How to cook Easter cake and Easter recipes. Easter baking: the best recipes for Easter cakes and babs. Easter cake with kneading dough

But first, we need to find out

What date is Easter this year

The easiest recipe for a delicious cake

The easiest, because the dough does not need to be kneaded. Another such method is called “lazy Easter cakes”. The dough is liquid. as for pancakes or hash browns. It's important for me. I do not like difficult and tedious recipes for cooking and baking.

The recipe is not very cheap nowadays, but I inherited it from my husband's grandmother, and then it was much cheaper. The cookies turn out amazing!

Products:

• half a liter of milk;
• 100 gr. pressed yeast;
• 15 yolks;
• 150 gr. margarine;
• 400 gr. butter;
• 400 gr. ghee;
• 1 kilogram of sugar;
• 2 kg. flour;
• a pinch of salt;
• 2 tbsp. tablespoons of vegetable oil;
• vanillin;
• 300 gr. walnuts purified;
• 300 gr. seedless raisins.

Remove all butter and margarine from the refrigerator in advance so that it is soft.

flour necessarily sift.

If you are using fresh yeast in briquettes, then put the dough until active bubbles appear. If you use dry yeast, the activation process will be much faster. Opara - 100 gr. dissolve yeast in 100 gr. warm milk. Add 1 tablespoon of sugar and flour to it. Stir gently and place in a warm, draft-free place.

Rinse raisins and soak in water to swell. .

Mix milk with sugar, add a little flour. Try not to form too many lumps. But then they disperse. Add egg yolks (whites will go to the glaze), salt, vanillin and butter with margarine. Mix everything thoroughly. Add more flour.

Now very carefully pour in the approached dough. It is better to stir it with a wooden or plastic spoon and in one direction. Add all flour.

Lightly roll the raisins in flour to spread them evenly in the dough. Add raisins and nuts to the batter. If you do not like something, then you can do without these additives. Leave the dough for about an hour, covered with a towel.

Grease cake pans well with butter or vegetable oil. Can be lined with baking paper.

I don't have special molds for baking Easter cakes. I use ordinary cans from various canned goods. It is very comfortable. You can bake multiple batches at once. They all come in different sizes. Just prepare in advance and do not throw away the right container. Just don't cut yourself on the sharp edges.

Fill jars 3/4 full with batter.

Bake at a temperature of 180 - 200 degrees for 40 - 50 minutes. Leave a small distance between the jars in the oven. If the top burns and the Easter cakes are still damp, rearrange them lower, lower the heat a little, or cover the top with wet paper. Readiness is checked as usual - with a stick. If it is dry, the product is ready. Advice: if you are baking pasta for the first time, put one first for the test. And then use it to check the place in the oven, baking time and temperature. And keep in mind that if your molds are different, then Easter cakes in narrower forms will be ready first.

Ready cakes are still hot, shake out of the jars. If they stubbornly do not want to climb out, tap the top edge of the can on the table or dip the can for 1-2 minutes in cold water. We put the paska, taken out of the mold, to cool.

When our Easter cakes have cooled, we water them. sugar icing and sprinkle with purchased sprinkles. If you don't have store-bought frosting, you can make your own. Beat the remaining proteins with a mixer with 1 cup of powdered sugar and with citric acid on the tip of a knife. The mixture should hold its shape, not spread. If desired, you can put already spreaded Easter cakes in the oven for 7-10 minutes, so that the icing dries over very low heat.

Easter cake with kneading dough

This recipe is also from my grandmother. but from another.

Products:

• 1 kg. 300 gr. flour;
• 400 gr. Sahara;
• 400 gr. milk;
• 10 - 12 eggs;
• 200 gr. butter;
• 250 gr. raisins;
• 50 gr. pressed yeast;
• a pinch of salt;
• vanillin;
• vegetable oil for kneading dough;
• walnuts optional.

We put the dough as in the first recipe. Soak the raisins, let dry and lightly roll in flour.

Separate the whites from the yolks. Mix the yolks with sugar, sifted flour. Add softened butter, salt and vanillin. We put the already approached dough. Mix carefully. Then beat the whites in the foam and carefully add to the dough. Mix them from bottom to top.

Let the dough rise for about 1.5 hours. We crush 2 times during this time.

