Home Bakery products Recipes for the most delicious Easter cakes with step by step photos. Easter cake with raisins

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Recipes for the most delicious Easter cakes with step by step photos. Easter cake with raisins

On the eve of the bright holiday of Easter, all good housewives stock up on reliable, proven recipes for cooking Easter cakes in the oven. Fragrant and delicious pastries is an integral part of a meaningful celebration. Easter cake- this is the central link of the great Easter. Therefore, pastries must certainly be the best.

Secrets of cooking delicious cakes

On the bright holiday of Easter, not a single feast is complete without sweet, tasty and such unique Easter cakes. All housewives who love to bake on their own will look for new recipe Easter cakes. For those who have already written down the cherished recipe for delicious Easter cakes, it will not be superfluous to remember all the secrets of making dough for this sweet pastries.

First of all, all housewives should remember one very important rule, remembering which absolutely any pastry will turn out to be the most delicious, beautiful and elegant. And this rule says: you need to start preparing dough (any) only with a good and high spirits.

For baking, all products used must be only fresh, otherwise you can get not quite the desired result.
Flour should be sifted before adding to the dough for Easter cake. Sifted flour is endowed with a large amount of oxygen, which subsequently only improves the rise of the dough.
Yeast dough for Easter cake during the rise should not be exposed to different temperatures. In other words, there should be no drafts in the room where it "grows up".
During cooking sweet dough for Easter baking, all the components indicated in the recipe must be put strictly in the proposed proportions. Deviating from the recipe, the cake may not work.
When added to the composition sweet dough raisins or other dried fruits, shortly before adding, carefully sort and soak them in warm water or alcohol. Alcohol will give Easter baking a certain pleasant and unforgettable aroma.
To give your Easter cakes individuality and unique flavor, you can add any spices to your taste (cinnamon, vanillin, cardamom, etc.) However, when adding spices, do not forget about the correct dosage.
Any yeast dough for rich cake it should be suitable three times: twice in the container in which it was kneaded and once in the form, before baking.
During baking, do not open the oven, otherwise the Easter cakes may not rise.

Easter cake recipes: simple and delicious

The recipes below will help diversify festive table and please your loved ones with new interesting and bright Easter cakes.

Easter cake with raisins - a detailed recipe

This good recipe baking lush, airy Easter cakes will appeal to everyone, no doubt. The dough for sweet, ruddy products will turn out tender, soft, like fluff. You can not even doubt the excellent result of cooking.

List of products for the test:

one kilogram of sifted white flour of the highest grade;
10 g dry yeast;
80 g butter (preferably butter);
2 chicken eggs
220 ml. milk;
130-150 g of sugar;
3 g vanillin;
a handful of raisins;
a handful of candied fruits.
List of products for glaze: egg white;
1.5 teaspoons of lemon;
130 grams of powdered sugar.

Easter cake with raisins in the oven - a step by step recipe with a photo:

Photo: Easter cake dough - ingredients

Flour for pastry

List of products for making glaze

Take a deep bowl. Pour warm milk into this container. Add dry, fast acting yeast. Mix everything well with a whisk. Set the cup aside.

Take eggs. Break one egg into an empty container. Divide the second egg into white and yolk. Send the yolk to a container with a whole egg. Place the protein in the refrigerator, it will be needed for the glaze.

Pour sugar into a bowl with eggs. Add melted butter. Mix well with a whisk.

Pour the soaked and dried raisins into the creamy mixture, as well as pieces of candied fruit. Mix everything well with a spoon.

Put the creamy mass with raisins and candied fruit in a bowl with the yeast mixture. Mix well. Cover the bowl with cling film. Leave the container with all the contents on the table. This mass will have to be warm for about 5-6 hours.

It is convenient to do kneading at night.

After the time is up, a fluffy cap will form in the bowl, this will mean that the yeast was working correctly.

Pour vanilla into this bowl and gradually knead the dough, add the sifted flour.

It should be kneaded for about 10 minutes. As a result, the dough should be soft, elastic and not sticky to your hands. Cover the bowl with cling film. Leave for an hour to approach.

Grease molds vegetable oil. Even paper molds need to be well greased from the inside. Form balls from the prepared yeast dough, fill each mold with dough.

You need to fill the molds so that the mass is slightly more than the middle of each container. Cover everything on top with cling film. Leave items on the table. Estimated proofing time is an hour.

Bake Easter cakes in an oven preheated to 180 degrees, 35-40 minutes. Willingness to determine a wooden stick.

Make icing for Easter cakes. In an empty bowl, add egg white, lemon juice and powdered sugar. Instead of powdered sugar, fine sugar is also suitable. Beat all these ingredients with a mixer. Do this for 10 minutes. The finished glaze should be thick.

Ready, warm Easter cakes grease with cooked glaze and decorate with sprinkles. Airy, fragrant Easter cakes can be eaten. Bon Appetit!

Cottage cheese cake in the oven

No less delicious traditional Easter cake in the oven from curd dough. Cooking it is simple, no more difficult than classic Easter cakes. Cottage cheese in the composition makes the pastry soft and tender, and a thin crispy crust appears on the surface. Surprise your family by preparing an Easter cake with cottage cheese in the oven for the holiday.

