Home Product Ratings How to bake Easter cake - recipes for Easter. Easter cake with raisins - quick and tasty recipes

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How to bake Easter cake - recipes for Easter. Easter cake with raisins - quick and tasty recipes

We all honor the feast of Holy Easter, and every housewife on this day wants to please her family with homemade Easter cakes, which their store counterparts will never be equal to. V homemade cakes the soul of the hostess and the mood of the holiday are invested, and believe me, the Easter cake made by yourself is absolutely special!

Everyone's tastes are different, someone wants a simple, quick and delicious recipe. Someone prefers not to use yeast, flour or eggs when making dough for Easter cakes. Therefore, in our article, we have selected from a very large number and brought together several completely different recipes so you can choose the one that will become your favorite.

Step-by-step recipes for Easter cakes are short, clear and without unnecessary water. Let's get started!

A simple Easter cake with yeast in the oven

classic recipe, Easter baking it turns out very tasty, lush and soft, fragrant.

For the test

Flour - 560 gr.
Milk - 170 ml.
Sugar - 150 gr.
Butter - 140 gr.
Eggs - 2 pcs. +2 yolks
Raisins - 60 gr.
Yeast - 30 gr.
Vanilla sugar - 8 gr.
Salt - a pinch

For glaze

Egg whites - 2 pcs.
Powdered sugar - 140 gr.
Lemon juice - 1 table. a spoon.

We prepare our ingredients. Raisins need to be soaked overnight to make them soft. Melt butter and cool to room temperature.

In warm milk (40 degrees) we dissolve pressed fresh yeast, mix thoroughly.

Pour half the indicated amount of sugar there and gradually, so that there are no lumps, one and a half glasses of flour. Mix thoroughly. We cover the resulting dough with cling film and put it in a warm place so that it rises.

While the dough is rising, beat in one container 2 whole eggs and 2 yolks (without proteins) with vanilla sugar. The consistency of beaten eggs should be like not very thick sour cream uniformly yellow. Pour the beaten eggs into the prepared dough, put a pinch of salt and mix.

In the resulting mixture, gradually, stirring, introduce the remaining flour and melted butter(it should not be hot). We send the second part of the sugar there.

We knead the dough, which is again covered with a film and put in a warm place.

The dough will double in volume. Open it and add raisins, mix again.

Prepare the baking molds. If you have a reusable one, then lubricate it with oil. Do not grease disposable molds. We spread the dough about half way. Cover with a towel and wait for the dough to rise a third time to the edge of the mold. This is how we put future cakes in the oven.

Bake at 180 degrees for 30-40 minutes, depending on your oven. Make sure the cookies brown evenly.

This is how they turn out soft, fragrant and fragrant. All that's left to do is glaze them.

To do this, beat the egg whites left after the cooking process with lemon juice and powdered sugar with a blender at high speed. We will get a moderately fluid glossy white mass, which is covered on top of still warm pastries.

Sprinkle Easter cakes with colorful sprinkles on top. This is such a beauty!

Easter cake without yeast on kefir

Not everyone considers yeast a useful and necessary supplement, but everyone wants to get lush pastries. How to be? This is where kefir comes to the rescue. Thanks to him, the dough also turns out soft and lush. This recipe does not use sugar. And if you take a healthy whole grain and oat flour, then such an Easter will be most useful for both children and adults who care about their health.

Cook Easter cake on kefir with our simple recipe. The amount of dough is designed for two small cakes.

We will need:

2 eggs
300 ml kefir
280 g flour (can be oatmeal or whole grain)
2 packets natural sweetener (stevia)
vanilla and cinnamon to taste
0.5 tsp soda
100 g raisins
5 g milk powder

Cooking:

Pour kefir into a bowl and pour soda into it.

Prepare dry ingredients. Pour the sweetener, vanilla and cinnamon into the flour, mix until a homogeneous consistency.

Next, separate the whites from the yolks. The yolks will go into the dough, and the whites into the icing. Combine the yolks with kefir and stir. In the same container, gradually pour the flour. Stir constantly so that there are no lumps.

