Easter cake with raisins recipe

Kulich

Kulich, which constantly comes out

I have a favorite recipe for Easter cakes, according to which I have been preparing Easter cakes for many years. Almost all of you know it and have even successfully cooked using it. They turn out quite tasty. But every year I look for and try some new recipe. For contrast. Earlier this year, none of the newest, tested ones could even compare with my favorite recipe. But this year, it seems, I made a revolutionary revolution within one family. I found a recipe that practically shocked me. I was shocked by all characteristics. This recipe is quite simple and INCREDIBLY delicious. If I had the opportunity to meet the creator of the recipe, I would bow 5 times from the waist.

Easter Kulich

I'm wary of Easter dough tests. That’s why I always bake Easter cakes according to the same recipe, tested over the years and generations.

Easter Easter cake “My standard”

Yes, that's such a sonorous title. And this despite the fact that I was always cool about Easter baking, to put it mildly, and ate it occasionally and very selectively. To create something pleasant for my own family, 6 years ago, I researched about 20 options for Easter cake recipes and stopped there. What I want to say is that now I bake Easter cakes according to this recipe every year, I don’t even want to try the rest. If you have not yet decided what kind of cake you will bake, I highly recommend trying this one right now, reducing the proportions by 5 (10) times. I looked through all 12 pages of Easter cakes, but couldn’t find one.

Cottage cheese cake with soda

I would like to share with you a recipe for very ordinary and indescribably delicious Easter cakes. It is for those who do not have the time or ability to tinker with yeast dough. This recipe changes hands at an incredible rate. My godfather gave it to me, and all my friends and my mother’s friends asked for it. Every year I experiment with new recipes for yeast cakes, and I also bake these all the time. Because in our family they are the very first to spread out.

Easter custard cake

There are a huge number of Easter cake recipes. I would like to offer you a recipe for custard cake. I baked it for the first time and I want to say that I found the perfect cake for myself. Try it too.

Easter cakes

I tried many Easter cake recipes until I came across this one. I’ve been cooking using it for many years and, to be honest, I don’t even want to try anything else. The Easter cakes turn out very tasty and fragrant. I even bake this recipe to order.

Easter cakes “Express method”

While still a little girl, she constantly helped her grandmother bake Easter cakes, and later she did it herself. Easter cakes for me are not just baked goods, not just food - they are even more. I always bake according to a family recipe, but one year it turned out that I had absolutely no time or energy, so I had to bake using the express method. They are without kneading, everything is mixed and in shape, after three hours they go into the oven. Everything is quite simple.

Kulich “Craffin”

Savory, fragrant and wonderful Easter baked goods. The unique Kraffin Easter cake will be a worthy decoration for your festive table. I thank Daria for the idea and the recipe - Dasha Mikhailovna. Thank you, Dashunya! For inspiration in particular.

Easter cakes from Alexandria dough

I found the recipe on the Internet. This is the most common recipe that I understand, combined with good taste. The cakes are tender, soft, airy and, most importantly, not dry. The creator wrote this: “Sweet, tender, soft. I have never eaten more deliciously in my life. Grandma’s recipe, she has been preparing this recipe for several 10 years.” I can't agree with her 100%. The whole family drank tea with Easter cakes, and at a family council they decided that Colomba was even tastier. Quite a lot of Easter cakes come out of the declared norm of goods. You can safely divide it into 2, 3 and even 4. I cooked from 1/4 of the part. There were 4 Easter cakes.

Icing for Easter cake

Maybe I’m late with this recipe, but the girls from the website asked me for a recipe for icing for Easter cake decoration. I answered someone in a personal message, and I answered someone in the comments after the Easter cake recipes. And so, to “close this topic,” I decided to post the recipes.

Kulich . Kulich is the highest yeast confectionery product of round shape of various sizes. Kulich always had a ritual character among the Slavs, an indispensable attribute of the Easter table. The name "Kulich" translated from Greek means "pretzel". The name Easter cake is of church origin. This product was always prepared from yeast dough, and among Catholics from shortbread dough, called “baba”.

According to Slavic traditions, Easter cake was baked from Lenten fermented sour dough and sacrificed to the earth, the forefathers were revered as cakes, and this bread was used in various rituals.

The most common Easter cake is Easter cake. Easter cake, or, as it is also called, “Easter”, is an analogue of church bread. The shape of the Easter cake looks like a church with a dome. Easter cake is a special baked product, because no one can explain why such bread is stored longer than usual and does not dry out or become moldy.

Kulich

Kulich, which constantly comes out

Easter Kulich

I'm wary of Easter dough tests. That’s why I always bake Easter cakes according to the same recipe, tested over the years and generations.

Easter Easter cake “My standard”

Cottage cheese cake with soda

Easter custard cake

Easter cakes

Easter cakes “Express method”

Kulich “Craffin”

Easter cakes from Alexandria dough

Icing for Easter cake

According to Slavic traditions, Easter cake was baked from Lenten fermented sour dough and sacrificed to the earth, the forefathers were revered as cakes, and this bread was used in various rituals.

Easter cakes are decorated with intricate patterns and inscriptions.

Traditional Easter cake is made from yeast dough, which consists of premium wheat flour, yeast, a huge amount of eggs, sugar, butter or margarine, raisins, and salt.

The dough is kneaded evenly and has several kneading steps. The dough (fermented dough with yeast) is left to rise for some time.

The finished cakes are removed from the oven and the tops are coated with glaze and decorated with sprinkles.

Easter cake with raisins

Easter cake with raisins is a traditional homemade cake that is prepared for the bright holiday of Easter. The least experienced housewives in the culinary business, for some reason, believe that cooking Easter cake is a difficult process, but in fact it is not so. Naturally, you need to have certain skills, but at the same time, if you flawlessly follow all the step-by-step instructions of the current recipe, then your Easter cake will give the shape of any store-bought equivalent.

