How to bake Easter cake - recipes for Easter. For those who love sweeter

In order not to spend too much effort on preparing the Easter meal, you should clearly decide what and when you will cook.

It may be preferable to buy something ready-made, for example, Easter cakes. Distribute the work on different days in small portions. For example, on Thursday you are engaged in cottage cheese Easter, on Friday - Easter cakes, and on Saturday you and the children, under your strict guidance, decorate both, and paint eggs (for them this is a very exciting activity).

For those who have fasted, you should not start fussing with fatty meat food, for example, with a goose in apples, by the first Easter day. The body needs to be given time to gradually enter non-fasting times, and traditional Easter food: an egg, Easter, Easter cake is the best path to this. From meat, you can cook a light, low-fat - veal or chicken broth, steam cutlets. good decision There will also be the preparation of delicious fresh fish.

How to bake Easter cakes and Easter

One of the most crucial moments of preparing for Easter is baking pasca. And how could it be otherwise, because Easter is one of the main symbols of the Easter table, replacing the Old Testament unleavened bread (unleavened bread). The inclusion of yeast in the paska symbolized the transition from the Old Testament to the New or, figuratively speaking, the emergence of a new leaven. In addition, at the Last Supper, Christ blessed the yeast bread.
How to bake Easter cakes and Easter I spied on the Orthodox sites ABC of Faith and Orthodoxy and the World

What is a kulich? This is holiday bread. It uses the best products: butter, sour cream, egg, cream, so that in terms of content it already looks more like a cake. Easter cake is also rich in additional ingredients: raisins, nuts, and a lot of fragrant spices are added to it, and it is festively decorated. Easter cakes are put in a sourdough way, because yeast cannot raise a lot of sour cream, butter, eggs in a sourdough way.

The dough for Easter cake is very capricious; all its components are cooked in a very warm place, where the temperature is constant and there are no drafts, 25 degrees is the ideal temperature for Easter cake. Your success also depends on how well you knead the dough. It should be dense, in no case loose, like regular pastry.

It is better not to put the dough where the heat comes from below. Be sure to preheat the oven before putting the cake in there. During baking, the fire should be moderate, not strong, by the end it is better to reduce it. It is not necessary to disturb the dough often by opening the oven. If the cake is not yet baked, and the top starts to brown too much, then put oiled paper on it.

Classic Recipes usually mean baking a large, noble Easter cake. It can be convenient to bring it to the consecration and take it home to the festive meal. Our home practice has led us to bake many small cakes (forms - 200 ml iron mugs), it is easy for children to hold and it is pleasant to give to friends. Small cakes bake faster, it is important not to overdry them.

Easter cake - the subtleties of cooking

The dough from which paska is made is yeast. However, it differs from the usual one in that it requires more fat and eggs to cook. As a result, the dough turns out to be very rich, heavy and “ripens” for a long time, suitable.

The process of making paska itself can be conditionally divided into 5 stages: kneading dough from yeast, milk and flour, kneading dough, filling molds with dough, baking paska and maturing it.
All work with the dough should be carried out in a warm place (no drafts!), otherwise the dough will not rise.
It is better to use “live”, not dry yeast for kneading paska, as it gives a more active fermentation process. If there is no "live" yeast, they can be replaced with dry ones, which are marked "active".
Since the pasta dough is quite heavy, it needs to be kneaded for a long time: then it is saturated with oxygen and becomes “airy”. For the same purpose, flour is sifted before kneading.
Gives the dough "fluffiness" and alcohol - dark rum or good cognac.
In order to make the paska fragrant, they put candied fruits, lemon zest, vanillin into the dough, and the yolks give the paska a pleasant yellowish tint. If the yolk of the eggs is not very bright, then the dough can be tinted with saffron.
After kneading the dough, leave it for about 30 minutes in a warm place. The heat activates the fermentation process, as a result of which the dough should double in volume! After that, you can start kneading the dough.
All other ingredients are added to the dough, and the dough is kneaded for at least 20 minutes.
The finished dough is covered with a napkin and placed in a warm place.
When it triples in volume, it is again kneaded and laid out in greased and sprinkled with breadcrumbs molds, filling them with dough by a third of the volume. The molds with the dough are again left in a warm place.
Pasok baking begins only after the dough has increased in volume again and almost completely (not reaching 5 cm to the edge) fills the molds. Then the pasta is placed in an oven preheated to 170 ° C, where they are baked until cooked.
At the same time, it is better to try to open the oven as little as possible, otherwise the dough may fall off.
During baking, paska can be sprinkled with water or steamed over - this will fix its shape.
You can check the readiness of the paska with a wooden stick or by weight - the finished product will be much lighter than the raw one.

The finished pasta is taken out of the oven and cooled. Then they take it out of the mold and decorate it with glaze, decorative elements, nuts, etc. Decor, in general, depends on the imagination and tastes of the cook.

It should be noted that pasca is not eaten immediately. It will be completely ready only on the second day. This process is called the "ripening" of the paska.

As a result, if paska is cooked correctly, it turns out to be tasty, “airy”, colorful and, together with bright krashenkas, creates a unique feeling of the Easter holiday, which remains with us for a long time.

Easter cake

Dilute the dough on three glasses of milk, six glasses of flour and yeast. Put her in heat. Grind five yolks with two cups of sugar, one teaspoon of salt and fragrant seasonings (one stick of vanilla, ten cardamom nuts, or two drops of rose oil). When the dough comes up, 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 so that the dough is not too thick. Knock out the dough well on the table, pour one and a half glasses of raisins into it and let the dough rise until the morning. In the morning beat again and let it lie down. Then put half of the dough in the form, let it rise to three-quarters of the height of the form and put in the oven. Two cakes will come out of this amount of dough.

12 glasses of flour, three glasses of fresh milk, 50 g of yeast, two glasses of sugar, seven eggs, half a glass of butter, one and a half glasses of raisins, a teaspoon of salt, fragrant seasonings.

Easter cake home

In 1/2 cup of boiling milk, brew 100 g of flour, stirring quickly until an elastic mass is obtained.

At the same time, dilute the yeast in 1/2 cup of warm milk and mix with 100 g of flour, leave for 10 minutes.

Combine the first two mixtures, cover and set to rise for 1 hour or more.

Then wipe the yolks, sugar, salt into a homogeneous mass, beat until white.

Add this homogeneous mass to the yeast mixture, add 750 g of flour, knead the dough and leave for 2 hours to rise, after pouring warm liquid butter in small portions; let the test go a second time.

After the second rise of the dough, upset it to its original position, add 2/3 cup of raisins to it, after rolling it in flour, and let the dough come up a third time. Bake in molds for 45 minutes.

1 kg of flour, 50 g of yeast, 1.5 cups of milk, 10 yolks, 3 proteins, 250 g of sugar, 200 g of butter, 100 g of raisins, 3 teaspoons of vanilla sugar, 1 g of salt.

Kulich custard

1 On the eve at eight o'clock in the evening, pour the yeast with half a glass of tepid water, let the yeast rise. Brew half a glass of flour with half a glass of boiling milk, stir well. If the brew is bad, then warm it up a little, stirring constantly. When the yeast is suitable, mix it with the dough, add cooled boiled milk, two teaspoons of salt and two eggs (leave a little of them for greasing), add flour to make a thick dough, stir it until smooth and put it in a warm place until morning well covered. At six or seven o'clock in the morning, pour half a glass of warmed, but not hot, oil into the dough and pour a little two glasses of weak warm tea mixed with three-quarters of a glass of sugar. Pour, stirring constantly, almost all the remaining flour. Dump the dough onto a table or board and beat it well until bubbles appear in it. After that, put the dough in a pre-washed and oiled dish on the inside, cover the dish with something warm and leave the dough to come up. After an hour, put the dough on a board, knead raisins into it, beat it again, but carefully, and let it rise in the same bowl for another half hour. Now the dough can be laid out in one or two buttered forms, let the dough rise, grease the top of the cake with an egg and put in the oven.

12 cups flour, half a cup of melted butter, two eggs, three-quarters of a cup of sugar, one cup of milk, 50 g of yeast, two cups of liquid tea, three-quarters of a cup of peeled raisins, salt.

2 One and a half cups of flour brew with one and a half cups of hot milk, stir. When cool, pour in 1/2 stick of yeast and let rise. Then grind 10 yolks until white with 1/2 cup of sugar, beat the whites into foam, put both of them into the dough, let the dough rise again. Pour in 3/4 cup of melted butter, add the rest of the flour, knock out the dough as best as possible, put it in a mold, smeared with oil from the inside, let the dough rise and bake.

9 cups flour, 1/2 stick yeast, 10 eggs, 1/2 cup sugar, 3/4 cup melted butter, 1.5 cup milk, and salt to taste.

Cake on cream

Prepare the dough: dilute the yeast and half the flour in slightly warmed cream. Put the dough in a warm place. While the dough is approaching, grind the yolks with sugar until white, combine them with the butter, pounded white. Sort the raisins, wash and dry.

In the finished dough, add the pounded yolks with butter, raisins, chopped candied fruits, chopped almonds. Mix the mass well, add salt, the remaining flour, vanilla sugar. Knead everything well on the table, put in a large bowl (faience or enameled) and put in a warm place for 60-80 minutes - until doubled in volume. After that, knock out the dough again on the table and put it in a warm place again. Form small buns from the finished dough and place each in a high-sided mold. Pre-lubricate the form with oil, line its bottom and walls with oiled paper. The dough in the form should occupy 1/3 in height. Put the forms with the dough in a warm place for 60-80 minutes.

