Culinary recipes for Easter cakes. The best Easter cake: a step by step recipe with a photo - a recipe for cooking with a photo. Cake with lemon zest
Greetings, friends and guests of my blog!
How are you? And how are you doing in the culinary business? I hope everything is wonderful, and we continue to prepare for the upcoming grand holiday - Bright Resurrection. He is very much loved by Christians all over the world. But Orthodox Christians love him the most.
Today we will consider a whole series of recipes for tender, fragrant and tasty Easter cakes. After all, this is one of the most important delicacies of the Easter table and sweet. Appetizing cupcakes with icing must be at the holiday.
All the proposed recipes have been tested several times and the pastries are incredibly airy and lush. In addition, a sufficient assortment will help you choose the option to your taste. Even a beginner can cook deliciousness, there would be a desire and the necessary products.
I note that here I do not give options for making fudge for baking. To do this, I have a good detailed Browse it and choose the recipe you like best. Let's go!
Cooking a delicious and simple cake in a slow cooker
Opens our magnificent selection of Easter bread from the multicooker. A kitchen lifesaver always comes to the rescue in terms of cooking. Working housewives or mothers with small children are especially pleased with her. And, if you do not have a multicooker, then you should take a closer look at buying it.
I would like to draw your attention to the fact that we have been kneading the dough since the evening. And in the morning we create an incomparable muffin and immediately we will bake.
Required Ingredients:
- Flour of the highest grade - 3 cups;
- Chicken egg - 2 pieces;
- Butter - 200 grams;
- Sugar - 1 cup;
- Dry yeast - 2 teaspoons;
- Warm milk - 1 glass;
- Clean and dry raisins - 0.5 cups;
- Vanilla sugar - 1 sachet.
Cooking:
1. On the eve, we make a delicious sponge. She will need to stand for 8-10 hours for the yeast to activate. To do this, we take a convenient bowl and here I immediately took a container from the mixer. Pour dry yeast into it.
For a measure of a glass, take a glass from your assistant. Usually it comes in a kit and has a capacity of 240-250 ml.
2. Soften the butter. You can chop it into small pieces, so it will melt faster. We also send it to the bowl.
3. We split chicken eggs into a bowl. We place sugar, washed and dried raisins.
4. Fill everything with warm milk. Cover with a towel and leave until the morning. You don’t need to stir anything! During this time, the mass will revive, bulges will appear. So the yeast works well.
5. And in the morning we sift the premium flour several times. Pour it and vanilla sugar into the dough.
6. We put on special curved beaters for working with dough on the mixer. Mix well on low speed.
7. If desired, lemon zest and ground spices can be added here. The pasochka from this will only become more fragrant, filled with aromas.
8. We put a piece of butter on a fork and process the mold from the multicooker well. This will protect the product from sticking to the walls.
9. Pour the dough into a mold and level with a spatula. The Redmond multicooker has a Multicook program. It allows you to keep the dish warm at 40 degrees. Which is very good for raising yeast dough.
If your multicooker does not have such a program, then put the mold in any warm place without drafts for 2-3 hours.
10. We put on this program for three hours.
11. The dough has risen well and doubled in size. When baking, the product will increase even more, but not so much.
12. Turn on the baking program for 1 hour 10 minutes. Time may vary depending on the unit. But in any case, bake for at least 60 minutes. After the expiration, you can check the readiness of our pasochka in the old Soviet way - with a wooden stick. We pierce the muffin through and through with it. Left dry - the cake is ready.
13. Remove the bowl from the multicooker and leave to cool. When everything is more or less cool, you can get Easter bread.
Now its top can be glazed and beautifully decorated.
Enjoy your meal!
Video on how to bake a treat at home
Unusual rich pastry with lemon makes saliva flow. Immediately, a method for preparing snow-white fudge is given.
Delicious and lush Easter cakes with cottage cheese
A crumbly and soft Easter cake is obtained if good cottage cheese is added to its base. Therefore, you should not bypass it. The recipe is very rich in dairy ingredients, but this only makes it tastier. Summarizing, I’ll say that such little pastries should be in the piggy bank of every hostess.
For this amount of products, 7 medium cupcakes can be made. If you want less, then take half the products. But then you might regret it. Everything will be so delicious!
We need:
- Loose fresh cottage cheese - 500 grams;
- Flour - 1000 grams;
- Eggs - 5 pieces;
- Sugar - 500 grams;
- Milk - 500 milliliters;
- Butter - 100 grams;
- Sour cream - 200 grams;
- Fresh yeast - 50 grams;
- Lemon juice - 1 tbsp. a spoon;
- Salt - 1 teaspoon;
- Lemon zest - 1 tbsp. a spoon;
- Vegetable oil;
- Vanillin.
Cooking:
1. And here we can not do without sourdough. To do this, sift the flour several times into a separate bowl. We measure live yeast. Warm the milk until warm, but not hot.
We need room temperature ingredients. Therefore, we take them out of the refrigerator and let them warm themselves.
2. Pour milk into a large bowl. We add 50 grams of yeast to it. It is better to break them apart so that they dissolve easily.
3. We attach a handful of sugar to the bowl. Stir vigorously until dissolved.
Each time you need to sift the flour. The more it is saturated with oxygen, the more airy the baking is.
4. Then we sift the right amount of flour to make the dough like pancakes in its consistency. As soon as you mix it, bubbles on the surface immediately become visible. This suggests that fresh yeast is already working.
5. Set aside the dough in a warm place for 15 minutes. Don't forget to cover it with a clean towel.
6. Grind the cottage cheese through a sieve to achieve small grains. It is not difficult and will not take much of your time. But then the products will then be more tender.
7. Let's deal with the curd mass. Crack the eggs into a fairly large bowl. We put cottage cheese on them and beat it all with a mixer or a submersible blender.
8. Put all the sugar, sour cream, softened butter and a teaspoon of salt into the egg-curd mass. We work the mixture with a mixer.
9. In conclusion, pour a spoonful of lemon juice, vanillin, lemon zest and vegetable oil. With a spatula, turn into a homogeneous mixture.
The sling fit very well. We turn it with a spoon, grabbing it from the bottom up. This should be done as if we are stirring the dough for a biscuit.
10. In small portions, pour the dough into the curd mixture. At the same time, we constantly knead the yummy.
11. Sift the flour into the resulting mass, also gradually. We work with a spatula again from the bottom up. The dough should not turn out liquid and not cool, but very soft and elastic.
