Easter cake: 5 most delicious and ordinary recipes

All housewives are divided into two groups: those who agree to stay up at night and enthusiastically knead the dough for Easter cake, and those who are too lazy and don’t know how, and go to the store to buy celebratory baked goods. Naturally, homemade Easter cake is much tastier than store-bought. But, looking again at the list of goods and the complex methods of transforming these lists into a fragrant, fluffy dough, almost everyone gives up. Easter baking, especially traditional recipes, is not for everyone. That’s why simplified recipes for Easter cakes were invented, which use dry yeast and even less baking.

Here, please, to help you, are 5 of the most delicious and ordinary recipes, and all you need is self-confidence and a positive attitude, it’s not for nothing that in the old days they said “What’s the mood - so is the cake!”

Our website has written more than once about how to prepare for making Easter cakes. Today’s review will only contain recipes, and they are more than ordinary. Naturally, you won’t put nearly as little baked goods into a “frisky” Easter cake dough as into one that is prepared almost overnight. But you can soak raisins and dried cherries in rum or cognac. Instead of regular vanillin, you can add a mixture of cardamom, nutmeg and cloves to make the smell dizzy. If the smell of vanillin is more familiar to you, buy real vanilla pods - you will understand the difference between store-bought “chemicals” and true aromatic vanilla. Do not substitute margarine for real butter. Buy homemade chicken eggs. Take Easter baking seriously, since you only make it once a year.

So, you decided to bake Easter cake, and 5 of the most delicious and ordinary recipes are waiting for your warm hands!

Easter cakes "Bright Easter"

Ingredients:
For the dough:
500 ml milk,
1-1.3 kg flour,
6 eggs,
200 g butter,
200-250 g sugar,
11 g dry yeast,
½ tsp.
vanilla, 1 pinch of salt,
300 g seedless raisins.
For the glaze:
2 egg whites,
100 g sugar.
For decoration:
multi-colored marmalade or sprinkles.

Production:
Dissolve dry yeast in warm milk, add 500 g of flour to it and place the dough in a warm space for half an hour. Separate the yolks from the whites and grind them with sugar and vanillin. Beat the whites with salt until foamy. Add the yolks, softened butter, whites into the suitable dough and add the remaining flour evenly, stirring. Knead the dough and leave it for 1 hour to rise. Then add the washed raisins, stir and wait until the dough rises again. Fill the greased molds ⅓ full with the finished dough and leave it like that for some time so that the dough rises and fills the molds. Bake the cakes in an oven preheated to 150ºC until ready. Meanwhile, prepare the glaze. To do this, beat the whites with sugar until stable peaks form. Cover the hot cakes with the prepared glaze and decorate with multi-colored pieces of marmalade, chopped nuts or ready-made store-bought sprinkles.

Easter cake “Wonderful”

Ingredients:
For the dough:
1 kg of flour,
2 tbsp.
warm milk, 250 g margarine,
6 eggs,
1 tbsp.
sugar, 1 tsp.
vanillin, 2 tbsp.
l. dry yeast, 1 tbsp.
peeled pumpkin seeds. For glaze:
1 egg white,
½ tbsp.
sugar, 1 tsp.
lemon juice, 1 pinch of salt.
For decoration:
100 g of multi-colored candied fruits.

Production:
For the dough, mix dry yeast with 1 tsp. sugar, pour milk, stir and add 1.5 tbsp. flour. Leave the dough in a warm place for 1 hour. Separate the yolks from the whites of the eggs. Mix the yolks with the remaining sugar and vanilla, add 200 g of softened margarine and stir. Pour the dough into the total mass there. Beat the egg whites until foamy and mix into the dough. Add the remaining flour evenly. Then add pumpkin seeds (whole or crushed), stir well and leave the dough for another 1 hour in a warm place. Grease the prepared baking pans with the remaining margarine and fill them halfway with dough. Let the dough rise and only later put the molds in an oven preheated to 180ºC. Bake for an hour. Beat the whites with a pinch of salt into a strong foam. While whisking continuously, add lemon juice and sugar. Pour the resulting glaze over hot cakes, sprinkle candied fruits on top and let the glaze harden.

Easter cake "Catherine"

Ingredients:
500 ml warm milk,
9-10 tbsp.
flour, 1 tbsp.
sugar, 1 tsp.
salt, ½ tbsp.
refined vegetable oil. 200 g butter or margarine,
5 eggs,
2 tsp.
dry yeast, ½ tbsp. seedless raisins.

