Easter cake with dry yeast - 10 most delicious recipes

Dry yeast as part of the dough will give your table not only a beautiful and voluminous, but also soft Easter cake. This type of yeast has increased lifting force and is suitable for preparing dough in any way convenient for you, including using a multicooker or bread machine.

Classic Easter cake with dry yeast in the oven

A classic recipe, as a rule, contains a basic set of products that are necessary for making Easter cake. And this allows you not to get attached to a certain filling, but to succumb to the flight of your imagination and add something new.

Cooking time: 50 min.

Cooking time: 90 min.

Servings - 12.

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  First of all, sift wheat flour into warmed milk and stir in yeast. Leave the dough in a warm place for 30 minutes.
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  During this time, we separate the yolks from the whites and beat together with plain and vanilla sugar. Mix the homogeneous mass into the suitable dough.
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  We also send a pack of softened butter here and, again, do not forget to mix well.
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  Beat the whites separately until a stable foam is formed and pour into the bulk with the dough. Sift the remaining flour here, if necessary.
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  Knead the dough well with your hands until it stops sticking to your palms. Then leave the dough warm for 60 minutes to rise completely.
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  During this time, we soak, rinse and dry the raisins well, which we then add to the dough that has come up.
• 
  We take out the baking tins and again, if necessary, grease with vegetable oil. Then we distribute the dough evenly over the molds, leaving half of the head volume free so that the dough can rise during the baking process. We bake in a preheated oven for 50 minutes.
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  Initially, we cool the finished cakes and only then remove them from the molds, prepare a protein glaze if desired.

Enjoy your meal!

Easter cake with dry yeast in a bread maker

Achieving such a perfect dough will not be easy if you do not take full advantage of the bread maker's capabilities. And nutmeg with cinnamon, in turn, will dilute the tender cake dough with hot-spicy shades with aromatic woody notes that leave a pleasant fresh aftertaste.

Cooking time: 30 min.

Cooking time: 80 min.

Servings - 8.

Ingredients:

• Wheat flour - 400-500 gr.
• Milk - 100 ml.
• Chicken egg - 3 pcs.
• Dry yeast - 10 gr.
• Butter - 160 gr.
• Granulated sugar - 8 tablespoons
• Salt - 1 tsp
• Ground cinnamon - to taste.
• Nutmeg - to taste.
• Powdered sugar - 3 tablespoons
• Egg white - 1 pc.
• Sprinkling - 2 tbsp.

Cooking process:

1. We remove the bucket from the bread machine and start filling it with liquid ingredients, in our case milk, beaten eggs, softened butter.
2. After the ingredients are lightly mixed, add all the sifted flour, adjust the amount yourself.
3. Finally, salt, add granulated sugar, dry yeast and other ground spices to your taste.
4. Now we send our bucket to the bread maker and set the “sweet bread” mode and the cooking time is about 40 minutes. After this time, the bread maker will signal the readiness of the cake, which we remove from the bowl and cool at room temperature.
5. At this time, we will prepare the icing sugar. Beat one egg white with a mixer until foam forms and gradually add the powdered sugar. We continue to beat the white mass at medium speed of the mixer for about 5-10 minutes until thickened. Then we cover the finished cake with glaze, use a brush to level the surface and sprinkle with confectionery sprinkles.

Enjoy your meal!

How to bake yeast Easter cake in a slow cooker?

It's hard to believe, but you can check that such a rich Easter cake with a browned crust can be prepared with a minimum amount of effort, if you resort to the help of a miracle of technology.

Cooking time: 40 min.

Cooking time: 140 min.

Servings - 8.

Ingredients:

• Wheat flour - 400-500 gr.
• Milk - 200 ml.
• Chicken egg - 4 pcs.
• Dry yeast - 10 gr.
• Butter - 180 gr.
• Granulated sugar - 1 tbsp.
• Salt - 1 pinch
• Powdered sugar - 40 gr.
• Egg white - 1 pc.
• Vanillin - 10 gr.
• Sprinkling - 40 gr.

