Easter cake with sour cream

First, prepare the dough for sour cream Easter cake - add raw pressed yeast to warm, slightly heated milk, add 1 tablespoon of sugar and 1 tablespoon of flour (take these products from the total amount). Stir the dough and place in a warm place for 15-20 minutes, let the yeast activate.

The dough will turn out with a fluffy and airy cap - this is ideal for baking.

Beat chicken eggs at room temperature into a deep dish (bowl), add all the remaining sugar there. Also add vanilla sugar for flavor.

Using a whisk, beat the eggs with sugar until the whole mixture becomes lighter and fluffier.

Then add softened butter and all the sour cream. Use sour cream of any fat content, and it should also be at room temperature. Mix the sweet part of the dough well.

Then add the entire risen base into the dough, stir all the ingredients.

Then start adding all the sifted wheat flour and knead the dough.

Knead the soft dough, cover the bowl with a towel or cling film, and leave it alone for 40-50 minutes.

The dough has increased 3 times, knead it and mix with washed and pre-dried raisins. For convenience, you can grease your hands with vegetable oil, then the dough will not stick too much.

Divide the dough into medium balls and place them in special baking pans. Fill the molds about 1/3 full with dough. Leave the dough to rise in the molds for another 20-25 minutes. Then put it in the oven.

Bake the cakes for 35-40 minutes in the oven at 180°C until golden brown. The cakes will grow well and rise to the full volume of the molds. Remove the finished baked goods from the oven and give them time to cool.

While the cakes are cooling, you can prepare the glaze. To do this, beat chilled egg whites with a pinch of salt and powdered sugar. Beat with a mixer for 4-5 minutes until thick.

Grease the finished cooled Easter cake with sour cream and decorate with confectionery sprinkles. Happy Easter!
Enjoy your meal!