Who can argue that on the bright holiday of Easter there must be two of the most important holiday dishes on the table: colored eggs and Easter cake? Everyone respects this tradition, passes it on from generation to generation, and teaches it to their children and grandchildren. Indeed, these are the two most important culinary symbols of the Easter holiday. And of course, there are many ways to color Easter eggs, and even more ways to bake Easter cake, or you can buy it ready-made in the store. But if your soul requires homemade aromatic baking, then you will immediately need a simple recipe for a delicious Easter cake that you can bake at home.

Easter cake - step by step recipe with photos

Kulich is a homemade version of the church ritual bread called Artos, which was lit in the church on Easter Day and distributed to parishioners as a treat.

Homemade Easter cake is baked from butter dough with the addition of a variety of dried fruits, candied fruits, and nuts. Decorated with sugar icing and confectionery sprinkles. This cake should become a real table decoration.

It is customary to treat all relatives and friends with Easter cake, as well as guests who visit you on the holiday, so several cakes are baked at once.

We will consider a recipe that is enough in volume for several small Easter cakes to treat the whole family.

To prepare Easter cake you will need:

  • flour - 800 grams,
  • milk - 300 ml,
  • butter 82.5% - 300 grams,
  • eggs - 5 pcs for dough and 1 pc for glaze,
  • live yeast - 50 g (or dry yeast - 3 teaspoons),
  • sugar - 1.5 - 2 cups,
  • vanilla sugar - 1 sachet,
  • raisins - 150 grams,
  • dried cranberries or dried cherries - 100 grams,
  • almond petals - 100 grams,
  • lemon - 1 piece,
  • salt - a pinch,
  • vegetable oil for greasing molds.

Preparation of the dough:

1. Warm milk and eggs to room temperature in advance. Keep the butter out of the refrigerator for a while so that it becomes soft, but you should not melt it on the stove or in the microwave.

2. Add a tablespoon of granulated sugar to warm milk and stir until completely dissolved.

3. Using your hands, crush the yeast (if using live) into warm sweet milk. Pour the dry ingredients in the required amount and stir thoroughly until the lumps disappear.

4. Prepare the flour. Measure out about half the flour, no more than 300 grams, and sift it through a sieve. This will aerate the flour and help the dough become fluffier. If possible, you can sift twice.

5. Mix warm milk with yeast and sifted flour until all lumps have dissolved. It should look like a liquid dough.

6. Place the dough in a warm place, covering the container with a clean towel or cling film. If you use film, you need to puncture several small holes in it so that the dough can breathe.

7. The dried fruits you choose for the Easter cake must be prepared in advance. To make them more juicy, they must be washed and soaked for a while in hot water. The soaking time will depend on how dry the dried fruit is. It may take from 10 minutes to an hour, wait until they soften, then they will be much more pleasant to eat in the Easter cake.

In addition to raisins, you can use any other dried fruits that you like. Dried berries are perfect, as well as dried apricots, prunes, and cherries.

If you wish, you can add your favorite nuts, but before adding them to the dough, be sure to peel them and chop them a little. Thin, aromatic almond petals work well.

8. Continue preparing the dough. Wait until the dough rises, increases in volume and is filled with air bubbles.

9. Beat five eggs well with the remaining sugar and add vanilla sugar for flavor. The whipped mass should increase in volume and turn white, and the grains of sugar should dissolve in it.

10. Gently stir the prepared dough and melted butter into the beaten egg mixture. Do this slowly and with a spoon so as not to disturb the airiness, thanks to which the future Easter cake will melt in your mouth.

11. Sift the remaining flour twice and add it to the dough. Mix thoroughly until there is a homogeneous elastic mass without lumps. The dough should not turn out too thick if the proportions are followed correctly. Add a pinch of salt when kneading.

12. The finished dough must be transferred to a pan or bowl greased with oil so that it can rest and rise. Cover it with a clean towel and let it sit for about an hour. During this time, the dough should further increase in volume due to the reaction of the yeast.

13. At this time, prepare the dried fruits. Dried fruits and nuts must be dried, spread on a napkin so that no excess liquid remains. You can blot them with paper towels to speed up the process. Then toss them with a little flour to prevent them from sticking together and help them integrate into the dough more easily.

