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Easter cake on kefir

0
2602
Kitchen Russian
Calorie content 320.7 kcal
Portions 8 port.
Cooking time 5 h
Proteins * 6.4 gr.
Fats * 10.5 g
Carbohydrates* 50 gr.
* per 100 gr. product
Easter cake on kefir
Content

Easter is just around the corner, it's time to find the right recipe for making Easter cakes. Today we offer you a recipe for Easter cakes with kefir. Thanks to the combination of warm kefir, sour cream and yeast, the dough is very porous and airy. As a result, the cakes are very tender, fluffy and moderately sweet. Add your favorite dried fruits, nuts or candied fruits to the dough and enjoy these wonderful Easter cakes.

Ingredients

Cooking process

step 1 out of 11
In a bowl, mix kefir and sour cream heated in a microwave oven to 37 degrees. Mix well. Then add a quarter cup of sugar and yeast. We mix all the ingredients, we need the yeast and sugar to dissolve.
step 2 out of 11
Next, sift a glass of flour into the dough and knead the resulting mass well. We leave the dough for maturation in a warm place (you can use an oven preheated to 40-45 degrees) for 30-40 minutes. A cap with bubbles should form on top of the finished dough.
step 3 out of 11
We break two eggs and one yolk into a small container, mix the eggs with a glass of sugar and beat with a mixer until the mass increases in volume by 2-3 times. We will use the remaining protein to make the icing.
step 4 out of 11
We transfer the matched dough into a large container, which we will use to knead the dough. Add beaten eggs, salt and softened butter to the dough. Sift half of the flour and knead the batter without lumps.
step 5 out of 11
Next, sift the remaining flour into the dough and knead the dough with your hands greased with vegetable oil on a table sprinkled with flour.
step 6 out of 11
Pour raisins with boiling water, leave for 4-5 minutes, then rinse and leave on a towel so that it dries a little. After that, roll the raisins in flour.
step 7 out of 11
Add the raisins to the dough, knead well so that the raisins are evenly distributed throughout the dough, and put the dough in a container. Cover the container with cling film or cotton towel and leave it in a warm place for 1-2 hours so that the dough will rest from kneading and come up.
step 8 out of 11
We knead the dough that has come up a little with our hands, divide it into small parts, form neat smooth balls from these parts and arrange them in shapes. The dough should fill the mold by no more than 1/2 part. We leave the forms with cakes to get upset for 40-60 minutes.
step 9 out of 11
After the time has elapsed, we put the cakes that have come up in an oven preheated to 170 degrees and bake for 30-50 minutes, it all depends on the size of the cake. If you do not plan to decorate the Easter cakes with icing, before you put them in the oven, you can grease the Easter cake caps with a thin layer of egg white.
step 10 out of 11
We take out the finished ruddy cakes from the oven, leave them to cool completely on the wire rack, while we ourselves are preparing the glaze.
step 11 out of 11
Beat the remaining egg white with a mixer until a white foam forms, then add three tablespoons of powdered sugar and mix well. We got a dense glaze. We cover the cooled cakes with it. Our Easter cakes are completely ready. Enjoy your tea!

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