Easter cakes without eggs

Easter cakes without eggs

Cruffins with entrails

Kraffins have recently become a trend in the culinary world. And this is not in vain, because such baked goods have an indescribable taste, look airy and very appetizing. Cruffins with entrails deserve special attention. Similar pastries are unique; they are perfect for tea at home or as a treat for guests.

Cinnamon cruffins

Cinnamon cruffins are an unusual, but very tasty pastry. Making these cruffins will not take much time. And the result will certainly amuse you! Fragrant, beautiful, airy - this is exactly how you can describe the finished cinnamon cruffins. Cinnamon mixes very well with fluffy baking dough.

Easter cake without eggs

I constantly thought that it was simply unrealistic to prepare rich pastries without using chicken eggs. But one day I came across this simple and easy recipe, and now for every Easter holiday I make Easter cakes without eggs. Making Easter cakes does not take much time, and the result is practically no different from baked goods made with yeast.

Cruffins made from ready-made puff pastry

Cruffins are a symbiosis of a croissant and a muffin. This mind-blowing pastry has become incredibly popular all over the world, thanks to its ease of production and incredible taste. The easiest way is to start preparing cruffins from ready-made puff pastry to get a clear result.

Sourdough Easter cake without eggs

Sourdough Easter cake without eggs does not harm digestion and is suitable for a vegetarian diet. This recipe, by the way, will be perfect for Easter and should turn out great even the first time. Be sure to try this recipe for yourself!

Cottage cheese cake without baking

The royal and delicious paska with dried fruits will become a solemn dish on the Resurrection of Christ. She does not ask for baking and making it is not difficult. Each family has its own traditions, some prefer to bake rich Easter cakes, while others adore the tender curd taste of paska, but everyone should definitely try this delicacy.

Cottage cheese cake without eggs

Cottage cheese cake without eggs can often be found on the festive table at Easter. It is prepared very quickly and simply. According to your own taste, you can add various dried fruits and vanilla sugar to the cottage cheese.

Easter cake with yolks and cream

Easter cake made with yolks and cream will turn out moist, rich and light, because the dough with cream rises better than with milk. The yolks will give the cake a wonderful yellowish color. In this recipe, you are invited to add raisins, soaked for a day in cognac with spices, to the Easter cake dough.

Easter cake without yeast and eggs

Easter cake can be made from biscuit dough with kefir and butter; it does not involve the addition of yeast. Although eggs are not used in the recipe, the baked goods still come out surprisingly moist and airy, with moderate sweetness.

Easter cake without kneading

Traditional making of Easter cakes involves kneading and long-term proofing of the dough. This takes time, sometimes it takes a whole day to make a batch of Easter candy. If you don't like fiddling with yeast dough, but want to bake homemade cakes, this recipe is for you. The dough is prepared quickly and does not require manipulation with dough and long kneading of the dough.

Easter cake (without eggs)

There are a huge number of Easter cake recipes. I would like to offer you a recipe for making a festive Easter cake without eggs, with raisins and spices in a bread maker. Saf-Moment yeast is always the key to successful baking for me. Kulich will amaze you with its attractive smell of spices and rich color. I hope my recipe will take its rightful place in your cookbook.

Ingredients for “Easter Easter cake (without eggs)”:

• Wheat flour / Flour – 350 g
• Yeast - 1 tsp.
• Cane sugar - 85 g
• Butter - 50 g
• Dried fruits – 150 g
• Salt - 1 tsp.
• Cinnamon - 1 tsp.
• Nutmeg - 0.5 tsp.
• Milk – 125 ml
• Water – 125 ml
• Sugar - 1 cup.
• Gelatin - 1 tsp.

Production time: 250 minutes

Number of servings: 12

Nutritional and energy value:

Recipe for Easter cake (without eggs):

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Comments and reviews

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April 11, 2015 miracle #

April 12, 2015 Vladimir Konev # (recipe creator)

April 11, 2015 Anna Sk #

April 12, 2015 alsym #

If we tried a different temperature regime, the cake would come out burnt. not at all appetizing.[/quote

Just quite appetizing with a brown crust, tanned. I like these better than the pale ones. You still need to be able to achieve this color! Beautiful.

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Easter cake recipes without eggs

Even if Easter cake is prepared without eggs, its recipe can still include products of animal origin - milk, cream, sour cream, butter, drink, etc. If you do not use these products for one reason or another, choose recipes with soy substitutes for milk products, or make the necessary changes on your own: instead of regular milk, take soy, oatmeal or coconut milk, instead of butter - vegetable margarine.

After you bake Easter cakes without eggs, you will need to think about decorating them. The fact is that traditional glaze for Easter cakes also contains eggs, or rather egg whites, so for Easter cakes without eggs you need some other glaze, for example, from water and sweet powder, from sweet powder and milk (soya can be). In addition, you can pour melted dark chocolate or chocolate glaze over the finished cakes.