Place the raisins into the resulting dough and mix again.

We spread the mass in baking dishes up to half, because the dough will still rise during cooking in the oven.

We place the molds in the oven and bake at 180 degrees for 40-50 minutes.

And while the Easter cakes are baking, prepare the glaze: beat the egg whites at high speed with a sweetener and powdered milk (this ingredient is optional). We cover the finished cakes with icing and sprinkle with decorations.

To fix, stir the Easter cakes for another 20 minutes in the oven at a temperature of 100 degrees. From this, the glaze becomes dense and does not spread. Ready!

This is such a delicious and healthy Easter.

Alexandria cake step by step

Alexandrian dough for Easter cakes received special recognition. It is made on the basis of baked milk, the pastries are tender, soft like fluff and very tasty. We couldn't get past this recipe.

It's worth saying that alexandrian dough not quick to prepare and this is definitely not a recipe for hastily. But he's worth it!

We will need:

baked milk - 0.25 l
butter - 125 g
egg - 3 pcs
sugar - 250 g
fresh yeast - 50g
salt - 1 tsp
yolks - 2 pcs
vanilla - 1 pack
cognac - 2 tbsp. l.
flour - 800 g
raisins - 200 g

For glaze

squirrels - 2 pcs
sugar - 1 tbsp
food decorations

Cooking:

We crumble the yeast into warm baked milk and dissolve them in it. We put sugar in there.

Beat the eggs, combine them with soft butter and our milk. Mix all ingredients thoroughly. Cover with cling film and a towel and set aside room temperature for 8-12 hours, it is possible for the night.

This is the kind of dough we should get after 12 hours of infusion:

Vanilla, salt, cognac, raisins, two yolks and flour are sent to a container with dough. The dough is thoroughly kneaded. And put in a warm place for 1.5-2 hours.

At this time, we prepare baking dishes, grease them with oil.

We distribute the risen dough among the forms, without filling them completely, leaving room for rising.

We put in warm oven and bake at 180 degrees. Small pasca will bake in about half an hour, large ones will take about an hour.

If you see that the top is browning heavily even though the bottom is not yet baked, cover the top with damp baking paper and reduce the heat to 150 degrees.

We prepare the icing as usual: just beat the egg whites with sugar with a mixer for several minutes until a dense white cream is formed. We spread Easter cakes and decorate as fantasy tells.

Who can resist such beauty? And the scent is just fabulous!

Inside, the Easter cakes are soft, sweet, rich, on the outside they are elegant, festive and very beautiful!

Easter cake with raisins, candied fruits and nuts in a slow cooker video

Another very tasty recipe in the Redmond slow cooker, but it can also be adapted to any other. Wonderful lush, tall and delicious cake it turns out.

We will need:

1.5 cups milk (300 ml)
6 eggs
300 gr. butter
2 cups - sugar
16 grams dry yeast (3.5 teaspoons or 1.5 packs)
3/4 teaspoon - salt
1 gram - vanillin
100 gr raisins
100 gr walnuts
50 g candied fruits
1 kg flour

For glaze for 1 cake:

100 g powdered sugar
4-6 teaspoons lemon juice
if necessary, add 1-2 teaspoons of water (depending on the consistency of the resulting glaze).

Cooking:

Step 1. We heat the milk in a slow cooker in the Multicook mode at 35 degrees for 6 minutes. Pour yeast and part of flour (300 g) into warm milk, mix. It will not be a very thick dough. This is the future steam. We put it this time for 30 minutes at 35 degrees in the Multicook mode.

Step 2. While the dough is coming up, let's take care of the eggs: we separate the whites from the yolks. Grind the yolks with sugar, beat the whites into a stable foam.

Step 3. We begin to add the rest of the ingredients to the dough that has come up: salt, melted butter, yolks grated with sugar, vanillin, and also alternately introduce flour (leave only 100 g) and whipped proteins. All this is well kneaded.

