Easter baking from Yulia Vysotskaya. Easter dishes from Yulia Vysotskaya Easter Kulich from Yulia Vysotskaya

Recipes for Easter cakes from Yulia Vysotskaya turn out airy and incredibly tasty. First, we present a recipe for a delicious Easter cake from Yulia Vysotskaya, which is considered simple and at the same time one of the most popular.

Easter cake

Ingredients:

1. Lemon juice - 2 tbsp
2. Granulated sugar with vanilla - 8 tbsp plus an additional 75 g
3. Yeast - 10 g
4. Premium flour - 525 g
5. Chicken eggs - 5 pcs
6. Butter - 250 g

Step 1

Rinse the lemon well and cut into two equal halves. Squeeze the juice out of the lemon. You will need two tablespoons. Place eight tablespoons of sugar and vanilla into a bowl. Add lemon juice to the sugar and stir thoroughly until smooth.

Step 2

Pour 10 g of yeast into 50 ml of warm water. You can preheat the water in the microwave or on a gas stove. In this case, the yeast will begin to ferment faster. Stir thoroughly. Measure out 25 g of flour. Add to yeast to make dough. Do not forget that the dough should only be stirred with a wooden spoon. Cover the container with the dough with a lid and place in a warm place where there are no drafts for 40 minutes. The dough will double in size.

Step 3

At this time, measure out 500 g of flour. Remember that to prepare Easter cake you need to use only high-quality flour. Choose premium white flour. Sift the flour through a sieve. Add 75 g of sugar and 15 g of salt to the flour. Stir and add the dough. Begin stirring gently with a wooden spoon.

Step 4

Add 5 eggs into the dough. Don't forget that when using them as an ingredient in Easter cake dough, the eggs should be at room temperature. That is, before you start preparing the dough, just put them out of the refrigerator on the table. After adding the eggs, add softened butter to the dough. Continue stirring with a wooden spoon. The dough at this stage will look like a shiny buttery mass.

Step 5

After thoroughly stirring with a wooden spoon, the next step is to knead the dough with your hands. The dough will be somewhat runny to the touch. Don't let this scare you. Due to this consistency, it is possible to achieve lightness and airiness of the dough when baking. Leave the well-mixed dough in the refrigerator with the lid closed for 10 hours. Ideally, prepare the dough for Easter cake in the evening, and bake Easter in the morning.

Step 6

In the morning, the dough should be placed in baking tins and left in a warm, draft-free place for another four hours. You can place the molds filled with dough in a large container and cover with a towel. After this, brush the dough “caps” with egg and you can start baking. Brush the tops of the beads with the egg mixture using your hands.

Step 7

Bake Easter cakes at 200 degrees. After 10 minutes, open the oven and check the condition of the cakes. The dough will rise well. After this, you can lower the temperature and bake small cakes for another 10-15 minutes, and if the mold is large, another 35-40 minutes. Check the readiness of the cake with a match or wooden skewer. When pierced, there should be no “wet” dough left on its surface. Grease the finished Easter cakes with the sugar-lemon mixture.

Notes

Regarding the use of butter when preparing Easter Easter cake dough, follow a simple formula: 2 to 1. If the recipe calls for half a kilogram of flour, then you need to use half as much butter. In our example - 250 g.Please note that when preparing the egg mixture for brushing Easter cakes before baking, you need to add a little warm milk to the egg broken into the bowl. This will provide that shiny crust that we are used to seeing on Easter cakes.Also remember that you only need to put Easter cakes in the oven after preheating it. So like this Easter cake recipe from Yulia Vysotskaya, video which is presented below.

Now let's see what it is recipecottage cheese Easterfrom Yulia Vysotskaya.

Creamy Easter with candied fruits

Ingredients:

1. Chicken eggs - 2 pcs
2. Butter - 200 g
3. Low-fat cottage cheese - 500 g
4. Granulated sugar (fine fraction) - 200 g
5. Sour cream - 200 g
6. Vanillin - 5 g
7. Cranberries - a handful
8. Dried peaches and pears - a handful each

Step 1

Take two chilled eggs. In this case, the whites will whip better and easier. Separate the yolks from the whites. Beat the yolks thoroughly with a whisk.