Bake Easter cakes at a temperature of 200-220 degrees for 60-70 minutes. When the top of the cake darkens, you need to cover it on top with a circle of raw paper. Do not shake the cake during baking, otherwise it may settle. Carefully put the finished cake out of the mold on a soft bed lined with paper and a napkin. Brush the cooled cake with a thin layer of frosting on top. Put the remaining glaze in a paper cone bag, from which cut off the tip with scissors. Squeezing out the icing, carefully apply the pattern on the cake. Such a cake can be decorated with candied fruit, marmalade, fudge.

Kulich royal

Dilute 50 g of yeast in a glass of cream and put a thick dough on 600 g of wheat flour, two glasses of cream, crushed cardamom (10 grains), 1 crushed nutmeg, chopped almonds (50 g), 100 g each of finely chopped candied fruits and washed, dried raisins.

It is good to knock out the dough, and leave to rise for one and a half to two hours. Then again knead the dough, put in a high form greased with oil and crushed breadcrumbs.

Fill the form halfway, let the dough rise again to 3/4 of the height of the form and place in the oven with low heat.

Easter cakes from such rich dough are best baked in small forms.

Easter cottage cheese - the subtleties of cooking

Suppose you have chosen a day when it will be convenient for you to cook it (this depends not only on free time, you must also take into account the fact that after cooking Easter you need to lie down under pressure in the form for a day or two or even three).

By this day, you need to buy cottage cheese in advance and hang it in a gauze bag to drain excess liquid, the usual time for this is a day (but in a cold place, if the cottage cheese sags in a warm place, it will turn sour).

The time of such processing depends on the dampness of the curd. Very wet cottage cheese, with a lack of time, you can try to squeeze it out under pressure. A tasty and tender Easter will turn out from cottage cheese made at home from milk, boiled and fermented with a small amount of acid, you can take milk and kefir in equal volumes, then you don’t need to add acid, the yield of cottage cheese is 1/5th of the mass of milk taken, those. to get one kilogram of cottage cheese, you need to take 5 liters of milk. All this is best done the day before the main process of preparing Easter, because. cottage cheese it turns out very plentifully flavored with liquid.

So, we have already prepared cottage cheese. Next, we decide which Easter (boiled or raw) we would like to make. Each of them has its pros and cons. Raw Easter is quickly prepared, does not require any effort and tricks. Boiled Easter is stored much better and longer (and after all, we eat Easter food not only on the very day of Easter, but also on Easter Week and beyond).

In addition, if it seems to you that your cottage cheese has a sour smell, then you should also lean towards the heat treatment option. Another subtlety - the addition of raisins or jam from sour berries also contributes to faster sourness of Easter, so it is better to add them to a small, quickly eaten pasochka. Be sure to grind the cottage cheese (you can use a combine, in a meat grinder or through a sieve - the latter is more difficult). Grind sugar into powdered sugar. The rest of the components to buy are good, high-quality: butter, rustic sour cream (or very fatty), pure nuts ...

Easter Cooking Tips

In order for Easter to be easily removed from the pastry box while maintaining its shape, the pastry box must be lined with slightly damp gauze before filling.
Sour cream for Easter is best taken thick, oily. To remove excess moisture from sour cream, sour cream should be placed in a canvas bag or wrapped in several layers of gauze, gently squeezed out, and then placed under pressure for several hours.
Instead of rubbing the cottage cheese through a sieve, you can pass it through a meat grinder twice. Cottage cheese for cooking Easter can be made from baked milk. The technology of its preparation is the same as for ordinary cottage cheese, only the milk is pre-heated in the oven for several hours (the longer the milk is heated, the more intense its color becomes). Easter from such cottage cheese has a beautiful pink color and a pleasant delicate aftertaste.
Easter should be kept cold under oppression for at least 12 hours.
If raisins are put on Easter, then they need to be washed well, sorted out, dried on a towel or napkin.
Candied oranges for Easter should be finely chopped, grated lemon zest, finely grind spice additives in a coffee grinder and sift through a fine strainer.
Almond kernels are easily peeled if you pour them with boiling water and leave for 20-30 minutes, then the skin is easily removed. Then dry the kernels and grind.

So, recipes.

Easter boiled

1.5 kg of cottage cheese, 7-8 egg yolks (whites go to cream for Easter cakes), 450 g of sugar, 600 g of sour cream, 300 g of softened sl. oils. Flavoring additives to choose from, in rather arbitrary combinations: vanillin, lemon or orange zest, steamed poppy seeds, nuts (any), raisins (the latter are taken approximately half a glass for the indicated amount of cottage cheese). Rub the cottage cheese, grind the yolks with half the sugar until white, combine with cottage cheese, sour cream, cl. butter, mix until smooth. Cook over low heat or in a water bath, stirring constantly for about 2-3 hours, until it thickens, begins to boil (options: warm over a fire until hot, but do not boil, or “until the first bubble”).

A longer boiled Easter (without boiling in large bubbles) keeps its shape better and is well stored. Cool in a container with cold water, stirring constantly, add the remaining sugar, raisins, nuts, spices - into a mold for a press for a day, in a cold place, for example, in a refrigerator, and on the lower shelf, before Easter, you need to put a container to collect the liquid flowing from Easter.

Easter pink

800 g of cottage cheese, 200 g of non-liquid jam (the less syrup, the better), 100 g of butter, 2-3 cups of fresh rustic sour cream, sugar - to taste and depending on the sweetness of the jam (1-2 cups approximately). Grind sugar into powder, grind with sour cream and butter, mix with grated cottage cheese. The jam can be made homogeneous and added to the mass simultaneously with the rest of the ingredients, or the syrup can be introduced at the stage of thorough mixing-grinding (in a mixer), and the berries at the end so that they remain whole during Easter. The form before filling should be laid out with a thin napkin, press, cold, as in the previous recipe.

Easter "Chicken"

200 g cottage cheese, 100 g butter, 100 g sugar, 2 boiled eggs(yolks), vanillin. Grind the cottage cheese through a sieve, separately rub the butter, vanilla and powdered sugar. Now mix everything, gradually adding egg yolks, put in a mold, as usual.

Easter with chocolate

Grate the chocolate or scrape it with a knife, mix with powdered sugar and set aside. Then take the cottage cheese, rub through a sieve, mix with butter and sour cream, mix well, pour a glass of chopped candied fruit, chocolate with powdered sugar into the cottage cheese, mix it all so that the mass has a uniform color. Put everything in a form covered with a thin cloth (muslin, gauze), take it out to the cold and put it under oppression. After a day and a half, remove Easter from the mold and serve.

Two kilograms of fresh cottage cheese, 200 g of chocolate, 200 g of powdered sugar, 200 g of butter, two glasses of sour cream, one glass of candied fruit.

vanilla easter

Well-pressed cottage cheese is rubbed through a sieve, cream is gradually poured into it, mixed, wrapped for 12 hours in a napkin, the napkin is tied in knots and hung up to allow the whey formed as a result of fermentation to drain. Then a glass of sugar, vanilla (crushed) are poured into the curd and everything is mixed properly. After that, the cottage cheese is placed in a pasochnik lined with a thin cloth, covered with a plank and put under oppression for half an hour. Half an hour later, Easter is carefully taken out of the bean box, freed from the fabric, placed on a dish and decorated with an artificial flower on top. This Easter should be enough for six to eight people.

600 g of cottage cheese, three cups of cream, one cup of sugar and half a stick of vanilla.

Helpful Hints

When baking cakes, remember the following

The dough for the Easter cake should not be liquid (the Easter cakes will spread and be flat) and should not be thick (the Easter cakes will be too heavy and will quickly become stale).
The dough should be of such density that it can be cut with a knife, and it does not stick to the knife, and when dividing Easter cakes, it would not be necessary to add flour.
The kulichny dough is kneaded as long as possible so that it completely lags behind the hands or the table.
Easter cake does not like drafts, but loves heat, so Easter cakes should be suitable in a warm place at a temperature of 30-45 degrees.
The form for baking Easter cakes is only half filled with dough, allowed to rise to 3/4 of the height of the form, and then placed in the oven.
Easter cake ready for baking is smeared with an egg beaten with 1 tbsp. a spoonful of water, and butter, sprinkle with nuts, coarse sugar and breadcrumbs.
In order for the cake to rise evenly, a wooden stick is stuck into its middle before baking. After a certain time, the stick is removed. If it is dry, the cake is ready.
Easter cake is baked in a humidified oven (for this, a container with water is placed at the bottom) at a temperature of 200-220 degrees.
Easter cake weighing less than 1 kg is baked for 30 minutes, weighing 1 kg - 45 minutes, weighing 1.5 kg - 1 hour, weighing 2 kg - 1.5 hours.
If the cake starts to burn on top, cover it with dry paper.
The finished cake is taken out of the oven, put on its side and left in this position until the bottom cools down.

The festive mood will rise even more if everything cooked is neatly and brightly arranged, placed in a basket decorated with ribbons, greens, flowers, or on a white patterned towel. There is a good tradition - earlier the dough for Easter cake was kneaded on the night from Thursday to Friday, they baked all Friday, and on Saturday they carried the cake to the church for consecration.

The Christian holiday Easter is approaching, and the housewives are already putting pastry on Easter cakes. There are many recipes for making Easter cake, but despite the different composition of the dough, the right cakes turn out to be lush, tall, ruddy and well-baked. In addition, homemade Easter cakes are always tastier than store-bought ones, because they are made by hand, with love and in a peaceful mood. We have already told you how to cook Easter cake at home so that it rises and bakes well, and today we will talk about how to bake Easter cake and decorate it festively. Easter baking should be beautiful, bright and spectacular!

