1. Alexandria dough (for Easter cakes)
2. Easter cake with sour cream
3. Easter “Like fluff” with sour cream and baked milk
4. Delicious Easter cake!
5. Kulich from Olga Syutkina
6. Classic Easter Kulich
7. Custard cottage cheese Easter
8. Chocolate Easter
9. Easy and quick Easter cake

1. Alexandria dough (for Easter cakes)

Absolutely amazing cakes! Sweet, tender, soft... I have never eaten tastier in my life! This is my grandmother’s recipe; she has been preparing this recipe for several decades. You get a lot of Easter cakes per serving, feel free to divide the quantity by 2, 3, 4...

1 l. baked milk;
1 kg. Sahara;
500 gr. drain oils;
10 eggs;
3 yolks;
150 gr. fresh yeast.

Lightly beat the eggs, cut the butter into pieces, mix all the products with warm milk and leave in a warm place for 8-12 hours (feel free to leave overnight). Then add: 1 tsp. salt; 200 gr. steamed raisins; 2-3 bags of vanilla sugar, 2 tbsp. l. cognac; approximately 2.5 kg of flour. Knead the soft, viscous dough, dipping your hands into sunflower oil. Let it rise for an hour and a half until it doubles in size. Place 1/3 of the molds, wait until it comes almost to the edges and bake at 180 degrees. until ready. Brush the top of the cooled Easter cakes with glaze and decorate.

2. Easter cake with sour cream

Amazing Easter cakes!
Tender, soft, fragrant!
I highly recommend trying it!
From the specified amount of ingredients, you get 2 Easter cakes 11 cm high and 17 cm wide and 14 small Easter cakes 7 cm high and 6 cm wide.

Ingredients:

300 ml milk
3 eggs
200 g sugar
150 g butter
250 g sour cream (15–20%)
vanilla stick (or 2 tsp vanilla sugar)
300 g raisins
700–800 g flour

Preparation

Heat the milk until it is slightly warm.
Add yeast and 1 tsp to milk. Sahara.
Add 200–250 g of flour, mix.
Cover with a napkin or towel and place in a warm place.
The dough should double in size (it took me about 30 minutes). Beat eggs with sugar. Cut the vanilla stick and remove the seeds. Add eggs to the dough and mix. Add vanilla seeds (or vanilla sugar). Add softened (not melted) butter and stir. Add sour cream, mix. Add the remaining flour (you may need a little more or less flour, it depends on the quality of the flour), knead the dough.
The dough must be kneaded well, it should not be stiff and should not stick to your hands. Cover the dough with a napkin or towel and place in a warm place. The dough should rise well (it took me about 30 minutes). Add raisins (pre-washed and dried) to the dough.
Cover with a napkin or towel and place in a warm place. Let the dough rise well again (it took me about 30 minutes). Grease the molds a little with oil.
Pour the dough into the molds, filling them 1/3 of the way up. Let the dough rise.
Place in an oven preheated to 100 degrees and bake for 10 minutes.
Then increase the temperature to 180 degrees, bake until done (about 30 minutes).
As soon as the cake is browned, check it for readiness; to do this, pierce it with a wooden skewer (or toothpick); if it is dry, the cake is ready. Decorate to taste.
I greased the finished cakes with protein cream and decorated with confectionery sprinkles.

3. Easter “Like fluff” with sour cream and baked milk

Ingredients

Sour cream 300 g.
butter 300 g.
baked milk 250 g.
sugar660 g.
chicken eggs 5 pcs.
egg yolks 3 pcs.
yeast 100 g.
salt 10 g.
vanilla sugar 30 g.
orange zest
raisins100 g.
candied fruits100 g.
flour 1400 g.
vegetable oil50 g.

