Easter cakes with milk

Easter cake, prepared with the addition of cognac, has a very interesting aroma and does not stale for longer. So that the alcoholic accent is pronounced, not unobtrusive, we first soak the raisins in cognac. The pulp of the dried fruit will retain the aroma and cognac bitterness, which, against the background of a delicate sweet dough, will delicately contrast, but will not completely overshadow the taste of baked goods. The preparation of the dough for such a cake is a classic, sponge way. The recipe is designed to use both fresh and dry yeast.

The crumb of this cake turns out to be friable and crumbly, and the color, thanks to the yolks, comes out rich yellow. We do not regret the filling - it makes the cake juicier, brighter and richer in taste. The dough is kneaded on a dough, the rise is carried out in several stages. The process of preparing these festive cakes is quite long, but it is fully justified by the result. It is very important to use quality yeast. In this recipe, we recommend cooking with fresh, but if you have dry yeast, then they should be used in the amount of 11 grams for the indicated amount of ingredients.

Sweet and fragrant Easter cake is very easy to prepare in a bread maker. After all, you just need to choose the desired crust color and set the time, and the technician will do the rest of the miracle for you! Cooking this way is much easier and faster, which means you can bake delicious cakes for all your relatives!

Delicious and tender holiday cake is very easy to cook in a bread maker. So it will turn out to be perfectly soft and airy, and you can even pick up how ruddy the crust will be!

Delicious, aromatic Easter cake with raisins is very easy to cook in a slow cooker. The curd dough turns out to be especially tender and soft. This cake will decorate the festive table and will be a good gift for guests.

An interesting recipe for baking Easter cake on yolks and ghee is presented to your attention. The pastries are delicious but expensive. For the sake of a big holiday, you can spend money and cook it. It is advisable to prepare ghee in advance. You can decorate the cake with icing, nuts, dried fruits, and chocolate - as you like best.

An Easter cake made with sourdough acquires a rich wheat flavor and aroma over time. It does not harden for a long time. This recipe uses 100% hydrated active wheat sourdough. The recipe is simple and the result will delight you.

The bread maker will successfully help in the preparation of Easter cake. It is convenient to knead the dough in it and bake the product itself. This recipe is designed for the LG bread maker, according to the desired order of insertion of ingredients and their weight. We suggest covering the already baked Easter cake with glaze. All the details are clearly set out in step-by-step photos.

Homemade Easter cakes cannot be compared with store-bought ones. Making these baked goods takes time, effort and skill. But you can make this process easier if you have a bread maker. It is important to follow the sequence of laying the products and their proportions so that the cake is of the right size, with a loose texture and "correct" crust. All steps and quantities of ingredients for the Midea Bread Maker are indicated in this recipe.

The classic preparation of Easter cakes involves kneading and long-term proofing of the dough. It takes time, sometimes it takes a whole day to prepare a batch of Easter treats. If you don't like messing around with yeast dough, but want to bake homemade cakes, this recipe is for you. The dough is prepared quickly and does not require manipulation of the dough and long kneading of the dough.

We prepare the classic Easter cake in a sponge way. It is this method that allows you to get the traditional texture of the Easter cake: loose, dense, tender, spongy. Of course, add raisins for juiciness and flavor. Kneading the dough and lifting it takes a lot of time, but the result obtained fully justifies the effort.

The recipe is intended for housewives who have little time to prepare the festive table. Kulich dough, mixed with dry fast-acting yeast, does not require long kneading and is suitable in 40 minutes. It is important to purchase this yeast in the store fresh and in a whole vacuum package.

For Easter, I want to cook not only delicious cakes, but also smart ones. This semolina recipe takes some time, but the result is fragrant and delicious moist candied fruit pies that don't crumble when cut.

Let's prepare an amazing cake with candied fruits and cover it with icing. This delicate and airy Easter cake with a porous structure will become a worthy dish on your festive table. Cooking in a bread maker will make the process simple and quick and guarantee excellent results.

Easter cakes baked according to the proposed recipe retain their softness and crumbly well up to 10 days after baking. The recipe is simple. Cooking the dough on the dough.

Pastries can be cooked not only with yeast, but also with rye sourdough. Our grandmothers and great-grandmothers often baked according to such recipes. Easter is approaching and it's time to pick up recipes for cakes. The benefits of the sourdough recipe are the rich wheat aroma of the baked goods, the firmness and the slower staling process.

The sourdough cake is somewhat different from the traditional yeast cake and is somewhat reminiscent of ordinary wheat bread. Therefore, you can try this recipe as an experiment.You can also add dried fruits, nuts or candied fruits to the dough.

