Easter cake is being prepared sponge method on fresh pressed yeast and milk using butter. It is this that will give dense sweet dough that friability, for which we love Easter cake. In addition, cinnamon is added to baking. For those who prefer vanilla flavor, just replace the cinnamon powder with a sachet of vanillin.

simple cake recipe

Ingredients:

For test:

  • 500 grams of premium flour;
  • 180 ml milk (3.2% fat);
  • 250 grams of sugar;
  • 2 chicken eggs;
  • 1 chicken yolk;
  • 18 grams of pressed fresh yeast;
  • 180 grams of butter (82% fat);
  • one teaspoon each of turmeric and cinnamon powder;
  • a pinch of salt;
  • a pinch of vanillin for flavor;

For decoration:

Cooking process:

First prepare the brew. To do this, the milk should be slightly warm, fresh yeast will need to be crushed into it.

Sweeten the milk mixture a little and add about 2 tablespoons of flour.

To make the dough frothy, cover it with a towel and place it in a draft-free place. It is desirable that it should be close to the included oven. It will still need to be preheated before baking the Easter cakes themselves. After 30 minutes, the dough will foam up, and you can continue to work with it.

Bye batter will wander, you will take care of the rich part of the Easter cakes. To do this, we need 2 chicken eggs and one yolk. Pour sugar into them and start beating with a mixer at maximum speed until the eggs turn white.

Enter the sifted flour and knead the muffin.

Melt the butter and add it to the dough while warm.

Salt a little. The mass will become fat and obedient.

Now combine the doughy yeast and rich parts of the dough.

Stir in the turmeric and cinnamon to give the batter a nice hue.

Add vanilla. Once again, forget about the dough for about 1-1.5 hours. During this time, it will fit 2-3 times, and it will be possible to bake Easter cakes from it.

Fill the baking pans exactly halfway with the dough, as it will rise to the very top during the baking process. I usually line the metal molds with greased baking paper so the cupcakes come out of the molds easily.

Bake the cakes for 30-40 minutes at an oven temperature of 180 degrees.

Ready ruddy Easter cakes leave to cool on the table.


Make a frosting out of powdered sugar and milk and pour it over the tops. Sprinkle them with candy sprinkles.

Festive golden cake with turmeric is ready!

Happy holiday to all and bon appetit!


It is difficult with Easter cakes, we bake them once a year. Therefore, when we bake, we draw conclusions from our mistakes, but after a year we forget them. That is, it does not work, as they say, to fill your hand. And that's why you must have a good proven recipe in service. A recipe for which the cake is guaranteed to turn out.

This recipe was shown to us. Sergey Sinitsyn, chef of the restaurant "Kompot":

Molds. We bake Easter cakes in cans of condensed milk. It turns out mini-cakes, for 1 serving. I do not think that there is any danger in these jars when heated, but we cook condensed milk in them. And this temperature, though lower, but not by much.

To prevent cakes from burning, we put baking paper in jars.

Yeast. I only work with dry ones. But when I worked at a bakery, it was about 12 years ago, they used pressed yeast. They are very fragrant. Huge briquettes were brought to us, and one such piece gave a smell to the whole workshop. But such yeast lasts longer than dry yeast.

Butter. It must be very good and high quality. Room temperature. The oil should be very soft.

Honey. Used together with sugar, honey gives a great flavor. Well, it's still healthier than sugar.

For 4 small cookies

Ingredients:

Photo: AiF / Alexey Vissarionov

For dough:

  • 80 ml warm milk
  • 7 g dry yeast,
  • 1 st. l. honey,
  • 60 g flour.

For the test:

  • 350 g flour
  • 120 g butter,
  • 3 eggs,
  • 50 g sugar
  • 1 tsp salt,
  • vanilla,
  • 70 g raisins,
  • 1 yolk for brushing.

Cooking dough. Stir yeast and honey in warm milk. And slowly add flour to the liquid. Which we have previously sifted.

Advice: it is necessary to sift the flour, in the process of sifting the flour is saturated with oxygen and rises better, the product is lighter.

Wait. The dough is placed in a warm place, covered with cling film. You can put it on the stove or on the battery. But don't put it where it's too hot. Yeast at temperatures above 40 degrees may die.

