The most delicious Easter with raisins

The most delicious Easter recipe

I got this recipe a long time ago in a handwritten version, when I was not yet skilled at working with yeast dough. And to my surprise, the Easter cakes came out the first time, and they came out so good that no home-made, let alone store-bought, Easter cakes could match their taste. This recipe makes 4-5 medium ramekins. Easter cakes turn out to be very tender, airy and slightly moist on the inside - just like perfect Easter cakes should be. The main thing is to knead correctly and not miss 3 crimps of the dough. The manufacturing process is very similar to this recipe for Easter cake, only slightly simpler and the Easter cakes turn out to be the most loose and tender.

Update in accordance with the comments: the amount of yeast can vary from 3 to five or six measured teaspoons, one spoon contains 4 grams. If you don't have experience working with paskas and yeast dough, feel free to use 5 teaspoons. Yes, and you can’t overdo it with yeast, so that the cakes don’t get a nasty yeasty smell.

Ingredients:

0.5 l. milk;
about 0.5 kg of flour (we will look at the mixture);
1 tbsp. Sahara;
1 tbsp. vegetable oil without aroma;
3 eggs (1 white for glaze, the rest for dough);
3-5 tsp dry yeast;
200 g raisins;
1 tbsp. with a heap of sour cream;
a pinch of vanillin or 1 sachet of vanilla sugar;
a pinch of salt;
2-3 tbsp. sweet powder;
powder for Easter.

Easter recipe with raisins

1. Preparing the dough for Easter

Heat the milk to 30-40 degrees (it should be warm, but not hot, pleasant for the yeast). It is better to take a glass or enamel container. Pour the yeast into the milk and mix thoroughly until the yeast dissolves.

Add 1 tbsp. flour and 2 tbsp. Sahara. Mix. Rub the lumps with your hands until a homogeneous mass is formed. At this step I usually add a couple of drops of holy water. They also say that the dough loves traditional music and is not in a bad mood, so let’s start getting ready for the holiday :).

Cover the container with the dough with a towel or cling film and place in a warm space for 1 hour. In such cases, I place a bowl of dough or dough on a stool next to the heater or radiator. If you bake something in the oven, you can put it in the kitchen, for example, on the hood.

2. Prepare the necessary ingredients

We wash the raisins and soak them in hot water.

Separate the whites from the yolks, pour 1 white for the glaze into a mug and put it in the refrigerator.

Grind the yolks with sugar, add 1 tbsp. sour cream, mix.

3. Preparing the dough for Easter

When the dough has risen perfectly, transfer it to a warm pan. Pay attention to the step-by-step photo; the dough should increase 2-3 times in volume and be covered with bubbles on top. From time to time it happens that the yeast did not work well and the dough did not rise or grew quite slightly. This may be due to the fact that the food was very cool or hot, or the yeast itself was stored incorrectly. In this case, it is better to prepare a new dough using the remaining yeast (preferably from another manufacturer). Sometimes it’s better to pour out the dough than to ruin the whole baked goods.

First, add 3 cups of flour, add the yolks mashed with sugar and begin to knead the dough. Add salt - it increases the taste of the baked goods. Add vanillin. The mixture should make the dough a little thicker than for a sponge cake and without lumps. Add more flour as needed. Kneading the dough is the longest step, usually taking 30-40 minutes, so get comfortable. At the same time, your hands must be warm so that the yeast continues to do its work.

When the mass becomes homogeneous and without lumps, it’s time to add vegetable oil. Continue kneading the dough.

Leave the dough for a few minutes while we beat 2 egg whites with a mixer into a fluffy foam.

Add the whites to the dough and knead the dough again. The finished dough should become soft, elastic and slightly lag behind your hands and pan.

Dry the raisins on a cardboard towel and roll them in flour to prevent them from sticking when baking. Add a little vegetable oil to your hands and rub. Pour raisins into the dough and mix gently with your hands 2-3 times.

Cover the pan with a towel and let the dough rise in a warm space. After about 1-1.5 hours, knead the dough with your hands dipped in vegetable oil. Repeat the function after another 1-1.5 hours.

Sprinkle the molds with flour. We spread the dough to approximately half the height of the molds. Place in a warm place again for 30 minutes until the dough rises to the edges of the molds.

Place the risen eggs in an oven preheated to 180 degrees for approximately 40 minutes. Check for doneness with a toothpick. If after piercing the toothpick remains clean, the Easter eggs are ready.

