Traditional Easter cake recipe on kefir. A simple and delicious recipe for kefir cake
Let's prepare a delicious Easter cake in a slow cooker. According to this recipe, the dough for Easter cake on kefir and sour cream can be cooked in a bread maker using the dough mode, or you can cook the dough by hand, also with dough. For the successful rise of sweet yeast dough, from which kefir cake is usually baked, several conditions are necessary:
- The yeast should be the freshest, be it dry or alive;
- The ingredients for the dough should be warm. It is not necessary to warm them up, but you can remove them from the refrigerator in advance;
- The cake dough should be in a warm place, for this a microwave oven can be suitable (run it at minimum power for 5 minutes and then do not open the door) or a place near a warm central heating battery;
- There should be no drafts in the room, the dough cannot stand them. The container with the dough being prepared can be covered with cellophane or a towel;
- Yeast dough loves to wrinkle, you need to wrinkle it twice with your hands, saturating it with oxygen.
Compliance with such simple conditions will guarantee the successful baking of Easter cake on kefir and sour cream.
Recipe for Easter cake with kefir and sour cream
Dish: Baking
Preparation time: 30 minutes
Cooking time: 2 minutes
Total time: 32 minutes
Ingredients
- kefir
- dry yeast
- sugar
- wheat flour
- sour cream
- butter
- chicken egg
- raisin
Step by step recipe with photo
How to cook kulich with kefir and sour cream in a slow cooker
Dough for dough
First you need to make a dough. Dough is needed so that the yeast is activated faster, and the dough subsequently becomes porous when baked.
Add 1 teaspoon of dry yeast to a glass of warm kefir, stir and add a tablespoon of sugar. Then measure out 0.5 cups of flour and sift it through a sieve, then add to the dough. It is better to take flour of the highest grade, wheat. Place the container with the dough in a warm place and wait for the yeast to activate. Dough is considered ready if it has increased in volume and bubbled.
When the dough is ready, you can start preparing the cake dough.
Cake dough with sour cream
In a separate large container, place 100 g of sour cream of any fat content, 100 g of butter (melt). Mix the ingredients together.
In another container, mix three egg yolks with a glass of sugar. Grind until the yellow color disappears, until the yellow mass turns into white. This will happen faster if the yolks and sugar are stirred vigorously.
And only after that, carefully add the egg whites to the beaten yolks, mixing them one at a time.
After that, mix the eggs with sugar in a large container with sour cream and butter. Add dough, stir.
And lastly add 650 g of sifted flour. Stir again until smooth. And put in a place where it is warm and there are no drafts.
When the dough has increased, knead it with your hands, add a handful of raisins and put back in warmth.
But after that, transfer the dough to a greased bowl.
Turn on the heating for 15 minutes and hold for an hour until the dough is raised. And, without opening the lid, so that the dough does not settle, switch to Baking, setting 1 hour and 15 minutes. This is not possible in all models of the multicooker, for example, in Panasonic, the maximum baking time is 65 minutes. Therefore, after the timer signal, set the Baking again, setting the time to 10 minutes, which will be 1 hour and 15 minutes.
Remove the baked cake from the bowl, cool on the wire rack.
Decorate the cooled kulich with kefir and sour cream with protein cream and multi-colored sprinkles, which can be bought at any store.
Kulich is a sweet bread baked for the bright holiday of Easter. By tradition, the cake should be very rich and high. You need to bake a lot of Easter cakes, so that you have something to meet guests, and give friends, and feast on yourself all Easter week. In addition to Easter cakes, various dishes are prepared, after seven weeks you can afford everything that was forbidden to be eaten during this time. Traditionally, they decorate the festive table and exchange with friends and loved ones.
Easter cake made with kefir turns out to be a little denser than traditional cakes with milk, and not so porous. Due to the sour taste of sugar kefir, a little more sugar and a little more yeast are added to the dough, therefore, the dough is denser and more rich. Otherwise, the cooking technology is no different from ordinary Easter cake.
Kefir Easter cake recipe
Ingredients for the dough:
- flour - 2/3 cup (glass - faceted);
- fresh yeast - 35 gr.;
- kefir (thick, fatty) - 1 glass;
- sugar - 1 tbsp. l.
