Easter cakes are baked in every home for Easter. Their dough has a high baking content, so the Easter cakes do not go stale for a long time and are eaten throughout the Easter week.
Previously, Easter cakes were baked in ovens in tall, volumetric tin pans. In the oven, they can be baked in a metal can or aluminum pan (with a volume of no more than 1-1.5 liters, otherwise the dough may not bake).
Rules for preparing Easter cake
When preparing Easter cakes, you need to remember the basic rules, the observance of which largely determines how the finished product will turn out:
1. Easter cake does not like drafts.
2. The dough should not be liquid. It should be of such a consistency that it can be cut with a knife and it will not stick to it.
3. Beat the eggs and dough for a long time and intensively.
4. The dough for Easter cakes should, as a rule, rise three times: the first time after preparing the dough, the second time after kneading the dough and the third time when the dough is placed in the molds.
5. The cake pan is generously greased with softened (but not melted) butter and filled with dough, usually to 1/2 of the height.
6. The readiness of the cake for baking is determined by its volume: the dough should rise almost to the edges of the pan.
7. Easter cakes are baked at a temperature of 180-200°C. To avoid burning, place a container of hot water at the bottom of the oven. During baking, the pan with the cake must be turned very carefully, but not shaken, since even with a slight push the dough can settle and the middle will be empty.
8. After browning, the Easter cake is covered with white paper moistened with water.
9. The duration of baking depends on the weight of the cake. Its readiness is determined by a thin splinter: if the dough sticks to it, the cake is still raw.
The most delicious Easter cake recipe for 1 kg of flour or 2 cups of flour
To prepare a delicious Easter cake you will need:
yeast - 100 g
milk - 1 l
eggs - 5 pcs.
sour cream - 200 g (optional)
oil - 1 pack
sugar - 3 cups
sunflower oil - 100 g
salt - 1.5 tsp.
vanilla, nuts, raisins - optional
flour - about 2 cups
lemon juice - 3 tbsp. l.
Preparation:
1. Add a little warm milk, 1 tablespoon of sugar to the yeast and leave to rise. Grind the egg yolks with 2 cups of sugar and add sour cream (if you have it), milk, salt, margarine, vanilla, risen yeast, flour; mix everything. Add a little flour initially. The dough should not be too thick, but not too liquid, vary the consistency depending on the amount of flour. Add sunflower oil and knead the dough. Then leave to rise under a towel.
2. When the dough has risen, add raisins, candied fruits, nuts (as you wish).
3. Bake the cake at 200°C.
4. Beat the egg whites until thick foam, gradually add the remaining sugar, and finally 3 tablespoons of lemon juice.
5. When the cakes are ready and cooled, coat the tops with icing and decorate with colored sprinkles or candied fruits.
Airy Easter cake recipe for 1 kg of flour
Ingredients:
For the dough:
yeast - 10-11 g dry or 50 g pressed
milk - 500 ml
premium wheat flour - 3 cups (375 g)*
*1 cup = 200 ml liquid = 125 g flour
For further mixing:
eggs - 6 pieces
butter - 200 g
sugar - 200 g or to taste (I put 3 tbsp.)
salt - 1 tsp. with a slide
premium wheat flour - 5 cups (625 g)
vegetable oil - 2 tbsp.
raisins - 200 g
dried apricots - 100 g
For colored glaze:
egg whites - 2-3 pieces
sugar - about 200 g
lemon - 1 slice
black currant - 60 g (optional)
cranberries - 40 g (optional)
Cooking method
I washed the raisins and dried apricots thoroughly. I cut the dried apricots quite finely, to the size of raisins. I filled them with hot water, covered them with a lid and left them like that for 7 hours. This time can be varied if desired.
Sifted 3 cups of flour into a large mixing bowl and added a pack of dry yeast. Mixed thoroughly. Easter cake the most delicious recipe
I poured in milk heated to 35-40’C.
If you took live yeast, first dilute it in warm milk and then add flour. Easter cake - the most delicious recipe with dry yeast
Mix thoroughly with a whisk and put in a warm place for 2 hours! After this time, the dough rose and bubbled: Easter cake is the most delicious recipe using dry yeast
I got busy with the eggs, preparing three bowls. I separated 6 yolks into one, 4 whites into another, and 2 whites into a third (for glaze). bake Easter cake
Add 2 tbsp to the yolks. sugar and 1 tsp. salt.
I added little sugar since we don’t like particularly sweet dough. You can add according to your taste, based on the usual calculations. For example, if you usually bake muffins from 0.5 kg of flour and add 0.5 cups of sugar, then here add 1 cup per 1 kg of flour. bake Easter cake
Beat well until the mass becomes lighter. bake Easter cake recipe with photo
Next, I whipped the softened butter that had been taken out of the refrigerator in advance. bake Easter cake recipe with photo
Pour the yolks into the dough and add the butter, whipped to a creamy consistency. I beat everything together with an electric whisk. how to cook delicious cake
Beat 4 chilled egg whites at maximum speed for three minutes. Then I added a tablespoon of sugar (add again to taste) and a pinch of salt. very tasty Easter cake
Continue beating until it reaches peaks - the mixture should not spread when the position of the bowl changes. how to cook delicious cake
I placed the resulting “clouds” (fluffy whites) into the dough. airy Easter cake recipes with photos step by step
Carefully fold the whites into the dough using a spoon - do not beat! airy Easter cake recipes with photos step by step
Sifted the remaining flour into the dough - 5 cups (625 g). In total it turned out to be 1 kg of flour. how to make delicious Easter cake at home
Kneaded the dough. This is the consistency that sticks to your hands, it turned out: how to make a delicious Easter cake at home
I placed the dough on a dry, clean table and kneaded it without adding flour (!) for 10-12 minutes.
As you can see in the photo, the dough has become more elastic and solid, but still sticks a little to your hands. juicy Easter cake recipes with photos step by step
I greased it with vegetable oil and put it in a bowl, also greased with oil. I put it in a warm place for 1.5 hours. During this time, the dough increased 3 times! juicy Easter cake recipes with photos step by step
It's time to remember our delicious recipe for Easter cake with raisins and dried apricots. I squeezed the dried fruits out of excess water and sprinkled them with flour. I posted it for the test. airy Easter cake recipe
Knead until the raisins and dried apricots are evenly distributed in the dough. bake Easter cake in the oven
I poured the dough into the molds. I got it to about 2/3 of the volume. Can be done at 1/2.
I greased the Teflon mold with vegetable oil, and just rinsed the silicone molds with cold water. bake Easter cake in the oven
Covered with a napkin and left to proof for 30 minutes. This is how they increased: a delicious recipe for Easter cake with raisins
And this is how they rose during the baking process. Compare with the previous photo. delicious recipe for Easter cake with raisins
You can bake Easter cake in the oven at a temperature of 180-200’C. I kept small cakes for 30 minutes, and baked large ones for about 50-60 minutes. I checked the readiness with a wooden skewer and it came out dry.
Easter is the holiest holiday of all Christians. On this day, it is customary to go to visit friends, relatives and neighbors with the words: “ Christ is risen!". In response to this, an Easter greeting awaits you: “ Truly Risen!". Having brought this joyful news into your home, you will certainly be invited to the table, where you will be treated to the best dishes.
This day is the end of Great Lent. Believers organize a real celebration of the belly, setting the table with a variety of dishes. And of course, the main characters of this feast are colored eggs, Easter cottage cheese and Easter cakes.
Today we are preparing the most delicious Easter cake
In ancient times, housewives kneaded dough on Thursday. Then there was no abundance of food, and the table was mainly decorated only with Easter eggs and Easter cakes. Therefore, it took half a day to knead the dough. At night the mass was infused near the stove. The women spent the entire next day baking Easter cakes. On Saturday, as a rule, the finished bread was taken to the church for lighting. On Easter Sunday, they remained soft and fluffy.
