Easter cakes on sour cream - each mistress will succeed

Kitchen appliances and utensils: mixer, whisk, measuring cup, baking dish, pastry brush, foil, oven.

Ingredients

White wheat flour	700 g
Dry yeast	7 g
Granulated sugar	200 g
Vanilla sugar	10 g
Butter	50 g
Milk	150 ml
Sour cream 20% fat	200 g
Vegetable oil	2 tbsp. l
Chicken eggs	3 pcs.
Common salt	1 g
Grape Raisins	100 g
Dried apricots	70 g
Lemon acid	3 g
Powdered sugar	170-200 g
Topping for decoration	20 g

Step cooking

Test preparation

1. Pour 150 ml of warm milk into a large and deep container. It is important that the milk is not hot, but slightly warmed up. To it add a tablespoon (25 g) of sugar and mix. Pour 7 g of dry yeast there, stir and leave in a warm place for 10 minutes until bubbles appear.
   
2. Melt the butter (50 g) in a water bath until it becomes soft. After the lapse of time, we drive two chicken eggs and one yolk, 10 grams of vanilla sugar, 1 g of table salt, 200 g of sour cream 20%, 50 g of melted butter, 175 g of sugar into a container with milk and yeast.
   
3. All ingredients must be thoroughly mixed with a whisk, the sugar should dissolve and form a homogeneous mass with the rest of the components.
   
4. We begin to gradually introduce 700 g of wheat flour, slowly, while sifting it through a sieve. Knead with a spoon, and then manually. The dough should turn out to be soft and sticky to the hands, however, adding more flour is not worth it.
   
5. So that the soft mass does not stick to your hands and it is easier to work with, add two tablespoons of vegetable oil and continue to knead the dough.
   
6. Place the well-kneaded and soft dough in a deep container, cover with a towel and leave it in a warm place for 1.5 hours. During this time, the mass should come up to become airy.
   

Filling

1. Pour grape raisins (100 grams) with hot water and leave for 10 minutes, so that it swells properly. Then we drain the water and let the raisins dry on a dry towel.
   
2. Grind apricot dried apricots (70 grams) into small cubes.
   

Baking preparation

1. We take out the dough and put it on a work surface greased with vegetable oil. We divide the whole mass into three parts. The size of the parts may vary depending on the size of the molds that you have available.
   
2. We use disposable baking dishes, pre-lubricate their bottom and walls with vegetable oil.
   
3. From one part of the dough we make a ball, and then with our hands we form a rectangle from it. We spread the third part of raisins on the surface and twist them into a roll, then we sculpt an even ball from the dough and put it in a baking dish. We do the same with other parts of the dough, filling them with dried apricots and raisins.
   
4. We spread all the cakes in disposable forms and leave in a warm place for 40 minutes. During this time, the dough should rise and the products will take the desired shape.
   
5. Preheat the oven to 180 degrees and place a pan with Easter cakes for 25-40 minutes. Baking time will depend on the size of your products and the features of the oven, so you need to control the process.
   

Glaze preparation

As soon as the cakes are baked, we proceed to the icing:

1. The egg white of one egg is mixed with 3 g of citric acid and a tablespoon of powdered sugar. Whisk thoroughly with a mixer.
   
2. We continue to add the remaining powdered sugar in portions while whipping the mass. The icing should be thick and airy. Immediately apply the cream to the tops of Easter cakes and decorate with decorative powder. It is important to use the icing immediately after its preparation, as it hardens very quickly.
   

Video recipe

This video shows the whole way to create Easter cakes, from kneading dough to greasing the tops of the finished baking.

Other recipes for Easter cakes