Categories
Blanks for the winter
  1. home
  2. ➠ Easter cakes
  3. ➠ Recipes for Easter 2021
  4. ➠ Dough cake with sour cream

Dough cake with sour cream

0
960
Kitchen Russian
Calorie content 128.2 kcal
Portions 6 port.
Cooking time 240 minutes
Proteins * 3.4 gr.
Fats * 5.4 gr.
Carbohydrates* 19.3 g
* per 100 gr. product
Dough cake with sour cream
Content

There are a lot of recipes for Easter cakes. All of them have one thing in common - the result is soft, aromatic, delicious pastries that please both the soul and taste buds. This recipe involves kneading the dough and adding a significant amount of sour cream to the dough. The crumb of such cakes is distinguished by light moisture and, at the same time, friability. The pores are medium, the density is closer to high. The crust is tender, blush well. Easter cakes do not stale for a long time and remain soft.

Ingredients

Cooking process

step 1 out of 10
Pour milk into a volumetric bowl, heat it until warm. Pour yeast and one teaspoon of granulated sugar into it. Dissolve the additives. Add 200-250 grams of flour to the resulting mixture, mix - you get a rather thick mass. Cover the bowl with the dough with a towel and put it in a warm place for half an hour to forty minutes.
step 2 out of 10
The dough should double in size.
step 3 out of 10
While the dough is suitable, break the eggs into a separate container, add granulated sugar. Beat everything together until a thick light foam is obtained.
step 4 out of 10
Add eggs beaten with sugar to the matched dough, mix. Cut the vanilla pod in half lengthwise, remove the seeds, put them in a dough. Next, put the butter and sour cream softened in advance, mix until smooth.
step 5 out of 10
Finally, sift the flour and add it to the resulting sponge. The required amount of flour may vary slightly, as it depends on the characteristics of the particular flour and on the size of the eggs. The finished mass should turn out to be soft, not tight, not sticking to your hands.
step 6 out of 10
Put the kneaded dough in a warm place for about an hour. The mass should increase by one and a half to two times.
step 7 out of 10
Soak the raisins in warm water for ten to fifteen minutes. Then we rinse it and dry it well on a towel. Add raisins to the matched dough, mix and send the dough again for proofing in a warm place. After forty to fifty minutes, the dough should rise noticeably again.
step 8 out of 10
Lubricate the baking dishes from the inside with butter. We spread the dough in them, filling no more than a third of the form's volume.
step 9 out of 10
Leave the dough in the tins for the final rise for twenty to thirty minutes. Preheat the oven to a temperature of 100 degrees. We place the molds with the dough in the oven and bake them at this temperature for ten minutes. Then we increase the temperature to 180 degrees and continue baking for another twenty-five to thirty minutes. To be sure, readiness can be checked with a wooden skewer.
step 10 out of 10
While the cakes are baking, prepare the icing: put the proteins and powdered sugar in a bowl.Beat everything together with a mixer until you get a thick, smooth glaze. We take the finished cakes out of the oven, let them cool to a warm state and then cover them with cooked protein glaze on top. If desired, you can also decorate with confectionery sprinkles. Let the glaze dry.
Bon Appetit!

Similar recipes

leave a comment

Name
Email
Text *