Classic Easter cake

Classic Easter cake is an airy, soft, rich pastry and a traditional dish for Easter. There are a huge number of recipes for so-called Easter bread; the article contains 10 of the most proven and successful ones.

Classic Easter cake with dry yeast in the oven

Easter cakes are made from yeast dough. To ensure that the dough rises well and quickly, it is best to use dry instant yeast. The baked goods are airy and soft.

1. 
   How to cook a delicious Easter cake according to the classic recipe? Sift half the flour into a bowl, mix it with dry yeast. Heat the milk to 35-40 degrees.Add milk to flour and stir until smooth. Cover the bowl with a towel and leave in a warm place for half an hour.
2. 
   Divide the eggs into whites and yolks. Beat the yolks with 150 grams of regular sugar and vanilla sugar until a light mass is obtained.
3. 
   Separately, beat the whites until fluffy white foam.
4. 
   Add the beaten yolks, remaining sugar, salt and softened butter to the suitable dough, mix until smooth. Then add the protein mass and mix with gentle movements.
5. 
   Next, sift the flour and knead the dough. Cover the bowl with the dough with a towel and leave for an hour in a warm place.
6. 
   Soak the raisins in hot water for 10 minutes, then wash, dry and roll them in flour.
7. 
   After proofing, the dough should double in size, add raisins and knead the dough with your hands. Grease baking pans with vegetable oil and place the dough in them.
8. 
   Preheat the oven to 100 degrees. Place the pans in the oven for 10 minutes, then increase the temperature to 180 degrees and bake the cakes for 40-45 minutes. Cool the finished cakes and decorate them to your liking.

Bon appetit!

How to bake a delicious Easter cake without yeast with raisins?

It's time for Easter and baking Easter cakes. They can be different in size and shape, with raisins or candied fruits, made from yeast dough or without yeast. We offer you a recipe for a wonderful Easter cake with raisins without using yeast.

Cooking time: 70 min.

Cooking time: 40 min.

Servings: 4.

Ingredients:

• Wheat flour – 130 gr.
• Ginger powder – 5 gr.
• Raisins – 35 gr.
• Chicken egg – 1 pc.
• Butter – 25 gr.
• Sugar – 100 gr.
• Milk – 50 ml.
• Baking powder for dough – 1/3 tsp.
• Soda – 0.5 tsp.
• Apple cider vinegar – 1 tsp.
• Salt – 1 pinch.
• Vanillin – 1 gr.

Cooking process:

1.Melt the butter over low heat, add vanillin, salt and sugar.

2. Separate the white from the yolk. Add the yolk to the butter mixture.

3. Sift the flour, mix it with baking powder, slaked soda and ginger powder. Add the resulting mixture to the liquid ingredients.

4. Scald the raisins with boiling water, rinse and place on a paper napkin to dry. Then add the raisins and vinegar to the dough and stir.

5. Separately, beat the egg whites and place them in the dough. Very carefully fold the beaten egg white into the batter.

6. Grease the mold with butter, sprinkle with flour and place the dough in it.

7. Place the pan with the dough in the oven, preheated to 180 degrees, and bake for 25-30 minutes. Cool the finished cake a little, decorate to your liking and serve on the holiday table.

Bon appetit!

Step-by-step recipe for making Easter cake in a bread maker

A festive table for Easter is not complete without lush pastries. In addition to the traditional method of baking Easter cakes in the oven, there are simpler ones. A miracle of technology - a bread maker - can come to your aid in this matter.

Cooking time: 4 hours.

Cooking time: 20 minutes.

Servings: 16.

Ingredients:

• Milk – 100 ml.
• Chicken eggs – 3 pcs.
• Wheat flour – 420 gr.
• Butter – 160 gr.
• Salt – 1 tsp.
• Sugar – 5 tbsp.
• Dry yeast – 2.5 tsp.
• Vanillin - to taste.
• Raisins – 150 gr.

Cooking process:

1. Pour hot water over raisins for 10 minutes, then wash and dry.

2. Pour milk, melted butter into the bread maker bucket, break the eggs. Then add flour, yeast, salt, sugar and vanillin.

