Easter cake with dry yeast is a classic representative of Easter baking. Of course, there are options for cooking Easter cake without yeast at all, but it is unlikely that you will get it lush and high. Less experienced hostesses claim that this effect can be achieved thanks to soda, but I ask you not to even look in the direction of such recipes if the result is important to you.
To prepare today's Easter cake, we need the following basic products: dry yeast, milk, sugar, flour, butter, raisins, eggs, lemon and vanilla sugar. For a greater taste effect, I also used cognac in today's recipe, but it was needed only for soaking raisins, and the alcohol itself did not go into the dough.
As I already told in my other Easter cake recipes that I shared on the blog earlier, dough for dough can be prepared not only with milk, but also with other dairy products: kefir, fermented baked milk, sour cream or yogurt. If every minute that you spend in the kitchen is valuable to you, then after the main recipe I will give an example of another option for cooking cake with dry yeast, which is prepared without dough. This approach will significantly reduce the final cooking time, which can be a very important factor for some hostesses.
If we talk about the filling, then you should not limit yourself to the traditional option - raisins. It can be supplemented or replaced with other ingredients: dried apricots, candied fruits, prunes, nuts, berries, etc.
After you take the cake with dry yeast out of the oven, it must be decorated on top. To do this, it is best to use a mass of whipped proteins and powdered sugar, as well as a special topping, which you can easily buy at any store or market.
Ingredients:
For steam:- 1 tsp heaping dry yeast
- 200 ml milk
- 1 tsp Sahara
- 450-500 g flour
- 100 g butter
- 1 p. vanilla sugar
- 1 whole egg and 5 yolks
- 100 g sugar
- 50 g cognac
- 80 g raisins
- Zest of 1 lemon
- A pinch of salt
- + 1 egg for brushing
- 1 st. powdered sugar
- 2 squirrels
- Sprinkle for Easter cakes
Cooking step by step with photos:
- Pour sugar and dry yeast into warm milk.
- Mix the ingredients well and leave the dough for half an hour.
- Meanwhile, beat the egg and yolks into a deep bowl.
- Add sugar to them and mix everything well until the mass is homogeneous.
- Pour raisins with cognac and let it “stretch”.
- Pour ½ part of the flour into the dough, stir.
- We grate the lemon on a grater for zest.
- Add the zest to the dough, a little bit continue to add flour.
- Melt the butter, let it cool slightly, then pour it into the dough.
- Add salt, vanilla sugar and yolks. We mix.
- Add raisins with cognac.
- Pour the rest of the flour, knead the dough. Leave in a warm place (or in the oven at 30 degrees) for 2 hours. During this time, the dough should rise at least twice.
- After this time, we lay out the dough in molds, after greasing them with sunflower oil or laying them with baking paper. (I took three large forms).
- You need to fill the forms with dough by one third.
- We leave the dough in the forms for another 1-2 hours, it should rise again twice.
- After this time, gently grease with a beaten egg - the dough will be very airy and may fall from sudden movements.
- So, we need to grease the dough carefully, without crushing it.
- We send the forms to the oven preheated to 160 degrees for 25 minutes. We take out the finished cakes from the molds and put them on a baking sheet.
- Brush generously with beaten egg whites.
- Sprinkle with sprinkles for Easter cakes and send to the oven, preheated to 150 degrees for 5 minutes.
- Let the finished Easter cake, cooked with yeast, cool down.
- The dough turns out to be the softest - it was even difficult to take a beautiful photo in the section.
Bon Appetit!
Simple cake with dry yeast without sourdough
If you want to simplify as much as possible for yourself the method of preparing Easter cake, then the option that does not need to cook dough is best for you. I won’t claim that you will save a lot of time, but I can promise you a couple of tens of minutes.
Ingredients:
- ½ st. butter
- ½ st. Sahara
- 2 eggs
- ½ st. raisins
- ½ tsp vanillin
- ½ st. milk
- 2 tbsp. flour
- 11 gr. dry yeast
Cooking method:
- The first step is to wash and soak the raisins.
- Then beat the melted butter, sugar and eggs together in a deep bowl.
