Easter Easter cake with sour cream

Step-by-step preparation

Cooking time: 4 hr

1. STEP 1

   

   First, we make the dough: dilute yeast and sugar in a small amount of warm milk, add a little flour, mix and leave to rise in a warm place. Melt the butter on the stove and cool.

2. STEP 2

   

   Beat the eggs with the sugar in a mixer until thick foam.

3. STEP 3

   

   Here it is.

4. STEP 4

   

   Sift the flour. If you are confident in the dry yeast (that it is definitely good), then immediately add dry active yeast to the flour - 2 tbsp. If you made a dough, then add it to the flour.

5. STEP 5

   

   Add sour cream (not from the refrigerator!), warm milk to the eggs and gradually stir in the flour.

6. STEP 6

   

   At the very end, add melted butter. Since the dough for Easter cakes must rise several times, we do not add all the flour at once, we leave it “for later.” That is, our “first dough” should turn out runny. “Second dough” is a little denser. And finally, the third dough is smooth, elastic, and does not stick to your hands. And the consistency of more or less thick sour cream.

7. STEP 7

   

   Add the dough to the “first dough”, mix gently and place in a warm place, covered with a napkin.

8. STEP 8

   

   The dough should rise three times. Each time you need to knead it thoroughly for at least five minutes. Add flour and vegetable oil. Actually, vegetable oil is needed to lubricate your hands. The dough is kneaded only with your hands.

9. STEP 9

   

   For the third time, add washed, dried and floured raisins to the dough.

10. STEP 10

    

    Mix.

11. STEP 11

    

    Knead with your hands.

12. STEP 12

    

    The fourth time the dough rises in the molds (we fill the molds one-third full). The surface of the Easter cakes can be greased with raw yolk (although I don’t do this myself) or the prepared ones can be coated with vegetable oil on top.

13. STEP 13

    

    We grease the molds with oil, and cover the bottom with parchment paper. The finished Easter cakes will be not so much airy as semi-airy and, which is especially important for me personally, “wet” and not dry!

14. STEP 14

    

    Happy Easter to you!

Comments on the recipe

lara

21.11.2023

5

I baked Easter cake according to your recipe, it turned out very tasty. Once again, thanks for the recipe! You can cook it this way too.

Galla

21.11.2023

4.8

A good recipe for Easter cakes, I really love Easter and all the preparations for it. I don’t add sour cream, although it’s worth trying a bake with sour cream, it’s probably why the cakes turn out moist. Last Easter, I introduced an innovation for myself, the last batch of dough was in the refrigerator, I have never eaten such delicious Easter cakes.

Shura

21.11.2023

5

Easter Easter cakes, On the holiday table, Not at all random, In that sinful land. Sweet fudge. It lay on the Easter cake, Very fragrant, There was baking!

Lubov♀

21.11.2023

4.8

Thank you! I have long wanted to make Easter cake with sour cream! I'm going to try your recipe this Easter!

Faith

21.11.2023

5

Great Easter cake recipe! We must try it!

Admin Larisa

21.11.2023

4.5

LubovoreL, Vera, try it! I have never been disappointed in this recipe!

Faith

21.11.2023

4.8

Larisa, this Easter, definitely, and a photo for the report!!!!