Easter cake with dry yeast

Dry yeast in the dough will give your table not only a beautiful and voluminous, but also a soft cake. This type of yeast has increased lifting force and is suitable for preparing dough in any way convenient for you, including using a multicooker or bread maker.

Classic Easter cake with dry yeast in the oven

The classic recipe, as a rule, contains a basic set of products that are necessary for preparing Easter cake. And this allows you not to get attached to a certain filling, but to succumb to the flight of your imagination and add something new.

1. 
   How to cook the most delicious Easter cake with dry yeast? First of all, sift the wheat flour into the heated milk and stir in the yeast. Leave the dough in a warm place for 30 minutes.
2. 
   During this time, separate the yolks from the whites and beat together with regular and vanilla sugar. Mix the homogeneous mass into the risen dough.
3. 
   We also send a pack of softened butter here and, again, do not forget to mix well.
4. 
   Separately, beat the whites until a stable foam forms and pour into the main mass with the dough. If necessary, sift the remaining flour here.
5. 
   Knead the dough well with your hands until it stops sticking to your palms. Then leave the dough in a warm place for 60 minutes to rise completely.
6. 
   During this time, soak, wash and dry the raisins well, which we subsequently add to the risen dough.
7. 
   We take out the baking molds and, again, if necessary, grease them with vegetable oil. Then we distribute the dough evenly among the molds, leaving half of the head space free so that the dough can rise during the baking process. Bake in a preheated oven for 50 minutes.
8. 
   We initially cool the finished cakes and only then remove them from the molds; if desired, prepare the protein glaze.

Enjoy your meal!

Easter cake with dry yeast in a bread maker

Achieving such a perfect dough will not be easy if you do not take advantage of all the capabilities of the bread machine. And nutmeg and cinnamon, in turn, will dilute the delicate Easter cake dough with hot-spicy shades with aromatic woody notes that leave a pleasant, fresh aftertaste.

Cooking time: 30 min.

Cooking time: 80 min.

Servings – 8.

Ingredients:

• Wheat flour – 400-500 gr.
• Milk – 100 ml.
• Chicken egg – 3 pcs.
• Dry yeast – 10 gr.
• Butter – 160 gr.
• Granulated sugar – 8 tbsp.
• Salt – 1 tsp.
• Ground cinnamon - to taste.
• Nutmeg - to taste.
• Powdered sugar – 3 tbsp.
• Egg white – 1 pc.
• Sprinkling – 2 tbsp.

Cooking process:

1. Remove the bucket from the bread machine and begin to fill it with liquid ingredients, in our case milk, beaten eggs, softened butter.

2. After the ingredients are lightly mixed, add all the sifted flour, adjusting the amount yourself.

3. Finally, add salt, granulated sugar, dry yeast and other ground spices to your taste.

4. Now we put our bucket into the bread machine and set the “sweet bread” mode and the cooking time to about 40 minutes. After this time, the bread maker will signal that the cake is ready, which we remove from the bowl and cool at room temperature.

5. At this time, prepare the sugar icing. Beat one egg white with a mixer until foam forms and gradually add powdered sugar. Continue beating the white mass at medium speed for about 5-10 minutes until thickened. Then we cover the finished cake with glaze, use a brush to level the surface and sprinkle with confectionery sprinkles.

We wish you bon appetit!

How to bake yeast Easter cake in a slow cooker?

It’s hard to believe, but you can verify that such a rich Easter cake with a crispy crust can be prepared with a minimum amount of effort, if you resort to the help of a miracle of technology.

Cooking time: 40 min.

Cooking time: 140 min.

Servings – 8.

Ingredients:

• Wheat flour – 400-500 gr.
• Milk – 200 ml.
• Chicken egg – 4 pcs.
• Dry yeast – 10 gr.
• Butter – 180 gr.
• Granulated sugar – 1 tbsp.
• Salt – 1 pinch.
• Powdered sugar – 40 gr.
• Egg white – 1 pc.
• Vanillin – 10 gr.
• Sprinkling – 40 gr.

