Easter cake, the recipe of which seems to me to be very successful. Fragrant holiday baked goods will truly decorate your solemn table, and the fragrant, sweet and juicy crumb will certainly conquer. In addition to a detailed step-by-step recipe for Easter cake, today I will show you how to decorate such baked goods in an original way with your own hands.

We will make yeast dough for cake in a dough way... You may be asking what a dough is and what it is for. I won't write for a long time: this is a semi-finished product that is used for baking bread (and other bakery products) and increases the plasticity of the dough. In other words, this mixture of flour, liquid and yeast helps to achieve a smoother, more porous crumb and richer flavor and aroma in baked goods.

More about necessary products for making Easter cakes. Yeast is perfect both fresh and dry and fast-acting - we take 3 times less, that is, 6-7 grams. We work with the first ones in the same way as we do with the pressed ones, and immediately add the fast-acting ones to the flour.

We use wheat flour top grade (I have traditionally Lidskaya) - it may be required a little more or less than indicated in my ingredients. It depends on the quality and moisture content of the product. Butter should be at least 72% fat, and I do not use any spreads and margarines on principle and do not advise you. Chicken eggs will need medium size (45-50 grams each). Regarding additives: it is absolutely not necessary to strictly follow the recipe and use candied fruits. Any dried fruits (raisins, dried apricots, prunes, dried cherry or cranberries), peeled and toasted nuts are welcome.

Ingredients:

(450 grams) (150 grams) (150 grams) (100 milliliters) (100 grams) (2 pieces ) (80 grams) (20 grams) (1 tablespoon ) (0.5 teaspoon)

Cooking a dish step by step with a photo:

To make Easter cakes, we need following ingredients: wheat flour (premium), sour cream (the fatter the better - I have 20%), milk (I used 2.5% fat), granulated sugar and vanilla sugar, chicken eggs, candied fruits, butter, yeast and salt. All products must be room temperature, so remove them from the refrigerator beforehand.

First you need to put a dough for the yeast dough. IN separate dishes mix 100 milliliters of lukewarm milk, 1 tablespoon of sugar and 20 grams of fresh / pressed yeast (or 6-7 grams of dry). Mix everything thoroughly so that the yeast and sugar dissolve. Then pour in 100 grams of sifted wheat flour (we take from the total). Mix again so that no lumps of flour remain. Although, if they are small, it doesn't matter. We leave the dough in a warm (28-30 degrees) place for 15-20 minutes. The fermentation time of the dough, like the yeast dough in general, is a relative concept and depends on the activity of the yeast and the temperature in the room. In other words, you may have very active yeast and the dough will be ready for use in 10 minutes, while for someone it may not rise properly in an hour (again, due to the stale yeast). That is, it is at this stage that you will understand how fresh you bought the yeast and whether it is generally alive.

Sift the remaining 350 grams of wheat flour into another dish. Add half a teaspoon of salt (finely ground is best) and mix thoroughly.

We proceed to the direct preparation of yeast dough for sour cream cakes. Into the kneading container (I have a bowl food processor, which will knead the dough) break 2 chicken eggs medium size (45-50 grams each). Pour the remaining sugar there (100 grams minus 1 tablespoon for dough) and 1 tablespoon vanilla sugar (I have a homemade one with natural vanilla, and the store one may need less, since it is made on the basis of vanillin).

Beat everything with a mixer until the sugar crystals completely dissolve, whiten and increase the mass in volume. After that, add soft (remove it from the refrigerator beforehand) butter and sour cream. By the way, as an option, the butter can be added to the dough not now, but after the flour - I sometimes do this and that.

