Easter cake with live yeast

According to the proposed recipe, you can cook chocolate instead of the traditional Easter cake for Easter. You cannot buy such pastries in the store. The cake will turn out to be airy and moist, and it will look very beautiful.

Cooking an Easter cake with good taste is not easy and not quick. Your attention is given a recipe for 1 liter of milk.

In this recipe, you are invited to cook a holiday cake with candied citrus fruits, raisins and nuts added to the dough. It is advisable to insist raisins and candied fruits for such a cake for 1-2 days in cognac. These additives will add a special flavor to your baked goods. We bake cakes in special small tins, so that it is convenient to treat them to friends and family.

Not a single Easter is complete without a delicious and fragrant festive cake. It is especially great when this delicacy is made with your own hands, and not bought in a store. Many housewives are afraid to cook Easter cakes, knowing about the laboriousness of the process. Recipe for Easter cake with candied fruits - a simplified version of this baking. Yes, you still have to tinker. But, believe me, the result is worth it!

Fragrant ruddy cakes are a popular holiday dish.Try this special recipe with cognac and saffron. You will definitely pleasantly surprise your home and guests!

I propose to cook Easter cake in a slow cooker. The texture of the dough is aromatic and delicate. Festive cake can be decorated according to your preferences and desires. For decoration I used nuts, candied fruits, mandarin slices and dried cranberries.

Before Easter, it is always advisable to have a delicious cake recipe in your notes. This Easter cake on yolks turns out to be moderately sweet, has a delicate and airy crumb, but at the same time does not crumble in the hands. Pour the pastry with creamy icing and sprinkle with toasted nuts.

Easter is just around the corner, it's time to find the right recipe for making Easter cakes. Today we offer you a recipe for Easter cakes with kefir. Thanks to the combination of warm kefir, sour cream and yeast, the dough is very porous and airy. As a result, the cakes are very tender, fluffy and moderately sweet. Add your favorite dried fruits, nuts or candied fruits to the dough and enjoy these wonderful Easter cakes.

Today we will reveal to you the secret of a magnificent Easter cake cooked on egg yolks. Thanks to the large amount of egg yolks, the cake turns out to be a stunning sunny color. Sour cream and butter give the cake a creamy taste and aroma, and a small amount of vegetable oil leaves the cake fresh and soft for several days.

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.

Custard cakes with cream are a real Easter miracle! These are very tasty, tender and airy pastries, and with the addition of raisins and candied fruits it turns out even more appetizing. Of course, its preparation will take time and patience, but the result will definitely please you!

The cake on yolks and cream will turn out to be moist, rich and light, since the dough on cream is better suited than on milk. The yolks will give the cake a beautiful yellow color. In this recipe, you are invited to add raisins soaked in cognac with spices to the cake dough in this recipe.

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.

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.

This recipe is perfect for those who want a fluffy, fluffy and light Easter cake. The dough will be soft and tender, and the icing will make the cake sweet. Each time, such a recipe will gain more and more popularity, because it will appeal to all people at the table, without exception, for their taste and appearance.

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.

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.

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 stage 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.

Kulich on such a dough is also called Alexandria: the dough is kneaded in the evening and left for proofing overnight. After that, the rest of the ingredients are added and the dough is kneaded. It is noteworthy that long-term kneading, typical for classic Easter cakes, is not required. The crumb of finished products is dense, but soft, does not crumble and has a very pleasant texture.

The cake on such a dough is distinguished by a special crumb: it does not crumble when sliced, but the taste is very pleasant, melting. We will knead the dough in baked milk - it gives a characteristic slightly creamy taste nuance to the finished baked goods. The preparation of such a cake must be planned in advance, since the proofing of the dough takes at least seven to eight hours.It is convenient to knead the dough in the evening, leave it overnight, and continue baking in the morning.

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.

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.

A quick and easy recipe is very good because any housewife, even just starting her culinary journey, can handle it. In addition, relatively little time will have to be spent on its preparation.

To make the cakes soft, airy, and most importantly - tasty, they need to be baked without haste and in a good mood.

Spicy kulich with a piquant aftertaste is an original, updated version, as an alternative to traditional pastries. The composition contains additives such as candied fruits, raisins and almonds, the taste is very rich and unusual.

As an alternative to Easter cakes with raisins, this recipe invites you to make this holiday baked goods with poppy seeds and nuts. It will be appreciated not only by lovers of poppy pastry. Poppy seeds and chopped nuts complement the dough well and give the cakes a new taste. You can make cakes in the form of craffins with poppy-nut filling, but we will add them directly to the dough. We knead the dough with fresh yeast, then it will work well. The recipe is simple.