Many nations have a wonderful tradition of baking a lot of all kinds of baked goods for Easter. As they say, “Bread is the head of everything!” For many centuries he has been revered, glorified, and protected. Bread, and accordingly all dough products, is a symbol of prosperity, material well-being and abundance.

This is the most sacred type of food, perceived exclusively as a gift from God. The round loaf is similar to the Sun and is a symbol of worship. Therefore, on the Bright Resurrection of Christ, the tables are always literally bursting with Easter cakes, pies, babkas, buns and other delicious pastries.

For this holiday, preference is, of course, given to products made from yeast dough. And this is no coincidence, this dough is alive, it “breathes”, “grows”, the finished products turn out fluffy and spongy. Such dough and all products made from it are especially indicative, as they are precisely a symbol of the resurrection and rebirth to life not only of Jesus Christ, but also of nature itself - Mother.

5. Beat 5 more eggs together with sugar until white. Separately, beat the reserved whites into a foam along with a pinch of salt.

6. Add the egg mixture with the yolks into the risen dough. Gradually add all the flour, stirring constantly.

7. Then add the whites; they need to be mixed not with a whisk, but with a spatula, trying to do it in one direction. Also add saffron infused with water, knead until smooth.

8. Then stir in the melted butter. Knead for 10 - 15 minutes until the dough is smooth.

9. If you have special molds for buns, then put the dough in them, after greasing them with butter and sprinkling them with breadcrumbs.

Or place the buns on a greased baking sheet, giving them any shape. Leave in a warm place to rise for 30 - 40 minutes. And if the room is cold, then for an hour.

When the dough has risen, brush it with yolk mixed with a small amount of milk.

10. Then bake in an oven preheated to 180 degrees for 35 - 40 minutes, depending on the size of the buns and the features of the oven.

The finished buns can be decorated with white or chocolate glaze if desired. Or you can simply serve them in the form in which they turned out.

Or you can give them a simple shape, such as a rabbit. And bake such interesting and delicious buns.

After all, as you know, the rabbit is one of the cheerful and mysterious symbols of the holiday, laying colorful eggs.

Delicious Easter pie

This is a recipe for an open pie, which is enjoyed at the holiday table. Such pies can also be classified as pies; they can also be prepared for this holiday. Be sure to check out his recipe.

And for today's pie we will need it.

For the test:

flour - 3/4 cup
butter - 50 g
sugar - 1 tbsp. spoon
ground almonds - 1/3 cup
cold water - 2 tbsp. spoons
powdered sugar - 1 tbsp. spoon

For filling:

cottage cheese - 400 gr
butter - 100 -150 g
sugar - 3/4 cup
egg - 3 pcs
flour - 1 tbsp. spoon
frozen blueberries, blueberries, cherries – 100 gr

Preparation:

1. Sift flour twice through a sieve. Cut the butter into cubes and grind it with flour into crumbs.

2. Add sugar, ground almonds, pour in cold water, preferably from the refrigerator, and knead the dough. Roll it into a ball, wrap it in cling film and put it in the refrigerator for 30-40 minutes.

3. Then lay out the dough and roll it into a round layer so that it is larger in size than the prepared form. We will need a form with sides.

4. Place the layer in the mold and fold the edges up. Place in an oven preheated to 200 degrees and bake for 15 minutes.

5. Prepare the filling. Beat butter with sugar, adjust the amount yourself; with more butter, the pie will be more nutritious. The recipe recommends adding 150g, but I add 100.

6. Add flour, sugar and one egg. Mix everything until smooth.

7. Rub the cottage cheese through a sieve, or punch it with a blender, add the remaining eggs into it and mix.

8. Combine both masses, mix again and place in the baked form, which does not need to be removed from the form in which it was baked.

9. Place any frozen berries on top, either one variety, or mix two.

Canned apricots, peaches, cherries, and plums can also be used. Or pitted cherries made from jam.

10. Set the oven to preheat. We will need a temperature of 150 degrees. Bake the pie for 40 minutes.

11. Carefully remove the finished pie, allowing it to cool slightly. And once cooled, sprinkle with powdered sugar.

We prepared an open pie according to this recipe, and if you prepare a little more dough, you can make decorations on top of it, either wickerwork, or figurines, or flowers.

Holiday bread with candied fruits made with yeast

In the last article we already prepared regular Easter bread, but today I propose to prepare it differently, that is, in Greek. It turns out not only tasty, but also very beautiful.

We will need:

flour - 600 gr
milk - 250 ml
water - 50 ml
butter 82.5% - 125 g
sugar - 100 gr
fresh yeast - 40 g
zest of 1 lemon
candied fruits – 100 gr
ground star anise - 1 piece
boiled eggs - 5 pcs
yolk - 1 piece
white sesame seeds - tbsp. spoon
vegetable oil - 1 tbsp. spoon

Preparation:

1. Crumble fresh yeast into a bowl and pour warm water over it. Add 1 tbsp. spoon of sugar and stir using a whisk. You should get a liquid homogeneous mass.

2. Sift all the flour twice in advance. Add two tablespoons of flour to the dough and mix well with a whisk. The dough will have the consistency of liquid sour cream.

Cover it with a towel and leave for 15 - 20 minutes for the dough to rise.

3. Meanwhile, zest the lemon. Grind it up. Cut the candied fruits into small cubes.

4. By the time the dough comes up, knead the dough. To do this, mix the softened butter with the remaining sugar and mix thoroughly.

5. Add the dough and warm milk, stir. Then add ground star anise and mix thoroughly with a whisk into a homogeneous, fairly liquid mass.

6. Gradually add flour in small portions, stirring the contents after each addition.

7. Then add the zest and candied fruits into the dough, then mix again and knead the dough. First do this in a bowl, you can add a little flour if necessary. Then place on the table and knead until smooth. The finished dough should have a plastic, pleasant structure.

8. Place the dough back into the bowl, cover it with a towel and leave for an hour to rise and rise. The finished dough should double in volume.

9. Place it on the table, knead it and divide it into 4 parts. One of the parts should be slightly larger than the others. Roll thin sausages 70 cm long from three parts.

10. Connect their ends and braid them. You don’t need to weave it very tightly so that the dough has room to grow. Place the finished braid on baking paper.

11. Roll 4 parts of the remaining dough into a thick sausage. It should be the same size as the length of the braided braid. Place on top of it and press down lightly.

12. Greek bread is baked together with eggs; the eggs must already be boiled and cooled in advance, without cracks in the shell. Lubricate them with vegetable oil and place them on top of the product we received, sticking them to the very bottom.

13. Leave the bread for 20 - 30 minutes until it rises.

14. Add 1 - 2 tbsp to the yolk. spoons of milk, mix. Brush the resulting mixture onto the risen bread; it is best to use a silicone brush for this. Then sprinkle with sesame seeds.

15. Place the bread in an oven preheated to 180 degrees and bake for 40 - 45 minutes.

16. Then remove it from the oven and let it cool. Then remove the eggs and place pre-colored eggs in the vacated holes. There are many ways to color eggs,

Our Greek bread is ready and can be served. Both bread and eggs are all in one place, it’s very convenient to eat both at once.

Easter lamb (lamb)

As a rule, children are usually completely delighted with such lambs. They are always happy to take part in the baking process itself, and then eat them with no less pleasure.

Traditional Easter cupcakes in the shape of dark and light lamb

Another baking recipe that will require a special form. Moreover, you can bake lamb either white or dark.

For the light lamb we need:

flour - 125 gr
butter - 125 g
egg - 2 pcs
sugar - 125 gr
vanilla sugar - 1 sachet
zest of one lemon
baking powder - 1 teaspoon
lemon glaze - 1 packet
coconut flakes - 50 g
sugar pearls for eyes - 2 pcs.
breadcrumbs

For dark lamb:

flour - 125 gr
butter - 125 g
egg - 2 pcs
sugar - 125 gr
vanilla sugar - 1 sachet
zest of one lemon
baking powder - 1 teaspoon
cocoa - 2 tbsp. spoons
coconut flakes - 50 g
chocolate chips - 50 g
breadcrumbs

Preparation:

1. Remove butter and eggs from the refrigerator in advance. The butter should melt slightly and the eggs should be at room temperature.

2. Using a mixer, beat the butter. Add sugar, vanilla sugar, lemon zest and eggs.

3. Sift the flour through a sieve along with baking powder. Gradually, adding one tablespoon of whipped mixture to the flour, knead the dough.

4. Grease the pan with butter and sprinkle with breadcrumbs. Fill it with the prepared dough.

5. We will need an oven preheated to 175 degrees. Place the pan in it and bake for about 50 minutes.

6. Take out the mold, let it sit and rest for 5 minutes. Then remove the lamb and cool.

7. Melt the glaze in a water bath and coat the figure with it, let it dry slightly, then sprinkle with coconut flakes on all sides. Insert sugar pearls instead of eyes.