Experienced housewives long ago learned the secrets of making Easter cakes from their grandmothers. And we will share them with you. Thanks to today's recipes and following some points, your the cake will be the most delicious, bright and beautiful, to match this wonderful spring holiday!
The most delicious Easter cake recipe for Easter 2019
These cakes turn out simply excellent - soft, tender with a yellow crumb! The main sweetness is provided by candied fruits and raisins, and the unique note of aroma is provided by cognac. I cook this cake every Easter and none of the guests remain indifferent. Perhaps its only drawback is that no matter how many Easter cakes are prepared, there are always few of them.
The yellow tint of the bread is provided by egg yolks. The better the quality of the egg, the more appetizing the crumb. Therefore, to prepare this baked goods, it is better to use homemade eggs with a bright orange yolk. Look below for a photo of the finished cake...
So, before you start cooking, be patient and have good thoughts. Any business requires warmth, and especially if it is Easter cakes.
Prepared with love, on this bright day, they will radiate the light of your soul!
Ingredients:
- Wheat flour - 1 kg;
- Milk - 400g;
- Yeast - 1 pack of dry or 50g of live;
- Sugar - 300g;
- Salt - 1 tsp;
- Butter - 300g;
- Raw egg yolks - 10 pieces;
- Raisins - 150g;
- Candied fruits - 150g;
- Vanillin - 1 sachet;
- Cognac - 50g.
All ingredients for baking must be warm. It is better to warm the milk to body temperature. It's easy to check - place your finger in it, if you don't feel either warm or cold - this temperature is ideal. It is recommended to remove the remaining ingredients from the refrigerator long before cooking.
Cooking steps:
1. To make the dough fluffy, first of all you need to infuse the dough - this is one of the main rules of an ideal Easter cake! Pour the yeast into the warmed milk (if you use live yeast, it is better to crumble it with a knife and distribute it in the milk until completely dissolved). Slowly add a glass of flour, stirring constantly. Add a large spoonful of sugar and mix well again. Place the dishes and contents in a warm place for half an hour.
2. In a deep bowl, grind soft butter with granulated sugar. The mixture should be uniform and white. As soon as the consistency is as homogeneous as possible, add the yolks one at a time to the bowl. After each yolk, the mass must be stirred until it is completely combined with the contents. Only after this can you send the next yolk there. Then add salt, vanillin and mix thoroughly.
3. Now it’s the flour’s turn. It must be sifted, preferably several times. Next, gradually add it to the creamy-egg mixture and pour in the dough. Knead the dough very thoroughly and leave it covered for 45 minutes in a warm place.
Meanwhile, soak raisins and candied fruits in cognac.
4. Mix the soaked products into the dough. Now he will need to rest again for about 20 minutes. Line the baking dish with parchment paper and grease it a little with oil. Pour the dough into each of them to fill 1/3 of the bowl. Cover with cling film or a cotton napkin and let sit for another 15-20 minutes (the main thing is patience!). During this time, the dough should increase in size by about half.
5. Place our Easter cakes in an oven preheated to medium temperature. Now the main thing is attention! As soon as it begins to “grow” and brown, do not leave the stove one step. Its readiness can be determined using a torch by piercing the bread. If it comes out clean, then the product is ready! The exact cooking time for Easter cake cannot be determined. This depends on the size of the product and the power of the oven.
As a result, you will get a very tasty Easter cake. Real jam! Write below what you came up with. Or, share your recipe...
Don’t forget to grease the top with glaze (beat egg whites with sand until white foam), sprinkle with confectionery confetti and decorate to your taste. These are the delicious and beautiful Easter cakes we got. And the taste is simply wonderful!
So, having considered the first recipe, we can highlight several basic canons of the ideal Easter cake:
- At the very beginning of preparing the dough, you need to knead the dough. It provides porosity and fluffiness to the bread;
- All foods must be warm;
- The dough must be kneaded long and patiently. Uneven distribution of components will make the cake “wooden”;
- The dough must be given time to rest at least 3 times for 30 minutes during the entire kneading period. So, the ingredients “grab” well and the mass will begin to rise, providing the product with bubbles;
- For Easter cake, it is better to choose homemade eggs - they will give it an appetizing yellow color;
- After adding each ingredient to the dough, the mass must be thoroughly mixed until smooth.
Video on how to make Easter cake
I found this recipe online and really liked it. Its peculiarity is that it is made from cottage cheese dough, without the addition of yeast. It turns out unusually light, porous and airy. And the taste is simply magical! This recipe video describes the step-by-step steps in detail. After watching it, you will understand that preparing Easter cake at home is not difficult. The main thing, as we have already said, is to have patience and time. And, of course, a strong desire to create delicious things. Try it and everything will work out!
Write below what kind of baked goods you turned out... And we will move on to the next chapter.
A simple Easter cake recipe with painting
Rejoicing at the holiday of the resurrection of Christ, people are accustomed to decorating treats in various ways - painting eggs in all sorts of colors and shades, painting Easter cakes and decorating them to suit every taste.
This recipe is easy to follow and a classic. And we will paint the finished cake with colored icing and decorate it in an original way.
Required ingredients:
- Flour - 1kg;
- Cow's milk - 3 cups;
- Dry yeast - 1 pack;
- Butter - 1 pack;
- Eggs - 6 pieces + 2 whites for glaze;
- Sugar - 2 cups;
- Salt - 1 tsp;
- Vanillin - 1 pack;
- Raisins - 250g;
- Colored dyes.
Preparation:
1. Dissolve yeast in warm milk, add 3 tbsp sugar and 4 tbsp. flour. Place carefully. Remove the dough to a warm place. To do this, you can use a warm, turned off oven. This will take about 20 minutes.
2. Pour the melted butter into the yeast mixture and mix thoroughly. Grind the yolks with sugar and the whites with salt (until fluffy foam). Place the eggs in a common saucepan, add vanilla and stir. Immerse raisins in warm water for 20 minutes.
3. Sift the remaining flour and pour into the dough. Soaked raisins will also go here. Knead the elastic mass. There is no need to rush into this. The dough must be kneaded for at least 10 minutes until it becomes elastic and homogeneous. To achieve even greater softness of the bread product, beat the dough with a rolling pin or, lifting it above the table, forcefully release it back. The splendor of the Easter cake after such manipulations is ensured.
4. Wrap the dough in a damp towel and set aside for half an hour. Grease baking dishes with oil and sprinkle the inside with a layer of semolina. Pour the dough into each bowl to a third of its volume. Cover with cling film or a napkin and let sit for another 20 minutes. Meanwhile, preheat the oven to 220 degrees. Also prepare the glaze - beat the egg white with sugar using a mixer until thick foam.
5. Bake Easter cakes until golden brown. Cooking time for a medium-sized product will be about 30 minutes. The main thing is not to overcook the bread in the oven! Once the cakes are ready, brush the tops of each with white frosting. There is no need to do this carefully - traces of smudges are welcome.
To start painting, you need to decide on the design and colors on it. Once the choice is made, mix a drop of egg white glaze and coloring of the desired color in a flat plate. Drop a little onto the white frozen cake icing and use a toothpick to animate the drop into the desired design.
So, change the colors and draw whatever your heart desires! And if you have any questions, ask below...
Easter cake with glaze. Real jam!
This cake always turns out fluffy and soft thanks to kefir dough. It is this fermented milk ingredient that gives the product its unique sourness and aroma. And the chocolate glaze will add piquancy. It is easy and simple to prepare, and the result will exceed all expectations.