Lubricate the table with plenty of vegetable oil and begin to knead the dough. The secret here is this: the longer you do it, the better the pasta will turn out. Ideally, as my grandmother did, the dough should be kneaded for an hour and a half. I personally am not capable of such feats. I mix until I feel like I've had enough. I think it can be used here. She'll probably get the hang of it. But the dough will have to be put there in batches, it is quite heavy.

At this stage, add raisins and nuts.

Roll a piece of dough into a sausage, connect the ends and put such a bagel in a container prepared as described in the first recipe. Let the dough rise in jars or turn on the oven at 40 degrees and put them there for a while. Try not to shake the jars.

Everything else - according to the first recipe.

Viennese dough for Easter cakes

You will probably laugh, but this is also my grandmother's recipe. This dough is also suitable for pies and pies.

Products:

• 1 liter of milk;
• 10 eggs;
• 300 gr. butter;
• 200 gr. creamy margarine (I don’t know if there is one now);
• 400 gr sour cream;
• 1.5 kg. Sahara;
• 150 gr. pressed yeast;
• 300 gr. raisins;
• nuts optional;
• 2 tbsp. spoons of vinegar for kneading;
• vanillin.

We put the dough as in previous recipes. We do everything else the same way.

We knead for an hour and a half, adding vinegar. Only we fill the jars not with a donut, but simply put the dough and let it come up. Bake as described above.

Chocolate pasta from cottage cheese without baking

Not quite ordinary, but very tasty pasta. Especially for those who love chocolate.

Products:

• 500 gr. cottage cheese;
• a glass of sugar;
• 100 gr. butter;
• 4 tbsp. spoons of sour cream;
• a pinch of salt;
• 3 art. spoons of cocoa powder;
• chocolate for watering;
• vanillin.

You will also need a special form for such Easter cakes. But they are for sale.

Beat soft butter until white. Add cocoa, sugar. vanillin and salt. Mix everything until smooth.

Cottage cheese must be rubbed through a sieve or using a submersible. Add sour cream to it. Mix everything together until smooth. Add in small portions to the first mixture, mixing well.

Spread the form with gauze in 3 - 4 layers, put the mass there. Press the form with some oppression. Leave for a day in the refrigerator.

Then free from gauze, put on a dish, sprinkle with grated chocolate. You can make frosting. Melt dark chocolate in a water bath. Or add white to it, it will turn out beautiful.

Cottage cheese pasta stuffed with poppy seeds without baking

It is also called "royal".

Products:

• kilogram of cottage cheese;
• 5 eggs;
• 400 gr. sour cream;
• 200 gr. butter;
• a glass with a slide of sugar;
• 300 gr. ready poppy filling;
• vanillin.

Process cottage cheese as in the previous recipe.

Every holiday has traditional dishes. New Year's menu it is hard to imagine without Olivier, and on March 8 - without Mimosa salad. So and Easter table according to custom, they decorate painted eggs, Easter cake and Curd Easter. A good hostess will never ask where to buy Easter cake. She herself will gladly tell you how to bake an Easter cake, but not in one way.

A bit of history

Easter, like any other holiday, has its own story that tells about the origin of its symbols and explains their meaning. Kulich is a rich round-shaped bread that decorates the Easter table. It was baked exactly round, because the shroud of Jesus Christ had a similar shape. Kulich must certainly be rich, because according to legend, before the death of Jesus, he and his disciples ate unleavened bread, and after the miraculous resurrection they began to eat yeast bread (leavened bread). Since then, it has been customary to make dough for Easter cake rich.

If you are going to cook Easter cake with your own hands, take note of a few tips:

• butter should not be hard, then the cake will be soft and tender;
• butter should soften on its own. room temperature and not when heated;
• you can use paper molds made specifically for baking Easter cakes;
• as a form, you can use a tin can. But in this case, it must be lined with oiled baking paper;
• baking paper can be replaced with regular paper used in offices. But it must be well lubricated with oil;
• so that the dough does not stick to your hands, moisten them with water or vegetable oil;
• the readiness of the cake is checked with a splinter or a thin skewer, which is stuck into the cake. If it is dry, the cake is ready;

Easter cake traditional

• 1 kg wheat flour;
• 6 eggs;
• 1.5 cups of milk;
• 300 gr. margarine (you can butter);
• 1.5 cups of sugar;
• 40 gr. yeast;
• dried fruits and nuts (150 gr. raisins, 50 gr. candied fruits and almonds).
• 0.5 sachets of vanilla sugar;
• salt;