You are probably tired of reading about the readiness of the dough in my homemade baking recipes, but I will repeat myself anyway. First of all, mature sponge grows very well in volume. In addition, if you pick it off with a spoon or fork, you will notice that the dough is riddled with air bubbles. But this is not all the indicators of its readiness - it is recommended to introduce the dough into the dough when it has already grown in volume and HAS ALREADY STARTED SITTING A LITTLE (especially in the center). I am deliberately writing this in capital letters as it is really important. Previously, I did not write in baking recipes, because I did not suspect that many may simply not know this nuance. In other words, the yeast has already managed to eat everything tasty in the dough and are hungry, so it's time for them to eat again. And then we introduce them into the dough. I hope I explained it clearly.

Mix well to get a rather liquid and homogeneous mass. Pour in wheat flour, which we have already sifted and mixed with salt. The amount of flour may differ from that stated in the recipe, so you yourself should be guided by the consistency of the yeast dough.

I knead such a dough with a kneader using a hook attachment. After 10 minutes of active kneading, a rather sticky and moist yeast dough for Easter cake is obtained.

We round it off (scrape off the walls), cover the container with a towel or cling film and leave to ferment warm for about 1 hour. Where is the best yeast dough to ferment and what does a warm place mean? There are several options. First of all, in the oven with the light on (it turns out about 28-30 degrees - the ideal temperature for fermenting yeast dough). Then we tighten the bowl of dough with cling film or cover with a towel from natural fabric (linen works best) to prevent the surface from getting windy or crusty. You can also let the dough roam in microwave oven, in which we first bring a glass of water to a boil. The dough will rise with the door closed, and the glass will stand there. Then the bowl does not need to be closed with anything, since the water will evaporate, thereby maintaining the necessary humidity. Just make sure that no one inadvertently turns on the microwave, otherwise the dough will disappear and there will be no Easter cakes.

The yeast dough will rise again, loosen up - it's time to mold it. Let me remind you that this dough is moist and sticky - it should be so!

Choosing tins for baking Easter cakes with sour cream. I used two: 1 - paper (12 cm at the bottom and 10 cm in height), 2 - split form (10x10 cm). It is not necessary to lubricate the paper, but it is advisable to lay the detachable metal with parchment paper. To do this, first of all, I grease the mold with a thin layer of refined vegetable oil - it will help the paper stick and hold well. At the bottom I put a piece of paper, which I measure in advance. Well, the walls are just a cut (3-4 centimeters above the sides) parchment paper, which I fold and paste into the form. I press it against the walls - thanks to the oil, they stick and do not deform. That is, the dough does not touch the butter, it grows, clinging to the paper. It is important to apply the dough no more than half the volume so that the cakes do not run away during the baking process. We cover the blanks with cling film so that the dough does not wind up and become crusty.

We send for proofing in a warm place until the dough grows one and a half to two times. It took me exactly 1 hour.

In advance (15-30 minutes) we turn on the oven to warm up (I have a gas, bottom heating) by 180 degrees. We bake Easter cakes on sour cream at the same temperature on the middle oven level for about an hour. Mine were ready in 55 minutes. We check the readiness with a wooden skewer or a toothpick - it came out of the dough dry, then everything is ready.

You can decorate ready-made Easter cakes directly in paper forms or remove them. Let the baked goods cool, preferably on a wire rack, so that the bottom does not get wet.

The smaller one I cut while still warm: the cut turned out to be very beautiful, the crumb does not crumble or stick. The dough is very aromatic, it is not dry - just fabulous.

Who cares, read the recipe further: I propose a master class on decorating Easter cake with mastic (the picture that you saw at the beginning) in the form of a birch tree. I'm not a pro in this business, so I'm only showing an idea. For this we need about 200 grams of mastic white, about 50 grams of green (it's just dyed white) and about 30-40 grams of chocolate (both bitter and milk are suitable). Detailed recipe homemade mastic I'll write too (I can't say exactly when).

• 100 g butter
• 100 g sour cream
• 4 eggs,
• ½ tsp salt,
• 250 g sugar
• 200 ml of milk
• 850 g flour
• 4 tsp dry yeast,
• Raisins 300 g,
• Vanillin.