Cooking process:

1. First of all, add dry yeast to warm milk and sift a little wheat flour. Mix everything well and set aside.

2. At this time, beat the eggs until fluffy foam forms.

3. Add granulated sugar, salt and vanillin to the bowl with eggs, stir everything well until the bulk ingredients are completely dissolved.

4. Then add softened butter, suitable dough and begin to sift the remaining flour.

5. Mix everything very thoroughly, achieving a beautiful uniform color and completely getting rid of all lumps.

6. Grease the multicooker bowl with a thin layer of butter and fill it with dough. Set the multicooker to maintain heat for 10 minutes to allow the dough to rise. Then, set the “Baking” mode and set the time to 80 minutes. After this time, check the readiness and, if necessary, increase the baking time.

7. Remove the finished cake from the mold and leave until completely cooled.

8. And at this time we will start preparing the decor. Beat the egg white with powdered sugar until stable and uniformly white.

9. Then generously grease the cooled cake with the prepared glaze and sprinkle with bright sprinkles. Leave at room temperature until the glaze hardens, then carefully cut and serve with tea.

We wish you bon appetit!

Cottage cheese Easter cake with dry yeast

Easter cake made from very moist and at the same time elastic curd dough will never be an excessive treat for your loved ones.

Cooking time: 50 min.

Cooking time: 90 min.

Servings – 14.

Ingredients:

• Wheat flour – 800 gr.
• Milk – 140 ml.
• Dry yeast – 11 gr.
• Cottage cheese – 450 gr.
• Chicken egg – 3 pcs.
• Chicken yolk – 3 pcs.
• Butter – 100 gr.
• Granulated sugar – 200 gr.
• Raisins – 100 gr.
• Egg white – 1 pc.
• Powdered sugar – 3 tbsp.
• Confectionery topping – 3 tbsp.
• Salt – 1 pinch.

Cooking process:

1. First of all, add dry yeast, a tablespoon of sugar and a few tablespoons of flour into warm milk. Mix the dough well and adjust the amount of flour to achieve a semi-liquid consistency like pancakes. Let the dough rise in a warm place.

2. At this time, combine chicken eggs with yolks, add salt, sugar and beat until fluffy foam.

3. Grind the cottage cheese with butter until smooth.

4. Combine the egg mixture with the curd mixture and mix well. We check the readiness of the dough, and then add it to the main mass.

5. Now we begin to sift the remaining flour, kneading the dough with a thick consistency. Transfer the dough into a clean bag and leave to rise.

6. Next, lay out the finished dough on the work surface and lay out all the raisins, distributing them evenly throughout the entire volume.

7. Then we divide the dough into 6 equal parts and begin to put it into the prepared molds, leaving part of the mold volume free. Before we put the pieces in the oven, we give the dough time to rise.

8. Preheat the oven to 180 degrees and bake the cakes for 30 minutes. At this time, beat the egg white until white, gradually adding powdered sugar. We remove the finished Easter cakes and cover them with snow-white glaze, sprinkling them with confectionery sprinkles.

We wish you bon appetit!

Delicious Easter cake made with dry yeast and raisins

The main secret to a successful filling is pre-soaked raisins, which are added to the dough along with other spices. The appearance, in contrast to the complex composition, is minimalistic: no glaze, just a light sprinkling of sugar that does not weigh down the cake.

Cooking time: 50 min.

Cooking time: 90 min.

Servings – 14.

Ingredients:

• Wheat flour – 500 gr.
• Milk – 150 ml.
• Dry yeast – 11 gr.
• Chicken egg – 4 pcs.
• Butter – 150 gr.
• Granulated sugar – 200 gr.
• Raisins – 100 gr.
• Vanillin – 5 gr.
• Powdered sugar – 1.5 tbsp.
• Vegetable oil - for greasing the mold.

