Before Easter, almost every housewife fights for the last pack of white eggs in the supermarket, tries her hand at designing an Easter basket and, of course, tries to bake a tall, airy Easter cake. Pravda.Ru has collected several tricks and original recipes from the capital's leading chefs to make your holiday table unique.
Stylish Easter cake
Let's start with little tricks
Almost everyone knows that Easter cake can be baked in special forms, or in special round paper bags. The problem with the former is that there is never enough of them, since there is a whole bucket of dough mixed in (and it rises threateningly), and there are only two or three molds in the house. The problem with paper special bags is about the same: they are taken off the shelf long before Maundy Thursday. And now it’s time to remember your Soviet assembly and use simple tin cans. Surprisingly, they make perfect little cakes, just what you need for your Instagram.
True, when baking, it is better to line them with oiled paper, otherwise the task of separating the cake from the jar becomes a whole mission.
The second trick, or, as they say now, life hack, is even more brilliant in its simplicity. Recently, advanced housewives figured out using bags of flour, cereals, starch, etc. as paper forms for Easter cakes. The main thing is to carefully ensure that these bags are made of paper, without a layer of foil or polyethylene.
Agree, storing a couple of flour bags is much easier and more aesthetically pleasing than cans. Well, the dough itself is very rich, that is, there is enough oil in it so that the package can be easily separated from the finished Easter cake. The last argument is ecology. It seems like they saved money and reused the paper.
Important! The proportions here are the same as in any other form: put no more than a third of the dough so that it has room to rise.
Easter cake recipes from star chefs
The first option is original Russian Easter cake with raisins from the restaurant Valenok. Pastry chef Marina Nosova shared it.
Ingredients
Flour - 500 g
Fresh yeast - 10 g
Eggs - 3 pcs.
Milk – 80 ml
Butter - 100 g
Cream - 70 ml
Sour cream – 30 g
Vanilla sugar - 3 g
Granulated sugar - 100 g
Salt - 3 g
Raisins – 100 g
Preparation
Add a small portion of flour, sugar and all the milk to the mixture and place the dough in a warm place. Mix the remaining flour, sugar, vanilla sugar, add cream, sour cream, eggs and add to the prepared dough, knead the dough, add salt, mix again and put in a warm place for three to four hours before serving. Take out the dough, knead it, add melted butter, mix and put it in the refrigerator for six hours. Remove, knead again, add pre-soaked raisins. Divide the dough into the molds and leave for a while until the dough reaches the tops of the molds. Place in the oven for ten minutes at 200 degrees Celsius, then for 20-30 minutes at 180 degrees.
Cover the top of the finished Easter cakes with glaze, fondant or egg white and decorate to taste.
Ingredients
Wheat flour - 350 g
Eggs - 3 pcs.
Sugar - 150 g
Baking powder - 1 sachet
Almonds - 1 handful
Orange (zest) - 1 pc.
Lemon (zest) - 1 pc.
Rum – 90 ml
Almond essence - 1 teaspoon
Milk – 170 ml
Candied fruits, raisins, chocolate - to taste
Cooking method
Separate the yolks from the whites. Beat the whites into a thick foam, and the yolks with sugar. Add flour, milk and rum to the beaten yolks. Knead the dough and add baking powder. Add almonds, candied fruits, orange and lemon zest, and almond essence. Mix the whipped whites into the resulting dough. Grease the mold with vegetable oil. Place the dough in the mold and bake for 40 minutes at 180 degrees.
Well, the chef of the restaurant "Kazbek" Mamiya Jojua revealed secrets Georgian Easter cake.
Ingredients
Chicken egg - 2 pcs.
Sugar - 150 g
Sour cream – 70 g
Butter - 50 g
Flour - 350 g
Vanillin – 1 g
Nutmeg - 1 g
Cloves - 1 g
Cardamom – 2 g
Lemon – 10 g
White raisins – 50 g
Candied fruits – 50 g
Yeast - 2 g
Milk – 100 g
Salt - 1 g
Water - 20 g
Cognac – 50 g
Cooking method
Soak raisins in cognac until soft. Place the dough: add warm water, yeast, salt, five grams of sugar, 20 grams of flour to warm milk. Then mix the dough thoroughly, add melted butter, spices and lemon, passed through a meat grinder, mix.
Add the remaining flour, sugar and eggs, knead the dough. Then add sour cream, mix well. The dough should be soft; when kneading, your hands should be greased with vegetable oil. Let the dough rest and rise several times. After the second rise, knead candied fruits and raisins into the dough.
