To separate the white from the yolk, do the following manipulations: over the plate with the blunt side of the knife, break the egg into two parts and pour the egg from one half of the shell to the other. So the protein will gradually pour into the plate.

Remove the butter from the refrigerator in advance so that it becomes soft. Better yet, melt it.

The cake is prepared in the shape of a cylinder, so be sure to prepare the necessary baking utensils.

Before adding raisins, rinse and soak in clean water for 20-30 minutes, then dry with a napkin or towel.

May a good mood be with you! Only with him it turns out the most delicious.

Common Easter cake recipe

Required Ingredients:

– flour – 500 g
– milk – 250 ml
– yolks – 5 pcs.
– butter – 150 g
– sugar – 175 g
– lard 1 tbsp. l.
– dry yeast – 0.5 tsp.
– raisins – 150 g
– turmeric – 1 tsp.
– nutmeg – 0.5 tsp.
– zest of half a lemon
– salt – 0.5 tsp.

Separate the whites (for the icing) from the yolks (for the dough). Add sugar to the yolks, melt the butter in a water bath, add to the resulting mixture, mix. Melt a piece of bacon in a frying pan (lard – 1 tbsp. L.), Throw into the composition. Next, pour dry yeast into slightly warm milk, they should dissolve with stirring. Combine both mixtures.

Cover the resulting dough with cling film and leave for an hour. At this time, you can do raisins – rinse and pour boiling water to steam, then you need to dry it. You should also prepare flour and grate the zest with half a lemon.

After an hour, take out the dough, add salt, stir, then put the lemon zest, and stir again, then nutmeg and turmeric.

The flour should be put into the mixture in small portions, stirring each time, the dough should not be too thick and viscous. Cover with foil and send to a warm place to rise and infuse. After an hour, add the floured raisins to it and set to rise for another hour and a half.

Also prepare baking dishes – disposable paper ones from the store are also suitable, put parchment paper on the bottom, grease with butter. Fill the molds 1/3 full with dough, flatten the top. Then put the pieces in a warm place, the dough will rise even more. Next – in the oven (150 degrees) for 30 minutes. You will understand that the cakes are ready when, when you pierce the top, there is no batter left on the skewer. Then take out the baked goods, wait for it to cool, and decorate the top with icing.

Chocolate Easter cake recipe

Required Ingredients:

– flour – 400g;
yeast – 50 g
– milk – 1, glasses
– eggs – 15 pcs.
– sugar – 500 g
– cocoa – 100 g
– chrome – 1 glass –
red wine – ½ glass –
rye crackers – 100 g
– candied orange peel – 100 g –
ground cinnamon – ¼ tsp.
– ground cloves – ¼ tsp.
—Cardamom- ¼ tsp
—Salt to taste.

Dissolve the yeast in milk, mix with flour, put in a warm place to ferment. When the dough rises, take the yolks, mix with sugar, add to the mass. Then pour rum, red wine there. Next, throw in cocoa and sifted rye crackers, candied fruits and spices, which must first be finely ground in a coffee grinder and sifted through a strainer.

Stir the mixture and place in a warm place to ferment. After rising, beat the whites and mix with the dough, toss in the salt to taste. Then place the dough in tins, greased with butter and lightly dusty with flour. Then bake until tender at 180 degrees.

Easter cake recipe with raisins

Required Ingredients:

– flour – 1 kg
– yeast – 50 g – sugar –
100 g
– eggs – 3 pieces
– butter – 125 g
– raisins – 100 g
– candied fruits – 50 g –
crushed cardamom
–
cinnamon – milk – 3 tbsp.

The dough should be kneaded from the very evening. Pour 1.5 cups of warm water into the flour, then pour the yeast into it. Beat and mix two eggs with butter, add sugar and washed raisins. Cut the candied fruit into cubes and add to the dough with cardamom and cinnamon (to taste). Knead well, cover with a towel and leave overnight.

Put it on the table in the morning, knead it thoroughly again and divide it into parts. Place them in oiled small tins to rise. When the surface is covered with small bubbles, stir the egg with milk, grease the cakes. Then you can put the product in the oven and bake for 40 minutes.

Cream Easter cake recipe

Required ingredients:
– flour – 5 cups
– cream – 1.5 cup
– butter – 250 g
– sugar – 1 cup
– yolks – 8 pcs.
– raisins – 0.5 cups – almonds – 0.5 cups
–
fresh yeast – 100 g
– salt – 1
tsp – vanillin – a pinch
– vegetable oil

Heat the cream in a water bath, add half the flour there, stirring constantly. Place the dough in a warm place, covered with a napkin, for 40 minutes. Mash the yolks and sugar, melt the butter in a water bath, mix. While the dough is okay, rinse and pour boiling water over the raisins for 20 minutes, then pat dry with paper towels. Soak the almonds in boiling water, then cut them into small pieces, you can immediately buy almond petals or flakes. Then pour the sugar and egg mixture into the dough, add the raisins and nuts sprinkled with flour. Then toss in the vanillin, salt and the rest of the flour.

Then you need to knead the dough until it becomes smooth. Place in a warm place, wait for it to double in volume, remember again and let it come up. Grease baking dishes with butter, fill 1/3 with dough, send to a warm place. Preheat oven to 200 degrees. Place the blanks there for about an hour. Watch out for baking, cooking time depends on the size of the form. Then let cool and remove the cakes from the mold.

