On the eve of Easter, the fragrant, mind-blowing smells of freshly baked Easter cakes are in the air. It’s rare that a housewife doesn’t brag about her culinary masterpieces! It is the Easter cake that becomes the most important guest on the festive table, and the meal begins with it. What is important is that Easter must be blessed by the priest in the church early in the morning. In fact, baking Easter cake in the oven is much easier than it seems. To do this you need the oven itself. If you have the simplest bread machine at your disposal, baking Easter cakes will be a piece of cake, because you can “entrust” the entire kneading process to it.
This way, a rather painstaking process on which the success of the entire event depends will fade into the background. And in total it will take you no more than 4 hours of time.
Another little trick. If you want to get baked goods with an appetizing yellow color, then use homemade chicken eggs - their yolk is much brighter.
Easter cake in the oven
From the set of products listed in the recipe you will get one large Easter cake in paper form weighing 0.5 kg or two small ones weighing 0.25 kg.
Easter cake in the oven
Ingredients:
- 3 large eggs;
- 60-70 g of warmed milk;
- 5 tbsp. l. Sahara;
- 0.5 tsp. table salt;
- 1 packet of dry quick yeast (10-11 g);
- 50-60 g butter;
- 350-370 g wheat flour;
- flavoring;
- 100 g raisins;
- 1 chicken protein;
- 180-200 g of powdered sugar.
Cooking process:
The first step is to slightly heat the milk and pour it into the bread maker bowl. Crack the chicken eggs into a separate bowl to make sure they are ready to use. It is better to keep the eggs on the table beforehand so that they reach room temperature - the yeast will quickly interact with the other ingredients. Pour the eggs from the bowl into the bowl of the bread machine.
Now you need to add sugar and table salt to the bowl. Also add vanilla sugar and flavorings (citrus in oil or vanillin). It is better to remove the butter from the cold in advance and let it thaw. Transfer the oil to a bowl.
Start slowly adding sifted wheat flour along with dry yeast. The order in which the ingredients are loaded depends on the model of the bread maker; sometimes you need to add the liquid ingredients first, and sometimes, on the contrary, you need to start with the dry ones. To knead the dough, set the “Dough” program for 60 minutes, do not forget to close the lid. The dough will turn out not just soft, but more liquid.
Transfer the Easter cake dough into a suitable deep bowl, add raisins. There is also a little trick here: to prevent dried fruits from settling to the bottom of the cake, they need to be added either dry or steamed, but already rolled in flour. Stir the dough with a spoon.
To bake Easter cakes you will need special greased paper molds. Fill them with dough, but no more than 1/3 full. Now the dough needs to rest - to do this, cover them with cellophane film or a clean towel, put them in a warm place for at least half an hour. Ideally, the dough should double in size. You can’t bake Easter cakes in the oven right away; yeast dough needs time to rise.
When you see that the dough has risen sufficiently (doubled), place the molds on a baking sheet in the oven for 30-40 minutes, setting the temperature to 160 degrees. Monitor the baking process. In order to evaluate whether the cake is baked from the inside or not, you need to pierce it to the very end with a wooden skewer. If the top of the cake is already golden brown and the inside is dry, cover the top with foil. To prevent the finished Easter cakes from falling off, place them on their sides after removing them from the oven. Dust with powdered sugar or make frosting.
To prepare the glaze, beat the egg whites with powdered sugar using a mixer for 5-7 minutes. When the cakes have cooled completely, spread the icing on them and sprinkle with colorful sprinkles.
Delicious homemade cakes are ready! Happy Easter!
Thanks to Alena for the recipe and photo of Easter cakes in the oven.
Easter is a great holiday in many countries. All adults and children know about it. The main attribute of the festive table is butter and colored eggs. There has long been a tradition of baking such Easter cakes yourself, at home.
Many housewives can boast of their recipes for Easter cakes, but it also happens that they are looking for something new and interesting on the Internet. There are many good recipes for Easter cakes on the Internet for every taste. The Povareshka website offers to prepare Easter cakes for the holiday using our proven recipes. Your choice of 5 best options for preparing Easter cake in the oven.
