Easter cake with raisins on dry yeast

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.

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.

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.

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.

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.

Easter cakes according to this recipe will not only decorate the festive table, they will also be an excellent dessert. Soft, fluffy, moist and creamy thanks to baked milk, with sweetish dried fruits.

Dough cakes according to this recipe are distinguished by the preparation of dough, to which flour is not added, but at the same time oil is introduced, which in classic recipes is usually mixed at the very end.

Cognac gives baked goods a special aroma and splendor. It can be added directly to the dough itself, or you can soak raisins and other dried fruits in it. Depending on preference, it can also be replaced with rum or liqueur.

It is easier to cook baked goods with dry yeast than with live pressed ones, since there is practically no chance that the dough will not rise. The cake turns out to be lush, airy and light.

Baked milk gives baked goods made from tender, moist and fluffy dough a very pleasant soft and creamy taste.

Easter cake is considered a traditional pastry. This is my favorite recipe that my whole family has been using for many years. The cake turns out to be very airy, fluffy and with a light creamy aftertaste thanks to the curd.

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 prepare two Easter cakes at once with a diameter of 17 cm and a height of about 11 cm.

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.

Who can resist the taste of a fragrant Easter cake after a church service on a great holiday? The recipe below is suitable for housewives who have a slow cooker. Kulich cooks faster in a slow cooker, but it turns out to be as fragrant and fluffy as when cooking in the oven.

I think this recipe is the best. It is simple because it doesn't take a lot of time. And most importantly, any person will succeed. The recipe is grandma's proven. It turns out tall, porous and damp cakes inside, and most importantly, you do not need to knead the dough for a long time, which will be a plus for any housewife who saves time. Dry yeast has long been included in our daily life and makes cooking easier for us. Therefore, we boldly use them and are not afraid that the dough will not rise. Good, successful and happy Easter everyone!

Servings: 8 small cakes 8 x 8 centimeters or 4 large 15 x 16 centimeters (depending on the shape)

We bring to your attention a recipe for a lush, porous aromatic cake. From the specified amount of dough, about twenty average Easter cakes are obtained.

Every housewife wants to cook an unusually tasty and beautiful Easter cake, but this takes time and patience. The multicooker will perfectly help you in this work. It bakes the bottom and sides of the cake well, leaving the top light, but this is not critical, because the cake will be covered on top with a beautiful “cap” of glaze. In this recipe, knead the dough in a sponge way and add poppy seeds to it, and you can put raisins or candied fruits to your liking.

Easter cake on baked milk with cognac has a special taste and aroma and differs from buns and muffins, because the technology of its preparation is slightly different. The dough for the dough must stand at least 8 hours and must be crushed three times, and the cognac gives the baked goods a special airiness and aroma. Easter cakes retain their freshness for a long time and do not crumble when sliced.