Kulich with sour cream - the best recipes for delicious holiday baking. Easter cake with dry yeast and sour cream

Celebrating Easter is not complete without Easter cakes: just by looking at them, they create a bright mood. Such pastries have long been considered a special type of holiday bread, which is baked with the addition of large quantity eggs, sugar and butter. There are recipes for Easter cakes with sour cream, as well as with the addition of kefir and all kinds of spices.

Easter cake symbolizes the beginning of a new time after forty days of Lent and the Great Resurrection. Particular importance is attached to its decoration. On baked goods, two large letters “XB” (Christ is Risen) are laid out using nuts or raisins; in other cases, the top is decorated sweet fudge or sprinkles.

In ancient times, there was such a belief: if the dough prepared for Easter was successful, and the Easter cake turned out fluffy, then all affairs for the coming year would be prosperous. Easter cakes were baked once a year, but that was special kind They did not spare any baking or food for such a task. Baking recipes were passed on to each other, and some have come down to us unchanged.

It is believed that the Easter cake, which was prepared according to old recipe, it turns out the most correct and does not spoil for a long time. Indeed, the dough for Easter cakes is quite complex, capricious and requires special treatment. It does not tolerate being disturbed ahead of time, and also does not tolerate drafts and sudden temperature changes.

The preparation of the cake itself takes a lot of time. For a long time, dough began to be prepared at night (usually on Friday). Then throughout next day They baked Easter cakes, and on Saturday they carried them to bless them. Many housewives note that preparing Easter cake is a labor-intensive task, and the whole task takes at least three hours. But the result is worth the effort, because Easter cake is prepared only once a year. And how much joy and festive mood this delicious product brings!

  1. The dough for Easter cakes must be yeast. If you replace it with something else or add baking powder, you get a regular sponge cake;
  2. There is no need to rush, you need to let the dough mature and rise properly. The dough must be thoroughly mixed periodically: wait for it to rise and then lower it again.
  3. Ripening of the dough should take place in a quiet and warm place without drafts. You shouldn’t look into the pan every five minutes and disturb him;
  4. The milk should not be hot (about 20-25 degrees). If the temperature is too high, the yeast will die and the dough will not rise;
  5. Sour cream or butter should be added only after combining flour, yeast and eggs. If you put it in earlier, the fat will stick to the yeast, and this will interfere with the fermentation process.

It is advisable to bake Easter cake in special forms. Before transferring the dough into a container, oil it thoroughly and sprinkle the bottom with flour.

To prevent the cakes from coming out of the edges during baking, the molds should be filled with dough about a third.

Easter cake recipe with sour cream

In order to prepare Easter cake with sour cream, you need to get the following products:

  • full-fat sour cream (250 g);
  • eggs (3 pieces);
  • flour (800 g);
  • milk (300 ml);
  • sugar (200 g);
  • butter(150 g);
  • raisins (300 g);
  • dry yeast (10 g);
  • vanilla bag

In warm milk you need to dilute yeast and one teaspoon of sugar. Then add 250 grams of flour and mix. The mixture should be infused in a warm place for half an hour. The volume of the dough doubles during this time.

Using a fork or whisk, beat the eggs and sugar thoroughly, add vanilla (a bag or a teaspoon). The next step is chopping and adding butter. Then stir in sour cream and the rest of the flour. All ingredients are thoroughly mixed and added to the previously prepared yeast dough.

The dough should be quite stiff and stick well to your hands. Again you need to leave it for thirty minutes in a warm place. During this time, prepare the raisins: rinse and dry on a towel. Then take out the dough, knead thoroughly, sprinkle with raisins and mix well.

The dough needs to rise again, so leave it again for half an hour. After that ready mixture pour into molds and place in a hot oven (180-190 degrees) for 35-40 minutes. The readiness of the Easter cake is checked by piercing the dish with a wooden skewer. A dry stick indicates that the dough is baked.

You can decorate Easter cake sugar icing or any sprinkles.