Step 4. It's time to raise our dough further. We will do this in 2 stages so that the cake turns out to be magnificent. First, set for 30 minutes in Multicook mode 40 degrees, after this time, we punch down the dough. And again set at the same temperature, but for an hour.

Step 5. The dough has risen, it should rise almost to the top of the multicooker. Sprinkle the table with flour (3 tablespoons), lay out the dough, sprinkle the dough on top with flour (3 tablespoons), add 4 tablespoons of vegetable oil while kneading, add chopped nuts, candied fruits, washed, dried and rolled in flour raisins. Knead the dough well.

Step 6. This amount of dough is enough for 2 Easter cakes. Lubricate the multicooker bowl with vegetable oil. Our dough should take up 1/3 of the bowl. Again we put in the Multicook mode for 1 hour at a temperature of 40 degrees. During this time, the dough will rise again.

Step 7 Without removing the dough, immediately start the Baking mode for 1 hour 20 minutes.

Step 8. We take out the cake on a towel, and then cool it on the steamer basket (so that there is air circulation and the cake does not get damp). Apply lemon-sugar glaze to the cooled cake, if you use protein glaze, then it must be applied to a warm cake. Top with candy sprinkles.

For more details on cooking Easter cake in a slow cooker, see this video:

Delicious recipe for cake in a bread machine

An incredibly simple and delicious recipe for one cake that does not require much time and fuss with dough. All the ingredients are simply poured into the bowl of the bread machine and after a few hours there is already a ruddy cake on the table!

We will need:

340 g flour
2 eggs
17 g yeast
1 tsp salt
1 st. l. condensed milk
1 st. l. sour cream
30 g soft butter
130 g milk
5 st. l. Sahara
50 g raisins

How to cook:

Just put all the products in the bowl. Liquid ingredients come first, starting with milk, then loose ingredients (except raisins). Raisins must be steamed beforehand. And we will add it a little later, when the dough is already kneaded.

We put the bowl in the bread machine on the usual main mode Bread. First, according to the program, there will be dough kneading, at this moment we add raisins. And then the cake is baked without our participation.

25 minutes before the end of the program, when the cake is almost ready, coat it with whipped egg whites. We close. For another 20 minutes, the glaze will be baked together with the cake and harden well.

The kulich is tall, soft and tasty. And the ease of preparation of the recipe is just a fairy tale!

If you have any questions about cooking, watch this detailed video:

Easter cake with cream and sour cream

Cakes on cream have a particularly delicate texture and a mild rich taste. Here's another great recipe for you!

We will need:

Let's start by activating the yeast:

Mix cream and yeast.

I'm preparing the steam.

Add the rest of the ingredients:

This is what the dough should look like:

Let's start cooking.

Ready for frosting.

We dip each cake.

Cakes on cream and sour cream are ready!

kulich panettone

Stunningly beautiful cake Italian recipe. Currants and yogurt, which are included in the recipe, give this cake a special aroma and unusual taste.

Ingredients:

Flour - 600 gr
Dry yeast - 1 tbsp.
Warm water - 200 gr
Sugar - 100 gr
Yolks - 2 pcs.
Unsweetened yogurt - 0.5 cup
Vanilla extract - 1 tsp
Lemon zest - 1 tbsp.
Raisins - 100 gr
Dried currant - 100 gr
Butter - 1 tbsp.
Powdered sugar - 50 gr

How to cook:

Dissolve yeast in warm water with sugar. And put this dough in a warm place for 20 minutes.

As soon as the yeast begins to ferment, add the yolks, yogurt, melted butter (not hot), vanilla, lemon zest, a pinch of salt to them. And to all this abundance at the end we begin to mix flour.

The dough is elastic and soft. It also needs to be put in heat so that it rises well.

Dried fruits are the last to go into the dough. We mix everything thoroughly. Put the dough into greased molds.

Leave for half an hour so that the dough comes up again. Bake at 175 C for 45 minutes.

kulich kraffin

A very unusual Easter cake that will amaze everyone not only with its taste, but also with its intricate lace look.

