Easter cakes dough: 12 best recipes, tips, questions and answers about the preparation of Easter cake

During the passionate week, the hostess is baking homemade cakes. A large abundance of recipes for Easter cakes allows you to experiment and surprise your loved ones.

We offer a selection of test recipes that have received recognition from experienced cooks.

9 tips on how to prepare the perfect dough for Easter cakes

1. Too liquid blank for the cake will give baking flat shape.
2. A dense dough will add a larger weight to the future cake and accelerate the drying of baking.
3. Properly mixed yeast dough into cakes is well cut with a knife into pieces, he does not float and does not stick.
4. The optimal ratio of the flour ingredient and dry yeast when mixing the dough for cakes 500 to 15.
5. To have a cake bright yellow color Add to the dough turmeric or saffron.
6. Products for the batch of dough should be of high quality and the same room temperature.
7. Melted butter (in recipes we will also consume butter, milk, vegetable fat)it should be infused, then the dough will turn out more tender.
8. A very butter for a cake is obtained with a large amount eggs and oils in the dough.
9. Raisin For cakes, it acquires additional taste notes after soaking in Roma.

This is interesting: when baking Easter cakes on Easter, not only culinary equipment is important, but also the state of soul of the hostess. For a good result, you need to knead the dough in a good mood and with bright thoughts. They treat yeast dough, as with their brainchild - they walk, cherish and protect.

How to knead the dough for Easter cakes: questions and answers

• How many times should the cakes be suitable for?The dough is in three stages - first opanFollowing total weight And in conclusion - after distribution by forms.
• How to knead the cake dough correctly?In the process of kneading the dough, an uniform distribution of ingredients occurs. The longer the cake dough is knew, the less it is sticks and blurs.
• The cake dough does not rise - what to do?The dough is not suitable in a cool room. You can raise the temperature using the previously turned on the oven. A container with warm water will help to accelerate the process, inside which contains containers with dough.
• When to add raisins to the cake dough?So that raisins do not interfere with the dough to rise, it is added immediately before baking, before filling the molds.
• How much should the yeast dough for cakes cost?Between the stages of dough fermentation and increasing the dough should pass from 1 to 4 hours. It will take less time for dough - 1 hour is enough. The main dough is warm for 3-4 hours. There are enough 30 minutes in the molds. Dry active yeast is required to activate 2 times more time.

Simple dough for cakes

Culinary blanks for simple cakes dough:

• 1.2 kg of wheat flour
• 6 tbsp. l. sugar sand
• 5 chicken eggs
• 50 g of fat sour cream
• 25 g of fresh yeast
• 3/4 packs of creamy fat
• 1 glass of milk
• vanillin on the tip of a knife
• 100 g of centers
• 50 g of raisins
• 0.5 tsp. Salt

Cooking the dough for cakes with zuccats:

1. Crush in a deep bowl yeastSprinkle slightly sugar and leave it to grind.
2. Interrupt the egg mass with salt and granulated sugar.
3. Melt the oil, but do not heat. Dilute warm milk. Next add liquid yeast.
4. Mix the egg and milk mixture, add sour cream. Stir evenly. Let it brew 3-4 hours in a warm place.
5. In the finished dough, we pour the flour ingredient, knead the homogeneous simply dough for cakes. Let us come twice, mix it every hour.
6. Add to raw liquid dough raisins, tsukatas. We lay out according to the forms, filling it on 2/3.

Note: flour occurs of different varieties and different dryness. Therefore, it must be added gradually, independently adjusting the amount.

Easter cakes dough with dry yeast

The advantage of the test on dry yeast is that you do not need to first prepare dough and withstand a long period. Thus, we spend a minimum of time and get an excellent result.

For the dough for cakes, you will need:

• half a liter of milk
• 1 kg of wheat flour
• 2 cups of flour
• 4 chicken eggs
• 11 g of dry yeast
• 1/5 packs of vegetable fat
• 50 g of semolina
• 1 g of cinnamon
• 2 tbsp. l. raisins

How to cook dough for cakes on dry yeast:

1. We pass the flour through a sieve and pour it onto the work surface.
2. Interrupted 4 yolks with sugar in a homogeneous mass.
3. Sprinkle the cinnamon and yeast to the flour ingredient.
4. Warm milk is portioned we add to dry ingredients And knead the elastic blank.
5. At the last stage, add swollen pure raisins.
6. Lubricate the shape with high sides with butter and sprinkle with flour.
7. The dough for the Easter cakes Lay out in forms and leave near the oven on for a quarter of an hour. The blanks should increase in volume.
8. Easter cakes on dry yeast Bake for about an hour.

