Easter is one of the most long-awaited and brightest holidays, which Orthodox Christians around the world await with trepidation. In honor of such an event, it is customary to set a rich table full of a variety of delicious dishes. One of the key dishes of such a feast was always pastries. So we, paying tribute to tradition, will bake a delicious poppy seed cake- a loaf for the Easter table. It will consist of miniature rolls, which are already in finished form we will pour it with sweet milk fudge, which will make our baked goods even more tender and appetizing. So, let's prepare a yeast poppy seed cake for the Easter feast.
for test:
for filling:
for fondant:
Preparing sponge yeast dough. Combine yeast, granulated sugar and flour in equal proportions in a bowl, add warm water (no more than 40 °C), mix thoroughly and set aside until a fluffy cap forms on the surface of the mixture.
In another bowl, lightly beat the egg, add milk, salt and vegetable oil.
Sift the flour into a deep, spacious cup and pour it into it. egg mixture and the risen dough.
Knead a soft, barely sticky dough. Place in a greased cup, cover with a towel, and place in a warm place until its volume doubles.
Let's prepare the filling. Pour poppy seeds into a ladle, pour boiling water, stir. After waiting no more than 5 minutes, drain the water. Mix poppy seeds with milk and half (this is 40 g) sugar, add a piece of butter, put on fire and, stirring occasionally, simmer over low heat until the liquid evaporates. This took us about 25 minutes.
Remove the swollen and almost dry poppy seeds from the heat and cool. Lightly knead the risen dough and begin the creative process.
We form a loaf. For convenience, divide the dough in half. Roll each part into a thin (2 mm) rectangular layer. Sprinkle with an even layer of poppy seeds, then granulated sugar(20 g per 1 layer).
Roll it up and cut it into pieces no more than 4 cm wide.
Place not very tightly with the cut side up in a greased silicone mold. The diameter of my mold is about 30 cm. Leave it for a quarter of an hour under a towel to proof. In the meantime, preheat the oven to t = 190 °C and bake our loaf for 40 minutes.
We take out the finished poppy seed pie and leave it on the table without removing it from the mold.
Making fudge. Stir vanilla and sugar into milk, add butter, put on low heat and cook for 5 minutes.
Pour the hot fudge evenly over the entire loaf and leave it like that for about half an hour.
During this time, the liquid oily mixture will be absorbed into the cake, as a result of which it will become even sweeter and tastier. Now all we have to do is carefully remove it from the mold and place it on a plate. A loaf like this belongs at a holiday party. Easter table.
And you don't need to cut it with a knife. Break off the bun and enjoy its incomparable poppy seed taste.
Bon appetit!!!
Best regards, Irina Kalinina.
Easter pie Every housewife can prepare it in the form of a flower or a wreath. The delicacy differs in recipe from all the others Easter baking, because it does not contain raisins, but custard poppy seed filling.
This magnificent pie is in no way inferior in taste and aroma to the Italian swallow pie “Colomba”, Neapolitan or Polish pies, which are usually baked for the holiday. The delicate glaze will add extraordinary sweetness to the product, and the sweet poppy seeds will allow tasters to easily get their fill.
Original appearance Many people will really like poppy seed pie. The delicacy is easy to divide into portions. If desired, you can make as many petals as there will be eaters at the festive table.
Baking will be appropriate not only for Easter. This delicacy will be a great addition to tea drinking any day.
Simple step by step recipe with photographs taken at every step of preparing the dough, filling and the pie itself, will help you understand the intricacies of preparing a magnificent, airy, buttery delicacy with your own hands at home.
Prepare all the ingredients for the pie shown in the photo. You will also need to have a deep bowl in which to prepare the dough. The latter can be kneaded in a bread machine, using a bowl as a container.
Pour the milk into a bowl and then heat it in the microwave to a temperature of thirty-five degrees Celsius. After that, pour in a packet of quick dry granulated yeast and stir.
Add granulated sugar, vanilla sugar to the milk and yeast. table salt and vegetable oil. The liquid will need to be mixed thoroughly.
After all the ingredients have dissolved in the milk, you will need to add the sifted flour. You shouldn’t pour out the whole amount at once; it’s better to add the product in fractional portions and at the same time knead the dough with a spoon.