Step 2

Mix with softened butter. Add the oil little by little, continuing to whisk. Measure out 200 g of sugar. Start adding it to the egg mixture, continuing to stir with a whisk. Rub until white. You can also use a mixer for mixing, but it is believed that Easter will be more delicious if you mix the ingredients manually, without using equipment. After 10 minutes of mixing, you will get a homogeneous creamy mass that resembles cream in appearance.

Step 3

Add 200 g of fat sour cream or cream to the egg-butter mixture. Keep stirring. Add a pinch of vanillin or a few drops of vanilla essence. Add cottage cheese. The cottage cheese should not be greasy and homogeneous. Add a handful of cranberries and dried peaches and pears. If these are not ready-made candied fruits, then cut them into small cubes.

Step 4

Beat the whites. Pour them into a deep container, add a pinch of salt and whisk well. Well-chilled whites will turn into a white fluffy mass much faster. In a separate container, beat the cream with a small whisk. They need to be beaten to the same consistency as the whites. Add cream to the dough.

Step 5

Begin stirring the dough gently but quickly. You can use a large flat spatula. After this, fill a special wooden form in the form of a pyramid with dough. First cover the form with gauze. This way, excess water will drain from the curd. Cover the top with the ends of the gauze, so that they lie edge to edge.Excess water will also drain away along the edges of the gauze.Press the shape down with a weight on top. Leave for a day, after which disassemble the form.

Notes

If you decide to mix all the ingredients in the Easter cake by hand, as suggested, make every effort to ensure that the mixture is as homogeneous as possible. This is the main secret of taste Easter recipe from cottage cheese from Yulia Vysotskaya.

Let's try to cook another original Easter cake. Below is recipe for Italian Easter panettone from Julia Vysotskaya.

Italian Easter cake panettone

Ingredients:

1. Fresh yeast - 70 g
2. Premium flour - 1.2 kg
3. Milk - 360 ml
4. Granulated sugar - 150 g
5. Chicken eggs - 8 pieces.
6. Chicken egg yolks - 3 pcs.
7. Butter - 500 g
8. Vanilla - 1 tsp.
9. Orange zest - 20 g
10. Raisins - 200 g

Step 1

Warm the milk slightly. Pour the milk over the yeast, add half a tablespoon of sugar and place in a food processor to mix.

Step 2

Add 600 g of flour to the milk mixture. Turn on the food processor and mix thoroughly. Add the eggs at the same time. First, break four pieces. Add half a teaspoon of salt and a teaspoon of vanilla. After this, carefully add the remaining four eggs and the remaining 600 g of flour into the mixer bowl. The processor should mix the dough for about 10 minutes more.

Step 3

In a separate container, mix three yolks and 150 g of sugar. Add softened butter - 250 g. Add the whipped mass to the dough, which continues to knead. Add another 250 g of softened butter to the dough. Turn on the processor for 15 minutes - the dough will continue to mix in a gentle mode.

Step 4

Transfer the dough to a larger container, such as a large saucepan. Grease it with butter. Cover the pan with a towel soaked in hot water and wrung out. Place in a dark place. For example, in an oven that is not turned on.

Step 5

Once the dough has risen and doubled in size, take it out and add grated orange zest and raisins. Knead the dough. Lay it out into shapes.

Step 6

Divide the dough into three parts and place in three large pans. Leave the molds with the dough in a dark, warm place for an hour. You can put it back in the oven that is not turned on, also covering the containers with a towel dipped in hot water.

Step 7

Brush the risen cakes with yolk mixed with milk. Bake at 180 degrees in a well-heated oven.

Notes

Butter pies, like Italian Easter cakes, are best made with fresh yeast.

Easter cake from Yulia Vysotskaya - for the holiday table.

Of course, the main attribute of the festive table is Easter cake.

tochka.net recommends that you, dear readers, prepare Easter cake from Yulia Vysotskaya, an unsurpassed master of culinary masterpieces. This recipe is relatively simple, and the baked goods turn out incredibly aromatic, elegant and tasty.

Do not forget that the main condition for preparing Easter cake is pure thoughts, a state of peace and a good mood.