From the easiest to prepare for beginners without kneading the dough with step-by-step photos, to complex and interesting recipes. And for those who value their time: convenient and tasty.
Easter cake made from yeast dough in milk with dried apricots
Traditional Easter cakes are usually prepared with raisins. But in this recipe we suggest replacing it with candied apricots. These fruits today are easy to find from oriental traders who are present at any large bazaar. By the way, after juicy dried apricots, try Easter cakes with other sweets. Perhaps you will like this holiday baking more than the classic one.
Ingredients:
- 10 g granulated yeast;
- 100 g sugar;
- 3-4 g salt;
- 400 g wheat flour;
- egg;
- 150 g water;
- 200 g candied apricots;
- vanilla to taste;
- 15 g refined oil.
How to cook Easter cake with dried apricots - step-by-step recipe with photos:
Pour granulated yeast, a pinch of salt and sugar (30 g) into a deep bowl. Then add filtered water. It is important to heat it to 38 degrees. Stir the dough until smooth using a regular fork.
Cover the mixture with film and leave it warm for half an hour. After the specified time, beat in a fresh egg and pour a spoonful of vegetable oil.
While kneading the future dough, add the remaining sugar (70 g) with vanilla and sift the flour.
Continuing kneading, add small cubes of candied apricots. At the same time, add flour if necessary.
Having made an elastic dough, form a ball out of it.
At the next stage, preheat the oven by setting 140 degrees. Pour a teaspoon of refined oil into clean molds. Place each piece of prepared dough. Moreover, it should fill the cylindrical molds to half.
Immediately place the Easter cakes with dried apricots on a rack in the oven. Leave for twenty minutes and increase the oven temperature to 180 degrees.
Continue baking for a quarter of an hour. During baking in the oven, the cakes will rise and be covered with an appetizing, beautiful golden crust and will significantly “grow” in size.
After partial cooling, remove the pastries from the molds and grease the tops with jam. Decorate with special powder and place on the festive table. Bon appetit!
Alexandria dough for Easter cake
Today we will prepare Easter cake from the most delicious and aromatic Alexandria dough. What is special about this particular Easter cake recipe? First of all, a fairly simple method of preparation in two stages. The dough should sit for about 8-12 hours, that is, it is convenient to prepare the mixture for the dough in the evening, and bake fragrant Easter cakes in the morning.
In addition, Easter cake made from Alexandria dough contains a standard set of products; the only baked goods are prepared with baked milk, which gives an additional aroma to Easter baked goods and with the addition of cognac. What is alcohol for, you ask: using alcohol in a recipe makes the finished baked goods light, airy, porous and fluffy.
You can also pre-steam the raisins in boiling water for a few minutes in the evening and dry them well.
Products:
- For yeast dough: baked milk - 330 ml;
- butter - 165 g;
- granulated sugar - 350 g;
- fresh (live yeast) - 50 g;
- 4 eggs.
- To prepare the dough: cognac - 30-35 ml. or a couple of tablespoons;
- vanilla sugar - 15 g;
- salt - 1 teaspoon;
- white wheat flour - about 1 -1.2 kg;
- candied fruits and raisins - about 300 g.
Step-by-step recipe with photos of Easter cake made from Alexandria dough:
The aromatic Alexandrian dough is prepared on dough; to do this, add granulated sugar and fresh yeast to warm milk, stir until the yeast dissolves. You should get a homogeneous paste. Using a whisk, vigorously beat the raw eggs in a separate bowl and pour the resulting egg mass into the milk.
Then add the last ingredient to the mixture - softened butter (take it out of the refrigerator first). Thoroughly stir the dough again with a whisk until smooth. You can use a mixer to make the task easier. This is how the mixture turns out with pieces of butter.
The dough for the Alexandria dough is ready. Cover the container with film or cover with a cotton towel. Now leave the yeast dough in a warm place for 8 -12 hours. You can do this at night.