Cooking:

1. Slightly warm the milk, dilute the yeast in it.
2. Add half of the specified amount of flour. Stir. Opara is ready.
3. Cover the dish with dough with a towel and put in a warm place.
4. The dough should be left to rise until its volume doubles.
5. Separate the yolks and whites. Beat the yolks with vanilla and sugar, beat the butter.
6. Add salt, egg yolks and butter to the dough. Mix everything.
7. Beat the whites until a thick elastic foam. Add them to the dough.
8. Enter the remaining flour. The resulting dough should be free to lag behind the walls of the dish. It should not be too steep, well mixed.
9. Cover the dough again and leave in a warm place until it doubles in size.
10. Rinse raisins, dry, roll in flour. Cut candied fruits into squares. Remove the skin from the nuts and chop. Add dried fruits and nuts to the risen dough.
11. Prepare the form (with a round bottom!): Line the bottom with oiled baking paper, grease the walls with oil and sprinkle with flour. Fill the form with the test for 1/3.
12. Let the dough rise. It will be ready to be sent to the oven when it rises to half the mold.
13. The oven should not be too hot. Leave the form in it for 50 minutes-1 hour. Rotate the pan carefully as it bakes. If the top browns too early, cover it with paper soaked in water to prevent it from burning.

Decorate the finished cake with chocolate, candied fruits or nuts.

Quick cake

Many housewives, especially those employed at work or with small children, are concerned about the question of how to bake Easter cakes for Easter with the least amount of time. The recipe below is easy to prepare and saves energy.

You will need:

• 1 glass of milk;
• 4 eggs;
• 1 st. l. dry yeast (or 50 gr fresh);
• 1 cup of sugar;
• 2 tbsp. l. vegetable oil;
• 100 gr. butter;
• 3 cups flour;
• vanillin;
• raisins, candied fruits.

Cooking:

1. 1. Warm up the milk.
   2. Pour yeast and sugar into warm milk (only 1 tablespoon). Stir and leave for 15 minutes so that they "make friends".
   3. Whisk the eggs with the remaining sugar and vanilla.
   4. Melt the butter and add it to the dough. Add vegetable oil, yeast and mix well.

1. 1. Add washed and dried raisins and candied fruits.
   2. Gradually stir in the sifted flour. The dough should be pourable.
   3. Divide the dough into molds. It will rise, so the dough should take up no more than 1/3 of the mold.
   4. Leave the dough in the molds for 3-4 hours - at this time you can do business.

1. Place molds in hot oven(t=180 degrees). Bake the cake until done.
2. Decorate the finished cake with icing and confectionery beads.

Easter cake without yeast and eggs

Recipes how to bake delicious cake there is a huge variety. It turns out that it can be prepared without yeast, milk and eggs.

You will need:

• 240 gr. flour;
• 2 tsp baking powder;
• 0.5 cups brown sugar;
• 1 banana;
• 40 ml juice (pineapple);
• 180 ml of water;
• 50 gr. raisins;
• salt;
• 3 art. l. vegetable oil.

Cooking:

1. Mash the banana to make a puree.
2. Add oil, water, juice. Stir.
3. Add salt (a pinch) and baking powder for the dough.
4. Gradually sift the flour into the dough, stirring constantly.
5. Knead a sticky dough.
6. Fill the molds with it so that the dough occupies 3/4 of the volume of the mold.
7. Bake the cake in an oven preheated to 200 degrees for about 50 minutes. The time depends on the oven.
8. The finished cake must be removed from the mold when it cools down. Decorate it with icing and other decorations.

All the charm self cooking Easter cake is that homemade Easter cake can be prepared not only according to traditional recipe, but also using, for example, sour cream.

You will need:

• 200 gr. sour cream;
• 1 tsp dry yeast (or 25 g fresh);
• 170 ml of milk;
• 50 gr. butter;
• 150 gr. Sahara;
• 650-700 gr. flour;
• 3 eggs;
• 2-3 tbsp. l. cognac or rum;
• 50 gr. raisins;
• nuts for sprinkling;
• vanillin.