Cooking process:

First, prepare the dough. Mix warm milk, yeast, half sugar and 3 tbsp. l. wheat flour. Mix, cover the bowl with a napkin and leave batter in a warm place for 20 minutes.

Beat the eggs with sugar, vanilla and salt.

Add the resulting egg mass to the risen dough.

Gradually add the sifted flour, mix. Little by little, pour in melted butter (warm, not hot!) And sour cream. Thoroughly knead the cake dough with your hands or with a mixer.

Sour cream yeast dough turns out to be homogeneous, sticky and very fragrant!

Cover the bowl with cling film and put it back in a warm place. We are waiting for the dough to increase by 2-3 times. As a rule, it takes about 2-2.5 hours.

Pour the raisins hot water, rinse and dry on a towel.

As soon as the dough will do (will increase in size) roll the raisins in flour and add to the dough.

Knead and put back in a warm place for about an hour.

Of finished dough we form balls and fill their cake molds, pre-greased with butter. Forms should be filled in by 1/3, because the dough will increase significantly in volume.

We leave our future cakes in a warm place for about an hour.

We bake in the oven at 180 C for 25-30 minutes until a beautiful golden color. The baking time depends on the size of the cakes.

Remove the Easter baked goods from the mold and cool on a wire rack, covering with a towel. To airy cupcakes do not fall, they can be laid on their side.

Water the completely cooled cakes icing sugar and sprinkle with confectionery sprinkles.

Enjoy your meal!

Elena Krapivina told how to cook Easter cakes on sour cream, the recipe and the author's photo.

I want to add to the collection of Easter cakes a recipe for Easter cake made from dough with the addition of sour cream. Cake on sour cream yeast dough it turns out very tasty. The dough rises perfectly, at first it increases in volume by 1.5-2 times during proofing in tins, and then rises by 1.5-2 times during baking.

In addition to candied fruits, any dried fruit can be used as a filling.

Easter is a holiday not for one day, but for a whole week, so try a few that are on the site!

To prepare a cake on sour cream with candied fruits, prepare the ingredients according to the list.

Heat milk until warm with butter, stir.

Stir the eggs with salt.

Combine milk mass with egg, sour cream and sugar. Stir. I used a bread maker to knead the dough, but it's not a problem to do it manually.

Add flour, preferably sifted, and dry yeast. I have yeast that needs to be combined with dry flour, and there are those that need to be dissolved in liquid. Keep this in mind, read the method of application on the package.

Knead the dough and add candied fruits to it.

Let the dough rise once, wrinkle it, hit it several times on the table, then divide into portions that fit the size of the molds, if you will not bake in one large one. A portion of the dough should be about 1/3 the height of the mold.

In the photo, you can see a stapler, with its help she fastened the edges of the paper forms, because they looked somehow unreliable and could disperse during baking.

To prevent the top of the cake from being taken away and not bursting during baking, it is recommended to stick a wooden stick into the center. When the dough already in the molds rises significantly - by 2/3 the height of the mold, it's time to send it to the preheated oven.

Bake the cakes at 180-200 degrees until tender. These are relatively small - about half an hour. Ready Easter cakes decorate with icing, fondant and sprinkles. For example, milk frosting and powdered sugar, optionally tinted in any color.

Kulich on sour cream with candied fruits is ready.

Enjoy your tea! Happy Easter!

Kulich on sour cream is a baking option that people like to eat not only for the occasion easter holidays, but also to diversify daily menu... It enjoys the well-deserved love of many housewives due to its amazing taste and always successful result.

Fragrant homemade baking has an excellent rich taste, which will not be able to leave indifferent any of the household. The key to a well-prepared dish is the cake dough with sour cream. Be sure to check that it does not come out too steep and does not stick to your hands. Raisins will add additional piquancy to the dish.

