Kulich on sour cream - the best recipes for delicious holiday baking. Simple recipes for Easter cakes with sour cream Easter cakes with sour cream are delicious tender

Soon the Christians have a holiday, and everyone is preparing for it, preparing Easter cakes, coloring eggs, looking for new, and possibly old recipes for Easter cakes. We want to present you our recipe for Easter cake on sour cream.

Recently I told you how you can paint eggs for Easter in an original way, we also have several recipes for Easter cakes on our blog, which were cooked for Grandma. At the bottom of the article I will remind you of these recipes.

Today we have another very tasty Easter cake on sour cream, which turns out to be very soft, fragrant and tender, so I recommend that you try to cook such a cake.

KULICH ON SOUR CREAM.

For two medium-sized Easter cakes, we will need:

Milk - 300 milliliters.
Dry yeast - 11 grams.
Chicken eggs - 3 pieces.
Sugar - 200 grams.
Butter - 150 grams.
Sour cream 20% fat - 250 grams.
Flour - 800 grams.
Vanilla sugar - 2 teaspoons.
Raisins - 200 grams.

Cooking process:

Pour milk into a saucepan, heat a little, so that it is a little warm, add yeast, one teaspoon of sugar, 200-250 grams of flour, mix everything. Cover with a towel and place the dough in a warm place to rise (the dough should double in size, it takes 30-45 minutes).

In the meantime, beat the eggs into a bowl, add the remaining sugar, and beat everything well until a thick foam.

Add the beaten eggs to the risen dough, mix well. Add vanilla sugar there, mix everything again. Again, add softened butter to our mass (soften the butter, but do not drown), mix.

Then add sour cream, mix everything again, and at the end gradually add flour, knead the dough, knead the dough with your hands, it should turn out elastic, steep and not stick to your hands, so flour can go a little more or less.

We spread the dough in a bowl, cover with a towel, put in a warm place and let the dough rise (it takes 30-40 minutes).

Meanwhile, wash the raisins and pat dry. When the dough has risen, add raisins to the dough, mix, and let it rise again in a warm place.

Then we take the baking molds, grease them with vegetable oil, and fill our molds 1/3 with the prepared dough. Cover with a towel and let the dough rise again.

We heat the oven to 100 degrees, and send our forms with the dough there for 10 minutes, after 10 minutes we increase the temperature to 180 degrees and bake for another 30-40 minutes.

We check the readiness as usual with a stick, take it out and decorate it to your taste. Bon appetit and happy holidays.

Now once again I remind you of the best Easter baking recipes from Grandma's Kitchen blog, and not only.

COTTAGE PASTRY WITH ORANGE.

Description

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

Kulich is a traditional Slavic product for the Easter holidays. Bright, fragrant, beautiful and unusually tasty bread leaves no one indifferent! People perform the ancient ritual of baking pasca every year, maintaining the tradition for centuries and thus meeting spring. Raisins are most often added to ritual sweet bread, but every year people, especially creative ones, try to improve pastries, decorate them in an unusual way and add their own unique “zest”. According to tradition, on the eve of the great holiday, Easter cakes are consecrated along with painted Easter eggs and other treats.

Easter cake with sour cream is one of the most common do-it-yourself options. This is served by a fairly economical set of products and simple manufacturing. 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. Also, according to the recipe, yolks are used, which will give the finished baking a pleasant yellowish color and a soft, non-crumbly structure, so it is better to take homemade eggs with a rich tone of yolks. Another product that will give Easter cake an incredible aroma and 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 resemblance to a rum baba. We advise you to opt for a variety of raisins, which naturally grows without a stone, and has a surprisingly sweet and delicate taste.

It is desirable to use sour cream more fat, so that the dough has a sufficiently thick consistency, flour, of course, of the highest grade and sifted. With a few minutes of sifting, you'll end up with taller, airier baked goods that delight both in taste and festive appearance.

Some, instead of raisins or along with it, additionally add other dried fruits in the form of dried apricots, prunes, figs or nuts. In our recipe, in addition to dried grapes, there will be candied fruit, which will make pastries even juicier and brighter in the context.