Dough Ingredients:

350 g flour 80 ml milk (+30 ml milk if passion fruit juice is not used)
6 g dry yeast
80 g sugar
½ tsp salt
1 egg
2 egg yolks
40 g butter (melted)
30 ml passionfruit juice (orange juice) - if not using juice as flavoring, replace with 30 ml milk

Kulich is a mandatory attribute holiday table for Easter. Muffin differs not only in its elegant appearance, but also in its amazing taste.

Of course, if it is prepared according to a proven recipe. Now you can find ideas for bread machines, multicookers, but the most delicious muffin is obtained in the oven. Bake?

Easter cake in the oven - general principles of cooking

Yeast. V classic recipes Easter cakes have always used pressed live yeast. But if you can’t get them, then you can take a dry concentrate, reducing the amount by 3-3.5 times. You can follow the instructions on the package, usually there is a recalculation for flour.

Flour. Always used white flour premium. Be sure to sift, keep warm.

Liquid. Milk, water, sour cream, kefir, it all depends on the recipe. Since the dough is yeast, all ingredients are heated to 40 degrees. Sour cream can simply be kept warm.

Fats. Easter cakes are cooked in butter. But more and more often you can find recipes with vegetable oil and even margarine.

Glaze. You can cook according to any of the recipes. Classic - whipped egg whites with sugar. For 2 pcs. 1 cup powder, 1 spoon lemon juice. You can sprinkle Easter cakes with confectionery sprinkles or colored sugar.

Easter cake in the oven: a recipe for sour cream

A variant of a simple but very tasty cake in the oven, a recipe for sour cream dough, raw pressed yeast is also used, but you can take 17-20 g of dry yeast.

Ingredients

250 g of sour cream from 20% fat and above;

300 ml whole milk;

60 grams of yeast;

200 grams of sugar;

120 grams of raisins;

120 grams of butter;

900-1000 grams of flour;

1 tsp salt;

Vanillin.

Cooking

1. Rinse the raisins, you can take other dried fruits, leave on a napkin to dry.

2. Warm up whole milk, add to it two spoons with a mound of sugar and all the yeast. Dissolve, add 4-5 tablespoons of flour to make a chatterbox. Remove in heat for 25-30 minutes.

3. Melt and cool the butter, you can mix immediately with sour cream. Break the eggs into a bowl, add salt and beat with a whisk or just shake with a fork.

4. Add sour cream, butter, eggs to the yeast and milk mash, stir. Add flour, add vanilla, raisins or other dried fruits, knead soft, but not liquid dough.

5. Cover, put in a warm place, hold until a good rise.

6. Divide all the dough into pieces, roll into balls, put into prepared molds. It is not necessary that the dough exceeds half the volume.

7. Let the Easter cakes rise. As soon as the edge of the dough and form is equal, carefully place in the oven. We bake until cooked at 180 degrees.

8. Take out, cool, decorate with fudge and colored dragees.

Easter cake in the oven: a recipe with cottage cheese and candied fruit

A variant of cottage cheese cake in the oven, the recipe is simple, but the pastries are unusually tasty and fragrant. Vegetable oil can be completely replaced with butter. These ingredients will make 2 large Easter cakes or several small ones.

Ingredients

150 grams of cottage cheese;

100 ml whole fat milk;

2.5 cups flour;

50 grams of vegetable oil;

5 tablespoons of granulated sugar;

Vanilla, salt;

70 g candied fruits;

1.5 tsp ripper;

One egg.

Cooking

1. Grind the egg with sugar and with a pinch of salt until white and light foam.

2. Separately wipe the cottage cheese, add to the egg, stir and pour in the milk and butter.

3. Mix flour and baking powder, add vanilla and candied fruits to them immediately. Or use raisins. Knead the curd dough.

4. In general, the mass does not need to stand, but it is better to leave for 30 minutes so that the flour swells. We mix again, sculpt a ball or several pieces, lay it out in molds.

