How to bake a delicious sweet cake. Easter baking

04.11.2019

Easter is the most important holiday of all Orthodox Christians.

The traditions of the Easter menu reached the present day.

Painted eggs curd EasterThe cakes are invariably present on the festive tables.

Delicious cake in the recipe in the overall culinary sense is a round or oval bread.

Easter cake acquires a special, religious meaning.

Before the emergence of Christianity in Russia, pastries were connected with the holding of various rites: fortune telling on the harvest, the rating of the cattle, pre-sowing work.

With the arrival of Christianity, he became a kind of reminder of the trapes of the Apostles with his teacher, when the middle of the empty table was laid out bread, intended for refraction of Jesus Christ.

In terms of its form, Easter cake is similar to Artos - bread, brought to the temple and illuminated at Easter service.

In the week following the main Orthodox holiday, Arthos is distributed to many parishioners.

Arthos is always prepared from the dough using yeast, but without adding a drift.

A paste is also made from yeast doughBut with a large number of unhisted ingredients - oils, eggs, after all, she is in the conclusion of the most prolonged great post.

Artos and Easter cake of a kind of symbols of the Great Post and Easter.

The long-lasting stay end and the time comes when you can participate.

Sweet dye Easter cake Associates from believing people with a sweet paradise life, eternal bliss.

As a rule, diameters are illuminated in the church and are one of the main dishes for Easter.

Many Christians will not be bought and used in preparation only the best and high-quality products.

The tests knead so much so that it turned out not one paste, because the tradition to visit the Easter week and treat close, no one has canceled.

Kulichi as Easter and cooked to other holidays, must be high.

For them, special cylindrical forms are used.

If you do not have such a soulful, you can use the usual high pots with a capacity of up to 1.5 liters.

You do not need to take the pots of larger volume, otherwise the dough at home in an ordinary oven may simply do not succumbn.

Dough for the rods you need to wash very well.

You can even "beat" it a bit, bullshit on the board sprinkled.

The appearance of bubbles and "having" test is a good sign that it is ready.

The finished mass is laid out into the shape, lubricated with oil and laid out with parchment paper or sprayed with crumbs.

You do not need to spread the dough to the edges of the form, only up to half the sudine.

Then let him stand.

When it rises to 3/4 shapes, boldly put in the heated oven.

Pask bake for 1.5-2 hours.

At this time, it is advisable not to look into the oven, do not make noise and do not knock.

Then Kulich rises well and burst.

Baking readiness is checked with a thin wooden laundry chopstick or a long knife.

The dough should not adhere to these subjects.

Miscellaneous kind of additives (raisins, dried apricots, zucats) and jewelry (sweet sprinkles, glaze, sweet) are necessarily used in the manufacture of amusco.

On the top there are various types of labels of religious subjects, but most often "write" the letters of the KH, meaning the most important call for the Easter service "Christ Risen!"

Raisins, nuts, poppy, color sprinkle from the painted millet traditionally decorate Easter baking.

Here are the main ingredients that are used:

flour;
eggs;
butter or margarine;
milk;
granulated sugar;
yeast;
vanilla sugar.

The festive table does not go without fish dishes. You can traditionally fry it by portion pieces in a pan, but it is better to do, because they will work much more useful.

But another recipe delicious catlet, but already from the minced turkey :. By the way, turkey meat also has many useful substances.

Before the preparation of various dishes, we often think about how useful they will be for us. For example, if you have problems with pressure, then you need to know that there are certain products downstream. Full list is located

Additional products that can be applied when baking and designing a hitch for Easter:

raisins;
dried apricots;
candied fruit;
nuts;
sweet sweet;
colored sprinkle.

Recipe and stages of the preparation of delicious Easter slices

Recipes for the preparation of festive drift Great set: Easter, almond, with chocolate cream, with pistachios and green icing.

Which one will like you, decide for yourself.

Take advantage of the recipe for cooking very delicious Kulichclose to classic.

After all, these are the traditions that our grandparents keep.

Follow ancient recipe with photos, you can cook several delicious treats (The number of Easter cakes will depend on the forms that you will use).

To prepare the glaze for the recipe for the recipe, we will need a protein from two eggs and 100 g of sugar.

You can use the bread maker instead of the oven for the crib, the recipe does not spoil.

Let's touch, think about something good and good, and proceed to the creation of the main Easter treat.

