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How to bake Easter cake - recipes for Easter. Easter baking: recipes for making delicious Easter cakes and pastries A simple Easter recipe in the oven step by step

Today I want to tell you how to bake cake at home in the oven, the recipe is affordable and quite simple. I think every hostess would be pleased to treat her guests to her own baked homemade Easter cake.

Unfortunately, many recipes involve the use of huge amount eggs and butter in the preparation of the dough. In addition, quite often expectations do not give the desired result: the lightness of the baked dough and the delicate taste.

To Easter cake turned out to be tender, tasty and beautiful, you do not need to use a lot of products in its preparation.

Ingredients

eggs - 2 pieces +1 egg to separate the protein from it;
sugar - 150 grams (and another 1 glass of sugar for making icing for decorating cakes);
milk - 0.5 liters;
dry yeast - 2 tsp;
Wheat flour top grade- 800 g (and another 50 g for sprinkling the cutting board);
salt - 1/2 tsp;
butter or margarine - 60 g;
refined sunflower oil- 30 g (for greasing a baking dish);
colored sprinkles for baking (for cakes) - 1 pack (can be replaced with colored coconut flakes).
about 1 cup raisins

Output of ready-made cakes: 1250

Step-by-step recipe for homemade Easter cake

Break the eggs into a bowl, add the yolk left after separating the protein from one egg, add sugar and rub them with a whisk until the mixture brightens (significantly turns white).
Heat the milk to a temperature of 40-45 degrees. Combine milk with egg mixture.
Pour dry yeast into milk. While stirring, distribute them in the milk and egg mixture.
Add 300 g to the resulting mixture wheat flour and half a teaspoon of salt.
Stir until smooth.
The mass should be in a deep container, because the mass will increase several times during fermentation, put in a warm place for fermentation, covered with a clean towel. After 2 hours, the mass will turn into a dough for Easter dough.
After 2 hours before the dough, add another 500 g of wheat flour and margarine warmed to a soft state. Margarine should not be hot, but you can use it a little higher room temperature- during mixing, it will be evenly distributed. Knead a soft, slightly sticky dough.
If desired, you can add well-swollen and strained raisins soaked in warm water to the dough during kneading.
Leave the dough in a kneading container in a warm place until it rises 2-3 times. When the dough comes up the first time, you need to knead it a little so that it shrinks and can rise a second time. Do the same with the dough one more time.
Knead the finished dough, which has risen for the third time. (It should no longer stick to your hands.) Cut the dough with a knife into portioned pieces, based on the size of the mold in which the cakes will be baked. The portion size should be 1/3 of the mold.
Liberally grease a baking dish on all sides with refined sunflower oil so that a two-millimeter layer of butter is visible at the bottom of the dish. You can use paper forms (then you only need to lubricate the bottom).
Preheat the oven to 30-50 degrees and then turn it off.
Crumple each portioned piece dough on the board, sprinkling it with a thin layer of flour. Form balls. (One piece of dough - one ball). Place the balls in a baking dish. Place the molds in a warm oven for 10-15 minutes for proofing. Let the dough rise well.
Turn on the oven, set it to a temperature of 160-180 degrees and bake for 40-60 minutes.
While the Easter homemade cakes are baked, you need to cook for them protein glaze according to the recipe below. The readiness of Easter cakes is determined by their bright ruddy color.

Easter cake decoration

1st step: beat the white of one egg with a mixer or a whisk from a glass of sugar until a thick white foamy mass. If necessary, while churning, add a little sugar to thicken the protein foam. Can be tinted with food or natural dye.

2nd step: Remove the baked cakes from the oven. Remove from the molds while hot and quickly grease with protein glaze, sprinkle immediately with colored sprinkles (or use another decoration) until the glaze has set. On hot cakes, the glaze quickly becomes dry and the powder stops sticking to it.

If the glaze is not dry enough, then the cakes need to be put in an oven preheated to 100 degrees for a few minutes to dry it. In this case, you need to ensure that the glaze does not acquire yellow or Brown color, not burnt.

It is advisable to cool the finished baked goods completely before serving. As you can see, baking Easter cake at home in the oven is not at all as difficult as it might show, and the recipe is quite affordable.

