TASTIER THAN CRAFFINS and PANETTONE! These Easter cakes are PERFECT! Rich, fluffy, and last a lon...
Mar 26, 2026
No exaggeration! These Easter cakes are better than Craffins and Panettone. They've become our favorites! They're rich, moist, chewy, and delicious. They don't go stale for a long time, and they can be frozen, and they taste just like fresh after defrosting. I highly recommend this recipe!
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0:01 - Let's get started
0:36 - Prepare the custard base, which keeps the Easter cakes from going stale
1:22 - Prepare the dough
2:28 - Prepare the dough
6:54 - Proof the dough
7:08 - Prepare the filling
8:15 - The dough has risen
8:49 - Add the filling
10:13 - Proof the pans
10:45 - Unexpected surprise (the proportions for the pans didn't match; I've written instructions below on how to choose the right amount of dough for different pans)
11:05 - The Easter cakes turned out delicious, so I decided to correct the recipe
11:17 - Second attempt (correcting)
12:06 - Correctly distribute the dough among the pans
12:37 - Make the almond glaze
13:05 - Decorate Easter cakes
1:28 PM - Baking Easter cakes
1:55 PM - Hanging the Easter cakes
2:23 PM - Tasting the Easter cakes
3:08 PM - Cutting the Easter cake the next day
3:29 PM - Showing what the Easter cake looks like a week after freezing (I'll explain important details to ensure the cake defrosts properly and is soft)
4:30 PM - Summary
Ingredients: (Weight of dough with candied fruit: ~1780 g)
2 Easter cakes, 13.5 cm in diameter, with 550 g of dough each
2 Easter cakes, 11 cm in diameter, with 340 g of dough each)
Custard base
20 g flour (1 level tbsp)
120 g milk (8 tbsp)
Dough starter
80 g milk (5-6 tbsp)
1 tbsp sugar (25 g)
30 g fresh or 10 g dried yeast
cooled custard base
Main dough
3 eggs + 3 yolks
250 g sugar (1 cup = 250 ml)
pinch of salt
2 tsp vanilla essence or 2 tbsp vanilla sugar
dough
150 g plums butter
~550-700 g flour (I used 600-650 g)
zest of one orange (optional)
Additions
150-200 g raisins
150-200 g candied fruit
juice of one orange (optional)
Can be made with chocolate:
100 g chocolate + 100 g dried cherries
Almond glaze:
60 g egg whites (2 egg whites)
80 g sugar (4 heaping tablespoons)
50 g almond flour (or almonds ground in a coffee grinder)
flaked almonds
1-2 tablespoons powdered sugar
INSTRUCTIONS FOR DETERMINING HOW MUCH DOUGH TO PUT IN A KULICHI AND PANETTONE MOLD:
1. Calculate the volume of the mold:
1.1. Calculate the volume using the formula for the volume of a cylinder (V = π R² h), where π = 3.14; R is the squared radius of the cylinder (the radius of the bottom of your pan), and h is the height of the cylinder (the height of your pan). Since the formula requires the radius of the cylinder, the diameter of the bottom of the pan must be divided by 2.
2. Once you've determined the volume of your pan, you need to determine how much yeast dough you need for it.
This is calculated by multiplying the volume of your pan by a certain coefficient.
The coefficient for the amount of dough for Easter cakes is 0.35.
The coefficient for the amount of dough for panettone is 0.42.
EXAMPLE:
The pan is 9 x 9 cm (height = 9, bottom diameter = 9 cm).
Its diameter = 9 cm, meaning its radius is 4.5 cm.
Now we substitute this into the formula: V = π R² h. Pi = 3.14. V = 3.14 x 4.5 x 9 cm = 573 cm.
Now we calculate the amount of dough for the Easter cakes: 573 x 0.35 = 200 g.
For panettone, we use a different coefficient: 0.42.
So, 573*0.42=240 g.
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Recipe source - https://www.instagram.com/reel/DVvejB...
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