Place the dough in a baking dish and place in an oven preheated to 180 degrees for 35-40 minutes.
Easter cake decoration
Finally, if your cake is already ready, you can work on decorating it. Or even decorate the purchased one in your own way. For this occasion, we asked professional confectioners to describe a couple of unusual but simple ways to decorate the main Easter delicacy.
So, the pastry chef of the restaurant "Beluga" Svetlana Markina advised to do merengue.
Ingredients
Protein – 100 g
Sugar - 200 g
Lemon juice - 4 g
Preparation
Beat protein (100 g) with sugar (200 g) to strong peaks, add lemon juice (4 g). Cover the cooled cake with meringue and sprinkle with any decorative sprinkles or candied fruits.
And here it is chocolate orange glaze for Easter cake from the pastry chef of the dessert bar "Grimm" Natalia Krevskaya.
Ingredients
100 g dark 70% chocolate
3 tbsp. l. freshly squeezed orange juice and zest of 1/2 orange
4 tbsp. l. butter
3 tbsp. l. cane sugar
Preparation
Melt the chocolate in a water bath. Add cane sugar, orange juice and orange zest. Mix well and decorate the top of the cake.
Photo: DR
On the eve of Easter, the brand chef of the Chaikhona No. 1 restaurants of the Vasilchukov brothers shared his signature recipe for Easter cake. Try it, it promises to be delicious.
EASTER CAKE
Ingredients:
For the Easter cake:
Milk – 500 ml
Dry yeast - 1 sachet (11-12 g)
Flour – 1 kg
Eggs – 6 pcs.
Butter – 200 g
Sugar – 300 g
Raisins – 250 g
Vanilla sugar - 1 tsp.
Marmalade – 20 g
Confectionery topping – 20 g
For the glaze:
Powdered sugar – 100 g
Egg white – 2 pcs
Preparation:
- Mix dry yeast with 500 grams of flour and add to warm, but not hot (otherwise the yeast will die!) milk, kneading the dough. Leave the mixture for 30 minutes until the dough rises.
- Separate the yolks from the whites. Beat the whites into a thick foam. Add the yolks mixed with sugar to the dough that has arrived by this time, add softened butter, and knead a light dough. Carefully fold the whites into the dough.
- Add the remaining flour, finally knead the dough, remove, cover with a towel in a warm place for 2-3 hours.
- While the dough is rising, prepare the raisins: wash, pour boiling water for 10 minutes, rinse again and dry with a towel.
- Carefully add raisins to the risen dough, mix again, and let the dough sit for 20 minutes.
- Prepare the molds for baking Easter cakes: grease them with butter, lightly sprinkle them with flour or semolina, so that the finished products can easily release from the molds.
- Divide the dough: fill 1/3 of the mold.
- Preheat the oven to 100 degrees. Brush the dough in the molds with yolks on top (those yolks that will remain from the eggs separated for making the glaze), in a loose layer, and place in the oven. Keep at this temperature for no more than 10 minutes, then increase the temperature to 180 degrees and bake the cakes until cooked (about 45-50 minutes).
- Prepare the glaze. Beat the whites until stiff, add powdered sugar, and beat again.
- Cover the finished hot cakes with the finished glaze. It’s convenient to do this with a pastry brush; coat the entire top evenly. Sprinkle marmalade and confectionery sprinkles onto the newly applied glaze.
Kulich is the main dish of the Easter table. There are many recipes for Easter cakes, each of which has its own “zest”. We invite you to choose one of the methods of preparing this dish according to the recipes of the chefs of the capital's restaurants.
Easter cake from the chef of the restaurant "Meat Club" Roman Shubin
Ingredients:
- Flour - 700 g
- Eggs - 5 pcs
- Yolk - 3 pcs
- Granulated sugar - 350 g
- Milk - 350 ml
- Live yeast - 50 g
- Butter - 200 g
- Raisins - 300 g
- Candied fruits - 200 g
- Vanilla sugar - 1 tsp.
- Salt - 10 g
For the glaze:
- Protein - 3 pcs.
- Powdered sugar - 150 g
Preparation:
- Mix eggs, yolks and sugar.
- Add warmed milk (30°C). Dissolve the yeast. Add 100 grams of flour.
- Add salt. Mix everything and put in a warm place for 20-30 minutes.
- Add sifted flour and knead until smooth. While kneading, add melted butter and vanillin.
- At the end, add candied fruits and steamed raisins.