Happy holidays!

Video recipe for making craffin cakes

Calorie content: Not specified
Cooking time: Not indicated

Our family has many positive, kind and warm traditions. One of them is the joint baking of cakes on the eve of the Orthodox holiday of Easter. We have a large family, so we make at least a dozen beads. After a long abstinence from meat, dairy products, muffins, usual sweets, we prepare this sweet culinary product with special enthusiasm. Often, we used a recipe for baking cakes from an old family book. That year it was decided to try a completely new and unusual dough for these culinary products - yeast dough on water. The great taste of the pasochek exceeded my expectations! Now I recommend to everyone: make cakes according to this step by step recipe, then it is your sweet masterpiece that will become the center of the festive Easter table... Simple and delicious recipe be sure to save Easter in the oven in your culinary piggy bank. See others as well.

Ingredients:

- 1 chicken egg,
- ½ glass of warm boiled water (no more than 40 degrees),
- 30 grams of granulated sugar,
- 225 grams of wheat flour,
- 25 milliliters of refined vegetable oil,
- ½ teaspoon dry yeast,
- half a pinch of table salt.

How to cook from a photo step by step

First of all, start preparing the dough: pour it into any convenient container warm water, add dry yeast, sugar and salt, leave for 25-30 minutes to let the yeast start to play.

In another bowl, beat the egg with a fork and add it to the yeast when it starts bubbling.

Then add vegetable oil and sifted flour (if you do not sift it, then any baked goods will not work out airy), knead the dough and let it rise. Leave the dough to rise in a draft-free and warm place.

In special tins for baking paskas (paper or metal, the latter must be greased with oil), spread the finished dough by 1/3. After the dough in the tins rises and fills them by 2/3, send the pasques to the oven, evenly heated to 190 degrees, bake until tender. This one is also very easy to prepare.

Check the readiness of the cakes with a wooden skewer, carefully piercing the dough with it: if you take out a dry skewer, then consider that the baked goods are ready. Get the pascs out oven, cool and top them with white icing. The icing is very easy to make. To do this, beat the powdered sugar with protein from one chicken eggs to a homogeneous airy consistency. Sprinkle the icing on the Easter cakes with nonparella or gold edible beads, or decorate with mastic flowers.

Easter is a wonderful spring holiday. For many, it brings joyful emotions and long-awaited warmth, after cold winter and often most of the spring. But most importantly, Easter is the end of Lent. On this day, those who have fasted break their fast, and those who have not fasted rejoice in goodies and the "feast of the belly."
The recipe for Easter in the oven that we offer you today is not cheap. it home recipe, which is passed from generation to generation and remains practically unchanged. Easter turns out to be tender, beautiful and very tasty.

Easter recipe products in the oven

1 liter of milk;
4 glasses of sugar;
15 eggs;
200 grams of butter;
200 grams of margarine;
200 grams of live, confectionery yeast;
400 grams of 20% sour cream;
0.5 cups of sunflower oil;
10 grams of vanillin;
salt to taste;
400 grams of raisins;
3-4 kg of flour.

And the most important thing we need is the forms. Anything can serve as a form for Easter. Special molds made of silicone and other modern materials are on sale. In our recipe, we will use forms - "homemade". These are old cans from canned food, coffee and other goodies.

The actual recipe for Easter in the oven

Heat 200 g of milk slightly and dissolve yeast, 3-4 tablespoons of sugar and flour in it until the consistency of rare pancakes.

Take 7 eggs and carefully separate the yolks from the whites. We make sure that the yolk does not get into the proteins, because it is he who will be the basis for the shaving brush.
Beat 8 eggs and 7 yolks with sugar.
Carefully add the beaten eggs to the milk.
Pour in sour cream, salt, add vanillin, pour in sunflower oil, add the appropriate dough and mix everything well.
Then, gradually adding flour, knead the dough.
The dough should be slightly cooler than for the pancakes.
Place the dough in a warm place to suit.
While the dough is rising, prepare the molds. To do this, you need to cut paper circles to the size of the bottom of the mold, dip them in vegetable oil and lay them on the bottom.
Smear the walls of the mold with margarine and sprinkle with flour
Knead the matched dough again. And leave in a warm place, cover with a towel.
When it rises a second time, add the raisins to the dough.
And knead again.
After that, decompose into molds for 1/3 of the volume. Put in a warm place so that the dough rises to a height of 1.5 cm to the brim.
Place in a preheated oven. Do not open or bang the oven while the dough is rising. Otherwise it will settle
Bake at 180 degrees for 45-60 minutes depending on the size of the molds
Remove the ready-made Easter eggs from the mold and put them on their side for 1-2 minutes. Roll to cool slightly and put on the bottom.