Making dough. Add the ingredients for the dough to the approached dough. First liquid, and at the very end - flour. Don't forget to lightly salt the dough.

knead the dough. You need to knead the dough so that the dough sticks to your hands, but it should not be steep. It is best to knead with your hands. A small amount we will not knead for very long.

Wait. Again, leave for 30-40 minutes. And wait until the dough doubles in size.

Knead. In a good way, after the dough has come up, you need to knead it and leave it to come up again. Then the dough will turn out more tender, better. But it is clear that there is not always enough time for this. This step is often skipped.

Sort into shapes. We prepared them in advance, lined them with parchment. We lay the dough so that it is slightly less than half in shape, because it needs a place to rise.

Still wait. If the second time they didn’t crush and didn’t let them come up, then after laying out the forms, definitely leave the future Easter cakes to stand for a bit. They should come up a little. Then you can bake.

Baking. The temperature regime must be observed very carefully. Do not bake at too high a temperature, otherwise the cakes may fall off. We set 170 degrees - this is optimal. Yeast is very sensitive to temperature. And do not open the oven door during baking.

Such small cakes are baked for about 30-40 minutes.

In the process of baking, when the top of the cake is already set, you can grease it with yolk.

Get Easter cake. Kulich needs to cool in the form, and then take it out. Just when it cools down, it will shrink a little in size, and it will be easy to take it out.

Decoration. Can be sprinkled with powdered sugar. You can also make frosting on the top. The simplest: protein, sugar, a few drops lemon juice. And beat everything very well. If you add a little juice, orange or cherry, to this glaze, you will get multi-colored Easter cakes. They are very popular with children.

It is not only Easter, but also the illuminated Easter cake. Quite often, in the old days, a lot of dough was prepared for Easter cakes, since the dough for Easter cakes is better fermented in larger volumes. But unlike the usual dough for pies, where culinary specialists do not recommend laying eggs, in spite of everything, from 5 to 7 eggs are placed in real cake dough, beaten before mixing into foam. The basis of the products is a high protein content, a lot of butter and a large amount of sugar.

These components will allow any cook to get what they need, and ready-made eggs only last longer with an increase in the number of eggs, while almost not stale. About that, a large number of different recipes have been created, and on the Internet you can always find a huge one. But all the culinary specialists agree in one opinion - not only the content, but also the form is important for Easter cake. It is worth noting that the forms for Easter cakes can be completely different.

Since most often a soft cake is prepared from yeast dough, then the yeast must be necessarily only fresh, and it is not recommended to immediately overload the dough with baking. That is why Easter cake dough is prepared in several steps at once, which are classified into a gradual introduction of butter, then a large amount of eggs, and finally sugar. You will have to nurse and cherish the dough for a very long time. In addition, chefs recommend not exposing the dough for Easter cakes to drafts, but it is best to put it in a warm, dark place and wrap it with pillows.

As a rule, after a person has learned easy recipe Easter cakes, he does not think about the future taste and does everything at once. But the dough for Easter cakes must be kneaded on the night of Thursday to Friday, so that the whole next day you can bake Easter cakes from it. Usually, on the night from Saturday to Sunday, Easter cakes are consecrated, and they treat each other only in the morning. Easter cakes can be eaten throughout the Easter week, right up to Radonitsa. When baking Easter cakes, it is necessary to use special metal low cylindrical molds made of universal thick tin. Thus, moistening the inner surface with oil, prepare delicious cake won't take any work.

You can also use ordinary metal aluminum pans with a total volume of 1-1.5 liters, but no more. If you use higher and more voluminous dishes during cooking, then in a gas and electric stove such a dough can not only not be baked, but also become damp or dry. In the old days, small Easter cakes were often made in special bucket forms. Easter cakes were quickly baked in them, almost the same as in a Russian oven. Below is an easy recipe for Easter cakes, time-tested.

Easy cake recipe

To prepare this dish, we need 1 kg of high quality flour, 2 cups of fresh milk, 5-6 chicken eggs, 500 g butter, about 3 cups sugar and 200 g yeast. For decoration we use candied fruit and vanilla.

