The most delicious Easter in the oven. Cooking traditional Easter cake in the oven. How to make egg white glaze and decorate

Very soon the great church holiday of Easter will come, which will become the final point of Orthodox Lent. On this day you can see many different dishes and dishes on the table, but, of course, the honorable leading place is occupied by Easter cake.

Housewives throw all their reserves of strength and energy into preparing it, taking out various secrets from the huge store of knowledge that help create delicious fluffy pastries. If you do not have such extensive knowledge of cooking and are afraid to make any mistakes, do not worry: this article will tell you in detail how to bake Easter cake in the oven and what basic subtleties should be taken into account.

What does Easter cake mean?

Let's talk a little about the meaning of Easter baking. The festive Easter cake serves as a real ritual symbol and is a relative of the church Orthodox bread artos.

It is the artos that is placed in front of the icon during a church service to consecrate the Easter dish on the first day of the festival.

The symbol of hearth and comfort on Easter day was baked fluffy dough Baba, which we are all accustomed to calling the sacred holiday cake.

Of course, not everyone has the desire and time to cook their own Easter cake in the oven. Therefore, various store-bought options come to the rescue, which do not always have a special taste and aroma. It is much more pleasant when the table is decorated with fresh, just-prepared pastries with the love, soul and bright thoughts of the hostess invested in it.

We offer you interesting recipes Easter cakes in the oven so that your family on this great holiday can enjoy truly delicious, and most importantly, homemade cakes homemade.

Easter cake recipe in the oven

According to all the rules, baking should be done on Maundy Thursday or Saturday, the day before Easter.

This recipe for Easter cake in the oven will help you prepare a delicious delicious pastries using the following ingredients:

For the glaze you will need:

When all the products are prepared, you can proceed:

1. We start by preparing the dough. Pour the milk into the pan, put it on the fire and heat it up a little. Then add yeast and dissolve it in warm milk.
2. Next, we begin to carefully add 500 g of flour, stirring the mixture thoroughly so that it acquires a uniform structure without lumps. Leave the dough covered with a towel. It should sit for another 10 minutes.
3. Break the eggs so that the yolks are in one container and the whites in another. The yolks are beaten with the addition of sugar. The whites must first be cooled, after which they are thoroughly beaten until a thick white foam forms.

   
   
   

4. After our dough has stood, pour the yolk mixture into it and stir everything rhythmically. Then add butter to the dough, which should first be heated so that it softens a little.
5. Add another 100 g of sifted flour and mix the dough thoroughly again.
6. At the next stage, pour in the prepared protein mixture, mix well, then slowly begin to add flour until you see that the dough no longer sticks to your hands. Add flour and knead the dough at the same time. There is one important point. The main thing is that you do not overdo it with the amount of flour. If there is too much of it, the dough will turn out to be too tight, and the cake will practically not rise in the end. Therefore, it is better to add less flour than to add too much.

   
   
   

7. For those who like baking with raisins, you can add well-washed and dried dried fruits to the mixture. The dough is kneaded again and then left for 60 minutes.
8. When the mass has doubled, knead the dough again and set aside for 20 minutes.
9. Place parchment paper in a baking container and spread the dough up to half the volume so that it rises a little more within 10 minutes. You can bake Easter cakes in a silicone mold, which does not require
   using special baking paper.
10. Easter cakes are prepared for 35–40 minutes in the oven preheated to 180 degrees.
11. At the final stage, the glaze is prepared. To do this, you need to beat two egg whites until they form a thick white mass, carefully adding sugar as you beat. We decorate the tops of the cooled Easter cakes with the prepared glaze, and on top of the whipped egg white mixture with colored sprinkles.

This recipe for Easter cake with dry yeast will delight you and your loved ones with delicious fluffy pastries.

Cooking cottage cheese cake

Easter is one of the main church holidays, thanks to which the whole family can gather together at one table and celebrate this sacred day together.

Before preparing Easter cake, the housewife should clean and tidy the house, and bake products only in good mood and with good bright thoughts.