5. Bake immediately. Since the dough is on a ripper, it does not need to be approached. We cook at 170 degrees from 30 to 45 minutes, depending on the size of the Easter cakes.

6. We take out, decorate with icing.

A simple cake in the oven: a recipe for milk

Milk for such a cake should be used whole with a fat content of at least 3.2%. Yeast dough, knead it at least 4 hours before cooking.

Ingredients

500 ml of milk;

1 pack of butter;

250 grams of granulated sugar;

50 grams of raw yeast;

1 packet of vanillin;

1 tsp fine salt;

2 tablespoons of vegetable oil;

130 grams of raisins.

Cooking

1. Combine milk with all yeast, add half a glass of sugar, mix thoroughly and leave to activate for fifteen minutes.

2. Break the eggs into a bowl, beat together with the remaining sugar until light foam, add fine salt, stir.

3. Melt butter and cool.

4. Combine milk with eggs, mix, pour in the cooled butter, stir again.

5. Add vanillin (you can use vanilla sugar), add flour with raisins, which must be washed and dried in advance.

6. Knead the dough. At the end, pour in a couple of tablespoons of vegetable oil. Rinse the mass until smooth, put in a large basin or in a saucepan. Cover with a towel.

7. Stand the dough until it rises well, then knead with your hands, let it rise again.

8. Arrange in molds, leave for another 35-40 minutes until the Easter cakes rise.

9. Bake in the oven until done. The optimum temperature for sweet dough 180-1790 degrees.

Chocolate cake in the oven: a recipe with orange zest

A variant of an amazing chocolate cake in the oven. Recipe with orange peel, but if desired, this ingredient can be excluded or replaced with vanilla, saffron.

Ingredients

40 grams of raw yeast;

0.25 liters of whole milk;

0.5 standard pack of oil;

A slightly incomplete glass of sugar;

About 5 cups flour;

6 spoons of cocoa;

1 tsp with a mountain of crushed zest;

A large handful of raisins or candied fruits.

Icing for Easter cakes: 150 g chocolate, 60 g butter, 2 tablespoons fat sour cream.

Cooking

1. Beat eggs and granulated sugar, add two pinches of salt, warm whole milk and yeast. Thoroughly dissolve everything, you can let stand for ten minutes.

2. Introduce butter, previously melted and cooled to body temperature.

3. Mix four cups of flour with cocoa, chopped zest and immediately add raisins.

4. Knead the dough from two mixtures. Adding in the process plain flour without cocoa.

5. Thoroughly knead until smooth, send to a warm place for 3-3.5 hours. During this time, you need to knead the risen mass at least once.

6. Decompose chocolate dough into molds, leave to rise for about an hour.

7. Bake chocolate cakes in the oven at an average temperature of about 180-190 degrees.

8. Cool the muffin well. Then cover with glaze.

9. To prepare the glaze, you need to melt the chocolate with butter and sour cream in a water bath. You can cover only cold baking, otherwise the chocolate will flow.

Poppy cake in the oven (recipe for another milk test)

Poppy cake is unusual, but amazingly tasty and festive! Together with poppy seeds, you can add a little nuts, seeds.

Ingredients

2 cups whole milk;

50 grams of yeast;

A kilogram of sifted flour;

200 g of sugar;

7 spoons of poppy;

Salt, vanilla;

150 g butter.

Cooking

1. We heat the milk in a bowl, add granulated sugar with yeast to it. We breed.

2. Beat eggs separately, add to milk.

3. Melt the butter, add to the future dough for Easter cakes. We mix everything well and put salt for taste, an incomplete teaspoon is enough.

4. We combine poppy with half a kilogram of flour, put vanilla to them, fall asleep in the dough.

5. Stir and add more flour as needed. Knead until elastic, put the dough for Easter cakes in heat, wait for a complete rise.

6. We crush, let's rise again.

7. Divide poppy seed dough into pieces, rounded and sent to molds. We place it on a baking sheet, we are waiting for a new rise.