Also add fresh lemon zest to the mixture.

14. Wait until the dough is ready. It should approximately double in volume. After that, take it out onto a floured table and knead it a little. Add the mixture of dried fruits and nuts to the dough and knead until they are evenly distributed throughout the dough. To prevent the dough from sticking to your hands, sprinkle it with a small amount of flour.

15. Place the kneaded dough back into the bowl and leave for an hour to rise again. Just like the first time, it should increase noticeably in volume so that the Easter cake turns out fluffy.

16. Prepare the molds in which you will bake the Easter cake. For this purpose, special molds, tall saucepans of small diameter, tin cans or disposable paper molds for Easter cakes, which can be bought in the store, are suitable.

The molds must be lined with parchment paper and greased with oil. If your mold is silicone or disposable paper, you won't need parchment.

17. The finished dough must be placed on the table and kneaded again, lubricating your hands with vegetable oil. Then divide it into several parts according to the number of prepared forms.

Important! The dough should not fill each mold more than halfway. It is better if it takes up about a third, then it will have more room to rise during baking.

18. Place dough in each mold and cover with a towel. To make the top of the cake smooth, roll each piece of dough into a ball and place on the bottom of the pan. Press all dried fruits and nuts inside to prevent them from drying out. Let sit for about forty minutes until the dough rises again.

19. Preheat the oven to 180 degrees. After 40 minutes, place the cake pans in the oven and leave to bake. Depending on the size, it will take from 30 minutes to an hour. Larger cakes will need to be covered with parchment paper after about 25 minutes to prevent them from burning on top.

While baking, do not open the oven door to prevent the cakes from falling. Readiness is checked with a dry toothpick or wooden skewer.

20. The finished Easter cake must be removed from the oven and allowed to stand for about 10 minutes to cool. After this, you need to remove the cakes from the molds. Except when using a disposable paper form.

21. Cool the cakes properly after removing them from the mold. To prevent the fluffy cake from deflating as it cools, you need to place it on a soft towel on the table and lay it on its side. Approximately every 5 minutes you should roll the cake to the other side to cool evenly.

22. When the Easter cake has cooled, place it upright and wrap it in a towel, cover it with cling film on top and leave it like that overnight. (Usually the cake is baked in advance).

23. The next day, the cake can be decorated with sugar icing and confectionery sprinkles to your taste. Use your imagination to decorate.

Serve with colored Easter eggs and other holiday dishes.

Easter cakes are traditionally baked for Easter as the main treat. They are certainly prepared in large quantities. How else? The family and guests will eat them all week until Radonitsa. The Easter cake dough is rich, sweet, fluffy, and the finished baked goods remain soft for a long time. This is achieved by adding a large number of eggs, butter and sugar. In addition, Easter cake dough must be made with yeast, because traditional baked goods should be high and well-risen.

The dough for Easter cakes requires a special approach; it must be done gradually, slowly, carefully adding ingredients. Drafts should never be allowed, and dishes containing it should be well wrapped in towels.

Traditionally, Easter cakes are prepared in advance, starting on Thursday. They are baked on Friday and taken to church on Sunday night to be blessed. There are many Easter recipes (there are about 20 types of Easter cakes alone), but not every housewife is successful at baking. For everything to work out, you should familiarize yourself in advance with all the intricacies of preparing Easter cake dough and test your skills on proven recipes.

Secrets of successful Easter cakes

Easter cake dough is very demanding; the slightest violation of technology will ruin, if not the taste, then the appearance of the baked goods. A few tips will help you avoid this:


Features of Easter baking

Baking Easter cakes requires a special approach and attention:


The baked Easter cakes are removed from the oven and placed on their sides until they cool. When the bottom of the pan has cooled, the baked goods can be taken out.

Finished products can be coated with all kinds of glazes, decorated with sprinkles, Easter inscriptions, patterns, candied fruits, and poppy seeds.

If you follow the cooking and baking technology, you will certainly get cakes. And this is very important, because according to popular belief, a successful Easter cake brings prosperity and good luck to the home, while a cracked, fallen or burnt one promises trouble.

