Homemade fragrant Easter cakes cannot be compared to store-bought ones. If you don’t have time, but want to cook Easter cakes, use interesting recipes.

This is a fragrant yeast cake with candied fruits and raisins. Cooking time: 4 hours, yields 10 servings. Calorie content – ​​4500 kcal.

Ingredients:

• 300 ml. milk;
• 600 gr. flour;
• 4 eggs;
• 1/2 cup Sahara;
• 30 gr. yeast;
• 150 gr. ;
• 100 gr. candied fruits and raisins;
• a packet of vanillin.

Preparation:

1. Mix 2 tablespoons of warm milk with yeast, add 1 tsp. sugar and flour. Place in a warm place for 15 minutes.
2. In a large bowl, sift the flour, add the remaining milk and the prepared dough. Make the dough and put it in a warm place for 1.5 hours.
3. Beat the yolks with sugar, put the whites in the refrigerator.
4. Pour the yolks and melted butter into the dough, add candied fruits and raisins. Place in a warm place for an hour.
5. Divide the risen dough halfway into the molds and let stand for a while.
6. Bake at 180°C for about an hour.

Decorate the finished delicious simple Easter cakes to taste and cut them when cool.

Simple Easter cake without butter

This simple recipe does not include butter. But despite this, Easter turns out delicious and lush. This makes 5 servings, which is 2400 kcal.

Ingredients:

• 3 eggs;
• 1/2 cup cream 20% fat;
• 350 gr. flour;
• 1/2 cup Sahara;
• 25 gr. trembling;
• 1/2 cup raisins;
• salt.

Preparation:

1. Dissolve yeast in 1/2 cup milk and add 1 spoon of sugar and 2 spoons of flour. Leave it to come.
2. Beat 2 eggs and 1 yolk, add a pinch of salt and the rest of the sugar.
3. Pour the eggs into the prepared dough and stir.
4. Add a glass of flour and cream to the dough. Knead the dough.
5. Add flour and knead the dough again. The dough will turn out runny.
6. Cover the dough with film and a towel and leave in a warm place for an hour and a half.
7. When the dough rises, add the raisins and stir.
8. Spread the dough halfway into the molds and let rest for another half an hour.
9. Bake for an hour in the oven at 180°C.

Ingredients:

• 1/2 tsp. soda;
• 1 stack fermented baked milk;
• 1.5 stack. flour;
• 1 stack ;
• 1 stack raisins;
• 1 tsp loosened;
• a pinch of vanillin.

Preparation:

1. Dissolve baking soda and baking powder in fermented baked milk.
2. Add vanillin, sugar, flour and washed raisins to the fermented baked milk.
3. Mix the dough and place it in the mold.
4. Place the Easter cake into the preheated oven and bake for 40 minutes.

This makes 1 Easter, which can be divided into 7 servings.

Simple cake with kefir

This delicious and simple recipe makes the cake fluffy and soft. Prepared with yeast and kefir. Cooking will take 3 hours.

700 gr. flour;

3 yolks;

50 gr. drain oils;

a pinch of salt;

80 gr. raisins

Preparation:

1. Pour the yeast with warm kefir, add sugar and vegetable oil.
2. Add a glass of flour and stir. Leave the dough in a warm place for 40 minutes.
3. When the dough is ready, add the yolks at room temperature.
4. Add butter and a pinch of salt to the dough, add flour.
5. Knead the dough and add raisins. Place in a warm place for an hour.
6. Divide the dough into parts and place in greased molds so that the dough takes up 1/3. Keep warm for 15 minutes.
7. Place the molds on a baking sheet with a thick bottom and bake for half an hour in the oven at 190°C.

Makes 5 small cakes, each for 4 servings. Calorie content – ​​5120 kcal.

Every holiday has traditional dishes. It’s hard to imagine the New Year’s menu without Olivier, and on March 8th - without Mimosa salad. Likewise, the Easter table is traditionally decorated with colored eggs, Easter cake and Easter cottage cheese. A good housewife will never ask where to buy Easter cake. She herself will happily tell you how to bake Easter cake, and in more than one way.

