How to make custard Easter from cottage cheese. Easter kitchen. Tsar's cottage cheese Easter according to the classic recipe with raisins and almonds

Cottage cheese Easter is a ritual dish; Orthodox Christians traditionally prepare it on their brightest holiday, the Resurrection of the Lord. Easter made from cottage cheese takes center stage on festive table, next to Easter cakes, Easter eggs and painted eggs.

However, Easter is different from Easter. There is raw Easter (in assortment, with various additives), and there is baked or baked Easter. The last two are considered “difficult” and not everyone can do it. It's strange though. Maybe it's because I was unlucky with the recipe? Then we can fix it!

Real custard Easter is sweet, tender, airy, light as a cloud, homogeneous, without traces of curd grains. The taste is similar to ice cream, it is just as creamy and vanilla and melts in your mouth just the same. The secret lies in the composition and method of preparation. Not in the list of ingredients ready-made cottage cheese. Instead, a special custard mixture of milk, sour cream and chicken eggs. That is why Easter turns out incredibly tender, airy and without the characteristic sourness inherent in desserts based on cottage cheese.

Total cooking time: 2 hours 30 minutes + 24 hours hardening time

Ingredients

• milk - 2 l
• sour cream - 400 ml
• salt - 2 chips.
• large eggs - 4 pcs.
• vanilla sugar - 1 tsp.
• softened butter— 200 g
• sugar - 200 g
• dried apricots - 50 g
• light raisins – 50 g
• candied fruits – 50 g

Preparation

Pour the milk into a thick-bottomed saucepan and bring to a boil. It’s better to take full-fat milk, ideally farm milk, I have pasteurized milk, 2.6%. The higher the fat content, the greater the yield of curd mass will be.



While the milk is boiling, I prepare the egg-sour cream mixture. To do this, I combine sour cream, eggs and salt. I advise you to choose sour cream with maximum fat content, since this directly determines how much whey is released. I have store-bought sour cream with a fat content of 21%.



Beat eggs and sour cream with a mixer. If you don’t have special equipment, you can get by with a hand whisk or fork. The result will be a homogeneous, slightly bubbling mixture with the consistency of an omelette.



As soon as the milk boils, reduce the heat to low. Stirring constantly (!), pour the egg-sour cream mixture into it in a thin stream. I add vanilla sugar. Over low heat, I gradually bring it to a boil and let it bubble just a couple of times. As a result, the natural process of milk curdling in an acidic environment will occur - it will break down first into small and then larger flakes, and the whey will separate. I remove the pan from the heat and leave for about 2 hours for the mixture to settle and cool completely.



Then I strain the whey through a sieve with 4-5 layers of sterile gauze. I leave it alone for 30 minutes to allow all the liquid to drain. It turns out to be the most delicate basis for Easter. And a little more than 1 liter of excellent whey, which can be used to make pancakes, buns, and so on (but remember that the whey is vanilla, so it is only suitable for sweet baked goods).



Combine butter, previously softened at room temperature, with sugar. Beat with a mixer until fluffy. High-quality oil, from 72% fat content, is suitable. Do not under any circumstances replace it with margarine!



Add cottage cheese to a bowl with butter and beat everything again until smooth. The result is an airy and light mass, the consistency of which resembles a cream.



All that remains is to add dried fruits. I steam dried apricots and raisins in boiling water to wash away impurities from their surface, and thoroughly squeeze out excess moisture. I chop the dried apricots with kitchen scissors. I add raisins, dried apricots and candied fruits. I stir with a spoon. That's all - the base is ready.



I place the bean box on a plate with the wide base facing up. I line two layers of gauze (preferably sterile) so that it hangs over the edges of the structure with some margin. The smoother the gauze is laid, the more beautiful the print will be. I tuck the folds into the corners of the bean bag and secure them with clothespins. If there is no special bean box, then any bucket made of food-grade plastic will do, in the bottom of which you can make holes.



I fill the mold with the sweet curd mass, compacting it tightly with a spoon. Yield: 1 sandbox per 500 g and 1 bucket per 300 g. You may get a little more or less depending on the fat content of the base products, that is, milk and sour cream.



I remove the clothespins and lift up the loose ends of the gauze. I place a plate on top and place a weight. I put the structure in the refrigerator for 24 hours.



After a day, I carefully remove the form. This is very simple to do; you need to place a flat dish on top and, with a sharp movement, tip the bean bag onto it. The gauze is easily removed and prevents the Easter from sticking to the walls. All that remains is to decorate with candied fruits, dried apricots, sugar sprinkles or Easter figures. Happy Easter! Christ is Risen!

The Easter table should be decorated with three dishes: colored eggs, Easter cake, Easter custard, the recipe for which I still have from my grandmother. But the uniform broke, and I never dreamed of doing Easter without it. And here in the video there is such beauty - from a flower pot! Thanks for the tip. This year my table will finally be decorated with custard Curd Easter. By grandma's recipe, but with your idea.

The Easter custard recipe presented in your catalog made me start cooking. I didn’t even think how easy it could be to create a gastronomic masterpiece. My wife was surprised at my cooking capabilities. Now I will be on duty for such goodies, as my wife and children decided. All my warm wishes are addressed to you. You are a master of your craft. There are few such people, give your warmth to those around you. Peace to your home.

Stunningly interesting video series of custard cottage cheese Easter recipe made by you. Adding sour cream turned the dough into pure tenderness. The flower pot idea solved my problems with the lack of shape. It didn’t stick, I didn’t have to peel it off, as often happens to me. I advise all housewives I know to attend your virtual academy. I often look at the baking section. You taught me how to bake shortbread.

