Easter cakes with sourdough

Traditional pastries for the bright Easter holiday are prepared with yeast, soda or sourdough. I suggest making an Easter cake without yeast and sourdough. We always have such Easter baked goods on our festive table. Easter cakes are porous, airy, tasty and tender.

Easter is an important family holiday that gathers all members of a large family at a large table. The grandmother most often prepares curd cakes with sourdough. This process is not so much laborious as long. But the result pays off. For such cakes, it is not at all necessary to use icing.

The leavened cake without eggs does not harm the digestion and is suitable for a vegetarian diet. This recipe will come in handy for Easter and should work out great even the first time. Be sure to take this recipe into your arsenal!

Delicious and fragrant Easter cakes are easily prepared with your own hands. The process of making the cake dough is of prime importance, so you need to carefully follow the recipe recommendations and start making the dough in a good mood. Be sure to try making Easter cake with your own hands and you will not regret it!

An Easter cake made with sourdough acquires a rich wheat flavor and aroma over time. It does not harden for a long time.This recipe uses 100% hydrated active wheat sourdough. The recipe is simple and the result will delight you.

Pastries can be cooked not only with yeast, but also with rye sourdough. Our grandmothers and great-grandmothers often baked according to such recipes. Easter is approaching and it's time to pick up recipes for cakes. The benefits of the sourdough recipe are the rich wheat aroma of the baked goods, the firmness and the slower staling process.

The sourdough cake is somewhat different from the traditional yeast cake and is somewhat reminiscent of ordinary wheat bread. Therefore, you can try this recipe as an experiment. You can also add dried fruits, nuts or candied fruits to the dough.

The dough for Easter cake according to this recipe is prepared with sourdough and it is very convenient to knead it in the bowl of a bread machine, and then bake it in the oven.

Kulich is the main symbol of Orthodox Easter and is truly a real table decoration. His recipes are passed down from mother to daughter from generation to generation. If you do not have a family recipe, then try to cook a cake with dough with fresh yeast, perhaps you will pass it on to your children.

Kulich on such a dough is also called Alexandria: the dough is kneaded in the evening and left for proofing overnight. After that, the rest of the ingredients are added and the dough is kneaded. It is noteworthy that long-term kneading, typical for classic Easter cakes, is not required. The crumb of finished products is dense, but soft, does not crumble and has a very pleasant texture.