EASTER BAKING RECIPES
Easter cake recipe number 1.
For 1.5 liters of whole milk, lukewarm, like steam, dissolve the dough in the evening, as for pancakes, putting 1 tbsp. l liquid yeast and salt to taste. In the morning, when the dough has become bubbly, put in 1 pound of the freshest melted Russian butter, 2 cups of fine sugar crushed with 1 stick of vanilla, 1 pound of well-peeled and washed raisins (pitted), 1/2 pound peeled but not crushed almonds - whole or forked, 3 fresh, raw eggs.Mix all this well and, adding flour, knead the dough so thick that when stirring it, it does not reach for the knife. After this operation, leave the dough in a pot (saucepan) again so that it rises again, then remove, divide into 2 or 3 parts, depending on which Easter cakes are desirable. Take tall pans or tin molds, grease them well with oil and put in enough dough so that it takes up only a third of the mold. If the dough sticks to your hands, then you should add more flour to it, and rub your hands with butter. Before putting the cakes in the oven, let the dough rise almost to the top in the pan. Grease the top of the cake with an egg mixed in half with water. Then remove it whole or lengthwise with chopped almonds, raisins and chopped candied fruits. For this cake, you need to take 10 pounds of the best flour. The cake is baked in a hot oven for at least 1 hour 30 minutes. Whoever loves can put saffron in the cake. To do this, boil in 1 cup of water, strain and pour into the dough.
1 lb - 409g
Easter cake recipe number 2.
In 1 liter of whole milk, dissolve 1 tbsp. l dry yeast, pour into a jar. Then, pouring in a little flour, dissolve the thick place, mix as best as possible so that it completely lags behind the jar and the jar's crust, then fold it into a strong linen bag, tie it with twine near the dough itself and put it in a bucket of boiling water cooled to room temperature ... When the dough "comes out", the bag will turn one corner upwards and the dough will come out through the pores of the canvas, then take the bag out of the water, untie the string, put the dough back in the jar. Add 1 cup loose butter (no sediment), 1 cup raw eggs, 2 cups caster sugar, 1/2 pound vanilla peeled and crushed well with sugar, 100 g small raisins (pitted). Mix all this well with the dough, dipping your hands in cold water. When the dough begins to bubble and lags behind the hands, it means that it is well kneaded. Then you need to put it on the table (greased with flour) and let it rise. Then take 2 high pots, grease their bottom and sides with oil, sprinkle first with fried and then finely crushed almonds, put in the oven, where and bake for about 1 1/2 hours, constantly looking to not burn. You can find out about the readiness of the cake with a knife stuck in the middle of the cake. If there are no noticeable traces of milk on the knife extended from the cake, then the cake is ready.
Easter cake recipe number 3.
Boil 3 cups of full-fat milk (remove the froth from above). Cool to the temperature of fresh milk. Pour into a clean tub (you need to have a wooden tub for cakes) and 18 white-sugar pounded yolks, 4 pounds of flour, 18 whipped whites, 2 1/2 cups of yeast dough and mix well. Then beat with a spatula until all this mass turns white and does not lag behind the walls. Then tie the tub and cover with something. Put in a warm place overnight. In the morning, generously spread the middle of the cake section of the board with butter and put the dough on this butter. Then you need to start kneading the dough, beating it: pick it up and throw it on the board until bubbles appear on the dough. After that, put the dough in a mold, oiled and sprinkled with crushed white breadcrumbs, cover with a cloth and a pillow and let rise. To heat the stove, and when the stove is overheated, a pinch of flour thrown there will not burn out, that is, it will not turn black, but only turn yellowish, then plant the cake, but be careful: do not shake it so that it does not sit down. When the cake rises in the oven and turns brown, then cover it with paper moistened with water and leave in the oven for 2 hours. After 2 hours, take it out and put it on a pillow covered with a clean napkin.
Easter cake recipe number 4.
Put the dough in the evening. Dissolve 1/2 spoon of yeast in 4 cups of warm water, add 3 lb. flour. Mix everything thoroughly and let rise. In the morning, stir a spoonful of yeast in a spoonful of milk, pour into the dough.Add 1 cup milk, 20 beaten egg yolks, 1 1/2 cups melted butter (not hot), 6 pounds flour, 2 pounds sugar, 20 beaten egg whites, 3 cups raisins, 1/2 pound finely crushed almonds, salt to taste. Knead the dough for a long time, until it starts to lag behind the hands. Then put in a warm place. When the dough rises, put it on a sheet, sprinkle with flour, put in a mold and let rise. Before planting in the oven, stick 4 straws into the cake. Remove 1 after 1 1/2 hours. If the cake is ready, then the dough does not stick to the straw. If it is in the dough, then bake for another 10 minutes, remove the second straw, and so on until the straw is completely clean.
Cake on dough.
