Easter cakes: 14 of the best tested recipes

© Inessa Safronova Cakes

When baking Easter cakes, please remember the following:

• The dough for cakes should not be liquid (cakes rasplyvetsya and will be flat) and should not be thick (the cakes will be too heavy and will quickly get stale).
• The dough should be a density such that it can be cut with a knife, and the knife doesn't stick, and by dividing the cakes wouldn't have to pour flour.
• Culicinae you knead the dough as long as possible, so it absolutely was behind-hand or from the table.
• The dough should come three times: the first time the dough is suitable, when added to all products for the third time – when the dough laid in forms.
• Culicinae the dough does not like drafts, and loves heat, so the cakes need to rise in a warm place at a temperature of 30-45 degrees.
• The form for kulich dough filled only by half, allow to rise to 3/4 of the height of the form and then put in the oven.
• Ready for baking the cake and smeared egg, beaten with 1 tbsp. water, and butter, sprinkle with nuts, large sugar and biscuits.
• So the cake has risen evenly, before baking in the middle of the stick a wooden stick. After a certain time the wand is removed. If it is dry, cake is ready.
• Bake the cake in a humidified oven (in the bottom put a container of water) at a temperature of 200-220 degrees.
• A cake weighing less than 1 kg bake 30 minutes, a mass of 1 kg – 45 minutes, weight: 1,5 kg – 1 hour, a mass of 2 kg – 1,5 hours.
• If the cake top starts to burn, cover it with a dry paper.
• The finished cake is removed from oven, put on its side and leave in this position until the bottom has cooled.

Cake ordinary

• 7 cups of flour,
• 1/2 Cup milk
• 100 g of yeast,
• 20 egg yolks,
• 1 Cup sugar,
• 2 cups of dissolved oil and a little salt.

Almost all of the flour mixed with 1/2 Cup milk, pour the yeast, diluted in a small amount of milk, stir and put in a warm place. When Opara rises, add 20 egg yolks, powdered white with a glass of sugar and two cups of milk, then add a little salt and add flour until the proper thickness of the dough, then knead and let rise again.

Then knock the dough as best you can, put in a form by filling it to half, let it rise in the form, then bake.

 

Cake home

• 1 kg of flour,
• 50 g of yeast,
• 1.5 cups milk
• 10 egg yolks,
• 3 protein
• 250 g of sugar,
• 200 g butter,
• 100 g of raisins,
• 3 teaspoons of vanilla sugar,
• 1 g of salt.

In 1/2 Cup of boiling milk to brew 100 g of flour, quickly stir to obtain the elastic mass.

At the same time dissolve yeast in 1/2 Cup warm milk and mix with 100 g of flour, leave for 10 min.

To combine the first two mixtures, cover and leave to rise for 1 hour or more.

And then the egg yolks, sugar, salt and grind them into a smooth paste, whip the white.

To the yeast mixture add this homogeneous mass, add 750 g of flour, knead the dough and put on 2 hours to rise, pre-pouring small amounts of warm liquid butter; let the dough come again.

After the secondary rise precipitate it to its original position, add 2/3 Cup raisins, pre-roll it in the flour and give the dough a third time to come. Bake in the forms for 45 minutes.

Cake custard

• 9 cups flour
• 1/2 sticks of yeast,
• 10 eggs,
• 1/2 Cup sugar
• 3/4 Cup melted butter,
• 1.5 cups of milk and salt to taste.

Half Cup of flour to make a half cups of hot milk, stir. When cool, pour 1/2 sticks of yeast and let rise. Then 10 white eggs yolks with 1/2 Cup sugar, to bring down the whites to a froth, and then, and another to put in the dough, let the dough once again to rise. Pour 3/4 Cup of the dissolved oil, add the remaining flour, beat as best as possible the dough, put it in a form, coated inside oil, let it rise and bake.

