Recipe from pastry chef Nadezhda Komyshenko

On the bright holiday of Easter there is no need to give up our favorite Easter cakes (Easter), even if you are a vegetarian. You can make lush beautiful delicious pastries and without eggs, of any shape and size. They will not be inferior to traditional Easter in taste, and we will decorate them just as brightly and festively.

I buy all the decorations ready-made, but if you know how, you can make them yourself.

INGREDIENTS (for 12 medium apiaries):

• 2.3-2.4 kg flour
• 100 g pressed yeast
• 800 gr sugar
• 1 liter of milk
• 250-300 gr sour cream (store 25%)
• 300 gr. butter
• 2 sachets of vanilla
• 0.5 tsp salt (no slide)
• 500 gr. raisins
• 300-400 gr. dried apricots
• candied orange and lemon (optional)
• cardamom seeds (optional)
• nutmeg(optional)
• 0.5 tsp turmeric
• confectionery cream (type "To health")

IMPORTANT:

• The quality of the crumb cake depends on the quality of the flour - it must be premium, from durum varieties wheat, for example "Makfa" or "Elenovskaya" or "Bogumila" (what a name!)
• Yeast must be fresh. All products are at room temperature.
• The kitchen should be clean, quiet, pleasant, benevolent atmosphere, mantras should sound, and there should be no drafts.
• The oven can be in ready-made paper forms or iron ones, smearing them with oil or lining them with parchment paper.

SEE DETAILS IN OUR VIDEO MASTER CLASS:

COOKING:

1. PREPARING THE DOUGH

• In a large container, dissolve the yeast with 50 g of sugar and pour in 1 liter of warm (not hot!) Milk - stir to dissolve everything.
• Add sifted flour ~500-600g. in such an amount that the dough turns out, like thick pancakes.
• Cover with a towel and put in a warm, draft-free place.
• We wait ~ 30 minutes until the dough rises, bubbles and cracks appear on the surface, and it rises slightly.

2. Fermentation of dough

• In a separate bowl, beat the products: sour cream, 750g. sugar, warm plums. butter, vanillin and salt (salt is needed to better show the taste of sugar).
• Carefully add the resulting mixture to the finished dough, mix.
• Cover with a towel and leave in a warm place for 1.5-2 hours, depending on the temperature in the room (the dough should play).

3. PREPARATION OF ADDITIVES

• While the dough is fermenting, you have time to prepare additives, namely raisins, dried apricots, candied orange peels.
• Sort and steam the raisins. Soak dried apricots for 15-20 minutes and cut into pieces like raisins.
• Cut orange and lemon peels (not zest, but with a white part) into cubes the size of raisins, add 150 g of sugar and 50-70 g of water and boil in this syrup, stirring often, until the water has completely evaporated. Add some at the end vanilla sugar. Cool down our candied fruits.

4. PREPARING THE DOUGH

• Add the remaining sifted flour - it should turn out like soft dough on dumplings. If the dough is thick, you can dilute it with a little warm milk.
• Add spices (optional) - cardamom, nutmeg, turmeric.
• Knead the dough well for 20 minutes.
• The gluten swells and begins to peel off the hands. Add ready-made additives - raisins, dried apricots, candied fruits, and knead so that they are evenly distributed throughout the dough mass.
• Cover the container with a kitchen towel and leave in a warm place for 1.5-2 hours.
• During this time, you need to knead the dough 2 times, and when it has risen for the 3rd time, we will lay it out in forms.

5. BAKING PASTRY

• Roll the balls very gently ready dough and put them in the form so that they fill 1/3 of the form. We expose the forms immediately on the sheet.
• Cover the molds with a towel and let stand for a while so that the volume rises to the edge of the mold.
• Very gently, without sudden movements, transfer the pastries to an oven heated to t 120C.
• Bake the pasta for 45-50 minutes at the following temperature:
  After 10 minutes, when the dough went up - set t 140C.
  After another 10 minutes - set t 160C.
  The last stage of baking - t 180-190 C - paska will begin to brown.
• Pierce the pasta with a skewer and check the readiness of the dough.
• Put the finished Easter cakes on a towel or wire rack and cool well.

6. DECORATION

• We take confectionery cream - in liter bags, beat, as it is written in the instructions on the box.
• Spread the top of the cake with whipped cream, decorate with powder. If you smeared it in the evening, by morning the cream will harden and dry completely.