Traditional Easter cakes

The simplest recipe for Easter cake dough will allow even an inexperienced housewife to make this traditional pastry quite easily and quickly. The original version involves the use of fresh yeast, but they can be replaced with dry yeast, as well as a large number of eggs.

Advice! Compared to fresh yeast, you need three times less dry yeast. For 100 g of fresh there will be only 30 g of dry.

Ingredients:


Preparation:


Dough for Alexandria Easter cakes

According to this old recipe, it is better to leave the Easter dough to ferment overnight, and start baking and decorating in the morning. According to the classic recipe, Alexandria Easter cakes are made with raisins and the addition of cognac. But you can put any dried fruits: dried apricots, candied fruits, dried berries, and instead of cognac, rum or whiskey will do.

Ingredients:

Preparation:


Curd Easter cakes

Easter cake with cottage cheese is easy to prepare and allows you to get soft, delicate pastries. It is best to take cottage cheese with milk with maximum fat content, and to save time use dry yeast instead of fresh.

Ingredients:


Preparation:

  1. Pour water and warm milk into a deep saucepan, add sugar, break eggs, add softened butter and mix everything smoothly with a mixer.
  2. Add cottage cheese with vanilla sugar and mix again.
  3. Sift flour there, add salt and knead into an elastic dough.
  4. Scald dried fruits and cut if necessary.
  5. Finely grate the zest from the oranges.
  6. Add dried fruits with zest to the dough, stir again.
  7. Wrap the dough in a towel and leave in a warm room for at least an hour.
  8. Knead the risen dough and divide into pieces.
  9. Place them in molds, filling them to 1/2 volume + 1 cm, cover with a towel, and leave to rise for another hour.
  10. Bake at 180 degrees for 30 to 50 minutes.

Curd and yeast dough for Easter cakes - video

Choux pastry for Easter cake

Custard Easter cakes stay fresh noticeably longer than regular ones. Such baked goods are soft in themselves and do not go stale for a long time. But the base takes quite a long time to prepare, so it’s better to calculate the time in advance.

Ingredients:


Preparation:


Advice! The higher the room temperature, the faster the dough will rise. The optimal temperature is considered to be 26–30 degrees; it is at this temperature that the finished Easter cakes will turn out tastier.

The main thing is not to exceed the threshold of 55 degrees, otherwise the yeast will die and the dough will not rise at all.

Sour cream dough

Easter cake dough with sour cream is prepared quickly, and the result is pleasing: the baked goods are tender, aromatic, crumbly and very soft.

Ingredients:

Preparation:

  1. Warm the milk to 38 degrees, add yeast with a teaspoon of sugar, stir.
  2. Sift 250 g of flour there, mix with a mixer, cover with film, wrap and leave to rise for about 30 minutes.
  3. Separately, grind the eggs and sugar until white.
  4. Pour the beaten egg mixture into the risen dough, add a packet of vanilla sugar, and stir.
  5. Soften the butter by kneading it into the dough.
  6. Pour heavy sour cream onto the dough and mix again.
  7. Gradually add the remaining flour to the dough, continuously kneading it until it stops sticking to your hands. After this, cover it again and put it in a warm place for half an hour.
  8. Add raisins to the risen mass, knead, and return to a warm place.
  9. Tear the dough that has increased in volume into portions with your hands and place each in the appropriate molds, pre-coated with oil.
  10. Preheat the oven to 100 degrees, place the cakes in it for 10 minutes, then increase the heat to 180 degrees and bake them for about half an hour.

Easter cake with sour cream - video

Dough for Moscow Easter cake (with vodka)

Strong alcohol (vodka, rum, whiskey) is added to the Easter cake dough so that the finished baked goods are soft and crumbly for as long as possible. The so-called Moscow Easter cakes are made with vodka; this ancient recipe has survived practically unchanged to this day.

Ingredients:


Preparation:


What to do if there are problems with the test

What to do if the Easter cake dough does not rise? A common problem. There are several options to avoid or correct this situation.

But first, we need to find out

What date is Easter this year?

