• 3 cups warm milk
• 50 g live yeast
• 4 cups flour.

• 10 eggs
• 2 cups fine sugar
• 2 teaspoons of salt
• vanilla (cardamom, lemon peel, vodka-infused saffron or rum) optional
• 2 cups softened butter,
• 4-5 cups flour
• 2 glasses of milk.

1. Prepare the dough.

To do this, pour 3 cups of warm milk into a bowl, put the yeast, stir and add 4 cups of coarse flour, beat well, cover and put in a warm place.

2. In the meantime, separate 10 yolks from the whites and rub them with 2 cups of fine sugar.

3. When the dough is well suited, put the yolks into it, mix, add 2 teaspoons of salt, if desired, you can add vanilla (cardamom, lemon peel, saffron, infused with vodka or rum).

4. Then pour in 2 cups of warmed butter and pour in 4-5 cups of flour, immediately add another 2 cups of milk, starting to knead.

If the dough is too soft, add more flour to it. The dough should be kneaded so that it easily lags behind hands and dishes.

5. Then cover the dough warmly and let it rise well.

6. After the dough has risen, put it on the table. You can start cutting it for Easter cakes.

7. The dough for Easter cakes should be put no more than half into the molds so that it can fit to its edges. Easter cakes are placed in the oven when the dough has risen almost to the top of the mold.

8. The outside of the form must be wrapped with paper so that it protrudes 4 points above the finger form. This is done to prevent the top of the Easter cake from falling or bending.

9. If you have a very wide form for Easter cake, then paper wrapping can be omitted.

10. If you do not plan to decorate the finished Easter cakes with icing, then brush them on top with an egg and sprinkle with chopped almonds before putting them in the oven.

If you want to cover the cake with icing, you do not need to grease it with an egg. It will be possible to pour over the cake with icing after it is baked and cooled, or even the next day.

old recipe Easter cake probably stored in the family piggy bank and you. Such recipes are hardly suitable for novice cooks, but not on the eve of the holiday, but it certainly makes sense to try them in advance in order to please yourself and loved ones with a new taste. Easter baking, which was held in high esteem two or even three generations before us.

Old Easter cake

Ingredients:

1. Milk - 500 ml
2. Live yeast - 100 g (or 15 g dry yeast)
3. Granulated sugar - 450 g
4. Chicken eggs - 6 pieces
5. Margarine - 500 g
6. Premium white flour - 1200 g (plus 500 g when kneading)
7. Vanillin - 1 pack (2 g)
8. Vegetable oil for lubricating hands
9. Powdered sugar for glaze - 200 g
10. Proteins for glaze - 2-3 pieces, depending on the number of Easter cakes

Step 1

Add live yeast to warm milk, stir until completely dissolved.

Step 2

Pour flour into a large mixing bowl and add milk with dissolved yeast.

Step 3

Add 450 g of sugar to the kneading container. Add a packet of vanilla.

Step 4

Crack all the eggs in a separate bowl and beat them well with a spoon. Add to flour mixture.

Step 5

Pour the melted margarine into the flour mixture. Start by kneading the dough with a spoon. Continue kneading the dough with a spoon until a thick homogeneous mass is obtained. At this stage, the dough needs to be put in a warm place for about an hour so that it has time to rise. After that, you need to add more flour until the desired consistency is obtained.

Step 6

The risen dough needs to be kneaded a little and flour should be introduced in portions. Depending on the volume of ingredients and, accordingly, the estimated volume of Easter cakes, about 500 g of flour will be needed.

Step 7

At this stage, knead the dough with your hands. Grease your hands vegetable oil and continue to knead the dough until it no longer sticks to your hands.

Step 8

Add a small amount of vegetable oil to the dough and continue kneading for about 2-3 more minutes. Cover the container with the dough with cling film and put in a warm place for two and a half hours.

Step 9

Punch down the risen dough again and put it into prepared (that is, lined with cling film or parchment inside and greased with vegetable oil) molds of different sizes of your choice.

If desired, raisins can be added to the dough. In this recipe, 150-200 g is enough. Soak the raisins in hot water, then drain the water and dry with paper towels, and then roll in flour. Add the raisins to the batter as the last step before shaping into the moulds.

Step 10

Do not forget that filling molds with dough, regardless of their size, should be no more than two-thirds, and preferably half or even one-third, since we use yeast dough which will rise well.

Step 11

Put the cakes in the oven, preheated to a temperature of 100 degrees. After 10 minutes, turn on the oven at 180 degrees and bake until done, checking the cakes with a wooden skewer.

