Today we will share with you a proven recipe: Easter cakes with honey, which you will certainly be able to prepare if you follow the above recommendations and do not deviate from the recipe.

The Easter holiday is approaching. Housewives are starting to stock up on ingredients for making Easter cakes and everything they need for the Easter basket. The Internet is filled with recipes for Easter cakes, but, unfortunately, they are not always as tasty as we would like.

The fact is that in the technology of preparing Easter baking there are many nuances that should be taken into account:

  • if possible, you need to purchase “live” farm milk and sour cream (maximum fat content);
  • Use high-quality butter and do not neglect margarine. Butter combined with margarine is ideal for rich baked goods. Before cooking, these two ingredients must be removed from the refrigerator in advance so that they are at room temperature and softened when cooking begins;
  • use “live” yeast, dry yeast may not “raise” the dough and the cakes will not turn out “airy”;
  • Sugar in the recipe should not be completely replaced with honey (use the proportion we suggested - the cakes will turn out moderately sweet and will have a pleasant taste and aroma of honey);
  • Be sure to sift the flour through a sieve before cooking;
  • eggs should be at room temperature (take them out of the refrigerator first);
  • knead the dough for as long as possible and do not spare it (free up most of the work surface, knead the dough with force, hit it on the table and toss);
  • if you want the Easter cakes to have a yellow tint, add a little turmeric to the dough (do not forget that it has a specific smell and taste, like any spice);
  • Before adding raisins to the dough, sprinkle it with flour. This way, the raisins will be evenly distributed throughout the cake and will not settle to the bottom of the pan.

To prepare Easter cakes with honey you will need:

  • 4 kg. flour
  • 1 l. + 250 ml. milk (maximum fat content from 3.2%)
  • 25 eggs (including 22 yolks and 3 full eggs)
  • 0.5 kg. Sahara
  • 200 gr. honey (to make Easter cakes we recommend using any variety of Crimean honey, which you can choose in the section "Honey" our online store)
  • 300 gr. sour cream
  • 300 gr. butter
  • 250 gr. margarine
  • 2 tbsp. decoys
  • 2 sticks of “live” yeast
  • 300 gr. vegetable oil (for kneading)
  • 500 gr. raisins
  • vanilla

Easter cakes with honey – Preparation:

  1. Heat a glass of milk and grind the yeast in it, adding a tablespoon of sugar and flour.
  2. Prepare the dough separately.

To do this, bring 1.5 cups of milk to a boil, add 1 tablespoon of sugar, 2 tablespoons of semolina and keep on low heat for 5-7 minutes, stirring constantly (as if you were cooking semolina porridge).

Then the resulting mixture should be cooled and combined with pre-prepared yeast (step No. 1).

  1. Heat the remaining milk (without boiling), add sour cream to it, stir thoroughly and add to the dough. Next, add the sifted flour and bring the dough to the consistency of pancakes.
  2. Combine the eggs (22 yolks and 3 full eggs) with the remaining sugar and honey using a blender or food processor. Add the resulting eggnog and 2 cups of flour to the dough.

Leave the dough for 20 minutes.

  1. Heat the butter and margarine and pour them in a thin stream into the dough. Add the remaining flour and knead the dough to such a consistency that it does not stick to your hands.

Leave the dough to rise for 20 minutes, covering it with a cotton towel.

  1. After 30 - 40 minutes, add raisins and vanilla to the dough and begin kneading thoroughly for as long as possible (up to 1 hour). Use vegetable oil for kneading, so the dough will not stick to your hands.
  2. After kneading, leave the dough to rise for another 30-40 minutes (until the dough triples in volume).
  3. Form the dough into small balls so that they occupy 1/3 of the pan. After you fill the molds with dough, give it a chance to rise (15-20 minutes).
  4. Bake the cakes at a temperature of 180-200 degrees, checking the readiness with a dry wooden stick.
  5. After the cakes are ready, they need to be allowed to “rest” to cool down and then decorated.

Happy Easter!

Peace and goodness to your homes!

Be healthy!

With Love, Honey Crimea!

