Recipes for the most delicious Easter cakes with step by step photos. Easter cake (recipe for beginners)

We all honor the feast of Holy Easter, and every housewife on this day wants to please her family with homemade Easter cakes, which their store counterparts will never be equal to. The soul of the hostess and the mood of the holiday are invested in homemade cakes, and believe me, the Easter cake made by yourself is absolutely special!

Everyone has different tastes, someone wants a simple, fast and delicious recipe. Someone prefers not to use yeast, flour or eggs when making dough for Easter cakes. Therefore, in our article, we have selected from a very large number and brought together several completely different recipes so you can choose the one that will become your favorite.

Step-by-step recipes for Easter cakes are short, clear and without unnecessary water. Let's get started!

A simple Easter cake with yeast in the oven

classic recipe, Easter baking it turns out very tasty, lush and soft, fragrant.

For the test

• Flour - 560 gr.
• Milk - 170 ml.
• Sugar - 150 gr.
• Butter - 140 gr.
• Eggs - 2 pcs. +2 yolks
• Raisins - 60 gr.
• Yeast - 30 gr.
• Vanilla sugar - 8 gr.
• Salt - a pinch

For glaze

• Egg whites - 2 pcs.
• Powdered sugar - 140 gr.
• Lemon juice - 1 table. a spoon.

We prepare our ingredients. Raisins need to be soaked overnight to make them soft. Melt butter and cool until room temperature.

In warm milk (40 degrees) we dissolve pressed fresh yeast, mix thoroughly.

Pour half the indicated amount of sugar there and gradually, so that there are no lumps, one and a half glasses of flour. Mix thoroughly. We cover the resulting dough with cling film and put it in a warm place so that it rises.

While the dough is rising, beat in one container 2 whole eggs and 2 yolks (without proteins) with vanilla sugar. The consistency of beaten eggs should be like not very thick sour cream uniformly yellow. Pour the beaten eggs into the prepared dough, put a pinch of salt and mix.

In the resulting mixture, gradually, stirring, introduce the remaining flour and melted butter(it should not be hot). We send the second part of the sugar there.

We knead the dough, which is again covered with a film and put in a warm place.

The dough will double in volume. Open it and add raisins, mix again.

Prepare the baking molds. If you have a reusable one, then lubricate it with oil. Do not grease disposable molds. We spread the dough about half way. Cover with a towel and wait for the dough to rise a third time to the edge of the mold. This is how we put future cakes in the oven.

Bake at 180 degrees for 30-40 minutes, depending on your oven. Make sure the cookies brown evenly.

This is how they turn out soft, fragrant and fragrant. All that's left to do is glaze them.

To do this, beat the egg whites left after the cooking process with lemon juice and powdered sugar with a blender at high speed. We will get a moderately fluid glossy white mass, which is covered on top of still warm pastries.

Sprinkle Easter cakes with colorful sprinkles on top. This is such a beauty!

Easter cake without yeast on kefir

Not everyone considers yeast a useful and necessary supplement, but everyone wants to get lush pastries. How to be? This is where kefir comes to the rescue. Thanks to him, the dough also turns out soft and lush. This recipe does not use sugar. And if you take a healthy whole grain and oat flour, then such an Easter will be most useful for both children and adults who care about their health.

Cook Easter cake on kefir with our simple recipe. The amount of dough is designed for two small cakes.

We will need:

• 2 eggs
• 300 ml kefir
• 280 g flour (can be oatmeal or whole grain)
• 2 packets natural sweetener (stevia)
• vanilla and cinnamon to taste
• 0.5 tsp soda
• 100 g raisins
• 5 g milk powder

Cooking:

Pour kefir into a bowl and pour soda into it.

Prepare dry ingredients. Pour the sweetener, vanilla and cinnamon into the flour, mix until a homogeneous consistency.

Next, separate the whites from the yolks. The yolks will go into the dough, and the whites into the icing. Combine the yolks with kefir and stir. In the same container, gradually pour the flour. Stir constantly so that there are no lumps.

Place the raisins into the resulting dough and mix again.

We spread the mass in baking dishes up to half, because the dough will still rise during cooking in the oven.

We place the molds in the oven and bake at 180 degrees for 40-50 minutes.

