Easter Easter cake recipes to print. Six original recipes for Easter cakes that you can prepare for Easter. Instant Easter cake

Curd, fluffy, custard, nut-chocolate, super-quick oatmeal and even stuffed with chicken and vegetables - delicious options a bunch of. You just need to choose and cook the one you like.

Traditional Easter cakes

Regardless of which recipe you choose, there are general, time-tested rules for preparing Easter cakes.

For Easter cakes, use premium flour and be sure to sift it. Yeast can be used either dry or compressed. But the latter are still preferable. The sugar should be fine and the egg yolks should be bright. All this is needed to ensure that the cake turns out rich, soft, and has a beautiful yellow color.

Sometimes vanillin or vanilla sugar, nutmeg, citrus zest or cinnamon are added to the dough. With them, baked goods will be even more fragrant.

Easter cakes cannot be rushed. The dough must rise at least three times: when preparing the dough ( batter), when it is kneaded and when it is laid out in forms.

Easter cakes are baked in special high forms. They need to be generously lubricated with heated, but not liquid, creamy or vegetable oil. The edges or bottom can be covered parchment paper. The forms are filled halfway or one-third with dough.

Easter cakes are baked in a well-heated oven, usually for 1.5–2 hours (depending on size). Sometimes before baking, a wooden stick (splinter) is placed in the center of the cake so that the dough rises and bakes evenly. After an hour, take it out: if the splinter is dry, the cake is ready. If not, put it in the oven for another 30–40 minutes.

The finished Easter cakes are decorated with protein glaze, colored millet and various confectionery toppings.

To prepare protein glaze, beat the cooled egg whites (they are usually left over when preparing the dough) at high speed with powdered sugar: for 1 protein you need ½ cup of powder. Finally add a teaspoon of lemon juice.

Ingredients

• 200 g cottage cheese;
• 2 eggs;
• 200 ml milk;
• 50 g butter;
• 2 teaspoons dry yeast;
• 100–150 g sugar;
• ½ teaspoon salt;
• 550–600 g flour;
• 100 g raisins.

Preparation

Dissolve the yeast in warm milk. Mix cottage cheese, eggs, salt, sugar and melted butter in a bowl. Add this mixture to the milk and yeast. Mix flour with washed and dried raisins, gradually add to liquid ingredients and knead the dough.

Knead the dough on a floured surface. Place in a bowl, cover with a towel and let rise in a warm place. This will take approximately 1.5 hours. Then punch down the dough and leave it for 40 minutes again.

Divide the dough into pieces and place in greased pans. Leave them on the counter for the dough to rise. Bake the curd cakes in an oven preheated to 180 degrees for about 20 minutes.

Once the cakes have cooled, coat them with frosting and sprinkles.

2. Juicy Easter cakes made from batter

Ingredients

• 500 ml milk;
• 200 g melted butter;
• 10 yolks;
• 50 g fresh yeast;
• 100 g sugar;
• a pinch of salt;
• 1 kg of wheat flour;
• vanilla on the tip of a knife.

Preparation

Heat the milk to 40 degrees. Crumble and dissolve the yeast in it. Add half the sugar. Sift the flour so that it is saturated with oxygen. Add half the flour to the yeast and stir thoroughly so that there are no lumps. Cover the bowl with a towel and let the dough rise in a warm place for about 40-60 minutes.

Melt the butter over low heat. Mash the yolks until white with the remaining sugar. Add mashed yolks and melted warm butter into the prepared dough. Stir and add the remaining flour. Knead the batter: it should be slightly thicker than for pancakes.

Pour the dough into greased molds. Leave in a warm place for 30–40 minutes. At this time, preheat the oven to 180 degrees. When the dough has risen, place the molds in hot oven on the middle shelf for approximately 1 hour.

Decorate the finished ones as desired.

Ingredients

• 500 ml milk;
• 300 g softened butter;
• 10 yolks;
• 1 ½ packs of dry yeast;
• 300 g sugar;
• 1 kg flour;
• 300 g raisins;
• 10 g vanilla sugar;
• lemon zest - optional.

Preparation

Dissolve the yeast in a glass of milk heated to 40 degrees. Add 150 g of sifted flour and mix. Leave for 30–40 minutes in a warm place so that the dough rises and begins to fall.

Meanwhile, mash the yolks with sugar. Add softened butter to them. Beat everything again until smooth. Add the resulting mixture to the dough, mix thoroughly and leave until the volume doubles for about an hour. When the dough has risen, punch it down and leave for another 30-40 minutes.

Add vanilla sugar, grated zest and sifted flour to the dough, reserving 1-2 spoons for the raisins. Pour in the remaining milk. Mix the dough with a spoon and leave for an hour.

Rinse the raisins thoroughly, dry and sprinkle with flour so that they do not settle to the bottom. Stir the raisins into the Easter cake dough and leave for 20-30 minutes. Fill the molds a little more than a third full with dough.

Place the pans on the lower level of an oven preheated to 190 degrees and bake for 35–40 minutes. Check the readiness of the Easter cakes with a wooden stick or toothpick: it should remain dry.

Ingredients

• 175 ml milk;
• 175 ml 12 percent cream;
• 10 g dry yeast;
• 900 g flour;
• 100 g butter;
• 60 g vegetable oil;
• 3 eggs;
• 2 yolks;
• 200 g sugar;
• vanilla on the tip of a knife;
• a pinch of salt;
• 60 g nuts;
• 125 g dried fruits.

Preparation

Pour boiling water over dried fruits and leave for 20 minutes. Chop the nuts. Heat the milk and cream to 35–40 degrees. Mix yeast with sugar and pour in a little milk. Add 2 tablespoons of flour and stir. Cover with cling film and leave for 15–20 minutes. Cut large dried fruits into raisin-sized pieces.

In a separate bowl, beat 3 eggs and 2 yolks. Add sugar, vanilla and a pinch of salt. Beat for another 5-6 minutes.

Mix the yeast with the remaining milk. Add 400 g of sifted flour and stir. When the dough begins to come together, add the beaten eggs and melted butter. Mix everything again.

Now add the remaining flour to make the dough slightly thicker than for pancakes. Pour in vegetable oil, stir and leave the dough in a warm place.

When the dough has increased several times, place it on the table and knead for several minutes, greasing your hands with vegetable oil.

Grease a large deep bowl with oil and place the dough in it. Add nuts and dried fruits and stir. Place the dough in a warm place for 30–60 minutes.

Fill the Easter cake molds halfway with dough and place in the oven for 15 minutes, preheated to 50 degrees. Then preheat the oven to 180 degrees and bake the cakes for 30 minutes. Check readiness with a toothpick: it should remain dry.

