Exceptional quality and peerless taste of the ready products are ensured only provided Kharkiv Yeast is use

Festive treats

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Classic Easter cake


  • Flour 600 g
  • Milk 1 glass (200g)
  • Kharkiv yeast 1/2 of 100g block (50g)
  • Butter 150g
  • Eggs 5 pc
  • Sugar 200g
  • Raisins 50g
  • Candied fruits 50g
  • Almonds (or other nuts) 50 g
  • Pinch of salt, vanilla sugar


Make sourdough: dissolve a little bit more than a half of yeast (30g) in warm milk and add a half of flour (300g), mix and leave in a warm place for 3 hours.


When the sourdough is almost ready, prepare the eggs: separate yolks of whites, put the latter into the fridge; whisk the yolks with 100g sugar. Cool whites whisk into strong foam. Add to the ready sourdough yolks, whites, and all the rest ingredients except for almonds, raisings and candied fruits. Knead the dough carefully and put aside for one hour.


In an hour knead the dough again and add almonds, raisings and candied fruits, put the dough aside for 30 min more. Fill in the forms for 1/3 of height, and allow the dough to rise up to the top. Bake in the pre-heated oven at 180C till brown.

Kharkiv Easter cake


Unexpensive Easter cake recipe form a profesional baker!


  • Flour 550 g
  • Milk 160 g
  • Kharkiv yeast 42g
  • Sugar 150g
  • Butter 120g
  • Eggs 2 pc
  • ½ tsp salt (5.6 g)
  • Raisins 250g
  • Candied fruits 125g


This type of dough preparation is called “delayed shortening”, and it allows to bake a puffy and sweet Ester cake that would stay fresh longer and would not crumble.


Divide a yeast block into three parts. Make sourdough: mix 1/3 of yeast, 200g flour and warm milk. The dough should stay in warm place for two hours.


After two hours add to the sourdough a glass of flour (175g), 1/3 of yeast, 2 eggs, half of sugar (75g), half of butter (60g) and 1/2 tsp of salt. Knead the dough carefully, and leave it in the warm place for one hour more.


In an hour add the rest of yeast, sugar and butter, mix the dough thoroughly and wait for another hour. Then put raisings and candied fruits into the ready dough, knead it carefully, and in 15 min fill the baking molds for 1/3 of their height. When the dough rises in the molds, put them into a pre-heated oven and bake until brown (t 180˚C).

Almond and Pear Cake with Red Wine Caramel


Buttery cake topped with wine spice poached pears and red wine caramel sauce!

Yield: 10 servings



  • 42 g Kharkiv yeast
  • 2.5 glasses of flour
  • 100g sugar
  • 0.5 teaspoon salt
  • 9 tablespoons cold unsalted butter
  •  3 eggs
  • 100 g of milk


Red wine Caramel:

  •   2 glasses of Cabernet Sauvignon or Merlot
  •   1 glass of sugar
  •   1 teaspoon of cinnamon
  •   pinch of cloves



  •  3 ripe red (or other) pears, peeled and sliced into 8 slices each
  • 50 g sliced almonds


In a large bowl, whisk together flour, sugar, yeast and salt. Add this ingredients and butter to a food processor. Pulse until dough becomes sandy with pea-size pieces of butter. Add eggs, one at a time, pulsing to incorporate after each addition. Add milk with last egg and pulse again.


Prepare a form pan by lightly spraying with an oil. Place a parchment circle on the bottom of the prepared pan. Scrape dough into prepared pan. Gently press into the bottom. Cover with plastic wrap and allow it to rise at warm place for 2 hours. No necessarily doubled in size.


While dough rises, whisk together wine, sugar, cinnamon and cloves in a medium sauce pan. Place pan over medium-high heat and bring to a boil, whisking until sugar has dissolved. Add pears, reduce to a simmer and cook 6-8 minutes. Remove pears with a slotted spoon. Set aside to cool. Return wine mixture to a low boil and reduce until very thick and syrupy. Remove from heat and set aside for serving.


Preheat oven to 200°C. Top risen dough with cooled  pears and sprinkle edge with sliced almonds. Bake in preheated oven 45-­55 minutes until golden brown. Remove from oven. Remove from pan and cool on a wire rack. Slice into wedges and serve drizzled with red wine caramel.


Bon appetit!

Carpathian Easter Cake

  • Kharkiv yeast - 42g
  • Milk - 250g
  • Flour - 700 g
  • Sugar - 100 g
  • Eggs - 4 pcs
  • Butter - 100g
  • Salt - 1 tsp


Dissolve yeast in a small amount of warm milk, strain and add top quality sifted flour, mix until smooth. Put the sourdough in a warm dry place and cover with a clean white cloth. It should double in volume.


After the sourdough is ready, mix in the flour in a wooden or enamel bowl. Pour the rest of milk, add salt, eggs, sugar, butter and knead until the dough no longer sticks to hands. Put in a warm place for 2-2,5 hours.