And while the Easter cakes are baking, prepare the glaze: beat the egg whites at high speed with a sweetener and powdered milk (this ingredient is optional). We cover the finished cakes with icing and sprinkle with decorations.

To fix, stir the Easter cakes for another 20 minutes in the oven at a temperature of 100 degrees. From this, the glaze becomes dense and does not spread. Ready!

This is such a delicious and healthy Easter.

Alexandria cake step by step

Alexandrian dough for Easter cakes received special recognition. It is made on the basis of baked milk, the pastries are tender, soft like fluff and very tasty. We couldn't get past this recipe.

It's worth saying that alexandrian dough not quick to prepare and this is definitely not a recipe for hastily. But he's worth it!

We will need:

• baked milk - 0.25 l
• butter - 125 g
• egg - 3 pcs
• sugar - 250 g
• fresh yeast - 50g
• salt - 1 tsp
• yolks - 2 pcs
• vanilla - 1 pack
• cognac - 2 tbsp. l.
• flour - 800 g
• raisins - 200 g

For glaze

• squirrels - 2 pcs
• sugar - 1 tbsp
• food decorations

Cooking:

We crumble the yeast into warm baked milk and dissolve them in it. We put sugar in there.

Beat the eggs, combine them with soft butter and our milk. Mix all ingredients thoroughly. Cover with cling film and a towel and leave at room temperature for 8-12 hours, overnight.

This is the kind of dough we should get after 12 hours of infusion:

Vanilla, salt, cognac, raisins, two yolks and flour are sent to a container with dough. The dough is thoroughly kneaded. And put in a warm place for 1.5-2 hours.

At this time, we prepare baking dishes, grease them with oil.

We distribute the risen dough among the forms, without filling them completely, leaving room for rising.

We put in warm oven and bake at 180 degrees. Small pasca will bake in about half an hour, large ones will take about an hour.

If you see that the top is browning heavily even though the bottom is not yet baked, cover the top with damp baking paper and reduce the heat to 150 degrees.

We prepare the icing as usual: just beat the egg whites with sugar with a mixer for several minutes until a dense white cream is formed. We spread Easter cakes and decorate as fantasy tells.

Who can resist such beauty? And the scent is just fabulous!

Inside, the Easter cakes are soft, sweet, rich, on the outside they are elegant, festive and very beautiful!

Easter cake with raisins, candied fruits and nuts in a slow cooker video

Another very tasty recipe in the Redmond slow cooker, but it can also be adapted to any other. Wonderful lush, tall and delicious cake it turns out.

We will need:

• 1.5 cups milk (300 ml)
• 6 eggs
• 300 gr. butter
• 2 cups - sugar
• 16 grams dry yeast (3.5 teaspoons or 1.5 packs)
• 3/4 teaspoon - salt
• 1 gram - vanillin
• 100 gr raisins
• 100 gr walnuts
• 50 g candied fruits
• 1 kg flour

For glaze for 1 cake:

• 100 g powdered sugar
• 4-6 teaspoons lemon juice
• if necessary, add 1-2 teaspoons of water (depending on the consistency of the resulting glaze).

Cooking:

Step 1. We heat the milk in a slow cooker in the Multicook mode at 35 degrees for 6 minutes. Pour yeast and part of flour (300 g) into warm milk, mix. It will not be a very thick dough. This is the future steam. We put it this time for 30 minutes at 35 degrees in the Multicook mode.

Step 2. While the dough is coming up, let's take care of the eggs: we separate the whites from the yolks. Grind the yolks with sugar, beat the whites into a stable foam.

Step 3. We begin to add the rest of the ingredients to the dough that has come up: salt, melted butter, yolks grated with sugar, vanillin, and also alternately introduce flour (leave only 100 g) and whipped proteins. All this is well kneaded.

Step 4. It's time to raise our dough further. We will do this in 2 stages so that the cake turns out to be magnificent. First, set for 30 minutes in Multicook mode 40 degrees, after this time, we punch down the dough. And again set at the same temperature, but for an hour.