It usually takes about one kilogram of flour. We leave it under a cloth for 30 minutes in a place without drafts. When it comes up, knead clean and dry raisins into it. Again set aside for 20-30 minutes in the heat.
12. The dough is rising, and we are preparing the molds. It's good if there are disposable paper ones. And if you bake in iron or detachable molds, then you need to grease them with oil and lay the bottom and walls with tracing paper.
13. We scatter the dough in half or better 1/3 molds. And then it will rise and can run away.
14. Set aside for another 30 minutes to rise. At this time, turn the oven switch 180 degrees.
15. We send a baking sheet with pasochki to the oven for 40-50 minutes to bake. The baking time depends on the type of oven you have and the size of the molds.
16. The first 30 minutes do not open the oven door. We don't need the Easter cakes to fall off. And then you can check the readiness with a toothpick.
Let the baked goodies cool and then remove all the paper. Coat with delicious fondant and brightly decorate with confectionery beads or any other sugar sprinkles.
Bon appetit!
How to make a cake with raisins quickly and tasty
Excellent! Let's move on to a quick version of Easter bread without the addition of yeast. He will appeal to those cooks who have little time and no time to mess with yeast muffins. It never fails, everything turns out 100%, and the result is gorgeous!
Required products:
- Flour - 0.5 kilograms;
- Sugar - 150 grams;
- Chicken egg - 4 pieces;
- Warm milk - 10 ml;
- Melted butter or margarine - 200 grams;
- Vanilla sugar - 1 sachet;
- Baking powder - 1 sachet.
Cooking:
1. We scald the raisins, and then dry them on a towel.
2. Preheat the oven to 180 degrees. Place very soft butter or margarine in a large bowl. We fall asleep on top of granulated sugar plus vanilla sugar and beat for 1.5-2 minutes.
3. Drive in a chicken egg one at a time and continue to shake with a mixer. Then we open the bag with baking powder, pour it out. Pour milk in a thin stream.
4. In small portions, sifting, we supplement the mass with flour. Actively working as a mixer. The dough should become like very thick sour cream.
Roll the raisins in flour.
Raisins with flour are always evenly distributed in the baking and at the same time do not fall to the very bottom of the baked products.
5. We turn it over into the dough, mix. We divide the dough into molds and fill 2/3 of the dishes. This amount of dough is enough for 2 large ones.
6. Bake for 55 minutes. Passes will become ruddy, fragrant. Just in case, check them with a stick for readiness.
7. Cool the dessert and proceed to the decoration - cover with icing and all sorts of delicious sprinkles.
We eat with pleasure!
Sweet novelty with dry yeast that surprises
The amazing layered cruffin cake has already won its place in the sun. It is not the dough itself that catches in it, but how it is prepared. Well, it tastes amazing too. If you haven't done it yet, it's time to fix it!
We need:
- Flour - 350 grams;
- Sugar - 80 grams;
- Dry yeast - 1 teaspoon;
- Chicken egg - 3 pieces;
- Warm milk - 110 ml;
- Butter - 1 pack (180 grams);
- Vanilla sugar - 1 teaspoon;
- Salt - 0.5 tsp;
- Raisins (steamed) and candied fruits - 200 grams.
Cooking:
1. And the first thing we do is activate the yeast. In warm milk, add 1 teaspoon of yeast and 1 heaping spoonful of sugar. Mix and set aside.
2. We split one egg into a bowl. We carefully separate the yolks from the other two and also attach them to the first testicle.
Proteins are no longer needed in the test. But from them you can make a magnificent snow-white fondant. BUT .
3. Pour sugar and vanilla into a bowl. Shake with a whisk so that all the ingredients are mixed into a weak foam.
4. Sow flour through a fine sieve several times into a convenient container. Make a well in it and pour in the risen yeast. Knead a little and add sugar-egg liquid along with half a spoonful of fine salt.
5. We separate 40 grams from a pack of butter, and heat the rest in the microwave and cool it a little so that it is not very hot. Gradually add it, knead our magnificent dough. Use the spoon first. And then we work with pens. The whole process takes 10 minutes.
6. The muffin will turn out to be very sticky at first glance, but you should not add more flour. Melt the rest of the butter and grease the dough. We remove it to rise in a warm place for 1-1.5 hours.
7. Then we take it out, crush it and divide it into several parts, which we roll into balls. Here it is important to determine the volume of molds. Estimate by eye how much dough it will take to fill the molds by one third. Plus, there will also be a filling of raisins or candied fruits. So, such a ball should be made.
8. We decided on the quantity. We leave the balls under cling film for another 10-15 minutes to increase. Then immediately proceed to rolling the balls into rectangles.
9. Lightly dust the table with flour and roll the layer with a rolling pin. It should be thin so that the work surface even looks through it a little. Lubricate it with a brush soaked in melted butter. Scatter raisins or candied fruits on the surface.
The filling can be anything - from classic raisins with candied fruits to almond petals or chocolate drops.
10. We wrap the rectangle in a tube and put it aside. We need to make some more tubes from the rest of the dough.
11. Cut each tube, stepping back from the edge by 2-3 cm, in half.
12. We push it apart, like the legs of a little man, and first wrap the first leg into a snail. We fasten the uncut tail and further up we twist the second leg into the snail. The cut part should go inside the resulting snail turret so that the filling does not crumble.
13. Now we prepare the molds and turn on the oven at 200 degrees. Non-paper containers should be generously greased with ghee and put inside each snail.
14. Send to the oven for 10 minutes. Then reduce the heat to 180 degrees and bake for another 20-25 minutes.
We decorate ready-made pasochki with powdered sugar. Have a delicious Easter!
An easy recipe for making cookies in a bread maker
A bread maker, no worse than a slow cooker, will create a wonderful pastry product for Easter. Moreover, she kneads, which frees her hands and facilitates the preparation of the dish. An unsurpassed, weightless Venetian muffin cake will satisfy even the most seasoned gourmet). Let's watch the video.
Consistent cooking of Easter cake with raisins and candied fruit
Every hostess dreams of lush and airy pastries. With this recipe dreams come true! Pasochki rise very well on dough with wet yeast, which should not be yawned and immediately put in the oven. Otherwise, the dough will run straight out of the molds.
Required Ingredients:
- Flour - 500 grams;
- Wet yeast - 30 grams;
- Warm milk - 160 ml;
- Chicken egg - 5 pieces;
- Butter - 120 grams;
- Raisins - 50 grams;
- Candied fruits - 50 grams;
- Cardamom, vanillin, nutmeg - 1 teaspoon each;
- Vodka - 1.5 tbsp. spoons;
- A pinch of salt.