Good afternoon I came across a video of Easter custard cottage cheese recipe your wonderful site. I’ve never cooked such a delicacy as custard Easter before. Looking at you, I decided to pamper my family. Tasty, original, economical. I thank you souls. I will constantly come in, look at new items, and gain knowledge. I would like to wish you vitality and energy. Continue to delight fans of your talent.

Custard cottage cheese Easter seemed very difficult to prepare to me. The recipe is kind of confusing. But in the video with Grandma Emma, ​​I began to do it step by step: they rub the cottage cheese through a sieve - I rub it, she grinds the mass - and so do I. I was especially afraid that the mixture would burn and so many products would spoil. But everything turned out just like in the movies. And the family devoured the new dish faster than the rest of the Easter delicacies.

Custard cottage cheese Easter recipe, which can be found on your website, caught my eye by accident. Previously, I spent hours searching on other portals in the Easter custard sections for recipes, but they didn’t suit me. I liked this one. I did it and liked it. Divine with candied fruits. I have never kneaded dough by pre-heating it. From now on I will do it strictly according to the instructions shown by you. Photos from detailed description helped me cope with the task even more. All my friends have already followed my example. We are waiting for new, relevant releases.

About three years ago I mastered baking Easter cakes and have my own signature recipe which I share with all my friends. One day one of them said that what I call Easter is not Easter at all, but Easter cake. And Easter is made from cottage cheese. None of my friends suggested a recipe for cottage cheese Easter to me: there’s no need to mess around, it won’t work anyway, and there’s no shape. It’s good that I didn’t give up and looked at culinary.ru. The good sorceress Grandma Emma found a form for me, showed me the recipe, and taught me how to decorate. My cottage cheese custard Easter was a great success.

All on Easter table symbolic: and Easter cottage cheese in the form of a pyramid is a symbol of the Holy Sepulcher, from which He rose. Therefore, on Easter Sunday there must be Easter custard on the table. Recipes can be different: the most crucial moment is heating over a fire, you must constantly stir and wait for the first bubbles. I learned this from the video. And for the first time my Easter burned on fire. Now I’m waiting for the new Sunday of Christ, Easter custard will definitely be on our table.

A recipe for making cottage cheese Easter is not difficult to find: websites, newspapers, magazines, friends - everyone claims that their recipe is the best. And I think that even best recipe- no guarantee that it will turn out delicious. Personally, I’ve already screwed up three Easters and gave up on this losing cause until I went through the entire cooking process with Grandma Emma on video. She calmly says what needs to be done - and everything works out by itself. This year, my family finally realized that cottage cheese Easter is finger-licking good.

My granddaughter and I were looking for how Easter custard is prepared. The recipe was found on a cooking video. For a long time, my granddaughter memorized how much butter, eggs and sugar she needed for Easter. But all this information flew out of her head. But when the ready-made Easter cottage cheese custard appeared on the table and my granddaughter began to decorate it, I simply gasped: berry to berry, candied fruit to candied fruit, from memory she laid out the same ornament as in the video!

Hello! I dream of thanking you for great recipe preparing cottage cheese Easter. For the first time in my life I made such a treat yesterday. Inspired by the incredible success of the first batch, I immediately began the second batch for my mother and grandmother. This was our first time trying this type of cake. Unusual, finger licking good. Now this Easter cottage cheese will become the main dish of the festive family table. Health to you and your team.

I found a lot of videos on the Internet about custard-curd Easter. But your site’s Easter cottage cheese recipe inspired me. It turned out amazing. Adding lemon zest gave it an incredible aroma. I will continue to cook according to your recommendations. Thank you.

I express my gratitude to your entire culinary family for founding the site. This is a reference book for beginning chefs. It was easy for me to learn unique wisdom from the advice of my wise, experienced grandmother Emma. I was pleased with the recipe called Easter cottage cheese custard. Quick to prepare, affordable ingredients, amazing taste. Good luck, prosperity, prosperity.

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Once, a master I knew gave me a real bean bag: wooden, with crosses and the letters XB on the sides. And I thought that Easter cottage cheese custard, the recipe for which I read in an Orthodox newspaper, would be ready without any problems. No such luck: my Easter fell apart, I cooked it raw, I thought it would be easier. Now I found a cooking video on how to prepare Easter cottage cheese custard: it’s not complicated, I’ll definitely try it this year.

Cottage cheese Easter is different from Easter cake, first of all, appearance. Secondly - the products from which it is prepared. And thirdly, the actual cooking technology. Easter is a ritual dish in the form of a four-walled cone of varying sizes and heights. As a rule, it is prepared in one copy.

The five most commonly used ingredients in Easter custard recipes:

All recipes for custard Easter include cottage cheese, butter, sugar and raisins. Other products like sour cream, milk, cream, yogurt, kefir, fermented baked milk, eggs are interchangeable. Custard Easter differs from non-custard Easter in that the curd mass is mixed in a water bath with continuous stirring.

That is, a second, smaller one is placed in a large saucepan with water at the bottom. The entire structure goes on the stove, over medium heat. The already mixed mass is laid out in the inner pan. It uses cottage cheese, whipped with a blender or rubbed through a fine sieve. Sugar or powdered sugar, sour cream, eggs, steamed and dried raisins, a pinch of salt and vanillin. The mixture turns out uniform. When heated in a bathhouse, it will become liquid. You shouldn’t be afraid of this, everything will be fine with Easter in the future.