Step 5. The dough has risen, it should rise almost to the top of the multicooker. Sprinkle the table with flour (3 tablespoons), lay out the dough, sprinkle the dough on top with flour (3 tablespoons), add 4 tablespoons of vegetable oil while kneading, add chopped nuts, candied fruits, washed, dried and rolled in flour raisins. Knead the dough well.

Step 6. This amount of dough is enough for 2 Easter cakes. Lubricate the multicooker bowl vegetable oil. Our dough should take up 1/3 of the bowl. Again we put in the Multicook mode for 1 hour at a temperature of 40 degrees. During this time, the dough will rise again.

Step 7 Without removing the dough, immediately start the Baking mode for 1 hour 20 minutes.

Step 8. We take out the cake on a towel, and then cool it on the steamer basket (so that there is air circulation and the cake does not get damp). Apply lemon-sugar glaze to the cooled cake, if you use protein glaze, then it must be applied to a warm cake. Top with candy sprinkles.

For more details on cooking Easter cake in a slow cooker, see this video:

Delicious recipe for cake in a bread machine

An incredibly simple and delicious recipe for one cake that does not require much time and fuss with dough. All the ingredients are simply poured into the bowl of the bread machine and after a few hours there is already a ruddy cake on the table!

We will need:

• 340 g flour
• 2 eggs
• 17 g yeast
• 1 tsp salt
• 1 st. l. condensed milk
• 1 st. l. sour cream
• 30 g soft butter
• 130 g milk
• 5 st. l. Sahara
• 50 g raisins

How to cook:

Just put all the products in the bowl. Liquid ingredients come first, starting with milk, then loose ingredients (except raisins). Raisins must be steamed beforehand. And we will add it a little later, when the dough is already kneaded.

We put the bowl in the bread machine on the usual main mode Bread. First, according to the program, there will be dough kneading, at this moment we add raisins. And then the cake is baked without our participation.

25 minutes before the end of the program, when the cake is almost ready, coat it with whipped egg whites. We close. For another 20 minutes, the glaze will be baked together with the cake and harden well.

The kulich is tall, soft and tasty. And the ease of preparation of the recipe is just a fairy tale!

If you have any questions about cooking, watch this detailed video:

Easter cake with cream and sour cream

Cakes on cream have a particularly delicate texture and a mild rich taste. Here's another great recipe for you!

We will need:

Let's start by activating the yeast:

Mix cream and yeast.

I'm preparing the steam.

Add the rest of the ingredients:

This is what the dough should look like:

Let's start cooking.

Ready for frosting.

We dip each cake.

Cakes on cream and sour cream are ready!

kulich panettone

Stunningly beautiful cake Italian recipe. Currants and yogurt, which are included in the recipe, give this cake a special aroma and unusual taste.

Ingredients:

• Flour - 600 gr
• Dry yeast - 1 tbsp.
• Warm water - 200 gr
• Sugar - 100 gr
• Yolks - 2 pcs.
• Unsweetened yogurt - 0.5 cup
• Vanilla extract - 1 tsp
• Lemon zest - 1 tbsp.
• Raisins - 100 gr
• Dried currant - 100 gr
• Butter - 1 tbsp.
• Powdered sugar - 50 gr

How to cook:

Dissolve yeast in warm water with sugar. And put this dough in a warm place for 20 minutes.

As soon as the yeast begins to ferment, add the yolks, yogurt, melted butter (not hot), vanilla, lemon zest, a pinch of salt to them. And to all this abundance at the end we begin to mix flour.

The dough is elastic and soft. It also needs to be put in heat so that it rises well.

Dried fruits are the last to go into the dough. We mix everything thoroughly. Put the dough into greased molds.

Leave for half an hour so that the dough comes up again. Bake at 175 C for 45 minutes.

More in the video:

kulich kraffin

A very unusual Easter cake that will amaze everyone not only with its taste, but also with its intricate lace look.

Dough Ingredients:

• 350 g flour 80 ml milk (+30 ml milk if passion fruit juice is not used)
• 6 g dry yeast
• 80 g sugar
• ½ tsp salt
• 1 egg
• 2 egg yolks
• 40 g butter (melted)
• 30 ml passionfruit juice (orange juice) - if not using juice as flavoring, replace with 30 ml milk

Easter (the resurrection of Christ) is one of the most significant events for Orthodox Christians and the biggest holiday in the Orthodox world. The main moment of the celebration of Easter is the preparation of inalienable delicacies - painted eggs, Easter cakes and cottage cheese Easter. Prepared in accordance with all the rules, Easter cake with raisins according to our recipe will not become stale even after the first week and will be just as fragrant and beautiful.