You will need:

• for test: 450 g premium flour, 1 cup raisins, 220 g softened butter, 150 g sugar, 3 yolks, 2 whites, finely grated zest of 1 orange, 20 g fresh yeast, 300 ml milk, 6-7 cardamom pods, 1 tsp . spoon of vanilla extract, 0.5 teaspoon of nutmeg, 1 packet of vanilla sugar, pinch of saffron, 0.5 teaspoon of sea salt.
• for greasing Easter cake: 1 yolk, 1 tbsp. spoon of milk .

Cooking method:

Soak the saffron in a little water and also soak the raisins in the water. Grind the cardamom seeds, nutmeg, orange zest and vanilla sugar in a mortar.

Pour out half the milk, heat it a little and dissolve the yeast in it, then add 150 g of sifted flour and knead the dough. Leave the dough for 20 minutes under a towel.

Heat the remaining milk, put 200 g of butter in it and wait until it dissolves.

Beat 3 yolks with sugar. While whisking, carefully add the milk and butter, then the ground spices, vanilla extract and strained saffron water.

Add a little sifted flour, 1/4 teaspoon of salt and the yolk-milk mass to the dough. Add the remaining flour in portions, kneading thoroughly. Knead the dough with your hands, add flour if necessary. Cover the dough and leave it to rise in a warm place for 2 hours.

Beat the whites with a pinch of salt.

Add raisins to the dough, then egg whites and knead thoroughly with your hands.

Place the dough in a greased pan and leave for half an hour until the dough rises.

Bake the cake in an oven preheated to 180°C for about 40-50 minutes.

Beat the yolk with milk a little and after 20 minutes of baking, brush the cake with it.

Bon appetit!

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Cooking Easter cakes is a kind of sacred ritual that requires only fresh and high-quality products, special culinary skills and a bright mood. You also can’t do without good recipes for delicious Easter cakes.

Classic perfection

He embodied the traditions of our grandmothers. We dilute 50 g of live yeast and 2 tbsp. l. sugar in 250 ml of warm milk. Add 200 g of flour, mix the dough and place in a warm place for an hour. Beat 3 eggs, 3 yolks, 140 g of sugar, a pinch of salt and pour in 230 g of melted butter. Next we introduce the dough. Add a handful of crushed cardamom seeds and ½ tsp. saffron Add another 400 g of flour, knead the elastic dough and return it to heat. After an hour, mix in 50 g of orange zest, 50 g of candied fruits, 75 g of crushed almonds and 120 g of raisins soaked in cognac. Next, according to the Easter cake recipe, put the dough in oiled pans with parchment and leave for 30 minutes. After brushing the cakes with yolk and milk, bake for 30 minutes at 200°C. Then reduce the heat to 180°C and bake for another 30 minutes. Cover the cooled Easter cakes with glaze made from 200 g of powdered sugar and 2 tbsp. l. lemon juice. This amazing delicacy will become the pearl of the Easter table.

Miracles by leaps and bounds

One of the most delicious Easter cake recipes is offered by William Pokhlebkin. Brew 100 g of flour in 250 ml of boiling milk and intensively knead the elastic mass. We dilute 50 g of live yeast and 100 g of flour in 250 ml of warm milk, combine them with the flour mixture. Cover the dough with a towel and leave for an hour. Beat 10 yolks, 3 whites, 250 g sugar and ¼ tsp. salt into a white mass. Add half of this filling with 250 g of flour to the dough. After an hour, add the second half with 550 g of flour and 200 g of butter. Knead the dough, add 30 ml of cognac, 3 tsp. lemon zest, 1 tsp. cardamom, ½ tsp. nutmeg. When it comes up again, stir in 250 g of raisins in flour. To make this yeast cake recipe a success, let the dough rise a third time. Now it can be laid out in molds, sprinkled with candied fruits and greased with yolk. Bake the cakes for 50 minutes at 180°C. Thanks to the custard dough, they will remain unusually tender for a very long time.

