Easter is approaching, and every housewife remembers her best family recipes for making one of the main culinary attributes of the Easter table - Easter eggs. Fragrant and fluffy, with raisins, candied fruits, nuts, vanilla or zest, sweet or not very sweet, glazed or decorated with mastic figures - this is how it will be on every table. And if experienced housewives know how to cook the most delicious Easter eggs, which will certainly be to the taste of all family members, then young housewives cannot always cope with this not easy pre-holiday task. Or maybe you are looking for new variations of traditional Easter pastries? We will be happy to help you choose the most successful recipe, offering several proven Easter egg recipes from different parts of our country, among which everyone can easily choose the one that will combine only the most favorite ingredients. And if you want to try something new or create a new tradition for your family, our selection will be appropriate.
Classic Ukrainian Easter cake recipe
The aroma of fresh muffins, the taste of tender and airy crumb will immerse you in the atmosphere of childhood. This is exactly how Easter cake prepared according to this recipe will taste.
To prepare classic Ukrainian Easter cake you will need:
3 cups of egg yolks and three-quarters of a cup of egg whites, 8 ½ cups of flour, one and a half cups of dissolved yeast (the weight of the yeast before dilution should be about 100 g), 2 ½ cups of milk, a teaspoon of salt, 1 ½ cups of melted butter, 2 cups of sugar, a third of a cup of ground almonds, instead of which you can use the zest of one lemon.
We will start preparing the Easter cake by rubbing the yolks through a sieve. Combine the mashed egg yolks with the whites and beat until fluffy. Dissolve the yeast in the water and add them to the egg foam.
Then prepare the dough for the puff pastry. To do this, mix two and a half cups of flour with hot milk and leave to cool slightly for half an hour. After that, mix the milk dough well until smooth, and so that there are no lumps left, add eggs with yeast, mix everything well and leave it so that the sourdough-dough comes up well and increases in volume. Then salt, add 6 cups of wheat flour to the dough and knead the dough until smooth, a well-kneaded dough does not stick to your hands, is elastic and soft. Add melted butter, chopped almonds, sugar, zest (if necessary) to the dough and continue kneading until bubbles appear on the surface of the dough. Leave the finished dough for Easter cakes in a warm place without drafts so that it rises well and "comes up". When the dough "rises", fill the molds with it to a third of the height (the molds for baking Easter cakes should be pre-greased with oil and sprinkled with breadcrumbs), and leave the blanks of our Easter cakes for 25-30 minutes to rise a little more. Bake the finished dough in a preheated oven for an hour. Remove the finished Easter cakes from the molds, let them cool well and decorate at your discretion with powdered sugar, icing or mastic figures.
Classic Ukrainian Easter cake with cream
For those who love very tender, airy and practically melting-in-your-mouth soft Easter cake, we offer a slightly different variation of Classic Ukrainian Easter cake.
Ingredients for Easter cake with cream: 700 g of flour, 1 cup of cream, 16 egg yolks, a third of a cup of dissolved yeast, a teaspoon of salt, a third of a cup of melted butter, a third of a cup of sugar, cinnamon, zest of one lemon, vanilla sugar or vanillin.
Measure 350 g of flour, steam with one glass of cream, mix until smooth. Grind the egg yolks thoroughly (it is better to do this in a blender), put the container with the yolks in warm water and add the yeast dissolved in the water, combine with the previously prepared yeast mixture (steamed flour with cream), mix thoroughly. Leave the dough for the Easter cakes to rise. Add salt, add the rest of the flour and knead a soft, elastic dough. Add melted butter, sugar, vanilla, cinnamon, zest, and continue to knead the dough for the Easter cakes until bubbles appear on the surface of the dough. Fill the baking dish, previously greased with butter and sprinkled with wheat breadcrumbs for breading, 1/3 of the height with the dough and leave for a while so that it “spreads” and “rises”. When the dough in the mold increases in volume by 2 times, send the molds with Easter cakes to bake in the oven. Bake the Easter cake in a preheated oven for about an hour at a temperature not higher than 180 degrees. Decorate the finished and cooled Easter cakes with glaze or powdered sugar.
Easter in Warsaw
To make this Easter cake you will need: 300 g of sugar, 300 g of butter, 1 kg of flour, 20 egg yolks, half a liter of milk, 100 g of yeast, 100 g of raisins, 100 g of almonds and 100 g of orange zest.