Cooking Easter cake without yeast in the oven

As strange as it may sound, cakes can be cooked without yeast. This is convenient, because you do not have to wait for the dough, the dough to come up, and everything is baked quickly and immediately. I want to say right away that everything turns out delicious, so don't worry.

Ingredients :

For Easter cake:

Flour – 250 g
Butter – 250 g
Sugar – 200 g
Eggs – 3 pcs.
Starch – 50 g
Vanillin – to taste
Baking powder – 10 g
Salt – a pinch
Raisins – 80 g

For fondant:

Protein – 1 pc.
Sugar – 3 tbsp. l.
Citric acid – a pinch

Cooking method:

1 First, pour boiling water over the raisins and set them aside to swell.

2 Next, put the softened butter in a bowl and add sugar to it, beat everything with a mixer until smooth. Then we drive eggs into the mass and add vanilla, mix everything again.

3 Pour starch, baking powder and all the flour to the mixture, knead the dough.

It should be sticky and airy.

4 Drain and dry the raisins. Next, add to the dough and mix.

5 We lay out our workpiece in shapes and send it to bake in an oven heated to 180 degrees. We bake for about 30-40 minutes, it all depends on the diameter of the mold.

Important! Do not put the dough on the very edges of the mold, leave 3-5 cm to the edge, because it may flow out when it rises.

6 Prepare the icing for now, whisk the protein into a bowl for this and add the sugar and citric acid in the process. Beat everything until stable peaks.

7 Grease the finished cakes with fondant and sprinkle with confectionery powder.

It turned out so simple and tasty. Very fast and hassle-free. If you never get yeast dough, then this recipe is for you.

How to knead dough for Easter cakes in a bread maker: a simple recipe

If you have a bread maker, the dough kneading process is greatly simplified. You just need to put everything you need into the bowl, turn on the desired mode and you can go about your business. The kitchen is clean, hands are not tired – some pluses.

This recipe is made with dry yeast and juice. As a filling, you can take any dried fruit you want. The crumb turns out to be dry, not wet, very soft and aromatic.

Ingredients:

dry yeast – 2.5 tsp
flour – 450 gr.
salt – 0.5 tsp
eggs – 4 pcs.
sugar – 4 tablespoons (more if you want more sweetness)
vanillin – 1 tsp
butter – 100 gr. (soft)
orange juice – 50 ml (squeeze from fresh fruit)
raisins – 150-170 gr. 1 tsp starch or flour
liqueur or cognac – 2 tablespoons

Stages:

1 The raisins should be thoroughly washed in warm water, then soaked in aromatic alcohol, which is available, for a couple of hours. Then drain the liquid, and dry the dried fruits with paper towels.

2 Now you can put food in the bread maker. Consistency and proportion are important here. Pour dry yeast at the bottom, cover them with flour, which should be sifted.

The yeast should be hidden under the flour so that it does not come into direct contact with the liquid.

3 Beat eggs on top of the flour, add sugar, salt, vanillin, orange juice, soft butter (remove it from the refrigerator beforehand).

4 The raisins are placed separately in the dispenser. The bread maker will then fill it itself at the right time. Before laying the raisins, roll them in a little starch or flour, so it will better interfere with the dough.

5 Place the bowl in the bread maker and select the main mode “Bread with raisins”. The program will start for 2 hours and 20 minutes. That's all, the dough is kneaded, and you can rest for now.

6.When the program notifies about the end, remove the dough on a cutting board. Crumple it slightly to release the carbon dioxide. Divide into parts according to the number of molds.

7 The forms can be covered with parchment, so that later they can be easily removed and not greased with anything. Fill up to 1/3, the cakes will rise well. Form each piece into a ball by pinching it from the bottom.

8 Preheat the oven to 40º. Prove the cakes for 30-50 minutes. The dough should rise to the top of the molds. Then cover the top with foil to prevent it from burning and increase the heat to 160º. Bake for 40 minutes until tender. Cooking time will depend on the size of the baking and on the performance of the oven.

Check the readiness, as usual, with a match – it must be dry.

9.Place the finished Easter cakes on their side so that they do not sag. Roll them periodically until they cool completely.

10.Smear with icing and garnish with sprinkles. It turns out very soft and tender Easter cakes, dry, fragrant and porous.

Delicious Easter cake for Easter 2020 in a slow cooker according to the simplest recipe

Cooking in a multicooker is quick and not troublesome, and the cake turns out to be tall, fluffy, baked well and never burns. A feature of such baked goods is the white crust on top. But you should not be afraid of this, since we will decorate it with glaze. The sides turn out to be ruddy, golden in color, it is up to you to cover them with glaze or not.

Ingredients:

Chicken egg – 2 pcs.
Granulated sugar – 200 g
Milk – 250 ml
Flour – 650 g
Butter and margarine – 60 g each
Vanillin – 1 sachet
Dry yeast – 3/4 tbsp. l.
Vegetable oil – 30 ml
Salt – 1/2 tsp
Raisins and candied fruits – 50 g each or as desired

For glaze:

1 egg white
Granulated sugar – 0.5 tbsp.

