Easter has passed and so I want to share the recipe for a wonderful cake. In the search for recipes for Easter cakes, I so wanted to find exactly what my mother baked in childhood, the same soft, airy and very tasty Easter cake! Thank you very much Anastasia for the recipe for a real Easter cake!!! I add the recipe also for participation in Easter flash mob lapundrik
We will need:
For glaze:
COOKING:
warm the milk a little (so that it is a little warm), dissolve the yeast in it.
Add 500 g flour, mix well. Put in a warm place, cover with a towel. let the dough come up, when the dough doubles, add the yolks mashed with sugar and vanilla sugar, softened butter, mix, at the end add the whipped hard-boiled foam, mix. Add the remaining flour (you may need more or less flour, it depends on the quality of the flour), knead the dough. The dough must be well kneaded, it should not be steep and should not stick to your hands.
Put the dough back in a warm place.
Let the dough rise well (about 50-60 minutes)
Add raisins (washed, dried) to the dough that has come up, mix and put back in a warm place.
When the dough has risen well, spread out on the forms greased with oil, 1/3 of the height.
Cover with a towel. Let the dough rise again already in the form.
Put in a preheated oven. I bake at 180 degrees. 50-60 min. Glaze:
Beat egg whites until stiff, gradually adding sugar.
Lubricate the finished hot cakes with icing and sprinkle with confectionery topping.
Enjoy your meal!!!
Well, what is Easter without Easter eggs! This year I experimented and dyed the eggs in several ways.
Method number 1 Decoupage
Boil eggs. Cool down. Cut out pictures, flowers, etc. from beautiful napkins. Use egg white for gluing. We take a brush and grease the egg with protein, apply a picture and gently smooth the picture with protein using a brush and get such beauty 
And she painted in another way from Elena Businesswoman.
Method number 2: Marble eggs:
Cut the notebook sheet into tiny triangles, onion peel into arbitrary pieces. We take an egg, moisten it well with water, even under a stream of water, even in a saucer, it’s more convenient for anyone, carefully dump the egg in our husk-paper mixture and put it on a piece of bandage, lift the corners of the bandage up, so that you don’t displace something in how we rolled the egg, we collect all the corners into one whole and carefully fasten the thread at the base, we get a bag with an egg. Fill the eggs with water. As it boils, add 1 vial of greenery. Cook until the eggs are ready. Fill with cold water, free from gauze bags and rub with vegetable oil.
I have a favorite recipe for Easter cakes, according to which I have been preparing Easter cakes for many years. Many of you know it and have even successfully prepared according to it. They turn out very tasty. But every year I look for and try some new recipe. For variety. Until this year, none of the new, tested ones could even compare with my favorite recipe. But this year I seem to have made a revolutionary coup within the same family. I found a recipe that literally shocked me. Shocked in every way. This recipe is very simple and INCREDIBLY delicious! If I had the opportunity to meet with the author of the recipe, I would bow 5 times to the waist !!!
Ingredients for "Kulich, which always turns out":
Nutritional and energy value:
Recipe "Kulich, which always turns out":
That's all we need. I strongly advise you to prepare everything in advance so that it is at hand, because the recipe is very fast, literally instant.
In my family, raisins are not very favored, but they are very fond of nuts. Therefore, instead of 300 g of raisins, I took 100 g of raisins, 100 g of almonds and 100 g of candied fruits.
Raisins must be sorted out, freed from the remnants of twigs and pour hot water for 15 minutes. Almonds pour boiling water for 3-4 minutes.
Then drain the boiling water, and pour cold water over the almonds and peel them. After that, you need to dry the almonds in the microwave for about three minutes, stirring every minute, or in a skillet, but without browning. And then cut the almonds with a knife into small pieces. Drain the water from the raisins, dry them on a towel and roll in flour.
I never use dry yeast to make cakes. ONLY LIVE!!! You can solve this problem yourself.
Warm the milk a little, dissolve the yeast in it. Add 500 g flour, mix well. Put in a warm place. Cover with a towel. The dough should double in size (it will take about 30 minutes). Easter cake dough is very capricious, it absolutely cannot stand drafts and it is very difficult to find a warm place for it in a cold apartment. If your heating has already been turned off and the apartment is cool, there is a way out: an oven. It is necessary to heat it up to 35-40 * C maximum and keep the dough in it until it approaches. This is the best way! My dough has tripled in 30 minutes.