Note: The cakes dough are better from store ingredients. Home products are much fatter, which makes the pastries heavy.

Liquid dough for cakes

The original recipe for liquid cakes dough retains its relevance for several generations.

We prepare the components:

• 1 kg of flour
• half a liter of milk
• 50 g of fresh yeast
• 10 yolks
• 100 g of sugar
• a pack of creamy fat
• paul h. l. Salt
• vanilla

1. Combine milk ingredient and yeast.
2. Sift half a portion of flour to a yeast blank. Let it brew under a towel for at least an hour.
3. With constant stirring, melt the butter on the stove without bringing to a boil.
4. Klue the egg yolks with granulated sugar to foam white mass.
5. We attach the egg and creamy mass to the dough. Mix evenly.
6. Mix the second portion of the flour and knead the thick dough as for Oladia.
7. We distribute the liquid dough into the cakes by shape and give time to approach before baking.

Note: so that Easter does not burn in the process of baking, a container with water on the lower tier is placed in the gas oven.

Cakes dough without dough

Culinary workpieces for unspoorous cakes dough:

• 1.7-1.8 kg of flour
• half a liter of milk
• 250 g of creamy fat
• 125 g of fresh yeast
• 2 glasses of sweet sand
• 1 glass of sour cream
• a dozen egg yolks
• vanilla, raisins, dried fruits to taste

How to cook yeast dough without dough for cakes:

1. Mix slightly heated milk With yeast.
2. Mix the egg mass with sugar until the dissolution of grains.
3. Mix liquid ingredients. We attach sour cream.
4. Portioned Sift the flour and knead a short -free non -free dough.
5. We leave the dough for the cakes without dough in a warm place for several hours. Remember with our hands and give a rest again. We repeat several times.
6. The dough in the form should stand at least 20 minutes before baking.

Note: the duration of baking depends on the mass of the dough. The dough for cakes weighing 1 kg is baked for 45 minutes, 1.5 kg - 60 minutes, 2 kg - 1 hour 30 minutes.

Custard yeast dough for cakes

Soft air cakes with citrus notes are very soft inside and crispy outside. Inside the product, moderate humidity remains for a long period. To maintain the structure after baking, the Easter cakes are turned onto the side and allowed to rest.

Culifier blanks on custard test:

• 1 kg of flour
• 5 g of baking powder
• 10 eggs (10 proteins and 4 yolks)
• 33 g of dry yeast
• 1.5 cups of sweet sand
• 200 ml of milk
• 1 glass of kefir
• 100 ml of sour cream of medium fat content
• a pack of milk fat
• 100 ml of vegetable oil
• vanilla
• cinnamon
• 0.5 orange
• 0.5 lemon
• salt
• 50 g of raisins

How to cook curtain custard dough with dry yeast:

1. Through a sieve passes baking powder with flour.
2. Combine cinnamon with 100 ml of milk and bring to a boil.
3. 100 g of sifted flour in a separate container pour hot milk And knead.
4. The second half of the milk is mixed with 1 tbsp. l. sugar, heated in the microwave and dissolve grains.
5. Sprinkle yeast, mix. Add 100 g of flour, mix.
6. The yeast base is connected to the custard test In a deep container. We place in a warm place to increase the mass.
7. From a dozen eggs, we separate 10 yolks and 4 proteins.
8. Mix the yellow mass with 100 g of sugar and vanilla using a mixer.
9. We remove the zest from the lemon and orange, interrupt in porridge with the help of a bleed knife.
10. Interrupt the proteins with the remaining sugar.
11. Mix the citrus harvesting with a yellow mass. We attach yeast dough.
12. We add to the total mass of fermented milk ingredients.

Each new ingredient is added in stages, after which you need to give the dough to relax.

13. We attach whipped proteins and half a kilogram of sifted flour.
14. We leave the custard dough for 1 hour. Then we besiege it with a spoon and add the rest of the flour.
15. Soft butter mark with a fork And attach in the workpiece. After mixing, add vegetable oil.
16. The processing process lasts more than half an hour. Cathedral yeast dough should not be dense, the mass is elastic and soft. The amount of flour is added Strictly according to the recipe.
17. Before baking, we rush in a steamed raisins in the dough.

