Easter pastries are much more varied than everyday ones, and this is understandable. After a long fast, you want to please loved ones with something special and unusually tasty. In fact, there are so many Easter recipes that you can write a separate book about them, but the basic composition of the products and the principle of baking are almost the same everywhere. The only difference is in the additional ingredients and spices that can be added as desired, so consider the main Easter recipes, of which there are only three. It is classic, curd without baking and lean for vegetarians.

Difference between easter and Easter cake

Easter cake is the same Easter, only in a different form. Kulich is called tall oblong buttery cylindrical bread, as in the photo, and it is baked not only for Easter. Its size depends only on your desire and the form for baking: you can decorate the table with a large cake, and treat children with small ones.

Classic Easter (Easter cake)

Classic Easter can be decorated with chocolate or powdered sugar icing, as in the photo, or you can not do this - it all depends on your desire.

Ingredients:

• Chicken eggs - 3 pcs;
• Wheat flour - 500 grams;
• Milk - 1 glass;
• Butter - 130 grams;
• Sugar - 120 grams;
• Raisins - 200 grams;
• Dry yeast - 1 teaspoon;
• Egg whites for glaze - 2 pcs;
• Powdered sugar - 100 grams;
• Vanilla sugar - 10-15 grams;
• Confectionery decorations (sprinkles).

Cooking method:

• A couple of hours before cooking, remove all food from the refrigerator so that they warm up to room temperature. This does not apply to 2 proteins that will be needed to make the glaze. Divide the flour into three equal parts;
• Prepare the dough: slightly warm the milk and dissolve 1 tbsp. a spoonful of sugar and a third of the flour from the total, and then add the yeast and mix. Cover the container with the dough with a saucer and leave in a warm place for 40 minutes. When the volume of the dough increases, stir it;
• Separate the whites from the yolks, rub the yolks with regular and vanilla sugar, then mix them with the dough and the second part of the flour. The dough must be thoroughly kneaded;
• Proteins, separated from the yolks (3 pcs), beat into a thick foam with 1 pinch of salt and add to the dough, then mix in the last part of the flour;
• Soften the butter and add it to the dough;
• Knead the dough for 15-20 minutes. If it sticks to your hands, add some flour;
• Leave the dough to rise in a warm place for 1 hour;
• Sort the raisins, rinse and pour boiling water for 10 minutes, add to the dough and leave it for another 40 minutes;
• Grease a baking dish with oil and place the dough in it, lightly kneaded for the last time before baking, and leave it for 15 minutes. Remember that the dough will increase in volume as it warms up in the oven, so fill the molds with it no more than a third.

On average, Easter is baked for 50 minutes at a temperature of 150 degrees. Its readiness is checked as follows: as soon as the cap acquires a golden hue, the cake is pierced with a wooden skewer. If the dough does not stick to it, then Easter is ready. Easter cake is taken out of the mold only after it has cooled down a bit.

Easter decoration

Baked Easter is decorated with protein glaze: beat 2 chilled proteins with 100 grams of sugar or powdered sugar with a whisk until a dense homogeneous foam, grease Easter with it and decorate with confectionery sprinkles.

Recipe for a classic homemade Easter

This video shows step by step how to prepare a classic Easter cake.

Video source: Olga Matvey

Cottage cheese Easter without baking

Instead of raisins in the Easter dough, you can add cherries to own juice, chopped citrus peel, candied fruits, nuts or dried apricots. You can also combine any of these additives with each other, as in the photo.

Ingredients:

• Homemade cottage cheese - 500 grams;
• Sugar - 0.5 cups;
• Vanilla sugar - 1 sachet (10-15 grams);
• Sour cream 20% - 0.5 cups;
• Butter - 100 grams;
• Raisins - 100 grams;
• Nuts - 100 grams;
• Candied fruits - 100 grams (optional).

As mentioned above, if desired, some additives can be replaced by others.

Cooking method:

• Remove all foods from the refrigerator and leave for a while to warm them up to room temperature;
• Sort raisins or dried apricots, rinse and pour boiling water for 10 minutes. Drain the water and leave the dried fruits to dry on a clean towel;
• The cottage cheese should be homogeneous, so it must be rubbed through a sieve, passed through a meat grinder or use a blender;
• Dissolve vanilla and regular sugar in sour cream and mix with cottage cheese;
• Mix the curd mass with softened butter, and then add nuts and dried fruits there;
• Lay out the Easter form from the inside with gauze and leave the edges outside, otherwise it will be problematic to remove it later;
• Place the curd mass in a baking dish and place under pressure in the refrigerator for 12 hours, draining the whey from time to time;
• Take the easter out of the mold and remove the gauze.