While our dough is growing up, we must have time to separate the whites from the yolks. Grind the yolks with sugar and vanilla sugar until white. Whisk egg whites with a pinch of salt until stiff.
Our dough is ready, it has grown, literally swollen.
Add crushed yolks to it and mix.
Then add the softened butter and mix again.
Lastly, add the beaten egg whites and mix gently again.
Now we need to sift flour into our chic mass, this must be done in parts, kneading the dough each time. More flour may be needed, depending on the quality of the flour and the size of the eggs.
The amount of flour that is indicated, in my opinion, was clearly not enough. I sifted the flour on the table and dumped the semi-liquid dough onto it. Constantly dipping my hands in flour, I began to knead the dough from the edges to the middle. It was terribly sticky to the table and hands and I had to add flour. But I didn’t get too carried away and hammered the dough with flour. As soon as the dough began to lag behind the table and hands a little, I stopped kneading.
Let the dough stick a little more, but enough is enough.
The dough was runny. It is soft, alive... When you take it on your hand, it literally flows to the other hand... it lives, breathes...
This dough should be placed in a large saucepan, lightly sprinkled with flour and sent back to a warm oven. Let the dough rise well.
It took me 50 minutes to do this. Remove the dough from the oven, add raisins, candied fruit and almonds to it. I strongly recommend not to grind the almonds in a blender, but to cut them into pieces on a plank with a knife.
Knead the dough well and send it back to the warm oven to rise.
After 20 minutes the dough has doubled in size! Remove the dough from the oven, and the oven itself - ATTENTION! - turn on 100 * C!
While the dough is rising, prepare the molds. Lightly oil the bottom and cover with a circle of lightly oiled parchment.
DO NOT LUBRICATE the sides of the molds with oil!!!
Dump the dough on the table, with a knife divide it into parts, approximately according to the number of forms. I made half the norm and prepared 5 forms. Gently and very gently roll each piece of dough in your hands, giving it the shape of a ball and then carefully lower it into the mold. Put the forms on a baking sheet and cover with a napkin. After 10-15 minutes, the dough doubled in size and I sent it to the oven, heated to 100 * C.
Bake cookies for 10 minutes. Then increase the temperature in the oven to 180-190 * C and bake until cooked, that is, until a dry toothpick. For a small form it took 25 minutes, large forms were baked for 35-40 minutes. Look at your oven. The dough should be applied to 1/3 of the height of the form. On the left is the form in which the dough was put. On the right is a form in which almost 1/2 of the volume was put. The dough has risen with a cap above the edges of the form.
Remove the finished cakes from the oven and let stand on the table for 10 minutes. Meanwhile, prepare the glaze. I make a glaze based on lemon juice and powdered sugar. You can use any other recipe, you can even use store-bought ones like Dr. Oetker's, they have a great frosting! When the icing is ready, you need to run a narrow knife along the walls and shake out the Easter cakes on your hand. They are unusually light, tender, airy, so you need to act very carefully. Cover hot cakes with icing and decorate. These are extraordinary Easter cakes, absolutely amazing, tender, airy!!!
Just a song, not a recipe. Cooking on it was a pleasure, just bliss!!! I cooked half of the portion and regretted that I did not cook the full one.
This is an unusual cake, absolutely amazing, tender, airy!!! And, most importantly, on the third day only the outer crust dried up, and the crumb remained as airy and tender as on the first day. An angel for your meal!!!
This recipe is part of the "Cooking Together - Cooking Week" campaign. Discussion cooking on the forum -
Recipes for Easter cake and cottage cheese Easter are passed down from generation to generation in many homes. So the author of cookbooks and programs, Anna Lyudkovskaya, has her own story of these Easter dishes - and her proven recipes, which are included in her book Our Favorite Food. Stories and Recipes. We offer to cook Easter cake from yeast dough with candied fruits, as well as raw Easter from cottage cheese.
Easter cake
We have an old notebook covered with cloth in our house. My great-grandmother kept it, wrote down income with expenses, useful tips and recipes. Every year on the eve of Easter, now my grandmother takes this little book out of the sideboard and, looking at the yellowed pages covered in pencil, bakes Easter cakes. This tradition was not interrupted even in the atheistic Soviet years, although no one went to church services and was not going to explain to me the meaning of the holiday. I had to figure it out myself. For me, this is the standard - a dense, heavy Easter cake of my great-grandmother Lidia Dmitrievna Krasnova.