Brush the cakes with egg white glaze and sprinkle with chopped nuts and dried fruits.

Ingredients

• 900 g flour;
• 40 g fresh yeast;
• 200 ml 10–20 percent cream;
• 250 ml milk;
• 300 g sugar;
• 1 teaspoon salt;
• 1 tablespoon vanilla sugar;
• 150 g butter;
• 50 ml vegetable oil;
• 5 eggs;
• 100 g dried apricots;
• 50 g marmalade;
• 50 g marshmallows.

Preparation

Pour milk into a saucepan and heat slightly. Pour 50 ml of warm milk into a separate tall cup or small bowl, add 1 tablespoon of sugar and stir. Crumble the yeast into the milk, stir and leave in a warm place for 15–20 minutes. The yeast mixture should foam and rise.

Bring the remaining milk in the pan to a boil, gradually adding the sifted flour and continuously stirring the mass with a wooden spoon. In a separate saucepan, heat the cream and pour into the brewed milk-flour mixture. Stir the mixture until smooth. Remove from heat.

Pour the yeast into the cream mixture that has cooled to body temperature and mix well. Place the resulting mass in a warm place to rise.

Melt the butter and cool slightly. Carefully separate the whites from the yolks. Grind the yolks with granulated sugar and vanilla sugar. Add the yolks mashed with sugar into the risen dough, pour in the butter, add salt and mix.

Then beat the whites into a thick foam, add them to the dough and mix everything carefully. Gradually add sifted flour and knead into a soft elastic dough.

Grease the finished, well-kneaded dough with vegetable oil, place in a large bowl, cover with a towel or napkin and place in a warm place.

Cut marmalade and marshmallows into cubes. Wash the dried apricots, dry them and cut them into cubes or thin strips. Add all this into the risen dough and knead a little so that the ingredients are evenly distributed. Cover the dough with a napkin again and place in a warm place.

Place the dough into the molds, let it rise again and brush the top with egg. Bake the cakes for 40–70 minutes at a temperature of about 180 degrees.

Apply egg white glaze to the cakes and decorate with marmalade and marshmallows.

Original Easter cakes

In the strict sense of the word, these are not Easter cakes, but they are an Easter table.

Ingredients

• 2 eggs;
• 100 g powdered sugar;
• 1 packet of vanilla sugar;
• 125 g wheat flour;
• 50 g corn flour;
• ½ teaspoon baking powder;
• 200 g nut-chocolate paste;
• grated chocolate, coffee beans or nuts - to taste.

Preparation

Using a mixer, mix eggs with 3-4 tablespoons hot water until a thick foamy mass forms. In a separate bowl, mix the powdered sugar and vanilla sugar. Stirring constantly, add sugar to the egg mixture and beat for another 2 minutes.

In a separate bowl, mix wheat and cornmeal and baking powder. Sift half into the egg mixture and stir gently. Repeat the procedure with the rest of the flour.

Fill the molds with this mixture and bake in an oven preheated to 180–200 degrees. Cool.

Stirring continuously, melt the nut-chocolate spread in a water bath. Fill a pastry syringe with it and decorate your baked goods. Sprinkle the cakes with grated chocolate, nuts or coffee beans.

Ingredients

For the test:

• 200 ml milk;
• 1 kg flour;
• 2 eggs;
• 4 tablespoons of sour cream;
• 200 g butter or margarine;
• 7 g dry yeast;
• ½ teaspoon salt;
• 1 tablespoon sugar.

For filling:

• 800 g chicken fillet;
• 1 bell pepper;
• 1 onion;
• a bunch of greenery;
• salt, pepper - to taste.

For the glaze:

• 100 g 20 percent sour cream;
• a pinch of chopped herbs;
• salt - to taste;
• 1 bell pepper.

Preparation

To prepare the dough, take 100 ml of warm milk, 100 g of sifted flour, 1 tablespoon of sugar and yeast. Mix everything and place in a warm place for half an hour.

Mix eggs, sour cream and remaining milk. Melt the butter, cool and pour into the mixture.

Add the resulting mixture into the doubled dough. Sift the remaining flour and stir into the dough. Grease your hands with vegetable oil and knead the dough until it stops sticking to your hands and utensils. Then put the dough in a warm place, and when it rises, punch it down. And so twice.

Cut the chicken fillet into pieces, beat it a little, add salt and pepper. Fry a little in a frying pan. Cut the onion into cubes or half rings. Finely chop the bell pepper. Mix everything, add chopped herbs and salt.

Place the dough that has risen for the third time into the molds in as thin a layer as possible. Place the prepared filling inside and cover it with dough.

Bake the cakes in an oven preheated to 200 degrees for 30 minutes. At this time, prepare the glaze: beat 100 ml of sour cream with a mixer, add salt and add herbs.

When the cakes have cooled, brush them with sour cream and herbs and sprinkle with chopped bell pepper.

Ingredients

• 70 g oatmeal;
• 50 ml milk;
• 1 egg;
• 40 g honey;
• 50 g dried fruits;
• 50 g nuts;
• 50 g candied fruits;
• 50 g boiled.

Preparation

IN cereals pour milk. Break the egg. Add chopped dried fruits, nuts and honey. Mix everything thoroughly and pour into the mold. Bake the cake in the microwave for about 2-3 minutes.

Cool the finished cake, brush on top boiled condensed milk, garnish with chopped candied fruits. Can use traditional protein cream and sprinkles.

What kind of Easter cakes do you bake? Share your recipes in the comments.

Traditional Easter cake is tall sweet bread with yellow crumb and golden brown crust. This is how our grandmothers baked it. Over time, the recipe was improved, they began to add raisins, then candied fruits and nuts, making the cake even tastier and more elegant in cut.

KitchenMag has six Easter cake recipes ranging from classic to innovative.

Easter cake with candied fruits and almonds

Although candied fruit is a borrowed word (cukaty, from cukier - “sugar”), they knew how to prepare this sweetness in Rus' and called it “ dry jam"Even then, candied fruits served as a natural substitute for sweets, rich in fiber and organic acids.

You will need:

• Wheat flour 1 kg
• Milk 1.5 cups
• Butter 300 g
• Chicken egg 6 pcs.
• Sugar 2 cups
• Salt ¾ teaspoon
• Raisins 150 g
• Candied fruits 50 g
• Fresh yeast 50 g
• Walnuts 50 g
• Vanilla sugar ½ teaspoon
• Breadcrumbs taste

Cooking method:

1. Dissolve yeast in 1.5 glasses of warm milk, then add salt, white sugar egg yolks, melted butter or margarine, egg whites, whipped into foam. Mix all this, add four glasses of flour and knead the dough.

