Easter cake with orange peel. Easter with almonds and orange caramel. How to cook Easter cake with raisins and orange zest

Calories: Not specified
Time for preparing: Not specified

Easter cake with orange peel- recipe with photo

Required products:
- wheat flour, pre-sifted - 600 grams;
- granulated sugar - 200 grams;
- fatter milk - 150 ml;
- fresh yeast - 20-25 grams;
- large chicken eggs - 4 pieces;
- butter- 150 grams;
- turmeric powder - 1 tsp. l.;
- vanillin - 1 tsp. l.;
- zest of 1 orange;
- raisins - 200 grams;
- sugar colored powder for decoration;
- salt - a pinch.

How to cook with a photo step by step

First, pour boiling water over the turmeric to make it brew.

Do the same with raisins.

Just before pouring it with hot water for steaming, wash it in plain water. Then start mixing the dough. Pour a couple of tablespoons of granulated sugar into slightly warmed milk.

After that, you need to crumble fresh yeast to it.

In sweet milk, yeast will begin to revive and ferment faster. From the total mass of flour, pour 2 tablespoons of flour and add them to the dough.

Mix everything well and set aside for 15-20 minutes so that the dough foams and becomes fluffy. Separate the protein from one egg, and drive the separated yolk and the remaining 3 whole eggs into a deep bowl.

Protein is useful to us for protein glaze. Add the sugar to the eggs and beat vigorously until the eggs begin to lighten.

Then add one glass of flour and knead the dough.

Now add soft butter one by one.

After that, pour in vanillin so that the cake comes out more fragrant. Add orange zest to the batter to increase taste qualities Easter cake.

By this time, the dough will turn into an air mass and will be ready to make friends with the dough.

Shift it to the main part of the test.

Cover the bowl with a towel and leave to rise for 1 hour. Drain the water from the raisins and let them dry out a little. Knead it into the risen dough. Now again you need to wait until the dough rises a second time.

Then divide it with your hands into 6-8 lumps and lay it out according to the forms.

They can be generously greased with any oil or laid out with baking paper. After 15 minutes, send the Easter cakes to a preheated oven and bake at 180 °. After 40-50 minutes, holiday products will be ready.

Carefully remove the cakes from the molds with a towel and let them cool.

From the remaining chilled protein and 0.5 cups of sugar, prepare the icing and grease the cakes with it.
by the way, do it.

Decorate Easter cake with turmeric and orange zest with sugar powder and the Easter treat will be ready.
Bon appetit and Happy Easter!

INGREDIENTS

flour 1 kg
milk 300 ml
sugar 400 g
vanilla extract 1-2 tsp
butter 350 g
eggs 5 pcs.
egg yolks 3 pcs.
salt 1 pinch(s)
fresh yeast 50 g
orange 1 pc.
dried cranberries 100 g
for glaze:
powdered sugar 200 g
egg whites 3 pcs.
lemon juice 1/2 tsp

STEP-BY-STEP COOKING RECIPE

Pour cranberries with rum and leave for 10 hours. If you plan to treat children, then rum can be replaced with orange juice or ordinary boiled water.

Put a steam. Heat milk to 30-35 degrees. Crumble the yeast, add 2 tbsp. sugar and 3 tbsp. flour. Stir, cover with a towel and let stand for 15 minutes.

While the dough is rising, grind and lightly beat the softened butter with the remaining sugar, add the vanilla extract.

Whisk the eggs and yolks one at a time into the butter mixture, mixing thoroughly each time. Add zest, stir.

Combine dough and butter-egg mixture. Add the sifted flour little by little. Add cranberries (if soaked in alcohol or juice, then together with the liquid, if in water, drain the water).

Knead a stiff dough. Cover with a damp towel and let rise in a warm place until the dough has doubled in size. Gently punch down and let rise again.

Grease the Easter cake molds with oil and fill 2/3 of the volume, let stand for 30 minutes. Bake in an oven preheated to 180 degrees for 45-55 minutes or until a test on a dry knitting needle (i.e. if you insert a wooden skewer into the middle of the cake and then pull it out, it will be dry, without dough residues).

For the glaze, beat the whites with powdered sugar and lemon juice well with a mixer until thick and glossy. Cover the cooled but still warm Easter cakes with icing and decorate.

Helpful advice

Add flour bit by bit. I noticed that sometimes it takes a little less flour, sometimes a little more. It depends on the humidity in the kitchen. If the dough is "tightened", then the cake will turn out to be too dense and the next day will not be soft.

The airy pulp of Easter cake, beautiful bright yellow color and simply marvelous fragrant aroma of citruses will create a real festive…

Easter baking: orange cake is a new trend of traditional ceremonial food for the great Easter holiday. The airy pulp of Easter cake, a beautiful bright yellow color and just a marvelous fragrant aroma of citruses will create a real festive mood. A special, original and tasty decoration will attract the attention of everyone who sees this masterpiece of Easter art.