Recipe cottage cheese easter without baking

This video describes step by step how to cook Easter without eggs and flour at home.

Video source: tastyweek

Dietary (vegan) Easter

Vegetarians celebrate Easter too, but this recipe is not just for them. Many people go on a diet for various reasons, and thanks to lean baking can at least partially observe Easter traditions. As you can see in the photo, Lenten Easter looks quite appetizing.

Ingredients:

• Banana - 1 pc;
• Baking powder - 2 teaspoons;
• Sugar or fructose - 0.5 cups;
• Flour - 250 grams (a glass and 5 tablespoons);
• Any fruit juice - 50 ml;
• Raisins - 50 grams;
• Water - 170 ml;
• Vegetable oil - 3 tbsp. spoons;
• Salt - 1 pinch.

For glaze:

• Water - 1 tbsp. a spoon;
• Lemon juice - 1 teaspoon;
• Powdered sugar - 6 tbsp. spoons;
• Confectionery sprinkles for decorating baked goods.

Easter preparation:

• Make banana puree and mix it with juice, vegetable oil and sugar or fructose;
• Add salt, baking powder and raisins;
• Sift the flour through a sieve and gradually add to the dough;
• Knead the dough. If it sticks to your hands, add a little more flour;
• Lubricate the baking molds with vegetable oil and fill them with dough no more than half, as the dough will increase its volume;
• Preheat the oven to 180 degrees and bake the cakes in it for 40 minutes. The exact duration of baking depends on the individual condition of the products, so the Easter cakes are periodically checked for readiness by piercing them with a wooden skewer. If it comes out dry, then Easter is ready.

Baked Easter cakes are removed from the molds after cooling, and then their hats are smeared with icing.

Glaze preparation:

• Mix powdered sugar with water and lemon juice;
• Bring to a boil in a water bath and boil for 5 minutes;
• Decorate the cakes with icing and confectionery sprinkles.

Vegan Easter Recipe

This video shows step by step how to prepare a delicious Easter without eggs and milk.

Instructions for use

Easter cake dough: instructions for use

Before Easter, the house is filled with the smells of baking, vanilla, cinnamon and cardamom - housewives bake Easter cakes for the holiday. In Russia, leaven was set a week before Christ's Sunday, and the dough was kneaded on Maundy Thursday, baking cakes in the form of high prosphora. It was believed that it was necessary to prepare the dough for Easter cakes in a special prayerful mood, in silence, tranquility and grace. This is the only way to get real Easter cakes - lush and tall, layered in section, tasty, fragrant and keeping fresh for a week. On Great Saturday, Easter cakes were consecrated in the church, and on Sunday they broke the fast and tasted pastries with the whole family. This bright spring holiday was expected all year long, and Easter cake has always symbolized spring, joy, renewal of life, hope for future happiness and prosperity. Getting ready for Easter together with the Ryazanochka trademark!

How to choose products for the Easter dough

Easter cake dough is considered quite difficult to prepare, but most housewives do not have time to make Easter cakes for a whole week. It's good that there are more simple recipes adapted to modern conditions. Despite the fact that we will knead a simpler dough, you should get to know its capricious character better. If you follow all the recommendations and advice, Easter cakes will rightfully become a worthy decoration of the festive table.

Easter cake dough is made only from the best products. Selected flour higher grades should be dry and saturated with oxygen, at the Ryazanochka trademark you can find several suitable options at once. One of them is a novelty - flour "Self-rising". This is a balanced proportion of flour and baking powder.

With the help of this product, you will significantly save cooking time and delight your loved ones with delicious lush pastries. We take only natural butter - preferably rustic, but if it is not possible to buy it, you can use store-bought butter with 82.5% fat content. It is strictly forbidden to replace butter with margarine. Eggs, milk and cream must be fresh, as should the yeast, otherwise the dough may not rise.

Easter cakes from sourdough and non-sourdough yeast dough

Exists different recipes Easter cakes, but they are based on a common cooking technology. First you need to choose how we will prepare the dough for Easter cakes - sponge or non-dough. Dough is a liquid sourdough made from yeast, water and flour, which is a kind of semi-finished product for making dough. Some housewives believe that Easter cakes from sponge dough cook faster, get softer and fluffier. The fact is that during the fermentation process, the flour changes its structure, the amount of gluten increases, and the yeast actively reproduces, and the dough subsequently rises faster. However, the steamless method is easier, since in this case almost all the ingredients for the dough are mixed at once. In general, all methods are good in their own way, and each hostess chooses a recipe that she likes. One recipe has more eggs, another has more butter or sugar, some use beaten egg whites for airiness, and some use yolks to make the dough more crumbly. You can take cream, sour cream or milk, while in some recipes part of the flour is brewed with boiling water to make the cake very tender and not stale for a long time.