2. Sprinkle flour on top, cover and place overnight in a place protected from drafts.

3. In the morning, add the rest of the flour, vanilla sugar, and knead the dough. The dough should not be very thick, but well kneaded and freely pull away from the walls of the dish. Cover the dough and place in a warm place to rise.

4. After the dough has risen, add raisins, nuts, mix and place in molds. To get more lush Easter cake the form must be filled to 1/3 of the height, for a denser one - 0.5 of the height.

5. Prepare the molds as follows: cover the bottom with a circle of white paper, oiled on both sides, grease the sides with butter and sprinkle with flour or crushed breadcrumbs. Place the molds filled with dough in a warm place and cover with a towel. When the dough has risen 3/4 of the way up, brush the top with beaten egg and place in the oven (not very hot, about 180 degrees) for 50-60 minutes. During baking, the cake pan must be turned very carefully, but not shaken.

6. To prevent the top of the cake from burning, after it has browned, cover it with a circle of paper moistened with water. Check the readiness of the cake with a toothpick.

7. After cooling, cover the cake with glaze and decorate with candied fruits and nuts.

Easter cake with orange zest

A family recipe, which, according to legend, does not like drafts, loud screams and slamming doors, and you need to cook it with bright thoughts.

You will need:

• Fresh yeast 60 g
• Milk 600 ml
• Flour 1.5 kg
• Butter 200 g
• Eggs 6 pcs.
• Sugar 450 g
• Salt 1.5 tsp.
• Vanilla bean, seeds 1 pod
• Village sour cream 300 g
• Zest of a large orange 1 PC.
• Candied orange peel 100–120 g
• Yolk for greasing 1 PC.
• Protein 1 pc.
• Powdered sugar 150 g
• Cream 30% fat 1 tbsp. l.
• Lemon juice 1 tbsp. l.

Cooking method:

1. Grind fresh yeast with a few tablespoons of warm milk into a paste. Pour in the rest of the milk and add 500 g of flour, stir well so that there are no lumps. Cover the bowl with the dough with a napkin and leave in a warm place until it doubles in volume.

2. Melt the butter and cool. Grind the yolks with sugar and salt, add sour cream, grated zest and vanilla seeds. Add the appropriate dough and stir. Add the remaining flour in several additions.

3. Pour in the melted butter little by little, mixing the dough well. Knead the dough with your hands for about ten minutes. Beat the whites and gently fold into the dough. The dough should not be very thick and should lag behind the sides of the bowl. Leave the dough to rise until it doubles in size.

4. Punch down the risen dough, add candied fruits, lightly sprinkled with flour. Knead a little, cover again and leave in a warm place to rise for another 40-50 minutes. Punch down the dough again and place it in the molds, filling no more than 2/3 of the volume. Save for one more approach.

5. Preheat the oven to 200°C. Brush the surface of the Easter cakes with beaten yolk. Place the pans in the oven and bake for 40 minutes. Cut circles out of parchment, moisten them with water and cover the cakes. Reduce oven temperature to 175°C and bake for another 15–25 minutes. Check doneness with a wooden stick. Remove the finished cakes from the oven, then from the molds. Place on a wire rack and cool.

6. When the cake has cooled completely, start frosting. Beat the egg whites until soft peaks form. Gradually add powdered sugar without stopping whisking. When the mass becomes smooth and shiny, add cream, beat for 30 seconds, pour in lemon juice and beat again. Immediately spread the glaze onto the completely cooled cakes and leave until completely set.

Kulich Kraffin

The cruffin is an established hybrid of the French bagel called croissant and the American muffin cupcake. It is prepared by layering and baking puff pastry. Pastry chef Rei Stephen, who invented this pastry, called his brainchild “a unicorn in the world of desserts,” because the secret of this “mutant” is not only in the exfoliating dough, but also in delicate filling, which you can make whatever you want, to your taste.

You will need:

• Milk 220 g
• Flour 700 g
• Eggs 2 pcs.
• Egg yolks 4 pcs.
• Sugar 80 g
• Vanilla sugar 15 g
• Butter 80 g
• Fresh yeast 40 g
• Salt to taste
• Raisins 100 g
• Candied fruit mixture 50 g
• Cognac 50 g
• Butter 100 g

Cooking method:

1. Mix warm milk with yeast and a spoonful of sugar. Let the cap rise. Sift the flour into a deep cup and make a well. Beat the eggs and yolks with sugar, melt the butter.

2. When the yeast is activated, pour it into the flour, add beaten eggs and butter, salt. Knead the dough. Place it in a clean cup and brush the top with vegetable oil. Cover with film and remove for an hour. After an hour the dough should rise. Prepare the molds. Divide the dough into three parts. Form into balls and let them lie under the film.

3. Take one piece of dough and roll it out into a layer. You can pour a spoonful of vegetable oil on the table, then the dough will not stick and roll out well. Grease the layer with oil, add raisins and candied fruits. Roll the layer into a roll. Do the same with the other dough. The rolls should lie under the film for 20 minutes. Then cut the roll halfway through. Wrap one end of the roll from the outside. Lift the second end of the roll slightly and roll it, wrap the tip inward. Place the cake in the mold. We do the same with others.

4. Place in a warm place for one hour. Cover with a towel. The dough should rise. There should be a place at the top where the cake will grow. Preheat the oven to 200 degrees. Bake for ten minutes, then reduce to 180 degrees. Cover the top with foil. Bake for only 35-40 minutes. Check with a wooden stick. Once ready, let them cool in the pans. Sprinkle powdered sugar or icing on top.

Easter cake "Red Velvet"

Perhaps the most unusual recipe Easter cake. It turns out bright red, with curd dough, with white chocolate and fudge sugar.

You will need:

• Self-raising flour 600 g
• Homemade fat cottage cheese 200 g
• Beetroot juice 200 ml
• Shredded White chocolate 100 g
• Carrot juice 100 ml
• Water 100 ml
• Egg whites 8 pcs.
• Powdered sugar 1 kg
• Lemon juice ¼ part

Cooking method:

Mix all ingredients until smooth and pour into four 12cm diameter disposable molds or as desired. Place in the oven at 160 degrees and bake for 40 minutes until full readiness; The dough should be baked inside - you can check this with a wooden stick. Once the cakes are ready, they should be left and allowed to cool; you can also soak them in a little rum.

At this point, prepare the glaze: beat eight egg whites with a kilogram of powdered sugar and add the juice of 1/4 lemon, bring to a homogeneous shiny and viscous mass. Decorate the cakes with fudge sugar and sprinkle with any decoration you like.

Chocolate cake

The advantage of such a cake is that its crumb is very fluffy, and even moist inside.