A wonderful addition to your holiday table will be an airy cake with cottage cheese, the recipe of which includes the following ingredients:

Preparation consists of several stages:

1. In a convenient bowl, crumble the yeast thoroughly, diluting them in 70 ml of slightly heated water. Add 2 tsp to the resulting mixture. granulated sugar, mix the mass thoroughly and leave it for 5 minutes.
2. After this time, we proceed to preparing the dough. It is best to choose a pan with as large a volume as possible, because during the cooking process the dough will rise significantly.
3. Pour milk into a saucepan and heat it over low heat to 30 degrees.
4. As soon as the milk warms up, add yeast previously diluted in water, and then add 50 g of granulated sugar and mix everything well.
5. We wash the raisins in water in advance, and then fill them with cognac so that the dried fruits have time to brew. It is advisable to do this a few days before cooking.

   
   
   

6. In a separate bowl, beat the yolks with sugar. Add vanilla to the mixture and beat it thoroughly again.
7. Then beat the whites, adding a pinch of salt.
8. First put the butter in some warm place so that it has time to melt a little. As soon as the oil heats up, add it along with the whipped yolk mixture to the dough and mix everything thoroughly.
9. Place the cottage cheese in a separate bowl and pour it
   sour cream, then stir curd mass and add it to the dough. Stir the resulting mass well.
10. Pour in sunflower oil, stir everything and add the prepared whipped whites. Mix everything thoroughly again.
11. We drain all the cognac in which the dried fruits were infused, and put the raisins in the dough.
12. At the next stage, we begin to carefully introduce flour. You will need approximately 1-1.5 kg of product. Here you should see for yourself when there is enough flour. If the dough no longer sticks to your hands and kneads well, it means you have added enough. Try to add it in small portions, after sifting it using a sieve.
13. Ready dough should still stand for 2-3 hours. You should periodically knead it, after which you can turn on the oven at 180 degrees.
14. While the oven is heating up, place in the molds.
    special paper that is lubricated in refined oil. The dough is placed one third of the height of the mold and allowed to stand for a while so that it has time to rise.
15. Place the filled molds in the oven and bake the cakes for 1 hour.
16. At the final stage, prepare the glaze from chilled egg whites, which we beat with powdered sugar and lemon juice.
17. As soon as the cakes are ready, remove them from the oven and let them cool slightly. Then pour the prepared glaze over the tops and decorate with sprinkles.

This simple recipe cottage cheese cake It is very popular among housewives, and the baked goods turn out very tender, airy and surprisingly soft.

Easter cake is one of the main treats on Easter Day. It's impossible to imagine without him festive table. Since ancient times, it was considered a good sign if the Easter cake turned out great. This foreshadowed happiness and prosperity in the house. The craftswomen spared no time, no effort, no food to prepare the Easter cake. On this day, it is still customary to receive dear guests, treating them with generous dishes.

Cooking Easter cake carries many secrets. Our great-grandmothers, for example, started cooking on Thursday. In the evening of this day the dough was kneaded. It was left to brew all night and only the next morning did the housewives start baking.

The women spent the entire next day at the stove. On the pre-holiday Saturday, Easter cakes were carried to church for consecration. On Easter, the treat remained soft and fresh, thanks to several canons of preparation. We will look at them in this article.

A simple recipe for Easter cake in the oven

This type of cake always turns out fluffy, crumbly, with an appetizing yellow crumb. Despite the excellent result, it is not difficult to prepare. Try it!

Ingredients for the dough:

1. Flour - 1kg;
2. Warm milk - 2 glasses;
3. Dry yeast - 1 sachet;
4. Sugar - 1 glass;
5. Homemade eggs - 5 pieces;
6. Butter - 150g;
7. Vanillin - 1 sachet;
8. Raisins - 150g.

Ingredients for glaze:

1. Half a glass of sugar;
2. 1 tsp lemon juice;
3. 2 egg whites.

Preparation:

One of the secrets to a successful Easter cake is the temperature of the ingredients. All of them should be at least room temperature. Therefore, it is better to remove them from the refrigerator 3-4 hours before cooking.

1. Dissolve a packet of yeast in milk. There we also send 2.5 cups of sifted flour and 2 tbsp of sugar. Cover with a lid and leave in a warm place for half an hour.

2. Grind the yolks with sugar, add vanillin. Beat the egg whites (don't forget to leave 2 for the glaze) with a little salt.