Sign: if Easter cake came up well in shape and did not crack when baking, well -being will reign in the family. The failed Easter symbolize the failure.

Cakes dough without yeast

To exclude the dough dough in the process of baking, we harvest small molds. This baking option tastes very much resembles yeast dough.

To knead a stray cake, you will need:

• 400 g of flour
• 1.5 cups of kefir
• 0.5 packs of creamy fat
• ¾ glasses of granulated sugar
• a teaspoon of soda
• 100 g of raisins
• vanilla
• lemon zest

How to knead the dough on the cakes without yeast:

1. Right to steam, dry On a paper towel, Sprinkle with flour.
2. We pass the flour through a sieve.
3. We remove zest from lemon In the form of fine chips.
4. Mix kefir with soda and give time to react.
5. Melt cream fat, add sugar and zest. Season with vanilla.
6. Cream blank Mix with kefir. We make fun of the flour in stages.
7. Mix the sticky dough with raisins. The best dough for cakes without yeast is ready for baking.

Cake dough with cottage cheese without yeast

Thanks to cottage cheese, the cakes are very fragrant and long period retain freshness. Quick preparation option is a good alternative to yeast Easter cakes.

List of components:

• 250 g of cottage cheese
• 200 g of sweet sand
• 1 cup of flour
• 2 chicken eggs
• half a pack of butter
• paul h. l. soda
• vanillin
• runned cranberries

Kulich recipe wet dough:

1. Combine the egg mass with sugar and vanilla. Beat a mixer into foam.
2. We attach soft butter. Blender.
3. Add grain cottage cheese. Mix evenly.
4. Sprinkle sifted flour with soda. We knead the wet cottage cheese dough.
5. Add cranberries. Cake dough with cottage cheese No yeast is ready.

Note: For the perfect shape, narrow and high shapes are chosen.

Viennese dough for cakes

The recipe does not require special skills and is a win -win option for all occasions. The proportions are designed for 6 cakes by half kg each.

For a delicious butt dough you will need:

• 6 chicken eggs
• 1.5 packs of milk fat
• 50 g of fresh yeast
• 0.5 tsp. Salt
• half a liter of milk
• 1.5 kg of flour
• 1 tsp. vanilla sugar
• candied fruit
• raisin

Vienna dough for Easter cakes recipe:

1. In warm milk, dissolve the yeast.
2. Interrupt the egg mixture With sugar in a lush blank.
3. Cut the oil with squares and melt in a microwave. We attach to the milk mixture.
4. Mix milk-oil mixture with egg massMix.
5. We leave the container with a dough in a warm place for fermentation, cover with a cloth.
6. We plant the yeast base and season with vanilla with sugar.
7. The phased mix the flour.
8. Add to a homogeneous Viennese dough wannered raisins. We knead the workpiece with our hands until we get a homogeneous plastic mass.
9. Vienna dough It is laid out according to the forms give him 1-2 hours for proofing. We bake until a golden blush, do not fry.

Alexandrian dough for kulichi step by step

The preparation of Alexandria dough for Easter cakes takes more time than for simple and classic recipes. Baking in such a culinary design is very air with characteristic creamy notes. The number of ingredients is designed by 5 average cakes weighing 300-350 g.

Culinary blanks:

• 1 glass of melted milk
• 1 glass of granulated sugar
• half a pack of butter
• 3 large eggs
• living yeast 35 g
• raisins, dates
• 5 g of vanilla sugar
• paul h. l. Cognac
• 3 glasses of flour
• a pinch of salt

1. Baked milk Heat slightly in the microwave and pour into a deep container.
2. Exhaust the yeast and dissolve in milk.
3. In a separate bowl, kill two eggs, attach 1 yolk and sweet sand. Stir with a mixer until smooth no more than 2 minutes.
4. To attach yeast milk to the egg mixture.
5. Pre -softened cream fat Add to liquid ingredients. Stir with a fork or corolla. The presence of lumps in the mass is allowed.
6. Cover the workpiece with cling film and leaves in a warm place for 8-10 hours.
7. At the second stage of preparation, add washed raisins, chopped dates, cognac, salt, vanilla with sugar. Mix evenly until the form of air bubbles.
8. Gradually sow the flour and knead the dense Alexandrian dough with a spatula. We get a medium density blank. We leave to approach for an hour.
9. Air mass We distribute it on paper, silicone or metal molds. Before baking, the Alexandrian dough should be approached.