For this recipe you will need:

25 g fresh pressed yeast;
400 g of premium flour;
250 g cottage cheese 15% fat;
two chicken eggs;
warm milk - 60 ml;
150 g of sugar;
50 g butter;
a tablespoon of odorless vegetable oil;
120 g candied fruits;
3 tablespoons of cognac;
salt - half a teaspoon;
vanillin to taste (can be replaced with vanilla extract).

How to bake cottage cheese Easter cake in the oven:

Before preparing the dough, pour candied fruits with cognac. They can not be added to Easter cakes at all. If candied fruits are present, they need to soak in cognac (or any other alcohol) for about an hour.

Prepare steam. To do this, dilute half the total dose with yeast. When the yeast dissolves, add a teaspoon of sugar and two teaspoons of flour, stir until smooth.

While the dough is rising, prepare the cottage cheese for the dough. It must be rubbed through a sieve. Beat eggs and sugar with a mixer. Add sunflower oil, remaining milk, butter, salt to the egg mixture and stir. Add cottage cheese and vanilla to the mixture in small portions.

Add the dough to the curd mass, which stood for a while and bubbled. Mix everything gently in one direction. Introduce candied fruits and little by little all the flour. When all the flour has intervened, the dough can begin to mix with your hands. Lightly knead the dough and leave it to rise in the heat.

When curd dough will increase several times, it needs to be kneaded the first time. To do this, moisten your hand in vegetable oil and knead with light movements. After, again leave warm to rise, the dough should increase more than the previous time. Knead again with hands dipped in vegetable oil.

Prepare molds. To do this, put baking paper on the bottom and grease all the walls. sunflower oil. When the molds are ready, knead the dough well. Place the prepared dough in the molds so that it takes up no more than half or 1/3 of the entire space. In this state, the dough in the forms should remain until the moment it approaches one last time.

Bake cakes from cottage cheese in a preheated oven at a temperature of no more than 180 degrees. You can check readiness with a wooden skewer or toothpick.

For frosting, beat one egg white. Protein must be chilled. While whisking, add two teaspoons of lemon juice and 4 tablespoons of powdered sugar to the protein. Grease the finished cakes with icing and decorate as desired.

Easter cake from custard dough

On the bright holiday of Easter, it is customary to cook various Easter cakes. Custard kulich is one of the varieties of the traditional Easter delicacy.

Products:

flour - 6 glasses;
eggs - 15 pieces;
butter - 250 g;
milk - 0.5 liters;
sugar - 150 g;
raisins - 100-150 g;
yeast - 50 g.

Step by step cooking custard Easter cakes:

Boil 1.5 cups of milk and brew with hot milk 1 1⁄2 cups of flour. Mix thoroughly and let cool.
Heat the remaining milk until room temperature and dilute them with yeast.
Pour yeast into flour and milk mixture and let rise.
Separate the yolks from the proteins and grind white with 100 gr. Sahara.
Add to dough.
Whip the egg whites and add to the dough. Let the dough rise again.
Butter melt and pour into the dough.
Gradually adding flour, knead the dough.
Add raisins.
Line a baking dish with greased paper and put the dough into it and put it in the oven to bake.
Ready Easter cakes are usually decorated with sweet icing.

Note to the owner! Eggs for Easter cake are taken large, if the eggs are small, then you will need to take more than 15 pieces.
Before putting the cake in the oven, you can sprinkle it with finely chopped almonds.

Classic Easter with raisins in a slow cooker

Recently, many housewives prefer to cook in this modern device absolutely different dishes. Cookies are no exception. You can cook them quickly and easily with the help of such a convenient assistant as a slow cooker.

Ingredients for the classic Easter cake:

200 ml of warm milk;
half a kilo (or 600 grams) of flour;
200 grams of sugar;
butter - 150 g;
chicken egg - 4 pcs.;
salt;
fast yeast dry - 2 tbsp. ;
vanillin;
raisins (amount to taste);
100 g of powdered sugar;
vegetable oil - 2 tbsp. spoons;
confectionery sprinkles for decoration.

Easter cake preparation sponge dough- classic recipe:

Prepare steam. To do this: dilute dry yeast (2 tablespoons) and a tablespoon of sugar in warm milk. Then you need to wait until a cap of yeast appears on the surface of the milk. At this time, separate 3 eggs into whites and yolks.

When the yeast swells slightly, add proteins (regular without beating or stirring), sugar and one glass of flour to them.

The whole mass must be mixed well. Next, the container with the dough should be covered with a food film or a towel, put in a place where there are no drafts and the air temperature is about 20-25 degrees to raise the dough. The time it takes for the yeast to rise will depend only on the freshness of the yeast and the temperature the dough will be at (approximate time is 40-60 minutes).

When the dough approaches and increases about three times, you can continue kneading the dough. Put vanillin, salt (half a teaspoon), 3 yolks, vegetable oil (2 tablespoons), all softened butter in a container with yeast. And then, gradually, in small portions, adding flour, stir the dough well. Flour should be poured until the dough begins to lag behind the walls of the dish.

When the Easter cake dough is kneaded, cover it with a clean cotton towel or cling film. Put in a warm place to grow. The total volume of the entire mass should increase at least three times.

During the rise of the dough, sort out the raisins from excess debris and pour hot water. Raisins should stand and swell.

When the dough for Easter cake rises, grease the multicooker bowl with vegetable oil. Drain water from raisins and pat dry. Add a tablespoon of flour to the dried raisins and mix thoroughly. Raisins, rolled in flour, add to the dough.

