The most delicious Easter cake. Easter in the oven (baking) The most delicious Easter in the oven

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

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

Below I will describe and show everything in detail.

Cooking Easter cake - step by step recipe

Ingredients

For test:

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

For glaze:

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

How to make dough

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

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

1. We measure out 400 ml of milk and put it in a bowl on fire. We heat until, having tried with a finger, we feel good warmth, but not to be hot.

2. We crumble yeast into milk. I recommend Lviv yeast to Ukrainian residents - I use it all the time, everything works out great.

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

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

4. Stir well with a spoon to make a slightly viscous dough dough.

5. We cover the cauldron with a towel and put it on the stove (it is already warm). While the dough is coming up, prepare the muffin: we separate the yolks from the proteins.

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

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

8. Opara, meanwhile, came up (more than doubled) and slightly settled - it means ready. It took 30-40 minutes.

9. Add yolks to it and mix.

10. Then put softened, almost liquid butter.

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

12. Add whipped whites and once again very gently and thoroughly mix with a spoon from top to bottom.

13. Add flour and start kneading the dough.

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

I added another 200 g of flour, after kneading the dough turned out, with which you can already work with your hands. It took another 200 g of flour to sprinkle the table and subsequent dusting. At the end, I weighed what was left of the two-kilogram bag - about 600 g.

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

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

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

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

15. Lubricate a clean cauldron with vegetable oil, put a ball of dough in it, also lubricate it with oil and leave it on the stove to rise, wrapped in towels.

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

17. Pour boiling water for 10-15 minutes.

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

If desired, candied fruits, nuts, dried apricots can be added to the Easter cake recipe. I considered it redundant.

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

20. We spread it on a table dusted with flour, knead it with our hands into a cake and scatter half of the raisins in a thin layer.

21. We fold the edges with an envelope. Knead again with your hands into a cake and scatter the remaining raisins. Once again, fold the envelope and knead a little with your hands.

22. The second time we put the dough in a cauldron to rise.

Preparing molds and baking Easter cakes

1. While the dough is “growing”, prepare the baking dishes. For small Easter cakes, I bought special paper molds, and for a large Easter cake I took a Teflon detachable one.

You can bake in any metal utensils: in mugs, saucepans. People use tall tin cans after removing the labels and plastic covers.

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

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

I’m not overjoyed with the test - after an hour it rose remarkably again.

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

4. We arrange the forms immediately on the baking sheet so as not to touch them anymore, cover with a towel, let stand until the dough rises almost to the brim (20-30 minutes).

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

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

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

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

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

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

When they become warm, Easter cakes can be removed from metal forms, you can leave them in paper forms and decorate.

How to make egg white frosting and decorate

1. To prepare the glaze, beat one protein into foam. Without ceasing to beat, gradually add a glass of powdered sugar and a tablespoon of lemon juice. It turned out such a mass.

2. We cover Easter cakes with it, decorate with sprinkles and decorative flowers.

There were nine Easter cakes in total: two with a diameter of 7 cm; two - 11 cm; four - 9 cm, and the main Easter cake - 13 cm.

I started at 5:00 pm and went to bed at 3:00 am. Made 220 photos! If you do not take into account the time for photographing, you can manage in 6-8 hours.

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

The next day, my neighbor grandmother caught me on the landing: “Seryozha, the neighbors say that you are doing some tests at night - everything is flashing in the kitchen. The apartment, by any chance, you will not blow up? I laughed and reassured her that the flash was flashing when photographing. I thought to myself: “Who was itching to watch my windows at 2 a.m.?” The neighbor, in turn, froze with her mouth open (what can be photographed in the kitchen from the evening until two in the morning?). On that they parted.

For you, dear readers, I also have everything for today, share your impressions, if someone writes their recipe for Easter cake, I will be glad. My parents bake Easter cakes in a bread machine, health does not allow kneading the dough with your hands, you can. I also recently made cottage cheese Easter, I was also pleased,.

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

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

For starters, I propose to get acquainted with a few useful tips and secrets for preparing delicious Easter pastries: pasok and Easter cakes. And how to dye Easter eggs in all colors of the rainbow using natural dyes, you can read.

Preparing the form for paska:

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

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

Preparing raisins (candied fruit) for Easter cake:

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

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

Baking time for paska and Easter cakes:

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

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

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

Place for the test:

Easter frosting:

Homemade Easter Recipe

Products:

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

Rub the yolks thoroughly, mix with 2/3 cup of milk, add flour, mix thoroughly, add yeast diluted in 1/3 cup of warm milk, mix again. Let the test run. Then add the egg, melted warm butter, sugar, salt, candied fruits, vanillin, knead thoroughly, let go.

Grease the form with oil, fill with dough 1/3. When it fits in the form, put in the oven. Bake over medium heat for approximately 15 minutes.

Easter recipe with raisins

Dissolve the yeast in half a glass of warm milk with 1 tablespoon of sugar and two tablespoons of flour. Rub the yolks with sugar, add warm milk, salt, flour, raisins (previously steamed with boiling water), lemon zest. Mix the dough well.