Five of the fastest Easter custard recipes:

Bring the whole mass, stirring, to a boil and immediately remove from the heat. Let it cool. Afterwards it is poured into a special paste mold. If you don't have one, a fine sieve of the appropriate size will do. Its bottom is covered with a linen or gauze napkin or towel. Pour in the mixture. The edges are folded inward. Place a plate on top and press on it. This should all sit in the refrigerator for at least five to six hours. All excess liquid from the Easter will flow out, leaving a dry, compressed mass. In the morning it is simply turned over onto a plate and decorated as desired. In Russia, these are traditionally two capital letters ХВ, which means “Christ is Risen.”

EASTER

You need cottage cheese for Easter good quality, it’s better to do it yourself. Making cottage cheese at home requires compliance with certain conditions. First of all, you should boil the milk. Then quickly cool the hot milk to a temperature of 32-36 ° C. It is best to lower the pan with hot milk into another bowl with cold water, avoiding water getting into the milk and changing the water several times.

The cooled milk is fermented by pouring in the starter in a thin stream while stirring. The starter can be ready-made yogurt or sour cream. The fermented milk is stirred with a spoon, the pan is covered with a lid and placed in a warm place to sour (until a clot forms). The finished clot should be quite dense, have smooth edges on the break, a shiny smooth surface, and the whey that separates should be transparent, greenish in color.

To speed up the separation of whey, the curd can be carefully heated to 36 - 38°C, for which the pan with the curd is placed in a bowl of hot water and its upper layers are carefully mixed with a spoon from one wall of the pan to the other. At the same time, pieces of curd from the bottom of the pan rise, and the upper ones fall, which contributes to uniform heating of the mass and better separation of whey. Then the curd is transferred to a sieve covered with gauze or a colander to drain the whey. When the serum separation stops, curd mass cool and press. To do this, place a board and a weight on the cottage cheese in gauze. The pressed cottage cheese is cooled.

Before preparing Easter, store-bought cottage cheese should also be placed under pressure to remove excess moisture. Then rub through a sieve twice.

To prepare Easter, you need a beaker, a special shape in the form of a truncated pyramid. The best bean box is a wooden one, but today there are also plastic bean boxes. On the inner sides of the bean bag, a cross and the letters “H.V.” are depicted; sometimes, together with the cross, a spear and a cane with a sponge are depicted (symbols of the suffering of Christ).

Easter is prepared cold and hot. For cold (raw) Easter, all components are thoroughly ground into a homogeneous mass without heating; for boiled Easter, the mass is heated over a fire until bubbles begin to rise from the bottom of the pan. Remove the pan from the heat, lower it into a bowl of cold water and, gradually stirring, bring the mass until it cools completely. Then they put it in a box, fill the mold tightly, put it under pressure and put it in the refrigerator.

Good advice

1. In order for Easter to be easily removed from the Easter box while maintaining its shape, the Easter box must be lined with slightly damp gauze before filling.
2. It is best to use thick, fatty sour cream for Easter. To remove excess moisture from sour cream, place the sour cream in a canvas bag or wrap it in several layers of gauze, gently squeeze it out, and then place it under a press for several hours.
3. Instead of rubbing the cottage cheese through a sieve, you can pass it through a meat grinder twice. Cottage cheese for Easter can be made from baked milk. The technology for its preparation is the same as for regular cottage cheese, only the milk is first heated in the oven for several hours (the longer the milk is heated, the more intense its color becomes).
4. Easter made from such cottage cheese has a beautiful pink color and a pleasant subtle taste.
5. Easter should be kept in the cold under pressure for at least 12 hours.
6. If you put raisins on Easter, you need to wash them well, sort them, and dry them on a towel or napkin.
7. Candied oranges for Easter should be finely chopped, lemon zest grated, spicy additives finely ground in a coffee grinder and sifted through a fine strainer.
8. Almond kernels can be easily peeled if you pour boiling water over them and leave for 20-30 minutes, then the skin can be easily removed. Then dry the kernels and chop them.

Easter is raw

2.5 kg of cottage cheese, 200 g of butter, 1 glass of sugar, 250 g of sour cream, salt to taste.

Rub the cottage cheese through a sieve twice. Grind the butter and sugar until white, add sour cream and continue grinding until the sugar crystals completely disappear. Add the resulting creamy mass to pureed cottage cheese, add salt, mix, fill the beaker, cover with a saucer, put a little pressure, put in the refrigerator for 12 hours.

Easter simple

1 kg cottage cheese, 200 g butter, 400 g sour cream, 1 glass heavy cream, 5 egg yolks, 200 g granulated sugar, nuts, raisins, salt, vanillin to taste.

Rub fresh, dry, pressed cottage cheese through a sieve, add a glass of heavy cream, vanillin, egg yolks mashed white with granulated sugar, butter, crushed nuts, washed seedless raisins.

Mix everything as best as possible, place tightly in a bean pan, cover with a linen napkin on top, apply pressure and refrigerate. When serving, place from the pan into a flat dish.

With more easy preparation Add only sugar and vanilla.

Easter custard

2 kg of cottage cheese, 300 g of butter, 400 g of sour cream, 4 eggs, salt to taste.

Rub the cottage cheese through a sieve twice. In a separate bowl, bring butter, sour cream and 3 eggs to a boil with continuous stirring, pour the hot mixture into the mashed cottage cheese, add 1 egg and salt, stir the mixture until smooth, fill the pan, cover with a saucer, put a little pressure, and put in the cold.

Easter custard, 2nd recipe

1.6 kg of cottage cheese, 400 g of butter, 400 g of sour cream, 0.3 liters of cream, 2 - 3 cups of granulated sugar, 10 egg yolks, vanillin, salt to taste.