Knead the resulting dough thoroughly for 10 minutes. Transfer the finished kneaded dough into the multicooker bowl. Leave the dough in the multicooker for proofing. You can use the "Heating" mode and leave the dough to warm up for 10 minutes. When the dough warms up a little in the slow cooker, it must be left alone for another hour for a greater rise.

To bake in a slow cooker, select the "Baking" mode and turn on the device. The total baking time in the slow cooker should be no less than one hour and forty minutes. When baking, keep this rule in mind and, if necessary, repeat the “Baking” mode several times until the proposed baking time for the cake has completely expired.

During baking, do not open the multicooker bowl, otherwise the cake may not rise. After cooking, let the cake stand under a closed lid for another 20 minutes.

Advice! If it happens that the cake rises too much and sticks to the multicooker bowl during baking, there is nothing to worry about. After cooking, the cake will still be covered with icing.

While the cake is resting after baking, prepare the frosting. To do this: lightly season one egg white with salt and beat with powdered sugar until thick foam.

Remove the cake from the bowl and transfer to a wire rack or flat plate. Top with frosting and confectionery sprinkles. Bon Appetit!

Video: Easter cake - the easiest and most delicious recipe with raisins and nuts

Ingredients

Chicken eggs - 6 pcs.
Butter - 100 g
Sugar - 400 g
Milk - 250 ml
Yeast - 1 pack. (11 g)
Sour cream 20% fat - 100 g
Margarine - 100 g
Vanillin - 1 pack.
Ground turmeric - 1 tsp
Raisins - 100 g
Salt - a pinch
Flour - 6 cups (about 1 kg)
Powdered sugar for glaze - 150 g
Lemon juice for icing - 1 tsp

Cooking time: 60 minutes + 3 hours for proofing and 50 minutes for baking

Yield: 5 pieces

A lot of Easter cake recipes are now appearing on the net. This is not surprising, because on the eve of the bright holiday of Easter, every housewife is looking for new successful recipes for Easter baking, trying to tasty feed her own. On our website there is already a recipe Easter cake from cottage cheesebaked in a slow cooker. I present to you a rather tasty and simple recipe for Easter cake baked in the oven in special paper molds. Its simplicity lies in the fact that it does not need strong kneading, the dough can be slightly liquid and sticky - pastries will still keep their shape well, while remaining airy.

Why are Easter cakes baked for Easter?

The tradition of baking them for Easter dates back to the time of the apostles. Sitting down for a meal, the disciples of Christ near his free place at the table left a piece of bread, which was further divided into small slices and distributed to the parishioners after the Easter service. Over time, this tradition has become firmly rooted in many homes. A rich, rich yeast dough is used because, during a modest life, Jesus and his disciples ate bread cakes from exclusively unleavened dough, and after the Resurrection - from yeast. Therefore, for Easter, cupcakes are prepared as sweet and rich as possible, rejoicing in the Resurrection of Christ and allowing yourself yeasty, rich in butter, eggs and sugar pastries.

Why does the Easter cake have such a shape?

Their shape of a cylinder of various heights was also not chosen by chance. According to legend, the shroud of the Savior was just like that. This is another reason why it is customary to cook them for Easter, because such cylindrical pastries symbolically mean the beginning of a new path, birth, rebirth, that is, the main message of the bright Easter holiday is the content of the victory of life over death.

Easter cake - the most delicious recipe with photos step by step with milk in the oven

So, now you will learn how to cook Easter cake, the recipe with a photo will show you all the cooking steps step by step.

Prepare all the ingredients (list at the beginning of the article). Before baking an Easter cake, the housewives go to the store in advance, buying for the preparation of this very holiday dish Easter is the best food. It is necessary to take wheat flour of the highest grade, butter and margarine - higher fat content, it is better to use homemade eggs, because their bright yellow yolks, along with turmeric, will give our Easter cakes according to this recipe with a photo a beautiful appetizing yellow color. Pay special attention to the freshness of the yeast, this is especially important, since the dough is very heavy, rich, and low-quality or expired yeast will negate all your efforts.

In addition to the fact that you have to buy food, you also need to prepare mentally, because such pastries should be prepared with bright thoughts and always in a good, good mood. Of course, if you are frowning or upset, Easter cake according to this most delicious recipe for our family will still work. But after all, we want not only to feed the family, but also to enjoy the rather long cooking process ourselves, and even on the eve of the holiday, right?

First of all, let's prepare the brew. According to this recipe for Easter cake with raisins, you need the entire norm (250 ml) of warm milk (in no case hot, otherwise the yeast will boil and will not work in the dough), 1 cup of sifted premium wheat flour, 1 sachet (11 g) of dry mix yeast and 1 tablespoon of sugar in a deep and wide container, preferably glass or enameled. Leave in a warm place for 1 hour, the yeast will start working and the dough will ferment - approach, that is, increase in size due to air bubbles, mix and the dough will grow again.

As for the type of yeast, I prefer Easter cake recipes with dry yeast, but you can also use wet, raw yeast. For this amount of ingredients, you need to take half a pack, that is, 50 g, and dissolve them first in warm milk.

While the dough for Easter cakes according to our recipe is growing, we will prepare the rich component of our cupcakes. In a separate bowl, beat 3 whole eggs and 3 yolks. Set aside 1 protein, we will use it for Easter cake fudge, cook yourself from the rest protein omelet, because the wait will be long and you need a little refreshment.

