Easter cake with sour cream

Amazing Easter cakes!

Ingredients

300 ml milk

10 g dry yeast (or 30 g raw)

3 eggs

200 g sugar

150 g butter

250 g sour cream (15–20%)

vanilla stick (or 2 tsp vanilla sugar)

300 g raisins

700–800 g flour

Preparation

Heat the milk until it is slightly warm.

Add yeast and 1 tsp to milk. Sahara.

Add 200–250 g of flour.

Mix.

Cover with a napkin or towel.

Place in a warm place.

The dough should double in size (it took me about 30 minutes).

Beat eggs with sugar.

Cut the vanilla stick.

Remove the seeds.

Add eggs to the dough.

Mix.

Add vanilla seeds (or vanilla sugar).

Add softened (not melted) butter.

Mix.

Add sour cream.

Mix.

Add the remaining flour (you may need a little more or less flour, it depends on the quality of the flour).

Knead the dough.

The dough must be kneaded well, it should not be stiff and should not stick to your hands.

Cover the dough with a napkin or towel.

Place in a warm place.

The dough should rise well (it took me about 30 minutes).

Add raisins (pre-washed and dried) to the dough.

Cover with a napkin or towel.

Place in a warm place.

Let the dough rise well again (it took me about 30 minutes).

Grease the molds a little with oil.

Pour out the dough, filling the molds to ⅓ of the height of the mold.

Let the dough rise.

Place in an oven preheated to 100 degrees.

Bake for 10 minutes.

Then increase the temperature to 180 degrees.

Bake until done (about 30 minutes).

As soon as the cake is browned, check it for readiness; to do this, pierce it with a wooden skewer (or toothpick); if it is dry, the cake is ready.

Decorate to taste.

I greased the finished cakes with protein cream and decorated with confectionery sprinkles.

Bon appetit!