Sweet Easter cakes

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.

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 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 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!

If you want to cook an incredibly tender, tasty and airy Easter cake from products that are in every home, then the recipe for "Homemade Easter cake for Easter with cottage cheese and raisins" is what you need. By the way, our ancestors predicted from Easter baking what the next year will be like: if the cake is smooth and fluffy, then the whole year will be good luck and success.

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

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)

There is very little time left before Easter, so the real housewives have already begun to look for new recipes. Of course, you can go to the store and buy a ready-made dish, but why? If you can't find a simpler Easter cake recipe!

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

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.

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.

Although many people buy cakes for a festive Easter table in the store, a cooked cake with their own hands is incomparably better, because you can experiment with the composition and quantity of ingredients.In this recipe, you are offered, as an option, to cook a cake with poppy seeds, which will give baked goods a new taste and aroma. To make the cake tender and airy, good kneading of the dough by hand is important, but without experience with the dough, this is not easy to do. We knead the dough with dry yeast and using a bread machine.

This recipe offers you an original way of making Easter cakes that will surprise you with their new taste. Cooking kulich-craffin stuffed with poppy and candied fruits. We knead the butter yeast dough using a food processor, because the main taste determines the time of kneading the dough, and it is more difficult to do it with your hands.

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.

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.

On Easter, Easter cakes are baked by many housewives and even those who do not know how to cook them. Even following all the rules, the baking may not turn out very successful: either the dough did not rise well, or it was not baked and the cake remained wet. But if you have a bread maker, then the cake will always work and with a minimum of effort, only everything must be done, as in the instructions for your HB model. We bake Easter cake with poppy and raisins added to the dough, but it is possible without it.

Not all housewives like to work with yeast dough, and before the holiday, many are limited in time, so the recipe for making "lazy" Easter cake on batter will help you to cook this Easter baking effortlessly. We knead the dough from simple ingredients and using kitchen gadgets.

Not every housewife has the opportunity to bake an Easter cake according to the classic recipe, and here you will be helped by the version of cake on batter without kneading. You do not need to knead the dough with your hands, and most of the time will be spent on proofing it. These cakes are lush and moist and often complement their taste and aroma with citrus fruits.

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.

Protein and powdered sugar glaze is always excellent. For guaranteed thickening, add lemon juice or citric acid. In this recipe, we suggest using exactly the acid - literally at the tip of a knife. If the crystals (granules) are large, first crush them into powder - this way the acid will dissolve faster.

A dense, richly sweet glaze with a lemon hint. After drying, it hardens well, does not stick. But when cutting, it can crumble. If desired, you can add food coloring - the coating will take on a different color mood.

To prepare a classic protein glaze, you need egg white, powdered sugar, citric acid and a mixer. The mixture is prepared in a couple of minutes, thickens well and looks very nice on the surface of ready-made cakes.

A glaze for those who like to set off the sweetness of Easter cakes with a refreshing citrus juicy note. By the way, you can use not only lemon, but also lime - depending on what is available and what you like more

The snow-white sweet crust on the surface of the cakes has not only a decorative function, but also adds a noticeable flavor accent. The baked goods take on a more complete appearance and a whole flavor. Glaze based on egg white and powdered sugar is an almost thick, rich cream that perfectly complements Easter cakes. In order to make the glaze thicker and have a slight sourness, we also add lemon juice.

Icing without eggs based on powdered sugar with the addition of white chocolate. It not only looks attractive on Easter cakes, but is also very tasty. We still have to resist not to eat the sweet appetizing coating earlier than the cake itself.

If you have no desire to bother making complex types of icing for cakes, we offer the simplest option - powdered sugar and water. Mix the ingredients with a spoon until a thick mass is obtained and immediately apply it to the baking surface. After drying, such a glaze will have a translucent appearance and will give a pleasant moist sweetness to the cakes.

The ideal glaze is glossy, plastic, pleasant to the taste, easy to prepare, does not crumble when cut. You need to decorate cakes with it immediately, as it grasps and thickens rather quickly.

Glaze with "mood" - with pronounced sourness against the background of sweetness. To prepare it, simply mix the icing sugar and freshly squeezed lemon juice. The mass turns out to be fluid, translucent with a white tint. On ready-made Easter cakes, such a glaze will dry well and saturate the upper part of the crust. If you love the contrast of sweetness and sourness, this glaze is for you.

An elementary recipe for a frosting that can be prepared in minutes and does not require any special ingredients. All you need is to mix the icing sugar and milk. The most important thing is to add liquid in portions in order to control the consistency and track the moment when the density of the glaze is optimal.

Such glaze looks very beautiful on the surface of the cakes - snow-white, glossy, appetizing. It perfectly complements the taste of baked goods with its sweetness with a hint of sourness. One drawback is that when dried and then cut, it can crumble.

This is exactly the kind of glaze that looks spectacular and behaves perfectly when cutting: it does not crumble, does not crumble, does not break. Let's prepare it on the basis of gelatin and cream with the addition of cocoa. Such glaze is quite versatile and can be successfully used not only for cakes, but also for other types of baked goods.