Sweet, rich yeast dough for Easter cakes and buns - English recipe

Easter cakes are traditionally baked for Easter as the main treat. They are certainly prepared in large quantities. How else? The family and guests will eat them all week until Radonitsa. The Easter cake dough is rich, sweet, fluffy, and the finished baked goods remain soft for a long time. This is achieved by adding a large number of eggs, butter and sugar. In addition, Easter cake dough must be made with yeast, because traditional baked goods should be high and well-risen.

The dough for Easter cakes requires a special approach; it must be done gradually, slowly, carefully adding ingredients. Drafts should never be allowed, and dishes containing it should be well wrapped in towels.

Traditionally, Easter cakes are prepared in advance, starting on Thursday. They are baked on Friday and taken to church on Sunday night to be blessed. There are many Easter recipes(there are about 20 types of Easter cakes alone), but not every housewife is successful at baking. For everything to work out, you should familiarize yourself in advance with all the intricacies of preparing Easter cake dough and test your skills on proven recipes.

Secrets of successful Easter cakes

The dough for Easter cakes is very demanding, the slightest violation of technology will ruin, if not the taste, then appearance baking. A few tips will help you avoid this:

Features of Easter baking

Baking Easter cakes requires a special approach and attention:

The baked Easter cakes are removed from the oven and placed on their sides until they cool. When the bottom of the pan has cooled, the baked goods can be taken out.

Finished products can be coated with all kinds of glazes, decorated with sprinkles, Easter inscriptions, patterns, candied fruits, and poppy seeds.

If you follow the cooking and baking technology, you will certainly get cakes. And this is very important, because according to popular belief, a successful Easter cake brings prosperity and good luck to the home, while a cracked, fallen or burnt one promises trouble.

Traditional Easter cakes

The simplest recipe for Easter cake dough will allow even an inexperienced housewife to make this traditional pastry quite easily and quickly. Original version implies the use fresh yeast, but they can be replaced with dry ones, as well as a large number of eggs.

Advice! Compared to fresh yeast, you need three times less dry yeast. For 100 g of fresh there will be only 30 g of dry.

Ingredients:

Preparation:

Dough for Alexandria Easter cakes

According to this old recipe Easter dough It’s better to let it ferment overnight and start baking and decorating in the morning. By classic recipe Alexandria Easter cakes made with raisins and the addition of cognac. But you can put any dried fruits: dried apricots, candied fruits, dried berries, and instead of cognac, rum or whiskey will do.

Ingredients:

Preparation:

Curd Easter cakes

Easter cake with cottage cheese is easy to prepare and allows you to get a soft, the most delicate pastries. It is best to take cottage cheese with milk with maximum fat content, and to save time, use dry yeast instead of fresh.

Ingredients:

Preparation:

1. Pour water into a deep saucepan and warm milk, add sugar, break eggs, add softened butter and mix everything with a mixer until smooth.
2. Add cottage cheese with vanilla sugar and mix again.
3. Sift flour there, add salt and knead into an elastic dough.
4. Scald dried fruits and cut if necessary.
5. Finely grate the zest from the oranges.
6. Add dried fruits with zest to the dough, stir again.
7. Wrap the dough in a towel and leave in a warm room for at least an hour.
8. Knead the risen dough and divide into pieces.
9. Place them in molds, filling them to 1/2 volume + 1 cm, cover with a towel, and leave to rise for another hour.
10. Bake at 180 degrees for 30 to 50 minutes.

Curd and yeast dough for Easter cakes - video

Choux pastry for Easter cake

Custard Easter cakes stay fresh noticeably longer than regular ones. Such baked goods are soft in themselves and do not go stale for a long time. But the base takes quite a long time to prepare, so it’s better to calculate the time in advance.

Ingredients:

Preparation:

Advice! The higher the room temperature, the faster the dough will rise. The optimal temperature is considered to be 26–30 degrees; it is at this temperature that the finished Easter cakes will turn out tastier.

