A simple way to make Easter cake. A universal and easy recipe for Easter cakes. Ancient Russian recipe for Easter cake

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, and 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.


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 stiff 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.

1. Let's say right away that everything, or almost everything, depends on the dough, or rather on its quality. You should start by heating the milk in a saucepan to 30 degrees. If you don’t have a thermometer at hand, you can immerse a clean one in it! finger and focus on such sensations - cold milk has a temperature of 15-20 degrees, if there is no difference, then it is approximately 26-32, if warm, then above forty.

2. Add sugar to the milk (literally one or two spoons and about 1/3 of the total amount of flour), pour in the yeast, mix thoroughly and let it brew. If everything is done correctly, the volume of the dough should approximately double, and this will take approximately 40-45 minutes.

3. Now melt the butter and cool it a little, add the rest of the sugar, salt, vanillin to the dough, beat in the eggs and pour in the butter.

Slowly add most of the remaining flour after kneading the dough and knead the dough. Gradually add flour in small parts. Don't forget to knead. The Easter cake dough should hold its shape and not be runny, but also not turn into a hard lump.

4. Leave the mixture in a warm place for another 45 minutes so that the dough rises well.

5. Wash the raisins and soak them in hot water for a few minutes to soften them. Afterwards, drain the water, rinse the berries and squeeze lightly.

6. Add pure raisins to the risen dough and knead so that they are evenly distributed.

All that remains is to distribute the dough into the molds. They should be 1/2 or 2/3 full.

7. We also leave the forms with the Easter cake dough to stand for 35 - 40 minutes.

8. After this, preheat the oven to 180 degrees. Place the future Easter cakes in the oven and cook for about 45 - 50 minutes.

If the top begins to darken, you need to cover the cakes with parchment soaked in water.

9. Remove the finished cakes from the oven, leave for 30 minutes and begin to decorate. The simplest glaze will do for this. To prepare it, you need to dilute three tablespoons of powdered sugar in a tablespoon of warm milk, stir until smooth, brush the top of the cakes with a brush and leave to harden.

That's all, all that remains is to decorate the Easter cake with sprinkles, which are sold in a large variety in stores.

This amount of dough will make quite a lot of Easter cakes. Everything, of course, depends on the diameter of the mold. We got three 15 cm in volume and four 10 cm in volume.

I have been baking Easter cakes according to this recipe for many, many years, so if anyone still has doubts and is looking for delicious pastries for Easter, I tell you: bake this delicious simple cake and you will not regret it. The recipe is very simple!

Bon appetit and Happy Easter!

Best regards, Natalya Salmina.
Step-by-step recipe with photos especially for the Well-Fed Family website.

Step-by-step recipe with photos

Cooking Kulich is a time-consuming task, as I already said, so be patient. However, this is still the fastest recipe, you'll see. Let's start by preparing the dough and all the other ingredients. Take the butter out of the refrigerator to warm up in advance. Pour hot water over the raisins for 15 minutes and leave aside. Heat the milk a little in a saucepan and completely dissolve the yeast in it. I use dry ones, but you can use fresh ones, and they’re even better.

Add 250 grams of flour to the milk and mix thoroughly. The dough for Easter Easter cakes is ready, cover it with a towel or wrap it in cling film and put it in a warm place for 30 minutes. You can use a cooled oven for this; it is better not to raise the temperature above 40 degrees. The contents of the pan will greatly increase in size.

Meanwhile, separate the whites from the yolks into different containers.

Beat the yolks thoroughly with sugar or fructose and with vanilla or vanilla sugar until they turn white. If using a vanilla bean, cut it in half lengthwise and use a knife to scoop out the seeds. They need to be put there. The Easter cake dough will acquire a wonderful aroma. I love the smell of vanilla, one of my favorite “edible” flavors! And you? Maybe you like cinnamon more?

Beat the egg whites until stiff peaks form. The video above clearly shows how whipped the whites should be - they do not fall out of the container, even if it is turned upside down. To make the whites easier to whip, cool them before the process, add a pinch of salt and make sure that not a single drop of yolk gets into them. If everything works out, your Easter baked goods will be airy and tender!

We take the dough out of the oven, put the yolks in it and mix. Add softened butter and mix again. Lastly, add the whites and mix well again. The dough for Easter cakes is almost ready!

Sift all the remaining flour into the dough in parts, constantly mixing it into the dough. When the Easter dough becomes dense enough, we begin to knead it with our hands. Very carefully until all the flour is gone. If there is no more flour, but the dough is still very sticky to your hands, add a little more, but do not get carried away. Stickiness may appear due to differences in the quality of the ingredients, but everything went smoothly for me :)

The most delicious Easter Kulich is not half ready. Leave the dough in the pan, cover with a towel and put back in a warm place for 1 hour. It will rise nicely again!

During this time, drain the water from the raisins and blot with a paper towel. If you don't like it, add candied fruits, it's also delicious. But they have sugar, but raisins do not. This is important to me 😀 This is me talking about how to bake Easter, eat it and not gain a kilogram 😉

Chop the nuts with a knife. Not in pain! Just into small pieces. You can take absolutely any nuts, or you can exclude them altogether. Everything is optional, because the most delicious Easter Easter cake will be if you choose the most delicious ingredients yourself! Fortunately, even a simple Kulich recipe allows this.