Preparation

Beat the eggs and yolks with the sugar, but not fanatically (until foam), but just to mix well.
Add yeast, mix well. Add sour cream and baked milk. In order to make baked milk, you need to boil the milk and let it simmer over low heat for 2 hours under a closed lid, stirring occasionally. You can simmer in the oven or pour milk into a thermos for 6-8 hours. The milk should acquire a brownish color and a specific taste and smell.
Add room temperature butter, cut into pieces. Mix well. Place in a warm place, covered with a towel, for 12 hours. Best at night. Add zest, washed and dried raisins, candied fruits, and vanilla sugar to the dough.
Gradually add sifted flour. First knead the dough with a wooden spoon, and then with your hands. It is advisable to knead for at least 30 minutes. Do not add additional flour, but grease your hands with oil so that it is less sticky, so the dough turns out soft, a little sticky.
Cover the dough with a clean towel and place in a warm place for 1.5 hours. Place a consecrated willow twig on top of the towel.
The dough has risen. Place the dough in greased molds lined with baking paper to 1/3 height. Place in a warm place until the dough has risen to its full height (about 45 minutes). Brush the top of the Easter egg with yolk dissolved in a few drops of cold water.
Bake at 190 for about 45 minutes (it all depends on the size of the molds). Therefore, you need to focus on the delicious smell from the oven and the golden color of the baked Easter cakes on top.

4. Delicious Easter cake!

Two medium Easter cakes
Active time 30-40 minutes, passive time 5-6 hours

570 g flour
150 ml milk
3 eggs
150 g butter
1 glass of sugar without a slide, you can take brown
yeast, 10 g
half teaspoons of salt
75 g raisins
50 g candied fruits
50 g almonds
half vanilla sugar powder
for glaze half a cup of powdered sugar, egg white, lemon juice

Dissolve yeast and a teaspoon of sugar in warm water. Let them rise until a foam forms. You can listen to them, they are lively and sociable; if you apply yeast to your ear, the right ones will immediately begin to whisper something. Combine 150 ml of warm milk (a little less milk, since the yeast is already in the water) and stir. Pour them into a large container and sift half the flour there. Moreover, it is better to divide this part of the flour into two, first pour out one part, mix with yeast with a mixer, and then the second and knead the dough. Wrap it in a blanket and place the dough on a radiator or in another warm place. This will take about 30 minutes to an hour - it all depends on how fresh the yeast is.
As soon as the dough doubles in size, it’s time to move on. Separate the whites from the yolks, leaving one yolk to grease the cake later. Grind the yolks with sugar and vanilla, and beat the whites until foam forms.
Add salt, yolks, butter to the dough, mix. Then add the remaining flour and whipped whites. The dough should not be very thick, but well kneaded and easily come away from the sides of the bowl. Wrap in a towel and put in a warm place again.
When the dough has risen in volume and doubled in size, add raisins, diced candied fruits and almonds. Mix with the dough and place in molds, which have been previously lined with baking paper.
Let the dough rest in the molds until it doubles in size. Brush the tops of the dough with egg yolk. Place in a cold oven, turn it on to 100 degrees and hold for 10 minutes. Then increase the temperature to 150 and bake for an hour. Check readiness with a wooden skewer; if the dough does not stick, then the cake is ready.
Cover with glaze once it has cooled slightly. For the glaze, take the egg white, beat until stiff, add half a cup of powdered sugar (through a strainer and slowly), beat, add a tablespoon of lemon juice, beat for another 10 seconds. Cover the cake and leave until the glaze hardens.

5. Kulich from Olga Syutkina

INGREDIENTS

1.5-2 kg flour
0.5 l milk
500 g butter
3 packets of dry yeast (11 g each)
Salt, on the tip of a teaspoon
vanilla and other food flavorings
5 eggs
400 g sugar
raisins, quantity at your discretion
a little vegetable oil
For the glaze
4 squirrels
100 g sugar