Step 12

Beat the icing at medium speed of the mixer until a thick fluffy foam is obtained. Decorate Easter cakes with ready-made icing, and sprinkle with ready-made powder, chopped nuts, candied fruits of your choice on top.

An old Easter cake according to a pre-revolutionary recipe

In Russia, for the Bright Resurrection of Christ, it was customary to cook not two, as in our days, but three festive baking options - Easter, Easter cake and mazurka. The old recipe for Easter cake on yolks meant that a large number of eggs by modern standards were put in the dough. From the remaining proteins, which were whipped and mixed with nuts and other additives, a mazurka was prepared, which is a cross between cookies and cakes.

By the way, old recipe Princely Easter cake also involves the use of only yolks when kneading the dough. For a large number of Easter cakes, up to 50 yolks and three packs of butter and flour could be added to the dough as much as the dough would take. The following recipe is built on the same basis, only the ingredients are listed in slightly more modest proportions.

Ingredients:

1. Chicken eggs - 6 pcs
2. Flour - 4 cups
3. Fresh ghee - 1 cup
4. Live yeast - 30 g
5. Milk - 2 cups
6. Salt - ½ tsp.

Step 1

Put simultaneously on one burner to heat milk, on the second ghee in a water bath. To do this, put a jar of oil in a container filled with water. The milk should be warm, not too hot, and never bring it to a boil.

Step 2

In a separate container, grind 30 g of live yeast with your fingers or a spoon, add a teaspoon of granulated sugar. Add half a glass of warm milk and mix gently until smooth. Put the yeast to come up in a warm place. They will be ready as soon as bubbles begin to appear on the surface of the mixture. It will take approximately 20-30 minutes.

Step 3

Put the remaining milk back on the stove and bring to a boil over moderate heat. With this boiling milk we will steam the flour. For this purpose, you will need two cups of flour. In a similar way, custard cake is prepared according to an old recipe. Choux pastry no need to defend, and then knead for a long time.

Such a dough is boiled, stirring constantly, and then baked in the oven. This type of dough is ideal not only for Easter baking, but also for any other that you want to add more toppings to, for example, fresh berries, grated with sugar or ready-made jam. However, in this original recipe there are differences in this respect.

Step 4

Flour must be sifted before use. Then pour in hot milk. Thus, the dough is steamed. Rub it with a spoon until a homogeneous mass is obtained. Leave the steamed dough to cool to room temperature.

Step 5

Pour the yeast into the steamed dough, which has already begun to bubble. Stir with a spoon until smooth.

Step 6

Within an hour, the dough will rise. Pour a glass of sugar into a separate bowl. Break six eggs into it and add half a teaspoon of salt. Beat with a mixer.

Step 7

Mash the risen dough with a spoon. Add beaten eggs with sugar.

Step 8

At this stage, you need to knead the dough. Add flour in batches, sifting it into the mixture. Stir with a spoon very carefully until a thick homogeneous mass is obtained.

Step 9

Add a glass of melted butter to the dough and knead again until the consistency thick sour cream.

Step 10

At the last stage, the dough must be kneaded with your hands until it stops sticking to your hands. Let the dough rise in a warm place a second time.

Step 11

Prepare the right amount of paper molds for Easter cakes. Lubricate the inside of their surface with the remnants of ghee. Fill molds one-third full with dough. Put them in a warm place for 20 minutes to approach, and then in a well-heated oven to a temperature of 30 degrees. After that, bake at a temperature of 180 degrees for about 35-40 minutes. Check the readiness of Easter cakes traditionally - with a wooden skewer. When the skewer comes out dry, the cookies are ready.

Notes

The recipe for the old saffron cake uses real ghee. And this means that such oil must be prepared independently. What is sold on the market and called melted does not correspond to its definition at all. As a rule, this is not melted, but melted butter - that is, melted for 5-6 minutes. Real melted butter is simmered for at least 5-6 hours at a temperature not exceeding 85 degrees.

Please note that the old Easter cake recipe (with photo) assumes that you will use only high-quality real live yeast. Dry yeast is better not to add. In addition, I assumed an old recipe for Easter cake of 10 eggs or more, depending on the volume of the dough.

In the modern version, 6 to 7 eggs can be added. By the way, it also involves the use of a large number of eggs. It turns out, according to an old recipe, a heavy cake, very satisfying and rich in various additives.

The old one was taken from a pre-revolutionary cookbook. Its difference from the second above recipe is that we add saffron tincture (soak saffron in hot water for half an hour) while kneading the dough at the last stage. If desired, you can also add raisins - no more than 150 g.

