The best recipes for Easter cakes

05.04.2012

The best recipes for Easter cakes

In the South-Russian and Ukrainian cuisine paskoy are called festive Easter bread. In most regions of central and northern Russia, this ceremonial dish is called kulich, like many other types of cheesecakes and pies. Pasca there is a dish of raw cottage cheese, formed in the form of a truncated cone. Easter cake recipes are available here.

A popular recipe for making Easter cakes

  1. Beat the egg and add the sifted flour, pour in a pre-prepared mixture of heated milk, yeast, butter, granulated sugar and raisins. Thoroughly whisk everything until we have a viscous homogeneous mass.
  2. The resulting mixture is left in a warm place, covered with a towel. When the dough rises, mix it and put it in the previously prepared containers for cooking Easter cakes, cover, leave in a warm place, wait until the Easter cakes are suitable.
  3. Then we grease cakes with a beaten egg and put them in the oven, turning it on at 180 degrees for 25-35 minutes.
  4. We take out the baked cakes out of the containers, after they have cooled down, grease them with icing and sprinkle with sprinkles.

3 types of pasok

Ingredients:

  • Yeast - 3 g
  • Raisin - 8 g
  • Animal fat - 10 g
  • Milk - 150 ml (up to 30% fat)
  • Flour - 62 g
  • Powder and glaze - 2 g
  • Granulated sugar - 18 g
  • Egg - 1 pc.

Recipe for classic Easter cakes

  1. 100 g of flour, quickly stir with a wooden spoon, brew in half a glass of boiling milk. You should have a uniform elastic mass.
  2. In half cup of warm milk, dilute the yeast and add it to the custard flour. Cover this mixture with a towel and leave in a warm place for 1-1.5 hours.
  3. 9.5 egg yolks whiten white with sugar and salt (half of the yolk will be left to lubricate the Easter cakes).
  4. In the prepared diluted yeast mixture, pour in half the cooked filling, add 250 g of flour, mix well and let it brew for 1-1.5 hours.
  5. After the dough is infused, pour the second half of the filling into it and add 500 g of flour. Knead until she lags behind. The main nuance in making dough for Easter cakes is that it must be very thoroughly kneaded.
  6. When it fits, pour in pre-melted butter in small portions and beat the mass with your hands, then pour brandy into it, spices and let it rise again.
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  7. After the baking rises a second time, reject it. Add there 2/3 candied fruit and raisins, roll everything in flour (this will give them the opportunity to evenly spread throughout the dough, not allowing them to settle at the bottom), and let the dough come up for the third time.
  8. Muffin divide not two equal parts and lay out in the forms lined with oiled paper. She must fill out the form to half. For baking Easter cakes are well suited special detachable forms, but for lack of those, use the usual cans of various shapes and sizes.
  9. Sprinkle the rest of the raisins and candied fruit on top.
  10. Let the mass rise so that it takes 2/3 of the entire form, and brush it on top of the remaining egg yolk, adding half a teaspoon of warm boiled water.
  11. Bake muffins in a well-heated oven for 45 minutes at a temperature of 170-175 degrees. In order to check whether the cake is ready, pierce it with a wooden stick: if it remains dry, the cake is ready.
  12. You can smear the finished dish with creamy or protein glaze and sprinkle with coconut chips or decorate with figures that are sold in stores.
  13. If the cake is cooked correctly, it does not get stale for a week. It is important to remember that when cooking Easter cakes, it is necessary to strictly observe the temperature regime. Beware of drafts and temperature drops.
  14. When adding ingredients, make sure that they infuse and acquire room temperature.
  15. Do not forget that the mass for Easter cakes should not come from the heat that comes from under it, otherwise it will not come up, and will be blurred in form.

Paper forms

Ingredients:

  • Flour - 900 g
  • Live yeast - 50 g
  • Milk - 300 ml
  • Egg yolks - 10 pcs.
  • Granulated sugar - 250 g
  • Animal fat - 100 g
  • Raisin - 100 g
  • Cognac - 25 g
  • Candied fruit - 25 g
  • Grated peel of 1 lemon
  • Ground cardamom - 1 tsp
  • Grated nutmeg - 0.5 tsp
  • Saffron tincture - 1 teaspoon

Tsar's Easter cakes

  1. Rub the curd through a sieve and put eggs, sour cream and butter into it.
  2. Put the mixture on a small fire and, while stirring, bring it to a boil.
  3. Remove from the heat, stirring constantly, allow the mixture to cool, then add sugar, almonds, raisins and vanilla sugar.
  4. Mix everything thoroughly so that there are no lumps left, put it in a form (previously lined with a cloth from the inside) and put it all under pressure in order to remove the serum.

