The main principle of making Easter cakes for Easter is the correctly kneaded dough. It should not be too liquid or, conversely, thick. From the dough cakes quickly become stale. The dough should be of a consistency, so that flour is not needed and that it is easily divided with a knife. Good dough should not stick to hands. The dough should rise 3 times. The first time is the sponge itself, the second time with all the products, the third time when the dough was spread out in forms.
There are many ways to cook Easter cakes. But the main ingredients remain the same. These are flour, eggs (or separately yolks), sugar, butter, milk and some salt. Raisins, candied fruits, nuts, dried fruits, etc. are used as fillers. Ready Easter cake is covered with protein glaze and decorated as desired.
Easter cake - preparation of food and dishes
What is needed from the dishes and kitchen utensils: an enamel bowl or a large saucepan, a knife, a bowl, a sieve, a mixer or a whisk, an egg separator, baking paper, baking molds.
Flour is thoroughly sieved, the necessary amount of sugar is measured in advance, yolks are separated from proteins. Milk is heated, butter is melted. In warm milk, yeast is bred. Next - a matter of technology.
Easter cake recipes:
Recipe 1: Easter Cake
The most common recipe for Easter cake. For the preparation of kulich used flour, milk, yeast, yolks and sugar.
- Flour - 7 glasses;
- Two and a half milk;
- Yeast - 100 g;
- Yolks - 20 pcs .;
- Sugar - 1 cup;
- Thawed butter - 2 glasses;
- Some salt.
Flour (almost all) mixed with a half cup of milk, add diluted yeast. Stir the dough thoroughly and remove in a warm place. Pound 20 yolks with sugar and mix with two cups of milk. As soon as the dough comes up, add the yolks with sugar and milk. Add some salt to the dough and check the consistency - if required, add some flour. Knead the dough and leave to rise again. Then the dough should be whipped and spread in half. We are waiting for the dough to rise in shape and set to bake.
Recipe 2: Home-style Easter Cake
Such a recipe for Easter cake takes a little more time, but the result is very tasty. The recipe uses proteins and yolks, as well as raisins, milk, yeast and, of course, flour.
- Flour - 1 kilogram;
- Yeast - 50 g;
- One and a half cups of milk;
- Yolks - 10 pieces;
- Proteins - 3 pieces;
- Sugar - 250 g;
- Butter - 220 g;
- Raisin - 100 g;
- Vanillin - 3 tsp;
- Salt - 1 g.
Boil half a cup of milk and pour 100 g of flour into it. Intensively stir until a homogeneous elastic mass. We take another half a cup of milk and bring it 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 yolks with sugar, add salt. Add the yolks with sugar to the approached mass and add 750 g of flour. Pour the butter in small portions and knead the dough. We leave for 2 hours to rise. We bring the risen dough into its original form and spread raisins, rolled in flour. Give the dough to come up for the third time. After that, lay out the dough in molds and bake for 45 minutes.
Recipe 3: Easter Cake Easter Cake
This recipe for Easter cake includes the same ingredients as other recipes. The difference lies in the cooking technique.
- Flour - 9 glasses;
- Yeast - half of the sticks;
- Eggs - 10 pieces;
- Half a cup of sugar;
- Ghee - 0.75 cups;
- Milk - one and a half cup;
- Some salt.
One and a half glasses of flour we fill in one and a half glasses of hot milk and carefully we stir. In the cooled mass, add the floor of yeast sticks and remove the climb. 10 yolks fray with sugar, whisk whites of whites. We spread the whites and yolks in the dough and give it to him again to rise. Then pour the ghee and pour the remaining flour. Knead the dough thoroughly. We bake baking pies for Easter with butter and lay out the dough in them. As soon as the dough rises - set bake.
Recipe 4: Easter cake with cream
This Easter cake is very delicate and fragrant, thanks to the cream that is part of it. The recipe also uses wheat flour, almonds, candied fruits and vanilla.
- Wheat flour - 5 glasses;
- Fresh yeast - 100 g;
- One and a half cup of cream;
- Butter - 250 g;
- Yolks - 8 pieces;
- Sugar - 1 cup;
- 7. Peeled almonds - half a cup;
- Half a cup of raisins;
- Paul sachet vanilla;
- Candied - half a cup;
- Salt - 1 tsp.
To begin with we will prepare a brew: we heat the cream a little and dissolve the yeast in them. Add 2.5 cups of flour. Put the brew in a warm place. Rub yolks white with sugar and butter. Raise the raisins, wash and dry. Add pounded yolks, raisins and candied fruits and crushed almonds to the brew that came up. All thoroughly mixed, add salt, vanilla and the remaining flour. Knead the dough and shift in a large enamel bowl. We clean in a warm place for an hour and a half (the dough should increase in volume twice). After this, knead the dough again and remove it again in a warm place. We bake baking molds with oil and line the bottom and walls with oiled paper. Divide the dough into small balls and lay out in the form. The dough should take 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 baked at a temperature of 200-220 degrees. We bake on time 60-70 minutes. As soon as the tip of the cake turns dark, cover the cake with a circle of wet paper. Finished and chilled cakes grease with glaze.