To prepare dark lamb, add cocoa to the flour, and otherwise do everything the same as in the recipe already proposed.

Use coconut flakes and grated chocolate for decoration. Or simply sprinkle the figure with powdered sugar.

If you have a silicone mold with the image of a lamb, or small metal recesses with its image, then you can bake baked goods in the form of cookies, approximately the size of a Tula gingerbread. Since on Easter, according to tradition, treats are distributed to guests, neighbors and just neighborhood kids, then such cookies will come in handy and will sell out with a bang!

The amount of ingredients is given for 2 small medium-shaped lambs. If you make cookies, just increase the number.

Recipe for simple egg-shaped shortbread cookies

We will need:

flour - 2 cups
baking powder - 1 teaspoon
sugar - 1 glass
butter - 100 g
egg - 1 pc.
vanilla sugar - 2 sachets

Preparation:

1. Sift the flour through a sieve along with baking powder twice into a large bowl. Add sugar and vanilla sugar.

2. Make a small hole in the middle and add an egg, mix with a fork.

3. Remove 82.5% butter from the refrigerator in advance, cut it into cubes and let it melt a little. Then add it to the flour and rub it into crumbs with your hands.

4. Knead the dough, wrap in film and put in the refrigerator for 1 hour.

5. Roll out the dough to a thickness of 1 cm. Try to roll it evenly over the entire surface.

6. Use a special recess or suitable form to make cookie blanks. If there is no recess, then you can use a plastic mold from a Kinder Surprise, although it is round, it is pliable. By squeezing it slightly, you can set the desired shape.

7. Sprinkle a baking sheet with flour and carefully transfer the workpieces onto it, slightly adjusting them so that there is an even oval. It is better to carry it using a flat spatula or a knife with a wide blade.

8. Bake in an oven preheated to 180 degrees for 15 minutes until slightly golden brown. Then carefully remove with a knife and leave to cool.

9. Decorate with prepared glaze, sprinkles, and chocolate. You can simply cover it with glaze and sprinkle with various sprinkles, or you can make such a work of culinary art, decorating it with lace.

Here the products are made from gingerbread dough; if you want, you can make Easter eggs from it too. Or you can just take a painting lesson for yourself. After all, it doesn’t matter at all what kind of dough you use to bake cookies. Bake from any, everything will be delicious!

Quick no-bake cookie recipe “Eggs are a quickie”

And if you don’t have time to bake, then you don’t even have to bake it, but buy everything at the store.

We will need:

round cookies with a diameter of 8 - 10 cm - 300 - 400 g
canned apricots or peaches - 1 can
vanilla glaze - 1 - 2 bags

Preparation:

1. The size of the cookies you buy will depend on what you buy - apricots or peaches. Ideally, you need apricots; half of them will be exactly the size of an egg yolk.

But it happens that apricots are difficult to buy, then you can look for medium-sized peaches in halves. Or maybe you have some supplies from the summer, and you made apricot compotes for the winter, then you can use them for this occasion. If you haven’t prepared them, be sure to prepare them next year. Open in winter!

2. Choose thicker cookies; oatmeal cookies work well. And it is also desirable that it be completely flat.

3. Open the jar of apricots and place them on a napkin to drain excess liquid.

4. Dilute the glaze as written on the package. This usually only takes a couple of minutes.

5. Place the cookies on a wire rack and cover the tops with the still hot glaze. Let it cool and place the apricot halves on top.

Canned apricots and peaches may darken slightly when exposed to air. Therefore, you should not put them on cookies in advance. It's better to do this before serving.

These cookies look like fried eggs. Original, interesting performance. And I am sure that everyone present will certainly like this idea.

Festive honey babka in Polish

This is another type of pastry that we always want on the holiday table.

We will need:

flour - 350 gr
warm milk - 150 ml
butter - 120 g
sugar - 1 tbsp. spoon
dry yeast - 1 teaspoon
egg yolks - 4 pcs
honey 4 tbsp. spoons
raisins – 120 gr
zest of 1 orange
salt - a pinch

Preparation:

1. Sift flour into a large bowl, add salt and sugar. Add yeast and stir.

2. Make a small depression in the center and add egg yolks into it. Shake with a fork. Then pour in warm milk and add softened butter, preferably 82.5%. Mix.

3. Add raisins and zest. Knead the dough first in a bowl. Then place it on a work surface and knead for at least 10 minutes until smooth and elastic.

4. Grease a baking dish suitable for baking and place the dough into it. Cover with a towel or cling film and leave for 1 hour in a warm place to rise.

5. Preheat the oven to 190 degrees and bake the babka for 40 - 45 minutes.

6. Take it out and check whether it is baked or not by piercing it with a skewer or toothpick. Let stand in the mold for 5 minutes, then remove.

7. Place the babka on the grill and brush with honey.

8. It is very tasty to serve it, cut into pieces, and always with butter and sweet hot tea.

This recipe is also suitable for baking fragrant honey cakes. The dough turns out tender and airy.

Glaze for painting Easter cakes, gingerbreads and cookies

As we noticed today, many holiday baked goods can be decorated with icing. A holiday is a holiday, so the more colorful the table, the better and tastier it will be.

And so I decided to include in the article a video with a master class on how to prepare this glaze, how to color it, and how to use it.

Such knowledge will be useful not only for Easter, but also for other occasions when you need to decorate baked goods.

All recipes offered today are baked for a church holiday, both together with Easter cakes and instead of them. If you are tired of baking Easter cakes every year, then adopt an alternative option. By decorating such pastries according to the holiday, you will certainly delight all your guests and all your family.

For example, for the holiday I bake a lot of all kinds of pastries and only three small Easter cakes. I put one on the table, placing colored eggs around it, and bake the other two to give to my mother and my daughter’s family.

The baked alternative pastries turn out so tasty and beautiful that they are always eaten first. Kulich, as a rule, is eaten last. At first everyone cherishes it as a symbol of the holiday, but then they manage to eat so much of all the baked goods that they no longer want it. But what’s interesting is that if good dough is used to prepare it, it can be stored for up to 3 days. And even after that it remains very tasty.

Baking is a must for Easter. Don’t be lazy, don’t buy things from the store on the very last day, and don’t say that you don’t know how. We must follow a good tradition, bake for the holiday ourselves, and teach this to our daughters and granddaughters.

So that the house smells of fresh bread, delicious aromas of vanilla and spices. All this brings comfort, goodness, joy, prosperity and prosperity to the house. Therefore, take note of the recipes, use them, and let it always be this way and not otherwise in your home.

Happy Easter to you! And all the best to you!

Usually preparation for Easter includes several stages. The priests say that the entire Great Lent is a preparation for Easter, but we will dwell on some stages of preparation. The main traditions of preparation for Easter include the observance of Maundy Thursday, Good Friday and, of course, Easter night.

when to bake Easter cakes and prepare Easter

Maundy Thursday- the key day of Palm Week; housewives have a lot to do on this day. Take a bath yourself, preferably in a bathhouse, and properly clean the entire house: wash the windows and floors. Also on Maundy Thursday, eggs begin to be painted. There are several ways to color eggs: boil them in onion skins or use dye. You can also decorate the eggs with stickers or hand-paint them with paints. Painting Easter eggs is one of the most common Easter customs. On Maundy Thursday they begin to prepare for the Easter table - they prepare Easter cakes and Easter cottage cheese.

when to sacred eggs, Easter cakes and Easter

On Saturday before Easter they go to church to bless eggs, Easter and holiday food. You should prepare enough eggs and Easter eggs to be able to give an Easter egg to each loved one. Exchange of Easter eggs is another ancient tradition. On Easter itself you should fast.

Easter cake recipes, Easter recipes

How to cook Easter

In order for Easter to be easily removed from the Easter box while maintaining its shape, the Easter box must be lined with slightly damp gauze before filling.
It is best to use thick, fatty sour cream for Easter. To remove excess moisture from sour cream, place the sour cream in a canvas bag or wrap it in several layers of gauze, gently squeeze it out, and then place it under a press for several hours.
Instead of rubbing the cottage cheese through a sieve, you can pass it through a meat grinder twice. Cottage cheese for Easter can be made from baked milk. The technology for its preparation is the same as for regular cottage cheese, only the milk is first heated in the oven for several hours (the longer the milk is heated, the more intense its color becomes). Easter made from such cottage cheese has a beautiful pink color and a pleasant subtle taste.
Easter should be kept in the cold under pressure for at least 12 hours.
If you put raisins on Easter, you need to wash them well, sort them, and dry them on a towel or napkin.
Candied oranges for Easter should be finely chopped, lemon zest grated, spicy additives finely ground in a coffee grinder and sifted through a fine strainer.
Almond kernels can be easily peeled if you pour boiling water over them and leave for 20-30 minutes, then the skin can be easily removed. Then dry the kernels and chop them.