Vegetarian Easter cake without eggs

To make it you will need:

• milk - 250 ml
• sour cream - 160 ml
• butter - 140 g
• vegetable oil - 6 tbsp. l.
• fresh compressed yeast - 50 g
• wheat flour - 700-900 g
• sugar - 250 g
• raisins - 100-150 g
• salt - 0.5 tsp.
• vanilla sugar - 1 sachet
• saffron, cardamom - a pinch

This type of cake can be prepared if you do not eat eggs, but do consume milk and milk products. The Easter cake will turn out fluffy and rich - no worse than usual.

Prepare a warm room for kneading the dough. It would be best to warm up the kitchen and close all windows and doors to prevent drafts.

First make a dough. To do this, heat the milk in a separate small bowl to approximately 40°C. Dissolve the yeast in it, add about 2 tbsp. l. sugar and about 0.5 tbsp. flour from the full amount. Mix thoroughly so that there are no lumps. Place the dough in a warm space for 15 minutes.

Meanwhile, melt the butter and pour it into a saucepan or bowl in which you will knead the dough. Add sour cream, stir. Check the dough, and if it foams, add to the sour cream and butter. Next, add sugar, salt, vanilla sugar, saffron and cardamom, washed and dried raisins to the future dough. If you wish, you can also add a little more lemon zest to flavor the dough.

Next, add the sifted flour evenly to the dough, thoroughly kneading it. While kneading, lubricate your hands with vegetable oil to prevent the dough from sticking to them.

The dough should be soft and should come away from the walls of the pan. Cover the pan with the dough with a clean towel and place in a warm space so that the dough rises. After about 1-1.5 hours, when the dough has increased in volume by 2-3 times, punch it down and leave it to rise again.

While the dough is rising, prepare the cake pans. If necessary, grease them with vegetable or butter to make the cakes easier to remove. With the dough that has risen for the second time, fill the molds to approximately 1/3 of the height, then leave in a very warm place for final proofing - the dough should rise 2 times.

Place the Easter cakes in an oven preheated to 180-190°C and bake, depending on the size, for 30 to 50 minutes. In the first 15-20 minutes, do not open the oven so that the cakes do not fall off. Check the readiness of the Easter cakes with a toothpick: it should come out dry.

Remove the finished cakes from the molds, cool to room temperature, placing them sideways on a clean towel. Turn the cakes over from time to time so that they do not become deformed. Warm Easter cakes can then be covered with glaze or decorated using another method.

For eggless frosting, take powdered sugar and add hot milk little by little until you get the thickness you want. Pour the glaze over the cakes and decorate with colored sweet sprinkles.

Easter cake without eggs, milk or milk products

To make it you will need:

• flour - 500 g
• soy milk - 1.5 tbsp.
• vegetable margarine - 100 g
• sugar - 180 g
• fresh yeast - 15 g
• raisins – 150 g
• vanilla sugar - 1 sachet

This Easter cake recipe is suitable for you if you do not consume milk or milk products. Here it is proposed to replace ordinary milk with soy milk; you can either purchase it ready-made in the store or create it at home. Instead of vegetable margarine, you can simply use vegetable oil.

First heat about 0.5 tbsp to 40°C. Soy milk from the full amount and dissolve the yeast in the milk. Add about 100 g of flour from the full amount, stir thoroughly, cover with a towel and place in a warm space for about 30 minutes.

Next add the remaining milk, margarine mashed with sugar and vanilla sugar and sifted flour. Knead an evenly stiff dough that will lag behind the walls of the dish, but remains soft and elastic.

Add washed and dried raisins to the dough and stir. Form the dough into a ball, place in a large bowl or pan, cover with a towel and leave in a warm place for 1 hour. Once the dough has risen, use hands moistened with cool water to spread it among the pans, filling them approximately halfway.

Cover the dough in the molds again with a towel and leave to rise for another 30 minutes. After this, bake the cakes in the oven preheated to 180-190°C. Baking time depends on the size of the cakes and varies on average from 30 to 50 minutes.

You can decorate the finished cakes with glaze made from sweet powder, water and lemon juice, or you can pour chocolate on them, decorate them with marzipan or mastic - at your discretion.

Easter cake without eggs with carrots

To make it you will need:

• carrots - 1 pc.
• flour - 500 g
• butter - 60 g
• sugar - 100 g
• dry yeast - 6 g (1 tsp)
• milk - 250 ml
• salt, candied fruits, spices - to taste

This recipe uses milk products. If you don’t use them, replace regular milk with soy or nut milk, and butter with vegetable oil.

First, peel the carrots, grate them and simmer in a small amount of milk until soft. Mix stewed carrots with butter, add flour, sugar, salt and dry yeast. If the yeast according to the instructions needs to be activated first, then soak it in a small amount of warm milk, taken from the full amount according to the recipe.