4. Preparing glaze for paskas

We take the separated protein out of the refrigerator and begin to beat with a mixer at low speed. Add the sweet powder and continue beating with the mixer at low speed until peaks form.

We take the Easter cakes out of the molds, grease the top with glaze and immediately sprinkle with the prepared powder. Leave the beads until the glaze hardens (at least 1 hour). That's all. Our most delicious Easter is ready! Bon appetit and happy bright holiday!

Easter recipe with raisins step by step

The Easter recipe, which I will talk about in the article, has been passed down from generation to generation in my family. During this period of time, it went through many changes, so it became truly flawless, verified down to the gram. Let's figure out how to create Easter so that it comes out lush and delicious.

Photo: pixabay.com: UGC

Easter recipe: ingredients, tips

When is Easter 2020 celebrated? This year for Eastern Christians the holiday falls on April 19, so you can safely begin preparations. Buy the required ingredients in advance, select the decorations for the Easter cake that you like. Don’t forget other recipes for Easter, such as meatloaf. Also, colored eggs are usually served on the holiday - the second main attribute of Easter.

The most delicious Easter cake: a recipe with step-by-step description

There are various Easter recipes. One of the most favorite is cottage cheese cake. It has long been served to the table, making it the main dish. We will look at the usual recipe for Easter in the oven. It is prepared using yeast dough, so it comes out breathtakingly tender, slightly moisturized inside and airy.

What ingredients will be useful to bring to life the recipe for the most delicious Easter? The list of goods for 4–5 medium-sized bees is as follows:

milk - 0.5 l;
flour - 0.5 kg;
sugar - 4-5 glasses;
vegetable oil - 150 ml;
eggs - 3 pcs.;
live yeast - 50 g, dry yeast - 5 tsp;
raisins - 200 g;
sour cream - 1 tbsp. l.;
vanilla sugar - 10 g;
salt - a pinch;
sweet powder - 3 tbsp. l.

How to cook Easter: recipe

The most delicious is ordinary yeast Easter. The recipe for making it is as follows:

Remove all food from the refrigerator so that it reaches room temperature.
Start making Easter with dough. Heat the milk to 40°C. Make sure it is not hot.
Add one tablespoon of sugar, stir until it dissolves.
Crumble the live yeast with your hands or add dry yeast.
Stir thoroughly to dissolve the yeast.
Add one cup of flour. Get rid of lumps.
Cover the container with cling film or a towel and place in a warm space for one hour. Beware of drafts and temperature changes.
At this time, prepare the remaining ingredients. Wash the raisins and fill them with hot water.
Separate the whites from the yolks and reserve one white for the glaze.
Grind the yolks with sugar and add a tablespoon of sour cream to them.
When the dough has doubled in volume, add three cups of flour, vanillin, salt and yolks ground with sugar.
Start kneading the dough. It must resemble dumpling dough based on the mixture. If required, add more flour.
Knead the dough for at least half an hour.
When it becomes homogeneous, add vegetable oil and continue kneading for about 10 minutes.
Set the dough aside and beat the two egg whites with a mixer to form a fluffy foam.
Add the whites to the dough and continue kneading until it becomes elastic and tender. The finished mass should lag slightly behind your hands.
Dry the raisins using a napkin.
Grease your hands with vegetable oil, add raisins to the dough and gently stir a couple of times.
Cover the container with a towel and return to a warm space for one hour.
After time, knead it with your hands lubricated in vegetable oil.
Cover again with a towel and repeat the function after an hour.
Prepare baking dishes. Sprinkle them with flour.
Fill the molds halfway with dough, as it expands greatly during the making process.
Place it back in a warm space and wait half an hour.
Preheat the oven to 180°C and bake the Easter.
Manufacturing takes about 40 minutes. To make sure the cakes are ready, pierce them with a toothpick. If after this it remains unstained, it’s time to remove the Easter from the oven.
Wrap the cakes in a towel, as described above, and leave to cool.
When it's time to frost them, take the cooked egg white and start beating it with a mixer.
Add the powdered sugar, set the device to low and beat until peaks form.
Cover the cooled Easter cakes with the prepared glaze and immediately sprinkle with sweet powder or decorate with other decorations.

Napoleon cake: recipe with sour cream

Photo: pixabay.com: UGC

Here comes a delicious Easter, which will make the holiday even brighter and more cheerful. Following the usual instructions, any housewife will be able to prepare wonderful Easter cakes. The main thing is to create it with love and a good mood.

Curd Easter: a recipe for a wonderful holiday!