Cake and cream

5 cups wheat flour

• 100 g fresh yeast
• 1.5 cups cream
• 250 g butter
• 8 egg yolks
• 1 Cup sugar
• 0.5 Cup peeled from the films of almonds
• 0.5 cups raisins
• 0.5 vanilla powder sugar
• 0.5 cups of candied fruit
• 1 tsp. salt

To prepare the dough: in lukewarm milk dissolve the yeast and half the flour. Put the dough in a warm place. While the dough is suitable, grind-hot egg yolks with the sugar, combine them into white whisked butter. Raisins to sort, wash and dry. In the ready dough to introduce mashed egg yolks with butter, raisins, chopped candied fruit, chopped almonds. Mass stir well, add salt, remaining flour, vanilla sugar. All knead well on a table, put in a large bowl (porcelain or enamel) and put in a warm place for 60-80 minutes, until the increase in volume 2 times. Then the dough again to knock on the table and again place in a warm place. From dough formed into small rolls and put each in a form with high walls. The form are pre-lubricated, its bottom and sides covered oiled paper. The dough should take 1/3 the height. To put a time for shape the dough in a warm place for 60-80 minutes. Bake cakes at a temperature of 200-220 degrees for 60-70 minutes. When the top of the cake is dark, cover it on top with a circle of damp paper. During baking the bread can't rock, otherwise he might settle. Ready cake carefully lay on a soft pillow, covered with paper and cloth. The cooled cake pour over a thin layer of frosting. The remaining icing to spread in a conical paper bag, which is cut with a scissors tip. Squeezing out the frosting, gently apply the pattern on the cake. Takee cake can be decorated with candied fruits, marmalade and Fudge.

Zukaty cake

• 4 cups whole wheat flour
• 70 g fresh yeast
• 1 Cup milk
• 200 g butter
• 6 eggs
• 0,5 Cup sugar
• 0.5 cups of candied orange
• 0.5 Cup small raisins
• 0.5 vanilla powder sugar
• 1 tsp. salt

Prepare dough sponge method: dissolve the yeast in a small amount of milk, half of flour to combine with warm milk, add yeast. When the dough has risen, put it in the remaining flour, eggs, sugar, candied fruits and raisins, vanilla sugar, salt. All carefully knead. Let the dough rise 2-3 times. Ready put the dough (1/3 height) in kulikow form or in a pan with high sides lined with oiled paper, and put in the delay to increase to approximately mid-height of the form. Then put the form in a heated oven (oven), bake at 200-210 degrees. The finished cake to cover with icing

Easter cake with sugar glaze

• eggs 2 PCs.
• yolk 3 PCs.
• sugar 350 g
• sugar 1/2 Cup
• butter 90 g
• vegetable oil 1/2 Cup
• sour cream 50 g
• milk 2 cups
• fresh yeast 100 g (dry — 30 g)
• flour 700 g
• the raisins 100 g
• candied fruits 50 g
• nuts 50 g
• vanilla sugar 2 sachets
• salt to taste
• Glaze: egg (protein) — 2 PCs., icing sugar — 140 g, a little lemon juice, food coloring.

Eggs and beat the yolks with sugar, add sour cream, melted butter, vegetable oil, salt, vanilla sugar.
Warm milk mix with raw yeast (if dry yeast, mix them with flour) pour the milk into the eggs, add the flour. Knead the dough until then, until it will not lag behind hands.
Put the dough in a warm place.
Form grease with oil, put the dough, so it fills 1/3 of the form and put in a warm place. When the dough has risen, place in preheated to a temperature of 170-180 °C oven. Bake for 40 minutes.
To prepare the frosting. To tint in different colors. Grease top white glaze and paint color of paper kornetika. It is possible to write in the center of the HV and make any figure around or a fresh glaze sprinkled with colored "noodles" made of caramel. You can fill the cake with chocolate icing, and decorations and lettering to make a colored glaze.