Ingredients:

  • premium wheat flour - 600 grams;
  • dry yeast - 10 grams;
  • natural honey - 100 grams;
  • chicken eggs - 4 pieces;
  • granulated sugar - one tablespoon;
  • lemon zest (from one lemon);
  • water - 180 milliliters;
  • butter (margarine) - 110 grams;
  • cognac - 50 milliliters;
  • raisins (light variety) - 70 grams;
  • candied fruits - 100 grams;
  • egg yolk for brushing tops.

Delicate honey cake. Step by step recipe

  1. We wash the raisins (for this simple cake with honey it is best to use light varieties of raisins), dry them well and pour cognac along with the candied fruits. Thanks to this technique, raisins and candied fruits will become soft and will be very tasty in the finished product.
  2. Let's prepare the dough. A distinctive feature of this Easter cake is that we prepare the dough in water.
  3. So, dissolve dry yeast in warm (not hot!) water, add one spoon of sugar and two tablespoons of wheat flour. Stir and leave in a warm place for 10 - 15 minutes to activate the yeast.
  4. In a separate deep bowl, beat the eggs into foam using a mixer, add natural honey and beat for a few more minutes.
  5. I like to use acacia honey the most because it has a liquid consistency. But you can use any honey according to your taste.
  6. Then add the dough to the egg-honey mixture. Mix.
  7. Sift the wheat flour through a sieve and pour into a bowl. Mix everything well.
  8. Tip: never neglect the process of sifting flour. The sifted flour is enriched with oxygen and this honey dough for Easter cake turns out to be especially fluffy and tender.
  9. Add melted butter and the zest of one lemon.
  10. Place the dough on the work surface and knead well with your hands. If necessary, you can add a little flour.
  11. Drain the liquid from the candied fruits and raisins, sprinkle them with a little flour and mix them into our dough.
  12. You should have an elastic, moist dough.
  13. Place the dough in a bowl, cover with a kitchen towel and leave in a warm place for 1.5 - 2 hours. The dough should rise well.
  14. Then grease your hands with vegetable oil, divide by the number of baking dishes and place them on the bottom of the molds (filling them ⅓ full). From this amount of dough I made three small honey cakes.
  15. Tip: the pan for baking Easter cakes must be filled with dough to no more than ½ of its volume, or even less, since honey-flavored Easter cakes will rise greatly. It also needs to be greased with butter so that the cakes can be easily removed from the molds after baking.
  16. Again, let the cakes rise to the height of the pan and brush the tops with egg yolk.
  17. Preheat the oven to 180 - 200 degrees and bake our Easter cakes with honey and candied fruits for 40-50 minutes. Baking times may vary slightly due to the specifications of your oven.
  18. Remove the finished cakes from the oven and give them time to cool.
  19. You get wonderful golden brown honey cakes on the water!
  20. If desired, the tops can be decorated with egg white glaze.

That's all: the tender honey cake is ready! Despite the ease of preparation, the cake turns out aromatic and tender. This new recipe for Easter cake is ideal for people who, for whatever reason, do not drink milk, but want to have a real holiday for themselves. The “I Love to Cook” team wishes you a bon appetit and a honeyed mood!

Delicious, sweet, aromatic Easter cakes - the best recipes.

Delicious, sweet, fragrant Easter cakes.
Honey cake for Easter

The symbols of the Easter meal are colored eggs, Easter cottage cheese and Easter cakes. According to tradition, Easter cakes are prepared in advance - 2-3 days before the Easter holiday, so that the rich bread can steep and gradually gain flavor.

A large amount of eggs, sugar, and butter are added to the dough, so Easter cakes do not go stale for a very long time.

There are several important points in preparing Easter cake. Butter dough does not like to be rushed; it needs to be allowed to rest and rise well - this determines how fluffy and tall the Easter cake will turn out.

Protect the dough from drafts; do not shake the dishes with the dough or move them from place to place. And of course, you need to start preparing holiday baking in a good mood - the dough feels not only the warmth of our hands, but also the warmth of our soul.