Beat the yolks into a saucepan, add granulated sugar, warm cream, a little vanilla and, stirring continuously, cook over moderate heat until thickened, but do not boil. Then pour into a porcelain or ceramic bowl, season the hot mixture with butter, cut into pieces, and cool.

Dry cottage cheese, rubbed through a sieve, is gradually combined with the cooled mixture so that a smooth mass is obtained. Place it in the prepared form, put pressure on it and leave it in a cool place for 10 - 12 hours.

Easter with almonds and raisins

1.6 kg of cottage cheese, 200 g of butter, 800 g of powdered sugar or fine sugar, 9 eggs, 250 g of sour cream, 1 glass of almonds, 1 glass of raisins.

Rub the cottage cheese through a sieve twice, add sour cream. Then grind the butter and sugar until white, gradually adding the eggs one at a time. Continue to grind the mixture until the sugar crystals are completely dissolved. Combine this mass with cottage cheese, add washed, dried raisins, peeled and chopped almonds. Fill the bean box with the mass, cover it with a saucer with a load, and put it in the refrigerator.

Easter with hard yolks

1.2 kg of cottage cheese, 400 g of butter, 15 yolks from hard-boiled eggs, 3/4 l of 30% cream, 300 g of powdered sugar, a pinch of vanillin.

Pass the cottage cheese, unsalted butter, and yolks through a sieve twice. Add whipped sugar or powdered sugar cream, mix thoroughly. Place the mixture in a box under pressure and place it in the refrigerator or cold cellar.

Royal Easter (boiled)

2 kg of cottage cheese, 10 eggs, 400 g of butter, 800 g of sour cream, 600-700 g of sugar, 1/2 cup of almond kernels, 1/2 cup of raisins, a pinch of vanillin.

Rub the cottage cheese and butter through a sieve, add sour cream, mix thoroughly, place the dishes on the stove and bring the mixture to a boil while continuously stirring with a wooden spatula so that the mixture does not burn. Remove from heat immediately and cool as quickly as possible, also stirring continuously. Add sugar, raisins, almonds, vanillin to the cooled mass, mix everything, put it in a bowl, pressing the mass tightly, put a saucer on top, a small weight, put it in the refrigerator for a day.

Royal Easter (raw)

450 g butter, 5-6 yolks, 500 g sugar, 1 kg cottage cheese, 300 g 30% cream, one tablespoon of raisins, almonds, candied fruits, cardamom or vanillin on the tip of a knife.

Grind the butter and sugar until white, adding the yolks one at a time. Grind the mixture until the sugar crystals are completely dissolved, flavor with vanilla or finely ground cardamom and sifted through a fine sieve. Add cottage cheese, raisins, almonds, crushed orange peel or grated lemon zest, twice rubbed through a sieve. Mix thoroughly, add whipped cream, mix from top to bottom, fill a bowl lined with slightly damp gauze with the mixture, cover with a saucer, apply light pressure, and put in the refrigerator.

Boyar Easter

1 kg of cottage cheese, 1/2 liter of 30% fat cream, 500 g of sugar, 300 g of butter, 2 yolks, 1/2 cup of candied orange peel, vanilla sugar.

Rub the cottage cheese through a sieve twice, add whipped cream, combine with separately mashed butter, sugar and yolks, add crushed candied orange peel and vanillin, mix thoroughly. Fill a bowl lined with slightly damp gauze with the curd mass, cover it with a saucer, put a light pressure on top, and put it in the refrigerator.

Easter with condensed milk

1.25 kg of cottage cheese, 300 g of butter, 250 g of sour cream, 400 g (1 can) of condensed milk or cream, 1/2 cup of sugar, 1 cup of raisins, a pinch of vanillin.

Rub the cottage cheese through a sieve. Finely chop the butter, add sugar (preferably fine). Grind the cottage cheese, butter and vanilla thoroughly, add sour cream and condensed milk, sorted and washed raisins. To stir thoroughly. Place the mixture in a box, put pressure on it and put it in the refrigerator.

Easter red

Melt three bottles red hot whole milk, let it cool, pour in three bottles of yogurt, three glasses of sour cream and one yolk, boil it all until the whey is gone; then strain through a napkin, rub through a sieve, add sugar to taste, 1/2 stick of crushed vanilla, transfer to a mold, put in the cold, under a press.

Easter pink

800 g of cottage cheese, 200 g of jam, 1/2 cup of sugar, 3 eggs, 100 g of butter, two to three glasses of fresh thick sour cream.

Take the freshest cottage cheese from the press, mix it with the most the best jam- raspberries, cherries, apricots, etc. (without excess syrup), add sugar, as desired and to taste, rub through a sieve, add eggs, butter, sour cream, stir well, transfer to a small bowl lined with a thin napkin, cover its ends, place a board on top and apply a press.

The jam will give Easter a delicate pink color and a pleasant fruity aroma. It is better to make such Easter in small molds, firstly, because uncooked Easter is more likely to spoil, and secondly, it is better to have them in larger quantities, prepared in different manners, and, consequently, of different taste.

Easter sweet

Boil 1.8 liters of cream, skim off the foam, add a spoonful of sour cream to the cream and boil again. Remove the risen foam again, add another spoonful of sour cream to the cream and continue cooking over low heat, skimming off the foam, until the whey comes off. Then drink everything into a napkin, let the whey drain, put the cottage cheese in a bowl, add 1 glass of granulated sugar and, at your discretion, vanillin or cardamom or lemon zest, grind thoroughly and place in the prepared form, under pressure, for several hours in a cool place. To prevent the cream from burning during the preparation of Easter, it is stirred continuously or, even better, steamed.