- yolks - 3 pcs.;
- sugar - 1.5 cups;
- egg white - 2 pcs.;
- salt - 0.5 tsp;
- butter - 100 gr.;
- fat thick sour cream - 100 gr.;
- flour - 4 cups;
- raisins - 200 gr.;
- vegetable oil - 3 tablespoons
Icing for Easter cake:
- chilled egg white -1 pc .;
- lemon juice - 1 tsp;
- icing sugar - 50-60 gr.
How to make Easter cake
All products for making Easter cake must be warm, so get kefir, butter, sour cream and eggs in advance. Or slightly heat kefir over a low heat before making a festive Easter cake.
Dough
Crumble yeast into kefir, add a spoonful of sugar.
Mix everything, yeast and sugar should dissolve. Pour an incomplete glass of flour into kefir with yeast. MirSovet.ru recommends sifting it.
Stir. You will get a thick dough, almost uniform in consistency. Small lumps do not need to be rubbed, they will soften during the "ripening" of the dough.
Cover the dough and heat it for about an hour. Dough should stand well, “ripen”, rise. Numerous small holes and air bubbles will appear on the surface of the finished dough. In some places, the dough will begin to fall - this indicates that it is ready.
While the dough is right, prepare all the ingredients for the dough.
Dough
Divide the eggs into yolks and whites. Put one protein in the refrigerator, add a pinch of salt to the rest and beat with a whisk until light foam, not to the peaks. Mix the yolks with sugar, beat with a mixer.
Add sour cream to the ripened dough.
Stir. Pour in the whipped whites and yolks mixed with sugar. Add salt.
Stir again until all products are combined with the dough. It will turn out to be liquid and homogeneous. Slice soft butter into dough.
Stir. Sprinkle in 3 cups of sifted flour.
Place the dough on the table. Adding flour, knead a smooth, elastic dough. It will turn out to be very oily, heavy, so you need to knead it for a long time, at least 20 minutes. The finished dough should not stick to the table and hands, gradually it will become soft and homogeneous. If the dough is already kneaded, but continues to stick to the table, the site advises adding a little vegetable oil and kneading the dough again. Transfer the finished cake dough to a greased dish.
Cover the dough. Put in a warm place for 2-2.5 hours. It will grow several times, become soft, airy. Knead the dough and add the steamed and dried raisins.
Knead the dough lightly again, stir in the raisins.
Let the dough rise warm. The second proofing will take about an hour.
Without crushing, divide the dough into pieces of the desired size. Place in oiled tins. It is advisable to lay out the bottom and walls with parchment, then the cakes are very easy to get out of the molds. Put the future cakes for another proofing for 30 minutes. When the dough has doubled, transfer the cakes to an oven preheated to 180 degrees. Bake for 25 to 40 minutes, depending on the size of the pan. Check the readiness with a wooden stick; it should come out of the baked cake dry.
I already gave it with yeast, and today I want to propose a recipe for an Easter yeast-free cake.
Kulich without yeast, in contrast to the traditional one, cooks very quickly and at the same time it turns out to be undoubtedly healthier. It can be baked in the form of one large one, but it is better to make several small ones, so they bake better and faster and do not settle.
After experimenting a bit with the dough, I came up with this recipe, and I think it turned out to be very successful. The taste and texture of the cake is reminiscent of yeast, it rises well in the oven. Try it, you will like it!
Cakes without yeast and eggs
Composition (for 5 small cakes):
Kulich dough without yeast:
- 300-350 g flour (you can take part of whole grain)
- 300 ml of kefir (better than sour)
- 100 g butter
- 150 g sugar
- 1 teaspoon of baking soda (or 4 teaspoons of baking powder)
- 100 g raisins
- zest from one lemon
- a bag of vanilla sugar (optional)
Glaze:
- 100 g icing sugar
- 3 tbsp. tablespoons of lemon juice
- 2 tbsp. tablespoons (no slide) butter
How to make kulich without yeast - recipe:
- Prepare all the food you need for the dough.
Products for the preparation of yeast-free cake
- Rinse the raisins, dry and sprinkle with flour.
Raisin
- If you use homemade molds, as in, then you need to prepare them in advance. Simply grease paper forms with oil.
- Sift the flour for the dough so that we have more airy cakes.
- Grate the yellow layer of lemon peel (zest) on a fine grater.
Lemon zest
- Combine kefir with soda, stir and leave for a couple of minutes. (If you're using baking powder instead of baking soda, mix it with flour.)