Preparation: in a large bowl, mix 500 g of flour with yeast. Prepare the eggs - 5 eggs and 4 yolks in one container, 4 whites in another. Beat the eggs and yolks with a mixer, and leave the bowl with the whites - they will be needed for the glaze. Pour 125 ml of milk into a saucepan, add pre-softened butter and bring to a boil. Pour in the remaining milk. It will be just the right temperature. Add 400 g of sugar and salt, stir until completely dissolved. Add beaten eggs, vanilla. You can also add other spices - cardamom, nutmeg, lemon zest, saffron. Pour the resulting mixture into a bowl of flour and mix thoroughly - the consistency of the dough will be like liquid sour cream. This is a dough and it should rise for 40 minutes to 1 hour. But now the moment comes when only intuition will tell you how much flour should be added to the dough. Add flour in portions, knead first with a spoon, then with your hands. The dough should not be very dense, but not liquid either. It is problematic to indicate the exact amount of flour, since its moisture content is different. Usually it takes almost 2 kg, or a little less. You need to knead for a very long time - 20-30 minutes. Long kneading is the main rule for preparing yeast dough. The product from it will turn out airy, beautiful, and will not become stale for a long time. Place the dough in a warm place and let it rise 2 times (one hour after the start of fermentation, knead it). Then add the raisins, knead again and let rise for the 3rd time. Meanwhile, prepare the molds - they should be warm. Grease the molds with vegetable oil and place a cut out circle of baking paper on the bottom. Place the risen dough on the work surface, lightly knead it and place it in the molds so that it takes up 1/3 of the volume. Preheat the oven to 180 degrees. Let the cakes rise until they double in volume. Small cakes will bake for 30-35 minutes, large ones - 45-50 minutes. Check readiness with a wooden stick: if the stick comes out of the Easter cake dry, it is ready. While the cakes are in the oven, beat the whites with sugar until stiff foam. When ready, remove the cakes from the oven. First, leave them in the mold for 10 minutes and only then take them out on a towel. Lubricate the almost cooled cakes with glaze, otherwise it will dry out, turn into a hard crust and fall off. Decoration - to your taste!

6. Easter Easter cake

Ingredients

500 ml milk
11 g dry yeast (or 50–60 g raw yeast)
1–1.3 kg flour
6 eggs
200 g butter or margarine
250–300 g sugar
300 g raisins
1 tsp. vanilla sugar
glaze:
2 squirrels
100 g sugar

Preparation

Heat the milk a little (so that it is slightly warm), dissolve the yeast in it. Add 500 g of flour, stir well. Place in a warm place.
I pour warm water into a bowl and place the container with the dough in it. Cover with a towel. The dough should double in size (this will take about 30 minutes). Separate the whites from the yolks.
Grind the yolks with sugar and vanilla sugar. Beat the whites with a pinch of salt until foamy. Add the yolks to the suitable dough and mix. Then add softened butter and stir. Add whites, mix. Add the remaining flour (you may need a little more or less flour, it depends on the quality of the flour), knead the dough.
The dough must be kneaded well, it should not be stiff and should not stick to your hands.
Put the dough back in a warm place. Let the dough rise well (this will take 50-60 minutes). Soak the raisins in warm water for 10–15 minutes, then drain all the water. Add raisins to the risen dough, mix and put the dough back in a warm place. The dough should rise well. Grease the mold with oil and place the dough at 1/3 of the height of the mold. Cover with film or towel. Let the dough rise again in its form.
Place in an oven preheated to 100 degrees and bake for 10 minutes.
Then increase the temperature to 180 degrees, bake until done (I baked a cake 11 cm high and 17 cm wide for 35 minutes, 10 minutes at 100 degrees and 25 at 180 degrees).
To check the readiness of the cake, pierce it with a match (or a toothpick); if it is dry, the cake is ready.
Preparing the glaze.
Beat the whites with a pinch of salt until foamy. Add sugar, beat until stiff peaks form. Grease the finished hot cakes with glaze or protein cream and sprinkle with confectionery topping or decorate with candied fruits.
Bon appetit!

7. Custard cottage cheese Easter

INGREDIENTS
1 kg cottage cheese
250 ml cream 10% fat
5 eggs
2 cups sugar
250 g butter
100 g light raisins
100 g walnuts
50 g candied fruits
1 packet vanilla sugar
1 lemon

RECIPE

We only need the yolks, separate the yolks from the whites. Beat the yolks with sugar until white.
Add cream to the whipped yolk mass and bring to a boil in a water bath or in a saucepan with a thick bottom. Make sure that the yolks and cream do not burn. Stir constantly. Let the resulting custard mixture cool slightly.
Pre-fry the nuts in a dry frying pan or in the oven, peel them. Also select membranes and shell particles. Wash and dry the raisins, grate the zest of one lemon.
Rub cottage cheese, butter, raisins, nuts, candied fruits, lemon zest and vanilla sugar into the cooled egg-yolk mixture. Move everything well.
If you have a special form for Easter, place the resulting mixture there. But you can also put all this in a colander, having previously covered it with two layers of gauze. And place in the refrigerator under pressure for at least 12 hours. During this time, excess liquid will come out and the Easter curd will take a beautiful shape, decorate with candied fruits to your taste.

