How to cook an Easter cake

Easter is a bright holiday, revered by Christians of many countries.

The main attribute of this event is the Easter cake.

If you follow the traditions, then you need to knead the dough for the cake on Holy Thursday, and bake it on Good Friday. It is believed that these days the cake is a success for the glory.

Properly baked cake stays fresh for a very long time, so you shouldn’t worry that it will become stale for the holiday.

Cooking cake is different from baking ordinary products from yeast dough. So that it does not turn out to be similar to an ordinary loaf, you need not only to bake it correctly, but also to treat the dough with all the responsibility.

Subtleties

• The dough for Easter cakes is made very rich. It puts a lot of eggs, butter, sugar. Good cakes are obtained on some yolks. But if you put and squirrels, then you need to beat them well and only then add to the dough.
• Due to the large amount of baking, the dough is kneaded in several stages. First make a brew, then gradually add the rest of the ingredients. If the dough is kneaded using the straight-through method, the yeast will not be able to lift it.
• It is advisable to put only pressed yeast in the dough for cakes, because on dry yeast it turns out not so lush.
• It is kneaded only with milk or cream, without using water.
• Dough is cooked in large quantities. It is believed that when there is a lot of it, it wanders better and rises well.
• For baking cakes use high forms of thick tin or aluminum. Their volume should not exceed 1 liter, since a large amount of dough in a household oven may not be cooked. It should not be tight.
• Knead dough is thoroughly kneaded. He is allowed to rise several times. The last time it fits in the forms, so they are filled to one third of the volume. Forms must be copiously greased with butter.
• Kulichi bake at 180 ° for 1-2 hours, depending on the size of the product. High temperature can not be set, otherwise, due to the large amount of fat and sugar, the top of the cake is quickly tinted, and the middle remains unprotected.
• Put raisins, candied fruits, lemon peels in dough. They use cloves, cardamom, and saffron, which is recommended to add to give the products a beautiful yellow hue.
• During baking, you cannot open the oven, move the molds, otherwise the dough may fall off and no longer rise.
• The finished cakes are carefully removed from the molds, laid on its side on a soft bedding and cooled in this form.
• Then the products are coated with protein or sugar icing and decorated with colorful sugar topping.

Easter cake on cream

Caloric content of the dish: 8002 kcal, per 100 g: 356 kcal.

Ingredients:

For the test:

• flour - 5 tbsp .;
• fresh pressed yeast - 100 g;
• salt - 10 g;
• yolks - 8 pcs .;
• cream - 350 ml;
• sugar - 230 g;
• butter - 250 g;
• candied fruits - 0, 5 st .;
• raisins - 0, 5 st .;
• almonds - 0, 5 st .;
• vanillin.

For the glaze:

• egg white - 1 pc .;
• icing sugar - 200 g;
• lemon juice - a few drops.

For decoration:

• colored dressing.

Preparation Method

• Heat the cream to 30-35 °. Dissolve the yeast and half the flour in them. Knead the dough so that there are no lumps, and place it in a warm place to lift.
• Yolks rub with white sugar.
• Mash the butter, which should be lightly melted by now. Combine the yolk mass with it.
• Sort and wash the raisins. Blot with a paper towel.
• When the dough has risen well, put the yolks with butter, raisins, candied fruits, chopped almonds. Stir.
• Add salt, flour and vanillin. Mix everything again. Put the dough on the table and knead well. Put in a bowl and place in a warm place for an hour or more.
• The kneaded dough is kneaded well again and put back in heat for an hour.
• Prepare baking cakes for Easter cakes. Liberally grease the bottom and walls with butter and cover with parchment. Cut a piece from the dough, form a bun out of it and put it into a form. Do not forget that the dough should take about a third of the volume. Leave in a warm place for proofing for 60-80 minutes. To the top of the products are not weathered, cover them with a towel.
• Bake cakes at 180-190 ° for an hour. If the top of the product darkens prematurely, cover it with damp paper.
• Remove the cakes from the oven, carefully remove them from the molds and leave to cool on a towel.
• Prepare the icing. To do this, beat the cold protein with a mixer to a stable foam state. While whipping, gradually pour the icing sugar. Add lemon juice, which is necessary for the stability of the glaze. Using a spatula, carefully grind the mass.
• Grease the Easter cakes grease with glaze and decorate with multi-colored sprinkles.

Easter cake on yolks

Calorie dishes: 7871 kcal, per 100 g: 325 kcal.

Ingredients:

For the test:

• flour - 7 st .;
• milk - 500 ml;
• butter - 250 g;
• pressed yeast - 70 g;
• salt - 10 g;
• yolks - 7 pcs .;
• cognac - 1 tbsp. l .;
• sugar - 300 g;
• vanillin.