Pour the remaining milk into the dough, stir until smooth. Add spices and candied fruits to taste.

Cover the container with the dough with a clean towel and place in a warm space to rise. After about 1 hour, the dough will double in volume. Place it in the molds (grease if necessary), filling approximately 1/3 of the way up. Let the dough in the molds rise to the edges of the molds, and then place in an oven preheated to 180°C for 35-45 minutes. Decorate the finished cakes at your own discretion.

Easter cake without eggs

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Easter cakes without eggs

Recipe for regular Easter cakes, with yeast, but without eggs. We don’t use eggs either in the dough or for icing, but this doesn’t stop us from getting delicious and wonderful Easter cakes. The recipe is very detailed, with an abundance of photos, so no matter what kind of housewife can do it.

We will need it for 8-9 Easter cakes of various sizes:

• 100 g of new yeast (Krivoy Rog yeast never fails)
• 1/2 l milk
• 2 cups sugar
• 200 g butter
• about 6 cups flour (about 1 kg)
• 150-200 g raisins
• zest of 1 lemon, grated on a medium grater
• 2 tbsp. ground dried orange peels (optional), you can change 1 tsp. turmeric (for
• yellow appetizing color of Easter cakes)
• 1/2 tsp. salt
• spices – cinnamon, cardamom, fennel (ground) to taste (I didn’t add anything this time)
• other dried fruits (dried apricots, etc.), nuts, candied fruits as desired, do not add too much of everything - the dough will be harder to rise)))

For the glaze – sweet powder (200 g) and lemon juice (1-2 tbsp), if you don’t like the sour taste, lemon juice can be replaced with water.

Manufacturing:

1. First, prepare the SOUGH:
Heat all the milk (1/2 l) to 40 degrees, dissolve 2 tbsp in it. l. sugar, all salt, 2 tbsp. l. flour and the entire hundred-gram packet of yeast.

Stir until smooth

Cover with a towel and place in a warm space (I put the pan with the dough on top of a pan of hot water, and keep the window in the kitchen closed).

We look after 15-20-30 minutes - the dough should rise perfectly, double in size (for me it rose in 15 minutes).

2. While the dough rises, prepare the raisins - pour hot water, rinse, dry on a towel, sort

Mix the raisins with flour so that the dough does not stick to the raisins, grate the lemon zest (the lemon itself, or rather its juice, we will need for the glaze) and grind the dried orange peel in a coffee grinder.

Melt the butter.

3. When the dough has risen, prepare the BASIC DOUGH:
Pour the dough into a large saucepan or bowl, add the remaining sugar (almost 2 cups), melted butter, raisins, lemon zest and orange peel powder (or turmeric) We begin to add flour in parts, at first adding 3 cups, and later evenly, bringing it to 6 cups of flour (this time I used 6.5 cups of flour). We knead the dough well, it should be soft, slightly stick to your hands, if you knead it harder, it won’t stick to your hands, and it won’t be tasty either and will rise hard))).

Cover with a towel and place in a warm space (I again had a pan with hot water) for about 1 hour - an hour and a half (up to 2 hours). My dough rose in 50 minutes (it must double in size).

4. While the dough is rising, prepare the molds: wash them, wipe them dry (you can create them in advance), grease them with melted butter, put an oiled circle of paper or special pastry paper on the bottom, and lightly dust the insides of the molds with flour.
5. When the dough has risen, knead it again and fill the prepared molds to 1/2 size (approximately, without fanaticism)

Cover with a towel and leave to rise in a warm place until 3/4 the size of the molds (takes about 40-50 minutes)

If you use paper forms, then make sure that they do not touch each other, otherwise the cakes will wrinkle and will not bake well in the future.
Silicone molds are soft, and there is no need for them to touch, but silicone molds do not need to be greased or sprinkled with flour. 6. Place the molds in a cool oven, turn it on and bake our Easter cakes over medium heat (180 degrees) for 45 minutes to 1 hour, checking for readiness with a wood stick.
7. When the cakes are baked, take them out and place them on a damp towel for 10-15 minutes so that the cakes are well away from the bottom of the pan.

We take it out of the molds, I got it quite easily, and cool it to room temperature.

8. Prepare SIMPLE LEMON GLAZE:
mix sweet powder and lemon juice - 4-5 tbsp. powder is 1 tbsp. juice, the thicker you knead, the snow-white the glaze will be.

As soon as you prepare it, apply it to the cooled Easter cakes; it quickly hardens.

And, if you like, sprinkle edible and beautiful decorations on the not yet hardened glaze (children adore them very much, and not only))) Everyone loves them, that’s why I sprinkled them, you can absolutely decorate with whatever you want - dried fruits, nuts, candied fruits.

This is what the Easter cakes look like in cross section:

Now all that’s left is to wait for the holiday and enjoy treating your own family and experiencing it yourself!