What can you bake a cake in

It is necessary to choose in advance the form in which it will be baked. In Soviet times, housewives baked Easter cakes in saucepans, mugs, ceramic flower pots, tin cans, and it turned out very well - small Easter cakes resembled the domes of churches and looked very original. Until now, many grandmothers continue to bake in tin cans, not recognizing modern forms for baking.

Traditional forms for Easter cakes resemble cylinders of various volumes and sizes, silicone or metal, with non-stick coating or removable bottom. Do not get carried away with too high forms - the height of the container should be about 1.5 times higher than the width, but not more than 20 cm.

Very popular and paper forms, made of thick paper, resistant to high temperatures, moisture and grease. Many of them have a corrugated bottom and small holes for air circulation, because the Easter cake must breathe. It is customary to take Easter cakes in beautiful paper forms with you and give them as an Easter souvenir. You can bake homemade Easter cake in ordinary cupcake molds or disposable aluminum foil molds, which are convenient because they do not need to be washed after use.

How to bake a delicious cake: put the dough in a mold

First, the forms are lubricated from the inside with butter or vegetable oil - with a brush, especially when it comes to paper containers. Silicone molds need only be lubricated the first time they are used, while molds with a non-stick layer, resembling a multicooker bowl, can be left unlubricated at all. Ordinary metal containers or foil forms, it is desirable to cover with oiled baking paper - while some housewives also sprinkle paper with flour or breadcrumbs.

It is better to spread the dough into molds by half the volume or even a little less - it all depends on what result you want to get. If you need a more airy cake, fill the form by a third, and if you need a denser pastry, spread the dough in half of the form. Well kneaded dough will increase several times, so it needs free space.

Proofing continues until the dough rises to the edges of the form. Do not neglect this important step in the preparation of Easter cake if you want to get light, fluffy and beautiful pastries. At the same time, you need to remember that candied fruits, nuts and dried fruits make the dough slightly heavier, so it needs a little more time to increase in size. Try not to move the forms with Easter cakes, because the risen dough falls off so easily! If, with a careless movement, the cake still fell right in the mold, do not expect it to rise - it is better to take out the dough, knead it slightly and place it back into the mold for proofing.

The risen Easter cake, so that it browns beautifully in the oven, can be greased with an egg beaten with milk, water, butter or vegetable oil. However, if you will cover the pastries with fudge, then one oil is enough. Interestingly, some housewives sprinkle Easter cakes with sugar or nuts even before baking.

How to bake Easter cake correctly: working with the oven

Forms with dough are placed in a well-heated (up to 180–240 ° C) oven, on the “top + bottom” mode. To the bottom oven you can put a bowl with hot water to humidify the air and prevent the dough from drying out. Half an hour after the start of baking, it is better to reduce the temperature by 20 ° C. While the cakes are baking, do not open the oven door - just watch the baking through the glass. The fact is that because of the cold air, Easter cakes that are capricious of temperature changes can settle down and lose their splendor. As soon as the top of the cake is golden and ruddy, you can cover the cakes with damp baking paper so that they do not burn.

In order to bake Easter cakes for Easter according to all the rules, you should calculate the required baking time, which usually depends on the weight of the product. For example, a one-kilogram cake takes 45 minutes to bake, a 2 kg cake should take about 1.5 hours in the oven, and small cakes weighing 0.5 kg or more will be ready in half an hour. It is not recommended to bake cakes that are too small, as they will dry out in the oven, lose their taste and aroma.

Many housewives stick a wooden torch into the center of the cake even before it is in the oven. After the cake is baked, you can finally make sure that it is ready by pulling out the splinter. A dry splinter is a sure sign that it's time to take the cake out of the mold. Another way to check is to lightly press the muffin with your finger: if it quickly returns to its previous shape, the cake is ready. First, it should cool down in a form, which is better to put on a cold towel: this helps to easily remove the pastries and not damage them. The cake taken out of the mold cools down perfectly on its side - slowly, over 3-4 hours, under a thick towel and even a blanket. In this case, it must be turned over to cool evenly. It is important to remember that the slower the Easter cake cools, the longer it retains its freshness.

How to make fondant for cake

Fondant and icing are needed not only for the cake to be spectacular and beautiful. The fact is that they protect pastries from drying out and keep them fresh for a long time.

If you plan to decorate the cake with fondant or icing, you need to do this before it has completely cooled.

The most popular glaze is protein. It is easy to prepare, various decorations stick well to it, and besides, it is very tender, airy and amazingly tasty. To prepare this fudge, beat the egg white into a strong foam, add 100 g of powdered sugar to it, mix the mass and add 1 tsp. lemon juice, causing the fudge to turn white. Beat it with a blender at high speed, gradually introducing another 100 g of powdered sugar in small portions. At this stage, if necessary, dye is added to the fondant, trying to ensure that it is evenly distributed over the egg mass. Now spread the fondant on the cake, and apply all the decorations and sprinkles immediately, before the fondant is frozen. You need to cut the cake only after the fudge has hardened, and if there is no time at all and you need to serve the pastry on the table, you can hold it in the oven for several minutes at temperatures up to 100 ° C.

The fondant is applied with a pastry brush, a pastry bag, or by dipping the top of the cake into liquid glaze. With a pastry bag, of course, you can decorate Easter cake in a more original and unusual way.

Lemon fudge is also suitable for Easter cake, which has a fresh and pleasant taste, and its pale yellow color is associated with spring, sun and warmth. How to make lemon curd fudge? To do this, mix 100 g of powdered sugar and 3 tbsp. l. lemon juice, grind well and cover the surface of the products. Instead of lemon juice, you can take the juice of any berries and fruits, or use ordinary warm water, which is mixed with powdered sugar until it thickens - this fudge is called sugar fudge. In general, any fudge is suitable for Easter cake - creamy, chocolate, vanilla, nut, creme brulee, coffee and cognac. Rose water sweets are very pleasant to the taste, not worse than pistachio and coconut - you can experiment to your taste. Easter baking should be original and bright!

How to make a topping for cake

The easiest decoration option is to sprinkle the product with powdered sugar or cocoa powder through a strainer or using holiday stencils. Simple options toppings are poppy seeds, coconut flakes, colored sugar, ground nuts, dried fruits, candied fruits and the usual confectionery topping from the store. First, the cake is covered with icing or fudge, and after a few minutes, when the icing thickens slightly, you can sprinkle something delicious on top of the cake. If you do this earlier, the topping will sink into the glaze and be invisible.

Easter cake decorated with patterns made using sugar pencils of all shades looks very impressive, and children will be happy to take part in this interesting activity. You can also decorate Easter cookies with sugar pencils.

You can decorate the cake before baking with dough sides, braids, crosses and flowers, only the decor dough should be denser so that the decorations do not blur. By the way, it is better to attach pigtails and flowers with the help of raw egg white.

The most creative housewives can make decorations from marzipan or mastic, decorate Easter cake with fresh flowers, decorate it with lace, ribbons and candles. In this case, the Easter cake can be turned into a real work of art.

How to bake Easter cakes at home: a step by step recipe

Enough theory - finally, let's move on to practice. Let's try to cook a very simple cake that even inexperienced chefs can handle. Prepare the following foods.

For test: 50 g fresh pressed yeast (16 g dry), 2-3 cups sugar, ½ tsp. salt, 6 eggs, 200 g butter, ½ liter milk, 3 tbsp. l. vegetable oil, 1½ kg flour, 20 g vanilla sugar, 1 cup raisins.

To decorate the cake: 2 cups sugar, 1 cup water, candied fruits and any nuts.

Cooking method

1. Mix yeast and 100 ml of warm milk, add 1 tbsp. l. sugar and 1 tbsp. l. flour. Place the fermentation brew in a warm place.

2. Combine the butter with the remaining milk (0.4 liters), put on the stove and heat until the butter is melted.

3. Beat eggs with sugar until fluffy.

4. Combine in one bowl the dough, warm milk and butter, beaten eggs with sugar, vegetable oil, vanilla, salt, raisins. Mix well.

5. Enter the flour and knead the dough.

6. Put the dough in a deep bowl, cover with a towel and place in a warm place for fermentation. The dough should double in size. This usually takes up to 5 hours.

7. Fill the molds with dough by about a third and leave for half an hour for proofing.

8. Bake Easter cakes in the oven at a temperature of 180 ° C, calculating the time according to the weight of the baking.

9. Remove the finished Easter cakes and cool them.

10. Make sugar fudge. Boil the syrup from water and sugar over low heat - until the “test” state, when a drop of syrup in water does not spread, but turns into a soft ball, resembling dough in consistency.

11. Cool the syrup and beat it with a mixer until a fluffy mass of a pleasant white color.

12. Cover the cake with fondant using a brush.

13. Top the fudge with finely chopped candied fruits and chopped nuts.

How to make an Easter cake is half the battle, besides this, you still need to save it until Easter, or better, until the end. Easter week. The most reliable way to store Easter cakes is in cotton napkins, in a saucepan with a tightly closed lid. So they will survive even the Bright Week and at the same time remain tender, fresh and tasty. Have a nice holiday!

EASTER. How to bake Easter cakes and Easter cakes.

