Easter dough for 0.5 liters. Easter cakes - proven Easter cake recipes

Easter cakes and EASTER - VERIFIED RECIPES SELECTION Easter cake - something without which it is impossible to imagine Holy holiday Easter. I suggest baking Easter cake at home, and not buying it in the store - our selection will help you do this. Fast Easter. Ingredients: milk - 0.5 liters brewer's yeast - 50-60 grams (12 grams dry) flour - 1 - 1.3 kilograms of eggs - 5 pieces (large homemade) butter - 200 grams sugar - 300 grams vanilla sugar - 1 piece (bag) nutmeg - 0.5 Teaspoons (grated) raisins - 0.5 Cups of protein - 2 Pieces (glaze) powdered sugar - 100-120 Grams (glaze) salt - 1 Pinch of sprinkling - 1 To taste This Easter is great on taste, but everyone can cook it - it is prepared quickly and simply. Easter dough according to this recipe will turn out light and fragrant. Try it! Preparation description: A simple recipe for a quick passover (or quick Easter cake- some call this pastry like this, others like that): 1. Heat milk to 38-40 degrees, dissolve yeast in it, add a tablespoon of sugar, 0.5 kg of flour, stir until smooth, leave warm. 2. Cover the bowl with the dough with a towel and leave it alone for 30 minutes. During this time, the mass will at least double. Take the butter out of the refrigerator and put it in a warm place so that it becomes quite soft. 3. Separate the yolks, beat into a foam with sugar and salt. We connect with steam. Add softened butter, beat the mass with a mixer. 4. Beat the proteins separately and add them to the total mass. We mix. Pour raisins, nutmeg or mix again. 5. With the rest of the flour, knead the dough. Don't overdo it! The dough shouldn't be tough, but it shouldn't stick to your hands either. Let the dough rise for 1 hour. 6. We knock down the dough, fill it with the third part of the form, let it rise in the form of 10 minutes (you can cover the forms with a towel). We bake at a temperature of 180 degrees for 35-40 minutes. 7. Beat the icing from the powder and proteins. Lubricate the still hot Easter. Decorate with figurines and sprinkles. Classic Easter cake with raisins A real classic Easter cake should contain flavorings such as candied fruits, raisins, candied zest. To give the dough a delicate warm color, it is tinted with saffron. Instead of raisins classic recipe includes almonds, as well as some spices: vanilla, saffron, cardamom, cloves, etc. Often, classic Easter cake has a vanilla or cardamom flavor. To prepare a classic Easter cake with raisins, you will need: chicken eggs - 3 pcs. flour - 500 g milk - 200 m butter - 125 g sugar - 120 g raisins - 200 g yeast (dry) - 5-6 g egg white - 2 pcs. powdered sugar - 100 g vanillin - confectionery sprinkles to taste Method for preparing a classic Easter cake: hour before cooking). The first step is to prepare the dough. To do this, first mix slightly warmed milk (its temperature should not exceed 30 degrees) with 1 tbsp. a spoonful of sugar and 1/3 of flour. Then add yeast and mix everything again. We cover the dough with cling film (or a towel) and leave it in a warm place (without drafts) for 25-40 minutes. 2. As soon as the dough increases in volume, it must be kneaded, i.e. mix (and it is best to do this with a wooden spoon). Next, separate the proteins from the yolks and grind the yolks with sugar and vanilla, then add them together with 1/3 of the flour to the dough. Mix everything thoroughly. 3. Beat the whites into a strong foam along with a pinch of salt. We add them to our dough, gently mixing. Now we mix in the last part of the flour. We soften the butter in a water bath, which is also sent to the dough. 4. So, the dough must be thoroughly kneaded with your hands (knead for at least 10-15 minutes). Remember that it should not stick to your hands. If it sticks, then add a little more flour. We send the kneaded dough again to a warm place so that it comes up again and approximately doubles in size (approximately 30-60 minutes). Please note that the rate of rise will depend on the freshness and quality of the yeast, as well as the room temperature. 6. At this time, we wash and dry the raisins and add them to the dough, as soon as it rises, the dough again needs to be kneaded well with your hands and left to rise for another 30-60 minutes. 7. Lubricate the baking dish(s) with oil and put our dough into it (before that, it needs to be kneaded again). We fill the forms by about 1/3 of their volume (maximum by 1/2). If you put too much dough, then when baking, the cake will turn out to be too high a “cap”, and it can easily fall on its side. Do not forget, before putting the forms in the oven, the dough must be allowed to rise for another 15-25 minutes (right in the forms). 8. Then we bake Easter cakes in a preheated oven at a temperature of 150 degrees for 45-60 minutes. The specific baking time will depend on the height and width of your molds. As soon as you notice that the cake is already gilded on top, check its readiness with an ordinary wooden skewer. If the stick comes out dry, then your cake is ready. It is worth emphasizing that you can not take out the finished cakes from the mold immediately after baking, first they need to be given time to cool well. 9. To decorate the cake, you can prepare a delicious protein glaze: beat 2 chilled egg whites with 100 g of powdered sugar in a convenient bowl (it can be replaced with regular sugar). Once your frosting is thick and firm enough (holds its shape), spread it on the tops of your Easter cakes and top them with decorative confectionery toppings. Fragrant Easter Every year our family prepares one of three recipes for Easter cakes. All three are time-tested, all are amazing, the main thing is to decide which one to choose this time. Here is the second of these family recipes. Description of the preparation: Anticipating your questions, I will immediately make a reservation - I am well aware that in Russia this traditional Easter cake (and in essence it is a cake) is called nothing more than Easter cake. However, in Ukraine, Belarus, and many regions of Russia, this cake is called Easter, although Easter is actually made from cottage cheese. So - do not get confused :) However, what's the difference how to call this pastry. The main thing is that we all understand what is at stake. So, a simple recipe for fragrant Easter: 1. Make a dough - boil 0.5 liters of milk, let it cool a little, and while it is hot, add 2-2.5 cups of flour and mix thoroughly. The mass should turn out like thick sour cream or like dough for pancakes. Cover and put in heat for 2 hours. 