Hi all! Vika Leping is with you, and now I will tell you how to prepare cottage cheese Easter, the recipe for which is very simple and indescribably delicious. In fact, I already posted it a year earlier, but at the moment I decided to slightly update and supplement it, and at the same time remind you how to make Easter from cottage cheese! Ceremonial dishes are always very tasty and long-awaited.

Curd Easter or Paska is a wonderfully delicious dessert that is eaten on the wonderful holiday of Easter, which will come very soon, and specifically on this Sunday. On this occasion, I’m posting the Easter recipe from cottage cheese early so that you have time to prepare and purchase all the ingredients. To be honest, I completely forgot that the holiday would be this weekend, and it also coincided with May 1, which completely shocked me. Do you often forget about the rapid passage of time?

This Easter from cottage cheese with raisins was always prepared by my mother, it is indescribably tasty and tender. Raisins can be replaced with candied fruits and other dried fruits. In Ukraine, such a dish may be called cheese Easter. And this is not because it is made from the usual cheese. And therefore, “cheese” translated from Ukrainian means “cottage cheese”. That’s why you get confused from time to time when you buy, for example, dumplings with cheese, but they turn out (always, in fact) with cottage cheese

Ingredients

cottage cheese – 400 g (fat, dry)
butter – 75 g
sour cream – 150 g (homemade)
nuts – 75 gr
raisins – or candied fruits – 70 g
sugar – powder – 130 g

Manufacturing method

Making Easter from cottage cheese is not difficult. And my usual Easter recipe with photos and step-by-step annotations will help you with this. To make it tender and airy, you need to grind the cottage cheese through a sieve. But, unfortunately, I don’t have a strainer, so, after a little thought, I bought cottage cheese, from which I usually make my own, dare I say it, impeccable cheesecakes . These, by the way, are the most delicious and ordinary cheesecakes that I have ever made, I am very proud of this recipe, be sure to try to cook it, later you will not be allowed to pull your ears!

This kind of cottage cheese, like for cheesecakes, is homemade, you don’t need to grind it, the cheesecakes turn out magical anyway. That’s why I advise you to take dry cottage cheese, which sticks together very well, without lumps. It is usually sold in the market in the form of huge pieces of curd mass. Place this cottage cheese in a deep plate and knead well. If you can’t find it, you can grind another one in a blender. Then take butter at room temperature and grate it on a small grater directly into the cottage cheese. Mix everything well. Easter recipes are always quite high in calories, but on this holiday you can treat yourself to some delicious food! Especially those who were fasting.

Add sweet powder to the consistency, then sour cream and mix again until smooth. Instead of sweet powder, you can put fructose, only in less quantity, it is sweeter, then the curd Paska will be available to diabetics, and it will simply become much healthier.

Now let's take the nuts. I love cashews the most, which is why I used them, although Easter recipes usually contain walnuts or almonds. But, of course, you can take any that you like best. We put them in a bag and start crushing them with something hard and blunt, I did this with the handle of a knife. You don’t have to put in any special effort; the cashews will fall apart on their own.

Add crushed nuts to the mixture, then raisins or candied fruits, and then mix thoroughly again. If your raisins are dry, you can pour boiling water over them for 10 minutes, then blot them with a napkin and add them to the Easter dish. The recipe for cottage cheese Easter with raisins is considered the most traditional, but with candied fruits it is also very tasty.

Easter cottage cheese (it is also called royal from time to time) is almost ready. We take a pan, put a colander in it, and put a large piece of gauze on top, folded in 2-3 layers. Place the curd mixture on cheesecloth and smooth the surface.

We wrap the ends of the gauze, put a small plate on top so that it presses on the cottage cheese, and on it - a heavy object weighing about 1 kg. This could be a bottle of water or a can of canned vegetables, for example. We put the system in the refrigerator for a day. Now you understand how to create Easter from cottage cheese!

The Easter cottage cheese sutra on Sunday is completely ready. Solemnly in the morning we take it out of the refrigerator, disassemble the system, carefully remove it from the gauze and place it with the rounded side up on a plate.

The Easter cottage cheese top is decorated with raisins, nuts or candied fruits - whatever you prefer.

That's it, the Easter cottage cheese recipe has come to an end. Let me summarize.