Taste Info Kulichi

Ingredients

• 6 chicken eggs;
• 1 kg of baking flour;
• 200 g of peasant butter (can be mixed with lard);
• 300 g of fresh milk;
• 300 g of granulated sugar;
• 80 g fresh yeast;
• 3 g salt;
• 2 pinches of cinnamon;
• 200 g large, selected raisins.

How to cook cake with raisins

Dissolve 1/2 dessert spoon of granulated sugar, 2 tablespoons of flour and fresh yeast without lumps in such an amount of cow's milk to make a kind of liquid slurry. Take the dishes with the contents, cover with a napkin and rearrange in a warmer place. Sufficient readiness of the dough is its doubling in size.


Beat eggs with sugar.


Having chosen the dishes suitable for kneading the dough, put the sifted flour, yeast, cinnamon, eggs beaten with sugar and fresh milk at room temperature there. Subsequently, the mixture should have a creamy texture.


Knead the dough with a long wooden spoon.


Melt the butter and add little by little, continuing to knead the dough with a spoon (or hand or mixer) until the dough absorbs all the butter and becomes smooth enough.

Add raisins crushed with flour and knead everything thoroughly again.




You need to knead until the dough becomes elastic, it will come off your hands, and the raisins will come out of the dough.


Put in a warm and dry place to rise, cover with a napkin. Leave to proof for 2 hours.


Prepare the molds for the cakes. Grease your hands a little with oil, divide the dough into several parts, then put it in a greased or buttered form. If you have a form of parchment, then it is not necessary to grease it.
Fill out forms 1/3. The dough will rest for a while and rise. Bake Easter cakes in a preheated oven (temperature 200 degrees). By the end of baking, you can reduce the temperature so that the cakes do not burn on the outside. They take 35-45 minutes to cook, depending on the size. In order for Easter to bake evenly and not burn, I put a saucepan with cold water on the bottom of the oven.

teaser network

While the cookies are baking, prepare the frosting.
Protein fudge: 2 proteins, 300 g of powdered sugar and 2 dessert spoons freshly squeezed juice of 1 lemon.
Beat the chilled proteins in the air foam. While continuing to beat, gradually add powdered sugar and lemon juice for a special taste and aroma. Protein fudge should be fluffy, strong and not spread. In addition, jam, syrup or food coloring can be added to it for color. Lubricate the finished Easter cakes with protein confectionery fudge and decorate with sprinkles, nuts or grated candy-chocolate crumbs.

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 live.
• 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 thoroughly.

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 homemade 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 premium- 3 3/4 st.;
• 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, connect dry fast acting 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 curd Easter is also in special demand. 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:

1. Cut dried fruits and candied fruits into small cubes.
2. Next, fill them with liquor and leave for 1 hour.
3. Take cottage cheese and rub it through a sieve along with softened butter.
4. 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.
5. Cream must be whipped together with powdered sugar with a mixer into foam.
6. Gently add them to the curd, mixing with a spatula from top to bottom.
7. Take a pastry box, cover it with gauze, and transfer the curd mass tightly into it.
8. 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 loves yeast dough, so I suggest 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 wash 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 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.

As promised, today I will describe my recipe for Easter cake and the process of its preparation. Did it on my own for the first time, so culinary process preceded by a daily "course of theory".

After reviewing more than a dozen top articles and reading about a thousand comments, I chose the most common option and sketched out a plan of action 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.

Cooking Easter cake - step by step recipe

Ingredients

For test:

• flour - 1,400 g;
• milk - 400 ml (2 tablespoons of 200 ml);
• fresh yeast - 50 g (dry, I think, 14 grams);
• eggs - 6 pcs;
• butter - 200 g;
• sugar - 400 g (2 tbsp. 200 ml each);
• raisins - 300 g;
• vanilla sugar - 10 g (1 sachet);
• cognac - 1 tbsp. l.;

For glaze:

• powdered sugar - 1 tbsp.;
• protein - 1 pc.;
• lemon juice - 1 tbsp. l.