2. Dissolve 100 grams of yeast in a glass of warm water, mix with dough, grind until smooth and leave to walk for 2-3 hours. 3. Cooking baking - beat 9 eggs and 3 yolks with sugar until foamy. We take a large container for the dough (pan or bucket). Put the dough, yeast, eggs, melted butter and margarine, sour cream, 0.5 liters of warm milk, salt there. We mix everything very well. 4. Add flour in portions. We stop when the dough becomes like pancakes. Knead thoroughly with a spoon or hand until traces of dry flour disappear. Let's play for 3-4 hours. Attention! The dough must be knocked down periodically, otherwise it will run away! 5. Now it's time to add raisins, vanilla, other spices to taste. We knead the dough, again adding a little flour, until the mass begins to come off hands and dishes. 6. Leave the dough for another 20 minutes to rise, and lay out on prepared forms (greased, lined with parchment). Bake for 40-45 minutes at a temperature of 180-190 degrees. 7. While still hot, grease the tops with icing, decorate with powder, figurines, etc. Ready. Believe me, you have never eaten such delicious cakes! Easter cakes on margarineI always bake Easter cakes on margarine - I personally like them more than any other. Their undoubted advantage is that they can not get stale or deteriorate for a very long time. Well, in terms of taste, Easter cakes on margarine are in no way inferior to Easter cakes cooked in the traditional way. Ingredients: Margarine - 200 grams Cream - 500 milliliters Sunflower oil - 125 milliliters Sour cream - 200 grams Eggs - 12 pieces Salt - 1 Art. spoon Sugar - 1 Cup Flour, optional - 500 Grams (approximately, be guided by the density of the dough) Yeast, sticks - 0.5 Pieces Vanilla, package - 2 Pieces Egg whites - 4 Pieces (glaze) Sugar - 1.5 Glasses (glaze) 1. Melt margarine in a separate bowl, pour half a liter of cream, half a glass of sunflower oil, sour cream, eight eggs, salt, sugar (one glass). We warm it up to get the temperature of fresh milk, crumble the yeast here (a matchbox somewhere), add flour (the density of medium fritters should turn out). 2. Prepare the baking dish. Lubricate it with margarine and sprinkle with flour. It is necessary to pour flour into the mold and then tap it (so the flour is distributed evenly along the walls and bottom of the mold). To make the Easter cakes high, you need to put cooking paper into the mold, then fasten it. 3. Put half of the dough from one cup on the board (sprinkle the board with flour first). Stir chopped dried apricots and raisins into the dough. 4. We separate the pieces from the dough with the volume we need, and fill the molds with them by a third. Thirty to forty minutes, for proofing, let stand. After we put the molds in an oven preheated to 180 degrees to bake (do not grease with an egg). 5. For icing, beat the egg whites into a dry foam and stir in the sugar. When the Easter cakes are baked, put them on a towel, and then put them on the board, when they cool down, spread the icing. 6. Easter cakes are ready. You can decorate with colorful sprinkles. Easter cakes on kefir Ingredients: Kefir - 3 cups Flour - 8 cups (6 more tablespoons will be required additionally for dough) Yeast - 1 tbsp. spoon Sugar - 4 Art. spoons Sunflower oil - 8 Art. spoons Salt - 2 Teaspoons Raisins - 200 grams Proteins - 2 Pieces (for glaze) Lemon juice - 1 Art. spoon Powdered sugar - 100 Grams (for icing) A very tasty and simple recipe for kefir cakes from my beloved grandmother will help everyone who is already planning what to cook on festive table. Very beautiful and delicious Easter cakes- I advise! Description of preparation: 1). Mix slightly warm kefir thoroughly with sugar, yeast and 6 tbsp. spoons of flour and put in a warm place for 15 minutes. 2). After 15 minutes, when the dough rises, add salt, sunflower oil and the remaining 8 cups of flour. Mix everything and put in a warm place. 3). When the dough has risen 2-3 times, add raisins, mix and put into molds, filling them halfway. Put in the oven for 20-25 minutes at a temperature of 180-200 degrees. 4). When the cakes are browned, it is necessary to pour them with glaze. 5). For icing: Beat egg whites cooled in advance for about 10 minutes, then begin to gradually introduce powdered sugar. At the very end of whipping, add a little lemon juice and beat again. Spread the finished icing on the cakes and decorate as desired. After the cake, you can put it in the oven for a few minutes. Marble cake with chocolate and coffee glaze Ingredients: wheat flour - 1 Kilogram warm milk - 1.5 Cups chicken egg c0 - 6 Pieces butter - 300 Grams (room temperature) sugar - 1 Cup pressed yeast - 40 Grams salt - 1/2 teaspoons vanilla essence - 1 teaspoon chocolate - 5 slices (glaze) milk - 2 teaspoons (glaze) Description of the preparation: I added 1/2 cup of chocolate chips to the dough. Dissolve the yeast in warm milk, add half the flour, stir so that there are no lumps, put the dough in a bowl of warm water. When the dough has doubled in size, add: salt, egg yolks, whipped with sugar and vanilla + melted butter + whipped egg whites + remaining flour