First you need to knead the dough. To do this, we begin to dissolve the yeast in warm milk, and at the same time add a pound of flour. Cover this batch and put it in a warm place for about an hour. Then add the yolks, which are pre-whipped with sugar, and a small amount of vanillin. After that, gradually pour in the melted butter and gradually mix everything.

When the dough begins to rise, you need to put washed and dried candied fruits and nuts into the dough, and mix everything thoroughly. The dough is laid out in forms, and the dough is placed in a hot oven at a temperature of 300-300 degrees for an hour. After that, it remains only to look after him and decorate the dish after cooking.

I hope that after my article you understand how to cook this dish using an easy recipe for Easter cakes.

Step by step recipe with photo

Cooking Kulich is a time-consuming business, as I said, so please be patient. However, it is still the most quick recipe, you'll see. Let's start by preparing the dough and all the other ingredients. We take out the butter in advance from the refrigerator to warm up. Soak raisins in hot water for 15 minutes and set aside. In a saucepan, heat the milk a little and completely dissolve the yeast in it. I have dry ones, but you can use fresh ones, they are even better with them.

Add 250 grams of flour to milk and mix thoroughly. Opara for Easter cakes is ready, cover it with a towel or wrap it with cling film and put it in heat for 30 minutes. You can use a cooled oven for this, it is better not to raise the temperature above 40 degrees. The contents of the pan will greatly increase in size.

Meanwhile, separate the proteins from the yolks in different containers.

Beat the yolks thoroughly with sugar or fructose and with vanilla or vanilla sugar until they turn white. If you are using a vanilla bean, cut it in half lengthwise and remove the seeds with a knife. They need to be placed. The dough for Easter cake will acquire a wonderful aroma. I love the smell of vanilla, one of my favorite "edible" flavors! And you? Maybe you like cinnamon more?

Beat egg whites to firm peaks. The video above clearly shows how whipped the whites should be - they do not fall out of the container, even if it is turned upside down. To make the whites easier to whip, cool them before the process, add a pinch of salt and make sure that not a single drop of yolk gets into them. If everything works out, Easter pastries will be airy and tender!

We take the dough out of the oven, put the yolks in it and mix. We put softened butter and mix again. Lastly, add the whites there and mix well again. The dough for Kulichi is almost ready!

Sift all the remaining flour into the dough in parts, constantly mixing it into the workpiece. When the dough for Easter becomes dense enough, we begin to knead it with our hands. Very carefully, until all the flour is gone. If there is no more flour, but the dough is still very sticky to your hands, add a little more, but do not get carried away. Stickiness may appear due to the difference in the quality of the ingredients, but everything went smoothly for me 🙂

The most delicious Easter cake is not half ready. We leave the dough in a saucepan, cover with a towel and put it back in heat for 1 hour. It will rise again!

During this time, drain the water from the raisins, blot with a paper towel. If you don't like it, put candied fruit, it's also delicious. But they are with sugar, but not raisins. This is important for me 😀 This is about how to bake Easter, eat it and not gain weight 😉

We chop the nuts with a knife. Not in agony! Just in small pieces. You can take absolutely any nuts, or you can completely exclude them. Everything is optional, because the most delicious Easter cake will be such if you choose the most delicious ingredients yourself! Fortunately, even a simple Kulich recipe allows this.


By the way, I also cut my raisins, cut each piece in half, because it turned out to be too large, but it’s easier to just buy a small one. We put the sweets in the risen dough for the cake and knead it thoroughly.


Sending ready dough on Easter cakes again in a warm place for 20-30 minutes to rise again.

At this time, grease the bottoms of the molds for Easter cakes with oil. Sidewalls are not needed. I had 4 paper molds: 1 medium and 3 small.

We spread the cake dough on the table, cut it into pieces, which we will fit into molds. Each of them must be filled in 2/3.

Very carefully shape the pieces of dough into a ball shape and lay them out in the forms. Leave them under the towel for another 10 minutes to rise again. Best Recipe Easter cake is moving to a climax, honestly! 😀

Sending simple Easter cakes Easter straight into the oven! 100 degrees! Warm up in advance! Bake for 10 minutes, then raise the temperature to 180 degrees and bake until tender, about 20-30 minutes. We check with a toothpick, sticking it in the middle. It must remain dry. If wet, bake on! These are the beauties they will turn out in the end 😉 Let them cool for 10 minutes.

