This is exactly the traditional recipe for Easter cake. Its taste will remind you of childhood and grandma's pastries. This recipe is a well-deserved classic. Naturally, homemade Easter cake is much tastier than the purchased one.

Ingredients:

• 500 ml milk
• 1 sachet (11-12 g) dry yeast (or 50 g regular)
• 1 kg flour
• 6 eggs
• 200 g butter
• 300 g sugar
• 250-300 gr of raisins
• 1 tsp vanilla sugar
• For glaze: 100 gr icing sugar, 2 squirrels.
• Confectionery sprinkles for decoration.

Preparation:

We sow flour.

Mix dry yeast with 500 grams of flour and add to warm, but not hot milk, kneading the dough. If the yeast is ordinary, first dissolve it in warm milk, then add 500 grams of flour, and also knead the dough. The finished dough increases by two to two and a half times in volume, it will take about half an hour.

Separate the yolks from the proteins. Beat the whites into a thick foam. Add the yolks mixed with sugar to the dough that has come by this time, add softened butter, knead light dough... Gently introduce proteins into the dough. Add the remaining flour, finally knead the dough, remove, cover with a towel in a warm place for 2-3 hours.

While the dough is coming up, prepare the raisins: wash, pour boiling water over for 10 minutes, rinse again and dry with a towel. Gently add raisins to the dough that has come up, mix again, let the dough come up (20 minutes), and in the meantime prepare the baking tins for Easter cakes: grease them with oil, lightly sprinkle with flour or semolina, for easy removal of the finished products from the forms.

We lay out the dough: we fill in 1/3 of the form, if you fill in more, your cakes will crawl out of the forms.

Preheat the oven to 100 degrees. Grease the dough in the molds a little with the yolks on top (those yolks that remain from the eggs selected for the preparation of the glaze), not in a dense layer, and put in the oven. We keep it at this temperature for no more than 10 minutes, then increase the temperature to 180 degrees and bake the cakes until tender (about 45-50 minutes).

Do not open the oven door during baking. Ready Easter cakes will be even brown, check readiness with a wooden stick (it should remain dry after taking it out of the product).

We make the glaze: beat the whites into a tight foam, add the powdered sugar, beat again. We cover ready-made hot cakes with ready-made glaze, it is convenient to do this with the help of a culinary brush, evenly coat the entire top. Pour on the freshly applied glaze confectionery sprinkles.

They always prepared for Easter with trepidation and joy: the hostesses collected onion skins, everything in the house was washed "to a squeak", and the aroma of yeast baked goods appeared in the air. Now nothing has changed, only the methods of dyeing eggs have increased, and Easter cakes can be bought in the store. step by step recipe delicious Easter cake will inspire you to cook it yourself. The process is interesting, truly meditative, calming ... and even slightly magical!
Today I will share a classic Easter cake recipe that has been tested by many generations.


Ingredients for Easter cakes:

• Flour of the highest grade - 1 -1.25 kg.
• Milk - 300 ml.
• Eggs - 6 pcs.
• Butter - 300 g
• Sugar - 400 g
• Yeast - 50 g pressed or 25 g dry
• Salt - 3/4 tsp
• Raisins (any dried fruits, candied fruits) - 300-350 g
• Vanilla extract - 2 tsp

Ingredients for Protein Cream:

• Egg whites - 5 pcs.
• Powdered sugar - 250 g
• Citric acid - 1/3 tsp

For protein glaze:

• Egg whites - 1 pc.
• Powdered sugar - 250 g
• Lemon juice - 1 tbsp l.

Confectionery sprinkles for decoration.

How to make a delicious Easter cake:

Thick dough for cake

Sift the flour (1.25 kg) several times. This is necessary for the cake to be fluffy and airy. In a deep bowl, mix 300 ml of warm milk and 50 g of fresh or 25 g of dry yeast. Milk should not be hot (38-40 ° C). If it is too hot, the yeast will die.

We set aside the milk-yeast mixture for 10 minutes. Then add 500 g of flour and knead the thick dough until the lumps disappear.

Look at the photo of what consistency the dough should turn out to be. We cover it with cling film or a towel and put it in a draft-free place. I put it in a switched off oven or microwave. To ensure that the temperature and humidity we need at the place of proofing, you can put a glass of hot water next to the bowl.

Kneading the cake dough

Separate the whites from the yolks carefully. This must be done as carefully as possible so that not a single gram of yolk gets into the protein mass (otherwise the proteins will not beat up). We remove the proteins in a cool place, and add sugar (200 g), vanilla sugar (10 g) or 2 tsp to 6 yolks. vanilla extract. You can put one yolk in the refrigerator, then grease the tops of the cakes with it before baking.

We turn on the mixer or blender (with a whisk attachment) and begin to whisk the mass white. It takes me 6-8 minutes to do this at medium and high speed of the mixer.

Melt butter (300 g) in the microwave, but not until completely dissolved, otherwise you can shock the yeast with a hot temperature. Enough consistency as in the photo.

In the meantime, the sourdough has risen, having doubled in volume. We knead it slightly to release carbon dioxide.

Add the yolks crushed with sugar, mix until smooth.