Add fat sour cream, remaining sugar, salt, vanillin, turmeric to eggs and yolks. Mix everything together with a cooking whisk. You ask - why is there salt in sweet pastries? I will answer - it works as a natural flavor enhancer.

Now combine the dough that has come up several times and the rich mass of yolks and sugar. Mix everything until smooth, the mass will be very liquid. If you are used to working with the dough with your hands, use a whisk at this stage. If the dough is usually made for you by a mixer or food processor, or even a bread machine, you can use the technique for Easter cake according to a step-by-step recipe. Gradually add the sifted flour and knead the dough.

At the next stage of preparation, when the dough according to the recipe for Easter cakes has already taken on more or less shape, that is, it does not spread in different directions, melted butter and margarine (they must be removed from the refrigerator in advance and simply left on the table to heat up) slowly knead into the dough. Take a little directly into your hand (if you knead with your hands) - and mix in, carefully combining the oil with the dough. At the end of the batch, it is most convenient to do it on a table or any other flat surface.

The dough is ready to wait for proofing and bake Easter cakes. Recipes with photos often show different dough consistency. Ours is quite heavy, oily and a beautiful yellow color. Leave the bowl with the dough in a warm place for at least 1.5 hours, during which time the dough will increase in volume several times and the smell and sour taste of the yeast will disappear. The better and more actively the dough rises, the more airy our Easter cakes will be as a result.

That's all, the dough has risen three times and you can bake delicious cake Easter. The recipe with a photo showed you step by step how to prepare the dough for it. The only step left is to stir in the raisins. If your raisins are not too dry, you don't need to soak them. If the dried fruits are a little dry, fill them with boiling water and leave for 10 minutes. Then drain the water, dry the raisins on a towel and lightly sprinkle with flour, so the raisins better interfere with the dough.

Now the dough according to the Easter cake recipe, incredibly tasty, cooked in the oven, is completely ready. Heavy, rich and incredibly beautiful and fragrant.

Start preparing paper molds - you need to grease each mold with butter. Take a piece of softened butter directly in your hand and lubricate the entire surface from the inside with your hand. Such forms on the eve of the holiday can be bought at any supermarket, they are very convenient because the pastries in them are very well stored and do not dry for a long time, and such forms look very presentable. If you use metal or Teflon molds, I still recommend lubricating them with oil, after that, when baking, the cupcakes do not stick and jump out of the molds themselves. If you make dough and bake Easter cake right in the bread machine, you don’t need to grease the mold on purpose.

Another tip - use forms of approximately the same size. You can, of course, take both large and small molds, but it is better to put similar sizes in the oven so that they bake at the same time.

Now we form Easter cakes. The photo shows that it is necessary to fill the molds with dough no more than one third. When baking, it rises a lot and you risk getting ugly large hats, or even the dough may jump out of the mold.

The last step remains before baking - the last proofing before warm oven. The dough must stand and rise for at least 30 minutes before baking, otherwise you will hastily look for the answer to the question - why does the Easter cake crack. And this happens because the dough that has not gained air at a high temperature in the oven quickly begins to grow in volume, while the crust is already baked, and therefore cracks appear that negatively affect appearance ready-made holiday baking. If you let the dough rise, Easter cakes according to our recipes will turn out not only the most delicious, but also the most beautiful.

Bake Easter cake classic recipe about 20 minutes at 180 degrees and another 20 minutes at 160 degrees. Before baking Easter cake in the oven, be sure to heat it up. The baking time is highly dependent on the type of oven and the size of the molds, so do not rely on the recipe completely, check back periodically and check the readiness of the dish.

In the meantime, prepare the icing for the Easter cake. To do this, take the protein of 1 egg and mix it with powdered sugar, gradually mixing it into the protein and whisking with a blender or whisk. At the end, add lemon juice and stir, it will make your icing whiter and more fragrant. When using raw protein, there is always the possibility of salmonellosis, so be very careful when buying eggs.

Pierce hot pasochki with a wooden skewer and if it remains dry, take the pastry out of the oven.

Spoon onto hot cupcakes with the back of a spoon. icing sugar for Easter cake. The recipe involves the use of white icing, but you can add a drop of natural (beetroot juice, turmeric) or artificial colors to it, as in the Easter cake recipe with cottage cheese (recipe link above in the introduction). Immediately sprinkle with confectionery decorations, they can be bought at the store in all colors and sizes.

When cut, it does not crumble into crumbs, while the structure of the dough is incredibly airy and porous, and the pulp has a pleasant, appetizing yellow color due to turmeric and bright yolks. Easter cake comes out slightly moist due to the large amount of muffin, and very sweet.

Why Easter cake crumbles, crumbles

If the dough crumbles, then this may mean due to the fact that:

prepared according to the wrong technology - the dough did not distance enough time, did not “ripen”;
butter or margarine used in baking is of poor quality and contains artificial impurities and additives;
just old, baked more than five days ago.

So, on our site there are several successful cooking recipes with photos of Easter cakes. We present you another recipe for a quick kefir Easter cake.