And another recipe for decorating Easter cakes with icing:

ICEING - ROYAL ICE WITHOUT EGGS
44 g kefir 1%
16 g corn starch
150 g powdered sugar
50 g cream (dry cream substitute)
14 g lemon juice

HOW TO COOK?
1. Dry ingredients ( powdered sugar, cornstarch, vegetable cream powder) mix in one bowl.
2. Pour in low-fat kefir, mix. Then add a tablespoon lemon juice.
3. Beat the whole mass well with a mixer for 3-5 minutes. Glaze is ready.
You can simply dip the finished Easter cakes in icing, or decorate them with lace from it.

VARIATIONS:

• In addition to Easter cakes, according to this recipe, you can cook loaf and decorate the top with beautiful dough modeling. See ideas here: Decorating homemade cake
• You can also do butter pie with filling, sprinkling the top with powder.

Easter cakes ready offer with special mantras on the altar.

Now they are ready to serve on the festive table.

Good afternoon my readers!

holiday coming soon Happy Easter and I continue to share with you delicious unique recipes yeast-free Easter cakes, Easter cakes and Easter. Recipe yeast-free cake. And bread with homemade yeast.

By the way, Easter cake without yeast can be baked according to the recipe of any pie, similar to the composition of Easter cake or cake dough. For example, or.

Dear hostesses, in the comments you often ask where to get different types flour. In our city there is a huge selection of it, up to cedar and flour walnut. But if you cannot find this or that flour in the shops of your city, grind the cereal in a coffee grinder and sift the required amount through a sieve. Get flour home cooking(I did this when the children were small, and cooked porridge for them).

If you do not find the type of flour you need, or do not want to grind cereals, you can make pastries only from wheat flour, excluding premium flour. Add bran, but this should be your desire. According to my recipes, this does not have much effect on the taste and friability of products. The secret is that in baking from ordinary wheat flour there are much fewer vitamins and trace elements, but the number of calories increases significantly. I share with you, my readers, recipes only for a healthy balanced diet. The choice, as always, is yours :)

The next post will be about how to cook a tender cottage cheese Easter.

And today, especially for you, my dear subscribers and readers, my gift for Bright Sunday!

Easter cakes without eggs and yeast according to the Vedic recipe

Well, very tasty and crumbly - tender !!! Lush and quickly melting in your mouth :)

Ingredients:

• Wheat flour 1 grade - 1 cup
• Rice flour - ½ cup
• Wheat bran (it is possible without them, although baking is much more useful with them, and taste qualities improve) - 1 tbsp.
• Kefir is not fatty - 1.5 cups
• Brown sugar - ¾ cup
• Butter - 100g
• Soda - 1 tsp + lemon juice - 1 tbsp.
• Salt - a pinch
• Raisins - ½ cup
• Zest of 1 lemon
• Vanillin
• Turmeric - 1 tsp

For glaze:

• Thick sour cream preferably - 100g
• Sugar - 50 g
• Vanilla

For registration:

• Sprinkle or chocolate chips

My cooking method:

1. Raisins are mixed with part of the flour that is part of the recipe (1 tbsp)

2. Mix kefir with soda, salt, stir and add lemon juice, beat lightly, the mass begins to foam strongly

3. In a separate bowl, mix sugar and melted butter

4. Add lemon zest and turmeric to the kefir mixture, mix
5. Now we combine all the components and mix thoroughly

6. Add vanillin, mix
7. Pour the liquid mass into the mixture of flour and bran in parts, stirring constantly
8. Lastly, add the raisins and mix. It turns out the dough is like this:

9. Place the dough in greased molds (or a mold if you want a large cake) by 1/2, so that there is room for the dough to rise

10. Bake in a preheated oven at 170ᵒС 45 - 50 minutes. Readiness is checked with a dry wooden stick, toothpick or knife.

While the cakes are baking, prepare the glaze (very easy !!!):

1. Mix sugar, sour cream and vanilla
2. Whip
3. We cool the finished cakes, pour over the icing and sprinkle with grated chocolate or multi-colored sprinkles

Easter cakes without eggs and yeast according to the Vedic recipe are ready!

Look how yellow and fluffy they are, like chickens on Easter :) And this is all my favorite natural dye Turmeric!

And tasty, and healthy, and economical, in terms of eggs that will be useful to you for Easter table.

Good luck with your cooking! I look forward to your comments.

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Good afternoon, dear readers of the Harmony of Taste website. Already very close to us is the holiday that follows Lent and is called Easter. Many vegetarians love pastries and of course would like to eat on such a day. Easter cake without eggs. Today I will share with you the recipe. Easter cake Surprisingly, it is very easy to prepare and it turns out very tasty. You can surprise your family and friends who do not know how to bake an Easter cake without eggs.

