TOP 4 recipes with photos of baking for Easter. Secrets of making Easter baked goods at home. Video recipes.
The Easter holiday does not go around any house. Each hostess for this bright holiday bakes Easter cake, prepares Easter and paints eggs. However, Easter baked goods are not limited to these traditional treats. Easter baked goods are quite varied. These are braids, muffins, buns, cookies, etc. This selection offers TOP-4 recipes for Easter baking, with the help of which you will not only surprise your loved ones with new dishes, but also brightly decorate the festive table.
Easter Baking Secrets
- Usually, Easter cake for Easter begins on Maundy Thursday. Other Easter baked goods can be made on other days. It is important to approach cooking in a good mood, then there will definitely not be a deplorable result. Experienced cooks advise to take a swim, put on clean clothes and read a prayer before starting to work with the dough. Easter baked goods love peace and quiet. Yeast dough does not like loud sounds and drafts, so close windows with vents.
- For recipes, use only fresh and exceptional quality ingredients, otherwise the dough may not rise. Take flour of the highest grade, while buying it in advance so that it has time to mature and dry well. Pay special attention to the yeast. It is better to take compressed live yeast.
- Take all products at room temperature. Therefore, before laying the butter, melt it in a water bath or let it stand at room temperature. Remove milk, cream or sour cream from the refrigerator well before cooking.
- For an ideal test, the dough needs to be saturated with oxygen. To do this, sift the flour 3-4 times beforehand. It is also recommended to beat the whites and yolks separately to make the dough more fluffy.
- The dough rises best in a plastic container. In metal, there is a risk that the dough will fall off. At the same time, you can bake Easter pastries both in a metal split form and in a silicone container.
- Easter baked goods cannot be imagined without flavorings. Traditionally, products are prepared with dried fruits, candied fruits, nuts, etc. However, additives should not be abused, usually they are taken 300 g per 1 kg of flour.
- Before placing items in the oven, the frypot must be well heated to ensure an even temperature.
Easter nests
An interesting and delicious recipe for baking for Easter is Easter nests. In combination with quail eggs, the products look very elegant and festive on the festive Easter table.
- Caloric content per 100 g - 236 kcal.
- Servings - 20
- Cooking time - 1 hour 50 minutes
Ingredients:
- Flour - 350 g
- Eggs - 2 pcs.
- Butter - 70 g
- Poppy - 1 tablespoon
- Cream 10% fat - 200 pcs.
- Dry yeast - 10 g
- Sugar - 3 tablespoons
- Salt - 0.5 tsp
Cooking Easter Nests:
- Heat half a serving of cream and dissolve dry yeast, sugar and 2 tbsp in them. flour. Leave the brew for 15 minutes.
- Sift flour into a bowl, add melted butter, 1 yolk, 2 egg whites, salt and dough.
- Knead a not very tough dough, cover it with a towel and leave to rise for half an hour. Then knead again, and again let rest for half an hour.
- Divide the finished dough into small pieces, roll them into bundles and connect their edges to form a ring.
- Put the resulting rings on a greased baking sheet, put a boiled egg in each product and leave for 15 minutes.
- Remove the eggs, coat the rings with yolk, sprinkle with poppy seeds and send to bake in a heated oven to 180 ° C for 30 minutes.
- Remove the finished Easter nests from the oven, cover with a towel, cool and insert the painted eggs into them.
Easter wreath
But the recipe for bigger nests is an Easter wreath, where not one, but several dyes will fit. The baked goods are prepared very beautifully, they are made simply, they look amazing, and the taste is impeccable.
Ingredients:
- Flour - 3 tbsp.
- Sugar - 100 g per dough, 5 tbsp. For filling
- Dry yeast - 11 g
- Salt - a pinch
- Vanilla sugar - 1 sachet
- Milk - 80 ml
- Water - 70 ml
- Butter - 50 g for the dough, 50 g for the filling
- Eggs - 2 pcs. dried cranberries - 70 g
- Lemon - 1 pc.
