Types of Easter baking. The wealth of Easter baking Baking pies for Easter

Every holiday has traditional dishes. It is difficult to imagine the New Year's menu without Olivier, and on March 8 - without Mimosa salad. So the Easter table, according to custom, is decorated with colored eggs, Easter cake and curd Easter. A good hostess will never ask where to buy Easter cake. She herself will gladly tell you how to bake an Easter cake, but not in one way.

A bit of history

Easter, like any other holiday, has its own story that tells about the origin of its symbols and explains their meaning. Kulich is a rich round-shaped bread that decorates the Easter table. It was baked exactly round, because the shroud of Jesus Christ had a similar shape. Easter cake must certainly be rich, because according to legend, before the death of Jesus, he and his disciples ate unleavened bread, and after the miraculous resurrection they began to eat yeast bread (leavened bread). Since then, it has been customary to make dough for Easter cake rich.

If you are going to cook Easter cake with your own hands, take note of a few tips:

• butter should not be hard, then the cake will be soft and tender;
• butter should soften on its own at room temperature, and not when heated;
• you can use paper molds made specifically for baking Easter cakes;
• as a form, you can use a tin can. But in this case, it must be lined with oiled baking paper;
• baking paper can be replaced with regular paper used in offices. But it must be well lubricated with oil;
• so that the dough does not stick to your hands, moisten them with water or vegetable oil;
• the readiness of the cake is checked with a splinter or a thin skewer, which is stuck into the cake. If it is dry, the cake is ready;

Easter cake traditional

• 1 kg of wheat flour;
• 6 eggs;
• 1.5 cups of milk;
• 300 gr. margarine (you can butter);
• 1.5 cups of sugar;
• 40 gr. yeast;
• dried fruits and nuts (150 gr. raisins, 50 gr. candied fruits and almonds).
• 0.5 sachets of vanilla sugar;
• salt;

Cooking:

1. Slightly warm the milk, dilute the yeast in it.
2. Add half of the specified amount of flour. Stir. Opara is ready.
3. Cover the dish with dough with a towel and put in a warm place.
4. The dough should be left to rise until its volume doubles.
5. Separate the yolks and whites. Beat the yolks with vanilla and sugar, beat the butter.
6. Add salt, egg yolks and butter to the dough. Mix everything.
7. Beat the whites until a thick elastic foam. Add them to the dough.
8. Enter the remaining flour. The resulting dough should be free to lag behind the walls of the dish. It should not be too steep, well mixed.
9. Cover the dough again and leave in a warm place until it doubles in size.
10. Rinse raisins, dry, roll in flour. Cut candied fruits into squares. Remove the skin from the nuts and chop. Add dried fruits and nuts to the risen dough.
11. Prepare the form (with a round bottom!): Line the bottom with oiled baking paper, grease the walls with oil and sprinkle with flour. Fill the form with the test for 1/3.
12. Let the dough rise. It will be ready to be sent to the oven when it rises to half the mold.
13. The oven should not be too hot. Leave the form in it for 50 minutes-1 hour. Rotate the pan carefully as it bakes. If the top browns too early, cover it with paper soaked in water to prevent it from burning.

Decorate the finished cake with chocolate, candied fruits or nuts.

Quick cake

Many housewives, especially those employed at work or with small children, are concerned about the question of how to bake Easter cakes for Easter with the least amount of time. The recipe below is easy to prepare and saves energy.

You will need:

• 1 glass of milk;
• 4 eggs;
• 1 st. l. dry yeast (or 50 gr fresh);
• 1 cup of sugar;
• 2 tbsp. l. vegetable oil;
• 100 gr. butter;
• 3 cups flour;
• vanillin;
• raisins, candied fruits.

Cooking:

1. 1. Warm up the milk.
   2. Pour yeast and sugar into warm milk (only 1 tablespoon). Stir and leave for 15 minutes so that they "make friends".
   3. Whisk the eggs with the remaining sugar and vanilla.
   4. Melt the butter and add it to the dough. Add vegetable oil, yeast and mix well.

1. 1. Add washed and dried raisins and candied fruit.
   2. Gradually stir in the sifted flour. The dough should be pourable.
   3. Divide the dough into molds. It will rise, so the dough should take up no more than 1/3 of the mold.
   4. Leave the dough in the molds for 3-4 hours - at this time you can do business.

