quick and easy recipe for Yevhen Klopotenko’s Easter cake

Recipe for a light homemade Easter cake by Yevhen Klopotenko.

It’s hard to imagine Easter without belts – Ukrainian ceremonial butter bread. Even in difficult times, cooking at one of the most important religious festivals Easter improve your mood and dilute the sad atmosphere. Russia may have a shortage of food or limited time to cook during a raging war, so the chef Eugeni Klopotenko shared an easy and quick Easter recipe.

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Needless to say, the chef waits for everything for 4 servings. Cooking time – 30-35 minutes and cooking time – 2 hours.


  • 500 g of flour
  • 12 g of dry yeast
  • 50 g of sugar (+ 80 g of raisins)
  • 50 g butter (+ 80 g for raisins and + for mold lubrication)
  • 230 ml of guslyanka (or a mixture of kefir and milk)
  • 7 egg yolks
  • 180 g of raisins (soak them in water beforehand).

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Easter Cake Preparation Stages:

1. In a large bowl, pour 500 g of wheat flour. Eugene Klopotenko decided not to sift through it, but you can do it if you want.
2. Add 12 g of dry yeast and mix. Then add 50 g of sugar and 50 g of soft butter.
3. Pour 230 ml of violin. If you do not have this fermented milk product, use a mixture of milk and kefir.
4. Separate the 7 egg yolks and add to the bowl. Mix well first with a spoon, then mix by hand for about 15-20 minutes.
5. In another bowl, mix 180 g raisins with 80 g sugar and 80 g soft butter. Stir and add | add to dough. Stir to distribute evenly.

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6. Cover the dough with cling film and place in a warm place for 40-50 minutes.
7. Then wrap the dough and spread it on the forms, greased with butter. Distribute approximately each form. Let stand another 40 minutes.
8. Turn the oven to preheat to 165 degrees. When heated, place the form in the bottom with hot water.
9. Place the dough shapes in the oven and bake for 30-35 minutes. Allow the finished Easter cakes to cool slightly in the molds and decorate to taste. Good luck!

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