Cooking process:

1. First, sift 350 grams, combine with dry yeast and mix well.

2. Beat eggs into a container with flour and yeast, add a little vanillin with sugar and raisins prepared in advance.

3. Initially, mix all the ingredients by hand, and then beat again with a mixer until smooth.

4. While kneading the dough, melt the butter and heat it together with the milk. The mixture should not be heated above a temperature of 40 degrees.

5. Mix warm butter and milk until smooth and gradually mix into the dough without stopping the mixer.

6. As a result, we should have a homogeneous and slightly liquid cake base.

7. To knead an elastic and fairly thick dough, sift the rest of the flour. Cover the container with the dough with cling film and leave it to rise in a warm place.

8. After a couple of hours, it is impossible not to notice how the dough has increased several times in volume, which allows you to move on to the next stage.

9.Grease the entire surface of the cake pan with a thin layer of vegetable oil and fill it with the prepared dough. Level the surface of the cake and give it a little more time to rise.

10. At this time, preheat the oven to 180 degrees and bake the cake for 35-40 minutes. After 20 minutes of baking the cake, reduce the oven temperature to 160 degrees. This will help prevent the dough from burning.

11. Before removing the cake, check the readiness of the dough with a wooden skewer so that it does not turn out to be raw and underbaked. Cool the cake and sprinkle generously with powdered sugar. You can use any ideas that arise in your imagination as decoration for the Easter cake.

We wish you bon appetit!

How to prepare yeast cakes without dough in molds?

The dough, prepared without dough, is filled with dried fruits soaked in cognac, which emit an incredible spicy aroma during baking and add additional moisture to the cake.

Cooking time: 30 min.

Cooking time: 100 min.

Servings – 4.

Ingredients:

• Wheat flour – 600 gr.
• Chicken egg – 3 pcs.
• Butter – 180 gr.
• Salt – 1 pinch.
• Vanillin – 1 pinch.
• Milk – 250 ml.
• Cognac – 50 ml.
• Dry yeast – 11 gr.
• Raisins – 150 gr.
• Dried cranberries – 150 gr.
• Egg white – 1 pc.
• Powdered sugar – 5 tbsp.

Cooking process:

1. First of all, soak raisins and dried cranberries in hot water for 5 minutes.

2. After which we drain the water, rinse the dried fruits well and pour in a small amount of cognac.

3. At this time, pour room temperature milk, eggs, salt, sugar and vanillin into the bowl of a food processor.

4.After everything is mixed, sift all the flour, add the yeast and knead the dough using a food processor. At this stage, drain the cognac from the dried fruits and mix them into the dough.

5. Cover the finished dough with cling film and send it to a warm place for 50-60 minutes to rise.

6. After this time, we check the container with the suitable dough, it should be approximately the same as in the photo.

7. After this, spread the dough into the prepared forms, filling only 1/3 of the total volume. We also cover the molds with a towel and set them aside in a warm place for about 20-30 minutes.

8. Preheat the oven to 180 degrees and bake our Easter cakes for about 40 minutes. At this time, beat the egg white, gradually adding powdered sugar. This is how the protein glaze is prepared. Cool the finished cakes, remove them from the mold and decorate with snow-white glaze.

We wish you bon appetit!

Incredibly delicious dry yeast cake with sour cream

The sour cream flavor of the cake combined with sweet vanilla will balance the components, which are so different in taste.

Cooking time: 60 min.

Cooking time: 180 min.

Servings – 4.

Ingredients:

• Wheat flour – 900 gr.
• Milk – 300 ml.
• Dry yeast – 11 gr.
• Chicken egg – 3 pcs.
• Butter – 150 gr.
• Granulated sugar – 180-200 gr.
• Sour cream – 250 gr.
• Vanilla stick – 1 pc.
• Raisins – 200 gr.

Cooking process:

1. Heat the milk slightly, without bringing it to a boil.

2. Then dissolve dry yeast along with sugar in warm milk.

3. Sift about 200 grams of flour and mix until smooth.

4. Cover the bowl with the dough with a towel and leave in a warm place for about 30 minutes.

5.After this time, we check the readiness of the dough; it should increase in volume several times.

