Delicious Easter cakes: 11 best recipes at home

Hello, hostesses and hosts! We begin to prepare for Easter and look for a suitable Easter cake recipe. And there are so many of them that your eyes wander, where to stop. In this article I have collected 11 of the best options that will not let you down.

Easter cakes according to these recipes will definitely be very tasty and soft, porous and aromatic. After all, this is not a simple bun; Easter baking should have a rich, rich taste, with different facets. That is why various fragrant spices, citrus zest, cognac or other aromatic alcohol are added to it. Don't worry, the alcohol will completely evaporate during baking.

You can use the filling to your liking; it is not necessary to adhere strictly to the recipe at this point. And there are not so few options: various dried fruits (raisins, dried apricots, prunes), nuts (almonds, walnuts, peanuts, cashews, pistachios), candied fruits (you can take a mixture, or you can only have one type of fruit), crushed chocolate.

In the classic version, the dough for Easter cakes is made with yeast, always sponge. But if you don’t have enough time, you can also make quick curd dough without yeast. All these recipes will be presented to your attention (see the list in the contents).

I didn’t write how to make icing for Easter cakes. This will be the topic of the next article. Because you can make different glazes, not just protein ones.

Easter cake with raisins - a delicious grandma's recipe

This Easter cake has the taste of childhood. It smells pleasantly of vanilla and has the most traditional filling – raisins. It is also prepared according to the classics - with fresh yeast using the sponge method. Let's start cooking.

Ingredients:

for the dough:

warm milk - 320 ml
pressed yeast - 100 gr.

for test:

eggs - 3 pcs. + 2 yolks
sugar 290 gr.
vanilla sugar - 3 sachets
margarine - 100 gr.
butter - 100 gr.
salt - 2 pinches
flour - 800-1000 gr.
raisins - 150 gr.

Eggs and butter should be at room temperature; remove them from the refrigerator in advance.

Cooking method:

1.First you need to activate the yeast. To do this, they need to be dissolved in warm milk (35-38 degrees) and left for 15 minutes. During this time, the fungi will “wake up” and will be ready to work for the benefit of your baked goods.

2. Meanwhile, beat the eggs and yolks into a bowl, add sugar and vanilla sugar. If you have liquid vanilla extract available, you can use it (about 1 tsp).

3.Use a whisk or blender to beat these ingredients until the sugar is almost completely dissolved. The mass will be quite fluffy and homogeneous.

4. Sift half a kilogram of flour into the container in which you will knead the dough. It is necessary to sift in order to saturate the flour with oxygen and the baked goods will turn out more fluffy. Ideally, sift not even once, but 2-3.

It is convenient to knead using a food processor with a hook. If you don’t have such a kitchen assistant, prepare your hands - they will have to work hard.

5. When the yeast dough rises, foams, and increases in size, pour it into the flour. Add the beaten eggs there too.

6. Start kneading the dough. If the mixer does this, turn on low speed. Once this portion of flour is incorporated, add a little more. It is important not to overfill the dough, otherwise the cakes will not be fluffy, but heavy. Flour is all of different quality and moisture content, so it is impossible to say the exact amount. Be guided by the consistency - it should be sticky, not tight, soft.

7.Once the flour is mixed in, add salt, margarine and butter. Knead until the fat is completely dispersed. And after that, knead the dough for another 15 minutes so that the gluten develops well and the baking becomes fibrous and porous.

The finished, well-kneaded dough will be very soft, stretch well, and slightly stick to your hands.

8.Place the workpiece in a fairly large bowl, cover with cling film and place in a warm place where there are no drafts for 1.5-2 hours for proofing. You can put it in a switched off oven and place a container of hot water underneath. Or just put it in the multicooker on the “Yogurt” mode.

9.Now prepare the filling. Rinse the raisins several times and soak in hot water for 20 minutes. Then drain the water and dry the dried fruit with paper towels.

If desired, raisins can be soaked not in water, but in hot fruit juice, such as orange. Or in aromatic alcohol (rum, liqueur, cognac).

9.Lubricate the work surface and hands with vegetable oil. Place the risen dough out and punch it down. Add dry and clean raisins and stir until evenly distributed. Cover the dough with a bag and leave it on the table to rest for 30 minutes.

10.Prepare the molds. If you use special disposable paper ones, then you do not need to lubricate them with anything beforehand. Cut pieces from the dough, roll them into balls and place them in molds, filling them 1/3 full.

11.Cover with a towel and place in a warm place for an hour and a half. During this time, the Easter cakes will rise almost level with the edge.

12. Preheat the oven to 200º and bake the pastry until done, which needs to be checked with a wooden stick. After 15-20 minutes from the start of baking, cover the tops of the cakes with foil to prevent them from burning.

13.Remove the finished baked goods and cool them in a barrel so that they do not sag. Then you can decorate with icing and sprinkles.

14.As you can see, in the middle the dough is perfectly baked, it is quite fibrous, soft and tender. You make very good Easter cakes for Easter.

Delicious cottage cheese cake for Easter. The most airy

A fluffy cake full of vitamins, the recipe for which was invented by our great-grandmothers.

Product components:

cottage cheese – 200 g;
sour cream - 1 tbsp.;
yolks – 7 pcs.;
baked milk – 1 1/3 tbsp.;
granulated sugar – 1 1/3 tbsp.;
softened butter – ¾ briquette;
instant yeast - 2 sachets;
vanilla sugar – 2 packs;
salt – 2.5 g;
baking soda – 2.5 g;
flour – 0.9 kg;
cranberries – 50 g;
brown raisins – 50 g;
cognac – 50 ml;
essence (food supplement) “Duchess” - 2-3 drops (optional).

Preparation:

Pour hot water over the mixture of cranberries and raisins, leave to swell for 7 minutes. Drain off excess water, pour cognac over the mixture.
Dissolve instant yeast in warm baked milk, add 1 tbsp. granulated sugar, add 4 tbsp. flour without a slide, stir, breaking up lumps.
Cover with cling film and let the dough rise, the process takes a quarter of an hour.
In another bowl, separate the yolks from the whites. Pour the remaining granulated sugar into the yolks and beat with a mixer at maximum speed.
Add sour cream.
It is better to use small grain cottage cheese, or replace it with curd mass. If the cottage cheese is grainy, it should be blended with a blender. Add to the general composition, beat with a mixer.
Season the mixture with 3-4 drops of Duchess essence.
Add vanilla sugar, a mixture of soda and salt, pieces of softened butter. Beat with a mixer at low speed.
Pour the dough into a deep saucepan, combine with the egg mixture, sift the flour in parts, gradually kneading the dough. Form a ball.
Pour vegetable oil into your palms and continue kneading the dough.
Place in the oven preheated to 20-30 C for 20 minutes.
Pass the cranberry and raisin mixture through a sieve, discarding the cognac.
Dry on a napkin, add to the mixture and mix.
Pour 10 g of vodka into the dough and mix.
Grease the molds with sunflower oil and fill one third with dough.
Place in the oven, bake at 180 C for 30 minutes.