You will need:
- 570 g flour
- 20 g fresh or 10 g dry yeast
- 140 ml warm milk
- 3 eggs
- 150 g butter
- 1 cup of sugar
- 1 teaspoon vanilla sugar
- 75 g raisins
- 50 g of any candied fruit
- 50 g almond petals
- ½ teaspoon salt
For glaze:
- 1 protein
- ½ cup powdered sugar
- 1 tablespoon lemon juice
- Dissolve fresh yeast and 1 teaspoon of sugar in a third cup of warm water. Let the yeast froth. In a bowl, mix milk and yeast. Sift a quarter of the flour into the liquid, mix with a mixer, then add another quarter, stirring. Tighten the bowl with foil and put the dough in a warm place (in a blanket near the battery) for 30-60 minutes. If you are using dry yeast, then add it along with the first batch of flour and increase the volume of milk by a third of a glass.
- Separate the whites from the yolks, leave one yolk for lubrication. Mash the yolks with sugar and vanilla sugar, and beat the whites until a fluffy foam forms.
- Add salt, yolks, oil to the dough and mix. Then add the remaining flour and beaten egg whites. Knead the dough. It should not be very thick and easily lag behind the sides of the bowl. Wrap in a blanket and put in a warm place for another 1-2 hours.
- When the dough has doubled in size, add the raisins, diced candied fruits and almonds. Take tall forms, cover the bottom and walls with baking paper. Put the finished dough into the molds, cover with a kitchen towel and let the Easter cakes stand apart. The dough should double in size again. Lubricate the tops of future Easter cakes with egg yolk. Put in a cold oven, turn it on to 100 degrees and hold for 10 minutes. Then increase the temperature to 150 and bake Easter cakes for 1 hour. Check readiness with a wooden skewer: if the skewer is dry and the dough does not stick to it, then the cake is ready.
- For the icing, beat the protein until a dense foam, add the powdered sugar, beat, then pour in the lemon juice and beat for another ten seconds. Cover the cake with glaze and let it dry.
classic raw easter
Curd mass with raisins - this is Easter, which is usually prepared for the feast of the Resurrection of Christ. Preparing Easter is very simple - combine all the ingredients, put in a mold and put under pressure. The main thing is to get hold of the form. I still have a family wooden beekeeper, eaten away by bugs, shrunken so that I have to support the walls with matches, but it has so much history and charm that I voluntarily suffer every spring. Wooden and silicone beekeepers are now sold in stores and church shops.
There are two types of Easter - raw, like mine, and boiled, when the ingredients are heated on the stove. Culinary historians note that they began to cook Easter for the feast of the Resurrection of Christ only in the 18th century. But numerous pies with cottage cheese and syrniki have been on the festive table since time immemorial - it was necessary to somehow use the cottage cheese accumulated during Lent.
You will need:
- 1.6 kg of good low-fat cottage cheese
- 150 g butter
- 3 eggs
- 1 can of condensed milk
- 2 tablespoons vanilla sugar
- 1 teaspoon salt
- 2 handfuls of pitted light raisins
- Pass cottage cheese and butter through a meat grinder or beat in a blender. Lightly beat the eggs with a fork, add salt, vanilla sugar to them and combine with cottage cheese. Then add condensed milk, washed raisins and mix well. A food processor can do this job in a minute.
- Cover the pasochnitsa with slightly damp gauze, lay out the curd mass, cover with gauze on top and put it under oppression. To do this, place an inverted saucer on top of Easter, and on it a heavy stone or a jar of water. Easter put in a plate into which the whey will drain. Drain the whey from time to time so that the bottom layer of the easter is dry.
- Put Easter in the refrigerator for 12 hours, during which time excess liquid should drain. Before serving, remove the pasochnik and gauze and let the Easter stand at room temperature for 5-10 minutes.
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04/09/2015 16:55 CCA, Pskov
There must be Easter cake on the Easter table. This pastry is an indispensable attribute of the holiday. Of course, you can buy Easter cake without any problems at any grocery store in Pskov. At the same time, nothing prevents you from baking Easter cake yourself. Believe me, it's easy!
There is an opinion that you need to cook Easter cake only in a good mood, then it will turn out perfect. And proven recipes are the key to success. CDI has collected several worthy recipes for Easter cakes and Easter from well-known media culinary specialists.
