Rus Articles Journal

Easter cakes for Easter of

Without Easter cakes it is impossible to imagine Easter holiday. Easter cakes for Easter bake now almost in each house. Ancient recipes of Easter cakes quite difficult, it almost religious rite!

it is difficult to em to imagine dough Presently for Easter cakes which part is 40 - 60 yolks and not one kilogram of oil. Such amount of ingredients meant that Easter cakes will prepare not only for a family, but also for guests, as a gift and for distribution to the poor.“ The culinary Eden“ chose for you simple recipes of Easter cakes for Easter which even the inexperienced hostess will be able to prepare.

Some cunnings, subtleties and recipes of preparation of Easter cakes.

  • Flour should be sifted, dough will be magnificent and easy.
  • Egg yolks will be brighter than
  • if to mix them with salt and to leave under a film for the night in heat.
  • For more juicy yellow color add to dough a saffron on a tip of a knife or saffron tincture on vodka.
  • Use only natural vanillin. Be attentive, now there are a lot of fakes. And best of all find pods of the real vanilla.
  • Almonds for Easter cakes clear
  • so: fill in nuts with water, wait a little and remove a skin a knife.
  • Fill with
  • forms on 1/3 if you want that Easter cakes turned out magnificent, and half if Easter cakes are necessary more densely.
  • as forms use cans from - under tinned fruit. On a bottom put a circle of white paper, make sides above edges of cans of the same paper. Plentifully grease paper with the kindled butter and strew with white breadcrumbs.
  • the Cooled-down Easter cakes fill in
  • with protein or icing sugar glaze.

the Simple Easter cake with raisin

Ingredients:

of 900 g of flour,
1,5 stak. milk,
of 6 eggs,
of 300 g of butter,
1 ½ - 2 stak. sugar,
of 30 g of fresh yeast,
¾ h l. salts,
of 150 g of raisin,
vanillin.

Preparation:

Separate the yolks from the whites. Mix milk with yeast and a half of flour, well mix and put to the warm place. When the support rises twice, add salt, the yolks pounded with sugar, vanillin and the softened oil, mix. Beat egg whites in strong foam and accurately add to dough. Gradually add flour, well stirring. Dough has to turn out not heavy. Again put to the warm place that it approached twice. Implicate raisin, spread out in forms, filling them on 1/3, and let`s rise within half an hour. Put in warmed to 170 - 180 ° About an oven, having greased top with the shaken-up egg. Cool on a lattice.

the Easter cake with candied fruits and mindalyom

Ingredients:

4 stak. torments,
1,4 stak.
milk of 250 g of butter,
of 5 eggs,
of 30 g of dry yeast,
1 stak. sugar,
1 of h l. vanilla,
¼ stak. rum or cognac,
½ stak. raisin,
½ stak. the crushed almonds,
½ stak. candied fruits.

For glaze:

1 protein,
2 stak. icing sugar,
1 of h l. lemon juice.

Preparation:

Yeast part

in ½ stak. warm milk, add ½ h l. sugar, put for 10 minutes to approach. Wet the washed-out raisin in rum. 1 stak. sift torments in a bowl, add the remained warm milk, well stir and pour in the suitable yeast. Deliver to Opar to the warm place for 30 minutes. Meanwhile separate the whites from the yolks. Pound yolks with sugar, pour in rum in which the raisin was presoaked. Beat whites with a salt pinch to splendor. In the risen support lay out yolks with rum, mix and gradually enter proteins. Then gradually begin to add the sifted flour until dough does not begin to lag behind ware walls. Lay out on the board powdered with flour and knead dough within 10 minutes. If dough turns out too sticky, oil hands vegetable. Do not overload dough with flour, otherwise it will be too heavy. When dough becomes elastic, gradually begin to enter soft butter. Implicate oil in the small portions, carefully kneading. Roll ready dough in a sphere, lay out it in the bowl oiled vegetable and cover with food wrap. Cover with a towel, put to the warm place for 1,5 hours. When dough approaches, press down it and vent on a board during a couple of minutes. Powder raisin with flour and lay out it together with nuts and candied fruits around the test. Continuing to knead, gradually mix in them in dough. Spread out dough in molds, filling them on 1/3 and let`s approach. Bake at a temperature of 180 ° With within 1 hour or it is less (depending on form size). Take out ready Easter cakes from a form, cool and water with glaze.