Cooking process:

1. First of all, add dry yeast to warm milk and sift a little wheat flour. Mix everything well and set aside.
2. At this time, beat the eggs until a fluffy foam forms.
3. Add granulated sugar, salt and vanillin to a bowl of eggs, stir everything well until the bulk components are completely dissolved.
4. Then add the softened butter, the dough that has come up and begin to sift the remaining flour.
5. We mix everything very thoroughly, achieving a beautiful uniform color and completely getting rid of all lumps.
6. Lubricate the multicooker bowl with a thin layer of butter and fill it with dough. We set the multicooker to keep warm for 10 minutes so that the dough comes up. Then, set up the "Baking" mode and set the time to 80 minutes. After this time, we check the readiness and, if necessary, increase the baking time.
7. Remove the finished cake from the mold and leave it to cool completely.
8. And at this time we ourselves will be engaged in the preparation of the decor. Beat egg white with powdered sugar until stable and even white shade.
9. Then grease the cooled cake abundantly with ready-made glaze and sprinkle with bright sprinkling. Leave at room temperature until the glaze hardens, then carefully cut and serve with tea.

Enjoy your meal!

Easter cottage cheese cake with dry yeast

A cake made of very moist and at the same time elastic curd dough will never be an unnecessary treat for your loved ones.

Cooking time: 50 min.

Cooking time: 90 min.

Servings - 14.

Ingredients:

• Wheat flour - 800 gr.
• Milk - 140 ml.
• Dry yeast - 11 gr.
• Cottage cheese - 450 gr.
• Chicken egg - 3 pcs.
• Chicken yolk - 3 pcs.
• Butter - 100 gr.
• Granulated sugar –200 gr.
• Raisins - 100 gr.
• Egg white - 1 pc.
• Powdered sugar - 3 tablespoons
• Confectionery sprinkling - 3 tbsp

Cooking process:

1. First of all, add dry yeast, a tablespoon of sugar and a few tablespoons of flour to warm milk. Mix the dough well and adjust the amount of flour to achieve a semi-liquid consistency like a pancake. We leave the dough to come up in a warm place.
2. At this time, combine chicken eggs with yolks, add salt, sugar and beat until fluffy.
3. Rub cottage cheese with butter until smooth.
4. Combine the egg mixture with the curd and mix well. We check the readiness of the dough, and then add it to the bulk.
5. Now we begin to sift the remaining flour, kneading the dough, thick in consistency. Transfer the dough to a clean bag and leave to rise.
6. Next, lay out the finished dough on the work surface and lay out all the raisins, evenly distributing it throughout the volume.
7. Then we divide the dough into 6 equal parts and begin to lay out in prepared molds, leaving part of the volume of the form free. Before we send the blanks to the oven, we give the dough time to distance.
8. Preheat the oven to 180 degrees and bake the cakes for 30 minutes. At this time, beat the egg white until whiteness, gradually adding powdered sugar. We remove the finished cakes and cover with snow-white glaze, sprinkling with confectionery dressing.

Enjoy your meal!

Delicious Easter cake on dry yeast with raisins

The main secret of a successful filling is pre-soaked raisins, which are added to the dough along with other spices. The appearance, in contrast to the complex composition, is minimalistic: no glaze, only a light sprinkling sugar that does not make the cake heavier.

Cooking time: 50 min.

Cooking time: 90 min.

Servings - 14.

Ingredients:

• Wheat flour - 500 gr.
• Milk - 150 ml.
• Dry yeast - 11 gr.
• Chicken egg - 4 pcs.
• Butter - 150 gr.
• Granulated sugar –200 gr.
• Raisins - 100 gr.
• Vanillin - 5 gr.
• Powdered sugar - 1.5 tablespoons
• Vegetable oil - for lubricating the mold.