Ingredients for honey cake for Easter:

Milk of any fat content – ​​1 glass;
wheat flour - 4-4.5 cups;
fresh yeast (in packs) - 30 g;
sugar - a tablespoon;
salt - a pinch;
egg yolks – 4 pcs;
egg whites – 2 pcs;
sugar – 1 glass;
thick honey - 2 tbsp. l;
butter - 200 g;
raisins - 100 g.

Glaze:

Egg white – 2 pcs;
salt - a pinch;
powdered sugar – 100 g

Prepare all the ingredients in advance: a few hours before preparing the cake, remove the butter, eggs, and yeast from the refrigerator. Sift the flour, measure the required amount of sugar, steam the raisins.

When everything is prepared, you can start the dough. Heat the milk to such a temperature that your hand feels pleasantly warm. Pour into a large bowl or saucepan. Crumble the yeast into the milk.

Add salt and sugar. Mix everything, wait until the yeast disperses. Sift a glass of flour into the liquid.

Using a spoon, mix flour with milk and yeast. The result will be a homogeneous dough of medium thickness. If you tilt the spoon, the dough will pour out in waves, leaving marks on the surface of the dough.

Place the dough in a warm place and be sure to cover it. After half an hour, it will greatly increase in volume, rising 2-3 times.
To begin kneading the dough, you need to grind the egg yolks with sugar in one bowl, and beat the egg whites into a foam in another. Add honey to the yolks - this will give the Easter cakes an unusual honey taste and pleasant aroma. No spices are added to the dough so that the honey taste dominates.

Stir the dough. Pour the yolks with honey and sugar into it, the beaten whites, add soft butter. Stir with a spoon or spatula until the mass becomes homogeneous (the dough should combine with the other ingredients). Now you can sift another 3 cups of flour and add raisins.

Stir the dough with flour until you get a loose dough. When it starts to come together, place the dough on the table (grease the table and hands with oil), knead with your hands until the dough is soft and smooth. Add flour if necessary. You need to knead the dough for at least 10-15 minutes, you should feel that it has become very plastic, but not sticky. Shape the dough into a ball and place back in the bowl. Cover it or cover it with film. Keep the dough warm until it doubles in volume.

It needs to be kneaded, divided into pieces of the same size, and placed into molds. To make the cakes easy to remove, grease the bottom and sides of the pan with oil and sprinkle with flour. It is advisable to place a circle of oiled baking paper on the bottom. Fill the molds 1/3 or half full (the less the mold is filled, the fluffier the cake will be).

To prevent a thick crust from forming on top, cover the molds with a towel or film. Let the dough rise.

When the dough in the molds reaches almost to the edge, place them in an oven preheated to 180 degrees. Bake until done (small cakes about 30 minutes, large ones about an hour). If the top is browned, cover it with paper or foil.

To decorate the cakes, beat the chilled egg whites with a pinch of salt and powdered sugar. Beat until stiff peaks form (if you lift the whisk, the whipped whites will not fall off and will stick to it).

Remove the finished cakes from the molds, cool under a towel and cover with glaze. You can decorate them with pieces of candied fruits, dried fruits or sprinkle with colored confectionery sprinkles.

Easter cake with candied fruits and raisins

Easter cake dough.

Flour - 5 cups
heavy cream - 1.5 cups
sugar - 1 glass
egg yolk - 6 pcs
butter - 250 g
dry yeast - 1 sachet (or 50 g fresh yeast)
raisins - 0.5 cups
candied fruits - 0.5 cups
nuts - 0.5 cups

For the glaze

Egg white - 1 pc.
sugar - 1 pc.

First you need to prepare the dough for the Easter cake.

First of all, prepare the dough. Dissolve the yeast in warm cream, add 1 tbsp sugar and half the flour, mix everything.

Let the dough rise in a warm place.

Grind the yolks with sugar and softened butter.

Chop the nuts, finely chop the candied fruits, rinse the raisins well.

When the dough rises, add the yolk-butter mixture, a pinch of salt, the remaining flour and knead the Easter cake dough well.