8. We bake fragrant Easter cakes in a conventional oven at 180 degrees. Lubricate with protein or any other glaze.

Sweet cake in the oven: an old recipe on dough

An old recipe for Easter cake in the oven, the dough is being prepared sponge method. There will be a lot of Easter cakes, you can reduce the number of products.

Ingredients

700 g flour;

100 g of sugar;

1 liter of milk;

100 grams of yeast.

3 cups of sugar;

500 g sour cream;

300 g raisins;

Vanilla, salt;

250 grams of margarine / butter.

Cooking

1. Heat milk for dough, add sugar and raw yeast, mix everything well, add flour. It will take about 600-700 grams. You should get a mass, a little thicker than dough for pancakes.

2. Cover, leave for half an hour.

3. Beat the eggs and the rest of the sugar. The sand will not completely dissolve, but you need to dilute it as much as possible. Add 0.5 tablespoons of salt, stir.

4. We introduce sour cream from the egg, then melted butter, mix.

5. Combine the dough with the rest of the ingredients, stir until smooth.

6. We introduce vanillin, washed raisins and more flour until a homogeneous, soft dough is obtained.

7. We send it to heat, do not forget to cover it. We stand until the mass rises well for about two and a half hours.

9. We bake in the oven, the temperature for Easter cakes is 180 degrees. We decorate the finished muffin.

The smaller the cake, the higher the temperature in the oven should be. And vice versa. Large muffins are baked for a long time, so the temperature must be reduced.

It is not necessary to put the forms with the dough close to each other. They should stand freely on the baking sheet so that the Easter cakes are evenly baked on all sides.

It is not necessary to bake Easter cakes only with vanilla. There are a lot of interesting spices that will change the taste of holiday baking. The most common are cinnamon, saffron, cloves, ginger, lemon and orange peel.

This recipe is for 4-5 medium molds. Easter is very tender and airy. The main thing is to knead the dough correctly. The recipe is very similar to this Easter cake recipe, only a little simpler and Easter turns out to be more loose and tender.

Ingredients:

0.5 l. milk;
about 0.5 kg (we will look at the consistency);
1 st. Sahara;
1 st. odorless vegetable oil;
3 eggs (1 protein for glaze, the rest for dough);
6 tsp dry yeast;
200 g raisins;
1 tbsp with a slide of sour cream;
a pinch of vanillin or 1 sachet of vanilla sugar;
a pinch of salt;
2-3 tbsp powdered sugar;
powder for easter.

Easter recipe with raisins

1. Cooking dough for Easter

We heat the milk to 30-40 degrees (it should be warm, but not hot, pleasant for yeast). The container is better to take glass or enameled. Pour the yeast into the milk and mix thoroughly until the yeast dissolves.

Pour in 1 tbsp. flour and 2 tbsp. Sahara. We mix. Rub the lumps with your hands until a homogeneous mass is formed. At this stage, I usually add a couple of drops of holy water. They also say that dough loves classical music and a good mood, so we are starting to tune in to the holiday :).

Cover the container with the dough with a towel and put in a warm place for 1 hour. In such cases, I put a bowl of dough or dough on a stool next to the heater or radiator.

2. Preparing the necessary ingredients

Wash the raisins and soak in hot water.

Separate the squirrels from the yolks, pour 1 protein for the glaze into a mug and put in the refrigerator.

Grind the yolks with sugar, add 1 tbsp. sour cream, stir.

3. Cooking dough for Easter

When the dough rises, transfer it to a warm saucepan.

First, add 3 cups of flour, add the yolks mashed with sugar and start kneading the dough. The consistency of the dough should be a little thicker than for a biscuit and without lumps. Add more flour if necessary. Kneading the dough is the longest step, which usually takes 30-40 minutes, so make yourself comfortable. At the same time, the hands must be warm so that the yeast continues to do its job.

When the mass becomes homogeneous and without lumps, it's time to pour in the vegetable oil. Continue kneading the dough.

