Homemade chebureks made with a hot water dough will turn out well even for beginner cooks. The thing is, the flour is poured with boiling water, resulting in a very elastic dough that can be easily rolled out to the thickness of parchment and will never tear. This means that the filling won't leak out and will remain juicy.

Unlike the ordinary, classic sponge cake, which consists only of eggs, sugar, and flour, chiffon cake additionally includes oil, milk or water, baking powder, and starch.

Not easy to make, but incredibly tender and not going stale for a long time, the custard Easter cake has a distinctive feature when kneading the dough.

How I wish that on Easter the house smelled of homemade pastries, and a self-made kulich stood in the honored place. But there is not always time to knead the classic Easter dough, and the cottage cheese kulich without yeast is quick to prepare, has a porous-moist structure and a pleasant curd sourness.

Easter Italian cake Panettone is characterized by a special lightness and airiness of structure. The fine-porous crumb easily springs back to its original position after strong compression, which indicates the high quality of the baking.

As we prepare for the Bright Easter holiday, we should not forget about modern kitchen appliances that greatly simplify the housewife's work.

For the bright holiday of Easter, we try to prepare the best and most delicious dishes. Easter baked goods are no exception.

Alexandrian Easter cake is made with melted milk and turns out porous and very aromatic. Since the fermentation process of the sponge takes a certain amount of time, it is better to prepare it in the evening.

Today we will prepare a delicious Easter cake that doesn't stale for a long time and is moderately sweet. The cakes bake in the oven in just 30 minutes.

Georgian mchadi are famous traditional cornmeal flatbreads that in Georgia and other Caucasian regions have served as bread for centuries and accompany practically any national dish. Mchadi are especially good with red bean lobio, suluguni cheese, ajika, fresh herbs and hot Georgian soups. They're a budget-friendly, gluten-free and remarkably simple bake that in just five minutes replaces bread and gives the menu a Caucasian flair. The main secret of perfect mchadi is the right ratio of fine cornmeal, warm water and salt, plus a hot enough pan to develop a golden crust. Mix cornmeal with salt, gradually add warm water and knead a firm elastic dough. Divide into portions and shape into round flatbreads about 1 cm thick. Cook on a dry or lightly oiled pan for 3-4 minutes per side. Proportions for 6 flatbreads inside.