The main thing is to follow our rules and maintain the proportions, and on your Sunday table there will be a surprisingly fluffy and airy pastry with a unique aroma of orange, spicy vanilla and a subtle hint of rum.

So what you need to know:

1. Eggs, butter, sour cream should be best quality and very fresh.
2. Before adding candied fruits, dried berries or raisins to the dough, soak them in cognac or rum; the taste of the cake will become truly divine.
3. Butter dough for Easter cakes it is very capricious, it is afraid of shakes, temperature changes and drafts, so it is advisable to proof the dough in the oven, if possible turning on the backlight - it will give a constant temperature.
4. Vanilla seeds are most often used as a spice, and cardamom and nutmeg are much less often used. Vanilla can be replaced with more accessible vanillin or vanilla sugar.
5. To ensure that the dough is not only aromatic, but also acquires an appetizing golden color, add a little saffron to the dough. We do not recommend that you buy ground saffron; it is often counterfeited. Turmeric can be used as a substitute for saffron.
6. Easter cakes are baked in tall, special forms: tin or silicone. The molds must first be greased or lined with oiled parchment.

And now the recipe for the best Easter cake

The best Easter cake

Necessary:

Opara:
300 ml warm milk
1 tbsp. Sahara
13-15 g of fresh yeast (can be replaced with dry yeast, in this case take 10 g)
200 g flour
half a vanilla pod

Dough:
200 ml warm milk
1 tsp salt
40 g butter
saffron on the tip of a knife (can be replaced with 0.5 tsp turmeric)
200 g sugar
2 eggs
4 yolks
850-900 g flour

150 g raisins
orange
30-40 ml rum, cognac or vodka

1 egg - for brushing the cake
1 tbsp. butter - for greasing molds

Glaze:
3 egg whites
half a vanilla pod
salt on the tip of a knife
250 g sugar

How to cook:
1. The night before, rinse the raisins, remove the zest from the orange, pour rum over the raisins and zest and leave to steep until the morning.

The night before, rinse the raisins, remove the zest from the orange, pour rum over the raisins and zest and leave to steep until the morning.
2. To make the dough, scrape out the seeds from half a vanilla pod (we will need the seeds later, put them aside for now). Bring the milk to a boil with half a vanilla pod. Cool until warm. Remove the pod and discard. Add to warm milk 1 tbsp. Sahara. Stir.
3. Pour fresh yeast with warm milk. Stir with a whisk until the yeast dissolves.
4. In a large bowl, using a mixer, mix warm milk and sifted flour.

In a large bowl, using a mixer, mix warm milk and sifted flour. Leave for 30-40 minutes in a warm place, covered with a damp towel or cling film.
5. For the dough, heat the milk, adding salt and butter. The butter should completely “disperse” in warm milk. Add vanilla seeds and saffron (turmeric).

Add vanilla seeds and saffron (turmeric)
6. Pour the milk mixture into the suitable dough.

Pour the milk mixture into the suitable dough
7. Add sugar and eggs with yolks.

Add sugar and eggs with yolks. Beat with mixer at low speed.
8. Add sifted flour in portions, you may need a little less or a little more, the dough should not be stiff; if the mass sticks to your hands, it means you are on the right track.
9. Add raisins to the dough along with alcohol and zest.

Add raisins to the dough along with alcohol and zest. Knead with a mixer for another 2 minutes and leave to proof in a warm place for 1.5-2 hours.

Cover with a towel and leave the pieces in a warm place for another hour. Grease the molds with butter, spread the dough, filling the molds 1/3 full.

Grease the molds with butter, spread the dough, filling the molds 1/3 full. Cover with a towel and leave the dough in a warm place for another hour.
10. Preheat the oven to 200°C, brush the risen Easter cakes with egg.

Brush the risen cakes with egg
11. Bake for the first 15-20 minutes at 200°C, then reduce the temperature to 180°C and bake for another 20 minutes until golden brown. Check readiness with a wooden stick.
12. Remove the baked cakes from the mold, place them on a towel on their sides and roll them every 5-10 minutes so that they are even.

Remove the baked cakes from the mold
13. For the glaze, beat the well-chilled egg whites with the seeds from half a vanilla pod and salt until foamy. Continuously whisking, add sugar little by little. Beat until thick and smooth.
14. Decorate the Easter cakes with egg white cream and sprinkle with confectionery decorations if desired.

Useful tips

A must-have dish for any Easter table is and has always been the Easter cake that is illuminated in the church. For a long time in Rus' they made a lot of dough for Easter cakes, because it was better suited in large quantities. Then, unlike the dough for pies and pies, a lot of eggs, sugar, butter and whipped whites were always put into the dough for Easter cakes. Thanks to these components, the dough turned out to be very rich, and the finished cake could always not go stale for a long time.

Since traditional Easter cakes are prepared using yeast, to activate their work, it is forbidden to overload the dough with baking from the very beginning. That is, the dough is prepared in several batches, gradually introducing eggs, sugar and butter. The dough must be treated very carefully, cherished, wrapped in blankets and protected from drafts.

According to church canons, the dough should be made on the night from Thursday to Friday, the cakes should be baked on Friday afternoon, and the light should be lit on Easter night. They eat Easter cakes all week, right up to Radonitsa. According to the classical tradition, tall cylindrical tin molds are used for baking Easter cakes. You can also use aluminum pans with a volume of no more than 1 liter, as there is a danger that the dough may not bake in modern electric or gas ovens.

Easter cake recipe

In the old days, Easter cakes were made in forms similar to buckets, and they were baked, of course, in an oven. The finished adze was laid out in tall molds, which were well greased with soft oil, and the molds were filled halfway. When the dough had risen to the edges of the pan, the cake was set to bake.

Today, Easter cakes are baked for approximately 1.5 - 2 hours, depending on its size. Today there are a great variety of decorations for ready-made Easter cakes: nuts, icing, candied fruits, symbolic inscriptions, multi-colored millet and other finishing agents.

There are about 20 types of Easter cakes in the recipes of ancient Russian cuisine. Small and large Easter cakes have varying degrees of richness, but a prerequisite for each is high growth. They say that if the cake turns out well, everything will be fine in the house, but if its crust is cracked, it doesn’t fit, or some other defects occur, then misfortune will come to the house.

Let us add that along with Easter cake they also prepared artos, Easter bread, which is a kind of prototype of Easter cake. Artos has a liturgical meaning, and its consecration is a church rite, while the consecration of Easter cake is a folk custom.

So, we have collected for you the 10 most interesting recipes Easter cakes. Let's start with the most common one.

Easter cake recipes

Regular Easter cake

It won't take you very long to create this cake. The cake turns out tasty and aromatic, and all you need is to wait for the yeast to wake up, add all the ingredients, put the resulting dough in molds, let it rise and bake.

