7 recipes Anastasia Skripkina Easter. Cooking Easter cake "Easter". Custard Easter recipe from Daria Dontsova
Instructions
- Easter cake Anastasia Skripkina begins cooking by heating the milk a little (but not too much - just a little warmer than room temperature is enough) and dissolving the yeast in it. Then add some sugar. Mix well.
- Add half a kilogram of flour to the milk mixture. Enter in small portions and mix.
- Put the dough in a warm place in a room where there are no drafts. You can also do the following: put the container with the dough in a basin or any other larger container, which is poured with hot water (but not boiling water!).
- The dough will double in size in about an hour. It may take a little longer depending on the room temperature. Mix the dough, cover the container with a towel and leave in a warm place for another half hour.
- While the dough is coming up, take chicken eggs, separate the whites from the yolks. Mix the yolks with the remaining sugar, add vanilla sugar. Mix well in a separate bowl. If you do it by hand with a spoon, it will take longer. You can use a mixer.
- In the approached dough, add egg mixture and stir again. After that, add in portions softened butter(Remove the product from the refrigerator one hour before cooking) and continue to mix. After that, add egg whites to the dough and mix thoroughly again.
- After that, you can start kneading the dough. To do this, add flour to the mixture in portions, mix and observe the consistency. The dough should not be too hard or stick to your hands. Cover the container with the dough with a lid and put it in a warm place for half an hour.
- While the dough is rising, soak the raisins in hot water. Leave it until the water cools down. After that, put on a paper towel and dry.
- Add raisins to the risen dough. Mix it thoroughly to evenly distribute the raisins throughout the volume. Let the dough rise again for another hour. As soon as the dough has doubled in volume, it must be thoroughly kneaded again. Lubricate your hands with vegetable oil and knead the dough well.
- Divide the dough into molds previously greased with vegetable oil. Fill the forms to one third of the volume. Put the dough in the forms in a warm place for half an hour. Wait for the dough to rise. After that, bake Easter cakes in a well-heated oven at a temperature of 180 degrees. To prevent Easter cakes from burning, you can pour a little water on the bottom pan.
- While the cakes are baking, you can prepare the frosting for decoration. To do this, beat two egg whites with a mixer. chicken eggs with sugar. Beat for about 5-7 minutes. First, add half a teaspoon of lemon juice to the whites, beat for about two minutes, then add sugar and beat for at least another five minutes. In this case, you will get a thick white and lush mass with which you will decorate Easter cakes.
Easter cake recipes and cottage cheese easter in many homes are passed down from generation to generation. So the author of cookbooks and programs, Anna Lyudkovskaya, has her own story of these Easter dishes - and her proven recipes, which are included in her book Our Favorite Food. Stories and Recipes. We propose to cook an Easter cake from yeast dough with candied fruits, as well as raw Easter from cottage cheese.
Easter cake
We have an old fabric-covered Notebook. My great-grandmother kept it, she wrote down income and expenses there, helpful tips and recipes. Every year on the eve of Easter, now my grandmother takes this little book out of the cupboard and, looking at the yellowed pages covered in pencil, bakes Easter cakes. This tradition was not interrupted even in the atheistic Soviet years, although no one went to church services anymore and was not going to explain to me the meaning of the holiday. I had to figure it out myself. For me, this is the standard - a dense, heavy Easter cake of my great-grandmother Lidia Dmitrievna Krasnova.
You will need:
- 570 g flour
- 20 g fresh or 10 g dry yeast
- 140 ml warm milk
- 3 eggs
- 150 g butter
- 1 cup of sugar
- 1 teaspoon vanilla sugar
- 75 g raisins
- 50 g of any candied fruit
- 50 g almond petals
- ½ teaspoon salt
For glaze:
- 1 protein
- ½ cup powdered sugar
- 1 tablespoon lemon juice
- Dissolve fresh yeast and 1 teaspoon of sugar in a third cup of warm water. Let the yeast froth. In a bowl, mix milk and yeast. Sift a quarter of the flour into the liquid, mix with a mixer, then add another quarter, stirring. Tighten the bowl with foil and put the dough in a warm place (in a blanket near the battery) for 30-60 minutes. If you are using dry yeast, then add it along with the first batch of flour and increase the volume of milk by a third of a glass.