Cake chocolate lemon

• flour 2.5 cups
• dry yeast 2 sachets
• eggs 8 PCs.
• sugar 1 Cup
• almonds crushed 1 Cup
• chocolate 1 tile
• rum or brandy 0.5 Cup
• dry red wine 0.5 Cup
• butter 2 tbsp
• candied orange 0.5 Cup
• lemon 1 PCs.
• ground cinnamon
• cloves 0.5 tsp.
• for the glaze:
• cocoa powder 3 tbsp.
• egg whites 3 pieces.
• sugar 0.5 Cup

Dissolve yeast in warm water (about 1 Cup), add flour, knead the dough and put on 2 hours in a warm place. When the dough has risen, again knead thoroughly. Proteins separated from the yolks. Beat the whites and yolks with sugar. Chocolate RUB on a small grater. Squeeze the juice of a lemon.
In the dough add the egg yolks with the sugar, almonds, chocolate chips, wine, rum, lemon juice, candied orange, cinnamon and cloves and mix thoroughly. Enter the beaten egg whites. A baking dish (cake pan or an aluminum pan) smast butter, put the dough (it is important that the dough did not reach the edges of the dish as the cake will rise), place in a preheated oven (160 degrees) and bake for 60-90 minutes. For frosting: beat chilled whites with a mixer until stiff, add sugar and cocoa, all satell mix. The finished cake to grease glaze.
Source: "Health! Simple, tasty, useful!"

Cake in Polish

• 1.5 kg of flour,
• 1 Cup milk,
• 2 cups cream,
• 50 g fresh yeast
• 10 eggs,
• 800 g of sugar.

A glass of hot milk, hot cream and flour stir thoroughly, let the mass cool to the temperature of fresh milk. Add diluted in a small amount of milk sinyushina yeast and two eggs, mix well, covering the dough with cloth and put in a warm place for fermentation. When the dough has risen, add the remaining yolks, powdered white with one half of sugar, and the whites whipped with the other half of sugar in a thick foam. Mass stir gently (top to bottom), adding the remaining flour and let it rise again. Then the dough is carefully dislodge, put in a greased and flour podpylennuyu the form, filling it halfway. To give the dough more time to rise. To wyplaty until ready at a temperature of 180 degrees.

The dough for cakes should be very well mixed. To do this, the dough is dumped on a table or a Board and beat until then, until the surface no bubbles appear.

Cake with orange zest

• 750 g flour,
• 1 Cup milk,
• 60g of yeast
• 180 g of sugar,
• 180 g butter,
• 5 egg yolks,
• 2 eggs,
• 1 tablespoon raisins,
• 1 tablespoon orange zest jam

Stir the yeast with a little warm milk, 1 teaspoon sugar, 1 tablespoon flour and put for fermentation. Eggs, yolks and sugar beat in a water bath until thickened, then whisk to cool. Warm mass pour in the flour, add the fermented yeast and warm milk.

Carefully knead the dough. It should lag behind the hands and the walls of the bowl. Gradually add melted butter, raisins and chopped orange zest.

The dough a good knead and leave to ferment. When the dough will increase in volume twice, it needs to shift into a greased and floured form. When the dough is ready once more, the cake can be lubricated and bake. Bake the cakes at 180 degrees for 40 minutes. Ready cake covered with frosting and sprinkle with small caramel balls.

Easter cake with raisins

• Wheat flour 1 kg
• yeast 50 g
• sugar 100 g,
• 3 eggs,
• butter 125 g
• the raisins 100 g
• candied fruits 50 g
• crushed cardamom,
• cinnamon,
• 3 tablespoons of milk.

In the evening knead enough dough: flour, 1.5 cups warm water, yeast, 2 eggs, butter, sugar, washed raisins, finely diced candied fruit, crushed cardamom, cinnamon. All thoroughly mixed, cover with a towel and leave until the morning rise. Then put the dough on the table, a long knead, and then divided into two parts, put in greased low forms, give up. When the cakes will rise quite a (surface covered with solid bubbles, and the touch of the dough "comes to shake"), to grind one egg, mix with milk, brush the cakes put into the oven and bake for about 40 minutes.

Cake with lemon zest

• 500 g flour,
• 150 g of granulated sugar,
• 250 g of cream or milk,
• 6 egg yolks,
• 40 g of yeast,
• 100 g butter,
• vanilla sugar or vanillin,
• grated zest of one lemon,
• 50 g raisins,
• 50 g almonds,
• fat for greasing the form
• powdered sugar with vanilla,
• a pinch of salt.
• For the glaze: 2 protein vzbit with 200 grams of powdered sugar until a thick, air masses and add to taste lemon juice.