Preparing a coating for Easter

While Easter is baking, let's prepare a coating for Easter.

Beat the remaining proteins with icing sugar(for 2 proteins 100 g of powder) until the consistency of very thick sour cream.

Our Easter has cooled down and now we can safely cover them with a "snowy peak". Lubricate Easter with whipped egg whites and sprinkle with multi-colored caramel powder. And from the remaining shaving brush, you can make meringues.

That's all. This is our homemade Easter recipe in the oven. I would like to wish everyone a joyful and happy Easter. We really hope that you liked our recipe and liked it. Be sure to leave in the comments with who, what happened and how. Ask if suddenly something does not work out for you or you do not understand something according to the recipe.

Calorie content of homemade Easter

Unfortunately, it is difficult to say something about Easter, especially homemade ones. Check out the average information on the internet. These indicators are averaged and mainly indicate store cakes.

100 g product contains:

1. - Proteins 8.27 g;
  - Fat 16.09 g;
  - Carbohydrates 40.32 g;
  - Caloric content 329.26 kcal (1378 kJ).

Bon Appetit!

As promised, today I will describe my recipe for Easter cake and the process of its preparation. I did it myself for the first time, so the culinary process was preceded by a daily “theory course”.

After reviewing more than a dozen top articles and reading about a thousand comments, I chose the most common option and sketched out an action plan for myself. But, as usual (how many people - so many recipes), I had to adjust it a little.

A step-by-step recipe for making homemade cakes for Easter

Ingredients

For the test:

flour - 1 400 g;
milk - 400 ml (2 tablespoons 200 ml each);
fresh yeast - 50 g (dry, I think, 14 grams);
eggs - 6 pcs;
butter - 200 g;
sugar - 400 g (2 tbsp. 200 ml each);
raisins - 300 g;
vanilla sugar - 10 g (1 sachet);
cognac - 1 tbsp. l .;

For glaze:

powdered sugar - 1 tbsp.;
protein - 1 pc .;
lemon juice - 1 tbsp. l.

How to make cake dough

Of course, it was scary for the first time to take on such a responsible business, I was tormented by doubts: whether it would turn out lush, soft air cakes as we would like. But until you do it, you don’t know, so I tuned in to the right “wave”, kicked everyone out of the kitchen, locked the parrot, slammed the window and doors and started.

First of all, I lit a small light in the gas oven, closed the door - let it heat up and heat the kitchen. From the oven, the surface of the stove will also become warm, I will put dough and dough on it. I immediately put oil on the stove - it will gradually heat up and soften well.

1. We measure out 400 ml of milk and put it in a bowl on the fire. We warm until, having tasted it with our finger, we feel a good warmth, but so that it is not hot.

2. Chop yeast into milk. I recommend Lviv yeast to the residents of Ukraine - I constantly use it, everything works out great.

Then I realized in time that I took a small bowl and quickly poured the whole mixture into the cauldron, where I usually cook.

3. Add 2 tbsp. l. sugar, stir to dissolve slightly. Sift 4 tbsp through a fine sieve. flour.

4. Stir well with a spoon to get a slightly viscous dough-dough.

5. Cover the cauldron with a towel and put it on the stove (it is already warm). While the dough is coming up, prepare the baking: separate the yolks from the whites.

6. Add the remaining sugar to the yolks, vanilla sugar and rub until the mixture turns slightly white.

7. Beat the egg whites with a pinch of salt with a mixer into a stable foam.

8. Dough, meanwhile, came up (more than doubled) and sagged slightly - that means it is ready. It took about 30-40 minutes.