Easter recipes

Ordinary Easter recipe

800 g cottage cheese,
1 tbsp. spoon of butter,
1 tbsp. spoon of sour cream,
5 yolks,
5 tbsp. spoons of sugar,
300 g cream,
vanillin,
salt.

If the curd is too wet, put it under a press for several hours to drain the whey. Rub the compressed cottage cheese through a colander along with butter and sour cream. Add salt. Place the yolks and sugar (the amount of sugar can be increased), cream and vanillin in another bowl. Place over low heat, stir continuously until the mixture thickens (do not bring to a boil). Pour the hot mixture into the prepared cottage cheese and stir thoroughly. Keep it on low heat for a little longer and put it in a napkin or gauze bag. Suspend for 6 hours to drain the liquid.

Easter almond recipe

800 g cottage cheese,
400 g sour cream,
3 cups cream,
3 squirrels,
2 cups sugar
vanillin,
2 cups ground almonds,
6 bitter almonds.

Wipe the pressed cottage cheese. While rubbing, add sour cream, cream, whipped egg whites, sugar, vanillin, ground almonds. Place the mixture in the mold and refrigerate.

Boiled Easter recipe

400 g cottage cheese,
60 g butter,
100 g sour cream or cream,
4 eggs,
100 g sugar,
120 g raisins, vanillin.

Rub the cottage cheese, add sour cream, butter, a little salt, sugar and grind well. Add raw eggs and raisins to this mass, stir, place in a saucepan and, stirring continuously, heat to almost a boil, cool, continuing to stir, transfer to a mold lined with a damp cloth, or into a linen bag and place under a press.

Easter custard recipe No. 1

400 g low-fat cottage cheese,
2 eggs,
4 tbsp. spoons of butter,
8 tbsp. spoons of sour cream,
8 tbsp. spoons of sugar,
4 teaspoons raisins,
vanillin.

Rub non-acidic cottage cheese through a sieve twice, mix with eggs, butter and sour cream, then place the bowl with the mixture in a pan of boiling water and boil the mass, stirring continuously. Remove from heat and cool, stirring constantly. Add sugar, vanillin, raisins, mix everything well and put under pressure to separate excess moisture.

Easter custard recipe No. 2

400-500 g of fatty dry cottage cheese,
200 g soft butter,
1 cup granulated sugar,
2 tbsp. spoons of flour,
2 eggs,
1/2 cup milk.

Grind granulated sugar with eggs, add flour and milk, stir everything well and cook in a water bath, stirring. When the mass has cooled, grind the butter and add it to the mass in small portions, rubbing and whisking all the time. Then gradually add cottage cheese (previously passed through a meat grinder) and grind well all the time. Add vanillin, nuts, candied fruits, place in a mold and place under pressure.

Easter pink recipe

100 g low-fat cottage cheese,
1 tbsp. spoon of butter,
1 carrot,
1 tbsp. spoon of sugar,
1 teaspoon flour,
2 tbsp. spoons of milk,
vanillin.

Grind the butter until white, gradually adding grated boiled carrots, grated cottage cheese, sugar, flour. Dilute the resulting mass with milk, boil in a water bath until thickened, cool and, adding vanillin, beat.

rustic Easter recipe

100 g soft cottage cheese,
1 egg,
2 tbsp. spoon of butter,
2 tbsp. spoon of sour cream,
2 tbsp. spoon of sugar,
2 teaspoons candied fruits,
2 teaspoons raisins,
vanillin.

Place non-acidic cottage cheese under a press for 5-6 hours, then wipe, add butter, egg, sour cream, sugar, finely chopped candied fruits, raisins, vanillin, mix everything and press again.

Easter recipe with raisins and candied fruits

1.2 kg cottage cheese,
2 glasses of milk,
150 g butter,
1 glass of sour cream,
3 eggs,
1 cup warblers,
300 g sugar,
vanillin,
1.5 cups raisins,
3/4 cup finely chopped candied fruits.

Pour hot milk over the cottage cheese, let cool, squeeze. While rubbing, add butter, sour cream, eggs, heavy cream, sugar and vanilla. Add raisins and candied fruits, stir. Place in a mold, place under a press, and refrigerate.

royal Easter recipe

1 kg of cottage cheese,
5 eggs
200 g butter,
200 g sour cream,
200 g sugar,
1/4 cup crushed sweet almonds
vanillin.

Rub the cottage cheese through a colander or sieve, mix with butter, raw eggs, sour cream. Place everything in a saucepan, stir and place on low heat. Continuously stir with a wooden spatula. As soon as the mixture reaches a boil (the first bubbles appear), remove from the stove and place on ice or in a bowl of cold water. Stir continuously until cool. Add sugar, vanillin and almonds. Mix everything thoroughly, transfer to a mold and put under a press.

Easter raspberry recipe

800 g cottage cheese,
200 g raspberry jam,
1/2 cup sugar
3 eggs,
100 g butter,
2 cups sour cream.

Rub the cottage cheese through a sieve, mix with jam, add sugar, eggs, butter and sour cream. Mix everything, put it into a mold, and put it under a press.

Red Easter recipe (old recipe)

1.5 liters of baked milk or fermented baked milk,
1.5 liters of yogurt or kefir,
3 cups sour cream,
1 yolk,
vanillin,
sugar.

Pour yogurt or kefir into the prepared baked milk or fermented baked milk, add sour cream and yolk. Mix everything and put on low heat. Stir until the whey separates. Remove from heat, let stand for a while and strain through a napkin or gauze folded in several layers. When the whey has drained, rub the mixture through a colander or sieve, add vanillin and sugar. Transfer to a mold under pressure and place in the refrigerator.

How to bake Easter cake

It is impossible to imagine Easter without lush Easter cakes, because they are one of its main symbols. In this case, the cake can be voluminous or small, with traditional (raisins, nuts) or exotic additives, the main thing is that it is fluffy, heavy and does not go stale for several days. How to achieve this?
The main components of a good Easter cake are the freshest yeast, high quality flour and a preheated oven. But, besides them, there are a lot of other conditions that help Easter cake become not just a Sunday cupcake, but a real Easter treat. For example, you need to sift the flour and make sure it is completely dry. In addition, the temperature in the room where the cake will be baked is important - ideally it should be at least twenty-five degrees.
The kneaded dough must be cut well with a knife, otherwise the cakes will turn out flat. Therefore, for kneading it is necessary to apply considerable physical force - the dough should not stick to your hands or to the table. In addition, alcohol - for example, cognac or liqueur - has a good effect on the consistency of the dough. The dough for Easter cakes is risen three times - when it is dissolved, then when it is kneaded and, finally, the last time - in the mold. You can add any herbs and spices to the Easter dough, but you should remember some features. For example, nutmeg, cinnamon or ginger give it a dark tint, while saffron gives it a yellow tint.
It is very important to keep the oven closed during baking. If you are baking several cakes at the same time, the pans should not touch each other. Baking time is about forty minutes, but it can be reduced or increased depending on the characteristics of the oven and the pan. The oven must be humidified by placing a fireproof container filled with hot water. If the top of the cake burns, you can cover it with a damp circle cut from baking paper. You need to store the cakes by covering them with a towel.

Easter cake recipes

recipe Kulich with candied fruits, almonds and raisins

flour - 500-600 g,
milk - 1.5 cups,
eggs - 6 pcs,
butter 150-200 g,
sugar - 1.5-2 cups,
yeast - 40-50 g,
a pinch of salt,
raisins, candied fruits, almonds - 50 g each,
vanillin or vanilla sugar
for glaze
protein - 1 piece,
powdered sugar - 0.5 cups,
lemon juice - 1 dessert spoon

Dissolve a tablespoon of sugar and yeast in warm milk. Gradually add about 150-200 grams of sifted flour, stir so that there are no lumps, cover with a clean towel and place the dough in a warm place.

Separate the whites from the yolks. Place the whites in the refrigerator. Grind the yolks with sugar. Melt the butter and cool.

When the volume of the dough doubles, add yolks mashed with sugar (leave one yolk for greasing), melted butter (cooled to body temperature), salt, vanilla sugar or vanillin - mix everything. Beat the chilled whites until foamy. Carefully fold in the whites and remaining flour.

Knead the dough until air bubbles appear in the dough - this means that the dough is sufficiently enriched with oxygen and kneading can be stopped.
The dough should not be very thick, but well kneaded and freely lag behind the walls of the dish (the consistency of the dough is thinner than for pies, but thicker than for pancakes). Cover the dough and place in a warm place to rise.

When it rises and increases in volume several times, add raisins (washed, dried and rolled in flour), candied fruits, diced, and peeled and finely chopped almonds. Knead the dough and place it in a warm place to rise again.