Prepare a dough from part of the flour by brewing it with hot milk, mix well to avoid lumps. Leave the mass to cool slightly. Dissolve the yeast in a small amount of milk, pour it into our cooled to room temperature dough, add the yolks, previously ground until white with sugar, put the mass in a warm place without drafts. When our leaven comes up and increases in volume by 2 times, pour the rest of the flour into it, melt the butter and pour it into the dough as well. Knead the elastic and elastic dough. Leave the container with the dough for an hour in a warm place again. Then add finely chopped almonds, zest, raisins (nuts and dried fruits, first wash well, dry and lightly sprinkle with flour, this technique will help evenly distribute the filling over the dough). Knead the dough well, fill a third of the greased and breadcrumbed baking dish. Leave the dough to rise again and bake in a hot oven for an hour.
Viennese Easter cake
We need: 300 g of flour, 100 g of sugar, 5 tablespoons of butter, 5 tablespoons of lard, 4 eggs, 20 g of yeast, 2 tablespoons of milk, 50 g of raisins, salt, vanillin.
Dissolve the yeast in slightly warmed milk, pour flour into it, put everything in a cozy warm place, so the sourdough will rise faster. Grind the yolks with sugar until white, add them to the container, pour lard and melted butter there. Add raisins, beat two egg whites into a thick, fluffy foam and also add the dough. Salt the dough and leave it in a cozy warm place for half an hour to wait until it rises. When the dough increases in volume, fill the mold with it (the mold should be filled no more than 1/3 of the height), greased with fat, sprinkled with breadcrumbs. Leave it again for half an hour in a warm place. When our dough has finally risen again, brush the top of the Easter cake with egg white and send it to bake in a hot oven. Bake Viennese Easter cakes for an hour. Sprinkle the finished Easter cake with powdered sugar and vanilla.
Rye Easter cake
If you suddenly run out of flour at home, and Easter is just around the corner, you can bake Zhitnia Easter cake, it is prepared without flour, which is sometimes very convenient.
The recipe for such an Easter cake consists of the following ingredients: 30 eggs, 400 g of sugar, 200 g of ground rye crackers, 200 g of almonds, a teaspoon of lemon zest, a little cloves and ground cinnamon.
Separate the yolks from 28 eggs and beat them with sugar until white. Add 2 eggs, finely chop the almonds, add the ground rye flour crackers, chopped zest, crush the cloves well and also add to the dough, and finally add the cinnamon. Gently mix all the ingredients with the egg whites, previously beaten into a stable foam. Bake the Easter cake in a well-heated oven for an hour.
And an unusually delicious Easter cake made of rye crackers is ready for your holiday table!
Traditional Easter cake
Fans of classic recipes will love this Easter cake recipe.
It includes: 1 kg of flour, half a glass of milk, 6 eggs, 300 g of butter, 2 cups of sugar, 50 g of yeast, a quarter teaspoon of salt, 50 g of candied fruits, 150 g of raisins, 50 g of nuts (almonds are better), vanillin.
Heat the milk, dissolve the yeast in it and pour in 500 g of flour, mix everything thoroughly until smooth, avoiding the appearance of lumps. Put in a warm place: we need the starter to rise well and increase in volume. When the starter has almost doubled in volume, add the yolks, previously ground with sugar and vanilla, then add the rest of the flour, melted butter (butter), and salt. Knead well. Beat the egg whites into a lush foam, also add to the dough and continue kneading - the dough should lag behind the walls and bottom of the container in which you knead it. Put the finished dough back in a warm place and cover. When the dough for the Easter cake has doubled in size, add well-washed raisins, finely chopped almonds (or the nuts you chose for the Easter cake), and candied fruits – also chopped. Mix everything again and put them in molds that are well greased with fat and sprinkled with breadcrumbs, taking into account that the dough should occupy no more than half the height of the mold. Wait for the dough to rise in the mold, brush the surface of the dough with an egg. Bake in a hot oven for about 50-60 minutes. And bon appetit!
Cossack Easter cake
With almost the same set of ingredients as for traditional Easter cake, you can bake Kozatska Easter cake.
So, we need : flour - 6 cups, cream - 2 cups, 50 egg yolks, 1 teaspoon of salt, 100 g of yeast, 50-60 ml of milk, 1 cup of melted butter, 1 cup of sugar, vanillin (can be replaced with cinnamon), cloves.
Dilute three cups of flour with hot cream and mix well – there should be no lumps, this will be the dough for the dough. Then, beat the yolks until white, put them in a bowl with warm water. Pour in the yeast dissolved in cold boiled milk, pour everything into the dough and mix well. Leave the dough to rise. Add salt, add the rest of the flour, knead the dough well (it is better to do this within half an hour – the result will be better). Pour the melted butter into the dough, add the appropriate amount of sugar, add something fragrant: some prefer cinnamon, some cloves, or vanilla. Continue to knead until small bubbles appear on the surface of the dough. The dough is ready. Divide it into portions that match the size of the selected molds, and place in greased and breadcrumbed molds, bake the Easter cakes in a hot oven for an hour. Ready-made Cossack Easter cakes can be decorated with icing or powdered sugar.