The satiety content in one “copy” of sweet pastries is very high, however, everyone will demand a portion of the additive!

Wet Easter cake with cottage cheese and sour cream (recipe without yeast)

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. Knead and you can bake - beauty! The inside of this pastry will not be dry. On the contrary, it will be moist, with a rich taste and aroma. And this pastry does not go stale for a long time.

Kulich is not a simple bun. There must be odorous components here, which will create different facets of taste. For example, according to this recipe you need to add vanilla, star anise, and cognac. And the filling here is varied. 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 tbsp.
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. Using an immersion blender, blend these two products into a homogeneous creamy mass.

2.In another bowl - a large one - mix eggs and sugar. Beat with a mixer until a fluffy, whitened mixture is obtained. The sugar should completely dissolve. First beat at low speed, then increase the speed.

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

4. It’s time to add the curd and sour cream mixture. Mix everything well again using a mixer.

5. Wash the lemon very well with a brush and grate the zest. Wash only the top yellow layer, without touching the white part, otherwise the finished cakes will taste bitter. Add the zest to the dough and combine everything together.

6. Grind the star anise in a mortar until it becomes crumbly. Pour it into the dough, also add vanilla extract and pour in the aromatic alcoholic drink, mix.

7. Extinguish the baking soda with lemon juice (literally 1 teaspoon of juice is needed) and pour into the preparation.

8. All that remains is to introduce the flour into the liquid part. First, sift it through a sieve and add it in parts, stirring with a spatula. Do not knead this dough with your hands; it will not be dense.

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

10.Pour the dough into the molds, filling them 2/3 full. Bake at 200º for 40-60 minutes. Here the size of the cakes and the oven itself will matter. Readiness is checked, as usual, with a wooden skewer - it should come out dry. Do not overcook, otherwise you will end up with dry baked goods.

11.When everything is ready, let the cakes cool in the oven turned off with the door ajar. You can then apply the glaze and decorations. This curd dough is quite heavy, so the beans will not rise too high, and they will be moist inside. Their taste and aroma are excellent. Therefore, if you lack time, prepare Easter cakes without yeast!

Cooking Easter cake without yeast in the oven

No matter how strange it may sound, Easter cakes can be prepared without yeast. This is convenient because you don’t have to wait for the dough to rise, and everything is baked quickly and at once. I want to say right away that everything turns out delicious, so don’t worry.

Ingredients:

For the 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 aside to swell.

2. Next, transfer the softened butter into a bowl and add sugar to it. Using a mixer, beat everything until smooth. Then beat the eggs into the mixture and add vanilla, mix everything again.

3. Add 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 molds and send it to bake in an oven heated to 180 degrees. Bake for about 30-40 minutes, it all depends on the diameter of the mold.

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

6. Let’s prepare the glaze for now, beat the egg whites in a bowl and add sugar and citric acid in the process. Beat everything until stable peaks form.

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

It turned out so simple and delicious. Very quickly and without problems. If you never make yeast dough, then this recipe is for you.

Video recipe for butter cake with dry yeast and cream

Easter cakes according to this recipe turn out very tasty and airy. The dough is made with yeast, with the addition of cottage cheese and cream, which gives it a very pleasant taste, quite rich.

The recipe will be in video format, where you can clearly see all the processes. Understanding what consistency the dough should be is very important. After all, you can make different Easter cakes using the same recipe. Some will miscalculate the flour, some will not add enough flour, some will dry it out too much. In general, watch the video and do everything right.

Ingredients:

dry yeast - 6 gr.
cream 10% - 300 ml
sugar - 150 gr.
flour - 500-600 gr.
egg - 1 pc.
butter - 80 gr.
vegetable oil - 3 tbsp.
soft cottage cheese - 200 gr.
vanilla sugar - 1 tsp.
raisins and candied fruits - 200 gr.
salt - 1 tsp.

Large Easter cake made from Vienna pastry

Viennese dough is very suitable for Easter baking.

Let's make such a beautiful, fragrant and fluffy cake from it!

Ingredients:

Warm milk - 500 ml
Sour cream – 200 g
Butter - 120 g
Vegetable oil - 3-4 tbsp. l
Sugar - 2 cups
Eggs - 3 pcs + yolk - 2 pcs
Salt - 1 tsp
Orange zest - 1 tbsp. l
Raisins – 250 g
Yeast - 3 tbsp. l
Warm water – 70 ml
Flour - 1500 g
Vanillin - 1 tbsp. l

Preparation:

Pour dry yeast with warm water, add 70 g of warm milk and 2 teaspoons of sugar.

Mix well and leave for 15 minutes.

Let's move on to kneading the dough.

To do this, add salt, three tablespoons of sugar, yeast mixture, and half the flour to warm milk.

Mix the liquid dough. Then cover it and let it sit until it doubles in size.

After that, add sour cream, eggs and yolks, all the remaining sugar, orange zest, a spoonful of vanillin, softened butter, three tablespoons of vegetable oil, raisins, and the remaining flour.

You will need to stir for a very long time and thoroughly so that all the flour is dispersed and absorbed. We don't regret it.

In total, it will take about fifteen minutes to intensively knead the dough. At the same time, it should remain soft and not tight.

Place the finished dough in a bowl, cover and let rise again.

Then place the dough in a greased form.

You can divide the entire volume of dough into portions and make many smaller cakes.

The dough should occupy no more than half the volume.

Leave the dough to rise. After an hour, it occupies almost the entire volume of the mold. It's time to put it in the oven.

Bake at 180 degrees for 35-40 minutes.

Decorate the finished cake with egg white glaze. How to make it, see 1 recipe.

While the icing is still soft, decorate the cake with sprinkles and confectioners' sugar flowers. Or any other decoration.

The Easter cake turns out great, simply royal. For a big happy family!