Cooking:
1. Turn on the oven to warm up to about 70 degrees. The heat of the oven will help us when raising the dough.
2. We wash the raisins and scald them with hot water for 15-20 minutes. Then we drain the water, and dry the raisins on a clean towel.
Optionally, raisins can be soaked with a spoonful of cognac. He'll get a little drunk.
3. We put wet yeast, a tablespoon of sugar, 50 grams of wheat flour, half of warm milk in a large bowl.
4. Knead until sugar dissolves with yeast. You should get a homogeneous mass of gray-beige color - dough.
5. Cover the bowl with a towel and put it in a warm place for half an hour. This is where a warm oven or a place near the battery comes in handy.
6. Opara came up a little. She was covered with bubbles, which means that the yeast is actively working.
7. Add one and a half tablespoons of vodka. Sift 100 grams of flour and knead the dough. We put again in a warm place for an hour.
8. We heat the butter in a steam bath. Cool it down to room temperature.
9. We split the chicken eggs and carefully separate the yolks from the proteins. Grind the yolks with sugar and a pinch of fine salt. Here you can work with a whisk.
10. Pour the remaining half of the milk into the pounded yolks. Add melted butter. We mix everything into a homogeneous tasty mass.
11. We take out the approached dough for the second time and pour in the egg-butter mixture. Mix well.
12. Now it's the turn of spices: nutmeg, vanillin, cardamom. We mix them with dough. I also added a teaspoon of turmeric for a nice yellow color. That's why my dough is golden.
13. Sift the remaining flour and knead a soft, elastic dough.
14. Whisk the remaining whites into a strong foam. We combine it with the dough and knead again with pens. You can knead both in a bowl, and throw the mass on the table and continue to vigorously knead there.
15. We put the batch for another 40-50 minutes in a warm place. Let's go up a bit.
16. While rising, prepare candied fruits and raisins. Divide the risen mass into 2 parts. We mix candied fruit into one.
17. If they are large, it is better to cut them into small pieces. But I had small ones and I immediately plopped them into a bowl and distributed them evenly in the dough.
18. I threw the whole raisin into the other part. I mixed it with yellow yummy.
19. Now we stuff the dough into all our molds. It is most convenient to take disposable paper ones. I like them the most. You don't need to wash them, nothing sticks.
20. Fill 1/3 into cups and put in a slightly warm oven for 30 minutes. After half an hour, the products will double in size. Can be baked at 180 degrees.
If you have different size molds, then baking will take different times. Small ones are baked for 35 minutes. Medium and large 40 to 50 minutes.
21. What we do. Turn the knob on the stove 180-185 degrees Celsius and bake for 40-45 minutes. The cakes will be browned, and check the readiness with a dry stick.
Let the golden pasties cool, and then cover them with glaze. Decorate and paint to your taste and choice.
Here I say goodbye to you for a while. Let you get the most delicious sweets and friends will always ask for wonderful recipes.
With the Coming Resurrection of Christ! All the best and health to family and friends!
Helpful Hints
An obligatory dish on any Easter table is and always has been Easter cake, which is lit in the church. For a long time in Russia they made a lot of dough for Easter cakes, because it was better suited in large volumes. Then, unlike the dough for pies and pies, a lot of eggs, sugar, butter and whipped proteins were always put in the dough for Easter cakes. Thanks to these components, the dough turned out to be very rich, and the finished cake could always not get stale for a long time.
Since traditional Easter cakes are prepared with yeast, it is forbidden to overload the dough with muffin from the very beginning to activate their work. That is, the dough is prepared in several passes, gradually introducing eggs, sugar and butter. The dough must be treated very carefully, cherished, wrapped in blankets and protected from drafts.
According to church canons, the dough must be made on the night from Thursday to Friday, bake Easter cakes on Friday afternoon, and illuminate on Easter night. They eat Easter cakes all week, until the very Radonitsa. According to the classical tradition, high cylindrical tin forms are used for baking Easter cakes. You can also use aluminum pans with a volume of no more than 1 liter, as there is a danger that the dough may not be baked in modern electric or gas ovens.
Easter cake recipe
In the old days, Easter cakes were made in forms similar to buckets, and they were baked, of course, in an oven. The finished adze was laid out in tall molds, which were well lubricated with soft oil, filling the molds halfway. When the dough rose to the edges of the form, the cake was set to bake.
Today, Easter cakes are baked for approximately 1.5 - 2 hours, depending on its size. There are a great many decorations for ready-made Easter cakes today: nuts, icing, candied fruit, symbolic inscriptions, multi-colored millet and other finishing products.
In the recipes of old Russian cuisine, there are about 20 types of Easter cakes. Small and large Easter cakes have varying degrees of richness, but a prerequisite for each is high growth. They say that if the Easter cake turned out, that everything will be fine in the house, and if its crust is cracked, it does not fit, or some other defects occur, then misfortune will come to the house.
Let's add that together with Easter cake they also cooked artos, Easter bread, which is a kind of prototype of Easter cake. Artos has a liturgical meaning, and its consecration is a church rite, while the consecration of Easter cake is a folk custom.
So, we have collected for you the 10 most interesting recipes for Easter cakes. Let's start with the most common.
Easter cake recipes
ordinary cake
It won't take you a lot of time to make this cake. Easter cake turns out tasty and fragrant, and all you need is to wait until the yeast wakes up, add all the ingredients, put the resulting dough into molds, let it reach and bake.
Ingredients:
Pressed yeast - 50 g
Eggs - 4 pieces
Milk (can be melted) - 1 cup
Sugar - ¾ cup
Sugar with cinnamon - 1 tbsp.
Vanilla sugar - 1 sachet
Wheat flour - 4 cups
Olive oil - 2 tbsp.
Candied fruits, raisins
Easy cake recipe
Cooking:
1. Heat the milk (it should not be hot), pour into a bowl. Add 1 spoon of sugar.
2. Crumble yeast, add to milk, stir and set aside for 10 minutes.
3. Pour the remaining sugar and beat the eggs in a separate container. Add cinnamon sugar and vanilla sugar.
4. Pour in olive oil and melted butter, mix everything well.
5. Mix suitable yeast with dough, add raisins and candied fruit.
6. Add flour, mix thoroughly. The dough should turn out to be thin, similar in consistency to thick sour cream.
7. Forms for Easter cakes should be greased with vegetable oil and filled with dough halfway. So that the dough does not stick to your hands, grease them with vegetable oil or moisten with water. Cover future Easter cakes with towels and leave for about 1 hour in a warm place to come up. They should rise 3/4 of the height of the mold.