While the dough is rising, knead it two or three times to make it puffy.


Ready dough is placed into a greased round metal baking mold with high sides filling it halfway, and leave for some time for rising.


Decorate cakes with small dough rolls shaped into braids, flowers, leaves, crosses. Cover cake surface with whisked egg two times to make it shiny and smooth. Bake the cake in a pre-heated stove or oven at 180°C for 25-30 minutes.


Keep a close eye on the cakes and make sure they are well-baked - surface should become light brown.


Bon appetit!

“Sloboda” Easter cake

  • Kharkiv yeast - 42 g
  • Milk - 1/2 cup
  • Flour - 800 g
  • Cream - 1 cup
  • Eggs - 5 pcs
  • Sugar - 1.5 cups
  • Salt - 1 tsp


Dissolve yeast in a warm milk. Mix hot milk, hot cream and some flour.


Stir and add dissolved yeast and two eggs. Stir and leave in a warm place for growing.


Whisk egg yolks with one-half of sugar and the other half – with egg whites. Add to the risen sourdough. Carefully mix in flour and knead the dough.


Let the dough rise, knead and put into baking molds, filling them 1/3 of volume.


When the dough rises again, put the molds in the oven and bake at 180°C until golden brown.


Bon appetit!

Apple Cinnamon Streusel Pull Apart Bread

For the dough:

  • 8 Tbsp unsalted butter
  • ⅔ glass milk
  • vanilla
  • 8 Tbsp sugar
  • ½ glass warm water (about 40 °C)
  • 42 g Kharkiv Yeast
  • 5-6 glasses flour
  • 1 tsp salt
  • 4 eggs, lightly beaten


For the filling:

  • 1 glass sugar
  • 2 tsp cinnamon
  • pinch of nutmeg
  • 8 Tbsp unsalted butter, melted
  • 1 large apple, peeled, cored and thinly sliced


For the streusel topping:

  • 2 Tbsp flour
  • 2 Tbsp chopped walnuts
  • 2 Tbsp old-fashioned rolled oats
  • 4 Tbsp sugar
  • 1 tsp cinnamon
  • 1 Tbsp cold unsalted butter


This Apple Cinnamon Streusel Pull-Apart Bread combines fresh apples, melted butter and a sweet cinnamon-sugar filling tucked between slices of soft bread.


(1) In a medium saucepan over medium heat, heat butter and milk. Remove from heat and stir in vanilla. Cool mixture.


(2) In a small bowl, whisk 2 tablespoons sugar with the warm water until dissolved. Whisk in yeast and let sit 5 minutes.


(3) In a large bowl, whisk remaining 6 tablespoons sugar with 4 glasses of flour and salt until combined. Add butter-milk mixture, yeast mixture and eggs. Stir with a spatula or wooden spoon until a dough forms.


(4) Add 1 glass of flour and continue to stir until a smooth (it will be a little stickier and looser than normal; this is OK). Shape dough into a loose ball in bowl; cover bowl with plastic wrap. Place bowl in a warm place and let dough rise 1 hour until doubled.


(5) Meanwhile, in a small bowl, whisk sugar, cinnamon and nutmeg for the filling until well combined.


(6) Punch down risen dough. Add remaining flour and knead into dough. Let dough rest 5 minutes, covered with a clean kitchen towel.


(7) Divide dough into 2 equal-sized pieces. On a lightly floured surface, shape one piece of dough into a rough rectangle.


(8) Brush dough with half of the butter, then sprinkle evenly with half of the sugar-cinnamon mixture. Use a sharp knife to cut dough in 6 even strips.


(9) Line loaf pans with parchment paper, then brush with butter. Prop up loaf pan and carefully stack a few squares into pan at a time, tucking a few slices of apple between dough squares as you go. Unprop loaf pan and cover with a clean kitchen towel while you prepare second loaf the same way with remaining butter, sugar-cinnamon mixture and sliced apples. Cover both prepared loaves with a clean kitchen towel and let rise 30 to 45 minutes until doubled.


(10) Heat oven to 250°C. In a medium bowl, combine all ingredients for streusel topping except for butter. Using a pastry cutter or your fingers, cut in cold butter until mixture resembles coarse crumbs. Place bowl in fridge.

(11) Uncover risen loaves. Sprinkle streusel evenly over tops of loaves. Bake loaves 40 minutes until tops of  loaves are a golden brown.


(12) Let cool 30 minutes in loaf pans. Then, carefully lift loaves out of pans, using parchment paper as handles. Serve warm or room temperature.


Bon appetit!

Portuguese Easter Bread

  • 1,5 glasses very warm milk
  • 1 glass sugar
  • 8 tbsp butter (softened)
  • 1 tsp salt
  • 42 g Kharkiv yeast
  • 5 eggs
  • 7 glasses of flour
  • 1 glass brown raisins


Place 1 glass of brown raisins in a bowl with 2 cups boiling water for 10 minutes.