Recipe for Easter cake with sour cream and candied fruits

For Easter cake made with sour cream and candied fruits, you will need the following products:

  • flour (850 g);
  • a pack of sour cream (180 g);
  • milk (310 ml);
  • butter (150 g);
  • raw yeast (70 g);
  • sugar (200 g);
  • eggs (4 pieces);
  • candied fruits (150 g).

The cooking process is step by step. First, in a large bowl, you need to mix the yeast, not hot milk and let the dough stand for a while. Then pour in 200 g of pre-sifted flour. Cover the bowl with a warm cloth or towel and leave until the dough has approximately doubled in size. After this, add beaten eggs, full-fat sour cream, remaining flour and 180 g of butter.

The dough needs to stand for 1-1.5 hours in a warm place. Then you will need to mix it thoroughly, add candied fruits and leave to rise again for half an hour. Place the prepared dough into molds and bake in the oven (180 degrees). Cooking time will be about 30-40 minutes. Ready holiday cakes decorate

If for some reason you were unable to prepare Easter cake according to an old recipe, then do not despair. You can get help experienced housewives or use a simpler recipe. Cottage cheese Easter is prepared quite easily and quickly from milk, sour cream and eggs.

And there are many other recipes Easter baking.

TOP - 8 RECIPES FOR EASTER!
SAVE!



3. Delicious Easter cake!
4. Kulich from Olga Syutkina
5. Classic Easter Kulich
6. Custard cottage cheese Easter
7. Chocolate Easter
8. Easy and quick Easter cake

1. Easter cake with sour cream

Amazing Easter cakes!
Tender, soft, fragrant!
I highly recommend trying it!
From specified quantity ingredients, you get 2 Easter cakes 11 cm high and 17 cm wide and 14 small Easter cakes 7 cm high and 6 cm wide.
Ingredients:
300 ml milk

3 eggs
200 g sugar
150 g butter
250 g sour cream (15–20%)
vanilla stick (or 2 tsp vanilla sugar)
300 g raisins
700–800 g flour
Preparation
Heat the milk until it is slightly warm.
Add yeast and 1 tsp to milk. Sahara.
Add 200–250 g of flour, mix.
Cover with a napkin or towel and place in a warm place.
The dough should double in size (it took me about 30 minutes). Beat the eggs with sugar. Cut the vanilla stick, remove the seeds. Add eggs to the dough, mix. Add vanilla seeds (or vanilla sugar). Add softened (not melted) butter, mix. Add sour cream, mix. Add the remaining flour (you may need a little more or less flour, it depends on the quality of the flour), knead the dough.
The dough must be kneaded well, it should not be stiff and should not stick to your hands. Cover the dough with a napkin or towel, place in a warm place. The dough should rise well (it took me about 30 minutes). Add raisins (pre-washed) to the dough and dried).
Cover with a napkin or towel and place in a warm place. Let the dough rise well again (it took me about 30 minutes). Grease the molds a little with oil.
Place the dough, filling the molds to 1/3 of the height of the mold. Let the dough rise.
Place in an oven preheated to 100 degrees and bake for 10 minutes.
Then increase the temperature to 180 degrees, bake until done (about 30 minutes).
As soon as the cake is browned, check it for readiness; to do this, pierce it with a wooden skewer (or toothpick); if it is dry, the cake is ready. Decorate to taste.
I greased the finished cakes with protein cream and decorated with confectionery sprinkles.