New recipe for craffin Easter cake (yield: 4 pieces)

If you want to surprise your loved ones, bake puff pastry from yeast dough. Kraffin cakes were invented in America and they became very popular. They combine the shape of a muffin with the layering of a croissant. It is truly very tasty.

It’s not difficult to make these Easter baked goods. The dough is kneaded as usual. And then you will need to layer it with oil. How to do this, read this recipe.

Ingredients:

premium flour - 350 gr.
dry yeast - 7 gr.
warm milk - 110 ml
sugar - 80 gr.
vanilla sugar - 8 gr.
salt - 0.5 tsp.
egg - 1 pc. + 2 yolks
melted butter - 40 gr. + soft for interlayer
nutmeg - 1 tsp.
dried fruits, candied fruits and nuts - 1 tbsp.

How to cook:

1.Start cooking with the dough. Pour warm milk into the container (about 36-38º). Be careful not to overheat it, otherwise the yeast will die and nothing will work. In a warm environment they work actively and the dough will rise well.

2.Add dry yeast and a teaspoon of sugar to the milk to feed them. Dissolve all dry ingredients. Cover with a towel or napkin and leave for 15 minutes to activate.

3.In another container, combine the egg, yolks, vanilla sugar (can be replaced with vanilla extract) and just sugar. Beat with a mixer until a fluffy, lightened mass is obtained. This will take about 5 minutes.

4.In a third bowl, sift the flour through a sieve. Don't ignore this step, it is necessary for a fluffier and softer crumb.

5.Make a depression in the center of the flour and pour the dough into it, foam will already appear on the surface. Add salt and beaten eggs.

6. Knead the dough thoroughly, you can do this with a spatula, the mass will be soft and pliable.

7. Melt the butter and cool until warm. Don't pour it while it's hot - the yeast won't like it. Pour the oil into the dough and knead the dough with your hands until completely homogeneous. Don’t be lazy and remember it well for 10 minutes.

8. Grease a clean bowl with vegetable oil and place the kneaded Easter cake dough into it. Cover with film and place in a warm place for 1.5 hours. During this time, the bun will increase 2 or even 3 times.

9. Sprinkle the working surface with flour. Knead the risen dough and form it into a ball. Divide into 4 equal parts. Place three pieces on a floured countertop and cover them with a bag to prevent them from drying out.

10. Start rolling one piece with a rolling pin into a thin rectangle. When you have completed this task, grease the layer with a thin layer of softened butter (remove it from the refrigerator 1 hour before).

11.Rinse the raisins in advance, pour hot water (but not boiling water) for 15 minutes. Then dry with paper towels. In general, use the filling as you wish. It can be any dried fruit - dried apricots, prunes, candied fruits. It will also be delicious with nuts, such as almonds or pistachios. The nuts must be roasted in advance and crushed in a blender.

12.Sprinkle the prepared filling onto the butter and roll the dough into a tight roll.

13.Cut the roll in half, without cutting to the edge. Unfold the halves with the filling facing up.

14.Starting from one edge, roll the roll like a snail. Continue rolling, placing circles on top.

15. Place the shaped craffin in the prepared small baking dish. The form should be no more than half filled. Follow the same procedure with the rest of the koloboks: roll out, grease with butter, sprinkle with filling, roll, cut and wrap.

16. Leave the cakes in the proofing pans for 1-1.5 hours in a warm place.

17.Preheat the oven to 200º. Cover the top of the dough with foil to prevent the tops from burning. Bake the cakes for 10 minutes.

18.Then reduce the temperature to 180º and continue cooking for another 25 minutes. In any case, be guided by your oven and check the readiness with a toothpick.

19.Remove the finished cake from the oven and let it cool. You can decorate according to your preference. You can simply sprinkle with powdered sugar through a strainer to emphasize the interesting layered structure. Pieces from these Easter cakes can be torn off simply with your hands, unrolling the dough. Try baking this Easter craffin and you won’t regret it.

Easter cake Kraffin - soft as feathers, very beautiful and incredibly tasty

The baked goods themselves, called “cruffins,” have purely French roots, and they were first baked in San Francisco. The dessert, akin to a cupcake and a muffin combined, is distinguished by a crispy crust and a delicate liquid filling.

The list contains 10 ingredients, all of which must be at room temperature:

flour – 1 ½ tbsp. with a slide;
milk – ½ tbsp.;
instant yeast – 1 tsp. with a slide;
granulated sugar – 80 g;
salt – 2.5 g;
egg – 1 pc. + 2 yolks;
softened butter – 1/5 pack + ½ pack;
vanilla powder – 5 g;
orange zest (for aroma) – 5 g;
candied fruits, raisins, dried berries (cranberries, currants) – ½ tbsp.

Cooking method:

First, prepare the dough base by mixing milk, instant yeast and a spoonful of granulated sugar. Leave for 10 minutes to activate. A lush cap should “grow” above the surface of the dough.
In a separate bowl, combine 2 yolks and a whole egg, add the remaining granulated sugar and vanillin powder. Beat the mixture with a mixer at medium speed until the mixture turns white.
Sift the entire volume of flour into a separate container, make a well in the center, pour in the dough, egg-sugar mixture, and knead the dough with your hands.
Pour in melted butter. Knead the dough again for a couple of minutes.
Place the dough on the table; you will not need flour during the process; you should knead it with your hands, stretching it out, then rolling it into a roll. The dough kneading process should last approximately 10 minutes.
Form the dough into a ball, place in a heat-resistant form, cover with film, and place in the oven at 30 C for about 60 minutes.
Divide the raised dough into 2 equal halves, roll into a ball, and cover with cling film.
Place raisins and candied fruits in separate bowls, pour boiling water over them, leave for 5 minutes. Then they should be mixed on a towel and the excess liquid should be allowed to drain.
Dust the work surface, place the first ball of dough, dust it with flour, roll out a translucent layer, coat with soft butter. Sprinkle with a mixture of candied fruits and raisins, roll into a roll, the ends of which should be pinched.
With the second ball of dough, you should “carry out” a similar procedure, adding orange zest to the filling.
Cut the roll lengthwise, not all the way through, roll it into a spiral, and place the second part on top of the first.
Line the molds with parchment and lay out the dough.
Place in the oven, bake for an hour at 30 C, then increase to 180 C, bake for another half hour.
Dust the top with powdered sugar.

A delicious and extremely unusual Easter cake, according to the presented recipe you can bake any pastry, just get a little creative with the fillings!