- Leave the dough in a warm place until it doubles in size.
- Divide the dough into parts and transfer to molds. Fill the mold 1/3 full.
- Cover and leave.
- As soon as the dough has doubled in volume, place it in an oven preheated to 175°C and bake for 40-50 minutes.
- Cool the finished cakes.
- Beat the egg whites with powdered sugar.
- Apply the glaze mixture to the Easter cake. Decorate with colored sugar, waffle pictures, etc.
Kulich "Tsarsky" from the brand chef of the restaurant "Poekhali"
Ingredients:
- Pressed live yeast - 50 g
- Flour (sifted) - 1,200 kg
- Milk - 0.5 l
- Butter - 700 g
- Yolk - 6 pcs
- Egg (60 g each) - 3 pcs
- Sugar - 350 gr
- Salt - 1 tsp.
- Vodka - 1 glass
- Vanilla extract - 2-3 tsp.
- Powdered saffron - 3/4 tsp.
- Powdered nutmeg - 1 piece
- Powdered cardamom - 15 grains
- Raisins, pre-soaked in a mixture of freshly squeezed orange juice and cognac or vodka (alcohol 30-25%) and drained in a colander (it is good to replace some of the raisins with dry berries such as cranberries and cherries) - 300 g
- Candied fruits - 250 g
- Some nuts (optional)
For decoration
- Glaze, coconut, crushed almonds, colored sugar
Glaze
- Egg whites - 3 pcs
- Sugar (white, fine) - 250 g
- Juice of a small lemon
Cooking method:
- Make a dough. Dissolve the yeast in 1.5 cups of warm (not hot! - about 50 g) milk. Add 2 tsp sugar. Using a planetary mixer (paddle attachment), gradually combine with 1 cup of flour and knead until smooth. You should get the texture of very liquid sour cream. Leave the dough to rise and observe. It should increase in size. As soon as it reaches the maximum point and begins to fall, it is ready
- Meanwhile, start preparing the dough. Grind the yolks and eggs with 2/3 sugar. Add 0.5 kg of flour - knead well
- Add the dough to the dough and knead. Cover the dough with the dough with a towel. Let rise until doubled.
- Meanwhile, take the butter, add the remaining sugar and grind until white.
- Gradually add the remaining warm milk, salt, all the spices, vodka and another 0.5 kg of flour - knead everything very well.
- Combine the risen sponge dough with the milk-butter mixture and knead well. The texture should be very thick sour cream. Cover the dough with a towel. Let rise until doubled.
- Add the remaining flour in portions, alternately with raisins, candied fruits (and nuts, if you add them) - knead for a long time (at least 20 minutes) - with a mixer (hook attachment) and with your hands. The final dough should not be too dense, but should stick well to the walls and hands. At the end of kneading, you can grease your hands a little with vegetable oil - and the dough will not stick. Cover the dough with a towel. Place in a warm place and let rise until doubled.
- Divide into molds (500-550 g each), filling them less than halfway. Insert a toothpick into the center of each mold ((it should rise by 2/3). Place in a warm place and let rise almost to the top (do not rush!!)
- Meanwhile, heat the oven to 180 degrees
- Place in a preheated oven and immediately reduce the temperature to 175 degrees - bake for about 30-35 minutes. Look through the glass: if the cakes quickly turn brown, lower the temperature a little) Check readiness with a toothpick.
- While the cakes are cooling, make the glaze.
- When the cakes have cooled, coat with glaze, sprinkle with confectionery confetti, coconut flakes, crushed nuts, candied fruits, colored sugar, etc.
Glaze
- Place the whites in a bowl and lightly beat with a little sugar. Beat the mixture vigorously until it becomes fluffy and smooth.
- Add the remaining sugar little by little, beating after each addition. Continue beating until the entire mixture is very thick and white.
- Add strained lemon juice, beat again
Tip: Use the glaze immediately or store it for 30 minutes, covered with a damp cloth to prevent the surface of the glaze from drying out. Beat again before use
Easter cakes (4 pieces, 500 g each) from the restaurant "Ts.D.L."
Ingredients:
- Flour - 1000 g
- Milk - 300 g
- Butter - 300 g
- Sugar - 200 g
- Egg - 5 pcs
- Yeast - 30 g
- Salt - 2 g
- Vanillin dry 3 g
- Lemon zest 2 pcs
- Raisins 300 g
- Candied fruits 200 g
Cooking method:
- Mix sugar, salt, yeast, flour, vanillin and pour warm milk.
- Mix well until smooth.