Next, add vanilla sugar and cognac. Stir again and begin to sift the flour in parts. At the same time, it is good to beat the dough until smooth. At the end, when the Easter cake dough has already become very thick, add candied fruits and raisins dusted with flour.
Add the remaining flour again and continue kneading the dough on the table with your hands. First with flour for a couple of minutes, then remove the remaining flour from the table. Grease your hands and work surface with vegetable oil and continue kneading the dough. Cover the finished Alexandrian dough with a clean cotton towel and leave it warm for 1.5 hours.
After the specified time has passed, distribute the dough into the molds. If you have a kitchen scale at home, it is better to distribute it evenly, in case you have all the same shapes. At the same time, fill each Easter baking dish one third with dough.
On a note! Which pan is best to use for baking Easter cake? Paper molds are very convenient to use, they do not need to be greased and they are already processed. You can also bake Easter cakes in silicone or iron molds. But, you should keep in mind that the latter must be lubricated with vegetable oil so that the baked goods do not burn in the oven.
Next, cover the cakes in the molds with a towel or film and let them stand for 40-60 minutes. During this time, the dough will rise to the edge of the baking pan. Then place in a warm oven and increase the baking temperature to 180 degrees.
After 25 minutes, reduce to 170 degrees and bake the cakes until ready. You can check the readiness of the baked goods with a dry wooden stick or match.
The total baking time for Easter cake from Alexandria dough is from 35 to 60 minutes, depending on the oven. When ready, remove the cakes from the oven and cool directly in the pans. Decorate the cooled baked goods at your discretion.
A simple recipe for a quick Easter cake made from cottage cheese dough without yeast
Easter cake without yeast is easy and quick to prepare. The dough does not require kneading, which is very convenient. This recipe for Easter cake without kneading is simply necessary for those who do not like to work with yeast dough and will be especially useful for those housewives who do not have time to prepare baked goods. This cake is baked just as quickly, and the result is just as tasty and tender as the yeast cake.
The raisins should first be soaked in boiling water for one and a half to two hours and dried.
Products:
- 300 g - sifted wheat flour;
- 130 ml - milk;
- 100 g - sugar;
- two tablespoons - potato starch;
- 1.5 table. spoons - baking powder;
- 2 eggs;
- a pinch of salt;
- 100 g of raisins and candied fruits;
- 60 ml - vegetable oil:
- 180 g - non-sour cottage cheese;
- a packet of vanillin;
- optional - zest of one lemon, a little cinnamon, cardamom and turmeric.
Preparation:
Mix all dry ingredients in a suitable container: baking powder, starch, a pinch of salt and vanillin. Break the eggs in a separate bowl and mix them with granulated sugar. Beat with a whisk or mixer.
Combine with the dry mixture prepared earlier and stir until smooth. Add milk, cottage cheese and vegetable oil. Mix all products well.
On a note! Vegetable oil is added to the dough so that the cake does not become stale, and the presence of cottage cheese will make the baked goods more tender.
Next, mix the sifted flour with spices (cardamom, turmeric and cinnamon). And add to the bowl with the dough in portions, continuing to stir. When the dough thickens, add lemon zest, candied fruits and raisins. And stir again. The dough for quick cake should be thick.
Prepare baking dishes. You can line the molds with parchment paper or grease the sides with vegetable oil.
Fill each prepared form 2⁄3 full to leave room for “rising”, since the composition contains baking powder.
Place the cakes in a preheated oven to 170-180 degrees. Bake for 40-50 minutes. When ready, remove from the oven and let cool in the pan.
Custard Easter cake with raisins in the oven
Products:
- wheat flour - 400 g;
- milk - 80 ml. for dough and 4 tbsp. for breeding yeast;
- dry yeast - 40 g;
- 4 eggs
- granulated sugar - 100 g;
- butter, slightly melted - 50 g;
- a handful of raisins, a few crushed walnuts;
- spices - vanilla, cardamom;
- a tablespoon of cognac.