On this page we will cook Easter cottage cheese with dried apricots, nuts, raisins. First, prepare the curd mass, bring to a boil, cool. Easter will be ready in 8-12 hours.

Recipe for cottage cheese pasta:

1. cottage cheese 600 gr.
2. eggs 6 pcs.
3. sour cream 200 gr.
4. butter 100 gr.
5. vanilla
6. raisins, dried apricots, nuts... optional

A delicious pasta recipe. This is how pasca is cooked in the village in the oven.

The pascas are delicious and quite plentiful.

Recipe for a delicious pasta:

1. 1 liter whey or milk
2. 50 ml. boiled cold water
3. 2 jars of 0.5 l. Sahara
4. 100 gr. oils
5. 1 st. sour cream
6. 50 gr. vegetable oil
7. 500 gr. margarine
8. 10-12 pcs. eggs
9. 200 gr. yeast
10. raisin. vanilla, salt
11. how much flour will it take

Grind yeast with a spoonful of sugar to foam. Melt margarine and butter. Beat eggs with sugar. Pour everything into a saucepan and beat until foam comes up. Then add a pinch of salt, vanilla, raisins to a large bowl with sifted flour, add the entire contents of the pan and knead (not cool and not soft), cover with a towel and put in a warm place. Let the dough rise 2 times. After the third time, knead and spread in warm, oiled forms, filling 1/3 of the volume. When the dough reaches 2 fingers in the form, without reaching the edge of the form, put Easter to bake in the oven or oven. We bake at a temperature of 180-200 degrees. We take out the baked easter from the molds and lay it on its side, cool, turning from time to time so that the easter is not one-sided. We spread the cooled Easter with icing and decorate.
Icing: 2-3 egg whites beat with 1 tbsp. sugar or powdered sugar.

