Easter cake of Patriarch Alexy II according to the recipe of the nuns of St. Daniel's Monastery Ingredients: Flour 950 g Yeast (fresh) 40 g Milk 350 ml Proteins 3 pcs Sugar 250 g Drain butter 200 g Raisins 100 g Candied fruits 100 g Cognac 30 ml Lemon zest 3 tsp. l. Ground cardamom 1 tsp Nutmeg 1 tsp Vanilla sugar 3-4 tsp Saffron-oil mixture 3 tbsp Salt 1 tsp FOR SAFFRON-OIL MIXTURE: Vegetable oil 3 tbsp. Natural saffron 1 tsp Turmeric 1/2 tsp FOR GLAZE and DECORATION: 2 squirrels 5 tbsp. sugar 1 tablespoon Raspberry (or any red) jam confectionery sprinkles ground almonds chopped candied fruits And whatever your heart desires Method of preparation: Sift flour Boil 100-120 ml of milk, add 100 g of flour and stir quickly until a homogeneous mixture Dissolve yeast in 100 ml of warm milk, add 100 grams of flour, stir and let stand in a warm place for 10-15 minutes. Then combine the cooked brewed dough and diluted yeast, mix, wrap warmly and put in a warm place to ripen for 1 hour 40 minutes. When the dough is ripe, prepare a filling for it: Whisk the whites with salt and vanilla until a thick, fluffy mass, gradually adding sugar and at the end pouring in a thin stream of warm remaining milk (heat to 40 * C) Pour half of the filling to the ripened dough, add 250 gr flour and knead well, wrap again and let rise in a warm place for 1 hour 15 minutes. While the dough is suitable, make a saffron-oil mixture: Boil the vegetable oil, add saffron and turmeric into it, mix and set aside to infuse. After that, beat the remaining pouring with a mixer at high speed for 2 minutes, add to the dough that has come up, add another 250 g of flour and knead thoroughly. Remove the zest from the lemon. Melt the butter. Add oil, zest, spices, cognac, saffron-oil mixture to the dough, knead everything well, gradually adding the remaining 250 grams of flour, wrap it warmly and let it rise again for 1 hour 25 minutes. Pour the raisins with boiling water for 3 minutes, put them on a sieve and let drain. Chop the candied fruits finely. After the second rise, precipitate the dough to its original volume, add the prepared raisins and candied fruits and knead well. Lightly dust a large saucepan with flour and place the dough in it for the last rise for 1 hour 10 minutes in a warm place. Then line the bottom of the mold with oiled paper, put the dough that has come up on 1/4 of the mold. Place in a warm place and distance until the dough rises 2/3 of the mold. Bake in a preheated oven at 150 * C for about 40 minutes. (Do not open the oven) If you do not glaze the cakes, you can grease the top with yolks mixed with a little water. Cover with icing while the cakes are hot! For the glaze: beat the whites with sugar until fluffy, add tbsp for color. red jam (this is optional). Put the glaze to dry in a still warm, but turned off oven overnight. Enjoy your holiday !!!
Easter cake - the most delicious recipe with a photo - Simple recipes for wet, soft Easter cake with dry yeast
Easter cake is the main delicacy on the festive table for Orthodox Christians on the day of the Resurrection of the Lord. It is not surprising that many housewives have been in search of the perfect recipe for the most delicious Easter cake for years. At the same time, each of them sets its own requirements before the best recipe for this Easter baking. For example, someone thinks that the cake must necessarily be soft and moist, while someone is looking for a recipe for an airy pasta that does not stale for a long time. But on one requirement, all housewives agree - Easter cake must certainly be very tasty. Most often, butter dough is used for making Easter cake, for example, with dry yeast. From our article today, you will learn how to cook the perfect Easter cake, the most delicious recipe with photos and videos, in the oven. And you will also find simple recipes for delicious Easter cakes.