Step-by-step instructions for preparing Easter cake from choux pastry in the oven:
Preparing such pastries is quite simple. Boil the milk and remove it from the stove. Add a little sifted flour and stir thoroughly until all lumps disappear. After this, cool the resulting mixture. Next, dilute the yeast in a small amount of warm milk and set it aside for now.
Meanwhile, separate the yolks from the whites of the eggs. Add butter and sugar to the yolks. Mix everything thoroughly until smooth. Add a little salt to the whites, literally a pinch, and beat with a whisk or mixer.
Add the previously prepared yeast to the flour and milk mixture. Stir and leave the dough to brew for 20-30 minutes.
After the specified time, mix the prepared dough with the yolk mixture and stir. Then add the whipped whites to the dough. And mix thoroughly until smooth. Leave in a warm place for about one hour.
Divide the dough into several pieces and place in molds. Leave for an hour in a warm place. When the dough increases in size, place in the oven preheated to 180 degrees. for 40-45 minutes.
Remove the finished Easter cakes from the oven and cool for 10-15 minutes. Remove from mold. And decorate with icing and Easter sprinkles at your discretion.
Classic Easter cake made from yeast dough with sour cream
To prepare such a festive miracle you need the following ingredients:
- 1 glass of warm fat milk per 200 ml;
- a pack of butter weighing 200 g;
- 100 g of good fat sour cream;
- 5 chicken eggs, where 1 - 2 whites can be used to grease the Easter cake;
- 2 – 2.5 faceted glasses of sugar, the amount can be adjusted to taste;
- a couple of pinches of salt;
- 1 packet of vanillin or a small spoon of vanilla sugar;
- 60 g pressed yeast or 20 g dry yeast;
- 100 g of any dried fruit of your choice;
- 600 – 700 g wheat flour.
How to bake a classic yeast cake in the oven:
For best results, all ingredients for cooking should be at the same temperature, not from the refrigerator. It's better to put everything on the table in a couple of hours.
In a deep container, combine yeast, a quarter of all sugar, warm milk and 10 - 12 large spoons of wheat flour. The dough for the dough should be similar in consistency to pancake dough. Leave in a warm place for a while, covered with a towel, until the dough doubles in size.
At this time, beat the eggs with the rest of the sugar until foamy. Vanillin and salt can be added to them.
Combine beaten eggs, melted and cooled butter with sour cream with the prepared dough. Stir. Add most of the flour, reserving about 3 - 4 tablespoons. You should definitely sift the flour to ensure airy baked goods.
Knead the dough until it comes together well, but is still a little sticky. Leave in a warm place for an hour and a half.
It is better to pour dried fruits, such as raisins or dried apricots, with boiling water for 10–15 minutes. This way they will wash and soften. Then drain and dry. Add a couple of teaspoons of flour from the remainder and stir.
Place the dough on the table, lower it and stir in the dried fruits, adding the remaining flour if necessary. The finished Easter cake dough should remain soft, but should no longer stick to your hands or the table. Leave it to rise again for about 40 minutes.
Place the dough in a baking pan or distribute into small pans, filling halfway. Leave to stand until the oven heats up to 200 degrees. Bake for 30 minutes to an hour, depending on size.
Remove the finished cake from the molds and leave to cool on the table. Decorate as desired. This is how you get a rich classic Easter cake with dried fruits. It is very high in calories and fat, which only benefits the taste.
Video: How to make icing for Easter cake so that it does not crumble, stick or crumble
I received this recipe a long time ago in a handwritten version, when I did not yet know how to work with yeast dough. And to my surprise, the Easter cakes turned out right the first time, and they came out so good that no homemade, let alone store-bought Easter cakes could match their taste. This recipe makes 4-5 medium ramekins. Easter cakes turn out very tender, airy and slightly moist inside - exactly the way ideal Easter cakes should be. The main thing is to knead correctly and not miss 3 crimps of the dough. The cooking process is very similar to this Easter cake recipe, only a little simpler and the Easter cakes turn out more loose and tender.