9. Add yolks to it and mix.

10. Then add softened, almost liquid butter.

11. Next, pour in a spoonful of alcohol (cognac, rum) and mix again.

12. Add the whipped egg whites and mix very carefully and thoroughly with a spoon from top to bottom.

13. Add flour and start kneading the dough.

Initially, the recipe for Easter cake included only 1 kg of flour. I weighed this kilogram in good faith on the scales. But when I sifted the remaining amount of flour into the dough and kneaded the dough, it turned out to be too liquid, you can't knead it with your hands. I had to rely on my intuition.

I added another 200 g of flour, after kneading it turned out to be a dough with which you can already work with your hands. For sprinkling the table and subsequent dusting, another 200 g of flour was used. At the end, I weighed what was left of the 2kg bag - about 600g.

Perhaps I have such flour, and you will get a different amount.

14. Put the dough on a floured table and continue to knead.

The goal was this: to make the dough smooth and soft. As soon as I felt that if I added a little more flour, the dough would stop sticking to my hands, I stopped adding flour. Let it be sticky, it doesn't matter, you need to periodically lubricate the table and hands vegetable oil- and there will be order, but the Easter cake will turn out to be airy. I continue to knead with my hands - for a total of about half an hour.

The dough is well saturated with oxygen. And here's what I noticed at the end of a sign of readiness: with a sharp pressure, the dough resists, springs like a rubber ball, although at the same time it is very soft and does not keep the shape of the ball on the table, slowly spreading.

15. Grease a clean cauldron with vegetable oil, put a ball of dough in it, also grease it with oil and leave it on the plate for lifting, wrapped in towels.

16. We sort out the raisins, there are enough tails and just garbage in it.

17. Fill with boiling water for 10-15 minutes.

18. Strain the water, pour the raisins on a towel, cover with the edges so that all the moisture is absorbed, and the raisins are as dry as possible.

If desired, candied fruits, nuts, dried apricots can be added to the Easter cake recipe. I thought it was overkill.

19. After an hour, the dough came up very well.

20. Put it on a table dusty with flour, knead it with your hands into a cake and sprinkle half the raisins in a thin layer.

21. Fold the edges with an envelope. Knead it again with your hands into a cake and scatter the remaining raisins. Fold in an envelope again and knead a little with your hands.

22. The second time we put the dough in the cauldron for lifting.

How to bake cakes in paper and metal forms in the oven

1. While the dough is "growing", prepare the baking dish. For small Easter cakes, I bought special paper molds, and for a large Easter cake I took a split teflon.

You can bake in any metal dish: in mugs, saucepans. People use tall cans with labels and plastic covers removed.

For ease of removal, the walls and bottom of such dishes are lined with oiled parchment paper... Cylinders are also rolled out of the paper itself, the bottom is slapped with a stapler and baked. In general, there would be a desire, but what you can think of to bake.

2. Grease all forms with a brush with melted butter.

I'm not overjoyed with the test - an hour later it rose again remarkably.

3. Crumpled it a little on the table, tear off the necessary pieces, roll them into balls and lay them out so that the forms are filled by about one third of their volume.

4. Place the molds immediately on the baking sheet, so as not to touch them anymore, cover with a towel, let them distance until the dough rises almost to the edges (20-30 minutes).

5. Preheat the oven to 180 degrees. We put a baking sheet with water on the bottom (I also did it when baking). We also spray the oven with water from a spray bottle and, finally, set the cakes to bake. Do not open the door for the first 10 minutes.

Some Easter cakes stood close to the walls so that they baked evenly, I periodically turned them. After half an hour, I sprayed the oven with water again.

Smaller Easter cakes began to brown later than large ones (they are lower, and the heat from the ceiling reaches them less). And the largest one almost rested against the ceiling and soon began to burn from the top sheet of metal.

I even had to cover it with a circle of parchment soaked in water. As a result, all the cakes were baked at the same time - in about an hour. When pierced with a wooden toothpick, no dough remained on it - a sure sign of readiness.

The fact that the aroma of baking was unimaginable, I do not even mention, my wife even woke up. But Easter cakes cannot be eaten right away, they must be skillfully cooled and allowed to ripen. They are immediately very tender, ready to break into pieces and deform under strong pressure.