When the dough rises, add melted butter, mix thoroughly again, put the dough in a warm place, let it rise. Grease the form with oil, fill with dough 1/3. When it fits in the form, grease the top of the pasok with yolk and put in the oven. Bake over medium heat for approximately 15 minutes.

homemade cake recipe

Dissolve the yeast in 1.5 cups of warm milk, add 0.5 cups of flour, stir so that there are no lumps, cover and put in a warm place to approach. When the volume of the dough doubles, add salt, 6 yolks, mashed with sugar and vanilla, butter. Mix everything thoroughly. Beat the egg whites with a mixer until fluffy, add to the dough. Pour out the remaining half kilogram of flour. The dough should not be very thick, elastic and well behind the hands and the walls of the dish.

Cover the dough and put in a warm place to approach. When it comes up and doubles in size, add steamed raisins, candied fruit, finely grated almonds. Grease the form with oil, fill with dough 1/3. When it fits in the form, grease the top of the Easter cakes with yolk and put in the oven.

Custard cake recipe

Make a dough :pwith a tin of a glass of boiling milk, brew 100 gr. flour, stirring quickly with a wooden spoon until an elastic mass is obtained.

Dilute the yeast with 0.5 cups of warm milk and mix with 100 gr. flour, leaving for a few minutes.

Combine both mixtures, cover with a towel and leave the dough in a warm place for an hour and a half.

Now we do the fill:eltki, sugar, a pinch of salt rub until white. Pour half the filling into the risen dough, add 250 gr. Flour and knead well. Let the dough rise for another hour.

Then pour the second part of the filling into the risen dough, add 500 gr. flour, and knead the dough until the dough comes off your hands. The dough is ready.

Pour warm melted butter into it gradually, knead well.

Add spices, cognac. Grease the form with oil, fill with dough 1/3. When it fits in the form, grease the top of the Easter cakes with yolk and put in the oven.

Easter cottage cheese recipe

Cooking:

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

As you can see - nothing complicated! Choose your favorite recipe for homemade paska and Easter cake, cook with pleasure! Happy Sunday!

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

Products for cooking according to the recipe for Easter in the oven

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

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

Actually the recipe for Easter in the oven

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

1. We take 7 eggs and carefully separate the yolks from the whites. We make sure that the yolk does not get into the squirrels, because it will be the basis for shaving the apiaries.
   
   
2. Beat 8 eggs and 7 yolks with sugar.

   
   
   
   

3. Carefully add beaten eggs to milk.
   
4. Pour in sour cream, salt, pour in vanillin, pour in sunflower oil, add the approached steam and mix everything well.

   
   
   
   
   

5. Then, gradually adding flour, knead the dough.
   
6. The dough should turn out a little steeper than for pancakes.
   
   
7. Put the dough in a warm place to rise.
8. While the dough is rising, prepare the molds. To do this, cut out paper circles according to the size of the bottom of the mold, dip them in vegetable oil and lay them on the bottom.
   
9. Grease the sides of the mold with margarine and sprinkle with flour.
10. 
    
11. Knead the risen dough again. And leave in a warm place, cover with a towel.
12. When it rises a second time, add raisins to the dough.
    
13. And knead again.
    
    
14. After that, decompose into molds for 1/3 of the volume. Put in heat so that the dough rises to a height of 1.5 cm to the edges.
    
    
15. Put in a preheated oven. Do not open or slam the oven while the dough is rising. Otherwise it will settle
16. Bake at a temperature of 180 degrees for 45-60 minutes, depending on the size of the molds
17. Ready Easter take out of the mold and put on its side for 1-2 minutes. Roll to cool slightly, and put on the bottom.

Getting ready for Easter

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

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

Our Easters have cooled down and now we can safely cover them with a “snow peak”. Lubricate Easter with whipped squirrels and sprinkle with multi-colored caramel powder. And from the remaining shaving brush you can make meringue.

That's all. This is our homemade Easter recipe in the oven. I would like to wish everyone a joyful and happy Easter. We hope you enjoy our recipe and enjoy it. Be sure to leave in the comments who, what and how it turned out. Ask if something doesn’t work out for you or something is not clear to you according to the recipe.

Calorie homemade Easter

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

100 gr. product contains:

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

Bon Appetit!

Hello everyone. Today we are preparing the perfect and most delicious Easter cake, the best recipe that will not crumble when cut. It always turns out tender, airy, fragrant and porous.

By the way, look at our site for more recipes for Easter:

• How to cook
• And how to cook

Maybe you can use them.

And now, I want to show you the best recipe on how to cook the most delicious Easter cake. Why is he the best? Because, I know one secret that you will learn by reading the article to the end.

Today, we will make chocolate. Take any chocolate, it doesn't matter (I took white)

Such chocolate icing keeps perfectly on Easter cakes, does not stick and, when cut, does not crumble.

The most delicious Easter cakes that we will cook with you now will be porous, airy, soft. When you cut them, they will not crumble. They are stored in this form for up to ten days and do not get stale, therefore, you can safely bake them for the future.

The secret of the most delicious Easter cakes

And the whole secret of splendor and porosity, the most delicious Easter cakes, lies in vodka. She is able to loosen the dough well, and, thanks to her, the dough quickly rises, and the pastries are stored for a long time and remain fresh for several more days.