home → Bakery How to bake pies for Easter. Recipes for Easter, Easter cake, and pie are traditional. Pies with liver sausage

How to bake pies for Easter. Recipes for Easter, Easter cake, and pie are traditional. Pies with liver sausage

Birthday cake for Easter - a real table decoration! We offer interesting recipes pies: with apples, meat, Greek, Italian, flower pies!

The Easter flower cake, the recipe for which we offer today will appeal not only to young, but also to experienced housewives.

sour cream - 150 gr.
water (warm) - 100 ml.
granulated sugar - 4 tbsp.
dry yeast - 2.5 tbsp.
butter - 75 gr.
eggs - 2 pcs.
wheat flour - 550 gr.
vanillin - 1 sachet
candied fruit

After you have collected all the necessary products, you can start cooking. Dissolve yeast in heated water, add a spoonful of sugar and mix everything. Allow time to stand - 10-15 minutes.

Mix the eggs with the remaining granulated sugar.

To the dissolved yeast you need to add heated oil, salt, vanillin, sour cream, and mashed eggs. Mix everything very well and thoroughly.

Flour should be added gradually.

You will need to knead a soft and fairly elastic dough.

Place the finished dough in a warm place so that it can rise.

Roll out the risen dough with a rolling pin so that the thickness is no more than 0.5 cm.

The rolled out dough must be greased with sunflower oil, or butter.

Then place pre-soaked raisins and candied fruits on a sheet of dough.

Roll the dough sheet into a roll and connect the ends.

You need to place a glass in the center of the circle so that the middle does not come together during baking.

Then you need to make equal cuts using a knife.

Give time to the future flower.

Before baking, brush with yolk.

Bake for 30 minutes. Decorate with icing and confectionery sprinkles. To make the glaze, beat the egg white and sugar to the desired consistency and consistency.

Your Easter flower cake is ready. Bon appetit!

Recipe 2: openwork poppy seed pie for Easter

An original, but quite simple pie for a holiday Easter table it will be just right. Yes, in fact, at any other festive feast, this beauty will not only be a wonderful decoration, but also a wonderful treat.

For the dough:

1 egg
dry yeast - teaspoon
500 g flour
butter – 10 g.
sugar - one and a half tablespoons
milk, water and kefir - a third of a glass each
vegetable oil – 2.5 tablespoons
salt – 1/5 teaspoon

poppy seeds – a third of a glass (3 bags of 20 g each)
sugar – 3 tablespoons

Pour a third of a glass of poppy seeds into boiling water and cook for about two hours (if it is in the same bags as mine).

During the cooking process, the poppy seeds should swell a little and become softer. It is better to use dried or fresh poppy seeds, and not in bags (in such packages, as a rule, they are already slightly fried and practically do not swell). While the poppy seeds are cooking, prepare the dough. Melt the butter in a shallow metal bowl.

Next add flour.

Knead a loose dough.

Cover it with a lid or cup, a towel on top, and hide it in a warm place.

After half an hour (maybe a little more), when the dough has risen, press it down and put it back in the heat. After rising the dough again, you can begin building the pie.

When the poppy seed increases in volume, place it in a colander lined with 2-3 layers of gauze.

After drying a little, mix the poppy seeds with sugar.

From ready dough Roll out (preferably knead with your hands) a rectangular cake 5 mm thick.

Spread the filling over the entire area of the rolled out dough.

Roll the stuffed flatbread into a roll and cut off both ends. They will be needed later.

We transfer the roll to the oiled parchment and, having formed a roll out of it, pinch the ends.

Using culinary scissors, we make cuts around the entire circumference of the roll every centimeter, without cutting all the way through. The result is a kind of petals connected to each other.

Now let's start decorating the pie. We bend every third petal into the inner hole of the roll and turn it upside down. We slightly move the untouched two petals in different directions. The result was an openwork pie in the shape of a flower.

We insert (one under the other) the cut ends of our roll into the center of the pie, turning them slightly upside down.

Break an egg into a bowl.

Using a brush, brush the cake with beaten egg.

Move the cake and parchment together onto a baking sheet and bake at 200°C. After about half an hour, take out the baked pie. Here he is, our handsome man. Isn't he good?

Recipe 3: Collapsible Easter Pie with Apples

I invite you to try the unusually tasty and aromatic yeast folding Apple pie. This pie is not difficult to prepare, and the end result is a wonderful, fluffy pastry that is perfect to serve with tea or with milk. The pie is shaped into roll buns and then baked in a single pan as a pie. The hot pie is poured with orange syrup, which makes it incredibly aromatic. And after baking, the pie is disassembled into the same buns. Try it, this apple pie is sure to please everyone without exception.

milk 100 ml
wheat flour 400 g
sugar 6 tbsp.
egg 1 pc.
dry yeast 1 ½ tsp.
vegetable oil 2 tbsp.
salt 1 chip.
butter 20 g
orange juice 100 ml
apple 2 pcs.
powdered sugar to taste
vanilla sugar 1 tsp.

And then, separate the pie into 7 buns and serve with a cup of aromatic tea or milk - incredibly tasty. Bon appetit.

Recipe 4: Easter raisin pie (step by step photos)

chicken egg 4 pcs
sugar 200 g
butter 100 g
sour cream 5 tbsp.
flour 400 g
vanilla to taste
baking powder 2 tsp.
raisins to taste
sprinkles to taste

First, take the eggs and beat them with a mixer, so the consistency will be airy and the cake will rise better, if you don’t have a mixer, then beat with a whisk, then add sugar and continue beating, for a more pleasant taste you can add vanilla. The result is a foamy, whitish liquid.