- Separate the whites from the yolks, leave one yolk for lubrication. Mash the yolks with sugar and vanilla sugar, and beat the whites until a fluffy foam forms.
- Add salt, yolks, oil to the dough and mix. Then add the remaining flour and beaten egg whites. Knead the dough. It should not be very thick and easily lag behind the sides of the bowl. Wrap in a blanket and put in a warm place for another 1-2 hours.
- When the dough has doubled in size, add the raisins, diced candied fruits and almonds. Take tall forms, cover the bottom and walls with baking paper. Put it in forms ready dough, cover with a kitchen towel and let the cakes stand apart. The dough should double in size again. Lubricate the tops of future Easter cakes with egg yolk. Put in a cold oven, turn it on to 100 degrees and hold for 10 minutes. Then increase the temperature to 150 and bake the cakes for 1 hour. Check readiness with a wooden skewer: if the skewer is dry and the dough does not stick to it, then the cake is ready.
- For the glaze, beat the protein until a dense foam, add the powdered sugar, beat, then pour lemon juice and beat for ten more seconds. Cover the cake with glaze and let it dry.
classic raw easter
Curd with raisins - this is Easter, which is usually prepared for the feast of the Resurrection of Christ. Preparing Easter is very simple - combine all the ingredients, put in a mold and put under pressure. The main thing is to get hold of the form. I still have a family wooden beekeeper, eaten away by bugs, shrunken so that I have to support the walls with matches, but it has so much history and charm that I voluntarily suffer every spring. Wooden and silicone beekeepers are now sold in stores and church shops.
There are two types of Easter - raw, like mine, and boiled, when the ingredients are heated on the stove. Culinary historians note that they began to cook Easter for the feast of the Resurrection of Christ only in the 18th century. But numerous pies with cottage cheese and cheesecakes were on holiday table from time immemorial - it was necessary to somehow use the accumulated great post cottage cheese.
You will need:
- 1.6 kg of good low-fat cottage cheese
- 150 g butter
- 3 eggs
- 1 can of condensed milk
- 2 tablespoons vanilla sugar
- 1 teaspoon salt
- 2 handfuls of pitted light raisins
- Pass cottage cheese and butter through a meat grinder or beat in a blender. Lightly beat the eggs with a fork, add salt, vanilla sugar to them and combine with cottage cheese. Then add condensed milk, washed raisins and mix well. A food processor can do this job in a minute.
- Cover the pasochnitsa with slightly damp gauze, lay out the curd mass, cover with gauze on top and put it under oppression. To do this, place an inverted saucer on top of Easter, and on it a heavy stone or a jar of water. Easter put in a plate into which the whey will drain. Drain the whey from time to time so that the bottom layer of the easter is dry.
- Put Easter in the refrigerator for 12 hours, during which time excess liquid should drain. Before serving, remove the pasochnik and gauze and let the Easter stand at room temperature for 5-10 minutes.
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Ingredients for "Kulich, which always turns out":
Nutritional and energy value:
Recipe "Kulich, which always turns out":
That's all we need. I strongly advise you to prepare everything in advance so that it is at hand, because the recipe is very fast, literally instant.
In my family, raisins are not very favored, but they are very fond of nuts. Therefore, instead of 300 g of raisins, I took 100 g of raisins, 100 g of almonds and 100 g of candied fruit.
Raisins must be sorted out, freed from the remnants of twigs and pour hot water for 15 minutes. Almonds pour boiling water for 3-4 minutes.
Then drain the boiling water, and pour over the almonds cold water and remove the husk. After that, you need to dry the almonds in the microwave for about three minutes, stirring every minute, or in a skillet, but without browning. And then cut the almonds with a knife into small pieces. Drain the water from the raisins, dry them on a towel and roll in flour.
I never use dry yeast to make cakes. ONLY LIVE!!! You can solve this problem yourself.
Warm the milk a little, dissolve the yeast in it. Add 500 g flour, mix well. Put in a warm place. Cover with a towel. The dough should double in size (it will take about 30 minutes). Easter cake dough is very capricious, it absolutely cannot stand drafts and it is very difficult to find a warm place for it in a cold apartment. If your heating has already been turned off and the apartment is cool, there is a way out: an oven. It is necessary to heat it up to 35-40 * C maximum and keep the dough in it until it approaches. This is the most The best way! My dough has tripled in 30 minutes.