Leave the dough for a couple of minutes, while whipping with a mixer 2 egg whites into a fluffy foam.

Add egg whites to the dough and knead the dough again. Ready dough should become tender, elastic and slightly lag behind hands and pans.

Dry the raisins on a paper towel and roll in flour so that they do not settle during baking. Drip a little vegetable oil on your hands and rub it. Pour the raisins into the dough and gently mix with your hands 2-3 times.

Cover the pot with a towel and let the dough rise in a warm place. After about 1-1.5 hours, punch down the dough soaked in vegetable oil hands. We repeat the procedure in another 1-1.5 hours.

Sprinkle the forms with flour. We spread the dough to about half the height of the molds. Let rise again in a warm place for 30 minutes, until the dough rises to the edges of the molds.

We send the risen pasochki to the oven preheated to 180 degrees for about 40 minutes. Check for doneness with a toothpick. If the toothpick remains clean after piercing, Easter is ready.

4. Preparing the frosting for the pasta

We take out the separated protein from the refrigerator and start beating with a mixer at low speeds. Pour in the icing sugar, continue to beat with a mixer at low speed until peaks form.

We take out the pasta from the molds, grease the top with glaze and immediately sprinkle with ready-made powder. Leave the pastry until the icing hardens (minimum 1 hour). That's all. Our most delicious easter ready! Bon Appetit and happy bright holiday!

But I did not stop there and also tried to bake Easter cake according to a real old Russian recipe. I will tell you in detail how to do this, as well as how to bake Easter cake in the oven. I noticed that there is some confusion, some people call Easter cake) In any case, this recipe was recorded for me as an “Easter recipe in the oven”, although Easter is usually made from cottage cheese.

According to this recipe, Easter cakes differ in that spices are added to them, but in a moderate amount, so the taste is still harmonious, but becomes richer. Easter cakes themselves are softer and tastier than, for example, store-bought ones. It's easy to cook and the dough comes out well.

Some tips on how to bake a delicious cake in the oven. Be sure to take quality products. Oil is the best. Eggs, preferably from country hens.

According to this recipe, small and medium Easter cakes (up to 15 cm in diameter) are well obtained. If you need a huge one, then bake by.

By the way, I cooked half the dough, and it turned out two small cakes and one medium one.

How to bake Easter cake in the oven: a recipe with a step by step photo

Products:

milk - 500-600 ml,

flour - 1 kg,

cognac - 30 gr,

oil - 250 gr,

yolks - 10 pcs.,

sugar - 350 gr.,

fresh yeast 40 gr.

Raisins (raisins + candied fruits) - 200 gr.

Ground spices: cardamom, nutmeg, cinnamon, cloves - half a teaspoon each. Also half a teaspoon of ground zest, vanilla, saffron, if available.

Easter recipe in the oven

Make a dough - heat milk until warm, mix with half a glass of flour and 40 g of crumbled yeast. Stir and put in a warm place for about an hour and a half.

2. Soak a few saffron flowers in advance (if any) in a small amount of vodka, but you can do without it. Also melt 250 grams of butter, but it should not be hot, but a little warm.

3. The dough will rise.

4. Grind 350 grams of sugar with ten yolks, add them to the dough. There - cognac, saffron tincture, spices. I added more zest.

5. Sift the flour and knead the dough, it will be sticky. Knead for about an hour with your hands. Within thirty minutes, add melted butter.

6. Leave the dough in a warm place for several hours - let it rise twice, then knead twice. and put it into forms. Small molds are best. You can special paper for Easter cakes. Or you can just take some kind of iron jar, for example, from coffee or an iron mug, lay it with parchment and bake in them.

7. The dough should be laid out about half the form or a little less. And let him get up. It should occupy no more than two-thirds of the form. (I even added extra parchment to the paper forms, just in case).