1. Place the molds in a hot oven (t=180 degrees). Bake the cake until done.
2. Decorate the finished cake with icing and confectionery beads.

Easter cake without yeast and eggs

There are a lot of recipes on how to bake a delicious cake. It turns out that it can be prepared without yeast, milk and eggs.

You will need:

• 240 gr. flour;
• 2 tsp baking powder;
• 0.5 cups brown sugar;
• 1 banana;
• 40 ml juice (pineapple);
• 180 ml of water;
• 50 gr. raisins;
• salt;
• 3 art. l. vegetable oil.

Cooking:

1. Mash the banana to make a puree.
2. Add oil, water, juice. Stir.
3. Add salt (a pinch) and baking powder for the dough.
4. Gradually sift the flour into the dough, stirring constantly.
5. Knead a sticky dough.
6. Fill the molds with it so that the dough occupies 3/4 of the volume of the mold.
7. Bake the cake in an oven preheated to 200 degrees for about 50 minutes. The time depends on the oven.
8. The finished cake must be removed from the mold when it cools down. Decorate it with icing and other decorations.

The beauty of making Easter cake on your own is that homemade Easter cake can be prepared not only according to the traditional recipe, but also using, for example, sour cream.

You will need:

• 200 gr. sour cream;
• 1 tsp dry yeast (or 25 g fresh);
• 170 ml of milk;
• 50 gr. butter;
• 150 gr. Sahara;
• 650-700 gr. flour;
• 3 eggs;
• 2-3 tbsp. l. cognac or rum;
• 50 gr. raisins;
• nuts for sprinkling;
• vanillin.

Cooking:

1. Pour raisins with rum or cognac.
2. Dilute the yeast with a part of warm milk - pour 2 tbsp. l. milk, they will come in handy later.
3. Separate the white from the yolk in one egg. Beat two eggs and the protein of the third with sugar and sour cream.
4. Combine everything in one bowl, stir, salt and gradually add flour.
5. The dough should be soft and slightly sticky. Cover it with a towel and leave for half an hour.
6. After half an hour, add soft butter to the dough, stir. Cover again with a towel and leave for one and a half to two hours.
7. Knead the dough lightly and add the squeezed raisins. Knead the dough so that the raisins are evenly distributed throughout the dough.
8. Divide the dough between the molds and leave until it doubles in size.
9. Mix the yolk with 2 tbsp. l. milk and brush the top of the cake with the mixture. Chop the nuts and sprinkle them over the cake.
10. Send to the oven (t = 200 degrees) for 30 minutes until cooked.

Decorations help to make Easter cake truly festive: icing, marmalade, multi-colored confectionery beads, nuts, marzipan, candied fruits, fruit figurines. Speaking of Easter cake, one immediately imagines lush round bread with a white top. This is frosting. The following recipe answers the question of how to make icing for Easter cake.

You will need:

• 1 egg white;
• 100 gr. sugar (small);
• salt (a pinch).

Cooking:

1. Cool the proteins and beat with salt until an elastic foam is obtained.
2. Continuing to beat, add sugar.
3. Do not stop beating for another 4 minutes after the sugar runs out.
4. When the cake has cooled slightly, apply glaze on it and leave until it hardens.

Do-it-yourself Easter dishes not only give great taste and delight with a festive appearance, but also carry a positive charge, being filled with feelings and good wishes of the hostess.

Easter or the Bright Resurrection of Christ is the most ancient and joyful holiday celebrated by Christians around the world after the biggest fast of the year. Therefore, those who fast will get the maximum pleasure from all Easter dishes. In the Easter baking section you will find recipes to your liking, which are ideal both for the table and as a gift to relatives and friends. You will also find out what they bake for Easter.

Kulich - bread symbol of Easter

On the Easter holiday, it is customary to replace ordinary bread with specially baked rich bread with raisins, nuts, dried apricots, candied fruit, marzipan or other fillings. Kulich (so it is customary to call pastries) has a peculiar shape, according to giving, symbolizing the decorated dome of the church. And indeed, the housewives decorated the top of the cake with cream, beaten eggs with sugar and bright powder.

Modern housewives prepare Easter cakes according to various recipes for the feast of the Resurrection of Christ, since there is no single recipe for its preparation. Some adhere to traditions and bake Easter cakes according to the recipes of their mothers and grandmothers, others decide to experiment. To do this, we have placed Easter cakes on our website: recipes with photos and step-by-step instructions for their preparation from around the world.