2. Easter “Like fluff” with sour cream and baked milk

Ingredients
sour cream 300 g.
butter 300 g.
baked milk 250 g.
sugar660 g.
chicken eggs 5 pcs.
egg yolks 3 pcs.
yeast 100 g.
salt 10 g.
vanilla sugar 30 g.
orange zest
raisins100 g.
candied fruits100 g.
flour 1400 g.
vegetable oil50 g.
Preparation
Beat the eggs and yolks with the sugar, but not fanatically (until foam), but just to mix well.
Add yeast, mix well. Add sour cream and baked milk. In order to make baked milk, you need to boil the milk and let it simmer over low heat for 2 hours under a closed lid, stirring occasionally. You can simmer in the oven or pour milk into a thermos for 6-8 hours. The milk should acquire a brownish color and a specific taste and smell.
Add oil room temperature, cut into pieces. Mix well. Place in a warm place, covered with a towel, for 12 hours. It’s best overnight. Add zest, washed and dried raisins, candied fruits, and vanilla sugar to the dough.
Gradually add sifted flour. First knead the dough with a wooden spoon, and then with your hands. It is advisable to knead for at least 30 minutes. Do not add additional flour, but grease your hands with oil so that it is less sticky, so the dough turns out soft, a little sticky.
Cover the dough with a clean towel and place in a warm place for 1.5 hours. Place a consecrated willow twig on top of the towel.
The dough has risen. Place the dough in greased molds lined with baking paper to 1/3 height. Place in a warm place until the dough has risen to its full height (about 45 minutes). Brush the top of the Easter egg with yolk dissolved in a few drops of cold water.
Bake at 190 for about 45 minutes (it all depends on the size of the molds). Therefore, you need to focus on the delicious smell from the oven and the golden color of the baked Easter cakes on top.

3. Delicious Easter cake!

Two medium Easter cakes
Active time 30-40 minutes, passive time 5-6 hours
570 g flour
150 ml milk
3 eggs
150 g butter
1 glass of sugar without a slide, you can take brown
yeast, 10 g
half teaspoons of salt
75 g raisins
50 g candied fruits
50 g almonds
half vanilla sugar powder
for glaze half a cup of powdered sugar, egg white, lemon juice
Dissolve yeast and a teaspoon of sugar in warm water. Let them rise until a foam forms. You can listen to them, they are lively and sociable; if you apply yeast to your ear, the right ones will immediately begin to whisper something. Combine 150 ml of warm milk (a little less milk, since the yeast is already in the water) and stir. Pour them into a large container and sift half the flour there. Moreover, it is better to divide this part of the flour into two, first pour out one part, mix with yeast with a mixer, and then the second and knead the dough. Wrap it in a blanket and place the dough on a radiator or in another warm place. This will take about 30 minutes to an hour - it all depends on how fresh the yeast is.
As soon as the dough doubles in size, it’s time to move on. Separate the whites from the yolks, leaving one yolk to grease the cake later. Grind the yolks with sugar and vanilla, and beat the whites until foam forms.
Add salt, yolks, butter to the dough, mix. Then add the remaining flour and whipped whites. The dough should not be very thick, but well kneaded and easily pull away from the sides of the bowl. Wrap in a towel and put in a warm place again.
When the dough has risen in volume and doubled in size, add raisins, diced candied fruits and almonds. Mix with the dough and place in molds, first lined with baking paper.
Let the dough rest in the molds until it doubles in size. Grease the tops of the dough egg yolk. Put in cold oven, turn it on to 100 degrees and hold for 10 minutes. Then increase the temperature to 150 and bake for an hour. Check readiness with a wooden skewer; if the dough does not stick, then the cake is ready.
Cover with glaze once it has cooled slightly. For the glaze, take the egg white, beat until stiff, add half a cup of powdered sugar (through a strainer and slowly), beat, add a tablespoon of lemon juice, beat for another 10 seconds. Cover the cake and leave until the glaze hardens.