Quick Easter cake on kefir

Cake Ingredients:

Kefir - 600 ml
flour - about 1500 kg
dry yeast - 1 tbsp
sugar - 4 tbsp.
vegetable oil - 100 ml
salt - 1 tsp
raisins - 200 gr

Glaze Ingredients:

egg whites - 1 pc.
powdered sugar - 100 gr
juice of 1/2 lemon

How to cook a simple cake on kefir with yeast

Mix slightly warm kefir with sugar, add dry yeast and 5 tbsp. sifted wheat flour. Mix the ingredients well and leave in a warm place for 15-20 minutes.
When the dough rises and is saturated with air, add salt and vegetable oil to the composition. Mix well, then add the sifted flour in small parts. Mix well.
Grease a bowl with vegetable oil and place the dough in it. Put the dough for Easter cakes in a warm place for 1.5-2 hours, it should grow 2-3 times.
Pour boiling water over raisins, dry on a waffle towel. Mix the raisins into the dough.
Forms for Easter cakes, grease with oil, as in the photo recipe above, but already vegetable. Divide the dough into molds, filling them 1/2 full. Bake them in a preheated oven at 180 degrees for about 30 minutes.
For glaze, beat the chilled egg white, adding powdered sugar. Beat until stiff peaks, at the end of the beating, pour in the lemon juice and beat again.
Ready meal cool and glaze. Decorate on top.

With raisins in the oven - the main treat Happy Easter. One day a year, this traditional holiday bread takes on a symbolic meaning. He becomes a kind of family talisman, his main protection. It is believed that if the Easter cake turned out well, then the year will be successful and prosperous. In this culinary master class, the cake turns out to be moderately sweet. And raisins and lemon-flavored sugar-protein fudge add a divine taste to Easter baking! Very good recipe Easter cake! Incredibly easy to perform, which always turns out!

Ingredients:

flour - 800 grams;
yeast (pressed) - 25 grams;
pasteurized milk - 250 ml;
eggs (selected) - 4 pcs.;
seedless raisins - 150 grams;
butter 82.5% fat - 100 grams;
sugar (by weight) - 150 grams;
salt.

Sugar-protein fudge:

powdered sugar for decorating desserts - 150 grams;
about 1 tsp. lemon juice;
a pinch of vanillin;
1 protein.

Easter cake with raisins in the oven step by step recipe:

1. The first step in preparing the dough for Easter cake is to prepare the dough: fresh (softened) yeast should be dissolved in warm milk (about 40 degrees).

2. Sequentially add 1/2 part of baking flour and a little sugar (25 g), mix thoroughly.

3. Cover the dough with a cotton towel or special cling film and leave warm until it increases many times in size.

4. Pour boiling water over raisins.

5. Separate the whites from the yolks. You will need 4 eggs for the dough. Beat the yolks in a mixer until the grains are completely dissolved. Carefully add the whipped mass to the risen dough, stirring occasionally.

6. Beat the whites in a food processor with a pinch of salt. Without haste, add them to the dough.

7. In the next step, add the rest of the wheat flour and butter, which must be melted in advance.

8. Knead the dough for 5-10 minutes until it sticks to the table.

9. Add steamed raisins, knead well again. So that the dough does not stick to your hands, you can grease your hands with vegetable or olive oil.

10. Cover the dough again with a towel or other cotton cloth and leave for 60 minutes to rise.

11. Preheat the oven to 180 degrees. Distribute Easter cakes in forms previously lubricated with oil (vegetable or olive oil). Bake until formed golden brown 30–35 minutes.

Check the readiness of freshly prepared pastries with a wooden stick.

It remains to grease Easter cakes with sugar fudge and sprinkle with colored sprinkles. To make white fudge, beat egg white with powdered sugar with a whisk or fork, add lemon juice and a little vanilla.

Hello again!! Today, as I promised, we continue to prepare for Easter and look at a couple more ways to make Easter cakes. It is this pastry that is traditional and obligatory on the festive table.

Let me remind you that in the previous article, we examined in detail a fairly simple, but at the same time very tasty with protein glaze. In this post, you will learn new secrets of cooking Easter baking.

Also, do not forget that in addition to cooking Easter cakes, you must definitely paint the eggs, and if you wish, you can make something with your own hands, for example, make it in the form of a rabbit, chicken. This will be a great addition to the Easter table.

Before cooking, you need to be positive and have bright thoughts. In the process, do not make noise and do not swear, do not rush anywhere.
The room should be warm enough, and there should also be a complete absence of drafts.
Products use high quality, fresh, do not save. Prepare them in advance, they should be at room temperature.
The flour must be sifted twice.
Yeast is best used alive.
Candied fruits, raisins and other fruits must be dry before adding to the dough.
You need to knead the dough with your hands and for a long time.
The dough should come up three times: dough, main approach, proofing in forms.
It is desirable to use narrow and high forms for Easter cakes.
Forms should be greased with butter or lined with parchment paper.
Usually the cakes are baked already in a preheated oven.
Cool the pastry on its side, periodically turning the product.
Customize the icing and decoration to your liking.

Well, we come to the most important thing, directly to the very process of work. We bring to your attention a very detailed photo option. I hope that everything will be clear to you and the result will please you. Glaze is made from powdered sugar and proteins.

Ingredients:

For test:

Flour - 2 kg;
Yeast - 200 gr.;
Milk - 3 tbsp.;
Sugar - 1/2 kg;
Egg yolk - 30 pcs.;
Sour cream 30% - 0.5 l;
Butter - 500 gr.;
Salt - 1 tsp;
Raisins - 1 kg;
Candied fruits - 500 gr.;
Vanillin - 20 gr..