Also every year there are new recipes and forms of Easter cakes. The standard cylindrical shape of the muffin has not lost its relevance, but it is also made in the form of wreaths, flowers, cupcakes, pyramids. Such bread rolls not only look original, but are, of course, a true decoration of any holiday table.

Do not think that Easter baking recipes are only about cooking Easter cake. In addition to this bread, the hostesses prepare other interesting sweet dishes, such as:

• Curd Easter;
• nests (small twisted rolls into which you can place Easter eggs "pysanka" or "krashenka");
• yeast buns in the form of animals (for example, Easter bunnies), sometimes with raisins, poppy seeds or other fillings;
• gingerbread (with the addition of ginger, ground cloves, cinnamon, vanilla);
• biscuit;
• rum women;
• rolls, braids, bagels with poppy seeds, honey, jam, cream.

Gingerbread takes a special place in Easter baking. They are prepared, as a rule, in the form of testicles, and after baking they are painted with a special glaze. By the way, if you have children, decorating these gingerbread cookies will be an excellent creative activity with your family. Who knows, maybe this process will become a tradition of your family before every Easter holiday.

Without a doubt, among the millions of Easter recipes, you will definitely find your favorite, which will symbolize the spring holiday. The main thing is not to stop experimenting and looking for new ideas and recipes for Easter cakes, gingerbread, buns with photos, step-by-step descriptions of cooking, detailed descriptions of the ingredients, and you will certainly succeed!

Easter is one of the brightest and most joyful Christian holidays, which managed to "survive" in atheistic times, was celebrated even under the Union and is recognized even by people far from church and religion. The custom of painting eggs is very original - and people in this respect show a variety of talents. The laziest at least boil them in onion skins. But, if you do not take into account purely church rules, customs and traditions, the main thing in Easter is Easter cakes (they are Paska or, as many people say incorrectly, Easter).

When and how to do it

If you want to get delicious pastries, and not its pathetic store-bought semblance, find out how Easter is baked by those who have been doing this for many years and, therefore, know all the secrets. By the way, the most important of them is by no means the composition of the dough, not the temperature in the oven, and not the mysterious mysteries of cooking. The main thing is the right attitude. You should have light in your soul, and let only light thoughts remain. Putting the kitchen in order will help a lot in some ways - traditionally it is cleaned before cooking Easter cakes, so that the very spirit of Easter baking is not overshadowed by both physical dirt and the spiritual remnants of past conflicts. The same applies to dishes - they must be clean, dry and sufficiently voluminous. It is equally important to choose the right moment when you can bake Easter. The best time is the evening from Thursday to Friday before Christ's Sunday.

Naturally, the products must be prepared in advance, and always of very high quality. You will need milk, eggs, sugar, yeast (and not at all dry), flour, butter and fillers - at least raisins, not a single Easter cake can do without it. Just look how different people bake Easter! Of course, each craftswoman has her own recipe, but the hostesses agree on one thing: the “filling” must be present in the paska. And what they just don’t add to it: nuts, and various dried fruits, and candied fruits, and there’s no need to talk about vanilla! In general, Easter cakes are a delicate matter, and from the whole variety of recipes, you need to find the one that suits you.

Preparation of ingredients

All people before they bake Easter, be sure to take out all the ingredients from the refrigerator. The flour must be sifted, and it is better to do this twice. Milk must be heated - but to the temperature of the human body, and not to boiling! Swollen yeast is diluted in it, half the flour and sugar are added. It is necessary to stir the resulting composition vigorously, but without fanaticism. The vessel is covered with a clean towel and put away in heat (and without any drafts!). The butter is melted, but it is used warm in the dough, so you will need to give it time to cool. Some housewives put the dough in a bowl of hot water, but this is unreasonable: it will heat up more from below and from the sides than from above, as a result, the dough will turn out to be heterogeneous, lumps may form.

Baking Easter: Secrets

Before kneading the dough, the eggs must be warmed to room temperature. But then the subtleties begin! Skilled chefs wash and diligently separate the whites and yolks before baking. Under no circumstances should they be mixed. Proteins are poured into an absolutely fat-free container - unless, of course, you want to beat them with high quality afterwards. For a guarantee, you can add a few grains of salt or as many drops of lemon juice to them. A bowl of proteins is put in the cold - then they churn into a dense foam. Yolks at this time are ground with sugar.