Easter in Mishchansk
Ingredients for Mishchanskaya Easter cake : 800 g of flour, melted butter – 200 g, 130 g of sugar, a glass of milk, half a glass of diluted yeast, 3 eggs, a glass of raisins.
Dilute the flour with milk (always hot), pour in the melted butter, mix well, until there are no lumps. Add the yeast dissolved in water, knead everything well and leave to stand and rise. In the meantime, separate the yolks from the whites, pour the yolks into the finished dough first, followed by the whites. Add the raisins, mix again and place in a well-greased baking dish. Bake in the oven until cooked. Decorate the finished Easter cakes as desired.
Easter eggs from Mokrynetsk
You can diversify your holiday table with delicious Mokrynetsk Easter cakes.
To prepare, we need flour, 4 cups of milk, melted butter - 400 g, half a pack of yeast, 15 eggs, three and a half cups of sugar, cinnamon, cloves, and salt.
First of all, we prepare the sourdough starter - for this, we dilute a glass of flour with 4 glasses of hot milk and mix thoroughly, avoiding the appearance of lumps. When the starter has cooled, pour in the previously melted butter and rub everything well. Add the yeast, add the eggs one by one, then add the milk so that our starter remains liquid. Leave the starter to rise a little, when it increases in volume, add ground cloves, salt, cinnamon, and mix in enough flour so that the dough does not become too thick. Knead the dough well. Add sugar, mix again, and leave the dough to rise - let it rise. Put the finished dough for Easter cakes in greased molds and sprinkled with breadcrumbs. Bake in a hot oven for an hour.
Paska Pivdenna
If you have tried all of the above recipes and are not new to you, then try the Southern Easter cake.
It includes: flour, 5 cups of milk, 100 g of yeast, a cup of cream, 12 egg yolks, 3 cups of melted butter, 2 teaspoons of molasses, 2 tablespoons of rum.
So, to prepare, first take three cups of flour, dilute it with hot milk, wait until it cools to room temperature, and mix well: make sure that no lumps form. Add yeast diluted with cream (the cream must be cold and boiled), mix well, leave the dough to rise. Pour in the mashed yolks and salt. Add enough flour to make the dough stiff, as for making buns and pies. Knead well again, pour in warm butter and rum. Continue to knead until the dough starts to pull away from your hands. Fill the baking dish a quarter full and leave the dough to rise again. Bake in a hot oven for an hour and a half.
Podolsk Easter cake
Almost every region has its own variations of preparing the main Easter dish – paska. One of them is Podilska paska.
To make such a Easter cake, you will need: 2 kg of flour, 2 cups of cream, a glass of melted butter (cream), a glass of dissolved yeast, 8 yolks, 1 whole egg, 800 g of sugar.
A glass of flour should be diluted with hot cream, pour in the butter (warm), stir the mixture well. Let it cool slightly (to a temperature of 25-30 degrees), then pour in the yeast dissolved in water, the egg, mix everything well, leave the dough to rise. Then add the yolks mashed with sugar to the dough, flour and mix everything thoroughly. Leave the dough to stand and rise in a warm, draft-free place. After about two hours, the dough will rise, and then it should be “raised” well, beaten with your hands. Transfer to a mold, greased and sprinkled with breadcrumbs, let it rise again, then bake in the oven until cooked.
Triple Paska
Ingredients: half a liter of milk, 2 tablespoons of yeast, 800 g of flour, 600 g of butter, 6 eggs, cardamom, salt, saffron, cinnamon.
Dilute the flour with milk, add yeast to this milk-flour mixture, put in a warm place to rise. Melt the butter and cool it, rub it with a spoon (preferably a wooden one) until the butter turns white and thickens, taking on the consistency of sour cream. Add to the yeast starter. Add the eggs, beating them one at a time, mix with the starter, add a little salt, cinnamon, cardamom, saffron. Leave the dough to rise, and then divide it into three parts: shape the largest into a round loaf, place the second part on the first, deepening it by half. The third will go for figured Easter cakes. Decorate the top of the three-tiered Easter cake with candied fruits, raisins, nuts, and brush with egg on top. Bake in the oven until cooked, about an hour.
Carpathian Easter cake
Easter cake, which will remind us of the unique flavor and incredible delicacies of the western regions of Ukraine.