Milk pour into the appropriate dishes and put on fire. Slightly warm. In warm milk, lay out all the yeast and stir well.
Add a small portion of flour, mix thoroughly.
Cover the container with a pure towel and remove a warm place. You can put near the battery and in the pelvis with warm water.
After half an hour, check the pole. If the volume of the mixture increased by about 2 times, then continue the cooking process. If the opara did not rose, wait a little more.
Now do the branch of the proteins from yolks. You can do it with special fixturewhich can be bought in a shopping store. Experienced hostesses will easily cope with this task with the help of a knife and glass.
Yolks are scattered with sugar sand, and whipped proteins into a strong foam, adding a pinch of salt in the process of whipping. The protein foam can be obtained by working by hand by a wedge or whipging, and you can contact your home assistants - mixer or blender.
In the opar, place yolks whipped with sugar. Add a slightly deciding butter, prudently removed in advance from the refrigerator. Now put the whipped proteins in the container. All mix well.
Add the remaining flour. How much to take flour to determine yourself when kneading. Ready dough According to the recipe of the future, the Easter, the Easter should not be too dense and adhere to the hands.
For about 1 hour, leave it alone.
At this time, under running water, rinse the raisins and soak in warm water. After 10-15 minutes, drain the water and dry well using a sieve or paper towel.
Put prepared raisins prepared in the dough, stretch well again. Leave to stand still a little.
Wait for it to raise high again.
Lay out the mass in a lubricated oil form. You can use wash paper or parchment. Do not lay out the dough until the edge of the form. Fill out only half or third.
Cover the food film or towel and wait for it when it will rise in the form.
Now is the time to put the shape with the dough in the oven, pre-warmed up to 100 degrees. Bake 10 minutes and add heat - 180 ° and bake up ready.
Baking quality Check with a long barbecue stick. If there is no trace of test on it - Kulich is ready!

Now make "decorating elements".

Traditionally, cover with icing.

Take whipped with a pinch of squirrels, add sugar and boil well again.

Ready hot cake to smear the icing and decorate at your discretion.

The next video I suggest not easy to see, but immediately prepare cakes at the prompts.

Let you get the air, fragrant, festive and very successful pastries.

yeast should be taken only fresh, not expired (otherwise the dough may simply not rise);
only add yeast to heated milk;
raisins before placing in the dough, dry well or cut in flour (then it will not accumulate in one place, but evenly distribute in the finished twin);
when baking the passages, try not to make any sharp movements near the oven, do not talk loudly and, the more not swear;
glaze on ready product Apply until it has cooled.

Try bake an apiary yourself.

Please also yourself and your loved ones!

And for dessert, I offer another video in which the cakes are not just prepared, but show a detailed master class.

Very useful plot!

Last year, I baked Easter easter cake for the first time, and of course I became a problem in front of me where to take the recipe for an Easter / meager that would approach me in the ingredients, it turned out the first time, and of course, it was delicious.

In my sense, the delicious Easter cake is: ease of cooking (as far as possible with yeast test), many eggs, butter, butter, dough on milk, and moderately sweet.

A suitable recipe for Easter Mood on the Internet I could not find: hostess, probably keep him secret for seven seals. Recovered, as always Mom with a grandmother: After listening to their recipe for Easter Mood, I understood - that's it!

And how to taste? Delicious!

The cake is obtained soft inside, and dense near the walls, a little oily, not crumbs, but breaks, long does not taste and smells like.

I will say to you honestly, this recipe for the patient hosters, expect that you have to spend a whole day for Easter baking.

Nuances and Cooking Subtleties

Usually I am preparing half a portion, and I get 6 medium-sized cakes. For baking cakes, I use special silhuman forms with a volume of 1.2 liters.

So, all foods for the Easter Mood must be fresh and high-quality, otherwise the result may be unpredictable.

Ingredients for 10-12 kulukhai

10 YIITS
1 liter of milk
300 gr. butter
50 gr. vegetable oil
2.5-3 Sugar glasses (550-600 gr.)
10 gr. Vanilla sugar
100 gr. Alive yeast
100 gr. Izyuma
100 gr. Tsukatov
2-2.5 kg. flour to knead the dough

Technology: step by step

* Description of the cooking process updated 09.04.2015

First of all, we prepare opar: heating half of milk (0.5 l), crumbling yeast, add 150 grams of sugar, well stirred with a spoon so that the yeast is dissolved. Make sure that the milk is not hot, otherwise the yeast will be "perished", and the opara will not rise, ideally - the body temperature is 36-37 degrees.