8. Lubricate the top of the Easter cakes with yolk.
9. Bake Easter cakes in an oven preheated to 180 degrees for about one hour, check the readiness with a wooden stick. If the top of the cake starts to burn, then cover it with parchment or foil.
10. Cool the Easter cakes and cover them with purchased or self-made glaze.
Recipe for a delicious cake
Easter cake with baked milk
Everyone will get Easter cake prepared according to this recipe, it does not get stale for a long time, it has an amazing aroma and a uniform texture. The specified amount of dough is enough for 2 large Easter cakes.
Ingredients:
Pressed yeast - 25 g
Baked milk - 250 ml
Wheat flour - 650 g
Melted butter - 100 g
Sugar - 125 g
Vanilla sugar - 1 sachet
Eggs - 3 pieces
Red fortified wine
crushed almonds
For the frosting: 2 egg whites, ¾ cup sugar, 1 pinch salt.
Cooking:
1. Pour red wine over raisins and heat milk.
2. Pour the milk into a saucepan, add the crumbled yeast and 1 tablespoon of sugar.
3. Add 200 g of sifted flour to make a thin dough. Cover the pan with a lid and a towel, leave for half an hour in a warm place where there are no drafts.
4. Separate the yolks from the proteins, put the proteins in the refrigerator, and add sugar and vanilla sugar to the yolks. Beat everything well to get a homogeneous mass.
5. Get the squirrels, beat them into a steep foam.
6. Get the dough, which by that time should have doubled or more, and pour the yolks pounded with sugar into it. Mix everything well.
7. Melt the butter, add it to the dough. Proteins are added last.
8. Add the remaining flour, knead the dough in consistency similar to thick sour cream.
9. Transfer your dough to a larger saucepan, sprinkle it with flour, cover and put in a warm place for 1 hour.
10. Add candied fruits, ground almonds, squeezed raisins to taste. Mix well and leave to rise for another half hour.
11. Lubricate the baking molds with vegetable oil, put the dough on half of the mold. Leave to rise until the dough reaches the very top.
12. Lubricate the tops with yolk and bake in the oven, preheated to 180 degrees. The specific baking time depends on the form in which the cakes are baked and on the oven itself. Half an hour after the start of baking, carefully open the door to see if the top does not burn. If so, use parchment or foil. Then after another half an hour, check the cake for readiness: it should be dense, uniform brown. Check the internal readiness with a wooden skewer, which should remain clean and dry when pierced (this indicates readiness).
13. Get the cake, remove it from the molds and apply the icing. Here's how to make it: beat the whites of two chilled eggs at high speeds, after throwing a pinch of salt and slowly adding sugar. Beat until you get a nice glossy glaze.
Easter cake recipe step by step
Easter cake without eggs
This delicious recipe is suitable for people who cannot eat pastries with eggs. It turns out very tender, as it is cooked on yogurt. Also, this cake will appeal to those who prefer cakes similar to cupcakes. It is necessary to store such cakes in a bag.
Ingredients:
Pure natural yogurt - 250 ml
Sugar - 150 g
Vanilla sugar - 1 sachet
Soda - ¾ tsp
Melted butter - 75 g
Wheat flour - 175 g
A pinch of nutmeg
Vegetable oil
Chocolate drops - 2 tbsp.
Cooking:
1. Yogurt is poured into a bowl, pour soda there, mix well and set aside.
2. Sift flour, add sugar and vanilla sugar, nutmeg and chocolate drops. Pour in chilled melted butter. Mix thoroughly until smooth and add candied fruit.
3. Mix both masses. Lubricate the molds with vegetable oil and put the dough into them.
4. Put the future cake in the oven, heated to 180 - 200 degrees, bake for about an hour. Check readiness with a wooden skewer.
5. Cool Easter cake, remove from the mold, decorate as desired with icing, powdered sugar or something else.
Easter cake recipes step by step
Honey cake
Easter cake turns out to be incredibly fragrant and tasty, with a honey smell and very lush. Along with cognac, you can add candied fruits soaked in it to the dough.
Ingredients:
Eggs - 4 pieces
Sugar - 1 tbsp.
Wheat flour - 600 g
Warm water - 180 ml
Dry yeast - 10 g
Liquid honey - 100 g
Bitter chocolate - 1 bar
Butter - 30 g
Raisins to taste
Egg yolk for greasing the cake cap
Cooking:
1. Pour yeast and 2 tablespoons of flour into a saucepan.
2. In a separate container, mix warm water with sugar. Mix the two mixtures thoroughly and leave in a warm place for 15 minutes.
3. In a bowl, beat the eggs, add liquid honey, and mix with the dough. Pour in melted butter, add raisins.
4. Add the remaining sifted flour, transfer to a large saucepan, cover with a towel and leave for another 1.5 hours.
5. Put the dough into the molds, filling them halfway, leave for another 1 hour to approach. Lubricate the cake with yolk after it fits.
6. Preheat the oven to 180 degrees and bake Easter cakes in it for about an hour or a little more until cooked. We check the readiness with a wooden skewer, if the cap starts to burn, cover it with parchment or foil.
7. Melt chocolate with butter over low heat until smooth. Lubricate the finished cake with chocolate icing and decorate to taste.
Delicious Easter cake recipe
Yeast-free Easter cake
Many people really like it when the cake is sweet and tastes like a cupcake. In this recipe, we have found a compromise: Easter cake has a traditional taste, but at the same time, sweet tooth likes it. Among other things, it has another obvious plus: this cake is prepared without yeast, but it turns out to be very rich, tasty and sweet.
Ingredients:
Eggs - 2 pieces
Sugar - ¾ cup
Vanilla sugar - 1 sachet
Curd - 200 g
Wheat flour - 1.25 cups
Juice of half a lemon
Melted butter - 70 g
Soda - ¼ teaspoon
light raisin
Candied fruit to taste
Turmeric - 0.5 teaspoon
Cooking:
1. Mix cottage cheese with sugar and vanilla sugar, add turmeric, soda, lemon juice, melted butter. Gently mix the dough with a spoon until a homogeneous mass is obtained.
2. Separate the whites from the yolks, beat the yolks, and set aside the whites for glaze. Pour the yolks into the dough, add candied fruits, raisins, mix well. Pour the flour last, mix.
3. Lubricate the forms with vegetable oil, lay out the dough. We bake for about 1 hour at a temperature of 180-200 degrees. If the cake is large, then it will take more time to cook. After the top is browned, cover it with parchment or foil to prevent burning.