Next, we send slightly submerged butter.

Stir the dough until smooth.

Beat with a mixer egg whites with the remaining sugar (200 g) into a thick, stable foam.

Mix the proteins into the main dough with careful movements.

Gradually add a little flour (500 g) to the mixture and try to knead the dough. First, you can do this with a spoon right in the bowl, then dust the horizontal surface with flour and proceed to knead on a cutting board. At first, the dough will be very sticky to your hands, but after long kneading it becomes soft and obedient.


The cake dough shouldn't be too steep. If you are in doubt that there is enough flour, it is better not to report it than to transfer it.

If there is too much flour in the dough, the cake will be dense. Therefore, we regularly lubricate our hands. vegetable oil and knead patiently. If the cake dough continues to look too liquid and sticks strongly to the hands, in this case add a little flour, knead it again, etc. With the cake, the arithmetic is simple: the longer we knead, the more layered the crumb will turn out in the finished cake (gluten develops well in the dough ).

The finished dough must be proofed in a draft-free place for 2-3 hours. The bowl, in which the dough will rise all this time, must be greased with vegetable oil. To prevent the surface of the dough from getting windy and covered with a crust, cover it with a towel or tighten the container with cling film.

The time it takes to raise the dough is individual for each housewife: we all have different conditions in the apartment. Therefore, focus not on the time given in the recipes. yeast dough, but on the appearance and volume of the increased dough (it should "grow" 2 times).

When the dough rises well, return it to the cutting board and knead for about 1-2 minutes to release the carbon dioxide.

Attention! At this point, you can put the dough in the refrigerator overnight and then let it warm for 1 hour and then proceed as per the recipe. Cold proofing allows you to put half of the yeast in the dough, so if you plan to do this, you can cut the yeast rate by half.

Rinse dried fruits and raisins thoroughly, then fill with hot water (but not boiling water) and let stand for 10 minutes. After 15 minutes, drain the water, and dry the dried fruits on a paper towel and roll in flour.

Mix the dried fruits with the dough until they are evenly distributed in the dough.

It turns out a tender, elastic dough for cakes.

Divide the dough into pieces and place in the molds. At the bottom of each mold, you can put a circle of parchment, cut to the diameter of the mold. Grease the walls with a piece of butter and sprinkle with flour, shake off the excess.

Cover the dough forms with a towel and place them in a warm place for proofing (for 1.5-2 hours) until the dough rises to the edges of the form. If the form is very deep, you can wait until they increase 2-3 times in volume and bake.

When the cakes in the forms rise well, grease them with yolk mixed with water and send them to the oven, which should warm up well by this time to 160-170 C.

We bake cakes in a preheated oven for 30-60 minutes. The baking time directly depends on the size of the cake: those that are smaller will bake no more than 25-30 minutes. We check the readiness of the baking with a long wooden torch, which should come out of the middle of the cake dry.

One of the conditions for successful cakes is not to open the oven door for the first 20 minutes (otherwise airy dough may settle). If the surface of the cakes turns brown too quickly, you can cover them with foil circles or parchment dipped in water.

Carefully remove the finished cakes from the molds, holding a sharp knife along the walls, remove the baking paper from the bottom of the baking dish and cool on the wire rack.

Protein custard for cakes

I like to use protein custard to cover Easter cakes (Swiss meringue), in such a glaze the proteins pass heat treatment and cease to be potentially hazardous to health. In addition, the glaze turns out to be snow-white, thick and ideally suits the taste of Easter cakes.

I put it in a separate post (you can follow the link and familiarize yourself with the recipe).

We organize water bath and put a saucepan with proteins (5 pcs) and powdered sugar (250 g) on ​​top.

Stir constantly with a regular whisk so that the mixture does not flake.

Snow-white icing for cakes

Traditional classic glaze is good for transportation (does not stick, unlike Swiss meringue), dries quickly, and is well stored.

To prepare it, beat 1 protein until light foam, add 125 g of powdered sugar, mix with a fork. Then add 1 tbsp. l. lemon juice and mix again.

Then gradually add the icing sugar until we mix in the entire volume prescribed in the recipe. You can focus on the thickness of the glaze: if you understand that it is already thick enough, do not add all the powdered sugar.

Apply the glaze to the cakes and decorate to taste. You can use confectionery sprinkles, candied fruits, colored sugar or mastic figurines.

I experiment a lot with recipes, constantly try new options, so my family sometimes do not have time to eat everything. If after Easter there are Easter cakes, I cut them into pieces and dry them. Such croutons are delicious to gnaw just like that or as a bite with tea. They disperse in an instant!
I have recorded for you a detailed video recipe for another Easter cake, this is delicious cake on cream, pleasant viewing! Vkontakte

I have a favorite recipe for cakes, according to which I have been preparing cakes for many years. Many of you know it and have even successfully prepared it. They turn out to be very tasty. But every year I look for and try some new recipe... For a change. Until this year, none of the new, tested ones could even compare with my favorite recipe. But this year I seem to have made a revolutionary coup within the same family. I found a recipe that literally shocked me. Shocked in all respects. This recipe is very simple and INCREDIBLY delicious !!! If I had the opportunity to meet with the author of the recipe, I would bow 5 times in the belt !!!