Secrets of making dough for Easter cakes

temperature and other conditions. Easter dough loves warmth, is afraid of drafts, temperature changes, noise and loud sounds. The most optimal temperature for cooking Easter cake is 25-30 ° C, while it is not allowed to keep the dough near heat sources, radiators or in hot water. It is also undesirable for heat to come from below, since the dough will not rise up, but will spread in different directions - both during proofing and during baking. It is important that all products are of excellent quality and at room temperature, therefore, one hour before the start of kneading the dough, they should be taken out of the refrigerator and left on the table.

Good kneading. The dough for Easter cakes is usually raised three times, and kneaded for a long time, carefully and thoughtfully. By tradition, the dough must be hit 200-300 times, no less. The consistency of the dough should be such that it easily lags behind the hands and the table, and if it is cut with a knife, it will not stick to it, but it will not stretch either. The thin dough will not rise, too thick will turn out to be dense, and the cake will subsequently quickly become stale.

It is believed that it is better to knead the dough for Easter cake with your hands in order to fill it with your own energy, but there is not always time for this. It is quite acceptable to use kitchen appliances that never get tired and knead perfectly to facilitate the work. good dough. For these purposes, a bread machine is suitable, food processor with nozzles, special blenders and mixers.

Sugar and additional ingredients. In the dough for usually do not put a lot of sugar, otherwise it does not rise well. The same applies to additional ingredients - nuts, dried fruits, candied fruits, orange peel, honey and chocolate. Everything is good in moderation. Of the spices that are used to flavor the dough, you should choose one or two so as not to drown out the taste of the dough itself. Commonly used cardamom nutmeg, cinnamon, saffron, ginger, cloves, star anise and vanilla. All additives are introduced into the dough at the last stage of kneading. Before mixing with the dough, dried fruits must be soaked and dried, while any additives are crumbled in flour and only then introduced into the dough. This is necessary so that the raisins and nuts are evenly distributed in the dough. If Easter cake is prepared for adults, dried fruits and candied fruits can be soaked in wine or cognac for piquancy. It is better to pre-dip the nuts in boiling water and remove the skin, and grind the spices very well.

Why does the surface of yeast dough for Easter cakes crack?

There are many reasons for the appearance of cracks on the surface of the cake. The main thing is that the top of the cake is dried, and inside the dough remains wet, so the moisture evaporates, presses on the crust, and cracks form. This problem can be easily solved by lowering the baking temperature or placing a bowl of water under the baking sheet.

The dough may crack if it is too steep or the proofing time of the cake in the form was insufficient. Also, too dense dough, cooked on yolks alone, sometimes cracks. Interestingly, if the dough contains whipped proteins, then cracks can not be feared. And also, according to the experience of many housewives, the smaller the Easter cake, the more likely it is to crack. So if you want to get a perfectly flat surface Easter baking- use large forms.

Sometimes the surface of Easter cakes cracks due to improper cooling. The crumb cools down, shrinks, and the hard crust is not able to shrink, so it cracks. For this reason, Easter cakes should be cooled at room temperature, avoiding drafts.

How to make dough for Easter cake layered

Layered cake, tender and melting in your mouth, can be made from dough, which includes medium-fat sour cream. In general, a long kneading of the dough gives a layered structure, when the air bubbles lengthen and fibers form in the dough. If the dough is not kneaded enough, the cake will turn out with holes, like ordinary rich pastries.

For this test, we will first prepare a starter from 1 cup sour cream, 1 tsp. sugar and 30 g of pressed yeast. Let the starter stand warm until bubbles appear on it, and we will prepare the rest of the products.

Melt 100 g in a water bath butter and take the bowl off the heat to let the oil cool down. Next, we need to beat 2 eggs with 1 cup of sugar, add butter to the eggs and ⅓ tsp. salt.

We mix the finished yeast sourdough with eggs, add 2.5-3 cups of flour and knead the dough for half an hour. It should be well behind the dishes - this is the most important thing. While the dough is not required to be perfect, because it still has to rise and increase in size.