6. Next, beat the eggs and remaining sugar with a mixer.

7. Take the vanilla and cut it lengthwise to remove all the seeds. You can just use vanilla sugar.

8. Add eggs to the dough and mix well.

9. Then add vanilla seeds here.

10. Add butter at room temperature and mix thoroughly so that it is evenly distributed throughout the entire volume.

11. Finally add sour cream to the resulting homogeneous mass and also do not forget to mix well.

12. We proceed directly to kneading the dough. Sift the required amount of flour and begin to knead the dough, first with a spoon and then with your hands for 15 minutes.

13. Cover the bowl with the dough with a towel and send it to a warm place.

14. After 30 minutes it should rise and may even extend beyond the edges.

15. Add washed and well-dried raisins to the container with the dough, distributing it evenly throughout the entire volume.

16. Leave the dough alone for another 30 minutes so that it comes into shape.

17. At this time, lubricate the handicap, after which we fill a third of the total volume with the finished dough.

18. Before you start baking the cakes, preheat the oven to about 100 degrees, then bake the cakes at this temperature for 10 minutes, gradually increasing the temperature to 180 degrees. After 30 minutes, you can check the readiness with a wooden toothpick. If there is nothing left on it, the cakes are ready.

19. Cooled Easter cakes can be decorated in absolutely any way to your taste. For example, prepare a protein glaze and sprinkle colorful sprinkles on top.

Bon appetit!

A simple and delicious recipe for Easter cake with candied fruits at home

Candied fruits and raisins are very harmonious with such a delicate and soft dough prepared on the basis of dairy products, filling it with bright colors.

Cooking time: 50 min.

Cooking time: 120 min.

Servings – 12.

Ingredients:

• Wheat flour – 1400 gr.
• Granulated sugar – 1 tbsp.
• Egg yolk – 6 pcs.
• Egg white – 6 pcs.
• Sour cream – 150 ml.
• Dry yeast – 10 gr.
• Milk – ½ l.
• Butter – 180 gr.
• Dry yeast – 10 gr.
• Candied fruits – 250 gr.
• Raisins – 100 gr.
• Orange – 1 pc.
• Salt – 0.5 tsp.
• Sprinkling – 40 gr.

Cooking process:

1. For the dough, heat the milk, into which add yeast, sugar and a couple of tablespoons of sifted flour. Mix everything well and leave in a warm place for 30 minutes.

2. Beat the egg yolks with granulated sugar, combine with butter at room temperature, sour cream, salt and mix thoroughly until smooth.

3. Pour the egg mixture into the suitable dough and mix well again.

4. At this stage, we begin to sift the flour in portions, kneading the dough. It is advisable to grease your hands with vegetable oil so that the dough does not stick to your palms. You can knead directly in the bowl or place it on a flat, floured surface.

5. Then add all the dried fruits, candied fruits, raisins and chopped orange zest. Knead the dough and leave to rest for 30-60 minutes.

6. At the same time, grease the baking molds, and then spread the dough exactly half of the total volume. Leave the molds with the dough to rise in a warm place, and then put them in a preheated oven and bake for half an hour at a temperature of 180 degrees.

7.At this time, beat the egg whites with plenty of sugar until thick. We cover the cooled Easter cakes with this snow-white and sweet glaze and add confectionery sprinkles for an accent. Your treat is ready.

Bon appetit!

Lush Easter cake with dry yeast and dough

A classic Easter cake according to a traditional Russian recipe, which contains a large amount of candied fruits, and the design is crowned with an impressive “cap” of white dry glaze, decorated with bright and eye-catching sprinkles.

Cooking time: 70 min.

Cooking time: 210 min.

Servings – 10-12.

Ingredients:

For the dough:

• Wheat flour – 40 gr.
• Dry yeast – 10 gr.
• Milk – 80 gr.
• Granulated sugar – 1 tsp.