Ingredients for making Prykarpatska paska : 1 kg of wheat flour, half a liter of milk, 4-5 egg yolks, 50 g of yeast, 100 g of butter, 100 g of sugar, half a teaspoon of salt, orange zest.
Dissolve the yeast in warm milk along with a tablespoon of sugar, put in a warm place - the leaven should rise there. Pour the sifted flour into the bowl, pour in the yeast, add the yolks mashed with sugar and zest into a loose mass, salt - then knead the dough tightly. Knead until the dough begins to easily pull away from your hands. Pour in the melted butter and mix thoroughly again. Cover the dough and let it rise in a warm place, without drafts. Knead the risen dough a little more, moisten your hands in butter or oil before doing so. Leave the dough to rise again for a while. Divide the finished Easter dough into two equal parts, cut a third from each of them, for decoration. Roll one part into a cake, which is placed in a round mold, greased and sprinkled with breadcrumbs, leave - let it rise. You need to add more flour to the second part so that the dough becomes thicker and the decorations do not spread over the surface during baking. Mix the dough, put it on top of the first cake in a mold. Use the other part of the dough to decorate the future Easter cake - here each housewife can use her imagination to her heart's content, sculpting flowers, birds or other decorative elements. Grease the prepared Easter cake with an egg, bake in a hot oven for 45 minutes. It may happen that the dough cracks during baking, in this case, the crack must be immediately greased with an egg, and the Easter cake should be baked a little longer. Carefully remove the finished Easter cake from the oven, cover with a towel - it should cool slowly. Fragrant, tender and beautiful Prykarpatskaya Easter cake is ready!
"Plump" Easter cake
The next Easter cake will taste great even without adding sugar-protein glaze or powdered sugar for decoration, and its appearance will be just as beautiful as Easter cakes prepared according to other recipes.
To prepare, you will need: 1 kg of flour, a glass of milk, 30 egg yolks, 250 g of melted butter, 150 g of yeast, 250 g of raisins, 300 g of sugar, a quarter teaspoon of salt, vanillin to taste.
We will start preparing this Easter cake by preparing the yeast, for this we dissolve them in warm milk, together with a tablespoon of sugar and 3 tablespoons of flour. Leave the yeast starter alone so that the yeast starts to “work” and a good base for the dough is obtained. In a water bath, beat the yolks with sugar, the result should be a loose mass without lumps, quite homogeneous. Salt the starter, pour it into a bowl with flour and add the beaten yolks. Knead. At the very end of kneading, pour in the melted butter, add the washed raisins there. Knead the Easter cake dough and put the dough in a warm place: it should rise well. Then transfer the dough into molds greased with fat and sprinkled with breadcrumbs, but not to the edges, but to two-thirds of the height of the mold. Wait until the dough rises and completely fills the molds in height and grease the “caps” of the Easter cakes with egg. Bake in the oven for 50 minutes.
Cheese Easter cake
The basis for making Easter cakes can be a favorite ingredient in Ukrainian cooking - sour milk cheese. Moreover, such Easter cakes with cheese have several cooking variations - everyone will choose something to their taste.
Cooking option #1
So, for the first option you need to take : 5 hard-boiled egg yolks, 400 g of cottage cheese, 200 g of butter, a quarter cup of cream, 100 g of sugar, vanillin.
Rub the hard-boiled egg yolks through a sieve, then add butter and mash well - in half an hour the egg-butter mixture will have the consistency necessary for making Easter cake. Combine this mixture with the cheese, mash the mass again, add cream, vanilla and sugar. Mix the cheese mass well until smooth. Put the prepared cheese mixture in a mold and leave it in a cool place for three days. Remove the finished Easter cake from the mold and serve it chilled.
Cheese Easter cake option #2
To prepare this variation, you will need 1600 g of cottage cheese, a glass of sour cream, 9 eggs, 800 g of sugar, 200 g of raisins, 200 g of butter, and 100 g of finely chopped almonds.
Rub the cheese thoroughly through a sieve, mix with other ingredients, mix the mass well until smooth. Put the resulting cheese mass in a dish and heat, but do not bring to a boil (we recommend doing this on a steam bath). Transfer the heated cheese mixture to a linen or cotton napkin, cover with a second napkin on top, put oppression and leave for a day on ice or in the refrigerator.
Cheese Easter cake option #3
To prepare, you will need: 1 kg of fresh cottage cheese, 200 g of butter, 5 eggs, 300 g of sugar, 400 g of sour cream, 200 g of raisins, vanillin. In this case, grind the cheese in a meat grinder. Then, rub the “scrolled” cheese with eggs and butter, add sour cream to the cheese mass, mix well. Heat the resulting homogeneous cheese mass, but do not bring to a boil. Wait for the first bubbles to appear and remove from heat, put to cool in cold water, stirring constantly, wait until the mass cools completely. Add vanilla, washed raisins and mix everything thoroughly. Put the mass on a prepared napkin, cover with a second napkin on top, put a weight on it. Leave the Easter cake under the weight until all the whey has drained.