Easter cake recipes. Easter recipes. The most delicious Easter, or Nine secrets of cooking Easter

How to bake Easter cakes and Easter

Easter cake recipes

When baking cakes, remember the following:
The dough for the Easter cake should not be liquid (the Easter cakes will spread and be flat) and should not be thick (the Easter cakes will be too heavy and will quickly become stale).
The dough should be of such density that it can be cut with a knife, and it does not stick to the knife, and when dividing Easter cakes, it would not be necessary to add flour.
The kulichny dough is kneaded as long as possible so that it completely lags behind the hands or the table.
The dough should come up three times: the first time the dough comes up, the second time - when all the products are added, the third time - when the dough is placed in the molds.
Easter cake does not like drafts, but loves heat, so Easter cakes should be suitable in a warm place at a temperature of 30-45 degrees.
The form for baking Easter cakes is only half filled with dough, allowed to rise to 3/4 of the height of the form, and then placed in the oven.
Easter cake ready for baking is smeared with an egg beaten with 1 tbsp. a spoonful of water, and butter, sprinkle with nuts, coarse sugar and breadcrumbs.
In order for the cake to rise evenly, a wooden stick is stuck into its middle before baking. After a certain time, the stick is removed. If it is dry, the cake is ready.
Easter cake is baked in a humidified oven (for this, a container with water is placed at the bottom) at a temperature of 200-220 degrees.
Easter cake weighing less than 1 kg is baked for 30 minutes, weighing 1 kg - 45 minutes, weighing 1.5 kg - 1 hour, weighing 2 kg - 1.5 hours.
If the cake starts to burn on top, cover it with dry paper.
The finished cake is taken out of the oven, put on its side and left in this position until the bottom cools down.

Kulich custard

For two Easter cakes: flour 12 cups, melted butter 1/2 cup, 2 eggs, 3/4 cup sugar, milk 1 cup, yeast 50 gr, liquid tea 2 cups, 3/4 cup raisins, salt 2 teaspoons.

The night before at 8 pm, pour the yeast over half a glass of tepid water and let the yeast rise. Brew half a glass of flour with half a glass of boiling milk and stir well. If it’s not brewed well, then warm it up a little, stirring constantly. When the yeast comes up, mix it with the dough, add the cooled boiled milk, salt, eggs (to leave a little for coating). Add flour to make a thick dough, stir it until smooth and put it in a warm place until morning, covering it well. At six or seven o'clock in the morning, pour warmed, but not hot, dissolved butter into the dough and pour a little two glasses of weak warm tea mixed with sugar. Pour, stirring constantly, almost all the remaining flour. Dump the dough on the table and beat it well until bubbles appear in it. After that, put the dough in a dish pre-oiled from the inside, cover the dish with something warm and leave the dough to come up. After an hour, put the dough on a board, knead raisins into it, beat it again, but carefully, and let it rise in the same bowl for another half hour. Now the dough can be laid out in buttered molds, let the dough rise, grease the top of the cake with an egg and put the oven on.

Easter cake original recipe

The secret to this original Easter cake recipe is using yogurt to make the dough.
Thanks to yogurt, the cake turns out to be unusually juicy and airy with a crispy and fragrant crust.
And citrus notes add original piquancy to the recipe.

Dough Ingredients:
dry yeast 1 small pack;
warm water -180 ml;
sugar 100 g;
2 egg yolks;
yogurt without additives 120 ml;
butter 50 g;
flour 500 g;
lemon, lime or orange zest 1-1.5 teaspoons, for more piquancy, you can use a mixture of them;
vanillin 0.5 teaspoon;
raisins 100 g;

For glaze: lemon juice - 1 tablespoon;
powdered sugar 4 tablespoons.

Easter cake almond

1 kg of flour, 500 g of milk, 50 g of 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 it to the temperature of fresh milk. In a small part of the milk, dilute the yeast by adding a tablespoon of sugar. Pour flour into milk, add foamed yeast, mix thoroughly and, covered with a towel, put in a warm place for fermentation. When the dough has risen, add egg yolks beaten with the remaining sugar, melted butter, grated lemon zest, part of chopped almonds, raisins and salt. To stir thoroughly. Beat the remaining egg whites into a thick foam and add to the dough, mixing gently (from top to bottom). Put the dough in a greased, floured form, let it rise, grease the surface of the cake with yolk, sprinkle with the remaining almonds. Bake until done at 180 degrees.

The form is filled with dough halfway, the dough is allowed to rise to 3/4 of the height of the form, and then it is greased and baked.

Easter cake

Milk 3 cups, flour 12 cups, yeast 50 g, egg 7 pieces, granulated sugar 2 cups, salt 1 teaspoon, 1/2 cup melted butter; 1.5 cups raisins, fragrant seasonings: one stick of vanilla, 10 cardamom nuts or 2 drops of rose oil.

Dilute the dough on three glasses of milk, six glasses of flour and yeast. Put her in heat. Grind five yolks with two glasses of sugar, one teaspoon of salt and fragrant seasonings. When the dough comes up, put the mashed yolks into it, beat in two more eggs, pour in slightly warmed ghee, add six glasses of flour, but so that the dough is not too thick. Knock out the dough well on the table, pour one and a half glasses of raisins into it and let the dough rise until the morning. In the morning beat again and let it lie down. Then put half of the dough in the form, let it rise to 3/4 of the height of the form and put in the oven. This amount of dough is enough for two cakes.

It is believed that the Easter cake rose when the surface was covered with continuous bubbles and "walks" from the touch.

Kulich in Polish

1.5 kg flour, 1 cup milk, 2 cups cream, 50 g fresh yeast, 10 eggs, 800 g sugar.

Stir a glass of hot milk, hot cream and flour thoroughly, let the mass cool down to the temperature of fresh milk. Add foamed yeast diluted in a small amount of milk and two eggs, mix and, covering the dough with a napkin, put in a warm place for fermentation. When the dough has risen, add the remaining yolks, pounded white with one half of the sugar, and the whites, whipped with the other half of the sugar, into a thick foam. Gently mix the mass (from top to bottom), adding the remaining flour and let the dough rise again. Then carefully knock out the dough, put it in a greased and dusted with flour form, filling it up to half. Let the dough rise again. Bake until done at 180 degrees.

The dough for the cake should be very well kneaded. To do this, the dough is dumped on a table or board and beaten until bubbles appear on the surface.

Cake with orange peel

750 g flour, 1 cup milk, 60 g yeast, 180 g sugar, 180 g butter, 5 yolks, 2 eggs, 1 tablespoon raisins, 1 tablespoon orange zest from jam

Stir yeast with a little warm milk, 1 teaspoon sugar, 1 tablespoon flour and leave to ferment. Beat eggs, yolks and sugar in a water bath until it thickens, and then, while whisking, cool. Pour the warm mass into the flour, add fermented yeast and warm milk.

Carefully knead the dough. It should lag behind the hands and the sides of the bowl. Gradually add melted butter, raisins and crushed orange zest.

Knead the dough well and leave to ferment. When the dough has doubled in volume, it must be transferred to greased and floured forms. When the dough rises one more time, the cake can be greased and baked. Easter cakes are baked at a temperature of 180 degrees for 40 minutes. The finished cake is covered with icing and sprinkled with small caramel balls.

Easter cake with raisins

Wheat flour 1 kg, yeast 50 gr, granulated sugar 100 gr, 3 eggs, butter 125 gr, raisins 100 gr, candied fruits 50 gr, crushed cardamom, cinnamon, 3 tbsp. spoons of milk.

Knead a rather steep dough in the evening: flour, 1.5 cups of warm water, yeast, 2 eggs, butter, granulated sugar, washed raisins, finely diced candied fruits, crushed cardamom, cinnamon. Knead everything thoroughly, cover with a towel and leave to rise until morning. Then put the dough on the table, knead for a long time, then divide it into two parts, put it in low forms greased with oil, let it rise. When the Easter cakes have risen enough (the surface will be covered with continuous bubbles, and the dough “shakes” when touched), grind one egg, mix with milk, grease the Easter cakes, put in the oven and bake for about 40 minutes.

Cake with lemon zest

500 g flour, 150 g granulated sugar, 250 g cream or milk, 6 egg yolks, 40 g yeast, 100 g butter, vanilla sugar or vanillin, grated peel of one lemon, 50 g raisins, 50 g almonds, fat for greasing the mold , powdered sugar with vanillin, a pinch of salt. For glaze: beat 2 egg whites with 200 g of powdered sugar until thick, air mass and add lemon juice to taste.

Sift flour through a sieve. Rinse raisins with warm water and pat dry. Scald the almonds, peel and chop. Prepare a dough of 100 grams of flour, cream and yeast, pounded with half sugar and leave it to ferment. Grind the yolks with the remaining sugar until an air mass is obtained, add the rest of the flour, dough, a pinch of salt, vanilla sugar or vanillin. Knead the dough until it easily pulls away from your hands and the sides of the bowl. Gradually add melted butter, raisins, lemon zest and prepared almonds. Put the dough into a greased and floured form (up to 1/3 of the volume) and leave it warm for fermentation. When the dough rises, the cake can be put in a preheated oven and baked until cooked. Sprinkle the finished cake with icing sugar and vanilla or pour over the icing.

Kulich royal

Yeast 50 gr, cream 3 cups, wheat flour 1200 gr, butter 200 gr, granulated sugar 200 gr, 15 yolks, crushed cardamom (10 grains), 1 crushed nutmeg, chopped almonds (50 gr), 100 gr candied fruits, 100 gr raisins, crushed crackers 1 tbsp. spoon.