Add nuts, raisins and candied fruits to the dough, mix gently.

Cover the dough with a towel and let it rise twice, kneading each time.

Place oiled baking paper in the cake pans and grease the pans with vegetable oil.

Fill the molds halfway with dough and cover with a towel.

Let the dough rise almost to the edges of the pan.

Bake Easter cakes in an oven heated to 200*C for 40-50 minutes.

Remove the finished cakes from the molds and cool, placing them on their sides on a wire rack.

Decorate cooled Easter cakes with icing and candied fruits.

Easter cake with sour cream "Babushkin"

Easter cake recipe with sour cream.

Flour - 1.2 kg
milk - 0.5 l
sugar - 2 cups
eggs - 5 pcs
sour cream - 3 tbsp
raisins - 300 g
fresh yeast - 100 g
butter - 250 g
vanilla sugar - 1 sachet
salt - 1 tsp
egg white - 1 piece for glaze
sugar - 1 cup for glaze

Let's start preparing a delicious Easter cake with sour cream.

First you need to prepare the dough.

Mix milk, yeast, half the flour and 1 tbsp sugar.

Place in a warm place for 30 minutes.

Beat eggs with sugar, salt and vanilla sugar, add to the dough, stir.

Add melted butter and sour cream to the dough, add flour and knead the dough.

Add raisins to the dough and stir gently.

Cover the dough with a linen napkin and leave to rise in a warm place for 1 hour.

Place the dough in oiled Easter cake pans to fill 1/3 of the volume, cover with a napkin and let it double in size.

Bake in an oven heated to 200*C for 30-40 minutes.

For the glaze, beat the egg whites with sugar.

Cool the finished cakes and brush with icing, decorate with candied fruits and colored shavings.

Easter cake with poppy seed filling

Easter Beauty Easter cake with poppy seed filling will undoubtedly take center stage among other treats on the holiday table.

Ingredients for Easter cake:

Flour – 1 - 1.5 kg
Medium chicken egg – 5 pcs.
Loose sugar – 1 cup
Milk – 2 cups
Vanilla sugar - sachet
Fresh yeast – 100 g
Cream margarine – 200 g
Sour cream – 150 g
Salt – 8-10 g
For filling:
Poppy – 1.5 cups
Loose sugar – 180 g
Lemon – half a large fruit

Preparing Easter cake:

Heat a small amount of milk, melt the yeast and one tablespoon of sugar in it, leave the mixture for a while to rise.

Pour half the weight of flour into the rest of the milk and add the appropriate yeast, give it time to rise.

Beat eggs with sugar and a bag of vanilla sugar, add sour cream and melted margarine (can be replaced with butter), stir well.

When the dough rises, add the egg-butter mixture to it, stir and then add flour, adding it in small portions and stirring thoroughly.

After adding all the flour, knead the dough well, return it to the bowl, cover with a clean cloth and wait for about an hour and a half until the dough doubles in size.

While the dough is rising, cook the poppy seed filling.

Pour one and a half glasses of water into a saucepan, add poppy seeds and cook over low heat for half an hour.

Place the finished butter dough into tall molds, greased with oil, 1/3 of the volume, separating a portion of the dough and placing poppy seed filling inside each one.

Cover the forms with Easter cakes again with a clean cloth and leave for a while so that the dough rises in the forms again.

Bake Easter cakes at a temperature of 200-220*C for 30-50 minutes (depending on the size of the molds).

Remove the finished cakes from the molds, cool, then cover with glaze or fondant and decorate.

Delicious kefir cake

Quite a simple Easter cake recipe. The kefir dough is docile and easy to knead. When finished, the cake is soft, fluffy and sweet, and does not go stale for a long time.

Required Products:

Kefir - 0.5 liters
butter - 200 g
dry yeast - 1.5 tbsp.
eggs - 3 large pieces
sour cream - 0.5 cups
sugar - 1 glass
vanilla sugar - 1 sachet
salt - 0.5 tsp.
flour ~ 1 kg

How to make Easter cake with kefir:

First you need to prepare the dough.