Cooking:

1. Pour raisins with rum or cognac.
2. Dilute the yeast with a part of warm milk - pour 2 tbsp. l. milk, they will come in handy later.
3. Separate the white from the yolk in one egg. Beat two eggs and the protein of the third with sugar and sour cream.
4. Combine everything in one bowl, stir, salt and gradually add flour.
5. The dough should be soft and slightly sticky. Cover it with a towel and leave for half an hour.
6. After half an hour, add soft butter to the dough, stir. Cover again with a towel and leave for one and a half to two hours.
7. Knead the dough lightly and add the squeezed raisins. Knead the dough so that the raisins are evenly distributed throughout the dough.
8. Divide the dough between the molds and leave until it doubles in size.
9. Mix the yolk with 2 tbsp. l. milk and brush the top of the cake with the mixture. Chop the nuts and sprinkle them over the cake.
10. Send to the oven (t = 200 degrees) for 30 minutes until cooked.

Decorations help to make Easter cake truly festive: icing, marmalade, multi-colored confectionery beads, nuts, marzipan, candied fruits, fruit figurines. Speaking of Easter cake, one immediately imagines lush round bread with a white top. This is frosting. The following recipe answers the question of how to make icing for Easter cake.

You will need:

• 1 egg white;
• 100 gr. sugar (small);
• salt (a pinch).

Cooking:

1. Cool the proteins and beat with salt until an elastic foam is obtained.
2. Continuing to beat, add sugar.
3. Do not stop beating for another 4 minutes after the sugar runs out.
4. When the cake has cooled slightly, apply glaze on it and leave until it hardens.

Do-it-yourself Easter dishes not only give great taste and delight festive appearance, but also carry a positive charge, being filled with feelings and good wishes of the hostess.

Till Easter three weeks, but many who bake Easter cakes and like to try new recipes , are already starting to hitfight and think aboutoptions. And even more so for those who have not yet baked, but want to poptrying to bake this year, we should already start thinking about this questiongrew up, maybe experience some previous recipe.

In the last year since formed my TOP-3 recipes for Easter cakes,but nothing has changed in a year - this iscut my favorites recipes, tried them there are already quite a few of them and these are confidently leading. So repeat ryu post and very recommend. Especially the girls who didn't bake, but want to -make up your mind, it's not like thatrashno, as it seems, this is not at all R ashno :) The main thing is to do everything according toprescription. Especially for beginners and those who are afraid of everything, I recommend t third the recipe is very good growth. In p last year it was made by a friend of mine whoparadise, not only can’t bake, it doesn’t know how to cook anything properly, but heredecided on cookies. I just satnearby and made sure that she did everything as it was written and not onruined nothing. And inas a result - excellent Easter cakes, very tasty, she herself could notto say that she baked it. So that make up your mind! :)

1st place - Easter cake"Special"(a recipe that has been my main for several years)

This is the best (of the so far tested by me) Easter cake recipe, everyone who has tried or cooked it always says that it is the most delicious, and I think so too. I always bake according to 2-3 recipes, I try different things, but one of them is always this one, for sure, and it is always the best, no other recipe has beaten it yet.

The recipe is quite long and requires a lot of action experienced housewives it won’t scare you, but even if you are not a very big specialist in yeast baking or you are going to bake Easter cakes for the first time and are determined to do everything clearly as stated in the recipe, it will turn out as it should. But if you do not dare to start with this, then see the third recipe below.

Separately, I want to draw attention to the fact that despite the large amount of sugar and muffin, there is very little yeast, the desired condition is achieved not by thermonuclear doses of yeast, but long time proofing in heat. I consider this a big plus, since overeating extra yeast is not very healthy.

For steam:

Milk - 400 g (800)

Sugar - 2 tablespoons (4)

Flour - 200 gr (400)

Dry yeast - 1 tbsp. l. (2)

For kneading:

Whole dough (see above)

Cognac - 40 g. (80)

Sugar - 250 g (500)

Salt - 0.5 tsp (one)

Whole raw egg - 3 pcs. (6)

Yolks - 3 pcs. (6)

Flour - 600 g. (1200) good flour is needed

Butter - 150 g (300)

A handful each - candied fruits (I take candied fruits from lemon peels, they really enhance the taste, I recommend them), roasted almonds (peeled, I don’t always add it, and it’s good without it, you can replace cashews, it will be even tastier in my opinion. BUT - walnuts, hazelnuts or peanuts do not replace!), raisins (only light).