4. Kulich from Olga Syutkina

INGREDIENTS
1.5-2 kg flour
0.5 l milk
500 g butter
3 packets of dry yeast (11 g each)
Salt, on the tip of a teaspoon
vanilla and other food flavorings
5 eggs
400 g sugar
raisins, quantity at your discretion
a little vegetable oil
For the glaze
4 squirrels
100 g sugar
Preparation: in a large bowl, mix 500 g of flour with yeast. Prepare the eggs - 5 eggs and 4 yolks in one container, 4 whites in another. Beat the eggs and yolks with a mixer, and leave the bowl with the whites - they will be needed for the glaze. Pour 125 ml of milk into a saucepan, add pre-softened butter and bring to a boil. Pour in the remaining milk. It will become just desired temperature. Add 400 g of sugar and salt, stir until completely dissolved. Add beaten eggs, vanilla. You can also add other spices - cardamom, nutmeg, lemon zest, saffron. Pour the resulting mixture into a bowl with flour and mix thoroughly - the consistency of the dough will be like liquid sour cream. This is a dough, and it should rise from 40 minutes to 1 hour. But now the moment comes when only intuition will tell you how much flour should be added to the dough. Add flour in portions, knead first with a spoon, then with your hands. The dough should not be very dense, but not liquid either. It is problematic to indicate the exact amount of flour, since its moisture content is different. Usually it takes almost 2 kg, or a little less. You need to knead for a very long time - 20-30 minutes. Long kneading is the main rule for preparing yeast dough. The product from it will turn out airy, beautiful, and will not go stale for a long time. Place the dough in a warm place and let it rise 2 times (one hour after the start of fermentation, knead it). Then add the raisins, knead again and let rise a third time. Meanwhile, prepare the molds - they should be warm. Grease the molds vegetable oil, place a cut out circle of baking paper on the bottom. Place the risen dough on the work surface, lightly knead and place in molds so that it takes up 1/3 of the volume. Preheat the oven to 180 degrees. Leave the cakes to proof until they double in volume. Small cakes will bake for 30-35 minutes, large ones for 45-50 minutes. Check readiness with a wooden stick: if the stick comes out of the Easter cake dry, it is ready. While the Easter cakes are in the oven, beat the egg whites with sugar until strong foam. When ready, remove the Easter cakes from the oven. First, leave them in the mold for 10 minutes and only then take them out on a towel. Grease the almost cooled cakes with glaze, otherwise it will dry out, turn into a hard crust and fall off. Decoration - to your taste!

5. Easter Easter cake

Ingredients
500 ml milk
11 g dry yeast (or 50–60 g raw yeast)
1–1.3 kg flour
6 eggs
200 g butter or margarine
250–300 g sugar
300 g raisins
1 tsp vanilla sugar
glaze:
2 squirrels
100 g sugar
Preparation
Heat the milk a little (so that it is slightly warm), dissolve the yeast in it. Add 500 g of flour, stir well. Place in a warm place.
I pour warm water into a bowl, place a container with dough in it. Cover with a towel. The dough should double in size (this will take about 30 minutes). Separate the whites from the yolks.
Grind the yolks with sugar and vanilla sugar. Beat the whites with a pinch of salt into a foam. Add the yolks to the mixture, mix. Then add the softened butter, mix. Add the whites, mix. Add the remaining flour (you may need a little more or less flour, it depends depending on the quality of flour), knead the dough.
The dough must be kneaded well, it should not be stiff and should not stick to your hands.
Place the dough in a warm place again. Let the dough rise well (this will take 50–60 minutes). Soak the raisins in warm water for 10–15 minutes, then drain all the water. Add raisins to the risen dough, mix and put the dough back in warm place. The dough should rise well. Grease the mold, place the dough at 1/3 of the height of the mold. Cover with film or a towel. Let the dough rise again in the mold.
Place in an oven preheated to 100 degrees and bake for 10 minutes.
Then increase the temperature to 180 degrees, bake until done (I baked a cake 11 cm high and 17 cm wide for 35 minutes, 10 minutes at 100 degrees and 25 at 180 degrees).
To check the readiness of the cake, pierce it with a match (or a toothpick); if it is dry, the cake is ready.
Preparing the glaze.
Beat the whites with a pinch of salt into a foam. Add sugar, beat until stiff peaks form. Grease the finished hot cakes with glaze or protein cream and sprinkle with confectionery sprinkles or decorate with candied fruits.
Bon appetit!

6. Custard cottage cheese Easter

INGREDIENTS
1 kg cottage cheese
250 ml cream 10% fat
5 eggs
2 cups sugar
250 g butter
100 g light raisins
100 g walnuts
50 g candied fruits
1 packet vanilla sugar
1 lemon
RECIPE
We only need the yolks, separate the yolks from the whites. Beat the yolks with sugar until white.
Add cream to the whipped yolk mass and bring to a boil in a water bath or in a saucepan with a thick bottom. Make sure that the yolks and cream do not burn. Stir constantly. Let the resulting custard mixture cool slightly.
Pre-fry the nuts in a dry frying pan or in the oven, peel them. Also select membranes and shell particles. Wash and dry the raisins, grate the zest of one lemon.
Rub cottage cheese, butter, raisins, nuts, candied fruits, lemon zest and vanilla sugar into the cooled egg-yolk mixture. Move everything well.
if you have special form for Easter, put the resulting mixture there. But you can also put all this in a colander, having previously covered it with two layers of gauze. And place in the refrigerator under pressure for at least 12 hours. During this time it will be out excess liquid And Curd Easter will accept beautiful shape, decorate to your taste with candied fruits.