Cooking process:

1. First, sift 350 grams, combine with dry yeast and mix well.
2. We drive eggs into a container with flour and yeast, add a little vanillin with sugar and raisins prepared in advance.
3. Initially, mix all the ingredients by hand, and then beat again with a mixer until smooth.
4. In parallel with kneading the dough, melt the butter and heat it along with the milk. The mixture should not be heated above 40 degrees.
5. Mix the warm butter and milk well until smooth and gradually mix into the dough, without stopping the mixer.
6. As a result, we should get a homogeneous and slightly liquid base for the cake.
7. To knead an elastic and sufficiently thick dough, sift the rest of the flour. We cover the container with the dough with cling film and leave to rise in a warm place.
8. After a couple of hours, it is impossible not to notice how the dough has increased several times in volume, which allows you to move on to the next stage.
9. Grease the entire surface of the cake pan with a thin layer of vegetable oil and fill it with the finished dough. We level the surface of the Easter cake and give a little more time to raise it.
10. At this time, we heat the oven to 180 degrees and send the cake to bake for 35-40 minutes. After 20 minutes of baking the cake, reduce the oven temperature to 160 degrees. This will help prevent the dough from burning.
11. Before removing the cake, we check the readiness of the dough with a wooden skewer so that it does not turn out to be raw and under-baked. Cool the cake and sprinkle generously with powdered sugar. As a decor for Easter cake, you can use any ideas that are born in your imagination.

Enjoy your meal!

How to cook yeast cakes without dough in molds?

The dough, prepared without dough, is filled with dried fruits soaked in cognac, which emit an incredible spicy aroma during the baking process and add additional moisture to the cake.

Cooking time: 30 min.

Cooking time: 100 min.

Servings - 4.

Ingredients:

• Wheat flour - 600 gr.
• Chicken egg - 3 pcs.
• Butter - 180 gr.
• Salt - 1 pinch
• Vanillin - 1 pinch.
• Cognac - 50 ml.
• Dry yeast - 11 gr.
• Raisins - 150 gr.
• Dried cranberries - 150 gr.
• Egg white - 1 pc.
• Powdered sugar - 5 tablespoons

Cooking process:

1. First of all, soak the raisins and dried cranberries in hot water for 5 minutes.
2. Then we drain the water, rinse the dried fruit well and fill it with a small amount of cognac.
3. At this time, pour milk at room temperature, eggs, salt, sugar and vanillin into the bowl of a food processor.
4. After everything has been mixed, sift all the flour, add the yeast and knead the dough using a food processor.At this stage, drain the cognac from the dried fruits and mix them into the dough.
5. Cover the finished dough with cling film and send it to a warm place for 50-60 minutes to rise.
6. After this time, we check the container with the dough that came up, it should be approximately the same as in the photo.
7. After that, we lay out the dough on the prepared forms, filling only 1/3 of the total volume. We also cover the molds with a towel and set them aside in a warm place for about 20-30 minutes.
8. We preheat the oven to 180 degrees and send our cakes to bake for about 40 minutes. At this time, beat the egg white, gradually adding the icing sugar. In this way, the protein glaze is prepared. Cool the finished cakes, remove from the mold and decorate with snow-white glaze.

Enjoy your meal!

Incredibly tasty dry yeast cake with sour cream

The sour cream taste of Easter cake in combination with sweet vanilla will balance the components that are so different in taste.

Cooking time: 60 min.

Cooking time: 180 min.

Servings - 4.

Ingredients:

• Wheat flour - 900 gr.
• Milk - 300 ml.
• Dry yeast - 11 gr.
• Chicken egg - 3 pcs.
• Butter - 150 gr.
• Granulated sugar - 180-200 gr.
• Sour cream - 250 gr.
• Vanilla stick - 1 piece
• Raisins - 200 gr.