Recipes from Daria Dontsova
“Keep in mind that this recipe will have to be spent, because the Easter cake will require high-quality products. In any cookbook you will now find many recipes for Easter cake. But I don't really like the ones that offer twenty eggs and a kilo of butter. The dough turns out to be too fat, so I cook Easter cake the way my grandmother taught me, ”Dontsova writes in her cookbook.
photo livejournal.com
Easter cake recipe
For the test
: 400 g flour, 100 g sugar, 160 g butter, 4 eggs, 100 g milk, 80 g raisins, 2 g salt, 20 g yeast, vanillin.
For syrup
: 60 g sugar, 20 g wine, 45 g water.
For fudge
: 90 g sugar, 25 g water, 30 g jam, vinegar.
For dough, mix a third of the flour with warm water in a 1: 1 ratio. Dilute the yeast separately in a small amount of water, add to the dough and leave to ferment at 30 ° C for 80-90 minutes. Or, if using dry yeast, mix it with flour and put it into the dough. Butter, sugar, salt, vanilla grind until smooth. While stirring, introduce the eggs, add the sorted and washed raisins. Put all this into a dough, mix, add the rest of the flour and mix thoroughly. Place the kneaded dough in greased cylindrical molds so that it occupies no more than a quarter of the mold, and let it stand in a warm place. As soon as the dough has increased in volume by 2–2.5 times, bake Easter cakes at 180–200 ° C for 60–70 minutes. Cool the finished cake, take it out of the mold, let it stand for at least 8 hours. After that, it can be soaked in syrup, greased with jam and sprinkled with powdered sugar or glazed with sugar fudge.
Preparation of syrup for impregnation. Dissolve sugar in water, bring to a boil, remove foam, cool to 40 ° C and, stirring, pour wine into it.
making fudge. Add sugar to boiling water and bring to a boil, stirring all the time. After that, add 1-2 drops of vinegar and continue to cook until tender. Determine the readiness of the syrup as follows: take a little syrup on a spoon, cool, and if after that you can roll the ball, then the syrup is ready. Pour the finished syrup onto an enamel tray and mix thoroughly with a spatula until it turns white.
You can use ready-made icing from a jar or buy a semi-finished product in a bag. The top of Easter cakes can be sprinkled with colorful decorations - now the store shelves are full of various "stars", "circles", "hearts" intended for sprinkling finished dough products.
Recipes from Yulia Vysotskaya
Yulia Vysotskaya, in her program “We Eat at Home”, introduced the audience to several recipes for Easter cakes. We suggest you try some of them.
photo edimdoma.ru
Easter cake recipe number 1
To prepare Easter cake according to this recipe from Yulia Vysotskaya, you will need the following ingredients:
Flour - 500 g
- sugar - 275 g
- butter - 250 g
- eggs - 6 pcs.
- lemon juice - 2 tbsp. l.
- sea salt - 15 g
- dry yeast - 10 g
To begin with, we prepare the dough. To do this, dilute the yeast in 50 ml of warm water, add 25 flour and mix with a wooden spoon. Cover the container with a lid and put in a warm place.
Sift the remaining flour through a sieve, add 75 g of sugar and salt and mix with a wooden spoon. We introduce the dough into the flour and mix until a homogeneous consistency. Whisking constantly, beat in five eggs one at a time. Add softened butter and knead the dough thoroughly with your hands. We cover the bowl with the dough with a lid and put it in the refrigerator for 8-10 hours.
3-4 hours before baking, remove the chilled dough from the refrigerator and put in a warm place. Immediately before baking, lay the dough into molds and grease the top with a beaten egg. Preheat the oven to 200 degrees and bake the cakes for 10 minutes. Then reduce the temperature to 150 degrees and bake until tender (about half an hour for large cakes, about 10 minutes for small ones).
To prepare the glaze, melt the remaining sugar in a water bath with lemon juice. Lubricate the finished cakes with icing. Instead of icing, you can use whipped proteins with sugar for lubrication.
Easter cake recipe number 2
Raisins, nuts, candied fruits are often added to Easter cakes. Why not make a cake with almonds and raisins? So, stock up on the following products:
Wheat flour of the highest grade - 1 kg
- milk - 600 ml
- butter - 210 g
- sugar - 200 g
- almonds - 200 g
- seedless raisins - 200 g
- yolks - 5 pcs.
- egg - 1 pc.
- lemon - 1 pc.
- fresh yeast - 20 g
- cardamom - 6-8 grains
- sea salt - 2 tsp.