Ingredients:

wheat flour - 600-650 grams;
orange peel - from one orange;
zest of one lemon;
fresh pressed yeast - 25 grams;
butter - 100 grams;
granulated sugar - 150 grams;
milk - 90 milliliters;
Orange juice- 160 milliliters;
eggs - 2 pieces;
yolks - 2 pieces;
vanilla sugar- 2 teaspoons.
salt - 0.5 teaspoon;
raisins, dry or dried berries - 100 grams;
egg white- 2 pieces (for lubrication of the top + for glaze);
powdered sugar - 100 grams;
lemon juice - to taste (for glaze).

Easter baking: orange cake. Step by step recipe

To make orange-flavored Easter bread, you need to make butter yeast dough in a steamy way. To do this, we knead the live pressed yeast with our hands and pour it with warm milk, add vanilla sugar or vanilla extract, one tablespoon of granulated sugar and mix.
Advice. Both dry and pressed live yeast can be used to make sourdough. The milk with which we fill them should be warm, but not hot, otherwise the yeast will not sprout.
Add a few tablespoons of flour to the yeast and knead again.
Advice. For baking Easter cakes, flour should be taken only of the highest grade, preferably whole grain. Sift all flour for baking through a sieve. Can be sifted several times. So it is enriched with oxygen, and baking becomes more magnificent and airy.
We cover our dough for orange cake and leave in a warm place for the yeast to react.
Citruses: Lemon and orange should be washed and dried, then peeled. You can remove it with a special tool, or you can simply rub it on a grater with small holes.
Advice. The zest from citrus fruits must be removed in a very thin layer, because essential oils, which give pleasant aroma and taste are concentrated precisely in the upper colored layer of the orange or lemon peel, and the white layer will give the baked goods a bitter aftertaste.
Ready orange and lemon peel transfer to a deep bowl and sprinkle with granulated sugar. Grind the zest with a spatula or pestle so that all the aromatic substances are absorbed into the granulated sugar.
You need to squeeze fresh juice from an orange, then strain it through a strainer so that the bones do not fall and measure 160 milliliters of freshly squeezed orange juice.
To fragrant mixture for Easter cake add two whole eggs and two yolks.
Advice. Proteins are then used for glaze. It is desirable to take eggs of medium size.
Egg yolks, which are found along with citrus zest and sugar, need to be slightly salted.
Add alcohol to the eggs: for example, cognac. But you can also use rum, brandy for baking. And orange juice. It turns out a bright, orange mixture with an incredibly pleasant aroma.
Pour the brew, which has already come up, and chilled ghee into this mixture.
Advice. Butter can be melted in the microwave, or you can use a water bath. To use it further, you need to cool the oil a little, otherwise hot foods will not allow the yeast to raise the dough further.
Sift into a separate large bowl. whole grain flour. Gradually pour a mixture of liquid ingredients into the flour for making the Easter orange cake. Constantly stirring - until a homogeneous dough is formed.
You need to knead the dough for about 3-4 minutes. It should be viscous, not clogged.
We cover the dough for Easter cake and leave it in a warm place: in order for it to grow, rise and increase in volume.
After an hour and a half, when the orange dough has risen well, you need to knead it well. You can do this with your hands, or you can use a silicone spatula or an ordinary wooden spoon.
Close the dough again with plastic wrap. cling film and let him rest.
In the meantime, prepare the molds for baking Easter citrus cakes. To do this, cut out parchment paper circles on the bottom of the mold, grease the covered bottom and walls of the molds with vegetable oil.
Advice. From the inside of the baking dish, you can grease with margarine or melted pork fat, then sprinkle with semolina or small breadcrumbs. This will help the baked cake to “come out” of the molds more easily.
We prepare dry berries. You can take raisins, dried cranberries, cherries and all those berries that you like. Soak them first in cold water, then pour boiling water. Then dry, add to the dough and stir well.
We grease the palms with oil and form Easter cakes. We fill only a third of the form with dough: since it will still grow.
When the dough has increased already in the forms, grease it with egg white and send it to the oven, which was preheated to 180 degrees Celsius. Bake until fully cooked. Baking time depends on the size of the cakes: but not less than half an hour.
We check the readiness of orange Easter baking with a wooden stick: if it is dry, then the cake is baked.
We cool the finished baked Easter cakes on a wire rack or simply in a mold, and when they have completely cooled down, cover them with icing.
For glaze, use the protein that remains. Add a few drops of lemon juice to it and beat with a mixer until a thick fluffy foam is obtained, gradually adding powdered sugar.
We coat the finished cooled Easter cakes with white icing and decorate with multi-colored sprinkles or marmalade sweets in the form of citrus slices.