Lightly melt the butter over low heat, then add it to the eggs and mix well, the butter will be followed by sour cream, add that too. Separately mix the flour with baking powder; if possible, sift the flour through a sieve. Next, pour the flour into our liquid mixture in small portions until all the flour is gone, knead until a homogeneous mass is formed. And our dough is ready.

We prepare a baking container, cover it with baking paper, grease it with vegetable or butter. You can sprinkle with semolina to create a crispy crust. Now you can pour in the dough, which is what we do. You can pour half of it and sprinkle with cinnamon and sugar, and pour the remaining dough on top, this is at your discretion. You can experiment with the filling.

Sprinkle raisins and confectionery sprinkles on top, I had balls of different colors, they will serve as decoration for our pie. Raisins can also be added to the dough itself as a filling. In order for the top of the pie to be crusty and crispy, I sprinkle with semolina, not in large quantities.

Place the pie in the oven for 20-30 minutes at 200 degrees. If necessary, hold it longer; when baking, it is advisable not to open the oven. The pie is ready, bon appetit!

Recipe 5: Easter cottage cheese pie (with photo)

Easter pie is a traditional holiday treat filled with cottage cheese and raisins. You can prepare it in any shape; this recipe suggests making pastries in the shape of a basket in order to decorate the table in an original and tasty way on the bright holiday of Easter.

For the test

Wheat flour 600 grams
Butter 125 grams
Cream 120 milliliters
Milk 50 milliliters
Water 70 milliliters
Sugar 100 grams
Vanilla sugar 2 sachets
Egg yolk 4 pieces
Vegetable oil 1 tablespoon
Lemon zest from one fruit
Fresh yeast 25 grams

For filling

Cottage cheese 400 grams
Cream 60 milliliters
Raisins handful
Sugar 2 tablespoons
Egg yolk 1 piece
Vanilla to taste
Orange zest to taste

For frosting the cake

Egg yolk 1 piece
Milk 2–3 tablespoons
Sugar 1 teaspoon

You can knead the dough using a bread machine, but if you do it by hand, first dissolve the yeast in warm milk, adding 1 tablespoon of sugar and 1 tablespoon of flour. Mix well and leave to rise for about 20 minutes.

Place the flour in a large plate and add softened butter to it. Beat the yolks separately and pour them into the flour as well. Then send there the remaining ingredients for the dough and, finally, the enlarged starter.

Knead well until smooth soft dough. If you feel like there is not enough flour, be sure to add more.

Cover the finished dough with a kitchen towel and leave to rise in a warm place for 1 hour 30 minutes. This is the time for the yeast to increase the volume of the mass several times to make the finished cake soft.

When the dough is ready, start making the pie. Immediately separate a little from the total mass of dough to make a handle and decorations for your basket (leaves, crosses, flowers, etc.).

To weave a handle, roll three sausages of the same size from the dough, interlock them together, and then braid them. And at the end, secure it the same way.

But most of it will still be spent on sculpting the basket itself. The soft dough is easy to shape and stretch with your hands, so there shouldn’t be any problems forming the basket. Make a separate base - the bottom of the pie and its top, which you will then cover with the filling.

The raisins must first be soaked in hot water or rum for 15 minutes. Then drain excess liquid from it, mix with soft cottage cheese and the remaining ingredients for the filling. You should get a homogeneous curd mass.

Place the finished filling on the prepared dough, then cover it on top and secure the edges well. Also secure the handle of your basket between the layers of dough.

Set the oven to preheat to 170 - 180 degrees Celsius.

While it's warming up, decorate your Easter cake with scraps of dough and brush the top with a whipped mixture of egg yolk, milk and sugar.

Attention: form the cake immediately on a baking sheet lined with baking parchment.
You need to bake the Easter cake until the dough is covered with a nice appetizing blush. This will mean that it is baked. The filling should also have time to bake during this time.

And one more note. If you want a round pie, then take more filling, since when making a basket, part of the dough goes onto the handle.

Easter cake must be served with colored eggs and a good mood. Such holiday baking You can meet guests and please your relatives.

Recipe 6: Neapolitan Easter cake

The pie turns out very tasty, with a tender curd filling and a subtle citrus aroma. Good cottage cheese and citrus pie.

wheat flour 320 grams
butter 120 grams
sugar 50 grams
baking powder 1 tsp.
a pinch of salt
eggs 2 pcs.

cottage cheese 18-20% 500 grams
sugar 100 grams
yolks 4 pcs.
milk 250 ml.
butter 60 grams
starch 2 tsp.
wheat flour 3 tbsp.
vanilla sugar 1 tbsp.
orange zest 1 tbsp.
ground cinnamon ¼ tsp.
candied lemon peel 2 tbsp.

Sift the flour with baking powder, add sugar and cooled butter cut into cubes. Rub with your fingers until it becomes a moist crumb.

Add eggs, knead the dough.

Wrap in film and put in the refrigerator for about an hour. Preparing the cream. In a saucepan, grind 2 yolks with half the sugar until white. While whisking, add starch and 3 tbsp. flour. Still whisking, pour in the hot milk.

Place the ladle on the stove and over low heat, stirring constantly, bring the cream to a boil. As soon as the mass thickens, remove from heat. Add butter, stir and leave to cool. Beat the cottage cheese with the remaining sugar, grated zest, cinnamon and 2 yolks into a homogeneous mass. If the cottage cheese is dry and does not whip well, you can add 3-4 tbsp. sour cream or natural yogurt. We combine the cooled custard with curd mass, beat thoroughly.