Cheese Easter cake with nuts
The taste of delicate cheese combined with nuts will leave few people indifferent, so why not use this gastronomic tandem to prepare a dish for the Easter table?
To prepare, you will need: 250 g of cottage cheese, 4 eggs, 100 g of sugar, 100 g of finely chopped nuts, 50 g of butter, a tablespoon of semolina, and vanillin.
Butter at room temperature, rub well with sugar, until a fluffy cream. Continuing to rub the butter with sugar, gradually begin to introduce one egg yolk at a time, cheese rubbed through a sieve and vanilla. Separately, beat the egg whites into stiff foam. Combine the chopped nuts and whipped egg whites with the oil mixture. Add semolina to the mass. Put everything in a mold, previously well greased with fat and sprinkled with breadcrumbs. Bake the dish in a hot oven for 40 minutes. Remove the finished Easter cake from the oven and leave in the mold until it cools completely.
Cheese Easter cake with raisins
For those who, for one reason or another, do not eat nuts, we can suggest making a cheese Easter cake with raisins.
Ingredients : 500 g of cottage cheese, 100 g of sugar, 4 eggs, 2 tablespoons of butter and vanilla.
Beat the butter until smooth with sugar, egg yolks, and vanilla. Then add the cheese, previously rubbed through a sieve, to the butter mixture, and continue to beat the mixture until a loose, light, and airy mass is formed, resembling buttercream. Add the washed and dried raisins, semolina, and egg whites, previously beaten into a firm foam, to the cheese mixture. Place the dough prepared in this way in a mold greased with fat and sprinkled with breadcrumbs for breading. Bake the Easter cake in a hot oven for an hour. Wait until the cheese Easter cake cools completely and remove it from the mold.
Paska Chyhyrynska – Snowy
An unusual and interesting way to make Easter cake without flour. Chyhyrynska Snizhna Easter cake turns out incredibly tender, almost weightless in consistency.
To prepare, you will need : 24 egg whites, 24 tablespoons of starch, one and a half cups of powdered sugar and vanillin or vanilla sugar.
Separate the egg whites from the yolks and beat well until a fluffy foam forms (the bowl and whisk for beating the egg whites must be perfectly clean and dry, this will speed up and greatly facilitate the beating process). Gradually add starch, sugar and vanilla to the foam, not forgetting to constantly mix with a spatula or spoon from the bottom up. Fill the mold with the finished mass and bake in the oven until fully cooked.
Centennial Easter
Ingredients: 16 cups of flour, 100 g of yeast, 2 cups of milk, a cup of cream, 30 yolks, 15 eggs, 3 cups of sugar, 3 cups of melted butter, a teaspoon of salt, vanillin, 400 g of raisins, 600 g of almonds, 2 cups of candied oranges.
Dilute 8 cups of flour with hot milk, leave to cool. Mix well so that no lumps form, add yeast diluted with cold pasteurized cream. Mix the mass well, let the sourdough rise. Grind the yolks until white and add to the sourdough, beat the eggs separately into foam and add to the dough together with the flour. Knead the dough, you will have to knead it for quite a long time until it stops sticking to your hands and work surface. Add sugar, warm butter, salt and mix thoroughly again. Pour in finely chopped almonds, raisins, candied fruits, mix again. Fill the prepared baking dish with the dough three-quarters of the height (pre-grease the dish with oil). Leave the Easter cakes to stand and rise before baking. Bake in a hot oven for about 80 minutes. Remove the finished Easter cakes from the molds, let them cool completely and decorate with powdered sugar or icing.
"Grated" Easter cake
Ingredients for making Easter cake:
250 g flour, 250 g butter, 2 tablespoons starch, 6 eggs, 150 g sugar, zest of one lemon, 100 g raisins, half a teaspoon of baking soda, half a teaspoon of citric acid.
Beat the butter until fluffy, creamy, gradually adding in small portions sugar, eggs and flour mixed with starch, soda and citric acid (a mixture of soda and citric acid can easily replace baking powder for the dough). When the mass becomes homogeneous, add washed and dried raisins, lemon zest and mix everything again. Put the finished dough in a greased baking pan for Easter cakes. Bake the grated Easter cake in a well-heated oven for 30 minutes.
We hope that our selection will help you choose and prepare the exact Easter cake that will appeal to all your family and friends.
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