Update per comments: The amount of yeast can vary from three to five to six measured teaspoons, with one scoop containing 4 grams. If you don't have experience working with paskas and yeast dough, feel free to use 5 teaspoons. But you can’t overdo it with yeast, so that the cakes don’t acquire an unpleasant yeasty smell.
Ingredients:
- 0.5 l. milk;
- about 0.5 kg (we will look at the consistency);
- 1 tbsp. Sahara;
- 1 tbsp. odorless vegetable oil;
- 3 eggs (1 white for glaze, the rest for dough);
- 3-5 tsp dry yeast;
- 200 g raisins;
- 1 tbsp. with a heap of sour cream;
- a pinch of vanillin or 1 sachet of vanilla sugar;
- a pinch of salt;
- 2-3 tbsp. powdered sugar;
- powder for Easter.
Easter recipe with raisins
1. Preparing the dough for Easter
Heat the milk to 30-40 degrees (it should be warm, but not hot, pleasant for the yeast). It is better to take a glass or enamel container. Pour the yeast into the milk and stir thoroughly until the yeast dissolves.
Add 1 tbsp. flour and 2 tbsp. Sahara. Mix. Rub the lumps with your hands until a homogeneous mass is formed. At this stage I usually add a couple of drops of holy water. They also say that the dough loves classical music and good mood, so let's start getting ready for the holiday :).
Cover the container with the dough with a towel or cling film and place in a warm place for 1 hour. In such cases, I place a bowl of dough or dough on a stool next to the heater or radiator. If you bake something in the oven, you can put it in the kitchen, for example, on the hood.
2. Prepare the necessary ingredients
We wash the raisins and soak them in hot water.
Separate the whites from the yolks, pour 1 white for the glaze into a mug and put it in the refrigerator.
Grind the yolks with sugar, add 1 tbsp. sour cream, mix.
3. Preparing the dough for Easter
When the dough has risen well, transfer it to a warm pan. Pay attention to the step-by-step photo, the dough should increase 2-3 times in volume and be covered with bubbles on top. Sometimes it happens that the yeast did not work well and the dough did not rise or grew very little. This may be because the food was too cold or hot, or the yeast itself was not stored correctly. In this case, it is advisable to prepare a new dough using a different yeast (preferably from another manufacturer). Sometimes it’s better to pour out the dough than to ruin the whole baked goods.
First, add 3 cups of flour, add the yolks mashed with sugar and begin to knead the dough. Add salt - it enhances the taste of the baked goods. Add vanillin. The consistency of the dough should be slightly thicker than for a sponge cake and without lumps. If necessary, add more flour. Kneading the dough is the longest step, usually taking 30-40 minutes, so make yourself comfortable. At the same time, your hands must be warm so that the yeast continues to do its job.
When the mass becomes homogeneous and without lumps, it’s time to add vegetable oil. Continue kneading the dough.
Leave the dough for a couple of minutes while we beat 2 egg whites with a mixer into a fluffy foam.
Add the whites to the dough and knead the dough again. The finished dough should be soft, elastic and slightly behind your hands and pan.
Dry the raisins on a paper towel and roll in flour so that they do not settle during baking. Drop a little vegetable oil onto your hands and rub. Pour raisins into the dough and mix gently with your hands 2-3 times.
Cover the pan with a towel and leave the dough to rise in a warm place. After about 1-1.5 hours, knead the dough with your hands dipped in vegetable oil. We repeat the procedure after another 1-1.5 hours.
Sprinkle the molds with flour. We spread the dough up to about half the height of the molds. Place in a warm place again for 30 minutes until the dough rises to the edges of the molds.
Place the risen eggs in an oven preheated to 180 degrees for about 40 minutes. Check for doneness with a toothpick. If after piercing the toothpick remains clean, the Easter cakes are ready.