Easter with chocolate

Grind 1.2 kg of dry cottage cheese, pureed through a sieve, with 400 g of butter so that a homogeneous mass is formed. Add 0.2 liters of cream, 200 g of grated chocolate, 2 cups of granulated sugar, a little vanilla, grind until smooth.

Fill out the prepared form, apply pressure and place in a cool place for a day.

Easter made from sour cream

Rub 0.5 kg of fresh, dry cottage cheese through a sieve. Mix thoroughly with 1 kg of sour cream, add sugar to taste, a handful of raisins, nuts, candied fruits, a little vanillin, mix again, place in the prepared pan, and place in the cold. In a day, Easter will be ready. If the sour cream is liquid, then first tie the thoroughly mixed mass in a napkin placed on a deep plate, hang it to drain the whey, and then place it in the mold for a day.

COOK MASSES

Housewives who do not have enough time to prepare real Easter can limit themselves to preparing the curd mass.

Curd mass with honey

500 g cottage cheese, 2 tablespoons sugar, 2 tablespoons natural honey, 4 yolks, 3 tablespoons butter, 3 tablespoons sour cream or cream.

Mix the egg yolks thoroughly with granulated sugar and heated honey, then combine this mixture with softened butter and beat until a fluffy, homogeneous mass is formed. Mix the resulting mass with grated cottage cheese, serve with sour cream or whipped cream.

The cheese mass can be prepared with jam, marmalade or jam, for which a small depression is made in the finished cheese mass, which is filled with berry jam or jam.

Boiled curd mass

400 g cottage cheese, 50 g butter, 1/2 cup sour cream, 4 eggs, 1/2 cup sugar, 5 tablespoons raisins, 1/2 cup chopped nuts, a little vanillin, salt to taste.

Rub the cottage cheese and add sour cream, butter, salt, sugar and stir well. Then add to the mixture raw eggs, raisins and mix everything thoroughly again. Place the curd mass in a saucepan and, stirring continuously, heat to a boil (but do not boil). Remove the pan from the heat, cool the mixture, continuing to stir. Add nuts to the mixture.

Lemon-curd soufflé

500 g cottage cheese, 1 cup lemon syrup, 1/4 cup powdered sugar, a handful of raisins.

Beat cottage cheese, sugar, lemon syrup for 3 minutes with a mixer. Place the finished soufflé into glasses and garnish with raisins.

Curd soufflé with banana

500 g of cottage cheese, 1 banana, 2 lemons, 100 g of powdered sugar, 1 glass of cream, banana for decoration.

Mix the pureed cottage cheese with finely chopped banana, lemon juice and sugar. Whip the chilled cream and mix half of it into the cottage cheese.

Place the soufflé in bowls and garnish with the remaining whipped cream and banana slices. Serve chilled.

Curd soufflé with apricots

300 g dried apricots, 1/2 cup powdered sugar, 300 g cottage cheese, lemon juice and zest, whipped cream and apricots for decoration.

Grind the washed, scalded dried apricots, add sugar, grated cottage cheese, a little lemon juice and lemon zest; mix the mass. Place the prepared soufflé in bowls, decorate with whipped cream and pieces of dried apricots. Serve chilled.

Curd soufflé with raisins

500 g cottage cheese, 100 g powdered sugar, 1 bag of vanilla sugar, 1/2 cup milk, 2 egg yolks, 1 cup raisins, chocolate.

Grind the pureed cottage cheese, powdered sugar, vanilla sugar, milk, egg yolks, then add raisins (half the norm). Place the prepared soufflé into vases and glasses and decorate with the remaining raisins and chocolate on top.

KULICHI

A characteristic feature of Easter cake dough is that a lot of eggs, butter and sugar are placed in it. For baking Easter cakes, special tall cylindrical or conical shapes are used. The prepared dough is laid out in molds, thoroughly greased with oil, filling them only 1/3 or half with dough, making a cross or the letters “X. V.” from the dough flagellum.

When the dough rises flush with the edges of the molds, carefully place in the oven and bake at 180° C until done. The duration of baking the Easter cake depends on its size.

Easter cake dough does not like drafts. Ventilate the room in which you are going to cook in advance, and then close the windows and doors tightly.

If you beat the whites and yolks separately, as for a sponge cake, the cake will turn out more fluffy and tender.

Ready-made Easter cakes are decorated with icing, nuts, etc.

Homemade Easter cake

0.5 liters of milk, 80 g of yeast, 1.5 - 2 cups of sugar, 5 eggs, 250 g of butter, 1 teaspoon of salt, 250-300 g of raisins, 1 kg of flour.

Make a dough using milk and yeast with half the flour, adding 1 tablespoon of sugar. After the dough is ready, add granulated sugar, carefully pour in the melted butter, add 1-2 eggs and 4-3 yolks (use the whites for glaze), flour (as much as needed) and knead the stiff dough. Add prepared raisins. Ready dough Place in molds and let it rise, bake at 200°C for 20-25 minutes.

Cover the finished cakes with a glaze of whipped egg whites and sugar and place them in the oven for a few minutes until the glaze browns a little.

Kulich "Gourmet"

1 kg of flour, 0.5 liters of milk, 50-70 g of fresh yeast, 20 eggs, 200 g of sugar, 500 g of butter, salt to taste and as much flour as needed.