Recipe 5: Easter cake in bread maker
Easter cake in a bread maker has a number of indisputable advantages over ordinary recipes. First of all it concerns time expenses. 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 of baked butter;
- 3 eggs (1 additional yolk);
- Half a teaspoon of salt;
- 1 tsp. lemon peel;
- Any filler: nuts, dried fruits, candied fruits, raisins, etc.
Cut butter into cubes and place it in the container of the bread maker. Sift flour and also spread in bread maker. Next come the yeast diluted in milk, as well as sugar, vanillin, salt and eggs. Then add 1 yolk and zest. We wash the raisins and steam them for a few minutes in hot water, then lay them in the special compartment of the bread machine (if there is no model, you can put the filler at the end of the mix). There we lay out any other fillers. Choose the “sweet pastry” mode 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 beep and grease the cooled kulich with icing. The icing is prepared from a mixture of protein, sugar and lemon juice.
Recipe 6: Easter cake in a bread maker with dried fruit and powdered sugar
General description: This Easter cake turns out to be very tasty, rich and with a pleasant “Kulichny” flavor. Preparing treats quickly and does not require much effort.
- 2.5 tsp. dry yeast;
- 75 g sugar;
- 6 g of salt (about 1 tsp);
- 150 g butter;
- 100 g of milk;
- 4 eggs;
- A pound of flour;
- 2 tsp. vanilla;
- A glass of dried fruit;
- Sugar powder - for sprinkling.
In the bread maker we spread sifted flour, yeast, salt, sugar and vanillin. Then add milk, eggs and melted butter. Wash the raisins, dry and roll in flour. We spread in a special clinic. Or add to all ingredients in accordance with the instructions. Set the mode "baking", "with raisins", size XL. The crust is light. the cake will be very tall and lush. Ready Easter cake cooled and sprinkled with powdered sugar.
Recipe 7: Easter cake in a slow cooker
Kulich is very large - for the whole bowl of the slow cooker. For preparation you will need a standard set of products for the cake: flour, eggs, butter, sugar, milk and yeast.
- 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;
- Sugar powder - for glaze;
- Lemon juice - a few drops.
Yeast diluted in warm milk and leave for 15 minutes. A pound of flour is sifted and mixed with salt and yeast diluted in milk. Thoroughly stir and remove for half an hour in a warm place. Pound 2 eggs and 2 yolks with vanilla and sugar. Spread eggs with sugar and ghee in sugar. Stir and add the remaining flour. Knead soft dough and leave for 60 minutes. Wash the raisins, dry and roll in flour. Add to the dough, stir and again leave for an hour to rise. We heat the bowl of the multicooker with oil and turn on the “heated” mode. 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 this another 45 minutes of this mode. Open the slow cooker and check the cake with a stick. Ready Easter cake covered with glaze of protein, lemon juice and powdered sugar.
Recipe 8: Easter cake in a slow cooker with cottage cheese
This Easter cake is very rich, fragrant and tender. These cakes are baked with cottage cheese, so you can try to cook in a slow cooker for the holiday curd cake.
- 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 of flour;
- A bag of vanilla;
- Candied - 200 g.
Yeast diluted in warm milk, add 3 tablespoons of flour and a teaspoon of sugar. Leave for half an hour in a warm place. 3 yolks fray with sugar and salt, add to the dough. We also add cottage cheese and melted butter. Stir well. 2 whip protein with 100 g of sugar, lay out the dough. All mix and spoon pour flour. Knead soft elastic dough and put in an enamel basin. We remove for 1 hour. Add candied fruits to dough. Put the dough in a slow cooker and turn on the “heating” mode for 15 minutes. We wait until the dough fits. We set the “baking” mode for an hour, then, without lifting the lids, we set the same mode for another half an hour. After the signal, we give the cake to cool slightly and lay it on a napkin. Frozen Easter cake iced.
Recipe 9: Cake Frosting
Easter cake frosting is the final touch of a tasty treat. Frosting is made from proteins, powdered sugar and lemon juice. Optionally add food coloring.
- 200 g of powdered sugar;
- 1 protein;
- 1-2 tsp lemon juice;
- Food coloring - at will (1 g).
Protein is whipped with a fork until foaming and mixed with half powdered sugar. Then add lemon juice and how to stir. Gradually pouring icing sugar, bring the glaze to the desired consistency. Optionally, at the tip of the knife you can add food coloring. Apply glaze immediately, as it dries quickly.
Easter cake - secrets and tips from the best chefs
- If Easter cake is baked in a bread maker or a slow cooker, it is better to take dry yeast that is not fast. Dry yeast can be replaced with 30 grams of fresh;
- Dough for kulichi knead as long as possible;
- The dough should fit in a warm place; no drafts should be allowed;
- To make the cake rise evenly, a wooden stick is stuck in the middle before baking;
- It is better to bake cakes in a humid oven. To do this, put a container in the oven with water.