A little history

Easter, like any other holiday, has its own story, which tells the origin of its symbols and explains their meaning. Kulich is a round-shaped butter bread that decorates the Easter table. It was baked precisely round, because the shroud of Jesus Christ had a similar shape. Kulich must certainly be rich, because according to legend, before the death of Jesus, he and his disciples ate unleavened bread, and after the miraculous resurrection they began to eat yeast bread (leavened). Since then, it has become a custom to make dough for Easter cakes.

When planning to make your own Easter cake, take note of a few tips:

• the butter should not be hard, then the cake will be soft and tender;
• the butter should soften on its own at room temperature, not when heated;
• you can use paper molds made specifically for baking Easter cakes;
• You can use a tin can as a form. But in this case it must be lined with oiled baking paper;
• baking paper can be replaced with the usual one used in offices. But it must be properly oiled;
• To prevent the dough from sticking to your hands, moisten them with water or vegetable oil;
• The readiness of the Easter cake is checked with a splinter or a thin skewer, which is stuck into the Easter cake. If it is dry, the cake is ready;

Easter Kulich traditional

• 1 kg of wheat flour;
• 6 eggs;
• 1.5 glasses of milk;
• 300 gr. margarine (or butter);
• 1.5 cups sugar;
• 40 gr. yeast;
• dried fruits and nuts (150 grams of raisins, 50 grams of candied fruits and almonds).
• 0.5 packets of vanilla sugar;
• salt;

Preparation:

1. Lightly heat the milk and dissolve the yeast in it.
2. Add half of the indicated portion of flour. Stir. The dough is ready.
3. Cover the bowl with the dough with a towel and place in a warm place.
4. The dough should be left to rise until its volume doubles.
5. Separate the yolks and whites. Beat the yolks with vanilla and sugar, beat the butter.
6. Add salt, yolks and butter to the dough. Mix everything.
7. Beat the egg whites until they form a thick, elastic foam. Add them to the dough.
8. Add the remaining flour. The resulting dough should freely lag behind the walls of the dish. It should not be too steep and well kneaded.
9. Cover the dough again and leave in a warm place until it has doubled in size.
10. Wash the raisins, dry, roll in flour. Cut the candied fruits into squares. Peel the nuts and chop them. Add dried fruits and nuts to the risen dough.
11. Prepare a mold (with a round bottom!): line the bottom with oiled baking paper, grease the sides with butter and sprinkle with flour. Fill the form 1/3 full with dough.
12. Leave the dough to rise. It will be ready to go into the oven when it has risen halfway up the pan.
13. The oven should not be too hot. Leave the mold in it for 50 minutes to 1 hour. Carefully rotate the pan as it bakes. If the top browns early, cover it with paper soaked in water to prevent it from burning.

Decorate the finished cake with chocolate, candied fruits or nuts.

Quick cake

Many housewives, especially those busy at work or with small children, are concerned with the question of how to bake Easter cakes with the least amount of time. The recipe below is easy to prepare and saves effort.

You will need:

• 1 glass of milk;
• 4 eggs;
• 1 tbsp. l. dry yeast (or 50 grams of fresh);
• 1 cup of sugar;
• 2 tbsp. l. vegetable oil;
• 100 gr. butter;
• 3 cups flour;
• vanillin;
• raisins, candied fruits.

Preparation:

1. 1. Warm the milk.
   2. Add yeast and sugar (only 1 tbsp) to warm milk. Stir and leave for 15 minutes so that they “make friends.”
   3. Beat the eggs with the remaining sugar and vanilla.
   4. Melt the butter and add it to the dough. Add vegetable oil, yeast and stir well.

1. 1. Add washed and dried raisins and candied fruits.
   2. Gradually stir in the sifted flour. The dough should be pourable.
   3. Divide the dough into the molds. It will rise, so the dough should take up no more than 1/3 of the mold.
   4. Leave the dough in the molds for 3-4 hours - during this time you can get down to business.