Ingredients:

• milk - 300 ml;
• yeast - 10 g;
• flour - 700 g;
• egg - 3 pcs.;
• butter - 150 g;
• sour cream - 250 g;
• vanilla sugar - 2 tsp

Preparation

1. In a separate container, beat eggs with sugar and pour into the mixture. Add sour cream and butter.
2. Again, keep warm for 30 minutes.
3. Place in baking containers, 1/3 full. Send in heat for half an hour.
4. Bake for 30 minutes.

Every housewife wants to cook delicious pastrieswithout spending a lot of effort on it. Easter cake on sour cream without yeast is such a recipe that is incredibly simple and minimal in time. The absence of such a component as yeast will in no way affect the taste and aroma of baked goods, so all households will have the opportunity to enjoy this amazing dish.

Ingredients:

• flour - 400 g;
• butter - 50 g;
• milk - 300 ml;
• eggs - 2 pcs.;
• icing sugar - 100 g;
• lemon juice - 4 tbsp. l .;
• soda - 1 tsp.

Preparation

1. Beat the egg yolk mixture with powder.
2. Add oil, lemon juice.
3. Pour in the heated milk. Add flour.
4. Pour in whipped egg whites quickly.
5. Mix everything and pour into containers.
6. Send the Easter cake with sour cream to the oven for an hour.

There is a cooking option that will allow you to get real cooking masterpiece Is a cake made with milk and sour cream. In the recipes, a certain amount of flour is indicated, but it is worth considering such a moment that it may require a little less or, on the contrary, more. Considering all the subtleties of cooking, you can get delicious aromatic pastries.

Ingredients:

• milk - 0.5 l;
• sour cream - 250 g;
• butter - 100 g;
• eggs - 10 pcs.;
• sugar - 3.5 cups;
• yeast - 120 g;
• flour - 13 glasses.

Preparation

1. Mix eggs with sugar.
2. Sprinkle the yeast with sugar (1, 5 cups). Add heated milk and sour cream, butter to them.
3. Introduce flour gradually.
4. Keep warm for 2 hours.
5. Knead and let stand for another 1.5 hours.
6. Put in a container. Bake a delicious cake on sour cream for about an hour.

There are many holiday recipes, and each hostess can choose the most suitable one. One of the most common options festive baking is a cake with yolks and sour cream. To give the dish a spicy taste, you can add dried fruits at the final stage. Ready-made cakes can be decorated with special sprinkles.

Ingredients:

• yolks - 20 pcs.;
• butter - 400 g;
• margarine and lean oil - 100 g each;
• sour cream - 200 g;
• live yeast - 150 g;
• sugar - 800 g;
• milk - 1 l;
• flour - 12 glasses.

Preparation

1. Make a mixture of heated milk, yeast, sand, and flour.
2. Send in heat for 2 hours.
3. Pour in yolks, butter, margarine and vegetable oil.
4. Add sour cream, some baking soda and salt.
5. Pour flour, send to heat.
6. Place the cake on sour cream in a container, bake for 20 minutes.

There is a baking option that has a special airy consistency - this is a cake with sour cream, the recipe for which is not particularly difficult. He will delight the hostess not only golden brown, but also a great rich taste, which is achieved with the help of such a component as cream. They will add tenderness and piquancy to the dish.

Ingredients:

• cream - 300 ml;
• yolks - 3 pcs.;
• butter - 100 g;
• dry yeast - 3 tsp;
• sour cream - 3 tbsp. l;
• sugar - 1 glass;
• vegetable oil - 3 tbsp. l .;
• flour - 700 g.

Preparation

1. Dilute dry yeast and a couple of tablespoons of sugar in heated water.
2. Add cream, add half a glass of sugar. Keep warm for 40 minutes.
3. When the dough begins to foam, add the remaining products, mix.
4. Keep warm for 2 hours.
5. Bake the cake in tins on sour cream for 40 minutes.