To prepare the current baking, we will need the following products: milk, flour, eggs, yeast, sugar, butter, raisins and lemon. The list is very standard, because in its essence, the Easter cake that I bring to the attention of readers is a classic of all Easter cakes in its purest form.

There are no special subtleties or tricks of production, but at the same time, I would like to direct the attention of readers to certain aspects. To begin with, all the products that you will use must be fresh, including eggs, milk, butter and yeast. The taste properties of the finished Easter cake will depend almost entirely on the properties and freshness of these ingredients. In addition to raisins, you can add other ingredients to the dough: nuts, dried apricots, prunes, fruits and berries.

Also, Easter cake dough can be prepared not only with milk, but also with other dairy products: kefir, sour cream, fermented baked milk and even yogurt. After you have mastered the basics, feel free to carry out your culinary experiments, since in this case you can find the best recipe for preparing this Easter baked goods for us.

The finished raisin cake is usually decorated with a mixture of whipped egg whites. This is a common decoration for everyone, which, however, can be easily ignored. An alternative to whipped egg whites can be a regular chocolate glaze made from chocolate or cocoa.

Ingredients:

Making a dish step by step with photos:

Pour the milk into a deep bowl and place it in the microwave. We heat the milk just a little so that it is slightly warm. Then add yeast to the milk and add sugar.
Leave the resulting mass for a quarter of an hour in a warm place. This could be a window sill on which the sun shines, a radiator, or an ordinary oven that needs to be slightly warmed up.
Meanwhile, sift the wheat flour through a sieve.
After 15 minutes, add the sifted flour to the dough.
Beat the eggs into a separate deep bowl and add sugar.
Beat eggs with sugar until smooth.
Add the egg mixture with sugar to the dough and mix all the ingredients well.
Melt the butter over a fire or water bath.
After the butter has cooled slightly, add it to the dough.
After this, mix the dough thoroughly again.
We wash the lemon in water, dry it with a cardboard towel and rub it on the zest.
Add lemon zest to the dough and raisins previously washed in warm water. Knead elastic and soft dough.
Leave the dough in a warm place for 1-3 hours and let it rise. The photo clearly shows how my dough has grown.
Now is the time to start making the “protein cap” for the Easter cake. Beat the whites into a dry container and pour in the sweet powder.
Beat the egg whites and powder until foamy.
By this time, the dough has already grown and can be laid out in molds greased with vegetable oil (alternatively, the mold can be covered with baking paper). Let the dough rise further in the molds, and then put it in an oven preheated to 180 degrees for 40-50 minutes. Baking time depends on the size of the molds and the personal characteristics of the individual oven. After the designated time, remove the cake from the oven and brush the top with whipped egg whites.
Again, put the cake in the oven for 10-15 minutes, the cooking temperature is now 100 degrees. Sprinkle the finished cake with decorative powder and let it cool one hundred percent.

Easter cake with raisins is a type of pastry that is most often prepared for Easter. But personally, I don’t see anything criminal in preparing such a delicacy even on a weekday, since everyone in my household likes it. Despite the detailed recipe, in the end I want to give a few tips to my readers so that your raisin cake comes out delicious the first time:

Before use, as always when preparing baked goods, do not forget to sift the wheat flour through a sieve;

In addition to raisins, you can add other products to the dough: nuts, dried apricots, prunes, pieces of chocolate, etc.;

You can check the readiness of the cake in the oven with an ordinary match. If, when piercing the Easter cake, the match is dry, it means that the inside of the cake is one hundred percent baked, and the Easter cake itself can be removed from the oven;

You can decorate the finished cake not only with protein mixture, but also with chocolate glaze or sweet syrup.

Easter cake with raisins

I propose to bake for you a very tasty, rich Easter cake with raisins . For those who don't have enough time, you can knead the dough in a bread machine, as I did. You can also knead by hand. It is better to bake Easter cakes from this dough in small molds.

Ingredients

Manufacturing stages

Heat the milk over the fire together with softened butter. The oil must disperse one hundred percent. Pour the mixture (if it is hot, cool until warm) into the bread maker bucket.

Separate the yolks from the whites (place the whites in different containers - 2 whites in one, 1 white in another). Add the yolks to the milk and butter mixture and lightly crack them with a fork.

Add sifted flour, place salt, sugar, vanillin, vegetable oil and turmeric in the corners.

Create a well in the center and add the yeast. Set the “Dough” mode (I have 1 hour 30 minutes).

Pour boiling water over the raisins for 5 minutes, drain the water, and dry the raisins. Add a pinch of flour and stir.

While kneading the dough, add raisins at the signal. The dough can also be kneaded by hand. To do this, sift the flour into a deep bowl and create a depression. Pour in yeast, add salt, sugar, vanillin, vegetable oil and turmeric. Pour in a mixture of warm milk, butter and yolks. Knead the dough so that it does not stick to your hands or the table. Then stir in the raisins. Leave the dough in a warm place to rise for 1 hour.

Grease small molds with vegetable oil. Divide the dough into 1/3 of the pan.

Place the molds in a warm space, cover with a towel and let rise (30-40 minutes). Brush the top with egg white (which was left). Bake the cakes in an oven previously preheated to 190-200 degrees for 25-30 minutes. Remove the finished cakes from the molds and place them on their sides on a towel. Before cooling, transfer the cakes a couple of times from one side to the other.

Making glaze: beat 2 whites with a mixer until stable foam. Add sweet powder and lemon juice evenly. Beat until stiff peaks form.

Brush any fragrant and very tasty Easter cake with raisins with icing and sprinkle with colored powder. Let the glaze harden. Happy Easter for you!

Bon appetit!