Dilute the yeast in a glass of cream and put a thick dough out of them, adding half the wheat flour. When the dough rises, add the egg yolks mashed with butter and granulated sugar into it, add the remaining flour, 2 cups of cream, crushed cardamom, crushed nutmeg, chopped almonds, finely chopped candied fruits and washed, dried raisins. It is good to knock out the dough and leave to rise for one and a half to two hours. Then again knead the dough, put in a high form greased with oil and sprinkled with crushed breadcrumbs. Fill the form halfway, let the dough rise again to 3/4 of the height of the form and place in the oven with low heat.

Easter cakes from such rich dough are best baked in small forms.

Easter cake saffron

2 kg of flour, 5 cups of milk, 1/2 cup of yeast, 15 eggs, 400 g of margarine or butter, 700 g of granulated sugar, 1 teaspoon of salt, 1/2 teaspoon of cardamom or saffron, 10 drops of lemon oil, 1 cup chopped almonds and 1 cup raisins.

Milk is heated to steam temperature, yeast, flour are added and mixed well. When the dough rises, 10 yolks, 5 eggs, melted butter, sugar, salt, cardamom or saffron, lemon oil, raisins, almonds are added to it and allowed to rise. The dough should be so thick that it does not stick to your hands. Then the dough is put into molds, decorated with raisins, almonds, brushed with egg and milk and placed in a preheated oven. Bake until done.

Lemon oil can be replaced with vanilla drops or rose oil.

Chocolate cake

400 grams of flour, 50 grams of fresh yeast, 1.5 cups of milk, 15 eggs, 500 grams of sugar, 100 grams of cocoa powder, 1-2 glasses of rum, 1/2 cup of red wine, 100 grams of rye crackers, 100 grams of candied orange, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, 1/4 teaspoon cardamom, salt to taste.

Dissolve the yeast in a small amount of milk, mix with flour and leave to ferment in a warm place. Then add egg yolks, mashed white with sugar, cocoa, rum, red wine, ground, sifted rye crackers, finely chopped candied oranges and all spices into the dough.

Mix the mass and put in a warm place for fermentation. When the dough has risen, add egg whites whipped into a thick foam, salt to taste. Then put the dough into a generously oiled and floured form. When the dough has risen, add the egg whites whipped into a stable foam and salt to taste. Put the dough into a generously greased with soft butter, dusted with flour form. When it rises in the form, bake the cake at a temperature of 180 degrees until cooked.

Spicy additives for Easter cake should be finely ground in a coffee grinder and sifted through frequent
strainer.

Easter cake

For 15 servings: 3 kg of flour, 0.8 kg of homemade butter, 1 kg of sugar, 20 yolks from homemade yellow eggs, 1.5 liters of milk, 120 g of yeast (wet), 200 g of raisins, optional - vanillin, zest, cognac 50 gr, semolina 2 tbsp. l.

Dilute the yeast in 1 glass of warm water, add 1-2 tablespoons of flour, put in a warm place for 20 minutes. in a bowl. Sift flour into a large bowl, beat the yolks with sugar, add 50 g of cognac with vanilla, milk, yeast. Pour the liquid phase into the flour and knead for 15 minutes. Gradually pour in melted butter, raisins (do not wash !!!), zest. Knead for at least 40 minutes (willingness is determined as follows: if the dough "beeps" and the raisins pop out of the dough, then it's ready). Recently I have been kneading the dough with a mixer with test nozzles, it turns out faster. Cover everything with a towel, put in a warm place and wait until it suits. When the dough rises, put it in a mold (no more than 23 molds), pre-greased sunflower oil and sprinkled with semolina. Bake (I determine the time by eye). Cool down on the side. When everything is baked and cooled down, you can prepare the glaze: beat 1 protein with 1 glass of sugar, spread the tops of the cakes, sprinkle with colored nonsense. Glaze is just amazing!

How to Bake a Greek Easter Pie

60 g of yeast, 120 g of milk, 100 g of sugar, 1 kg of flour, a pinch of salt, grated orange zest, a glass of warm water, 200 g of sesame seeds, 5 hard-boiled eggs dyed with bright red paint, protein, vegetable oil and sesame seeds for the opposite.

Dissolve yeast with milk and sugar and let rise for 10 minutes. Add 125 g of flour, stir, put in a warm place and let it rise until the next day. Mix the dough with the remaining flour, add salt, zest, water and knead for half an hour. From two-thirds of the dough - form a long smooth loaf five centimeters thick. Grease a baking sheet with oil and sprinkle with sesame seeds. Lay the dough on a baking sheet. From the rest of the dough, roll into two thin rolls of the same length as a loaf on a baking sheet. Roll the rolls in sesame seeds and lay around the loaf, pressing to hold the dough together. Place the eggs obliquely into the dough, brush the loaf with egg yolk and sprinkle with sesame seeds. Let the cake rise for three hours in a warm place. Bake in the oven for about an hour at 200 degrees.

Easter Recipes

Note. All paskhas are prepared from cottage cheese, fresh, still wet. Drain the whey, weigh, tie the curd in a napkin, put it on a clean board, which should lie on the table in a slightly tilted position. Then put another clean board on the curd, and on top of it a heavy press: either a stone or irons. Substitute a trough to drain the whey. After 10-12 hours, the cottage cheese will dry out so much that it will be ready for use. Then it must be rubbed with a spoon through a frequent sieve or a rare sieve. Then put everything you need in it, stir. Lay out a cleanly washed wooden and tin bead box with an old, but solid napkin. Lay it in even folds, fill it with cooked cottage cheese, cover it with the same napkin, pull it on, put a plank on top, put either a stone or an iron on top, put it in a cold place so that the whey flows out, but not on ice, and then, turning the napkin over, turn it over the pastry box on a plate, remove the wooden studs from the side, remove the pastry box, and then carefully the napkin.

The most delicious Easter, or Nine secrets of cooking Easter

1. Products

Cottage cheese - 1.5 kg
Sugar sand - 500 g
Eggs - 5 pieces
Butter unsalted - 500 g
Sour cream - 200 g
Vanillin - 1 sachet
Light raisins - 200 g
Almonds or walnuts - 100 g (optional)
Zest of 1 lemon

2. Preparation

Secret one. Cottage cheese is needed only very fresh, homemade and well squeezed. You can make your own cottage cheese. To do this, take milk and kefir in equal parts, bring the milk to a boil and pour kefir into boiling milk. Allow to cool, transfer to gauze bags (double layer of gauze), hang over the sink for at least a day.

Second secret. Easter must be done early. Namely, on Maundy Thursday, after the service of the Reading of the Twelve Gospels. To do everything, you need to prepare all the components in advance.

Rinse and dry the raisins well. Pour boiling water over almonds (you can use lightly roasted), peel, finely chop. Walnuts thoroughly clean and also finely chop, but do not pass through a meat grinder. It is fundamentally!

Melt the butter, drain the whey.

Eggs must be refrigerated.

Wash forms. For the indicated number of products, three standard pastries are required.

For each form, prepare gauze. Put a double layer of gauze into the molds, leaving enough gauze to cover the top of the curd. It is better to cut the gauze into rectangles for each plane of the form so that there are not too many folds in the corners of the form, which will be printed later on Easter. But be careful: there should be enough gauze so that it does not spread on the sides when you pour the curd mass into the mold. Prepare wooden blocks exactly on the bottom of the bee box and weights.

3. Cooking Easter

Secret third. Pass well-squeezed cottage cheese through a meat grinder along with raisins. This is one of the features of our Easter. The raisins will give flavor, but will not be felt as a whole. You can also use dark raisins, but then Easter will be dark.

Wiping cottage cheese and raisins through a fine colander or sieve, as advised in other recipes, is, I think, not an easy task, and it will take much more time.

Now break the eggs, separate the yolks from the whites.

Secret four. Separately, beat the whites with 200 g of sugar until a good foam, add sugar gradually by 1 spoon for 4-5 strokes with a whisk. Beat only by hand, thoroughly, but not to the density. 5-10 minutes. We wipe the yolks white with 300 g of sugar and vanilla.

Secret five. We mix everything gradually: grated cottage cheese with raisins, butter, then yolks, sour cream, proteins, then nuts and zest. Mix everything by hand with a wooden spoon, preferably in a glass or porcelain bowl.

To be honest, I always made at least a double portion of Easter, and therefore mixed everything in a small enamel bowl, which I used exclusively for cooking.

Secret six. We boil Easter. You can find in books a recommendation to cook Easter in a water bath, but I did not have enough time for this, and I did it as follows. I cooked two deep clean pans (since tefal appeared, she thinks for us, and earlier ordinary iron pans successfully coped with the task), put the cooked paskha on and simmered over low heat, stirring constantly. As soon as large bubbles appear, stir more intensively. To do this, one pan must be removed from the stove, and all attention should be paid to the rest. Miss the moment - the cottage cheese will begin to "snort", and splashes will fly throughout the kitchen. So, stirring Easter very intensively (old recipes advise stirring clockwise), you notice that it has boiled. Then the pan can be removed from the heat and move on to the next one.

Secret seven. As soon as the curd mass has cooled and become slightly warm, transfer it to the mold. So that Easter does not "fall through the bottom", you need to add curd mass to the mold as the liquid comes out. For these purposes, set aside a small amount of mass. Now cover Easter with gauze on top and leave it alone until the morning.

Do not forget to put the form with Easter in a saucer. In the first minutes, the liquid will flow out of the mold very intensively, do not forget to drain it from the saucer.