Alexandria Easter cake with baked milk - a classic recipe

Alexandria Easter cake dough is one of the most popular. Our grandmothers also baked according to this recipe. There is a technological peculiarity here. The dough is mixed in the evening and left overnight to ferment. At the same time, baking is also placed in it, which is not typical for a regular recipe.

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

Ingredients:

for the 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 test:

flour - 1.2 kg
cognac - 2 tbsp.
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, you need to make a dough in the evening and leave it until the morning. The next day you can 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 remove it (and the eggs too) from the refrigerator in advance; in 30-50 minutes it will reach the desired consistency.

2. Heat the milk slightly and crumble the dry yeast into it. Stir until the yeast is completely dissolved.

3.Immediately take a large container and beat the eggs and yolks into it. Mix with a whisk until smooth, no need to beat until foamy.

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

5. Stir the ingredients thoroughly with a whisk. This will complete the first stage. Cover the bowl with the mixture with cling film or a lid and leave at room temperature for 8-12 hours.

6.When the required amount of time has passed, you can begin preparing the dough itself based on the resulting starter. Rinse the raisins several times and pour boiling water for 10 minutes. Then drain the water and dry the berries.

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

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

8. Sift the flour twice. Add it into the dough in parts, stirring thoroughly. When half the flour is added, you need to add the filling - raisins and candied fruits. The raisins must be dry. For better distribution over the dough, it should 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 mix with a spoon, knead with your hands. The dough should be very viscous, soft, stick to your hands. Under no circumstances should it be tight, elastic or durable. Knead with your hands for another 15 minutes so that the gluten of the flour is well dispersed.

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 the oven that is turned off, just turn on the light bulb.

12.The dough rises very well, make sure it doesn’t run over the edge. Before kneading, lubricate your hands with vegetable oil.

13. Punch down the dough, pinch off a piece of it, form a ball and place in molds. There is no need to lubricate paper forms. Fill them no more than 1/3 full. Lubricate your hands periodically with oil, as the workpiece is sticky.

14.Filled forms should be sent to a warm place for 1 hour so that the dough rises again. You can immediately put them in the switched off oven. When the mixture reaches the edge of the pan, turn on the heat to 180º and bake for 40-50 minutes until done.

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

Soft chocolate cake

For chocolate lovers, we have prepared a special recipe for the softest and most delicious Easter cake!

Ingredients:

Warm milk - 100 ml
Dry yeast - 1 sachet
Flour - 400 g
Eggs - 2 pcs
Sugar - 150 g
Melted butter - 100 g
Cottage cheese 100 g
Orange zest
Salt - a pinch
Cocoa - 40 g

Preparation:

Add yeast, a tablespoon of sugar and three tablespoons of flour to warm milk. Let's stir.

We will have a liquid starter. Cover it with a towel or cling film and leave it in a warm place for 20-30 minutes.

Grate the orange zest. Only orange skin, try not to get any white fibers, otherwise it will turn out bitter.

Next, break 2 eggs into a larger container and add sugar to them, grind them together.

Add the foamed yeast mixture and melted butter there too.

We send the cottage cheese there, it should not be grainy, and mix everything together.

Next, add a pinch of salt and cocoa and stir.

Add flour in portions and knead the dough.

We knead the dough, which is not very dense; it should remain soft and pliable.

Cover the dough ball and leave in a warm place for an hour.

The mass should approximately double in volume.

Divide it into portions and place in pre-greased molds.

The dough should take up no more than half of the pan, leaving room for rising.

We cover our blanks again and wait about an hour until they rise almost to the top of the molds.

Bake at 180 degrees for 20 minutes (for small forms) and 30-40 minutes for large ones.

We prepare delicious chocolate glaze.

Melt a chocolate bar in two tablespoons of milk in a water bath.

You can take not only dark, but also milk and white chocolate, it will still be very tasty.

Dip the top of the finished cake into melted chocolate.

Top with sprinkles or nuts before the chocolate hardens.

Beauty!

Recipe for delicious Italian panettone cake that doesn’t go stale for a long time

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

The dough is flavored with vanilla, citrus zest, and rum. There is also quite a lot of baking, which makes the panettone very tasty.

Ingredients:

for the dough:

dry yeast - 7 gr. (you can take 21 grams of 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 Easter cakes. Start in the evening and continue in the morning. In the evening you will need to make the dough and the first batch. First, wash the raisins, drain all the water and fill them with aromatic alcohol (rum, cognac, liqueur). Leave for several hours or overnight. The longer the berries are soaked, the better they will soak.

2. Prepare the dough. Pour warm milk (or water) into a suitable container - 200 ml. Pour yeast and flour into it, stir until smooth. You should get a thick dough, the consistency is thicker than pancake dough. Cover the container with film and leave in a place where there are no drafts for 1 hour to rise.

3.In another bowl you need to make the first knead. To do this, first mash the softened butter with sugar. Add a couple of eggs to the mixture, which you took out of the refrigerator in advance. Stir thoroughly.

4. When the dough comes up, it will be completely riddled with bubbles. Add it to the egg-butter mixture and mix well again.

5. Sift flour (130 g) into the dough, knead the dough with a spoon, cover it with film and put it in the refrigerator for 10-12 hours for cold fermentation. This technique will prevent yeast from multiplying quickly, the dough will be more loose, porous and tasty.

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

7.Next add vanillin extract, lemon and orange zest, stir. Next add the dough kneaded yesterday and combine with the rest of the ingredients.

8.Sieve the flour, add salt and stir for 15 minutes until the dough becomes pliable. Let the dough rest for 5 minutes and knead it again for another 15 minutes. In total you need to knead the mixture for half an hour. This is long and difficult if you work by hand, but the cakes will turn out very tasty.

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

10. Grease the work surface with vegetable oil and place the dough on it. Flatten it into a layer and place raisins and candied fruits on top. Roll it up and then roll it again. Knead so that the filling is evenly distributed throughout the dough. Form into a ball and place in a greased bowl, cover with cling film and let rest for 20 minutes.

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

12.Use a sharp knife to make a cross-shaped cut on the top, move the dough away from the center and place a small piece of butter in the resulting indentation.

13.Can be placed in the oven to bake at 170º for 30 minutes. Then increase the heat to 180º and bake until done. After 15 minutes of baking, cover the cakes with foil so that the caps do not burn.

14. Cool the finished Italian panettone in a barrel on a wire rack, turning them over periodically.

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

How to quickly and easily prepare Easter cake without dough

Another option for a simple but truly delicious Easter cake. Airy, fluffy, tasty, aromatic - everyone will like this cake. It turns out not too wet, but not too dry - a kind of golden mean.