A delicious pasta recipe.

Among the great variety of paska recipes, it is very difficult to determine which paska will be the most delicious. We offer delicious recipe not very expensive pass. Despite its simplicity, pasca is sweet and tasty.

Recipe:

1. 1 l. milk
2. 1+1/3 liter jar Sahara
3. 150 gr. pressed yeast
4. 300 gr. margarine
5. 8 pcs. eggs
6. 0.5 cup sunflower oil
7. Vanillin Raisin
8. How much flour will take (at least 2 kg)

Set the pasta dough to rise in a large container or bucket.
Pour sugar into warmed milk (not hot!) and add yeast. Let the sugar dissolve and let the yeast bloom for about 20 minutes.
Then add melted margarine and eggs (yolks beaten separately from proteins). Let's set it all up for 1 hour. Now add sunflower oil, vanilla, raisins, and gradually add flour, stirring well.
Knead the dough is not tight! And set to approach, covering with a towel so that the dough does not dry on top. When the dough rises, you need to knead it well.
It is better to knead the dough in parts, otherwise it is quite difficult to knead a large amount of dough well.
Let the dough rise a second time. For the second time, we punch down the dough (knead lightly) and divide into molds.
When pouring into the mold, try to keep the top surface of the pasta flat and smooth. The amount of dough in the mold should be no more than 1/3 of the mold! We let the pasta come up in the mold (level with the mold) and put it in a well-heated oven.
The baking time depends on the size of the pasta. Put the finished pasta out of the mold and let it cool lying down if the pasta is high. Chilled pasta is decorated with icing, sprinkles, sweets ...

Recipes and preparation of Easter cakes and Easter cakes.

This Easter recipe is very tasty, Easter turns out to be sweet, yellow inside due to the fact that it has a lot of yolks, it does not get stale so quickly.

Pasta Recipe:

1. 0.5 liters of boiled and chilled milk
2. 30 pcs. egg yolks
3. 1 cup sour cream
4. 250 gr. butter
5. 4 cups sugar
6. 150 gr. yeast
7. raisins, vanilla
8. how much flour will it take

Preparing dough for pasta. Beat egg yolks with sugar until white. Put the egg yolks beaten with sugar, milk, sour cream, softened butter, yeast into a large saucepan. Mix everything well and put in a warm place to ferment for about 3-4 hours.
Sift the flour into a large bowl or basin, make a funnel and pour in the dough, which has fermented for 3-4 hours. Knead the dough not tight! Now add raisins soaked in warm water and vanilla. Knead the dough 300 times! When kneading, consider it will be more fun. Then let the dough rise again. After the dough has risen a second time, we pinch off a piece of dough, knead lightly to form a ball, and put it in the prepared mold. The mold is 1/3 filled with dough!!!
Molds should be warm not hot, lined with oiled paper that peeks out above the mold (if the dough rises above the mold, the paper will hold the dough). We let the dough rise in a mold and put it in a well-heated oven. We bake at an average temperature of 170-200 degrees. The baking time depends on the size of the mold.
Carefully remove the baked Easter from the mold and set to cool. It is better to lay tall Easter eggs on their side and turn them from time to time so that Easter is not one-sided. After the pasta has cooled down, put it and decorate it with icing, sweets and powders...

Glaze preparation: Beat 2-3 egg whites with 1 cup sugar or icing sugar until stiff. We spread the cooled pasta with the finished glaze. The pasta should not be warm, otherwise the glaze will flow.

Cooking pasta in a bread machine.