Cottage cheese fantasy

Dairy product lovers will love the recipe for cottage cheese cake with raisins. Dilute 2 tsp in 60 ml of warm milk. dry yeast, 30 g flour and 1 tsp. Sahara. Let the dough grow. Meanwhile, wipe 250 g of cottage cheese, beat in an egg, a pinch of salt, 130 g of regular sugar and 1 tsp. vanilla. Add the dough and 50 g of butter at room temperature. Knead the dough, cover with a damp towel and place in a warm place for 2 hours. Curd dough is “heavier” than usual and requires more time. When the dough has risen, knead it and add a handful of raisins. Fill the round molds with it and keep warm for 45 minutes. Then bake the cakes at 180°C for 40 minutes. At this time, beat 2 egg whites with 150 g of powdered sugar and 2 tbsp. l. milk. Brush warm Easter cakes with icing and decorate with confectionery powder. Even novice cooks can master this simple Easter cake recipe.

Delight in chocolate

Indulge those with a sweet tooth with this recipe for sweets with chocolate. Soak 300 g of assorted dried fruits in rum. Dissolve 50 g of live yeast in 300 ml of heated cream, add 500 g of flour and put the dough in a warm place. Grind 5 yolks with 350 g of sugar and vanilla. We combine them with the dough, 500 g of flour, 300 g of soft butter and a pinch of salt. Smoothly pour in 200 g of liquid dark chocolate. Knead the dough, beat in 5 egg whites and put it in a warm place again. When it rises, stir in the chopped dried fruits and leave for 15 minutes. Fill the molds lined with paper with the dough and place in an oven preheated to 180°C for an hour. This Easter cake recipe will be complemented by ganache made from 100 ml of melted dark chocolate and 50 ml of cream. Cover the cakes with it and decorate with whole almonds. People with a sweet tooth will shower this creation with enthusiastic compliments.

From Italy with love

Why not bake an Easter cake, the recipe for which is popular in Italy? We dilute 8 g of dry yeast, 100 g of sugar in 220 ml of warm water and leave for 20 minutes. As soon as the dough foams, alternately add lemon zest, 120 g of natural yogurt, a pinch of salt, 2 yolks and 50 g of softened butter. Gradually sift in 600 g of flour with a pinch of vanilla and knead into a soft dough. Cover it with a towel and put it in a warm place. When it grows 2-3 times, mix in a generous handful of raisins and dried cherries, rolling them in powdered sugar in advance. Distribute the dough into round molds and let rest for 1.5 hours. Then put them in the oven at 180°C for 45–60 minutes. For this recipe for baking homemade Easter cake, mix icing from 3 tbsp. l. powdered sugar and 3 tbsp. l. cream liqueur. Kulich in such a sophisticated design will amaze even sophisticated gourmets.

This is just a small part of the countless treasure trove of Easter baked goods. Surely, your culinary collection also has a signature recipe for making Easter cakes. We will be glad if you share it with the readers of the “Eat at Home!” club.

Dishes for festive serving

Holiday cakes deserve beautiful presentation! The oval dish is designed for serving various dishes. Classic style, perfect whiteness of dishes and versatility are the main advantages from the branded online store “Eat at Home”. The products are durable and lightweight, can be used in the dishwasher and microwave, and are protected from scratches and chips. Celebrate Easter not only deliciously, but also beautifully!

“I have the book “Cooking Art” from 1861, and in it I found an old recipe for cottage cheese Easter,” says Yulia Vysotskaya. “I don’t often use recommendations from old cookbooks, many of them seem outdated to me, but this recipe is so simple that I decided to take a chance and have not regretted it.”

Pour 7 g of instant yeast and a little brown sugar into a glass of warm milk. Mix dry products separately - 450 g flour, 0.5 tsp. sea ​​salt and the remaining brown sugar, you will need 110 g of sugar in total. Thanks to fast-acting yeast, you don't have to wait for the dough to rise, so you can safely mix dry products with the milk-yeast mixture using a mixer. Without stopping beating, add 2 eggs, 1 yolk, 1 tsp into the dough. vanilla sugar and 150 g of soft butter - in small pieces. While the dough is kneading, cut 200 g of dark or milk chocolate into pieces.

Chop 200 g of walnuts into pieces, combine them with chocolate, a pinch of cinnamon and 4 tbsp. l. unrefined muscovado cane sugar, which differs from granulated sugar in its moisture and stickiness. This sugar goes amazingly with nuts and chocolate.