Prepare the molds for baking Easter cakes: place an oiled circle of parchment paper on the bottom of the mold, grease the walls with vegetable or softened butter and sprinkle with flour or ground breadcrumbs. Place the risen dough into the prepared pans, let the dough rise again and brush the top of the cake with yolk.

Bake the Easter cakes at 180 degrees for 40-60 minutes (depending on the size of the Easter cakes). During baking, the cake pan should be carefully rotated, but not shaken.

To prevent the top of the cake from burning, after it has browned, you need to cover it with a circle of paper moistened with water. The readiness of the Easter cake is checked by inserting a thin wooden stick into it: if the inserted stick is dry, then the Easter cake is ready, and if there is dough on it, the Easter cake is raw.

Carefully remove the finished cakes from the mold (be careful not to break them) and place them sideways on a towel-lined pillow or bed, cover with a towel and periodically turn them on different sides until the cakes have cooled.

After cooling, the cake can be covered with glaze or beaten egg whites, poured with melted chocolate and topped with candied fruits, berries, and chocolate figures.

For the glaze: beat 1 chilled egg white, gradually add 0.5 cups of powdered sugar and 1 tablespoon of freshly squeezed lemon juice. Apply the glaze to the cakes and leave to dry.

recipe Easter cake recipe for bread machine

Flour - 3 cups.
Sugar - 5 tbsp. l.
Softened butter - 4 tablespoons
Full-fat milk (from the market) - 1 glass
Dry baker's yeast - 3 teaspoons
Raisins, washed and pre-soaked in warm water - half a glass
Candied fruits - finely chopped - a handful
Oven-dried almonds - 2 tablespoons
Vanilla sugar - 1 sachet
Salt - 1 teaspoon
Powdered sugar - 1 heaped tablespoon
Colored Easter sprinkles - 2 tbsp. spoons

Flour, sugar, salt, dry yeast, softened butter, prepared raisins, candied fruits, coarsely chopped almonds are poured into the bread maker container. Milk is poured in. Baked according to the instructions for baking regular bread.

In a bowl, beat the chilled egg whites with powdered sugar with a mixer. The finished cake, while it is still hot, is brushed with protein glaze and decorated with multi-colored sprinkles.

Kulich recipe in a bread machine

milk - 200 g
eggs - 4 pcs
sugar - 4-5 tbsp. spoons
butter - 6 tablespoons
salt - 1 teaspoon;
vanillin - 4 g (2 sachets of 2 g each);
flour - 4 measuring cups;
dry yeast - 3 tsp.
0.7 cup raisins or chopped nuts (optional)

First bookmark (dough). Pour warm milk (30-35 degrees) into the mold. Separate the yolks of two eggs from the whites, beat the whites a little and add the yolks and whites one by one to the milk (you can put 4 yolks without whites).

Add 4-5 tablespoons of sugar. Add 6 tbsp. spoons of softened good butter. Sift the wheat flour and add 2.5 measuring cups to the pan (the cup is included with the bread machine).

Pour in 2 teaspoons of dry yeast (we use French “saf-levure”, I recommend it). After this, turn on the bread maker. Baking mode “special - dark”. The timer should read 3.40.

While the stove is doing its job, prepare the ingredients for the second batch: salt, vanillin, 1.5 measuring cups of flour, 1 tsp. yeast, raisins or crushed nuts.

After 15 minutes, when the timer is 3.25, the LG bread maker lets you know with a sound signal that it’s time to make a second bookmark. Add the prepared products in the order they are listed. All you have to do is wait for the timer to expire and the delicious cake in the bread maker will be ready.

Easter cake recipe

Wheat flour - 1-1.2 kg
Milk - 1.5 cups.
Egg - 5-6 pcs
Butter - 300 g
Sugar - 1.5 cups.
Yeast (fresh) - 40-50 g
Salt - 3/4 tsp.
Raisins (seedless) - 150 g
Candied fruits – 50 g
Nuts (any) - 50 g
Vanillin (to taste)
Cardamom (ground, to taste)
Powdered sugar (for glaze) - 1/4 cup.
Egg white (for glaze) - 1 pc.

Stage 1. In a glass of warm milk, dilute 30 g of yeast, add salt, add yolks mashed with sugar, melted (but not hot) butter and whipped whites into a thick foam. Add 400 g of flour, stir well, cover with a towel and leave overnight in a warm place.

Stage 2. In the morning, dilute 20 g of yeast in 1/2 glass of milk, pour into the dough, add 600-700 g of flour, add vanillin and ground cardamom, knead the dough thoroughly and put it in a warm place again. When the volume of the dough has doubled, add nuts, candied fruits and raisins (rinse the raisins, dry and roll in flour). Mix the dough, cover with a damp cloth and let it rest for 10 minutes.

Place the dough in molds greased with margarine, the bottom of which is best lined with circles of oiled baking paper. Fill the molds to 1/3-1/2 height, cover with a towel and place in a warm place. When the dough reaches 2/3 of the height of the molds, brush the top of the Easter cakes with yolk and very carefully place in a not very hot oven for 50-60 minutes. Carefully turn the molds from time to time, but not earlier than after 20-25 minutes. To prevent the top from burning, cover with paper or foil moistened with water. The forms should not be adjacent to each other. Readiness to determine with a splinter.

Cool the finished cakes a little, and then carefully shake them out of the molds; they come out well. Grind powdered sugar with egg whites to a fluffy, shiny mass. Cover the cakes with icing and sprinkle with colorful sprinkles. Cut a triangle out of baking paper, roll up a cornet, put a couple of teaspoons in it. melted chocolate, cut off a tiny corner and draw the letters XB on the Easter cakes.

When the glaze dries, you can place the cake in the center of the dish and place colored eggs around it.

Easter cake - a simple recipe for Easter cake

500 ml milk
11 g dry yeast (or 50-60 g raw yeast)
1-1.3 kg flour
6 eggs
200 g butter or margarine
250-300 g sugar
300 g raisins
1 tsp vanilla sugar
glaze: 2 egg whites, 100 g sugar

From the specified amount of ingredients, you get 3 Easter cakes 11 cm high and 17 cm wide and 6 small Easter cakes 7 cm high and 6 cm wide.
Heat the milk a little (so that it is slightly warm), dissolve the yeast in it.

Add 500 g of flour, stir well. Place in a warm place. I pour warm water into a bowl and place the container with the dough in it. Cover with a towel. The dough should double in size (this will take about 30 minutes).

Separate the whites from the yolks. Grind the yolks with sugar and vanilla sugar. Beat the whites with a pinch of salt until foamy. Add the yolks to the suitable dough and mix. Then add softened butter and stir. Add whites, mix. Add the remaining flour (you may need a little more or less flour, it depends on the quality of the flour), knead the dough.

The dough must be kneaded well, it should not be stiff and should not stick to your hands. Put the dough back in a warm place. Let the dough rise well (this will take 50-60 minutes). Soak the raisins in warm water for 10-15 minutes, then drain all the water. Add raisins to the risen dough, mix and put the dough back in a warm place. The dough should rise well.

Grease the mold with oil and place the dough at 1/3 of the height of the mold. Cover with film or towel. Let the dough rise again in its form. Place in an oven preheated to 100 degrees and bake for 10 minutes. Then increase the temperature to 180 degrees and bake until done. To check the readiness of the cake, pierce it with a match (or a toothpick); if it is dry, the cake is ready.

Preparing the glaze. Beat the whites with a pinch of salt until foamy. Add sugar, beat until stiff peaks form. Grease the finished hot cakes with glaze and sprinkle with confectionery topping or decorate with candied fruits.

Easter cake Festive - recipe for tea

1/3 cup milk,
1/4 glass of water,
3 cups flour,
6 tablespoons sugar,
4 tablespoons butter (melt)
3 eggs,
1 yolk,
1/3 teaspoon salt,
zest of one lemon,
1/3 cup raisins (washed and dried)
2 teaspoons dry yeast (fast).

Knead the dough from milk, water, one egg, 1 tablespoon of sugar and yeast. When the dough has risen, add all the other ingredients (add raisins when the dough is well kneaded) and put in a warm place to rise. When the dough is ready, fill the molds 2/3 full. Let them come up again in uniform. Bake in a hot oven (200 degrees Celsius) for about forty minutes until the cake is well browned. Cool slightly in the pan and tip onto a plate. Sprinkle with powdered sugar or decorate with colored Hummingbird sprinkles.

Ancient Easter cake - old Russian lordly recipe

1 glass of milk,
10 yolks,
3 squirrels,
250gr. Sahara,
50gr. fresh (not dry) yeast,
200gr. butter,
100gr. raisins,
25gr. cognac,
25gr. candied fruits,
3 teaspoons lemon zest,
0.5 teaspoon grated nutmeg,
1 teaspoon saffron,
4 teaspoons vanilla sugar,
1/3 teaspoon salt.