We take it out of the forms. And that's all. Now you know how to bake Kulich! But don't forget the icing for Easter! While Kulichiki are baking, put the protein in a plate, separating it from the yolk, and whisk for a short time until bubbles appear.

I will have icing and chocolate frosting. Moreover, the idea with chocolate arose spontaneously - there was just a big piece good chocolate, which my parents gave to my young man for his birthday 🙂 But first things first. Pour powdered sugar into the proteins, exactly half and mix thoroughly.

Add lemon juice to the icing for Kulich. I used lime for lack of it, it turned out even tastier! We add it not only for sourness, but also in order to bleach the fudge!

Add the remaining powder and mix thoroughly. It should be as viscous as in the picture. Stock up on plenty of powder just in case you don't have enough due to big size eggs. Now you know how to make icing for Easter cakes!

It remains to figure out how to make chocolate icing. And it doesn't get any easier! Just melt the chocolate in a water bath or in a microwave at low power for three minutes, that's all 😀 The main thing is to take high-quality chocolate, bad chocolate will not melt to the desired state of viscosity.

In fact, the Easter recipe is finished. It remains just to apply two types of glaze to the tops.

First brush with icing sugar.

One Easter cake I left pure chocolate.

Chocolate icing for Easter, or rather melted chocolate, pour gently on top, a tablespoon at a time. I poured again on three out of four, left one Kulich white. Decorate by sprinkling on top of sprinkles for Pasochek or more useful option- chopped nuts and raisins. I have almonds this time.

Now you know how to bake Easter! Now that's all for sure. Let the chocolate harden for an hour or two. And you can cut!


But I left it until the morning, covering it with a towel a little later (when the chocolate icing completely hardened).

I'll quickly summarize!

Short recipe: Easter cake

  1. Pour raisins with hot water, leave aside, remove the butter from the refrigerator to warm up.
  2. We heat the milk a little and dissolve the yeast in it.
  3. Pour 250 g of flour into milk, stir thoroughly and put in a warm place, covered with a towel, for 30 minutes (you can use a cooled oven, no more than 40 degrees).
  4. Separate the yolks from the whites, grind the yolks with sugar and vanilla until white, beat the whites with a pinch of salt until firm peaks.
  5. We take out the dough from the oven, it has increased, put the yolks into it, mix, put soft butter, mix, put the proteins, mix again.
  6. Sift all the remaining flour into the dough in parts, constantly kneading the dough, knead it with your hands for another 5 minutes.
  7. We put the dough for Easter cakes, covered with a towel, again in a warm place for 1 hour.
  8. Drain water from raisins and pat dry with paper towels.
  9. We chop the nuts with a knife into small pieces, but not into flour.
  10. We take out the dough for Easter, pour raisins / candied fruits / nuts into it and knead thoroughly.
  11. We put it back in the heat to rise for another 20-30 minutes.
  12. We dump the dough on the table, divide it into the number of parts corresponding to the number of molds.
  13. We turn on the oven at 100 degrees.
  14. Grease the bottom of the cake molds with butter.
  15. We give each piece of dough the shape of a ball and put it in molds (should be 2/3 filled).
  16. Cover with a towel and let rise for another 10 minutes.
  17. We put Easter Cakes in the oven (already without a towel)) for 10 minutes, then raise the temperature to 180 degrees and bake for another 20-30 minutes, checking for readiness with a toothpick (should remain dry when pierced!).
  18. While Easter cakes are baking, we study the icing recipe and do it: beat the protein with a fork until bubbles form, add half of the powdered sugar, mix, add lemon / lime juice, mix, add the remaining powder and mix again.
  19. For chocolate icing Melt the chocolate in a water bath or microwave on low power for 3 minutes.
  20. We take out the ready Easter cakes for Easter from the oven, let them cool for 10 minutes, take them out of the molds.
  21. Gently grease with the desired icing, you can first sugar, then chocolate, decorate with purchased powder on top, and preferably with chopped nuts and raisins.
  22. Now you know how to cook Kulich!