Take out the butter and eggs from the refrigerator – let them warm to room temperature.
Dilute in warm milk (no more than 40 degrees) for 2 tbsp. l. dry yeast and granulated sugar. Sift the flour through a sieve and add 3-4 tablespoons to the dough. Stir until smooth and send the dough to a warm place to infuse for 15-20 minutes, covered with a clean cotton towel on top.
In the meantime, prepare the raisins: rinse and soak in boiled water for 5 minutes. Then we drain the water so that the berries have time to dry. For the recipe, take pitted dried fruit.
Gently break the eggs and separate the yolks from the whites. Add a pinch of salt to the proteins and beat into a light foam with a mixer.
Beat the yolks separately with a glass of granulated sugar.
The dough has risen well, put it in a large saucepan. Add softened butter and whipped yolks with whites there. Mix the mass, add vanillin, salt. We begin to add flour, while stirring the dough with our hands. This takes about 15-20 minutes.

The dough should not be too tight, so be careful with flour – don't overdo it.

When the dough begins to lag behind the hands, pour in the sunflower oil. Knead until it is completely absorbed into the lump.
Add the raisins with candied fruits and stir into the dough so that they are evenly distributed over it.
Now cover the pan with a towel and put it in heat for 2 hours.

Make sure that there are no drafts in the house, otherwise the dough will settle.
After this time, the dough increased significantly in volume. We will wrap our hands around it and again give the opportunity to rise for 1.5-2 hours.
Lubricate the multicooker bowl to the very top with vegetable oil. We put our dough into it. We set the “Yogurt” or “Multipovar” mode on the device for 20 minutes.

The temperature in these modes is 40 degrees, which allows the dough to rise.

Then, without opening the lid of the multicooker, set the “Baking” mode (at a temperature of 120 degrees), and the cooking time is 1 hour and 20 minutes.
The cake rose in the bowl to the very top. He baked well, he has ruddy, with a golden sheen on the sides.
And we will fill the light top with glaze. Beat 1 egg white with half a glass of granulated sugar into a viscous, thick mass.

You need to start whipping at low speed, then adding speed.
Using a spatula, apply an even layer of glaze on top of the cake. A lot of glaze came out, enough for the sides.
If you wish, you can decorate your culinary creation with colored (purchased) glaze by writing the letters ХВ.
Until the white fudge is completely dry, decorate with colored sprinkles with candied fruits on top.

The cake turned out to be very beautiful, tasty, airy, fragrant and well baked. Happy holiday and good mood!

Homemade Easter cake in a slow cooker: a step by step recipe

Easter cake can also be baked in a slow cooker. Then you get not many small ones, but one big bun. A family format, so to speak. The dough is kneaded by hand, and goes for proofing into the multicooker bowl. The dough will not burn during baking.

This recipe is for a 5L bowl.

Ingredients:

sugar – 200 gr.
eggs – 2 pcs. large
warm milk – 200 ml
butter – 120 gr.
flour – 650 gr.
vanillin – 1 sachet
yeast – 11 gr.
salt – 0.5 tsp
raisins – 100 gr.
candied fruits – 50 gr.
vegetable oil – 2 tablespoons

The butter and eggs should be warm.

Preparation:

1 Sift the flour twice so that the ready-made Easter cakes are as lush as possible.

2 Make a brew. Pour dry yeast, two tablespoons of sugar and three tablespoons of flour into warm milk (up to 40º). Dissolve the dry ingredients in milk and leave the brew for 20-25 minutes for a frothy cap to appear.

3 Rinse the raisins so that no debris remains in it. Pour hot water over the berries and leave to steam for 5 minutes. Then drain the liquid and lay the dried fruit on a towel to dry.

4 Separate the whites from the yolks. Beat the egg whites together with the salt with a mixer. You should get a thick white foam. Suffice it to beat until soft peaks.

5 Mash the yolks with sugar until whitened.

6.Add the whites, yolks, vanillin and soft butter to the matched brew. Stir until smooth.

7.Add flour in small portions and stir into the dough. The amount of flour must be controlled in order to obtain the desired consistency of the workpiece. At first, the mass will stick strongly to your hands. When the moment comes that it is less sticky, lagging behind the hands, it means that there is enough flour. In this case, the dough should not be hard and dense. It is very soft.

8.Pour vegetable oil into the dough and knead for another 15-20 minutes. The result is a viscous, soft mass.

9.Add raisins, previously doused in a little flour, and candied fruits. Mix again with your hands so that all the fruits are evenly distributed over the cake dough.

10 Cover the container with the workpiece with a towel and leave in warm place for 2 hours to rise. Then knead the dough and let it rise a second time. Now it will happen faster – in 1.5 hours.

11.Lubricate the multicooker bowl with vegetable oil. Wrap the dough that came up a second time and put it in this bowl. Place in a slow cooker, close the lid and set the Yogurt program for 20 minutes. Or, in Auto Brew mode, select a temperature of 40º.

12 The dough will do, you no longer need to crush it, but set the “Baking” mode for 1 hour and 20 minutes. Cook with the lid closed until the end of the program, do not drop in ahead of time. Check the readiness with a toothpick – it should come out dry from the dough. Continue baking until tender, if necessary.

The top will remain unbaked, light, and the sides and bottom will brown. If you want, you can turn the cake over to tan the top.