Even a beginner who has never worked with yeast dough can prepare it. And the appearance and taste of the bread will certainly cast doubts on your guests - did you really cook it yourself? Perhaps they still bought it at the bakery?
Feel free to share this recipe with them, let them see in practice that something simple can be incredibly tasty!
Ingredients:
- 1 kg. flour;
- 500g. kefir;
- 1 pack of dry yeast;
- 300g. Sahara;
- 250g. butter;
- 6 raw eggs;
- 1 tbsp cognac;
- 1 tsp. salt.
For the glaze:
- 100g dark chocolate;
- 3 tbsp. orange juice;
- 3 tbsp softened butter;
- 2 tbsp granulated sugar.
First, you need to knead the dough. To do this, you need to heat the kefir to such a temperature that your finger does not feel it. Add a glass of flour and yeast into it and mix thoroughly with a mixer for about 3 minutes. The dough should sit in a warm place for about 20 minutes. It is better to cover the top of the bowl with cling film to speed up the fermentation process. As soon as friendly bubbles appear on the surface and the mass increases slightly in size, the dough can be used further.
Pour the mixture into a large bowl, add sugar, salt, butter, eggs, cognac and mix thoroughly until all ingredients are completely dissolved. It is better to do this with a mixer to saturate the dough with more oxygen. It is this that causes the delicious holes in the Easter cake pulp.
Slowly add flour and knead into an elastic dough. It should be elastic, so you need to knead it for at least 10 minutes. Ultimately, the dough should move freely from the walls of the dish. Now you need to wrap it in a warm, damp towel and put it in a heated place. It should stand for about 40 minutes.
You can add raisins and candied fruits to the dough. They will provide the bread with natural sweetness. You need to add fruits at the very end and mix them into the dough for a long time until they are evenly distributed throughout the entire mass. If your loved ones do not like these ingredients, then the cake will be very tasty even without them.
Meanwhile, preheat the oven to 220 degrees and prepare baking dishes. These can be heat-resistant metal forms or special paper bags that can be bought at any supermarket in the midst of the pre-Easter bustle. Pour the finished dough into molds half the volume. Before baking, the dough should rest directly in the pots for another 20 minutes. During this time, the mass will increase in size. Now you can send them to the oven. Cooking time for a medium-sized Easter cake is approximately 30 minutes.
Next, start preparing the glaze. This important component of the cake is very easy to make. To do this, combine all the necessary products in a metal bowl and put on fire until all the ingredients are completely dissolved and a homogeneous mass is obtained.
Remove the cakes from the oven and brush the tops with chocolate glaze. You can sprinkle the top with confectionery sprinkles and decorate to your taste. This is one of the most win-win recipes for making Easter bread. Try it and you will understand everything yourself!
Cottage cheese Easter cake. Another delicious recipe!
Cottage cheese cake is one of the most common options for preparing the main Easter treat. It has earned its recognition thanks to its delicate porous structure and extraordinary softness. In addition, preparing it yourself is not difficult. Even a novice housewife can handle this. The main thing is to be patient and desire to please your beloved family!
Cottage cheese in dough is always the right decision. Especially on the day of the end of Lent, when believers can enjoy plenty of dairy, meat and other animal products. That is why a lot of eggs, milk, cottage cheese or kefir are usually added to Easter bread. The abundance of such ingredients is what makes the cake so uniquely delicious.
Now we will look recipe for the most delicious cottage cheese cake, which will become the main treat of the holiday table, next to colored eggs and Easter.
Ingredients:
- Flour - 500g;
- Cottage cheese 18% - 200g;
- Butter - 150g;
- Dry yeast - 1 pack;
- Raw eggs - 2 pcs;
- Water - 100ml;
- Milk - 100ml;
- Sugar - 100g;
- Salt - 1 tsp;
- Vanillin - 1 sachet;
- Raisins - 200g.
Cooking steps:
1. According to tradition, we begin kneading the dough by preparing the dough. Dissolve the yeast in warm water and leave the mixture in a warm place under a lid. After 5 minutes, add 2 tablespoons of flour, 1 tablespoon of sugar and return to the heated place until a foamy top forms.
2. In a large bowl, beat cottage cheese with milk. The mass should turn out creamy, without grains of cottage cheese. It's better to do this with a blender. Now add the eggs, salt, sugar and softened butter. Also, using a blender, beat the mixture until smooth. Now it's the flour's turn. Add it little by little, knead first with a spoon and then with your hands. This needs to be done for a long time, sparing no time (on average 10-20 minutes).
3. Rinse the raisins, soak in warm water for 15 minutes, and then transfer to a dry towel to remove excess moisture. If the dried fruit is large, it is better to chop it with a knife. Once the raisins have dried, they need to be mixed into the dough. It will take a couple of minutes until it is completely distributed in the texture of the mass.
4. The dough turns out elastic, elastic and lively. Grease baking pans with vegetable oil and place the curd and flour mixture in them. Cover with a dry towel and leave for 20 minutes. Future Easter cakes should be rounded, only then can they be put into the oven.
5. Preheat the oven to medium temperature and place our Easter cakes there. Cooking time depends on the size of the bread, so you need to check readiness often. This can be done with a toothpick. Just pierce the cake and see if there is any raw dough left on it. If not, the cake is ready.
6. The tops of holiday bread can be decorated with glaze (chocolate or protein), the recipe for which we discussed above. You can also add confectionery confetti, candied fruits or chopped nuts. Even without additional decoration, the cake will be extremely tasty!
Even the most persistent efforts towards the perfect Easter cake will be a hundred times successful if you cook it with love. On this bright and joyful holiday of the Resurrection of Christ, everything should be filled with kindness and spring light.
On this day, it is customary to set a rich table and treat everyone who enters your home. Whether it's a good friend or a random guest. Feeding a delicious treat and surrounding with care on this day is not just a sign of good upbringing, but a sacred deed.
It just so happens that when we congratulate our family and friends, we take with us treats for them - eggs, Easter cakes and sweets. And much more returns home than was taken away. And it’s very cool to exchange goodies, smile and glow with rays of goodness on this truly wonderful spring day.
Happy Easter and all the best to you!!! Please write your reviews below...
Chapter:
RUSSIAN KITCHEN
Traditional Russian dishes
62nd page of the section
Traditional ritual and ceremonial dishes
EASTER from cottage cheese
EASTER RAW. EASTER CUFFED
How to make a bean bag
An indispensable dish for Easter (curd mass with fillings).
It is better to cook it in a pasochnitsa - a wooden prefabricated mold consisting of four side walls. Two walls have ears, and the other two have slots into which the ears fit. The walls of the bean box are decorated from the inside with carved patterns, as a rule, a cross is cut out on two walls, letters on the others X And IN (Christ is Risen).
Currently, there are plastic bean boxes on sale, but they are, of course, inferior in quality to wooden ones. You can cut a bean box out of plywood and sand its surface, or use various molds made of food-grade polymer materials and drill holes in the bottom.
To prepare Easter, you need to take high-quality products: cottage cheese should be fresh and not sour, it should be placed under pressure to remove excess whey; butter - unsalted, soft and plastic; sour cream and cream - 30% fat; granulated sugar - fine and white.
The raisins must be sorted out, washed well (you can scald them with boiling water) and dried. Peel and chop almonds and other nuts. Grind spicy additives (cardamom, star anise, etc.) in a coffee grinder and sift through a strainer.
Easter is being prepared cold And hot way. For cold (raw) Easter, the main components are crushed and mixed until a homogeneous mass is formed without heating. For boiled Easter, the products are mixed and then heated, sometimes brought to a boil, but not boiled.