7. Chocolate Easter

INGREDIENTS
150 g chocolate with at least 75% cocoa content
1 kg of fatty non-acidic cottage cheese
200 ml cream 35% fat
120 g butter
200 g powdered sugar
2 yolks
1 tsp. grated orange zest
Cooking:
Rub the cottage cheese through a sieve 2 times. Beat 100 g of butter with a mixer until soft cream, add cottage cheese and beat again. In a water bath, beat the yolks with powdered sugar until the mass increases in volume and brightens. Add the beaten yolks to curd mass.Break 100g chocolate into pieces and place in a bowl. Add the remaining butter. Place the bowl over a saucepan of simmering water and melt the chocolate, stirring. Cool slightly. Chop the remaining chocolate into small pieces. Stir melted chocolate into curd mixture, add chocolate pieces and orange zest. Whip the cream. Using gentle movements, combine the whipped cream with the curd mass. Line the Easter pan with 3 layers of gauze. Spread the curd mixture with a tablespoon, pressing well against the sides of the mold. When the form is completely filled, cover the cottage cheese with the free edges of the gauze and tuck them in. Place the form with Easter on a plate or in a narrow bowl. Place a saucer on top and apply pressure. Place the entire structure in the refrigerator. Monitor the amount of whey draining in the plate and drain it periodically. Easter must stand under oppression for 24 hours.

8. Easy and quick Easter cake

Girls, I want to offer you a recipe for a wonderful Easter cake. It prepares easily and quickly. The main thing is that it always works out. I’ve been baking Easter cakes using this recipe for 15 years now and it’s always successful. Maybe someone will find my recipe useful.
Of course, I really apologize for the photo. I didn’t think to take a closer photo of the Easter cake. This was our Easter table on last year's Easter Sunday.
We will need:
0.5 liters of warm milk, 6 eggs, 200 g plums. butter, 2-3 tbsp sugar, 1 tbsp. raisins, 50g raw yeast or 16g dry (you can use 2 bags), 0.5 tsp salt, vanilla, 2-3 tbsp. vegetable oil, 1.5 kg flour.
Pour yeast 0.5 tbsp. warm milk, adding 1 tbsp. flour, 1 tbsp. Sahara. Stir all this well and set aside for fermentation - this is our dough.
Grind the eggs with sugar, add the butter, melted and cooled in milk.
(We take 0.5 liters of milk indicated in the recipe and pour it into a saucepan, take 0.5 cups from it for the dough, and in the remaining (what is in the saucepan) put 200g of drained butter and put the saucepan on the fire and heat until until the butter melts in the milk. It turns out that we are heating the butter and milk at the same time. Then remove the pan from the heat and cool.)
Pour in the dough and let it grow. butter, put raisins and add flour. Stir everything with a spoon. Knead the dough. It doesn't have to be cool!!! It will turn out quite soft, but that’s how it’s supposed to be. The dough will be very sticky - this is normal.
In the dough, the spoon can “stand”, even tilting slightly, but only slightly. But no way to fall. This will mean that the dough is runny.
Cover the dough with a towel and place in a warm place for 5-6 hours. Bake in a greased pan (160-170 degrees) over heat for 45 minutes.

Description

Kulich with sour cream, prepared according to this recipe, turns out fluffy, quite dense, moist, tasty and juicy. The method of cooking at home will amaze you with its simplicity, and relatively quick infusion The dough and subsequent baking will allow you to prepare a lot of other goodies!