1 kg. flour 1.5 cups milk, 5 eggs, 300 g butter or margarine 1.5 cups sugar, 40-50 g yeast, 3/4 teaspoon salt, 150 g raisins, 50 g candied fruits, bread crumbs , vanillin, cardamom. For greasing the cakes before baking: 1 yolk For the glaze: 1 white, 1/4 cup sugar. Dissolve yeast in warm milk, add half the flour. Stir thoroughly until smooth. Cover with a towel and place in a warm place. When the volume of the dough doubles, add 5 yolks, pounded first with salt (the yolks will darken at the same time), then with vanilla, cardamom and granulated sugar, adding it a little. After the grated yolks, put melted (but not hot) butter or marganin in the dough. Knead very thoroughly, then add 5 whites and the remaining flour, whipped into a thick foam. Continue kneading until the dough begins to loosely lag behind your hands and utensils. The quality of the cakes largely depends on how well the dough is kneaded. Put the kneaded dough in a warm place and when it doubles again, add washed and dried raisins, candied fruit diced, vanillin, cardamom. Divide the dough into molds (you can use aluminum pots). Pre-grease them with oil and sprinkle with breadcrumbs, and cover the bottom with oiled paper, cutting out to the size of the mold. It is more convenient to cut the dough if the hands are oiled with any oil. Fill the forms 1/3 full of dough and place them in a warm place, covered with a towel. When the dough rises and takes 3/4 of the shape, brush the top of the cake with yolk. Place the cakes in a not very hot oven for 50-60 minutes. Rotate the molds in the oven from time to time, but do it carefully, otherwise the dough may sink. To prevent the top of the cakes from burning, cover them, after they are reddened, with a paper circle dipped in water. The readiness of the cake is determined by a thin splinter. Stick it into the cake and take it out, If it's dry, then the cake is ready. If it is raw, the dough is not baked yet. Finished cakes, when they cool, cover with white icing and garnish with candied fruit pieces. Glaze. Beat 1 protein until thick foam, gradually adding (while beating) 1/4 cup of fine granulated sugar.
Easter cake without dough.
1 kg. flour 1.5 cups milk, 5 eggs, 300 g butter or margarine 1.5 cups sugar, 40-50 g yeast, 3/4 teaspoon salt, 150 g raisins, 50 g candied fruits, bread crumbs , vanillin, cardamom. Dissolve the yeast in warm milk, add salt, sugar-crushed yolks, melted (but not hot butter or margarine, whipped whites into a thick foam. Mix well and, covering the dough with a towel, put in a warm place overnight. In the morning, put the rest of the flour, vanillin, cardomom. Knead thoroughly and put back to rise in a warm place. When the volume of the dough doubles, add raisins, candied fruits. Stir the dough and put in greased forms. Fill the forms 1/3 of the dough and put them in a warm place, covered with a towel . When the dough rises and takes 3/4 of the mold, brush the top of the cake with yolk. Put the cakes in a not very hot oven for 50-60 minutes. In the oven, rotate from time to time, but do it carefully, otherwise the dough may sink. To top of the cakes not burnt, cover them, after they are browned, with a circle of paper moistened with water. The readiness of the cake is determined by a thin splinter. Stick it into the cake and take it out, If dry, then the cake is ready. and soggy, the dough is not baked yet.When they have cooled, cover the finished cakes with white icing and decorate with candied fruit pieces. Glaze. Beat 1 protein until thick foam, gradually adding (while beating) 1/4 cup of fine granulated sugar.
Fairy cake. (recipe sent by Elena)
dough: flour 5 cups, cream -1.5 cups, butter 250 g, sugar - 1 cup, eggs (yolks) - 8 pieces, nuts, raisins, candied fruits - 0.5 cups each, salt -1 teaspoon, yeast - 100 g, vanillin. Glaze: egg (protein) -1 pc, powdered sugar - 1 glass, lemon juice 8-10 drops. Dissolve the yeast in warmed cream, put half of the total amount of flour and place in a warm place. Grind the yolks with sugar and butter. When the dough comes up, add yolks with butter and sugar, raisins, chopped candied fruits, nuts into it. Mix well, add the remaining flour, salt, vanillin. Knead and place in a warm place until it doubles in volume. Knead again and let rise again. Form small buns from the finished dough and place in high-sided molds, oiled from the inside. Line the bottom and walls of the mold with oiled paper. The dough in the form should be one third of the height. Place the tins for proofing in a warm place for an hour. Then bake in the oven at 200-220 С for 60-70 minutes. When the top of the cake is browned, cover it with dampened paper so as not to burn. Smear the surface of the cooled cake with a thin layer of glaze.
Vologda Easter cake (recipe sent by Elena)
flour 1 kilogram, butter 300 grams, sugar 300 grams, milk 1.5 cups, dry yeast 25-30 grams, eggs 3 pieces, raisins Combine flour, butter, sugar and 1 glass of hot milk, mix well. Dissolve the yeast in the remaining milk, pour into the dough and let it rise well. Now beat the egg yolks, then separate the whites and raisins. Mix. Let rise again, put in tins and bake.