4. Preparing glaze for paskas
We take the separated protein out of the refrigerator and begin to beat with a mixer at low speed. Add the powdered sugar and continue beating with the mixer at low speed until peaks form.
We take the Easter cakes out of the molds, grease the top with glaze and immediately sprinkle with the prepared powder. Leave the beads until the glaze hardens (at least 1 hour). That's all. Our most delicious Easter is ready! Bon appetit and happy bright holiday!
The best Easter recipe in the oven (step-by-step recipe), tried over many years on the advice of grandmothers and mothers. We do it once a year, so we use the best, high-quality and include bright thoughts.
To ensure you have a good Easter, carefully choose three important ingredients - yeast, flour and oil.
When using dry yeast, check its expiration date. Take the flour that you are confident in; it cannot be cheap or of low grade. Buy thicker oil, once a year is fine, especially.
What you will need for 5-6 small paskas:
- 370 g flour;
- 100 ml milk;
- 3 eggs;
- 1.5 tsp. dry yeast;
- 60 g sugar;
- 150 g butter;
- 60 g raisins;
- 50 ml water;
- 1 tsp vanilla sugar;
- a pinch of salt.
What you need for white glaze:
- 200 g powdered sugar;
- 1 egg white.
Let's start cooking. We exhaled and went.
1. Heat 100 ml of milk slightly.
2. Add a teaspoon of sugar and yeast to the milk. Stir and cover the mixture with cling film for 15 minutes.
3. Pour boiling water over the raisins and leave until they swell.
4. In a mixing bowl, beat the eggs, add salt, remaining sugar and vanilla sugar. Stir.
5. Pour in the yeast and milk. Stir.
6. Sift the flour and add half to the mixture in the bowl. Stir.
7. Add the remaining flour to the dough and knead for 10 minutes. The dough will stick to your hands, but that's how it should be. Don’t add any more flour, just knead like this.
8. After kneading for 10 minutes, add the raisins. Drain the water and knead into the dough.
9. Divide the butter, softened at room temperature, into pieces and add portions to the dough. Gradually the consistency of the dough will become pleasant.
10. After complete kneading, cover the bowl with a damp towel or cling film for 1.5 hours. Place in a warm place. If the dough does not rise or has not risen enough, let it sit for another half hour.
11. Dust a clean counter with flour, place the dough on it, and round it. If you are baking in a large pan, then form a bun, grease the pan with oil and place the dough there. You can also use disposable paper molds. They are not greased and come off easily after baking.
12. Place the dough in the mold or molds, cover it now in the mold with a damp towel and leave to rise for 40 minutes.
13. Preheat the oven to 180 degrees. Bake the pasochki for 40 minutes. Check them periodically and if the caps are browning excessively, cover them with baking paper or foil until done. Check the doneness with a wooden stick, if it is dry, remove it, if not, bake for another 10 - 20 minutes.
14. While Easter is baking, prepare the airy glaze. Separate the white from the yolk and mash it.
15. Add powdered sugar portionwise to the mashed protein and stir.
16. When the cakes are ready, cool them slightly.
17. Drizzle with white icing.
18. Sprinkle with decorations.
Be sure to bookmark the Easter recipe in the oven (step-by-step recipe) and share with friends. Have fun cooking and happy holidays.
As promised, today I will describe my Easter cake recipe and the process of preparing it. This was my first time doing this on my own, so the culinary process was preceded by a daily “theory course.”
After looking through more than a dozen top articles and reading about a thousand comments, I chose the most common option and sketched out an action plan for myself. But, as usual (how many people - so many recipes), I had to adjust it a little.
Below I will describe and show everything in detail.
Making Easter cake - step by step recipe
Ingredients
For the test:
- flour - 1,400 g;
- milk - 400 ml (2 tbsp 200 ml each);
- fresh yeast - 50 g (dry, I think 14 grams);
- eggs - 6 pcs;
- butter - 200 g;
- sugar - 400 g (2 tbsp. 200 ml);
- raisins - 300 g;
- vanilla sugar - 10 g (1 sachet);
- cognac - 1 tbsp. l.;
For the glaze:
- powdered sugar - 1 tbsp;
- protein - 1 pc.;
- lemon juice - 1 tbsp. l.