By the way, I also cut my raisins, each piece in half, because they turned out to be too large, but it’s easier to just buy small ones. Place the goodies into the risen Easter cake dough and knead it thoroughly.

We send the finished dough for Easter Easter cakes again to a warm place for 20-30 minutes so that it rises again.

At this time, grease the bottoms of the Easter cake molds with oil. No need for sidewalls. I had 4 paper molds: 1 medium and 3 small.

Place the cake dough on the table and cut it into pieces that will fit into the molds. Each of them needs to be filled 2/3 full.

Very carefully shape the pieces of dough into a ball and place them in the molds. Leave them under the towel for another 10 minutes to rise again. The best Easter Kulich recipe is heading towards its climax, honestly! 😀

Send simple Easter Easter cakes straight to the oven! 100 degrees! Let's warm up in advance! Bake for 10 minutes, then raise the temperature to 180 degrees and bake until done, about 20-30 minutes. Check with a toothpick inserted into the middle. It should remain dry. If it's wet, keep baking! These are the beauties they will turn out to be in the end 😉 Let them cool for 10 minutes.

Remove from the molds. That's all. Now you know how to bake Kulich! But don't forget about the icing for Easter! While the Easter cakes are baking, put the white into a plate, separating it from the yolk, and beat briefly until bubbles appear.

I will have sugar icing and chocolate icing. Moreover, the idea with chocolate arose spontaneously - there was just a large piece of good chocolate left over, which my parents gave to my boyfriend for his birthday :) But first things first. Pour powdered sugar into the whites, exactly half and mix thoroughly.

Add lemon juice to the glaze for Kulich. I used lime in the absence of any, it turned out even tastier! We add it not only for sourness, but also to whiten the fudge!

Add the remaining powder and mix thoroughly. It should be as viscous as in the picture. Stock up on plenty of powder just in case you don’t have enough due to the large size of the egg. Now you know how to make icing for Easter cakes!

All that remains is to figure out how to make chocolate glaze. And it couldn’t be easier! Just melt the chocolate in a water bath or in the microwave at low power for three minutes, that’s all 😀 The main thing is to take high-quality chocolate, bad chocolate will not melt to the desired state of viscousness.

In fact, the Easter recipe is finished. All that remains is to simply apply two types of glaze to the tops.

First, coat with icing sugar.

I left one Easter Easter cake purely chocolate.

Chocolate glaze for Easter, or rather melted chocolate, carefully pour on top, a tablespoon at a time. I poured again on three out of four, leaving one Kulich white. Decorate by sprinkling the top with powder for Pasochka or a healthier option - chopped nuts and raisins. This time I have almonds.

Now you know how to bake Easter! That's it now. Let the chocolate harden for an hour or two. And you can cut!

But I left it until the morning, covering it a little later with a towel (when the chocolate icing had completely hardened).

I'll sum it up quickly!

Brief recipe: Easter cake

1. Pour hot water over the raisins, leave them aside, and remove the butter from the refrigerator to warm up.
2. Heat the milk a little and dissolve the yeast in it.
3. Pour 250 grams of flour into the milk, stir thoroughly and place in a warm place, covered with a towel, for 30 minutes (you can use a cooled oven, no more than 40 degrees).
4. Separate the yolks from the whites, grind the yolks with sugar and vanilla until white, beat the whites with a pinch of salt until stiff peaks form.
5. We take the dough out of the oven, it has increased, put the yolks in it, mix, add soft butter, mix, add the whites, mix again.
6. Sift all the remaining flour into the dough in parts, constantly kneading the dough, knead it with your hands for another 5 minutes.
7. Place the Easter cake dough, covered with a towel, again in a warm place for 1 hour.
8. Drain the raisins and dry them with paper towels.
9. Chop the nuts into small pieces with a knife, but not into flour.
10. We take out the dough for Easter, pour raisins/candied fruits/nuts into it and knead thoroughly.
11. We put it back in the warmth to rise for another 20-30 minutes.
12. Pour the dough onto the table, divide into the number of parts corresponding to the number of molds.
13. Turn on the oven at 100 degrees.
14. Grease the bottom of the Easter cake molds with butter.
15. Shape each piece of dough into a ball and place it in the molds (they should be 2/3 full).
16. Cover with a towel and let rise for another 10 minutes.
17. Place the Easter Easter cakes in the oven (without a towel) for 10 minutes, then raise the temperature to 180 degrees and bake for another 20-30 minutes, checking for doneness with a toothpick (it should remain dry when pierced!).
18. While the Easter cakes are baking, we study the glaze recipe and do it: beat the egg white with a fork until it bubbles, add half the powdered sugar, mix, add lemon/lime juice, mix, add the remaining powder and mix again.
19. For the chocolate glaze, melt the chocolate in a double boiler or in the microwave on low power for 3 minutes.
20. We take the prepared Easter cakes out of the oven, let them cool for 10 minutes, and remove them from the molds.
21. Gently coat with the desired glaze, maybe first sugar, then chocolate, decorate the top with store-bought powder, or better yet, with chopped nuts and raisins.
22. Now you know how to cook Kulich!