4. Remove the finished cakes from the mold, cool. Prepare the frosting: Whisk the whites, add the prepared glaze mixture to them and mix until a homogeneous mass is obtained. Spread frosting over cooled cookies.
Easter cake recipes
Easter cakes on sour cream with raisins
Ingredients:
Eggs - 8 pieces
Butter - 200 g
Milk - 250 ml
Sour cream - 0.5 l
Wheat flour - 2kg
Sugar - 2.5 cups
Vanilla sugar - 2 tsp
Salt - 1/3 tsp
Light raisins - 250 g
Pressed yeast - 65 g
For glaze: white chocolate (not porous) - 100 g and butter - 100 g
Cooking:
1. Crumble the yeast into warm milk, add one tablespoon of sugar, leave for 20 minutes.
2. Separate the whites from the yolks, and grind the softened butter with the yolks and the remaining sugar. Combine the mass with yeast, add salt, sour cream and vanilla sugar.
3. Whisk the whites into a stiff foam and add to the resulting mass.
4. Pour the sifted flour in small portions, kneading a soft dough. Cover the pan with a towel, remove for 3-4 hours in a warm place. During this time, knead the dough twice, before the second time add the washed and dried raisins, mix well.
5. Lubricate the molds with vegetable oil mixed with one tablespoon of flour. Fill the forms with the test one third. After the dough rises to the brim, you can put it in an oven preheated to 180 degrees to bake. First, bake Easter cakes for 10 minutes at a temperature of 180 degrees, and then lower the temperature to 160 degrees and bake for another 25-30 minutes.
6. Cool the finished Easter cakes, remove from the molds, put on a cotton towel and cover with the same.
7. After cooling, grease with glaze, which must be prepared as follows. Melt chocolate in a water bath, mix it with room temperature butter, which must be beaten with a mixer for three minutes. If the icing is too liquid, then you can add a little powder to it. It freezes well at room temperature.
The most delicious cookie recipe
Easter cake with cranberries and whiskey
If you are tired of traditional Easter cakes and are looking for something new, then our recipe is especially for you.
Ingredients:
Pressed yeast - 100 g
Milk - 350 ml
Sour cream - 300 g
Butter - 300 g
Sugar - 3 cups
Dried cranberries - 200 g
Light raisins - 100 g
Egg yolks - 8 pieces
Salt - 1/3 tsp
Flour - 1.8 kg
Whiskey - 50 ml
Extract - flavor "Rum" - 5 ml
Cooking:
1. Crumble yeast into warm milk, add one spoonful of sugar, one spoonful of flour. Mix everything, cover with a lid and put in a warm place where there are no drafts.
2. Add sugar, salt, sour cream, egg yolks to the melted butter and stir. Add flavoring, mix well.
3. Pour whiskey over cranberries.
4. If the dough has come up, then it must be combined with a mixture of yolks and knead the dough, sprinkling the sifted flour twice. To prevent the dough from sticking to your hands, grease them with vegetable oil. Cover the container with the dough with a lid and leave warm for 2 hours. Be attentive to the dough, knead it as needed.
5. Add cranberries along with whiskey and raisins, knead the dough gently so that everything is evenly distributed. Again, send the dough to rest for 2-3 hours, do not forget to knead it if necessary.
6. Put the dough into greased and floured forms, filling them halfway. Let the dough rise almost to the top. Bake for 10 minutes at 190 degrees, then lower the temperature to 160 and bake until done, which you can check with a wooden stick (it should go in easily and come out dry).
7. Decorate Easter cakes with glaze: for 1 protein, use about one glass of sugar and one teaspoon of lemon juice, and if you add a couple of drops of vanilla extract, the glaze will also be fragrant. Decorate Easter cakes in turn, as the icing dries quickly. That is, spread one cake with icing, decorate it, and only after that take on the next one.
Easter cake recipes
Custard cake with almonds
Ingredients:
Pressed yeast - 100 g
Wheat flour - 5 cups
Butter - 100 g
Eggs - 8 pieces
Milk - 250 ml
Cognac - 1 tbsp.
Raisins - 0.5 cups
Chopped almonds - 1/4 cup
Sugar - 1 cup
Cooking:
1. Bring milk to a boil and pour half a glass of flour into it. Cook for about 2 minutes, stirring constantly. Remove from heat, cool to 50-60 degrees.
2. Mix 1-2 tsp. sugar with yeast. Add half a glass of milk, mix well and let rise. Mix yeast with milk-flour mixture. Mix thoroughly and leave the dough in a warm place to rise.
3. Separate the whites from the yolks, grind the yolks with sugar until white, and beat the whites into a stiff foam. Add the yolks and whites to the risen dough, mix and leave it to rise again.
4. Add melted butter, remaining flour, raisins, chopped almonds, cognac to the dough. Mix thoroughly. Pour the dough into a greased mold (in half the mold) and let it rise.
5. Lubricate the Easter cake cap with yolk. Bake for 60-70 minutes at 180-200 degrees.
6. Ready cake, cool, remove from the mold and decorate.
Cottage cheese cake recipe
Cottage cheese cake
The kulich is very fragrant and tasty. The indicated amount of ingredients is enough for 5 large Easter cakes.
Ingredients:
Melted butter - 250 g
Butter - 50 g
Sour cream - 200 g
Eggs - 6 pieces
Egg yolks - 5 pieces
Sugar - 2.5 cups
Vanilla sugar - 1 sachet
Milk - 0.5 l
Vegetable oil - 50 g
Curd - 200 g
Pressed yeast - 50 g
Flour - about 1.5 kg (how much dough will take)
For the frosting: 5 egg whites + a few drops of lemon juice
Cooking:
1. Crumble fresh yeast into a small container, add 2 tsp to it. sugar and 60-7 ml of warm water. Mix everything well and let stand for 5 minutes. After the yeast has risen, you can start making the dough.
2. Heat the milk, pour it into a large saucepan where you will make the dough. Add suitable yeast, a little sugar, candied fruits and raisins, previously soaked in cognac. After the mass begins to ferment, add the remaining ingredients.
3. Separate the whites from the yolks of 6 eggs, rub the yolks with vanilla and sugar, and beat the whites, adding a pinch of salt to them.
4. Remove the butter in advance so that it melts, add to the dough, pour the yolks there and add sour cream.
Good afternoon, dear readers. We continue to prepare for Easter. Today we will consider Easter cakes, several recipes, quite simple, but no less tasty. On such a good holiday as Easter, every family has an Easter cake on the table.