Secret eight. On Friday morning, you need to empty all the saucers again, put clean wooden blocks on the top of the form (on gauze), and put a load on them. As loads, you can use mugs from dumbbells, well-washed stones. At worst, water cans. Put all the "structures" in the cold (you can on the balcony, in our latitudes it is rarely hot on Easter). Drain saucers regularly.

Easter should be ready by Saturday evening, at the very least, by Sunday morning.

Carefully disassemble all the weights, unfold the gauze from above, place the beekeeper like a pyramid on a dish, carefully disassemble the form and remove all the gauze, but so as not to break Easter. You can decorate the cross, the letters ХВ and the top of the Easter with colored powder.

Easter will be very hard, stand on the table like a pyramid, it can be cut with a knife and stored for a long time (if it comes to that). Once I hid a small Easter to take it to my friends in another city. Friends tried it on the tenth day after the holiday. She was amazing.

Secret nine, or just advice. Your Easter will be very popular. Everyone who tries it once will remind you that next year he also expects your Easter as an Easter gift from you. Therefore, prepare better small forms, but let there be more of them. What did I do? She took plastic cups, poked holes all over the cup, especially carefully at the bottom. I pierced with scissors so that the holes were like in a colander. Ready Easter is easy to take out of the glass for gauze.

Easter boiled

Stir all of the following, put in a saucepan (preferably with a thick bottom), put on the stove, bring to a hot state, stirring constantly. After removing the pan from the heat, continue to stir Easter until it cools down, and then put it in a wooden form, put oppression on top and leave for a day in a cool place.

1.2 kg of cottage cheese, three cups of cream, 100 g of butter, four to five raw eggs, 100 g of raisins and sugar to taste.

Easter with chocolate

Two kilograms of fresh cottage cheese, 200 g of chocolate, 200 g of powdered sugar, 200 g of butter, two glasses of sour cream, one glass of candied fruit.

Easter chocolate

500 g of cottage cheese, 1 tbsp. sugar, 150 g butter, 3 tbsp sour cream, 2 tbsp. spoons of cocoa powder, a piece of chocolate, vanillin, 1/4 tsp. salt.

Rub the softened butter with a wooden spoon until sour cream thickens. Put sugar, salt, vanilla and cocoa. Rub everything carefully. Wipe the cottage cheese through a colander, add sour cream to it, mix and gradually introduce in small portions into the previously prepared mixture of butter, sugar and cocoa. Mix well. When Easter gets a uniform chocolate color, transfer it to a napkin and a press mold for several hours. Keep in a cold place. Free the finished Easter from the form and napkins, put on a plate and sprinkle with grated chocolate on top.

vanilla easter

600 g of cottage cheese, three cups of cream, one cup of sugar and half a stick of vanilla.

Easter ordinary

Rub 2 kg of fresh, well-squeezed cottage cheese with a spoon through a fine sieve or thin sieve. In a separate saucepan, put 300 g of fresh butter, 400 g of fresh sour cream, 3 eggs and, stirring constantly, bring to a boil. Then thoroughly grind all this with cottage cheese, add 1 raw egg, 1 1/3 teaspoons of salt and grind again until a homogeneous mass is obtained. Take a clean napkin made of soft, thin fabric, moisten it with water and lay it in even folds in a mold, fill it with the prepared mass. From above, first cover with the edges of the napkin, then with a lid, apply oppression and put in a cold place (but not on ice) for half a day or even a day, so that the serum flows out. Then remove the oppression, remove the lid, unscrew the edges of the napkin, tip the form onto a plate or dish, carefully remove the form and napkin, serve. Optionally, you can overlay Easter around with colored eggs.

Easter ordinary (second option)

2.5 kg. cottage cheese, 1 cup sour cream, 200 gr. butter, 2 tsp salt, 1/2 tbsp. granulated sugar.

Fresh, well-squeezed cottage cheese, rub with a spoon through a sieve. add 1 tbsp. fresh sour cream, 200 gr. butter, salt, sugar, mix everything until a homogeneous mass is obtained. Take a clean napkin from a thin soft cloth, moisten it with water, lay it in even folds in a mold, fill it with the prepared mass. From above, cover first with the edges of the napkin, then with a lid, apply oppression and put in a cold place. (Wait until the serum flows out). Put on a plate and overlay with colored eggs.

Easter ordinary (third option)

1 kg of flour, 50 g of yeast, 1-1.5 cups of milk, 10 yolks, 3 proteins, 250 g of sugar, 200 g of butter, 100 g of raisins, 25 g of cognac, 25 g of candied fruit, 3 teaspoons of lemon peel or 1 a teaspoon of cardamom (ground), and 0.5 teaspoon of grated nutmeg, 3-4 tablespoons of vanilla sugar and only one gram of salt.

Put the dough: 0.5 cups of boiling milk, brew 100 g of flour, stirring quickly with a wooden spoon until an elastic mass is obtained. Dilute the yeast in 0.5 cups of warm milk and mix with 100 g of flour, leave for 10 minutes. Combine both mixtures, cover and leave for 1-2 hours to make the dough rise. Let's take a "fill". Wipe the yolks, salt and sugar into a homogeneous mass and beat until white. Now half the filling into the yeast mixture that has come up, add 250 g of flour, knead well and let it rise for an hour. An hour passed and the dough came up. Pour the second half of the filling, add 500 g of flour and knead until the dough comes off your hands. The dough is ready. Pour the melted butter into it gradually, knead again properly. Add spices and cognac. Let the test run again. And now, after the second rise of the dough, crush it, add 2/3 of all raisins and candied fruits, after rolling them in flour and let the dough come up a third time. And now we will divide the dough and transfer it to pre-prepared forms (do not forget that only up to half of the form), pour the remaining raisins and candied fruits on top and again let the dough rise by 2/3 of the form. Coat it with egg yolk and place in the oven on a small fire. Just do not forget that the oven must be well warmed up. After 45 minutes, I can guarantee that you will get magnificent and fragrant Easter cakes from the oven.

Easter ordinary with cream

Rub 2 kg of fresh cottage cheese through a sieve, put in a saucepan, add 4 eggs, 0.6 l of cream, 300 g of butter, sugar and salt to taste. Stir thoroughly and bring to a boil. Remove from heat, put on ice and stir until cool. Then put in a prepared form, put under pressure in a cool place for a day.
Creamy Easter.

Mix 5 cups cream, 5 cups fresh sour cream, 2 cups milk. Put in a moderately heated oven for several hours to curdle, or cook in a water bath. Then pour into a napkin and let the serum drain. Salt the cottage cheese prepared in this way to taste, add 1 raw egg, granulated sugar - also to taste, grind until smooth, put in a prepared form and - for several hours under oppression, in a cool place.

Easter royal

Mix 2 kg of fresh cottage cheese mashed through a sieve with 10 raw eggs, 400 g of unsalted butter, 800 g of fresh sour cream. Put in a saucepan and, stirring constantly so as not to burn, bring to a boil, but do not boil. Immediately remove from heat, place on ice (or in a bowl of cold water) and stir with a wooden spatula until the mixture is completely cool. Add 2-4 cups of granulated sugar (to taste), a little vanillin, a little less than 1/2 cup of chopped almonds and the same amount of raisins, mix thoroughly, put in a prepared form and place in a cold place, putting oppression, for half a day or more.

Easter with pistachios

Grind 1.2 kg of dry cottage cheese rubbed through a sieve with 1 cup of granulated sugar, add a little vanillin, 4 raw eggs, 200 g of butter, 200 g of chopped pistachios (not larger than small cereals) and grind thoroughly again. Then pour in 0.8 l of cream, mix, put in a prepared form and put under pressure in the cold so that all the whey is glassed.

Easter with condensed milk

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

Rub the cottage cheese through a sieve, add the butter and granulated sugar (preferably fine) rubbed through a sieve. Cottage cheese, butter, granulated sugar and vanillin thoroughly grind, add sour cream, condensed milk or cream, washed dried raisins. Mix the mass thoroughly, put it in a pasochnik, covered with gauze, put oppression on top and refrigerate.

Easter Podolsk

Mix 2 cups cream and 1 stack. hot butter with 4 cups flour, pour in 1 egg and 1 stack. yeast. Knead the dough, put in a warm place for 1-2 hours, until the dough rises. Add to the dough 8 mashed yolks, 2 f. (800 g) sugar, 5 f. (2 kg) flour. Knead again, keep warm for 2 hours, beat with your hands and put in a breaded form and carefully place in the oven.

Easter Cossack

Steam 3 cups of flour with 2 cups of cream (sour cream), mix well. Drive 50 yolks to turn white in a saucepan (put the saucepan in warm water). Take 1/4 lb. (100 g) of yeast, dissolve in 3/4 stack. milk and pour into the yolks. Mix it all up and pour into a bowl. Let the dough rise. Add 1 teaspoon salt, 3 stacks. flour and knead the dough for 30 minutes, then pour 1 stack. warm butter, 1 cup. sugar, 2-3 grains of crushed cardamom, 2-3 pcs. cloves, a pinch of cinnamon (cinnamon) and knead again. Let rise a second time. Put a little less than half into the mold, when it rises, spread with an egg, put the oven in the oven for 1 hour. Then let it cool down a bit, smear with colored glaze, sprinkle with multi-colored powder (such as sago, boiled millet, sugar balls).

Easter red (old recipe)

3 bottles of baked milk or fermented baked milk, 3 bottles of curdled milk or kefir, 3 cups of sour cream, 1 yolk, vanillin, sugar.