Stir in finely chopped candied fruits. We take our dough out of the refrigerator. We divide in half. Roll out one half into a circle, 5-6 cm larger in diameter than the shape in which we are going to bake the pie. Transfer the rolled out dough into a greased pan and press the edges against the sides. We spread the filling.

Roll out the second half into a circle slightly larger than the diameter of the mold and cut into 10 strips of the same width.

Place the strips in a lattice pattern on top of the filling. If desired, grease with yolk.

Bake in an oven preheated to 180 degrees for 1 hour 30 minutes. After 50 minutes, cover the top with foil and finish baking. We give ready-made pie cool down to room temperature in the mold, then put it in the refrigerator for at least 2 hours.

Recipe 7: Greek Easter cake (step by step)

I suggest preparing delicious, aromatic Greek Easter bread for Easter. A braided braid with decorated eggs looks very impressive. Undoubtedly, this pastry will decorate your Easter table.

Flour - 600 g
Sugar - 100 g
Fresh yeast - 40 g
Warm water - 50 ml
Milk – 250 ml
Softened butter - 125 g
Candied fruits – 100 g
Zest of one lemon
Ground star anise - 1 pc.
Boiled eggs - 5 pcs.
Yolk - 1 pc.
Sesame seeds - 1 tbsp. l.
Vegetable oil - 1 tbsp. l.

Opara. Dissolve yeast with warm water and 1 tsp. Sahara. Add 3 tbsp. l. flour, knead a liquid dough. Cover with a napkin and leave in a warm place for 15 minutes.

Remove the zest from the lemon. If desired, cut candied fruits.

Mix softened butter and sugar in a bowl. Add the dough, warm milk, mix.

Let's start kneading the dough.

Add some flour and mix. Pour in the zest and candied fruits. Next, add the remaining flour and knead the dough thoroughly. The dough needs to be kneaded well on the table for about 5 minutes.

Cover the bowl with a clean towel, place in a warm place and leave for about 1 hour.

Cutting the dough. The dough has doubled in size, now you need to knead it. Divide the dough into 4 parts. Three parts are the same, and the fourth is slightly larger.

From three identical parts we make sausages 70 cm long.

We braid a loose braid.

Roll out the fourth part into a sausage the length of a pigtail, place it on the braid and press a little.

Install on top lubricated vegetable oil boiled eggs. Leave the Easter bread to rise warm. Brush with egg yolk (+ a little milk), sprinkle with sesame seeds.

Bake Easter bread in an oven preheated to 180 degrees for about 40 minutes. Let the bread cool completely. We remove the eggs from the bread and replace them with beautiful colored eggs. We put the bread on festive table in the center. Christ is risen!

Recipe 8: Italian Easter pie

Italian Easter cake is also called rustic - it contains the simplest and most accessible products for peasants, which they already use in everyday life. An exception to our realities is, perhaps, ricotta - it is not difficult to buy, it has long been offered in many large supermarkets, however, the price leaves much to be desired, so I replaced it in the recipe with cottage cheese and cream, and did not regret it at all. Next time, however, I’ll add a spoonful of starch to the cheese mass, but it turned out very, very well. However, if you have affordable ricotta on hand, of course, better take it, cottage cheese and cream are a completely different story.

Filling ingredients:

1.5 kg spinach;
200 g parmesan;
a pinch of nutmeg;
25 ml olive oil;
500 g ricotta (I used 400 g homemade cottage cheese and 100 ml of heavy cream);
1 onion;
salt, black pepper to taste;
12 eggs;
3 branches of marjoram.

Ingredients for the dough:

600 g flour;
½ tsp. salt, 350 ml water;
35 ml olive oil;
olive oil for greasing the dough.

We measure out the flour. We sift, yes - if you are not too lazy. I'm always lazy, but this time I had enough free time.

Mix water, salt and oil (mix as it turns out, don’t tell me about physics) and pour into flour.

And knead the dough. Not very tight, soft, a little sticky, but overall very pleasant and elastic. Manually - not difficult, I - I repeat - was incredibly lazy, I kneaded it in a food processor.

Further, the recipe instructs to divide the dough into 4 parts at once, and two balls should weigh 300 g each, two 180 g each, but I did not understand such unnecessary movements at this stage, so I rounded up everything that was there, and hid it all in plastic bag. I put it away.

And the games with fillings began. First - ricotta, which I didn't have, so I put cottage cheese and cream in the processor.

And she rubbed it until smooth as best she could. Or rather, as a combine harvester could.

Mixed it up. Ready. Or rather, part of the filling is ready.

Placed it in a frying pan with olive oil, began to fry until translucent.

Pre-washed spinach was cut into cubes. In general, it was pretty random.

And - into the bow. In parts - I can’t imagine how big a frying pan should be to accommodate all the spinach at once, but fortunately, it loses volume very quickly, so it’s not a problem to simmer it, gradually adding everything that is required.

It didn't turn out very appetizing, I agree. But you don’t rush to draw conclusions, it’s just grass for now - and even, in fact, almost without taste. That's why I added salt, pepper, and marjoram.

And put it in a sieve - spinach juice, although it is a wonderful food coloring, is in my taste. in this case completely unnecessary.

Separately mixed 2 eggs and 50 g of Parmesan.

And I combined it all with spinach. Not appetizing, I agree. But that's it for now.

I prepared the pan - I like to put a sheet of baking paper on the bottom, protecting myself and ensuring a smooth transfer of the pie to the plate, but you can just lightly grease the sides and bottom with olive oil.

She took out the dough, rounded it again, and admired it.

And she mercilessly chopped it into 4 parts - those that I wrote about above: 2 larger and 2 smaller.