For those who prefer to eat dishes characterized not only by their taste, but also usefulness, cottage cheese cake on sour cream is the best fit. This recipe is especially popular in families with small children, since baked goods contain calcium due to the presence of cottage cheese. Easter cakes can be decorated with multi-colored sprinkles.

Ingredients:

• cottage cheese - 400 g;
• sour cream - 200 g;
• eggs - 3 pcs.;
• sugar - 200 g;
• soda - 1 tsp;
• butter - 100 g;
• flour - 2.5 cups.

Preparation

1. Make a mixture of sugar, cottage cheese and sour cream. Beat eggs and butter separately.
2. Mix cottage cheese and eggs. Extinguish the soda and add to the dough.
3. Add flour, knead.
4. Add raisins.
5. Place Easter cake on fat sour cream into shape, bake for 50 minutes.

Kulich on sour cream with cognac - recipe

Recipes delicious cakes there are many, and each housewife has the right to add a special twist to her recipe. Some recipes even contain alcoholic drinks... One of such cooking methods is cake made with sour cream and cognac. Such an unusual approach as the addition of cognac will give baked goods a special lightness and fluffiness.

Ingredients:

• milk - 300 ml;
• yeast - 10 g;
• flour - 700 g;
• egg - 3 pcs.;
• butter - 150 g;
• sour cream - 250 g;
• cognac - 1 tbsp. l.

Preparation

1. Heat the milk, add yeast and flour. Put in a warm place for half an hour.
2. Make an egg and sugar mixture. Add sour cream and butter, cognac.
3. Keep warm for 30 minutes.
4. Arrange in a container, leave for half an hour.
5. Place the cake on fat sour cream in the oven for 30 minutes.

Get baked goods that are characterized by unique taste, you can if you use the recipe for Easter cake with sour cream and live yeast. The peculiarity of the preparation is that the base should be extremely soft, and sticking to the hands should be excluded. The dough should be extremely soft and airy, so do not overdo it with flour, it "clogs" the dough.

Ingredients:

• yolks - 20 pcs.;
• butter - 400 g;
• margarine and vegetable oil - 100 g each;
• sour cream - 200 g;
• live yeast - 150 g;
• sugar - 800 g;
• milk - 1 l;
• flour - 12 glasses.

Preparation

1. Pour yeast, sugar and flour into heated milk. Keep warm for 2 hours.
2. Add all ingredients gradually, stirring.
3. Place in a container, bake for 20 minutes.

To make the cooking process easier for the hostess, you can use certain household appliances, for example, you can make a cake with sour cream in a bread maker. This will help to significantly reduce the cooking time; much less effort will be required. To add extra flavor with raisins or dried fruits, you need to wait while the device kneads the dough.

Ingredients:

• flour - 400 g,
• yeast 150 g,
• eggs - 2 pcs.,
• sour cream - 200 g;
• butter - 150 g;
• milk - 300 ml;
• sugar - 300 g

Preparation

1. Place liquid components in a bowl, add bulk. Flour should be on top, and yeast on it.
2. Set the "Dough" mode for 1.5 hours, then "Baking" for 1 hour.

Another easy way is to cook sour cream cake in a slow cooker. This household appliance is able to perfectly cope with its function, the baked goods will turn out to be porous, they rise perfectly due to the even distribution of temperature and heat inside the bowl. In addition, the cakes retain their shape and do not settle after they have cooled down.

Ingredients:

• flour - 400 g,
• yeast 150 g,
• eggs - 2 pcs.,
• sour cream - 200 g;
• butter - 150 g;
• milk - 300 ml;
• sugar - 300 g

Preparation

1. Make a dough in the usual way, leave warm for 40 minutes.
2. Add the mixture of eggs and sugar, leave for another 3 hours.
3. Put the dough in paper forms into the device, turn on the "Baking" for 1.5 hours.

Such an Easter cake will really please those people who do not like, unlike me, too rich. The cake on sour cream turns out to be lush and airy, not at all heavy.

