Easter cake with sour cream
8 servings
90 minutes
Easter kulich made with sour cream is a symbol of the holiday, a cozy family atmosphere, and a good tradition passed down through generations. Its roots go back to Russian cuisine, where baking for Easter has special meaning. This kulich features a tender texture and light creamy note thanks to the sour cream, while the addition of melted butter gives it a unique depth of flavor. Raisins add pleasant sweetness and vanilla sugar fills it with the aroma of spring awakening. It is prepared with love and patience: the yeast dough rises slowly, becoming airy, and after baking it is decorated with icing or nuts. This kulich not only delights in taste but also becomes the centerpiece of the Easter feast, bringing loved ones together at the festive table.
1
Warm the milk and dissolve 350 grams of sugar in it. Dissolve the yeast in a small amount of warm milk. Mix the resulting masses and let sit for 10 minutes.
- Milk: 0.5 l
- Sugar: 700 g
- Fresh yeast: 70 g
2
Beat the remaining sugar with the eggs, add margarine, butter, melted butter, sour cream, salt, vanilla sugar, vodka, vegetable oil, and mix. Combine both mixtures again. Add flour and knead the dough. Cover and place in a warm place for 3 hours.
- Sugar: 700 g
- Chicken egg: 10 pieces
- Margarine: 250 g
- Butter: 100 g
- Clarified butter (ghee): 100 g
- Sour cream: 100 g
- Salt: pinch
- Vanilla sugar: to taste
- Vodka: 2 tablespoons
- Vegetable oil: 1.5 tablespoon
- Wheat flour: 1 kg
3
Knead the dough until it easily separates from your hands. Add raisins at the end. Place the dough in a greased pan to 1/3 of its volume. Let it rise. Bake for about an hour in a preheated oven at 180 degrees. Decorate the finished kulich to taste.
- Raisins: to taste