- In the resulting mass, add raisins, milk and vanilla sugar. Once again, mix all the ingredients well.
- Mix wheat flour and yeast together.
- After that, add flour and yeast to the main mass and mix until completely homogeneous.
- We cover the baking dishes with parchment and spread the dough in them.
- We send the forms with future Easter cakes to the oven, heated to 30 degrees for 1 hour.
- After 60 minutes, preheat the oven to 180 degrees and bake the cake for about 30-40 minutes. Readiness is checked with a dry match.
- We take out the finished cake from the oven, and then from the mold and, if desired, decorate with protein mass or sugar syrup.
Now you know how kulich is prepared with dry yeast. Bon Appetit!
You can cook kulich with dry yeast in different ways, but no one will argue that this is a classic version of this Easter cake. Despite all the subtleties and possible difficulties, the whole process of preparing such sweets is a very simple task that even a novice cook can handle. The main conditions for success are to be attentive, patient and clearly follow all the step-by-step guides that are provided with detailed photographs. Finally, I want to give a few tips so that your cake with dry yeast turns out delicious the first time:
- any baking must begin with the fact that you do not forget to sift wheat flour;
- The dough for Easter cake can be prepared not only with milk, but also with water, kefir, fermented baked milk or yogurt;
- In the dough, you can add not only raisins, but also dried apricots, nuts, cottage cheese, candied fruits, etc.;
- Easter cake can be decorated not only with whipped egg whites, but also with chocolate icing made from melted chocolate or cocoa powder.
I stole this pastry recipe from the book “Crust and Crumb” by Peter Reinhart, and I liked the result so much that I recommend this Easter cake with raisins to all novice hostesses, beginners and those who doubt: “Will I make a cake?”
- Firstly, according to this recipe, we make Easter cake with dry yeast (sometimes beginners get lost and don’t know where to buy raw yeast or are afraid of them, considering them alive and capricious creatures).
- Secondly, the dough does not need to be kneaded for an hour with your hands (as in ordinary recipes, we can meet the phrases “knead the dough for Easter cake for half an hour / hour”) I had such a situation that I practically did not knead the dough, but the cake turned out to be layered, lush and not much crumbled. Wonders. And thanks to Peter
- Thirdly, having prepared this dough once, you can use the recipe in the future for any muffin. This versatile recipe is useful for cinnamon rolls, poppy seed buns, and pretzels. Success always inspires! Having received an excellent result and the praise of everyone who tasted your cakes, you will want to please your loved ones again and again.
Ingredients
For steam:
- Premium flour - 100 g;
- Dry yeast - 2 teaspoons (you can use 20 g wet);
- Yogurt or milk at room temperature - 230 g;
For test:
- Opara;
- Premium flour - 550 g;
- Sugar - 80 g in the original recipe, I increased it to 200 grams;
- Salt - 1 teaspoon;
- Eggs - 4-5 eggs (228 g), eggs should be cold;
- Unsalted butter at room temperature - 110 g
Additives to the dough as desired:
- Finely chopped dried apricots - 1/2 cup;
- Raisins (light or black) - 1/2 cup;
- Rum or concentrated orange juice - 1/4 cup;
- Vanilla extract - 2 teaspoons;
- Chopped almonds or walnuts - 1 cup
Icing for Easter cakes:
- Protein - 1 pc.;
- Powdered sugar - 120 g;
- Lemon juice - 1 tbsp. a spoon.
How to cook Easter cake
Rinse the raisins. If you have other additives, they also need to be rinsed. Then pour warm water for 10 minutes (so that the raisins become softer). Instead of water, you can pour rum or cognac. 
Cooking dough
Pour the yeast and flour into a mixing bowl. 
Add milk (or curdled milk). I have added milk to the dough for the cake, but Reinhart, the author of the recipe, recommends using yogurt, which gives the cake the best flavor. 
Milk should not be hot. At temperatures above 40 C, the yeast dies.
Stir the dough well. Try to break the yeast as best as possible, but a completely smooth mixture will not work. 
Cover the bowl with cling film and leave to rise in a draft-free place at room temperature. I put it in the switched off oven or any kitchen cabinet where there is free space. 