Production:
Pour a little warm milk into a 0.5 liter jar, add 2 tsp. sugar and yeast, stir and place the dough in a warm space so that it rises. Sift flour into a wide container, but not all of it, but about 8 cups. In a separate bowl, dilute separately mashed eggs with sugar, salt, vegetable oil and butter in milk. Pour the mixture into the flour sifted in advance, then the dough and add the raisins. Knead the dough, adding the rest of the flour evenly. You will get a lot of dough, enough to make several Easter cakes. Place the dough in greased pans and bake in an oven preheated to 180ºC until done. Cool the baked Easter cakes, pour over glaze made from 1 egg white and 1 tbsp. sugar, whipped with a mixer. Decorate the cakes as you wish.

And to ensure that the Easter cakes come out really right, you can try “overnight” recipes. With this method, the yeast, even dry, will be able to raise even more baking in the dough, which means that your Easter cakes will be the most delicious.

Kulich "Resurrection"

Ingredients:
For the dough:
3 tbsp.
flour, 1 tbsp.
warm milk, 200 g butter,
1 tbsp.
sugar, 2 tsp.
dry yeast, ½ tbsp.
raisins, vanillin - to taste.
For glaze:
3 egg whites,
1 tbsp. Sahara.

7 options for Easter cake

The best recipes from chefs and pastry chefs

There is less than a week left until the arrival of the most homely and bright Easter holiday. This year, Orthodox and Catholics celebrate it on the same day - April 16, which means it's time to decide on the recipe for the main celebratory treat. ELLE asked 7 establishments to share their signature Easter cakes, from traditional ones to unique chocolate ones and even Thai ones.

Easter cake

Restaurant "Syrovarnya"

Difficulty: Medium difficulty

Type: Baking

Time: 2.5 hours

Persons: 1 Easter cake

Ingredients

Flour - 250 g
Sweet sand – 100 g
Milk – 100 ml
Dry yeast - 5 g
Margarine - 100 g
Egg - 1 piece
Yolk - 1 pc.
Raisins – 25 g
Candied fruits – 150 g
Vanilla sugar - 1 tsp

Protein - 1 pc.
Sweet powder - 150 g
Lemon juice - 1 tsp

Manufacturing

Dough: dilute yeast in warm milk, add a pinch of sugar, 2 tbsp. spoons of flour. Place in a warm place for 30 minutes (the dough is considered ready when the yeast rises and falls).
Knead the flour, egg, yolk, remaining sugar, vanilla sugar and dough together for the dough. Add softened margarine and knead the dough until elastic. After this, put the dough back into a warm space and rise.
Add raisins and candied fruits to the risen dough.
Fill the cake pans 1/4 full with dough and leave in a warm place. Once the dough has risen in volume to the top of the pan, place in an oven preheated to 180°C and bake for 40 minutes.
Cool the finished cakes and remove them from the mold.
Glaze: beat egg whites with lemon juice, add sweet powder in small portions.
Apply the glazed mixture onto the Easter cake and garnish with candied fruits.

Easter cake

Restaurant White Cafe, chef Dmitry Yakovlev

Difficulty: Medium difficulty

Type: Baking

Time: 2.5 hours

Persons: 1 Easter cake

Ingredients

Egg - 3 pcs
Sugar - 100 g
Flour - 300 g
Milk – 150 ml
Yeast - 15 g
Vanilla crystal - 3 g
Candied fruits – 100 g
Black raisins – 100 g
Salt - 3 g
Butter - 100 g

Manufacturing

Mix 2/3 flour, vanilla, ¾ sugar, salt, raisins and candied fruits.
To make the dough, dissolve the yeast in warm milk, add the remaining sugar and flour. Place in a warm space to rise.
Combine the dough with the batch from step 1 and add butter (previously heated until soft). Mix thoroughly.
The baking dish should be prepared by lining the bottom with parchment and thoroughly greasing the entire inside with oil. The level of dough in the form should be slightly higher than 1/3 or slightly lower than half. The dough placed in the mold must be proofed and allowed to rise perfectly in the mold.
Preheat the oven to 175 degrees. Place the pan in the oven for approximately 1 hour. Bake the cake until done.