How to make dough

Of course, it was scary to take on such a responsible task for the first time, I was tormented by doubts: whether lush, soft, airy Easter cakes would turn out, as we would like. 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, the doors and started.

First of all, I lit a small fire in the gas oven, closed the door - let it heat up and heat the kitchen. From the oven, the surface of the stove will also become warm, I will put dough and dough on it. Immediately put the oil on the stove - it will gradually heat up and soften well.

1. We measure out 400 ml of milk and put it in a bowl on fire. We heat until, having tried with a finger, we feel good warmth, but not to be hot.

2. We crumble yeast into milk. I recommend Lviv yeast to Ukrainian residents - I use it all the time, everything works out great.

Then I realized in time that I took a small bowl and quickly poured the whole mixture into a cauldron, where I usually cook.

3. Add 2 tbsp. l. sugar, stir until slightly dissolved. Sift through a fine sieve 4 tbsp. flour.

4. Stir well with a spoon to make a slightly viscous dough dough.

5. We cover the cauldron with a towel and put it on the stove (it is already warm). While the dough is coming up, prepare the muffin: we separate the yolks from the proteins.

6. Add the remaining sugar, 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. Opara, meanwhile, came up (more than doubled) and slightly settled - it means ready. It took 30-40 minutes.

9. Add yolks to it and mix.

10. Then put softened, almost liquid butter.

11. Next, pour in a spoonful of alcohol (cognac, rum) and mix again.

12. Add whipped whites and once again very gently and thoroughly mix with a spoon from top to bottom.

13. Add flour and start kneading the dough.

Initially, the Easter cake recipe 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 can’t knead it with your hands. I had to rely on my intuition.

I added another 200 g of flour, after kneading the dough turned out, with which you can already work with your hands. It took another 200 g of flour to sprinkle the table and subsequent dusting. At the end, I weighed what was left of the two-kilogram bag - about 600 g.

Perhaps I have such flour, and you will get a different amount.

14. Put the dough on a floured table and continue to knead.

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 does not matter, you need to periodically lubricate the table and hands with vegetable oil - and there will be order, but the Easter cake will turn out to be airy. I continue to knead with my hands - a total of about half an hour.

The dough is well saturated with oxygen. And here is the sign of readiness that I noticed at the end: with a sharp pressure, 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 spreading.

15. Lubricate a clean cauldron with vegetable oil, put a ball of dough in it, also lubricate it with oil and leave it on the stove to rise, wrapped in towels.

16. We sort out the raisins, there are enough tails and just garbage in it.

17. Pour boiling water for 10-15 minutes.

18. We strain the water, pour the raisins on a towel, cover with the edges so that all the moisture is absorbed, and the raisins are as dry as possible.

If desired, candied fruits, nuts, dried apricots can be added to the Easter cake recipe. I considered it redundant.

19. After an hour, the dough came up very well.

20. We spread it on a table dusted with flour, knead it with our hands into a cake and scatter half of the raisins in a thin layer.

21. We fold the edges with an envelope. Knead again with your hands into a cake and scatter the remaining raisins. Once again, fold the envelope and knead a little with your hands.

22. The second time we put the dough in a cauldron to rise.

Preparing molds and baking Easter cakes

1. While the dough is “growing”, prepare the baking dishes. For small Easter cakes, I bought special paper molds, and for a large Easter cake I took a Teflon detachable one.

You can bake in any metal utensils: in mugs, saucepans. People use tall tin cans after removing the labels and plastic covers.

For ease of extraction, the walls and bottom of such dishes are lined with oiled parchment paper. Cylinders are also rolled up from the paper itself, the bottom is slapped with a stapler and baked. In general, there would be a desire, but you can think of something to bake in.

2. Lubricate all forms with a brush with melted butter.

I’m not overjoyed with the test - after an hour it rose remarkably again.

3. I kneaded it a little on the table, tear off the necessary pieces, roll them into balls and lay them out so that the forms are filled by about one third of the volume.

4. We arrange the forms immediately on the baking sheet so as not to touch them anymore, cover with a towel, let stand until the dough rises almost to the brim (20-30 minutes).