The bean pans are lined with slightly damp gauze, filled, pressing tightly, with curd mass, covered on top with the edges of the gauze, then with a lid, placed under a slight pressure and placed in a cold place for 12-24 hours to drain the whey.
When serving Easter, place the base on a flat dish, disassemble the form and remove the gauze.
Easter is decorated with candied fruits, multi-colored marmalade, raisins, candies, and cream. You can cut thin long strips from candied orange peels and lay out the letters X and B.
Ready-made Easter and a collapsible wooden Easter box (form for making Easter) with letters carved on it HV(Christ is Risen), cross, flowers and patterns.
If you don’t have a special bean box, you can use a new flower pot.
Before adding the curd mass, the inside of the bean box is lined with gauze.
On the finished Easter, the letters XB, cross, flowers and patterns can be laid out with raisins, candied fruits, etc.
For various Easter recipes, see below on this page.
Also see section page.
How to make your own wooden Easter mold - Easter box - see at the end of this page.
Previously, it was difficult to imagine a holiday table in an Orthodox family without cottage cheese Easter, often several types. The main component of this dish is pureed cottage cheese, to which butter, sour cream or cream, eggs and sugar are added.
Cottage cheese Easter cakes were traditionally made in the form of a quadrangular pyramid, which personified Golgotha, the mountain hill in Jerusalem where Jesus Christ was crucified.
Very important when preparing Easter- carefully rub the cottage cheese and egg yolks through a sieve so that there are no grains, and use butter softened at room temperature (within 1.5-2 hours after removal from the refrigerator), but in no case softened when heated.
RAW EASTER
Ingredients:
1 kg of cottage cheese, 200 g of butter, 1 glass of sugar, 1 egg, raisins, vanillin.
Combine all ingredients, mix thoroughly, place in a mold and place under pressure in a cool place.
Ingredients:
500 g cottage cheese, 150 g butter, 7-8 yolks, 2 cups cream 30-35% fat.
Rub the cottage cheese through a sieve. Soften the butter and mix with cottage cheese.
Add the mashed yolks, pour in the cream and mix well.
Pour the mixture into a mold and place under pressure in a cool place.
Ingredients:
1 kg of cottage cheese, 4 eggs, 1 cup of sugar, 100 g of butter, 2 cups of heavy cream or sour cream, 0.5 cup of chopped nuts, vanillin.
Rub the cottage cheese through a sieve, add sugar, vanillin, eggs, butter and mix well.
Roast the walnuts, chop them, combine with the curd mass, cream or sour cream and mix again.
Place in a mold, press down and place in a cool place.
Ingredients:
500 g cottage cheese, 5 egg yolks, 1 tbsp. spoon of sugar, 75 g of honey, 150 g of fat sour cream or butter.
Rub the cottage cheese through a sieve, add the yolks, sugar, honey, sour cream or butter and mix the mass well.
Place it in a mold and place it under pressure in a cool place.
Ingredients:
1 kg of cottage cheese, 1.5 cups of sugar, 2/3 cup of cream, 5 egg yolks, 100 g of walnuts, 2 tbsp. spoons of almonds, 3 teaspoons of lemon or orange zest, 1/2 teaspoon of vanillin.
Rub the cottage cheese through a sieve, mix with whipped cream, add sugar, vanillin, grated zest, raw yolks and mix until smooth, adding chopped nuts and almonds at the end.
Ingredients:
1 kg of cottage cheese, 200 g of butter, 2 cups of sour cream, 2-2.5 cups of sugar, 3 egg yolks, vanillin, 100 g of candied fruits, 1/2 cup of raisins, 2 tbsp. spoons of almonds.
Rub the cottage cheese through a sieve, mix with butter, add sour cream, sugar, yolks mashed with sugar, a little vanillin, raisins, chopped candied fruits and almonds, mix well, put in a mold, put pressure and put in a cold place for a day.
Ingredients:
600 g cottage cheese, 250 g butter, 2 cups sugar, 2 egg yolks, 1.5 cups cream, 1/2 teaspoon vanillin.
Grind butter with egg yolks and sugar, put in cottage cheese, add vanillin, whipped cream and stir thoroughly.
Ingredients:
600 g cottage cheese, 200 g butter, 1/2 cup cream, 1/2 cup sugar, 2 eggs, 100 g almonds, 1/4 teaspoon vanillin.
Rub the cottage cheese and boiled yolks through a sieve, add softened butter, whipped cream with sugar, vanillin, chopped almonds and mix well.
Fill out the form, put pressure on it and put it in a cold place for 12 hours.
Ingredients:
1 kg of cottage cheese, 200 g of raspberry jam (without syrup), 1/2 cup of sugar, 3 eggs, 100 g of butter, 2-3 cups of thick sour cream.
Combine cottage cheese with raspberry jam and rub through a sieve.
Add raw eggs, sugar, butter, sour cream, stir thoroughly, put in a mold, put pressure and put in a cold place for 12 hours.
Instead of raspberry, you can use cherry, apricot or other jam.
Ingredients:
600 g cottage cheese, 200 g butter, 1/2 cup cream, 100 g chocolate, 1 cup sugar, vanillin.
Rub the cottage cheese through a sieve and grind with butter until a homogeneous mass is formed.
Add whipped cream, grated chocolate, sugar, vanilla on the tip of a knife and mix.
Place the curd mass in the mold, put pressure on it and put it in a cold place for a day.
Ingredients:
1 kg of cottage cheese, 200 g of butter, 1.5 cups of cream, 1 cup of sugar, 3 egg yolks, 1/2 teaspoon of vanillin, 200 g of candied fruits, 1 teaspoon of lemon or orange zest.
Rub the cottage cheese through a sieve, mix with whipped cream, add sugar, grated zest, vanillin, grated butter, raw yolks and stir until smooth, add finely chopped candied fruits and mix.
Place in a mold, press down and place in a cool place for 12-15 hours.
Ingredients:
1 kg of cottage cheese, 100 g of butter, 3 cups of sugar, 5 eggs, 11/3 cups of sour cream, 2 tbsp. spoons of almonds, 3 tbsp. spoons of raisins.
Rub the cottage cheese through a sieve, add sour cream.
Grind the butter and sugar until white (until the sugar is completely dissolved), add one egg at a time and place in the cottage cheese.
Add raisins, peeled and chopped almonds, mix well, put in a mold, put a little pressure and put in a cold place for 12 hours.
Ingredients:
1 kg of cottage cheese, 100 g of butter, 3/4 cup of sugar, 1/2 cup of sour cream.
Rub the cottage cheese through a sieve.
Grind butter with sugar until white, add sour cream and mix with cottage cheese.
Fill out the form, put a slight pressure on it and put it in a cold place for 12 hours.
Ingredients:
800 g cottage cheese, 200 g butter, 300 g powdered sugar, 10 hard-boiled egg yolks, 1 cup cream, 1/2 teaspoon vanilla.
Rub the cottage cheese and yolks through a sieve, add softened butter, vanillin, and whipped cream with powdered sugar.
Pour the mixture into the mold, put pressure on top and leave in a cool place for 12 hours.
Ingredients:
600 g cottage cheese, 1/2 cup cream, 2 whipped egg whites, 1/2 cup sugar, vanillin.
Combine all components, place in a mold, press down and place in a cool place for 7-8 hours.
Ingredients:
800 g cottage cheese, 1 cup sugar, 2/3 cup sour cream, 200 g peeled walnuts.
Rub the cottage cheese through a sieve, mix with sugar and sour cream, add chopped walnuts.
Place in a mold and place under pressure in a cool place for 12 hours.
Ingredients:
800 g cottage cheese, 150 g butter, 2 egg yolks, 2/3 cup sugar, 1/3 lemon zest or vanilla, 1/2 cup cream.