Mix flour with warm milk, dissolved in a small amount of milk and foamed yeast, place in a warm place for fermentation, covered with a towel or canvas napkin. When the dough rises, add 20 yolks, mashed with sugar until white, melted warm butter, salt and mix thoroughly. Then add the whipped whites into a stable foam and carefully, so as not to destroy the foam, add enough flour to make the dough thick enough. Let the dough rise a second time. Then the dough should be knocked out very well (i.e., remove the accumulated carbon dioxide with sharp blows), put in a mold generously greased with softened butter, filling it halfway, let the dough rise flush with the edges of the mold, bake at 180 ° C until ready.

Custard Kulich

600 g flour, 3/4 l milk, 50-70 g fresh yeast; 10 eggs, 500 g sugar, 700 g butter, salt to taste.

Brew flour with boiling milk and stir thoroughly, cool to the temperature of fresh milk. Add foamed yeast dissolved in a small amount of milk (from the total quantity), put in a warm place, let the dough rise. Then add the yolks, mashed until white with sugar, and mix. Add the whites, whipped into a stable foam, mix thoroughly again and place in a warm place so that they rise again. After this, pour melted warm, but not hot, butter into the risen dough, beat the dough as best as possible, put it in a mold greased with softened butter, dusted with flour, filling it halfway. When the dough rises flush with the edges of the pan, grease the surface with yolk and bake at 180°C until done.

Custard Easter cake, 2nd recipe

12 cups flour, 0.5 dissolved butter, 2 eggs, 3/4 cup sugar, 1 cup milk, 50 g yeast, 2 cups liquid tea, 3/4 cup peeled raisins, salt.

The night before at 8 o'clock in the evening, pour half a glass of lukewarm water over the yeast and let the yeast rise. Brew half a glass of flour with half a glass of boiling milk, stir well. If it’s not brewed well, heat it up a little, stirring constantly. When the yeast is ready, mix it with the dough, add cooled boiled milk, two teaspoons of salt and two eggs (leave a little of them for brushing), add flour to make a thick dough, stir it until smooth and put it in a warm place until the morning , covering it well. At six or seven o'clock in the morning, pour half a glass of heated, but not hot, oil into the dough and gradually pour two glasses of weak warm tea mixed with three-quarters of a glass of sugar. Add almost all the remaining flour, stirring continuously. Place the dough on the table or board and beat it thoroughly until bubbles appear in it. After this, place the dough in a bowl that has been washed and coated with oil on the inside, cover the bowl with something warm and leave the dough to rise. After an hour, place the dough on the board, stir in the raisins, beat again, but carefully, and let rise in the same bowl for another half hour. Now you can put the dough into one or two oiled pans, let the dough rise, brush the top of the cake with egg and put it in the oven.

Almond Easter cake

1 kg of flour, O, 5 l of milk, 50-70 g of fresh yeast, 5 eggs, 200 g of sugar, 300 g of butter, 200 g of peeled almonds, 1 lemon, 1 glass of raisins, salt to taste.

Boil milk, cool to the temperature of fresh milk. Dissolve yeast in a small part of milk, adding 1 tablespoon of sugar. Pour flour into the milk, add foamed yeast, mix thoroughly and, covering with a towel, place in a warm place for fermentation. When the dough has risen, add 5 yolks beaten with the remaining sugar, melted warm butter, grated lemon zest, part of the peeled chopped almond kernels, raisins, salt, finally add the whites whipped into a stable foam, knead the dough thoroughly, stirring from top to bottom. Place the dough in a generously greased, floured pan, let rise, brush the surface of the cake with yolk, sprinkle with almond kernels.

Bake at 180°C until done.

Kulich in Polish

1.5 kg of flour, 1 glass of milk, 2 glasses of cream, 50 g of fresh yeast, 10 eggs, 800 g of sugar.

Mix 1 glass of hot milk, 2 glasses of hot cream and 600 g of flour thoroughly, let the mixture cool to the temperature of fresh milk. Add foamed yeast diluted in a small amount of milk and 2 eggs, mix and, covering the dough with a linen napkin, place in a warm place for fermentation. When the dough has risen, add 8 yolks, mashed until white with one half of the sugar, and 8 whites, beaten with the other half of the sugar into a stable foam; mix from top to bottom, adding the remaining flour, let the dough rise a second time. Then carefully knock out the dough, place it in a greased and floured mold, filling it halfway.

Let the dough rise. Bake at 180° C.

Chocolate Easter cake

Approximately 400 g flour, 50-70 g fresh yeast, 15 eggs, 500 g sugar, 100 g cocoa powder, 1-2 glasses of rum, 1/2 glass red wine, 100 g rye crackers, 100 g candied orange peel, 1/4 teaspoon each of finely ground cinnamon, cloves, cardamom and star anise, salt to taste.

Dissolve the yeast in a small amount of milk, mix with flour, and place in a warm place to ferment. Then add to the dough 15 yolks, mashed until white with sugar, cocoa, rum, red wine, ground, sifted rye crackers, finely chopped candied orange peel and all the spices. Stir and place in a warm place to ferment. When the dough rises, add the whites whipped into a stable foam and salt to taste.

Place the dough in a generously greased, floured pan. When it rises in the pan, bake the cake at 180°C until done.

Kulich royal

Approximately 1.5 kg flour, 1 glass milk, 3 glasses cream, 50 g fresh yeast, 15 eggs, 200 g sugar, 200 g butter,

10 cardamom seeds, 1 nutmeg, 50 g almonds, 100 g candied fruits, 100 g raisins.