Kulich

Restaurant "Klevo", chef Zakhar Ivanchenko

Difficulty: Medium difficulty

Type: Baking

Time: 1.5 hours

Persons: 2-4 Easter cakes

Ingredients

Salt - 2 g
Yeast - 18 g
Water - 100 g
Flour - 520 g
Cream 33% – 350 g
Butter - 75 g
Sweet sand – 150 g
Orange zest - 10 g
Vanillin – 1 g
Hazelnuts (chopped) – 100 g

Decoration for 1 Easter cake:

Protein fudge - 20 g
Sprigs of lavender (or tea rose)

Manufacturing

Dilute sweet sand, salt, tremors in 100 g of water and let it rise. Then combine all the other ingredients and knead the mixture for 4-5 minutes.
Place into molds and let rise. Bake at 160 degrees for 40 minutes. Check readiness with a skewer. Allow the finished Easter cakes to cool and place under film.
Fudge: 1 tsp. lemon juice or 10 drops of diluted citric acid. Beat in a mixer. Continuing to beat with a fork, add sweet powder until you get a thick mass. We need to cover the Easter cakes with this glaze immediately after making it.
Decorate the cake with fondant and sprigs of lavender (or tea rose).

Kulich

Restaurant "Aragvi"

Difficulty: Easy

Type: Baking

Time: 3 hours

Persons: 4 Easter cakes

Ingredients

Flour - 500 g
Cognac – 100 ml
Egg - 2 pcs
Candied fruits – 200 g
Sugar - 200 g
Yeast - 10 g
Assorted nuts – 100 g
Butter - 200 g

Protein - 50 g
Sweet powder - 50 g

Manufacturing

Sift the flour and mix with the yeast. Beat eggs with sugar, pour in melted butter and cognac. Add ground nuts and candied fruits. Knead well. Transfer to baking dishes and let sit for 1.5 hours.
Place in an oven preheated to 150°C. Bake for 1 hour.
Beat the egg whites and sweet powder separately. Decorate the finished Easter cakes with the resulting mixture.

Kulich traditional

Restaurant "Mandarin" Noodles and Ducks"

Difficulty: Easy

Type: Baking

Time: 1.5 hours

Persons: 2-3 Easter cakes

Ingredients

Cream - 200 g
Wheat flour - 300 g
Yeast - 5 g
Sugar - 200 g
Salt - 4 g
Testicles - 2 pcs.

Protein - 50 g
Sugar - 100 g
Lemon juice - 2 g

Easter cakes and Easter

Recipes for Easter cakes and Easter cakes

A total of 109 recipes posted

Easter cakes with sour milk

Do you think it is possible to cook a delicious Easter cake with sour milk? The answer is simple - you can. The taste of Easter cakes made with sour milk.

Ingredients

Vanillin – 1 g
Fresh yeast - 30 g
Dark raisins – 50 g
Ground cinnamon - 0.5 tsp.
Dried apricots – 30 g
Butter - 80 g
Wheat flour - 620 g
Yogurt (sour milk) – 330 ml
Sugar - 150 g
Sweet powder - 200 g
Lemon juice - 1 tbsp. l.
Salt - 1 pinch
Chicken eggs - 2 pcs.
Chicken eggs - 1 pc.

Cruffins with candied fruits

Kraffin is a delicious, delicious pastry that combines a croissant and a muffin. Like a croissant, a cruffin has a huge number of layers and...

Ingredients

Dry yeast - 7 g
Butter - 50 g
Butter - 100 g
Milk – 100 ml
Wheat flour - 350 g
Sugar - 100 g
Salt - 0.5 tsp.
Candied fruits – 200 g
Chicken eggs - 2 pcs.

Easter cake from the refrigerator

Those who have baked Easter cakes for their own family more than once or twice know very well how much effort, time and effort it takes.

Ingredients

Fresh yeast - 20 g
Light raisins – 150 g
Butter – 150 g
Milk – 50 ml
Milk – 150 ml
Wheat flour - 500 g
Sugar - 2 tbsp. l.
Sugar - 1 tbsp.
Vanilla sugar - 10 g
Salt - 0.25 tsp.
Lemon zest - 1 tbsp. l.
Chicken eggs - 5 pcs.

Neapolitan Easter cake

I invite you to try a very tasty pie, which is one of the usual representatives of the Italian Easter cake.