Easter cake with nuts
For kulich: flour 600 grams, eggs 3 pieces, milk 1 cup, sugar 100 grams, butter 150 grams, yeast 25 grams, vanillin, salt, lemon peel For filling: ground or crushed nuts 250 grams, sugar 2/3 cup, milk 0.5 cups, 0.5 cups raisins, vanilla sugar Sift flour into a bowl, grind the yolks with sugar and white salt, add lemon zest. In the middle of the flour, make a depression, pour in the yeast diluted in 2 teaspoons of milk and covered with a spoonful of flour. When the yeast is just a little fine, add the yolks, then all the other ingredients. Knead the dough for an hour, adding a little flour until it becomes thick and smooth. At the end, add whipped egg whites and melted butter. Next, knead the dough on the board with your hands, from time to time greasing them with oil so that the dough does not stick. Put the finished dough into a mold for a quarter of the volume, then the filling and then the second part of the dough. The filling layer should be of a smaller diameter than the dough, so that the top layer "flows around" it. Decorate the top of the cake with walnut halves, sprinkle with powdered sugar.
The cake is transparent.
Flour 2 1/2 cups, yolks 8 pcs, yeast 50 g, milk 1 cup, sugar 1/2 cup, butter 100 g
Grind the yolks, pour in warm milk with diluted yeast, add flour, sugar, stir well, let rise, pour in melted butter and fill the form 1/3 full. When the dough rises in the mold, place in the oven.
Kulich is grandmother's.
flour 6 cups, eggs 6 pcs, milk 0.5 l, sugar 1.5 cups, margarine 300 g, raisins, vanillin All components for the dough are taken warm. Pour 1 bottle of milk into a large bowl where the dough will be, lightly heat 1.5 cups of sugar and stir, 3 cups of flour, put in a warm place for 1.5-2 hours (to double in volume). Grind 6 yolks with 1.5 tbsp. sugar is white, add vanillin and dough. Melt 300 g of margarine and add half of it to the dough. Beat the whites and also into the dough. Add about 3 more tbsp. flour and knead: pour flour on the board, put the dough. Clean hands, wash, grease with the remaining margarine and knead. Clean your hands again, grease and knead until the dough no longer sticks to your hands. Put the dough in a bowl and put it back in a warm place for 1.5-2 hours.Wash the raisins, pour boiling water over. Then wipe with a towel, roll in flour and knead it into the dough. Put the dough in a mold greased with butter and sprinkled with flour. let it stand a little longer. Bake in the oven (no higher than 150 degrees) for 1.5 hours. If it burns on top, then put damp paper.
Kulich in Polish.
flour 1.5 kg, milk 1 cup, cream 2 cups, yeast 50 g, eggs 10 pcs, sugar 800 g A glass of hot milk, hot cream and flour, stir thoroughly, allow the mass to cool to the temperature of fresh milk. Add foamed yeast diluted in a small amount of milk and two eggs, mix and, covering the dough with a napkin, place in a warm place for fermentation. When the dough rises, add the remaining yolks, whitewashed with one half of the sugar, and the whites, whisked with the other half of the sugar into a thick foam. Mix the mixture gently (from top to bottom), adding the remaining flour and let the dough rise again. Then carefully beat the dough, put in a greased and flour-dusted form, filling it to half. Let the dough rise again. Drain until tender at 180 degrees. The cake dough must be mixed very well. To do this, the dough is poured onto a table or board and beaten until bubbles appear on the surface.
Easter cake with lemon zest.
500 g flour, 150 g granulated sugar, 250 g cream or milk, 6 yolks, 40 g yeast, 100 g butter, vanilla sugar or vanillin, grated zest of one lemon, 50 g raisins, 50 g almonds, grease for greasing the mold , icing sugar with vanilla, a pinch of salt Glaze: Beat 2 proteins with 200 g of icing sugar until a thick, airy mass is obtained and add lemon juice to taste. Sift the flour through a sieve. Rinse the raisins with warm water and dry. Scald, peel and chop the almonds. Prepare a dough from 100 g of flour, cream and yeast, pounded with half the sugar and leave to ferment. Grind the yolks with the remaining sugar until an airy mass is obtained, add the rest of the flour, dough, a pinch of salt, vanilla sugar or vanillin. Knead the dough until it easily comes off the hands and sides of the bowl. Gradually add melted butter, raisins, lemon zest and prepared almonds. Put the dough in a greased and floured dish (up to 1/3 of the volume) and leave warm to ferment. When the dough rises, the cake can be placed in a preheated oven and baked until tender. Sprinkle the finished cake with powdered sugar and vanilla or cover with icing.
The most delicious cake recipe. (The recipe for which I cook, and this is what happens ... next to the egg ring)
1 kg. flour, 1.5-2 tbsp. milk, 6 eggs, 50 g. yeast, 1/2 tsp. salt, margarine 0.5 pack, 1/2 packet vanillin powder, raisins, nuts. Dissolve yeast in warm milk, add 1/2 flour, mix everything and put in a warm place. Grind the egg yolks white with sugar and vanilla. When the yeast mixture has doubled, add the melted butter, whipped whites and the remaining flour, knead the dough, put in a warm place. When the dough rises, add washed and dried raisins, nuts, candied fruits to it. Place a piece of oiled paper at the bottom of the pan. Fill the pot 3/4 full of dough (the pot must be large). Grease the top with an egg. Then in the oven, not very hot. Cooking time 50-60 minutes.