3. Select the “Basic bread” program in the bread machine menu, medium crust. After the first kneading, add raisins to the bread machine.

4.It is not recommended to open the lid of the bread machine after adding raisins. Remove the finished cake from the bread machine.

5. To decorate Easter cake, you can use icing, whipped egg whites or chocolate.

Bon appetit!

How to bake a fluffy and airy Easter cake in a slow cooker?

Many people associate the bright holiday of Easter with Easter cakes. Therefore, every housewife sooner or later gets lost in search of her ideal recipe. And when you have a multicooker in the kitchen, the process of baking fluffy Easter cakes can become more convenient.

Cooking time: 4 hours.

Cooking time: 60 min.

Servings: 8.

Ingredients:

• Flour – 750 gr.
• Baked milk – 250 ml.
• Dry yeast – 10 gr.
• Chicken eggs – 4 pcs.
• Butter – 100 gr.
• Sugar – 150 gr.
• Raisins – 100-150 gr.
• Vanilla sugar – 1 sachet.
• Powdered sugar – 100 gr.
• Salt – 1 pinch.
• Lemon juice – 0.25 tsp.

Cooking process:

1. Heat the milk, dissolve the yeast in it and leave for 15 minutes.

2. Sift 500 grams of flour, add salt. Pour the yeast mixture into the flour, mix and leave the dough in a warm place for 30 minutes.

3. Break the eggs, separate the yolks and beat them with regular and vanilla sugar. Add the yolk mass, softened butter and remaining flour to the dough, stir the dough until smooth. Leave the dough for another hour in a warm place.

4. Wash the raisins, dry them and roll in flour.

5. Add raisins to the dough, stir and leave for another 40 minutes.

6. Grease the multicooker bowl with butter and place the dough into it. Turn on the “Warming” mode for 10 minutes.

7. Bake the cake in the “Baking” mode for 1.5 hours. Remove the finished cake from the bowl and cool.

8. For the glaze, beat the egg whites, powdered sugar and lemon juice.Brush the icing onto the surface of the Easter cake and your holiday baking is ready.

Bon appetit!

Homemade classic Easter cake with raisins

Classic Easter cake with raisins is a delicacy familiar to everyone since childhood. If earlier Easter cake was not much different from ordinary bread, now it is supplemented with raisins, sweet glaze and multi-colored sprinkles.

Cooking time: 3.5 hours.

Cooking time: 50 min.

Servings: 6.

Ingredients:

• Dry yeast – 2 tsp.
• Flour – 500-600 gr.
• Sugar – 250 gr.
• Salt – 0.5 tsp.
• Vanilla sugar – 1 sachet.
• Butter – 100 gr.
• Egg yolks – 4 pcs.
• Milk – 250 ml
• Raisins – 1 tbsp.
• Egg white – 1 pc.
• Confectionery sprinkles - for decoration.

Cooking process:

1. All ingredients for making Easter cake should be at room temperature.

2. Divide the eggs into whites and yolks. Beat the yolks together with sugar until smooth. Then add vanilla sugar and warm milk.

3. Add softened butter, sifted wheat flour, salt and yeast to the egg mixture. Knead the dough, cover the bowl with a towel and leave in a warm place to proof.

4. Wash the raisins with hot water, dry them and add them to the risen dough, mix.

5. Divide the dough into molds and leave them at room temperature for another half hour.

6. Bake Easter cakes in the oven at 180 degrees for 50 minutes. To decorate the cakes, beat the egg whites and a couple of tablespoons of sugar. Brush the cake with frosting and sprinkle with sprinkles.

Bon appetit!

Incredibly tasty and airy Easter cake with sour cream

What Easter would be complete without some sweet baked goods? We offer you a recipe for magnificent Easter cakes, which always turn out airy and tasty.

Cooking time: 2.5 hours.

Cooking time: 50 min.

Servings: 8.

