Easter bread with sour cream
Description
Easter bread made with sour cream is an incredibly tender and aromatic treat that will beautifully adorn your holiday table. Thanks to the sour cream, the dough turns out soft, airy, and rich in flavor. The recipe uses simple ingredients, and step-by-step instructions make it easy even for beginners. This Easter bread will be a perfect addition to your Easter celebration, delighting you and your loved ones with its taste and texture.
Instructions
- 1
Step 1
Gather all the ingredients according to the list provided. Slightly warm the milk in a saucepan to a temperature of 35-37 degrees. Wash the raisins and dry them.
- 2
Step 2
Place the yeast into a large bowl, rub it with your fingers, add 1 tablespoon of sugar, and pour in warm milk.
- 3
Step 3
Mix the ingredients with a whisk until the yeast is completely dissolved.
- 4
Step 4
Sift 100 grams of flour into the yeast mixture.
- 5
Step 5
Whisk the flour into the mixture until smooth to form the starter. Let the bowl with the starter sit on the counter for 30–40 minutes, covered with a kitchen towel.
- 6
Step 6
Meanwhile, prepare the sweet mixture. Crack the eggs into a bowl and add the remaining sugar. Whisk these ingredients together vigorously with a whisk.
- 7
Step 7
Add the sour cream. Mix the sour cream into the mixture with a whisk.
- 8
Step 8
Melt the butter in a saucepan over low heat and add it to the bowl with the dough mixture. Mix with a whisk.
- 9
Step 9
The sponge has already ripened — risen and acquired a bubbly texture.
- 10
Step 10
Add the enriched mixture with sour cream to the sponge. Mix everything with a spoon.
- 11
Step 11
Sift the flour in parts.
- 12
Step 12
First mix the flour with a spoon. Then continue kneading the dough by hand. The dough should end up soft, not sticking to your hands, but not overworked. Shape the dough into a ball in the bowl, cover with a kitchen towel, and let it rise for 2–3 hours.
- 13
Step 13
During this time, make 2 kneadings of the dough.
- 14
Step 14
Add raisins to the dough and mix them in.
- 15
Step 15
Wait for the dough to rise again with the raisins.
- 16
Step 16
Divide the dough into portions (approximately 230 grams each), shape each portion into a ball, and place into Easter bread molds, filling about one-third of the mold. Let the future Easter breads rest in the molds for another 15 minutes.
- 17
Step 17
Bake the kuliches in a preheated oven at 180 degrees for 20-25 minutes.
- 18
Step 18
Then cover each kulich with icing of your choice and decorate as desired. I prepared a protein icing: I whipped a chicken egg white with a mixer until foamy, gradually adding 100 grams of powdered sugar while whipping.
- 19
Step 19
Happy Easter!