It's great, someone buys them, and someone spends his time and cooks himself. In the second option, everything is much tastier, because you create for yourself, for yourself and your loved ones, you put your soul into it, and this improves the taste significantly.
Easter cakes flaunt in the center of the table, decorated with beautiful multi-colored powder, colored ribbons, pleasing to the eye and carry a certain cult meaning.
This cult bread, like its ecclesiastical analogue artos, is always baked from yeast dough. Such a dough is alive, it breathes, and if you leave the leaven from it, then you can bake a lot of bread, that is, in fact, you can bake them endlessly. That is, Easter cake is a symbol of Eternal Life, the same daily bread that Jesus spoke about.
Easter cakes are always baked and such recipes can be found in old books, such as this one. Well, not exactly in an old book, from about the 60s, but it says there that this is an old recipe. I showed this recipe to my grandmother, she said that according to this recipe they baked such cakes with their mother in childhood, though they added a couple more ingredients, but everything remained like in the book.
We tried to bake it and it turned out very tasty, you should try it too.
We will need:
- Flour - 1 kg;
- Milk - 1, 5 cups;
- Eggs - 6 pcs;
- Butter - 300 gr;
- Sugar - 1.5 - 2 cups;
- Vanilla sugar - 1 sachet;
- Yeast - 50 gr;
- Raisins - 150 gr;
- Salt - 0.5 tsp.
Warm the milk to a warm state and dilute the yeast in it, while only in half a glass.
Sift the flour twice and pour into the milk-yeast mixture 4 cups. Knead the dough.
Divide the eggs into yolks and whites and then grind the yolks with sugar until white. And beat the egg whites into foam.
Melt butter.
In the kneaded dough, add the yolks with sugar, salt, butter and at the end of the protein. Each time mixing the mass and mixing in the newly laid ingredient.
Knead the dough thoroughly, sprinkle with flour on top, cover the dishes with it with a napkin or towel and leave overnight in a warm place.
Try to leave the dough in a large bowl so that it does not run away overnight.
In the morning, add the remaining flour, vanilla sugar and knead the dough well until it becomes easy to move away from the walls of the dish. It should not be too thick by itself.
Step 8
Cover the dish again with a towel and place in a warm place to ferment and rise. The time will be approximately 1 hour. The dough should double in size during this time.
Wash and dry the raisins. Then lightly sprinkle it with flour and mix. When the dough rises, pour raisins into it and mix again so that it is evenly distributed.
Prepare baking molds. Lubricate them with butter and sprinkle with flour, just grease the paper forms with oil, you can not grease the forms with a non-stick coating and do not sprinkle with flour. Although personally I oil any form.
Divide the dough into molds, filling them in 1/3 part, or no more than half.
To obtain a loose, more porous Easter cake, the dough is laid on 1/3 of the form, denser - on half.
Put them in a warm place to rise, cover them with a towel so that the dough does not dry out. The dough should rise about twice.
Lubricate the top with a beaten egg or just sweet water. Put to bake in an oven preheated to 170 degrees. They will bake for about an hour. The time depends on the size of the mold and the characteristics of the oven.
If, during this time, the top begins to brown excessively, cover it with baking paper soaked in water.
Cool the finished pastries, grease the top with icing and sprinkle with powder, or decorate as your imagination tells you.
Recipe for beginners without eggs and kefir dough.
We continue to bake Easter cakes, now I present a very simple recipe for novice housewives or those who prefer yeast-free baking. Raisins here it is better to choose several varieties. For example, dark and white, the cut looks more beautiful.
Ingredients:
- Butter - 50 g;
- Sugar - 80 g;
- Kefir - 200 ml;
- Flour 175 g;
- Soda - 1 tsp;
- Citric acid - 1.2 tsp;
- Raisins - 50 g;
- Turmeric - 1.2 tsp;
- vanillin.
In the sifted flour, add citric acid, soda and turmeric. Sifting is necessary to enrich the molecules with oxygen.
In another container, we begin to rub the butter with sugar. This is done quickly, so you can only use a spoon. We take out the butter in advance, it should be softened.
Now we introduce sour kefir and grind again.
Steam the raisins for 10 minutes, then drain the water and pat dry with a paper towel. Then mix it with a spoonful of starch so that it is evenly distributed in the dough.
We begin to introduce flour, constantly stirring, pour out the raisins.
Leave the mass for 10 minutes, while the kefir reacts with soda and citric acid, the dough will rise.
We spread the dough on 2/3 molds.
You need to bake them for 40 to 60 minutes at a temperature of 180 degrees.
Do not open the oven for the first 15-20 minutes of baking. So we prepared Easter cakes, all that remains is to glaze and decorate.
Easter cake from rich puff pastry (video).
I found this original recipe on the Internet. An unusual cooking solution and great taste, so I added it to my collection of recipes, see you.
Easter cake with lemon flavor.
In general, I love it when they don’t strictly adhere to the recipe from the book, when they add their own note to the recipe and then the recipe becomes unique. Such people are creative and able to think, like to experiment and so on.
Now consider another simple recipe on how to cook Easter cakes with lemon flavor.
We will need:
- Milk - 400 ml;
- Raw yeast - 50 g;
- Egg - 4 pcs;
- Sugar - 20 g;
- Butter - 180 g;
- Lemon - 1 pc;
- Flour - 700-800 g;
- Raisins - 150 g.
For glaze:
- Protein - 1 pc;
- Lemon juice - 2 tsp;
- Powdered sugar - 5-7 tablespoons
Pour the yeast with a small amount of warm milk, add sugar. Stir thoroughly and leave for 10 minutes.
In another bowl, sift the flour, pour the remaining milk and mix until smooth.
Then add diluted yeast and mix everything thoroughly.
Choose a larger bowl in advance for the dough, as the dough will rise, this must be taken into account.
We close the dishes, you can use cling film and a towel, it's even better. clean in a warm place for 40-50 minutes.
Now we separate the whites from the yolks. We need yolks, add sugar there and beat with a mixer.
Pour the yolks and the finished dough. Just melt the butter and pour it in.
Grate the lemon zest and add to the dough. We mix everything thoroughly.
Now beat the whites with salt until thick. Moreover, if you turn the bowl over, they will not fall out.
We introduce the proteins into the dough and mix thoroughly.
Step 9
Now sift the remaining flour and also mix thoroughly, and knead the dough, about 10 minutes.
Now you can add a little starch to the izum and add it to the dough. We also knead the dough, distributing the raisins evenly.
Then we grease the bowl with oil, put the dough there, and cover. We put in a warm place and wait until it rises in two. This takes approximately 2 hours.