The dough will increase in size by about 1.5 times.
A great addition to Easter cakes with raisins can be.
Preparing the cookie dough
Take a large bowl.
We break the eggs.
In Reinhart's recipe, the weight of eggs is indicated (228 g), for him this weight corresponds to 5 eggs. I got 4 eggs of this weight. You can weigh the eggs (without the shell!) on a kitchen scale, you may not need more than 4 eggs either.
Add salt (1 teaspoon). 
Sugar (200 g). 
The original recipe only had 80g of sugar (not sweet at all), so I increased the amount of sugar to 200g the second time I baked this recipe.
In the dough for Easter cakes, add butter (110 g), softened at room temperature. 
Stir the butter with a fork, trying to achieve uniformity (a completely smooth mass will not work, this is normal). 
Pour the batter into the dough. 
Now you need to add flour (550 g). It should be sifted. When we sift the flour, it is saturated with air, which makes the dough for Easter cakes more airy, more porous. We add the entire volume of flour not at once, but in parts. Added a little - stirred, added - stirred. 
We begin to knead the dough, first with a spoon, then with our hands. Peter Reinhart does it in a food processor for 8 minutes. Hands advises kneading no more than 15 minutes. 
For better adhesion to the dough, you can roll the raisins in flour. 
When the dough is almost kneaded, add the raisins. Knead further, trying to evenly distribute the raisins in the dough for Easter cakes. 
For more convenient kneading, you can transfer the dough to a surface sprinkled with flour. So that the dough does not stick to your hands, put a little vegetable oil in your palm.
After kneading the dough, cover it with cling film or a towel. We put in a place without drafts until the dough increases by 1.5 times.
It took me 1 hour to rise the dough at room temperature.
All forms in which Easter cakes will be baked must be greased with vegetable oil. 
Place a piece of parchment at the bottom of each mold. First trace each shape on a sheet of baking paper, then cut along the line. 
Sprinkle the greased cake molds with flour. 
We bake Easter cakes
Knead the risen dough. 
We grease our hands with vegetable oil and tear off pieces of the dough of the size we need. Roll into a ball shape and place seam side down in the molds. 
The dough should fill the form by 3/4. 
We cover the forms with the dough with a towel or cling film and put in a draft-free place until the dough doubles in size. It usually takes 60-90 minutes to rise the dough in forms. 
Preheat the oven to 170 C.
We put the approached Easter cakes in the oven and bake for 20-40 minutes (depending on the size of your forms).
The tops of the Easter cakes are baked much faster than the middle, so after 15 minutes after the start of baking, cover the Easter cakes with a sheet of foil (mirror side up).
We check the readiness of Easter cakes by a dry wooden torch, with which we pierce the Easter cake in the highest place.
We take out freshly baked Easter cakes from the oven and let them stand in the molds for 10 minutes, then take them out of the molds on a towel. 
Lay the Easter cakes on the barrel, turning over from time to time so that there are no dents.
Cover the top with a towel as well. 
Easter cakes are ready for icing. 
How to make icing for Easter cakes
Separate the white and yolk. 
We begin to beat with a mixer until the protein mass becomes a white foam. Then add powdered sugar, pour 1 tbsp. a spoonful of lemon juice (for shine) and beat again until a thick, shiny glaze is obtained.
You will be interested to know all the secrets about. Let the icing for Easter cakes turn out wonderful.
Attention! The site has new recipes for delicious cakes! , (Follow the links, all recipes will open).
We cover the cooled cakes with glaze. 
The frosting will take approximately 1 hour to set. 
Easter cakes with raisins prepared according to this recipe are delicious immediately after baking (they do not need to be infused), the next day they are also very tasty and fragrant. The dough is airy, layered, porous. 
From the indicated amount of ingredients, I got 4 Easter cakes (the children asked to cut one cake while still hot, so it does not appear in the last photos). Three small ones and one larger one. 
Another option for a delicious Easter cake is cream cake. I recorded a detailed video recipe for you and posted it on our YuoTube channel, I wish you a pleasant viewing!
Happy Sunday!
