Easter cake according to Yulia Vysotskaya's recipe, step by step

Classic baking

Every housewife can bake a simple Easter cake. This is a great option; instead of buying baked buns, you should prepare your own baked goods. Yulia Vysotskaya offers a simple classic recipe that requires a minimum of ingredients and experience.

2 tbsp. - lemon juice;
8 tbsp. - granulated sugar;
1 sachet – vanillin;
10 g – yeast;
500 gr – flour;
5 pieces - eggs;
250 g – butter.

You need to be patient before cooking. Yeast dough takes a lot of time. At the same time, the result is excellent; it is impossible to wait for the day when you can cut the fluffy baked goods.

The juice must be carefully squeezed out of the lemon. Be sure to take 2 spoons.
Then sugar and vanillin are poured into the juice.
It is necessary to thoroughly mix the contents of the bowl.
Separately, the yeast is poured with a small amount of warm water. You need to wait a little for fermentation.
Only 25 grams of flour are added, this is needed to create the dough. Fermentation continues in a warm place for about 40 minutes.
The remaining flour is thoroughly sifted, sugar and salt are added to it. Then all the parts are mixed together. This must be done carefully by hand.
Add eggs and softened butter. You need to stir long enough until smooth. The dough is then left in the refrigerator overnight.
In the morning, pour the mixture into molds and leave in a warm place for 3 hours. Then you can start baking.

At 200 degrees in the oven, the cake is baked for about 15-40 minutes, depending on the size of the mold. It is important to remember that the oven must be preheated so that the dough does not fall off. The result is a delicate porous structure. In terms of decoration, every housewife can show her imagination. Any sprinkles and icing will do, all you have to do is choose your own option.

Easter bread

Thanks to the filling showing through the cuts, this bread looks very festive!

For 6 servings:

470 g flour
50 g sugar
50 g butter
1 yolk
250 ml milk
11 g dry yeast
pinch of sea salt

For filling:

1 orange
1 lemon
150 g butter
2 handfuls of shelled pistachios (if you can't find unsalted pistachios, just add more sugar to the dough)
2 handfuls dark raisins
2 tbsp. spoons of sugar
1/2 teaspoon cinnamon
2 cardamom pods
2 cloves
a pinch of vanilla beans crushed into powder
pinch of nutmeg

Pour the milk into a small saucepan, add 50 g of pre-softened butter and heat.
Prepare the dough: in a food processor at low speed, mix 450 g of flour, 50 g of sugar, yeast and salt, then pour in the milk and butter in a thin stream and continue kneading for another 10 minutes.
Form the dough into a ball, place in a deep bowl, cover with a damp towel and place in a warm place.
Finely grate the lemon and orange zest and squeeze out the juice.
Place the raisins in a small saucepan, pour in the lemon and orange juice, add all the zest, the remaining sugar and heat over the fire until the liquid is reduced by half.
Crush the cardamom pods, remove the grains and grind them in a mortar along with cloves, then add cinnamon, nutmeg and vanilla, mix everything.
Add pistachios and chop until pieces remain.
Mix 150 g of pre-softened butter with pistachios, spices and squeezed raisins.
Sprinkle the working surface with the remaining flour and roll out the risen dough into a layer no more than 1 cm thick.
Stepping back from the edge, lay out the filling, roll the dough into a roll and connect the ends to make a ring.
Line a baking sheet with paper, place a ring, cover with a warm, damp towel and leave for 20 minutes.
Beat the yolk with a fork and brush the top of the dough.
Using a knife, make cuts on the ring every 2–3 cm, without cutting all the way through, to create “petals.” Slightly move the “petals” apart and tilt them slightly to one side.
Bake in an oven preheated to 200°C for 15 minutes, then lower the temperature to 180°C and bake for another 15–20 minutes.

Yeast-free Easter cake

If you don’t have time to prepare a classic Easter cake, you can use a yeast-free recipe. It will save time; even the busiest woman will be able to find an hour to prepare delicious baked goods for her family.

300 gr – flour;
1 handful – raisins and dried apricots;
200 g – butter;
150 g – sugar;
1 pinch – salt;
3 pcs – eggs;
1 tsp – vanillin;
1 tsp - baking powder;
200 g – milk;
0.5 tsp – saffron.

You can make the glaze classic or use chocolate cream. Also, some housewives like to simply brush the baked goods with egg and sprinkle with brown sugar.

The butter must be melted over low heat.
Vanillin and salt are mixed with flour, then oil is poured in.
The yolks are mixed with sugar and added to the dough.
Saffron is ground in a mortar and poured with a small amount of water. In this form it is introduced into the dough.
Dried fruits are cut into pieces and then sprinkled with flour.
All ingredients are mixed, milk is added. Everything needs to be kneaded thoroughly.
At the last stage, you need to beat the whites into a white foam and stir them in with a wooden spatula.
The cake is placed in a mold and baked for about an hour.

Adding icing and sprinkles makes a wonderful dessert. It is very fluffy and aromatic, despite the lack of yeast. It is best to consume such baked goods after they have steeped well. The next day would be ideal.