Ingredients:

Pressed yeast – 50 g

Eggs – 4 pieces

Milk (can be baked) – 1 glass

Sugar – ¾ cup

Cinnamon sugar – 1 tbsp.

Vanilla sugar – 1 sachet

Wheat flour – 4 cups

Olive oil – 2 tbsp.

Candied fruits, raisins

Simple Easter cake recipe

Preparation:

1. Heat the milk (it should not be hot), pour into a bowl. Add 1 spoon of sugar.

2. Crumble the yeast, add to the milk, stir and set aside for 10 minutes.

3. Pour in the remaining sugar and beat the eggs in a separate container. Add cinnamon sugar and vanilla sugar.

4. Pour in olive oil and melted butter, mix everything well.
5. Mix the suitable yeast with the dough, add raisins and candied fruits.

6. Add flour, mix thoroughly. The dough should be thin, similar in consistency to thick sour cream.

7. Easter cake molds should be greased with vegetable oil and filled halfway with dough. To prevent the dough from sticking to your hands, grease them with vegetable oil or moisten them with water. Cover the future Easter cakes with towels and leave for about 1 hour in a warm place to rise. They should rise 3/4 of the height of the mold.

8. Grease the top of the Easter cakes with yolk.

9. Bake the cakes in an oven preheated to 180 degrees for about one hour, check the readiness with a wooden stick. If the top of the cake begins to burn, cover it with parchment or foil.

10. Cool the Easter cakes and cover them with purchased or homemade glaze.

Delicious Easter cake recipe

Easter cake with baked milk

Anyone can make a cake prepared according to this recipe; it does not go stale for a long time, has an amazing aroma and a uniform texture. The specified amount of dough is enough for 2 large Easter cakes.

Ingredients:

Pressed yeast – 25 g

Baked milk – 250 ml

Wheat flour - 650 g

Ghee butter – 100 g

Sugar – 125 g

Vanilla sugar – 1 sachet

Eggs – 3 pieces

Red fortified wine

Chopped almonds

For the glaze: 2 egg whites, ¾ cup sugar, 1 pinch of salt.

Preparation:

1. Pour red wine over the raisins and heat the milk.

2. Pour the milk into a saucepan, add the crumbled yeast and 1 tablespoon of sugar.

3. Add 200 g of sifted flour to form a thin dough. Cover the pan with a lid and a towel and leave for half an hour in a warm place where there are no drafts.

4. Separate the yolks from the whites, put the whites in the refrigerator, and add sugar and vanilla sugar to the yolks. Beat everything well to obtain a homogeneous mass.

5. Take out the whites, beat them into stiff foam.

6. Take out the dough, which by that time should have doubled or more, and pour the yolks mashed with sugar into it. Mix everything well.

7. Melt the butter and add it to the dough. Add the whites last.

8. Add the remaining flour, knead the dough to a consistency similar to thick sour cream.

9. Place your dough into a larger pan, sprinkle it with flour, cover with a lid and put in a warm place for 1 hour.

10. Add candied fruits, ground almonds, and squeezed raisins to taste. Mix well and leave to rise for another half hour.

11. Grease baking pans with vegetable oil, place the dough on half of the pan. Leave to rise until the dough reaches the very top.

12. Brush the tops with yolk and bake in an oven preheated to 180 degrees. The specific baking time depends on the form in which the cakes are baked and on the oven itself. Half an hour into baking, carefully open the door to see if the tops are burning. If so, use parchment or foil. Then, after another half hour, check the cake for readiness: it should be dense and evenly brown. Check the internal readiness with a wooden skewer, which, when pierced, should remain clean and dry (this indicates readiness).

13. Take out the cake, remove it from the molds and apply the glaze. Here's how to make it: beat the whites of two chilled eggs at high speed, after adding a pinch of salt and slowly adding sugar. Beat until you have a nice glossy glaze.

Easter cake recipe step by step

Kulich without eggs

This delicious recipe Suitable for people who cannot eat baked goods with eggs. It turns out very tender, as it is prepared with yogurt. Also, this cake will be more appealing to those who prefer cake-like cakes. These cakes must be stored in a bag.

Ingredients:

Pure natural yogurt – 250 ml

Sugar – 150 g

Vanilla sugar – 1 sachet

Soda – ¾ tsp.

Ghee butter – 75 g

Wheat flour – 175 g

Pinch of nutmeg

Vegetable oil

Chocolate drops – 2 tbsp.

Preparation:

1. Pour the yogurt into a bowl, add baking soda, mix well and set aside.

2. Sift flour, add sugar and vanilla sugar, nutmeg and chocolate drops. Pour in cooled melted butter. Mix thoroughly until smooth and add candied fruits.

3. Mix both masses. Grease the molds with vegetable oil and place the dough in them.

4. Place the future Easter cake in the oven, preheated to 180 - 200 degrees, and bake for about an hour. Check doneness with a wooden skewer.

5. Cool the Easter cake, remove it from the mold, and decorate it with glaze, powdered sugar, or anything else, if desired.

Easter cake recipes step by step

Honey cake

The cake turns out incredibly aromatic and tasty, with a honey smell and very fluffy. Along with cognac, you can add candied fruits soaked in it to the dough.

Ingredients:

Eggs – 4 pieces

Sugar – 1 tbsp.

Wheat flour – 600 g

Warm water – 180 ml

Dry yeast – 10 g

Liquid honey – 100 g

Dark chocolate – 1 bar

Butter – 30 g

Raisins to taste

Egg yolk for greasing the Easter cake cap

Preparation:

1. Pour yeast and 2 tablespoons of flour into a saucepan.

2. In a separate container, mix warm water with sugar. Mix the two mixtures thoroughly and leave in a warm place for 15 minutes.

3. Beat eggs in a bowl, add liquid honey, and mix with dough. Pour in melted butter, add raisins.

4. Add the remaining sifted flour, transfer to a large saucepan, cover with a towel and leave for another 1.5 hours.

5. Place the dough into the molds, filling them halfway, and leave to rise for another 1 hour. Brush the cake with yolk after it has risen.

6. Preheat the oven to 180 degrees and bake the cakes in it for about an hour or a little more until done. We check the readiness with a wooden skewer; if the cap starts to burn, cover it with parchment or foil.

7. Melt the chocolate and butter over low heat until smooth. Grease the finished cake chocolate icing and decorate to taste.

Delicious Easter cake recipe

Yeast-free Easter cake

Many people really like it when Easter cake is sweet and tastes like a cupcake. In this recipe we found a compromise: the cake has a traditional taste, but at the same time it appeals to those with a sweet tooth. Among other things, it has one more obvious advantage: this cake is prepared without yeast, but it turns out very rich, tasty and sweet.