Leave the dough in a warm place for 1.5-2 hours, remove the zest from the orange and sprinkle it with flour. When the dough rises, add zest to it, 1 tbsp. l. any citrus liqueur, a bag of vanillin, a small pinch of cinnamon and knead again for 15 minutes. We let the dough rise again by about 2 times, and then it is considered ready for baking.

How to quickly knead the dough for Easter cake

It is unlikely that it will be possible to knead the dough very quickly - after all, we are preparing an Easter cake, not buns for breakfast. The fastest baking is obtained only on soda, but it can hardly be called Easter cake. However, if there is very little time, and Easter is already tomorrow, then you can try to cook a simple dough in a non-dough way.

We use a novelty from TM Ryazanochka - self-rising flour. To do this, mix 500 g of flour with a pack of yeast (8 g), add 200 ml of warm cream of 33% fat content, in which we previously dissolved 200 g of butter. Pour into the mass 150-200 g of sugar, 2 tbsp. l. vanilla sugar, ½ tsp. lemon juice, a pinch of salt and pour in 4 beaten eggs.

Knead the dough in a mixer with a special nozzle - first at a slow speed, then at medium speed. If the dough does not gather around the nozzle, but spreads, add a little flour to the eye. We spread the bun from the dough on a board or in a bowl, cover with a napkin, let it rise and increase by 2 times. Next, punch down the dough, knead it for 15 minutes, let it rise again, punch down and knead. Some housewives skip the kneading steps and immediately place the dough in a proofing dish. This can be done in exceptional cases, when there is really no time. Well, in every case you have to sacrifice something ...

Dough for Easter cakes on cottage cheese

From this tender dough very delicious Easter cakes. To begin with, we make a dough of 250 ml of warm milk and 2 tsp. dry yeast - let the yeast dissolve, then mix the milk with ½ cup sugar and a glass of flour. Leave the dough for 40 minutes, covering it with a towel.

At this time, separate the whites of 6 eggs from the yolks, add 1-1½ cups of sugar to the yolks, and beat the whites into a strong foam with a pinch of salt.

In the risen dough, add 200 g of cottage cheese 9%, 200 g of warm melted butter, a pinch of vanilla, yolks and proteins, and then add 7 cups of flour one at a time, kneading a sticky dough. We cover it with a towel and leave it for 40 minutes. The dough will rise, and we will add 100 g of raisins and 50 g of finely chopped candied fruit to it, and then let it stand again for 40 minutes. curd dough ready to bake!

The right dough is just the first step to beautiful and tasty. In the next article, we will talk about how to effectively decorate Easter cakes and in what forms they are usually baked. In the meantime, shop for groceries, get out the baking dishes, study the recipes and choose the one that seems most suitable. Easter cake will decorate soon festive table, will cheer everyone up and once again remind you that life is beautiful!

Do you want this Easter to become special, to be remembered for a long time by relatives and friends? "Ryazanochka" will help to impeccably bring to life both proven traditional recipes and the most unexpected culinary fantasies.

For the onset of one of the greatest holidays - Easter, all housewives are preparing carefully. In the morning, they begin to boil eggs and decorate them with different paintings (see details on). Then comes the turn of the traditional Easter cake. But since today not many people know how to properly handle the dough, and stores provide such a good opportunity to purchase a ready-made Easter cake, most housewives do not waste time baking. But still, if you think about it, the most delicious easter- This is the one that is made by hand. And if there is no skill in baking, then the simplest and very quick recipe delicious Easter.

List of required products for the test:

• Milk - 1 full glass (250 ml);
• Sugar - 2 tablespoons;
• Salt - 0.5 teaspoon;
• Dry yeast - 1 teaspoon;
• Eggs - 2 pcs.;
• Flour - 3 cups (about 500 gr. depending on the type of flour);
• Sunflower oil - 6 tablespoons;
• Raisins - 100 gr. (you can take more if you want).

Glaze:

• Egg white - 1 pc.;
• Sugar - 1/3 cup;
• Lemon juice - 1 teaspoon;
• Color powder.