I rolled out large balls into thin layers.

The first one was laid out in the mold - along the bottom and sides.

I poured about a spoonful of oil.

And spread it over the dough. Beautiful! I don’t know why, but this process pleases and inspires me. In general, making this pie for some reason was a very meditative and pleasant experience, so just in case, I would recommend trying to make it again.

Covered with the second rolled out sheet of dough.

And yes, I also lubricated it with oil.

It was the turn of the spinach filling - oops, laid it out and smoothed it out.

And this is where the fun begins! Using the back, round side of a tablespoon, make 7 indentations in the last layer (which is white, regardless of whether it is with ricotta or cottage cheese). Neat and cute.

I very lovingly, carefully and still meditatively placed the yolks into the recesses.

Beat the egg whites a little with salt.

And poured it over the yolks.

Leftover Parmesan.

I rolled out another dough ball and placed it on top of the fillings. Lubricated it with oil.

And last.

I trimmed off the excess dough. My soul could not bear the simple decision of disposing of it in the trash, so I rolled it thinly into a layer, sprinkled it with salt and some aromatic seeds, cut it into strips, rolled it into sticks and hid it in the oven. In literally 10 minutes, cool breadsticks were ready, which the children and husband immediately devoured. However, as a friend who is a master bread baker once told me, she is not a slave to dough, so you need to throw away the excess and not suffer. You will somehow decide for yourself what is closer to you.

I sealed the edges and rolled them up.

Oiled it again.

Well, into the oven - at 180 degrees, for about 55 minutes.

Before slicing, I repeat, it is very advisable to let the cake cool completely.

In general, it’s not difficult, right? You have to play around, but for some reason these games are all very pleasant and enjoyable. Happy Easter to you!

Recipe 9: Easter meat pie with eggs

If you want to diversify your holiday table and surprise your guests delicious pastries, prepare an Easter pie with meat and quail eggs, a recipe with a photo of which I want to offer you.

The efforts you put in and the time spent on preparing the pie will be compensated by the enthusiastic praise of your family and friends, since this pie is really very tasty, and thanks to its attractive, appetizing appearance, it can become a decoration for any holiday table.

wheat flour – 300 g;
butter – 80 g;
chicken eggs – 3 pcs.;
quail eggs – 7-8 pcs.;
milk – 150 ml;
dry yeast – 7 g;
sugar – 1 tsp;
minced meat – 500 g;
onions – 2-3 pcs.;
garlic – 2-3 cloves;
dry marjoram – 0.5 tsp;
black pepper;
salt.

Melt the butter in a water bath.

Pour milk into a saucepan with melted butter, add two egg yolks, a teaspoon of sugar and a pinch of salt. Set the whites aside; we will need them later. Turn the contents of the pan into a homogeneous mass using a whisk.

Mix dry yeast with sifted flour and add everything to the warm milk-egg mixture.

Knead a soft dough, cover the bowl with the dough with a towel and place in a warm place for an hour. The dough should double in size.

Meanwhile, make the meat filling for the pie. You can use minced meat from any meat, I used pork. Add onion and garlic minced through a meat grinder, dry marjoram, ground black pepper and salt to taste. Pour in egg whites and mix everything thoroughly by hand.

When the dough has risen, divide it into two equal parts. Roll them into round cakes 5 mm thick.

Spread onto the dough in an even layer meat filling, leaving free space around the edge so that you can pinch the dough later.

Boil quail eggs, cool and peel. Place the eggs in a circle at a distance from each other. I used half eggs for the pie, but you can use whole ones, then the quantity quail eggs In the recipe it should double in size.

Cover everything with another piece of dough and pinch the edges.

Place a cup or bowl with a diameter of no more than 10 cm in the center of the pie blank. Cut the blank into several petals so that each contains an egg.

Pinch each petal at one edge and turn to the right. The top side of the petal should be open.

In this way we form the entire “flower”.

Carefully transfer the pie to a baking tray, which you have previously covered with baking paper. Leave it in a warm place for 20 minutes to allow the dough to rise. Make the letters XB from a piece of dough and place them in the center of the product. Beat a small egg with a whisk and brush the pie before baking.

Heat the oven to 180 degrees and bake the Easter pie with meat in the oven for 40 minutes.

You can serve baked goods on the holiday table either warm or cold. Bon appetit everyone!

“I cook Easter dinner in a Russian oven”

According to the tradition of the church, Easter needs to be baked on Thursday of Holy Week,” pensioner Margarita Stefanovna told the correspondent. - My recipe is as simple as day. I take 60 grams of raisins, soak them in advance, maybe overnight. Melt 140 grams of butter over the fire and leave to cool. At this time, I dissolve a spoonful of pressed yeast in a glass of warm milk. I cover the dough and give it time to rise. I beat 300 grams of cottage cheese. While the dough is rising, beat two whole eggs and two yolks with vanilla sugar. The consistency of the beaten eggs should be not very good thick sour cream uniform yellow color. Pour the beaten eggs into the prepared dough, add a pinch of salt and stir.

Photo from pixabay.com

Gradually, stirring, add the remaining flour and melted butter (it should not be hot), add whipped cottage cheese, and knead the dough. Cover again with film and place in a warm place. The dough will increase in volume several times. I open it and add raisins, mix again.

Now is the time to prepare the baking pans, grease them with oil, spread the dough halfway up the pan. Cover with a towel and wait for the dough to rise a third time to the edge of the pan. And now we put future Easters in the oven.

Margarita Stefanovna always cooks Easter dinner strictly in a Russian oven. He says it gives a special flavor to the food and, of course, to the holiday.