To prepare Easter cake with sour cream, we need:

• 300 ml of milk
• 30-50 grams of live yeast (11 grams dry),
• 3 eggs,
• 200 grams of sugar
• 250 grams of sour cream (15-20% fat),
• 150 grams of butter (or margarine),
• 50 grams of vegetable oil
• 1 tablespoon vanilla powder, or to taste
• 300 grams of raisins or any other dried fruits, candied fruits. I always put a lot of dried fruit, more than the specified amount. This time, in addition to raisins, I put dried apricots, dried cherries and dried mango,
• 700-1000 grams of flour (the amount of flour may need more or less, it is better to start adding from 700 grams, this time it took me 950 grams),

for protein glaze

• 1 protein
• 150-200 grams of powdered sugar,
• 1-3 teaspoons of lemon juice

for orange glaze

• 2-3 tablespoons of orange juice
• 250-300 grams of powdered sugar,
• dye optional.

The recipe for making Easter cake with sour cream.

Remove butter or margarine from the refrigerator and leave at room temperature.

Let's make a dough ... Let's dissolve yeast in warm milk. Add 1 teaspoon of sugar and 250 grams of flour (of the total). Stir until smooth, cover with a clean towel and place in a warm place. The dough should bubble and increase in volume at least 2 times. My dough rose for about 40 minutes.

I prefer to leave the dough for cakes in the refrigerator for a long time, so I take 30 grams of yeast. For proofing in a warm place, you need to take 50 grams.

Grind the eggs with sugar, add to the matched dough and mix.

Add vanilla sugar and softened butter, mix again. Add sour cream, stir.

Sift the flour and knead the dough. Flour should be added gradually, starting from 700-750 grams (do not forget that we have already put 250 grams in the dough, that is, in fact, 450-500 grams should be put in the first batch). To make the dough less sticky to your hands, we constantly moisten them in vegetable oil. Knead the dough for a long time. It should turn out soft and tender, not "clogged" with flour.

We will cover ready dough with a clean towel and leave to warm. After the dough rises well, wrap it up, tighten it with cling film and put it in the refrigerator. (If you do not want to stand the dough in the refrigerator, then leave it in a warm place. The dough should come up one more time.)

I usually knead the dough in the evening, and I have it in the refrigerator all night.

Wash the raisins or other dried fruits and dry them.

Add raisins, dried fruits, candied fruits to the dough, kneading it thoroughly.

Lubricate forms for cakes vegetable oil, sprinkle the sides of the forms with flour, and put a piece of baking paper on the bottom. FROM paper forms nothing to do.

Divide the dough into forms, filling them no more than half.

Cover the cakes with a towel and leave them warm until the dough rises to the edge of the mold.

We bake the cakes in an oven preheated to 160-180 degrees for 30-60 minutes (depending on the size of the cakes and on the characteristics of the oven). We check the readiness of the cake with a wooden stick. If the top is already browned, but inside it is still damp, then cover the cake with foil.

The first cakes are ready, the rest are baked

Let's prepare protein glaze ... To do this, beat the protein to strong peaks in a cup with a mixer. We check the degree of whipping of the protein by turning the cup over, if it does not flow out, then the protein is whipped well. Add about a third of the icing sugar, mix well with a mixer. Add lemon juice and mix. Gradually adding the icing sugar, bring the glaze to the desired thickness.

Apply the protein glaze to slightly cooled Easter cakes. Let's decorate to taste.

Let's prepare orange glaze ... Squeeze into a cup orange juice... Add 200 grams of icing sugar, grind the powder and juice well until the glaze is shiny. Then, gradually adding the remaining powder and stirring it well, we will achieve the necessary thickness of the glaze. Insofar as orange glaze has a yellowish tint, not white, it can be tinted with a dye, but this is not necessary.

Orange glaze can and should be applied to cooled down Easter cakes. It dries perfectly.

Happy Easter!

Christ is Risen!