13 Smear the cooled mega cake with sugar glaze and decorate.

Choux pastry for cakes (video recipe)

Choux pastry is not a simple dough. But the result is delicious. There is a lot of baking here, the crumb itself turns out to be very tender and airy. If you do everything as described in the video, you will get a similar result.

As with any baked goods, the consistency of the dough plays an important role. And for it to be correct, you need to “guess” with the amount of flour. When heated, the cream may become too thin, in which case a little more flour may be needed. The size of the yolks also plays a role (and the dough will be on them) and the moisture content of the flour itself.

Therefore, carefully watch the video recipe to clearly see how all the stages should go. The list of required ingredients is below.

Ingredients:

flour – 340-400 gr.
cream 10-20% – 200 ml
yolks – 6 pcs.
butter – 100 gr.
sugar – 100 gr.
salt – 0.5 tsp
instant yeast – 6 gr.
fresh yeast – 15-20 gr.
dried fruits – 0.5 tbsp.
vanilla – 1 tsp
cardamom – 0.5 tsp.
rum or cognac – 1 tablespoon

How to bake a sweet Easter cake with raisins in the oven

I bring to your attention a time-tested recipe for a delicious and aromatic Easter cake. You will spend some time preparing it, but it will be worth it. Relatives and friends will appreciate your efforts, because the baking is excellent – soft, tender, airy, with a light lemon scent, it just melts in your mouth!

It is very important to take only fresh food for successful baking. Here we use compressed yeast, please note when purchasing the date of production, as well as their appearance. They should smell good and break easily. If the yeast at the fracture stretches like plasticine, it is not suitable for baking.

Wheat flour of the highest grade is used. Before preparing the dough, it must be sieved to enrich it with oxygen. Then the baking will turn out to be more fluffy and airy.

Ingredients:

for dough:

1 tbsp. l. – granulated sugar
55 g – live (pressed) yeast
100 g – warm milk
150 g – wheat flour

for the test:

250 g – granulated sugar
5 g – salt
200 g – warm milk
250 g – margarine or butter (softened)
1/4 tsp – vanillin or a packet of vanilla sugar
4 things. – chicken eggs
0.8-1 kg – flour
1 PC. – lemon
300 g – raisins

for greasing cakes:

2 pcs. – egg white
2 tbsp. l. – granulated sugar
1 tsp lemon juice

The food should be removed from the refrigerator beforehand to warm it up, as the dough ripens better in a warm environment. For the same reason, heat the milk to 35-40 degrees, but not more, otherwise you can kill the yeast.
To activate the yeast, add 1 tsp to it. granulated sugar and 3 tbsp. l. warm (about 40 degrees) milk. Mash the food with a fork and leave for 8 minutes.
Prepare the dough: add 1 tbsp to half a glass of warm milk. l. sugar, 150 g sifted flour and activated yeast. Let's mix the components.

Dough in consistency should resemble pancake dough. If the mass is thick, dilute with milk.

Carefully wrap it up with a towel or cling film and put it in a warm place for half an hour. Draft is not allowed!
While the dough is rising, squeeze 1 tsp of lemon half. juice. And the lemon itself (removing the seeds from the fruit) is scrolled through a meat grinder. Add 2 tsp to the lemon mass. granulated sugar and vanilla sugar to taste, mix everything.
Fill the raisins with warm water for 8 minutes. Then we will drain the water and decompose the berries so that they dry out.
Let's start kneading the dough. Beat eggs in a wide bowl, add sugar and salt. Mix with a whisk and pour in warm milk. Add some of the sifted flour and softened margarine.

Instead of margarine, you can use butter or half of both.

And also add the dough that has come to this time to the products. Continue stirring the dough and pour flour into it until it becomes thick. Then we move on to kneading it on the table.

To prevent the dough from sticking to the surface, add a little flour.
Knead until elastic. Let's make a lump out of it and leave it to come to a warm place for 20 minutes. Don't forget to cover with plastic wrap or towel.
After this time, add lemon with vanilla and raisins to the dough. Knead it well so that the berries are evenly distributed. Then place the dough in a warm place for another 45 minutes.
After the specified time, we begin to divide the dough into pieces in order to fill half of the prepared baking dishes with them. In this case, paper baking dishes are used.

To facilitate the work, it is better to grease your hands with vegetable oil.

Let's roll each piece on the table and put it in the form of a bun into a mold. We give the dough half an hour to rise with a beautiful hat and immediately send it to the oven preheated to 180 degrees for 40 minutes.
While the Easter cakes are baking, we will prepare the icing for them. Carefully break two raw eggs and separate the whites from the yolks. Pour 2 tablespoons of granulated sugar and 1 tsp into the proteins. lemon juice. Beat into a homogeneous thick mass.
We will cover the cakes with white glaze with a pastry brush. If you wish, you can additionally decorate them with bright powder, candied fruits, coconut or walnuts.

Alexandria Easter cake with baked milk – a classic recipe

Alexandria cake dough is one of the most popular. Our grandmothers also baked according to this recipe. There is a technological peculiarity here. Dough is kneaded in the evening and left overnight for fermentation. At the same time, baking is also put into it, which is not typical for a conventional recipe.

The result is very soft, sweet, porous cakes with a pleasant aroma.

