three recipes of housewives from Lviv

Today we offer recipes for Easter cakes not from stars or professional chefs. We interviewed neighbors and acquaintances and chose three recipes where an excellent result can be achieved without too much effort. We deliberately rejected recipes that began as a recipe from the grandmother of one of our acquaintances: “Get up at 5 in the morning …”. And recipes from famous chefs can be found here.

Easter Grandma Gali


  • milk 500 ml
  • dry / fresh yeast 11g / 50 gr
  • flour 1-1.3 kg
  • eggs 6 units.
  • sugar 250-300 gr.
  • butter 200 gr
  • salt spring
  • vanilla sugar 1 tsp
  • panses 300 gr.

Due to the whipped protein, the Easter cake is airy (photo Depositphotos)

Add the yeast to the hot milk. Let it ferment. Add 500 g of flour. Put in a warm place. Cover. After 30 minutes, the dough should rise 2 times.

Separate the proteins from the yolks. Beat the yolks with the sugar and vanilla. Beat the egg whites with salt until firm. Add the egg yolks to the puree and mix.

Add soft butter. Stir. Add protein, mix. Add the rest of the flour, knead the dough. Put the dough in a warm place for 50-60 minutes.

Soak the raisins for 10-15 minutes in warm water. Dry with a napkin. Add to the dough and put in a warm place.

Grease the form with oil, put the dough 1/3 of the height. Cover with cling film or a towel. Give it a try. Bake for about 35 minutes.

Easter cake from Mrs. Vera’s fridge


  • fresh yeast 50 gr.
  • 1 tablespoon milk. (250 ml)
  • 1 tablespoon sugar.
  • eggs 4 units.
  • butter 100 gr.
  • oil 2 tbsp.
  • flour 4 tbsp.
  • vanillin 1 envelope
  • raisins, candied fruit if desired, grated 1 lemon

According to this recipe, the dough can be made on the eve of cooking (photo Depositphotos)

Add a pinch of sugar and a glass of warm milk to the yeast. Let stand 10 minutes, in a separate bowl, mix the eggs with the sugar, melted butter and oil, then pour the resulting mixture into the milk and yeast. Add the vanilla sugar and lemon zest. Stir. Add the flour slowly. The result should be a fine dough.

If desired, add candied fruit and / or raisins. So that the raisins are evenly distributed throughout the dough and do not sink to the bottom, it is necessary to roll them in flour before adding them to the dough.

Grease the forms with oil or butter, spread the dough to 1/3 of the height.

To prevent the dough from sticking to your hands when unfolded into molds, moisten them with water or oil.

Cover the molds with a towel and leave at room temperature for 3-4 hours.

If you want, you can put the dough in molds in the fridge. In this case, the dough will rise more slowly and the strips will be less porous. Refrigerate until dough doubles in volume. You can spread the dough in the evening and leave it in the fridge overnight.

Bake in the oven at 170 ° for about 40 minutes.

Saffron Easter cake with sour cream from Aunt Tanya


  • 1.3 kg flour.
  • milk 500 ml
  • fresh yeast 50 gr.
  • butter 200 gr.
  • born 180 gr.
  • 80 ml raisin soaking rum
  • panses 180 gr.
  • saffron thread ½ teaspoon
  • 500 g sugar dough + 1 tbsp, 4 egg yolks.
  • sal

Easter should be saffron or rum (photo Depositphotos)

Soak raisins in rum or medium strength tea with bergamot. Soak saffron thread in a tablespoon of hot water. If you don’t have saffron on the farm, it’s a shame, of course, but it’s possible to do without it. Use vanilla sugar and a tablespoon of leftover rum after soaking the raisins. Then the Easter cake will not turn into sour saffron cream, but into rum with vanilla. Also a great option.

Grind the yeast with warm milk, add a tablespoon of sugar and leave to ferment for 10 minutes. Add 300 gr. flour, stir (you will get the consistency of sour cream) and put for 1.5 hours in a warm place. Opara during this time will climb to the top and fall.

Beat the sugar, egg yolks, sour cream and saffron tincture together. Pour this dough into the puree, add the remaining flour, melted butter, salt. Knead well.

Put the dough on the fire so that it rises at least 2 times. Then hug and return to the heat to lift.

Now knead, adding raisins and spread in molds. Allow to rise to room temperature. Bake for 35-40 minutes at 180 °.

Protein icing


  • For 1 protein:
  • 120-150 grams of powdered sugar
  • 1 tbsp. lemon juice

Beat the protein until smooth. Continuing to beat, add powdered sugar in portions and then lemon juice.

If the icing seems too thick, add a little water or lemon juice and beat, if it is too thin, add more powdered sugar.

More original dishes in the section «Recipes»

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