Therefore, it is best to put them on something soft, on a barrel, cover with a towel and periodically turn them, this is especially true for large cakes - they can deform under their own weight.

When they become warm, the cakes can be removed from metal molds, you can leave them in paper molds and start decorating.

Decorating with protein and icing sugar

1. To prepare the glaze, beat one protein into a foam. Continuing to beat, gradually add a glass of powdered sugar and a tablespoon lemon juice... The result is such a mass.

I started at 17 o'clock, and went to bed at 3 o'clock in the morning. I took 220 photos! If you do not take into account the time for photographing, you can do it in 6-8 hours.

Tired - no words, but what a pleasure, friends! The pleasure from the process and the result, from the realization that I did it myself, at such moments the soul sings and even fatigue is pleasant (I’m probably a workaholic). And it turned out the way I wanted - the pastries are fluffy, airy, soft and incredibly tasty (I learned this in the morning).

The next day, on the landing, my grandmother, a neighbor, caught me: “Seryozha, the neighbors say you carry out some tests at night - everything is blinking in the kitchen. Won't you blow up the apartment by chance? " I laughed and reassured her that the flash blinks when photographing. I thought to myself: "Who has an urge to watch my windows at 2 am?" The neighbor, in turn, froze with her mouth open (what can be photographed in the kitchen from the evening until two in the morning?). On that and parted.

For you, dear readers, I have everything for today too, share your impressions, if anyone writes their own recipe for Easter cake, I will be glad. My parents bake cakes in a bread maker, my health no longer allows me to knead the dough with my hands, you can. Also recently I made cottage cheese Easter, I was also pleased with.

Many housewives believe that it is unrealistic for a person without experience to cook delicious Easter on their own, but this is far from the case. That year I already shared my first impressions of baking with the readers of the Poradka website :). As it turned out, nothing complicated - the eyes are afraid, but the hands do.

Each family has several recipes for making homemade delicious easter... Our family is no exception. Here are some recipes for making delicious homemade pasta and cakes that have been tested over the years.

I propose to get started with a few useful tips and the secrets of making delicious Easter baked goods: pastries and cakes. How to paint Easter eggs in all colors of the rainbow using natural dyes, you can read.

Preparing the mold for the beads:

It is better to bake Easter in a tin form. Be sure to line the bottom of the mold with oiled paper. To do this, cut out a circle from the parchment, slightly larger than the diameter of the bottom of the mold for the beads, oil it on both sides with a piece of butter, carefully grease the sides and bottom of the mold, carefully lay the parchment on the bottom of the mold and straighten its edges.

Place prepared molds in a warm place and cover with a clean towel.Now there is an alternative to cans - paper forms.

Preparing raisins (candied fruits) for Easter cake:

Wash the raisins thoroughly in running water.Pour boiling water over the raisins and after fifteen minutes drain the water, discard in a colander.

Spread the raisins on a clean waffle towel and pat dry.

In order for the raisins to be evenly distributed in the pasque and Easter cakes, it is necessary to roll the clean prepared raisins in flour.

Baking time for pasta and Easter cakes:

At the same temperature, the cake is baked in weight:

from 300 gr. up to 1 kg - 15-30 minutes
1 kg - 45 minutes
1.5 kg - 1 hour
2 kg - 1.5 hours

Do not bake cakes that are too small, as they will dry out quickly and lose their taste and aroma.

Place for the test:

The cake dough should be suitable in a warm room (ideally the temperature should be 250), where there are no drafts. Do not place the dough where heat comes from below (battery, etc.), as the dough will creep out during baking.

Icing for Easter:

Beat two egg whites into a strong foam, gradually add powdered sugar in a tablespoon (only one glass). At the end of the whisk, add a tablespoon of freshly squeezed lemon juice. It is necessary to apply the glaze on warm Easter. Decorate the top of Easter with colored sugar.
Tiles white chocolate melt in a water bath. Grease the top of the Easter. Such glaze, although it will not be dazzling white, but it will be very tasty.