Ingredients:

for dough:

baked milk – 0.5 l
sugar – 500 gr.
butter – 250 gr.
eggs – 6 pcs. 2 yolks
pressed yeast – 75 gr.

All components must be warm.

for the test:

flour – 1.2 kg
cognac – 2 tablespoons
raisins – 150 gr.
candied fruits – 150 gr.
zest of 1 lemon
zest of 1 orange
vanillin – 2 sachets
salt – 0.5 tsp
vegetable oil

Preparation:

1 As I already wrote, in the evening you need to make a dough and leave it until morning. The next day, you can already knead the dough. Therefore, first prepare all the ingredients for the dough.

Important! The butter should be very soft. But you can't drown it. Just take it (and eggs too) out of the refrigerator in advance, in 30-50 minutes it will reach the desired consistency.

2 Warm the milk slightly and crush dry yeast into it. Stir to dissolve the yeast completely.

3 Immediately take a large container and beat eggs and yolks into it. Whisk until smooth, no foam required.

4 Pour milk with yeast to the eggs, add sugar and add soft butter.

5 Whisk the ingredients well. This completes the first stage. Cover the kneaded dish with cling film or a lid and leave at room temperature for 8-12 hours.

6 When the right amount of time has passed, you can start preparing the dough itself based on the resulting sourdough. Rinse the raisins several times and cover with boiling water for 10 minutes. Then drain the water and dry the berries.

7 Take out the dough, stir it. She has already fermented, she will not have a foam cap, but the bubbles will come out. Add salt, finely grated orange and lemon zest, cognac or aromatic liqueur, vanillin, mix.

Don't be afraid to add alcohol to baked goods. All the alcohol will evaporate, but the aroma will remain.

8 Sift flour twice. Introduce it in portions into the dough, stirring thoroughly. When half of the flour is introduced, you need to add the filling – raisins and candied fruits. The raisins must be dry. For better distribution over the dough, it must be mixed with a small amount of flour.

9 Stir in the filling and continue adding flour. Since its quality is different for everyone, you may need a little more or a little less than the specified norm.

10.When it becomes difficult to stir with a spoon, knead with your hands. The dough should be very viscous, soft, sticky to your hands. In no case should it be tight, elastic and durable. Hand knead for another 15 minutes to disperse the flour gluten.

11 Cover the container with something and place it in a warm place to rise for 1.5-2 hours. You can put it in a switched off oven, just turn on the light bulb.

12 The dough rises very well, make sure that it does not run over the edge. Lubricate your hands with vegetable oil before exercising.

13.Album the dough, pinch off a piece from it, form a ball and place in molds. There is no need to grease paper forms. Fill them in no more than 1/3. Oil your hands periodically, as the workpiece is sticky.

14.Filled molds should be sent to a warm place for 1 hour for the dough to rise again. You can immediately put them in the turned off oven. When the mass reaches the edge of the form, turn on the heat to 180º and bake for 40-50 minutes until cooked.

15 Remove the finished Easter cakes from the oven, let them cool and cover with icing. Sprinkle with decorations immediately. Leave until the glaze hardens completely. In fact, baking Easter buns from Alexandrian dough is not at all difficult. Stock up on a good mood and everything will turn out perfectly.

Kulich on kefir without yeast in a slow cooker

A very simple recipe for making Easter cake. And the main thing is fast. It does not require the use of yeast, it is not necessary to put a dough and it is not necessary to put the dough for 2-3 hours for it to come. It will rise in the multicooker.

Ingredients:

Flour – 2 cups
Kefir – 1 glass
Sugar – 1 glass
Butter – 150 gr.
Eggs – 2 pcs.
Vanilla sugar
Raisins – 100 gr.
Soda – half a teaspoon, vinegar (for extinguishing)

1 Mix eggs with sugar. Pour in melted butter and kefir, mix well, add vinegar slaked soda and vanilla sugar.

2 In the resulting mixture, gradually pour and mix the sifted flour, add the soaked raisins. Mix everything well.

3 Grease the bowl with oil and put the dough in it; it should take no more than half of the bowl.

4 We put in the baking mode for 1 hour. Then we will hold it in the heating mode for another 30 minutes, so that it will come. And we take it out.

To gently remove the cake from the multicooker, place a steaming container in the bowl, turn the bowl over and remove from the baking dish.

5 Then we will cover our cake with the prepared icing and sprinkling. Here's a chubby ready.

The recipe for a delicious Italian Panettone cake that does not stale for a long time

This is not the easiest recipe for making Easter baked goods. There are several stages of preparation and it will take two days. These cakes do not stale for a long time, they can be stored for two weeks and remain soft.

The dough is flavored with vanilla, citrus zest, rum. A lot of muffins are also put in, which makes the panettone very tasty.

Ingredients:

for dough:

dry yeast – 7 gr. (you can take 21 gr. fresh)
warm milk or water – 200 ml
flour – 170 gr.

for the first batch:

butter – 50 gr. (soft)
sugar – 70 gr.
eggs – 2 pcs. (room temperature)
flour – 130 gr.

for the second batch:

butter – 90 gr.
sugar – 150 gr.
egg yolks – 5 pcs.
vanillin extract – 6 drops (can be replaced with vanillin)
zest of 1 orange
zest of 1 lemon
flour – 450 gr.
salt – a pinch

For filling:

raisins – 130 gr.
rum – 2-3 tbsp.
candied fruits – 100 gr.