Easter cake - the most delicious recipe with step by step photos
If you want to learn how to bake such an Easter cake, the taste of which will delight your family, then pay attention to the next most delicious recipe with step by step photos. True, this recipe cannot be called simple and quick. An Easter cake is being prepared according to the most delicious recipe with step-by-step photos for about 3-4 hours with all the preparatory stages. And don't forget that yeast dough loves silence. Therefore, try to prepare the dough in a quiet environment, without noise, so that the cakes fit well.
Essential ingredients for a delicious recipe for Easter cake
for the test:
- milk - 2 glasses
- dry yeast - 1.5 tbsp. l.
- wheat flour of the highest grade - 6 glasses
- eggs - 6 pcs.
- sugar - 1 glass
- butter - 200 gr.
- raisins - 150 gr.
- vanilla extract - 2 tsp
for glaze:
- icing sugar - 200 gr.
- milk - 3 tbsp. l.
Step-by-step instructions for the most delicious Easter cake recipe with a photo
A step-by-step recipe for the most delicious Easter cake with dry yeast
The next step-by-step recipe for a delicious Easter cake with dry yeast cannot be called traditional: although the dough is being prepared for almost a day, it will be suitable directly in baking dishes. In addition, this step-by-step recipe with dry yeast makes the Easter cake the most delicious thanks to the use of many different aromatic spices.
Ingredients for the most delicious Easter cake with dry yeast
- milk - 300 ml.
- yeast - 22 gr.
- sour cream 10% - 200 ml.
- eggs - 5 pcs.
- flour - 5 glasses
- sugar - 400 gr.
- butter - 200 gr.
- raisins - 400 gr.
- baking powder - 2 pack.
- cognac - 3 tbsp. l.
- vanillin - 1 pack.
- thyme - 1/2 tsp
- saffron - 1 tsp
- zest of half a lemon
Step-by-step instructions for a delicious Easter cake with dry yeast
Soft and moist Easter cake - the best quick step-by-step recipe
You can prepare a soft and moist Easter cake that will not dry out for a long time according to the best quick recipe below. Plus, this quick, step-by-step recipe makes this quick, moist Easter cake without the addition of yeast.
Best Quick Recipe Ingredients for Soft Wet Easter Easter Cake
- flour - 400 gr.
- butter - 60 gr.
- milk - 300 ml.
- egg - 2 pcs.
- soda - 1 tsp.
- raisins - 70 gr.
- icing sugar - 120 gr.
- lemon juice - 4 tbsp. l.
- vanillin
Instructions for making the best quick recipe for soft and moist Easter cake
Simple Easter cake - the most delicious recipe with dry yeast, video
Easter cake, the most delicious recipe for which with dry yeast you will find in the video below, is easy to prepare. The result is a very soft cake with a moist center and a crispy crust. For its decoration, both glaze and sugar powder are well suited. Read more about how to cook a simple Easter cake according to the most delicious recipe with dry yeast in the oven below.
Many thanks Galina LEOCooker for sharing the cake recipe from Milena
For many years I was looking for "my recipe for Easter cake", poking around the Internet, begging for friends from my friends, running around in search of literature, re-cooked countless amounts of Easter cakes - "Viennese" (aka Easter cake from the refrigerator), "Zavarnoy", "Po Pokhlyobkin", "Monastyrsky" and others and so on ... My main requirement for the recipe for cakes is with dry yeast, since for 15 years now I have not been able to buy fresh yeast in our glorious city, and not the slightest taste or even smell of yeast or alcohol, as to hide this "defect "there will be no opportunity - mine do not welcome anything except vanilla, boiled condensed milk and chocolate in baked goods.