Sift the flour through a sieve. Rinse raisins with warm water and dry. Almond scald, peel and chop. To prepare the dough from 100 g of flour, cream and yeast, mashed with half the sugar and leave it for fermentation. RUB the yolks with the remaining sugar until receiving air mass, add the remaining flour, the yeast mixture, a pinch of salt, vanilla sugar or vanillin. Knead the dough until, until it becomes easy to keep up with the hands and the walls of the bowl. Gradually add melted butter, raisins, lemon zest and the almonds. Put the dough in a greased and sprinkled with flour form (up to 1/3объема) and leave in the warmth for fermentation. When the dough has risen, the cake can be put in Pogreby oven and bake until tender. Ready cake sprinkled with powdered sugar with vanilla and water glaze.

Cake Royal

• Yeast 50 g
• 3 cups cream,
• wheat flour 1200 g,
• butter 200 g
• sugar sand 200 g,
• 15 egg yolks,
• crushed cardamom seeds (10 grains),
• 1 crushed nutmeg,
• shinkovanny almonds (50 g),
• 100 g of candied fruit,
• 100 g of raisins,
• crushed crackers 1 tbsp.

Dissolve the yeast in the Cup of cream and put of them a thick dough, adding half wheat flour. When Opara will rise, to enter into it mashed with butter and sugar the egg yolks, add remaining flour, 2 cups cream, crushed cardamom, crushed nutmeg, shinkovanny almonds, finely chopped candied fruit and washed, dried raisins. Well knock the dough and leave to rise for a couple of hours. Then again knead the dough, put in greased and sprinkled with crushed crackers high form. Fill the form to half, let the dough to rise again to 3/4высоты shape and put in the oven with moderate heat.

The breads from this dough it's better to bake in small forms.

Cake saffron

• 2 kg of flour,
• 5 cups milk
• 1/2 Cup yeast
• 15 eggs,
• 400 g of margarine or butter,
• 700 g of sugar,
• 1 teaspoon salt
• 1/2 tsp cardamom or saffron
• 10 drops of lemon oil,
• 1 Cup chopped almonds and 1 Cup raisins.

The milk is heated to a temperature of pairing, add yeast, flour and stir well. When the dough rises, add 10 egg yolks, 5 eggs, melted butter, sugar, salt, cardamom or saffron, lemon butter, raisins, almonds, and give up. The dough should be of such density that it does not stick to hands. Then put the dough into shapes, decorate with raisins, almonds, smeared with egg and milk and put in a pre-heated oven. Bake until ready.

Lemon oil can be replaced by drops of vanilla or rose oil.

Cake chocolate

• 400 g of flour,
• 50 g fresh yeast
• 1.5 cups milk
• 15 eggs,
• 500 g of sugar,
• 100 g of cocoa powder,
• 1-2 shots of rum
• 1/2 Cup red wine
• 100 g rye bread
• 100 g candied orange,
• 1/4 teaspoon ground cinnamon,
• 1/4 teaspoon ground cloves,
• 1/4 teaspoon cardamom
• salt to taste.

Dissolve the yeast in a small amount of milk, mix with flour and put to ferment in a warm place. Then add to the mixture the egg yolks, mashed with sugar white, cocoa, rum, red wine, ground, sifted rye crackers, finely chopped candied orange and all the spices.

Mass mix well and put in a warm place for fermentation. When the dough has risen, add whipped in a dense foam proteins, salt to taste. Then put the batter into liberally greased and floured. When the dough has risen, add the beaten egg in persistent foam egg proteins and salt to taste. Put the dough liberally lubricated in the soft butter, flour podpylennuyu form. When it rises in the form, bake the cake at 180 degrees until cooked.

Spicy additive for cake, you finely grind in a coffee grinder and sift through a strainer often. published

Source: www.pravmir.ru/recepty-pravoslavnoj-kuxni-kulichi/