All that's left to do is make the glaze. To do this, beat the egg whites remaining after the cooking process with lemon juice and powdered sugar. I get a flowing white mass. I put it on top of the still warm baked goods. I sprinkle Easter desserts with colorful sprinkles on top. The result is fragrant beauty.

Margarita Stefanovna says that Easter is a dessert, and Easter cake is bread. And they also differ in shape. Easter is cooked in the form of a pyramid, which symbolizes the Holy Sepulcher. And the Easter cake is in the form of a cylinder.

“It’s better to knead the dough overnight.”

The Bochkarev family from the village of Oyash, Moshkovsky district, keeps many notebooks with recipes covered from cover to cover.

The Bochkarev family keeps many recipes. Photo by the author

The first recipe in Alexandra Porfiryevna’s notebook is “pasochki”. It is better to knead this dough before going to bed and put it in the oven in the morning.

Ingredients:

- 1 liter of milk;

- 1.5 – 2 glasses of sugar;

- 1 pack (200 gr.) margarine;

- 7-10 eggs;

- 50 gr. yeast;

- salt (to taste);

- 200 gr. raisins (optional).

Preparation:

Heat the milk. Add yeast, salt and sugar to it. Beat the eggs separately and pour them into the milk. Add melted margarine there. Now you can add flour to the mixture and knead the dough. In order for the dough to rise well, you need to leave it for ten hours, and only then start baking.

Easter cake recipe with chocolate

For such a treat, Kuibyshev resident Arina Yakovleva takes:

- half a stick of butter or margarine;

- 150 gr. Sahara;

- four eggs;

- a tablespoon of poppy seeds;

- 50 gr. chocolate (cut into small cubes) and nuts (chopped);

- two teaspoons of baking powder or one teaspoon of baking soda slaked with vinegar.

Grind sugar with butter or margarine. Add eggs, baking powder and flour - three hundred grams. Knead the dough, not too stiff, divide it into three parts. Add chocolate to one, poppy seeds to another, and nuts to the third. We put it in a mold, grease it with oil, lay it out in layers - first the dough with nuts, then with chocolate, then with poppy seeds. And put it in the oven for an hour. When everything has cooled down, brush with protein cream.

BY THE WAY

You can cook it for Easter meat pie
It will take a kilogram minced chicken, one carrot, one medium onion, five eggs, puff pastry yeast dough,100-150 gr. hard cheese, salt and pepper to taste, a bunch of dill.
Finely chop the onion and grate the carrots. Fry onions and carrots in vegetable oil until half cooked, cool. Add finely chopped dill, egg, salt, pepper to the minced meat, mix well, add grated cheese and overcooked vegetables, mix. Cover a baking sheet with foil, place a glass in the center, and place minced meat around it. From puff pastry, previously defrosted, cut out leaves and place on the sides of the roll, decorate the bottom with a thin strip of dough. Boil three eggs, cut into halves and place on top, pressing them down slightly. Brush everything with beaten egg and place in the oven. At a temperature of 180 degrees, the cake will be ready in 35 minutes.

Elena 16.04.2019 12 392

The Holy Resurrection of Christ is one of the most joyful holidays celebrated by Christians. By tradition, the festive table is always decorated with Easter cake - delicious, rich, sweet bread, prepared according to a special family recipe. For this day, it is customary for many peoples to prepare other baked goods. Baking for Easter differs from many holidays in the variety of recipes - Easter wreaths, rolls, pies, muffins, cookies.

Why are baked goods made from flour so popular this holiday?

According to legend, Jesus Christ, after his Resurrection, came to the apostles during their meals and the bread intended for him always lay in the middle of the table. Over time, a tradition arose on the Feast of the Resurrection to leave bread in the temple, consecrate it, and distribute it to believers. Since the family is considered a “small church,” it has become a tradition to have such bread in every home, and this is what Easter cake became. It was customary to cook it richly, using yeast.

There is an explanation for this too. According to legend, before his death, Jesus and his disciples ate unleavened bread, and after the miraculous Resurrection they began to eat yeast bread (leavened bread). Ripening, rising of yeast dough has become a symbol of rebirth and not only of Jesus Christ, it is a kind of symbol of the time necessary for the birth of a new life in the family for procreation. And rich pastries for Easter is a symbol of fertility, prosperity, abundance. Housewives always prepared for the Bright Day with special feelings.

To make your table happy with abundance, I suggest taking note of such dishes as, and, of course, the most different recipes holiday baking. They will help you not only set the table beautifully and tasty. And also enjoy the pre-holiday bustle and the exciting process of preparing Easter cakes and other products.

Involve your family in this interesting activity. After all, what could be more beautiful than spending time together as a family? Why not spend it in the kitchen preparing delicious treats?

Beautiful pastries for Easter in the form of an Easter wreath

One of the attributes of the holiday was a wreath, which symbolizes eternal life. This is a great gift for loved ones and friends. It can be made from a variety of materials. Housewives did not ignore this symbol; they make such a wreath from butter dough. It serves not only as a tasty treat and beautiful design festive table.

There is a belief that if each family member eats a piece of this pastry, then there will be harmony in the family and there will be no quarrels. But this must be done precisely on a holiday, when the whole family gathers around the common table.

To prepare you will need:

For the test:

wheat flour - 500-550 gr.
milk - 150 ml.
butter - 80 gr.
sugar - 100 gr.
chicken egg - 2 pcs.
egg white - 1 pc.
yeast (dry) - 10 gr.
salt - 5 gr.

For filling:

butter - 40 gr.
raisins - 60 gr.
candied fruits - 60 gr.
almonds (or other nuts) - 60 gr.
cognac (or rum) - 2 tbsp. l.
cane sugar - 30 gr.
vanilla sugar -20 gr.