I checked the result on hares. Bunnies took any with a bang, if only there were no fillers, except see above, but the hare was always limited to one piece, and declared the same - "Zayunya, calm down, delicious, I just don't like Easter cakes." But I believed - the ideal recipe for me exists, and if not, then you can "collect" it. And this year I dug up this wonderful recycling, changed it a little. I was amazed - a pleasant smell of fresh yeast emanated from the dough, the dough that came up smelled of vanilla, and having cut the freshly baked cake for control, we breathed in the aroma of vanilla baking. And when the hare for the fifth time in a row said "Would you like to bake some more cake? It turns out that there was nothing to love before" I understood - this is HE, MY OUR KULICH
The cake turns out to be heavy, dense, oily, fragrant, if you are not against all the spices that are included in the original recipe, it does not crumble, but breaks, and, like any pastry with such an amount of baking, does not stale for a long time
What is important, in my opinion, is that the proportions are relatively small. This is very convenient, because it is not always convenient to divide a huge number of products by 4,6,8
The number of products for two forms d 18 cm or a volume of 1.8 liters.
Do not be intimidated by the small amount of yeast - the dough works great
Here's a basic recipe
1 kg flour I always take a little more, as we love dense cakes
2-2.5 cups of milk
6 yolks
3 squirrels
350 g softened butter
2 cups sugar
2.5 (two and a half) teaspoons dry yeast
3/4 spoon of salt
100 g raisins
100 grams of candied fruit (better than orange)
3 bags of vanilla sugar
1 tsp ground cardamom
1 tsp nutmeg
On the tip of a knife - Imeretian saffron (yellow flower)
I usually bake one cake, I will immediately give these proportions along with my additions
flour 500 grams + 100-150 grams for mixing
milk 1 glass
yolk 3 pieces
protein 2 pieces
butter 175 gram
sugar 1 glass
vanilla sugar to taste, you can also a bag, about a tablespoon, be careful, if the bag contains vanillin, and not sugar, its excess will give bitterness, with it neatly, on the tip of the spoon
salt quarter teaspoon
dry yeast 1 and 1/4 tsp, that is, a little less than half a tablespoon or 4 grams
vegetable oil for kneading gram 30-50
I added confectionery glaze to the dough, and you add filler to your liking - dried fruits, candied fruits, nuts
I used dry fast-acting yeast, they look like elongated semolina
Remaining protein put on the icing, whipping it with 50 grams of sugar
Measure the oil in a bowl in advance - it should be very soft, but not leak
Heat the milk, pour yeast on top and leave for 10-15 minutes "Caps" do not have to wait, just soak our goal.
Add flour to get a viscous dough, about half of the basic rate will go away, that is, about 250 grams. Do not add sugar to the dough, not a spoon
I cover the bowl with a damp towel, put it in the oven, turning it on for "proofing" at 30 degrees for 1.5-2 hours
This is what a non-fermented dough looks like in about an hour
And now you can see cracks, grooves, irregularities, this is a ready-made dough
It's time to continue. Beat the butter until white, about a minute, then add sugar along with vanilla and beat for 5 minutes, then pour in the yolks and continue beating for another 5 minutes. We get such a fluffy creamy mass
If you have nothing against aromatic additives, stir in them now.
Transfer the "cream" to the dough and stir well with a spoon
Then beat the whites with salt and also stir in gently, using the "folding" method from the bottom up
We get just such an air mass
Sift the remaining main flour, mix well, then, sifting a little flour from above
knead, achieving a smooth, starting to lag behind the hands and walls, dough
As soon as the dough begins to form into a lump, wash your hands, dry thoroughly, pour vegetable oil into a bowl-plate and continue kneading, dipping your hands in vegetable oil until you can hold the ball of dough in your hand
Putting the ball in a bowl
I cover with a slightly damp towel and return to a warm oven. My dough rises in 3 hours
In any case, with dry active yeast, you need to be very careful, in my experience - it is better to not stand the dough, as it still rises in the form. If you see such a picture in a glass bowl
then it's time to prepare the forms
Put a parchment circle on the bottom, grease the walls and bottom of the mold with butter, sprinkle with flour, shake off the excess
You can add fillers in different ways - while mixing the second half of the flour, mix well after the dough has risen, or you can distribute the dough on a table or a silicone mat, forming a rectangle, sprinkle half of it with one filler
cover, sprinkle with other filler, roll up
squeeze well, forming a ball, and put into shape
If you do not have a tall form for cakes, use this method - put a tape of parchment in the greased form, and grease it too
To be honest, I rarely bake cakes with dry yeast, and before I generally believed that only pressed cakes could make a decent cake, and baked goods.
