Top 8 Easter cake recipes for every taste

Easter is coming soon - one of the brightest and most anticipated holidays of the year, which fills homes with warmth, joy and the aroma of freshly baked goods. Lifehacker has collected 8 interesting recipes, including some very unusual ones.

Classic Easter cakes are made from premium flour with pressed or dry yeast. The sugar for the dough should be fine, and the egg yolks should be bright. This way, the baked goods will be rich, soft, and have a beautiful golden color.

Sometimes vanillin or vanilla sugar, nutmeg, zest or cinnamon are added to the dough. With them, the kulich will be even more aromatic.

On the subject: What doctors eat for breakfast: recipes for healthy and quick dishes

Easter cakes do not tolerate haste. The dough must rise at least three times: at the sponge stage, after kneading, and already laid out in the molds.

The baking forms should be generously greased with butter or vegetable oil. The edges or bottom can be covered with parchment paper. The forms are filled with dough half or a third.

The baking time of the kulich depends on the size of the pan. To check its readiness, stick a long wooden skewer into the center. It should come out dry, without any traces of dough. If the kulich is still raw inside, but burns on top, cover it with foil.

The finished baked goods are decorated with protein glaze and various confectionery sprinkles.

To make the protein glaze, beat the chilled egg whites with powdered sugar at high speed. For 1 egg white, you need ½ cup of powdered sugar. At the end, add a teaspoon of lemon juice.

1. Curd Easter cakes

Photo: Halyna Naimushyna | Dreamstime.com

Ingredients

• 2 teaspoons fast-acting yeast;
• 200 ml of milk;
• Xnumx curd;
• 2 eggs;
• ½ teaspoon salt;
• 100–150 g sugar;
• 50 g butter;
• 550–600 g flour;
• 100 g of raisins.

Preparation

Dissolve yeast in warm milk. Mix cottage cheese, eggs, salt, sugar and melted butter in a bowl. Add this mixture to the milk with yeast. Mix flour with washed and dried raisins, gradually pour into the liquid ingredients and knead the dough.

Knead the dough on a floured surface. Transfer to a bowl, cover with a towel and leave to rise in a warm place. This will take about 1,5 hours. Then knead the dough and leave it for another 40 minutes.

Divide the dough into pieces and place them in greased forms. Leave them on the table for the dough to rise. Bake the curd Easter cakes in an oven preheated to 180 degrees for about 20 minutes.

When the cakes have cooled, cover them with icing and sprinkles.

2. Juicy Easter cakes made from liquid dough

Photo: Pavel Shcherbakov | Dreamstime.com

Ingredients

• 500 ml of milk;
• 50 g of fresh yeast;
• 100 grams of sugar;
• 1 kg wheat flour;
• 200 g butter;
• 10 yolks;
• a pinch of salt;
• vanilla on the tip of a knife.

Preparation

Heat the milk to 40 degrees. Crumble the yeast and dissolve it in it. Add half of the sugar. Sift the flour so that it is saturated with oxygen. Add half of the flour to the yeast and milk and mix thoroughly so that there are no lumps. Cover the bowl with a towel and let the dough rise in a warm place for about 40-60 minutes.

Melt the butter over low heat. Grind the yolks until white with the remaining sugar, salt and vanilla. Add the mashed yolks and melted warm butter to the prepared dough. Mix and add the remaining flour. Knead the liquid dough: it should be slightly thicker than for pancakes.

Pour the dough into greased moulds. Leave in a warm place for 30–40 minutes. During this time, preheat the oven to 180 degrees. When the dough rises, place the moulds in a hot oven at medium height for approximately 1 hour.

Decorate the finished Easter cakes as desired.

3. Fluffy Easter cakes with raisins

Photo: Katrin Primak | Dreamstime.com

Ingredients

• 1 ½ packs of dry yeast;
• 500 ml of milk;
• 1 kg of flour;
• 10 yolks;
• 300 grams of sugar;
• 300 g softened butter;
• 10 g vanilla sugar;
• lemon zest - to taste;
• 300 g of raisins.

Preparation

Dissolve the yeast in a glass of milk heated to 40 degrees. Add 150 g of sifted flour and stir. Leave for 30–40 minutes in a warm place so that the dough rises and begins to fall.

Meanwhile, beat the yolks with sugar. Add softened butter. Beat everything again until smooth. Add the resulting mixture to the dough, mix thoroughly and leave until the volume doubles, about an hour. When the dough rises, knead it and leave for another 30-40 minutes.