Brew 100g in 0.5 cup of boiling milk. flour, stirring quickly with a wooden spoon until an elastic mass is obtained. At the same time, dilute the yeast in 0.5 cups of warm milk, mixing with 100g. flour and leave for 10 minutes.

Prepare the yeast mixture: combine both mixtures, cover and leave to rise for 1 hour or more.

Prepare the filling: yolks, whites, sugar, salt - grind into a homogeneous mass, beat until white.

Pour half of the filling into the yeast mixture, add 500g. flour and knead the dough until it comes off your hands. Pour (gradually, in small portions) warm, liquid butter into the finished dough, knead, add zest, saffron, nutmeg, cognac, let the dough rise a second time. After the dough has risen a second time, lower it to its original position, add half the raisins (after rolling them in flour) and let the dough rise a third time.

Divide the dough into two Easter cakes, spread halfway into the molds, cover the dough with the remaining raisins and let it rise to 2/3 of the mold, then coat with egg yolk and place in the oven (180-200 degrees Celsius) for 45 minutes. Decorate the finished cake with glaze or “Hummingbird” confectionery topping.

City Easter cake - quick cake

Flour 600g.
milk 250 ml
cream 500ml.
instant yeast - 11 g (1 sachet)
eggs - 8 pcs.
sugar - 400 g
raisins - to taste

Mix flour with hot milk and hot cream. Add 1 packet of instant yeast and 2 eggs to the mixture. Knead everything thoroughly and let the dough “rise” (the volume will increase by about 2-2.5 times). Divide 6 eggs into whites and yolks. Grind the yolks until white with sugar, and beat the whites into a stiff foam with 400g. Sahara. Carefully add both masses to the risen dough, mix it from top to bottom and let it rise again.

Dry a handful of scalded raisins and roll in flour, add to the risen dough. Divide the dough into portions (according to the size of your molds). Fill the molds 2/3 full and bake at 180-190 degrees until done. Decorate the finished cake with icing and colored sprinkles.

Instant Easter cake - the easiest Easter cake recipe

4 cups flour
3 eggs
100 g butter or margarine
1 cup of sugar
1 glass of milk
50 g yeast
salt to taste

Dissolve yeast in warm milk, mix thoroughly with eggs, melted butter or margarine, sugar, salt and flour. Immediately place this dough into greased pans and place in a warm place for 3 - 4 hours, after which you can bake.

Easter cake with icing

5 tbsp. flour,
1.5 tbsp. cream,
250 g plums. oils,
1 tbsp. Sahara,
8 yolks,
0.5 tbsp. almonds,
0.5 tbsp. raisins,
1 tsp salt,
100 g yeast,
vanillin.

1 protein,
0.5 tbsp. Sahara,
0.5 tbsp. water,
1/2 tsp. lemon juice.

To prepare the dough, dilute the yeast in warm cream, make a dough, adding half the flour, and place in a warm place for 1-1.5 hours. Grind the yolks until white with sugar, add softened butter, grind. Sort out the raisins and chop the almonds. When the dough is ready, add the pureed mixture, nuts and raisins. Mix the dough well, add the remaining flour, salt, vanillin, knead and place in a warm place. When the dough has doubled in volume, knead it again and let it rise again.

Form a ball from the finished dough and place it in a mold with high walls, lined with greased paper on the inside. The dough in the mold should occupy no more than 1/3 of its height. Bake the cake in an oven preheated to 200-220 C for 60-70 minutes. When the top of the cake is browned, cover it with damp paper. Carefully remove the finished cake from the mold, let cool and brush with a thin layer of glaze. To prepare the glaze, add hot water to the sugar, stir and cook a thick syrup, skimming off the foam. The readiness of the syrup is determined as follows: scoop up a teaspoon of boiling syrup and place it in cold water. If you can roll a soft ball from the cooled syrup, it is ready. Beat the egg white until it increases in volume by 3-4 times. Continuing to beat, pour in the cooled syrup in a thin stream, add lemon juice and stir until smooth. Before glazing, heat the glaze to 60-65 C while stirring. If desired, the glaze can be colored with cocoa, chocolate, or strained cranberry juice.

Lush Easter cake

2 kg flour,
8 eggs
100 g yeast,
1 stack of raisins,
125 g butter,
20 g vegetable oil,
1 liter of fresh whey,
500 g granulated sugar,
vanillin,
salt on the tip of a knife

Sift the flour. Dilute the yeast with lukewarm whey (1 tbsp), adding a pinch of sugar. Let stand for 5 minutes. Beat the yolks and whites separately (with a whisk or mixer) with sugar until white foam forms. Mix 2 tbsp. sifted flour with lukewarm whey, beaten yolks and whites, yeast. Place everything in a warm place (near the stove) for 2 hours. Mix the remaining flour, vegetable oil, vanillin (half) with the prepared dough. Knead thoroughly. To prevent the dough from sticking to your hands or board, use vegetable oil when kneading. When kneading the dough, do not use flour - otherwise the fermentation process will begin again. Place the well-kneaded dough into molds. The forms should be tall and not very large (capacity up to 2 liters). Grease the inside of the molds with vegetable oil and heat slightly. Fill the molds one-third full with dough and place in a warm place until the dough rises. Bake in a hot oven for 1 hour. Before placing the dough in the oven, open it for 1 minute. You need to close the oven door smoothly, without knocking, otherwise the dough will shrink. You can't knock in the kitchen when baking Easter cakes.

The whole process should be carried out in a good mood. Test the readiness of the Easter cake with a finely sharpened splinter or a wooden kebab stick. Sprinkle the top of the cake with powdered sugar, cinnamon or other baking decorations. Children's Easter cakes can be baked in faceted glasses - they can withstand high oven temperatures.

One of the oldest Christian Easter dishes and a real decoration for any festive table on the Holy Resurrection of Christ, curd (cheese) Easter (paska), is still loved by us today. Delicious tender cottage cheese, mixed with cream, sour cream, butter, sugar or honey, spices and candied fruits, is laid out in the shape of a truncated pyramid, symbolizing Golgotha and the Holy Sepulcher. The sides of Easter are decorated with a cross and the letters ХВ, meaning the traditional Easter exclamation and greeting - “Christ is Risen!” This dish also has another sacred meaning. Addressing Moses, the Lord promises his people “a good and spacious land, flowing with milk and honey.” And cottage cheese Easter becomes for all of us a symbol of Easter fun, an anticipation of the fulfillment of promises and a sweet heavenly life. Surely each of our readers will agree that a dish of such significance literally must be prepared in the best possible way. Let's try today to learn and remember how to prepare cottage cheese Easter, cook it so that it becomes one of the most delicious and desirable dishes on our Easter table.

You don’t even have to try to count all the huge number of recipes for making cheese Easter, invented, improved and carefully preserved by our ancestors, because even at the beginning of the last century, cottage cheese Easter was prepared in every Russian home. Along with Easter cakes and colored eggs, Easter was an absolutely necessary attribute of the festive table on the Bright Resurrection of Christ. According to the method of preparation, there were four types of Easter - raw, boiled, baked and custard. They added eggs, sour cream and cream, honey and syrups, candied fruits and nuts to the cottage cheese. No spices were spared either. Cinnamon and cloves, cardamom and lemon zest, ginger and vanilla - all these and many other sweet spices added fabulous variety to the recipes for this festive dish, decorating Easter with thousands of new shades of taste. And it is all the more pleasant to observe today’s revival of ancient traditions, returning Easter cottage cheese to our Easter tables.

At first glance, there is nothing difficult in preparing Easter, but this is only at first glance. Like recipes for many other dishes, the Easter recipe is fraught with some secrets, without knowing which your dish may not turn out as tasty and appetizing as you would like. In order for Easter to turn out to be truly beautiful and festive, you should pay attention to the quality of the original products, and to the sequence of their laying and mixing, and to the timing of keeping Easter in the mold, to the quality of the mold itself and to its pre-processing.

Today, the Culinary Eden website has collected and recorded for you the most important secrets, tips and recipes that will definitely help even the most inexperienced housewives and will easily tell you how to prepare cottage cheese Easter.

1. To prepare cottage cheese Easter, you will need a special form - a pasochnitsa. This form can be easily purchased in any church store, and closer to the Resurrection of Christ in many supermarkets. Traditionally, bean boxes are made of wood, but these days you can also get a plastic form. The plastic bean box is convenient because it is very easy to care for, wash, and no special preparation is required before using it. If you decide to use a traditional wooden pan, then before adding the curd mass, this form must be properly prepared. First, thoroughly rinse and scrub your mold with the hard side of a scouring sponge, then soak the bean bag in cool water for 5 to 8 hours. Before adding the curd mass, the mold must be lined with slightly moistened gauze. This preparation will allow you to easily remove the finished Easter from the bean bag and completely preserve its shape and design.