Cooking process:

1. Warm the milk slightly, not bringing it to a boil.
2. Then dissolve dry yeast in warm milk together with sugar.
3. Sift about 200 grams of flour and mix until smooth.
4. Cover the bowl with the dough with a towel and leave in a warm place for about 30 minutes.
5. After this time, we check the readiness of the dough, it should grow in volume several times.
6. Next, beat the eggs and the remaining sugar with a mixer.
7. Take the vanilla and cut it lengthwise to extract all the seeds. You can just use vanilla sugar.
8. We drive eggs into the dough and mix well.
9. Then add vanilla seeds here.
10. Add butter at room temperature and mix thoroughly so that it is evenly distributed throughout the volume.
11. Finally, add sour cream to the resulting homogeneous mass and also do not forget to mix well.
12. We proceed directly to kneading the dough. Sift the required amount of flour and begin to knead the dough, first with a spoon, and then with your hands for 15 minutes.
13. Cover the bowl with the dough with a towel and send it to a warm place.
14. After 30 minutes, it should lift up and may even extend over the edges.
15. Add washed and well-dried raisins to the container with the dough, evenly distributing them throughout the volume.
16. We leave the dough alone for another 30 minutes so that it comes into shape.
17. At this time, we grease the handicaps, after which we fill in a third of the total volume with the finished dough.
18. Before proceeding with the baking of the cakes, we preheat the oven to about 100 degrees, then we bake the cakes at this temperature for 10 minutes, gradually increasing the temperature to 180 degrees. After 30 minutes, you can check the readiness with a wooden toothpick. If nothing remains on it, the Easter cakes are ready.
19. The cooled Easter cakes can be decorated in absolutely any way to your taste. For example, make a protein glaze and sprinkle with colored sprinkles on top.

Bon Appetit!

A simple and delicious recipe for Easter cake with candied fruits at home

Candied fruits with raisins are in great harmony with such a delicate and soft dough prepared on the basis of dairy products, filling it with bright colors.

Cooking time: 50 min.

Cooking time: 120 min.

Servings - 12.

Ingredients:

• Wheat flour - 1400 gr.
• Granulated sugar - 1 tbsp.
• Egg yolk - 6 pcs.
• Egg white - 6 pcs.
• Sour cream - 150 ml.
• Dry yeast - 10 gr.
• Milk - ½ l.
• Butter - 180 gr.
• Dry yeast - 10 gr.
• Candied fruits - 250 gr.
• Raisins - 100 gr.
• Orange - 1 pc.
• Salt - 0.5 tsp
• Sprinkling - 40 gr.

Cooking process:

1. For dough, heat milk, into which we pour yeast, sugar and a couple of tablespoons of sifted flour. Mix everything well and leave in a warm place for 30 minutes.
2. Beat egg yolks with granulated sugar, combine with butter at room temperature, sour cream, salt and mix thoroughly until smooth.
3. Pour the egg mixture into the matched dough and mix well again.
4. At this stage, we begin to sift the flour in portions, kneading the dough. It is advisable to grease your hands with vegetable oil so that the dough does not stick to your palms. You can knead directly in a bowl or lay out on a flat, floured surface.
5. Then add all the dried fruits, candied fruits, raisins and chopped orange zest. Knead the dough and leave to rest for 30-60 minutes.
6. In parallel with this, we coat the baking tins, and then lay out the dough exactly half of the total volume. We leave the molds with the dough to stand in a warm place, and then send them to the preheated oven and bake for half an hour at a temperature of 180 degrees.
7. At this time, beat the egg whites with a lot of sugar until thickened. We cover the cooled cakes with such a snow-white and sweet glaze and add confectionery sprinkles for an accent. Your treat is ready.

Bon Appetit!

Lush Easter cake on dry yeast with dough

Classic Easter cake according to the traditional Russian recipe, which contains a large amount of candied fruits, and the structure is crowned with an impressive "hat" made of dry white glaze, decorated with bright and eye-catching sprinkles.

Cooking time: 70 min.

Cooking time: 210 min.

Servings - 10-12.

Ingredients:

For dough:

• Wheat flour - 40 gr.
• Dry yeast - 10 gr.
• Milk - 80 gr.
• Granulated sugar - 1 tsp

For the test:

• Wheat flour - 300 gr.
• Cottage cheese - 200-250 gr.
• Chicken egg - 2 pcs.
• Butter - 60 gr.
• Orange - 2 pcs.
• Candied fruits - 100 gr.
• Sprinkling - 100 gr.
• Dry glaze - 100 gr.