Homemade Easter recipe

Products:

3 cups flour
1 glass of milk
50 gr. yeast
1 egg
5 yolks
100 g butter
1 cup of sugar
vanillin
candied fruit

Preparation:

Mash the yolks thoroughly, mix with 2/3 cup of milk, add flour, mix thoroughly, add yeast diluted in 1/3 cup of warm milk, mix again. Let the dough stand. Then add the egg, melted warm butter, sugar, salt, candied fruits, vanillin, knead thoroughly, let stand.
Grease the mold with oil, fill 1/3 of the dough. When it fits in the mold, place it in the oven. Bake over medium heat for about 15 minutes.

Easter recipe with raisins

Products:

4 cups flour
2 cups milk
100 g yeast
1 egg
10 yolks
200 gr. butter
1 cup of sugar
vanillin
1 glass of raisins

Preparation:

Dissolve the yeast in half a glass of warm milk with 1 tablespoon of sugar and two tablespoons of flour. Mash the yolks with sugar, add warm milk, salt, flour, raisins (previously steamed with boiling water), lemon zest. Knead the dough well.
When the dough comes up, add the melted butter, mix thoroughly again, put the dough in a warm place, let it come up. Grease the mold with oil, fill 1/3 of the dough. When it fits in the mold, brush the top of the apiary with yolk and place in the oven. Bake over medium heat for about 15 minutes.

Homemade Easter cake recipe

Products:

1 kg flour
1.5 cups milk
50 gr. yeast
7 eggs
300 gr. butter
1.5-2 cups sugar
¾ teaspoon salt
vanillin
50 gr. candied fruits
50 gr. almonds
150 g raisins

Preparation:

Dissolve yeast in 1.5 cups of warm milk, add 0.5 cups of flour, stir so that there are no lumps, cover and put in a warm place. When the volume of the dough doubles, add salt, 6 yolks, mashed with sugar and vanilla, butter. Mix everything thoroughly. Beat the whites with a mixer until fluffy, add to the dough. Pour in the remaining half a kilogram of flour. The dough should be not very thick, elastic and well behind the hands and the walls of the dishes.
Cover the dough and place in a warm place. When it comes up and doubles in size, add steamed raisins, candied fruits, almonds, grated on a fine grater. Grease the mold with oil, fill 1/3 of the dough. When it fits in the mold, brush the top of the cakes with yolk and place in the oven.

Choux cake recipe

Products:

1 kg flour
1.5 cups milk
50 gr. yeast
10 yolks
3 squirrels
200 gr. butter
250 g Sahara
1 gr. salt
vanillin, nutmeg, lemon zest - to taste
25 gr. candied fruits
50 gr. almonds
100 g Raisins
25 gr. cognac

Preparation:

Put the dough: nWith a half glass of boiling milk, brew 100 gr. flour, stirring quickly with a wooden spoon until an elastic mass is obtained.
Dissolve yeast with 0.5 cups of warm milk and mix with 100 gr. flour, leaving for a few minutes.
Combine both mixtures, cover with a towel and place the dough in a warm place for an hour and a half.
Now we do the filling:trees, sugar, a pinch of salt, rub it white. Pour half of the filling into the matched dough, add 250 gr. Flour and knead well. Let the dough sit for another hour.
Then pour the second part of the filling into the matched dough, add 500 gr. flour, and knead the dough until the dough comes off your hands. The dough is ready.
Pour warm melted butter into it, knead well.
Add spices, cognac. Grease the mold with oil, fill 1/3 of the dough. When it fits in the mold, brush the top of the cakes with yolk and place in the oven.

Easter cottage cheese recipe

Products:

2 kg of cottage cheese
400 gr. butter
800 gr. sour cream
4-5 cups granulated sugar
5 eggs
1 glass of raisins
200 gr. nuts

Preparation:

Mash the cottage cheese, add a little powdered sugar, then butter and sour cream. Grind the main part of sugar with eggs, separately with white yolks. Add the sugar-egg mixture to the curd-oily mixture and grind together. Then add spices mixed in half with powdered sugar. Then add whipped cream or whipped egg whites, or sometimes both, to Easter. Candied fruits, raisins, nuts are added last and mix gently. Put Easter under pressure in a cool place.

As you can see - nothing complicated! Choose your favorite recipe for homemade pasta and Easter cake, cook with pleasure! Bright resurrection!