- At this time, melt the butter. Add sugar and zest to it. (I also added 1/4 teaspoon of turmeric for color, but in baked goods it can give a red tint to the finished product, so it should be used with care.) You can add vanilla sugar for more flavor.
- And add kefir with soda. Stir.
Making dough without yeast - liquid mix
- Combine flour with the resulting liquid mixture and raisins. Stir with a spoon (not long). The dough should not be too runny.
- Fill the molds with dough to 1 / 2-2 / 3 of the height.
Molds with dough
- Place them on a baking sheet at a distance from each other and send them to an oven preheated to 180 ° C for 25-30 minutes (larger ovens take longer).
- Ready cakes (readiness can be checked with a toothpick, it should remain dry), remove from the oven and cool. As you can see in the photo, they have risen well, 2 times.
- Get the Easter cakes out of the molds.
Easter cakes without yeast
- They can be sprinkled with icing sugar or glaze. I'll show you two types of lemon frosting, and you choose the one that you like best. (You can also use recipe frosting or any other.)
So, we need powdered sugar, butter and lemon, from which we removed the zest.
- 1st way: Melt butter, add powdered sugar and lemon juice.
Glaze preparation
- Cook, stirring continuously, for a couple of minutes. If the icing is too runny, let it cool a little, it will become thicker. It keeps well on the kulich, it turns out shiny, moderately firm.
- 2nd way: You can make lemon frosting without boiling (it will be softer). To do this, you just need to combine melted butter, icing sugar and lemon juice and stir well with a spoon.
Lemon glaze
3rd way: Beat chickpea broth (aquafaba) with powdered sugar until thick and apply on cakes. This glaze will look the same as the white glaze. See and.
- Hot glaze prepared according to method 1 should be applied to the cake and immediately decorated, because it hardens very quickly, unlike the one that does not need to be boiled.
Yeast-free cake
Cutaway cake:
Kulich is a traditional dish that is prepared in Russia for Easter. In recent years, many people choose to buy Easter cakes from supermarkets and bakery shops. It is easy and fast, and besides, the cake is quite inexpensive. But if the hostess nevertheless decides to devote her time and energy to cooking her own cake, then the result will come out much more delicious and festive than the purchased version. If you are cooking kulich with kefir, the recipe will be simple and not time-consuming, and the baked goods will turn out to be very tender and tasty.
This recipe can be used to make a classic Easter cake. If you want to make a version of this sweet pastry with raisins, dried apricots or other additives, then the process will not be very different. Following the instructions, you can prepare a truly unique dish.
Kefir Easter cakes have a fairly inexpensive grocery list.
- kefir (at least 2.5% fat) - 2 cups, or 400 ml;
- flour - 4 cups, or 800 g;
- eggs - 2 pieces;
- sugar - 7-8 tbsp. spoons;
- butter (at least 72% fat) - 6 tbsp. spoons;
- salt - 0.5 tsp;
- dry yeast - 1 pack (10–12 g);
- vanillin - 1 g
Separate ingredients are needed for the fondant that decorates baked goods.
Very often dried fruits are added to the dough. The most popular are raisins and dried apricots, but often people cook Easter cakes with prunes or candied fruits. The addition of these ingredients does not change the main list.
Dried fruits are simply put into the dough at the kneading stage. The baking technology remains unchanged.
Step-by-step cooking recipe
Housewives who are often engaged in baking can certainly cook Easter cake without any help. The instructions below will be more useful for those new to the culinary business. By following these detailed steps, you will be able to prepare a traditional and delicious Easter cake without any problems.
So, first things first.
- Pour the package of dry yeast into a sufficiently deep bowl. Add flour and mix.
- Beat eggs with sugar until the sugar crystals are completely dissolved. If there is no mixer, then it is easier to take powdered sugar: it will not take so long to beat. Pour the resulting mixture into another bowl.
- Add preheated kefir to the egg-sugar mixture. The temperature of the liquid should not exceed 40 degrees, otherwise the kefir will curdle.
- Pour the mixture into a bowl with flour and yeast. It is best to do this in small portions for 1-2 minutes. Do not mix flour and eggs before adding kefir to the eggs. Otherwise, the dough may not work.
- Knead the dough. If you use dried fruits, then you need to add them exactly at this stage - before kneading.