Sift the flour through a sieve. We heat the milk so that it is warm, but not hot. We breed yeast in a small amount of warm milk. When they are completely dispersed, combine them with the remaining milk.
Gradually pour the sifted flour into the milk, add salt and a pinch of sugar, knead the dough. Cover the container with the dough with a clean towel and put in a warm place for an hour.
While the dough is rising, grind the almonds into a homogeneous crumb with a blender. Grind the cardamom in a mortar, rub the zest of one lemon on a fine grater. Beat the yolks with the remaining sugar. Without stopping whisking, add 200 g of softened butter and almost all the almonds, as well as lemon zest and cardamom.
We combine the oil-almond mass with the dough, knead thoroughly, cover again with a towel and put it in a warm place for another hour so that the dough comes up. We wash the raisins, dry them, add to the dough and knead for the last time.
Grease the baking dish with the remaining butter. We make several round layers of dough of different diameters 2-3 cm thick from the dough. Sprinkle each layer with flour, put them in a form on top of each other in the form of a pyramid (from a larger layer to a smaller one) and put the form with the dough in a warm place for another half an hour.
Preheat the oven to 180 degrees. Lubricate the approached Easter cake with a beaten egg, sprinkle with the remaining almonds and bake for 40-50 minutes.
Recipes from Anastasia Skripkina
Nastya has several recipes for Easter cakes, we have chosen the two most popular ones, which, judging by the comments, always turn out perfectly.
Recipe for a classic cake
Ingredients:
- 500 ml milk
- 11 g dry yeast (or 50-60 g raw yeast)
- 1-1.3 kg of flour
- 6 eggs
- 250-300 g of sugar
- 300 g raisins
- 1 tsp vanilla sugar.
Glaze:
- 2 proteins
- 100 g sugar
Cooking
From the indicated amount of ingredients, 3 Easter cakes 11 cm high and 17 cm wide and 6 small Easter cakes 7 cm high and 6 cm wide are obtained.
Warm the milk a little (so that it is slightly warm), dissolve the yeast in it. Add 500 g flour, mix well. Put in a warm place and cover with a towel. The dough should double in size (it will take about 30 minutes).
Separate whites from yolks. Grind the yolks with sugar and vanilla sugar. Beat egg whites with a pinch of salt until foamy. Add yolks to the approached dough, mix. Then add softened butter, mix.
Add proteins, 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 well kneaded, it should not be steep 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 form with oil, put the dough on 1/3 of the height of the form. Cover with foil or towel. Let the dough rise again already in the form. Put in an oven preheated to 100 degrees, bake for 10 minutes. Then increase the temperature to 180 degrees, bake until cooked.
To check the readiness of the cake, pierce it with a match (or a toothpick), if it is dry, the cake is ready. Ready for frosting.
Beat egg whites with a pinch of salt until foamy. Add sugar, beat until stiff peaks.
Lubricate ready-made hot Easter cakes with icing and sprinkle with confectionery sprinkles or decorate with candied fruits.
Easter cake saffron
Ingredients:
- 250 ml milk
- 7-11 g dry yeast (or 50-60 g fresh yeast)
- 150 g sugar
- 2 tsp vanilla sugar
- 5 yolks
- a pinch of saffron stigmas or 1/3 tsp. ground saffron
- 200 g butter or margarine
- 650-700 g flour
- 50 g raisins
- 50 g nuts (I have almonds)
- 50 g candied fruits
glaze:
- 2 proteins
- 100 g sugar
Thanks to saffron, Easter cakes are very fragrant and bright. The main secret of a successful Easter cake is to cook it in a good mood, then it will turn out lush, tall and very tasty. From the indicated amount of ingredients, 2 Easter cakes are obtained 11 cm high and 17 cm wide.
Grind saffron stigmas in a mortar. Pour 3 tbsp. hot water (ground saffron also pour 3 tablespoons of hot water).
Leave for 10-15 minutes. Warm the milk a little (so that it is slightly warm), add yeast and 1 tsp. Sahara.
Add 200 g of flour, mix, cover with a towel, put in a warm place. The dough should double in size (it will take about 30 minutes). Grind the yolks with sugar and vanilla sugar. Add the yolks to the approached dough, mix.
Add saffron (along with water). Add softened butter, mix. Add 450-500 g of flour, knead the dough. The dough must be well kneaded, it should not be steep 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).