This recipe with step by step photos is really very simple and quick to prepare. A delicious product because of its magnificent "hat" is especially liked by children who dream only of this tip and feast on it! Delicious dough with multi-colored candied fruits will help the child to eat everything to the last crumb with interest and pleasure!

Ingredients

• 
  (1 kg)
• 
  (8 pcs)
• 
  (2 tsp)
• 
  (1/2 cup)
• 
  (200 ml)
• 
  (2 tbsp.)
• 
  (100 g)
• 
  (6 tablespoons)
• 
  (200 g)
• 
  (1 tsp)
• 
  (1/3 tsp)
• 
  (100 ml)
• 
  (50 ml)

Cooking steps

Recall once again that the saffron tincture should be infused a day before the main preparation of the Easter cake. To do this, pour literally a pinch of saffron into 50 g of vodka and set aside for infusion. The night will be enough for raisins to be fed and to swell properly. Kishmish should be washed and poured with cognac.



After the tincture and raisins are ready, you can lay out the ingredients necessary for the recipe for making Easter cake at home. Immediately you need to prepare the dough. To do this, in 0.5 tbsp. dilute milk with 1 tsp. sugar, 1 tbsp. l. flour and 2 tsp. dry yeast until smooth. Set aside the resulting mass for 30 minutes to raise.



Two whole eggs and six yolks must be combined with the remaining sugar and sour cream, and then poured into the dough. After that, 2/3 of the well-sifted wheat flour should be gradually mixed into the liquid mass. The consistency of the dough should be similar to the basis for pancakes. The mixture should be placed in a warm place without drafts for 2 hours to rise. After the time has passed, softened butter, candied fruit, brandy-soaked raisins and saffron tincture should be added to the dough.



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



The resulting mass must again be removed in a warm place until a double volume is formed. For this, an oven with a special function for proofing bakery products, a quiet place without wind, or near a heater that is not too hot is suitable.



A fluffy, shiny dough that has risen well should fill almost the entire container in which it was infused, so a bowl or pan should be chosen based on the maximum rise of the base.



Place parchment in the cake molds, grease the paper with oil and fill the containers with dough no more than two-thirds of the volume. In this form, the base should be left for infusion for 20 minutes. After that, bake the pasca in an oven at a temperature of 170 degrees Celsius for about 45-60 minutes..



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



Bon appetit!

Those who love fragrant and soft Easter cakes will definitely like Easter pastries, the yeast dough for which is made on the basis of sour cream. Easter cakes on sour cream are amazingly tasty and airy, and most importantly, if stored properly, they do not get stale for a long time.

Easter cake on sour cream with candied fruit

Notes and Tips:

Approximately from the indicated number of products, 2 large Easter cakes, 2 medium and 8 small ones are obtained.

Eggs for cooking are best used at home. This will positively affect not only the taste of Easter baking, but also its color.

The indicated amount of raw yeast can be replaced with 11 grams of dry.

Butter should be added to the dough softened, and in no case melted.

Candied fruits can be replaced with light or dark pitted raisins.

sour cream cake recipe

Ingredients:

• 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 squirrels (2 pcs.), Powdered sugar (1 cup), lemon juice (2 tablespoons) and confectionery powder.

Cooking process:

Heat 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 took high-quality yeast, then during this time a lush foam will appear on the surface of the milk.

Sift through a sieve 200 grams of flour and carefully mix them into a mixture of milk and yeast.

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 work on the eggs, namely, beat them together with granulated sugar into a lush white mass.

The dough will more than double during this time.

Very carefully add to it alternately: 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 up the yeast dough on sour cream with your hands. The finished dough should not be very steep and stick to your hands only slightly.

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

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

Prepare molds for baking cakes.

Tip: if you don’t have special metal or silicone molds for Easter cakes, then 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 laid out with oiled parchment paper. Moreover, the paper should be at least twice as high as the level of the molds, so that the dough, after it rises, does not flow out of them.

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

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

To decorate the Easter cake, beat the egg whites, lemon juice and icing sugar into a stable foam. Lubricate slightly cooled Easter cakes with snow-white icing and sprinkle with multi-colored confectionery powder to taste.