Cooking process:

1. Initially, we will prepare the dough, which will take time to infuse. Sift flour into a deep container, add sugar and the required amount of dry yeast, thoroughly mixing the dry ingredients.
2. At this time, we send milk to warm up over low heat, after which we gradually pour it into the dry ingredients, stirring constantly with a whisk. First of all, cover the bowl with the dough and send it to a warm place.
3. In parallel with this, we do not waste time and move on to the next stage. Peel off the zest from the peel of the orange, add to the grated cottage cheese and mix well. Optionally, you can use a submersible mixer or blender.
4. Drive eggs into the curd mass and continue to mix until smooth.
5. Pour in a pack of melted butter, stirring gently.
6. During this time, the dough managed to reach the desired state, which means that it can be combined with the main curd mass. Then we sift the flour in portions for kneading the dough.
7. We knead the dough well with our hands for 15 minutes, then let it rest for 60 minutes in an oven preheated to 40 degrees. This will help it rise and expand.
8. At this time, grease the cakes and, if necessary, sprinkle the bottom and walls with a thin layer of flour. Distribute the risen dough into the molds, while leaving half the volume of the mold free. Then we give the dough about 30 more minutes to recover.
9. Then we send to bake in an oven preheated to 170 degrees for 40 minutes. After this time, be sure to check the readiness with a wooden skewer. We give the ready-made cakes time to cool right in the mold.
10. At this time, put a bag of glaze in hot water for about 5 minutes, and then, cutting off the end of the package, cover the tops of the cakes. Leave the cakes until the glaze solidifies completely.

Enjoy your meal!

Creamy Easter cake with milk in the oven

Inside the complex structure of the Easter cake, under a layer of snow-white glaze, milk dough melting in the mouth is hidden, flavored with raisins and vanilla extract.

Cooking time: 60 min.

Cooking time: 210 min.

Servings - 1.

Ingredients:

For dough:

• Wheat flour - 350 gr.
• Dry yeast - 1 tablespoon
• Yolks - 7 pcs.
• Butter - 80 gr.
• Granulated sugar - 100-150 gr.
• Milk - 200 ml.
• Salt - ¼ tsp
• Vanilla extract - 2 tsp
• Raisins - 100 gr.

For glaze:

• Egg white - 1 pc.
• Powdered sugar - 3 tbsp.
• Lemon - 1 pc.

Cooking process:

1. First, add one third of sifted flour and dry yeast to warm milk, mix everything until smooth and leave in a warm place for two hours.
2. It is important to note that all ingredients for subsequent steps should be at room temperature. Next, add granulated sugar, salt to the yolks at room temperature and beat with a mixer until the sugar crystals are completely dissolved. Then beat the softened butter in a separate container.
3. Into the matched dough, add the whipped egg mixture, pour in a little vanilla extract and sift the remaining flour. Then add butter and knead the dough until smooth, first with a powerful mixer, and then with your hands. Also for kneading the dough with your hands, we recommend to grease your palms with oil.
4. While the dough is left to rise in a warm place, pour boiling water over the raisins and leave for 10 minutes in hot water, then rinse and dry well. As the dough has increased in volume, add raisins to it and knead well again. We give you a rest for 10-15 minutes, and at this time we will start preparing the molds.
5. Lubricate the baking dishes with butter or vegetable oil and fill with dough so that 2/3 of the entire mold remains free. We move the molds with the dough into an oven preheated to 50 degrees so that the dough can rise again. Then we increase the temperature to 180 degrees and bake for 40 minutes.
6. While the finished cakes are cooling down, prepare the icing. Beat the protein with powdered sugar and freshly squeezed lemon juice. Then we water the cooled Easter cakes. As a decor, you can use sprinkles, colored pencils and other devices.

Enjoy your meal!