Ingredients:

• Wheat flour – 700-750 gr.
• Milk – 300 gr.
• Fresh yeast – 11 gr.
• Chicken eggs – 3 pcs.
• Butter – 150 gr.
• Sour cream – 250 ml.
• Salt – 0.5 tsp.
• Sugar – 1-2 tbsp.
• Vanilla sugar – 2 tsp.
• Raisins – 150 gr.
• Candied fruits – 150 gr.

Cooking process:

1. Heat the milk a little, add yeast and 250 grams of sifted flour, mix and leave the mixture in a warm place for half an hour. The dough should double in size.

2. Separately, beat the eggs with sugar until light. Add the egg mixture to the dough.

3. Next, place sour cream, vanilla sugar, salt and softened butter in a bowl.

4. Add the remaining flour and knead the dough. It shouldn't be too tight or too sticky. Leave the dough in a warm place for half an hour to rise.

5. Pour boiling water over the raisins, wash and dry. Add raisins and candied fruits to the dough, mix.

6. Divide the dough into molds and leave for half an hour to rise.

7. Preheat the oven to 100 degrees, place the molds with the dough in the oven for 10 minutes. Then increase the temperature to 180 degrees and bake for another 25 minutes. Cool the cakes completely and decorate to your liking.

Bon appetit!

A simple and delicious recipe for Easter cake with candied fruits

Delicious homemade cakes help make Easter so warm and cozy. For fluffy baked goods, you need to use fresh, high-quality yeast. The combination of rich yeast dough and sweet candied fruits gives a delicious result.

Cooking time: 3.5 hours.

Cooking time: 50 min.

Servings: 6.

Ingredients:

• Flour – 450 gr.
• Sugar – 95 gr.
• Chicken eggs – 3 pcs.
• Milk – 155 ml.
• Butter – 125 gr.
• Dry yeast – 7 gr.
• Vanilla sugar – 2 tsp.
• Salt – 0.5 tsp.
• Candied fruits – 150 gr.

Cooking process:

1. Heat the milk to 40 degrees. Add a tablespoon of sugar and yeast to 55 milliliters of milk, mix and leave in a warm place for 15 minutes.

2. Pour the remaining milk into a bowl, add 2 tablespoons of flour and a tablespoon of sugar, stir.

3. Mix the two resulting masses and leave the dough in a warm place for an hour. During this time, the dough will increase 2-3 times.

4. Divide the eggs into whites and yolks. Separately, beat the whites with a pinch of salt until stiff peaks form.

5. Mix the yolks with vanilla and regular sugar.

6. Next, add the dough to the yolks and mix at low mixer speed.

7. Then add the whipped whites to the bowl, stir until smooth.

8. Sift the flour through a fine sieve and add to the bowl, stir until smooth.

9. Lastly, add softened butter to the dough, knead until it is completely dissolved. Cover the bowl with the dough with a towel and leave in a warm place for 2 hours.

10. After the dough has risen, add candied fruits to it and mix.

11. Fill the molds with the resulting dough to 1/3 of their volume. Bake the cakes in the oven at 190 degrees for 45 minutes.

12. Cool the baked goods, decorate to your liking and the holiday cakes are ready.

Bon appetit!

Classic Easter cake craffin for the holiday table

Festive Easter cake can be baked in the form of a cruffin. This is something between a muffin and a croissant. Its whimsical wrapped shape will attract attention and will be loved by children.

Cooking time: 180 min.

Cooking time: 60 min.

Servings: 8.

Ingredients:

• Flour – 500 gr.
• Milk – 150 ml.
• Eggs – 2 pcs.
• Butter – 150 gr.
• Vegetable oil – 50 ml.
• Sugar – 150 gr.
• Dry yeast – 11 gr.
• Salt – 1 pinch.
• Vanillin - to taste.
• Coconut flakes – 1 tbsp.
• Raisins – 1.5 tbsp.