Knead the dough and leave it to proof for about an hour. During the specified time, the yeast will perform its function, therefore, the dough will at least double in volume.
While the dough is rising, you should begin preparing the poppy seed filling. In order to properly steam the poppy seed, it should be placed in gauze, as shown in the photo. The knot needs to be tied higher, as the poppy will increase slightly in size.
Before dipping the poppy seed into boiling water, rinse it several times in a bowl of water and then lightly squeeze out the knot. The product should be cooked for half an hour over low heat. It is advisable to cover the pan with a lid.
After the time has passed, the grains should be released from the fabric, then cooled and ground with granulated sugar. You can also puree these ingredients in a blender.
Ready dough You should stretch it with your hands on a board or table sprinkled with flour, and then spread the poppy seed filling over its entire surface.
Roll the dough into a “sausage” as shown in the photo. The edges will definitely need to be pinched. The workpiece will need to be rolled over the board several times. Then the pinching area will not be visible on the surface.
Let's turn the roll into a closed ring, and then transfer it to a baking sheet with parchment paper. There is no need to lubricate the sheet, because there is enough oil in the dough and the workpiece will not stick.
Using scissors, give the blank the shape of a fantasy flower, as in the photo. Leave the workpiece to rise in a warm room for about twenty minutes.
During this time, beat the yolks and then brush the surface of the pie with them. Preheat the oven to one hundred and eighty degrees and place a baking sheet there. Bake the pie for twenty-five minutes. Check the readiness of the treat with a wooden toothpick.
While the cake is baking, prepare the glaze. To do this, beat two chilled egg whites until they form a stiff foam, then add lemon juice and powdered sugar.
Beat all ingredients thoroughly. High-quality glaze will not spread.
Apply the coating to the slightly cooled cake and then sprinkle the top confectionery decoration in the form of colored balls and figures. Serve the most delicious pie with poppy seeds to the table.
Bon appetit!
A festive pie for Easter is a real table decoration! We offer interesting recipes pies: with apples, meat, Greek, Italian, flower pies!
The Easter flower pie, the recipe for which we offer today, will appeal not only to young, but also to experienced housewives.
After collecting everything 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 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!
An original, but rather simple pie will be just right on the festive Easter table. 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:
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-made 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?
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.
And then, separate the pie into 7 buns and serve with a cup of aromatic tea or milk - incredibly tasty. Bon appetit.
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 them with a whisk, then add sugar and continue whisking, for more good 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!
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
For the filling
For frosting the cake
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 rest of the 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, because when making a basket, part of the dough goes onto the handle.
Easter cake must be served with colored eggs and a good mood. You can welcome guests and please your family with such festive baked goods.
The pie turns out very tasty, with a tender curd filling and a subtle citrus aroma. Good cottage cheese and citrus pie.
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. Let the finished pie cool until room temperature in the mold, then put it in the refrigerator for at least 2 hours.
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.
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!
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 even so 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:
Ingredients for 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 I put it in a sieve - although spinach juice is a wonderful food coloring, I don’t need it at all in this case.
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.
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, for some reason, making this pie 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 the last one.
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 bread baking master 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!
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 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, mouth-watering appearance, it can become a decoration for any holiday table.
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 sheet, 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!
Products for 8 servings
50 g sugar icing
heavy sour cream for serving (creme fraiche)
Master class by Jamie Oliver Easter recipes. Poppy poppy pie
Jamie thinks this poppy seed pie is a great Easter cake.
PREPARATION
PIE DOUGH
BAKE poppy seed pie
SERVING THE CAKE
This poppy seed pie will give you 413 kcal delights - oh, what Easter recipes! There would be more of these!
Pie with poppy seeds, and not only - but also with almonds and lemon - delicious! Easter recipes like this pie will decorate your holiday table! Ingredients for 8 servings 120 g butter, soft - and a little more for greasing the mold 120 g powdered sugar + 1 tbsp. powdered sugar 4 large eggs, zest and juice of 2 lemons 60 g self-rising (pancake) flour 120 g ground almonds 2 tbsp. milk 75 g poppy seeds 50 g sugar glaze heavy sour cream for serving (creme fraiche) Master class Jamie...
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The dough can be kneaded by hand or using a machine. I use a dough mixer.
Video recipe:
