The main principle of making Easter cake for Easter is a properly kneaded dough. It should not be too liquid or, conversely, thick. From a thick dough, cakes will quickly become stale. The dough should be of such a consistency that flour is not needed and that it is easy to share with a knife. A good dough should not stick to your hands. The dough should rise 3 times. The first time - the dough itself, the second - with all the products, the third - when the dough was laid out in shapes.
There are many ways to make Easter cakes. But the main ingredients remain the same. These are flour, eggs (or separately yolks), sugar, butter, milk and a little salt. Raisins, candied fruits, nuts, dried fruits, etc. are used as fillers. Ready Easter cake for Easter is covered with protein glaze and decorated as desired.
Easter cake - preparation of products and utensils
What is needed from dishes and kitchen utensils: an enameled bowl or large pan, knife, bowl, sieve, mixer or whisk, an egg separator, baking paper, baking dishes.
The flour is carefully sieved, the right amount of sugar is measured out in advance, the yolks are separated from the proteins. Milk is heated, butter is melted. Yeast is bred in warm milk. Next is a matter of technology.
Easter cake recipes:
Recipe 1: Easter Cake
The most common Easter cake recipe. For the preparation of Easter cake, flour, milk, yeast, yolks and sugar are used.
Ingredients Required:
Flour - 7 glasses;
Two and a half milk;
Yeast - 100 g;
Yolks - 20 pcs.;
Sugar - 1 cup;
Thawed butter - 2 cups;
A bit of salt.
Cooking method:
Mix flour (almost all) with half a glass of milk, add diluted yeast. Stir the dough thoroughly and put it in a warm place. Grind 20 yolks with sugar and mix with two glasses of milk. As soon as the dough is suitable, add the yolks with sugar and milk. Add a little salt to the dough and check the consistency - if necessary - add some flour. Knead the dough and leave to rise again. Then beat the dough properly and put it in the molds halfway. We are waiting for the dough to rise in shape and set to bake.
Recipe 2: Easter Cake “At Home”
This Easter cake recipe for Easter requires a little more time, but it turns out to be very tasty in the end. The recipe uses both proteins and yolks, as well as raisins, milk, yeast and, of course, flour.
Ingredients Required:
Flour - 1 kilogram;
Yeast - 50 g;
One and a half glasses of milk;
Yolks - 10 pieces;
Squirrels - 3 pieces;
Sugar - 250 g;
Butter - 220 g;
Raisins - 100 g;
Vanillin - 3 tsp;
Salt - 1 g.
Cooking method:
Boil half a glass of milk and pour 100 g of flour into it. Stir intensively until smooth. We take another half a glass of milk and bring to a warm state. Stir the milk with yeast and 100 g of flour. Leave the mixture for 10 minutes. Combine both mixtures and remove for 1 hour in a warm place. Beat the yolks with sugar, add salt. Add the yolks with sugar to the suitable mass and pour 750 g of flour. Pour in small portions of butter and knead the dough. Leave for 2 hours to rise. We bring the dough up to its original shape and spread the raisins, boned in flour. Let the test come up a third time. After that, put the dough on the molds and bake for 45 minutes.
Recipe 3: Easter Cake “Custard”
This Easter cake recipe for Easter includes the same ingredients as the rest of the recipes. The difference is in the cooking technique.
Ingredients Required:
Flour - 9 glasses;
Yeast - half a stick;
Eggs - 10 pieces;
Half a glass of sugar;
Ghee - 0.75 cups;
Milk - one and a half glasses;
A bit of salt.
Cooking method:
One and a half cups of flour pour one and a half cups of hot milk and mix thoroughly. In the cooled mass, add the floor of the yeast stick and remove the rise. Grind 10 yolks with sugar, beat whites. Put the whites and yolks in the dough and let it rise again. Then pour the melted butter and pour the remaining flour. Knead the dough thoroughly. Pancakes for Easter cakes are greased with butter and laid out the dough in them. As soon as the dough rises - set to bake.