Dilute 50 g of yeast in a glass of cream and make a thick dough of 600 g from it wheat flour. When the dough rises, add egg yolks mashed with butter and granulated sugar, add another 600 g of flour, two glasses of cream, crushed cardamom, crushed nutmeg, chopped almonds, finely chopped candied fruits and washed, dried raisins. Knead the dough well and leave to rise for one and a half to two hours. Then knead the dough again, put it in a tall form greased with butter and crushed breadcrumbs. Fill the mold halfway, let the dough rise again to 3/4 of the height of the mold and place in the oven over low heat.

Easter cakes made from this butter dough It is better to bake in small forms.

Easter Kulich

12 cups of flour, 3 cups of fresh milk, 50 g of yeast, two cups of sugar, 7 eggs, half a cup of butter, 1.5 cups of raisins, a teaspoon of salt, aromatic seasonings.

Dilute the dough with three glasses of milk, six glasses of flour and yeast. Put it in a warm place. Grind five yolks with two glasses of sugar, one teaspoon of salt and aromatic seasonings (one vanilla stick, 10 cardamom nuts or two drops of rose oil).

When the dough is ready, put the mashed yolks into it, beat two more eggs into it, pour in half a glass of slightly warmed melted butter, add six glasses of flour, but make sure the dough is not too thick. Knead the dough thoroughly on the table, add one and a half cups of raisins into it and let the dough rise until the morning. In the morning, beat it again and let it sit. Then put half of the dough into the mold, let it rise to three-quarters of the height of the mold and put it in the oven. From this amount of flour, eggs, butter, yeast, etc., two Easter cakes will come out.

Easter Easter cake, 2nd recipe

320 g flour, 250 ml milk, 25 g yeast, 3 eggs, 70 g butter, 150 g sugar, 100 g raisins, 100 g candied fruits, 100 g hazelnuts, ground vanilla sugar, cardamom, salt on the tip of a knife.

Cool the eggs in advance. Sift flour and salt through a sieve. Pour warm milk into the yeast, add sugar and half the flour. Knead the dough and cover it cling film and put in a warm place for 2 hours.

Separate egg yolks from whites. Beat the whites and yolks separately. Add the remaining flour, beaten yolks and whites, and butter to the dough. Knead smooth elastic dough, cover again with film and let it rise again.

Add soaked raisins, chopped candied fruits, chopped hazelnuts, vanilla sugar and cardamom to the dough. To stir thoroughly. Sprinkle the mold lightly with cold water and sprinkle with semolina. Pour in the dough so that the pan is one third full. Leave in a warm place for the dough to rise again. Brush the top of the cake with egg.

Preheat the oven to 220°C. Place a baking tray with water in its lower part. Place the pan with the cake on top of the rack and bake for 1 hour. Check for doneness with a wooden skewer.

Sprinkle the cake with powdered sugar or decorate sugar icing.

Saffron Easter cake

9 glasses of flour, 2 glasses of milk, 100 g of yeast, 10 eggs, 6 tablespoons of Russian butter, 2.5 glasses of sugar, saffron and half a glass of vodka.

The night before at five o'clock in the evening, brew one glass of flour with two glasses of boiling milk, stir, cover the dishes with a cloth and let stand until dark. Then put the yeast and the rest of the flour in a bowl and let it rise. At about ten o'clock in the evening, put ten yolks into the dough, ground until white with two and a half glasses of sugar, saffron, previously infused with vodka, and six tablespoons of butter, heated to a warm state.

The dough must be beaten for a long time, until it completely stops sticking to the dishes (this is about an hour and a half), then cover the dough warmly and let it rise until the morning.

At six or seven o'clock in the morning, put the dough in the mold, wait until it has doubled in size, and then bake. It is recommended to bake this cake for an hour and a half.

Saffron Easter cake, 2nd recipe

Prepare a thick dough from 2.5 cups of flour, 50 g of yeast and 0.3 liters of warm cream. When the dough rises, add 15 yolks, ground with 400 g of butter and 1 cup of granulated sugar, 10 crushed cardamom grains, 1/3 cup of raisins, 1 - 2 teaspoons of saffron tincture (water, vodka or rum), 1 crushed nutmeg nut, 100 g chopped candied fruits, 1/3 cup chopped almonds and about 4 cups flour.

Knead the dough well and put it in a warm place for 1.5 - 2 hours. Then add 15 beaten egg whites, mix, place in a high bowl greased with butter and sprinkled with breadcrumbs. round shape, let rise and bake. From the specified amount of dough you can bake 2 cakes.

Kulich with vanilla sugar

9 cups flour, 25 g yeast, 2.5 cups milk, 1 cup sugar, 1 cup butter, 1 cup raisins, 1 vanilla stick.

Dissolve the yeast with half a glass of milk, add a glass of flour to it and let it rise. Dilute the dough with two glasses of milk, put in it a glass of sugar, crushed with vanilla and ground with a glass of dissolved butter.

You need to beat the dough, adding a little flour. At the end, add one glass of raisins, then put the dough in a warm place to rise. In the morning, beat it again, put it in molds and bake.

PAINTED EGGS

Nowadays, housewives paint eggs mainly with onion peels, collected in advance for future use.

When dyeing with husks, you can get colors of several shades - from light red to dark brown.

Do not boil eggs that have just been removed from the refrigerator. They need to be kept at room temperature for at least half an hour or lowered for some time (10 - 15 minutes) in warm water. Otherwise, they will certainly burst during cooking.

You can also dye eggs with ordinary aniline fabric dyes, but the egg should remain in the dye for no more than 30 seconds. This time is enough for only the upper layer shells and paint did not reach the protein.