The main thing is not to exceed the threshold of 55 degrees, otherwise the yeast will die and the dough will not rise at all.

Sour cream dough

Easter cake dough with sour cream is prepared quickly, and the result is pleasing: the baked goods are tender, aromatic, crumbly and very soft.

Ingredients:

Preparation:

1. Warm the milk to 38 degrees, add yeast with a teaspoon of sugar, stir.
2. Sift 250 g of flour there, mix with a mixer, cover with film, wrap and leave to rise for about 30 minutes.
3. Separately, grind the eggs and sugar until white.
4. Pour the beaten egg mixture into the risen dough, add a packet of vanilla sugar, and stir.
5. Soften the butter by mixing it into the dough.
6. Pour heavy sour cream onto the dough and mix again.
7. Gradually add the remaining flour to the dough, continuously kneading it until it stops sticking to your hands. After this, cover it again and put it in a warm place for half an hour.
8. Add raisins to the risen mass, knead, and return to a warm place.
9. Tear the dough that has increased in volume into portions with your hands and place each in the appropriate molds, pre-coated with oil.
10. Preheat the oven to 100 degrees, place the cakes in it for 10 minutes, then increase the heat to 180 degrees and bake them for about half an hour.

Easter cake with sour cream - video

Dough for Moscow Easter cake (with vodka)

Strong alcohol (vodka, rum, whiskey) is added to the Easter cake dough so that the finished baked goods are soft and crumbly for as long as possible. They make so-called Moscow Easter cakes with vodka, this one old recipe has reached the present day practically unchanged.

Ingredients:

Preparation:

What to do if there are problems with the test

What to do if the Easter cake dough does not rise? A common problem. There are several options to avoid or correct this situation.

Calories: Not specified
Cooking time: Not indicated

A mandatory attribute is Easter cakes. Traditionally, the dough for Easter cakes is made on dough, rich, with a lot of eggs, sugar, butter, adding spices, dried fruits or candied fruits for a special taste. All products must be of high quality - fresh and strong yeast, eggs from domestic chicken if possible, proven flour, and butter without flavorings, with a high percentage of fat content. Eggs and butter are introduced into the dough at room temperature, the flour must be sifted several times. It is recommended to soak raisins in cognac overnight, but it is not necessary to follow this advice. The cake will be no less tasty if you simply steam the raisins in a water bath or pour boiling water over them for a couple of minutes.
In order for the dough to infuse, become fluffy and soft, it must be allowed to rise well. Due to the large amount of baking, the dough for Easter cakes takes a long time to mature, several hours, so the day on which baking is planned is best freed from other matters.

Ingredients:
For the dough:

- warm milk – 1 glass;
- flour – 130 gr;
- sugar – 2 tbsp. l.;
- salt – 0.5 tsp;
- pressed yeast – 50 gr.

For the test:

- flour – 800-850 gr;
- butter – 230 gr;
- egg yolks– 6 pcs;
- sugar – 2 cups;
- vanilla sugar – 2 sachets;
- vegetable oil – 1-2 tbsp. l.;
- raisins – 200 gr.

Recipe with photos step by step:

To prepare the dough and dough, mix salt, sugar and fresh yeast.

We heat the milk, but do not boil. The temperature should be slightly warmer than room temperature, 25-30 degrees. Pour warm milk into the yeast mixture and stir, dissolving all grains and lumps of yeast.

Add flour, be sure to sift before adding. Stir with a spoon or whisk, breaking up any lumps.

The dough for the dough will be medium thick, about the same as for pancakes or a little thicker. Cover the dishes and place in a warm place for 30-40 minutes.

While the dough is maturing, let's prepare everything for the test. Steam the raisins in a water bath and leave to dry on a towel. Take out the butter in advance (if you haven’t done this, soften it in the microwave), separate the yolks from the whites. Add two types of sugar (white and vanilla) to the yolks and grind until a thick, almost homogeneous cream-colored mass.