The simplest recipe for delicious Easter cake

The simplest one because the dough does not need to be kneaded. This method is also called “lazy cakes”. The dough turns out liquid. as for pancakes or pancakes. It's important for me. I don't like difficult and tedious cooking and baking recipes.

The recipe is not very cheap these days, but I inherited it from my husband’s grandmother, and then it was much cheaper. The cakes turn out incredible!

Products:

  • half a liter of milk;
  • 100 gr. compressed yeast;
  • 15 yolks;
  • 150 gr. margarine;
  • 400 gr. butter;
  • 400 gr. ghee;
  • 1 kilogram of sugar;
  • 2 kg. flour;
  • a pinch of salt;
  • 2 tbsp. spoons of vegetable oil;
  • vanillin;
  • 300 gr. shelled walnuts;
  • 300 gr. seedless raisins.

Remove all butter and margarine from the refrigerator in advance so that it is soft.

Flour Necessarily sift.

If you use fresh yeast in briquettes, then leave the dough until active bubbles appear. If you use dry yeast, the activation process will happen much faster. Dough – 100 gr. dilute yeast in 100 g. warm milk. Add 1 tablespoon of sugar and flour there. Stir slightly gently and place in a warm, draft-free place.

Rinse the raisins and soak in water to swell. .

Mix milk with sugar, add a little flour. Try not to create too many lumps. But then they will go their separate ways. Add the yolks (the whites will be used for glaze), salt, vanillin and butter with margarine. Mix everything thoroughly. Add more flour.

Now very carefully pour in the suitable dough. It is better to stir it with a wooden or plastic spoon and in one direction. Add all the flour.

To better distribute the raisins in the dough, lightly roll them in flour. Add raisins and nuts to the dough. If you don’t like something, you can do without these additives. Leave the dough for about an hour, covered with a towel.

Grease the cake pans well with butter or vegetable oil. You can line it with baking paper.

I don't have special molds for baking Easter cakes. I use regular cans from various canned goods. It is very comfortable. You can bake many portions at once. They all come in different sizes. Just prepare in advance and don’t throw away suitable containers. Just be careful not to cut yourself on the sharp edges.

Fill the jars 3/4 full with dough.

Bake at a temperature of 180 - 200 degrees for 40 - 50 minutes. Leave a small distance between the jars in the oven. If the top is burning and the cakes are still damp, move them lower, reduce the heat a little or cover the top with wet paper. Readiness is checked as usual - with a stick. If it is dry, the product is ready. Advice: If you are baking paskas for the first time, place one first for the test. And then use it to check the place in the oven, baking time and temperature. And keep in mind that if you have different molds, then the cakes in narrower forms will be ready first.

Shake the finished cakes out of the jars while still hot. If they stubbornly do not want to come out, tap the top edge of the jar on the table or dip the jar in cold water for 1-2 minutes. Let the Easter cakes removed from the mold cool.

When our cakes have cooled, pour them with icing sugar and sprinkle with purchased sprinkles. If you don't have store-bought glaze, we'll make our own. Beat the remaining whites with a mixer with 1 cup of powdered sugar and citric acid on the tip of a knife. The mixture should hold its shape and not spread. If desired, you can put the already spread cakes in the oven for 7-10 minutes so that the glaze dries over very low heat.

Easter cake with dough kneading

This recipe is also from my grandmother. but from another.

Products:

  • 1 kg. 300 gr. flour;
  • 400 gr. Sahara;
  • 400 gr. milk;
  • 10 – 12 eggs;
  • 200 gr. butter;
  • 250 gr. raisins;
  • 50 gr. compressed yeast;
  • a pinch of salt;
  • vanillin;
  • vegetable oil for kneading dough;
  • walnuts optional.

We put the dough as in the first recipe. Soak the raisins, let them dry and lightly roll them in flour.

Separate the whites from the yolks. Mix the yolks with sugar and sifted flour. Add softened butter, salt and vanillin. We put the already suitable dough. Mix carefully. Then beat the whites into a foam and carefully add them to the dough. They must be mixed from bottom to top.

Let the dough rise for about 1.5 hours. Knead 2 times during this time.