Easter cakes are traditional Easter baked goods. The dough for them is kneaded with yeast, dried fruits and nuts are also added to it. Delicious wet cakes can be cooked even in a slow cooker by putting the dough directly into the bowl or using paper molds.

The bread maker is a versatile assistant, baking in it turns out to be light and airy. Today I propose to cook a fragrant delicate curd cake. Easter cake decorations can be made according to your own preferences. But, I want to note that without glaze and pastry decorations, the cake simply melts in your mouth.

The standard of glaze for decorating Easter cake is its gloss and non-crumbling and non-sticky texture. Most often, gelatin or agar-agar is added to milk glaze for these qualities, but another option is offered to you - milk glaze with the addition of white chocolate. Such glaze is considered the most delicious decoration for festive baked goods.

The recipe for icing on milk for Easter cakes deserves attention, because it is prepared quickly, without eggs and dyes, has a rich white color and does not crumble when sliced. Starch makes the glaze smooth, and lemon peel is added for flavoring, as lemon juice curdles milk. This glaze turns out to be similar to the glazed coating of gingerbread in our childhood.

A beautiful and tasty icing for Easter cakes is obtained on sheet gelatin and sugar syrup cooked in milk. Lemon juice is not added to it, as milk can curdle. The glaze will have a rich white color and will not crumble when sliced, which is important for festive baking. The gelatin sheet does not affect the taste and color of the glaze. It is prepared simply and quickly.

When all your efforts are spent on preparing the festive table and baking cakes, which must certainly be decorated, a simple milk frosting will help you out. It has only three ingredients. It is prepared quickly, is easy to use and does not settle or crumble on Easter cakes, unlike protein.

If a cake without a filling seems too simple for you, and you want a more interesting and more complex taste, then this recipe is definitely for you. Such an Easter delicacy with poppy seeds and candied fruits will be appreciated by everyone at the festive table, because the dough will turn out to be airy and voluminous, and the filling will make the cake sweeter.

The Panasonic 2501 bread maker does an excellent job with baking Easter cakes and makes the work of the hostess many times easier. We offer you a cake recipe with the addition of cottage cheese. It turns out to be tender, airy and very tasty.

The dough for Easter cake according to this recipe is prepared with sourdough and it is very convenient to knead it in the bowl of a bread machine, and then bake it in the oven.

This recipe for making Easter cake in a bread maker is designed for a total weight of 700-750 grams, if you bake in a Panasonic bread machine, then for a medium size L. The cake prepared according to this recipe is guaranteed to be sweet, fluffy and very tasty.

With the advent of bread makers, the process of making Easter cakes has become much easier. You do not need to make dough, knead the dough and wait several times for it to come up. Simple, prepare all the ingredients and load them in a specific order into the bowl of the bread maker, and she will do everything for you.

Unlike protein-sugar glaze, sugar and milk glaze does not crumble or crumble. It is also called fudge sugar. This glaze has a certain peculiarity; you cannot cover hot or even warm baked goods with it, otherwise it will all be absorbed into it.

Easter cake icing can be made using cornstarch. It turns out to be very tasty and translucent. It dries very quickly, lays down in an even layer and does not stick to hands. In addition, it does not contain raw eggs.

Kulich is the main symbol of Orthodox Easter and is truly a real table decoration. His recipes are passed down from mother to daughter from generation to generation. If you do not have a family recipe, then try to cook a cake with dough with fresh yeast, perhaps you will pass it on to your children.

The multicooker can be used in the preparation of Easter cake - it is convenient. The bowl acts as a form - the product is voluminous and large. The number of ingredients in this recipe is designed for a multicooker of five liters. If the device is three liters, then halve the proportions. The finished cake is baked well, it turns out to be soft, loose. To decorate, we will cover it with glaze: this is not only a decoration, but also additional flavoring notes.

This recipe for making Easter cake can be called a classic: yeast dough cooked in dough, with the addition of butter and a large amount of sugar. To add flavor and extra juiciness, add candied fruits to the dough. For aromatization - cognac. We decorate ready-made cakes with snow-white protein glaze.

There are a lot of recipes for Easter cakes. All of them have one thing in common - the result is soft, aromatic, delicious pastries that please both the soul and taste buds. This recipe involves kneading the dough and adding a significant amount of sour cream to the dough. The crumb of such cakes is distinguished by light moisture and, at the same time, friability. The pores are medium, the density is closer to high. The crust is tender, blush well. Easter cakes do not stale for a long time and remain soft.