Easter cake from Vysotskaya

INGREDIENTS FOR 6 SERVINGS

Basic

wheat flour 450 g
butter 220 g
raisins 1 cup
granulated sugar 150 g
oranges 1 pc.
egg yolks 4 pcs.
egg whites 2 pcs.
fresh yeast 21 g
milk 310 ml
cardamom pods 7 pcs.
vanilla extract 1 tsp.
ground nutmeg ½ tsp.
vanilla sugar 1 packet
saffron 1 pinch
sea salt ½ tsp.

How to cook

Preheat the oven to 180°C. Saffron should be soaked in a small amount of water. Wash the orange, wipe dry and peel. The orange zest should be grated on a fine grater. Take cardamom pods. They should be broken, the seeds removed and ground in a mortar with nutmeg, orange zest and vanilla sugar. Next, soak the raisins in water.

Now let's get to the milk. Lightly heat 300 ml of milk. We pour half of it and raise yeast in it. Next, add 150 grams of sifted flour. Mix the dough. Cover the bowl with the dough with a towel and leave for 20 minutes. The remaining milk must be heated again, put 200 grams of pre-softened butter into it and wait until it dissolves.

Beat three yolks with sugar and, continuing to beat, add milk and butter. Next, add the spices ground in a mortar, 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, stirring each time. Leave the dough in a warm place for two hours.

Beat the whites with a pinch of salt. Add squeezed raisins to the dough, then egg whites and knead everything together with your hands.

Place the dough in greased molds (or one larger mold). Leave the dough for another thirty minutes to allow the dough to rise.

The cake should be baked in a well-heated oven. Small cakes will be ready in 30 minutes, and large ones will bake for about 40-50 minutes. After 20 minutes of baking, brush the cakes with yolk, lightly beaten with 1 tbsp. spoon of milk.

Chocolate Easter

For Easter, not only Easter cakes are prepared, but also a traditional cottage cheese dessert. Usually it is made in advance so that the ingredients have time to brew. You can prepare the classic version of Easter, but it is better to add a little cocoa and offer chocolate.

2 pcs – eggs;
200 g – butter;
500 g – cottage cheese;
200 gr – sugar;
200 gr – sour cream;
5 g – vanillin;
1 handful – cranberries;
1 handful – candied fruits;
4 tbsp. - cocoa.

For this recipe, you must choose cottage cheese with minimal fat content; grainy cottage cheese will not work. Easter should be homogeneous in the future, so it is also important to choose fairly fine sugar.

Eggs must be from the refrigerator. The whites are separated from the yolks and beaten at maximum speed, the yolks are thoroughly mixed separately. Both parts are connected.
Softened butter is gradually introduced. It is thoroughly mixed with the egg mass. It turns out something like butter cream.
Sour cream, vanillin and sugar are added. It is necessary to mix everything thoroughly.
The cottage cheese is ground using a sieve and added to the total mass in a small part.
Pour in cocoa and mix until smooth.
Lastly, candied fruits and cranberries are poured.
Then the mixture is poured into a special mold, which allows excess water to drain. The top of the dish is covered with gauze and left overnight.

After a night, a wonderful dish is obtained, which is characterized by amazing tenderness and creamy taste. Cocoa gives a wonderful chocolate flavor and makes everyone fall in love with this dish.

Recipes for Easter cakes from Yulia Vysotskaya with video

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.

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

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.

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.

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.

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.

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.

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 & caps & dough with egg and you can start baking. Brush the tops of the beads with the egg mixture using your hands.

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.

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 greasing 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. This is the recipe for Easter cake from Yulia Vysotskaya, video

which is presented below.

Now let's see what the recipe for
cottage cheese Easter from Yulia Vysotskaya
.

Chicken eggs - 2 pcs
Butter - 200 g
Low-fat cottage cheese - 500 g
Granulated sugar (fine fraction) - 200 g
Sour cream – 200 g
Vanillin – 5 g
Cranberries - a handful
Dried peaches and pears - a handful each

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.

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.

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.

Easter cake recipe No. 1

To prepare Easter cake according to this recipe from Yulia Vysotskaya you will need the following ingredients

flour - 500 g
sugar - 275 g
butter - 250 g
eggs - 6 pcs.
lemon juice - 2 tbsp. l.
sea salt - 15 g
dry yeast - 10 g

First, let's prepare the dough. To do this, dilute the yeast in 50 ml of warm water, add 25 ml of flour and mix with a wooden spoon. Cover the container with a lid and place in a warm place.

Sift the remaining flour through a sieve, add 75 g of sugar and salt and mix with a wooden spoon. Add the dough to the flour and mix until smooth. While stirring gently, beat in five eggs one at a time. Add softened butter and knead the dough thoroughly with your hands. Cover the bowl with the dough and put it in the refrigerator for 8-10 hours.

3-4 hours before baking, remove the chilled dough from the refrigerator and place it in a warm place. Just before baking, place the dough into molds and brush the top with beaten egg. Preheat the oven to 200 degrees and bake the cakes for 10 minutes. Then reduce the temperature to 150 degrees and bake until done (about half an hour for large Easter cakes, about 10 minutes for small ones).

To prepare the glaze, melt the remaining sugar in a water bath with lemon juice. Grease the finished cakes with glaze. Instead of glaze, you can use whipped egg whites with sugar for greasing. More recipes for Easter with photos and step-by-step preparation.