The dough should rise well. Chop nuts. If the candied fruits are large, they should be cut into small pieces. Add raisins, nuts, candied fruits to the dough. Mix well.
Put the dough back in a warm place, let it rise well. Grease the form with oil, put the dough on 1/3 of the height of the form. Let the dough rise again already in the form.
Then put in an oven preheated to 180 degrees, bake for 35-40 minutes (cooking time depends on the size of the mold). If the top of the cake starts to burn, cover it with foil. Lubricate ready-made hot Easter cakes with icing (beat whites with sugar) and sprinkle with confectionery sprinkles or decorate with candied fruits.
Nika Belotserkovskaya
According to Nicky, Easter cake is the same cupcake, but with a few caveats. “I really like this option. Here, by and large, the main hemorrhoids are only in “waiting”, but put a timer in your pocket and calmly go about your business, ”she writes in her cookbook.
photo cityspb.ru
For dough: 150 grams of flour (bread, good quality), 250 ml of warm milk, 1 sachet of dry instant yeast (I had 11 grams), a spoonful of sugar.
For the dough: 400 grams of flour, 3 eggs, 100 grams of butter, zest of one medium lemon, a pinch of salt, 150 grams of sugar, a mixture of nuts, candied fruits, dried fruits (about a glass). Vanilla can be added if desired.
Divide eggs into 2 eggs + yolk. Leave the protein to lubricate the cake.
Important: All ingredients must be at room temperature.
Mix well the flour, milk, sugar and yeast for dough, cover with a film and leave for an hour. She should rise well. Next, grate the zest on a fine grater, being careful not to touch the white part of the lemon. Mix it with sugar, butter and eggs. Very, very good - a few minutes, you can use a mixer.
Mix the flour with salt and put on the table in a slide, gradually adding the dough, and start kneading. The dough should not stick to your hands - it is necessary that gluten “develop” in it. As a result, the dough should become quite elastic and stretch, almost like chewing gum.
Add a mixture of nuts and dried fruits. And, more - if you plan to cook the dough with raisins, rinse the raisins in hot water and sprinkle with a little flour, then the raisins will be evenly distributed in the dough.
We make a ball from the dough. Spread a large bowl with oil, cover with cling film and forget about it for another hour and a half.
This is how it will increase in volume - about two times. Lay it out again on a floured surface and knead a little. Next, wrap in a napkin and set aside.
We prepare the form - we spread it with oil and put our dough there, lightly press down and again forget for an hour. Don't forget to cover the pot with cling film. The dough should rise to about double in size again.
Beat the protein with a spoonful of water, and gently and evenly spread the surface of the cake. We put the form in the oven preheated to 180 degrees. Bake until done for exactly one hour. And after about 25 minutes, the top of your head will surely bake, immediately cover it well with foil, otherwise it will burn.
And the time can vary plus or minus five to ten minutes, depending on the activity of your oven. Check. Pierce it with a long stick - it should remain dry.
We take it out, carefully draw it along the edges inside the mold with a long knife so that it does not stick, and let it cool slightly. Remove and finally cool on a wire rack. You can sprinkle it with powdered sugar or even pour over chocolate icing.
Another holiday treat is Easter. Its main component is mashed cottage cheese, to which butter, sour cream or cream, eggs (or just yolks) and sugar are added. For Easter, you can put raisins, raisins, candied fruits, jam syrup, lemon zest, cinnamon - it all depends on your taste. Cottage cheese must be exclusively natural, fresh, homogeneous, medium or high fat content.
Sweet Easter recipe from Daria Dontsova
Boil 1.8 liters of cream, remove the foam from them, and put a sauce spoon of sour cream into the cream and boil again. Remove the foam that has risen again, put another sauce spoon of sour cream into the cream and continue to cook over low heat, removing the foam, until the whey rebounds. Then pour everything into a napkin, let the whey drain, put the cottage cheese in a bowl, add 1 cup of granulated sugar and, at your discretion, vanillin or cardamom or lemon zest, grind thoroughly and put in a prepared form, under oppression, for several hours in a cool place . To prevent the cream from burning during the preparation of Easter, they are constantly stirred or, even better, steamed.
Easter recipe with chocolate from Daria Dontsova
Grind 1.2 kg of dry cottage cheese rubbed through a sieve with 400 g of butter so that a homogeneous mass is formed. Add 0.2 l of cream, 200 g of grated chocolate, 2 cups of granulated sugar, a little vanillin.