Eggs painted with ink

Wash the eggs, wipe them, wrap them in rags, tie them with thread, drip ink on top in some places using a pipette or a wooden stick, put them in a pan with warm water, cook after boiling for 10 minutes, remove, cool, remove the rags.

Eggs dyed in patches

Tear out scraps of silk shedding fabric of different colors and mix. Wash the eggs, wipe dry, moisten, wrap in silk; if desired, you can first put thin but thick paper cut out in patterns on the eggs. Wrap the top with a rag, tie it with thread, put it in warm water, let it boil and cook for another 10 minutes. Then remove, cool, remove rags and silk.

Eggs dyed in onion skins

Prepare a decoction from onion peel, let it brew. Dip clean washed eggs into the infusion, bring to a boil and cook for 10 minutes, remove and cool. You can wipe the shell vegetable oil, then the eggs will acquire a beautiful shine. Depending on the amount of husk taken, the eggs will turn from yellow to dark brown.

Eggs dyed in birch leaves

Prepare a decoction of young birch leaves and let it brew. Wash the eggs, place them in a warm infusion, cook for 10 minutes after boiling, remove and cool. The eggs will turn out yellow. If desired, you can put a pattern on them: put a birch or some other small leaf of a beautiful shape on the moistened shell, tie the egg tightly with nylon (an old stocking will do) and then boil it in the infusion.

The main Easter treat is Easter cakes and krashanki. But there are others holiday dishes that are worth preparing for Easter. For example, baked cottage cheese Easter with dried fruits. Delicate sweet cottage cheese interspersed with dried berries, golden and dark raisins, sunny orange dried apricots and chocolate chips - an exquisite and healthy dessert. Preparing custard cottage cheese Easter is not difficult - even if you don’t have a baking pan, you can treat your family to this truly royal delicacy.

Ingredients for custard cottage cheese Easter

• 500-600 g of fresh, not dry, but slightly damp cottage cheese;
• Sugar – ½ tbsp.;
• Egg – 1 pc.;
• Sour cream – 100 g;
• Butter – 100 g;
• 100 g each of dried apricots, raisins, dried cranberries;
• Dark or milk chocolate – 50 g;
• To taste – vanilla sugar;
• For decoration - marmalade or homemade candied fruits.

How to prepare custard cottage cheese Easter?

In order for the choux pastry to turn out delicious, you need to choose only the freshest and highest quality products. Not a spread, but good butter; not curd mass, but fresh homemade cottage cheese, which can be eaten raw - after all, during Easter it practically does not undergo heat treatment. The eggs must also be very fresh, since Easter eggs are not baked, but simply boiled.

For the same reason - for maximum health and deliciousness - I do not recommend adding store-bought candied fruits to Easter custard curd. Yes, they are very beautiful, colorful, and look so elegant - but candied fruits obviously don’t give colorful colors. natural dyes. The best option– make candied fruits yourself. The peels of oranges and lemons make very tasty treat– the aroma and taste of homemade candied fruits cannot be compared with store-bought ones.

But, if you don’t have time to cook them, take dried fruits instead of candied fruits. Amber dried apricots, dark ruby ​​cranberries, golden and dark raisins look just as impressive! With dried fruits, the custard curd Easter turns out elegant and tasty, and most importantly, all the products are natural. You can also add chocolate chips to the curd mass.

Wash the dried fruits and steam them until they soften. You should not pour boiling water in order to preserve vitamins; it is better to pour warm boiled water. After 7-10 minutes, catch, dry, and cut the dried apricots into pieces. We don’t pour out the water, but... drink it! Raisin water is good for the heart and tastes like sweet uzvar.

Chop half the chocolate into pieces.

To make the baked cottage cheese Easter tender, you can grind the cottage cheese twice in a meat grinder or beat it with a blender, but it’s best to rub it through a colander. The pureed curd becomes wonderfully airy, so the effort is worth it.

In a separate bowl (one that can be placed on the fire), grind the butter with sugar, egg and sour cream. To make the mashed mass homogeneous, it is more convenient to first grind the softened butter with sugar, and then add the egg and sour cream.

Heat the mashed mass over low heat, stirring. When it foams and begins to boil, remove from the stove, immediately pour into the cottage cheese and quickly and thoroughly mix.

Pour dried fruits and chocolate chips into the curd mass.

Mix again.

If you don’t have a special form for Easter cottage cheese, a pasta bowl, it’s quite possible to prepare a festive delicacy in the utensils at hand. A deep, roomy cup, a mayonnaise or ice cream bucket, even a children's sand bucket or flowerpot (new, of course) will do.

We cover the mold with damp gauze (soaked in water and wrung out well) in one layer, so that the edges of the gauze remain on the sides of the mold.

Place the curd mass into the mold, compacting it tightly.

Having filled the mold to the top, cover the cottage cheese with the edges of gauze and place a saucer on top.

Now you need to place the curd Easter under a press for 12 hours (overnight). For example, place a container filled with water on top.

The next day, we take the Easter out of the refrigerator, remove the oppression, unfold the gauze and very carefully turn the Easter over onto a plate. It is convenient to cover the mold with a plate, and then turn the entire structure over and carefully remove the mold. Thanks to the gauze, it comes off easily. Then remove the gauze.

The most creative moment left is to decorate our little bead! For decoration we use pieces of dried fruit, and if you want more colorful ones, you can cut fruit marmalade into slices.

The more bright and tasty additives you add, the more spectacular the cross-section of cottage cheese Easter will be.