Pour yogurt or kefir into ready-made baked milk or fermented baked milk, put sour cream and yolk. Mix all this and leave on a small fire. Stir until whey separates. After removing from heat, let stand for a while and strain through cheesecloth. When the whey drains, wipe the mass through a colander, put vanillin or sugar. Transfer to a mold under oppression and put in a cold place.

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For those who have fasted, you should not start fussing with fatty meat food, for example, with a goose in apples, by the first Easter day. The body needs to be given time to gradually enter non-fasting times, and traditional Easter food: an egg, Easter, Easter cake is the best path to this. From meat, you can cook a light, low-fat - veal or chicken broth, steam cutlets. A good solution would be the preparation of delicious fresh fish.

How to bake Easter cakes and Easter

How to bake Easter cakes and Easter I spied on the Orthodox sites ABC of Faith and Orthodoxy and the World

What is a kulich? This is holiday bread. The best products are used on it: butter, sour cream, egg, cream, so that in terms of content it already looks more like a cake. Easter cake is also rich in additional ingredients: raisins, nuts, and a lot of fragrant spices are added to it, and it is festively decorated. Easter cakes are put in a sourdough way, because yeast cannot raise a lot of sour cream, butter, eggs in a sourdough way.

Classical recipes usually involve baking a large, noble Easter cake. It can be convenient to bring it to the consecration and take it home to the festive meal. Our home practice has led us to bake many small cakes (forms - 200 ml iron mugs), it is easy for children to hold and it is pleasant to give to friends. Small cakes bake faster, it is important not to overdry them.

Easter cake

12 glasses of flour, three glasses of fresh milk, 50 g of yeast, two glasses of sugar, seven eggs, half a glass of butter, one and a half glasses of raisins, a teaspoon of salt, fragrant seasonings.

Easter cake home

In 1/2 cup of boiling milk, brew 100 g of flour, stirring quickly until an elastic mass is obtained.

At the same time, dilute the yeast in 1/2 cup of warm milk and mix with 100 g of flour, leave for 10 minutes.

Combine the first two mixtures, cover and set to rise for 1 hour or more.

Then wipe the yolks, sugar, salt into a homogeneous mass, beat until white.

Add this homogeneous mass to the yeast mixture, add 750 g of flour, knead the dough and leave for 2 hours to rise, after pouring warm liquid butter in small portions; let the test go a second time.

After the second rise of the dough, upset it to its original position, add 2/3 cup of raisins to it, after rolling it in flour, and let the dough come up a third time. Bake in molds for 45 minutes.

1 kg of flour, 50 g of yeast, 1.5 cups of milk, 10 yolks, 3 proteins, 250 g of sugar, 200 g of butter, 100 g of raisins, 3 teaspoons of vanilla sugar, 1 g of salt.

Kulich custard

12 cups flour, half a cup of melted butter, two eggs, three-quarters of a cup of sugar, one cup of milk, 50 g of yeast, two cups of liquid tea, three-quarters of a cup of peeled raisins, salt.

9 cups flour, 1/2 stick yeast, 10 eggs, 1/2 cup sugar, 3/4 cup melted butter, 1.5 cup milk, and salt to taste.

Cake on cream

Kulich royal

Dilute 50 g of yeast in a glass of cream and put a thick dough of them on 600 g of wheat flour, two glasses of cream, crushed cardamom (10 grains), 1 crushed nutmeg, chopped almonds (50 g), 100 g of finely chopped candied fruit and washed , dried raisins.

It is good to knock out the dough, and leave to rise for one and a half to two hours. Then again knead the dough, put in a high form greased with oil and crushed breadcrumbs.

Fill the form halfway, let the dough rise again to 3/4 of the height of the form and place in the oven with low heat.

Easter cakes from such rich dough are best baked in small forms.

Easter cottage cheese - the subtleties of cooking

The time of such processing depends on the dampness of the curd. Very wet cottage cheese, with a lack of time, you can try to squeeze it out under pressure. A tasty and tender Easter will turn out from cottage cheese made at home from milk, boiled and fermented with a small amount of acid, you can take milk and kefir in equal volumes, then you don’t need to add acid, the yield of cottage cheese is 1/5th of the mass of milk taken, those. to get one kilogram of cottage cheese, you need to take 5 liters of milk. All this is best done the day before the main process of preparing Easter, because. homemade cottage cheese turns out to be very richly flavored with liquid.

Easter boiled

A longer boiled Easter (without boiling in large bubbles) keeps its shape better and is well stored. Cool in a container with cold water, stirring continuously, add the remaining sugar, raisins, nuts, spices - into a press mold for a day, in a cold place, for example, in the refrigerator, and on the bottom shelf, before Easter, you need to put a container to collect the flowing from easter liquid.

Easter pink

Easter "Chicken"

200 g cottage cheese, 100 g butter, 100 g sugar, 2 boiled eggs (yolks), vanillin. Grind the cottage cheese through a sieve, separately rub the butter, vanilla and powdered sugar. Now mix everything, gradually adding egg yolks, put in a mold, as usual.

Easter with chocolate

Two kilograms of fresh cottage cheese, 200 g of chocolate, 200 g of powdered sugar, 200 g of butter, two glasses of sour cream, one glass of candied fruit.

vanilla easter

600 g of cottage cheese, three cups of cream, one cup of sugar and half a stick of vanilla.

When baking cakes, remember the following

The dough for the Easter cake should not be liquid (the Easter cakes will spread and be flat) and should not be thick (the Easter cakes will be too heavy and will quickly become stale).
The dough should be of such density that it can be cut with a knife, and it does not stick to the knife, and when dividing Easter cakes, it would not be necessary to add flour.
The kulichny dough is kneaded as long as possible so that it completely lags behind the hands or the table.
The dough should come up three times: the first time the dough comes up, the second time - when all the products are added, the third time - when the dough is placed in the molds.
Easter cake does not like drafts, but loves heat, so Easter cakes should be suitable in a warm place at a temperature of 30-45 degrees.
The form for baking Easter cakes is only half filled with dough, allowed to rise to 3/4 of the height of the form, and then placed in the oven.
Easter cake ready for baking is smeared with an egg beaten with 1 tbsp. a spoonful of water, and butter, sprinkle with nuts, coarse sugar and breadcrumbs.
In order for the cake to rise evenly, a wooden stick is stuck into its middle before baking. After a certain time, the stick is removed. If it is dry, the cake is ready.
Easter cake is baked in a humidified oven (for this, a container with water is placed at the bottom) at a temperature of 200-220 degrees.
Easter cake weighing less than 1 kg is baked for 30 minutes, weighing 1 kg - 45 minutes, weighing 1.5 kg - 1 hour, weighing 2 kg - 1.5 hours.
If the cake starts to burn on top, cover it with dry paper.
The finished cake is taken out of the oven, put on its side and left in this position until the bottom cools down.

Original entry and comments on

Believers prepare Easter cakes and start painting Easter eggs.

Easter cake is a church ritual food. Where does Easter cake come from and why are Easter cakes baked and consecrated on Easter?

Christians should especially take communion on the day of Easter. But since many Orthodox Christians have the custom of receiving the Holy Mysteries during Great Lent, and on the Bright Day of the Resurrection of Christ, few receive communion, then, after the celebration of the Liturgy, on this day special offerings of believers are blessed and consecrated in the temple, usually called Easter and Easter cakes, which recalls the communion of the true Pascha of Christ and unites all believers.

The use of consecrated Easter cakes and Easter cakes during Bright Week among Orthodox Christians can be likened to eating the Old Testament Easter, which on the first day of the Paschal week the God-chosen people ate as a family (Ex. 12, 3-4). Also, with the blessing and consecration of Christian Easter cakes and Easter cakes, believers on the first day of the holiday, having come home from churches and finished the feat of fasting, as a sign of joyful unity, the whole family begins bodily reinforcement - stopping fasting, everyone eats blessed Easter cakes and Easter, using them throughout Holy Week.

Cooking Tips

The success of an Easter cake largely depends on the ability to bake it. You can make a wonderful dough, and when baking, spoil the cake - underbake, burn, shake, so that the middle fails. Here are a few basic rules that must be observed when making Easter cakes.

1. Yeast should be fresh, light with a pleasant yeasty smell.

2. The oven must be well heated.

3. Flour must be the best varieties, dry, sifted.

4. Oil must be fresh and of the highest quality. Before laying in the dough, it must be melted, let stand, then pour warm into the dough.

5. The yolks must be carefully separated from the proteins, carefully broken up, strained through a sieve, and only then beat them thoroughly until white.

6. Almost all Easter cakes should rise three times as follows:

take yeast, flour (part) and milk, knead the dough. beat with a veil for half an hour, cover and put in a warm place so that the yeast barely starts, preventing them from sour;

then beat again with a spatula or a wooden spoon, add everything else, stirring thoroughly all the time, kneading for 45 minutes or even 1 hour in total, cover and put in a warm place so that the dough doubles or more;

after that, knead the dough again with your hands or a spatula for about 10 minutes, cut it into rolls, Easter cakes or put it into a mold, let it come up again and, with extreme caution, so as not to shake it, put it in the oven to bake.

7. If the dough is baked in a mold, then 1/4 or 1/3 of the mold is filled with it, and put into the oven when 3/4 of the mold is filled.

