Calories: Not specified
Time for preparing: Not specified

Very neat and miniature in an eggshell will be a wonderful decoration for a festive table on Bright Sunday. Such an unconventional approach to the preparation of holy bread, your loved ones will appreciate.

Ingredients:

- Milk 200 ml.,
- Sugar 250 g,
- Fresh yeast 25 g,
- Wheat flour 500-700 g,
- Chicken eggs 5-6 pcs.,
- Butter 100 g,
- Raisins 100 g,
- Nutmeg 10 g,
- Vanilla sugar 20 g,
- Zest of one lemon
- Sprinkle for Easter cakes,
- Sunflower oil.

How to cook with a photo step by step

All the ingredients are collected, you can start!

Let's prepare molds for Easter cakes in the form of eggshells. To do this, carefully make a small hole in raw eggs It is best to do this with the sharp end of a knife. Pour the eggs into a bowl, they will be useful to us for the test. Wash the shells thoroughly under running cold water. Then dilute in 1 liter boiled water 1 st. l. salt and soak the shells in it for 1 hour. Then we take them out of the water and let them dry.
Advice. Eggshells can be taken in any quantity, stocking them in advance.

In warm milk, dilute a tablespoon of sugar, yeast and about five tablespoons of flour sifted through a sieve. We knead the dough for Easter cakes so that there are no lumps, cover with a clean, linen towel and put in a warm place to approach for 20-30 minutes.

While the dough is coming up, in the meantime we will prepare the muffin. We melt the butter. Beat eggs with sugar, add nutmeg, raisins (pre-fill raisins hot water, let stand for 15 minutes, then drain the water), vanilla sugar, lemon zest. Gradually add the butter to the eggs and mix.

In the meantime, the dough for Easter mini-cakes came up. It should double in size.

We introduce muffin into the dough and mix with a spoon.

We will knead the dough with our hands. For the convenience of kneading, so that the dough does not stick to your hands, you need to put a plate with sunflower oil next to it and dip your hands in it periodically while kneading the dough. Gradually we begin to add the sifted flour and knead the dough for delicious Easter cakes.

The dough must be kneaded so that it does not stick to the hands. Cover the dough with a towel and let it rise in a warm place for 30 minutes. When the dough has doubled in size, we punch it down and let it rise again. Then knead again and for the third time you can already lay out the dough in molds.

Lubricate egg shells from the inside with sunflower oil. We roll out the pieces of dough in the form of a tourniquet and fill the shells into 2/3 parts.

Sprinkle salt on a baking sheet and set the egg molds in a horizontal position. We give the test for Easter cakes in shells to increase slightly in volume. Preheat the oven to 200 degrees and bake Easter cakes in egg shells for 20 minutes.

From the same dough we will prepare coasters in the form of wreaths for Easter cakes. To do this, roll out three thin strips of dough, and then weave them together with a pigtail. We connect the pigtail into a closed ring. We get such wonderful miniature ones.

We spread the wreaths on the oiled parchment. Lubricate each wreath with beaten raw egg yolk. We put in the oven to bake at 200 ° C for 15 minutes. Then take it out of the oven and let it cool.

Remove the finished cookies from the oven and let cool. We clean the egg shells from Easter cakes to half the egg. We put Easter cakes in shells on ready-made wreaths. Lubricate the top of the Easter cakes with whipped protein with powdered sugar.

Sprinkle the tops of the cakes with multi-colored sprinkles. Our cookies are ready. If you have leftover dough, then you can bake a traditional or roll out of it. Happy holidays and good mood to you.

Calories: Not specified
Time for preparing: Not specified

The Old Testament feast of Easter in our era has become the all-Christian sacred feast of the Bright Resurrection. And after the Nativity of Christ for Christians, it is the second most important.
It should be remembered that Jesus himself advised eating goat meat with bitter herbs for the Passover, but this turned out to be inapplicable to Christians all over the world. But the recipe for a bread product of ancient times has been preserved to this day.
At present, believers and people simply loyal to religion always bake Easter cake for the Easter holiday. The sizes of Easter cakes are completely different: from a bucket volume to the size of a chicken egg.
Let's try to be original and make Easter cakes in an eggshell.