2. It is not difficult to guess from the name that the main ingredient of cottage cheese Easter is cottage cheese. The choice of this product should be approached with special care, because the taste of your dish will depend primarily on the quality and freshness of the cottage cheese. Try to buy cottage cheese as fresh as possible, preferably by weight.

3. In order for your Easter to be light, homogeneous and retain its shape well, the cottage cheese must be crushed as thoroughly as possible before mixing with the rest of the ingredients. Traditionally, cottage cheese is ground by rubbing it twice through a very fine sieve. You can take the easier route by simply turning the cottage cheese twice or three times through a meat grinder with the finest mesh. The cottage cheese prepared in this way will turn out to be very tender, plastic and airy. And Easter made from such cottage cheese will perfectly retain its shape and design.

4. Pay attention to the preparation of other ingredients for your Easter. Sort the raisins and dried fruits thoroughly, rinse and dry on a paper towel. Finely chop large dried fruits and candied fruits. Pour boiling water over the nuts, let stand for 20 minutes, then peel, lightly dry and chop. Grate the lemon and orange zest on the finest grater. Grind the spices in a coffee grinder, sift through a fine sieve and grind. Soften the butter at room temperature. Gently melt the candied honey in a water bath and skim off the resulting foam. Prepare all the decorations and sprinkles in advance so you have them on hand by the time your Easter is ready. Do not forget that Easter must be kept in the bean box under pressure for at least 12 hours.

5. The easiest way to prepare raw Easter. Rub one kilogram of cottage cheese through a sieve. 100 gr. Grind butter until white with 150 gr. sugar or powdered sugar. Mix cottage cheese and sweet butter, add 120 g. thick sour cream, mix thoroughly and leave in a cool place for one hour. Then add nuts, dried fruits, candied fruits and spices to your own taste, knead thoroughly and place the mixture in a bowl. Cover the bean box with a lid, install the weight and place it in the refrigerator for 12 hours.

6. It’s a little more difficult to prepare boiled Easter. But this kind of Easter turns out to be much more tasty, dense and holds its shape better. Rub 600 g through a sieve. cottage cheese, mix with 400 ml. heavy cream, add 50 gr. butter, two raw eggs, ½ cup of washed and drained raisins and ½ cup of sugar. Mix everything thoroughly, place in a saucepan with a thick bottom and, stirring continuously, bring to almost a boil. Don't let the mixture boil, otherwise your Easter will end up with lumps! Remove the pan with the curd mixture from the stove, place it on ice or in very cold water and, continuing to stir constantly, cool the curd mixture. Transfer the finished mixture into a bean box, set pressure and leave in a cool place for 12 hours.

7. Custard cottage cheese Easter has the most delicate taste and aroma. In a small saucepan, combine two glasses of milk, two raw yolks and ½ glass of sugar. In a water bath, stirring continuously, bring the mixture until thickened and remove from heat. Add 50 g to the hot mixture. butter, candied fruits, dried fruits, vanilla to taste and mix thoroughly. Then little by little, stirring constantly, add 500 grams. pureed cottage cheese. Knead the curd mass thoroughly until smooth, place in the mold, place a weight and leave in a cool place for 6 hours.

8. Baked cottage cheese Easter has a very bright taste and aroma. Beat five egg yolks with a mixer until white with ½ cup of sugar. Then add 100 gr. sour cream and continue whisking until a thick, homogeneous mass is obtained. Add 700 g to the finished mass. grated cottage cheese, 1 tbsp. spoon of rum or cognac, 5 tbsp. spoons of semolina, raisins, nuts, dried fruits, candied fruits and spices to taste. Mix everything thoroughly and place in a greased baking dish. Bake your Easter in the oven preheated to 180⁰ for 40 - 50 minutes until golden brown. Cool and serve.

9. It’s not at all difficult to prepare a delicate pink Easter. Mix 800 gr. cottage cheese with 5 tbsp. tablespoons of cherry jam, and ½ cup of granulated sugar or powdered sugar. Rub everything together through a sieve or mince. Then add 3 eggs, 50 gr. butter, one glass of thick sour cream, one glass of multi-colored candied fruits, vanilla or rose water to taste. Mix everything thoroughly, put it in a bean bag, add a weight and put it in the refrigerator for 12 hours.

10. Easter cottage cheese with orange jelly is very tasty and unusual. Rub 800 g through a sieve. cottage cheese, add 1 tbsp. spoon of vanilla sugar, 1 tbsp. spoon of orange zest, mix thoroughly and cool for 30 minutes. Ten gr. Soak gelatin for 10 minutes in 4 tbsp. spoons of cool water. Pour 500 ml into a saucepan. heavy cream, add 5 tbsp. spoons of sugar and gelatin. Heat the mixture over low heat until the gelatin is completely dissolved, strain through cheesecloth, add one egg and beat with a mixer. Quickly beat the cooled cottage cheese in a separate bowl, and then, stirring continuously, add the creamy mixture into it in a thin stream. Place the finished curd mass in a silicone or ceramic mold and refrigerate for 8 hours. Separately prepare orange jelly. Squeeze the juice from 2 oranges, add 10 g. gelatin soaked in 100 ml. cold water. Heat the mixture until the gelatin is completely dissolved and cool slightly, without allowing the mixture to harden. Remove the finished curd mass from the mold and cut into three parts with a sharp, damp knife. Return the layers to shape, layering them with orange slices and pouring a little orange jelly over them. Return the Easter to the refrigerator for 2 hours.

And on the pages of “Culinary Eden” you can always find even more proven recipes that will definitely tell you how to prepare cottage cheese Easter.

Each of them has its own sacred meaning and personifies certain famous Easter events. We will not dwell on this, since many articles have already been written on this topic. And in my articles I have already told you what this or that symbol means.

And today I would like to focus on such an important topic as cooking Easter cakes. They are certainly baked for the holiday, eaten by themselves and treated to their close relatives and friends. They flaunt in the center of the table, decorated with beautiful multi-colored sprinkles, colored ribbons, they are pleasing to the eye and carry a certain cult meaning.

This cult bread, like its ecclesiastical counterpart artos, is always baked from yeast dough. Such dough is living, it breathes, and if you leave the leaven from it, you can bake a lot of breads, that is, you can actually bake them endlessly. That is, Easter bread is a symbol of Eternal Life, the same daily bread that Jesus spoke about.

And just as Jesus was resurrected for eternal life, so this bread has reached our days, and will live for a long time in the centuries. And we will help him with this, preserving our Russian traditions, and baking it every year again and again, and refracting it with the people closest to us.

Now, of course, you can buy them in stores, since many bakeries bake them for the holiday, and buying them is not difficult. But I always prefer to bake them myself in order to experience the mystery and be part of the miracle. After all, isn’t it a miracle when, thanks to your hands, beautiful, tender, airy bread appears, decorated with glaze and sprinkled with dyed millet.

Therefore, if you also want to bake that Easter treat yourself, then I invite you to my article and want to offer proven, delicious recipes.

This recipe is for those who don't really like working with dough. Here you don’t have to touch the dough with your hands, you just need to have a bowl of the required volume and a wooden spatula. Interesting? Then let's get started.

We will need (for 2 pieces):

flour - 500 gr
milk - 250 ml
yolks - 5 pcs
butter - 150 g
sugar - 175 gr
lard -1 tbsp. spoon
dry yeast - 0.5 tsp
raisins – 150 gr
turmeric - 1 teaspoon
nutmeg - 0.5 tsp
zest of half a lemon
salt -0.5 teaspoon

Preparation:

1. First, we need to separate the whites from the yolks. We will need the yolks to prepare the dough, and from the whites we will prepare glaze and decorate the top of the finished products with it.

2. Add all the sugar to the yolks, prepare a wooden spatula or spoon, and mix the eggs with the sugar until smooth.

3. Melt the butter in a water bath and gradually add it to the egg and sugar mixture, while stirring the mixture continuously. You should get a homogeneous plastic mass.

4. Melt a piece of lard in a frying pan or saucepan. We will need lard - 1 tbsp. spoon. My grandmother always used to add it to butter dough and the baked goods turned out amazingly tasty.

Let it cool slightly and add to the mixture, stir.

5. Warm the milk slightly in a water bath; it should not be hot. Gradually add dry yeast into it and mix thoroughly until it dissolves.

When purchasing yeast, be sure to check its expiration date. The dough will rise well and the baked goods will be light and airy only if they are fresh.

6. Gradually adding the yeast mass to the main mass, constantly stir the contents with a wooden spoon until the mass becomes homogeneous. We prepared the dough.