Easter cake ingredients:

Dough:

• 0.5 liters of kefir
• 1.5 teaspoons of soda
• 150g melted butter (not hot)
• 400 g sugar
• 1 teaspoon vanilla sugar
• 0.5 cup raisins
• 350 g unrefined flour

• 6 art. spoons of powdered sugar
• 0.5 tsp vanilla sugar
• 50 ml hot milk

Spices to taste:

• 0.5 teaspoon ground
• 0.5 tsp cinnamon
• a pinch of ground
• pinch
• 0.5 teaspoon grated orange peel

Recipe for Easter cake without eggs:

1. To begin with, we take kefir, preferably at room temperature, for this it is better to get it out of the refrigerator in advance. Pour soda into kefir and let stand for 15 minutes.

2. Take a separate bowl and pour sugar into it.

3. In the same bowl, sift the flour so that the dough is more magnificent. And add spices to taste.

4. Melt the butter separately and let it cool, then add to the flour.

5. Mix thoroughly, as if rubbing the oil into a dry mixture.

6. Add the washed raisins to the dry mixture.

7. And also mix.

8. Then mix this mixture with kefir. And knead the dough until smooth.

9. The dough should be thick, but it will drip off the spoon.

10. We shift the dough into cake molds, they are now sold in stores. This amount of dough is enough for three small cakes. We fill out the forms by 2/3, because Easter cake without eggs will rise well.

11. We remove the Easter cakes in a preheated oven to 180 C and leave to bake. For the first 30 minutes, do not open the oven so that the Easter cake does not settle. In general, it will cook for approximately 70 minutes. After 50 minutes, you can check it for readiness, for example, with a toothpick.

12. Now let's prepare the glaze with you. We heat up the milk.

13. Add powdered sugar and vanilla sugar to it and cook for a couple of minutes on fire, the icing should thicken a little.

14. Now carefully cover the top of the cake with icing and then you can sprinkle it with a decoration of colored coconut flakes or special decorations for the cake. My icing turned out to be not very white, if you know the icing recipe I will be very happy if you share it.

Easter cake without eggs turned out very beautiful and tasty. After it has cooled, it is better to put it in a bag so that it does not dry out and remains lush and tasty.

It just so happened that the youngest daughter has a health problem - an allergy to eggs. But how to leave a child without a holiday? Last year, I found a wonderful Easter cake on the Internet, tried it - the little one was delighted!

And here is the recipe itself:

Compound:

Dough:

• 250 ml milk
• 50 gr fresh pressed yeast
• 160 ml sour cream
• 140 gr butter
• 250 gr sugar
• 700 gr flour (about 4.5 cups of 250 ml)
• 100-150 gr washed and dried raisins
• 1/2 tsp salt
• 1/2 bottle (or 2.5 ml) flavoring ("Duchess" or any other), you can replace the zest of 1-2 lemons and a pinch of ground cardamom; you can also add for color - saffron or turmeric
• sachet of vanilla sugar
• 6 art. l. vegetable oil

Glaze:

• 150 ml powdered sugar
• 30 ml milk

1. The main rule in the preparation of Easter cakes is a warm room without drafts, in which the dough will fit. Therefore, close the window and turn on the oven to warm the kitchen.
2. First you need to prepare the dough. To do this, you need to slightly warm the milk (up to about 40 ° C) and dissolve the yeast in it. Then add 2 tbsp. spoons of sugar and 1/2 tbsp. or a little more flour (from the total amount) and stir. Put in a warm place for 15 minutes.

Cooking dough

1. Melt the butter, pour it into large saucepan(which will resemble the dough) and add sour cream. Stir.

Melted butter and sour cream

1. After 15-20 minutes, the dough should foam up.

Dough for cooking cakes

1. Pour it also into a saucepan with butter and sour cream and stir.
2. Add sugar, salt, flavoring (or zest and spices), vanilla sugar and raisins.
3. Sift the remaining flour (about 4 cups) and gradually add it to the rest of the ingredients, stirring first with a spoon and then with your hand. In the process of kneading, gradually add vegetable oil (6 tablespoons) to the dough, lubricating your hands with it. Knead the dough thoroughly, it should turn out to be very soft (softer than pies), sticking to your hands, but peeling off the walls of the pan. You may need a different amount of flour!