Put the dough: take the products for the dough, warm the milk a little (barely, it should not be hot, otherwise the yeast will die), add yeast, sugar and flour to it, mix. Cover with a towel and in a warm place - The dough must rest for at least 3 hours.

While the dough is standing, prepare additives: rinse the raisins hot water, dry with a towel, roll in flour. Almond cut into 2-3 parts. Finely chop candied fruits.

When the dough is ready, heat the oil in a water bath, it should be quite hot, not boiling, but hot.

Pour in a thin stream, stirring, into the dough, add flour, eggs, yolks, salt, sugar, cognac, vanilla. Mix well. The dough will seem liquid, but this is normal, do not add flour!!!

Add raisins, candied fruits and almonds to the dough.

Now - kneading. It is necessary to knead for a long time, at least 40 minutes, I knead for 1 hour. It is not easy physically, but this item cannot be omitted - this is the main thing, the structure of the test depends on the kneading, what it will then turn out to be airy. I always put either some positive film or a good audiobook, and let's knead)))

Then cover the bowl with the dough with a towel and put in a warm place for at least 4 hours. Do not forget to knead a couple of times. Keep in mind that the dough rises very much, the bowl should be with a large margin.

While the dough is rising, grease the molds with oil and line them with paper, building up the walls, here So. Place the dough in the mold about 1/3, no more, and put on proofing, in a warm place for 1.5-2 hours.

Preheat the oven to 180 degrees.

Very carefully form, trying not to shake and in any case, not to knock, put in the oven. Quietly close the door and bake for about 1 hour (you need to look at the nature of your oven).

When it's ready, turn off the oven, carefully remove the molds and quietly remove the cakes, sideways. While hot, spread with glaze. Cool down.

I made the icing like this: beat 1 egg white with 1 cup of powdered sugar.

It is better to make large Easter cakes from this dough; on small ones, the chic structure of the dough is not so shown, it is straight lacy.

I took the recipe (by the way, there are a lot of excellent recipes on that blog), I publish the link for ethical reasons and out of gratitude, but I’ll say that it’s better to take the composition of the products according to my description, because the author incorrectly indicated the amount of flour there, I myself initially and some , to whom I gave the link, I read it so that only 600 grams of flour are needed, of which 200 grams are then selected for dough, in fact, she meant 200 grams of flour for dough and 600 grams of flour for the main batch, i.e. only 800, we discussed it in correspondence, she confirmed about 200 + 600, admitted that the description could be confusing and corrected it in the post, but that post disappeared from her, she published the text again, according to the old draft, but forgot to add this editing. In general, I think that everything is written more clearly and unambiguously, without changing the meaning, so I give everyone my own text, do as I have written - do not swear.

2nd place - the recipe according to which Easter cakes are baked in the Kiev-Pechersk Lavra

Easter cake is very tasty, rich, airy, the dough is light, but at the same time rich and tasty, it is inferior to the first recipe, but not much inferior, i.e. If I had not made the first recipe, I would consider this one to be the best. Liked by everyone who tried it. Due to the larger amount of yeast, it takes less time than in the first recipe.

I saw the recipe in the video http://youtu.be/vK2zoe76UQU, wrote it down from the words, the recipe is given for 5 kg of flour, I counted it for 2 kg, but in the process I slightly adjusted the quantity and technology according to the feeling of the dough:

Opara:

flour - 400 gr

milk - 400 ml

live (not dry) yeast - 100 gr yeast is important good!

sugar - 120 gr

Knead and put in a warm place for 30-40 minutes

Mixing:

flour - 1600 gr (I took 1400, but you have to look at what kind of flour)

sugar - 360 gr maybe a little more

eggs - 8 pieces (they forgot to say the number of eggs in the video, I looked closely, figured it out and decided to take 8)

salt - 20 gr

raisins - 320 gr

butter - 560 gr

Add all this to the dough, knead well (knead for 30-40 minutes) and put for 1 hour.

Punch down, leave for another 1 hour.

Decompose into forms that are preliminarily on grow paper So , let the dough rise in the molds and bake as usual. It rises very strongly in the forms, and also when baking, so be sure to build up the forms with paper.