Now let's prepare the molds. It is better to lubricate them with oil too. Grease your hands too so that the dough does not stick. We spread in molds on 1/2 and leave so that the dough rises. You can, by the way, raise the dough right in the oven by turning it on at the very minimum with the door open.
As soon as the dough rises, close the oven and turn on 180 ° C. We bake for 20-30 minutes, reduce the fire and check for doneness. Maybe with a match, maybe with a skewer.
When ready, take out Easter cakes, cover with a towel and let cool.
In the meantime, let's prepare the frosting. Mix all the ingredients in one bowl and beat thoroughly, you can use a mixer.
Then, until the icing is frozen, we spread our Easter cakes and decorate as you please. It turns out something like this:
Chocolate cake in a bread machine.
For those who have such a device as a bread machine, you can cook Easter cakes according to many recipes, for example, chocolate cake, it turns out very tasty.
Ingredients:
- Flour - 3 + 1 cups;
- Milk - 1 glass;
- Dry yeast - 2.5 teaspoons;
- Egg - 2 pcs;
- Sugar - 2/3 cups;
- Cocoa powder - 1 teaspoon;
- Chocolate - 60 gr;
- Walnuts - a handful;
- Butter - 100 gr (melted);
- Cinnamon - 0.25 teaspoons;
- Salt - a pinch.
The first thing we put in the bread machine bowl is dry yeast. At this stage, we put them so far only two teaspoons.
Three cups of sifted flour follow. It should be sifted twice for better oxygenation. We still have one more glass, we do not touch it yet. We'll need it a little later.
Pour in three tablespoons of sugar.
Mix cinnamon with cocoa and add next.
Then add eggs, after it softened butter.
Then pour in a glass of milk at room temperature.
This is the first stage of preparation.
We put the bowl in the bread machine. And set the parameters of the program. The total amount of ingredients we have is about 750 gr, set the value to 750, then set the crust color to medium. I will have 1 program running. All values are visible on the board.
In this mode, the dough will be kneaded and the dough will fit, and in the future we will add the remaining ingredients.
The second stage., Easter cakes in bread machines.
When the dough is infused after the first kneading, before the second kneading, add another half a teaspoon of yeast, 1 cup of flour, the remaining sugar, nuts and chocolate broken into pieces.
Let the dough knead again. After that, it will be baked, and we will wait until our cake is baked and ready.
Get it out of the bowl, it's easy to get it. Let it cool and decorate with frosting and sprinkles.
As you can see, preparing such an Easter treat is quick, simple and easy. The bread machine will do everything itself, and you will only have to enjoy its taste and aroma.
Easter cake in a slow cooker with protein glaze (video).
Easter cakes can also be baked in a slow cooker. Such a recipe is quite simple, even an inexperienced housewife, like me, can handle it))).
I propose to look at this recipe, plus a visual option for a beautiful decoration.
Cottage cheese cake for Easter, like a cupcake.
You need to understand the difference that cottage cheese pastries are not the same thing as Easter cottage cheese. Kulich is a flour pastry, and Easter is only a cottage cheese dessert. They have different recipes and they symbolize different things. But both are an integral attribute of a bright holiday.
So, now I will share with you a very tasty recipe that tastes like a cupcake. Of course, you can cook it on different days, but the kids will sweep it away from the festive table in a matter of seconds! You can also bake in a mold and decorate.
We will need:
- Egg - 1 pc;
- Butter - 150 g;
- Sugar - 350 g;
- Cottage cheese - 250 g;
- Vanilla;
- Soda - 0.5 tsp;
- Flour - 1-2 cups;
- Raisin.
Beat the whites for three minutes in a good foam, without turning off the mixer, add sugar, melted, not hot (!!!) butter. And you need to beat for another three minutes.
The turn of cottage cheese has come, we also mix it with the general mixture until smooth.
Now add about a glass of flour and mix. In order for the mass to rise well, you need to extinguish the soda with vinegar and pour it into the mass.
At the tip of a knife for flavor, add vanilla.
We also introduce flour until the consistency of thick sour cream is obtained and add fillers, any. It will be delicious with poppy seeds and nuts.
Lubricate the form with vegetable oil, it is better to take the form itself no more than 15 centimeters in diameter, and even less is better. So that the center of the cake is well baked.
Bake in a preheated oven at 160 degrees for about 50-60 minutes.
But you can do more traditional forms.
The main thing to remember! Kulich cannot be cut hot, because the cottage cheese is still wet inside, let it cool.
Well, that’s all we have for today, we examined Easter cakes according to several recipes that always turn out.
By the way, so that the kids like this holiday, you can do the following:
- Prepare a sweet cake;
- Choose a dough recipe that kids like;
- Decorate the cake together or let the children decorate it themselves.
Well that's all, join us in Odnoklassniki, read us on our channel to Yandex.Zen. All for now.
Easter cakes - the most delicious step by step recipes. updated: March 21, 2018 by: Subbotina Maria
It is difficult with Easter cakes, we bake them once a year. Therefore, when we bake, we draw conclusions from our mistakes, but after a year we forget them. That is, it does not work, as they say, to fill your hand. And that's why you must have a good proven recipe in service. A recipe for which the cake is guaranteed to turn out.
This recipe was shown to us. Sergey Sinitsyn, chef of the restaurant "Kompot":
Molds. We bake Easter cakes in cans of condensed milk. It turns out mini-cakes, for 1 serving. I do not think that there is any danger in these jars when heated, but we cook condensed milk in them. And this temperature, though lower, but not by much.
To prevent cakes from burning, we put baking paper in jars.
Yeast. I only work with dry ones. But when I worked at a bakery, it was about 12 years ago, they used pressed yeast. They are very fragrant. Huge briquettes were brought to us, and one such piece gave a smell to the whole workshop. But such yeast lasts longer than dry yeast.
Butter. It must be very good and high quality. Room temperature. The oil should be very soft.
Honey. Used together with sugar, honey gives a great flavor. Well, it's still healthier than sugar.
For 4 small cookies
Ingredients:
Photo: AiF / Alexey Vissarionov
For dough:
- 80 ml warm milk
- 7 g dry yeast
- 1 st. l. honey,
- 60 g flour.
- 350 g flour
- 120 g butter,
- 3 eggs,
- 50 g sugar
- 1 tsp salt,
- vanilla,
- 70 g raisins,
- 1 yolk for brushing.
Cooking dough. Stir yeast and honey in warm milk. And slowly add flour to the liquid. Which we have previously sifted.
