The simplest Easter breads
Description
For Easter bread, it's better to use fresh yeast rather than dry yeast. Instead of raisins, add candied fruits, nuts, or dried apricots to the dough. Cook with pleasure and in a good mood :) Have wonderful holidays and a joyful spirit!
Instructions
- 1
Step 1
1. Prepare the sponge. Warm the milk to 35-40 degrees, add fresh yeast and 4 tablespoons of sugar, then dissolve. Sift 400 grams of flour into the milk, mix, cover with a lid, and place in a warm spot for 40-50 minutes.
- 2
Step 2
2. Next, prepare the filling. Melt the butter in a double boiler. Add sugar, butter, sour cream, eggs, vegetable oil, vanilla sugar, and salt. Mix until smooth.
- 3
Step 3
3. When the sponge starts to slightly sink, combine it with the enriched dough.
- 4
Step 4
4. Next, gradually sift the remaining flour into the dough in parts. Mix first with a whisk or spoon.
- 5
Step 5
5. When it becomes difficult to stir the dough with a spoon, sprinkle the table with flour and place the dough onto the table. Knead with your hands until the dough becomes soft and pleasant to the touch.
- 6
Step 6
6. Transfer the ready dough into an enameled dish greased with sunflower oil, and place in a warm spot for 2 hours. The dough will rise 7-8 times.
- 7
Step 7
7. Place the dough on the table, press it down to form a flat layer and release excess air. Add the washed and dried raisins and knead them into the dough.
- 8
Step 8
8. Fill the baking molds one-third full and let them rest for 30-40 minutes. Bake in the oven at 180 degrees for 40-45 minutes, depending on the size of the molds.
- 9
Step 9
9. Decorate the kuliches with icing (whipped egg white, sugar, and lemon juice) and sprinkles.