The yellow color of the Easter cake depends on the quality of the eggs. It is the yolks that determine the color of the bread. Therefore, for cooking it is better to take homemade eggs with a bright orange yolk.

3. Once the dough has settled, add the whites, yolks and softened butter (can be replaced with margarine). Mix thoroughly. Next, gradually add the remaining flour, stirring constantly.

This way you will succeed soft dough. You need to knead it long and diligently. This way the cake will be fluffy and crumbly. Let the dough rest, covered, for about an hour.

4. Without wasting time while the dough is rising, soak the raisins in warm water, after rinsing them. Soaking will take about half an hour. After this, place the raisins on a towel to remove excess moisture.

5. Place the dough on the table, adding flour to prevent it from sticking. Add raisins to it in small portions, stirring constantly. When all the raisins are evenly mixed into the dough, leave it alone for 40 minutes, covered with a wet towel.

6. Line the cake pans with parchment paper (if you don’t have special pans for baking cakes, you can use any fireproof container that is visually suitable).

7. Preheat the oven to 220 degrees. While it is heating up, pour the dough into the molds to fill one third of the entire volume of the dish.

8. It will rise in the process to the missing two parts. Cover them with a towel and let sit for 15 minutes.

9. Bake the cakes until golden brown. Cooking time depends on the size of the product and the power of the oven. Therefore, it is better to rely on your eye.

As soon as the cake has risen and browned, you can safely remove it from the oven.

10. Grease the top with glaze (whites whipped into a strong foam with sugar and lemon juice).

Place the finished treat sideways on soft towels, constantly turning it over so that the fresh bread does not get wrinkled.

Cottage cheese cake for Easter 2019 - the most delicious recipe

The abundance of ingredients on the Easter table is justified by the fact that this holiday is the first day after Lent. As you know, during this period believers are forbidden to eat all products of animal origin.

Therefore, Easter is a real holiday of the belly for those who fast. Another winning option for making Easter cake is curd dough.

Required ingredients:

1. Margarine - 50g;
2. Fat cottage cheese - 250g;
3. Flour - 2 cups;
4. Eggs - 3 pcs;
5. Yeast - 1 sachet;
6. Milk - half a glass;
7. Vanillin - 1 sachet;
8. Sugar - half a glass;
9. Salt - 1 tsp;
10. Raisins - half a glass;
11. Candied fruits - 1 glass.

Preparation:

1. To make the dough, you need to heat the milk, add a teaspoon of sugar, a pinch of salt, a packet of yeast, a tablespoon of flour and mix thoroughly. Place the dishes in a warm place for half an hour. The readiness of the dough for further action is determined by the presence of friendly bubbles on the surface.

2. Break the eggs into a mixer bowl (or deep bowl). Don't forget to leave one white for making the glaze.

3. Add sugar and beat thoroughly for about 5 minutes until fluffy foam. Add salt, vanillin and grated cottage cheese to the foam. Mix well.

4. Pour the dough into the resulting mass. After thoroughly mixing, add flour and add candied fruits and raisins.

5. Divide the dough into baking dishes, filling half the volume of the container. Cover with a towel and leave to rise for 1.5 hours. Once the dough has risen almost to the top, you can bake.

6. The oven temperature should be medium. Easter cakes should be baked until golden brown.

Its readiness can be determined by placing a toothpick in it. If it comes out dry, the cake is ready! Brush the tops of the cake with glaze and sprinkle with colored crumbs (to taste). For the glaze, beat the egg whites and sugar until fluffy.

Video on how to make Easter cakes - recipe from Yulia Vysotskaya

And now I would like to show you one cooking video delicious Easter cakes, as the famous blogger Yulia Vysotskaya prepares. Enjoy watching!

How to cook Easter cakes in a slow cooker?

The multicooker has long become the best friend of many housewives. It makes women's daily work easier. New models provide options such as “Baking”. If your model supports this function, then you can cook Easter cake in a slow cooker.

To do this, you can use your favorite dough recipe, or use ours.

Ingredients:

1. Milk - 2 cups;
2. Sugar - 130g;
3. Eggs - 4 pcs;
4. Flour - 500-600g;
5. Yeast - 1 sachet;
6. Butter - 100g;
7. Salt - a pinch;
8. Lemon - 1 piece;
9. Raisins 100g.