Beauty turned out! This is the end of the Easter cake recipe. And there are many more photos


I really hope that Easter will bring you a lot of family happiness, because this bright holiday was created in order to spend it in the circle of close people! I am not a religious person, but I respect traditions and really love to celebrate this wonderful day, on which the warmth in my soul becomes warmer, and kindness is kinder 🙂 Happy New Year, my dear readers! Peace and harmony to you!


By the way! Add your photos with the sweets that you have turned out in the comments. And you can win the competition for the most beautiful dish which I will announce soon!

Last time I told you about how to make wonderful ones! And then - more! In order not to miss the news, , it's free! In addition, when you subscribe, you will receive as a gift a collection of full-fledged recipes of 20 dishes that are prepared very quickly, from 5 to 30 minutes, which will save a lot of your time! Eat fast and tasty - it's real!

I was with you ! Tell your friends about how to cook Easter, recommend the recipe, if you like it, like it, leave comments, rate it, write and show photos of what you have done and remember that everyone can cook deliciously, that you are more talented than you can imagine, and of course, enjoy your meal! I love you, be happy!

Kulich - native Russian the National dish, which is prepared by everyone once a year on the Easter holiday. Dough for Easter cake is made differently in different families. Someone puts brew on kefir, someone adds cinnamon or vanilla, and someone prefers to enjoy lemon flavor, which gives baking citrus zest. But before you start cooking this rich Easter dish, it is worth knowing why it was so loved by our ancestors.


The history of the Easter cake

Kulich is a truly Christian dish, although the first mention of this muffin belongs to the ancient Slavs. With the advent of Orthodoxy, Easter cakes began to be baked for the Easter holiday, and this pastry personified church bread.

Nevertheless, certain superstitions regarding the preparation of Easter cakes have survived in Christian society. So, it used to be considered a good omen to lay out pieces of consecrated pastry in the field. The farmers believed that this would contribute to a rich harvest. But if the crust of the Easter cake cracked during baking - expect trouble.

Everyone decides to believe or not to believe Easter superstitions (although the Church does not welcome such signs), and Easter cakes were baked in spring easter holiday, and they bake, except that the recipe has changed a little.

There are currently many different recipes dough for Easter muffin. Consider the most delicious of them.

Viennese dough for Easter cakes

Viennese dough for Easter cakes is classic recipe Easter cake. This is how most muffins are prepared for Easter. Such dough for Easter cake has a rich taste, it does not become stale for a long time.

Ingredients:

  • Flour - 6 glasses;
  • Milk - 2 cups;
  • Butter -1.5 - 2 packs;
  • Sugar -2 cups;
  • Eggs - 6 pieces;
  • Yeast - 50 grams;
  • Salt - 1 teaspoon:
  • Raisins (the classic recipe calls for raisins, but you can add whatever you like).

Cooking process:

  1. First of all, you need to prepare the dough. To do this, combine eggs and sugar, beat thoroughly, pour melted butter and warm milk with yeast diluted in it into the mixture. Mix everything well and put it to the battery to “rise”.
  2. Important point! The dough for Viennese Easter cakes should stand for a long time - ideally the whole night.
  3. When the dough "fits", add the sifted flour to it and knead the dough. You need to knead until the dough stops sticking to your hands.
  4. In the middle of the process, you can add raisins, dried apricots or other additives to your taste into the semi-finished dough.
  5. When the dough is ready, it should be placed in a mold (or molds) and left warm for 2 hours.
  6. You can bake Easter cake when the dough increases in volume, becomes lush and airy.

The baking time of the Viennese cake depends on the volume of the form. If you are baking one large muffin, then you need to spend at least 50-60 minutes in the oven. If the Easter cakes are small - 30-40 minutes.

Check the readiness of Easter cakes constantly with a match or a toothpick and do not miss the moment when the dessert is baked.

This recipe is the most popular; it has been used to prepare the most famous Easter dish for more than a dozen years. However, feel free to make your own changes to the recipe and experiment with additives.