Heat the kefir a little, add yeast, 1-2 tbsp. sugar and 1 cup flour.

Mix everything well, cover the dishes with a towel and place in a warm place.

Prepare eggs for Easter cake - separate yolks from whites.

Grind the yolks well with simple and vanilla sugar.

Add salt to the whites and beat with a mixer until foamy.

When a lush head of foam forms on the dough, you can knead the Easter cake dough.

Add sour cream and softened butter to the dough, mix.

Then add the yolks with sugar, mix, add the whites, mix again.

Add flour to the finished mixture little by little, sifting through a strainer, stirring the dough each time.

Knead the Easter cake dough on a table sprinkled with flour; it should not stick to your hands.

Cover the finished dough with a towel and put it in a warm place.

When the dough rises a little, knead it and let it rise again.

Place the prepared Easter cake dough into greased molds, filling them 1/3 full.

Wait until the dough in the molds has risen halfway.

Place the cakes in the oven, heated to 180*C, and bake until browned.

Cool the baked cakes, then cover them with icing or fondant and decorate with colorful sprinkles and marmalade.

Easter cake with chocolate icing

Ingredients for vanilla cake:

Milk – one and a half glasses
Flour – 800-820 g
Butter – 145-150 g
Baker's yeast – 15 g
Vanilla sugar – sachet
Loose sugar – 150 g
Egg for brushing the cake

To glaze the cake:

Dark chocolate – 50 g
White chocolate – 130-150 g
Cream – 100 ml
Butter – 10 g

Preparation:

Stir the yeast in 0.5 cups of milk and, when bubbles appear in the mixture, pour into a convenient large container.

Pour in the previously sifted flour and place the bowl with the dough in a warmer place; you can, for example, use hot water as a heat conductor.

When the dough rises, add two types of sugar, milk and butter, previously melted.

Gradually, adding flour in small portions, knead the Easter cake dough, cover it with a clean cloth and move it closer to the heat.

By the time the batch rises, the cake pans should be lightly greased and sprinkled with breadcrumbs.

Divide the dough into the molds, filling it halfway, let it rise again, brush with beaten egg.

Bake the cakes in the oven, heated to 180-200*C, for 30-40 minutes.

Cool the finished cakes a little in the pans, then remove and cool completely on a wire rack.

For the glaze, break the white chocolate, dip it into the hot cream and melt, stirring.

Drizzle the finished Easter cakes with white chocolate glaze and decorate with “threads” of melted dark chocolate.

You can also do the opposite - cover the cake with dark chocolate glaze and decorate with melted white chocolate on top.

Frosting for Easter cake.

Sugar glaze

Powdered sugar - 1 cup
lemon juice - 6 tbsp.

Add lemon juice to the powdered sugar and mix well.

Place the pan over very low heat and cook, stirring constantly, until the glaze is smooth.

Spread the cake with hot glaze and decorate with marmalade.

Pink egg white glaze

Egg white - 1 pc.
powdered sugar - 1 cup
lemon juice - 8-10 drops
thick syrup from red jam - 1 tbsp.

Wash raw eggs with soap and dry. Separate the white from the yolk.

Beat the whites with a mixer for 5 minutes until stable white foam.

Continuously whisking, add powdered sugar in small portions.

Then you need to add lemon juice drop by drop, whisking all the time.

Add red syrup at the end. The white glaze is ready.

Sweet sugar

Sugar - 1 glass
water - 0.5 cups
lemon juice - 1 tbsp.

Pour sugar into a saucepan, add water, stir. Place the saucepan on low heat.

Cook the sugar syrup, stirring occasionally.

When the syrup boils you need to check its readiness.

Drop a little syrup into cold water; if the drop does not dissolve, but kneads like soft dough, the syrup is ready.

Remove the pan from the heat, add lemon juice and stir.

Sprinkle the surface of the syrup with cold water and cool the syrup to the temperature of fresh milk.

Beat the cooled syrup with a mixer until a homogeneous white mass is obtained.

Sugar fudge is ready.