Preparation:

1. Add a pinch of salt, 1 tbsp sugar, yeast and a glass of flour to warm milk.

2. Mix everything until combined and leave in a warm place for half an hour.

You can place it in an oven preheated to a low temperature and turned off.

3. Separate the yolks from the whites. Beat the first with sugar, and the second with salt. Add them to the brewed dough. To stir thoroughly.

4. Softened butter and sifted flour are also sent here. Determine the amount of flour by eye. The dough should be sticky, of medium consistency - not thick, but not runny either. We remove the mixture under a wet towel for an hour.

5. Meanwhile, soak the raisins for 20 minutes and then dry on a dry towel. Grate the lemon zest on a fine grater. Add raisins and zest to the batter, distributing them evenly throughout the mixture.

6. Grease the bottom and walls of the multicooker bowl butter. Move the dough there and let it rest for about 15 minutes, covering it with film.

7. Then turn on the heating mode for 10 minutes. After that, change it to "Baking". Cooking time: 1 hour 30 minutes.

8. Brush the top with glaze and decorate to taste.

Easter cake recipe for Easter 2019 with cottage cheese in a bread machine

If you have such a miracle of technology as a bread machine, then preparing Easter cake will not be difficult. All the ingredients are placed in the bowl, the desired mode is set, and the unit itself will give you the finished cake. All you have to do is decorate it and serve it to the table.

It should be remembered that the proportions of products cannot be changed. Everything must correspond to the recipe data, otherwise the cake may not live up to expectations.

Ingredients:

1. Milk -110g;
2. 2 eggs;
3. 50g. softened butter;
4. 130g fat cottage cheese (at least 18%);
5. 100g sugar;
6. Half a teaspoon of salt;
7. Half a kilo of flour;
8. A packet of dry yeast.

Preparation:

1. Place the above products in a bread maker (break eggs, grate cottage cheese, sift flour).

The ingredients should be warm, room temperature or more.

2. Set the device to normal mode, medium size. When the bread machine finishes its work, take out the cake and brush it with glaze (whipped with sugar egg white). It is not recommended to cut the product until it has completely cooled!

Easter cake is a symbol of the hospitality and skill of every housewife on this great holiday. Its preparation requires skill, time and patience. Using the recipes and tips that we discussed in this article, you will certainly achieve the perfect cakes. Try it! Share your results in the comments!

Easter is the name given to a baked product that is considered a traditional treat for the Resurrection of Christ. The recipe for Easter cake with raisins in the oven has been tested by experience and time. That is why it is in great demand. Easter cake in the oven turns out soft and fragrant. Anything can be used as a form. The most convenient option is ready-made tin or Silicone forms. If they are not available, you can use improvised means by constructing forms yourself from foil or paper.

Advice! Dry yeast can be replaced with live yeast at the rate of: 50 g of live yeast per 3 tsp. dry.

It is customary to treat Easter cakes to friends and relatives, so it is important to take care of their decoration. Some housewives prefer to use store-bought glaze, while others try to get creative. It doesn't matter what you use for topping. In any case, the treat will surprise those who come to the holiday.

Ingredients

Servings: – +

• chicken egg 1 PC
• chicken yolks 2 pcs
• butter 40 gr
• softened butter125 gr
• granulated sugar 80 gr
• dry yeast 6 g
• warm milk 80 gr
• flour 350 gr
• raisins to taste
• nutmeg to taste
• table salt a pinch

Calories: 317.3 kcal

Proteins: 5.7 g

Fats: 9.6 g

Carbohydrates: 53.3 g

1 hour. 35 min.

Video recipe Print

Add 1 tsp to warm milk. sugar and yeast. The mixture is thoroughly mixed and set aside. After 10 minutes, a cap should form on it. While the yeast is infused, mix one egg, two yolks and sugar in a separate container. After beating with a mixer, the mass will become white

and uniform consistency.

The flour is sifted through a sieve and salt is added to it.

Make a small depression in the flour, then pour the dough into it.

Add eggs beaten with sugar to a bowl with flour and dough.

Knead the dough by hand until it becomes elastic.

Easter cakes are placed in the oven for 35 minutes at 180°C.