"Raisin" subtleties: most housewives simply steam it. And this can ruin the cake! And how do people bake Easter, on which all the neighbors then pray? Raisins are well washed, soaked for five minutes in warm, not hot, water, and preferably in a strong aromatic drink (rum, liquor, cognac). Then the berries are dried with a towel and mixed with flour so that they are evenly distributed over the body of the cake.

If we bake paska with nuts, then they also need to be washed, soaked for a quarter of an hour in hot water, crushed, and then either dried or fried, and only then added to the dough.

The most important part

When the dough approaches, it will increase in volume by 2 times, then it will slowly begin to settle. This is a sign that it's time to start baking. Prepared additives are introduced into the dough, hands are lubricated with vegetable oil (so the muffin will not stick to them), and the mass is thoroughly kneaded. Preparing It is most convenient to spread them greased with butter. Fill the containers by a third or half - the amount of dough is determined by the density of the mass. Top - to preserve the shape of the cake - it is better to grease with beaten yolk. And then it remains to watch. It is better to put a container of water at the bottom of the oven, so the heat will be softer. If the crown is already ruddy, and the “body” is not baked, you can cover the top with foil or parchment. And if you are going to bake Easter at home, know that the most difficult thing is to take them out correctly! In addition to accuracy, patience is required. It is necessary to put the Easter cakes on their side, without pulling them out of the mold, and sometimes roll them over so that they cool evenly and do not lose their shape. And only after this, the products are removed from the containers and decorated in various ways.

The most beautiful - "hat"

This is what is eaten first, especially in a house where there are children. For this yummy, you will need to make syrup. Sugar will go to it somewhere 3 times more than water. Do not forget to skim off the foam - sugar is not of very high quality these days. The syrup is ready when, when dropped into cold water, it curls into a ball. When the mass has cooled down to 40 degrees, it must be beaten to foam and smear your cake with the resulting icing. Happy Easter!

From any other Easter baking differs in beauty and design features. It can be sugar icing, egg-shaped cookies painted with colored fudge, Easter bunnies in the form of buns, muffins, cakes. Or pies with an unusual filling, which is visible precisely in the context.

The five most commonly used ingredients in Easter baking recipes are:

All Easter baking recipes should have step-by-step photos so that even a beginner can handle the cooking process. In fact, despite the seeming complexity, it is quite simple not only to bake different products, but also to decorate them.

For example, a bright and beautiful carved ring cake, in the center of which painted eggs are laid. It is prepared on a yeast dough with a juicy filling of poppy seeds, walnuts, dried apricots. You can wrap the filling in a roll or tube, roll into a ring and make light cuts on the sides. So that they open not before, but during baking.

Gingerbread cookies or oval-shaped cookies look very cool on the table. They can be painted with colored icing with children, it will turn out together and fun. The same with dough rabbits, sheep and other cute little animals. Apply fantasy, imagination, and you can create confectionery masterpieces without leaving the kitchen))

Five of the fastest Easter baking recipes:

In our country, Easter is often limited to cooking Easter cakes or cottage cheese Easter. Many people fell in love with collapsible pies - those in which the pieces are easily separated from each other and do not get their hands dirty. Everyone can look like a small cake. And also a braid or a braid made of dough, decorated with colored eggs and tied with a real ribbon.

There are special Easter baskets that are collected from various types of pastries, decorated with flowers, grass, and artificial decorations. And then they give it to friends or put it in a prominent place in the house in order to feel the spirit of the great Easter.

Fans of original pastries will certainly appreciate the delicious French-style cake made from brioche dough - its unusual taste will impress even the most demanding gourmets!

And novice hostesses can safely try to cook a wonderful sour cream and honey cake - it is not only incredibly easy to prepare, but it also turns out to be surprisingly tasty and extremely fragrant.

Easter cupcakes

The spectacular English Easter cake "Simnel" will not leave anyone indifferent - in English-speaking countries it is baked as often as traditional Easter cakes. Eleven marzipan balls, with which this unusual cake is decorated, symbolize the eleven apostles (for the twelfth, Judas, there was no place on the surface of the cake), and some hostesses put another ball in the middle - this ball personifies Jesus himself.

Easter pies

Easter cookies

Yeast dough buns

grandmother

Easter bread

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