Cooking steps:

1 Keep in mind that it will take two days to prepare the cakes. Start in the evening and continue in the morning. In the evening, you will need to make a dough and the first batch. First, wash the raisins, drain all the water and fill it with aromatic alcohol (rum, cognac, liqueur). Leave it on for a few hours or overnight. The longer the berries are soaked, the better they will soak.

2 Make a dough. Pour warm milk (water is possible) – 200 ml into a suitable container. Pour yeast and flour into it, stir until smooth. You should get a thick dough, thicker in consistency than the dough for pancakes. Cover the container with plastic wrap and leave in a draft-free place for 1 hour to raise.

3 In another bowl, you need to make the first batch. To do this, first grind the softened butter and sugar. Add to the mixture a couple of eggs that you took out of the refrigerator in advance. Stir well.

4 When the dough comes up, it will be all permeated with bubbles. Add it to the egg-oil mixture and mix well again.

5.Sift flour (130 gr.) Into the dough, knead the dough with a spoon, cover it with foil and refrigerate for 10-12 hours for cold fermentation. This technique will not allow the yeast to multiply quickly, the dough will turn out to be looser, porous and tasty.

6.The next day, you can continue cooking. Start the second batch. You can use a mixer or do everything manually. First, mix the sugar (150 g) with the butter (90 g), then add 5 yolks and continue to grind everything into a homogeneous mixture.

7 Next add vanillin extract, lemon and orange zest and stir. Next, put the dough that was mixed yesterday and combine with the rest of the products.

8.Sift in flour, add salt and stir in for 15 minutes to soften the dough. Let the piece rest for 5 minutes and knead it again for another 15 minutes. In total, you need to knead the mass for half an hour. It is long and difficult if you work by hand, but the cakes will turn out to be very tasty.

9 The finished dough will be very elastic, will not stick to your hands, and will stretch well.

10 Grease a work surface with vegetable oil and place the dough on it. Flatten it into a layer and spread the raisins and candied fruits on top. Roll into a roll, and then again. Knead to spread the filling evenly throughout the dough. Form a ball and place in a greased bowl, cover with plastic wrap and rest for 20 minutes.

11.Then divide the dough by the number of cakes and fold it into a mold, filling 1/3 full. Cover with bags and let rise for 1 hour.

12 Use a sharp knife to make a cruciform cut at the top, move the dough out of the center and place a small piece of butter in the resulting depression.

13.Can be placed in the oven to bake at 170º for 30 minutes. Then turn the heat up to 180º and bake until tender. After 15 minutes from the beginning of baking, cover the cakes with foil so that the hats do not burn.

14 Chill the finished Italian panettone on a barrel on a wire rack, occasionally turning them over.

15 Decorate to your liking and taste Easter cakes. So much work was not spent in vain, because it turns out very tasty.

The most delicious recipe for Easter cake in a bread maker

The cake from the bread machine comes out as high and lush as when baked in a slow cooker. At the same time, it is much easier to cook it than in a multibove. You don't have to knead anything with your hands, the machine will mix and bake everything for you. Just a godsend for busy hostesses!

Ingredients:

First, pour liquid foods into the bowl: melted butter, warm milk and raw eggs. Then add salt, granulated sugar and sifted flour. At the very end, add dry yeast. We place the bowl in the appliance, close the lid and in the “Easter cake”, “Dark crust” mode we leave the kitchen assistant to work for 2 hours and 20 minutes.
The bread maker will beep after a while. This means that it is time to add any filler to the dough: raisins, candied fruits, nuts or dried apricots. We open the lid of the device and, without turning off the bread maker, put in it the previously steamed and completely dried raisins, into which we add a little flour.
By the time the product is prepared, we will prepare the glaze for it. Carefully breaking the egg, separate the white from the yolk. Add a pinch of salt to the protein and beat it with a mixer. Without stopping to work as a mixer, we will fill in granulated sugar – 2 tbsp. l. Beat in a viscous mass until stable peaks. We take out the cake from the device.
While it has not cooled down, we apply glaze on top – this way it dries faster.
We decorate with a beautiful confectionery powder. The cake turned out to be very tender, with a porous structure and moderately sweet.

Easter cake recipe

Curd is a special cake, it resembles a festive cake, slightly moist, crumbly, soft and very tasty.

Required products:

for dough:

milk – 70 ml.
dry yeast – 5 gr. (or fresh 15 gr.)
sugar – 1 tsp
flour – 2 tbsp. l.

for the test:

flour – 270 gr.
cottage cheese – 250 gr.
butter – 50 gr.
sugar – 130 gr.
eggs – 2 pcs.
salt – 2/3 tsp
vanillin – a pinch

for decoration:

any glaze

Cooking according to the recipe:

We start with dough. Dissolve sugar in warm milk, add yeast, flour. Stir well, cover and leave warm so that the dough rises 3 times.
To knead the dough, take a convenient dish, break the eggs, add sugar, vanilla and beat with a mixer until fluffy.
Add cottage cheese, pre-melted and cooled butter, salt. To stir thoroughly. By this time, the dough should come up. Add it to the curd-egg mixture, mix.
Now it's time to add flour. You need to knead the dough with a spoon or mixer. When finished, it should not be liquid, it will keep its shape, but remain sticky. Therefore, you cannot knead it with your hands.
Cover it with a towel and let it rise 2-2.5 times.
When it rises, it needs to be crumpled and laid out in shapes, filling a little more than 1/3 of the height.
Let rise a little and put in an oven preheated to 180-200 degrees for 40 minutes. Remove ready-made cakes from the molds, decorate with icing and decorations of your choice.