This recipe uses yeast, but you don't have to wait until you have a dough. These cakes are prepared quickly and easily, which is very important when you don’t have a lot of time.

You will need:

flour – 1-1.3 kg;
milk – 500 ml;
butter – 200 gr.;
sugar – 150 gr.;
live yeast – 50-60 g;
chicken egg – 3 pcs.;
raisins – 1 tbsp.;
salt – ½ tsp;
vanillin.

You will need for the glaze:

butter – 20-30 gr.;
juice of half a lemon;
powdered sugar.

Cooking stages.

Pour the yeast with warm milk. Add a little sugar and mix everything. Set aside.

Separately mix the broken eggs, sugar and salt. Then add the melted butter (it should cool) and stir everything again.

Now pour the milk there. Stir. After this, add the yeast that has been brewed and stir everything again.

Sift the flour into the egg mixture with yeast in parts, stirring constantly. Add vanilla for flavor. At the final stage, knead the dough with your hands.

Add raisins and continue kneading the dough. Then cover it with a towel, transfer it to an oiled pan, and leave it warm.

When the dough has doubled in size, sprinkle it with flour and remember it well on the table. Divide into greased pans, filling them about halfway.

You might be interested in: Pies with cherries. 8 simple and delicious recipes for cooking in the oven and in a frying pan

Leave it to brew for another half hour. Bake at 180 degrees for 40-50 minutes.

Now you can start preparing the glaze. Melt the butter in a saucepan and add lemon juice to it. Mix well. Then add powdered sugar and mix everything again. Continue cooking, stirring constantly.

When the mass turns white, remove it from the heat. Decorate the finished Easter cakes with glaze. If necessary, you can add other decorations.

Now you can choose any recipe to your liking. Each of the ones we offer is unique in its own way, so you definitely can't go wrong by choosing one of them. Charmingly prepare the Easter cake yourself, and it will decorate your Easter table.

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

If you have a bread machine, the process of kneading dough is greatly simplified. You just need to pour everything you need into the bowl, turn on the desired mode and you can go about your business. The kitchen is clean, your hands are not tired - only advantages.

This recipe is with dry yeast and juice. You can use any dried fruit you want as a filling. The crumb is 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 tbsp. (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 tbsp.

Stages:

1. Raisins need to be thoroughly washed in warm water, then soaked in aromatic alcohol, whatever 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 into the bread machine. Consistency and proportions are important here. Pour dry yeast into the bottom and sprinkle flour on top, which should be sifted.

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

3. Beat the eggs on top of the flour, add sugar, salt, vanillin, orange juice, soft butter (take it out of the refrigerator in advance).

4. Raisins are placed separately in the dispenser. The bread maker will then fill it in at the right time. Before adding the raisins, roll them in a small amount of starch or flour, this will help them mix into the dough better.

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

6.When the program indicates completion, remove the dough to a cutting board. Knead it lightly to release carbon dioxide. Divide into parts according to the number of molds.

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

8.Preheat the oven to 40º. Let the cakes rest for 30-50 minutes. The dough should rise to the top of the pan. Then cover the top with foil to prevent it from burning and increase the heat to 160º. Bake for 40 minutes until done. Cooking time will depend on the size of the cake and the efficiency of the oven.

As usual, check readiness with a match - it should be dry.

9. Place the finished Easter cakes on their sides so that they do not sag. Re-roll them periodically until they cool completely.

10.Spread with glaze and decorate with sprinkles. The results are very soft and tender Easter cakes, dry, fragrant and porous.

Glaze with gelatin for Easter cake

Many housewives have encountered the fact that the glaze they prepared either does not harden, or crumbles, or even does not work out at all. I suggest you make an excellent glaze with gelatin. This glaze is always obtained and does not crumble when cutting into baked goods.

This thick, fast-setting glaze makes a wonderful decoration. The only condition for working with it is that you need to cover the prepared Easter cakes with glaze very quickly, before it hardens.

If the glaze has frozen and you have not yet had time to frost the Easter baked goods, melt it in a water bath. The glaze prepared from the specified amount of ingredients is enough for 2 Easter cakes with a diameter of 15 cm.

Ingredients

confectionery topping;
sugar - 100 g;
cold water - 1 tbsp. l.;
boiling water - 3 tbsp. l.;
instant gelatin - 0.5 tsp.

Cooking process

Pour gelatin with cold water, stir and leave to swell for 10-15 minutes.
Pour sugar into a saucepan or stewpan, pour in boiling water.
Mix sugar and boiling water and put on fire. Bring to a boil, cook the syrup, stirring, over low heat until the sugar is completely dissolved, but no more than 1-2 minutes. from the moment of boiling so that the syrup does not thicken.
Remove the syrup from the heat, add the swollen gelatin.
Stir until the gelatin dissolves, cool slightly, then beat the mixture with a mixer until white (beating will take 3-4 minutes).
The glaze will be snow-white, thick and smooth. Immediately cover the cooled Easter cakes with hot glaze and immediately decorate them with confectionery sprinkles (you must decorate with the sprinkles as soon as you apply the glaze, otherwise the glaze will harden and the sprinkles will not stick). Glaze prepared with the addition of gelatin will harden quickly and will not fall off or crumble when cut. Thanks to this glaze, the baked goods will look very elegant.

The most delicious cake with candied fruits in the oven: step-by-step recipe using yolks

These Easter cakes are not difficult to prepare, using the traditional sponge method. They turn out tasty, soft and very rich. Candied fruits and chocolate are used as filling - an excellent combination.

Ingredients:

milk - 150 ml
pressed yeast - 15 gr.
sugar - 90 gr.
vanilla sugar - 10 gr.
butter - 90 gr.
yolks - 2 pcs.
flour - 360 gr.
salt - a pinch
orange zest - 1 tbsp.
candied fruits - 100 gr.
dark chocolate - 50 gr.

Preparation:

1. Heat the milk until warm, add crushed fresh yeast (can be replaced with dry yeast in the amount of 5 grams) and a tablespoon of sugar. Stir and let stand for 20 minutes until a foam forms. This way you activate the yeast.

2.The butter should be very soft. You can put it in the microwave for a while and warm it up, but don’t heat it. Place the butter, sugar, vanilla sugar, and orange zest in a bowl (grate the top orange layer using a fine grater). Separate the whites from the yolks of the eggs. Only the yolks are needed in the dough; the whites can be used to prepare the glaze.