Ingredients:

Eggs – 2 pieces

Sugar – ¾ cup

Vanilla sugar – 1 sachet

Cottage cheese – 200 g

Wheat flour – 1.25 cups

Juice of half a lemon

Ghee butter – 70 g

Soda – ¼ teaspoon

Light raisins

Candied fruits to taste

Turmeric – 0.5 teaspoon

Preparation:

1. Mix cottage cheese with sugar and vanilla sugar, add turmeric, soda, lemon juice, melted butter. Gently stir the dough with a spoon until smooth.

2. Separate the whites from the yolks, beat the yolks, and set aside the whites for the glaze. Pour the yolks into the dough, add candied fruits, raisins, mix well. Add flour last and mix.

3. Grease the molds with vegetable oil and lay out the dough. Bake for about 1 hour at 180-200 degrees. If the cake is large, it will take longer to cook. Once the top is browned, cover it with parchment or foil to prevent it from burning.

4. Remove the finished cakes from the mold and cool. Prepare the glaze: beat the egg whites and add ready mixture for the glaze and stir until smooth. Spread frosting onto cooled cakes.

Easter cake recipes

Easter cakes with sour cream and raisins

Ingredients:

Eggs – 8 pieces

Butter – 200 g

Milk – 250 ml

Sour cream – 0.5 l

Wheat flour – 2kg

Sugar – 2.5 cups

Vanilla sugar – 2 tsp.

Salt – 1/3 tsp.

Light raisins – 250 g

Pressed yeast – 65 g

For glaze: white chocolate (non-porous) – 100 g and butter – 100 g

Preparation:

1. Crumble the yeast into warm milk, add one spoon of sugar, leave for 20 minutes.

2. Separate the whites from the yolks, and grind the softened butter with the yolks and the remaining sugar. Combine the mixture with yeast, add salt, sour cream and vanilla sugar.

3. Beat the whites until stiff and add to the resulting mass.

4. Add sifted flour in small portions, kneading soft dough. Cover the pan with a towel and leave for 3-4 hours in a warm place. During this time, knead the dough twice, before the second time add washed and dried raisins, mix well.

5. Grease the molds with vegetable oil mixed with one spoon of flour. Fill the molds one-third full with dough. After the dough has risen to the edges, you can bake in an oven preheated to 180 degrees. First, bake the cakes for 10 minutes at a temperature of 180 degrees, and then reduce the temperature to 160 degrees and bake for another 25-30 minutes.

6. Cool the finished cakes, remove them from the molds, place them on a cotton towel and cover with the same.

7. After cooling, brush with glaze, which must be prepared as follows. Melt the chocolate in a water bath, mix it with room temperature butter, which you need to beat with a mixer for three minutes. If the glaze is too liquid, you can add a little powder to it. It freezes well at room temperature.

The most delicious Easter cake recipe

Easter cake with cranberries and whiskey

If you are tired of traditional Easter cakes and are looking for something new, then our recipe is especially for you.

Ingredients:

Pressed yeast – 100 g

Milk – 350 ml

Sour cream – 300 g

Butter – 300 g

Sugar – 3 cups

Dried cranberries – 200 g

Light raisins – 100 g

Egg yolks – 8 pieces

Salt – 1/3 tsp.

Flour – 1.8 kg

Whiskey – 50 ml

Extract – flavoring “Rum” - 5 ml

Preparation:

1. Crumble yeast into warm milk, add one spoon of sugar, one spoon of flour. Mix everything, cover with a lid and put in a warm place where there are no drafts.

2. Add sugar, salt, sour cream, yolks to the melted butter and stir. Add flavoring, mix well.

3. Pour whiskey over the cranberries.

4. If the dough is suitable, then you need to combine it with the mixture with the yolks and knead the dough, adding sifted flour twice. To prevent the dough from sticking to your hands, grease them with vegetable oil. Cover the container with the dough with a lid and leave in a warm place for 2 hours. Be careful with the dough and knead it as needed.

5. Add cranberries along with whiskey and raisins, gently knead the dough so that everything is distributed evenly. Rest the dough again for 2-3 hours, remember to knead it if necessary.

6. Place the dough in greased and floured pans, filling them halfway. Let the dough rise almost to the top. Bake for 10 minutes at 190 degrees, then reduce the temperature to 160 and bake until done, which you can check with a wooden stick (it should go in easily and come out dry).

7. Decorate the cakes with glaze: for 1 white, use about one cup of sugar and one teaspoon of lemon juice, and if you add a couple of drops of vanilla extract, the glaze will also be aromatic. Decorate the cakes one at a time, as the glaze dries quickly. That is, spread the glaze on one cake, decorate it, and only then take on the next one.

Recipes for Easter cakes

Custard cake with almonds

Ingredients:

Pressed yeast – 100 g

Wheat flour – 5 cups

Butter – 100 g

Eggs – 8 pieces

Milk – 250 ml

Cognac – 1 tbsp.

Raisins – 0.5 cups

Chopped almonds - a quarter cup

Sugar – 1 glass

Preparation:

1. Bring the milk to a boil and pour half a glass of flour into it. Cook for about 2 minutes, stirring continuously. Remove from heat, cool to 50-60 degrees.

2. Mix 1-2 tsp. sugar with yeast. Add half a glass of milk, mix well and let rise. Mix the yeast with the milk-flour mixture. Mix thoroughly and leave the dough in a warm place to rise.

3. Separate the whites from the yolks, grind the yolks with sugar until white, and beat the whites into a stiff foam. Add the yolks and whites to the risen dough, stir and leave to rise again.

4. Add melted butter, remaining flour, raisins, chopped almonds, cognac to the dough. Mix everything thoroughly. Place the dough in a greased pan (half of the pan) and let it rise.

5. Brush the Easter cake cap with yolk. Bake for 60-70 minutes at a temperature of 180-200 degrees.

6. Cool the finished cake, remove from the mold and decorate.

Curd Easter cake recipe

Cottage cheese cake

The cake turns out very aromatic and tasty. The indicated amount of ingredients is enough for 5 large Easter cakes.

Ingredients:

Ghee butter – 250 g

Butter – 50 g

Sour cream – 200 g

Eggs – 6 pieces

Egg yolks – 5 pieces

Sugar – 2.5 cups

Vanilla sugar – 1 sachet

Milk – 0.5 l

Vegetable oil – 50 g

Cottage cheese – 200 g

Pressed yeast – 50 g

Flour – approximately 1.5 kg (how much dough will take)

For the glaze: 5 egg whites + a few drops of lemon juice

Preparation:

1. Crumble fresh yeast in a small container, add 2 tsp. sugar and 60-7 ml of warm water. Mix everything well and leave to stand for 5 minutes. After the yeast has risen, you can start making the dough.