The ripe dough will rise and become covered with bubbles. Stir it and pour in the yolks and sugar.

Add soft butter. Stir until all the products are combined, the mass should be liquid, without oil lumps.

Sift the flour two or three times. Pour half into the dough, stir until thick. The consistency will be like sour cream or a little thicker. Add half of the remaining flour and add the raisins along with it.

Mix the dough with a spoon as long as possible. Once all the flour is moistened, place it on the table.

Add the remaining flour and use your hands to knead into a soft, smooth dough. At first the dough will be sticky, heavy and rough. You need to knead it for a long time, at least 15 minutes, but it’s better to take a break and knead again, also for 10-12 minutes. If necessary, grease your hands with vegetable oil; the dough will stick to your palms less. A well-kneaded dough will become soft, very plastic, slightly springy and easy to roll into a ball.

Cover the bowl with the dough and place in a warm place for two to three hours. After about 1.5 hours, knead it once and leave it to rise again. The dough rises very well, during proofing it increases several times, becomes soft and fluffy. The cakes it makes are wonderful!




We also bring to your attention another

Let's start preparing Easter cakes immediately after breakfast. First, take out the butter so that it has time to soften. Then let's start preparing the dough. Lightly heat the milk over low heat. It should be warm, but not hot - approximately body temperature (check with a clean finger); if it is too hot, the yeast will die and the dough will not rise!

Let's take a large bowl for the dough - we take it with a large margin, since the dough will still rise. Pour the milk and yeast into a bowl and add half the flour (in this case, 1 kilogram).

Cover the bowl with the dough with a towel and put it in a warm place to rise. The dough should double in volume. This takes from 40 minutes to 1 hour - very dependent on the room temperature. Now we have time to wash and dry the cake pans, do household chores, and drink tea.

When the dough rises, mix everything well.

Beat the yolks with salt, vanillin, cardamom. Add sugar little by little and continue beating until the yolks turn slightly white.

Cover the bowl again with a towel and place in a warm place. The dough should double in volume again. Now it will take more time - from 1.5 to 3 hours. You can have time to cook lunch and maybe even have lunch!

At the same time, you need to wash the raisins, clear them of sticks and let them dry.

Checking the dough. Oh, it really rose a lot! It is a wonderful yellowish color and has an amazing aroma!

Leave the cakes to rise in the molds until the dough rises 3/4 of the height of the mold.

(Here, those who made a full batch of dough encounter some difficulties - after all, such a number of Easter cakes will not fit in every oven at the same time! There are several possibilities:

1. Instead of a large number of small molds, use several large and tall ones. The area occupied by the forms will be smaller - everything will fit.
2. Divide the cakes into two parts, preferably also by size. We leave one part to rise, and put the other in the refrigerator to slow down the process. While baking the first part, take out the remaining cakes and put them in a warm place to rise. We bake after the first ones.

Those who bake half or quarter portions will not have such problems).

So, the dough has filled 3/4 of the mold. Preheat the oven to 160-180 degrees and bake the cakes for about an hour. Under no circumstances should we open the oven before the cakes are browned, otherwise the dough may fall due to the temperature change!

We check the readiness of the Easter cakes by piercing them in several places with a long wooden knitting needle. If the dough does not stick to the knitting needle, the cakes are ready!

Let them cool and decorate with glaze. Ready-made Easter cakes can be stored in a sealed container or bag without going stale for up to a week!

The day of pleasant worries has come to an imperceptible end!

Happy Easter!

Easter is approaching, everything has already been cleaned and washed, only one small thing remains - to prepare Easter dishes. Traditionally in our house it is painted eggs, Curd Easter and Easter baked goods - Easter cakes, buns, pies.

Easter cakes and buns.