Completed forms

Ingredients:

  • Cottage cheese - 1 kg
  • Egg - 5 pcs.
  • Sour cream - 2 glasses
  • Butter - 200 g
  • Raisin - 2 glasses
  • Vanilla sugar - 1 tsp.
  • Granulated sugar - 1 glass
  • Almond - 100 g

Easter cakes recipewith whipped cream

  1. Squeezed curd wipe through a sieve.
  2. Butter a couple of hours, keep in a warm place.
  3. Mash the thawed butter with yolks and powdered sugar (which was previously mixed with chopped lemon zest).
  4. Mix the mixture with cottage cheese and add whipped cream.
  5. Mix everything up to the state of a homogeneous mass, put it in a pre-prepared form and place in the refrigerator for 10-12 hours (always under the load).

Easter with eggs

 
Ingredients:

  • Bold cottage cheese - 600 g
  • Animal fat - 100 g
  • Yolk - 1-2 pcs.
  • Sugar powder - 1-2 glasses
  • Fatty cream - 50 ml
  • Peel of one lemon

Another simple and popular recipe for Easter cakes

  1. Heat part of the milk and mix it with yeast.
  2. Heat the remaining milk.
  3. Melt the butter and pour the heated milk into it.
  4. Add salt and sugar to this mixture, mix thoroughly and allow to cool.
  5. Next, add the wheat flour and the previously prepared milk with yeast to the cooled mixture. Mix everything thoroughly, cover and leave in a warm place to make the dough fit.
  6. Pour the yolks into the risen mass and mix well.
  7. Whisk the protein, add it to the dough.
  8. Then the raisins are added to the dough and mixed again.
  9. Baking forms should be greased with butter and tart with flour, fill with dough only to half and put in a warm dry place.
  10. When the Easter cakes rise, put them in the oven at a temperature of 170-190 degrees.
  11. Put the finished Easter on a towel and let cool, then grease with icing and sprinkle with sprinkling.

Kulich on the table

Ingredients:

  • Sifted wheat flour - 4 cups
  • Yeast - 50 g
  • Granulated sugar - 1 glass
  • Milk - 1 cup
  • Oil - 200 g
  • Eggs - 5 pcs.
  • Scalded raisins - 1 cup
  • A pinch of salt

Kulichi with vanilla, almonds and candied fruit

  1. Preheat the milk.
  2. Dissolve yeast in milk and add sugar.
  3. Portions (150 g) add sifted flour.
  4. Mix everything thoroughly and place in a warm place so that the sponge rises.
  5. Yolks (1 yolk do not forget to set aside for smearing the cake), rub with sugar and add to the dough. Mix everything thoroughly.
  6. Put the proteins in the fridge, they should cool.
  7. After the proteins have cooled down, add melted butter to them, which has previously been cooled to room temperature, then pour in a bag of vanilla sugar and salt.
  8. Chilled protein with all the ingredients, whisk well and mix with flour.
  9. Beat the resulting mass with a mixer so that bubbles form on its surface.
  10. Your dough should resemble the dough on pancakes and not stick to your hands.
  11. Bark should be put in a warm place and let it rise.
  12. Cut the candied fruits into small cubes, scald the raisins, dry and roll in flour. Peel almonds and chop as much as possible.
  13. Add candied fruits, almonds and raisins to the risen brew and put them in a warm place again.
  14. Oil the paper and place it on the bottom of the baking pan for the kulich, pre-grease the walls of the mold with vegetable oil and lightly sprinkle with flour.
  15. Spread the prepared mass for Easter cakes in forms (forms need only be filled to half, as in the process of baking, the dough rises) and put it in a warm place.
  16. Before putting the dough into the oven, grease the tops with the yolk and the baking paper with oil.
  17. Kulichi bake 45 minutes at 180 degrees.
  18. After cooking Easter cakes, they must be removed from the mold and covered with a towel.