1. Place the molds in a hot oven (t=180 degrees). Bake the cake until done.
2. Decorate the finished cake with icing and confectionery beads.

Kulich without yeast and eggs

There are a lot of recipes on how to bake a delicious Easter cake. It turns out that it can be prepared without yeast, milk and eggs.

You will need:

• 240 gr. flour;
• 2 tsp. baking powder;
• 0.5 cups brown sugar;
• 1 banana;
• 40 ml juice (pineapple);
• 180 ml water;
• 50 gr. raisins;
• salt;
• 3 tbsp. l. vegetable oil.

Preparation:

1. Mash the banana to make a puree.
2. Add oil, water, juice. Stir.
3. Add salt (a pinch) and baking powder.
4. Gradually sift the flour into the dough, stirring it constantly.
5. Knead into a sticky dough.
6. Fill the molds with it so that the dough occupies 3/4 of the volume of the mold.
7. Bake the cake in the oven preheated to 200 degrees for about 50 minutes. The time depends on the oven.
8. The finished cake should be removed from the mold when it has cooled. Decorate it with icing and other decorations.

The beauty of making your own Easter cake is that homemade Easter cake can be prepared not only according to the traditional recipe, but also using, for example, sour cream.

You will need:

• 200 gr. sour cream;
• 1 tsp. dry yeast (or 25 g fresh);
• 170 ml milk;
• 50 gr. butter;
• 150 gr. Sahara;
• 650-700 gr. flour;
• 3 eggs;
• 2-3 tbsp. l. cognac or rum;
• 50 gr. raisins;
• nuts for sprinkling;
• vanillin.

Preparation:

1. Pour rum or cognac over the raisins.
2. Dilute the yeast with some warm milk - pour 2 tbsp. l. milk, they will come in handy later.
3. Separate the white from the yolk in one egg. Beat two eggs and the white of the third with sugar and sour cream.
4. Combine everything in one bowl, stir, add salt and gradually add flour.
5. The dough should be soft and slightly sticky. Cover it with a towel and leave for half an hour.
6. After half an hour, add soft butter to the dough and stir. Cover again with a towel and leave for one and a half to two hours.
7. Knead the dough lightly and add the squeezed raisins. Knead the dough so that the raisins are evenly distributed throughout the dough.
8. Divide the dough into the molds and leave until doubled in size.
9. Mix the yolk with 2 tbsp. l. milk and brush the top of the cake with the mixture. Chop the nuts and sprinkle them on the cake.
10. Place in the oven (t=200 degrees) for 30 minutes until done.

Decorations help make the cake truly festive: icing, marmalade, multi-colored confectionery beads, nuts, marzipan, candied fruits, fruit figures. When talking about Easter cake, one immediately thinks of lush round bread with a white top. This is the icing. The following recipe answers the question of how to make icing for Easter cake.

You will need:

• 1 egg white;
• 100 gr. sugar (fine);
• salt (pinch).

Preparation:

1. Cool the whites and beat with salt until elastic foam is obtained.
2. Without stopping whisking, add sugar.
3. Continue beating for another 4 minutes after the sugar runs out.
4. When the cake has cooled slightly, spread the glaze on it and leave until hardened.

Easter dishes prepared with your own hands not only give a great taste and delight with a festive appearance, but also carry a positive charge, being filled with feelings and good wishes of the hostess.

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 it burns on the top, 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 “The 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 add 4 cups to 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 mix. 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 forms with butter, forms with non-stick coating 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, 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!

Kulich is a traditional pastry that is prepared before Easter. Fragrant, glazed and decorated – no holiday tea party is complete without it. A simple recipe for making delicious Easter cake at home.