Cooking the simplest Easter

1. The first thing to do is to put the yeast in the milk to dissolve. To do this, heat the milk a little (you do not need to bring it to a boil). Pour sugar and salt into the heated milk, then yeast - mix thoroughly and let stand for about 15-20 minutes until foam appears. While the yeast dissolves, you need to sift the flour. Sift the flour into a bowl, then make a well and beat in the eggs. Stir with a spoon of an egg a little so that the yolks disperse. Pour the milk-yeast mixture into the flour for the eggs, add sunflower oil and knead the dough. Important: the dough should have a medium density mass and at the same time be homogeneous. If during kneading the dough it sticks to your hands, your hands should be lubricated sunflower oil do not add flour.
2. As soon as the dough is well kneaded, it needs to be covered with a towel and left for 40-60 minutes in a warm place. After 20-30 minutes, it is recommended to knead the dough. If everything is done correctly, then during this time it will increase in volume by 2 times.
3. While the dough is standing in a warm place, prepare the raisins. To do this, it must be filled with warm water and rinsed well. After washing, drain the raisins on a paper towel to remove the water.
4. Important: before kneading the raisins into the dough, it must be rolled in flour. So it will disperse throughout the test and will be evenly distributed.
5. The raisins are mixed into the dough, now we are preparing the molds. Only half of the dough is laid out in prepared molds, as it will increase in volume during baking.
6. We bake Easter for 40 minutes at 200 degrees. We do not take out the finished Easter eggs from the switched off oven, but let them cool with the door ajar.
7. While Easter is cooling down, make the frosting. To do this, separate the protein from the yolk, add sugar to it and lemon juice, beat first at a low speed, then increase it. Beat for at least 30 minutes until the mixture becomes thick.

We take out the cooled Easter from the molds and cover with the resulting mixture, decorate with colored powder.

Easter is ready! Bon Appetit!

Easter cakes are traditionally baked for Easter as the main treat. They must be cooked in large quantities. How else? The family will eat them together with the guests all week until Radonitsa. The dough for Easter cake is rich, sweet, lush, and the finished pastry remains soft for a long time. This is achieved by adding a large amount of eggs, butter and sugar. In addition, kulichny dough must be yeast-leavened, because traditional pastries should be high, well-risen.

The dough for Easter cakes requires a special approach, you need to do it gradually, slowly, carefully adding the ingredients. Drafts should not be allowed for anything, and the dishes with it should be well wrapped with towels.

Traditionally, Easter cakes are prepared in advance, from Thursday. During Friday they are baked, and on Sunday night they are taken to church to be blessed. There are many Easter recipes(There are about 20 types of Easter cakes alone), but not every housewife bakes successfully. In order for everything to work out, you should familiarize yourself in advance with all the intricacies of preparing dough for Easter cakes, test your skills on proven recipes.

Secrets of successful Easter cakes

The dough for Easter cakes for Easter is very demanding, the slightest violation of technology will spoil, if not taste, then appearance baking. A few tips to help avoid this:

Features of Easter baking

Baking Easter cakes requires a special approach and attention:

Baked cakes are taken out of oven, lay on its side to cool. When the bottom of the mold has cooled down, the pastry can be taken out.

Finished products can be watered with all kinds of glaze, decorated with sprinkles, Easter inscriptions, patterns, candied fruit, poppy seeds.

If you follow the technology of cooking and baking, then Easter cakes will certainly turn out. And this is very important, because according to legend, a successful Easter cake brings prosperity and good luck to the house, and a cracked, fallen or burnt one promises trouble.

Traditional Easter cakes

The simplest recipe for Easter cake dough will allow even an inexperienced hostess to make this traditional pastry quite easily and quickly. original version implies the use fresh yeast, but they can be replaced with dry ones, as well as a large number of eggs.

Advice! Compared to fresh yeast, dry yeast needs three times less. For 100 g of fresh, there will be only 30 g of dry.

Ingredients:

Cooking:

Dough for Alexandrian Easter cakes

According to this old recipe, it is better to leave Easter dough to ferment overnight, and in the morning to start baking and decorating. Classic recipe Alexandrian Easter cakes made with raisins and cognac. But you can put any dried fruits: dried apricots, candied fruits, dried berries, and rum or whiskey is suitable instead of cognac.

Ingredients:

Cooking:

Cottage cheese cakes

Easter cake with cottage cheese is easy to prepare and allows you to get a soft, the most delicate pastries. Cottage cheese with milk is best taken with maximum fat content, and to save time, use dry yeast instead of fresh.

Ingredients:

Cooking:

1. Pour water and warm milk into a deep saucepan, pour in sugar, break eggs, add softened butter and mix everything with a homogeneity mixer.
2. Add cottage cheese with vanilla sugar, mix again.
3. Sift flour there, salt and knead elastic dough.
4. Scald dried fruits, cut if necessary.
5. Finely grate the zest from the oranges.
6. Add dried fruits with zest to the dough, stir again.
7. Wrap the dough in a towel and leave in a warm room for at least an hour.
8. Knead the risen dough and divide into pieces.
9. Arrange them in molds, filling them by 1/2 volume + 1 cm, cover with a towel, leaving to approach for another hour.
10. Bake at 180 degrees for 30 to 50 minutes.