3. Stir these ingredients until smooth.

4.In a large container where you will knead the dough, sift the flour and mix it with salt. Make a depression in the middle, place the egg-butter mixture into it and pour in the appropriate dough.

5.Knead the ingredients with a spoon until possible. Next, switch to manual kneading. If the mixture sticks too much to your hands, moisten them with vegetable oil. You shouldn't get carried away with flour, because you can clog the dough and make it heavy. Knead for 10 minutes, no less. During this time, gluten will develop and a more elastic substance will be obtained.

6.Place the dough in a bowl, cover with film and place in a warm place to rise for 1.5-2 hours. Then remove and knead it, releasing the carbon dioxide bubbles. Cover again and keep warm for 40 minutes for a second rise.

7.Chop the chocolate into small pieces with a sharp knife. You can also take a bar with nuts if you like. When the dough rises a second time, add these pieces to it, as well as candied fruits.

You can use dried cherries or cranberries instead of candied fruits.

8. Using your hands, mix the filling into the dough until evenly distributed. Now you can pour the mixture into the molds. This amount is enough for two pieces, with a diameter of 11 cm and a height of 9 cm. The dough should occupy a little more than a third of the mold.

9. Cover the workpiece with a bag and place in a warm place to proof. The dough should rise to the edges of the pans. This will take approximately 1 hour, but the time will depend on the temperature.

10.The oven should be preheated to 180º. Place Easter cakes in it and bake for about 40 minutes. Check with a wooden skewer for doneness.

To prevent the hats from burning, cover the cakes with foil 15 minutes after the start of baking.

11.Remove the baked goods from the oven, cool, remove from the molds and decorate. Protein glaze can be applied to hot cakes to help it set. Apply gelatin glaze only to cooled baked goods.

12.Kulichs according to this recipe will be very fluffy and airy, they crumble little and are not too dry. And the chocolate in the filling makes them even tastier.

How to cook painted Easter cake in the oven?

Now let’s look at a very interesting recipe; I came across it last year, while visiting a friend, and wrote it down for myself. I share it with you too.

Ingredients:

For the test:

Flour – 1kg;
Milk – 300 ml;
Yeast (dry) – 1 tbsp. or live 25 gr.;
Eggs – 4 pcs.;
Butter (softened) – 100 g;
Sugar – 200 gr.;
Raisins – 100 gr.;
Candied fruits – 100 gr.;
Vanillin – ½ sachet;
Rum essence – 4 drops.

For the glaze:

Powdered sugar – 1 tbsp;
Egg white – 1 pc.;
Lemon juice – 2 tbsp;
Confectionery topping - any.

Cooking method:

1. Heat the milk until warm and dissolve the yeast in it.

2. Then add 1/3 of the sifted flour.

3. Stir well, cover with a clean towel and leave alone in a warm place so that our dough rises.

4. The dough should rise within 30 minutes. Meanwhile, separate the yolks from the whites. And beat the yolks with sugar and vanilla. And whites with salt until a fluffy foam is obtained.

5. Add the beaten yolks to the risen dough.

6. Stir slowly and add softened butter.

7. Mix again and fold in the whipped whites.

8. Slowly stir the mixture and begin pouring in the remaining sifted flour in portions.

9. When the dough becomes thick, start kneading it with your hands until it becomes elastic. Cover the finished dough with a towel and leave to rise in a warm place.

10. The dough will rise within an hour. Therefore, at this time, wash and steam the raisins, and then dry them.

11. Add raisins and candied fruits to the dough, mixing them a little with flour. Pour in rum essence. Knead the dough again and leave covered again for 30 minutes.

12. Divide the dough into 1/3 of the molds, greasing them with oil.

13. Place the filled forms on a baking sheet and let them sit warm for another 10 minutes.

14. Preheat the oven to 180 degrees and bake until done, about 30-40 minutes.

15. To prepare the glaze, mix the egg white with powdered sugar and lemon juice. Whisk and cover with cling film. As soon as the baked goods are ready, immediately decorate the cakes with icing and sprinkle with sprinkles.

If you want to make painted products, then add natural or food coloring to the glaze or cream and use confectionery attachments to create and depict a decoration. You can also use hot chocolate and nuts.

Or make decor from mastic.

Dough for sourdough Easter cakes (very rich and tender)

If you are looking for a successful and good recipe for Easter cakes, then you can safely stop at this one. As a result, you will get very fluffy, tender, airy, aromatic and very rich pastries. It literally melts in your mouth.

Ingredients:

warm milk - 150 ml
dry yeast - 13 gr.
lemon - 1 pc.
saffron - 0.5 tsp.
sour cream - 100 gr.
eggs - 3 pcs.
butter - 100 gr. (melted)
sugar - 250 gr.
vanilla sugar - 25 gr.
flour - 400 gr.
salt - 1/4 tsp.
cognac - 20 gr.
dried fruits - 200 gr. (dried apricots and prunes)
candied fruits - 50 gr.

Eggs and sour cream should be at room temperature.

How to cook:

1. By analogy with the Alexandrian dough, you need to make the dough in the evening so that it can ripen all night. For the dough, use the first 8 ingredients on the list. The milk, as always when working with yeast dough, should be warm (up to 40º). Pour dry yeast into it and stir.

2. Wash the lemon very well, it is better to use a brush. Finely grate the zest from the entire fruit. It is important not to touch the white layer, but to wash only the yellow top one.

3.Pour the zest into sour cream of any fat content. And add saffron there. Stir and let stand for 10 minutes to allow the sour cream to absorb its flavor.

4. Pour infused sour cream, eggs, melted butter (warm, not hot) and sugar into the yeast diluted in milk. Mix thoroughly, cover with film and leave directly on the table for 12-16 hours. There is no need to specially clean it in cold or warm weather.

5.The next day you can start kneading the dough. Prepare the filling. Rinse dried fruits and scald with boiling water for 2-3 minutes. Prunes should not be poured for a long time, otherwise they will fall apart. Cut the fruits into small cubes.

6.Place chopped dried fruits and candied fruits into a bowl and pour cognac over them. There is no need to insist for a long time; when their turn comes, add them to the dough.

7. Stir the dough that has been ripening all night. It will not be uniform and fluffy. It will separate and smell a little like mash. This is normal, this is how yeast is supposed to work. They convert sugar into alcohol and carbon dioxide. This creates a leaven for the dough.

8.Pour vanilla sugar into the dough and stir. A reaction will immediately begin with the yeast, which has already processed yesterday’s sugar and is hungry.