Easter cakes are taken out of the oven and decorated as you wish. Instead of icing, you can use regular powdered sugar.

There are many variations of cooking Easter cake in the oven. But this recipe is different in that the dough is flaky, airy and incredibly soft. And the top of the product becomes crispy.

This version of Easter cake will be an excellent addition to the holiday table. It is not only delicious, but also very beautiful. At the same time, baking Easter cake in the oven is not difficult at all. It is enough to observe the dosage of all components and cooking time. It is important to pay attention to the freshness of products.

It is recommended to cook Easter cake in the oven with all your heart. The result directly depends on the housewife’s approach to the cooking process. If you are in a bad mood, it is better to postpone preparing Easter cake for another time. Among all the recipes for Easter cakes in the oven, the one given above is the most common. Easter cakes get a place of honor on. On this day it is not customary to serve other sweets. A real cake should be light and porous. The dough is generously flavored with raisins. The meal begins with the blessed Easter cake; its taste should remain in memory until next year. We invite you to prepare a delicious Easter meal. This recipe features classical technology manufacturing Easter dough, friends and relatives will definitely appreciate your efforts.

TIME: 3 hours 30 minutes.

Average

Servings: 8-10

Ingredients

• flour – 2 kg,
• yeast – 100 g,
• butter – 300 g,
• sugar – 600 grams,
• milk – 500 ml,
• eggs – 10 pcs.,
• vanilla sugar – 1 tsp,
• raisins – 150 grams.

Preparation

The milk is heated, two tablespoons of sugar and six tablespoons of flour are dissolved in it. Add crushed yeast. The baked goods will be tender and porous if the yeast is fresh. The yeast bar should break easily. A sign of “old age” of the product is yeast “stretching” at the break.


The yeast is stirred, although complete dissolution is not necessary. After a while they will “disperse” themselves. Cover the bowl with a towel.


After just 15 minutes, the dough will increase in size several times. Wait another 5-10 minutes. As soon as the dough “grows” to the edges of the bowl, batter pour into a large saucepan. Look at the photo, this is what the dough for Easter should look like.


The butter needs to be melted, but not brought to a boil. The cooled melted butter is poured into the dough.

Add eggs to a bowl with sugar. Seven pieces are thrown in whole, and only the yolks are separated from three eggs. Three squirrels are poured into a clean bowl and placed in the refrigerator, they will be useful for Easter icing. Beat the eggs with sugar for 2-3 minutes, then pour the liquid into the dough.
Sift the flour, gradually mix it into the dough, adding one glass at a time. The kneading process lasts about 15 minutes. You can grease your hands with sunflower oil, then the dough will not stick to your palms. The finished dough should not be tight.


For Easter cakes, market eggs are usually used to get a bright, warm color of the dough. Cover tightly with a towel and leave for an hour. Butter dough insists in absolute silence. Even the sound of dishes and slamming doors can “scare” the dough, and it will collapse.
After an hour, knead the dough. The washed and dried raisins are sprinkled with a handful of flour so that they are evenly distributed in the dough. Place raisins in the dough and stir. Cover the pan again with a towel and leave for an hour and a half.


The next step is to grease the baking dishes with sunflower oil and fill them one-third with dough. Cover the molds with a towel. Place them in the oven when the dough has risen and filled two-thirds of the pan. As a rule, this happens after half an hour.


The oven is heated to 180 degrees. They celebrate Easter. Baking time – 40 minutes.
While the cakes are cooling, you can make the glaze. Beat the cooled egg whites, gradually adding one and a half cups of sugar or powdered sugar.
Easter is anointed sugar icing, sprinkled with colored decor.

All Orthodox people celebrate the great holiday of Easter. But not everyone knows how to bake Easter cake in the oven. the right recipe, I will demonstrate this master class with step by step photos and description. Every little detail will be described and all the ingredients in the recipe will be taken into account. The most important thing is that we will do for 1 liter of milk.

Kulich recipe

Required Products:

- 3 kilograms of flour;
- 1 liter of milk;
- 15 eggs;
— 500 grams of butter;
- Sunflower oil;
- 500 grams of sour cream;
- 1 - 1.5 kilograms of sugar;
- 100 grams of yeast;
- 2 - 4 packets of vanilla and vanilla sugar;
- 300 - 500 grams of raisins;
- Glaze;
— Sprinkles for decoration;
— Pots, cups, bowls and cake tins;
- Let's prepare the largest pan we have.