For the test:

• Wheat flour – 300 gr.
• Cottage cheese – 200-250 gr.
• Chicken egg – 2 pcs.
• Butter – 60 gr.
• Orange – 2 pcs.
• Candied fruits – 100 gr.
• Sprinkling – 100 gr.
• Dry glaze – 100 gr.

Cooking process:

1. First, let's prepare the dough, which will need time to brew. Sift the flour into a deep container, add sugar and the required amount of dry yeast, thoroughly mixing the dry ingredients.

2. At this time, heat the milk over low heat, then gradually pour it into the dry ingredients, stirring constantly with a whisk. First of all, cover the bowl with the dough and place it in a warm place.

3. At the same time, let’s not waste time and move on to the next stage. Peel the zest from the orange peel, add to the grated cottage cheese and mix well. If desired, you can use an immersion mixer or blender.

4. Add eggs to the curd mass and continue stirring until smooth.

5. Pour in a stick of melted butter, stirring gently.

6.During this time, the dough managed to reach the desired state, which means that it can be combined with the main curd mass. Then sift the flour in portions to knead the dough.

7. Knead the dough well with your hands for 15 minutes, then let it rest for 60 minutes in an oven preheated to 40 degrees. This will help it rise and increase in volume.

8. At this time, grease the cake molds and, if necessary, sprinkle the bottom and walls with a thin layer of flour. Divide the risen dough into the molds, leaving half the volume of the mold free. Then we give the dough about 30 more minutes to recover.

9. Then we send it to bake in an oven preheated to 170 degrees for 40 minutes. After this time, be sure to check the readiness with a wooden skewer. Allow the finished cakes time to cool right in the pan.

10. At this time, place the glaze bag in hot water for about 5 minutes, and then, cutting off the tip of the package, cover the tops of the Easter cakes. Leave the cakes until the glaze hardens completely.

Enjoy your meal!

Creamy Easter cake with milk in the oven

Inside the complex design of the cake, under a layer of snow-white glaze, lies a milk dough that melts in your mouth, seasoned with raisins and vanilla extract.

Cooking time: 60 min.

Cooking time: 210 min.

Servings – 1.

Ingredients:

For the dough:

• Wheat flour – 350 gr.
• Dry yeast – 1 tbsp.
• Yolks – 7 pcs.
• Butter – 80 gr.
• Granulated sugar – 100-150 gr.
• Milk – 200 ml.
• Salt – ¼ tsp.
• Vanilla extract – 2 tsp.
• Raisins – 100 gr.

For the glaze:

• Egg white – 1 pc.
• Powdered sugar – 3 tbsp.
• Lemon – 1 pc.

Cooking process:

1.First, add one third of the sifted flour and dry yeast to the warm milk, mix everything until smooth and leave in a warm place for two hours.

2. It is important to note that all ingredients for subsequent steps must be at room temperature. Next, add granulated sugar and salt to the yolks at room temperature and beat with a mixer until the sugar crystals are completely dissolved. Then beat the softened butter in a separate container.

3. Add the beaten egg mixture into the suitable dough, pour in a little vanilla extract and sift the remaining flour. Next, add the oil and knead the dough until smooth, first with a powerful mixer and then with your hands. Also, to knead the dough by hand, we recommend lubricating your palms with oil.

4. While the dough is left to rise in a warm place, pour boiling water over the raisins and leave in hot water for 10 minutes, then rinse well and dry. As the dough increases in volume, add raisins to it and knead well again. Let it rest for 10-15 minutes, and during this time we will prepare the molds.

5. Grease the baking pans with butter or vegetable oil and fill them with dough so that 2/3 of the entire pan remains free. Place the molds with the dough into an oven preheated to 50 degrees so that the dough can rise again. Then increase the temperature to 180 degrees and bake for 40 minutes.

6. While the finished cakes are cooling, prepare the sugar icing. Beat the egg whites with powdered sugar and freshly squeezed lemon juice. Then pour over the cooled cakes. You can use sprinkles, colored pencils and other devices as decoration.

We wish you bon appetit!