Wonderful Easter pastries - Easter cakes with an incredible citrus aroma, bright and very tender pulp, decorated with cheerful marmalade slices - will not leave anyone indifferent.

Another great recipe here:

Ingredients for an Easter cake recipe with raisins and orange zest

milk - 0.5 l
fresh yeast - 50 g
chicken eggs - 3 pcs.
egg yolks - 4 pcs.
sugar - 1.5 cups
wheat flour - 1-1.2 kg
orange peel - 1 pc.
butter - 200 g
vegetable oil - 100 ml
salt - 0.5 tsp
vanillin - 2 packs
raisins - 100-150 g

For glaze:

powdered sugar - 100 g

egg whites - 2 pcs.

For decoration:

confectionery decorations - optional

How to cook Easter cake with raisins and orange zest

1) Prepare all the ingredients for making Easter cake with raisins.

2) Warm up 0.5 liters of milk and dilute the yeast in it. Add sugar, salt, vanilla, eggs and egg yolks. Add flour, but not all at once, and mix.

3) Grate the orange zest.

4) Add the orange zest to the batter and mix well. If needed, add some flour.

5) Melt butter and set aside. Add melted butter and vegetable oil to the dough.

6) Rinse and dry the raisins. Add it to the dough and mix well.

7) Put the dough in a warm place, and cover with a clean towel on top. Let the test come up 2 times.

8) Prepare the forms for Easter cakes, I use tin cans, which I line with parchment.

Fill the molds a little less than half and put in a warm place. When the dough in the forms is suitable, you can bake Easter cakes.

9) Preheat the oven to 180 degrees and put the cake pan in it. Bake for 15 minutes, then reduce the temperature to 160 degrees and cook for another 20-30 minutes.

Cooking time for cookies depends on your oven.

Carefully remove the finished cakes from the molds.

10) Prepare products for icing and decorating Easter cakes. You will need chilled egg white, powdered sugar and confectionery decorations.

11) Using a mixer or blender, beat the egg white with powdered sugar.

12) Using a silicone brush, apply the protein glaze to the Easter cakes.

These Easter cakes And I will repeat this. The recipe is without step-by-step pictures, but I really want to show it to you, because the Easter cakes turn out to be immensely tasty, and it’s easy to cook them. Moreover, it is necessary to cook Easter cakes today. Although, of course, there are many who will prepare for Easter table a little bit later. In this case, I will make a selection for you Easter recipes from Kalabasa, and I will also show and tell you how to set the table and many more wonderful ideas for a festive, bright decor. And there will be questions or God forbid problems, immediately write in the comments, I will try to answer right away!

You need (for 2 small cakes):
1 egg
2 yolks
75 g butter
125 ml warm milk
100 g sugar
200 g flour
1 teaspoon dry yeast
0.5 tsp salt
zest of one orange
0.5 teaspoon ground cinnamon
0.5 teaspoon ground nutmeg
6 star cloves

Cooking time: 4 hours 30 minutes (mainly for proofing the dough).

The bowl in which you will knead the dough must be large in size so that the dough has enough space to rise well. And another point: those who have orange sugar from, just use it without adding extra zest)

Powder the cloves in a mortar and mortar, then mix with the cinnamon and nutmeg.

In a large bowl, break the eggs and add the yolk (use the protein for the glaze by beating it into a dense foam with powdered sugar). Whisk the eggs lightly to mix the whites and yolks. Pour in milk, add salt, sugar and yeast. Mix everything so that there are no lumps.

Now add softened butter, sifted flour and spices (cloves, cinnamon and nutmeg). If you use ordinary sugar, then at this stage add orange zest to the dough, rubbing it on a fine-fine grater. Replace the dough. It will be soft, elastic and will smell very delicious.

Now cover the bowl with a damp towel and leave in a warm place for 2 hours or until the dough has doubled in size.

While the dough is rising, prepare the baking pans. Grease their sides and bottom with butter.

Punch down the risen dough again. Pour the dough into the mould/moulds. Cover the molds again with a damp towel and put them in a warm place for 1.5 hours.

Preheat the oven at this time to 180C.

When the dough rises again, brush the surface of the cake with milk or lightly beaten yolk (when you beat the yolk, add 1-2 tablespoons of water to it so that the yolk does not curdle).

Now carefully transfer the forms with the dough into the already preheated oven, without slamming the door, close it and bake the Easter cakes for 30-40 minutes.

Leave the finished cakes to cool in the switched off oven. And then, already cooled, grease them with icing (powdered sugar mixed with lemon juice (for a bag of 250 g 6-7 tablespoons lemon juice), whipped with powdered sugar protein (for 1 protein 1 tbsp. powdered sugar) or melted chocolate, as I did.

Various decorations are not allowed)

update. I decided to add here another photo of Easter cakes, which Katya prepared according to this recipe, our regular author and reader)

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