How to prepare the dough
Of course, I was afraid to take on such a responsible task for the first time; I was tormented by doubts: whether the lush, soft, airy cakes would turn out as desired. But until you do it, you won’t know, so I tuned in to the right “wave,” kicked everyone out of the kitchen, locked the parrot, slammed the window and doors and got started.
First of all, I lit a small fire in the gas oven, closed the door - let it heat up and warm up the kitchen. The surface of the stove will also become warm from the oven; I will place the dough and dough on it. Immediately put the oil on the stove - it will gradually heat up and soften well.
1. Measure out 400 ml of milk and put it in a bowl on the fire. We heat until, after testing with our finger, we feel good warmth, but not too hot. 
2. Crumble yeast into milk. I recommend Lviv yeast to residents of Ukraine - I use it all the time, everything turns out great.
Then I realized in time that I took a small bowl and quickly poured the whole mixture into the cauldron where I usually cook. 
3. Add 2 tbsp. l. sugar, stir until it dissolves slightly. Sift through a fine sieve 4 tbsp. flour. 
4. Stir well with a spoon to make a slightly viscous dough-dough. 
5. Cover the cauldron with a towel and place it on the stove (it is already warm). While the dough is rising, prepare the pastry: separate the yolks from the whites. 
6. Add the remaining sugar and vanilla sugar to the yolks and grind until the mixture turns slightly white. 
7. Beat the whites with a pinch of salt with a mixer into a stable foam. 
8. Meanwhile, the dough has come up (more than doubled in size) and has settled slightly - which means it’s ready. It took about 30-40 minutes. 
9. Add the yolks to it and mix. 
10. Then add softened, almost liquid butter. 
11. Next, pour in a spoonful of alcohol (cognac, rum) and mix again. 
12. Add the whipped whites and again mix very carefully and thoroughly with a spoon from top to bottom. 
13. Add flour and start kneading the dough.
Initially, the recipe for Easter cake called for only 1 kg of flour. I conscientiously weighed this kilogram on the scales. But when I sifted the remaining amount of flour into the dough and kneaded the dough, it turned out to be too liquid; you couldn’t knead it with your hands. I had to rely on my intuition.
I added another 200 g of flour, and after kneading it turned out to be a dough that you can work with your hands. Sprinkling the table and subsequent dusting took another 200 g of flour. At the end, I weighed what was left of the two-kilogram bag - approximately 600 g.
Perhaps I have the same flour and you will get a different amount.
14. Place the dough on a floured table and continue kneading. 
The goal was this: to make the dough smooth and soft. As soon as I felt that if I added a little more flour, the dough would stop sticking to my hands, I stopped adding flour. Let it be sticky, it’s not a problem, you need to periodically lubricate the table and hands with vegetable oil - and there will be order, but the Easter cake will turn out airy. I continue to knead with my hands – for a total of about half an hour. 
The dough is well saturated with oxygen. And this is what I finally noticed as a sign of readiness: when pressed sharply, the dough resists, springs like a rubber ball, although at the same time it is very soft and does not hold the shape of a ball on the table, slowly blurring.
15. Grease a clean cauldron with vegetable oil, put a ball of dough in it, also grease it with oil and leave it on the stove to rise, wrapped in towels. 
16. We sort through the raisins, there are enough tails and just garbage in them. 
17. Pour boiling water for 10-15 minutes. 
18. Strain the water, pour the raisins onto a towel, cover with the edges so that all the moisture is absorbed and the raisins are as dry as possible.
If desired, you can add candied fruits, nuts, and dried apricots to the Easter cake recipe. I thought this was unnecessary. 
19. After an hour, the dough rose very well. 
20. Place it on a table dusted with flour, knead it with your hands into a flat cake and scatter half the raisins in a thin layer. 