Cooking opar right

We cover with a towel, and send to a warm place where there is no air movement (bedside table, or upper locker). This time I sent Phala in electric ovenPreheated up to 30 degrees. This is the perfect place, I tell you!

After 30-40 minutes, when the opara is suitable: the mass will increase by 2-3 times, and there will be such a beautiful hat.

Culicing dough cooking

We connect the eggs and the rest of the prescription sugar in the deep plate, do not forget also about vanilla sugar.

We whip all the mixer to the complete dissolution of sugar.

Mix butter.

In a big bowl, we begin to knead the dough: mix the oparan with the egg mass, add the foiled butter and vegetable. Suck a raisin and candied. This time I also added 2 tbsp in the dough. Cognac. Thoroughly stir the spoon.

Gradually add flour and knead not steep dough, which should not stick to the hands.

We send the dough to approach the first proofing in a warm place, covered with a towel.

We send the dough on the proof

As in the case of a blind, I sent the dough into an electric oven, warmed up to 30 degrees. The dough approached very slowly, when 4 hours passed, I added fire up to 35 degrees to at least somehow speed up the process. As a result, 5.5 hours left for the first proofing, the dough has increased three times, as it should be.

The secret so that the cakes do not crumble and do not worry

When the dough is suitable, bring the rest of the milk to the boil, and watering our dough for cakes, stirring with a spoon. This is done so that the cakes do not crumble, and long remained soft.

We add some more flour, and take the dough until it is to stick to the hands and to the dishes.

We send the dough again approach the second breakdown in a warm place. I went for 2 hours.

Forming and baking in the oven

After our dough is suitable again, you can start the formation of cakes. We wash the dough, add if you need flour, and put it in the form, pre-groaning them vegetable oil, and sprinkled by the semolia (if the forms enamelled or silhoualen). If you use disposable forms from bakery paper, you do not need to lubricate them.

Fill in the test form by about 1/3, leaving the place so that our crumbs it was where to grow. We send our molds with a dough into a warm place, and we are waiting for the dough raises again.

Heat the oven to 180 degrees. When the dough in forms rises, we send cakes to the oven to be baked. The position of the lattice at the very bottom.

After 15-20 minutes, we open the oven, and lubricate the cakes with an egg. If at this stage the Makushka Kulichi shook, you need to turn off the top heating of the oven, or cover the cakes with foil.

We continue to bake until ready when they all become ruddy.

I have only gone for baking kulchi for 1 hour and 30 minutes. After 1 hour, I could not stand it, and I got one cake from the form to see, for readiness: Makushka was already ready, and the part that was in the form was white. I increased the oven to 200 degrees, and baked the cakes for another 30 minutes. Culici was perfectly protected, and outside and inside.

Ingredients:

Sour cream - 350 gr.
Sugar - 0.5 Art. (or to taste)
Eggs - 2 pcs.
Flour - 2 tbsp.
Vegetable oil - 0.5 tbsp.
Soda - ½ tsp
Raisin without bones - handful

For glaze:

White chocolate - 1 tile
Creamy oil - 1 tbsp.
Milk - 2 tbsp.
Sugar - 1 tbsp.

How to bake a refrain-free cake on sour cream:

Raisins should be washed and pour hot water 15 minutes, then drain the water and swing dried fruits with a paper towel to remove the excess moisture.

In a big bowl, we drive eggs, mix.

Add sour cream.

Then vegetable oil.

Now add soda and flour, mix thoroughly to a homogeneous state (you can with a spoon, can be mixer). The dough is obtained as thick sour cream.

We lay out raisins, mix.

Silicone shape for baking cupcakes should be sprinkled with water and put the dough prepared in it, to dissolve on the surface.

We bake cake on sour cream in preheated to 180 grams. Oven for 35-40 minutes.

Ready cake remove from the form, cool down. At this time, we prepare delicious glaze. For this melt pieces white chocolate In a water bath, we will add butter, milk and sugar, mix to a homogeneous state. Hot icing with Poland Kulich, satisfy confectionery sprinkle.

Children's cake on sour cream is ready! Elegant, appetizing and very tasty! And the most important thing is filled with warmth of children's hands!

Meet Easter holidays want fun. Many adhere to the post, and I want that their Easter table was not only diverse, but also tasty, at the present home. In my understanding, Culich on Easter is a work of art. Baking cake, each mistress puts into him the soul, strength and hopes for a successful result. Through the gums should work hard, so that it really turned out to be delicious. Especially for readers of the site Good recipes We offer bake cake classic with a large number of eggs, sugars and butter.