I will be glad to answer all the questions that arise during the preparation!
I'm waiting for your Easter cakes, attach a photo to the comments (it's very easy to do). If you will post photos on Instagram, please indicate the tag #pirogeevo or #pirogeevo so that I can find your photos on the network.
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When else, if not on Easter, treat your family to a delicious Easter cake according to the recipe from my cookbook. Children are, of course, anxiously waiting for this holiday. And we, in turn, decide for them on various feats. For example, made from beet juice, turmeric decoction or red cabbage decoction. Therefore, making Easter cake at home is much more interesting than buying it in a store. After all, it has been verified more than once - that homemade cake tastes somewhat different from the purchased one. And this means that at least one delicious recipe for Easter cake should always be kept in mind. After all, sometimes you can pamper yourself.
Ingredients for a delicious Easter cake recipe:
For test:
- Milk (boiled, chilled) - 1.5 tbsp.;
- Eggs - 6 pcs.;
- Flour - 1 kg. (6 glasses);
- Dry yeast - 16 g (4.5 tsp);
- Margarine - 300 g;
- Sugar - 2 tbsp.;
- Vanilla sugar - 10 g (3 tsp);
- Raisins - 100 g.
For glaze:
- Powdered sugar - 1 tbsp.;
- Egg white - 1 egg;
- Lemon juice - 2 tsp;
- Salt - 1 pinch.
Delicious Easter cake recipe step by step:
1. To begin with, we will prepare dough from half of the flour. We will use dry yeast, suitable for adding directly to the flour. To do this, carefully read the instructions on the packaging of the purchased yeast. In order for the Easter cake to turn out delicious, and the dough to successfully approach, it needs to be kneaded a lot. This nuance is important not only for the preparation of Easter cake, but also for any yeast dough. In this case, the yeast is better distributed and it is easier for them to raise the dough.
For dough, we measure 3 cups of flour (exactly half), as well as a pinch of salt and sugar, we measure 1 tablespoon of the total.
Advice:
if there is no “directly into flour” mark on the yeast, then they should be dissolved in milk. We still add sugar and salt to the flour, and the yeast will go into the dough in the second step along with milk. 
2. Milk is delicious if, according to the recipe for Easter cake, you take homemade milk and add it in small (fractional) portions, stirring the flour. The dough will immediately become homogeneous and airy. We cover the bowl and put it on a warm heating pad (or just in heat) until it doubles in 2 times. 
3. In the meantime, while the dough is coming up, you need to do the eggs and margarine. The ingredients must be at room temperature. So, separate the whites from the yolks into different bowls. We also divide the sugar in half. Half will be used for whites, half for yolks. Beat everything separately, gradually adding sugar. This is how you will succeed: egg whites with sugar not whipped into a steep foam and yolks whipped with sugar not into a steep foam.
Melt the margarine as usual and cool to half in a separate bowl. 
4. After 40 minutes from the moment the dough was kneaded, it doubled. The dough becomes fluffy and porous. 
5. We begin to alternately combine the dough with the prepared ingredients. It will be more convenient to do this by hand. First, melted and cooled margarine will go into the dough - knead as far as possible until smooth. The second will be whipped yolks - we repeat the action. The dough for Easter cake should become a beautiful orange color, it will be lighter if the yolks are pale. As you can see it is quite uniform. Now you can add whipped egg whites. We knead the dough the same way. 
6. 1/3 cup through a fine sieve, add the rest of the flour and knead after each serving. 
7. After the last portion of flour enters the dough, it still will not be thick. Its consistency will be much thicker than the dough for kefir pancakes. Return the bowl with all its contents to heat and wait until the volume doubles. 
8. While the dough is coming up, sort out the raisins, namely, remove the tails, if any. Pour clean and good raisins with boiling water and leave until you need to add it to the dough. 
9. About the same as in the photo, you will have dough according to the recipe for delicious Easter cakes in an hour. Don't be discouraged if it takes longer to fit, maybe a little cooler where it stands. It will go up anyway. Then again knead the dough well, add raisins and knead again.
Allow another 40 minutes for the dough to rise.