Recipe for pasta in a bread machine:

1. Flour 500-550g.
2. Milk 100 ml.
3. Cream 100 ml. (collected an inch from a can of milk)
4. Sugar 150 gr.
5. Salt 1.5 tsp
6. Butter 50 gr.
7. Eggs 3 pcs.
8. Yeast 1.5 tsp (bread machine measuring spoon)
9. Turmeric 0.5 tsp
10. Dried apricots, raisins, candied fruits 40 gr.

Heat milk and cream until warm, but not hot. Add salt, sugar, melted butter and eggs, previously chopped with a fork, to milk. Pour everything into a bucket, add the sifted flour, make a hole for the yeast, in the corners for turmeric and vanilla. We set the mode on the bread machine - sweet bread, baking time 3 hours, a large loaf (900g), the color of the crust is light. Control the kneading of the dough, since the eggs are not always the same (you may need to add a little flour), the lump of dough should turn out nice and buttery. Pasca turned out well-baked soft.

Paska in a bread machine with cottage cheese and honey.

Recipe for pasta with cottage cheese and honey:

1. 200 gr. cottage cheese
2. 2 tbsp. l. powdered milk
3. 600 gr. flour
4. 2.5 Art. l. honey
5. 3 pcs. eggs
6. 2 tbsp. l. vegetable oil
7. 2 tsp yeast
8. A pinch of salt
9. 100 gr. raisins

Beat the eggs and bring the weight with water to 300 gr. Pour into a bucket of a bread machine and add cottage cheese, butter, salt, honey, yeast, powdered milk, flour. Cooking time 3 hours. Instead of milk powder and water, you can add regular milk. Pasca is not sweet, so sweets can be added.

Easter cake "Lakomka"

Recipe for Easter cake "Lakomka":

1. 1 kg. flour
2. 0.5 l. milk
3. 50-70 gr. fresh yeast
4. 20 pcs. eggs
5. 200 gr. Sahara
6. 500 gr. butter
7. pinch of salt
8. and as much flour as needed

Mix flour with warm milk and yeast dissolved in a small amount of milk. Put in a warm place, covered with a towel. When the dough has risen, add 20 yolks, mashed with sugar until white, melted butter, salt and mix thoroughly. Then add the whites whipped into a stable foam, only very carefully so as not to destroy the foam. Then add flour to make the dough thick enough. Let the test come up a second time. Then the dough should be knocked out very well (i.e., remove accumulated carbon dioxide bubbles with sharp blows). Put the pieces of dough in a generously greased form with softened butter, filling it halfway. Let the dough rise even with the edges of the form. Bake at 180 degrees until done.

A delicious Easter recipe.

Recipe delicious easter:

1. 5 tbsp. + 2 tbsp. flour
2. 0.5 l. milk
3. 10 pieces. eggs
4. 100gr. yeast
5. 200 gr. butter
6. 2 tbsp. Sahara
7. 200 gr. sour cream
8. 0.5 tsp salt
9. 100gr. vegetable oil

Grind yeast with 1 tbsp. a spoonful of sugar. Beat the yolks until foamy, beat the whites with two glasses of sugar, melt the butter. Mix all the ingredients with 5 cups of flour (the dough should turn out like pancakes). Leave the dough for the dough to rise for 4-4.5 hours. Then mix, add the rest of the flour, raisins, vanillin and again knead very well and beat out the dough and let it rise a second time to the same height.
Preparing molds. At the bottom of the mold we lay the cut out, along the bottom of the mold, oiled paper, and grease the walls of the mold with this composition: 2 eggs + 2 tbsp. spoons of milk, chopped well (composition for molds is not included in the recipe).

1. Heat the milk until it is slightly warm. We completely dissolve the yeast in it and knead with 0.5 kg of sifted flour. Put the dough in a bowl, cover with a towel and leave in a warm place for half an hour - the dough should double in size.
2. At this time, we separate the proteins from the yolks, salt the proteins and beat them into a steep foam. Grind the yolks with vanilla sugar.
3. Add yolks with sugar to the dough, put soft butter there. Mix everything and gently fold in the egg whites.
4. Sift the rest of the flour, and add 2 cups to the dough. We begin to knead it, gradually adding more flour until the dough starts to come off our hands. We put the dough for an hour in a warm place.
5. Wash the raisins and soak in water for 15 minutes. After the water is drained, and the raisins are added to the dough and left for another 15 minutes.
6. We grease the forms for Easter cakes with oil and put the dough there for 1/3 of the volume. Cover everything again with a towel and wait until the dough rises to the edges of the molds.
7. We put the cakes in the oven preheated to 100 ° C for 10 minutes. Then we increase the temperature to 180 ° C and bake for another 25 minutes.
   