2. Heat the milk and pour it into a large saucepan where you will make the dough. Add suitable yeast, a little sugar, candied fruits and raisins, previously soaked in cognac. Once the mixture begins to ferment, add the remaining ingredients.

3. Separate the whites from the yolks of 6 eggs, grind the yolks with vanilla and sugar, and beat the whites, adding a pinch of salt.

4. Take the butter out in advance so that it melts, add it to the dough, pour the yolks there and add sour cream.

Dear readers, today we offer you a selection of recipes for the most delicious Easter cakes for every taste.

We all honor the holiday of Holy Easter, and every housewife on this day wants to please her family with homemade Easter cakes, which their store-bought counterparts can never compare with. IN homemade cakes the soul of the hostess and the holiday mood are invested, and believe me, a hand-made Easter cake is completely special!

Everyone has different tastes, some want a simple, quick and tasty recipe. Some people prefer not to use yeast, flour or eggs when making Easter cake dough. Therefore, in our article we have selected from a very large number and put together several completely different recipes, so that you can choose the one that will become your favorite.

Step-by-step recipes for Easter cakes short, clear and without excess water. Let's get started!

Simple Easter cake with yeast in the oven

Classic recipe Easter baking It turns out very tasty, fluffy and soft, aromatic.

For the test

• Flour - 560 gr.
• Milk - 170 ml.
• Sugar - 150 gr.
• Butter - 140 gr.
• Eggs - 2 pcs. +2 yolks
• Raisins - 60 gr.
• Yeast - 30 gr.
• Vanilla sugar - 8 gr.
• Salt - a pinch

For the glaze

• Egg whites - 2 pcs.
• Powdered sugar - 140 gr.
• Lemon juice - 1 table. spoon.

Let's prepare our ingredients. The raisins must first be soaked overnight to soften them. Melt the butter and cool to room temperature.

Dissolve pressed fresh yeast in warm milk (40 degrees), mix thoroughly.

Add half the specified amount of sugar there and gradually, so that there are no lumps, add one and a half cups of flour. Stir thoroughly. Cover the resulting dough with cling film and place it in a warm place to rise.

While the dough is rising, beat 2 whole eggs and 2 yolks (without whites) with vanilla sugar in one container. The consistency of beaten eggs should be like not very thick sour cream, uniformly yellow in color. Pour the beaten eggs into the prepared dough, add a pinch of salt and mix.

Gradually add the remaining flour and melted butter into the resulting mixture, stirring occasionally (it should not be hot). We also send the second part of the sugar there.

Knead the dough, cover it again with film and place in a warm place.

The dough will increase in volume several times. Open it and add raisins, mix again.

Let's prepare the baking dishes. If you have a reusable one, then grease it with oil. Disposable forms do not lubricate. Spread the dough out to about halfway up the pan. Cover with a towel and wait for the dough to rise a third time to the edge of the pan. This is how we put future Easter cakes in the oven.

Bake at 180 degrees for 30-40 minutes, depending on your oven. Make sure the cakes brown evenly.

This is how soft, fragrant and aromatic they turn out. All that remains is to make the glaze for them.

To do this, beat the egg whites remaining after the cooking process with lemon juice and powdered sugar in a blender at high speed. We will get a moderately flowing glossy white mass, which is used to cover the top of the still warm baked goods.

Sprinkle Easter cakes with colorful sprinkles on top. This is such beauty!

Easter cake without yeast with kefir

Not everyone considers yeast a useful and necessary supplement, but everyone wants to get magnificent pastries. How to be? Kefir will help us out here. Thanks to it, the dough also turns out soft and fluffy. IN this recipe no sugar is used. And if you also take healthy whole grains and oatmeal, then such an Easter will be as useful as possible for both children and adults who care about their health.

Prepare kefir cake using our simple recipe. The amount of dough is designed for two small Easter cakes.

We will need:

• 2 eggs
• 300 ml kefir
• 280 g flour (can be oatmeal or whole grain)
• 2 packets of natural sweetener (stevia)
• vanillin and cinnamon to taste
• 0.5 tsp soda
• 100 g raisins
• 5 g milk powder

Preparation:

Pour kefir into a bowl and pour soda into it.

Let's prepare the bulk ingredients. Pour sweetener, vanillin and cinnamon into the flour, mix until smooth.

Next, separate the whites from the yolks. The yolks will go into the dough, and the whites into the glaze. Combine the yolks with kefir and stir. Gradually pour flour into the same container. Stir constantly to avoid lumps.

Place raisins into the resulting dough and mix again.

We put the mixture in baking dishes until it is half full, because the dough will still rise while cooking in the oven.

Place the molds in the oven and bake at 180 degrees for 40-50 minutes.

And while the cakes are baking, prepare the glaze: beat the egg whites at high speed with sweetener and dry milk (this ingredient is optional). Coat the finished Easter cakes with glaze and sprinkle with decorations.

To harden, place the cakes in the oven for another 20 minutes at 100 degrees. This makes the glaze dense and does not spread. Ready!

This is how tasty and healthy Easter is.

Alexandria Easter cake step by step

Alexandria Easter cake dough received special recognition. It is made on the basis of baked milk, the baked goods are tender, soft as feathers and very tasty. We couldn't pass up this recipe.

It's worth saying that alexandrian dough not quick to prepare and this is definitely not a recipe for a quick fix. But it's worth it!

We will need:

• baked milk - 0.25 l
• butter - 125 g
• egg - 3 pcs
• sugar - 250 g
• fresh yeast - 50g
• salt - 1 tsp.
• yolks - 2 pcs
• vanilla - 1 pack
• cognac - 2 tbsp. l.
• flour - 800 g
• raisins – 200 g

For the glaze

• squirrels - 2 pcs.
• sugar - 1 tbsp
• food decorations

Preparation:

Crumble the yeast into warm baked milk and dissolve it in it. Add sugar there too.

Beat the eggs, combine them with soft butter and our milk. Mix all ingredients thoroughly. Cover with cling film and a towel and leave at room temperature for 8-12 hours, or overnight.

This is the type of dough we should get after 12 hours of infusion:

Vanilla, salt, cognac, raisins, two yolks and flour go into a container with dough. The dough is thoroughly kneaded. And put in a warm place for 1.5-2 hours.

At this time, we prepare the baking dishes and grease them with oil.

We distribute the risen dough into the molds, without filling them completely, leaving room for rising.

Place in a warm oven and bake at 180 degrees. Small paskas will bake in about half an hour, large ones will take about an hour.

If you see that the top is browning too much even though the bottom is not yet baked, cover the top with damp baking paper and reduce the heat to 150 degrees.