To prepare the dough, take:

- flour - 700 g;
- dry yeast - 1 sachet (do not confuse - the dose of a sachet per 1 kg is indicated on the package of yeast);
- chicken egg - 6 pcs.;
- milk - ½ liter;
- butter - 200 g;
- raisins - 150 g;
- sugar - 1½ tbsp. l.;
- vanillin - a pinch.

Recipe with photo step by step:

We collect all the ingredients for our Easter cakes in eggshells.

Pour milk into a saucepan with a capacity of one or one and a half liters. Warm up to room temperature. Stir and carefully pour the yeast into the milk. Stirring should eliminate the appearance of lumps.
Sift the flour through a sieve and slowly pour it into the milk, while stirring the mass, avoiding the formation of lumps.

We cover the dough for Easter mini-cakes with a towel, and set aside in a warm place to stand for half an hour, a maximum of an hour. The dough should be left to stand until the mass rises and doubles in volume.

Pre-wash with dishwashing detergent. Carefully break the shell from the sharp edge, peel it by one quarter and pour the egg into a shallow wide cup. Wash the shell carefully from the inside. The shell should remain without cracks, it will come in handy soon.

Grind eggs with sugar, add vanilla and butter, previously slightly softened.

Add the resulting mass to the dough, knead and add the rest of the flour. Now we knead everything and put it in a warm place, covering it with a towel or cling film - the dough for Easter cakes should rise again.

Rinse the raisins, change the water and leave to soak for about two to three minutes. Mix wet raisins with flour.

The dough for mini-cakes has already come up.

Now add raisins and mix well.

Brush the inside of the egg shells with oil. We lay out the dough for Easter cake in shells, filling up to about half the volume in each shell.
For baking Easter cakes, we need a small cake pan or a small baking sheet.
In the form we pour or grits, in small slides and install an eggshell in each slide.

Carefully so that the eggshells with the dough do not turn over, put the mold in the oven and bake for 20 minutes at a temperature of 150-170 degrees.

When ready, we take out the form, let the Easter cakes cool and peel the egg shell to the middle so that the dough can be seen. We decorate at your discretion.
The remaining dough must be used to make Easter cake according to the usual technology.
You can stock up on eggshells in advance and bake all the dough in shells.
Put a large Easter cake on the table framed by small Easter cakes in eggshells.

We also offer to surprise the household with a delicious delicate dessert that will effectively decorate the Easter table.

Easter is the second most important holiday for Christians after Christmas.

It should be noted that in the 1st century AD. the death and resurrection of Jesus Christ were celebrated every week. Friday was a day of mourning and fasting, and Sunday was already considered a day of fun.

Everyone knows that one of the main attributes and symbols of this great Christian holiday are Easter eggs. You can cook a very tasty and unusual holiday dessert that will decorate the table - chocolate cakes in eggshells.

To make eggshell chocolate chip cookies, you will need:

dark chocolate (75%) - 100 g
cocoa powder - 3 tbsp. l.
butter - 125 g
baking powder for dough - 1 tsp.
chicken eggs - 4 pcs.
sugar - 200 g
flour - 125 g
salt - a pinch

How to make eggshell chocolate chip cookies:

1. First of all, it is necessary to prepare our future "egg molds". To do this, we make a small hole in the upper part of the egg (we do this with something sharp so that we can pry off the egg shell and at the same time prevent it from cracking).
After that, gently bend the edges of the hole with your fingers so as to make it a little larger (note that the hole should not be less than the diameter of the tip of the confectionery syringe).
2. Next, pour the contents of the egg out of the shell, after which they should be thoroughly washed under running water(both inside and outside) and immerse for half an hour in a container of salt water (100 g of salt per 1 liter of water). In this case, the eggs should "drown" in the water.
Once again, we wash the shells from salt under running water and lay them out on a paper towel to dry (with the hole down). It is worth noting that this preparation is best done in the evening.
3. Now melt the butter in a water bath or in the microwave. We also send a bar of chocolate there (put it in butter, let it melt, mix).
4. Beat eggs with sugar with a whisk or mixer. Next, mix all the dry ingredients separately: flour, cocoa powder, baking powder and salt.
Then we mix the chocolate mixture with the egg in one bowl, add the dry flour mixture to them and mix everything thoroughly.
5. Now pour a little vegetable oil into the eggshell (twist them so that the oil spreads as evenly as possible on the sides, and pour out the excess). Next, fill the pastry syringe with the prepared dough and pour it into the egg shell to the middle.