Advice: it is necessary to sift the flour, in the process of sifting the flour is saturated with oxygen and rises better, the product is lighter.
Wait. The dough is placed in a warm place, covered with cling film. You can put it on the stove or on the battery. But don't put it where it's too hot. Yeast at temperatures above 40 degrees may die.
Making dough. Add the ingredients for the dough to the approached dough. First liquid, and at the very end - flour. Don't forget to lightly salt the dough.
Cunning knead the dough. You need to knead the dough so that the dough sticks to your hands, but it should not be steep. It is best to knead with your hands. A small amount we will not knead for very long.
Wait. Again, leave for 30-40 minutes. And wait until the dough doubles in size.
Knead. In a good way, after the dough has come up, you need to knead it and leave it to come up again. Then the dough will turn out more tender, better. But it is clear that there is not always enough time for this. This step is often skipped.
Sort into shapes. We prepared them in advance, lined them with parchment. We lay the dough so that it is slightly less than half in shape, because it needs a place to rise.
Still wait. If the second time they didn’t crush and didn’t let them come up, then after laying out the forms, definitely leave the future Easter cakes to stand for a bit. They should come up a little. Then you can bake.
Cunning Baking. The temperature regime must be observed very carefully. Do not bake at too high a temperature, otherwise the cakes may fall off. We set 170 degrees - this is optimal. Yeast is very sensitive to temperature. And do not open the oven door during baking.
Such small cakes are baked for about 30-40 minutes.
In the process of baking, when the top of the cake is already set, you can grease it with yolk.
Get Easter cake. Kulich needs to cool in the form, and then take it out. Just when it cools down, it will shrink a little in size, and it will be easy to take it out.
Decoration. Can be sprinkled with powdered sugar. You can also make frosting on the top. The simplest: protein, sugar, a few drops of lemon juice. And beat everything very well. If you add a little juice, orange or cherry, to this glaze, you will get multi-colored Easter cakes. They are very popular with children.
Good afternoon friends!
Easter cake occupies the most honorable place on the festive table on this bright Easter day. It has its own history...
According to one version, Jesus and his apostles knew only the taste of bread baked from unleavened dough. After the great sacrifice and the miraculous resurrection, an unusually delicious bread appeared on their table, made from leavened dough.
In past issues, we learned from the Orthodox, and checked with holidays and fasts. And baked as well as beautifully. Be sure to look ... And today, closer to the holiday date of April 8, 2018, I propose to cook a simple classic recipe for Easter cake with a step-by-step description, at home in the oven.
Simple Easter cake at home - a quick recipe with dry yeast
Easter cake according to the classic recipe is not given to everyone. A large set of products, not a simple transformation of these products into fragrant lush dough, time to triple the dough rise ... many give up. Therefore, I offer you a simple recipe for holiday baking, which is baked with dry yeast and raisins. Read below how to cook Easter cake at home so that it turns out lush, fragrant and airy.
We will need: 
- flour - 500 g
- active dry yeast - 1 tbsp. l.
- milk - 100 g
- sugar - 200 g
- yolks - 3 pcs.
- softened butter - 150 g
- raisins - 150 g
- almonds - 50 ml
- vanilla sugar - 1 sachet
- salt - to taste
Cooking:
Let's start with the preparation of the dough. Let's heat all the milk to about 30-35 degrees and pour it into a large bowl. After all, we remember that the dough will “grow” and it needs more space. To wake up and activate the yeast, pour it into warm milk. Let stand for some time to soften and then dissolve completely.
When buying yeast, you must definitely pay attention to the expiration date of the yeast, and its type - dry active or instant
Add half the flour and stir until smooth, no lumps left. A little cling film, cover with a towel and leave for 20-30 minutes.
To make the dough come up faster, put it in a warm place, a preheated microwave is well suited for this.
Sift flour 2-3 times to saturate with air. After that, it becomes airy and light, this will allow the dough to rise faster and the baking will turn out more magnificent.
Without wasting time, let's start preparing the dough.
Separate the yolks from the proteins and grind them with sugar and vanilla. Beat egg whites with salt until fluffy.
We take out the approached dough, she came to life and grew up. This is how she looks after 30 minutes of work, with a puffy hat with a lot of bubbles. It is important not to miss this moment and not let it fall.
We shift the approached dough into a larger bowl, combine with the yolks, pounded with sugar, mix well.
Add softened butter, whipped egg whites there and gradually, stirring, add the remaining flour.
We knead the dough for at least 10-15 minutes and, as soon as it stops sticking to the walls of the bowl and hands, cover it with a film and a towel and send it to a warm place for proofing, for 2-2.5 hours.
During this time, the fragrant lush dough rises and increases in volume by 2-3 times.
To peel the almonds, put them in boiling water for 2 minutes. Then we easily clean it, dry the nut kernels in a hot frying pan, and wash it in a coffee grinder.
We crush the dough, add raisins, ground almonds to it, mix so that they are evenly distributed in the flour mixture.
With the finished dough, fill the molds, greased with oil. We fill in ⅓ of the part and again send it to a warm microwave, leave it in this form for a while so that the dough rises and fills the molds. And then, we look at how to bake Easter cakes so that the dough is baked and does not burn.
We send the forms to the oven and bake the bread until fully cooked. Usually it is about 30-35 minutes at a temperature of 180 degrees.
The pastry was well baked, it turned out moderately sweet, fragrant and airy. A wonderful sweet smell of warm Easter cakes, it teases and can't wait to break off a piece ... leave them to cool.
In the meantime, let's prepare the glaze. Pour 5 g of gelatin in advance and leave to swell. In 30 ml of water we dissolve 150 g of powdered sugar, put on fire and, stirring, heat, without boiling.
Pour the hot mass into a blender glass, add the swollen gelatin, start beating. The mass should turn white, add 0.5 tsp. lemon juice and beat for at least 5 minutes, until thick. Keep the glaze in a water bath so that the glaze does not quickly harden. We cover the cooled bread rolls with the prepared icing, decorate with powdered sugar or ready-made purchased sprinkles. About how beautifully you can decorate pastries, look on the Internet, there are many options offered.
The house smells of Easter cakes and testicles on the table, whimsical, bright ... Tomorrow is Easter!
This is how a quick bread turned out, with excellent taste and magnificent pastry ... the result exceeded all expectations.
Friends, I congratulate you on Easter - a holy holiday, may there be grace in your home!
I wish you faith, love and happiness! A day of goodness and a day of miracles, on this day Christ is Risen!
Celebrate Easter brightly, treat with Easter cakes!