Such an elastic dough for Easter cakes will become after all the procedures. Now wet your hands with water, so it will be easier for you to separate the dough from the main part.
10. Any forms that you have need to be greased with vegetable oil. We put the test less than half of the form. Again, leave for 30 - 40 minutes in the heat. After this time, the dough will rise above half. Now Easter cakes can be baked in a preheated oven at a temperature of 170 - 180 degrees.
Advice:
do not place forms with future Easter cakes close to each other. Maintain a distance of 15 centimeters, otherwise the cake may not be baked in the middle. 
12. While baking is in the oven, let's decorate. Namely, we will prepare the icing for the Easter cake with our own hands. Of course, there is also a purchased glaze, but if you have a mixer, then there is nothing special to do here.
Take a chilled egg and a glass of powdered sugar. Separate only one protein into a deep bowl and, just as in the beginning, start beating with a mixer. As soon as the protein begins to turn into a white foam, add powdered sugar by a teaspoon until it runs out. Naturally, beat with a mixer until the last portion of the powder. 
13. The glaze is thick, white and viscous. 
14. Add a tablespoon of freshly squeezed lemon juice and mix well. We set aside a bowl of icing for Easter cakes. 
When the Easter cakes are baked in the oven, they will need to be cooled to half and only then spread the icing on the “caps”. On a warm Easter cake, it sticks better, and in the future it will not fly off. Sprinkle with Easter fine sprinkles immediately, while the icing is still fresh.
Advice:
Since, according to the proposed recipe, the dough is very soft and airy, it is likely that immediately after taking the baking out of the oven, the Easter cakes will slightly settle. To prevent this, you need to turn them over on a side and so cool to half. 
Now a delicious recipe for Easter cake is in your piggy bank of recipes. Be sure to find an opportunity to cook it at least once and you will understand that it was not in vain that you tried and wasted your time.
Kulich of Patriarch Alexy II according to the recipe of the nuns of the St. Danilov Monastery Ingredients: Flour 950 gr Yeast (fresh) 40 gr Milk 350 ml Proteins 3 pcs Sugar 250 gr Dried butter 200 gr Raisins 100 gr Candied fruits 100 gr Cognac 30 ml Lemon zest 3 tsp. l. Ground cardamom 1 tsp Nutmeg 1 tsp Vanilla sugar 3-4 tsp Saffron-oil mixture 3 tbsp. Salt 1 tsp FOR THE SAFRON-OIL MIXTURE: Vegetable oil 3 tbsp. Natural saffron 1 tsp Turmeric 1/2 tsp FOR GLAZING and DECORATION: 2 squirrels 5 tbsp. sugar 1 tbsp. Raspberry (or any red) jam confectionery toppings ground almonds chopped candied fruits And whatever your heart desires Cooking method: Sift flour Boil 100-120 ml of milk, add 100 g of flour and quickly stir until a homogeneous mixture Dilute the yeast in 100 ml of warm milk, pour 100 g of flour, stir and let stand in a warm place for 10-15 minutes. After that, combine the prepared custard dough and diluted yeast, mix, wrap warmly and put in a warm place to ripen for 1 hour 40 minutes. When the dough is ripe, prepare the filling for it: Beat the whites with salt and vanilla until a thick lush mass, gradually adding sugar and finally pouring in a thin stream of the remaining warm milk (heat up to 40 * C) Pour half of the filling into the ripened dough, pour in the same 250 gr flour and knead well, wrap again and let rise in a warm place for 1 hour 15 minutes. While the dough is suitable, we will make a saffron-oil mixture: Boil vegetable oil, pour saffron and turmeric into it, mix and set aside to infuse. After that, beat the remaining filling again with a mixer at high speed for 2 minutes, pour it into the dough that has come up, add another 250 g of flour and knead thoroughly. Remove the zest from the lemon. Melt butter. Add butter, zest, spices, cognac, saffron-oil mixture to the dough, knead everything well, gradually adding the remaining 250 g of flour, wrap it warmly and let it rise again for 1 hour 25 minutes. Pour boiling water over raisins for 3 minutes, put on a sieve and let drain. Finely chop candied fruits. After the second rise, drop the dough to its original volume, add prepared raisins and candied fruits and knead well. Lightly flour a large saucepan and put the dough in it for the last rise for 1 hour 10 minutes in a warm place. Then line the bottom of the mold with oiled paper, put the risen dough there on 1/4 of the mold. Place in a warm place until the dough has risen by 2/3 of the mold. Bake in preheated oven at 150*C for about 40 minutes. (Do not open the oven) If you do not cover the cakes with glaze, then you can grease the top with yolks mixed with a little water. Cover with icing while cakes are hot! For icing: beat whites with sugar until fluffy thick mass, for color, you can add tbsp. red jam (optional) Put the icing to dry in a still warm, but turned off oven overnight. Have a nice holiday!!!