Laconic recipe: Easter cottage cheese with raisins and nuts

Carefully knead the cottage cheese with a fork, grind through a sieve or grind with a blender.
Grate room temperature butter into the cottage cheese on a small grater, add sweet powder or fructose, sour cream and mix thoroughly.
We put the nuts in a bag and crush them into medium-sized pieces using a flat object or a rolling pin.
If the raisins are very dry, soak them in boiling water for 10 minutes, then blot them with a napkin.
Add raisins or candied fruits and nuts to the rest of the ingredients and mix everything again.
We put the colander in a larger pan, cover it with gauze folded in 3 layers and put the curd mass inside, fold the edges of the gauze at the top, put a small plate on top, and on it any object weighing 1 kg.
We put the system containing the future Easter cottage cheese with raisins and nuts in the refrigerator overnight (that is, in the dark) .
In the morning, take it out of the refrigerator, disassemble the tower, open the gauze and carefully transfer the cottage cheese Paska onto a plate, flat side down.
The cottage cheese Easter is ready, decorate the top with raisins, candied fruits or nuts.
Now you understand how to cook Easter from cottage cheese!

We have such beauty! And if you don’t understand what to cook for Easter, apart from this cottage cheese masterpiece, then I highly recommend paying attention to my last year’s Easter cake ! It was indescribably delicious, so I’ll update his Paska recipe one of these days too! I’m also going to prepare dietary versions of these wonderful dishes, but unfortunately, I won’t be able to post them before the holiday, so if everything turns out great, I’ll tell you about them after the celebrations; they’ll be needed for the next year!

By the way, on May 1, which coincided with Easter this year, they promise rain, so you probably won’t be able to get out into nature. But my beloved friend comes to visit me and my Sergei! We don’t yet know what we’ll do because of the rainy weather, but hopefully we’ll come up with something. How will you spend the holidays? Give me ideas! Cottage cheese Easter and Easter cake, I assume, will be eaten in the morning and later. Don't eat at home all day 😀

As you may have guessed, the rest of the Easter dishes are coming soon, so stay tuned so you don’t miss out, subscribe to the newsletter for the latest articles , it’s free! In addition, when you subscribe, you will receive as a gift a whole collection of complete recipes consisting of 20 dishes that can be prepared very quickly, from 5 to 30 minutes, which will save a lot of your time! Eating quickly and deliciously - it's real!

Vika Leping was with you! Try to implement the recipe for making Easter from cottage cheese, tell your friends, like, leave comments, appreciate it, tell us what happened and remember that anyone can cook deliciously, that you are more gifted than you can imagine and, Naturally, enjoy your food! I love you, be happy!

8 best cottage cheese Easter recipes

The most delicious traditional desserts with and without eggs and unusual options with condensed milk, chocolate, gelatin and cherries.

Secrets of a delicious cottage cheese Easter

To make Easter, use full-fat cottage cheese. The standard is homemade.
If the cottage cheese is very dry, first grind it through a sieve (preferably twice) or punch it with a blender.
Raisins are most often used as a filling for Easter. You can also add other chopped dried fruits, candied fruits, any chopped nuts, grated citrus zest. Dried fruits must be soaked in hot water for 10 minutes in advance, squeezed and dried. Determine the amount of filler according to your own taste.
Cottage cheese Easter is made in a special form - pasochnitsa. It must be covered with two layers of gauze and placed on a plate with a huge hole facing up. The prepared curd mass is placed inside the mold.
If you don’t have a bean bag, you can use a plastic bucket with several holes in the bottom or an ordinary colander.
Fold the upper edges of the gauze and place something heavy on top, for example a jar of water. To set, Easter must stand under pressure in the refrigerator for at least 12 hours. You can casually leave her there for a whole day or even two. Whey will flow evenly into the plate through the lower holes, which must be drained from time to time.

Carefully turn the finished Easter over onto a serving plate and decorate with dried fruits, candied fruits, nuts or confectionery sprinkles.

1. Custard cottage cheese Easter

Ingredients

540 g cottage cheese;
3 egg yolks;
100 g sugar;
100 g butter;
a pinch of vanillin;
100 g heavy cream;
filling (dried fruits, candied fruits, nuts) - to taste.

Manufacturing

Using a mixer, beat the cottage cheese with the yolks, sugar and softened butter. Transfer the mixture to a saucepan and place over moderate heat. Stirring constantly, heat the mixture until the first bubbles appear, but do not boil.

Add vanillin and, if the mass is not completely homogeneous, beat it with a blender. Place the pan in a container with ice water and, stirring constantly, cool the curd mass. Then put it in the refrigerator for a couple of hours.

Froth the cool cream with a mixer and combine with the curd mass. Add filler and stir. Pour the mixture into the mold and place it under pressure.