8. Bake exactly the same as Alexandria cake. Put in a cold oven. At the beginning, bake for 10 minutes at a temperature of 100 degrees, then 15 minutes at 150 and another 15 minutes at two hundred. Do not open the oven. Then check with a skewer for doneness. This time was enough for me, since the Easter cakes are not big. If the top starts to burn, cover with damp parchment. When the cakes are ready, turn off the oven and leave them there for another 40 minutes. Then pull out, they should cool on their side.

Wheat flour - 1 kg;
Dry fast acting yeast - 16 gr. or 6 tsp;
Cow's milk - 0.5 liters;
Chicken yolks - 10 pcs.;
Butter or margarine - 300 gr.;
Sugar - 300 gr.;
Seedless raisins - 300 gr.;
Zest of an orange or lemon - optional;
Vanillin - 1 gr.

For the protein fudge:

Powdered sugar - 1 cup or 150 gr.;
Egg white - 2 pcs.;
Lemon juice - 1 tbsp. l.

Sprinkle for Easter cakes - 1 pack.

Cooking process:

Dough for Easter cakes

The preparation of Easter cake begins with a dough (liquid active yeast dough). Therefore, first prepare a bowl into which you should pour 350 ml of warm, but not hot milk. Then you should gradually pour out the shiver, and wait about 5 minutes so that they dissolve well in the milk.

Add 1 cup of sifted flour to milk with yeast, and immediately mix until smooth so that there are no lumps. Leave the future dough for about 30 minutes in a warm place. If the room is cool (as a rule, the heating is turned off in apartments in the spring), in order for the dough to fit better, you can collect warm water in a bowl and put a bowl of dough there. On top of the dough, be sure to cover it with a lid or drag the bowl on top with cling film.

Sweet dough for Easter cakes with raisins

While the dough is rising, you should do baking. Proteins must be separated from the yolks, then beat the yolks with a mixer or blender. After that, pour sugar into the yolks, and beat well again until foam forms.

Remove butter or margarine from the refrigerator long before preparing the dough or warm it in the microwave. Then soft butter or margarine should be added to the yolks, and beat again so that the whole consistency is homogeneous.

As soon as the time for raising the dough is over, add the yolks and butter to it and mix, close the bowl with the dough again, and put it in a warm place so that the dough doubles again, an hour will be enough for this.

Raisins for Easter cakes are better to choose pitted, pour it hot water for a few minutes, rinse and dry. Then dust with flour.

When the dough rises twice, it should be very carefully kneaded, but without fanaticism, and again left to rise for 30 minutes. After that, add the remaining flour and milk, mix, then pour in the raisins, and knead. Vanillin and zest must also be added to the dough (optional). The dough will be very soft and fluffy. It will need to be left in a warm place for another 1 hour. And so that the top of the dough does not wind up, it should be put in a bowl and covered with a lid on top, then put in a warm place. From above, it is desirable to grease the dough with sunflower or olive oil so that a crust does not form.

In the meantime, prepare cake tins, grease the cake tins with oil, and line the cylindrical ones with oiled paper. Put the dough into the prepared forms so that it fills the form no more than 1/3. When all the dough for Easter cakes with raisins is laid out in the molds, it will need to rise a little more in the molds before baking. This process will take about 20 minutes in a warm place, it is convenient to keep Easter cakes to rise on a warm plate from above.

The oven should be well heated and set to 180-190 ° C, but no more. Now, when the dough has come up, the forms can be sent to the oven. Easter cake with raisins is baked for about 35-40 minutes, the cooking time depends on the size of the mold. Take out the finished Easter cakes and check them for readiness with a wooden stick, if the stick is dry, without lumps of dough, they are ready. Baking should be covered with a towel on top for a few minutes so that it “reaches”.

While the cakes are in the oven, you need to prepare the icing for watering. To make the frosting, beat two chilled egg whites until fluffy.

Gradually add powdered sugar to the protein foam, and start beating again so that the mass increases several times and is quite stable. Then add lemon juice and beat again. It is advisable to beat the whites at the time when the Easter cakes are baked in the oven. Because greased hot cakes dry faster.