There is an opinion that Easter cakes are more successful when used in the cooking process of live yeast. But in fact, it all depends on the right ratio of products for the dough and on the quality of the yeast itself. For those who prefer to work with a dry product, we offer a selection of recipes for Easter cakes on dough with dry yeast.
Recipe for a delicious Easter cake with dry yeast
Ingredients:
- whole milk - 0.5 l;
- sugar sand - 320 g;
- sifted wheat flour of the highest grade - 720 g;
- medium-sized chicken eggs - 6 pcs.;
- butter - 215 g;
- - 215 g;
- dry yeast - 1 sachet (calculated for 1 kg of flour);
- cardamom - 1 pinch;
- vanillin - 1 pinch;
- seedless raisins - 160 g;
- - 140 g.
Cooking
Since we have a dough with a lot of muffin, we will initially prepare the dough. To do this, pour dry yeast into milk, heated to a temperature of about 40-45 degrees, and let it dissolve completely. Now sift half the flour into the milk-yeast mixture and stir until the flour lumps dissolve as much as possible. Now we put the bowl with the dough covered with a towel in heat until it doubles in volume.
When the dough is ready, separate the egg yolks from the whites, mix with granulated sugar and rub thoroughly until whitening, splendor and complete dissolution of sweet crystals, then mix the sweet yolk mass with melted butter and add to the dough, gently kneading with your hands. Now gradually sift the rest of the flour and knead long enough to get the most homogeneous dough. While it is parting again and rising in warmth, we prepare the raisins. We wash it, dry it and sprinkle with flour.
After rising, we mix the prepared raisins and candied fruit into the dough and let it rise one more time, after which we lay it out in oiled molds, filling them by one third, and leave them already in the molds for additional rise. When the products fill the molds by two-thirds, place them in a preheated oven and bake until a dry wooden splinter, placing an additional bowl of water on the bottom of the oven.
A simple recipe for a quick Easter cake with dry yeast
Ingredients:
- whole milk - 250 ml;
- sugar sand - 190 g;
- sifted wheat flour of the highest grade - 630 g;
- medium-sized chicken eggs - 3 pcs.;
- butter - 120 g;
- dry yeast - 5 teaspoons;
- vanillin - 1 pinch;
- seedless raisins - 160 g;
- coarse salt - 1 pinch.
Cooking
If there is a need to bake Easter cakes quickly and without additional fuss, then this cooking recipe is exactly what you need. Initially, we dissolve the dry yeast in lukewarm whole milk, and after about ten minutes add the eggs beaten with sugar, melted butter, salt, vanillin and sift the wheat flour into the mass. Knead the dough very carefully, achieving uniformity, softness and plasticity of the dough. At the end of the kneading, add the raisins prepared in advance. It must be thoroughly washed, allowed to dry and sprinkled with flour.
We lay out the prepared mass in oiled forms for Easter cakes, filling them with one third of the total volume, let them rise in warmth and we can bake, placing them in an oven preheated to 180 degrees. If there is extra time, you can let the dough rise twice - once in a bowl, and the other already in molds, which will positively affect the taste of finished products.
Easter cakes prepared according to any of the recipes must be decorated when ready, covered with protein glaze on top and sprinkled with confectionery sprinkles on top. Protein glaze is prepared in minutes by whipping egg white with powdered sugar and a little lemon juice.