If something is forgotten, then during the course of the article you will definitely find out about it. Let's get started step by step production Easter cake according to a very simple recipe.

Let's make the dough. Pour the milk into a liter cup and put it on the gas stove to warm it up a little.

Place the yeast in a saucepan.

Stir the milk so that it does not burn or boil.

Remove the milk from the heat and pour the entire liter of it into the pan.

You need to crush the yeast with a spoon to dissolve it.

Pour in a cup of sugar.

Sprinkle flour on the eye. The dough should be like pancakes.

This is what the dough looks like.

Mix everything thoroughly, maybe by hand.

This is what the dough for the dough looks like.

Cover it with a lid.

Place the pan on a warm radiator or in a warm place and cover it with a blanket.

The blanket should be warm. The dough is set for 1 hour.

We turn on the electric kettle with water to heat it up.

Take a medium-sized bowl, put oil in it and put it on very low heat. You need to melt the butter completely.

Pour half a liter cup of raisins.

And fill it completely with boiling water. This will allow it to steam and become soft.

Meanwhile, don’t forget to stir the butter on the stove.

Without wasting time, break 15 eggs into a deep bowl.

In the photo this process turned out to be especially beautiful.

Take a whisk and start beating the eggs until smooth.

This is what happened.

Meanwhile, the butter has completely melted on the stove. Don't forget to stir it, it shouldn't burn.

Pour vanilla sugar into the dough that has risen within an hour.

Add vanilla.

A couple of cups of sugar.

Completely complete the jar of sour cream that was prepared.

Then beaten eggs.

Melted butter.

Add flour.

And mix everything thoroughly with your hands.

Drain the water from the raisins; they have softened.

We also add raisins.

Continue stirring so that it is evenly distributed throughout the dough.

We don't stop.

Add a little sunflower oil. This is necessary to make the dough not so viscous.

If necessary, add a little flour.

Don’t be afraid to get your hands dirty; if you make Easter cake with your hands, it turns out much tastier.

Don’t forget to paint eggs as well, this is a good and beautiful tradition, you can decorate the table with them.

When the dough is kneaded it should look like this.

Again, put the pan in a warm place and cover with a blanket. We forget about the dough for 1.5 (one and a half) hours.

After an hour and a half, remove the blanket and open the lid. If the dough comes out of the pan, then you did everything right.

It came out well and the cake will be wonderful.

Pour just a little sunflower oil into the molds for greasing.

Gently spread it over the walls.

Now take some dough and roll it with your hands.

Your hands should also be lubricated with oil, this makes it easier to work.

Carefully place in the mold.

There should be one third of the dough in the mold.

This is how it should turn out.

Place the dough into molds of different sizes. But so that they all fit into the oven at once.

Necessarily! The molds with the dough must stand until the dough rises again. We place them next to a pre-heated stove.

When the dough has risen, put the cake in the oven to bake.

For those less experienced, I suggest occasionally pulling one or two ramekins out of the oven and checking their readiness.

For this we need a wooden stick or a toothpick.

Insert the stick into the cake and if the dough is not baked, it will remain on it. If everything is in order, it will go in and out easily.

An example when the cake is not yet baked.

Finally, when the cake is ready, we take all the molds out of the oven.

To be safe, we check them for readiness.

Don't forget to make the glaze while our creation is cooling.

There are two options:

1. One egg white and store-bought glaze in a bag. Beat everything with a mixer.
2. One protein and powdered sugar. Beat with a mixer.

I ended up with this glaze. Although it is better to do the second option.

Pour the glaze into a cup with the egg white.

Beat with a mixer.

The mass should be thick.

Also, don’t forget about the decorations that are sprinkled on top of the icing.

When the baked dough has cooled, remove the cakes from the molds.

We coat the tops of the heads with glaze.

Let's start decorating.

Do not skimp on the colorful balls, they add unsurpassed taste.

Easter cakes are ready! One should celebrate the holiday with such beauty and joyful mood.