Pour ½ glass warm milk (heated 30 seconds in micro) into a large measuring cup. Add 1 tsp sugar and yeast. Stir and let it stand to doubled in volume, about 10 minutes.


Combine 1 glass of very warm milk with the sugar, butter and 1 tsp salt in a large bowl. Stir until most of the butter is melted.


Stir in 3 well-beaten eggs, then yeast mixture into the butter mixture. Add 6 glass flour, one glass at a time, until a soft dough forms. Knead for 8-12 minutes.

Dough should not stick to your hands. Stir in the raisins until evenly distributed.

Cover with a tea towel and let rise in a warm place about 1,5 hours or until double in volume.


Punch dough down. Turn out onto a lightly floured surface. Divide the dough in pieces and put into baking dishes.

  Cover with a towel and let them sit for 30 minutes.


Pre-heat the oven to 180°C.

Beat together 2 eggs and salt. Generously brush the top of the bread with the egg mix just before baking.


Bake for 20-25 minutes or until golden brown.


   Bon appetit!

Italian Easter Bread

  • 3 cups wheat flour
  • 1/4 cup white sugar
  • 1 teaspoon salt
  • 1/2 of 42 g  Kharkiv yeast
  • 2/3 cup milk
  • 1 teaspoon anise extract
  • 2 tablespoons butter of room temperature
  • 2 eggs


For decoration:

  • 1 egg (beaten)
  • colored Easter eggs


1. Mix flour with sugar, salt, and yeast in a bowl, stir well. Place milk and anise extract into a small saucepan over low heat, and warm to about 35˚C. Make a hole in the centre of the flour mixture and pour in the milk mixture; mix with your hand. Add butter and eggs, one at a time, then mix in remaining flour until dough begins to pull together.


2. Turn the dough out onto a floured work surface, and knead until soft but elastic, about 8 minutes. Cover with a damp cloth, and let it rest for 10 minutes; cut dough into 2 halves.


3. On floured work surface, roll each half into a ball, then shape the balls into 2 long pieces. Pinch the 2 top ends together, and loosely twist the pieces to form a twisted loaf; pinch the bottom ends together, and put in the ring.


4. Grease a baking sheet, lay the loaf onto the prepared sheet, and cover with a damp towel; let rise until doubled, about 1 hour. Brush loaf with beaten egg.


5. Preheat oven to 175˚C. Bake the loaf in the preheated oven until golden, 20 to 25 minutes. Watch closely towards the end of the baking time that the bread does not begin to burn. Transfer to wire rack immediately after baking to cool.

Then decorate with colored Easter eggs.


Bon appetit!

Chocolate Yeast Cake

  • 4 cups Flour
  • 42 g Yeast
  • 1,5 glass sugar
  • 1 tsp Baking soda
  • ½ tsp Salt
  • 250 ml Milk
  • 200 g dark chocolate, melted
  • Vanilla
  • 3 Eggs

Butter Frosting

  • 50 g Butter or margarine
  • 2 glass Powdered sugar
  • 3 to 4 TBSP Milk
  • Vanilla


Preheat oven to 200°С


 In large mixer bowl combine flour, yeast, sugar,  soda and salt;  mix well. In saucepan heat milk.  Аdd to flour mixture.  Add chocolate, vanilla and eggs.  Blend at low speed until moistened; beat 2 minutes at medium speed.  Pour into pan which has been greased on the  bottom only. Cover; let rise in warm place 30 minutes.


 Bake at 200°С for 45 minutes. Cool completely.Remove cake from pan. Frost with Butter Frosting.


 Butter Frosting: Melt butter or margarine until golden brown. Add to powdered sugar, milk and vanilla. Mix until of spreading consistency.


Bon appetit!

Curd cake

  • 1 kg flour
  • 1.5 tsp. salt
  • 300ml cognac
  • 180ml milk
  • 6 eggs
  • 3 egg yolks
  • 5 g vanilla sugar
  • 450 g sugar
  • 1 cup of raisins
  • 750g of curd (cottage cheese)
  • 100 g of yeast
  • 150g of butter


For glaze:

  • Milk chocolate 200 g
  • Dark chocolate 200g
  • Powder sugar 200 g
  • Butter 3 tablespoons


Dissolve the yeast in warm milk, combine with 1/3 flour and knead the dough. While the sourdough is rising (for 1 hour), rinse the raisins and soak in cognac. Rub the curd through a sieve. Mix with butter, eggs, egg yolks and sugar. In the ready dough put curd-cream mixture, salt, add the raisins, vanilla sugar and knead the dough.


Sourdough shall stay in a warm place for 1 hour. It should double in volume. Grease forms with butter and fill with dough for 1/3 of height. Wait 45-50 minutes until the dough fills 2/3 of form and put in the oven to bake.


For preparing the chocolate glaze break chocolate into pieces and melt on water bath. Add 5 tablespoons of hot water, put the butter, powdered sugar and grind until smooth mass. Cover ready cake with glaze and sprinkle with grated chocolate.


Bon appetit!

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