Rub the cottage cheese through a sieve. Grind the butter with the yolks, sugar and grated lemon zest, combine with the cottage cheese, add the cream whipped with vanilla, stir thoroughly, put in the mold, put under pressure and leave in a cold place for 12 hours.
Ingredients:
500 g cottage cheese, 200-300 g butter, 200 g heavy cream or sour cream, 1.5 cups sugar, 2 egg yolks, 100 g almonds and candied fruits, 2 tbsp. spoons of raisins, vanillin, marmalade.
Pass freshly squeezed cottage cheese and cold butter through a meat grinder.
Grind the raw yolks with 1 cup of sugar, vanilla, add cream or sour cream, mix with the creamy curd mass and rub through a fine sieve.
Add raisins, candied fruits, minced almonds and the rest of the sugar.
Place in a mold, apply light pressure and place in a cool place.
Decorate the finished Easter with marmalade.
Ingredients:
1 kg of cottage cheese, 1 kg of thick sour cream, 0.5 cups of crushed almonds, 0.5 cups of raspberry jam, 400 g of sugar, vanillin, 1 chocolate bar.
Grind the squeezed cottage cheese well and grate the chocolate.
Mix all components and grind until the mass becomes homogeneous.
Place it in the mold, put the press in and put it in a cold place for 36-48 hours.
Ingredients:
1 kg of cottage cheese, 300 g of butter, 1 glass of sugar, 1 glass of raisins, 1/2 teaspoon of cardamom, vanillin, lemon zest to taste.
Squeeze the cottage cheese well, pass it together with the butter through a meat grinder, add sugar, chopped lemon zest, vanillin, cardamom and raisins.
Mix everything well, put it in a mold and put it under pressure in a cold place.
Ingredients:
1 kg of cottage cheese, 2 cups of sour cream, 1 cup of cream, 5 eggs, 2 cups of sugar, vanillin.
Rub the cottage cheese through a sieve, add the yolks and sour cream mashed with sugar.
Mix everything well, add whipped egg whites, vanilla and whipped cream.
Place the mixture in a mold, press down and place in a cool place for 24-48 hours.
Ingredients:
1 kg of cottage cheese, 120 g of cream, 50 g of butter, 5 eggs, 100 g of sugar, lemon zest.
Rub the cottage cheese, add cream, butter, eggs, chopped lemon zest and grind well.
Place the mixture in a mold, press down and place in a cool place.
COOKED EASTER
Ingredients:
800 g cottage cheese, 1/2 cup sour cream, 100 g butter, 1 egg, 1 cup sugar, vanillin.
Rub the cottage cheese through a sieve, add sour cream, butter, egg, sugar and, stirring continuously, bring almost to a boil, then add vanillin.
Cool, put in a mold, put pressure on top and put in a cold place for 12-15 hours.
Ingredients:
1.2 kg of cottage cheese, 100 g of butter, 3 eggs, 1 cup of sugar, 1.5 cups of cream, zest of 2 lemons.
Grind the cottage cheese with all the ingredients, put on the lowest heat and let stand for 1 hour, stirring continuously.
Place the mold in a cool place for 16-20 hours.
Ingredients:
800 g cottage cheese, 125 g butter, 1 cup sour cream, 5 egg yolks, 1 cup sugar, 1/2 cup candied fruits, 1/4 teaspoon vanillin.
Grind the cottage cheese, butter, yolks and, stirring continuously, bring to a boil over low heat.
Remove from heat, place on ice or cold water, continuing to stir until the mixture has cooled.
Add the rest of the products, mix, put in a mold, put pressure and put in a cold place for a day.
Ingredients:
1.2 kg cottage cheese, 1/2 cup sour cream, 100 g butter, 1/2 teaspoon salt, 2 eggs, 1/2 cup sugar, 3 tbsp. spoons of raisins.
Rub the cottage cheese through a sieve, add sour cream, butter, salt, eggs, sugar and raisins.
Stir, put in a saucepan and, stirring continuously, bring to a boil.
Remove from heat and stir until cool.
Place in a mold, press down and place in a cool place for 12 hours.
Ingredients:
800 g cottage cheese, 1 tbsp. spoon of butter, 1 tbsp. spoon of sour cream, 5 egg yolks, 4 tbsp. spoons of sugar, 1.5 cups of cream, vanillin, salt.
Rub the cottage cheese through a sieve, add butter, sour cream, and salt.
Place egg yolks, sugar, cream, a little vanillin in a separate bowl and, stirring constantly, heat in a water bath until thickened (without boiling).
Pour the hot mixture into the curd mixture, stir thoroughly and keep on low heat for a while until the curd warms up.
Place in a mold, press down and place in a cool place for 6-12 hours.
Ingredients:
800 g cottage cheese, 0.5 cups sugar, 200 g chocolate, 1/2 cup cream, 2 egg yolks, 200 g butter.
Rub the cottage cheese through a sieve and mix with sugar.
Grate the chocolate, dilute with hot cream, add raw yolks and, stirring continuously, keep on low heat until thickened.
Cool the chocolate mixture, pour into the cottage cheese, mix with pounded butter until a homogeneous mass is formed, put in a mold, put under pressure and put in a cold place for 15-20 hours.
Ingredients:
800 g cottage cheese, 200 g butter, 4 egg yolks, 1.5 cups sugar, 1.5 cups cream, vanillin.
Rub the cottage cheese through a sieve, combine with butter, egg yolks mashed with sugar, vanilla and pour in the cream.
Stirring constantly, bring to a boil, remove from heat, place on ice or cold water and stir until cool.
Place in a mold, press down and place in a cool place for 12-24 hours.
Ingredients:
600 g cottage cheese, 200 g butter, 1 cup sour cream, 2 egg yolks, 2 cups sugar, 3 tbsp. spoons of almonds, 2 tbsp. spoons of candied orange peel, vanillin.
Rub the cottage cheese through a sieve, mix with butter, sour cream, egg yolks, sugar, vanillin, chopped almonds.
Stirring continuously, bring the mixture to a boil (but do not boil).
Add crushed candied fruits to the hot mixture, stir, cool, put in a mold, put under pressure and put in a cold place for 12 hours.
Ingredients:
1 kg of cottage cheese, 5 eggs, 200 g of butter, 2 cups of sour cream, 1.5 cups of sugar, 2 tbsp. spoons of almonds, 2 tbsp. spoons of raisins, vanillin.
Rub the cottage cheese through a sieve, add beaten eggs, butter, sour cream, mix thoroughly and bring the mixture to a boil, stirring continuously.
Then cool quickly by placing the dish in cold water or on ice.
Add sugar, raisins, almonds, vanillin to the cooled mass, mix, put in a mold, put pressure and put in a cold place for 12 hours.
Ingredients:
600 g cottage cheese, 2.5 cups cream, 200 g butter, 5 egg yolks, 1.5 cups sugar, 100 g almonds, 100 g candied fruits, 2 tbsp. spoons of raisins, vanillin.
Rub the cottage cheese and butter through a sieve and mix. Heat the mashed yolks, cream, sugar and vanillin, stirring constantly, over low heat or, better yet, in a water bath until thickened (without boiling).
Cool the resulting mass and pour it in small portions into the pureed cottage cheese and butter, stirring them all the time.
Leave some of the candied fruits for Easter decoration, and cut the rest into small pieces, peel the almonds, dry them, finely chop them and put them together with the raisins in the curd mass.
Place Easter in a mold and place under pressure in a cool place.
Decorate with candied fruits.
Ingredients:
1.2 kg of cottage cheese, 200 g of butter, 200 g of thick sour cream, 1.5-2 cups of sugar, 6 yolks, 100 g of candied fruits, 100 g of raisins (seedless), 100 g of almonds, vanillin to taste.
