Kulichi on yeast - preparing for a bright holiday. Recipes homemade Easter cakes with yeast with candied fruit, cottage cheese and other

Kulichi on yeast - preparing for a bright holiday. Recipes homemade Easter cakes with yeast with candied fruit, cottage cheese and other

Preparing for the bright Christian holiday - Easter - each housewife dreams of preparing an Easter cake and Easter for the holiday table, but not everyone decides to take this step, fearing possible difficulties with kneading and baking.

In fact, there is nothing difficult in the manufacture of homemade cakes, the main thing is to accurately observe the proportion of ingredients and follow the long-established principles of cooking.

Kulichi on yeast - the general principles of cooking

Kulich will be a success if you knead the dough correctly - this is the basic principle of making a tasty, correct kulich.

• The dough should be neither thick nor liquid.

• Weight should move easily away from the hands.

• The longer knead dough for kulich, the better.

• Before baking, the dough should rise three times: yeast brew, kneaded dough, dough in forms just before baking.

Despite the fact that the basic ingredients for making cakes with yeast are the same: yeast, eggs, sugar, flour, milk, butter, recipes and methods for making Easter cakes are many and they all have their own characteristics. Consider the best of them.

1. Kulichi home-made yeast


• kilogram of flour;

• milk - 370 ml;

• dry yeast - 1 pack;

• 6 eggs;

• butter - 130 g;

• sugar - 400 g;

• salt - 70 g;

• candied fruit - 15 g;

• raisins - 60 g;

• vanilla - pinch;

• lemon peel - 10 g.


• powdered sugar - 150 g;

• juice from half a lemon.


1. Heat the milk over low heat and dissolve the yeast in it.

2. Pour the sifted flour into the milk with yeast, stir well, so as not to form lumps. Cover the cup with a clean cloth and leave for 40 minutes for proofing.

3. While the dough comes up, prepare the raisins: sort out, wash, soak.

4. We do the same with candied fruits. If they are too large, then cut them into small pieces.

5. Put the butter in another cup and heat it over low heat.

6. Separate the whites from the yolks (leave 3 pieces for the glaze). 7. Beat yolks with sugar, add salt and vanilla to them, beat again thoroughly.

8. In a separate bowl, whip three proteins with salt in a cool foam.

9. Pour the whipped yolks with sugar into the finished brew, as well as warm butter, mix thoroughly.

10. In the resulting mass pour whipped proteins and flour residues.

11. Mix thoroughly again. The dough for homemade Easter cakes should not be very thick, but should not stick to your hands.

12. Cover the dough cup with a cloth and leave to rise for 50 minutes.

13. After doubling the dough we add raisins and candied fruits to it, mix well.

14. Spread the dough in molds, greased with vegetable oil so that the molds are filled to 1/2 of the forms. Again, leave for half an hour to the dough in the forms rose.

15. Shape the dough into a preheated oven and bake at a moderate temperature for about 1 hour.

16. Check the readiness of cakes in the usual way (wooden toothpick).

17. Bake hot cakes and pour over white whipped protein frosting with powdered sugar and lemon juice.

18. Sprinkle with sprinkle on top.

2. Kulichi on yeast “Mom's Easter”


• flour - 5 glasses;

• fresh yeast - half a pack;

• sugar - 1 cup;

• 4 eggs;

• margarine - 1 pack;

• milk - 400 ml;

• cardamom grains - 1 tsp;

• nutmeg - 5 g;

• vodka or cognac - 20 ml;

• raisins - 60 g;

• vanillin - 10 g.


• 3 proteins;

• powdered sugar - 0.5 cups.


1. Dissolve the yeast in warm milk.

2. Add margarine at room temperature to milk.

3. Also break 1 egg into milk, stir it, pour sugar, vanillin, cardamom, nutmeg and vodka or brandy.

4. Pour the sifted flour in several stages. Slowly knead the dough until it is easy to move away from your hands.

5. Leave the dough to rise for 6 hours.

6. When the dough rises a little, add the raisins, crush them and again leave for a few minutes.

7. Fold the dough in greased baking containers for baking, let stand to rise.

8. Put in a hot oven and bake at not high temperature for no more than 40 minutes. 9. Pour baked cakes with a creamy cream and sprinkle with sprinkles or poppy seeds.

3. Kulichi on yeast without kneading


• kilogram of flour;

• Saf Moment yeast - 15 g;

• egg yolks - 10 pcs .;

• half a liter of milk;

• sugar - 360 g;

• butter - 300 g;

• raisins - half a glass;

• lemon peel - 20 g.


• 2 proteins;

• powdered sugar - 5 tbsp. spoons;

• juice from one lemon.