1. Cover the pan with a lid, wrap in a towel and place on the stove, which should be warm from the oven, or in another warm place.
2. When the dough rises 2-3 times (after 1-1.5 hours), upset it (knead it with your hands) and leave it to rise again.

risen dough

1. At this time, prepare the molds. You can use special paper ones by lubricating them inside vegetable oil. But I use cut-off tin cans from under canned pineapple, peaches, corn. I cut out a circle from the foil to the bottom and a rectangle for the walls, grease them with oil and put them in jars. Thanks to this, Easter cakes do not stick to the molds and come out perfectly.

1. When the dough has doubled in size again, punch it down and fill the molds to 1/3 of the height.

Dough in molds

1. Transfer the molds to a baking sheet or wire rack, cover with a towel and place again on a warm plate for proofing.
2. After 30-40 minutes the dough should double in size.

Dough in molds after proofing

1. Preheat the oven to 180-190 ° C and put the cakes to bake. It is better that the shapes do not touch each other, leave a distance between them.
2. Bake small cakes for 30 minutes, if larger - then 40-50 minutes. Do not open the oven for the first 15-20 minutes, and then you can open it, stick out the baking sheet a little and turn the forms with the other side so that the Easter cakes are evenly baked on all sides. Bake until cooked, which can be checked with a wooden toothpick, if there is no dough left on it when stuck, then Easter cakes are ready.

1. To remove them from the mold, turn it on its side and pull on the foil, which then carefully remove.

Removing the foil from the Easter cake

1. It is better to cool high Easter cakes on their side on a towel, periodically turning them, then they will not deform. And when they become warm, you can already put it straight.

Vegetarian Easter cakes

1. Make the frosting by mixing icing sugar and hot milk. You should get a thick mass.
2. Spread the cooled Easter cakes with icing and immediately sprinkle with multi-colored powder.

Easter cake without eggs

Usually Easter cakes are eaten the next day, but I like fresh ones the most, 2-3 hours after cooking. From this amount of products, 7 Easter cakes of different sizes were obtained - small and medium.

Vegetarian Easter cake without eggs in a section

I don’t even know whether to be glad that Easter fell at the beginning of May, or to be upset. The fact is that in May we are somehow not up to the holidays: the summer season starts, and our primary tasks are to plow, sow, spray. There is no time and energy for pot-bellied colored Easter cakes and tender ones at all.

In this regard, I have the honor to offer summer residents, workaholics and all those who are simply reluctant to mess around with capricious yeast dough, a simple recipe for Easter cake without eggs and yeast with lemon glaze. Quick and tasty - just our way!

For Easter cake without eggs and yeast, we need:

Easter cake ingredients without eggs and yeast:

• 1 glass of ryazhenka (kefir, curdled milk, sour cream - to choose from);
• 1 cup of sugar;
• 1.5 cups flour;
• 1 glass of raisins;
• 1 tsp baking powder;
• 1/2 tsp soda;
• a pinch of vanilla.

Lemon Glaze Ingredients:

• 1/2 cup powdered sugar;
• 3 tsp lemon juice.

Immediately light the oven to warm up to 180 ° C.

Now in ryazhenka or another fermented milk product dissolve baking soda and baking powder. And we see how they start to act immediately :)

Add all other ingredients: flour, sugar, vanillin and pre-washed raisins.

We mix everything and get ready dough for a cake in five minutes. Here it is - the happiness of a hurrying cook!

Put the dough into a cookie cutter. I don’t know if it’s necessary to grease paper disposable forms with oil, just in case, I greased it. The mold was too big, but it doesn't matter.

We remove our future Easter cake without eggs in the oven already preheated to the desired temperature for 30-40 minutes.

And we, in order not to waste precious time in vain, let's take care of the icing for now.

First, add only 2 teaspoons of lemon juice to the powdered sugar.

And we try very hard to carefully move the whisk.

If you feel that the icing is too thick, add more lemon juice literally drop by drop and continue to beat.

It took me 3 teaspoons of juice, but my lemon frosting ended up being pretty runny.

Now it's time to take the finished cake out of the oven ...

... and then easily get rid of the paper form, a thousand praises to its brilliant inventor :)

Cool the finished cake and pour it on top with lemon icing. We got an Easter cake in best traditions minimalism :)

Whoever wants can decorate the hat with colorful Easter sprinkles. Who does not trust industrial dyes - decorates coconut flakes, chopped nuts or grated chocolate. And the ascetics leave everything as it is.

Well? We are waiting for the Easter bunnies to jump around - we are all set. And there is still time left to plant a carrot :))) Bon appetit and a bright holiday!

P.S. If you are planning a real feast with a rich choice Easter dishes check out the recipes for Easter. Easter wreaths, muffins, cottage cheese and vegetable eggs are the most delicious food for a bright holiday.