- We put the dough in a warm area of the room (you can on the battery or next to it) for about 1 hour.
- We spread the finished dough on the table, pre-oiled with olive oil. However, you can also take sunflower seeds. We also grease molds for baking cakes with it. For this, molds made of steel, silicone or baking paper are best suited.
- Divide the dough into portions, knead moderately and arrange into shapes. We leave in a warm place for about 30 minutes. For this, the same battery or stove with the oven on is suitable.
- After the dough in the molds has approximately doubled, we place the future cakes in a preheated oven. The optimum temperature for baking is 180 degrees.
It takes about 40 minutes to bake cakes, but it all depends on the size of the molds. If they are small, then half an hour may be enough, and if they are large, then it will take all 50 minutes. You can use a wooden stick (alternatively, a match or a toothpick) to check if the dish is ready. Just immerse its tip in the dough, and if it comes out dry, without lumps and moisture, then the cake is ready.
If you have a bread maker at home, then the cake recipe will be even easier. You must first pour all the liquid ingredients into the compartment of the oven for the dough, and then add all the dry ones, then you need to set the mode as for ordinary bread. The machine will do the rest by itself, and the hostess will receive the ready-made dough that has come up.
Cooking cake fondant
A separate stage in baking Easter cake is the preparation of fondant, or icing. This should be done when the dish is already being baked. Carefully separate the whites from the yolks and beat with a mixer until fluffy. You can also beat the whites by hand, but in a mixer it only takes 4–5 minutes, while with a whisk it takes much longer. For the whites to whisk better, the eggs should be cool, only from the refrigerator.
Gradually add powdered sugar to the resulting foam. You can use regular sugar, but the fudge will come out softer with powder. Add a pinch of salt and beat well again. To check if the fudge is ready, you can turn the container upside down. If the fudge is trying to drain slowly, then you need to beat it a little more. Then everything is elementary. We take out the hot cakes from the oven, coat them with protein glaze on top and sprinkle with confectionery powder.
The icing should dry quickly on the hot dough, but if this does not happen, you can put the greased cakes in the oven for another 2-3 minutes. After that, the Easter cakes can be considered ready.
Calorie content: Not specified
Cooking time: Not indicated
I recently, a couple of years ago, learned that kefir cake turns out to be incomparable, tastier than milk. And since I love kefir and often bake something from it, I decided to bake kefir cakes for the holiday. The result was amazing. The dough is tender, slightly sour and so fluffy that it is amazing. I also recommend that you take a look.
Required products:
- 300 grams of kefir;
- 12 grams of dry yeast;
- 100 grams of granulated sugar;
- 2 pieces of chicken eggs;
- 2 tables. l. any vegetable oil (I have olive oil);
- 40 grams of butter;
- one pinch of salt;
- 400-450 grams of flour.
Recipe with photo step by step:
Of course, I start making cake with dough. You need to start preparing it in advance. I heat kefir to 30-35 degrees, it will be a little lukewarm, I try it with a clean finger just in case. After that I add dry yeast. 
To enhance the fermentation of the dough, I add all the granulated sugar, which is indicated in the ingredients. Then the cake will have a pleasant sweet taste. 
After 15-20 minutes, the dough changes its appearance, becomes important and magnificent. 
I pour vegetable oil into it, it will help make the dough elastic, shiny. I use olive oil, this time I have an extra bottle. And before I used ordinary unscented sunflower oil. 
I drive only the yolks into the dough. Protein can be used for other products. I stir the dough together with the yolks several times. 
I put butter, which has already become completely soft, which has already become completely soft from the refrigerator, put into the dough. I mix it easily. 
Now, to make the dough look like dough, I add flour mixed with a pinch of salt to it. Now the dough is completely ready and I leave it to come up. After an hour, the dough grows beautifully in volume. 
I put baking paper in stainless steel molds on all sides, put the dough there so that it takes up half of the entire volume. I let the dough stand in such tins for about 20 minutes. The dough will grow a little more and will be ready for baking. 
I bake cakes until golden brown, and this takes 45-50 minutes. I take out the finished products from the oven. By the way, the temperature in it was exactly 180 degrees. 
By tradition, I decorate Easter cakes with sweet powder and icing or fondant. 
The kefir cake is ready, and it will perfectly decorate your festive table. 
It is so incomparable that you will be baking cakes only on kefir for many years.
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