For glaze:

Powdered sugar - 1 tbsp.;
Egg white - 1 pc.;
Lemon juice - 0.5 tsp;
Confectionery topping - optional.

Cooking method:

1. First of all, sift the flour twice, it is necessary to do this so that the flour is saturated with oxygen.

2. Rinse the raisins, pour boiling water for 10 minutes, and then drain the water. Lay out on a clean towel to dry well.

You should end up with swollen but dry raisins.

3. Now let's make the dough. Take one glass of milk, preferably homemade, and heat it until warm, but not hot.

4. Take two packs of live yeast and break them into a deep bowl or saucepan.

5. Then, using a spoon, mash them well, turning them into crumbs.

7. After complete dissolution of the yeast, they must be covered with a towel and put in a warm place for 1-2 hours.

8. Pour two glasses of milk into a ladle and bring them to a boil, but do not boil.

9. And pour two handfuls of prepared flour into a deep plate.

10. Then 3 tablespoons of sugar.

11. And as soon as your milk boils, it will need to be poured into this flour mass.

12. Pour milk slowly, constantly mixing it with flour. The best way to do this is with a wooden spoon.

13. Flour should, as it were, be brewed from hot milk.

14. Look at our yeast, they must either rise or fall, that is, ferment.

15. As soon as the flour with milk cools down and becomes warm, pour in the yeast mass.

16. Stir everything until smooth.

17. This is how the resulting dough should look like.

18. Cover the finished dough again and leave to rise in a warm place for 2 hours. And make sure there are no drafts.

19. It's time to start preparing the dough. Separate 25-30 chicken yolks and add about a kg of sugar to them. Beat with a mixer.

20. You need to beat for a long time, 5-10 minutes, so that the mass is even. And add sugar gradually.

21. As a result, you should get a slightly whitish mass.

22. Look how our dough looks now.

23. Pour the yolks with sugar into the dough and mix everything.

24. Take the butter and melt it in a water bath.

25. Now gradually pour in the flour and knead the dough with your hands. In the process, add sour cream, butter and vanilla. Knead the dough for a long time, do not rush.

26. Add enough flour so that the dough is not liquid and not too dense. Cover the dough with a towel and let it rise for 1.5 hours. Then stir again.

27. Mix candied fruits and raisins with a little flour so that they better connect with the dough.

28. Add this mixture to the dough, mix everything again so that the raisins and candied fruits are evenly distributed.

29. Take the molds and grease them with a little butter. Fill them 1/3 full with batter.

30. Cover the filled forms with a towel and leave for 30 minutes in a warm place. Next, send to bake in a preheated oven to 160 degrees for 40-60 minutes.

31. While the pastries are baking, prepare the glaze. Mix powdered sugar with egg white. You can take more products, the main thing to remember is that 1 glass of sugar goes to one protein.

32. Beat with a mixer for 10 minutes.

33. You should get a thick and white mass. Finally add lemon juice and stir. Glaze is ready.

It is better to prepare the icing when the pastry is ready, and when it has cooled down, in order to immediately apply it to the top of the product.

34. When your Easter cakes are baked, let them cool completely, then brush with protein glaze and decorate with sprinkles.

Easter cakes prepared according to this recipe are very tender and soft.

Simple and delicious cake in a bread machine

And the next option is a kind of lifesaver, when there is absolutely no time for cooking, but you want exactly home baking. A bread maker will come to your aid, if you have one))

Ingredients:

Milk - 170 ml;
Dry yeast - 2 tsp;
Flour - 340 gr.;
Sugar - 60 gr.;
Butter - 50 gr.;
Salt - 0.5 tsp;
Yolks - 3 pcs.;
Candied fruits - 50 gr..

Cooking method:

1. Pour warmed milk and melted butter into the bowl, pour in the yeast. Then add the yolks.

2. Pour in the sifted flour, sugar and salt. Add candied fruits or raisins. Set the mode to "Bread" or "Muffin".

3. The bread machine will knead the dough itself, and then bake the cake. You will only have to decorate it as you wish.

As you understand, your main task is to prepare all the products, and the technique will do the rest for you !!

Cooking a cake according to the classic recipe

It is difficult to say that in this pastry it belongs to the classic genre, because everyone has their own favorite recipe. I suggest you get acquainted with the following type of Easter bread with dry yeast and sour cream.

Ingredients:

Wheat flour of the highest grade - 3 3/4 tbsp.;
Large eggs - 4 pcs.;
Milk - 250 ml;
Dry yeast - 1 tablespoon;
Sour cream 15% - 3 tablespoons;
Butter - 250 gr.;
Raisins - 1 tbsp.;
Vanilla - to taste;
Salt - a pinch;
Powdered sugar - for decoration.

Cooking method:

1. First, prepare the dough. To do this, combine instant dry yeast with a spoonful of sugar and 50 ml of warm milk. Mix everything and cover with a towel, leave it alone for 15 minutes, so that the “cap” rises.

2. Meanwhile, separate the whites from the yolks. Add half of the remaining sugar to the yolks and mix well with a fork. The color of the mixture should change from yellow to white.

3. Now beat the whites with a mixer at medium speed, while slowly adding the remaining sugar. You should get a light and airy foam.