Kulich is a traditional Slavic product Easter holidays. Bright, fragrant, beautiful and unusual delicious bread leaves no one indifferent! People perform the ancient ritual of baking paska every year, maintaining the tradition for centuries and thus welcoming spring. In ritual sweet bread most often raisins are added, but every year people, especially creative ones, try to improve baked goods, decorate them in unusual ways and add their own unique “zest.” According to tradition, on the eve of the great holiday, Easter cakes are blessed along with Easter painted eggs and other treats.

Easter cake with sour cream is one of the most common DIY options. Serves this enough economical set products and simple production. The dough is made on the basis of fast-acting dry yeast, and the dough is infused on such a substance for no more than half an hour. The recipe also uses yolks, which will add ready-made baked goods a pleasant yellowish color and a soft, non-crumbly structure, so it is better to take homemade eggs with a rich yolk tone. Another product that will give the cake incredible aroma and the flavor is saffron, it should be soaked in vodka a day before cooking. And, of course, raisins soaked in cognac will add to the product a similarity to baba. We advise you to opt for the sultana variety, which naturally grows seedless and has a surprisingly sweet and delicate taste.

It is advisable to use fattier sour cream so that the dough has a fairly thick consistency, flour, of course - premium and sifted. By taking a few minutes to sift, you will get a higher and airy baked goods, which will delight both in taste and festive appearance.

Some people, instead of raisins or together with them, additionally add other dried fruits in the form of dried apricots, prunes, figs or nuts. In addition to dried grapes, our recipe will contain candied fruits, which will make the baked goods even juicier and brighter in cut.

This recipe with step by step photos really very simple and quick to prepare. Delicious product Because of its magnificent “cap”, it is especially popular with children who only dream of eating this top! Delicious dough with colorful candied fruits will help your child eat every last crumb with interest and pleasure!

Ingredients


  • (1 kg)

  • (8 pcs.)

  • (2 tsp)

  • (1/2 tbsp.)

  • (200 ml)

  • (2 tbsp.)

  • (100 g)

  • (6 tbsp.)

  • (200 g)

  • (1 tsp)

  • (1/3 tsp)

  • (100 ml)

  • (50 ml)

Cooking steps

    Let us remind you once again that the saffron tincture should be infused a day before the main preparation of the cake. To do this, you need to literally add a pinch of saffron to 50 g of vodka and set aside to infuse. Overnight will be enough for the raisins to be nourished and swell properly. The sultanas should be washed and poured with cognac.

    After the tincture and raisins are ready, you can lay out the ingredients required for the recipe to prepare Easter cake at home. You need to prepare the dough immediately. To do this, use 0.5 tbsp. dilute milk with 1 tsp. sugar, 1 tbsp. l. flour and 2 tsp. dry yeast until smooth. Leave the resulting mass for 30 minutes to rise.

    Two whole eggs and six yolks must be combined with the remaining sugar and sour cream, and then poured into the dough. After this, you should gradually mix 2/3 of the well-sifted mixture into the liquid mass. wheat flour. The consistency of the dough should be similar to pancake base. The mixture must be placed in a warm, draft-free place for 2 hours to rise. After the time has passed, softened butter, candied fruits, raisins soaked in cognac and saffron tincture should be added to the dough.

    Add the remaining sifted flour and gently but thoroughly knead the dough with a spatula or spoon until all ingredients are evenly distributed and the texture of the base becomes shiny.

    The resulting mass must again be removed to a warm place until the volume is doubled. An oven with a special proofing function is suitable for this. bakery products, a quiet place without wind or near a heating device that is not too hot.

    Well risen lush shiny dough should fill almost the entire container in which it was infused, so the bowl or pan should be selected based on the maximum rise of the base.

    Place parchment paper in the cake pans, grease the paper with oil and fill the containers with dough to no more than two-thirds of the volume. In this form, you should leave the base to infuse for 20 minutes. After this, bake the paskas in an oven at a temperature of 170 degrees Celsius for about 45-60 minutes..

    After ready product Once cooled, you can decorate it with protein cream made from the remaining proteins. Sprinkle the finished Easter cakes with confectionery sprinkles or skillfully decorate them with other products. Easter cake with sour cream is ready, Happy Resurrection of Christ!