Recipe 4: Easter Cake with Cream
Such Easter cake is very delicate and fragrant, thanks to the cream that is part of it. The recipe also uses wheat flour, almonds, candied fruit and vanilla.
Ingredients Required:
- Wheat flour - 5 glasses;
- Fresh yeast - 100 g;
- One and a half glasses of cream;
- Butter - 250 g;
- Yolks - 8 pieces;
- Sugar - 1 cup;
- 7. Peeled almonds - half a cup;
- Half a glass of raisins;
- Paul bag of vanillin;
- Candied fruit - half a glass;
- Salt - 1 tsp
Cooking method:
First, prepare the dough: slightly heat the cream and dissolve the yeast in them. Add 2.5 cups flour. We put the dough in a warm place. Grind the yolks white with sugar and butter. We sort out raisins, wash and dry. Add the crushed yolks, raisins and candied fruit and chopped almonds to the coming dough. Mix everything thoroughly, add salt, vanillin and the remaining flour. Knead the dough and transfer to a large enameled bowl. We clean it in a warm place for an hour and a half (the dough should double in volume). After this, knead the dough again and remove again in a warm place. We bake the baking dishes with oil and line the bottom and walls with oiled paper. We divide the dough into small balls and put it into shapes. The dough should occupy no more than a third of the form. We remove the molds in a warm place for an hour and a half. We put cakes to bake at a temperature of 200-220 degrees. Bake on time 60-70 minutes. As soon as the top of the cake is darkened, cover the cake with a circle of damp paper. Ready and chilled Easter cakes are coated with glaze.
Recipe 5: Easter cake for Easter in a bread maker
Easter cake in Easter in a bread maker has a number of undeniable advantages over ordinary recipes. First of all, this concerns time costs. All you need to do is lay out all the ingredients and set the desired cooking mode.
Ingredients Required:
- A glass of sugar;
- 2.5-3 tsp yeast
- Vanillin - 2 tsp;
- A pound of flour;
- 100 g melted butter;
- 3 eggs (additionally 1 yolk);
- Half a teaspoon of salt;
- 1 tsp lemon peel;
- Any filler: nuts, dried fruits, candied fruits, raisins, etc.
Cooking method:
We cut the butter into cubes and put it in the capacity of the bread machine. Sift the flour and also spread in the bread machine. Following are yeast diluted in milk, as well as sugar, vanillin, salt and eggs. Then add 1 yolk and zest. We wash the raisins and steam for several minutes in hot water, then put them in a special compartment of the bread machine (if the model does not have one, you can put the filler at the end of the batch). We spread any other fillers there. Select the mode of "sweet baking" and set the average size. If there is a “light crust” function, we also install it. All that remains to be done is to wait for the sound signal and grease the cooled cake with glaze. Glaze is prepared from a mixture of protein, sugar and lemon juice.
Recipe 6: Easter cake for Easter in a bread machine with dried fruits and powdered sugar
General description: Such Easter cake for Easter turns out to be very tasty, rich and with a pleasant "Easter cake" aroma. The treat is prepared quickly and does not require much effort.
Ingredients Required:
- 2.5 tsp dry yeast;
- 75 g of sugar;
- 6 g of salt (about 1 tsp);
- 150 g butter;
- 100 g of milk;
- 4 eggs;
- A pound of flour;
- 2 tsp vanillin;
- A glass of dried fruit;
- Powdered sugar - for sprinkling.
Cooking method:
Put the sifted flour, yeast, salt, sugar and vanilla in the bread machine. Then add milk, eggs and melted butter. Wash raisins, dry and roll in flour. We spread it in a special dispensary. Or add to all the ingredients in accordance with the instructions. Set the "baking", "with raisins" mode, size XL. The crust is light. Easter cake will turn out very high and magnificent. Cool Easter cake ready for Easter and sprinkle with icing sugar.