Prepare the glaze as usual: just beat the egg whites with sugar using a mixer for a few minutes until stiff. white cream. Spread the cakes and decorate as your imagination dictates.

Who can resist such beauty? And the aroma is simply fabulous!

The inside of the Easter cakes is soft, sweet, rich, the outside is festive and very beautiful!

Easter cake with raisins, candied fruits and nuts in a slow cooker video

Another very tasty recipe in the Redmond slow cooker, but it can also be adapted to any other. Wonderful curvy, tall and delicious cake it turns out.

We will need:

• 1.5 cups milk (300 ml.)
• 6 eggs
• 300 gr. butter
• 2 cups - sugar
• 16 grams of dry yeast (3.5 teaspoons or 1.5 packets)
• 3/4 teaspoon - salt
• 1 gram – vanillin
• 100 g raisins
• 100 g walnuts
• 50 g candied fruits
• 1 kg flour

For icing for 1 cake:

• 100 g powdered sugar
• 4-6 teaspoons lemon juice
• if necessary, add 1-2 teaspoons of water (depending on the consistency of the resulting glaze).

Preparation:

Step 1. Heat the milk in a multicooker in the Multicooker mode at 35 degrees for 6 minutes. Pour yeast and part of the flour (300 g) into warm milk and mix. The dough will not be very thick. This is the future dough. This time we set it for 30 minutes at 35 degrees in Multicook mode.

Step 2. While the dough is rising, let’s take care of the eggs: separate the whites from the yolks. Grind the yolks with sugar, beat the whites into a stable foam.

Step 3. We begin to add the remaining components to the suitable dough: salt, melted butter, yolks ground with sugar, vanillin, and also add flour one by one (leaving only 100 g) and whipped whites. Mix all this well.

Step 4. It's time to continue raising our dough. We will do this in 2 stages to make the cake fluffy. First, set the Multicook mode at 40 degrees for 30 minutes, after this time, knead the dough. And set it again at the same temperature, but for an hour.

Step 5. The dough has risen and should rise almost to the top of the multicooker. Dust the table with flour (3 tablespoons), lay out the dough, sprinkle flour on top of the dough (3 tablespoons), add 4 tablespoons of vegetable oil while kneading, add chopped nuts, candied fruits, washed, dried and rolled raisins in flour. Knead the dough well.

Step 6. This amount of dough is enough for 2 Easter cakes. Grease the multicooker bowl with vegetable oil. Our dough should occupy 1/3 of the bowl. Set it to Multicook mode again for 1 hour at a temperature of 40 degrees. During this time the dough will rise again.

Step 7. Without removing the dough, immediately start the Baking mode for 1 hour 20 minutes.

Step 8. We take out the Easter cake on a towel, and then cool it on the steamer basket (so that there is air circulation and the Easter cake does not become damp). Apply lemon-sugar glaze to the cooled cake; if you use protein glaze, be sure to apply it to the warm cake. Decorate the top with confectionery sprinkles.

For more details on how to prepare Easter cake in a slow cooker, watch this video:

Delicious Easter cake recipe in a bread machine

An incredibly simple and tasty recipe, designed for one Easter cake, which does not require a lot of time and fuss with dough. All the ingredients are simply poured into the bowl of the bread machine and after a few hours there is already a golden brown cake on the table!

We will need:

• 340 g flour
• 2 eggs
• 17 g yeast
• 1 tsp. salt
• 1 tbsp. l. condensed milk
• 1 tbsp. l. sour cream
• 30 g soft butter
• 130 g milk
• 5 tbsp. l. Sahara
• 50 g raisins

How to cook:

Just put all the ingredients in the bowl. First come the liquid ingredients, starting with milk, then the bulk ingredients (except raisins). Raisins must be steamed in advance. And we will add it a little later, when the dough is already kneaded.

We place the bowl in the bread maker on the usual main Bread mode. First, according to the program, the dough will be kneaded, at this moment we will add the raisins. And then the cake is baked without our participation.

25 minutes before the end of the program, when the cake is almost ready, coat it with whipped egg white icing. Let's close. For another 20 minutes, the glaze will bake along with the cake and harden well.

The cake turns out tall, soft and tasty. And in terms of ease of preparation, the recipe is simply a fairy tale!

If you have any questions about cooking, watch this detailed video:

Easter cake with cream and sour cream

Easter cakes made with cream have a particularly delicate texture and a soft, rich taste. We offer you another wonderful recipe!

We will need:

Let's start by activating the yeast:

Mix cream and yeast.

Let's prepare the dough.

Add the remaining ingredients:

This is what the dough should look like:

Let's start cooking.

Preparing the glaze.

Dip each cake.

Easter cakes with cream and sour cream are ready!

Kulich panettone

Stunningly beautiful Easter cake Italian recipe. Special aroma and unusual taste This cake is enhanced by currants and yoghurt, which are included in the recipe.

Ingredients:

• Flour – 600 gr
• Dry yeast – 1 tbsp.
• Warm water – 200 g
• Sugar – 100 gr
• Yolks – 2 pcs.
• Unsweetened yogurt – 0.5 cups
• Vanilla extract – 1 tsp.
• Lemon zest – 1 tbsp.
• Raisins – 100 gr
• Dried currants – 100 g
• Butter – 1 tbsp.
• Powdered sugar – 50 g

How to cook:

We breed yeast in warm water with sugar. And put this dough in a warm place for 20 minutes.

As soon as the yeast begins to ferment, add the yolks, yogurt, melted butter (not hot), vanilla, lemon zest, and a pinch of salt. And at the end we begin to mix in flour to all this abundance.

The dough turns out elastic and soft. It also needs to be put in a warm place so that it rises well.

Dried fruits are the last to go into the dough. Mix everything thoroughly. Place the dough into greased molds.

Leave for half an hour for the dough to rise again. Bake at 175 C for 45 minutes.

More details in the video:

Kulich craffin

A very unusual Easter cake that will amaze everyone not only with its taste, but also with its intricate lace appearance.

Ingredients for the dough:

• 350 g flour 80 ml milk (+30 ml milk if not using passion fruit juice)
• 6 g dry yeast
• 80 g sugar
• ½ tsp. salt
• 1 egg
• 2 egg yolks
• 40 g butter (melted)
• 30 ml passion fruit juice (orange juice) – if not using juice as a flavouring, replace with 30 ml milk

As a flavoring you can add:

• Lemon zest, orange zest, vanilla

For lamination of dough: 100-125 g butter (room temperature)

• A little nutmeg (optional)
• 100 g dried cranberries, blueberries (or raisins, candied fruits)
• 50 g almond slices (you can chop other nuts)

Cooking details in this video:

Happy Easter to you!