Old recipes are good because we preserve the Easter traditions of our ancestors and pass them on unchanged to our children and grandchildren, who, following a good example, will continue the tradition. With the feast of the Holy Resurrection of Christ!

Table laid for the holiday Happy Easter cannot be confused with any other. Bright, colorful and tasty - it pleases with abundance traditional dishes. colorful paints, Curd Easter and Easter cakes acquire a certain status on this day. Today we will not delve into the history of the origin of these ritual dishes, but we will offer to cook Easter cake, an old recipe that is still relevant today. There is nothing unusual in it, and if you prepare symbolic festive dishes, this cooking option may be useful to you.

Just around the corner is the bright Orthodox holiday - Easter, so now it’s worth deciding on holiday menu, which will include Easter cake as an obligatory treat. Baking Easter cakes is a very laborious process, but if you are not afraid of difficulties and are ready to immediately start preparing the Easter attribute, then this photo recipe will be very useful for you. old recipe Easter cake adapted to modern units of measurement (without feet) is given below.

step by step recipe for yeast cake with raisins and lemon zest

Dough is prepared with fresh yeast, yolks and whites are beaten separately and introduced into the dough for Easter cakes in different stages.

Ingredients:

• 800 gr. flour;
• 250 ml of milk with a fat content of 2.5%;
• 1/2 pack (100 gr.) of good butter;
• 150 gr. granulated sugar;
• 25 gr. "live" yeast;
• 4 selected chicken eggs;
• golden raisins - 150 gr.;
• table salt - a pinch;
• 1 st. l. fresh lemon peel.

Glaze with a refreshing lemon scent:

• 1 pack of powdered sugar (150 gr.);
• 1 tsp lemon juice;
• 1-2 proteins.

Cooking process:

Warm a glass of cow's milk (no more than 40 degrees).

Dissolve in milk 25 gr. Sahara.

Add fresh pressed yeast and leave for 10-12 minutes.

As soon as the yeast begins to foam slightly, it's time to pour it into a deep saucepan. Pour part of the flour into the liquid mass (1/2 of the total amount) and gently mix the liquid dough. Cover with a cotton towel and leave warm for about 1 hour.

Grind the yolks with sugar and add to the dough.

Beat egg whites with a pinch of salt with a mixer or food processor at high speed. Insert them into the dough.

Melt half a pack of butter in a small bowl and set aside. Pour in batter, add the remaining wheat flour. Knead a smooth and dense dough.

Prepare lemon zest.

Knead the lemon zest into the cookie dough.

Rinse raisins hot water and then pat dry on a towel. Sprinkle steamed raisins on the dough. Mix well again.

Cover the finished ball of dough with a cotton towel and set aside in a warm place for 1 hour to rise.

Grease the Easter cake baking molds with plenty of creamy margarine or sunflower oil, sprinkle with a little wheat flour. Molds should be filled with dough only 2/3, but no more. Bake at 180 degrees until a beautiful blush is formed within 45-50 minutes in a preheated oven.

For the glaze, beat the icing sugar, egg whites and lemon juice. As soon as you see that the icing begins to thicken, immediately pour it over the cake. Repeat 2 times.

On top of the glaze, you can sprinkle sugar decoration or roasted peanuts in a dry frying pan. Happy tea!

Irina told how to cook Easter cakes according to an old recipe, recipe and photo of the author.

One of the main Easter treats - Easter cake, refers to church ritual food. Not a single festive table for Easter is complete without this treat. An old folk belief is associated with it: if the cake turned out good, then everything will be fine in your house. From time immemorial when baking Easter cake the hostesses did not spare the best and freshest products. Everyone wanted to bake the most delicious and most beautiful. Baking secrets have been passed down from generation to generation.

Easter cake: how to cook

And ancient recipes have come down to our times Easter cakes , which have excellent taste and do not stale for a long time. The dough for Easter cake is very capricious. It is afraid of drafts, temperature changes and loud sounds and noise.

Since ancient times, the dough for such an Easter cake began to be kneaded on the night from Thursday to Friday, baked on Friday, and on Saturday they took the Easter cake to the church for consecration. If desired, you can add to the dough - honey, nuts, raisins, candied fruits, chocolate, and spices such as nutmeg, cloves, vanilla and cardamom. It was not forbidden to add cognac, which acted as a kind of preservative and gave softness to the taste.