Store Easter cake on 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

Calories: Not specified
Cooking time: Not indicated

Every spring, in preparation for the Easter holiday, I bake Easter cakes. My whole family is waiting for them and, according to tradition, I cook a lot of Easter cakes to feed not only my family, but also my closest relatives. I can immediately advise you to cook a double portion, as it will not be superfluous. One of my favorite recipes is Easter cake on sour cream, the recipe with a photo of which I have prepared for you today. If you are not yet familiar with the recipe and have not yet baked such amazing cakes, then I will tell you how to do it and cook it. The dough on sour cream turns out to be soft, airy and Easter cakes do not get stale even on the second day, so my family eats Easter cakes for several days in a row and always enjoy such a treat. For those who are not familiar with such a test and with such Easter cakes, I present below my recipe. I think you will be interested in this one.



Required Ingredients:

- 500 grams of wheat flour;
- 15 grams of high-speed, dry yeast;
- 200 grams of warm milk;
- 3 pieces of chicken eggs;
- 100 grams of natural, butter;
- 200 grams of granulated sugar;
- 150 grams of fat sour cream;
- 2-3 pinches of vanillin;
- 150 grams of raisins.

Recipe with photo step by step:

In order for the dough to grow and rise well, I prepare a dough, which includes slightly warmed milk, yeast. I put dry yeast in milk.




Also, sugar is needed for the dough itself, and I put 1-2 tablespoons of granulated sugar in milk.




I also pour flour there, but just a couple of spoons, stir and let stand.




While the dough is foaming, I break all the eggs into a deep container, add all the granulated sugar that I have left.






I add the main ingredient to the beaten chicken eggs - sour cream.




I also pour melted, liquid butter into the egg mass, but I cool it slightly before pouring it into the eggs.




I pour the liquid rich part into the foamy dough.




Tuzha I pour all the flour, which I still have almost all.






I mix, and I end up with a dough.




I leave the dough near a quiet place where it is warm and there are no strong drafts. Then, when it rises, pour in the washed, dried raisins.




I distribute the dough into molds (I have tin ones) and fill them halfway.




I bake all the Easter cakes in a hot, heated oven, and my temperature is somewhere around 170-180 degrees. I carefully take out the browned cakes from the oven.




I grease the cooled Easter cakes with any icing for beauty.




I also sprinkle with confectionery powder to further decorate the cake.




I treat everyone with ready-made cake. Happy Holidays everyone!

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

To prepare Easter cake on sour cream, we need:

for protein glaze

for orange glaze

Easter cake recipe with sour cream.

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

Let's make a dough . Dissolve yeast in warm milk. Add 1 teaspoon of sugar and 250 grams of flour (from the total amount). Mix until smooth, cover with a clean towel and put in a warm place. The dough should bubble up and increase in volume by at least 2 times. My dough took about 40 minutes to rise.

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

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

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

Sift the flour and knead the dough. Flour should be added gradually, starting with 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, moisten them constantly in vegetable oil. Knead the dough for a long time. It should turn out soft and tender, not “clogged” with flour.

Cover the finished dough with a clean towel and let rise warm. After the dough has risen well, punch it down, tighten it with cling film and put it in the refrigerator. (If you don't want to proof the dough in the refrigerator, then leave it in a warm place. The dough should rise one more time.)

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

Wash raisins or other dried fruits and dry them.

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

We grease the forms for Easter cakes with vegetable oil, sprinkle the sides of the forms with flour, and put a piece of baking paper on the bottom. You don't have to do anything with paper forms.

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

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

We bake Easter cakes in an oven preheated to 160-180 degrees for 30-60 minutes (depending on the size of Easter 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, and inside it is still raw, then cover the cake with foil.

The first Easter cakes are ready, the rest are being baked

Let's cook protein glaze . To do this, beat the protein in a cup with a mixer until strong peaks. We check the degree of overrun 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 powdered sugar, mix well with a mixer. Add lemon juice, mix. Gradually adding powdered sugar, bring the glaze to the desired density.

Apply white frosting slightly cooled down Easter cakes. Decorate to taste.

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

Orange icing can and should be applied to cooled down Easter cakes. She dries beautifully.

Happy Easter!

Christ is Risen!