Cooking process:

1. Beat eggs with sugar.

2. Melt 50 grams of butter, leave 100 grams at room temperature to melt.

3. Sift the flour into a bowl, add dry yeast and vanillin. Pour in milk, vegetable oil and melted butter, stir.

4. Then pour in the egg mixture, knead the dough and leave it to rise in a warm place for 45 minutes.

5. Divide the dough into parts, roll each one out, grease with soft butter, sprinkle with coconut flakes and raisins.

6. Twist the rolls, cut them lengthwise, not cutting 2-3 centimeters to the edge.

7. Twist each half of the roll into a spiral and stack on top of each other.

8. Place the resulting structures into molds. Bake the cakes at 180 degrees for 50 minutes. Sprinkle the finished Easter cakes with powdered sugar and place them on the festive table.

Bon appetit!

Lush and tender Easter cake with live yeast in the oven

Baking with live yeast is more fluffy and tender, but will take a little longer. Despite this, many housewives, when preparing for Easter, prefer dough made with live yeast.

Cooking time: 4 hours.

Cooking time: 60 min.

Servings: 12.

Ingredients:

• For the test:
• Fresh yeast – 60 gr.
• Wheat flour – 700 gr.
• Chicken eggs – 3 pcs.
• Milk – 300 ml.
• Butter – 100 gr.
• Sugar – 1 tbsp.
• Vanillin – 5 gr.
• Raisins – 100 gr.
• Dried apricots – 100 gr.
• Salt – 2 gr.
• Vegetable oil - for greasing the molds.

Cooking process:

1. Pour boiling water over dried fruits for 15 minutes, then rinse and dry. Cut large dried fruits into cubes.

2. Knead the pressed yeast with your hands; it should be at room temperature.Place the yeast in a bowl and pour warm milk over it. add a tablespoon of sugar, stir and leave the mixture warm for 15 minutes.

3. Beat the eggs separately in a bowl with the remaining sugar, salt and vanilla. Then add melted butter to the bowl and stir.

4. Mix the yeast and egg mixtures. Then add the sifted flour and knead the dough. Next, add dried fruits and mix. When the dough is well kneaded, transfer it to a bowl, cover with a towel and leave in a warm place for 1.5 hours.

5. Grease baking pans with vegetable oil and fill them 1/3 full with dough. Leave the workpieces in a warm place for 15 minutes.

6. Preheat the oven to 180 degrees, bake the cakes for about 40 minutes. The exact baking time depends on the size of the baked goods and oven power. Remove the finished Easter cakes from the molds, decorate with icing or chocolate and a wonderful holiday cake is ready.

Bon appetit!

Delicious Easter cake on sourdough at home

Most often, Easter cakes are baked using yeast dough. The most authentic Easter cake, according to all the traditions of Slavic cuisine, is made with dough. With this detailed recipe you can make real holiday baking.

Cooking time: 3 hours.

Cooking time: 60 min.

Servings: 3.

Ingredients:

• Wheat flour – 0.5 kg.
• Butter – 125 gr.
• Milk – 200 ml.
• Egg yolk – 3 pcs.
• Vanillin – 1 pack.
• Sugar – 200 gr.
• Raisins – 100 gr.
• Pressed yeast – 35 gr.
• Vegetable oil - for greasing the mold.

Cooking process:

1. Yeast should be at room temperature. Crumble the yeast into 20 milliliters of warm milk, add a pinch of sugar and flour, mix and leave the dough in a warm place for half an hour.

2. Mix the yolks with a teaspoon of sugar until foam appears.Melt the butter, cool and add to the yolks.

3. Add regular and vanilla sugar to the remaining milk.

4. In a large bowl, mix the suitable dough, the yolk mass and part of the sifted flour, mix. Gradually add the remaining flour, the dough should be soft and not sticky. Wash the raisins, dry them and add them to the dough.

5. Cover the finished dough with a towel and leave in a warm place to rise for an hour.

6. Cover the molds with baking paper and grease with vegetable oil. Fill the molds with dough to 1/3 of the volume, leave in a warm place for another 15-20 minutes.

7. Bake the cakes in the oven at 180 degrees for 25-40 minutes. Remove the finished baked goods from the molds, cool completely on wire racks, then decorate with icing.

Bon appetit!