4. Take 50 grams of butter and melt it in a water bath. Add 50 grams of flour and mix.

5. Combine the beaten yolks with sugar with the grown yeast.

6. Stir the mixture with a whisk.

7. Melt the remaining butter, cool and pour into the whipped whites in a stream.

8. Then add sour cream and stir everything until smooth.

9. Add vanilla extract and combine with the yeast component. Mix well.

10. Gradually add the sifted flour and knead the viscous dough. cover ready dough and leave it for 2 hours in a warm place.

11. Add pre-steamed and dried raisins to the dough that has come up. Mix it well with the dough.

12. Take the molds and grease them with butter. Fill about halfway ready dough. Send in a preheated oven to 160 degrees, for 40-45 minutes.

13. Decorate cooled pastries with icing or melt chocolate and sprinkle with nuts.

Curd recipe for royal pastries

Do not forget that there is a special demand and Curd Easter. By the way, there is a separate article about this, if you missed it, see.

Well, now I suggest you prepare a special pasochka with liquor and cream, it turns out very tasty.

Ingredients:

Cottage cheese - 440 gr.;
Vanilla sugar - 40 gr.;
Powdered sugar - 100 gr.;
Butter - 240 gr.;
Dried fruits, candied fruits - 300 gr.;
Liquor - 100 ml;
Cream - 120 ml.

Cooking method:

Cut dried fruits and candied fruits into small cubes.
Next, fill them with liquor and leave for 1 hour.
Take cottage cheese and rub it through a sieve along with softened butter.
Add dried fruits and candied fruits, as well as the liquor in which they were soaked, to the curd mass. Then put vanilla sugar and mix everything.
Cream must be whipped together with powdered sugar with a mixer into foam.
Gently add them to the curd, mixing with a spatula from top to bottom.
Take a pastry box, cover it with gauze, and transfer the curd mass tightly into it.
Close the form with gauze, set the oppression and put it on a saucer, putting it in the refrigerator for a day. When the time is up, carefully pull out the easter and decorate as you like.

The most delicious recipe for Easter cake with raisins

Here is another rather interesting and simple cooking option, even a beginner can handle it. As always, I describe and demonstrate everything in detail, write questions, we will discuss.

Ingredients:

For test:

Flour - 4 tbsp.;
Egg - 2 pcs.;
Butter - 60 gr.;
Ground cinnamon - 2 tsp;
Salt - 1 tsp;
Raisins - to taste.

For steam:

Milk - 250 ml;
Dry yeast - 20 gr.;
Powdered sugar - 1/ tbsp.

Cooking method:

1. Let's prepare the dough. To do this, heat the milk to a warm state and dilute the yeast and powder in it. Leave for 10 minutes.

2. Sift flour, mix it with cinnamon and salt.

3. Now beat in the eggs, add the softened butter. Pour in the dough, mix, then add the soaked raisins in advance.

4. Mix everything well until smooth.

5. Knead the dough into a ball.

6. Cover it with cling film and leave in a warm place for an hour.

7. Form balls from the risen dough and place them on baking paper.

8. Bake in an oven preheated to 160 degrees, 40 minutes. You can cover with cream on top.

This option of small apiaries is very convenient, you quickly eat everything, in one moment !! And also for those who do not have special molds.

Video on how to cook Easter cake in a slow cooker

Have you ever tried to make dough for our product on kefir with margarine and butter?! Not!! Then urgently watch the next story, especially since baking will take place in a slow cooker, so that Easter bread will be baked exactly as it should.

A step-by-step recipe for making Easter cake without yeast

I know that not everyone likes yeast dough, so I offer the option of yeast-free cakes with lemon. But be sure to start the dough on kefir so that the pastries turn out magnificent.

Ingredients:

Kefir - 270 gr.;
Lemon - 100 gr.;
Flour - 300 gr.;
Sugar - 150 gr.;
Butter - 130 gr.;
Soda - 1/2 tsp;
Egg - 2 pcs.

Cooking method:

1. Take a lemon and rinse it well under hot water. Cut into slices along with the peel and grind in a blender.

2. Add sugar and butter to the lemon, mix everything.

3. Now pour kefir, beat in eggs and add soda, mix again.

4. At the very end, add the sifted flour and knead the dough.

5. Take parchment forms and grease them with oil, put them in the multicooker bowl. Fill them halfway with the finished dough. Put on the "Baking" mode and bake for 40-60 minutes.

6. Check readiness with a toothpick.

7. When the Easter cakes have cooled, decorate them with any glaze.

Such a product can be baked in a conventional oven, and not in a slow cooker.

How to cook a painted Easter cake in the oven?

Now let's consider a very interesting recipe, I met him last year, visiting a friend, and wrote it down for myself. I share with you.

Ingredients:

For test:

Flour - 1 kg;
Milk - 300 ml;
Yeast (dry) - 1 tbsp. or live 25 gr.;
Eggs - 4 pcs.;
Butter (softened) - 100 gr.;
Sugar - 200 gr.;
Raisins - 100 gr.;
Candied fruits - 100 gr.;
Vanillin - ½ sachet;
Rum essence - 4 drops.

For glaze:

Powdered sugar - 1 tbsp.;
Egg white - 1 pc.;
Lemon juice - 2 tablespoons;
Confectionery dressing - any.

Cooking method:

1. Warm the milk to a warm state and dissolve the yeast in it.

2. Then add 1/3 of the sifted flour.

3. Mix well, cover with a clean towel and leave in a warm place alone so that our dough comes up.

4. Opara should come up within 30 minutes. Meanwhile, separate the yolks from the whites. And beat the yolks with sugar and vanilla. And proteins with salt until a lush foam is obtained.