- Add beaten eggs.
- Add soft butter and stir.
- Add zest, raisins and candied fruits.
- Pour into the mold 2 centimeters below the edge, leave for 12 hours in a warm place.
- Bake in a mold at 170 degrees for 25 minutes.
- Decorate with white icing with candied fruits.
Kulich from the chef of the IL Forno restaurant chain Alexey Besedin
Ingredients (for 2 pcs):
- Yolks - 4 pcs
- Yeast - 20 g
- Water - 70 ml
- Wheat flour - 370 g
- Cream 33% - 250 ml
- Butter - 55 g
- Granulated sugar - 150 g
- Vanilla sugar - 10 g
- Raisins - 70 g
Cooking technology:
- We make the dough by mixing cream with water and yeast.
- Place the resulting mixture in a warm place for 1 hour.
- All other ingredients are mixed and then added to the dough.
- Stir and place in a warm place for another 1.5 hours.
- Place the finished dough into molds and bake for 40 minutes at 160 degrees.
- The finished cake can be decorated with icing or melted chocolate
Easter cake from the chef of the Moscafe restaurant Alexey Semenov
Ingredients:
- Milk - 200 ml
- Wheat flour - 330 g
- Eggs - 2 pcs
- Granulated sugar - 100 g
- Salt - 50 g
- Candied fruits - 70 g
- Raisins - 70 g
- Yeast - 20 g
- Butter - 100 g
- Carrots - 70 g
- Vanillin - 50 g
Cooking method:
- Heat the milk to a temperature of 40-43 degrees, dissolve sugar in it and add yeast, leave in a warm place for 10-15 minutes for the yeast to start and a foamy cap to appear.
- Melt the butter, soak the raisins until they swell, grate the carrots. Add flour, salt, vanilla, egg to the prepared yeast and knead the dough, let it stand for 10-15 minutes, then add nuts, grated carrots, candied fruits, swollen raisins, mix everything well and let the dough rise in a warm place for 15-20 minutes.
- Then we place it in a cake pan and send it to the oven for baking at a temperature of 200-220 degrees, while using a spray bottle we add water to the chamber to create steam, cook for 5 minutes, then reduce the temperature to 180 degrees and cook for 30 minutes.
- After this, lower the temperature to 160 and cook for another 15-20 minutes. Determine readiness using a wooden toothpick. The top of the cake can be decorated with melted chocolate.
Salty cake from Brasserie MOST chef Regis Trigel
Ingredients for 2 pcs:
- Flour - 370 g
- Sugar – 65 g
- Salt – 6 g
- Powdered milk – 12 g
- Yeast – 6 g
- Egg – 1 pc.
- Yolk – 1 pc.
- Milk – 150 ml
- Cream 35% - 75 ml
- Butter – 50 g
Filling:
- Sun-dried tomatoes – 30 g
- Artichokes – 180 g
- Olives – 50 g
- Basil – 10 g
- Olive tapenade sauce – 40 g
Cooking method:
- Mix flour, sugar, salt, milk powder, cream, egg and yolk.
- Heat the milk and dissolve the yeast in it.
- Mix the yeast with the dry mixture and place in a warm place for 1.5 hours.
- When the dough rises, add softened butter and vegetable filling to it and mix.
- Grease the cake pan with olive oil and place the dough in it.
- Bake at 160 C for 55-60 minutes.
Olive tapenade:
Place the olives in a glass and puree in a blender with the addition of olive oil and mustard until smooth. Dilute with olive oil until liquid
Filling:
Finely chop all the vegetables, add olive tapenade and mix.
Kulich from the concept chef of the Duran Bar restaurantNikolai Bakunov
Prepare the dough:
- Yeast - 25 g
- Water t30° - 150 ml.
- Flour - 200 g
Leave to proof or in a warm place for 30 minutes.
Put 25 g of sugar, 10 g of salt, 3 eggs, 300 g of flour into the mixer. Knead the dough, at the end add 150 g of melted butter (If you don’t have a mixer, beat by hand).
You can also add pre-soaked and squeezed raisins, dried apricots or candied fruits.
Place the finished dough in proofing for 1 hour or in a warm place.
Place in 250 g molds and leave for another 30 minutes. Bake at 180° for 20 minutes.
Soak hot cakes in syrup:
- Water - 80 ml
- Rum - 20 ml
- Sugar - 100 g
- Lemon zest 5 g + orange 5 g.
Cover with glaze:
Beat 50 g protein + 200 g sugar and 10 ml lemon juice in a mixer until white.