The main decoration of the table is Easter cakes. I bake not only Easter cakes. I also make rolls with poppy seeds, cinnamon or cottage cheese. In our country, all Easter baked goods are called in one word - buns.

This is the recipe for my Easter buns that I will share with you.

Many people bake Easter cakes and rolls on Thursday or Friday before Easter. But I can only do Easter baking on Saturday morning. On Thursday or Friday I do the one you see in the photo.

So, in order for the Easter cakes to be a success, early in the morning we read the Lord’s Prayer, cross the container for kneading the dough three times (for me it’s a large 10-liter pan) and start kneading the dough.

For Easter cakes and others Easter baking we need:

• Flour – 2 kg,
• Yeast -50 g.
• Eggs – 4 eggs + 2 yolks (whites will be used for glaze)
• Sugar – 0.5 kg
• Milk – 1 l,
• Sour cream – 2 tbsp. l.
• Butter – 100 g
• Margarine – 100 g.
• Vegetable oil – 2 tbsp. l.
• Salt –0.5 tsp.
• Rum or cognac – 2 tbsp. l.
• Vanillin, raisins, dried apricots, poppy seeds, cinnamon - it's up to you. Some people don't like cinnamon or raisins - add toppings to your taste

The proportions can be reduced or increased at your discretion. From this amount I got this many Easter cakes and other Easter buns and buns (5-6 pieces).

Preparing butter dough.

The dough is called rich because it contains a lot of baked goods - butter, sugar, milk, sour cream.

We heat the milk slightly so that it is warm and dilute the yeast in it; I always use fresh ones. Add a few tablespoons of sugar, salt and some flour to make a dough like thick sour cream. This will be a dough.

Turn on the oven for a very short time to heat the air in it. Just in case, to avoid overheating the oven, set the regulator to the lowest temperature. The temperature in the oven should be 35 degrees. Turn off the oven and place our pan in it with the lid closed. In a warm oven, the dough rises quickly.

Then pour the remaining sugar into the risen dough, into which 3-4 drops of lemon essential oil have previously been dropped and vanillin has been added. The combination of lemon aroma and vanillin gives a unique taste. Pour in the beaten eggs, sour cream, add sifted flour, mix well, add washed and dried raisins, pieces of dried apricots. Determine the quantity yourself.

I don’t put very many raisins, because the buns will also contain poppy seeds or cinnamon, and not everyone likes raisins. It’s better to add it in the middle of a separate bun as a layer.

Gradually add melted butter and margarine. A little oil (leave 2 tbsp for layering the cakes). At the end, add vegetable oil. And knead the dough all the time. It must be kneaded thoroughly until it becomes sticky to your hands.

Cover the pan with a lid again, place in a slightly warm oven and let the dough rise. This takes about an hour and a half, depending on the quality of the yeast. After the first rise, knead the dough and let it rise a little again.

During this time, prepare the baking dishes. We grease them generously with vegetable oil, and place oiled circles cut out of paper on the bottom of the molds to make it easier to remove the cakes from the mold. Lately I have been sprinkling the sides of the mold with additional sesame seeds. And it turns out delicious, and the cake is easier to remove from the mold.

Forming and baking Easter cakes.

I put dough into molds for a reason, but with a little secret. Roll out the Easter cake dough (about 1/3-1/2 of the volume of the mold) into a strip (the width is equal to the size of the mold, and the length is three times larger), lightly grease it with butter, sprinkle with sugar and cinnamon or poppy seeds.

Then I fold the strip of dough into thirds, like a roll. The width should be approximately the width of the form. I give round shape- and into a baking dish.

When baked, you will get a cake with a layer of poppy seeds or cinnamon.

I also love Easter rolls in the form of a roll. But this is not just a roll. I make a poppy seed roll and place it in a cake pan with a hole in the middle. When baked, you will get a wonderful cake roll. It is very beautiful to cut such a roll.