“While we were making the filling, the dough was ripe,” notes Yulia. — The dough needs to be praised more often. Tell him how fluffy, beautiful, smooth, fragrant and obedient it is, and then the baked goods will turn out incomparable!”

Lightly stir the dough with a spatula, cover it with a towel dipped in hot water and place the bowl in a warm place for 20-30 minutes. Sprinkle the table with flour, place the increased dough on it and form a layer. Spread 50 g of butter in small pieces over the surface of the dough, then spread the filling in an even layer, roll the dough into a roll, cut into 3 pieces and place them in a mold with a hole in the middle, generously greasing it with butter. Place the pan in the oven, and for the first 15 minutes the temperature should be 200 °C, then reduce the temperature to 170-180 °C and bake for another 30-45 minutes. Place the finished baked goods on a plate and cover it with any Easter icing for Easter cakes. The chocolate babka turns out airy, tender and very tasty!

Easter bread with pistachios

Yeast dough with eggs, spices and raisins is somewhat reminiscent of Easter cake, but... Place 450 g of flour, 50 g of sugar and a packet of dry yeast into the bowl of a food processor. Mix 250 ml of milk in a saucepan, put on fire, add 50 g of butter and heat the milk until the butter dissolves. Turn on the processor to start mixing the dry ingredients, and then gradually pour the milk-butter mixture into the flour. The whipping speed should be low; this process will take about 10 minutes.

Place 2 handfuls of dark raisins in a saucepan, add the zest of one lemon and an orange, squeeze the juice out of the fruits and also combine with raisins and zest. Sweeten the filling with 2 tbsp. l. sugar and place the saucepan on the fire so that the raisins sweat and absorb the citrus aromas. By this time, the dough should be mixed, become elastic and obedient, all that remains is for it to rise. Place it in a cup, cover with a damp towel and leave in a warm, draft-free place. Now grind the seeds from 2 cardamom pods, 2 cloves in a mortar, add 0.5 tsp to them. ground cinnamon, a pinch of nutmeg and a pinch of ground vanilla stick powder. Grind 2 handfuls of pistachios, add 150 g of soft butter and spices - you should get a soft cream.

When the liquid in the pan with raisins has reduced by half, remove it from the heat. Mix cooled and lightly squeezed raisins with pistachio cream. Now roll out a rectangle of dough on a floured table, cover it with filling, roll it up and connect the edges of the roll in the form of a ring. Place the bread on a baking tray lined with baking paper and greased with oil, cover with a damp towel and let stand for 20 minutes. Brush the risen bread with yolk, beaten with a pinch of salt, and make cuts every 3 cm with a knife, not reaching the middle. You will end up with “petals” that you need to straighten. Place the bread in the oven - for the first 15 minutes it is baked at 200 °C, and for the remaining 20 minutes at 180 °C. Crispy, aromatic bread is a real Easter masterpiece. You don’t even need to decorate it, but if you wish, you can use creative ideas for decorating Easter cakes and make the bread even more original.

Creating Easter cake - the main decoration of the Easter table - is akin to a sacrament. Since ancient times, the dough was kneaded from Thursday to Friday, then baked all day, and on Saturday the cakes were taken to church to be blessed. There is such a sign: if the Easter cakes turn out beautiful, rich, and rosy, it means that everything in the house will be happy and prosperous.

It is not for nothing that Kulich is called “rich bread”. It is not customary to skimp on products for him: there are eggs, raisins, and butter. The cake prepared according to the traditional recipe turns out fluffy, aromatic and does not go stale for a long time.

Recipe No. 1. Traditional Kulich

Preparation: 1 hour
Preparation: 50 min

Ingredients:

100 ml milk
7 g instant yeast
40 g dark raisins
40 g light raisins

1/2 packet baking powder
2 eggs
100 g sugar
1 sachet vanilla sugar or vanillin
1 tsp. (without a slide) salt
120 g softened butter + grease the pan a little more

Cooking recipe
1. Dissolve yeast in warm milk and stir. Soak the raisins in warm water for 15 minutes, then rinse well.