1. Dissolve the yeast in slightly warm milk (200 ml).

2. Pour the prepared flour into the milk, stir it and leave it for 40 minutes for the sponge to rise.

3. Beat egg yolks with sugar.

4. Put the butter to the yolks, whip until thick mass.

5. Pour creamy yolk mixture into the risen brew, mix and leave again for 50 minutes.

6. After the first lift, the dough is again mixed with a wooden spatula and left for another half hour.

7. Pour the rest of the flour and pour out the remaining milk, stir and let it rise a little more.

8. After this time, put the washed and dried raisins into the dough. Before putting the raisins in the dough, be sure to dry and sprinkle with flour so that it does not fall to the bottom in the dough.

9. Leave for another half an hour.

10. Dough is poured into containers to half the height. We give a little climb.

11. We bake 40 minutes at 190 degrees.

12. Hot-baked cakes are poured with protein cream, which is prepared as follows: beat egg whites to a fluffy foam for about three minutes. Pour the icing sugar to them and beat again to a stable mass. Add a little lemon juice to strengthen, mix well.

13. Decorate with dressing.

4. Kulichi on yeast with cottage cheese


• kilogram of flour;

• half a pack of dry yeast;

• milk - 2 glasses;

• low fat cottage cheese - 360 g;

• 230 g butter;

• 1.5 cups of sugar;

• eggs - 7 pieces;

• 2 tbsp. spoons of sunflower oil;

• half a teaspoon of vanilla;

• raisins - less than half a glass;

• 20 g candied fruit;

• Salt - at the tip of the knife.


• 2 proteins;

• a cup of powdered sugar;

• salt.


1. Prepare the brew: pour a little heated milk into the cup and dilute the yeast. Pour some flour and sugar, stir and let it rise for 40 minutes. 2. Beat egg yolks with sugar.

3. Protein whip salt in a strong foam.

4. Put warmed butter, cottage cheese, vanilla, whipped yolks and whites into the finished brew, mix well.

5. We pour out flour in several receptions and we knead not tight dough, we give a little to rise.

6. Put in the risen dough raisins and candied fruits, leave to rise for another half an hour.

7. Put the dough into 0.5 volumes in the molds made of parchment paper. We leave them for proofing.

8. We bake cakes with cottage cheese in a hot oven for 40 minutes at a low temperature.

9. Finished hot cakes with a brush, brush with protein cream and sprinkle with sprinkles.

5. Kulichi on yeast with raisins


• kilogram of flour;

• butter - 1 pack, including for lubrication of forms;

• sugar - 350 g;

• milk - 400 ml;

• Fresh Yeast - 1 small pack;

• 3 eggs;

• raisins - 50 g;

• bread crumbs - 50 g.


1. In the sifted flour pour melted butter on the floor of the pack.

2. Pour sugar into flour and butter and pour boiling milk (1 cup), mix thoroughly.

3. Pour warm milk (half a cup) into a separate cup and dilute the yeast.

4. Introduce the diluted yeast with the milk into the prepared dough, leave to rise for 40 minutes.

5. After a slight dough raising, we put in the yolks and whites, whipped separately, and leave for another 30 minutes.

6. Put in the dough washed and swollen raisins, mix thoroughly and leave for another 30 minutes.

7. Laying up the dough is laid out in a form in which the bottom is covered with parchment, spread with butter and sprinkle with breadcrumbs.

8. Forms set in the heat to raise the dough.

9. We bake cakes for about 40 minutes at 180 degrees.

10. Pour cold cakes with cream and decorate with sprinkles.

6. Kulichi on yeast “Happiness”


• 10 eggs;

• half a liter of milk;

• margarine and butter - 0.5 packs;

• kilogram of flour;

• refined oil - 50 ml;

• sugar - 400 g;

• half a liter of sour cream;

• any yeast - 150 g;


• milk - half a glass;

• sugar - 150 g.


1. Beat yolks with sugar. 2. Melt butter with margarine.

3. Take an enamel pan, lubricate the side walls with refined oil and pour out liquid butter with margarine, warm milk, whipped yolks, add salt and flour in several stages, knead the dough until soft.

4. A few minutes before the test is fully prepared, pour in the yeast dissolved in milk. In the case of highly liquid dough, you can pour more flour.

5. Add half a liter of sour cream and more flour, mix thoroughly.

6. Leave the dough for 3 hours for proofing.

7. Beat the whites and put them into the dough, knead well and let stand for another 30 minutes.

8. Put the dough into molds and bake in the oven at a moderate temperature for 40 minutes.

9. When the cakes are fully baked, prepare the cream: pour the milk into a metal cup, set on medium heat, boil. In boiling milk, pour sugar and boil for another 10 minutes. Stir well until smooth. So we pour the cooled cakes with this cream.

Kulichi on yeast - secrets and tricks

• The key to any successful baking is fresh ingredients for the dough.

• Put the dough before baking to “rest” in a warm place without drafts.

• To make baked cakes on yeast without a specific slightly sour smell, do not put the yeast more than indicated in the recipe.

• You can diversify any of the presented recipes in your own way: for example, adding dried fruits, nuts, candied fruits to the dough.

• Yeast cakes are delicious and tender, if you place a container of water when baking down the oven.

• Decorate ready-made cakes usually with protein glaze and confectionary dressing.

Comments (0)
Popular articles