6. For the stability of the "eggs", we put the foil in the muffin pan, and we already lay the eggs on the foil. We send them to preheated to 180 gr. oven for 20 minutes.
We take out the finished cakes from the oven and, while they are still hot, remove the excess dough that has spilled out of the hole, and immediately wipe the shell with a damp cloth.
7. Let the eggs cool completely, and then you can already serve them to the table, right in the shell! It should be noted that it is extremely interesting to observe the reaction of the guests while they are cleaning eggs, well, and there are delicious chocolate muffins!

However, you can easily clean them yourself in advance, and then decorate them, for example, with whipped cream or chocolate icing, sprinkling everything on top with coconut flakes or colored sprinkles.

Please your kids on the Bright Sunday of Christ!

Compound

dough forEaster cakes ,
eggshell,
butter or vegetable oil

Cooking

Carefully break the eggs not in the center, but a little closer to the edge.
Use the eggs themselves for cooking Easter cakes, and rinse the shell well.
Grease the eggshells inside a little with oil and spread the dough for Easter cakes in them, filling about half of the shell with dough.
In a small cake pan, or in another baking dish suitable for baking, pour hills of salt (according to the number of shells) and put the "kustki" in the mold.

Bake at ~150-170°C ~20 minutes.
Peel off the egg shells a little from the ready-made Easter cakes so that the Easter cakes peek out of the shells.

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Cupcakes in the original.
It is especially good to bake them for Easter or if there are no ordinary molds.
The idea for these cupcakes belongs to .
I also recommend visiting her wonderful website. "Italian food" .
By visiting this site you will understand that Italian food is not only spaghetti. And spaghetti itself can be prepared in such a variety of ways that each dish will have its own unique taste.

COMPOUND

egg shells, any cake batter (for example, for cupcakes with raisins)

Wash and dry the eggshell.
Make any dough for cupcakes.
Lightly brush the shell vegetable oil. In order for ready-made cupcakes to be easily removed from the shell, sprinkle flour or ground nuts over the butter.
Put the dough into the shell, trying not to stain outside. Fill the shells 0.5 cm below the top. Lightly pat the bottom and sides to compact the dough.
Sprinkle a thick layer of coarse salt on a baking sheet.
Place the filled shells on a baking sheet, lightly dipping them in salt so that the shells do not fall.

Bake for 20~30 minutes at t=200°C until the top is browned.

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1) Is it possible to pour biscuit dough instead of cupcake dough and, if so, how long to bake?
2) How many shells do you get for a mold size 26?
THANK YOU SO MUCH!!!
Answer: 1. you can. Bake 15~20 minutes
2. the question is not clear. You are wondering how many shells will fit into the mold or how many shells will be required to fit the dough intended for baking a 26 cm cake.
In the first case, you just need to get the eggs out of the refrigerator, put them in a mold, count them and put them back in the refrigerator.
In the second case, you need the volume of the dough (it is calculated by the formula pi er square times the height) divided by 30. I explain where the number 30 came from. The volume of the egg is on average 1/6 cup, i.e. 41 ml. The dough is applied to the top of the shells, so 30 ml is quite a suitable amount of dough for one egg.

At the expense of salt: And you definitely need salt, maybe sea sand will go, well, or serving molds for eggs (as they are called, I forgot :))?
Answer: You can use any material at hand. For example, you can make "stands" from crumpled foil.

Is it possible to peel the cupcakes from the shell so that their surface is even enough so that you can then glaze it with chocolate?

Or are there "potholes"?
Answer: you need to thoroughly coat the shell with oil and sprinkle with flour so that there are no gaps. The crusts are not mirror-smooth, but not too clumsy. Perfect for glazing.

Very interesting! but it is not clear: the table is served in the shell??? or clean up?
Answer: depending on what goal you set. If you surprise guests, then in the shell, and if you just eat, you can peel it.