Ingredients for "Easter cake that always turns out":

Nutritional and energy value:

Recipe "Easter cake that always turns out":

That's all we need. I strongly advise you to prepare everything in advance so that it is at hand, since the recipe is very quick, literally instant.

My family doesn't like raisins too much, but they like nuts very much. Therefore, instead of 300 g of raisins, I took 100 g of raisins, 100 g of almonds and 100 g of candied fruits.
The raisins must be sorted out, freed from the remnants of the branches and filled with hot water for 15 minutes. Pour the almonds with boiling water for 3-4 minutes.

Then drain the boiling water, and pour over the almonds cold water and peel off. After that, you need to dry the almonds in the microwave for about three minutes, stirring every minute, or in a skillet, but not browning. And then cut the almonds with a knife into small pieces... Drain the raisins, dry on a towel and roll in flour.

I never use dry yeast for making cakes. ONLY LIVE !!! You can fix this problem yourself.
Heat the milk a little, dissolve the yeast in it. Add 500 g flour, stir well. Put in a warm place. Cover with a towel. The dough should double in size (this will take about 30 minutes). Kulichny dough is very capricious, it absolutely does not tolerate drafts and it is very difficult to find a warm place for it in a cold apartment. If you have already turned off the heating and the apartment is cool, there is a way out: the oven. It is necessary to heat it up to 35-40 * C maximum and it is in it to keep the dough until it fits. This is the most The best way! After 30 minutes, my dough tripled.

While our dough is growing, we must have time to separate the whites from the yolks. Grind the yolks with sugar and vanilla sugar white. Beat the whites with a pinch of salt into a persistent foam.

Our dough is ready, it has grown, literally swollen.

Add pounded yolks to it and mix.

Then add oil softened to disgrace and mix again.

Add the whipped egg whites last and mix gently again.

Now we need to sift flour into our gorgeous mass, this must be done in parts, kneading the dough each time. You may need more flour, depending on the quality of the flour and the size of the eggs.

The amount of flour indicated, in my opinion, was clearly not enough. I sifted the flour onto the table and dumped the semi-liquid dough onto it. Constantly dipping my hands in flour, I began to knead the dough from the edges to the middle. It stuck terribly to the table and hands and I had to add flour. But I didn't get too carried away and didn't batter the dough with flour. As soon as the dough began to lag slightly behind the table and hands, I stopped kneading.
Let the dough stick a little more, but that's enough, that's enough.

The dough was thin. It is soft, alive ... When you take it in your hand, it literally flows into your other hand ... it lives, breathes ...

This dough should be placed in a large saucepan, lightly sprinkled with flour and sent back to warm oven... Let the dough rise well.

It took me 50 minutes. Remove the dough from the oven, add raisins, candied fruits and almonds to it. I strongly recommend not chopping the almonds in a blender, but cutting them into pieces on a board with a knife.

Knead the dough well and send it back to the warm oven to rise.

Within 20 minutes, the dough had doubled! Remove the dough from the oven, and the oven itself - ATTENTION! - turn on at 100 * C!

In the meantime, the dough is rising, you need to prepare the forms. Lightly grease the bottom with oil and cover with a circle of lightly oiled parchment.
Do NOT lubricate the sides of the molds with oil !!!
Pour the dough onto the table, divide it into parts with a knife, approximately according to the number of forms. I did half the norm and prepared 5 forms. Gently and very gently roll each piece of dough in your hands, giving it the shape of a ball and then gently lower it into the mold. Place the forms on a baking sheet and cover with a napkin. After 10-15 minutes, the dough doubled and I sent it to the oven, heated to 100 * C.

Bake the cakes for 10 minutes. Then increase the temperature in the oven to 180-190 * C and bake until tender, that is, until a dry toothpick. For a small form it took 25 minutes, large forms were baked for 35-40 minutes. Take a look in your oven. The dough should be applied to 1/3 of the mold height. On the left is the mold in which the dough was put. On the right is the form into which almost 1/2 of the volume was put. The dough has risen with a cap over the edges of the mold.

Remove the finished cakes from the oven and let stand on the table for 10 minutes. In the meantime, prepare the frosting. I make icing based on lemon juice and powdered sugar. You can cook according to any other recipe, you can even use a purchased one, for example, from Dr. Otcher, they have a wonderful glaze! When the icing is ready, you need to run a narrow knife along the walls and shake out the cakes on your hand. They are unusually light, delicate, airy, so you need to act very carefully. Cover hot cakes with glaze and decorate. These are extraordinary Easter cakes, absolutely amazing, tender, airy !!!
Just a song, not a recipe. It was a pleasure to cook with it, just bliss !!! I cooked half of the portion and regretted that I did not cook it full.

This is an extraordinary Easter cake, absolutely amazing, tender, airy !!! And, most importantly, on the third day only the outer crust dried out, and the crumb remained as airy and tender as on the first day. Angela for your meal !!!

This recipe is a participant of the "Cooking Together - Culinary Week" campaign. Cooking discussion on the forum -