9.Next, sift half the amount of flour along with salt, mix. Now add the sifted flour in small parts and knead. It is important not to overcook the dough, otherwise you will not get tender and airy cakes.

The dough should be thick, but not dense. It is soft and easy to mix with a spatula, viscous and sticky.

10.When you see that the mass is as described and shown in the photo, add the filling with cognac to it and mix well. There is no need to knead the dough by hand. There is also no need to proof it.

11. Such a delicate preparation can only be baked in small paper forms, maximum 8 cm in diameter. If you take more, the cakes will fall in the middle. Fill the molds a little more than halfway.

12.Now proofing is required in a warm place. It is best to place all the forms on a baking sheet, cover with a towel and place in the oven, preheated to 40-50º, for 1.5-2 hours. By this time the dough should reach the top.

13.Next, preheat the oven to 180º and bake the cakes for 25-30 minutes until golden brown.

14.Take out the cake and let it cool. Make the icing, frost the caps and decorate. The results are very tasty and tender Easter cakes. I highly recommend trying this recipe.

Curd recipe for royal pastries

Don’t forget that Easter cottage cheese is also in special demand. By the way, there is a separate article about this, if you missed it, look here.

Well, now I suggest you prepare a special pasochka with liqueur and cream, it turns out very tasty.

Ingredients:

Cottage cheese - 440 gr.;
Vanilla sugar - 40 gr.;
Powdered sugar - 100 gr.;
Butter - 240 gr.;
Dried fruits, candied fruits - 300 gr.;
Liqueur - 100 ml;
Cream - 120 ml.

Cooking method:

Cut dried fruits and candied fruits into small cubes.
Next, fill them with liquor and leave for 1 hour.
Take the cottage cheese and rub it through a sieve along with softened butter.
Add dried fruits and candied fruits to the curd mass, as well as the liqueur in which they were soaked. Then add vanilla sugar and mix everything.
The cream must be whipped together with powdered sugar using a mixer until foamy.
Carefully add them to the cottage cheese, stirring with a spatula from top to bottom.
Take a bowl, line it with gauze, and place the curd mixture tightly into it.
Cover the mold with gauze, set pressure and place on a saucer, putting it in the refrigerator for a day. Once the time is up, carefully remove the Easter and decorate to your liking.

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

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

This recipe is for a 5 liter 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 tbsp.

The butter and eggs should be warm.

Preparation:

1. Sift the flour twice to make the finished cakes as fluffy as possible.

2.Make a dough. Pour dry yeast, two tablespoons of sugar and three tablespoons of flour from the total amount into warm milk (up to 40º). Dissolve the dry ingredients in milk and leave the dough for 20-25 minutes until a foamy cap appears.

3.Rinse the raisins so that there is no debris left in them. Pour hot water over the berries and leave to steam for 5 minutes. Then drain the liquid and place the dried fruits on a towel to dry.

4. Separate the whites from the yolks. Beat the egg whites and salt with a mixer. You should get a thick white foam. Just beat until soft peaks form.

5.Mash the yolks with sugar until white.

6. Add whites, yolks, vanillin and soft butter to the suitable dough. Stir until smooth.

7.Add flour in small portions and mix it into the dough. The amount of flour must be controlled to obtain the desired consistency of the workpiece. At first, the mixture will stick heavily to your hands. When the moment comes that it sticks less and lags behind your hands, that means there is enough flour. In this case, the dough should not be hard and dense. It's very soft.

8.Pour vegetable oil into the dough and knead for another 15-20 minutes. You will get a viscous, soft mass.

9.Add raisins, previously rolled in a small amount of flour, and candied fruits. Mix again with your hands so that all the fruits are evenly distributed throughout the cake dough.

10. Cover the container with the workpiece with a towel and place in a warm place for 2 hours to rise. Then punch down 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. Punch down the dough that has risen a second time and place it in this bowl. Place in the multicooker, close the lid and set the “Yoghurt” program for 20 minutes. Or in the “Auto cook” mode, select a temperature of 40º.

12.The dough will fit, you no longer need to knead it, but set the “Baking” mode for 1 hour 20 minutes. Cook with the lid closed until the end of the program, do not look ahead of time. Check readiness with a toothpick - it should come out clean from the dough. If necessary, continue baking until done.

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

13.Brush the cooled mega-cake with sugar icing and decorate.

Unusual tasty and soft Easter cake with poppy seeds.

Another version of an unusual, but very tasty Easter cake. Perhaps it is somewhat vaguely reminiscent of Kraffin - just as flaky, airy and light. There are no familiar raisins here, but there is poppy seed, which gives not only an interesting taste, but also an amazing aroma.

Preparing the cake is quite simple. However, for baking you will need a larger form. Delicate, moderately moist, soft, fluffy - this cake will amaze anyone who tries it. In addition, this is a great alternative for those who don’t like raisins or just want to try something new.

You will need:

flour – 500 gr.;
milk – 200 gr.;
sugar – 100 gr.;
butter – 100 gr.;
poppy seed – 100 gr.;
chicken egg – 3 pcs.;
dry yeast – 1 tsp;
salt – ½ tsp;
vanillin – 1 sachet.

Cooking stages.

Add sugar, salt and yeast, as well as a tablespoon of flour to warm milk. Stir and leave for literally 10 minutes for the yeast to activate.

In another bowl where you will prepare the dough, place the yolks from chicken eggs, softened butter and vanillin. Rub it. Pour in the milk and yeast and stir.

Sift the flour in parts and knead the dough. You need to knead it for at least 5 minutes - it should become soft and tender, slightly stick to your hands. Cover the dough with something and let it sit until it rises.

Separately, beat the egg whites until foamy and add poppy seeds to them.

Mix everything. When the dough has doubled in size, knead it well and divide into 2 halves.

Roll out one part of the dough with a rolling pin into a pancake about 2 millimeters thick. Then roll this dough into several layers and roll it out again into a long layer about 20 centimeters wide and about 50 centimeters long.

Place the poppy seed filling in the center along the entire length and wrap the dough so that it is inside. Connect the edges.

Divide the dough with filling into 2 parts with a sharp knife, cutting it along its entire length. Twist the braid.

Grease the baking dish with oil. Roll the workpiece into a ball and place it in the mold.

Do the same with the second piece of dough and place it on top of the first. Cover the workpiece with a towel and leave for 30 minutes.