- Powdered sugar - 50 g
- Sour cream - 2 tablespoons
Preparing the Easter wreath:
- Combine flour with yeast, sugar, salt and vanilla sugar.
- Melt the butter in a steam bath and combine with cold milk to make a slightly warm mass. Heat slightly if necessary.
- Pour flour mixture into the milk-oil mixture and stir.
- Then add eggs one at a time and mix thoroughly.
- Transfer the dough to a deep container, cover with a towel and leave to rise in a warm place for 45-60 minutes.
- Then place the dough on a floured table and roll it into a thin rectangle.
- For the filling on a fine grater, grate the lemon zest, add sugar, softened or melted butter and stir.
- Put the lemon filling on the dough, spreading it over the entire surface, and put the dried cranberries on top.
- Roll the dough into a roll, cut into 12 pieces and place, slices side up, in a greased muffin pan with a hole in it.
- Leave the cake to rise for 30 minutes and place in an unheated oven. While the oven is heating up, the dough will work a little more.
- Bake the Easter wreath at 180 ° C for 30-35 minutes from the moment the brazier heats up until golden brown.
- Cool the finished Easter ring a little in the mold, turn it over on a plate and pour it with icing, which is prepared from sour cream with lemon juice and powdered sugar.
Easter ducklings
Cute shortbread cookies in the form of ducklings or bunnies will especially appeal to children. The bun is quite easy to sculpt. It is beautiful, fragrant and will decorate your festive Easter table.
Ingredients:
- Rye flour - 250 g
- Wheat flour - 400 g
- Honey - 90 g
- Butter - 90 g
- Eggs - 4 pcs.
- Powdered sugar - 400 g
- Soda - 1 tsp
- Cocoa - 3 tsp
- Spices - 2-3 tsp (a mixture of cinnamon, cardamom, ginger, cloves, allspice, nutmeg)
- Egg white - 1 pc.
Cooking Easter ducklings:
- Melt the honey and butter in a heavy-bottomed saucepan over low heat or in a water bath.
- Add baking soda to the honey-butter mass and stir until foam appears. Then remove the pan from the heat.
- Beat the eggs with powdered sugar (200 g) until fluffy, light foam and add to the warm honey mixture, whisking.
- Combine wheat and rye flour, cocoa, spices and loose mass gradually add to the egg-honey mixture.
- Knead the dough, wrap it in plastic wrap and refrigerate for 1 hour.
- Then roll the dough into a thin layer, about 0.5 cm thick and cut the gingerbread cookies of the desired shape according to the template.
- Line a baking sheet with baking parchment and place the blanks on it.
- Send the gingerbread cookies to bake in a preheated oven to 150 ° C until golden brown for 10-12 minutes.
- For the icing, whisk the egg white with the icing sugar, place it in a piping bag and pattern on the Easter duck cakes.
Easter cookies
Easter cookies are prepared in the likeness of New Year's cookies for a Christmas tree, only the figures are baked on the Easter theme: dyes, bunnies, lambs. The finished cookies can be beautifully painted with sugar pencils, icing, and decorated with mastic.
Ingredients:
- Flour - 120 g
- Butter - 100 g
- Powdered sugar - 100 g
- Cream 10% fat - 50 ml
- Eggs - 2 pcs.
- Baking powder - 0.25 tsp
- Food coloring - 3 pcs.
Making Easter Biscuits:
- In a bowl, mash the butter and icing sugar until smooth.
- Add the yolks, pour in the cream, add the sifted flour and baking powder and knead the dough.
- Roll it into a ball, wrap it in a bag and refrigerate for 20 minutes.
- Roll the chilled dough into a thin layer and cut out the cookies with a mold.
- Transfer the products to a baking sheet covered with parchment and send them to bake in a preheated oven to 180 ° C for 5-6 minutes.
- Cool the finished cookies and cover with glaze.
- For the icing, whisk the whites with the powdered sugar, divide them into pieces, and add food coloring to each.
- Stir well, transfer the icing to a piping bag, and color the Easter cookies.
- Let the shortbread cookies dry.
Video recipes:
Easter roll with poppy seeds
Easter cake