For those who are not afraid to experiment - if I bake it again, I'll try to give less yeast, by increasing the proofing time, because of course 100 grams of yeast in recipes is already wild for me, I don’t chase super-speed, I don’t feel sorry for the dough to stand for an extra few hours than to eat tons of yeast, so for me this recipe is still open to experiments :)

For those who are afraid or too lazy to bake according to the first two recipes, I give a link to a very simple and proven repeatedly recipe. This can be safely done even by those who don’t know how to bake anything at all, you just need to mix everything, arrange it in forms that rye MANDATORY hardly ever grow paper So , and leave, let them rise, and then the oven - one stage in fact. The only thing I added from myself is, after all, not just mix everything, but knead for at least 20 minutes, kneading for dough is always only good, gluten develops in flour and the dough becomes more openwork. But who is too lazy to knead, then do as it says and it will also be tasty, checked. The dough in the forms rises strongly, so be sure to build up the forms with paper.

For all three recipes, a remark - if it is said to put in a warm place, it should be a really WARM place! Those. if the apartment is not warm enough, then you need to either turn on the heater or open the oven in the kitchen, i.e. in reality, the temperature should be higher than usual in apartments at this time of the year.

For Easter to be according to all the rules and traditions, you need to bake festive Easter cakes. There is nothing tastier and more desirable than homemade baking, so try to still cook homemade cake, and not buy it in the nearest store. You can use one large or several small baking pans for this recipe. You should get about 6 small ones, somewhere around 300-350 grams.

dough recipe for dough with dry yeast in milk

Ingredients:

• 300 ml of milk;
• 15 grams of dry (high-speed) yeast;
• 250-350 grams of granulated sugar;
• 3 pieces of chicken eggs;
• 200 grams of butter;
• a pinch of salt;
• 100 grams of light or dark raisins;
• 600 grams of wheat flour, pre-sifted.

Cooking process:

Prepare the dough for the future test. Milk should be warmed up a little. Pour fast-acting yeast into it, as they are more active.

Stir everything with a spoon. Enter flour, 4 table. spoons will suffice.

Sweeten the brew. Add half of the required granulated sugar. Stir the whole mass again. You need to wait until the dough foams and becomes ready for further use. Cover the bowl with a clean towel and set it in a warm place. Forget about the dough for Easter cakes for 30 minutes. During this time, she will wander and rise with a magnificent hat.

Pour the sugar that you still have left over to the warm melted butter. Yolks can be added to slightly cooled butter.

Separate the whites from the yolks. Add the yolks one at a time and beat lightly.

Beat the whites with a mixer, and then add to the main mass. Now it's time to introduce the dough.

Then you need to add all the remaining flour in parts.

The dough will come out sticky and sticky. This is how it should be and don't be afraid of it. You just need to set it aside and give it time to proof.

When the dough for homemade Easter cakes has increased, stir in the peeled and steamed raisins and let it rise again and increase in size. The atmosphere in the kitchen should be as calm as possible, because the dough does not like loud sounds and noise. Then it will be possible to spread the dough for Easter cakes in small parts into molds. They need to be prepared in advance, just grease or line with oiled paper.

Fill cookie cutters halfway with batter, leaving room to rise. Bake the cakes in the oven for 25 minutes. Time is approximate, as it may vary for different sizes of molds. Preheat the oven to 180 ° and no more, so the dough is baked and browned evenly. If for some reason the top starts to brown prematurely, cover the cakes with paper or foil.

Decorate finished products with icing and edible decorations.

Baking Easter cake at home is quite simple, and you are convinced of this in this photo recipe.

Happy Easter and delicious Easter cakes to all!

Homemade cake with milk: recipe and photo from Natalia Isaenko

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

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

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

Slowly add most of the remaining flour dough after kneading and knead the dough. Gradually add flour little by little. Don't forget to stir. The dough for Easter cakes should hold its shape and not be fluid, but also not turn into a hard lump.

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

5. We wash the raisins, pour hot water for a few minutes to soften them. After the water must be drained, rinse the berries and squeeze lightly.

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

It remains to lay out the dough in forms. They should be 1/2 or 2/3 full.

7. Forms with dough for Easter cakes are also left to stand for 35 - 40 minutes.

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

If the top begins to darken, you need to cover the cakes with parchment soaked in water.

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

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

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

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

Bon appetit and Happy Easter!

Sincerely, Natalia Salmina.
Step by step recipe with a photo specially for the site Well-fed family.