Rub until smooth. Fill out the prepared form, apply oppression and put in a cold place for a day.
Custard Easter recipe from Daria Dontsova
Beat 10 yolks into a saucepan, add 2-3 cups of granulated sugar, 0.3 l of warm cream, a little vanillin and, stirring constantly, cook over moderate heat until thickened, but do not boil. Then pour into porcelain or ceramic dishes, fill the hot mixture with 400 g of butter, cut into pieces, and cool. Gradually combine 1.6 kg of dry cottage cheese, rubbed through a sieve, with the cooled mixture so that a smooth mass is obtained. Place it in the prepared form, put oppression and leave in a cool place for 10-12 hours.
Easter recipe from Yulia Vysotskaya
Ingredients:
500 g dry fatty cottage cheese
- 300 g of powdered sugar
- 100 g butter
- 100 ml heavy cream
- a handful of raisins
- a handful of dried apricots
- 30 g pistachios
- 2 eggs
- 50 ml brandy.
Soak raisins in cognac. Rub cottage cheese through a sieve, add softened butter, mix thoroughly, combine with cream. Beat eggs with powdered sugar, add to the curd mass and knead. Cut dried apricots into small pieces. Squeeze the raisins and add to the cottage cheese along with dried apricots and pistachios (leave a few pistachios). Line a special form for Easter or a bowl with holes with gauze, put the curd mass. Lay the edges of the gauze crosswise. Place the bowl of Easter in a smaller saucepan so that the liquid can drain, and put something heavy on top. After 4 hours, when the liquid drains, send Easter to the refrigerator for at least 12 hours. Garnish the finished Easter with the remaining pistachios.
Easter recipe from Anastasia Skripkina
Ingredients:
-
1 kg cottage cheese (9-20%)
-
200 g butter
-
5 eggs
-
200 g sugar
-
vanilla stick or 1 tsp vanilla sugar
-
400 ml cream (10-20%)
-
100 g nuts (any to taste)
-
100 g raisins
-
100 g candied fruit
This delicate, fragrant Easter will decorate the Easter table, says Anastasia Skripkina. It is easy to prepare, and it turns out very, very tasty. For the filling, you can use any nuts, candied fruits, dried fruits, to taste. From the indicated amount of ingredients, 2 Easter eggs are obtained, 10 cm high, 12 cm in diameter.
Rub the cottage cheese through a sieve, or pass through a meat grinder. Add softened butter, mix. Cut the vanilla stick, remove the seeds, beat the eggs with sugar, add cream, mix.
Add vanilla seeds (if you are using vanilla sugar, add that too at this stage). Put the mass on medium heat, bring to a boil and cook, stirring constantly, until the mass begins to thicken.
Then cool the mass a little. Finely chop the nuts. If the candied fruits are large, they must be cut.
Mix cottage cheese, candied fruits, nuts, raisins (raisins must first be washed and dried). Add the egg mass to the curd, mix. Cover the pasochnik with gauze folded in 2-3 layers, the edges of the gauze should hang down.
Put the curd mass in the pasta box. If you don't have a bean bag, you can use a new flower pot or colander. Roll up the edges. Place the form in a plate or bowl, as whey will drain, put a load on top.
Put the form together with the load in the refrigerator for 12 hours. Then remove the edges of the gauze, turn the form over, remove the gauze. Decorate Easter to your liking.
A delicious and easy Easter cake recipe? and got the best answer
Answer from Vyacheslav Artsyshevsky[guru]
Easter cake with raisins
* flour - 4 cups
* butter - 200g
* yeast - 50g
* egg - 5 pcs.
* sugar - 1 cup
* milk - 1 glass
* raisins (pitted) - 1 cup
* salt - to taste
Melt the butter, pour in hot milk, add sugar, salt, mix and cool to room temperature, then add flour, pour in foamed yeast dissolved in a small amount of milk, mix thoroughly, putting in a warm place for fermentation. When the dough rises, add the yolks, then whipped whites into a stable foam, raisins, carefully sweep out. Put the dough in a generously greased with softened butter, dusted with flour form, fill it up to half. When the dough rises flush with the edges of the form, bake the cake at a temperature of 180C until cooked.