Add vanilla sugar, grated zest and sifted flour to the dough, leaving 1-2 spoons for raisins. Pour in the remaining milk. Mix the dough with a spoon and leave for an hour.

Wash the raisins thoroughly, dry them and sprinkle them with flour so that they do not settle to the bottom. Mix the raisins into the dough for the Easter cake and leave for 20-30 minutes. Fill the molds with dough a little more than a third.

Place the molds on the lower level of the oven preheated to 190 degrees and bake for 35-40 minutes. Check the readiness of the Easter cakes with a wooden stick or toothpick: it should remain dry.

4. Easter cakes with dried fruits and nuts

Photo: Dmytro Tolmachov | Dreamstime.com

Ingredients

• 125 g dried fruits;
• 60 g nuts;
• 175 ml of milk;
• 175 ml 12% cream;
• 10 g dry yeast;
• 200 grams of sugar;
• 900 g flour;
• 3 eggs;
• 2 yolk;
• vanilla on the tip of a knife;
• a pinch of salt;
• 100 g butter;
• 60 g vegetable oil.

Preparation

Pour boiling water over dried fruits and leave for 20 minutes. Grind nuts. Heat milk with cream to 35-40 degrees. Mix yeast with a tablespoon of sugar and pour in some milk. Add 2 tablespoons of flour and stir. Cover with cling film and leave for 15-20 minutes. Cut large dried fruits into pieces the size of raisins.

In a separate bowl, beat 3 eggs and 2 yolks. Add the remaining sugar, vanilla and a pinch of salt. Beat for another 5-6 minutes.

Mix the risen yeast with the remaining milk. Pour in 400 g of sifted flour and stir. When the dough starts to form a lump, add the beaten eggs and melted butter. Stir everything again.

Now add the rest of the flour so that the dough is slightly thicker than for pancakes. Pour in the vegetable oil, mix and leave the dough in a warm place.

When the dough has increased in size several times, place it on the table and knead for several minutes, greasing your hands with vegetable oil.

Grease a large deep container with oil and put the dough in it. Pour in the nuts and dried fruits, mix. Put the dough in a warm place for 30-60 minutes.

Fill the Easter cake molds halfway with dough and place them in the oven at 15 degrees for 50 minutes. Then increase the temperature to 180 degrees and bake the Easter cakes for 30 minutes. Check the readiness with a toothpick: it should remain dry.

Grease the Easter cakes with protein glaze and sprinkle with chopped nuts and dried fruits.

5. Delicate custard Easter cakes with a crispy crust

Photo: Yevgeniya131988 | Dreamstime.com

Ingredients

• 250 ml of milk;
• 300 grams of sugar;
• 40 g of fresh yeast;
• 900 g flour;
• 200 ml 10–20% cream;
• 150 g butter;
• 5 eggs;
• 1 tablespoon vanilla sugar;
• 1 teaspoon salt;
• 50 ml of vegetable oil;
• 50 g marmalade;
• 50 g marshmallows;
• 100 g dried apricots.

Preparation

Pour the milk into a saucepan and warm it up slightly. Pour 50 ml of warm milk into a separate tall cup or small bowl, add 1 tablespoon of sugar and stir. Crumble the yeast into the milk, stir and leave in a warm place for 15–20 minutes. The yeast mixture should foam and rise.

Bring the remaining milk to a boil, gradually adding the sifted flour and stirring the mixture continuously with a wooden spoon. Heat the cream in a separate saucepan and pour it into the brewed milk-flour mixture. Stir the mixture until smooth. Remove from heat.

Pour the yeast into the cream mixture cooled to body temperature and mix well. Put the resulting mass in a warm place to rise.

Melt the butter and cool slightly. Carefully separate the whites from the yolks. Grind the yolks with granulated sugar, vanilla sugar and salt. Add the yolks ground with sugar to the risen dough, pour in the butter, add salt and mix.

Then beat the egg whites into a thick foam, add them to the dough and mix everything carefully. Gradually add the sifted flour and knead a soft elastic dough.

Grease the finished, well-kneaded dough with vegetable oil, place it in a large bowl, cover with a towel or napkin and put it in a warm place.

Cut the marmalade and marshmallows into cubes. Wash the dried apricots, dry them and cut them into cubes or thin strips. Add all this to the risen dough and knead a little so that the ingredients are evenly distributed. Cover the dough with a napkin again and leave it to rise in a warm place.