Culita classic jetty

It does not mean at all that the cake is difficult to repetition, simply should be patient and stock up the alarm clock. Checked classic recipe will allow even a beginner culinary to achieve proper dough, prepare delicious baking. The description is given most fully, and all key points entered into step by step photos recipe.

how to cook delicious sweet cakes

Of these quantities of test, I have 3 large slices of 134 mm in diameter and 2 small. For what number of people is enough? This portion of Kulukhai is enough for 6-7 people to enjoy and understand what you eat.

Ingredients:

milk cow - 250 ml,
sugar sand - 2 glasses (400 grams),
salt - 1 teaspoon,
cherry dried - 100 g,
raisin - 100 g,
kuraga 200 g,
live yeast - 50 g,
chicken eggs room temperature - 4 things.,
wheat flour - 650 g,
vanilla sugar - 1 bag,
creamy oil 120 g,
egg protein - 1 pc.,
sugar powder - 1 cup.

Cooking process:

For cooking, a small amount of milk (250 gr.) Heat in the microwave. The temperature of the fluid should be such that you can freely hold your finger in it. Too hot milk will kill yeast, and your cake will not work.

Fresh yeast add to milk and spread completely in milk. I took half of 100 gr. Tutu yeast. You can put 30 grams. yeast, but the dough is valid blessing, heavy. A small amount of yeast will be weakly raising the dough. It will be enough 50 gr.

By solving pressed yeast in milk, start entering eggs. Be whipped by adding each time 1 egg, and beat again. I used a whisk.

Add 1 hour a spoonful of salt and 2 sugar glasses. At first it seems that sugar too much. But, in fact, I proceeded for reasons that the cake pecne, not a cupcake or sweet bread. Kulich should be sweet. I can not say that the ready-made cake turned out to be too sweet. Completely normal and not fresh. Melt half the pack of cream oil, slightly cool down and enter into the pione, constantly stirring in the pouring.

In a bowl for kneading test, seek flour. The flour is better to get well, so I sifted flour twice, which I advise you.

To flour, enter / pour opaar. Add vanilla sugar.

Check the homogeneous dough for cakes. I missed the mixer first, and then my hands. The dough snaps for quite a long time (10 minutes by a mixer and 10 hands). Under the end of the kneel, the dough begins to move away from the hands. When kneading hands can be lubricated with vegetable oil. Dough put in a large bowl. Cover the film or towel and let go. The dough should increase threefold. Usually in recipes it is written that the dough will take place in 1-1.5 hours. Good dough With a sufficient number of devices will never go through an hour. It will take about 4-5 hours, and sometimes more. No need to think that you are odd or that you will not work. Follow patience. Ideally, start the kneading at 6 pm. In the morning, wake up in the area of \u200b\u200b9 am and continue the cooking process. So, the dough will climb slowly and for a long time. Just wait. Well, if you put the dough somewhere in a warm place, but if it is an oven, then do not heated it above 40 degrees. My dough rose 5 hours after I put it approach.

It came up to change the dough, add to it washed: Raisin, Kuragu (chopped finely), dried cherry. You can add prunes (if you like). You can use the Cuokati, but I prefer clear fillers, and not painted pieces of something. Interfere with dried fruits in the dough. You can not use a mixer. Lubricate your hands with oil and interfate in the dough the candied in the dough, so that they are evenly distributed on the basis. Our task is only to distribute dried fruits, and not knock out the dough, it is no longer necessary to make the power.

The resulting dough spread over molds, lubricated oil. The mold should be filled with 1/3 of the total. I want to note. There are paper molds from white paper and red (brown). Experimed by I found that brown molds are easily removed from the finished scene, they move perfectly and do not stick. White paper molds are harder to depart from the finished scene. It is them that needs to be well lubricated with fat / oil before booking the dough.

After 3-4 hours, the dough will rise in the molds. This is ideal. I went longer. No need to think that with your test something is wrong. It really rises long. It is necessary to create ideal conditions - heat and silence. The dough does not like noise and loves warmth. I warm up the oven to 40 degrees. Turning off it and put the cakes in the ovens turned off to lift the test. So, heated oven to 40 degrees several times. The main thing is not to move the heating temperature, and the cake will begin to stake, and the yeast will die. You can put forms with a test near the warm battery. Heat will speed up the process of lifting the test. The dough rose quite well. Now you can bake.