Cottage cheese and yeast dough for Easter cakes - video

Custard dough for Easter cake

Custard cakes stay fresh much longer than regular ones. Such baking itself is soft, but also does not get stale for a long time. But the base takes a long time to prepare, so it’s better to calculate the time in advance.

Ingredients:

Cooking:

Advice! The higher the room temperature, the faster the dough will rise. The optimum temperature is considered to be 26-30 degrees, it is with this that the finished cakes will turn out tastier.

The main thing is not to exceed the threshold of 55 degrees, otherwise the yeast will die, and the dough will not rise at all.

Sour cream dough

Easter cake with sour cream is prepared quickly, and the result is pleasing: the pastries are tender, fragrant, crumbly and very soft.

Ingredients:

Cooking:

1. Warm milk to 38 degrees, add yeast with a teaspoon of sugar, mix.
2. Sift 250 g of flour there, mix with a mixer, cover with a film, wrap and leave to rise for about 30 minutes.
3. Separately grind white eggs with sugar.
4. Pour the beaten egg mixture into the risen dough, add a bag of vanilla sugar, stir.
5. Soften the butter by mixing it into the dough.
6. Pour sour cream over the dough, mix again.
7. Gradually add the remaining flour to the dough, without ceasing to knead it until it stops sticking to your hands. After that, cover it again and put it away for half an hour in heat.
8. Add raisins to the risen mass, knead, remove again in a warm place.
9. Tear the dough that has increased in volume with your hands into portions and lay each in the appropriate forms, pre-oiled.
10. Heat the oven to 100 degrees, put the cakes in it for 10 minutes, then increase the heat to 180 degrees and bake them for about half an hour.

Easter cake on sour cream - video

Dough for Moscow Easter cake (with vodka)

Strong alcohol (vodka, rum, whiskey) is added to the dough for Easter cakes so that the finished pastries are soft and crumbly for as long as possible. They make the so-called Moscow Easter cakes with vodka, this old recipe remained practically unchanged to this day.

Ingredients:

Cooking:

What to do in case of problems with the test

What to do if the dough for Easter cake does not rise? Common problem. There are several options to avoid or correct this situation.

Easter Dough Recipe

Confectioner Yana Atamanichenko shared the secrets of Easter dough with yeast, the recipe of which was always used by her grandmother.

Easter Ingredients:

• 10 eggs
• 0.5 kg margarine
• 1 liter of milk
• 1 kg sugar
• 500 g sour cream
• 100 g yeast
• 1 tsp salt
• flour, how much dough will take
• 1 cup raisins

How to cook Easter on yeast dough:

1. First, we check the yeast, the method is described above.
2. In a dough container, add half the portion of sugar, all the milk and flour to the yeast. The consistency of the resulting dough should be like pancakes. We mix everything well and put it in a warm place for two hours so that the dough rises well.
3. You can start kneading the dough at night so that the dough ripens for five hours. If you have the opportunity to give her that much time, the test will be easier to fit.
4. When the dough is suitable, we take on the dough. Beat the eggs with the remaining sugar until smooth. Add margarine at room temperature, sour cream, salt and raisins. Raisins must first be washed, dried and sprinkled with flour so that they are evenly distributed over the cake during baking.
5. Gradually add flour and knead. Ready dough should be easy to get out of hand. But it is important not to overdo it with flour.
6. You can grease your hands with a little vegetable oil so that the dough does not stick.
7. We put the finished dough in a warm place, and leave it alone for about an hour. Then we crush and lay out in forms.
8. We fill the forms by a third, put them in a warm place and wait until the dough comes up to the edges of the form. During baking, it will rise even more, and a hat will form.
9. Easter cakes need to be baked at 180-200 degrees until cooked. The average pasta is baked for about 40 minutes. Readiness is checked with a wooden stick.
10. During the baking process, do not open the oven once again, especially at the beginning. Dough from the air flow falls off very easily.
11. If you see that the dough is burning on top, you can cover the cake with soaked and wrung out baking paper. But be careful if your oven has a heating element on top - paper can catch fire if it touches it.

Now you know great recipe yeast dough for Easter, as well as the main secrets from a professional so that the dough for Easter succeeds.

Read the icing recipe for Easter in our material -.