Place the dough in the molds, let it rise again and brush the top with egg. Bake for 40-70 minutes at about 180 degrees.

Apply protein glaze to the Easter cakes and decorate with marmalade and marshmallows.

Recipes for original Easter cakes

In the strict sense of the word, these are not Easter cakes, but they add variety to the Easter table.

1. Fragrant nut-chocolate Easter cakes

Photo: Sjankauskas | Dreamstime.com

Ingredients

• 2 eggs;
• 3-4 tablespoons of water;
• 100 g of powdered sugar;
• 1 packet of vanilla sugar;
• 125 g wheat flour;
• 50 g corn flour;
• 1 teaspoon of baking powder;
• 200 g nut-chocolate paste;
• grated chocolate, meringue, confectionery sprinkles or nuts - to taste.

Preparation

Using a mixer, mix the eggs with 3-4 tablespoons of hot water until a thick, foamy mass forms. In a separate bowl, mix the powdered sugar and vanilla sugar. Stirring constantly, add the sugar to the egg mixture and beat for another 2 minutes.

In a separate bowl, mix the wheat and corn flour and baking powder. Sift half into the egg mixture and stir gently. Repeat the procedure with the remaining flour.

Fill the molds with this mixture and bake in an oven preheated to 180 degrees. Cool.

Stirring constantly, melt the nut-chocolate paste in a water bath. Fill a pastry syringe with it and decorate the pastries. Sprinkle the Easter cakes with grated chocolate, meringue, confectionery sprinkles or nuts.

2. Easter cakes with chicken and vegetable filling

Photo: Nataliia Mysik | Dreamstime.com

Ingredients

For the dough:

• 200 ml of milk;
• 1 kg of flour;
• 1 tablespoon of sugar;
• 7 g dry yeast;
• 2 eggs;
• 4 tablespoons sour cream;
• ½ teaspoon salt;
• 200 g butter or margarine.

For the filling:

• Xnumx chicken fillet;
• salt, ground black pepper - to taste;
• 1 bulb;
• 1 Bulgarian pepper;
• bunch of greens.

Preparation

For the dough, take 100 ml of warm milk, 100 g of sifted flour, 1 tablespoon of sugar and yeast. Mix everything and put in a warm place for half an hour.

Mix eggs, sour cream, remaining milk and salt. Melt butter, cool and pour into the mixture.

Add the mixture you have obtained to the dough that has doubled in size. Sift the remaining flour and mix it into the dough. Grease your hands with vegetable oil and knead the dough until it stops sticking to your hands and the bowl. Then put the dough in a warm place, and when it rises, punch it down. Do this twice.

Cut the chicken fillet into pieces, beat it a little, add salt and pepper. Fry it lightly in a frying pan. Cut the onion into cubes or half rings. Finely chop the bell pepper. Mix everything, add chopped greens and salt.

Place the dough that has risen for the third time in the molds in a thin layer if possible. Put the prepared filling inside and cover it with dough. Bake in an oven preheated to 200 degrees for 30 minutes. Cooled Easter cakes can be greased with sour cream and sprinkled with herbs.

3. Super-fast oatmeal cake in the microwave

Photo: enni460 | Dreamstime.com

Ingredients

• 70 g oat flakes;
• 50 ml of milk;
• 1 egg;
• 50 g dried fruits;
• 50 g nuts;
• 40 g honey;
• 50 g boiled condensed milk.

Preparation

Pour milk into the oatmeal, beat in an egg, add chopped dried fruits, nuts and honey. Mix everything thoroughly and put it into a small mold. Bake the cake in the microwave for about 2-3 minutes.

Cool the finished kulich, spread boiled condensed milk on top, decorate with chopped candied fruits. You can use traditional protein cream and sprinkles.

Read also on ForumDaily:

Personal experience: what products I liked in the USA and what I couldn’t eat

Eight Things Immigrants Always Bring to America from Russia

Thanksgiving Recipes: Macaroni and Cheese with Breadcrumbs

Do you want more important and interesting news about life in the USA and immigration to America? — support us donate! Also subscribe to our page Facebook. Select the “Priority in display” option and read us first. Also, don't forget to subscribe to our РєР ° РЅР ° Р »РІ Telegram  and Instagram- there is a lot of interesting things there. And join thousands of readers ForumDaily New York — there you will find a lot of interesting and positive information about life in the metropolis.