It is customary to decorate Easter cake nuts, candied fruits, raisins. It is customary to lay out an image of a cross or the letter "ХВ" - which means Christ is Risen. Also in the form of decoration, you can use powdered sugar, special confectionery sprinkles or

There are a huge number of recipes Easter cake. And their main difference lies in the method of preparing the dough, as well as in various additives (yuzom, dried apricots, cocoa, etc.). Most often, yeast is used for Easter cakes. butter dough with lots of butter and eggs. But they are also popular Easter cakes from custard and

For such a cake, you need Wheat flour higher grades: grain, premium, special, etc. The main requirement for flour: it should be as dry as possible. This requires proper storage and before you start kneading the dough, it is recommended to ask for flour through a fine sieve.

The rest of the ingredients - butter, eggs, milk, sugar, yeast - must be of high quality and very fresh.

The dough should not be watery (the Easter cakes will spread and turn out flat) and should not be very thick (they will be heavy and quickly stale).

The consistency of the dough should be such that it can be cut and does not stick to the knife.

Dough for Easter cake a knead so long that it easily lags behind the hands.

According to the rules , The pastry dough should come up three times: 1st, when the dough comes up, 2nd - when all the ingredients are added, 3rd time - when the dough is in the molds.

Easter cakes should be suitable in a warm place at a temperature of 30-45 degrees and without drafts.

You need to fill the form with dough halfway and let it rise to 3/4 of the height of the form, and then put it in a well-heated oven, after brushing it with an egg beaten with 1 teaspoon of water. The oven must be humidified, for this we put a container of water down.

Kulich up to 1 kg is baked for 30 minutes, 1 kg - 45 minutes, 1.5 kg - 1 hour, weighing 2 kg - 1.5 hours.

If the cake starts to burn on top, you need to cover it with dry parchment or tissue paper. When Easter cake ready, you need to get it out of the oven and put it on its side. Let it lie down in this position until the bottom cools down, and leave it in this position.

I suggest you use the ancient recipe of the nuns of the St. Danilov Monastery and I hope that it will replenish your home treasury of culinary recipes.

Ingredients:

Wheat flour (highest quality) 950 gr.

Fresh yeast-40 gr.;

Fresh milk -350 ml.;

Egg whites -3 pcs.;

Sugar - 250 gr.;

Butter-200 gr.,

Candied fruits -100-120 gr.,

Raisins -100-120 gr.,

Cognac 30 ml.;

Zest of one lemon;

Cardamom (ground) - 1 tsp;

Nutmeg (grated) - 1 tsp;

Vanilla sugar - 3-4 tsp;

A mixture of saffron and oil - 3 tablespoons;

Salt -1 tsp

For the oil-saffron mixture you need:

Vegetable oil -3 tablespoons;

Natural saffron - 1 tsp;

Turmeric -1/2 tsp;

For frosting decorations:

Egg whites - 2 pcs.;

Sugar-5 tablespoons;

Jam (raspberry or strawberry) -1 tbsp;

Confectionery sprinkles for decoration;

Almonds (ground)

Easter cake preparation

Sift the flour through a fine sieve. In pre-boiled milk (100-120 ml), add 100 gr. flour and stir quickly until smooth. We breed fresh yeast in 100 ml of warm milk and pour 100 gr. flour. Stir thoroughly and let it brew in a warm place for 10-15 minutes.

We combine the diluted yeast with the dough, mix, wrap it warmly and put it in a warm place for 1 hour 40 minutes. When the dough is suitable, we prepare the filling for it:

Beat egg whites with salt and vanilla until, while gradually pouring sugar. And at the end, add, pouring in warm milk, pouring it in a thin stream (warmed up to 40 * C)

Pour ½ of our filling into the ripened dough and add 250 gr. flour. We mix everything thoroughly. Then we wrap it up again and give it, the dough will stand for Easter cake warm for 1 hour 15 minutes.

While the dough is ripening, prepare the saffron-oil mixture:

Boil vegetable oil, add turmeric, and mix everything with saffron and let it brew.

Beat the remaining filling again with a mixer for 2 minutes, add to our dough and add another 250 gr. flour. We mix everything thoroughly. Now we need to melt the butter and remove the zest from the lemon and scroll it through a meat grinder.

Add butter to the dough Easter cake, as well as zest, cognac, saffron-oil mixture, cognac and spices. Mix everything well, gradually adding the remaining 250 gr. flour. Once again we wrap it warmly and let it come up again for 1 hour 25 minutes.

Pour the raisins with boiling water, leave for 3 minutes and recline on a sieve. Finely chop candied fruit.

When the dough rises a second time, we precipitate it to its original volume, add raisins, candied fruits and knead well.

Sprinkle the bottom of a large container with flour and put the dough into it. Set for 1 hour 10 minutes. into warmth. After our dough has stood in a warm place for 1 hour and 10 minutes, line the bottom of the mold with paper (after oiling it) and spread the dough into it by ¼. We remove the form in a warm place and wait until the dough rises by 2/3.