2. Mix flour with baking powder, add eggs, warm milk with yeast, sugar (regular and vanilla) and 1 tsp. salt.

3. Knead into a homogeneous dough. Dry the raisins on a paper towel. Add raisins and softened butter to the dough. Knead the dough well again.

4. Grease the Easter cake pans with butter and sprinkle with flour. Place the dough in molds up to half the volume. Accept it well.

5. Pour warm water (not boiling water) into a wide and deep tray and place the forms with dough in it so that the water barely reaches half of the forms. Cover with a towel and let stand for 30 minutes. Change the water so it always remains warm. The dough should double in volume.

6. Preheat the oven to 170°C. Place the molds with the risen Easter cakes in a preheated oven and bake for 40-50 minutes.

7. Check readiness by piercing the cake in the center with a skewer or toothpick: it should remain dry. Remove the cakes from the oven, cover with a towel and let them cool. Then remove from the mold.

Quantity: 3-4 medium sized Easter cakes
Preparation: 30 minutes (+ 2 hours for the dough to rise)
Preparation: 50 min

Ingredients:

120 ml milk
25 g fresh yeast
120 g cane sugar
400 g flour + sprinkle a little more on the molds
1 tsp. without a mountain of salt
100 g chopped almonds
1/4 tsp. ground cardamom
2 eggs
Zest of 1 orange
150g softened butter + a little more to grease the pans

Cooking recipe
1. Prepare the dough. Heat the milk to a temperature no higher than 40-50 °C. Add yeast to warm milk and stir well until it is completely dissolved. “Add 150 g of sifted flour there and mix well again, sprinkle the dough with flour. Cover with a lid or cover with film and put in a warm place for 40-50 minutes.

2. Mix the remaining flour with chopped nuts, salt, sugar, cardamom and suitable Luda dough, then add 2 eggs, orange zest, softened butter. Knead the dough well, cover again with film or a towel and put in a warm place for 30 minutes.

3. Grease the Easter cake pans with butter and sprinkle with flour. Knead the dough again, then spread it into molds up to half the volume and put them back in a warm place for 30 minutes. The dough should double in volume.

4. Place the molds with the risen dough in an oven preheated to 170-180°C and bake for 40-50 minutes.

5. Pierce the cake in the center with a match or skewer: if it remains clean, the cake is baked. Remove the cakes from the oven, cover with a towel and let cool. Then remove the cakes from the mold.

The traditional Easter cake recipe has not changed for centuries. Just choose the basic option for which you have enough time: simpler cakes, made with “fast” yeast, or more labor-intensive, made with sourdough. And feel free to add anything you can use to color the dough - from raisins to marzipan.

Easter cake with sweets "Cow"

• 8-10 “Cow” candies

Place the dough into greased Easter cake pans, filling about 1/3 of the volume.
Place 1-2 Korovka candies on top and press them lightly with your finger. Place the same amount of dough onto the candies, filling the molds about 2/3 full. Lightly knead the dough, then let the cake rise in a tray of warm water as directed in the recipe. Then also follow recipe No. 1.

Easter cake with marshmallows and dried raspberries

• 4-5 tbsp. l. dried raspberries (50 g)
• Guest marshmallow

Chocolate cake

Ingredients:

• 100 g milk chocolate
• 100 g dark chocolate

Easter cake with marzipan

• 100 g marzipan

Easter cake with honey, candied fruits and sage

• 70 g honey
• 1 sprig of sage
• 100 g orange or lemon peels

Kulich with cherry and cinnamon

• 20 g flour
• 100 g thawed cherries
• 50 g dried cherries
• 1/2 tsp. ground cinnamon
• 4 tbsp. l. Roma

Easter cake with nuts, prunes and boiled condensed milk

• 100 ml baked milk
• 150 g prunes
• 70 g walnuts
• 2 tbsp. l. boiled condensed milk

Easter cake with carrots

• 350 g grated carrots
• 3 eggs
• 1 packet of baking powder
• 100 g cane sugar
• Zest of 2 oranges

Easter cake "Zebra"

• 4 tbsp. l. (without slide) cocoa

Easter cake with cottage cheese

• 200 g dry cottage cheese (9%)