5. Preheat the oven to 180 degrees. We put a baking sheet with water at the bottom (I also did it when I baked). We also spray the oven with water from a spray bottle and, finally, put the Easter cakes to bake. Do not open the door for the first 10 minutes.

Some of my Easter cakes stood close to the walls so that they baked evenly, I turned them periodically. After half an hour, I sprayed the oven again with water.

Smaller cakes began to brown later than large 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 Easter 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 the fact that the aroma of 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 a barrel, cover with a towel and turn periodically, this is especially true for large Easter cakes - they can deform under their own weight.

When they become warm, Easter cakes can be removed from metal forms, you can leave them in paper forms and decorate.

How to make egg white frosting and decorate

1. To prepare the glaze, beat one protein into foam. Without ceasing to beat, gradually add a glass of powdered sugar and a tablespoon lemon juice. It turned out such a mass.

2. We cover Easter 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 5:00 pm and went to bed at 3:00 am. Made 220 photos! If you do not take into account the time for photographing, you can manage in 6-8 hours.

Tired - 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 fatigue is pleasant (probably I am a workaholic). And it turned out the way I wanted - the pastries are lush, airy, soft and incomparably tasty (I learned this already in the morning).

The next day, my neighbor grandmother caught me on the landing: “Seryozha, the neighbors say that you are doing some kind of test at night - everything is flashing in the kitchen. The apartment, by any chance, you will not blow up? I laughed and reassured her that the flash was flashing when photographing. I thought to myself: “Who was itching to watch my windows at 2 a.m.?” The neighbor, in turn, froze with her mouth open (what can be photographed in the kitchen from the evening until two in the morning?). On that they parted.

For you, dear readers, I also have everything for today, share your impressions, if someone writes their recipe for Easter cake, I will be glad. My parents bake Easter cakes in a bread machine, health does not allow kneading the dough with your hands, you can. Also recently I did cottage cheese easter, was also satisfied.

Very soon, the great church holiday Easter will come, which will be the final point of the Orthodox fast. On this day, you can see a lot of all kinds of dishes and dishes on the table, but the Easter cake, of course, occupies an honorable dominant place.

The hostesses throw all their reserves of strength and energy into its preparation, taking out various secrets from the huge baggage of knowledge that help create delicious air baking. If you do not have such extensive knowledge in cooking and are afraid to make any mistakes, do not worry: this article will tell you in detail how to bake Easter cake in the oven and what basic subtleties should be taken into account.

What does kulich mean?

Let's talk a little about the meaning of Easter baking. Festive cake serves as a real ritual symbol and is a relative of the church orthodox arthos bread.

It is the artos that is placed in front of the icon during the church service in order to consecrate Easter dish on the first day of the festival.

The symbol of the hearth and comfort on Easter day was baked from fluffy dough a woman, whom we all used to call a sacred holiday cake.

Of course, not everyone has the desire and time to cook Easter cake in the oven on their own. Therefore, various store options come to the rescue, which do not always differ in special taste and aroma. It is much more pleasant when the table is decorated with fresh, freshly prepared pastries with love, soul and bright thoughts of the hostess invested in it.

We offer you interesting recipes Easter cakes in the oven so that your family can enjoy truly delicious, and most importantly, home-made pastries on this great holiday.

Easter cake recipe in the oven

According to all the rules, baking should be done on Maundy Thursday or on Saturday, the day before the start of Easter.

This recipe for Easter cake in the oven will help you cook delicious delicious pastries using the following ingredients:

For the frosting you will need:

When all the products are prepared, you can proceed:

1. We start by making the dough. Pour milk into a saucepan, put on fire and heat it up a little. Then add the yeast and dilute them in warm milk.
2. Next, we begin to gently pour 500 g of flour, stirring the mixture thoroughly so that it acquires a uniform structure without lumps. Leave the dough covered with a towel. Another 10 minutes, she must insist.
3. We break the eggs in such a way that the yolks are in one container, and the whites in another. The yolks are whipped with the addition of sugar. Proteins must first be cooled, after which they are thoroughly whipped until a thick white foam forms.