Press the cottage cheese and rub through a sieve.
Grind the butter, adding sugar and vanillin little by little.
Add sour cream, raw yolks, stir with cottage cheese, add diced candied fruits, raisins and chopped almonds.
Place cheesecloth in the mold, place the curd mass at 3/4 of the height and place in the oven for 1/2 hour (over low heat).
When the Easter egg turns red and hardens, take it out into the cold to set.
Ingredients:
1 kg of cottage cheese, 1 glass of sugar, 100-150 g of butter, 2 tbsp. spoons of sour cream, 100 g of raisins, salt.
Melt the butter in a water bath, add sugar and, stirring, dissolve it.
Then combine with cottage cheese, sour cream, raisins, and salt.
Grind the mixture well, place in a water bath and cook, stirring, for 10-15 minutes.
Cool the curd mass, put it in a mold, put it under pressure and put it in a cold place for 6-12 hours.
Ingredients:
5 cups heavy cream, 5 cups fresh sour cream, 2 cups milk, 1 egg, sugar and salt to taste.
Mix cream, sour cream and milk, put in the oven for several hours and leave on low heat until the mixture curdles.
Pour into a napkin and let the serum drain in a cool place.
Add egg, sugar, salt to the resulting cottage cheese and grind so that there are no lumps.
Place the prepared mixture in a mold under a press and place in a cool place.
Ingredients:
1.5 liters of milk, 1.5 liters of fermented baked milk or curdled milk, 250 g of sour cream, 100 g of sugar, 1 egg yolk, vanillin.
Pour the milk into a clay pot or saucepan, close the lid, place on a baking sheet with water and heat in the oven until light brown (if the lid does not close the dish tightly, then the cracks should be coated with dough).
After cooling, add fermented baked milk or yogurt, sour cream, yolk and boil until the whey separates.
Then strain everything through a napkin, rub through a sieve, add sugar; vanillin and grind.
Place the curd mass in a mold, press down and place in a cool place.
Ingredients:
1.5 liters of milk, 4 cups of sour cream, 3 eggs, salt.
Pour the milk into the pot and place in a hot oven (preferably in the oven). Dip the resulting foam into milk. Heat the milk until it turns reddish, take it out and cool to 30-40°C, pour in the sour cream, stir and put in a warm place.
After 1-2 days, put the mixture on low heat, after the curdled mass has formed, throw it onto a clean cloth and let the whey drain.
Rub the finished cottage cheese through a sieve, add eggs, salt, mix and place in the mold.
Place under pressure and place in a cool place for 24 hours.
Ingredients:
500 g cottage cheese, 75 g butter, 200 g sour cream, 3 tbsp. spoons of cream, 2 eggs, 1 cup sugar, 1 cup nuts, 0.5 cups raisins, zest of 1/2 lemon, vanillin.
Rub the cottage cheese through a sieve.
Grind the yolks with 0.5 cups of sugar, add to the cottage cheese and mix.
Grind the butter with the remaining sugar, add sour cream and beat the resulting mixture.
Combine it with the curd mass and mix well.
Add vanilla, beaten egg whites, chopped nuts and lemon zest, raisins and whipped cream.
Mix everything and cook, stirring constantly, over low heat.
As soon as the mixture boils, remove from heat, cool and stir.
Place in a mold, press down and place in a cool place for 24-48 hours.
Ingredients:
500 g of cottage cheese, 250 g of butter, 150 g of sour cream, 175 g of sugar, 4 eggs, 50 g of raisins and candied fruits, vanillin to taste.
Rub the cottage cheese, if it is very wet, squeeze through cheesecloth, put in a saucepan, add sour cream, raw eggs or egg yolks, butter, sugar.
Stir the ingredients and heat over low heat, stirring constantly.
When large bubbles begin to appear on the surface of the mass, stop heating and add raisins, vanillin and candied fruits.
Cool the finished mass, put it in a mold and place it under pressure in a cold place.
For the curd mass:
– 1 kg of 18% cottage cheese (normal cottage cheese is only 18%) – preferably; the cottage cheese should be quite dense, moderately homogeneous and not have a sour smell; if the cottage cheese is from the market or from a store - then large-sized
– 400 g butter
– 400 g powdered sugar
– 300 g cream (30% fat or more)
– 100 g raisins
– 100 g candied fruits
– 100 g candied or dried cherries (this is optional, but gives a special taste)
– 100 g roasted almonds or cashews
– 50 g chocolate (black without additives, 72% or more)
– 5-6 yolks, perhaps more orange
– 1-2 g vanillin
To decorate the Easter surface:
– candied fruits,
– raisins and other dried fruits
– melted chocolate,
– powdered sugar
- and so on according to your own imagination.
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Wrap the cottage cheese in cheesecloth, place it between two boards, press down with a weight (you can use a 3-liter container of water as a weight), place a bowl to collect the liquid and leave in the refrigerator for 12-24 hours. |
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Then rub the cottage cheese through a sieve twice. |
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After the second rubbing, the curd becomes much more airy. |
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Pour boiling water over raisins, candied fruits and cherries for 10 minutes, then drain the water and dry with a towel. Chop candied fruits and cherries. Grind the butter, softened at room temperature, with powdered sugar, add as many orange yolks as possible, one at a time, mixing well each time until smooth. |
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Then add pureed cottage cheese to the mixture, add vanilla, raisins, candied fruits, chopped nuts and chocolate. |
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Whip the cream. To ensure that the cream whips well, the bowl, whisk and the cream itself must be chilled. If you beat with a mixer, do it only at the lowest speed so that the cream does not turn into butter. |
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Stirring gently, fold the whipped cream into the curd mixture. |
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Line the Easter box with damp gauze or a thin cloth, try to avoid large folds so that the surface of the finished Easter is smooth. |
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Fill the mold with the mixture, press down tightly, cover with gauze on top and put in the refrigerator for about a day, pressing down with a light weight. Advice: if it is not possible to withstand Easter for a day, you can use gelatin to speed up its hardening - dilute 1 teaspoon of instant gelatin with 2 tablespoons. spoons of hot water into the mixture and mix thoroughly. |
Wooden bean box assembled.
Drawings of bean box parts.
Easter box details.
After manufacturing, dry the wooden parts for an additional 2-3 days in a warm, dry room and then be sure to soak them in boiled refined sunflower oil. Sunflower oil polymerizes (hardens) when combined with atmospheric oxygen; olive oil is non-polymerizing (should not be soaked in it). Apply hot oil thickly with a brush or swab to wooden parts 3 times with breaks of 20-30 minutes (the oil will be absorbed into the wood). Then leave for 2-3 days until completely dry. Impregnation with sunflower oil will make the bean bag non-hygroscopic, easy to clean and almost “eternal”.
Assembled Easter box and products for Easter (see above for Easter recipes).
Ready Easter, molded in this Easter box.
You can also use a cleanly washed flower pot lined with fabric on the inside.
Or use various molds made of food-grade polymer materials, drill holes in the bottom.
For cold (raw) Easter, the main components are crushed and mixed until a homogeneous mass is formed without heating.
For boiled Easter, the products are mixed and then heated, sometimes brought to a boil, but not boiled.
the cottage cheese should be fresh and not sour, it should be placed under pressure to remove excess whey;
butter - unsalted, soft and plastic;
sour cream and cream - 30% fat; granulated sugar - fine and white.
If possible, in all cases it is better to use fructose instead of sugar.
Or cover the bowl with milk and place it in a pan filled with water. Place a towel on top and submerge the edges in water.
When sugar is added, the mass settles somewhat, but then becomes fluffy and the volume of whipped whites increases 5-6 times.