Answer from Vladimir Ptokhov[guru]
Easter cake traditional
Make a dough on milk and yeast with half the flour, yeast and milk, adding a tablespoon of sugar. After the dough begins to boil, add the remaining granulated sugar, pour in the melted butter, put 2 eggs and 3 yolks (use the remaining whites for glaze), the rest of the flour and knead the stiff dough. Add raisins and crushed nuts. Divide the finished dough into molds, filling by a third. Let it rise twice, bake at a temperature of 200 ° for 25 minutes. Cover the finished cooled Easter cakes with icing from the remaining whipped proteins with sugar, put them in the oven for a few minutes so that the icing is slightly browned.
1 kg of flour, 500 ml of milk, 80 g of yeast (1 pack of SAF Moment), 2 cups of sugar, 5 eggs, 250 g of butter, 1 tsp. salt, 250 g nuts and pitted raisins
Movie
A photo
Easter cake dough (option)
(Father Aripy, senior prosphoronist of the Kiev-Pechersk Lavra)
In heated water, yeast and a glass of flour are bred. Knead a thin dough and let it rise. Add warm milk, add the rest of the flour, put eggs, salt, sugar, mix well, add butter, let it rise again, put raisins. After baking, decorate with a mixture of beaten egg white and powdered sugar.
flour 1 kg, eggs 5 pieces, sugar 150 g, salt 10 g, butter 300 g, milk and water in a glass, raisins 1 glass, yeast 1 pack
Answer from Marilyn[guru]
See culinary recipes from Anastasia Skripkina. Baked that year. Got great cookies.
Answer from Elena Sinelnikova[guru]
Here is a recipe for an excellent Kulich. You just need to knead the dough for a long time. It
sparse, sticks to the hands, but nevertheless there comes a moment when it begins to lag behind the hands. That's when they stop kneading. By the way, this applies to any test.
KULICH
For 1 kg of flour - 1.5 cups of milk
-6 eggs
-300g margarine
-1.5 - 2 cups of sugar, an incomplete teaspoon of salt
-50g yeast
-150g raisins, vanilla
Warm the milk and dilute the yeast in it. Grind the yolks with sugar, beat the whites into foam. Melt margarine, add raisins and vanilla. Knead the dough. It turns out rare, but no need to add flour. Knead it for a long time until the dough does not lag behind your hands. That moment is coming, no doubt about it. When finished kneading, cover it with a towel and put in a warm place. When the dough has risen, spread it into prepared forms (put oiled paper on the bottom, grease the walls with oil and sprinkle with crackers) to 1/3 of the volume of the form. When the dough has risen to 3/4 of the height of the mold, place them in a slightly preheated oven for 50 to 60 minutes. Check the readiness of Kulich with a dry splinter. Take out the Easter cakes carefully, on the barrel and on something soft. When cool, decorate the top of the cakes with fondant or whipped protein with powdered sugar.
Good luck to you.
Answer from Anya Konovalova[guru]
Look here for some good recipes!
Answer from Irina[guru]
Kulich.
500 ml milk
11 g dry yeast (or 50 g pressed)
1 kg flour
6 eggs
200 g butter (or butter margarine)
250 g sugar
300 g raisins
1 tsp vanilla sugar
For glaze:
1 egg white
1 tsp lemon juice
100 g powdered sugar
Heat the milk to the state of "steam", dissolve the yeast in it, add 300 g of flour, stir, cover with a towel and put in a warm place for 30 minutes.
Separate whites from yolks.
Rub the yolks with sugar.
Whisk egg whites into foam with a pinch of salt.
Pour the yolks into the approached dough, stir, add the softened butter (do not melt), then add the proteins.
Add the remaining flour (sifted through a sieve), knead well (the dough should not stick to your hands).
Let the dough rise in a warm place (about 50-60 minutes).
At this time, steam the raisins. Rinse the raisins, pour boiling water over them, leave for 10 minutes, drain the water, dry the raisins.
After raising the dough, add prepared raisins to it, stir well again.
Lubricate the cake molds with oil, put the dough in them (1/3 of the volume), put again in a warm place to rise (no more than 30 minutes). Preheat the oven to 180 degrees and bake small cakes for about 25 minutes, large ones a little more.
As soon as the cake is browned on top, you can open the oven and check with a skewer for readiness (to a dry skewer).
Prepare frosting.
To do this, we need 1 well-chilled egg white, 1 tsp. lemon juice and 100 g of powdered sugar.
Beat egg white, add powdered sugar, beat until thick. Add lemon juice and beat a little more.
Lubricate the cooled cakes with icing (preferably with a culinary brush), decorate and put in the cold to harden the icing.
Enjoy your meal!!