Glaze the cake and sprinkle with millet. Another taste nuance: you can put whipped cream, custard or curd cream through a syringe into the inside of the cake, then it will be even tastier.
Easter cake recipe from "Pushkin Cafe Confectionery"
Ingredients:
- Milk - 250 ml
- Yeast - 50 g
- Salt - ¾ tsp.
- Granulated sugar - 2 cups
- Chicken egg - 6 pcs
- Almond leaves - 50 g
- Flour - 1 kg
- Vanilla pod
- Liquid vanilla
- orange blossom
- Butter
- Lemon cubes
- Orange cubes
Cooking method:
- Mix milk with yeast, add flour, sugar, salt, eggs, vanilla pods, liquid vanilla, flavoring, mix everything until smooth.
- Add butter, and then candied fruits in rum.
- We put it in the refrigerator.
- The next day we shape it and leave it to proof, cover it with a mixture of almond leaves, sugar, flour and protein.
Easter cake recipe from the restaurant "Shinok"
Ingredients for 8 servings:
- Milk - 500 ml
- Wheat flour - 1 kg
- Fresh yeast - 60 g
- Chicken egg - 8 pcs
- Margarine - 200 g
- Sugar - 400 g
- Raisins - 300 g
- Vanilla sugar 1 tsp.
Cooking method:
- Heat the milk (so that it is slightly warm), dissolve the yeast in it. Add 500 g of flour, stir well. Place in a warm place. Cover with a towel.
- The dough should double in size (this will take about 30 minutes). Separate the whites from the yolks (6 pieces), leave the rest for the glaze. Grind the yolks with 300 g of sugar (the rest for glaze) and vanilla sugar.
- Beat the whites with a pinch of salt until foamy.
- Add the yolks to the suitable dough and mix. Then add softened butter and stir. Add whites, mix.
- Add the remaining flour (you may need a little more or less flour, it depends on the quality of the flour), knead the dough. The dough must be kneaded well, it should not be stiff and should not stick to your hands. Put the dough back in a warm place. Let the dough rise well (this will take 50-60 minutes). Soak the raisins in warm water for 10–15 minutes, then drain all the water. Add raisins to the risen dough, mix and put the dough back in a warm place. The dough should rise well.
- Grease the mold with oil and place the dough at 1/3 of the height of the mold. Cover with film or towel. Let the dough rise again in its form. Place in an oven preheated to 100 degrees and bake for 10 minutes. Then increase the temperature to 180 degrees and bake until done. To check the readiness of the cake, pierce it with a match (or a toothpick); if it is dry, the cake is ready.
- For the glaze, beat 2 whites with a pinch of salt until foamy. Add 100 g of sugar, beat until stable peaks form. Grease the finished hot cakes with glaze and sprinkle with confectionery topping or decorate with candied fruits.
Easter cakes according to a monastery recipe from Luciano chef Ilya Zakharov
Ingredients:
- Eggs -10 pcs
- Flour -1.5 kg
- Milk -1 l
- Sugar -1 kg
- Raisins -1 kg
- Butter -1 kg
- Yeast -40 g
- Salt -20 g
- Vanillin crystal -10 g
For the glaze:
- Powdered sugar -250 g
- Water - 20 g
- Silver or gold beads -100 g
- Sugar decor multi-colored - 50 g
Cooking method:
- Beat the eggs, add 300 g of sugar and yeast to the milk heated to 40 degrees.
- Then let it brew until foam forms.
- Then add beaten eggs, sugar, flour, mix into a homogeneous mass so that it has the consistency of pancakes, then let it brew for 7-8 hours.
- Soak the raisins in warm water and melt the butter. When the dough rises, put it down and let it rise again. Then add raisins, vanillin, salt, melted butter and flour into the dough.
- Next, knead the dough into a homogeneous mass until it sticks to your hands. Leave to proof for another 7-8 hours.
- Then unmold in portions, put into molds and let it rise until it rises three times. After baking at -175 degrees -25-30 minutes.
- Do not open the convector during cooking.
Preparing the glaze:
- Mix powdered sugar and water into a homogeneous mass, then pour over the top of the cakes and over the top of the icing ball and various edible tinsel.
- Easter cakes can be very different both in taste and in visualization. The recipe for this Easter cake is from a monastery. You can also make it with nuts, dried apricots, candied fruits or prunes.