For lubrication:

egg yolk - 1 pc.

For the glaze:

powdered sugar - 100 gr.
orange juice - 3 tbsp. l.
For decoration:
confectionery topping

Step by step description:

When using yeast for dough, it is important to remember that it does not work well in a cold environment, but a hot environment is not suitable for it either, it kills them. The favorable temperature for them is 30-35 0 C.

First you need to soak the raisins in cognac. The berries must completely absorb the liquid, so this should be done in the evening, leaving overnight.
Heat the milk, add yeast to it, add a tablespoon of flour and sugar from the total amount stated in the recipe. Stir, cover, leave for 30-40 minutes. During this time, if the yeast is of good quality, the mass should increase in volume.
Break 2 eggs into a separate bowl, add 1 white, add sugar, salt, beat everything well with a mixer. Add soft butter and beat again until a fluffy, homogeneous mass is obtained.
Pour the prepared dough into the bowl where you will knead the dough, add the egg-butter mixture, and stir.
Now we begin to knead the dough, adding sifted flour in parts. Once the dough has thickened, transfer it to a floured work surface and knead until done. You should get a soft, elastic dough that does not stick to your hands.
Grease a clean cup with vegetable oil, place the dough, cover with cling film, and leave to rise for 1-1.5 hours.
Place the risen dough on a work surface sprinkled with flour, knead it, cover with film, and leave for another 10 minutes.
Roll out the finished dough, making a rectangle 0.5 cm thick. The size of the rectangle should be approximately 35x50 cm. Grease it over the entire surface with soft butter, sprinkle with cane and vanilla sugar. Add raisins, candied fruits, lightly fried and chopped almonds. Roll the dough into a tight roll. Place on a baking sheet lined with baking paper, roll into a ring, cover with cling film and leave for 10 minutes.
Then remove the film and mold the edges to make a whole circle. Make cuts along the entire circumference with a knife on the outside of the ring. Cover again with film and let stand for 20 minutes. Remove the film and brush the ring with beaten yolk.
Turn on the oven in advance, it should warm up to 180 0 C. At this temperature, bake the Easter wreath for about 20-25 minutes. Remove from the oven, transfer to a wire rack and let cool.
Mix powdered sugar with orange juice and cover the wreath with the finished glaze, then decorate with confectionery powder.

Whatever recipe you use, it is important to know what the ingredients are for. Easter baking should be at room temperature, so they need to be taken out of the refrigerator in advance.

A simple recipe for delicious cottage cheese cake

The festive table is not complete without the traditional and important Easter baked goods - Easter cakes. But sometimes housewives are afraid to take on difficult tasks. yeast recipes and go to the store for finished products. I suggest that you still stick to the homemade version, and first bake a yeast-free Easter cake on curd dough for cupcakes. This cupcake combines a richness of taste and aroma, it just smells like a holiday.

Required Products:

For the test:

butter - 125 gr.
cottage cheese 9% - 150 gr.
sugar - 125 gr.
egg - 1 pc.
zest of 1 orange
orange juice - 40 ml.
wheat flour - 300 gr.
baking powder - 10 gr.
salt - 1/2 tsp.
almonds - 50 gr.
raisins (2 types) - 100 gr.
vanilla sugar - 4 gr.

For decoration:

powdered sugar
butter -30 gr.

Almonds are often present in baked goods. To peel it, you need to pour boiling water over it for 5 minutes; if the skin is difficult to remove again, then drain the water and pour boiling water over it again.

How to cook:

Everyone's oven is different, so if your products start to brown ahead of time, you need to cover them with foil.

Pie “Kozunak” (an interesting Bulgarian pastry for the Holy Day)

Kozunak is a traditional Easter pastry in Bulgaria, Romania, and Moldova. The pie turns out rich, flaky, with a sweet nutty crust. It can serve as an alternative to our Easter cake or as a tasty addition to the holiday table.

Ingredients:

for test:

premium wheat flour - 340 gr. (less may be needed)
pressed yeast - 12 gr. (or 4 grams dry)
a pinch of salt
milk - 100 ml.
sugar - 100 gr.
butter - 50 gr.
vegetable oil - 30 gr.
egg - 1 pc.
yolk - 1 pc.
vanilla sugar - 1 tsp.
raisins - 80 gr.

for registration:

egg - 1 pc. for greasing the cake
sugar for sprinkling
almonds (or other nuts) - 20 gr.
springform baking dish with a diameter of 22 cm

How to bake:

Mix warm milk, yeast, 1 tsp in a bowl. sugar, 1.5 tbsp. l. flour, leave for 15-20 minutes.
In a separate bowl, break the egg, yolk, put a pinch of salt, the remaining sugar, vanilla sugar, mix with a whisk. Add the appropriate yeast and mix again.
Pour sifted flour into the bowl where you will knead the dough, make a well and pour in the liquid mixture. Stir until the flour has absorbed all the liquid. Then add soft butter and knead the dough well.
Continuing to knead the dough, we will add vegetable oil in parts. After the oil runs out, continue kneading for another 10 minutes. The dough should become soft, elastic, and not stick to your hands.
Now you need to beat it off; to do this, take the dough in your hand, lift it above the cup and throw it back. Ideally, this should be done 100 times, but you can do it less or, if you want to strictly follow the recipe, do it with short breaks. Thanks to this procedure, the dough will become even smoother and will be saturated with small air bubbles, which will have a positive effect on the finished baked goods.
Grease the cup with vegetable oil, put in the dough, cover with cling film, leave for 2 hours, during which time it should double in volume.
Brew raisins with boiling water, hold for 10 minutes, then drain the water and place the berries on a paper towel. Grease the springform pan with vegetable oil.
Place the risen dough on the work surface, knead it, and knead for a couple more minutes. Divide the dough into 6 pieces, roll them into balls, cover with film and let rest for 10 minutes. Then roll out the ball, making a strip out of it, lay out the raisins, roll into a tight roll, pinch the edges, roll on the table so that the roll is well held together. Make 6 rolls in this way, then cover them with film and leave for 10 minutes. From the rolls you need to weave 2 braids, using 3 rolls for each.
Place the braids in a baking dish. It's okay if the mold is not completely filled, the dough will begin to rise and all the voids will be filled. If you wish, you can make one braid, but then the strips will turn out to be very long and it will be inconvenient to work with them. Cover the mold with film and leave for 1-1.5 hours.
To decorate the cake for Easter, beat the egg in a separate bowl. Peel the almonds, dry them, chop them with a knife. Brush the pie with egg, sprinkle with sugar and chopped almonds.
Bake in an oven preheated to 180 degrees for 35-40 minutes. Check readiness with a wooden skewer; if it is dry, remove it from the oven and let it sit in the pan for a while so that the heat subsides.
Then carefully use a thin knife to walk along the walls of the mold, remove the pie, put it on a wire rack, let it cool and you can try it.

Video about how to make Easter bunnies from dough with your own hands in Germany

In the West, there is another symbol of the holiday - the Easter bunny (hare). It is believed that he comes from Germany, since it was there that the first mentions of him were found. Children in Europe believe that rabbits bring eggs at Easter and those who find an egg brought by a rabbit in the garden will have a happy year all year.

Why did the rabbit (hare) begin to lay eggs? There are many legends, and one of them is that in this way they seem to atone for their guilt to people for their spring raids on gardens and vegetable gardens.

If you also decide to bake such an animal for your children and grandchildren, then watch the video. The author tells and shows how you can easily and simply make them with your own hands; even children can do it.

Recipe for unusual cookies “Easter nests”

The recipe is really unusual and original. But don't let this scare you, it's quite easy to do. These holiday cookies will become a table decoration and will be suitable as an Easter gift for children.

What you need to buy:

For the test:

flour - 250 gr.
butter - 170 gr.
powdered sugar - 100 gr.
cocoa powder - 40 gr.
egg - 1 pc.
baking powder -1/2 tsp.
a pinch of salt

For filling:

cream 33% and above - 100 gr.
chocolate - 100 gr.
colored dragee candies (raisins, nuts in colored glaze or white chocolate)

Step-by-step description of the recipe:

Cooking Polish roll with poppy seeds for Easter

Another popular Easter bake is poppy seed roll. It can be prepared in the form of a regular roll, or it can be made in the form of a wreath, as described in the first recipe.

Ingredients:

For the test:

milk - 120 gr.
flour - 320 gr.
melted butter - 100 gr.
yolks - 2 pcs.
sugar - 4 tbsp. l.
salt - 0.5 tsp.
yeast - 1 tsp. with a slide (or 10 grams of live ones)

For filling:

poppy seed - 150 gr.
sugar - 100 gr.
raisins - 50 gr.
liquid honey - 1 tbsp.
egg white - 1 pc.
butter - 50 gr.

For the glaze:

sugar - 3 tbsp.
boiling water - 2 tbsp.

How to cook:

Delicious and beautiful Easter cupcakes “Nests”

These beautifully decorated cupcakes will appeal not only to children, but also to adults. They are easy to make, and the result will surprise you with its aroma and delicate buttercream.

Necessary products for 12 pieces:

For the test:

flour - 200 gr.
butter - 100 gr.
drinking yogurt (strawberry or any other to your taste) - 250 ml.
eggs - 2 pcs.
baking powder - 10 gr.
sugar - 110 gr.
salt - ½ tsp.
vanilla sugar - 1 tsp.

For cream:

butter - 60 gr.
powdered sugar - 3-4 tbsp. l. 140 g
creamy cottage cheese(Almette type) - 140 gr. (it does not need to be taken out of the refrigerator in advance)

For decoration:

chocolate - 30 gr.
chocolate, raisins, nuts in colored glaze

Recipe description:

Video on how to bake cookies for children and ideas for decorating them for Easter

Cookies are one of children’s favorite treats, and if you decorate them with delicious icing, then there will be no limit to the joy. By the way, children can decorate them themselves and give them an Easter gift to their grandparents. Delicious recipe gingerbread cookies, glazes and ideas for painting you will find out if you watch the video.

Greek pastries for Easter - Kalitsunya pies

In conclusion, another imported Easter recipe - Greek pies with curd and cinnamon filling with the unusual name “kalitsunya”. By the way, the dough is also curd, so lovers of this dairy product will certainly like these pies. Try it.

What should be available:

For the test:

wheat flour - 400-450 gr.
chicken egg - 2 pcs.
cottage cheese - 100 gr.
baking powder - 6 gr.
sugar - 100 gr.
salt - 3 gr.
olive oil (or any vegetable oil) - 100 ml.
cognac (brandy, rum) - 50 ml.

For filling:

cottage cheese - 400 gr.
sugar - 2 tbsp. l.
wheat flour - 1 tbsp. l.
egg yolk - 1 pc.
lemon zest - 1 tsp.
cinnamon - 1 tsp.
salt - 1 gr.

For lubrication:

chicken egg - 1 pc.

Cooking method:

I wish you pleasant pre-holiday troubles, and Easter baking recipes will help you surprise, delight and deliciously feed your loved ones and friends on this Bright holiday.