7. Cover it with cling film and place it in a warm place for 1 hour until it rises.

We will need:

flour - 5.5 cups
milk - 1 -1.5 cups
egg yolks - 10 pcs
butter 8/2.5% - 250 -300 g
live yeast - 50 -60 g
sugar - 1 glass
vanilla sugar - 1 sachet
cognac - 2 tbsp. spoons
seedless raisins - 0.5 cups
candied fruits - 2 - 3 tbsp. spoons
lemon zest
or cardamom or nutmeg - 1 teaspoon
salt - 0.5 tsp

Preparation:

1. Sift all the flour twice into a bowl. Take half a glass of flour and brew it with half a glass of boiling milk. Stir until a homogeneous elastic mass is obtained.

2. Prepare another half glass of warm milk and dissolve the yeast in it. Add half a glass of flour to the mixture, stir and place in a warm place for 10 minutes. During this time, a reaction will occur in the mixture and it will “breathe”, bubbles will form and burst.

3. Then combine both mixtures, mix thoroughly, cover with a napkin and place in a warm place to rise.

4. Grind the yolks with sugar and vanilla sugar until white, add salt. Pour half of the resulting mass into the dough, add a quarter cup of flour and knead thoroughly, then cover again and let rise for 1 hour.

5. After an hour, add the remaining half of the egg mixture to the dough and add 3 cups of flour. Knead the dough until it begins to come away from your hands. You can moisten your hands with oil, this will make kneading easier.

6. Then pour melted butter into the dough, adding it gradually in small portions.

7. Then add cognac, lemon zest, or instead you can add a teaspoon of ground cardamom or nutmeg.

8. Knead again, cover with a napkin and leave to rise again.

9. Meanwhile, rinse the raisins and soak them in boiling water to swell. Then drain the water and dry the raisins until there is no water left on them.

10. Sprinkle raisins and candied fruits with flour and mix them with it.

11. Press down the risen dough, knead it with your hands, add raisins and candied fruits. Cover with a napkin and let stand for a while until the dough rises again.

12. Prepare forms. Grease them generously with oil and lightly flour the bottom and sides.

13. Fill the molds 1/3 or half, cover with a napkin and leave to rise.

14. Preheat the oven to 180 degrees and place the forms with dough in it. By this time the dough should have doubled in size. Bake until done, about 45 -50 minutes. Baking time depends on the size of the pan and the features of the oven. If the oven bakes so that the top burns, then after 20 - 25 minutes the molds can be covered with baking paper soaked in water.

15. Take the finished products out, let them cool, remove them from the mold and decorate with icing and decorations.

This recipe is also very tasty. Of course it’s not fast, but Easter cakes are serious business! They demand the same attitude and approach! And the time is mostly spent on rising and infusing the dough. And at this time you can do any other things.

Easter cake Monastyrsky with live yeast

Using this recipe, preparing Easter bread is not difficult, it doesn’t take too long, and it always turns out very well.

We will need:

flour - 1 kg
warm water - 1.5 cups
warm milk - 2 - 3 tbsp. spoons
live yeast - 50 g
egg - 2 pcs
butter -125 gr
sugar - 100 gr
candied fruits – 100 gr
cinnamon - 0.5 teaspoon
cardamom -0.5 teaspoon
salt - a pinch

Preparation:

1. Dissolve yeast in water and milk. Let stand for 10 minutes until they separate.

2. Mix the eggs with sugar, pour in the melted butter in a thin stream. Add salt. Mix.

3. Add the yeast mixture to the egg mixture and stir. Sift the flour through a sieve twice. And gradually add to the resulting mixture.

4. Add spices and finely chopped candied fruits. Knead the dough.

The dough should be quite thick. It is better to knead it overnight so that it infuses. Cover it with a napkin and leave to infuse and rise.

5. In the morning, place the risen dough on a work surface and knead it thoroughly for at least 15 minutes.

6. Divide into two equal parts and place in two pre-prepared forms, which should be greased with butter and lightly sprinkled with flour.

Let stand until the dough rises.

7. When the dough has risen well and bubbles appear on its surface, brush the top with egg mixed with a small amount of milk.

8. Place in an oven preheated to 180 degrees and bake for about 40 minutes.

This cake is not covered with glaze, but due to the fact that the top is greased, it will be golden brown and beautiful. But if you wish, you can of course also cover it with glaze.

And when cut, it turns out so beautiful.

Ancient Russian recipe for Easter cake

This recipe is taken from a recipe book from the 60s, it says that this recipe is old. And even if it was invented when it was written, then it is at least more than 50 years old. Therefore, for this reason alone it can be considered ancient.

The recipe is delicious, reminiscent of grandma’s baking from childhood. And since many people always remember “Taste of Childhood” with great warmth, this option is quite worthy of taking its place of honor in the Top 10 recipes!

We will need:

flour - 1 kg
milk - 1.5 cups
eggs - 6 pcs
butter - 300 gr
sugar - 1.5 - 2 cups
vanilla sugar - 1 sachet
yeast - 50 g
raisins – 150 gr
salt - 0.5 teaspoons

Preparation:

1. Warm the milk until warm and dilute the yeast in it, so far only in half a glass.

2. Sift the flour twice and pour 4 cups into the milk-yeast mixture. Knead the dough.

3. Divide the eggs into yolks and whites and then grind the yolks with sugar until white. And beat the whites into foam.

4. Melt the butter.

5. Add yolks with sugar, salt, butter and finally whites to the kneaded dough. Each time stirring the mass and adding the newly added ingredient.

Add the remaining milk and add a little more flour to thicken the dough. However, do not add all the flour yet.

6. Knead the dough thoroughly, sprinkle flour on top, cover the bowl with a napkin or towel and leave overnight in a warm place.

Try to leave the dough in a large container so that it does not escape overnight.

7. In the morning, add all the remaining flour, vanilla sugar and knead the dough thoroughly until it comes away easily from the walls of the dish. It itself should not be too thick.

8. Cover the dish with a towel again and place in a warm place to ferment and rise. The time will be approximately 1 hour. The dough should double in size during this time.

9. Wash and dry the raisins. Then lightly sprinkle it with flour and stir. When the dough has risen, add the raisins and stir again until they are evenly distributed.

10. Prepare baking dishes. Grease them with butter and sprinkle with flour, simply grease paper molds with butter, non-stick molds do not need to be greased or sprinkled with flour. Although personally I grease any shapes with oil.

11. Place the dough into molds, filling them 1/3, or no more than half.

To obtain a loose, more porous dough, the dough is placed on 1/3 of the mold, denser - on half.

12. Place them in a warm place to rise, cover them with a towel so that the dough does not dry out. The dough should rise about twice in size.

13. Brush the top with beaten egg or just sweet water. Place in an oven preheated to 170 degrees to bake. They will bake for about an hour. The time depends on the size of the pan and the features of the oven.

If during this time the top begins to brown too much, cover it with baking paper soaked in water.

14. Cool the finished baked goods, brush the top with glaze and sprinkle with powder, or decorate as your imagination dictates.

Serve, treat guests and eat yourself with great pleasure!

This is the selection of recipes we have for you today. In fact, there are simply a huge number of recipes for rich pastries. Each housewife who does it has her own little secrets and tricks, thanks to which their dough will be different from the other, both in texture and taste.

And this is good! That’s what’s good about cooking, as such, is that you can eat the same dish, but prepared differently, having the same name, but different in taste. This allows us to diversify our menu and eat simply delicious food every day.

And in conclusion of today’s article, I would like to write a few recipes for making icing for Easter cakes. After all, all today's recipes include its use. Therefore, it would be wrong not to write how to cook it.

Glaze that doesn't crumble or stick

In the previous article about I already shared two recipes for making glaze, one of them was protein, and the other was made from gelatin.

Glaze made from gelatin does not crumble or stick, which is why it has recently become increasingly popular. Its advantage also lies in the fact that it is not at all difficult to prepare and can be done quite quickly.

In order not to repeat myself in the description, in today’s recipe I would like to offer you to watch a video in which everything is explained and shown in detail. And preparing such glaze will not be difficult.

The glaze according to this recipe turns out to be snow-white and glossy, and looks very beautiful on the finished products. And if you also cover them with beautiful multi-colored sprinkles, then the baked goods will be a sight to behold!

And now it’s not difficult to find such sprinkles in the store. It is sold in any supermarket, where before the holidays there is always a huge selection of various paper baking dishes, decorations and paint for eggs.

So buy everything in advance, fortunately there is still a significant amount of time before Easter.

How to make glaze from egg whites and sugar syrup

(I already mentioned it in the previous recipe), there is an excellent recipe for egg white glaze and I recommend checking it out. The recipe is simply wonderful.

We will need:

egg white - 1 pc.
sugar - 0.5 cups
water - 0.5 cups
lemon juice - 1.2 teaspoons

Preparation:

1. Pour sugar into a small saucepan, add hot water, stir and cook thick syrup. In this case, foam will appear, it must be removed.

The readiness of the syrup can be determined in this way. Scoop the boiling syrup into a teaspoon and place the spoon in cold water. If the cooled syrup can be rolled into a soft ball, it is ready.