Previously, I always took Saf-Moment, never let me down, but this time they were not there and I had to buy dry yeast Dr.Oetker , I took them before, but I only used them for pizza dough, and for yeast pancakes and pancakes, there is a slightly different story, so I was afraid of how they would behave in such a rich pastry .
Price 16 rubles per sachet v 7 gram .
These 7 grams are for 500 grams of flour.
All information on the package:
Inside they look like this:
For comparison with Saf-Moment, which is on the right.
Let's get down to Easter cake.
I cook according to this recipe.
You will need:
- milk - 300ml... (I have a fat content of 3.2)
- flour - 700-800 grams.
- dry yeast "Dr. Oetker" - 7 g.
- eggs - 3 pcs.
- sugar - 200 grams.
- butter - 150 grams.
- sour cream - 250 gr.(I have 10%)
- vanilla extract or vanillin / vanilla sugar.
- raisins - 300 grams(but I added 150 grams of a large one, because now no one really appreciates it and they sit and pick it out))
- molds.
Cooking:
Add 1.5 tsp to warm milk. sugar, yeast (in flour or milk, it doesn't matter, they dissolve, they are distributed without problems)and 250 grams of flour, mix and leave in a warm place under a towel for 30 minutes.
At this time, beat eggs with sugar.
Add the egg mixture to the dough, which has increased significantly in half an hour.
We mix. And add softened butter, mix a little again.
And pour in "vanilla". We mix.
Time for sour cream. We interfere again.
It turns out here is such a batter:
Now we gradually sift the remaining flour, but we still need to look at the state of the kneading, adjust the amount of flour, there may be more if the eggs were large and the sour cream is very liquid (or vice versa).
Knead the dough well so that it does not stick to your hands and is not liquid and not very thick.
We leave in a warm place again for half an hour.
During this time, the dough will rise. (I even managed to "run away")
Add raisins. I previously "steamed" it and dried it.
Once again let the dough rise well (30 minutes somewhere).
And now we fill in the forms by 1/3.
Let the dough rise again, already in the forms.
We send it to an oven preheated to 100 degrees for 10 minutes, then increase the temperature to 180 and bake until slightly browned (readiness).
On the eve of the Easter celebration, many housewives critically do not have enough time to have time to do a general cleaning in the house, and buy food, and make cakes from them. Easter baking is especially difficult, because it takes several hours for the yeast dough to come up. Dry active yeast, which acts faster than live yeast, will come to the rescue. They are packaged in small bags with a capacity of seven to fifteen grams. Moreover, one gram of dry product replaces three grams of compressed live yeast. There is practically no moisture in them (only 7%), since the method of manufacturing this product involves drying the main component in special units for a long time: from ten hours to a day.
Ease of use and time savings make the option of baking cakes with dry yeast very tempting. But you need to act quickly, otherwise you will not be able to cook delicious pastries. It should be borne in mind that Easter dough with dry yeast requires a special attitude. Confectioners have come up with a lot of interesting recipes. The products baked according to them will not be inferior in taste to the cakes prepared using traditional products for raising baked goods.
Today, there are several types of dry product used by chefs for baking. But for the preparation of a symbolic dessert for Easter, two types are suitable: dry active and fast-acting yeast. The advantage of the first is that they save housewives time and space in the kitchen. A small bag is much more convenient to store than a briquette the size of a packet of margarine. In addition, sealed dry yeast has a shelf life of up to two years, while a compressed product has a shelf life of months.