Easter cake without yeast

Everyone knows that our ancestors did not have yeast, so they made bread with hop or wheat sourdough. But there is no need to delve into history and look for a sourdough recipe to make a yeast-free cake. Currently, you can cook baking without yeast on soda. By the way, such a muffin will be much more useful than a simple yeast dough for Easter cakes.

Ingredients:

  • Flour - 1.5 cups;
  • Kefir - 1.5 cups;
  • Butter - 1 pack;
  • Baking soda - 1 teaspoon;
  • Sugar - 0.5 cups;
  • Any additions to your own taste.

The amount of sugar can be increased depending on how sweet the muffin you want to bake.

Cooking process:

  1. Prepare all food and utensils for work.
  2. Sift the flour through a sieve, add soda to kefir and let the mixture brew for a couple of minutes.
  3. Melt the butter in a water bath, stir in sugar and additives (optional).
  4. Next, add kefir to the butter-sugar mixture and mix the resulting dough well.
  5. Flour is added last and the dough is thoroughly mixed again.
  6. If the dough for Easter cake turns out to be very liquid, add a few more tablespoons of flour.

This dough is good because its preparation does not take much time. Unlike a yeast cake, a yeast-free analogue can be immediately put into the oven. Such Easter cakes are prepared for 30-40 minutes (readiness must be checked with a toothpick).

Dough for Easter cake without eggs

This recipe will definitely appeal to vegetarians and those who are allergic to eggs.

Ingredients:

  • Water or milk - 1 glass;
  • Sugar - 1 glass;
  • Flour - 4 - 4.5 cups;
  • Butter - 1 pack;
  • Sour cream - 0.5 cups;
  • Yeast - 50 grams;
  • Salt - 0.5 tablespoons;
  • Lemon zest, raisins, chocolate or other additives to taste.

Cooking process:

  1. Slightly heat water or milk and pour into its yeast. Stir so that there are no lumps, and then add 2 tablespoons of sugar and a handful of flour. Opara is ready - leave it to "approach" in a warm, calm place for 15-30 minutes.
  2. At this time, melt the butter (you can use water bath) and mix it with sour cream.
  3. Next, add the butter to the butter. This must be done carefully, and stir slowly and carefully.
  4. In the resulting mixture, add sugar, salt, additives and mix thoroughly.
  5. The last one is flour. It is first recommended to sift it and add it in small portions to the resulting mixture.
  6. Next, you need to knead everything well. (Don't forget to wet your hands vegetable oil so that the dough doesn't stick!
  7. Put the finished dough in a warm oven or to the battery and let it rise twice. Only after that you can start baking Easter cake.

Additives for dough

Just dough for Easter cake is boring, but on Easter you really want joy! In order to “colorize” the Bright Spring Festival even more, you can show your imagination and bake Easter cakes with various additives.

What can be added to the dough:

  • 1.Dried fruits

The most common additive is, of course, raisins, but other dried fruits can also be added: dried apricots, dates, prunes, dried apples. Even if the recipe does not include the addition of dried fruits, they will never be superfluous.

  • 2. Candied fruits

These multi-colored dried fruits will not only make the dough more delicious, but also give the Easter cake a joyful festive look.

  • 3. Nuts

Any will do - cashews, walnuts, almonds, cedar. Large nuts are recommended to cut or grind in advance in a coffee grinder.

  • 4.Chocolate

Pastry shops sell special chocolate "drops" to decorate baked goods, but you can add regular chopped chocolate.

  • 5. Zest of a lemon or orange

It will give the cake an unusually fresh citrus flavor. In addition to the zest, you can add a little lemon juice to the dough - it will make the dough softer and softer.

  • 6. Spices

You can add vanilla extract or cinnamon powder to the recipe. cardamom and nutmeg will add a piquant taste to pastries, and saffron will color the dough in a sunny yellow color.

  • 7. Confectionery additives

Coconut flakes, multi-colored powders, marzipan - the modern confectionery industry generously endows us with its inventions. The dough for Easter cakes can not only be decorated, but also dyed with special food coloring!

Cooking Easter cake with your own hands and treating them to relatives and friends is a real happiness! And it depends only on you how tasty, beautiful and festive your pastries will be. Don't be afraid and experiment! Delight your family and friends with delicious dishes.