Grease the table generously with vegetable oil and begin kneading the dough. The secret here is this: the longer you do this, the better the Easter eggs will turn out. Ideally, as my grandmother did, the dough should be kneaded for an hour and a half. I personally am not capable of such feats. I stir until I think it’s enough. I think it can be used here. She can probably handle the mess. But you will have to put the dough there in batches, it is quite heavy.

At the same stage, add raisins and nuts.

Roll a piece of dough into a sausage, connect the ends and place the bagel in a container prepared as described in the first recipe. Let the dough rise in the jars or turn on the oven at 40 degrees and place them there for a while. Try not to shake the jars.

Everything else is according to the first recipe.

Viennese dough for Easter cakes

You will probably laugh, but this is also my grandmother’s recipe. This dough is also suitable for pies and pies.

Products:

  • 1 liter of milk;
  • 10 eggs;
  • 300 gr. butter;
  • 200 gr. cream margarine (I don’t know if there is such a thing now);
  • 400 g sour cream;
  • 1.5 kg. Sahara;
  • 150 gr. compressed yeast;
  • 300 gr. raisins;
  • nuts as desired;
  • 2 tbsp. spoons of vinegar for mixing;
  • vanillin.

Place the dough as in previous recipes. We do everything else the same way.

Knead for an hour and a half, adding vinegar. Only we don’t fill the jars with bagels, but simply put in the dough and let it rise. Bake as described above.

Chocolate Easter cake made from cottage cheese without baking

Not quite ordinary, but very tasty paska. Those who love chocolate will especially like it.

Products:

  • 500 gr. cottage cheese;
  • a glass of sugar;
  • 100 gr. butter;
  • 4 tbsp. spoons of sour cream;
  • a pinch of salt;
  • 3 tbsp. spoons of cocoa powder;
  • chocolate for drizzling;
  • vanillin.

You will also need a special form for such Easter cakes. But they are for sale.

Beat soft butter until white. Add cocoa, sugar. vanillin and salt. Mix everything until smooth.

The cottage cheese must be ground through a sieve or using a submersible grinder. Add sour cream to it. Mix everything until smooth. Add in small portions to the first mixture, stirring well.

Line the mold with gauze in 3-4 layers, put the mixture there. Press the form with some kind of pressure. Leave it in the refrigerator for a day.

Then remove from the gauze, place on a dish, sprinkle with grated chocolate. You can make glaze. Melt the dark chocolate in a double boiler. Or add white to it, it will turn out beautiful.

Curd Easter cake with poppy seed filling without baking

It is also called “royal”.

Products:

  • kilogram of cottage cheese;
  • 5 eggs;
  • 400 gr. sour cream;
  • 200 gr. butter;
  • a glass with a pile of sugar;
  • 300 gr. ready-made poppy seed filling;
  • vanillin.

Process cottage cheese as in the previous recipe.

Delicious Easter cakes are prepared in a hundred different ways using all sorts of variations from the same (or similar) products: wheat flour, sugar, butter, eggs, yeast, milk, kefir, sour cream, fermented baked milk. In their classic form, they are certainly yeast-based, made from a special Easter dough. And housewives pay special attention to this test. For example, knead it at least three times, allowing it to rise well. And some, especially meticulous housewives, also sing to him to put him in the mood))

The five most commonly used ingredients in Easter cake recipes are:

Yeast cakes can be prepared using sponge and straight methods. Both will be detailed in the selected recipe. But before you take on the dough, be sure to check the quality of the yeast. To do this, make a dough: dissolve sugar and yeast in warm water. And leave it in a warm place. If after about twenty minutes a fluffy cap appears above the mass, everything is fine with the yeast and it can be used. And they can be both fresh and dry.

For Easter cakes it is customary to take special cylindrical shapes. Before Easter you can usually buy disposable paper ones. They are filled one third with dough. And before going into the oven, they should stand in a warm place to rise a little more. Their tops are then brushed with oil or egg to add shine. After baking, you do not need to remove them from the paper forms. And the surface is traditionally coated with sugar or milk white glaze.