At what temperature should the bake of the cake? Regardless of which your oven (gas or electric), the cake furnace should be at 160-165-170 degrees. I baked at 160. The essence is that when baking the dough, also goes back, but inside the dough he warms slower. If we bake at temperatures above 180 degrees, the crust is not only crawling, but it will twist it, raw dough From the center of the Kulich will climb out. So that Culich had a neat appearance, did not burnt, bake it at 160 degrees and the first 15 minutes under any circumstances do not open the oven. Culici may be fest. On baking 1 part of Kulichi (1 baking line of 6 kulukhai) I took 50 minutes.

Readiness Check in a stick. Walk it in sudny coulich, and if she came out dry, then baking is ready. The top hat is smeared with a whipped sweet. It can be prepared out of 1 egg protein and 1 cup of sugar powder. Wake up both components and fondly lubricate the gauges.

The cakes are delicious, heavy, sweet and very loose inside. The porosity of the test is perfectly visible.

This preparation recipe I will advise those who are trying to learn the bake of the cakes. There is nothing complicated in it, but the recipe really teaches to understand the dough. The main thing is to stock up the alarm clock, so that he rose you on time when the dough is ready. The result of your efforts will also be rewarded. Kulich is obtained delicious, porous and heavy. Feeling, vanilla fragrance, the sweetness of the dough itself and dried fruits that you use. Often, dried fruits before bookmarking the dough sprinkle with flour, so that they do not fall on the bottom of the crumb. There is nothing happening here. The dough is quite dense. Dried fruits in the finished cake distributed evenly, not falling on the bottom.

How to cook a delicious tight cake with a lot of diadoors specifically for site readers Good recipes told Varvara Sergeevna, recipe and photo of the author.

One of the largest Orthodox holidays is nearing. And one of the main dishes festive table. On this day, of course, will kulichi.. Little children also love this holiday, and are looking forward to sitting, while moms and grandmothers bake this very tasty delicacy. They can even help decorate cakes with multicolored caramels. Here is a home recipe easter cakesthat can be cooked for kids.

Ingredients:
Milk - 0.5 liters
Sour cream or serum - ½ cup
Alcohol yeast - 100 gr.
Sugar - 0.5 liters of bank
Eggs - 6 pcs.
Creamy butter - 8 tbsp. span
Salt - 0.5 h. spoons
Flour - 1.2 kg
Vanillin - 1 bag
Raisin - 1 cup
vegetable oil.

for glaze:
Sugar powder - 3-4 tbsp. Spoons
Egg protein - 1 pc.
Lemon juice - 1 h. spoon

Cooking:
Milk heat is slightly up to 30-40 ºС. Weching yeast and put them in milk, add 1 tbsp. A spoonful of sugar and a bit (about 2 tbsp. spoors) flour, mix and put in heat for 15 minutes, yeast should be worn and climb "hat".

Yolks Separate from proteins and rub them with half sugar, pour to milk with yeast, add sour cream or serum, mix, spread the remaining flour and mix again.

Creamy oil put in a saucepan and melt in microwave oven Or on the stove, cool a little and add to other ingredients.

Egg proteins beat with the remaining sugar, carefully pour into the dough, add vanillin, washed raisins, salt and gradually snapped dough.

If you want the dough to get a beautiful yellow colorUse home eggs, you can also add saffron.

Dough cover with a towel and put it in a warm place for 1 hour.

Separate table sprinkle with flour, lay out the dough and make it pretty kneading it.

Put the dough back into the container and leave now for 30 minutes, in heat.

While the dough is suitable for the second time, prepare forms. Each form to lubricate with vegetable oil inside. And so that the finished cakes are easily removed from the forms, you can cut out of the parchment of the mug, the diameter of the shape and rectangles, to fully shut down the shape inside and also rinse them, then put them in the form.

Forms for baking kulukhai Fill the test by 1/3. Heat the oven to 180 ºС. Forms with the dough put on top of the oven on the stove and let them stand for 15-20 minutes. Bake cakes, depending on the size, from 35 to 50 minutes.

While the cakes in the oven, cook the glaze, as it should be squeezed until they are still hot.

Egg whip beat with lemon juice 3 minutes wage, then gradually add sugar powder, continuing to beat.

Get cakes from forms and lubricate with icing, decorate to taste.