Cooking Easter Cake, Painting Eggs: 3 Classic Easter Recipes

2023 Author: Amber Richards | [email protected]. Last modified: 2023-05-22 00:24

This year, the Orthodox will celebrate the bright holiday of Easter on Sunday, April 19. But according to tradition, they will start preparing for it from Thursday - after all, it will take a lot of time to set a generous Easter table: paint eggs, wipe Easter, bake cakes. The most diligent and resourceful housewives usually do not limit themselves to traditional Easter dishes, they also serve various meats, salads, jellied meat and unusual sweet pastries (read also: “Sweet desserts for those who are tired of Easter cakes”). In short, it all depends on your imagination, love of cooking and free time that you are willing to spend on preparing for the holiday. But today we decided to talk about recipes for traditional dishes, without which it is simply impossible to imagine Easter.

Classic Easter cake

The recipe was provided by the Eat Derevenskoye service team.

Ingredients (for 12-15 small cakes in paper forms):

Fresh yeast - 50 g
Milk - 500 ml
Sugar - 500 g
Eggs - 6 pieces
Wheat flour - 1 kg
Butter - 300 g
Unscented sunflower oil - 35 ml
Salt - 0.5 tsp.
Raisins - 100 g
A packet of vanilla sugar or a pinch of vanillin

Cooking method:

Tip: all foods added to yeast dough should be either warm or at room temperature.

1. Pour the washed raisins with very warm boiled water for 5-10 minutes. Then we drain the water and dry the raisins.

2. Cooking dough. Finely chop the yeast into a large bowl. Add 4 tbsp. l. sugar from the total. And rub with a spoon until the yeast melts. Pour in 200 ml of warm milk and stir. Sift the flour (200 g of the total) and stir again to get a thin dough without lumps. Cover the dough with a clean towel and set in a warm place for 20 minutes.

3. While the dough is rising, melt the butter. Beat eggs with sugar for 3-4 minutes until fluffy light foam. Pour warm butter into the egg mass and beat again.

4. When the dough rises and is filled with bubbles, you can continue. Pour in the remaining 300 ml of warm milk. We mix the mixture with the dough. And we begin to gradually sift the rest of the flour. We also add salt, vanillin and sunflower oil. The resulting dough is not very thick - like homemade sour cream. Stir in flour with a spoon and achieve homogeneity of the dough, put it back in a warm place for 1-1.5 hours.

5. The dough will fit 1.5-2 times, gently stir it with a spoon, lightly sprinkle with a spoon or two flour and add the raisins. Knead so that the raisins are evenly distributed in the dough. And again we set to go to warm for another 1 hour (or one and a half).

6. Then we generously moisten our hands with sunflower oil and, separating portions of the dough with our hands, put them in molds so as to fill them by about half or a little less. Cover the dough forms with a towel. Let the dough come up a third time - 30-45 minutes.

7. When the future cakes have already risen well in their forms, it's time to warm up the oven to 170C. We put the molds on the middle level and bake at 170C for 1 hour or until dry skewer and ruddy tops.

Decorate the top to your taste - with your favorite icing, chocolate, candied fruits, etc.

Curd Easter

The recipe was provided by the Eat Derevenskoye service team.

Ingredients (for Easter 2, 10 cm high and 12 cm in diameter):

Curd - 1 kg
Butter - 200 g
Chicken eggs - 5 pcs
Cream 15% - 400 ml
Sugar - 200 gr
Vanilla sugar - 1 tsp
Walnut (or any other nuts, candied fruits and dried fruits to taste) - 100 g
Candied fruits - 100 gr
Raisins - 100 gr

Cooking method:

1. Rub the curd through a sieve, add softened butter, mix. Beat eggs with sugar, add cream and vanilla sugar, mix.

2. Put the mixture on medium heat, bring to a boil and cook, stirring constantly, until the mixture begins to thicken (approximately 3 minutes after boiling). Then cool the mass a little.

3. Finely chop the nuts and candied fruits. Mix cottage cheese, candied fruits, nuts, raisins and egg mass, mix.

4. Cover the Pasobox with gauze folded in 2-3 layers, the edges of the gauze should hang down. Put the curd mass in the pasta, wrap the edges of the gauze. Now it is better to put the mold on a plate, as the whey will drain. Next, you need to put a load on the form (for example, a 3-liter jar filled with water, close the jar with a lid). We remove the form with the load in the refrigerator for 12 hours. Before serving, you need to remove the edges of the gauze, turn the mold over and completely remove the gauze from the finished Easter.

Easter eggs

Today, housewives have a variety of natural products on hand that can give Easter eggs almost any color. The traditional method of dyeing in a red-brown color is with the help of onion husks. For yellow eggs, use turmeric, saffron, carrots, and tangerine or orange peels. For an orange hue, paprika and ground chili are suitable, for green - spinach, for purple - black grape juice, for pink - red wine or cranberry juice, for blue - red cabbage, blueberries and blue potato peel. In short, natural dyes can help dye eggs in almost any color. Accordingly, the husks of the bulbs in our recipe can be replaced with any other ingredients, according to your wishes for the final color result.

Ingredients:

Eggs - 10 pcs.
Husk of 8 bulbs
Water - 2 tbsp

Cooking method:

1. Take the eggs out of the refrigerator one hour before dyeing. It is necessary that they become at room temperature so that they do not burst during cooking.

2. Pour two glasses of water over the onion skins and simmer for 30-40 minutes. When the broth is infused, strain it.

3. To keep the paint even, wash the eggs thoroughly and then wipe with soapy water or alcohol.

4. Boil the eggs in the broth for 10-15 minutes. After that, cool the eggs, wipe them dry and rub with vegetable oil - this final touch will help to add shine.

5. After that, the eggs can be additionally decorated with stickers, foil, decoupage pictures or any other unusual details.

Photo: Getty Images