It is also possible to prepare Easter cakes according to recipes without yeast. For example, on kefir with soda or baking powder. The baked goods are just as fluffy and less caloric.

Five of the lowest calorie Easter cake recipes for Easter:

Easter cake is one of the main symbols of Orthodox Easter. It represents the church bread that Jesus shared at the table with his twelve apostles. The central place of this table always remained empty. And bread was placed in front of him. Later, the tradition of bringing bread to the temple took root. And bread began to symbolize the resurrection of Christ, victory over death. However, Easter cakes were part of the diet of the ancient Slavs long before Christianity appeared on their territory. And then they symbolized something completely different. The word “Kulich” itself is a derivative of “kalach”. In Ancient Rus', the word “kola” meant “sun”, and “cha” meant “child”. The tradition of presenting bread and treating it to them was popular among the Slavs and also symbolized life, victory over death.

All housewives are divided into two groups: those who agree to stay up at night and enthusiastically knead the dough for Easter cake, and those who are too lazy and don’t know how, and go to the store to buy holiday baked goods. Of course, homemade Easter cake is much tastier than store-bought. However, sometimes looking at the list of products and the complex methods of turning these lists into aromatic fluffy dough, many give up. Easter baking, especially according to traditional recipes, is not for everyone. That's why simplified recipes for Easter cakes were invented, which use dry yeast and much less baking.

Here, please, to help you are 5 of the most delicious and simple recipes, and all you need is self-confidence and a positive attitude, it’s not for nothing that in the old days they said “What’s the mood - such is the cake!”

Our site has written more than once about how to prepare for making Easter cakes. This review will only contain recipes, and they are more than simple. Of course, you won’t put as much baking into a “quick” Easter cake dough as into one that is prepared almost overnight. However, you can soak raisins and dried cherries in rum or cognac. Instead of regular vanilla, you can add a mixture of cardamom, nutmeg and cloves to make the aroma dizzy. If the aroma of vanillin is more familiar to you, buy real vanilla pods - you will understand the difference between store-bought “chemicals” and real fragrant vanilla. Do not substitute margarine for real butter. Buy homemade chicken eggs. Take Easter baking seriously, because you only make it once a year.

So, you decided to bake Easter cake, and 5 of the most delicious and simple recipes are waiting for your warm hands!

Easter cakes "Bright Easter"

Ingredients:
For the test:
500 ml milk,
1-1.3 kg flour,
6 eggs
200 g butter,
200-250 g sugar,
11 g dry yeast,
½ tsp. vanillin,
1 pinch of salt,
300 g seedless raisins.
For the glaze:
2 egg whites,
100 g sugar.
For decoration:
multi-colored marmalade or sprinkles.

Preparation:
Dissolve dry yeast in warm milk, add 500 g of flour to it and place the dough in a warm place for half an hour. Separate the yolks from the whites and grind them with sugar and vanillin. Beat the whites with salt until foamy. Add the yolks, softened butter, whites into the suitable dough and gradually, stirring, add the remaining flour. Knead the dough and leave it for 1 hour to rise. Then add the washed raisins, stir and wait until the dough rises again. Fill the greased molds ⅓ full with the finished dough and leave it like that for a while so that the dough rises and fills the molds. Bake the cakes in an oven preheated to 150ºC until ready. Meanwhile, prepare the glaze. To do this, beat the whites with sugar until stable peaks form. Cover the hot cakes with the prepared glaze and decorate with multi-colored pieces of marmalade, chopped nuts or ready-made store-bought sprinkles.

Easter cake “Wonderful”

Ingredients:
For the test:
1 kg flour,
2 tbsp. warm milk,
250 g margarine,
6 eggs
1 tbsp. Sahara,
1 tsp. vanillin,
2 tbsp. l. dry yeast,
1 tbsp. peeled pumpkin seeds.
For the glaze:
1 protein,
½ tbsp. Sahara,
1 tsp. lemon juice,
1 pinch of salt.
For decoration:
100 g multi-colored candied fruits.