Recipe 7: Easter Cake in the Multicooker
Kulich turns out to be very large - for the whole bowl of the multicooker. For cooking, you need a standard set of products for Easter cake: flour, eggs, butter, sugar, milk and yeast.
Ingredients Required:
- 650 g of flour;
- Warm milk - 250 ml;
- Dry yeast - 10 g;
- 2 whole eggs and 2 yolks;
- Butter - 1 pack (100 g);
- Sugar - 150 g;
- Raisins or candied fruits - to taste;
- A pinch of salt;
- Powdered sugar - for glaze;
- Lemon juice - a few drops.
Cooking method:
We grow yeast in warm milk and leave for 15 minutes. Sift half a flour and mix with salt and yeast diluted in milk. Stir thoroughly and remove for half an hour in a warm place. Grind 2 eggs and 2 yolks with vanilla and sugar. We spread the eggs, grated with sugar and ghee, into the dough. Stir and add the remaining flour. Knead the soft dough and leave for 60 minutes. Wash raisins, dry and roll in flour. Add to the dough, mix and again leave to rise for an hour. We grease the crock-pot bowl with oil and turn on the “heating” mode. We spread the dough for 10 minutes in this mode. turn off the slow cooker and leave the dough for 60 minutes. We set the “baking” mode for 45 minutes and immediately after that another 45 minutes of this mode. Open the slow cooker and check the Easter cake with a wand. Ready Easter cake for Easter is covered with a glaze of protein, lemon juice and powdered sugar.
Recipe 8: Easter cake for Easter in a slow cooker with cottage cheese
Such Easter cake for Easter is very rich, aromatic and tender. Real cakes are baked with cottage cheese, so you can try to cook in the slow cooker for the holiday cottage cheese cake.
Ingredients Required:
Instant yeast - 9 g;
Baked milk - 110 ml;
5% cottage cheese - 200 g;
3 eggs;
Sugar - 150 g;
Butter - 100 g;
Half a teaspoon of salt;
500 g flour;
A bag of vanillin;
Candied fruits - 200 g.
Cooking method:
We grow yeast in warm milk, add 3 tablespoons of flour and a teaspoon of sugar. Leave for half an hour in a warm place. Grind 3 yolks with sugar and salt, add to the dough. We also add cottage cheese and ghee. Mix thoroughly. Beat 2 proteins with 100 g of sugar, spread to the dough. Mix everything and add flour to the spoon. Knead soft elastic dough and put in an enameled bowl. We remove for 1 hour. Add candied fruit to the dough. We spread the dough into a slow cooker and turn on the “heating” mode for 15 minutes. We wait until the dough comes up. We set the “baking” mode for an hour, then, without lifting the lid, set the same mode for another half hour. After the signal, let the Easter cake cool down a little and put it on a napkin. Covered Easter cake for Easter is covered with glaze.
Recipe 9: Glaze for Easter Cake
Easter icing for Easter is the final touch of a delicious treat. Glaze is made from protein, powdered sugar and lemon juice. Add food coloring if desired.
Ingredients Required:
200 g of powdered sugar;
1 protein;
1-2 tsp lemon juice;
Food coloring - optional (1 g).
Cooking method:
Beat the protein with a fork until foamy and mix with half the icing sugar. Then add lemon juice and mix well. Gradually pouring icing sugar, bring the icing to the desired consistency. Optionally, food coloring can be added to the tip of the knife. Apply glaze immediately, as it dries quickly.
Easter cake - secrets and useful tips from the best chefs
- If Easter cake is baked in Easter in a bread machine or slow cooker, it is better to take dry yeast that is not quick-acting. Dry yeast can be replaced with 30 g fresh;
- The dough for Easter cakes is kneaded as long as possible;
- The dough should be suitable in a warm place, drafts should not be allowed;
- In order for the Easter cake to rise evenly, they stick a wooden stick in the middle before baking;
- It is better to bake cakes in a humidified oven. To do this, put a container of water in the oven.