   
   
   

4. After our dough has stood, pour the yolk mass into it and stir everything rhythmically. Then we put butter in the dough, which must first be heated so that it softens a little.
5. Pour another 100 g of sifted flour and mix the dough thoroughly again.
6. At the next stage, pour the prepared protein mixture, mix well, then slowly begin to add flour until you see that the dough no longer sticks to your hands. Add flour and knead the dough at the same time. There is one important point. The main thing is that you do not overdo it with the amount of flour. If there is too much of it, the dough will turn out to be excessively tight, and as a result, the cake will practically not rise. Therefore, it is better to put less flour than to add too much.

   
   
   

7. Fans of baking with raisins can add well-washed and dried dried fruits to the mixture. The dough is kneaded again, and then left for 60 minutes.
8. When the mass doubles, the dough is kneaded again and set aside for 20 minutes.
9. We place parchment paper in a baking dish and spread the dough to half the volume so that it rises a little more within 10 minutes. You can bake cookies in silicone mold, which does not require
   using special baking paper.
10. Easter cakes are prepared for 35-40 minutes in the oven, heated to 180 degrees.
11. At the final stage, the glaze is prepared. To do this, beat two egg whites until a thick white mass, gently adding sugar in the process of beating. We decorate the tops of the cooled Easter cakes with cooked icing, and on top of the whipped protein mass - with colored powder.

Such a recipe for Easter cake with dry yeast will delight you and your loved ones with very tasty lush pastries.

Cooking curd cake

Easter is one of the main church holidays, thanks to which the whole family can come together at the same table and celebrate this sacred day together.

Before preparing Easter cake, the hostess should clean and tidy the house, and bake products only in a good mood and with good bright thoughts.

A great addition to your festive table will become an air cake with cottage cheese, the recipe of which includes the following ingredients:

Preparation consists of several stages:

1. In a convenient bowl, you should thoroughly crumble the yeast, diluting them in 70 ml of slightly heated water. Add 2 tsp to the resulting mixture. granulated sugar, mix the mass thoroughly and leave it for 5 minutes.
2. After this time, we proceed to the preparation of the dough. It is best to choose a pan as large as possible, because during the cooking process the dough will rise significantly.
3. Pour milk into a saucepan and heat it over low heat to 30 degrees.
4. As soon as the milk is heated, add the yeast previously diluted in water to it, and then pour in 50 g of granulated sugar and mix everything well.
5. We wash the raisins in advance in water, and then fill them with cognac so that the dried fruits have time to infuse. It is advisable to do this a few days before cooking.

   
   
   

6. In a separate bowl, beat the yolks with sugar. Add vanilla to the mixture and beat well again.
7. Then beat the whites, adding a pinch of salt to them.
8. Place the butter in a warm place to melt a little. As soon as the oil is hot, add it together with the whipped yolk mass to the dough and mix everything thoroughly.
9. Put cottage cheese in a separate bowl, pour it
   sour cream, then stir the curd mass and add it to the dough. Mix the resulting mass well.
10. Pour in sunflower oil, stir everything and add the prepared whipped proteins. Once again, mix everything thoroughly.
11. We drain all the cognac in which the dried fruits were infused, and put the raisins in the dough.
12. At the next stage, we begin to carefully introduce flour. You will need approximately 1-1.5 kg of product. Here you have to see for yourself when the flour is enough. If the dough no longer sticks to your hands and kneads well, then you have added enough. Try to pour it in small portions, after sifting with a sieve.
13. The finished dough should still stand for 2-3 hours. You must periodically knead it, after which you can turn on the oven 180 degrees.
14. While the oven is preheating, place in molds
    special paper, which is lubricated in refined oil. The dough is laid on one third of the height of the form and let it stand for a while so that it has time to rise.
15. We put the filled molds in the oven and bake the cakes for 1 hour.
16. At the final stage, we prepare the icing from the chilled proteins, which we beat with powdered sugar and lemon juice.
17. Once the cookies are ready, take them out of the oven and let them cool down a bit. Then pour the tops with prepared glaze and decorate with powder.

This simple cottage cheese cake recipe is very popular among housewives, and the pastries are very tender, airy and surprisingly soft.

Take into account all the above nuances, and your Easter baking will delight you with its delicate taste the whole family and will not leave anyone hungry.