Ingredients:

• white wheat flour – 4 tbsp;
• sugar for dough – 8 tbsp. l;
• powdered sugar for glaze - 8 tbsp. l;
• butter – 8 tbsp. l;
• eggs – 8 pcs;
• yeast (live) - 20 g (it is preferable to use live yeast, but if you don’t have it, then replace it with 7 g of dry yeast. Often this is exactly one small bag);
• salt – 0.5 tsp;
• milk 3.2% fat - 1 tbsp;
• dried fruits/nuts – 1 tbsp (you can take any dried fruits of your choice. Chop large pieces).

Knead the dough. To do this, slightly heat the milk and stir in the yeast and one glass of flour. Stir thoroughly until smooth. Cover the dough with cling film and place in a warm place to ferment for at least 30 minutes. Depending on the temperature, this process can take up to an hour. If large bubbles appear on the surface, the dough is ready. When the dough is ready, start preparing the dough. To do this, add 6 yolks and 2 whole eggs at room temperature, salt, sugar to the dough. You can add lemon zest or vanilla at this stage according to your taste. Knead the dough thoroughly for at least 10 minutes.


Heat the butter until soft. Add it at the end of kneading and mix thoroughly. Cover the container with the dough and leave it in a warm place to rise for 60 minutes.


Chop the dried fruits and nuts you chose for the filling and roll in flour. Leave small dried fruits such as raisins whole.


When the dough has rested for 60 minutes and has risen well, add the prepared dried fruits. Stir until the filling is evenly distributed.


Prepare baking dishes. Line the bottom and sides with parchment. The edges of the parchment should be higher than the sides of the pan. Soften the butter and grease the inside of the parchment with it so that the finished cakes do not burn. Fill the molds 3/4 full with dough.


Let the dough rise a little. Preheat the oven to 180 degrees and place future Easter cakes in it. Bake for 40 minutes. Check readiness with a wooden stick. It shouldn't be wet. Release the finished products from the mold and leave on a wire rack to cool.


Prepare the glaze. To do this, mix powdered sugar and 6 egg whites in a bowl and beat with a mixer until strong peaks form.


Use the icing to decorate the cakes to your liking. You can use a pastry syringe, colored beads, chocolate chips, and mastic figures.

Quick Easter cake - a recipe for making traditional Easter baked goods in a hurry.
This recipe will come in handy for many housewives who are too busy to spend a lot of time and effort on cooking. Easter cake according to this recipe is very easy to prepare, it turns out very tasty and satisfying.

How to bake a quick cake?

Preparation:

Ingredients:

Fresh yeast – 50 gr. or
Dry – 11 gr.
Flour – 4 cups
Margarine or butter - 100 gr.
Eggs – 3 pcs.
Milk – 1 glass
Salt – 1 pinch

For decoration:

Egg white – 1 pc.
Sugar – 200-250 gr.
Lemon juice – 1-2 tsp.
Food coloring
Decorative sprinkles

1. Break the eggs into a deep bowl, add sugar, beat well.

2. Melt the butter.

3. Heat the milk slightly (no more than 30 degrees).
4. Dissolve the yeast in milk.

5. Next, add sifted flour, warm milk with dissolved yeast and melted butter to a bowl with eggs and sugar. Mix well.
6. Knead the dough. It should turn out soft.

7. Grease special cake pans with oil and place the resulting dough in them. Place the molds in a warm place for 3 hours.
8. Place a small heat-resistant dish filled with water on the bottom of the oven. This will prevent the cakes from burning.

9. Preheat the oven to 190 degrees. Place the pans with Easter cakes for 15 minutes.
10. Then switch the oven to 170 degrees and bake the cakes for another half hour.

11. While our quick cake is baking, prepare the glaze. First, you need to turn the sugar into powdered sugar by grinding it, for example, in a coffee grinder.
12. Place the egg white in a bowl and beat well with a fork or whisk until foam forms.

13. Add 100-150 gr. powdered sugar, mix well, add lemon juice and mix again.
14. Gradually add powdered sugar until desired thickness. If desired, you can add dye (a drop if liquid and on the tip of a knife if powder).

15. Take the cakes out of the oven and immediately decorate with glaze, it dries quickly.