Jerusalem dough for kulich

List of components:

• 100 g of sugar
• 1 glass of milk
• 400 g of wheat flour
• 2 tsp. dry yeast
• paul h. l. Salt
• 2 eggs
• vanilla
• raisin
• 50 g butter
• 1 tbsp. l of vegetable oil

How to cook the Jerusalem dough for the cake:

1. Mix 70 g of flour with dry yeast.
2. Warm milk sweeten 1 tbsp. l. sugar, dry ingredients. Leave for 40 minutes.
3. Sprinkle the remaining sugar to the dough, suck, mix.
4. Following we attach the yolks of two eggs, liquid butter, steamed raisins and vanilla.
5. We put the flour in stages and knead the elastic Jerusalem dough for the cake. Let the workpiece rest for a couple of hours.

Note: The Jerusalem dough should be slightly sticking to his hands. No need to add flour additionally.

Venetian cake

List of components on the Venetian Easter Easter cake:

• 500 g of flour
• 1/3 cup of milk
• 20 g of fresh yeast
• 2/3 packs of butter
• 4 chicken eggs
• ¾ glasses of sugar
• 1 g of vanilla
• 1 tsp. Roma
• the zest is 0.5 lemon

Delicious butt dough for cakes:

1. Mix yeast crumb with warm milk.
2. Add 1 tbsp. l. sugar and half a glass of flour.
3. We leave the workpiece for an hour in a warm place.
4. Egg mass Interrupt with granulated sugar. We attach soft cream fat, vanilla and citrus fruits.
5. We attach dough, mix.
6. Smat the flour and knead, So far, the elastic dough does not stop sticking to the hands.
7. We cover the container with the workpiece and leave for a couple of hours.
8. Remember the magnificent mass with your handsWe leave for another 2 hours.
9. The Venetian cake is laid out In wide shapes with low sides. We cut the hat with a knife into 4 parts.

Serum cakes with a minimum of eggs

Milk serum fully replaces milk in cakes test.

List of components:

• 50 g of yeast
• half a liter of serum
• 1 cup sugar
• 300 g of sour cream
• 3 chicken eggs
• a pack of butter
• 1.5 kg of flour
• salt
• vanillin

How to cook the dough on serum for cakes:

1. We heat half a glass of serum in a microwave, dissolve the yeast.
2. We sweeten the yeast base A teaspoon of sugar and leave for 10 minutes.
3. We add the rest of the serum, mix.
4. Interrupt sour cream with sugar and add To liquid ingredients.
5. Gradually add a flour ingredient to a state of liquid sour cream. We leave for half an hour in a warm room.
6. In a separate container interrupt the egg mixture, combine with the opara. Soldered and season with vanilla.
7. We continue to sprinkle the flour. We knead a thick mass without lumps.
8. At the last stage, the serum dough is mixed with melted butter.
9. Knead a quarter of an hour and leave for an hour under the food film, To rise.

There is a dough left from the cake: what to do?

Easter dough is most often kneaded in large proportions. What to bake on Easter if there is a dough from the cake? How to diversify the Easter menu.

We offer several interesting options:

• Easter cupcake in ring uniform, Decorated with powdered sugar and nuts.
• Cathedral yeast dough is ideal for buttocks. At the top you can draw a cross with glaze. An interesting option would be a skilled Easter rabbit from twisted flagella.
• Pie with cottage cheese and berry filling. Put the dough with a layer with tall edges and fill with cottage cheese filling with egg mass and berries.
• Test dough You can lay out with harnesses and binded into rainbow pigtails.
• For a beautiful serve from the dough table, bake a pie in the shape of a wide ring and stained eggs are laid out in the middle. It turns out a butter nest. Interesting ideas will relieve the need to freeze the remaining dough from the cake.

Easter topics on the site:

• How to say properly Christ risen and answer Easter
• Why Easter and Trinity celebrate every year on different days
• Lipstone for Easter Easter cake
• When, on what day the eggs are painted on Easter
• How to paint Easter eggs beetroot in pink
• How to paint eggs on Easter green with onion husk, iodine
• When, on what day the eggs are painted on Easter

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