A well-beaten protein-sugar mass should be fluffy, in the form of a stable, non-spreading foam, but when whipping, you should not overdo it: if you beat the proteins with sugar for too long, the mass may settle, become liquid and glossy.
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The most important and bright holiday of all Christians is approaching - Easter or the Holy Resurrection of Christ. Preparing for Easter is the favorite activity of many people. You need to approach this matter very responsibly, in a good mood and in a great mood. After all, dishes that you put your soul into preparing turn out much tastier, and your positive energy is transmitted through them to everyone who tastes these same dishes.
Easter is celebrated after Lent. A huge variety of meat dishes and delicious pastries are served on the table. But the main symbols of the festive table are still Easter cakes and cottage cheese. I will not describe what each dish or baked goods symbolizes. I think a separate article should be devoted to this topic. And in this post I want to describe several recipes for making Easter cake, also known as paska.
If you decide to make Easter cakes yourself, then this article is for you. It’s hard to disagree with the fact that homemade Easter cakes, or indeed any dish or baked goods, are much tastier than those bought in a store. That is why I tried to collect the most delicious paska recipes that everyone can cook. You just need to be patient and put a part of yourself into this process and you will succeed.
Delicious Easter cake recipes
In general, the cooking procedure can be divided into 5 main steps. Firstly, it is kneading a dough of yeast, milk and flour. The second step is kneading the dough itself. The third step is pouring the dough into the molds. Fourthly, the baking of paska itself. The fifth step is decorating the finished Easter cake with icing, candied fruits, millet, etc.
So let's first look at the process of preparing the dough, from which you can make very tasty Easter cakes, and it is also perfect for baking sweet rolls, and only then we will move on to other recipes.
"Alexandrian" dough for Easter cakes and buns
The dough for any paska is prepared with yeast. But despite this, it turns out to be very heavy and rich, since a large amount of butter and eggs are added to it. The process of preparing dough for Easter cakes is very labor-intensive and long. But the result is worth it. Let's get started.
What you will need:
- Flour - 1 kg.
- Baked milk - 500 ml.
- Raisins and candied fruits - 150 gr.
- Sugar - 400 gr.
- Butter (melted) - 250 gr.
- Yeast (bakery, pressed) - 75 gr.
- Eggs - 6 pcs.
- Salt - 1 tsp.
- Cognac - 1 tbsp.
- Vanillin - 0.5 tsp.
How to cook:
- Beat the eggs with a whisk until smooth.
- Crumble the yeast into warm milk and mix well.
On a note! When preparing Easter cake dough, all ingredients should be at room temperature. Therefore, do not forget to remove everything you need from the refrigerator a few hours before you start cooking.
- Add sugar to this mixture and mix again.
- Add butter to eggs.
- Then pour the mixture of yeast with milk and sugar into this bowl.
- Stir well until it looks like the one in the photo below.
- Now we close the container with cling film, cover with a towel and leave the dough for 8 hours at room temperature.
- As time passes, we continue to make the dough. To do this, pour half a portion of flour into the mixture and stir slowly (don’t be alarmed by the reaction of the dough - it will sizzle, that’s how it should be).
- Add steamed raisins and candied fruits. Add vanillin and 1 tablespoon of cognac. Mix well.
Also, for taste, dried apricots, citrus zest and various nuts are often added.
- Add 2/3 of the remaining flour. Stir and leave to stand until risen.
- After the dough has risen, add the remaining flour, to which we first add salt.
- Knead it thoroughly with slightly oiled hands.
- It should be very viscous. “Alexandria” dough is ready.
- You can put it in molds and start baking.
This dough rises very well. Fill the molds 1/3 full. Products made from this dough are very airy and incredibly tasty.
Delicious Easter cake - classic recipe
Now let's look at the classic recipe for this holiday baking.
What you will need:
How to cook:
- Crumble the yeast into a bowl. Add water (do not stir). Let it stand for a while.
- Sift the flour (preferably 2 times).
- Now you can stir the yeast until completely dissolved.
- Pour 4 tablespoons of flour, half a teaspoon of sugar into the solution and mix. The consistency of the dough should be like thin sour cream.
- Cover and leave warm for 20 minutes.
- At this time, pour milk into the cottage cheese and beat until smooth, paste-like mass using a blender. It's a good idea to use a fine sieve instead of a blender. By rubbing the cottage cheese through a sieve, there will be no lumps left in it.
- Add eggs, sugar, salt, melted butter (not hot) and mix until smooth.
- During this time, the yeast has risen and foamed up.
- Add them to the curd mass and mix (you can add vanilla sugar).
To make the dough “fluffy”, alcohol comes to the rescue. For these purposes, cognac or rum is usually used.
- Gradually add flour and knead the dough.
- After the dough thickens, we knead it with our hands for 10 - 15 minutes, adding the remaining flour.
- The end result should be a very soft, sticky dough.
- Stir in the raisins and continue kneading until the raisins are evenly distributed.
- Place the finished dough in a bowl, round, cover with film and leave in a warm place to rise for 2 hours. It should increase by about 2 times.
- Knead the risen dough thoroughly, trying to squeeze out as much as possible all the air accumulated during the rise.
- Grease the bottom and sides of the molds with butter and sprinkle with a little flour.
- We fill the molds 1/3, but not more, as it rises very well.
- Place the molds in a warm place to rise for 1 hour.
- Very carefully brush the top with the beaten egg.
- Place the molds with the dough in a cold oven and set the temperature to 180 degrees (to prevent the bottom from burning, place a container of water under the baking sheet).
- Baking time depends on the size of the pan. It took 30 minutes to prepare these cakes.
- 15 minutes after preparing the cakes, remove them from the pan.
- Place the cakes lying on a soft surface until they cool completely, rolling them periodically so that they do not lie on their sides and are even.
- Let's make the glaze. Beat the egg white with powdered sugar until thick. You can also prepare the glaze using the recipes described at the end of this article. But decide this question to your taste.
- Dip the Easter cakes into the glaze and sprinkle with colored cereal or shavings.
Easter cakes are ready.
Easter cake with raisins and cranberries
Ingredients:
- Milk - 300 ml.
- Sugar - 2 tbsp.
- “Live” yeast – 50 gr. or 3 tsp. dry
- Flour - 800 gr.
- Raisins - 150 gr.
- Cranberries - 100 gr.
- Eggs - 5 pcs.
- Vanilla sugar - 1 sachet
- Butter - 300 gr.
- Salt - a pinch
- Almond flakes - 100 gr.
- Zest of 1 lemon
Preparation:
- Pour warm milk into a bowl and add 1 tablespoon of sugar.
- Mix well with a whisk.
- Crumble “live” yeast into milk. Stir. If lumps of yeast remain in the milk, this is not critical. The yeast will disperse in the dough.
- Sift 300 grams of flour into milk.
It is advisable to sift the flour twice. This way the dough turns out soft and airy.
- Mix. Then cover with cling film and leave in a quiet, dark place without a draft for 1 hour.
- While our dough is rising, let's start with the dried fruits. Pour boiling water over 50 grams of different raisins and cranberries and leave them to steam and soften.
- At this time, pour 5 eggs into a large bowl.
- Add 1.5 cups of granulated sugar.
- Add 1 packet of vanilla sugar.
- Beat with a mixer for 5 minutes at medium speed.
- The mass should increase in volume and lighten.
- After one hour, the dough is ready - it has grown and a lot of air has formed in it.
- We send it to the beaten eggs.
- Add 300 grams of butter.
- In a separate bowl, sift the remaining flour twice.
- We begin to mix the dough with butter, gradually adding flour in portions. We did this using a dough hook, but you can easily get by with a large spoon or spatula.