It is not advisable to look into the oven while baking, and this applies to any recipe. You can open it only if you see, for example, that the crust begins to burn. Then place some foil or parchment on top of it to reduce the effects of the heat on top.

I offer an excellent recipe for Easter cakes without yeast. The advantage of this test is that you don't have to wait long for it to rise. Kneaded and can be baked – beauty! The inside of such a muffin will not be dry. On the contrary, it will be moist, with a rich taste and aroma. Moreover, these pastries do not stale for a long time.

Kulich is not a simple bun. There must be fragrant ingredients here, which will create different facets of taste. For example, according to this recipe, you need to add vanilla, star anise, cognac. And the filling is varied here. Try this simple baking method and love it.

Ingredients:

eggs – 3 pcs.
sugar – 250 gr.
butter – 250 gr. (softened)
lemon – 1 pc.
flour – 550 gr.
soda – 1 tsp
cottage cheese – 500 gr.
sour cream – 5 tablespoons
cognac or rum – 100 ml
vanilla extract or vanillin to taste
star anise – 5-6 stars
peanuts – 100 gr.
dried apricots – 100 gr.
raisins – 150 gr.

Cooking steps:

1.Pour cottage cheese and sour cream into a bowl. Use an immersion blender to blend the two products into a homogeneous creamy mass.

2.In another bowl – large – combine eggs and sugar. Beat with a mixer until a fluffy, whitened mixture is obtained. The sugar should be completely dissolved. Beat at low speed first, then turn up.

3 Remove the butter from the refrigerator in advance, cut it into small cubes so that it softens faster. When the eggs are well beaten, add this butter to them and continue beating until smooth.

4 It's time to add the curd-sour cream mixture. Mix everything well again with a mixer.

5 Wash the lemon very well with a brush and rub the zest. Erase only the top yellow layer, without touching the white part, otherwise there will be bitterness in the finished cakes. Add the zest to the dough and combine everything together.

6 Grind the star anise in a mortar to a crumb state. Pour it into the dough, also drip the vanilla extract and pour in a fragrant alcoholic drink, stir.

7 Quench the baking soda with lemon juice (juice is needed literally 1 tsp) and pour into the workpiece.

8 It remains to introduce flour into the liquid part. First, sift it through a sieve and add in portions, kneading with a spatula. Such dough is not kneaded by hands, it will not be dense.

9.Add the filling to the finished mass. Take the roasted nuts, then grind them in a blender. Pre-steam the raisins in hot water for 15 minutes, then dry. Mix until smooth.

10.Place the dough into the tins, filling 2/3 full. Bake at 200º for 40-60 minutes. Here, the size of the cakes and the oven itself will already matter. Readiness is checked, as usual, with a wooden skewer – it should come out of the baking dry. Do not overdo it, otherwise you will get dry baked goods.

11 When everything is ready, let the cakes cool in the turned off oven with the door ajar. Then you can apply glaze and decorations. This curd dough is quite heavy, so the pasches will not rise too high, but they will be moist inside. They have excellent taste and aroma. Therefore, if you are pressed for time, cook cakes without yeast!

Grandma's Easter cake. Step by step recipe

Who has the most delicious pastries? Of course at my grandmother's! Such culinary recipes were written down in a separate notebook, carefully stored and passed on from generation to generation. So today I want to offer you to cook an Easter cake according to one of these grandmother's recipes. It turns out surprisingly tasty and delicate pastries with a light citrus aroma.

Ingredients:

for the test:

Eggs – 6 pcs. 2 egg yolks
Milk – 400 ml
Margarine or butter – 200 g
Fresh yeast – 65 g
Flour – 1000-1250 g
Granulated sugar – 250 g
Raisins – 300 g
Vanilla sugar – 1 sachet
Zest from 1 lemon
Salt – ½ tsp

for glaze:

Egg whites – 2 pcs.
Citric acid powder – 1/3 tsp
Sugar – 150 g

We put milk and margarine in the microwave (you can replace it with butter).
We drive the eggs into a bowl, and carefully separate the whites from the two eggs – put them in the refrigerator for icing. Add sugar, salt and grated zest from one lemon to the egg mixture. Then pour out the warmed milk with melted margarine.
Pour in the yeast and add the sifted flour in parts. We need to knead a not very tight dough. Covering it with a lid, let it rise for 50 minutes.
After this time, grease the hands and the table with vegetable oil and divide the dough into 3 parts.
Roll a thick sausage out of the dough and put it in a baking dish. The dough should fill 2/3 of the container, and 1/3 should be left to raise the high cap from the cake.
We put the molds with the dough in a warm place so that it rises a little.
Then we put it in an oven preheated to 200 degrees for half an hour. The readiness of the products can be checked with a wooden toothpick – it should come out dry from the baked goods.
While the Easter cakes are baking, let's start preparing the glaze. Beat the whites with the sugar using a mixer. At the very end, for stability, add a little citric acid to the mass.
We take out the finished cakes from the oven.
Immediately apply the glaze on top – this way it will harden faster and more reliably. Decorate the top with beautiful sprinkles.

