TOP-4 recipes with a photo of the royal Easter cake. Home cooking secrets. Video recipes.
Kulich is the oldest symbol of the bright holiday - the Resurrection of Christ. This is not just delicious pastries, it is a ritual food that brings light, grace and is charged with special energy. From time immemorial, the dough for Easter cakes was kneaded on Clean Thursday, on Saturday the finished cake was consecrated in the church, and on a bright Sunday they ate bread. However, today not many housewives treat their family with freshly baked Easter cake, because it's easier to buy it in the store. But you can only appreciate the true taste of a fresh ruddy cake with a pleasant smell only from the oven. In this article, we will learn how to cook a rich and fluffy royal Easter cake, covered with glaze, with candied fruits, nuts, raisins … These are special recipes, the result of which will amaze you.
Cooking tips and secrets
- The main ingredients for the cake are wheat flour, butter, milk or cream, eggs, sugar, yeast and salt.
- Use only fresh, light colored yeast with a pleasant characteristic odor.
- Take flour of the best premium grade, dry and sifted through a fine sieve.
- Never substitute butter for margarine. The oil should be of the highest fat content, fresh and of excellent quality. Before placing it in the dough, it is usually melted, but not brought to a boil.
- Additives to the dough for royal cake may vary, but should always be present in large quantities. Candied fruits, nuts, coconut flakes, nuts, dried fruits, etc. are put in the dough.
- A spicy aroma should prevail in Easter cakes. To do this, use the following spices: cardamom, cloves, cinnamon, nutmeg, vanilla, lemon zest, saffron … The last spice also serves as a yellow dye.
- It is necessary to send the cakes to bake in a well-heated oven.
- It is better to bake the dough in sliding tins, richly oiled. The bottom can be covered with thick paper soaked in oil.
- Fill the molds with dough, usually 1/4 or 1/3 part, because the cake in the oven will still grow.
- To prevent the product from burning, put a glass of water in the oven. A moistened oven will bake it better.
Easter cake "Tsarsky" with cognac and spices
A rich pastry with a delicious filling - a fragrant and airy royal Easter cake with sweet candied fruits and almonds. And light notes of cognac and spices give an unusual smell and amazing taste.
- Caloric content per 100 g - 498 kcal.
- Servings - 4
- Cooking time - 6 hours
Ingredients:
- Flour - 1 kg
- Lemon zest - 3 tsp
- Vanilla sugar - 4 tablespoons
- Egg whites - 3 pcs.
- Salt - 1 tsp
- Milk - 1-1, 5 tbsp.
- Ground nutmeg - 0.5 tsp
- Dry yeast - 22 g
- Candied fruits - 2 tablespoons
- Raisins - 100 g
- Sugar - 200 g
- Egg yolks - 10 pcs.
- Cognac - 2 tablespoons
- Butter - 200 g
- Ground cardamom - 0.5 tsp
Cooking Tsarsky Easter cake with cognac and spices:
- For dough, combine sifted flour (400g) with yeast, vanilla sugar and warm milk. Cover with a towel and leave in a warm place to rise for 1.5 hours.
- Mash the yolks with sugar and white salt, pour in the melted (not brought to a boil) butter, brandy and mix.
- Combine the yolks with the risen dough, add the remaining flour, ground spices and zest. Knead the dough and leave in a warm place for another hour. Pound the finished dough.
- Roll candied fruits with raisins in flour and send to the dough.
- Beat the whites into a tight and firm foam and add to the dough. Stir in with a spatula in one direction.
- Transfer the dough to a greased baking dish 1/3 full and let sit for 30 minutes to come back up.
- Lubricate the dough with yolk and send the Easter baked in a heated oven to a temperature of 180 ° C for 40-45 minutes. Then reduce the temperature to 160 ° C and bake for another 30 minutes until tender.
- Remove hot prepared Easter from the mold, place on the wire rack and cool. Cover it with protein or chocolate icing, sprinkle with crushed nuts or confectionery powder.
Easter cake with candied fruit and lime
This royal Easter cake with candied fruits and lime fully justifies its name. The dough with cream and yolks is not dry and soft. And lime zest, soaked candied fruit and raisins in cognac give an amazing aroma and taste.
Ingredients:
- Fresh yeast - 50 g
- Wheat flour - 1120 g
- Cream 20-22% - 750 ml
- Sugar - 230 g
- Raisins - 100 g
- Cognac - 30 ml
- Candied lemon - 100 g
- Eggs - 16 pcs.
- Butter - 200 g
- Lime - 1 pc.
- Powdered sugar - 5 tablespoons
- Confectionery sprinkles - to taste
Cooking Easter cake with candied fruit and lime:
- Pour warm cream (250 ml) into a bowl, chop the fresh yeast and rub with your fingers to dissolve completely.
- Pour sifted wheat flour (160 g) into the cream with yeast and stir in with a whisk or by hand. Add more sifted flour (3, 5 tbsp.) And sugar (50 g).
- Knead a thick enough dough, cover the bowl with a clean towel and leave in a warm place for 20-30 minutes to rise.
- Rinse the raisins, dry them on a towel, combine with candied fruits and fill with cognac. Leave them to infuse for 30 minutes.