Paska with raisins and candied fruit

Ingredients:

  • Sifted flour - 550 g
  • Eggs - 6 pcs.
  • Oil - 170 g
  • Milk - 1 cup
  • Sugar - 2 glasses
  • Vanilla sugar - 1 pack
  • Yeast - 45 g
  • Raisin - 60 g
  • Almond - 40 g
  • Candied - 30 g
  • A pinch of salt

For the glaze:

  • Iced sugar - half a cup
  • Protein - 1 pc.
  • Lemon juice

Easter cakes with cognac, saffron and nutmeg

  1. In order to get the brew, you need to pour 100 g of flour into a half glass of boiling milk and stir constantly to get a homogeneous mass.
  2. Dissolve the yeast in half a glass of warm milk, add 100 g of flour and leave for 15 minutes.
  3. Connect the two parts with each other, cover with something and put in a warm place for an hour.
  4. Pour sugar, salt and yolks together until white, pour half the mixture into the yeast mixture, add a cup of flour and leave in a warm place for two hours to make the dough fit.
  5. After the dough comes, inject the second half of the egg mixture into it, add 500 g of flour and knead the mixture until it begins to lag behind the hands (note that this is a rather long process).
  6. In the ready-made dough you need to pour warm melted pre-melted butter, knead, add various spices, brandy and leave in a warm place to make the dough again.
  7. After the dough comes, lay it down (but only gently) and add the raisins and candied fruits, lightly pounded with flour.
  8. Leave the dough to come again.
  9. After the dough for Easter cakes is suitable, fill them in half the form and let them rise a little.
  10. Grease the dough in the forms (lay out the forms with oiled paper, so that later it was easy to take out the cakes) with egg yolk and bake. The oven must be preheated beforehand.
  11. Easter kulich bake you need, depending on its weight. If the cake weighs 500 g - 30 minutes, if 1 kg - 45 minutes, if 1.5 kg - 1 hour, and if 2 kg - 1.4 hours.
  12. After the cake is ready, lay it gently on a towel and decorate with a whipped protein mass and bright sprinkles.

Paski and eggs

Ingredients:

  • Flour - 1 kg
  • Yeast - 50 g
  • Yolks - 10 pcs.
  • Milk - 250 ml
  • Oil - 200 g
  • Sugar - 250 g
  • A pinch of salt
  • Raisin - 100 g
  • Cognac - 25 g
  • Candied fruit - 25 g
  • Lemon zest - 15 g
  • Nutmeg - 0.5 tsp
  • Vanilla sugar - 3 teaspoons
  • Saffron - 1 tsp

Another recipe for Easter cheese

  1. Wrap the curd in cheesecloth and place in the freezer for six hours (to remove excess liquid).
  2. After you take the dough out of the freezer, several times wipe it through a sieve.
  3. Mix yolks with half the cream.
  4. Heat the second half, but do not bring to a boil.
  5. When the cream is heated, add to it the cream that was mixed with the yolks, whisk thoroughly.
  6. Hold it all on fire for three minutes, giving a good thicken.
  7. Mix sugar and butter.
  8. Scald the raisins, and cut the candied fruits into small cubes.
  9. Add the butter mixture, a bag of vanilla sugar and cream to the curd.
  10. All this must be thoroughly whipped (preferably with a mixer) to get a lush air mass, then add the raisins and candied fruits, mix everything.
  11. Cover the form with wet gauze, tamp the cottage cheese into it and put in the refrigerator for eleven hours (under the press).

Recipes Easter Cakes

Ingredients:

  • Low-fat cottage cheese - 1 kg
  • Yolks - 4 pcs.
  • Fatty cream - 0.5 l
  • Raisin - 50 g
  • Candied - half a cup
  • Oil - 300 g
  • Sugar - 1 cup
  • Vanilla sugar - 1 bag

Recipes for Easter cakes from Anna Ushacka:


Take it to yourself, tell your friends!
Read also on our website:
What are the secrets of natural coloring Easter eggs you do not know?
How to paint eggs, preparing for Easter? What safe natural dyes, besides onion peel, it is better to use: have you tried beets, turmeric, spinach? What you need to know about the painting and other decoration of Easter eggs - on the eve of the holiday this information may be useful.
What foods can be consecrated at Easter? We collect the Easter basket
Easter basket - how to collect it correctly? What products put into it, except for traditional cakes and painted eggs, and what should not be carried to the temple? Is it possible to consecrate strong alcoholic beverages? What decorates the basket and how to make it yourself - we will answer all the questions.

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  • The best recipes for Easter cakes

    The best recipes for Easter cakes

    The best recipes for Easter cakes

    The best recipes for Easter cakes

    The best recipes for Easter cakes

    The best recipes for Easter cakes

    The best recipes for Easter cakes

    The best recipes for Easter cakes

    The best recipes for Easter cakes

    The best recipes for Easter cakes

    The best recipes for Easter cakes

    The best recipes for Easter cakes

    The best recipes for Easter cakes

    The best recipes for Easter cakes

    The best recipes for Easter cakes

    The best recipes for Easter cakes

    The best recipes for Easter cakes

    The best recipes for Easter cakes

    The best recipes for Easter cakes

    The best recipes for Easter cakes

    The best recipes for Easter cakes

    The best recipes for Easter cakes