21. Fold the edges into an envelope. Again, knead with your hands into a flat cake and scatter the remaining raisins. Fold it into an envelope again and knead it a little with your hands. 
22. The second time we put the dough in the cauldron to rise. 
Preparing molds and baking Easter cakes
1. While the dough is “rising”, prepare the baking pans. For small Easter cakes I bought special paper molds, and for a large Easter cake I took a Teflon mold. 
You can bake in any metal container: mugs, saucepans. People use tall tin cans after removing the labels and plastic coverings.
For ease of removal, the walls and bottom of such dishes are lined with oiled parchment paper. They also roll the paper itself into cylinders, staple the bottom and bake it. In general, if you have a desire, you can think of something to bake with.
2. Grease all forms with melted butter with a brush.
I couldn’t be happier with the test – an hour later it rose again wonderfully. 
3. Knead it a little on the table, tear off the necessary pieces, roll them into balls and lay them out so that the molds are filled to about one-third of the volume. 
4. Place the molds immediately on a baking sheet so as not to touch them again, cover with a towel, and let rest until the dough rises almost to the edges (20-30 minutes). 
5. Preheat the oven to 180 degrees. Place a baking sheet with water on the bottom (I also did this when baking). We also spray the oven with water from a spray bottle and, finally, set the cakes to bake. You should not open the door for the first 10 minutes.
Some of the Easter cakes were close to the walls so that they would bake evenly, I turned them periodically. Half an hour later I sprayed the oven with water again.
Smaller Easter cakes began to brown later than larger ones (they are lower, and the heat from the ceiling reaches them less). And the largest one almost rested on the ceiling and soon began to burn from the top sheet of metal.
I even had to cover it with a circle of parchment soaked in water. As a result, all the cakes were baked at the same time - in about an hour. When pierced with a wooden toothpick, there was no dough left on it - a sure sign of readiness. 
I don’t even mention that the aroma of the baking was unimaginable; my wife even woke up. But Easter cakes cannot be eaten right away; they must be skillfully cooled and allowed to “ripen.” They are immediately very tender, ready to break into pieces and deform under strong pressure.
Therefore, it is best to put them on something soft, on their side, cover with a towel and turn them periodically, this is especially true for large Easter cakes - they can become deformed under their own weight.
When they become warm, the cakes can be removed from the metal molds; you can leave them in paper forms and start decorating. 
How to make egg white glaze and decorate
1. To prepare the glaze, beat one egg white until foamy. Without ceasing to beat, gradually add a glass of powdered sugar and a tablespoon of lemon juice. The result is such a mass. 
2. Cover the cakes with it, decorate with sprinkles and decorative flowers.
There were nine Easter cakes in total: two with a diameter of 7 cm; two - 11 cm; four - 9 cm, and the main Easter cake - 13 cm. 
I started at 5 pm and went to bed at 3 am. Took 220 photos! If you don’t take into account the time for photography, you can get it done in 6-8 hours.
I’m tired – there are no words, but what a pleasure, friends! The pleasure from the process and the result, from the realization that I did it myself, at such moments the soul sings and even the fatigue is pleasant (I’m probably a workaholic). And it turned out just as I wanted - the pastry was fluffy, airy, soft and incredibly tasty (I found out this already in the morning). 
The next day, my neighbor’s grandmother caught me on the landing: “Seryozha, the neighbors say you’re doing some tests at night—everything is flashing in the kitchen. By chance, won’t you blow up the apartment?” I laughed and reassured her that the flash blinks when taking photos. I thought to myself: “Who wants to watch my windows at 2 am?” The neighbor, in turn, froze with her mouth open (what can you photograph in the kitchen from the evening until two o’clock in the morning?). That's where we parted ways.
For you, dear readers, that’s all I have for today, share your impressions, if anyone writes their own recipe for Easter cake, I will be glad. My parents bake Easter cakes in a bread machine; my health doesn’t allow me to knead the dough with my hands, but you can. I also recently made cottage cheese Easter, and I was also pleased.