   This mode is suitable for medium-sized cakes.

Cooking icing

Whisk the egg whites with salt and add sugar. Whip again to stiff peaks and spread the icing over the still warm Easter cakes. They can also be sprinkled with special powder or candied fruits.

We heat the milk so that it becomes warm, then add yeast, 1-2 tablespoons of sugar to it and leave it for 10-15 minutes.

Add 500 grams of sifted flour, mix and leave warm for 30 minutes.

Proteins are separated from the yolks. Beat egg yolks with vanilla sugar and remaining sugar.

Beat egg whites with a pinch of salt until stiff.

Melt the butter and let it cool down.

When the dough is suitable, add in turn the beaten egg yolks, the cooled melted butter and the whites, whipped to stable peaks. Mix well, add the remaining sifted flour and knead a soft dough. Transfer the dough to a bowl and leave to rise for 1 hour.

We wash the raisins, pour boiling water for 10 minutes, then drain the water and let the raisins dry.

Into the risen dough

add candied fruit and raisins.

Knead the dough well again and leave for 30 minutes.

We put the forms in the oven, heated to 180 degrees, and bake Easter for 30-35 minutes.

To prepare the glaze, beat the egg whites with powdered sugar or sugar to a strong foam (to make the whites beat better, you can add a little lemon juice or a pinch of salt).

We cover the warm Easter with icing and decorate as desired. The baked goods are very tasty.

Bon appetit!

Usually, the bright Resurrection of Christ is met with a family circle. Everyone breaks the fast with homemade goodies after a long fast. And everyone will agree that there is nothing tastier than homemade Easter. I hope that this simple Easter recipe with milk-based raisins, with step-by-step photos, will help you easily and simply cope with the preparation of this ritual holiday baking.

Ingredients:

• 500 ml of milk;
• 200 gr butter;
• 150 gr sour cream;
• 4 eggs;
• 1.5 kg of flour;
• 20 gr dry yeast;
• 4 tbsp. tablespoons of vegetable oil;
• 600 gr sugar;
• 1 teaspoon of salt;
• icing;
• vanilla;
• raisin;
• caramel decoration.

How to bake Easter at home

First of all, let's prepare the brew. In warm milk, add yeast, 3 tbsp. spoons of sugar and flour.

In a quiet and warm place, the dough rises quickly.

ATTENTION: Remember that we keep all products warm for at least a couple of hours before preparing the dough; it is not recommended to serve them cold in the dough.

Separate the proteins from the yolks for glaze (two are enough). We put the separated proteins in the cold, so they are easier to beat.

Add the rest of the sugar to the yolks.

Beat with a fork until light foam.

Pour boiling water over raisins for 2 minutes and drain.

Do not forget to first sort it out and remove twigs and other debris, if it is there.

Opara took a fluffy hat as in the photo above - add melted butter and vegetable oil, sour cream and salt. Slightly stirring, add eggs and flour.

Dip the raisins into the flour and also mix into the dough.

Now, we are gaining strength, because kneading the dough for Easter lasts at least 30 minutes.

Butter yeast dough put in a bowl for an hour and a half. Usually, during this time it rises about three times. How the just kneaded and already approached dough for Easter looks like is clearly visible in the photo below.

We crush it and once again set aside to rise.

We fill the greased forms to ⅓ of the height.

It is very convenient to use paper or silicone molds. Home Easters in them turn out to be even and beautiful, they are easily removed.

An hour later - Easter rose to the top, which means it's time to bake! Bake at 180°C, usually takes 20 minutes. In fact, the baking time depends on the size of the mold.

While they are baking, beat the whites from the pack, you can add a little citric acid. If you don’t have such a dry glaze, then just beat them with powdered sugar.

We decorate the cooled Easter with icing and caramel topping.

Bon appetit! Christ is risen!