2. Beat the egg white until it increases in volume by 3-4 times. It is better to beat with a mixer.

3. Continuing to beat, pour in the cooled syrup in a very thin stream. Then add lemon juice and mix thoroughly until smooth.

4. Before applying the glaze to the baked goods, warm it in a water bath to 60 degrees.

If you prepare this glaze for any other baked goods, you can color it by adding cocoa, chocolate or cranberry juice.

I think that with today's recipes, baking delicious Easter bread will not be difficult for you. After all, I tried to describe everything in the most detailed way, with all the nuances and little secrets and tricks.

I would like to note that all the recipes have been tried and tested, so cook with confidence, they will not let you down. I also want to say that you can bake any kind of baked goods from this dough, as well as use icing for these purposes. The dough options offered today are all the usual rich yeast dough, from which you can bake any sweet buns, rolls with dried fruits and nuts, sweet pies with filling, delicious spreaders with jam, and basically anything.

So if you are into baking, then you won’t have any recipes lying around. And you can try them all one by one, baking one or another variety of delicious treat.

And I would like to end here. And in conclusion, I would like to ask you to share the article with your friends on social networks, the buttons of which are located both at the very top of the article and at the bottom. Especially if you liked the article and found it useful!

I also want to congratulate you on the upcoming Bright Sunday of Christ, the day of Easter! May everything always be just perfect for you!

Cottage cheese Easter is prepared only once a year, on Maundy Thursday, so that it can settle for Easter Sunday. Housewives make homemade cottage cheese and take out special detachable molds in the form of a truncated pyramid - a pasochnitsa, on the walls of which the letters XB and Christian symbols are carved. Then the drawings are imprinted on the finished Easter, and it looks very bright and impressive. It is interesting that Easter from cottage cheese is prepared only in the central and northern regions of Russia, and in the South, Easter or paska is called an ordinary Easter cake. The shape of Easter is a symbol of the Holy Sepulcher, so it reminds Christians of the suffering and torment of Christ. There is an opinion that this dish is very difficult to prepare, but, as one Russian proverb says, the eyes are afraid, but the hands do the work. Let's talk about how to make Easter at home so that it turns out not only tasty, but also beautiful and appetizing.

The best products for royal Easter

When buying ingredients for this dish, it is better not to save money and choose the best and highest quality products. The cottage cheese should be very fresh, not sour, not dry, homemade is better. To do this, pour kefir into boiling milk in a thin stream and, when the curd clots separate from the whey, turn off the heat, close the pan with a lid, and let the mixture brew and cool. After this, we place the cottage cheese on a double layer of gauze placed at the bottom of a colander, tie a gauze knot and hang it over the sink or pan for about a day. From 3 liters of milk and 3 liters of kefir (they are taken in equal proportions) you get about 1 kg of cottage cheese. But the weight of the finished product may vary depending on the quality and fat content of milk and kefir - the higher the fat content, the more cottage cheese you will get. Also for Easter you may need cream and sour cream 25%, unsalted butter 82.5%, fresh eggs, sugar, honey, condensed milk, chocolate, marmalade, poppy seeds, dried fruits, nuts, candied fruits, berries, mint and spices - it all depends on prescription

Two ways to prepare Easter

Cottage cheese Easter can be made in two ways - cold and hot, which means Easter can be raw and boiled. For raw Easter, the cottage cheese is rubbed twice through a sieve or crushed in a meat grinder, then all the products are mixed and placed under a press. Boiled Easter is not actually boiled, but heated over a fire, then slowly cooled in a bowl of cold water. Since fresh cottage cheese does not last long, it is better to make raw paskhas in small sizes, while boiled ones can be placed in large forms - they retain their freshness and pleasant taste longer. By the way, Easter cooked hot is more tender and sweet.

For the simplest raw Easter, take 2.5 kg of cottage cheese, rub it through a sieve twice, mix 200 g of butter with 1 cup of sugar until the mass becomes white and fluffy. Then add 250 g of fatty sour cream and continue grinding until the sugar grains are completely dissolved. By the way, this is the main sign that it’s time to mix the mixture with cottage cheese, add a little salt and fill the pan. We place a saucer with a load on top and put Easter in the refrigerator for 12 hours.

The simplest boiled Easter is made from 300 g of butter, 400 g of sour cream and 4 eggs. The mass is brought to a boil with constant stirring, then mixed with 2 kg of pureed cottage cheese. A little salt is added to Easter, it is kneaded well and put into the mold. For such recipes, it is recommended to take fresh eggs from healthy domestic chickens.

How to make Easter from cottage cheese: secrets and subtleties

If Easter is prepared from store-bought cottage cheese, it is better to first hold it under pressure to remove excess liquid. Housewives who prepare homemade cottage cheese leave it to hang for a day, since the whey remaining in the cottage cheese will prevent the mass from hardening in the mold. It is no coincidence that in Rus' this dish was called Easter cheese - the cottage cheese should be quite dense and easy to cut with a knife.

Liquid sour cream can be placed in several layers of gauze in a colander and placed in the refrigerator. The sour cream should be so thick that a spoon can stand in it - only in this case will Easter be stable. The butter should first be kept warm so that it becomes softer, the dried fruits should be sorted well, washed and dried, and the nuts should be peeled. If you replace sugar with powdered sugar, the raw Easter will be more tender and the sugar will not squeak on your teeth. For the same reason, all spices should be ground in a coffee grinder or purchased already ground.

By the way, cottage cheese rubbed through a sieve differs in consistency from cottage cheese passed through a meat grinder. In the first case, it turns out to be very tender, light and airy, in the second case, it turns out to be more viscous and dense.

Before placing the curd mass in the pan, cover the bottom with a linen napkin or gauze so that the edges hang out of the mold and the Easter can be easily removed. It is better if the fabric is damp, otherwise wrinkles may form that will ruin the surface of the Easter. Cover the top of the Easter with the edges of the fabric and a wooden plank, be sure to apply pressure and take the form out into the cold for about 12 hours.

Sour cream Easter with boiled condensed milk

Cooking boiled Easter at home

An unusually tasty Easter, which is soft and at the same time holds its shape perfectly, your family will certainly like it.

To 500 g of cottage cheese, rubbed through a sieve, add 3 yolks, 100 g of sugar, 200 g of sour cream and a little vanillin, mix the mass well and beat in a blender until it becomes soft and airy. Then cut 100 g of butter into pieces, add to the cottage cheese and beat again until smooth.

Now put the saucepan on the fire and heat it very slowly, stirring constantly. Bring the curd mass to a boil and let it cool to room temperature in a large bowl of cold water, then put it in the refrigerator for 3 hours.

Easter will thicken a little and acquire a pleasant consistency. At this stage we add 80 g of raisins to it, which are pre-washed and soaked for 20 minutes in boiling water.

Place the curd mixture in a mold, put it in the refrigerator for a day and serve with raisins and marmalade.

Lazy Easter for busy housewives

It happens that there is no time to cook a real classic Easter, but how can you leave your family without an Easter treat? Let's try to cook a quick Easter using an unusual recipe - it turns out very tender and aromatic.

So, carefully grind 2.5 kg of sour cream with 10-15 tbsp. l. sugar, add vanillin, 150 g of any toasted nuts and 150 g of dried fruits, well washed and dried. Easter is especially delicious with dried cranberries and pine nuts.

Now we put the fabric in the pan - either 12 layers of gauze, or 4 layers of chintz, or 2 layers of calico. Pour in sour cream, collect the corners of the fabric and hang the mass in the refrigerator using a cup stand, a basket with a high handle or other devices - you will have to use your imagination and be smart. The sour cream should hang for a day, but every 6 hours it is necessary to untie the fabric and mix the contents, since the outside of the sour cream thickens, but the inside remains liquid. You can’t put it under a press, otherwise all the Easter will flow out along with the whey. You can decorate this amazing Easter dessert with grated chocolate, nuts, berries and fruits.

How to serve Easter

Cottage cheese Easter can be decorated with gelatin figures, pieces of chocolate, candied slices of berries and fruits. The simplest decor is cinnamon, powdered sugar, cocoa powder, poppy seeds and colorful coconut flakes. For decoration you can use nuts, dried fruits, roasted sesame seeds, rose petals, mint sprigs. Easter decorated with edible beads, flowers and mastic figures looks very beautiful. The dessert can be decorated with whipped cream, especially chocolate, M&M's, confectionery powder, melted chocolate or caramel. Or you can just put a church candle in the middle, because Easter is beautiful in itself. You should cut Easter with a warm knife, constantly dipping it in warm water and wiping it with a napkin so that the pieces turn out smooth and beautiful when cut.

Now you know how to make Easter with your own hands, how to decorate it and serve it correctly. Don’t be afraid of complex recipes and get ready for a bright spring holiday, when not only nature, but also our hearts come to life. May your Easter table always be generous, rich and delicious!