Preparation:
For the dough, mix dry yeast with 1 tsp. sugar, pour milk, stir and add 1.5 tbsp. flour. Leave the dough in a warm place for 1 hour. Separate the yolks from the whites of the eggs. Mix the yolks with the remaining sugar and vanilla, add 200 g of softened margarine and mix. Pour the dough into the total mass there. Beat the egg whites until foamy and mix into the dough. Gradually add the remaining flour into it. Then add pumpkin seeds (whole or crushed), mix well and leave the dough for another 1 hour in a warm place. Grease the prepared baking pans with the remaining margarine and fill them halfway with dough. Let the dough rise and only then place the molds in an oven preheated to 180ºC. Bake for an hour. Beat the whites with a pinch of salt into a strong foam. While whisking continuously, add lemon juice and sugar. Pour the resulting glaze over the hot cakes, sprinkle candied fruits on top and let the glaze harden.

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Easter cake "Catherine"

Ingredients:
500 ml warm milk,
9-10 tbsp. flour,
1 tbsp. Sahara,
1 tsp. salt,
½ tbsp. refined vegetable oil.
200 g butter or margarine,
5 eggs
2 tsp. dry yeast,
½ tbsp. seedless raisins.

Preparation:
Pour a little warm milk into a 0.5 liter jar, add 2 tsp. sugar and yeast, stir and place the dough in a warm place to rise. Sift flour into a wide container, but not all of it, but about 8 cups. In a separate bowl, separate eggs, salt, vegetable oil and butter, mashed with sugar, into milk. Pour the mixture into the flour sifted in advance, then the dough and add the raisins. Knead the dough, gradually adding the rest of the flour. You will get a lot of dough, enough to make several Easter cakes. Place the dough in greased pans and bake in an oven preheated to 180ºC until done. Cool the baked Easter cakes, pour glaze made from 1 egg white and 1 tbsp. sugar, whipped with a mixer. Decorate the cakes as you wish.

And to ensure that the Easter cakes turn out really right, you can try “overnight” recipes. With this method, the yeast, even dry, will be able to raise much more baked goods in the dough, which means that your Easter cakes will be the most delicious.

Kulich "Resurrection"

Ingredients:
For the test:
3 tbsp. flour,
1 tbsp. warm milk,
200 g butter,
1 tbsp. Sahara,
2 eggs,
2 tsp. dry yeast,
½ tbsp. raisins,
vanillin - to taste.
For the glaze:
3 squirrels,
1 tbsp. Sahara.

Preparation:
In the evening, place in an enamel pan, without stirring, yeast, cut into pieces butter, sugar (those with a sweet tooth can increase the amount of sugar by adding half more to the glass of sugar specified in the recipe) and washed raisins. Regarding the latter, I would like to give advice: use dark raisins for this baking. When it sits overnight, the dough will turn out to be a very pleasant creamy color. Pour a glass of warm milk over everything, cover with a clean towel and leave until the morning. In the morning, add flour and vanillin to this mixture to taste. Knead the dough well and place it in greased molds, filling them halfway. Let the dough stand until it doubles in volume. Now put the cake in the oven and bake at 200ºC until done. From time to time, check the readiness of the baked goods using a wooden stick. Coat the finished cake with glaze, decorate with sprinkles and dry in an open oven.

Easter cake “Glorious” with saffron

Ingredients:
7.5 tbsp. flour,
1.5 tbsp. milk,
1.5 tbsp. Sahara,
1.5 tbsp. melted butter,
8 eggs
1.5 packets of dry yeast,
vanilla - to taste,
2 tbsp. l. dry saffron, diluted in a small amount of water,
0.5 tbsp. raisins

Preparation:
Beat eggs with sugar, add melted butter, milk, spices and flour mixed with dry yeast to the mixture. Place the mixture in a warm place overnight. During this time, beat the risen dough a couple of times. It shouldn't turn out cool. Grease baking dishes with butter and sprinkle with semolina or breadcrumbs. Fill the molds ⅓ full with dough and leave to rise slightly. Bake the cakes in an oven preheated to 180-200ºC until done, checking with a wooden stick or torch. Sprinkle the finished cakes with powdered sugar and decorate as you wish.

Happy Easter! Joy to you and your families!

Larisa Shuftaykina