- Combine egg yolks (15 pcs.) With the remaining sugar and grind until a homogeneous mixture is obtained.
- When the dough has increased, combine it with the yolk-sugar mixture, add soft butter and knead the products.
- Pour warm cream into the resulting dough, mix until smooth and add sifted flour (2 tbsp.).
- Knead the yeast dough with your hands, add candied fruits with raisins along with cognac and grated lime zest.
- Pour in the remaining flour, knead the dough with your hands for 5-7 minutes, cover it with towels and leave in a warm place for 2 hours to increase in volume 2.5 times.
- Crumple the risen dough a little and divide into two equal parts.
- Grease two large baking containers with a little oil and put the dough in them, filling no more than 1/2 of the volume. Leave the dough to rise for 15 minutes and brush the surface with the remaining yolk.
- Bake the cakes in a preheated oven to 180 degrees for 35-40 minutes, depending on the size.
- Place the finished cakes on a barrel and carefully remove them from the mold. Prepare the frosting with whipped whites and sugar, cover the cakes with a cooking brush and sprinkle with pastry sprinkles.
Tsarskiy kulich on cream with cognac and saffron
Delicate and airy Easter cake. Delicious, tall and fluffy. Great taste and incredibly aromatic.
Ingredients:
- Flour - 3.5 kg
- Cream 20% - 250 ml
- Dry yeast - 15 g
- Sugar - 150 g
- Vanilla sugar - 1 sachet
- Yolks - 4 pcs.
- Butter - 100 g
- Vegetable oil - 2 tablespoons
- Raisins - 50 g
- Candied fruits - 50 g
- Dried cranberries - 50 g
- Dry ground orange peel - a pinch
- Ground cardamom - 0.5 tsp
- Ground nutmeg - pinch
- Saffron - 0.5 tsp
- Cognac - 2 tsp
- Salt - a pinch
Cooking Tsar's Easter cake in cream with brandy and saffron:
- For dough, lightly heat the cream in a water bath so that it is barely warm. Add sugar (1 tablespoon), a pinch of salt, yeast and sifted flour (2 tablespoons). Stir the contents with a whisk, cover the dough with a towel and leave in a warm place to rise for 20 minutes.
- Pour dry saffron into a mortar, add a pinch of salt and grind until smooth. Heat the cognac in a water bath until hot, pour saffron over it and leave to infuse the mixture.
- Rinse the raisins, pour boiling water over and leave to swell for 15 minutes. Then drain the water, put the raisins on a paper towel and dry.
- Mix raisins with dried cranberries, sprinkle with flour and stir.
- Beat egg yolks and sugar with a mixer until smooth.
- Knead the dough. To do this, add whipped egg yolks, pre-melted butter, all the spices to the dough, pour out the infused and darkened saffron, add vanilla sugar.
- Knead the dough and gradually add the sifted flour. Knead the dough for 15 minutes until it becomes plastic and smooth.
- Cover the soft and not very thick dough with a towel and place in a warm place for proofing, infusion and raising. The finished dough will double in volume.
- Then put dried fruits on the dough, wrinkle it and arrange in forms, filling them in 1/3 part.
- Cover the molds with a towel and set to stand and rise for 1, 5 hours. Then preheat the oven to 180 degrees and send the forms with the dough into it. Bake Easter until tender, about 35-40 minutes.
- Remove the finished product from the oven, put it on its side for 10 minutes, roll it and remove it from the molds. Cool, glaze and garnish with pastry sprinkles.
Tsarskiy kulich for Easter
The recipe is distinguished by a large amount of spices, egg yolks and dried fruits. The baked goods are porous, very soft and rich in taste. The pulp is dark golden and very aromatic.
Ingredients:
- Sifted flour - 1, 8 kg
- Fresh yeast - 100 g
- Milk - 4 tbsp.
- Egg yolks - 20 pcs.
- Sugar - 500 g
- Butter - 400 g
- Raisins - 200 g
- Cognac - 50 g
- Candied fruits - 50 g
- Grated lemon zest - 6 tsp
- Ground cardamom - 2 tsp
- Grated nutmeg - 1 tsp
- Vanilla sugar - 6 tsp
- Salt - 2 tsp
- Saffron tincture –2 tsp.
Cooking royal Easter cake:
- Make a dough. To do this, pour 200 g of flour with 2 tbsp. hot milk. Stir until smooth and elastic. Dissolve yeast in 2 tbsp. warm milk, add 200 g flour and leave for 10 minutes. Combine the two mixtures, cover with a napkin and leave in a warm place for an hour.
- Egg yolks, combine with salt and sugar. Pound them into a lush and light mass.
- Add beaten eggs to the dough, add 500 g of flour, knead the products and put in a warm place for 1 hour.
- Then add the remaining yolks, add 1 kg of flour and knead the dough until it starts to fall behind your hands. Gradually pour in warm liquid oil, add spices, brandy and let the dough rise.
- Then add the raisins with candied fruits, having previously rolled them in flour, and let the dough rise again.
- Fill the baking dish with dough and place in a warm place to rise. Brush the tops with yolk and bake for 45 minutes at 180 ° C.
- Cover the finished cake with any icing of your choice.