While our dough is growing up, we must have time to separate the whites from the yolks. Grind the yolks with sugar and vanilla sugar until white. Whisk egg whites with a pinch of salt until stiff.
Our dough is ready, it has grown, literally swollen.
Add crushed yolks to it and mix.
Then add the softened butter and mix again.
Lastly, add the beaten egg whites and mix gently again.
Now we need to sift flour into our chic mass, this must be done in parts, kneading the dough each time. More flour may be needed, depending on the quality of the flour and the size of the eggs.
The amount of flour that is indicated, in my opinion, was clearly not enough. I sifted the flour on the table and dumped the semi-liquid dough onto it. Constantly dipping my hands in flour, I began to knead the dough from the edges to the middle. It was terribly sticky to the table and hands and I had to add flour. But I didn’t get too carried away and hammered the dough with flour. As soon as the dough began to lag behind the table and hands a little, I stopped kneading.
Let the dough stick a little more, but enough is enough.
The dough was runny. It is soft, alive... When you take it on your hand, it literally flows to the other hand... it lives, breathes...
This dough should be placed in a large saucepan, lightly sprinkled with flour and sent back to a warm oven. Let the dough rise well.
It took me 50 minutes to do this. Remove the dough from the oven, add raisins, candied fruits and almonds to it. I strongly recommend not to grind the almonds in a blender, but to cut them into pieces on a plank with a knife.
Knead the dough well and send it back to the warm oven to rise.
After 20 minutes the dough has doubled in size! Remove the dough from the oven, and the oven itself - ATTENTION! - turn on 100 * C!
While the dough is rising, prepare the molds. Lightly oil the bottom and cover with a circle of lightly oiled parchment.
DO NOT LUBRICATE the sides of the molds with oil!!!
Dump the dough on the table, with a knife divide it into parts, approximately according to the number of forms. I made half the norm and prepared 5 forms. Gently and very gently roll each piece of dough in your hands, giving it the shape of a ball and then carefully lower it into the mold. Put the forms on a baking sheet and cover with a napkin. After 10-15 minutes, the dough doubled in size and I sent it to the oven, heated to 100 * C.
Bake cookies for 10 minutes. Then increase the temperature in the oven to 180-190 * C and bake until cooked, that is, until a dry toothpick. It took 25 minutes for the small mold, large forms baked for 35-40 minutes. Look at your oven. The dough should be applied to 1/3 of the height of the form. On the left is the form in which the dough was put. On the right is a form in which almost 1/2 of the volume was put. The dough has risen with a cap above the edges of the form.
Remove the finished cakes from the oven and let stand on the table for 10 minutes. Meanwhile, prepare the glaze. I make a glaze based on lemon juice and powdered sugar. You can use any other recipe, you can even use store-bought ones like Dr. Oetker's, they have a great frosting! When the icing is ready, you need to run a narrow knife along the walls and shake out the Easter cakes on your hand. They are unusually light, tender, airy, so you need to act very carefully. Cover hot cakes with icing and decorate. These are extraordinary Easter cakes, absolutely amazing, tender, airy!!!
Just a song, not a recipe. Cooking on it was a pleasure, just bliss!!! I cooked half of the portion and regretted that I did not cook the full one.
This is an unusual cake, absolutely amazing, tender, airy!!! And, most importantly, on the third day only the outer crust dried up, and the crumb remained as airy and tender as on the first day. An angel for your meal!!!
This recipe is part of the "Cooking Together - Cooking Week" campaign. Discussion cooking on the forum -
Calories: Not specified
Time for preparing: Not specified
Easter cake from Anastasia Skripkina is one of the easiest and most understandable to prepare. In the recipe, there is no long maturation of the dough or overnight standing of the dough, only raisins are additives, but the taste of Easter cakes is no worse than those prepared according to a more complex recipe. For beginners and those who are still with yeast dough, this option is the most suitable. AT original recipe Anastasia beats the whites separately, and rubs the yolks with sugar. But, as practice has shown, these actions are not reflected in the final result. If you immediately add eggs beaten with sugar to the dough, and then add oil, the result is the same. The crumb turns out to be moderately dense, not heavy, but not loose either, the taste of Easter cakes is quite sweet, with vanilla flavor. You can add more lemon peel if you like its taste in baking. I also want to draw your attention to.
