Good Lifestyle

Easter in Ukraine is not only the largest religious holiday, but also a peculiar culinary contest, when the mistress is trying to surpass each other in the originality of the ingredients and the design of the passage. Some are always used by ancient family cooking secrets, and some people will love to try something new and interesting. Next, we offer you several different and delicious recipes for the holiday table.

1. Tap "Iceberg" (Migdale)

Need:250 ml. Milk, 500 gr. Flour, 150 gr. sugar, 5 eggs, 60 gr. Yeast, 100 gr. butter, 50 gr. Melted almonds, raisins, vanilla sugar, lemon cedard, sugar powder - to taste.

Preparation: yeast rubbed from 1 tbsp. a spoon of sugar. In a bowl add 120 gr. Flour and hot milk (weigh that there was no lump), give to cool and mix with yeast. To leave in a warm place. Butter melt and wait until cool. Divide yolks and proteins. Wrapped yolks with sugar powder and add to the opaque. Add the remaining flour, sugar and vanilla sugar. Dough to replace until bubbles will come to appear. In the process of mixing pour melt oil. Add almonds, lemon zest, raisins (pre-painted). Mix everything, the dough should go out very sticky. Forms with a dough to leave in a warm place for 40 minutes. Pastles are baked at a temperature of 180 degrees 45-50 minutes. To prepare glaze whip proteins with sugar powder.

2. Paska Podolska

Need:400 ml. Milk, 700 gr. Flour, 50 gr. Yeast, 1 tbsp. Spoon of honey, 15 yolks, 200 gr. sugar, half a teaspoon of salt, 200 gr. butter, vanilla pods (grains), 150 gr. Dried fruits, 100 ml. Rum, an egg to lubricate the surface.

All ingredients should be room temperature.

Preparation: dried fruits to pour boiled and dispensed in a few minutes, then pour them with rum and leave for 8 hours. 300 ml. milk to bring to a boil and pour 125 gr. flour. Mean to dissolve all lumps and lift for cooling. In the rest of the milk dilute yeast and add to the mass. Mix everything and leave for 20 min. Yolves slightly with sugar and salt. Butter melt and cool. Add to opaque rest of flour, vanilla, honey, yolks with sugar and butter. To replace the dough and bite until the mass is smooth: 8 min. by a mixer (average revolutions) and 15 min. manually. A bowl with a dough cover with a moist towel and leave for 1 hour. 30 min. Dried fruits to repulse in flour and pour into the dough, everything is good to mix. Forms for the pastes grease with oil, fill them with a little bit more than half. Cover the shapes with a moist towel and leave for 50 minutes. The dough should grown to the top. Lubricate the pastes on top with a knocked egg and put them in a warmed oven. Important first 15 min. Oven not to open. Bake at 190 degrees. Finished belts to lubricate with protein glaze and decorate with dried fruits and nuts.

3. Chocolate Express Paska in Multi-Bread

Need:300 gr. Flour, 4 tablespoons of maninka, egg, 3rd centuries. spoons of butter, 5 yolks, 4 tbsp. Spoons of cocoa powder, 1.5 century Liquid honey, 100 ml. Milk, 3 tablespoons sour cream (greasy), 1 tons of salt, 1.5 tons of dry yeast, 2 stalks of sugar, vanilla glaze, decorations.

All products should be room temperature. Preparation: butter is shaking, and milk is warmed up to 40 degrees. Knock out egg, yolks, milk, sugar, honey, salt and yeast. Add butter, sour cream, cocoa powder and everything is well mixed. In the multivar baker, insert a shape for baking bread. Draw a sifted flour and mannock, pour an oil-egg mixture. Choose the program "Cake" and close. In the selection menu, select 2 or high. After 2.5 hours, your Paska will be ready. Remove it from the shape and cool, but under a towel. Put the paste on paper for baking, water glaze and leave for a few minutes, then decorate.

4. Cheese Pask with chocolate and nuts

Need:600 gr. Cheese, 150 gr. Sour cream, 100 gr. Butter, 200 gr. sugar, 2 tons of vanilla sugar, 50 gr. Sugar powder, 150 gr. Chocolate, 70 gr. Walnuts.

Preparation: cottage cheese through a sieve or grind in a food processor knock. Add rozim'yate at room temperature butter, sour cream, sugar and vanilla sugar. Stir well until smooth and smooth structure. Chocolate grate and pour powdered sugar, stir and put in the freezer for 5 minutes. Nuts cut into small pieces. At first a lot of cheese add nuts and mix well, then add the chocolate. Again everything thoroughly. Form belts need to be covered with gauze and put it in the cheese mass. Ends gauze wrap on top and cover plate. It shall be put under some bushel because of it will flow serum. Cover "load" - a jar with water. All of this design should withstand Easter in refrigerator 6 to 12 hours. Then remove the finished cake to form and decorate with colored mineral granules.

5. Saffron Easter

Need:1 kg. flour, 5 egg yolks, 1.5-2 cups of sugar, 1.5 cups of milk, 300 gr. butter, a packet of dry yeast, three quarters ch.lozhky salt, 1 tsp. tablespoon saffron, vanilla bag, 50 g. candied fruit, 100 gr. walnuts, 100 grams. raisins, breadcrumbs or semolina. For the glaze: 2 protein, 100 grams. powdered sugar.

Method: heat the milk to make it warm, put the yeast and stir. Add 500 grams. flour. Stir, cover with a towel and put in a warm place. In another bowl, dissolve the saffron four centuries. tablespoons of water. In another bowl put the egg yolks and mix them with the sugar, salt and vanilla. On low heat, melt butter. When the dough rise twice, add there other ingredients: eggs, saffron water-oil. Gradually begin vmishuvaty meal, do it by hand. The finished dough should come anyway, but lag behind the hands and utensils. The dough covered with a towel and delay in a warm place for 1.5-2 hours. Cut the candied fruit and nuts. Forms thick grease, sprinkle with breadcrumbs or semolina. When the dough is suitable twice, add the raisins, candied nuts and mix. The dough spread into molds to took third. Leave in a warm place forms so they came. Bake cakes for an hour at 180 degrees. Decorate with icing.