Kitchen appliances and utensils:
- kitchen scales;
- measuring device;
- tablespoon;
- tea spoon;
- wooden spatula;
- hob;
- refractory dishes;
- deep dishes for ingredients;
- mixer;
- blender
- sieve;
- cling film;
- forms for Easter cake;
- wooden skewer;
- oven.
Ingredients
| Product | amount |
| wheat flour | 500 g |
| milk 3.2% | 190 ml |
| sugar | 240 g + 1 tbsp |
| dry yeast | 7 g |
| sour cream 30% | 200 g |
| egg | 3 pcs. |
| butter | 125 g |
| salt | 1/4 tsp |
| candied fruit / dried fruit | 70 g |
Step cooking
- For starters, over medium heat, slightly heat 190 ml of milk. After that, add 1 tablespoon to it. sugar, 7 g of dry yeast and 100 g of flour. Mix all the ingredients and leave in a warm place for 15-20 minutes.
- Next, in a deep plate we combine 3 eggs and 240 g of sugar. Whip with a blender until lush foam is formed.
- Now we take 125 g of butter and melt it in a water bath or in the microwave. Then let it cool slightly. Mixing the dough with yeast in 15 minutes, mix with melted butter, 200 g of sour cream and 1/4 tsp. salt. Mix everything with a mixer until smooth.
- Then the resulting mixture of ingredients is introduced to the eggs and sugar, without ceasing to beat everything with a blender.
- After that, to the finished mass, sift 400 g of flour, continuously stirring the mixture with a spatula to avoid the formation of lumps.
- When you get the dough, which in consistency will resemble thick sour cream, add 70 g of candied fruit or other dried fruits to it.
- Now we cover the plate with the dough with cling film and put it in a warm place.
- After the dough rises about 2 times, slightly crush it and lay it in 2 forms, pre-lubricating them with butter. Each form should be filled no more than half so that the dough does not go beyond its limits during baking.
- Before sending the forms into the oven, let them stand for a while so that the dough rises another 1.5 times.
- Then we bake Easter cakes for about 30-40 minutes, setting the temperature to 180 degrees. Be guided by the rosy color of baking and the dry skewer.
- When the cakes are cooled, you can coat them with protein cream and decorate with sprinkles.
Did you know? The name "Easter cake" comes from the word "kolacha" and means "child of the sun." Kulich, cooked on sour cream, turns out more magnificent, tender and wet. It will not be stale for a long time and will be a great addition to tea.
Video recipe
We suggest you watch a video in which the process of making Easter cake on sour cream is shown in detail.
Do you like this recipe for making Easter cake using sour cream? Are you satisfied with the test? Feel free to share your own successes and leave your recommendations in the comments.
Other recipes for Easter cakes
Enjoy reading!