But their huge disadvantage is that dry yeast cannot raise the dough as well as live yeast. And for this moment is the key. On average, the dough rises 30% less with the dry ingredient. This is because some yeast bacteria are killed during the drying process.
Fast-acting yeast is known for raising dough much faster than active yeast, and all the more lively. If you compare them with dry ones, the lifting speed is doubled. The moisture content in this product variant is even lower and is only four percent. This is due to the fact that vacuum preservation is added to the drying process of live yeast. Unlike other options, the fast-acting product does not smell of anything, which pleases those housewives who do not like the sour aroma of yeast dough.
But the disadvantage of a fast-acting product is that you need to work with them very quickly: immediately pour the rate into flour and cook, since they lose their strength pretty soon. The dough rises actively, and it rises just as well as with compressed yeast. But pastries for Easter with this version of the active ingredient cannot be put in the refrigerator. Therefore, you should not use melted chocolate or butter creams as the icing for the cakes.
Active dry yeast will need to be activated for it to work. To do this, in a small container, mix the required amount of yeast granules with sugar and a teaspoon of flour. Fill them with a little warm water. It is important that its temperature does not exceed 37-38 degrees, then the yeast bacteria will not die. The most optimal indicator for them is the temperature of a healthy human body - 36.6. Stir all ingredients and let sit warm for five to ten minutes. By the active formation of bubbles and a slight sour aroma in the kitchen, you will understand that they have fermented.
In order for the dough for Easter, made with dry yeast, to rise, you need to create a favorable environment for it. It will rise best in a warm room with high humidity. Therefore, put a pot of water on the fire in advance so that the room is filled with steam.
Take care of raising the baking dough for Easter
It is recommended to put the dough to rise in a large and wide container, in which it can grow unhindered, increasing in size by a factor of two, or even more. Be sure to cover the top with a clean towel or cling film. But when using plastic wrap, don't wrap the bowl or pot tightly around it, just place it on top to still allow air to flow.
Be sure to knead the dough as it rises to release any accumulated carbon dioxide from it. Its excess interferes with the work of dry yeast, which initially cannot boast of such rapid growth as live ones. Failure to do this will slow down the growth of yeast bacteria significantly and leave your Easter baked goods unresolved. In addition, if you do not periodically crush the yeast dough, voids will form inside it, and baking for Easter will not work with a uniform center. These recommendations are equally important for live yeast, but if you forget to take care of the dry granule dough, unfortunately, you will be greatly disappointed with the result.
Fragrant pastries for Easter
You will need these ingredients to make one of the delicious dry yeast options for Easter.
Pour milk into a saucepan and heat it on the stove to a temperature of 37-38 degrees. Dissolve a bag of dry yeast in it. Be sure to check the amount of this ingredient on the package, since the consumption per kilogram of flour may differ from different manufacturers. Stir the granules in the milk to dissolve completely. Sift half of the total flour through a sieve and add to the milk with yeast. Stir this mixture so that there are no lumps in it. Cover the saucepan with a lid, cover it with a clean towel on top and put it in a warm place for half an hour. You need to wait for the dough to double its original volume.
Next, start for the eggs: separate the whites from the yolks. Use six eggs and save one to brush the tops of Easter cakes with it. Melt the butter a little to soften. Mash the egg yolks with sugar, and then add butter, cardamom and vanillin to them. Pour the resulting mass into the matched dough and start kneading the dough for Easter, gradually adding the remaining half of the flour to it. Cover the finished mixture with a waffle towel and leave warm for an hour.
Rinse the raisins thoroughly and soak them in hot water for a couple of minutes to swell slightly. Dry it on a paper towel and mix with candied fruit, sprinkle with one spoonful of flour. When the dough is right, add this mixture to it and stir. Leave it warm again for an hour. While it rises again, grease the tins for baking Easter cakes with a little butter. Sprinkle them with a thin layer of flour on top.