Calories: Not specified
Cooking time: Not indicated

How I love pre-holiday chores, especially when it comes to such a bright holiday as Easter. When everyone is running around, fussing, buying food, cooking, baking. At one time we lived in the private sector, and I remember walking home from school along the street, and the fragrant smells of freshly baked Easter cakes were wafting from literally every yard. I come home, and there my grandmother is working magic on her baked goods, neatly placing the finished ones on the table, and baking another portion in the oven. I don’t know about anyone, but I’ve always been eager to try Easter cake straight from the heat. But my grandmother did not allow it, she said that until the holiday came (and in our country this was considered when the grandmother returned home from church in the morning), you couldn’t try the cake. But then I just didn’t really want it.
When I started baking Easter cakes myself and saw how my little son was watching the process with anticipation, I started the habit of preparing a small test cake for him. I just put a piece of dough in a regular ceramic cup and bake. At the same time, we then try to see whether the cake turned out well or not.
I have several recipes for making Easter cake, this year I’m going to make honey Easter cake, a recipe with a photo of which I specially prepared for you. Such cakes turn out very tasty with a pleasant honey aroma, as well as airy and porous, since the dough always fits well.
The above recipe makes 3 medium honey cakes.



Ingredients:
- premium wheat flour - 500 g,
- yeast (dry active) - 11 g,
- table chicken eggs (medium) - 3 pcs.,
- whole milk (warm) - 125 ml,
- granulated sugar - 120 g,
- honey - 2 tsp,
- butter (butter) - 100 g,
- salt - 0.5 tsp,
- raisins (seedless) - 100 g,
- vanillin - optional.

How to cook with photos step by step





How to make honey cake for Easter
We prepare the dough for Easter cakes using the sponge method, so first of all, pour 100 g of sifted wheat flour and dry yeast into a bowl. Next, add milk at body temperature and mix.




And then cover and leave the dough for 1-1.5 hours in a warm place.




The next stage is preparation for kneading. Separate the yolks from the whites, and then combine the yolks with granulated sugar, honey, as well as vanillin and salt and grind the mass thoroughly.






Using a mixer, beat the whites into a homogeneous fluffy mass.




Now let's introduce the dough.




And whipped whites into ground yolks.






Then add melted butter.




Knead everything until smooth and add the sifted flour, while kneading the dough.
Add washed and dried raisins.




Roll it into a ball and put it in a bowl, which we coat with oil.




Cover with a towel and wait for about an hour to rise.






During this time, we prepare the molds for the Easter cakes. If you have silicone molds, then you don’t need to grease them, but line the tin molds with oiled paper.
We tear off balls from the risen dough, knead them a little and put them in molds so that the amount of dough is up to half the volume of the mold.




Leave the dough in the molds for another hour until it rises completely.




And then put them in a preheated oven at 180 degrees for 35-40 minutes. Important - do not open the cabinet door for the first 20 minutes, otherwise the cakes will fall.




Remove the finished cakes with honey from the molds to cool on a towel.






And then we decorate with icing and sprinkles.




Bon appetit!




Try also

For the dough, we dilute yeast in warm water with honey. Add flour and mix until smooth. Leave for half an hour or an hour at room temperature until the dough doubles in volume.


Place flour, honey, lightly beaten egg whites, dough, salt and zest into a mixer bowl. Knead into a homogeneous dough.


Let it rest for 30 minutes. Then add the butter cut into pieces and knead until smooth.


Form the dough into a ball and leave to rise for 1.5-2 hours. In the middle of the time, knead the dough once - just deflate it with your fists.

Lightly squeeze the soaked raisins and add 1 tbsp. flour and mix.

Divide the risen dough into 4 parts. We stretch each one with our hands into a rectangle with a width of about a third of the height of the mold in which the cakes will be baked. Add raisins.



Place the rolls in the molds on the end. We press a little. Leave to proof for about an hour - during this time the dough should have slightly more than doubled in volume. Grease the cakes with yolk and place in an oven preheated to 200 degrees. Easter cakes of the described size will be ready in about 20-25 minutes.