Ingredients

Candied orange peels – 50 g
Vanilla pods - 1 pc.
Vanilla pods - 1 pc.
Orange water – 25 ml
Chicken yolks - 1 pc.
Chicken yolks - 2 pcs.
Ground cinnamon - 0.5 tsp.
Butter - 125 g
Butter - 30 g
Milk – 200 ml
Wheat flour - 250 g
Wheat grains – 250 g
Sugar - 80 g
Sugar - 350 g
Ricotta cheese - 350 g
Chicken eggs - 2 pcs.
Chicken eggs - 1 pc.

Panettone

Panettone is an Italian pastry made from sweet yeast dough flavored with egg yolks, raisins, nuts, and candied fruits.

Ingredients

Fresh yeast - 40 g
Dark raisins – 100 g
Cognac – 60 ml
Lemon - 1 pc.
Butter – 150 g
Almonds – 50 g
Milk – 100 ml
Wheat flour - 400 g
Sugar - 100 g
Sugar - 100 g
Vanilla sugar - 1 tsp.
Lime juice - 2 tsp.
Salt - 1 pinch
Salt - 1 pinch
Candied fruits – 70 g
Chicken eggs - 6 pcs.

Cake "Kulich"

The dining room smelled of hyacinths, Ham, Easter cake and Madeira, The smell of spring Easter, the Orthodox Russian faith.

Ingredients

Canned pineapple – 100 g
Confectionery topping - 1 tsp.
Walnuts - 2 tbsp. l.
Breadcrumbs - 3 tbsp. l.
Gingerbread - 500 g
Sweet powder - 150 g
Sour cream – 600 g

Easter spinach pie “Tortica pasqualina”

Is it necessary to say that different peoples and different localities have different classic dishes for special celebrations?

Ingredients

Dry marjoram - 1 tsp.
Refined olive oil – 40 ml
Butter - 50 g
Milk – 100 ml
Ground black pepper - 1 tsp.
Salt - 1 tsp.
Parmesan cheese - 80 g
Ricotta cheese – 500 g
Filo dough - 500 g
Snow-white bread - 1 pc.
Frozen spinach – 1000 g
Chicken eggs - 8 pcs.

Easter ring with cheese, ham and eggs

I suggest preparing a good appetizer for the Easter table - an Easter ring made of puff pastry. As a tasty inside.

Ingredients

Ham - 200 g
Black sesame - 2 tbsp. l.
Hard cheese – 150 g
Puff pastry without yeast - 500 g
Chicken eggs - 4 pcs.

Easter from ryazhenka

I suggest making Easter from fermented baked milk. Paska comes out very tender and fragrant - with the taste of fermented baked milk and will have a slight taste.

Ingredients

Dark raisins – 80 g
Butter – 150 g
Milk – 500 ml
Ryazhenka – 1500 ml
Sugar - 80 g
Sour cream – 150 g

Easter carrot cake

Why specifically carrot cake for Easter? For contrast! What does a hare like most? Carrot! Here's the answer for you. I'll decipher it.

Ingredients

Apricot confiture - 3 tsp.
Lemon - 1 pc.
Almond crumbs - 250 g
Wheat flour - 80 g
Baking powder - 2 tsp.
Sugar - 160 g
Salt - 3 pinch
Chicken eggs - 5 pcs.

Zavivanets with poppy seeds on Levito Madre sourdough

All sources say that such a curl with poppy inside belongs to Ukrainian cuisine and is being prepared for the Great Day. TO.

Ingredients

Wheat sourdough – 70 g
Poppy – 80 g
Refined sunflower oil – 10 ml
Butter - 35 g
Milk – 150 ml
Milk – 65 g
Wheat flour - 225 g
Sugar - 0.5 tbsp.
Sugar - 40 g
Chicken eggs - 1 pc.

Cruffins with inside

Kraffin is a rather prestigious pastry in recent times, which is a hybrid of a croissant and a muffin. They are prepared from butter.

Ingredients

Raspberry jam – 100 ml
Fresh yeast - 20 g
Butter - 100 g
Milk – 150 ml
Wheat flour - 290 g
Sugar - 50 g
Salt - 3 g
Chicken eggs - 1 pc.

Sicilian cassata

Cassata is a fairly popular Italian dessert that has various variations. Currently outside.