For the glaze:

• powdered sugar - 200 g;
• egg white - 1 pc .;
• lemon juice - a few drops.

For decoration:

• colored dressing.

Preparation Method

• Heat the milk and dissolve the yeast in it. Add half the flour and knead the dough. Put to rise in a warm place.
• Combine yolks with sugar, pound white-hot and pour into dough. Stir.
• Put melted butter, vanillin, salt, pour brandy. Put the remaining flour and knead the soft dough. Leave for an hour and a half to climb.
• Put it on the table, knead it well, put it in the dish again. Leave it warm for another hour. During the rise of the dough twice and knead knead.
• Put it on the table and divide it into pieces equal to one third of the volume of your forms. Give them a round shape.
• Grease baking cakes with butter and cover with parchment. Put the dough in them. Cover with a towel and leave for an hour in a warm place to climb.
• Put the dough into the oven, heated to 190 °, and bake for 1-1,5 hours.
• Carefully remove the Easter cakes from the molds, lay them on the side and cool.
• Beat the protein with a mixer until doubled in volume. Gradually add icing sugar, make the icing. Add lemon juice. Pound carefully to make the mass white and fluffy.
• Covered cakes iced and decorate with colored sprinkles.

Easter Bread Cake

Calorie dishes: 7660 kcal, per 100 g: 279 kcal.

Ingredients:

For the test:

• flour for brewing - 1, 5 tbsp .;
• flour for kneading dough - how much will it take;
• fresh pressed yeast - 50 g;
• sugar - 100 g;
• butter - 250 g;
• eggs - 15 pcs .;
• milk - 350 ml;
• raisins - 200 g.

For the glaze:

• powdered sugar - 150 g;
• egg white - 1 pc .;
• lemon juice - a few drops.

For decoration:

• colored dressing.

Preparation Method

• Dissolve the yeast in a small amount of preheated milk.
• Bring the remaining milk to the boil.
• Pour flour in a bowl and brew it with hot milk. Stir the dough well and cool to a warm state.
• Enter the yeast. Cover the bowl with a towel and place in a warm place for one hour to rise.
• Divide eggs into whites and yolks. Heat white egg yolks with sugar.
• Whip proteins with a mixer until a foam appears.
• In the dough enter the yolks, stir.
• Then add the whipped whites.
• Knead the dough thoroughly and leave in a warm place to rise.
• Melt the butter and cool slightly. Add to the dough and stir again.
• Add enough flour to make a thick dough. Add the washed and dried raisins. Knead again.
• Grease a baking cake with butter, cover it with parchment. Fill the dough at 1/3 volume. Give it a good rise.
• Put the form in the oven, heated to 190-200 °. Bake 60-70 minutes.
• Remove the ready cake from the mold, lay it on its side and cool it.
• Prepare the icing. To do this, place the egg white in a bowl and whisk with a mixer. Gradually add caster sugar, pour in lemon juice and grind to a fluffiness.
• Covered kulich iced and decorate with colored sprinkling.

Easter cake cooked in bread maker

Calorie dishes: 3817 kcal, per 100 g: 332 kcal.

Ingredients:

For the first bookmark (opars):

• water - 50 ml;
• eggs - 4 pcs .;
• sugar - 2 tbsp. l .;
• butter - 6 tbsp. l .;
• top grade flour - 2 cups;
• dry yeast - 2 tsp.

For the second tab:

• salt - 0, 5 tsp;
• sugar - 2 tbsp. l .;
• vanilla sugar - 1 tsp;
• top grade flour - 1 cup;
• dry yeast - 0, 5 tsp.

For the glaze:

• powdered sugar - 200 g;
• milk - 2 tbsp. l

For decoration:

• colored dressing.

Preparation Method

• Heat the water to 28-30 °. Remove the oil from the refrigerator and wait for it to soften.
• Set the kneader blade in shape.
• Put all the ingredients listed for the first tab, be sure to follow the sequence.
• Dip the mold into the bread maker.
• Select the “Russian Cook” program. If there is baking control, set “Medium”.
• Click “Start”.
• Prepare products for the second bookmark in advance, but do not mix.
• When the signal sounds, open the lid and add the ingredients in the order indicated in the recipe.
• After 3 hours and 30 minutes, the cake will be ready.
• Remove the mold from the bread maker, tilt it to the side and gently shake out the kulich. Leave it on its side and cool it.
• For the glaze, pour the icing sugar in the bowl, pour in the hot milk and carefully rub with a wooden spoon to a shiny white state.
• Coat the cooled cake with icing and decorate with colored sprinkling.

Note: the products in this recipe were measured by special dishes.

A cup - a volume of 230 ml, a tablespoon - 15 g, a teaspoon - 5 g.

Video: The sweetest, most delicious Easter cake!

Recipe without problems!