How to cook an Easter cake.

How to cook an Easter cake.

How to cook an Easter cake, all the hostesses do in different ways. Each has its own signature recipe. I want to share my recipe, I have it unchanged for 20 years and I like everyone who tried it.

An oil week has passed, the days of fasting will pass unnoticed. And the Easter holiday is not far off. Always prepared for it carefully. On this day should be all the most delicious and, above all, the main treat - Easter cake.


Milk - 250 gr;

Flour - 700 gr;

Sugar - 200 gr;

Butter - 200 gr;

Eggs - 5 pieces;

Fresh yeast - 60 g;

Grated orange peel - 50 g;

Vanilla sugar - 2 tsp.

For glaze:

2 egg whites, 1/2 cup of sugar, on the tip of a knife citric acid.


First, we put a brew, for this we dilute yeast in warm milk, add a tablespoon of sugar and a glass of flour. Mix well and set in a warm place. Opara should be doubled.

Separately, rub the eggs with sugar and vanilla, add to the dough, mix well. Now add the softened butter and flour, knead the dough. On Easter cake, I always knead the dough weaker than for homemade bread, then the Easter cakes are softer and airier. Cover the dough with a towel and put in a warm fit.

When the dough doubles in volume, crush it and add grated orange zest, for some reason in my family I don’t like baking with raisins, I replaced it with orange zest, everyone liked it, tasty and flavorful. Again, knead well and let go. It should be borne in mind that the dough in which a lot of muffin lasts much longer than the usual yeast. In order for our Easter cakes to be tasty, the main condition is to give the dough a good distance. If the lift stopped, then the dough is ready. As long as it fits, we prepare forms You can smear them with vegetable oil from the inside, I also cut out circles from parchment or baking paper according to the diameter of the molds, oil them and line them on the bottom of the molds.

The dough is ready, crush it and put it into forms so that it takes 1/3 volume. Once again we give the distance already in the forms. When the volume is doubled, we put the molds in the oven, preheated to 180 degrees. For 20 minutes, we do not look in there, then, in order to not burn the top of the Easter cakes, you need to cover them with foil. Baking time depends on the size of the Easter cakes. The biggest ones bake 40 minutes, and 25-30 minutes are enough for small ones.

Prepare the icing as follows: whip proteins with sugar and citric acid to make a strong foam. Finished Easter cakes on top to coat with glaze and decorate with sprinkling, or candied fruit.

I told you how to cook an Easter cake with orange zest, if you like the recipe, you can leave a comment and share with friends on social networks.

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