Ingredients

Biscuit - 2 pcs.
Golden syrup – 100 ml
Cherry liqueur – 40 ml
Almonds – 25 g
Ricotta cheese – 500 g
Pistachios – 25 g
Dark chocolate – 100 g

Cookies Easter egg

Cookies are not the type of baked goods that I associated with Easter as a child. But at the moment it catches my eye already.

Ingredients

Chicken proteins - 10 g
Sweet glaze – 50 g
Butter – 175 g
Wheat flour - 250 g
Vanilla sugar - 8 g
Sweet powder - 100 g
Sweet powder - 75 g
Lemon juice - 3 tbsp. l.
Salt - 1 pinch

Easter dove

Colomba pasquale - Easter dove - Italian yeast pastry in the shape of a dove with straightened wings. Colomba.

Ingredients

Orange - 1 pc.
Candied orange peels – 50 g
Rose water - 2 tbsp. l.
Fresh yeast - 42 g
Dark raisins - 2 pcs.
Lemon - 1 pc.
Candied lemon peels – 50 g
Butter – 150 g
Almond petals - 20 g
Almond sticks – 20 g
Milk – 100 ml
Milk – 125 ml
Premium wheat flour 00 - 500 g
Sugar - 60 g
Sugar - 60 g
Pearl sugar - 3 tbsp. l.
Sweet powder - 3 tbsp. l.
Salt - 0.5 tsp.
Chicken eggs - 4 pcs.

Easter cross buns

Hot Cross Buns - hot cross buns. These are spicy, sweet buns with a cross pattern, in Europe, UK.

Easter 2020: how to cook Easter cake, Easter cake and color eggs without chemicals

Articles
Society

Orthodox Christians are preparing to celebrate the Resurrection of Christ. During self-isolation, almost everyone has time to make treats for the Easter table. We tell you how to bake Easter cake, color eggs, cook Easter and bless dishes without leaving home.

The main Orthodox holiday - the Resurrection of Christ - will fall on April 19 in 2020. Official restrictions on the movement of people have been introduced until April 30. Therefore, Patriarch Kirill called on believers to stay at home, show patience and be responsible for themselves and their loved ones. To celebrate Easter you will not have to leave your home: the Easter service will be broadcast on central television channels and online.

How to bless Easter cakes, Easter and eggs during quarantine?

The meaning of Easter is to remind us of Christ's victory over destruction. Painted eggs, Easter and Easter cakes are just a tradition. According to legend, the testicle turned reddish in the hand of Mary Magdalene, who came to tell about the Resurrection of Jesus. And Easter cakes are the first baked good that is allowed to be eaten after a serious fast.

In self-isolation, believers can bless Easter cakes, Easter cakes, and eggs at home. Before the Easter meal, you should sing the Easter troparion three times:

“Christ rose from the dead, trampling down destruction by death, and giving life to those in the tombs.”

Then sprinkle the food with blessed water, if available, with the words: “In the name of the Father and the Son and the Holy Spirit.” Amen".

How to paint Easter eggs?

Chemical dyes, which are sold in stores, color not only the shell, but also the protein. And thermal films from hypermarkets are very difficult to remove from the testicle. Therefore, it is better to use natural dyes.

First, a few tips to ensure that the eggs do not crack during cooking and all your work is not in vain. Firstly, an hour before cooking, remove the eggs from the refrigerator and keep them at room temperature. Secondly, add a tablespoon of salt to the water in which you will boil the eggs. You can also pierce a tiny hole at one end of the testicle.

The most popular dye for eggs is onion peel. For a dozen eggs you will need a tightly packed half-liter jar. But the more husk, the richer the color will be. Place the husks in a saucepan and cover with water. It is better if the pan is small - then the solution will be the most saturated. The solution itself must be boiled for 40 minutes. The eggs must be boiled in batches: three or four pieces for 10–20 minutes. Then take out the eggs and let them cool. To create a shine, cooled colored eggs can be rubbed with gauze dipped in vegetable oil.

Another recipe is to color eggs using hibiscus leaves. Two to five tablespoons of leaves must be brewed in a deep container, like ordinary tea: pour boiling water over it, let it brew for a little while. Then you need to strain the infusion and add a teaspoon of vinegar to it. Pre-boiled eggs should be placed in the broth for at least two hours - the longer, the better the color, but if you leave it all night (that is, in the dark) , the eggs will turn dark gray, almost black.