May 02, 2018 No comments
The most important treats for Easter are colored boiled eggs, Easter cottage cheese and, of course, Easter cake. Kulich is a festive Easter bread. It is baked using yeast dough. Butter, sugar and eggs are added to it.
To this day, Easter cakes made according to ancient recipes turn out tasty and fluffy. Making Easter cake requires culinary skills and caution: the dough should stand in a warm place and does not like temperature changes. It is important to take your time during the cooking process. From time to time, additional products are used in the Easter cake recipe, in particular, honey, nuts, raisins, citrus fruits, chocolate, all kinds of spices (cinnamon, vanilla, nutmeg), etc.
It is especially important to decorate the Easter cake beautifully. Traditionally, Easter cake is decorated with raisins or nuts, which represent the letters XB or a cross. However, there are other decoration options, you can safely experiment.
This article will present interesting Easter cake recipes from chefs, starting from the simplest to the more complex and unusual.
Most people who have tried this recipe say that the cake turns out fluffy and sweet.
Products:
- Raisins – 100 gr
- Dried cranberries – 100 gr
- Dry red wine – 100 ml
- Milk – 1 tbsp.
- Yeast – 40 gr.
- flour – 750 g
- butter – 200 gr.
- cream – 100 ml
- 8 eggs
- Cane sugar – 150 gr.
- vanilla – 40 gr.
- Salt – 1/2 tsp.
Pour fortified wine over cranberries and raisins and leave for a couple of hours. Take 150 ml of slightly warmed milk, add yeast mixed with half a glass of flour, stir. Cover and place in a warm place for an hour. Add 150 ml of heated milk to the dough, sift 100 g. flour, mix well and put in a warm place for another hour.
Sift 550 g of flour onto the table, pour melted butter and cream into the center of the flour. Add 6 yolks and 2 whole eggs, granulated sugar, vanilla and a little salt. Knead thoroughly by hand until elastic, at least 10 minutes.
Rinse dried fruits and drain. Divide the dried fruits on a sheet of parchment, sprinkle with flour and roll thoroughly.
Mix the dough with wine and dough, knead well. When the dough turns out to be too stiff, you need to add a small amount of water while kneading, the dough will become softer. Add cranberries and raisins, knead thoroughly again.
Grease a couple of deep round baking pans (about 20 cm) with oil, place the dough no more than halfway deep, cover with a towel and place in a warm place for a couple of hours. The dough will double in size.
Then bake in an oven preheated to 200 degrees for 12 minutes, reduce the temperature to 160 degrees and bake for about 40 minutes. Remove and place the cakes on a towel.
It takes some effort to make a traditional Easter cake from yeast dough, but a delicious Easter cake deserves it!
- dried cherries – 100 g.
- rum – 100 ml
- dry yeast – 10g
- flour – 0.5 kg
- milk – 150 ml
- butter – 100 g
- cream – 120 ml
- 6 eggs
- Sugar – 150 g
- vanilla sugar – 1 tbsp.
- Salt – 0.5 tsp.
Pour 50 ml of rum over dried cherries and leave for 3-6 hours.
To make the dough, pour half a glass of warm water into a bowl and dissolve the yeast in it. Add 100 g of flour and mix thoroughly. Cover and place in a warm place for an hour. Next, add half a glass of warm milk and 100 g of flour to the dough, stir and place in a warm place for one hour.
Sift 300 g of flour onto the table in a heap, make a depression in the center, pour in the melted butter and cream. Add a whole egg, five yolks, sugar and vanilla sugar. Knead the dough well with your hands until it becomes pliable.
Preheat the oven to 200°C. Rinse dried fruits and drain. Distribute the dried fruits on a sheet of parchment, sprinkle with flour and roll thoroughly. Mix the dough with the dough and 50 ml of rum, knead well. Add dried fruits to the bowl, knead thoroughly again and put the dough in a warm place for a couple of hours.
Place the dough in the cake pans so that it takes up less than half the depth in each pan. Let rise for about half an hour. Bake until they rise. Place and cool (lay on its side) on a towel. Decorate to your taste.
To prepare you will need:
- Flour – 0.5 kg
- Milk – 250 ml
- butter – 120 g
- egg yolks – 5 pcs
- sugar – 130 g
- orange zest – 100 g
- vodka – 50 g
- dry yeast - 10 g
- 0.3 tsp each grated nutmeg, ground cloves and
- 1 tsp each ground cinnamon and cardamom
- a pinch of saffron threads
- 150 g powdered sugar – 150 g
- egg white – 1 pc.