Bake at 180 degrees for 40 minutes. You can decorate the finished Easter cake of your choice.

Easter on choux pastry

Choux pastry goes well with raisins and glaze and will be more to the taste of children and those with a sweet tooth.

Kulich with choux pastry

To bake the perfect Easter cake, you will need:

Milk - 1.5-2 tbsp.
Eggs - 5 pcs.
Sugar - 230-250 g
Dry yeast - 2 tsp.
Butter
Vanillin - ½ tsp.
Raisin
Store-bought glaze - 1 pack.

How to cook:

1 tbsp. Bring milk to a boil, then add 1 tbsp. flour, stir until elastic.
In ½ tbsp. dissolve the yeast in milk, sift 100 g of flour into it, leave for ¼ hour.
Combine the mixtures, mix, leave the dough for 1.5-2 hours, covering the top with a towel.
Beat the egg yolks with granulated sugar and salt until a clear white color appears. Add part of the mixture to the dough along with 1 tbsp. flour, stir and remove again for 60 minutes.
Beat the egg whites and add them to the dough along with the rest of the yolk mixture, soaked and dried raisins, vanilla sugar, and melted butter. Sift 3 tbsp into the dough. flour. Knead thoroughly. Place the dough in a greased container and leave in a warm place for 60 minutes. get up.
Preheat the oven to 180 C and bake for 40 minutes. When ready, brush with glaze prepared according to package instructions. .

It takes about 4-5 hours to prepare this Easter cake, and most of this time is spent proofing the dough and rising it.

How to bake Italian panettone

This dessert is usually served in sunny Italy around Christmas. However, in its composition and taste it is a real cake, only more delicate in appearance and without icing.

Kulich panettone

Ingredients:

Flour - 6 tbsp.
Milk - 1.25 tbsp.
Sugar - 1.5 tbsp.
Fresh yeast - 2 tbsp.
Butter - 150 g
Eggs - 5 pcs.
Ground nutmeg - 1 tsp.
Candied fruits, raisins, dried apricots
Cardamom - ½ tsp.
Orange - 1 pc.
Vanilla sugar - 2 packs.

How to cook:

Place yeast and 2 tbsp in a small bowl. sugar, stir, pour in 4 tbsp. warmed milk. Add 2-3 tbsp. flour, mix. Leave for 20 minutes.
Sift 2 tbsp into a separate large bowl. flour. Pour warm milk over it and stir.
Add the yeast in the milk to the milk-flour mixture. Stir until smooth and viscous consistency.
Leave to rise for an hour in a warm place.
Beat 3 eggs.
Divide 2 eggs into whites and yolks.
Pour the yolks into the dough.
Stir by adding sugar and small pieces of butter.
Add 3 tbsp. sifted flour, spices.
Knead the dough thoroughly, transfer to a deep, spacious bowl, cover the top and leave to rise in a warm place for 1.5 hours.
Finely chop the candied fruits and dried apricots, grate the orange zest, steam and dry the raisins. Add everything to the dough and knead it well.
Knead and leave to rise for 60 minutes in a greased baking tin lined with oiled parchment paper.
Preheat the oven to 190-200 C, bake for 50 minutes.

Panettone is usually served with coffee or hot chocolate. You can take advantage of this wonderful Italian tradition and enjoy Easter.

How to make Easter cake without yeast

This recipe contains very simple ingredients. You can add zest or cinnamon for taste, and turmeric for a beautiful color.

Ingredients:

flour - 0.28 kg;
yolk - 2 pcs.;
protein - 1 pc.;
margarine - 120 g;
sugar - 100 g;
vanillin - 1 g;
salt - 1/3 tsp;
soda - 1 tsp;
kefir - 30 ml;
lemon juice - 1 tbsp. l.;
candied fruits, raisins - to taste.

How to cook

In a container with a wooden spatula, grind margarine with vanillin, sugar (50 g) and salt. Pour in kefir and stir until smooth.

Separately, beat the whites, yolks and remaining sugar. Add kefir mass, flour, soda dissolved in lemon juice, scalded candied fruits and raisins. Stir.

Roll dried fruits in flour. This way they will be evenly distributed throughout the dough.

Distribute the finished dough evenly among the molds. Leave under a towel in a warm place for 20 minutes. Then place in the oven for half an hour at 180°.

The best recipe for rich cottage cheese cake (without yeast and raisins)

Cottage cheese cake without yeast tastes like a cupcake. The baked goods turn out rich, so there is no need to add raisins to it. But if you wish, you can add any dried fruits or candied fruits to the dough.

Ingredients:

Beat the eggs into a wide bowl, add granulated sugar and vanilla sugar and beat with a mixer into a homogeneous mixture. Then add softened butter and turn on the device again. Next will be cottage cheese, add it to the bowl and beat with a mixer.

Now we move on to manual kneading, add baking powder and begin adding sifted flour.

The dough has become thick and can be poured into molds.

The oven should already be preheated to 180 degrees by this time. Send to bake for 40 minutes.

You can simply sprinkle cottage cheese cakes with powdered sugar. And if you decide to make them more elegant, with icing and colored sprinkles, see the recipes above.

Lazy Easter cake

Beautiful Easter desserts don't always require a lot of effort. This recipe is just one of those where you need a minimum of actions, and the result exceeds all expectations.

Lazy Easter cake

Ingredients:

Pressed yeast - 50 g
Eggs - 4 pcs.
Milk - 1 tbsp.
Sugar - 1 tbsp.
Vanilla sugar - 1 pack.
Salt - ½ tsp.
Lemon - 1 pc.
Butter – 120 g
Vegetable oil - 2 tbsp. l.
Flour - 4 tbsp.
Dried fruits - 100-120 g
Glaze - 1 pack.

How to cook:

Grease baking parchment and baking pans with 20 g butter. Cover the bottom with parchment.
Mix eggs with sugar, vanilla sugar, salt.
Dissolve the yeast in the warmed milk.
Beat them in a blender with the sugar-egg mixture and melted butter.
Add the sifted flour and beat again.
Grate the lemon zest and add it to the dough.
Add dried fruits to the dough and mix thoroughly with a spoon.
Divide the dough into the molds and leave to proof for 3-4 hours in a warm place, covered.
Preheat the oven to 180 C and bake the cakes for 30-40 minutes. Small forms require less time.
Decorate with prepared glaze and remaining dried fruit.

Life hack: to prevent dried fruits from being hard, before adding them to the dough, soak them in boiling water for 20 minutes and then dry them with a paper towel.