Wet and delicious yeast-free Easter cake – the fastest recipe

This recipe is a pleasure to cook. There is no need to wait for the dough to come up, because yeast is not used here. And the baking time is only 30-40 minutes. A great option for those who have little time to cook.

Easter cakes are obtained with a moist and delicate structure, very tasty and do not stale for a long time. This is due to the addition of whipped proteins to the dough. They make baked goods porous, with a moist center. They can stand without stale for a long time. I assure you that acquaintances and friends who try them will ask you for this recipe.

Ingredients:

Place the softened butter in the kneading bowl. Pour in granulated sugar, pour in the egg yolks and stir the mixture. Add half the sifted flour, pour in the cream. Mix the mass well again.

The butter should be of the best quality, it is good if you buy this product from a farmer.

If you have a hand mixer, you can use it to knead the dough at the slowest speed.

Pour baking powder into the second part of the flour and mix it with flour. Mix again until smooth.
Beat the proteins with a mixer. Begin whipping at low speed until firm foam. Then increase the speed of the device.

Well-beaten egg whites will not fall out of the container upside down.
Stir in the proteins into the dough, with light movements, so that they do not sink too much. It turns out an oily, medium-thick dough and very airy due to the addition of whipped proteins to it. We will lay it out into shapes with a spatula. But first, add the raisins with candied fruits and mix again.
Each of 5 molds included 360 g of dough. We heat the oven to 180 degrees and set to bake for 30-40 minutes.

We check the readiness with a wooden skewer with a sharp end – it should come out completely dry from the products. It is important not to overdry the cakes, watch this.
You can simply sprinkle finished products with icing sugar, or you can apply glaze, the recipe for which, see above.

How to make icing for cake?

I don't know about you, but there are children in my family, and therefore I often worry and panic that suddenly there are salmonella in chicken eggs, but as you know, if we make a protein cream, the proteins are used there raw and the probability of infection is very high.

Therefore, I found another option on the network, and I would say much better, because the glaze prepared according to this description does not crumble or break. In general, what you need, such fondant can be used to jam buns, if you also cook them today.

For those who still love protein fondant and want to please everyone with it, you can look here and do this master class.

We need:

Cooking method:

1 Take a metal container and pour sugar into it. Add 4 tablespoons of water, stir. Put on fire and cook until the granulated sugar dissolves and melts.

Place the gelatin in a small saucer and cover it with 2 tablespoons of water to make it swell, the waiting time is 10 minutes.

2 You will get sweet water, which you will need to mix with the swollen ready-made gelatin.

3 Since the liquid has just come off the stove, it is still hot, the gelatin will completely dissolve in it and no lumps will come out. Take a mixer or blender and whisk until crisp.

4 When you beat, you will get bubbles, so it is recommended to pass through a fine strainer.

Interesting! For a little sourness, you can add lemon juice or citric acid, stir. You can use food coloring for colored decors.

5 This fondant thickens very quickly, so immediately dip the Easter bread into the cream, you get such a hat. You can even submerge it several times so that there is a thick layer). It's so delicious!

6 Or you can take a pastry brush or spatula and decorate with it, apply glaze.

7 Next, decorate with mastic, all sorts of interesting figures and plots. You can sprinkle with nuts, cherries or cranberries, in general, everything that you love). Bon Appetit!

Well, in conclusion, as the gift promised, all kinds of decors that you can choose for yourself, choose!

First of all, I can offer a design if you have an unusual shape cake in the form of a cupcake. If you don't have Easter eggs ready yet, then you can color them absolutely quickly and easily with the help of this note.

You can decorate with any cream, using and adding food coloring.

Or, undoubtedly, canned berries and fruits look beautiful and cool.

By the way, even nuts will go into business with seeds.

Decorate with marmalade or marshmallows.

Mastic, of course, looks great and looks like an elegant cake, with XB inscriptions and symbols.

Even covered with chocolate.

And if you have no time at all, then you can easily and quickly sprinkle with powdered sugar.

An ordinary satin ribbon can give some magic and color.

In general, your table for this day should look great, for all 5+. By the way, do you know what you will have on the menu this year? What kind of meals will you make?

PS Children also really like this delicacy, especially while you are creating in the kitchen, you can invite them to also participate in this process. Don't know how? You can print this template for them and ask them to color the garland so that when the baking is ready you can decorate it at home.

Sources used and useful links on the topic: https://vkusneetut.ru/kulich-na-pasxu-5-samyx-vkusnyx-recepta.html https://zen.yandex.ru/media/id/5983031d7ddde81ea3f6daf4/samye-vkusnye –na is -kulichi pashu-sem is-prostyh-receptov-5cc067365d653c00b37fa557 https://cooleat.ru/pashalnyj-kulich-8-samyh-vkusnyh-receptov/ https://magija-vkusa.ru/pasxalnye-kulichi/ https: //vkysnayakyxnya.ru/vipechka/kulich-na-pashu https://poraest.ru/kulich-na-pasxu.html https://page365.ru/vkusnyj-kulich-na-pasxuy.html

Post source: lastici.ru