Easter cakes without milk and eggs

Craffins have recently become a trend in the world of culinary. And this is not in vain, because such pastries have an incredible taste, they look airy and very appetizing. Filled craffins deserve special attention. Such pastries are original, they are perfect for home tea drinking or as a treat for guests.

Cinnamon Craffins are unusual but delicious baked goods. Cooking such craffins will not take long. And the result will surely please you! Fragrant, beautiful, airy - this is how you can describe ready-made cinnamon craffins. Cinnamon goes very well with fluffy baked goods.

I have always thought that it is simply impossible to cook rich baked goods without using chicken eggs. But once I came across this simple and easy recipe, and now for every Easter I cook cakes without eggs. Cooking Easter cakes will not take much time, and the result is almost the same as in baking with yeast.

Craffins are a symbiosis of a croissant with a muffin. These amazing baked goods have become incredibly popular all over the world for their ease of preparation and incredible taste. The easiest way is to start making craffins from ready-made puff pastry to get an accurate result.

The leavened cake without eggs does not harm the digestion and is suitable for a vegetarian diet. This recipe will come in handy for Easter and should work out great even the first time.Be sure to take this recipe into your arsenal!

Royal and delicious pasta with dried fruits on Sunday will become a festive dish. It does not require baking and preparation is not difficult. Each family has its own traditions, someone prefers to bake butter cakes, and some love the delicate curd taste of paska, but everyone needs to try such a delicacy.

Cottage cheese cake without eggs can often be found on the festive table at Easter. It is prepared very quickly and easily. To your taste, you can add various dried fruits and vanilla sugar to the curd.

The cake with yolks and cream will be moist, rich and light, since the dough with cream is better suited than with milk. The yolks will give the cake a beautiful yellow color. In this recipe, you are invited to add raisins soaked in cognac with spices to the cake dough in this recipe.

Easter cake can be made from biscuit dough with kefir and butter, it does not imply the addition of yeast. Although eggs are not used in the recipe, the baked goods are still amazingly tasty and airy, with moderate sweetness.

Many housewives cook Easter cakes with their own hands and choose glaze for their decor so that it is not only tasty, but also does not crumble when cutting and is not sticky. In this recipe, you are invited to prepare such a frosting based on milk (dry and condensed) and lemon juice. The ingredients are simply mixed without boiling or boiling, which is quick and convenient.

Easter cakes are made festive by the "snow-white hat" with pastry sprinkles on top of these pastries, and every housewife wants it not to stick to her hands and not crumble. You are invited to prepare such a glaze based on sugar, lemon juice and gelatin. The glaze hardens quickly, holds its shape well and will have a pleasant lemon flavor.

The glaze for Easter cakes on agar-agar, not gelatin, holds its shape perfectly and has a texture like bird's milk, the density of which can be regulated by the amount of this thickener. One drawback is that agar agar is hard to find in the store. The peculiarity of working with such glaze is that you need to quickly prepare it and apply it to Easter cakes, since agar-agar soon solidifies.

According to the proposed recipe, and especially when you are limited in time, you can quickly and from two ingredients prepare a delicious, beautiful and very plastic icing for Easter cakes. Powdered sugar is taken for it, but you can replace it with ordinary sugar, and lemon juice plays the role of an emulsifier and makes the glaze strong and uniform. Any filler is added to such glaze.

The glaze gives the Easter cake not only a beautiful finished look, but also an additional sweet taste. It is prepared according to various recipes, and the hostess is offended when the snow-white hat crumbles when cutting baked goods. The addition of gelatin to the glaze, which has been proven by experience, makes it stable, does not spread, does not crumble and holds confectionery sprinkles well. We prepare the glaze based only on sugar syrup and gelatin. The recipe is simple and quick.

The icing for Easter cakes, prepared with the addition of gelatin, has a number of advantages over the classic version: it does not contain eggs, covers the baked goods with a thick layer, holds the sprinkling well and does not crumble for several days.

This recipe for snow-white sugar glaze is perfect for those who prefer not to use raw eggs in their dishes. After all, raw eggs carry a certain danger. Also, due to gelatin, the frozen glaze does not crumble when cut and does not stick to your hands.