Put the matched dough in them in such a way as to occupy no more than one third of their volume. So much space is needed for baked goods to rise in the oven. Cover the dough, laid out in the molds, again with a towel and leave warm. This time, half an hour will be enough. Preheat the oven to two hundred degrees. While it is warming up, beat one chicken egg and brush it over the tops of the cakes.
It takes at least an hour to cook pastries for Easter in the oven. To check their readiness, stick a toothpick or sharpened match into the top of one of the cakes. If it freely comes out of it and there is no raw dough left on the surface, then everything is ready.
Having pulled out the cakes from the oven, do not rush to take them out and the molds. Let the Easter baked goods cool slightly in them. Then release the items from the molds and let them cool completely. Only after that you can start smearing the tops with cream or glaze and decorating with multi-colored powder.
Spicy Easter cake with rum flavor
And in order to cook wonderful cakes with an original flavor, according to the recipe, you will need the following set of products:
- wheat flour - 800 g;
- active yeast - 20 g;
- milk - 370 ml;
- salt - a pinch;
- eggs - 6 pcs.;
- rum - 60 ml;
- raisins - 100 g;
- vanillin - 1 tsp;
- sugar - 200 g;
- candied fruits - 100 g;
- almonds - 100 g;
- icing sugar - 380 g;
- lemon juice - 1 tsp
Heat one third of the total volume of milk to a temperature of 38 degrees and dilute dry yeast in it. Add half a teaspoon of sugar to them. Heat them for ten minutes to ferment the pellets. In the meantime, wash the raisins, pat dry with paper towels or a towel, and soak them in rum. Sift 160 g of flour into a separate container, pour the remaining warmed milk into it and mix. Pour fermented yeast into this mixture and stir. Place the container with dough in a warm place for half an hour.
Take five eggs, leaving one for future baking icing for Easter. Separate the whites from the yolks, and then beat the yolks with sugar until the mixture becomes a pronounced white color. When this happens, add rum with raisins and vanillin to them. In another container, beat the remaining egg whites with salt to form a thick foam.
Pour the egg-sugar mass into the matched dough and mix. Then slowly add the whipped egg whites into it, stirring constantly. Next, start adding flour, which is previously sieved with a sieve to enrich it with oxygen. This simple method will help the Easter baking dough rise better. Add flour to the dough until it begins to easily separate from the walls of the container. Then place the dough on a clean, floured table and knead for ten minutes. Add more flour all the time.
When the substance becomes elastic, gradually add softened butter into it. Take it in small portions and stir into the baking dough for Easter. When you mix the whole volume of butter in it, form a ball out of it and transfer it to a container greased with vegetable oil. Cover it with a clean towel or cling film and leave it in a warm place to rise for an hour and a half.
After the dough has doubled in volume, knead it, return it to the table and knead again for two to three minutes. Gradually stir in candied fruits and chopped almonds. Try to introduce them evenly into the dough. Divide it into oiled Easter cake tins, occupying a third of each container. Cover them with a towel on top and place them in a warm place. You need to wait until it rises to the height of the molds. Preheat the oven to a temperature of 180 degrees and send the baked goods for Easter into them for one hour. The time can vary in one direction or another depending on the size of your forms.
Remove the finished cakes from the oven and let them cool down. Decorate chilled cakes with icing. To do this, beat the egg white with lemon juice and powdered sugar. The whole process will take much less time in total. But if you don’t want to participate in the “housewife contest”, that is, you don’t try to do general cleaning and bake for Easter in one day, then use active yeast, which takes a little more time. And during these intervals, while the dough rises, you can decorate the apartment or do another important thing.
The use of dry yeast in baking makes the dough preparation process faster, which is very important before Easter, when you need to have time to do a lot of things. If you use fast-acting yeast granules, then the process will go even more fun, because they do not need to be poured with warm milk and made on their basis into a dough.