Pour saffron with vodka. For the dough, slightly heat the milk, add yeast, stir until smooth. Add 250 g of flour and knead well. Cover and leave in a warm place for one hour.
Beat the yolks, add sugar, add saffron poured with vodka, as well as ground spices. Mix the mixture into a dough, add another 250 g of flour. Knead first with a spoon and then with your hands for at least 10 minutes.
Melt the butter and add to the dough. Knead for about 15 minutes more. Add the chopped zest and knead for another 10 minutes. Cover the dough and leave to rise for two hours.
Preheat the oven to 190 degrees. Place the dough in the cake pans so that the dough takes up no more than 1/2 of the depth of the pan. Let rise for about half an hour. Bake until the cakes rise. Remove from the oven and cool the cakes, placing them on their sides on a towel.
To prepare the glaze, mix powdered sugar with egg white and decorate the cakes to your taste. The glaze hardens quickly, so you need to do this right away.
To prepare you will need:
- 50 ml milk
- 600 g flour
- 150 g sugar
- 10 g dry yeast
- 200 g cottage cheese
- 50 g butter
- 2 chicken eggs
- 1 egg yolk
- salt - 2/3 tsp.
- 15 g vanilla sugar
- Dried fruits, raisins - to taste
- For decoration:
- glaze, candied fruits, nuts, etc.
First of all, you need to make a dough. Heat the milk to 36-38 degrees, dissolve sugar and yeast in it, add flour, mix thoroughly. Cover the bowl with a towel and place in a warm place, about 10-15 minutes. (until the yeast rises).
Gently knead the dough with a spoon. Beat two eggs, egg yolk and sugar until white and smooth. Rub the cottage cheese into the resulting mixture through a sieve (the cottage cheese should not be very fatty, but not too dry), pour in the melted butter, add vanilla sugar and a little salt. Mix the mass thoroughly. Add the risen mixture and mix thoroughly again. Sift the flour, add candied fruits and mix everything thoroughly again. The result should be a sticky, not overly thick, very viscous dough. As a rule, the dough takes about 400 g of flour.
Grease the cake pans with melted butter. Place the dough halfway deep in the pan, cover the top with a towel and place in a warm place. The dough will rise to double in size, which will take 2 to 4 hours.
Preheat the oven to 190 degrees. Place the pans with the risen cakes in the preheated oven for 12 minutes. Then reduce the temperature to 170 degrees and bake for another 40-50 minutes. Baking time depends on the thickness of the walls and the size of the molds. After half an hour, check the cakes for doneness using a wooden skewer. If it comes out of the cake dry, then the cake is ready. You can use foil when cooking.
When you are sure that the cake is ready, remove and cool the cake. Decorate as desired (with frosting, candied nuts, etc.).
Excellent in taste and very festive in appearance. With a delicate light crumb and fragrant dried fruits.
To prepare you will need:
- Eggs – 2 pcs.;
- egg yolks – 3 pcs.;
- milk - 200 g;
- sugar - 150 g;
- vanilla sugar – 1 tbsp;
- a packet of yeast – 10 g;
- butter – 120 g;
- flour – 600 g;
- salt – ½ tsp;
- dried fruits (raisins, dried cherries or cranberries) – 200 g;
- chopped nuts – 100 g.
Yeast must be dissolved in milk heated to 37 degrees. Beat two chicken eggs, three yolks, and sugar and salt until fluffy using a mixer. Reduce speed and slowly pour in the milk mixed with yeast. Knead the dough with your hands for about 10 minutes.
Then add softened butter and continue kneading until the ingredients are smooth, about 10 minutes.
Carefully transfer the dough into a pre-greased bowl, cover with a towel soaked in water and put in a warm place for 1 hour. (it is permissible to put it in the oven, preheated to 50 degrees, with the door slightly open).
Dry the dried fruits, mix with nuts, add two tablespoons of flour. Place the ripe dough on a lightly floured surface, lengthen it with your hands and add 1/3 of the filling. Gather the edges into the center, tucking in the filling and stretch again. Add another 1/3 of the filling and do the same. In this leisurely manner, add all the dried fruits and nuts and distribute the filling evenly.
Divide the dough into two parts. Take a couple of baking dishes, grease well, sprinkle with a little flour.
Place the dough in a greased bowl, cover with a towel and leave to rise in the oven for 40-50 minutes.
After half an hour, you can start checking the readiness of the Easter cakes by piercing them with a wooden skewer; if it is dry, you can take it out. Cool our Easter cakes, decorate to your taste.
