Easter cake on sourdough according to a step by step recipe with photo

Kitchen appliances and utensils:

• oven;
• mixer operator;
• mixer;
• kitchen scales;
• measuring cup;
• sieve;
• deep bowl for dough and kneading dough;
• spoon or spatula;
• knife;
• cling film or polyethylene;
• molds for baking cakes.

Ingredients

Step cooking

1. Use a kitchen scale and a measuring cup to measure the required amount of food. All ingredients should be at room temperature, sift the flour well several times. For 8 - 10 hours before making Easter cakes, it is necessary to prepare sourdough. To do this, put a tablespoon of starter starter in a bowl in which the dough will ripen, add room temperature water and sifted flour. Mix the contents well until smooth, cover with cling film and leave to ferment at room temperature until its volume tripled.
   
2. In a bowl with sifted flour, put the butter at room temperature, cut into small cubes. Hand rub the flour and butter with your hands until the state of sand crumbs.
   
3. In a deep container, in which the dough will be kneaded and suitable, put the leaven and pour milk at room temperature. Stir everything until smooth, add salt, sugar, eggs and prepared flour. Also add spices for the aroma, if desired, you can choose others that you like best. If you have a dough mixer, you can knead the dough in it. If not, mix the contents with a spoon or spatula until the mass becomes homogeneous.
   
4. Transfer the dough into a bowl greased with vegetable oil, pick the edges in the middle and turn it over. Smooth the surface with your hands and cover the bowl with polyethylene. Leave to proof for about 3 hours. During this time, make one dough of the dough. If necessary, the proofing time can be increased.
   
5. After proofing, put the dough on a surface sprinkled with flour. By adding a small amount of flour, it is easy to knead the dough from the edges to the middle, then give the shape of a ball and cover with a bowl for a few minutes so that it rests. After that, roll the dough with your hands in a non-thin layer and lay out washed and dried raisins in even layers. Roll the dough into a roll and divide it into as many parts as you plan to bake Easter cakes.
   
6. Lubricate the baking dish with odorless vegetable oil and lay out the dough so that one slice is the base and the second top. The dough should fill the form by half. Cover the forms with cling film and leave the cakes to stand for 2 to 3 hours.
   
7. Preheat the oven to 190 ° and send cakes to bake for an average of 30 minutes. Baking time depends on the size of the cake and the features of your oven. After baking, leave the cakes in the molds for 5 minutes, then get to cool on a wire rack.
   
8. To prepare white glaze, whisk whites with powdered sugar at maximum speed, add a pinch of flour at the end.
   
9. To uniformly cover the cake with glaze, dip it with the top into a bowl of cream and make a few circular movements.For decoration, use confectionery topping, candied fruits, nuts or dried fruits of your choice.
   

Video recipe

With the help of the video, you will learn how to prepare sourdough and work correctly with the dough during the batch and the formation of Easter cake.

Other recipes for Easter cakes