Easter cake with tender, juicy, porous crumb. We knead the dough with yeast, with the addition of cottage cheese, orange juice, candied fruits and raisins - baked goods with such a composition will have a rich taste and mouth-watering aroma. The dough preparation process involves a rather long proofing, so it is better to plan cooking in advance. You can decorate ready-made cakes with protein glaze - this process is especially loved by children.

A proven recipe for Easter cake, according to which our grandmothers prepared these traditional pastries for a bright holiday. We knead the dough, let it rise and knead it several times. Add candied fruit, flour and knead the dough. An important step is the subsequent manual kneading of the dough. At the same time, the consistency of the dough changes, becomes denser and stops sticking. After the final proofing, you can cut the dough and bake the cakes.

Surely those who bake cakes on their own for the Easter holiday have already developed a couple of proven recipes, according to which the baking never fails, turns out to be predictably tasty and has already been approved by the family. But don't you always want to try something new? We offer to cook a cake on a dough with dry yeast - the dough rises well, is easy to use, gives a medium-porous crumb. And as a filling, we take two types of chocolate crusts - we combine the filler with the dough according to the roll principle. Efforts are minimal, and the view on the cut is gorgeous.

You need to start cooking cakes in a good mood. The process of kneading and working with the dough requires attention, patience and love for cooking - only then will the cakes give you pleasure and turn out to be successful. Using this recipe, we prepare this traditional Easter baking using the sponge method. From these ingredients, three large Easter cakes with a diameter of 17 centimeters and six small ones with a diameter of 6 centimeters are obtained.

Yeast dough for cakes can be prepared using either the unpaired or the sponge method. In the latter case, the crumb has a more porous texture. We offer to cook Easter cake in a bread maker using the sponge method. First, we knead a small amount of yeast mass and send it for proofing. After that, add the rest of the ingredients and leave for kneading, proofing and subsequent baking.

To make the Easter cake tasty and rich, we must knead the dough in milk. We suggest using dry yeast. We take dried apricots, raisins and pine nuts as flavoring additives - this combination will give the dough both sweet notes, a slight sourness and a pronounced nutty nuance. The crust turns out to be airy, porous, the crust is dense, golden. The final touch is the icing on the surface.

Cooking Easter cake always requires some effort, a lot of time and patience. Dough kneading, long-term proofing, cutting and final baking can take all day. If the hostess has a bread maker, the process can be greatly simplified and facilitated. You just need to measure and place the ingredients in the bucket of the device and press the button.

A multicooker will be a great helper in baking if you don't have a bread maker. It is almost impossible to dry the cakes in it, but this method will take almost the same time as baking in the oven.

The use of a bread machine greatly simplifies and speeds up the process of making cakes, since due to maintaining a constant temperature, the dough rises faster and does not need to be transferred from one bowl to another, everything happens in one bucket.

Kulich is the most traditional flour treat for Easter. Airy, soft Easter cakes have always decorated the table. The recipes for these donuts have been passed down from generation to generation. Here is one of the recipes for you, which can become the sacrament of your family on the holiday of Holy Easter.

Easter is a great Orthodox holiday. Christians are preparing for this holiday, observing traditions and customs. The main dishes are colored eggs - a symbol of rebirth and Easter, and Easter cake - a symbol of the triumph of all Christians.

The recipe for the most delicious Easter cake that any housewife will like.

This recipe will appeal to lovers of wet cakes. Cottage cheese will make it incredibly tasty and very tender, and candied fruits will add bright sweet notes. You can use absolutely any of them, according to your taste.

These ingredients allow you to cook two Easter cakes at once with a diameter of 17 cm and a height of about 11 cm.

Easter cake is exactly that traditional pastry, without which not a single festive table can do! The simplest, fastest and incredibly delicious Easter cake, according to the recipe of our grandmothers and mothers. Cooking will not take long, but the taste buds will remember this yummy for a long time!

Easter cake is best prepared from homemade eggs and butter with a fat content of 82.5%: it is easier to beat it until fluffy.

Easter day is a holiday that cannot be imagined without a fragrant, tender, surprisingly tasty and “soulful” Easter cake. Homemade, homemade, it will become a true decoration of the festive table, a favorite and long-awaited meal of adults and children.

Easter is a big church holiday, familiar to everyone since childhood. And, as a rule, the main attributes of this bright holiday are colored eggs and, of course, fragrant Easter cakes. It is necessary to cook Easter baked goods only in a good mood, then it will turn out to be incredibly tasty and beautiful. Unlike other recipes, this one will not only save you time but also hit your taste buds.

Kulich is Easter bread, without which it is simply impossible to imagine a festive table. I propose to cook together with me a traditional kulich from yeast dough.