8. Chocolate Easter

INGREDIENTS

150 g chocolate with at least 75% cocoa content
1 kg of fatty non-acidic cottage cheese
200 ml cream 35% fat
120 g butter
200 g powdered sugar
2 yolks
1 tsp. grated orange zest

Cooking:
Rub the cottage cheese through a sieve 2 times. Beat 100 g of butter with a mixer until soft cream, add cottage cheese and beat again. In a water bath, beat the yolks with powdered sugar until the mass increases in volume and brightens. Add the beaten yolks to the curd mixture. Break 100g chocolate into pieces and place in a bowl. Add the remaining butter. Place the bowl over a saucepan of simmering water and melt the chocolate, stirring. Cool slightly. Chop the remaining chocolate into small pieces. Stir melted chocolate into curd mixture, add chocolate pieces and orange zest. Whip the cream. Gently fold the whipped cream into the curd mixture. Line the Easter pan with 3 layers of gauze. Spread the curd mixture with a tablespoon, pressing well against the sides of the mold. When the mold is completely filled, cover the curd with the free edges of the gauze and tuck them in. Place the pan with Easter on a plate or in a narrow bowl. Place a saucer on top and apply pressure. Place the entire structure in the refrigerator. Monitor the amount of whey draining in the plate and drain it periodically. Easter must stand under oppression for 24 hours.

9. Easy and quick Easter cake

Girls, I want to offer you a recipe for a wonderful Easter cake. It prepares easily and quickly. The main thing is that it always works out. I’ve been baking Easter cakes using this recipe for 15 years now and it’s always successful. Maybe someone will find my recipe useful.

Of course, I really apologize for the photo.
I didn’t think to take a closer photo of the Easter cake.
This was our Easter table on Easter Sunday last year.

We will need:

0.5 liters of warm milk, 6 eggs, 200 g plums. oil, 2-3 tbsp. sugar, 1 tbsp. raisins, 50g raw yeast or 16g dry (you can use 2 bags), 0.5 tsp. salt, vanilla, 2-3 tbsp. l. rast. butter, 1.5 kg flour.
Pour yeast 0.5 tbsp. warm milk, adding 1 tbsp. l. flour, 1 tbsp. l. Sahara. Stir all this well and set aside for fermentation - this is our dough.

Grind eggs with sugar, add melted and cooled butter in milk.
(We take 0.5 liters of milk indicated in the recipe and pour it into a saucepan, take 0.5 cups from it for the dough, and in the remaining (what is in the saucepan) put 200g of drained butter and put the saucepan on the fire and heat until until the butter melts in the milk.
It turns out that we heat butter and milk at the same time.
Then remove the saucepan from the heat and cool.)
Pour in the dough and let it grow. butter, put raisins and add flour.
Stir everything with a spoon. Knead the dough.
It doesn't have to be cool!!!
It will turn out quite soft, but that’s how it’s supposed to be.
The dough will be very sticky - this is normal.
In the dough, the spoon can “stand”, even tilting slightly, but only slightly.



GIRLS!

I bake Easter cakes every year, without recipes.
Today I came across such a good selection and decided to bake a particularly delicious cake this year.
And since the recipes are all so good, I’m sharing them with you.
Who needs it, take it!

The cake is prepared using the sponge method using fresh pressed yeast and milk using butter. It is this that will give the dense butter dough that friability, which is why we love Easter cakes. In addition, cinnamon is added to baked goods. For those who prefer vanilla flavor, simply replace the cinnamon powder with a packet of vanillin.

simple cake recipe

Ingredients:

For the test:

  • 500 grams of premium flour;
  • 180 ml milk (3.2% fat);
  • 250 grams of sugar;
  • 2 chicken eggs;
  • 1 chicken yolk;
  • 18 grams of pressed fresh yeast;
  • 180 grams of butter (82% fat);
  • one teaspoon each of turmeric and cinnamon powder;
  • a pinch of salt;
  • a pinch of vanillin for aroma;

For decoration:

  • 100 grams of powdered sugar;
  • 40 ml milk;
  • colored powder.