- After all the flour has been added, it’s time to knead the dough with hands moistened with vegetable oil. As a result, it turns out sticky and viscous, but there is no need to add additional flour.
Important! The dough should not be too liquid, otherwise the cakes will spread and be flat. However, too thick dough is also not acceptable - the baked goods will turn out heavy and will quickly become stale.
- Grease a large bowl with odorless vegetable oil and transfer the dough into it.
- Cover with film and a towel. Leave in a warm place for one hour.
- Meanwhile, our dried fruits have softened.
- Drain the water from them and place them on a paper towel to absorb excess moisture.
- Sprinkle dried raisins and cranberries with flour and mix. This is done so that they can better interfere with the dough.
- Add almonds and lemon zest.
- Knead the risen dough with your hands.
- Add a mixture of nuts and dried fruits. Mix. Cover and leave for another hour.
- Let's take care of the forms. Grease their bottom and walls with butter.
- Place circles of parchment paper on the bottom of the pan.
- Lightly dust with flour (shake off excess).
- Sprinkle the work surface with flour and lay out the dough.
- Let's start kneading.
Knead the dough for at least 20 minutes until it comes off the work surface easily.
- Divide the dough into equal pieces, depending on the size of the mold.
- We crush each piece with our fingers so that the top is smooth and even.
- Place the dough into the molds. It should not take up more than half the space. Cover and leave for 40 minutes.
- Preheat the oven to 180 degrees and place our molds into it.
The baking time for the paska depends on its size. To completely bake an Easter cake weighing up to 1 kg, 30-40 minutes is enough, from 1 to 1.5 kg 45 minutes, 1.5 kg will be baked for one hour, 2 kg will take 1.5 hours.
- We take the finished cakes out of the pan five minutes after baking.
- Place the hot cakes on a soft towel on their sides, rolling them periodically so that they do not lie on their sides.
- After cooling completely, put them standing, wrap them up and leave them overnight.
- The next day, decorate the finished cakes with icing and candied fruits.
- Place on a plate and surround with colored eggs.
Easter cakes according to this recipe turn out very airy, tender and aromatic.
Easter cake with sour cream - very airy and tasty
Products for cooking:
- Flour - 350 gr.
- Sour cream 30% - 75 gr.
- Butter - 75 gr.
- Dry yeast - 5 gr.
- Milk - 100 gr.
- Eggs - 2 pcs.
- Sugar - 120 gr.
- Salt - a pinch
- Candied fruits - 100 gr.
How to cook:
- Prepare the dough: pour 3 heaped tablespoons of flour into a bowl. Add yeast. Pour in 100 grams of milk and stir.
- Level the surface, cover and place in a warm place for 120 minutes.
- We prepare the baked goods. To do this, break 2 eggs into a bowl.
- Add salt and sugar. Beat with a mixer until white at high speed.
- Add sour cream to the mixture and stir.
- In a separate bowl, beat the butter until fluffy with a mixer.
- Add the beaten egg mixture to the prepared dough and stir until smooth.
- Add the remaining flour, stirring occasionally.
- Place the dough on the table and begin to knead thoroughly until it comes away from your hands for about 10 minutes.
- Now beat the whipped butter into the dough. Spread it over the surface of the dough and continue kneading until your hands are clean for 15 minutes.
- Place the dough in a bowl, cover and place in a warm place for 3 hours to rise.
- After the time has passed, the dough must be kneaded with hands previously greased with vegetable oil.
- At this stage, add candied fruits and mix well.
Any Easter cake dough is very heavy. In order for it to turn out great, it needs to be kneaded for a long time and thoroughly so that it is saturated with oxygen.
- Grease baking pans with margarine or butter.
- Place the dough into the molds 1/3 full, having previously gathered the edges of each piece towards the center to form a smooth surface.
- Cover the molds and put them in a warm place again until they double in volume.
- Brush the tops with beaten egg and place in an oven preheated to 190 degrees.
- Immediately after they are ready, remove the cakes and place them on a soft surface until they cool completely.
- Cover the cooled cakes with sugar icing or sugar fondant.
- You can also decorate with sugar fondant, drawing patterns using a pastry bag.
Kulich with sour cream is ready. This is how it turned out, very delicate and very airy, but at the same time quite moist. Bon appetit!
Easter cake with raisins and candied fruits
Ingredients:
- Flour - 1 kg.
- Milk - 350 ml.
- Butter - 300 gr.
- Eggs - 5 pcs.
- Egg yolk - 1 pc.
- Yeast (fresh) - 50 gr.
- Sugar - 300 gr.
- Vanilla sugar - 15 gr.
- Salt - 1 tsp.
- Candied fruit – 150 gr.
- Raisins - 150 gr.
For the glaze:
- Egg white - 1 pc.
- Powdered sugar - 200 gr.
- Lemon juice - 1 tbsp.
Preparation:
- Pour 1 tbsp into a deep bowl. Sahara. Pour in 50 ml. milk (warm) and stir.
- Crumble and dissolve the yeast in the milk.
To make Easter cakes, it is best to use “live” yeast. Their fermentation process is more active than that of dry yeast.
- Place in a warm place for 15 minutes. During this time, the yeast should rise up.
- The remaining milk should be slightly warmed.
- Sift 150 grams of flour into a separate bowl.
- Pour warmed milk into it and stir.
- Mix the raised yeast a little and add to the milk and flour mixture.
- Mix thoroughly, cover and put in a dark, warm place for one hour.
- At this time, you need to separate the whites from the yolks.
- Add salt, vanilla and remaining sugar to the yolks.
- Grind with a fork. If the mass is too thick, you can add 1 tablespoon of water.
- Mix the prepared dough and add the mashed yolks and sugar. Mix.
- Beat the egg whites with a mixer at maximum speed until thick and white.
- Add 1/3 of the whites to the dough and mix.
- Then add the remaining whites and mix again.
- Pour the dough into a large bowl and add sifted flour in small portions, mixing constantly.
- After the dough is no longer completely liquid, you should continue to knead it with your hands on the table.
- I suggest adding pieces of softened butter to the dough.
- Knead the dough for 15-20 minutes until it stops sticking to your hands.
- Gather the dough into a ball, place in a bowl, cover with film and place in a warm place for 5 hours.
- The risen dough must be kneaded.
- Cover again with film and put in a warm place for another 5 hours.
- Knead the finished dough.
- Place on the table, add raisins and candied fruits. Knead well.
- Grease the molds with a thin layer of vegetable oil, sprinkle the sides with flour, and place a circle of parchment on the bottom.
- Fill the Easter cake molds no more than 1/2 full with dough and put them back in a warm place for 2 hours.
- Next, you need to grease the top of the Easter cakes with beaten yolk. This must be done very carefully.
- You need to bake Easter cakes in an oven preheated to 180 degrees.
On a note! If the top of the cake burns and it is not ready yet, you can cover the pan with moistened parchment paper.
- Place the finished cakes on a pillow covered with a towel. Roll them every 5 minutes until completely cool.
- Now you need to prepare the glaze. To do this, beat the egg white with a fork.
- Add half of the sifted powdered sugar and mix.
The glaze recipe I want to show you is sugar glaze.
The trick of this glaze is that it does not crumble when cutting the cake.
That's all I have. If you liked the recipes, then you can click on the social network buttons, so your friends will see these recipes, and they will also be saved in your feed.
In addition to everything, I want to congratulate you, dear reader, on the holiday of Easter! I wish it to become the beginning in your life of achieving your goals. So that your home is filled with comfort and warmth, so that your closest and dearest people are nearby, so that all adversities pass you by, and good luck always accompanies you in everything. May your hearts and souls be filled with joy and love for yourself and everyone around you! Happy holiday! Happy Resurrection of Christ!