Bake Easter cake in a well-heated oven at a temperature of 150-160 * C for approximately forty minutes. Do not open the oven, at least for 20-25 minutes.

Our cake is ready! It remains to cover it with glaze. To do this, beat the proteins with granulated sugar until fluffy foam. After coating with icing, put the cake in the cooling warm oven and leave it there until the morning. Think the taste of it Easter cake Your family will love it and decorate your Easter table!

And with others delicious recipes dishes for holiday table you will be introduced to these articles:

If you have not started baking Easter cakes yet, or have just decided, use this special recipe- the result will amaze you.

I must say right away that this is a kind of blog - a blog within a blog. I had to force my mom, who has a black belt in home cooking, to write her first food blog. Since she is still afraid to publish under her own name (in a sense, I understand her), I will just leave her text here. If you are not too lazy to spend almost the whole day (I personally would be too lazy) to cook Easter cakes, you have practically the last opportunity before the holiday.

So here comes Mom with her incredible recipe. delicious Easter cakes Believe me, I already know how incomparable they are.

As you know, according to the ancient Christian custom for the Easter holiday, it is customary to bake Easter cakes, pies, various meat dishes and then, with the same enthusiasm, clutching at their bellies, gobble it all up. But now is not about that. Each housewife has her own cooking recipes, which, in her opinion, are the best. Many, of course, unrestrainedly share them on social networks.

However, no matter how much I surfed the Internet, I did not come across such a recipe for Easter cakes, according to which I have been baking for quite a long time. My daughter begged for a long time to tell me about it, although I myself would hardly have done it.

This recipe is really old. A small number of people know him and he has one feature that I will definitely tell you about. I got the recipe from a former colleague, who, in turn, inherited it from her grandmother from the Chernihiv region.

These Easter cakes will especially appeal to those who like moist, slightly viscous dough. If you are not a fan of such a test, it is better not to read further. I will try to describe the recipe in as much detail as possible.

Let's start with sourdough:

- 1 liter of milk;

- 1 pack of pressed yeast (100 gr.);

- 12-15 yolks;

- 0.5 kg of sugar;

- 1 teaspoon of salt;

- 1.0 - 1.3 kg of flour.

Everything needs to be mixed (the dough should have the consistency of thick sour cream) and left to ferment. This process lasts at least 3 hours - the dough must have time to rise and fall.

batch:

- 1 pack of margarine (250 grams);

- 100 gr. butter;

- 0.5 kg of sugar;

- half a pack (50 gr) of pressed yeast;

- 200 grams of sour cream (not less than 20%);

- raisin;

- candied fruits;

- vanilla;

- 1.7 - 2 kilograms of flour.

Cooking: dissolve the yeast in warm milk, add the egg yolks beaten with sugar, salt and flour. Put in a warm place for 3 hours. Then melt the butter and margarine, grind the yeast with 1 tablespoon of sugar and mix with sour cream, pour raisins with boiling water for 1-2 minutes, dry and mix with 1 tablespoon of flour.

After 3 hours, the dough should be mixed with a wooden spoon, and do it carefully - in one direction. Then add butter and margarine, sugar, vanilla, yeast with sour cream, raisins, mix everything well and gradually add flour in small portions.

When kneading, hands should be generously lubricated with vegetable oil. Knead not cool slightly sticky dough, leave to approach for an hour and a half. When the dough has doubled in size, punch it down and leave it for another hour.

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Ready dough

Then spread the dough into greased molds, half filling, and leave to proof until the dough fills the mold. Preheat the oven to 220 degrees, put the cakes and lower the temperature to 180 degrees. Bake for 40-50 minutes depending on the size of the molds.

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Cookies ready for baking

After the cakes are baked, they can be decorated. Here everyone can use their imagination. Separately, I note - it is better to apply icing on hot Easter cakes.

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Already baked Easter cake - fragrant and incredibly tasty

And a few tips on how to make Easter cakes so that they turn out perfect:

- all ingredients for Easter cakes should be at room temperature;

- there should be no drafts in the room where the Easter cakes will be baked.

Well, for the superstitious - it is believed that it is better to bake Easter cakes at night and in silence.

If you read the recipe and did not notice its features, I will slightly open the veil. When for the first time this method of cooking Easter cakes fell into my hands, I was surprised that all the yolks were added to the dough, and yeast again to the batch.

As a person who has been cooking all his life and constantly walking on culinary sites, I want to say that this is quite unusual. What can I say, our ancestors had their secrets.

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