Another idea for Easter baking is to cut the same roll into pieces of the same width and place vertically in a mold. After baking, you will get a beautiful, interesting pastry. Our buns are the first to sell out. And when cut, the poppy layer looks so that you can’t even understand how it was put there.

After the cakes are placed in the molds, they can be decorated with pieces of dough. But if you drizzle with icing and sprinkle with colored sprinkles, you don’t need to decorate. I brush the top with beaten egg or yolk with a little added water.

Then you need to let the rolls rise in the molds (20-30 minutes) - and into the oven. Bake in the oven at a temperature of 200-220 degrees. Be careful that the top of the baked goods does not burn. To avoid this, you can put paper moistened with water on top of the Easter cakes or cover with foil.

Every housewife knows the features of her oven. I’ve been using an electric one lately, it’s very convenient to regulate the temperature, and heat from above and from below, and airflow. Previously, when I was gas stove, to heat the oven more evenly, I had small stones on the bottom.

And now we take the baked goods out of the oven and carefully remove them from the molds. While the cakes are hot, pour glaze over the top.

How to make icing for Easter cake.

Making the glaze is simple - beat the egg white with half a glass powdered sugar, add 1-2 tsp. lemon juice. Grease the top of the cakes with glaze and sprinkle with crushed nuts, coconut flakes or candied fruits. After the cake cools, the glaze will harden.

All that remains is to choose a more beautiful Easter cake, put it in a basket, add colored eggs - and go to church to dedicate it, and on Easter Sunday to congratulate your loved ones - Christ is risen!

Easter baked goods - Easter cakes and buns.

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The bright holiday of Sunday is traditionally loved and revered. A rich table and hospitable hosts are its indispensable attribute. However, inexperienced cooks do not dare to set butter dough for Easter cakes. His recipe seems too complicated, but it's worth a try.
To yeast dough could be called rich, it must be fatty, due to butter, margarine, eggs, and always sweet, for this they add a lot of sugar, raisins, candied fruits, honey. All products must be fresh, preferably farm or homemade. Carefully follow the proposed photo instructions step by step, and you will get a real rich Easter cake.

Taste Info Kulichi

Ingredients

• Whole cow's milk – 250 ml;
• Fresh pressed yeast – 25 g;
• Fresh chicken eggs – 5 pcs.;
• Fresh chicken eggs – 5 pcs.; White sugar– 150 g;
• Butter – 75 g;
• Cream margarine – 75 g;
• Premium wheat flour – 700–800 g;
• Vanilla sugar – 2 sachets;
• Unrefined sunflower oil – 1 tbsp. l.;
• Dark or brown raisins – 100 g.
• For fondant:
• Protein one chicken egg;
• White granulated sugar or powdered sugar - 2/3 cup;
• Multi-colored powder - for decoration.

Products for Easter baking are always fresh and of high quality. It is better to take farm milk and eggs. The yeast must be pressed and always fresh.

How to cook a delicious, rich Easter cake on sourdough

Heat the milk to +35 degrees, dissolve the pressed yeast in it. Mix thoroughly so that no lumps of yeast remain.


Take half a tablespoon of sugar and a little more than half a glass wheat flour.


Sift the prepared flour through a sieve, add to the milk with yeast. Add sugar here too.


Next, everything should be thoroughly mixed, the bowl with the dough should be covered with a linen towel and placed in a warm place for at least an hour.


When the dough begins to bubble and then fall, it is ready.

Warm milk should be carefully poured into the dough.


Place the chopped pieces of butter and margarine in a saucepan and place on low heat. Stir constantly so that the butter and margarine do not melt, but only soften.


Add softened butter and softened margarine to the dough.


Next, add the remaining beet and vanilla sugar according to the recipe.
Chicken eggs must be carefully broken and the whites separated from the yolks. You can do this using a special strainer, or simply with your hands.


The yolks should be beaten with a mixer or whisk until they lighten a little.

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