Ingredients:
- warm milk - 170 ml;
- premium flour - 500 gr.;
- eggs - 3 pcs. (leave one protein for glaze);
- sugar - 150 gr.;
- yeast - 25 gr.;
- salt - a pinch;
- butter - 100 gr.;
- raisins - 0.5 cups;
- vanilla sugar - 1 tbsp;
- powdered sugar 100 gr. and confectionery topping - for glaze.
How to cook with a photo step by step
We heat the milk to a temperature warmer than room temperature. We dissolve the yeast cube, pour in a spoonful of sugar and 100 grams of flour (we take from the total number of ingredients).
Stir into a homogeneous mass without lumps in consistency like liquid sour cream. Cover with a towel, put in heat for 25-30 minutes. Opara will rise and begin to settle, fall - it means that it is ready.
Stir the mixture with a spoon. We separate the protein from one egg - it is useful for making glaze. Beat the eggs with sugar, pour into the dough, add softened to a plastic state butter and vanilla sugar.
We combine all the ingredients. Sprinkle flour in portions, a glass at a time. In total, you will need about three glasses, but maybe a little more or less - depending on the quality of the flour.
Knead a soft, smooth dough, elastic enough. In order not to stick to your hands and bowl, pour in one or two spoons during kneading vegetable oil. After kneading, roll the dough into a ball, return to the bowl and set to proof for an hour.
We let the dough rise twice, this is enough at the first stage. We upset, we accept with the palm of our hand. Pour the steamed and dried raisins.
Mix the dough again, evenly distributing the raisins throughout the volume.
Place back in bowl, cover and let rise again. It will take 40 minutes to an hour to rise again until the dough doubles in size.
We divide the risen dough into pieces weighing 150-170 grams for small Easter cakes or 300-350 grams for larger Easter cakes. Grease the molds with lard, cover the bottom with baking paper. We lay out the lumps of dough in forms, leave on the stove for proofing for an hour. The dough should take up about two thirds of the mold.
We heat the oven to a temperature of 200 degrees. We rearrange the forms with Easter cakes to the middle level. Bake for 30-35 minutes until done. We check for readiness with a wooden stick - if it comes out dry at the puncture site, the Easter cakes are baked. We take out of the oven, leave for 10-15 minutes in the forms, after which we carefully remove and cool.
We cover Easter cakes with icing, sprinkle with confectionery topping. After a few hours, the icing will harden and you can transfer the Easter cakes to a box or food container. Happy baking!
The dough in the Easter cake turns out wonderful, light, airy.
minus - the dough is so active that it continues to rise even when
cooking, as a result, I got Easter cakes in the form of mushrooms (with
a hat on a leg).
I borrowed the recipe from Anastasia Skripkina on the 7say website.
500 ml. milk
11 gr. dry yeast (or 50 gr. pressed)
1 kg. flour
6 eggs
200 gr. butter (or butter margarine)
250 gr. Sahara
300 gr. raisins
1 tsp vanilla sugar
For glaze:
1 egg white
1 tsp lemon juice
100 gr. powdered sugar
Milk
heat up to the state of "steam", dissolve the yeast in nanometers, add 300
gr. flour, stir, cover with a towel and put in a warm place for 30
minutes.
Separate whites from yolks.
Rub the yolks with sugar.
Whisk egg whites into foam with a pinch of salt.
Pour the yolks into the dough that has come up, stir, add softened butter (do not melt), then add the proteins.
Add the remaining flour (sifted through a sieve), knead well (the dough should not stick to your hands).
Let the dough rise in a warm place (about 50-60 minutes).
At this time, steam the raisins. Rinse the raisins, pour boiling water over them, leave for 10 minutes, drain the water, dry the raisins.
After raising the dough, add prepared raisins to it, stir well again.
Forms
for Easter cake, grease with oil, put the dough in them (1/3 of the volume), again
put in a warm place to rise (no more than 30 minutes).
oven to 180 degrees and bake small cakes for about 25
minutes, large - a little more.
As soon as the cake is browned on top of you, you can open the oven and check with a skewer for readiness (to a dry skewer).
Prepare frosting.
To do this, we need 1 well-chilled egg white, 1 tsp. lemon juice and 100 gr. powdered sugar.
Whisk the protein into foam, add powdered sugar, beat until thick. Add lemon juice and beat a little more.
Lubricate the cooled cakes with icing (preferably with a culinary brush), decorate and put in the cold to harden the icing.