Cooking process:

First prepare the dough. To do this, the milk should be slightly warm; fresh yeast will need to be crumbled into it.

Sweeten the milk mixture a little and add about 2 tablespoons of flour.

To make the dough foam, cover it with a towel and place it in a place without drafts. It is advisable that it stands close to the oven that is turned on. It will still need to be preheated before baking the cakes themselves. After 30 minutes the dough will foam and you can continue working with it.

While the batter is fermenting, you will work on the buttery part of the Easter cakes. For this we need 2 chicken eggs and one yolk. Add sugar to them and start beating with a mixer at maximum speed until the eggs turn white.

Add the sifted flour and knead the dough.

Melt the butter and add it while warm to the dough.

Add a little salt. The mass will become fat and obedient.

Now combine the sponge yeast and butter parts of the dough.

Add turmeric and cinnamon to give the dough a nice color.

Add vanilla. Once again, forget about the dough for about 1-1.5 hours. During this time, it will rise 2-3 times, and you can bake Easter cakes from it.

Fill the baking pans exactly halfway with the dough, as it will rise to the top during baking. I usually line metal pans with oiled baking paper to help the cakes come out of the pans easily.

Bake the Easter cakes for 30-40 minutes at an oven temperature of 180 degrees.

Leave the finished golden brown cakes to cool on the table.


Make a glaze from powdered sugar and milk and pour it over the tops of your heads. Sprinkle them with confectionery sprinkles.

Festive golden cake with turmeric is ready!

Happy holiday to everyone and bon appetit!


Cowella Moo

It turns out that people are fighting to the death over this. Some people think it’s possible, others say it’s disgusting and draw targets on the faces of children in military uniform. And he asks: is this what you want, dear parents?

I also read this opinion, I want to ask what you think about it:

Children are extremely sensitive to what is happening around them. And for them, the surroundings of the Victory Day, first of all, become part of the holiday and general happiness. It is difficult for children to understand the concept of a “holiday of sorrow.” And one of the main tasks of adults is to convey this idea to the child. Explain that war ends not only in victory, but also in death, pain and graves. Fraternal and separate.
On this day, we should all not only rejoice and dance, but also remember all those who did not live to see this wonderful day. Those who fell victim to a terrible, deadly war. And for many of our ancestors, the military uniform became a posthumous garment.
Our children are our future. They should not wear death clothes. And it is worth conveying to children that a military uniform is an attribute of a terrible time, and uniform boots leave behind traces of grief and sorrow everywhere.
Dress your children in light, bright clothes that will help them realize the joy of life and the value of this Great Victory.

What do you think? To wear a uniform or not? Is it worth photographing children in military uniforms of those years? A friend had a photo shoot in her kindergarten at the beginning of May, the photographers brought military uniforms, various weapons, and dressed both girls and boys in caps and tunics. Many parents were then indignant.

479

Yana

Good day to all! Happy Great Victory!!! And this is what the topic is about, I’m sitting here completely seething! An acquaintance writes to me on WhatsApp in the morning and says what are you doing, let's go to barbecue! I say, later, I’ll watch the parade now! To which he answers me, bye, what is there to look at? Every year it's the SAME thing! I was really taken aback. I'm telling him! Are you normal at all? He-what's wrong? Almost a hundred years have passed, who needs this. [Deleted by moderator], I’m still in shock, where from??? Where do such people come from? What's on their mind? How does the tongue even turn to say such a thing? In short, I'm evil. And I won’t go to barbecue))))

425

Egyptian C

Hi all.
Today is a big holiday, I don’t know, maybe my topic is not very appropriate, but I really wanted to do it as soon as possible... And besides, it is quite correct.

In short, I’ll make a report on Crimea (in case someone needs it!).

This time I managed to complete 95% of the program, which I am very pleased with.

In chronological order it will be like this:
New World
Koktebel
Radiant
Simferopol and Ak Kaya.

Within the chronology there will be according to the degree of increasing complexity of the routes.
Go.