8. Large Easter cakes and women are baked at moderate heat for almost an hour or even an hour and a half (if very high). In order not to remove a raw product from the oven, you need to stick one or two splinters or straws into it (before baking). After an hour or a little more, remove the splinter, if it is completely dry and the dough does not stick to it, then the product is ready. Otherwise, it must be left in the oven for a while. You must also close the oven doors carefully, avoiding claps and shaking, otherwise the dough will fall off. It is necessary to take out the finished product with the same care, put it on a sieve (so that the bottom does not sweat) or a special board, cover with a clean towel, napkin until it cools.

9. It is better to bake Easter cakes and women in sliding forms, oiled and sprinkled with breadcrumbs, the bottom can be covered with a circle of parchment paper soaked in oil. Such forms are made of copper or tin, round, sometimes eight or hexagonal, which is extremely beautiful. In this case, the edges of the Easter cake or the woman can be decorated with stripes of multi-colored glaze. Forms for Easter cakes and babs can also be glued from thick paper, but this is for small ones (height and diameter). This form should also be greased with oil and sprinkled with breadcrumbs, baking, put on a flat sheet, baking sheet. You can also bake in saucepans, the bottom and walls of which are lined with oiled paper and sprinkled with breadcrumbs.

10. It is necessary to remove the product from the mold after baking, allowing the product to cool slightly, since it is easier to remove the paper while the Easter cake or the woman is warm. So that a tall Easter cake or a woman does not fall off, they must be laid out on a towel laid on a large, tight pillow or, better, on a mattress. For some time they are rolled with the same towel, so that when cooling, the product is slightly stronger. Then only with great care put on a plate (you can put a napkin).

11. In Easter cakes, babas and rolls for taste and smell, you can put lemon zest, bitter almonds, cinnamon, cardamom, saffron, nutmeg, lemon or rose oil.

12. These products can be glazed with any glaze or fondant.

13. When Easter cakes, rolls or women are already cut, when they are in a warm place or already in the oven, you should not allow a draft to reach them, it is best not to let anyone into the kitchen at this time.

14. For baking Easter cakes and women, one must have great dexterity and skill, they often fail even for those who skillfully and often bake them, it is even impossible to unambiguously name the reason for the failure. But since they are tasty and very good for tea and coffee, you still need to make them. Moreover, on the Easter table, along with colored eggs, Easter cake is the main and indispensable accessory.

15. If Easter cakes or women are stale, they can be refreshed, cut upper layer, moisten with a small amount of syrup (a glass of strong wine, a glass of water, mix and heat a full tablespoon of sugar), put in a hot oven (oven) for 15-20 minutes. In this case, you can wrap the product with parchment paper. Kulich or baba will become tastier than fresh ones, as they will be soaked in syrup.

Kulich royal

6 cups flour, 50g. yeast, 15 yolks, 200g. butter, 200g. sugar, 3 cups cream, 10 cardamom grains, 1 nutmeg, 100g. candied fruits, 50g. almonds, 100g. raisins

Dilute the yeast in a glass of cream and knead a steep dough from half the flour. When the dough rises, add the egg yolks mashed with butter and sugar, add the remaining flour, cream, crushed cardamom, chopped almonds, nutmeg, candied fruits and raisins. Beat the dough well and leave to rise. When the dough has risen, knead again, place in a greased form, the form should be half filled. Let the dough rise 3/4 of the mold and then bake.

Easter cake

500g. flour, 30g. yeast, 120g. sugar, 1 glass of milk, 380g. butter, 5.5 teaspoons of salt, lemon zest from 0.5 orange and lemon, 5 eggs, 150g. raisins, 1 table. a spoonful of lemon juice, 250g. powdered sugar, 4 table. spoons hot water, butter and flour for the form, 6 pieces of multi-colored marmalade for decoration.

Dissolve yeast in milk with a little sugar and flour. Knead and let stand 20 minutes. Add melted butter, sugar, eggs, salt, grated lemon and orange zest, raisins to the approached dough and knead the dough. Pour the dough into a greased and floured form and leave to rise for 30 minutes. Bake in the oven for 30-40 minutes at a temperature of 200 gr. Cool the finished cake in the form, put it out. From lemon juice, powdered sugar, water, make fudge, spread the cake and decorate with slices (can be cut into small cubes) of multi-colored marmalade.

Custard cake

12 cups flour, 4 eggs, 125g. butter, 0.75 cups of sugar, 1 cup of milk, 70g. yeast, 2 cups of brewed tea, 0.75 cups of raisins, 2 teaspoons of salt.

On the eve at 8 pm, pour the yeast into 0.5 cups of warm water and let it rise. Brew 0.5 cups of flour with boiling milk, 0.5 cups and mix well. If the flour is poorly brewed, warm it up a little while stirring. Mix the yeast that has come up with the brewed flour, add the remaining milk, eggs, salt, flour, knead a thick dough, knead well and leave to rise in a warm place until morning.

At 6-7 o'clock in the morning, pour warm, but not hot, butter and warm tea with sugar into the dough. Add aromatic seasonings to your taste to the dough and add the rest of the flour, mix. Put on the table and beat until bubbles appear. Transfer the dough to a bowl and let rise. After an hour, add raisins to the dough, knead well, let it rise for another half hour. Divide the dough into greased molds and let rise. Grease the top of the cake with an egg and bake in the oven at a temperature of 180 gr.

Novgorod kulich

2kg. wheat flour, 3.5 cups, warm milk, 80-100g. yeast, 20 egg yolks, 1 cup sugar, 2 cups melted butter, salt.

Dilute the yeast in warm milk and knead the dough from half the flour. When the dough rises, add the yolks, pounded white with sugar, melted butter, a little salt, the remaining flour. The dough is kneaded until it lags behind the hands. The dough should be slightly thicker than for pancakes. Let rise again. Beat the dough, put in greased and floured form. When the cakes rise, bake in a moderately hot oven for 1 hour.

Easter cake saffron

For dough: 2.5 cups flour, 50g. yeast, 300 ml. cream.

For the dough: 4 cups flour, 5 egg whites, 15 yolks, 400g. butter, 1 cup sugar, 10 cardamom grains, 1/3 cup raisins, 0.5 teaspoon saffron tincture, 1 nutmeg, 100g. chopped candied fruits, 1/3 cup almonds.

From flour, yeast and warmed cream, prepare a thick dough. When the dough rises, add flour, yolks, pounded with butter and sugar, crushed cardamom grains, nutmeg, raisins, saffron tincture, candied fruit. Knead the dough well and leave for 1.5-2 hours in a warm place. Then add the whipped proteins, knead, transfer to a high form greased and sprinkled with breadcrumbs, let the dough rise. Bake in a moderately heated oven until done. The recipe is designed for baking two Easter cakes, it is recommended to make small Easter cakes from the dough prepared in this way.

Easter cake transparent

Flour - 2.5 cups, egg (yolks) - 8 pcs., Fresh yeast - 50g, milk - 1 cup, sugar - 1/2 cup, butter - 100g.
Grind the yolks until white, pour in warm milk with yeast previously diluted in it, add flour, sugar, stir well and let rise. Then pour in the melted (not hot!) Butter, knead the dough and fill the form by 1/3. When the dough has risen in the form, put in the oven. Bake in the oven (not higher than 150 degrees Celsius) for 1.5 hours. If the top of the cake will burn, then put wet paper.

Siberian kulich

Flour - 1 kg, milk - 1.5 cups, egg - 6 pcs., butter - 300g, sugar - 2 cups, yeast - 50g,
raisins - 150g, salt and vanilla sugar - to taste.

Dissolve the yeast in 0.5 cups of warm milk, add 4 cups of flour and knead the dough. Then add salt, pounded egg yolks white with sugar, melted butter and whipped egg whites. Knead the dough thoroughly and sprinkle it with flour on top. Cover the dish with the dough with a towel and leave overnight in a warm place. The dish must be high enough so that the dough does not "leave". In the morning, add the remaining flour, vanilla sugar to the dough and knead the dough so that it is not very thick, but lags behind the walls of the dish. Put the bowl with the dough for fermentation so that it has approximately doubled in volume. Then add the prepared raisins, mix the dough again and spread it into prepared forms.

To get a loose cake, the form must be filled to 1/3 of the height, and to get a denser cake - to half the height. Put the molds in a warm place and cover with a towel. When the dough has risen to 3/4 of the height of the form, grease the top of the cake with sweet water or a beaten egg and place the forms with the dough in the oven. Cover the finished cake with icing and decorate.

Creamy Easter cake

Flour - 3.5 cups, butter - 200g, sugar - 1 cup, milk - 1/2 cup, yeast - 12-16g, egg - 3 pcs.,
raisins (pitted) - 2 cups.

Knead the dough from flour, butter, sugar and hot milk, knead well. Then pour another 1/2 cup of milk with yeast dissolved in it into the dough, cover with a towel and leave in a warm place to let the dough rise. As soon as the dough increases in volume, beat the yolks and proteins into the dough, add the raisins.

Divide the finished dough into molds and place in the oven.

Ancient Easter cake "Princely"

Sugar - 400g, raisins - 200g, egg (yolk) - 50 pieces, saffron tincture - 1 glass, rum - 2 glasses, milk - 1 cup, butter - 3 cups, salt - to taste, flour - how much dough will take.

Whisk the yolks with warm milk. Add yeast, dissolved in a small amount of warm milk, and flour. Knead the batter and let it ferment. Then add sugar, melted (not hot) butter, saffron tincture, rum and mix everything. Knead the dough of the desired density, adding a little freshly sifted flour, let it rise again and spread it into prepared forms. The dough in the form should also rise well. Bake the cookies in a medium-heated oven until done.