Thanks to gelatin, the icing for the cakes is not fragile and allows you to calmly cut Easter baked goods without worrying that all the "beauty" will be sprinkled at the same time. The glaze solidifies beautifully, adheres well to Easter cakes and at the same time complements the taste of Easter cake with its sweetness.

The icing for the cake made from powdered sugar, gelatin and lemon tastes like gelatinous candies. It is elastic, due to which it fits evenly on the "caps" of Easter cakes, and is snow-white. It does not crumble during storage and cutting, which is also its indisputable advantage.

If you are not very fond of sweet icing for cakes, then pay attention to this recipe. Just three ingredients - milk powder, icing sugar and water, easy preparation technology and a wonderful cream-colored frosting that tastes like white chocolate is ready.

We present to your attention one of the options for making icing for decorating an Easter cake. You do not have to boil or whip it, it will be enough just to mix the ingredients and immediately start decorating the cakes.

We offer to prepare delicious gelatinous icing for Easter cakes and more. The mass turns out to be very convenient in work - plastic, homogeneous, obedient. After curing, the glaze forms a non-sticky, smooth coating that does not crumble or crumble.

Let's make icing for Easter cakes using powdered sugar and lemon juice. It has a pleasant citrus sourness and perfectly sets off sweet pastries, refreshing them and adding juiciness. The glaze hardens well and is fixed on the surface of the cakes. May crack when sliced, but does not break off into pieces.

A proven recipe for icing for cakes, which turns out to be uniform, sufficiently dense, does not stick or crumble. The mass adheres well to the baking surface and does not crumble. The main ingredient is gelatin and granulated sugar. Soak the gelatin granules, quickly cook the liquid sugar syrup and whisk everything together. The magic mixture will produce a thick, dense, glossy glaze that is very easy to work with.

Such glaze has every chance of becoming a favorite with many housewives. First, it doesn't require anything special to make it - the ingredients are readily available. Secondly, the cooking process is pretty quick. And thirdly, the finished glaze behaves perfectly on Easter cakes: it solidifies perfectly and fixes any confectionery decoration, does not stick, does not crumble or crumble when cut.

With sour cream, you can quickly prepare icing, which is ideal for covering Easter cakes. In the cooking process, we use cocoa powder - the mass is obtained with a rich chocolate taste. Cocoa "participates" not only in the formation of taste, but also in obtaining a thick consistency.

The perfect recipe for Easter cakes icing. Prepares in just a minute! In the course of cooking, you can independently control the density of the mass and bring it to the consistency that you need. Would you like more plasticity to create spectacular decorative streaks at the edges on the kulich? Add more condensed milk. You need a dense, even layer in the form of a hat - put more milk powder.

For those who love it when the Easter cakes are decorated with sweet icing, we suggest making a white chocolate coating. It has a mild, creamy sweet taste that hardens well on the surface of baked goods. When sliced, this glaze will not be plastic and will break slightly. However, if you want a softer consistency and viscosity, you can adjust this during the creamy chocolate melting phase.

A glaze for those who like to set off the sweetness of Easter cakes with a refreshing citrus juicy note. By the way, you can use not only lemon, but also lime - depending on what is available and what you like more

If you have no desire to bother making complex types of icing for cakes, we offer the simplest option - powdered sugar and water. Mix the ingredients with a spoon until a thick mass is obtained and immediately apply it to the baking surface. After drying, such a glaze will have a translucent appearance and will give a pleasant moist sweetness to the cakes.

The ideal glaze is glossy, plastic, pleasant to the taste, easy to prepare, does not crumble when cut. You need to decorate cakes with it immediately, as it grasps and thickens rather quickly.

Glaze with "mood" - with pronounced sourness against the background of sweetness. To prepare it, simply mix the icing sugar and freshly squeezed lemon juice. The mass turns out to be fluid, translucent with a white tint. On ready-made Easter cakes, such a glaze will dry well and saturate the upper part of the crust. If you love the contrast of sweetness and sourness, this glaze is for you.

This is exactly the kind of glaze that looks spectacular and behaves perfectly when cutting: it does not crumble, does not crumble, does not break. Let's prepare it on the basis of gelatin and cream with the addition of cocoa. Such glaze is quite versatile and can be successfully used not only for cakes, but also for other types of baked goods.