This cake can be baked not only for Christmas, but also for Easter. It will look amazing with glaze!
This Easter cake recipe was presented by the pastry chef of one of the family restaurants. For many, preparing for the holiday is just as expensive and solemn a part as the holiday itself. Easter is no exception. And when the whole family prepares the festive table, the celebration is definitely a success.
To prepare you will need:
- Egg white – 1 pc.
- powdered sugar – 140 g
- lemon juice – ½ tsp.
- dry yeast – 12 g
- flour – 450 g
- milk – 1 tbsp.
- sugar – 170 g
- butter – 130 g
- vegetable oil – 20 g
- yolks - 100 g
- candied fruits, raisins - 100 g each
- rum - 50 ml
- vanilla, ground nutmeg, ginger, cardamom
- salt – ½ tsp.
Cut the candied fruits into small pieces, combine with raisins, add rum, stir. Set aside.
Heat the milk to 37–40 °C, mix with pureed yeast, flour and sugar. Stir and leave for half an hour in a warm place.
Dry the raisins and candied fruits on paper towels.
Take a deep bowl, mix the dough with sugar, vegetable and butter, egg yolks, vanilla rum, salt and spices. Knead until smooth.
Add sifted flour, raisins, and candied fruits. Knead soft plastic dough. Divide it into two parts. Place in molds, filling them halfway, let rise, placing in a warm place for an hour and a half. Bake in a preheated oven (170°C for 35-40 minutes).
Cool the cakes. For the glaze, mix egg whites, powdered sugar, lemon juice and immediately pour on top. You can also decorate the cake to your taste.
Simple Easter cake
One of the most simple Easter cake recipes. In just two hours you can prepare a wonderful, delicious Easter cake.
To prepare you will need:
- Dry or fresh yeast
- Flour – 600g
- butter – 120 g
- chicken eggs – 2 pcs.
- egg yolks – 2 pcs.
- brown sugar – 150 g
- sugar -50g
- salt – 0.5 tsp.
- cream – 100 g
Heat the water to a temperature of 37–40 °C, stir the yeast until smooth. Add 120 g of flour, knead well and put in a warm place for half an hour.
Then melt the butter. Beat in the eggs, adding salt, egg yolks and brown sugar until fluffy. Mix butter with cream and egg mixture.
Sift the flour onto the table in a heap, make a dimple in the center, pour in the yeast and cream mixture. Knead the dough until elastic, it should lag behind your hands.
Place the dough in a deep bowl, cover with a towel and place in a warm place for two hours.
Preheat the oven to 190°C. Place the dough in the molds so that it is no higher than half the depth of the mold. Wait 25-30 minutes for it to rise. Bake until done.
Nowadays, usually only chicken eggs are painted for the Easter table, and diligent housewives prepare Easter cottage cheese and bake Easter cakes with their own hands. But it was not always so. In the old days in Russia it was customary to prepare 48 dishes for the Easter table, one for each day of Lent. In addition to Easter cake, eggs and Easter, they made a variety of meat and fish dishes such as beef jelly and duck in honey. So if suddenly, after putting the Easter cake in the oven, you want to prepare a dozen more dishes for the holiday table, don’t be surprised. The centuries-old traditions of our ancestors make themselves felt.
- 4 Easter cakes
- 1,5 hour
- 4 steps
Ingredients:
- Flour 250 g
- Sugar 100 g
- Margarine 100 g
- Egg 1 pc.
- Milk 100 ml
- Vanilla sugar 1 tsp.
- White of 1 egg
- Yolk of 1 egg
- Powdered sugar 150 g
- Lemon juice 1 tsp.
- Raisins 25 g
- Candied fruits 50 g
STEP 1
Dissolve the yeast in warm milk, add a pinch of sugar and 2 tbsp. l. flour. Place in a warm place for 30 minutes.
STEP 2
Place flour, egg, yolk, remaining sugar, vanilla sugar into the bowl of a kitchen machine, add the dough and knead the dough. Add softened margarine and knead the dough until elastic. After this, remove the dough to a warm place. After the dough has risen, add seedless raisins and candied fruits.
STEP 3
Fill the cake pans a quarter full with dough and leave in a warm place. As soon as the dough has increased in volume to the top of the pan, place in an oven preheated to 180 degrees and bake for 40 minutes. Let the finished cakes cool, then remove from the pan.
STEP 4
Beat the whites with lemon juice with a mixer, add powdered sugar in small portions. Apply the glaze mixture to the Easter cake, decorate with candied fruits and quince jam.
