 degrees and bake for about 40 minutes.

This cake is not covered with glaze, but due to the fact that the top is greased, it will be golden brown and beautiful. But if you wish, you can of course also cover it with glaze.

And when cut, it turns out so beautiful.

Ancient Russian recipe for Easter cake

This recipe is taken from a recipe book from the 60s, it says that this recipe is old. And even if it was invented when it was written, then it is at least more than 50 years old. Therefore, for this reason alone it can be considered ancient.

The recipe is delicious, reminiscent of grandma’s baking from childhood. And since many people always remember “Taste of Childhood” with great warmth, this option is quite worthy of taking its place of honor in the Top 10 recipes!

We will need:

• flour - 1 kg
• milk - 1.5 cups
• eggs - 6 pcs
• butter - 300 gr
• sugar - 1.5 - 2 cups
• vanilla sugar - 1 sachet
• yeast - 50 g
• raisins – 150 gr
• salt - 0.5 teaspoons

Preparation:

1. Warm the milk until warm and dilute the yeast in it, so far only in half a glass.

2. Sift the flour twice and pour 4 cups into the milk-yeast mixture. Knead the dough.

3. Divide the eggs into yolks and whites and then grind the yolks with sugar until white. And beat the whites into foam.

4. Melt the butter.

5. Add yolks with sugar, salt, butter and finally whites to the kneaded dough. Each time stirring the mass and adding the newly added ingredient.

Add the remaining milk and add a little more flour to thicken the dough. However, do not add all the flour yet.

6. Knead the dough thoroughly, sprinkle flour on top, cover the bowl with a napkin or towel and leave overnight in a warm place.

Try to leave the dough in a large container so that it does not escape overnight.

7. In the morning, add all the remaining flour, vanilla sugar and knead the dough thoroughly until it comes away easily from the walls of the dish. It itself should not be too thick.

8. Cover the dish with a towel again and place in a warm place to ferment and rise. The time will be approximately 1 hour. The dough should double in size during this time.

9. Wash and dry the raisins. Then lightly sprinkle it with flour and stir. When the dough has risen, add the raisins and stir again until they are evenly distributed.

10. Prepare baking dishes. Grease them with butter and sprinkle with flour, simply grease paper molds with butter, non-stick molds do not need to be greased or sprinkled with flour. Although personally I grease any shapes with oil.

11. Place the dough into molds, filling them 1/3, or no more than half.

To obtain a loose, more porous dough, the dough is placed on 1/3 of the mold, denser - on half.

12. Place them in a warm place to rise, cover them with a towel so that the dough does not dry out. The dough should rise about twice in size.

13. Brush the top with beaten egg or just sweet water. Place in an oven preheated to 170 degrees to bake. They will bake for about an hour. The time depends on the size of the pan and the features of the oven.

If during this time the top begins to brown too much, cover it with baking paper soaked in water.

14. Cool the finished baked goods, brush the top with glaze and sprinkle with powder, or decorate as your imagination dictates.

Serve, treat guests and eat yourself with great pleasure!

This is the selection of recipes we have for you today. In fact, there are simply a huge number of recipes for rich pastries. Each housewife who does it has her own little secrets and tricks, thanks to which their dough will be different from the other, both in texture and taste.

And this is good! That’s what’s good about cooking, as such, is that you can eat the same dish, but prepared differently, having the same name, but different in taste. This allows us to diversify our menu and eat simply delicious food every day.

And in conclusion of today’s article, I would like to write a few recipes for making icing for Easter cakes. After all, all today's recipes include its use. Therefore, it would be wrong not to write how to cook it.

Glaze that doesn't crumble or stick

In the previous article about I already shared two recipes for making glaze, one of them was protein, and the other was made from gelatin.

Glaze made from gelatin does not crumble or stick, which is why it has recently become increasingly popular. Its advantage also lies in the fact that it is not at all difficult to prepare and can be done quite quickly.

In order not to repeat myself in the description, in today’s recipe I would like to offer you to watch a video in which everything is explained and shown in detail. And preparing such glaze will not be difficult.

The glaze according to this recipe turns out to be snow-white and glossy, and looks very beautiful on the finished products. And if you also cover them with beautiful multi-colored sprinkles, then the baked goods will be a sight to behold!

And now it’s not difficult to find such sprinkles in the store. It is sold in any supermarket, where before the holidays there is always a huge selection of various paper baking dishes, decorations and paint for eggs.