Peace, goodness and love to you.

Easter recipes are not only about Easter cakes and ways to color eggs. IN different countries There are traditions of Easter baking, and they are gradually penetrating to us. How about an Italian Easter pie with bulgur and ricotta, for example? It can be prepared by those who don’t really like Easter cakes. And cottage cheese Easter with chocolate icing Children will definitely like it - after all, it resembles their favorite glazed cheesecakes!

Curd Easter

Do you like cottage cheese? I am very! Cup tender cottage cheese, a couple of spoons greek yogurt and a handful of berries - a great breakfast. Or warm cheesecakes with golden brown crust, sour cream and jam. Or a cottage cheese casserole with sweet raisins and the aroma of vanilla, a pie with a shortbread base, a delicate curd filling and a scattering of berries, whipped cottage cheese and crispy toast... The list goes on, but there is one day a year when cottage cheese turns into a real treat, even for those who don't particularly like it. It's Easter, of course!

For me this holiday is associated with morning, sun, a lot of light and delicious food, which you don’t have to wait all day, like on New Year. On Easter, you can get up early, wash your face and quickly run to the kitchen, choose the “strongest” egg and fight with it until you win! And then eat it, sprinkled with salt. Inhaling the aroma of the cake, and then getting all the raisins out of your piece - the bun itself did not captivate me. I love holidays, which are always on a day off and fall in the morning!

My cottage cheese Easter is not quite the right shape and is probably not decorated as required, but its taste makes you forget about it.

Ingredients:

400 g cottage cheese
80 g softened butter
160 g sour cream 30% fat
2 medium eggs
120 g sugar
1 tsp vanilla extract
zest of 1 lemon
75 g raisins
40 g dried apricots, cut into cubes
40 g dried lingonberries and cranberries

Wash and soak the dried fruits in water for 10-15 minutes, then dry them.
Rub the cottage cheese through a sieve or beat it in a blender bowl with half the sugar, then add softened butter and beat again.
Separately, beat the eggs and the second half of the sugar well. Add sour cream, lemon zest and vanilla extract and beat well again.
Add this mass to the cottage cheese and stir until smooth. Place in a small saucepan and, stirring constantly, bring to the first bubbles over low heat.
Cool the curd mass. Add dried fruits and mix thoroughly. Line the inside of the Easter pan with clean gauze. Place the curd mixture in a mold, cover the top with the edges of gauze, place something heavy on top and place in the refrigerator until completely frozen for a day.
Remove the finished dish from the mold, carefully remove the gauze and decorate with dried fruits and chocolate sauce if desired.

When I helped prepare Easter cakes for my mother, the action took the whole day: from morning until evening, the house was filled with the sweet aroma of yeast. And every year I realized that I didn’t want to do all this myself: it looked so difficult from the outside. Now, of course, it doesn’t seem impregnable to me. But still, I decided to look for alternative options for Easter baking.

My choice fell on the Neapolitan Easter pie with bulgur and ricotta. This pie is great for breakfast and has a magical texture and amazing taste. Sandy base, incredibly aromatic sweet filling consisting of bulgur and tender ricotta, with bright orange notes! If you haven't decided what to cook for Easter yet, I highly recommend it. And if Easter is still far away or you are supporters traditional baking, then just prepare it for the weekend and give yourself a unique Saturday breakfast.

For the sand base:

170 g butter at room temperature
95 g powdered sugar
2 eggs
300 g flour

For filling:

100 g bulgur
200 ml milk
zest of half a lemon
peel of half a lemon
1/8 tsp. cinnamon
60 g sugar
a pinch of salt
150 g ricotta
2.5 tsp. orange juice
25 g chopped candied orange and lemon zest (recipe below)
2 small yolks or slightly less than two medium or large yolks
1 large protein

Candied zest
Peel the citrus fruits in small pieces. Boil it in water for a few minutes to remove the bitterness. Cover a baking sheet with parchment. Dry the skins and distribute them evenly on the baking sheet. Sprinkle with powdered sugar on both sides at the rate of 50 g of powdered sugar per 200 g of citrus peel. Dry for about 30 minutes at 50 degrees, turn over and dry for another 30 minutes.

For the sand base, beat the butter until smooth, add powdered sugar and beat until white. Add the eggs one at a time, beating well, and then add the flour. Knead the dough and divide it into 2 parts, one slightly larger than the other. Place in the refrigerator for 20 minutes.
For the filling, add bulgur water 1:2, bring to a boil and cook for about 15 minutes. Leave in water until cool, then drain.
Boil milk and add bulgur, a piece of lemon peel, half of cinnamon, one 1 tbsp. l. sugar and salt. Simmer over low heat until the milk is completely absorbed (40-45 minutes). Remove the lemon peel and cool the mixture.
Squeeze out excess liquid from ricotta using a sieve or cheesecloth. Mix the ricotta with sugar, grated zest, the other half of the cinnamon, orange juice and candied zest. Add the yolks one at a time, beating each time. Add the cooled bulgur mixture.
Beat the egg whites until stiff peaks form and carefully add to the mixture.
Grease a 23cm tart tin. Roll out most of the dough and place it in the pan. Place the filling on the dough and spread it out. Place in the refrigerator for 30 minutes.
Preheat the oven to 180°C. Take out the remaining piece of dough, roll it out and cut into strips. Weave a lattice of dough (or make another pattern), pressing along the edges.
Bake for about an hour. The top of the pie should be nicely browned. Reduce temperature to 120°C and bake for about 10 minutes. Check for doneness with a toothpick; it should be dry.

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