It turned out beautiful! This concludes the Easter Kulich recipe. And there are still a lot of photos 😀

I really hope that Easter will bring you a lot of family happiness, because this bright holiday was created to spend it with loved ones! I am not a religious person, but I honor traditions and really love to celebrate this wonderful day, on which the warmth in the soul becomes warmer, and kindness becomes kinder :) Happy upcoming you, my dear readers! Peace and harmony to you!

By the way! Add your photos with the goodies you made in the comments. And you can win the competition for the most beautiful dish, which I will announce soon!

Last time I told you about how to make wonderful ones! And then - more! In order not to miss new items, , it's free! In addition, when you subscribe, you will receive as a gift a whole collection of complete recipes of 20 dishes that can be prepared very quickly, from 5 to 30 minutes, which will save a lot of your time! Eating quickly and tasty is real!

I was with you ! Tell your friends about how to cook Easter, recommend the recipe, if you like it, like it, leave comments, rate it, write and show photos of what you got and remember that everyone can cook deliciously, that you are more talented than you can imagine, and of course enjoy your food! I love you, be happy!

Kulich represents the image of the Resurrection or the victory of Christ over death, and is similar to artos (large church bread with a cross and a crown of thorns depicted on it). Only, unlike artos, the cake is prepared at home.

Usually the dough for Easter cakes is put out from Thursday to Friday, they bake all Friday, and consecrate it the night before Sunday. But, unfortunately, in our time of constant busyness, not every housewife can afford to take several days with this process. And, of course, you want to spend the holiday according to all the rules. This is where a simple Easter cake recipe will come to your aid.

The main thing is not to forget about several rules when using, this has its own characteristics:

When preparing the dough for Easter cakes, you need to make sure that there is no draft in the room - Easter cakes love warmth.

The dough for Easter cakes should be of medium thickness; if the dough is too liquid, the cakes will become flat after baking; if it is thick, the baked goods will be heavy and will go stale very quickly. The required density will be achieved when there is no need to add flour when dividing the dough.

You need to knead the dough as long as possible, putting all your love into it, wishing good things to your family and friends.

The dough must rise three times: 1. after dissolving, 2. after kneading, 3. after the dough is distributed into molds

The dough should ferment at a temperature of 30 degrees

It is necessary to fill the form halfway, and in some cases even 2/3

Easter cakes should rise in a room temperature that will be from 30 to 45 degrees

If the dough has risen almost to the edges of the pan, it can be placed in the oven.

You need to bake in an oven with a container of water at the bottom. Oven temperature from 200 to 240 degrees

After baking, the bread is brushed with an egg, which is beaten with a tablespoon of water and butter. Sprinkle with coarse sugar, breadcrumbs and chopped nuts on top

The secret to a smooth, tall product is a wooden stick (long match) in the center. This is also a way to check if the cake is ready: if the stick (match) you pull out is dry, your cake is ready!

The size of the cake affects the baking time. The greater the weight of the cake, the longer you need to keep it in the oven, and accordingly, the less the weight, the shorter the cooking time. If the baked goods start to burn, you need to cover the top with paper.

The Easter cake, removed from the oven, must be placed on a barrel and wait until it cools down.

Simple Easter cake recipe

Ingredients:

Measurement unit - glass

Flour - 7.5

Milk - 2.5

Yeast - 1 sachet (50 g)

Twenty egg yolks

Sugar - 1

Butter (melted) - 2

Cooking method:

Mix flour and milk. Dilute the yeast in a small amount of milk and add to the flour mixture. We put everything in a warm place. Grind the egg yolks with sugar and warm milk, add to the risen dough, then add the remaining flour and salt. Knead the dough well and leave to rise.

After the dough has risen, divide it and put it into molds. After the dough has risen in the molds, put it in the oven and bake.

If you really don’t have enough time, then you can use a modern means of baking bread - a bread machine, and then, in order to bake a tasty and quick Easter cake, you will have to spend only a little effort on preparing the ingredients for the dough.

A simple Easter cake recipe for a bread machine

Ingredients:

Yeast - 15 grams

Flour - 450 grams

Sugar - 6 tablespoons

Vanillin - one sachet

Butter - 2 tablespoons (tablespoons)

Eggs - 3 pieces

Milk – 150 ml

Raisins – 100 grams

Turmeric – ½ teaspoon

Cooking method:

Prepare the raisins in advance by boiling them in boiling water for 10-15 minutes. Melt butter in heated milk, then cool. Place all ingredients, except raisins, in the bread machine in the order specified in the recipe. The raisins must be placed in the bread machine after fifteen minutes of kneading. Next, set the program “Sweet bread” or “Main with raisins” and that’s it! Now all that’s left is to wait for the machine’s work to be completed and enjoy a beautiful and delicious Easter cake!

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 lubricated with oil;
• 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.

Easter cake 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.