    Bon appetit!

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

Cooking process:

First we 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 until foamy with sugar, vanilla and salt.


Add the resulting egg mass to the risen dough.


Gradually add sifted flour and mix. Gradually add melted butter (warm, not hot!) and sour cream. Knead the Easter cake dough thoroughly with your hands or using a mixer.


Yeast dough with sour cream turns out homogeneous, sticky and very aromatic!


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

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


As soon as the dough will work(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.


From ready dough We form balls and fill them into Easter cake molds, pre-greased with butter. Forms should be filled 1/3 full, because... The dough will increase significantly in volume.


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

Bake in the oven at 180 C for 25-30 minutes until beautiful golden color. Baking time depends on the size of the cakes.

Remove the Easter baked goods from the pan and cool on a wire rack, covered with a towel. To fluffy cupcakes did not fall, they can be laid on their sides.

Pour icing sugar over completely cooled cakes and sprinkle with confectionery sprinkles.


Bon appetit!

Elena Krapivina told how to cook Easter cakes with sour cream, recipe and photo of the author.

  • fat sour cream – 250 grams,
  • milk – 300 ml,
  • butter – 150 grams,
  • raw yeast – 60 grams,
  • granulated sugar – 200 grams,
  • fresh eggs – 3 pcs.,
  • yolk – 1 pc.,
  • wheat flour - about 900 grams,
  • multi-colored candied fruits - about 150 grams.

Additionally, to decorate Easter cakes you will need chilled egg whites (2 pcs.), powdered sugar (1 cup), lemon juice (2 tablespoons) and confectionery powder.

Cooking process:

Heat the milk to about 35 degrees and combine with crumbled yeast and 1 teaspoon of sugar. Mix everything thoroughly and leave at room temperature for about 10 minutes. If you have taken high-quality yeast, then during this time a lush foam will appear on the surface of the milk.

Sift 200 grams of flour through a sieve and gently stir them into the milk and yeast mixture.


Cover the bowl with the dough with a towel and leave in a warm place for about 30 minutes.

While the dough is increasing in size, you can take care of the eggs, namely, beat them together with granulated sugar into a fluffy white mass.


During this time the dough will more than double in size.


Very carefully add to it one by one: beaten eggs, soft butter and sour cream at room temperature.


Sift the rest of the flour through a sieve and mix into the dough with smooth movements.


At first you can work with a plastic spatula, but then it’s better to take yeast dough on sour cream with your hands. Ready dough It should not be very steep and stick to your hands only slightly.


Transfer it to a deep container greased or sprinkled with flour, cover with a towel and leave warm for another 60 minutes. During this hour, the sour cream yeast dough for Easter cakes will grow at least 2 times.


When this happens, roll in small quantity flour prepared candied fruits and mix them into the dough. Leave it warm for another 30 minutes.


Prepare molds for baking Easter cakes.

Tip: if special metal or silicone molds If you don’t have any for Easter cakes, you can use metal mugs, muffin tins and other more or less suitable devices instead. The only thing is that then their bottom and walls must be lined with oil parchment paper. Moreover, the paper should be at least twice as high as the level of the molds, so that the dough, after rising, does not leak out of them.


Fill the prepared molds no more than a third full and set aside for another 30 minutes. When the dough has risen sufficiently, brush the tops of the Easter cakes with beaten yolk and place the molds with them in an oven preheated to 180 degrees. Bake the sour cream cakes in the oven for about 40 minutes (small ones take a little less time, and large ones a little more).


Check the readiness of the browned Easter cakes with a toothpick - if it remains dry after piercing the dough, then they can be removed from the oven. It’s better to cool the cakes on their side, so they definitely won’t fall off.


To decorate Easter baked goods, beat into a stable foam. egg whites, lemon juice and powdered sugar. Brush slightly cooled Easter cakes with snow-white glaze and sprinkle with multi-colored confectionery powder to taste.


Store Easter cake with sour cream in a tightly closed container (for example, in a deep saucepan). Wrap in a cloth towel.

Photo recipe for Easter cake with sour cream from Svetlana Soroka