Easter cake almond

Ingredients:

of 7 eggs,
of 1 kg of flour,
of 60 g of fresh yeast,
2 stak. milk,
1,5 stak. sugar,
½ stak. raisin,
of 300 g of butter,
¾ h l. salts,
1 stak. the peeled almonds,
of 1 tablespoon of cognac.

Preparation:

Raisin wash out

and dry up, you istolkit the peeled almonds in a mortar. Part yeast in warm milk, let`s stand 10 minutes, pour a half of norm of flour and put to the warm place. Separate the whites from the yolks. Beat whites with salt. Pound 6 yolks with sugar, add cognac. Put yolks, the softened oil, other flour and proteins in the suitable support. Accurately mix, cover with a towel and put to approach. When dough rises, press down it, add raisin and almonds and spread out dough in the prepared forms, filling them on ½ or 1/3. Put to the warm place for 1 hour. Grease top of Easter cakes with a yolk and put to be baked at a temperature of 160 - 175 ° C. Cool ready Easter cakes, having put a form sideways and turning several times.

Easter cake Moscow

Ingredients:

of 600 g of flour,
of 250 ml. milk,
of 25 ml. vodka,
of 25 g of fresh yeast,
of 175 g of butter,
2 eggs,
1 of h l. vanillin,
1 lemon,
1 orange,
of 100 g of nuts,
of 100 g of raisin,
½ h l. salts.

Preparation:

From ½ stak. torments, yeast, 1,5 stak. warm milk and 1 tablespoon of sugar knead a support and put to approach. Pound yolks with a third part of sugar, add the dried peel erased from orange and a lemon, the softened butter and vanilla. Mix to homogeneous mass. Add yolk weight to the suitable support, pour in vodka, milk, mix. Gradually add flour and knead dough until it does not lag behind hands. Beat 2 egg whites with salt and sugar to rigid peaks and add to dough. Again knead dough, then add to it nuts and raisin, knead and leave in the warm place on of 5 - 6 hours. Press down it several times during this time. Spread out ready dough in the prepared forms, filling them to a half, put in a cold oven and include it on the minimum fire. Heat 10 minutes. Then increase heating to an average and heat 15 minutes. Then establish heating on 180 ° With also bake even minutes 15. Cool in forms on one side.

Easter cake Andreevsky

Ingredients:

of 300 g of flour,
of 20 g of fresh yeast,
1 ½ stak. warm milk,
of 150 g of butter,
2 eggs,
of 4 tablespoons of sugar,
of 10 g of vanillin,
½ stak. raisin,
of 2 tablespoons of a lemon dried peel.

Preparation:

Stir yeast with ½ stak. warm milk, 2 - 3 tablespoon of sugar and 4 tablespoons. also put torments to approach. Then mix a wooden spoon, pour in the eggs which are shaken up with sugar, milk, pour vanillin, salt, the softened oil, mix and gradually add flour, constantly stirring. Dough will be consistences of cream. Pour out dough in a high pan and put on 1 - 2 days in the refrigerator. After this time you will expose a pan with the test to the warm place, implicate in it a dried peel and raisin and let`s approach. Press down, spread out in forms, let`s rise twice and put in the oven warmed to 180 ° With, on 1 hour

Easter cakes for Easter bake

not only at us. The Polish Easter cake, for example, is known since pre-revolutionary times, and Italian to the panettena is surprisingly similar to the Russian Easter cake. And in the USA in general decided to do without yeast and thought up an Easter cake with bananas. Try to prepare unusual Easter cakes.

Polish Easter cake

Ingredients:

2 bags of dry yeast,
of 120 ml of warm water,
of 200 g of sugar,
of 700 ml of warm milk,
of 2 kg of flour,
of 7 eggs,
of 225 g of creamy margarine,
¼ h l. salts,
¼ h l. lemon dried peel.

Preparation:

Line with

yeast in warm water. In warm milk dissolve ½ stak. also add sugar to yeast. Pour 4 stak. and well stir torments a wooden spoon. Cover Opara with a towel and put to approach for 2 hours. Besiege the suitable dough, add some 6 eggs which are stirred up by a fork, ½ stak. sugar, the softened margarine, salt and a lemon dried peel. Mix and add flour on 1 glass, kneading soft dough. Lay out dough on the surface powdered with flour and knead smooth dough. Lay out in the bowl oiled vegetable, turning that it was oiled from all directions, and put to approach for 2 hours. Press down once and again let`s rise. Spread out dough in the prepared forms, let`s approach during of 45 - 60 minutes. Shake up 1 egg and 1 tablespoon of water and grease with this mix top. Put to be baked in warmed to 180 ° About an oven. Oil ready Easter cakes kindled. Cool and fill in Easter cakes with glaze.