190

frog

In the summer I wanted to start potty training, now I often leave her without a diaper and try to get her out. Doesn't sit on the potty or toilet and screams. Besides, it doesn’t matter to him at all that he’s wet... it doesn’t bother him
inconvenience....sorry for the details, but he might even play in his own puddle if you don’t keep track.
Maybe it’s too early or how to teach such a child?
I didn’t really bother with the older one, it all just happened by itself. They planted it in the garden, and it sat perfectly on the toilet at home with the nozzle, plus he hated walking around wet. I peed in my pants a couple of times and realized that it was better to run and pee on the toilet.
The little one is one year old and almost eight already.

137

Kulichi- This is Easter bread, and accordingly they are baked only once a year - on Easter. Cooking Easter cake has its own subtleties and secrets. The most difficult of them is Easter cake dough. It should not be liquid or thick, so that the cakes are neither flat nor heavy.

Determining the correct density is not difficult: the dough should be such that the cake can be cut with a knife and it will not stick to it (which means there is no need to add flour when shaping the products). The dough should be kneaded for a long time until it begins to lag behind the hands and the board. It does not like drafts and cold, so it should always be warm. Moreover, it should rise three times: the first time - after all the components are combined, the second - after kneading, the third - already in the molds, before baking.

You need to bake Easter cakes in a hot (200-240°C) humidified oven, that is, place a container of hot water down. Kulich, which weighs less than 1 kilogram, takes half an hour to prepare, 1 kilogram - 45 minutes, 1.5 kilograms - 1 hour, 2 kilograms - 1.5 hours. Remove the finished Easter cakes from the oven and place them on their sides. It should lie there until the bottom cools down.

Easter cake recipes

HOMEMADE KULICH, RECIPE

To prepare homemade we will need the following ingredients:
1 kilogram of flour;
1 - 1.5 glasses of milk;
50 grams of yeast;
10 egg yolks;
3 egg whites;
250 grams of sugar;
200 grams of butter;
100 grams of seedless raisins;
25 grams of candied fruits;
25 ml. cognac;
3 teaspoons lemon zest or 1 teaspoon ground cardamom;
0.5 teaspoons grated nutmeg;
1 teaspoon of saffron tincture;
3-4 teaspoons vanilla sugar;
salt.

Prepare the dough. Bring half a glass of milk to a boil, remove from heat, quickly add 100 grams of flour and immediately stir with a wooden spoon until a homogeneous elastic mass is formed. At the same time, dilute the yeast in 0.5 cups of lukewarm milk, add 100 g of flour, stir, and leave for 10 minutes in a warm place. Combine the brewed flour and yeast mixture, mix, cover the dish and place in a warm place for at least 1 hour to allow the dough to rise.

Prepare the filling. Grind the yolks with sugar and salt, and then beat until white.

Pour half of the filling into the dough, add 250 grams of flour, knead and let rise for 1 hour. After this 6, pour in the remaining filling, add 500 grams of flour and knead the dough until it begins to pull away from your hands. Pour melted warm butter in small portions, knead, add zest or cardamom, nutmeg, saffron tincture and vanilla sugar, pour in cognac. Mix. Let the test test again.

After this, settle the dough to its original volume, put two-thirds of the candied fruits and raisins rolled in flour into it, mix and let the dough rise again. Divide the finished dough in half, place in the molds, filling them halfway, sprinkle with the remaining raisins and candied fruits, let rise to two-thirds of the mold, coat with egg yolk. Bake in the oven for 45 minutes. Brush the finished cakes with whipped egg white.

ITALIAN CAKE, RECIPE

To prepare Italian cake we will need the following ingredients:
320 grams of flour;
1 packet of dry yeast;
25 grams of sugar;
2 chicken eggs;
4 egg yolks;
35 grams of cottage cheese;
120 grams of softened butter;
150 grams of white chocolate;
2 teaspoons of powdered sugar;
0.5 tablespoons of rum;
1 tablespoon ground anise seeds;
zest of 1 lemon;
1 teaspoon salt.


Add 1 teaspoon of sugar, 2 tablespoons of flour and 4 tablespoons of warm water to the yeast. Stir, cover the dish with a lid and keep warm for 10 minutes. Combine the remaining flour with the remaining sugar, salt, eggs and yolks. Stir until a homogeneous mass is formed. Add the yeast mixture and knead for another 5 minutes. Add cottage cheese, rum, anise seeds and zest in parts.