5. Add whipped yolks to the approached dough.

6. Stir slowly and add the softened butter.

7. Stir again and fold in the beaten egg whites.

8. Slowly mix the mass, and start pouring the remaining sifted flour in portions.

9. When the dough becomes thick, start kneading it with your hands until it becomes elastic. Cover the finished dough with a towel and leave to rise in a warm place.

10. The dough will rise within an hour. Therefore, at this time, rinse and steam the raisins, and then dry them.

11. Add raisins and candied fruits to the dough, mixing them a little with flour. Pour in the rum essence. Knead the dough again and leave covered again for 30 minutes.

12. Divide the dough into molds by 1/3, brushing them with oil.

13. Put the filled forms on a baking sheet and let them stand warm for another 10 minutes.

14. Preheat the oven to 180 degrees and bake until done, about 30-40 minutes.

15. To prepare the glaze, mix the protein with powdered sugar and lemon juice. Whisk with a whisk and cover with cling film. As soon as the pastries are ready, immediately decorate the cakes with icing and sprinkle with sprinkles.

If you want to make painted products, then add natural or food colorings and with the help of confectionery nozzles, come up with and depict a decoration. You can also use hot chocolate, nuts.

Or make decor from mastic.

Easter cake with cottage cheese

I bring to your attention another video plot of a not quite usual and familiar way of cooking. It turns out quite satisfying and tasty.

In principle, the products are the same, but cottage cheese is added. In general, look and see for yourself.

A culinary recipe for Easter cake from Yulia Vysotskaya for the Easter holiday

Ingredients:

Flour - 450 gr.;
Butter - 220 gr.;
Raisins - 1 tbsp.;
Sugar - 150 gr;
Oranges - 1 pc.;
Egg whites - 2 pcs.;
Egg yolks - 4 pcs.;
Fresh yeast - 21 gr.;
Milk - 310 ml;
Cardamom pods - 7 pcs.;
Vanilla extract - 1 tsp;
Ground nutmeg - 1/2 tsp;
Vanilla sugar - 1 package;
Saffron - a pinch;
Sea salt - 1/2 tsp.

Cooking method:

1. Saffron must be soaked in a small amount of water.

2. Grate the zest from the orange on a fine grater.

3. Cardamom pods must be broken, the seeds removed and ground in a mortar with nutmeg adding orange zest and vanilla sugar.

4. Rinse the raisins and soak in water.

5. Warm up 300 ml of milk a little.

6. Pour off half of the warm milk and dilute the yeast in it. Then add 150 gr. sifted flour and make a dough. Cover with a towel and leave for 20 minutes.

7. Reheat the remaining milk again and put the softened butter in it. Wait for it to melt.

8. Now beat 3 egg yolks with sugar and while continuing to beat, pour in milk and butter, add our ground spices and vanilla extract, plus strained saffron water.

9. Add a little sifted flour and 1/4 teaspoon of salt to the dough, then the yolk-milk mass. Next, you need to gradually introduce the remaining flour, knead the dough with your hands. Leave it for 2 hours in a warm place.

11. In the finished dough, add the squeezed raisins, whipped proteins and gently knead the dough again. Lubricate the molds with butter and spread the dough in half. Leave them alone for 30 minutes.

This time, I really wanted to provide you with as many different and proven recipes as possible for making a successful and delicious dough for Easter cakes, so that you can choose what you are looking for, and that everything is laid out on the shelves. I hope I managed to do it.

But in the next article we will learn how to prepare different glazes for our baking. So come back often, it will be interesting.

First of all, you need to slightly warm the milk and pour it into the bowl of the bread machine. Break into a separate bowl chicken eggs to make sure they are usable. Beforehand, it is better to hold the eggs on the table so that they reach room temperature - the yeast will quickly interact with the rest of the ingredients. Pour the eggs from the bowl into the bowl of the bread maker.

Now you need to add sugar and table salt to the bowl. Also add vanilla sugar, flavors (citrus in oil or vanillin). Butter is better to get out of the cold in advance and let it thaw. Transfer the oil to a bowl.

Start slowly pouring the sifted wheat flour along with dry yeast. The order of loading the ingredients depends on the model of the bread machine, sometimes you need to pour liquid ingredients first, and sometimes vice versa - start with 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, more liquid.

Transfer the dough for Easter cakes to a suitable deep bowl, add raisins. There is also a little trick here: so that dried fruits do not settle to the bottom of the cake, they must be added either dry or steamed, but already rolled in flour. Stir the dough with a spoon.

For baking Easter cakes, you will need special greased paper molds. Fill them with dough, but no more than 1/3. Now the dough needs to be separated - for this, cover them with a plastic wrap 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 immediately bake cakes in the oven, yeast dough it takes time to get up.

When you see that the dough has risen enough (twice), send the forms on the baking sheet to the oven for 30-40 minutes, setting the temperature to 160 degrees. Follow 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 ruddy, but the inside is dry, cover the top with foil. And so that the finished Easter cakes do not fall off, after you remove them from the oven, lay them on their side. Sprinkle with powdered sugar or prepare frosting.

To prepare the glaze, beat the protein with powdered sugar with a mixer, 5-7 minutes. When the Easter cakes have completely cooled, spread them with icing and sprinkle with colorful sprinkles.