Bake some treats 😋

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2. Raw cottage cheese Easter without eggs

Ingredients

120 g fat sour cream;
100 g sugar;
vanilla sugar - to taste;
500 g cottage cheese;
100 g butter;
filling (dried fruits, candied fruits, nuts) - to taste.

Manufacturing

Dissolve regular and vanilla sugar in sour cream. Mix the mixture with cottage cheese until smooth. Add softened butter and beat with a mixer.

Then add the filler and stir thoroughly. Place the curd mass in the mold and place under pressure.

Make colorful Easter eggs 🥚

How to color eggs for Easter with natural and artificial dyes

3. Raw cottage cheese Easter with eggs

Ingredients

200 g heavy cream;
2 egg yolks;
170 g sugar;
150 g butter;
vanilla sugar - to taste;
400 g cottage cheese;
filling (dried fruits, candied fruits, nuts) - to taste.

Manufacturing

Using a mixer, bring the cool cream to a creamy state. Separately, start beating the yolks and, without stopping, add half the sugar. Add 1-2 tablespoons of cream to the mixture.

In another container, beat the softened butter with vanilla and the remaining regular sugar. Using a mixer, combine cottage cheese, butter and yolks. Add the cream and beat at low speed until the mixture is smooth.

Add filling to the curd mass. Place it in the mold and place it in the refrigerator under pressure.

Please your loved ones 🥧

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4. Raw cottage cheese Easter with boiled condensed milk

Ingredients

300 g cottage cheese;
200 g boiled condensed milk;
100 g sour cream;
100 g butter;
filling (dried fruits, candied fruits, nuts) - to taste.

Manufacturing

Beat cottage cheese, condensed milk, sour cream and softened butter with a blender. Add filler and stir. Place the curd mass in the mold and place under pressure.

Take note 🥣

How to boil condensed milk and prepare delicious desserts with it

5. Raw cottage cheese Easter with condensed milk and snow-white chocolate

Ingredients

100 g snow-white chocolate;
400 g cottage cheese;
200 g condensed milk;
filling (dried fruits, candied fruits, nuts) - optional.

Manufacturing

Melt the chocolate in the microwave or in a water bath. Mix it with cottage cheese and condensed milk and puree with a blender. Add filler if desired. Place the curd mass in the mold and place under pressure.

Try it 👍

10 recipes with cottage cheese for every taste

6. Custard puff pastry cheese Easter with chocolate

Ingredients

540 g cottage cheese;
3 egg yolks;
100 g sugar;
50 g butter;
30 g snow-white chocolate;
50 g milk chocolate;
60 g dark chocolate;
140 g heavy cream.

Manufacturing

Beat cottage cheese, yolks, sugar and softened butter with a mixer. Transfer the mixture into a saucepan and place on an evenly heated stove. Stirring constantly, bring the mixture until the first bubbles appear, but do not boil. Use a blender if there are any lumps.

Divide the curd mass into three parts, each of which is slightly smaller than the previous one. Add melted snow-white chocolate to a small part, milk chocolate to a medium part, and dark chocolate to a huge part. Place each container of curd mixture in a bowl of ice water and cool, stirring.

Froth the cool cream with a mixer. Distribute the cream into cooled containers and stir. First put the curd mass with snow-white chocolate into the mold, then with milk and dark chocolate. Put Easter under pressure.

Treat yourself 🍪

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7. Easter cottage cheese with gelatin without oil

Ingredients

10 g gelatin;
250 ml water;
150 g heavy cream;
100 g sugar;
500 g cottage cheese;
filling (dried fruits, candied fruits, nuts) - to taste.

Manufacturing

Soak the gelatin in 200 ml of cool water for 30 minutes, stirring occasionally. Using a mixer, beat the cool cream with half the sugar into a creamy mass. Then beat the cottage cheese, cream and remaining sugar.

Pour the remaining hot water into the gelatin, cool and add to the curd mass along with the filler. Pour the mixture into the mold and place it under pressure.

Prepare Easter baking 😊

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8. Raw cottage cheese Easter with cherries

Ingredients

350 g of fresh or frozen pitted cherries;
200 g sugar;
350 g cottage cheese;
150 g butter;
filling (dried fruits, candied fruits, nuts) - optional.

Manufacturing

Place the cherries in a saucepan, add sugar and place over medium heat. Stirring, bring the syrup to a boil. Reduce heat and simmer for 7–10 minutes until thickened. Remove from stove and cool.

Beat the cottage cheese with softened butter with a mixer. Add the cooled cherries and blend again until smooth. Add filler if desired. Pour the mixture into the mold and place it under pressure.