Divide the butter into 8 parts and place on top. Cover everything with foil and keep in a warm place for 1 hour. The dough should rise and double in volume. After this, mix the butter with the dough with a whisk, add the chopped chocolate. Sprinkle the mold with flour, lay out the dough and cover it with a napkin. Keep warm for 1 hour. Bake in a preheated oven for 75 minutes. Remove the finished cake from the mold, cool and sprinkle with powder.

EASTER CAKE, RECIPE

To prepare Easter cake we will need the following ingredients:
500 grams of flour;
150 grams of sugar;
180 grams of butter;
1 packet of dry yeast;
170 ml milk;
2 chicken eggs;
3 egg yolks;
50 grams of candied fruits;
1 tablespoon grated lemon zest;
150 grams of seedless raisins;
120 grams of walnut kernels;
2 tablespoons of rum;
40 grams of powdered sugar;
vanillin;
cinnamon;
cardamom;
salt.


Mix the yeast with half the flour, pour in warm milk, knead the dough and put it in a warm place for 15-20 minutes.

Beat eggs and yolks with sugar, pour in rum, add vanillin, cardamom and cinnamon to taste, lightly salt. Add the resulting mixture to the dough, add the remaining flour, add softened butter and knead into a soft dough. Let it rise for half an hour. After this, knead the dough, add candied fruits mixed with zest, nuts and raisins. Let the dough rise for another half hour.

Grease the mold with oil, fill it one-third full with dough and let it rise to two-thirds of the volume. Brush the top of the cake with egg. Bake at 170-180°C for 30-35 minutes, then reduce the temperature to 150-160°C and bake for another 25-30 minutes. Sprinkle the finished cake with powdered sugar.

This is exactly the traditional Easter cake recipe. Its taste will remind you of your childhood and grandma’s baking. This recipe is a well-deserved classic. Naturally, homemade Easter cake is much tastier than store-bought.

Ingredients:
  • 500 ml milk
  • 1 sachet (11-12 g) dry yeast (or 50 g regular)
  • 1 kg flour
  • 6 eggs
  • 200 g butter
  • 300 g sugar
  • 250-300 g raisins
  • 1 tsp vanilla sugar
  • For glaze: 100 grams of powdered sugar, 2 egg whites.
  • Confectionery sprinkles for decoration.
Preparation:

We sow flour.

Mix dry yeast with 500 grams of flour and add to warm, but not hot milk, kneading the dough. If the yeast is ordinary, first dissolve it in warm milk, then add 500 grams of flour, and also knead the dough. The finished dough increases two to two and a half times in volume, this will take about half an hour.

Separate the yolks from the whites. Beat the whites into a thick foam. Add the yolks mixed with sugar to the dough that has arrived by this time, add softened butter, and knead a light dough. Carefully fold the whites into the dough. Add the remaining flour, finally knead the dough, remove, cover with a towel in a warm place for 2-3 hours.

While the dough is rising, prepare the raisins: wash, pour boiling water for 10 minutes, rinse again and dry with a towel. Carefully add raisins to the risen dough, mix again, let the dough rise (about 20 minutes), and in the meantime, prepare the molds for baking Easter cakes: grease them with oil, lightly sprinkle with flour or semolina, so that the finished products can easily release from the molds.

Lay out the dough: fill 1/3 of the mold, if you fill more, your cakes will come out of the mold.

Preheat the oven to 100 degrees. Lightly grease the dough in the molds with yolks on top (those yolks that will remain from the eggs separated for making the glaze), in a loose layer, and place in the oven. Keep at this temperature for no more than 10 minutes, then increase the temperature to 180 degrees and bake the cakes until ready (about 45-50 minutes).

Do not open the oven door during baking. The finished Easter cakes will be an even brown color; we check their readiness with a wooden stick (they should remain dry after removing them from the product).

Making the glaze: beat the egg whites until stiff, add powdered sugar, and beat again. We cover the finished hot cakes with the finished glaze, it is convenient to do this with a pastry brush, and evenly coat the entire top. Sprinkle the sprinkles over the newly applied icing.