So buy everything in advance, fortunately there is still a significant amount of time before Easter.

How to make glaze from egg whites and sugar syrup

(I already mentioned it in the previous recipe), there is an excellent recipe for egg white glaze and I recommend checking it out. The recipe is simply wonderful.

We will need:

• egg white - 1 pc.
• sugar - 0.5 cups
• water - 0.5 cups
• lemon juice - 1.2 teaspoons

Preparation:

1. Pour sugar into a small saucepan, add hot water, stir and cook thick syrup. In this case, foam will appear, it must be removed.

The readiness of the syrup can be determined in this way. Scoop the boiling syrup into a teaspoon and place the spoon in cold water. If the cooled syrup can be rolled into a soft ball, it is ready.

2. Beat the egg white until it increases in volume by 3-4 times. It is better to beat with a mixer.

3. Continuing to beat, pour in the cooled syrup in a very thin stream. Then add lemon juice and mix thoroughly until smooth.

4. Before applying the glaze to the baked goods, warm it in a water bath to 60 degrees.

If you prepare this glaze for any other baked goods, you can color it by adding cocoa, chocolate or cranberry juice.

I think that with today's recipes, baking delicious Easter bread will not be difficult for you. After all, I tried to describe everything in the most detailed way, with all the nuances and little secrets and tricks.

I would like to note that all the recipes have been tried and tested, so cook with confidence, they will not let you down. I also want to say that you can bake any kind of baked goods from this dough, as well as use icing for these purposes. The dough options offered today are all the usual rich yeast dough, from which you can bake any sweet buns, rolls with dried fruits and nuts, sweet pies with filling, delicious spreaders with jam, and basically anything.

So if you are into baking, then you won’t have any recipes lying around. And you can try them all one by one, baking one or another variety of delicious treat.

And I would like to end here. And in conclusion, I would like to ask you to share the article with your friends on social networks, the buttons of which are located both at the very top of the article and at the bottom. Especially if you liked the article and found it useful!

I also want to congratulate you on the upcoming Bright Sunday of Christ, the day of Easter! May everything always be just perfect for you!

Let's start preparing Easter cakes immediately after breakfast. First, take out the butter so that it has time to soften. Then let's start preparing the dough. Lightly heat the milk over low heat. It should be warm, but not hot - approximately body temperature (check with a clean finger); if it is too hot, the yeast will die and the dough will not rise!

Let's take a large bowl for the dough - we take it with a large margin, since the dough will still rise. Pour the milk and yeast into a bowl and add half the flour (in this case, 1 kilogram).

Cover the bowl with the dough with a towel and put it in a warm place to rise. The dough should double in volume. This takes from 40 minutes to 1 hour - very dependent on the room temperature. Now we have time to wash and dry the cake pans, do household chores, and drink tea.

When the dough rises, mix everything well.

Beat the yolks with salt, vanillin, cardamom. Add sugar little by little and continue beating until the yolks turn slightly white.

Cover the bowl again with a towel and place in a warm place. The dough should double in volume again. Now it will take more time - from 1.5 to 3 hours. You can have time to cook lunch and maybe even have lunch!

At the same time, you need to wash the raisins, clear them of sticks and let them dry.

Checking the dough. Oh, it really rose a lot! It is a wonderful yellowish color and has an amazing aroma!

Leave the cakes to rise in the molds until the dough rises 3/4 of the height of the mold.

(Here, those who made a full batch of dough encounter some difficulties - after all, such a number of Easter cakes will not fit in every oven at the same time! There are several possibilities:

1. Instead of a large number of small molds, use several large and tall ones. The area occupied by the forms will be smaller - everything will fit.
2. Divide the cakes into two parts, preferably also by size. We leave one part to rise, and put the other in the refrigerator to slow down the process. While baking the first part, take out the remaining cakes and put them in a warm place to rise. We bake after the first ones.

Those who bake half or quarter portions will not have such problems).

So, the dough has filled 3/4 of the mold. Preheat the oven to 160-180 degrees and bake the cakes for about an hour. Under no circumstances should we open the oven before the cakes are browned, otherwise the dough may fall due to the temperature change!

We check the readiness of the Easter cakes by piercing them in several places with a long wooden knitting needle. If the dough does not stick to the knitting needle, the cakes are ready!

Let them cool and decorate with glaze. Ready-made Easter cakes can be stored in a sealed container or bag without going stale for up to a week!

The day of pleasant worries has come to an imperceptible end!