Panettone`s

(Italian festive bread)

Ingredients:

1/3 stak. warm water,
of 30 g of fresh yeast,
5 stak. (650 g) torments,
½ stak. warm milk,
2/3 stak. sugar,
4 eggs,
3 yolks,
1 of h l. vanilla,
of 200 g of butter,
¾ h l. salts,
2 stak. candied fruits,
1 lemon,
1 orange,
of 1 tablespoon of cream.

Preparation:

Halve yeast and prepare two types of a support: on water and milk. For this purpose in warm water part yeast and stir with ½ stak. torments. In warm milk part yeast. Leave both types of a support for 30 minutes in the warm place. In a separate bowl shake up sugar, eggs, 2 yolks and vanillin. Add dairy ferment, stir, pour in ferment on water and flour and properly stir everything. Cut about 170 g of oil in small cubes and chop with flour and salt. Pound mix to a condition of a small krupka and slowly add yaichno - barmy mix, constantly kneading dough. Dough has to become elastic. By means of a grater remove a dried peel from a lemon and orange, add to dough, put candied fruits and knead dough. Put it to the warm place, having covered with food wrap and a towel, on 2 - 3 hours. lay out the Suitable dough on the surface powdered with flour, it is a little to pomesita that it settled, divide in quantity of forms and roll in Koloboks. Koloboks of the test lay out in the oiled forms, cover with a film and let`s approach within 2 hours. Then scissor top of everyone to the panettena oiled in the form of a letter X. Mix cream with a yolk and grease top with this mix. Put forms in the lower part of the oven warmed to 200 ° With, in 10 minutes lower heating to 190 ° With also do not open an oven of minutes 20. Check readiness a splinter. Cool on one side on a lattice. From the remained proteins prepare glaze, having mixed them with sugar or icing sugar and 1 h l. lemon juice.

Panettone`s

with raisin

Ingredients:

of 100 g of raisin,
of 2 tablespoons of rum,
of 150 g of butter,
of 400 g of flour,
100 mo milk,
½ h l. salts,
of 40 g of fresh yeast,
of 4 tablespoons. sugar,
1 package of vanilla sugar,
4 eggs,
2 yolks,
of 50 g of the candied cherry,
of 50 g of almonds,
of 100 g of candied fruits,
of 125 g of apricot jam,
1 stak. icing sugar,
1 - 2 tablespoon of lemon juice.

Preparation:

Wet raisin in rum. Kindle oil and cool. Add yeast, sugar, vanilla sugar, eggs and yolks to the warmed-up milk. In a bowl fill flour and salt, at the edges pour oil. Gradually pour in barmy mix and you promesit the mixer of 5 minutes. Small cut cherry, the peeled almonds and candied fruits and lay out them in dough. Again mix the mixer. Cover dough with a towel and put to the warm place for 40 minutes. Mix dough a spoon and let`s stand even minutes 10, then pour in the high forms oiled. Let`s rise and put in the oven warmed to 200 ° With, for 1 hour. Bake till intensively brown color, oiling top. Ready to the panettena cool 5 minutes in shape, then on a lattice. Grease the cooled-down bread with the warmed confiture and the icing sugar glaze mixed with lemon juice.

Banana Easter cake

Ingredients:

of 150 g of butter,
2 2/3 stak. sugar,
4 eggs,
2 stak. overripe bananas puree,
2/3 stak. waters,
3 1/3 stak. torments,
½ h l. baking powder,
2 of h l. soda,
1 ½ h l. salts,
1 of h l. cinnamon,
1 of h l. carnations,
2/3 stak. chopped nuts.

Preparation:

In a big bowl shake up the softened butter and sugar up to the magnificent white weight. Add gradually eggs, bananas and water, without ceasing to shake up. Sift flour, soda, salt, a carnation and cinnamon, add to banana mix and mix. At the end add nuts. Lay out in the prepared forms, filling them half. Immediately put in warmed to 170 ° About an oven for 45 minutes. Check readiness a splinter.

With a light holiday of Easter!