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Sourdough cake from Larisa Solodukhina
Kulich on sourdough is quite different from the traditional one both in appearance and in taste. Similar ones were prepared in many Russian families before the revolution: it turned out something like a more festive version of ordinary wheat bread. Why not try to cook sourdough cake at least as an experiment, especially since it will not be so difficult to do this if you follow all the instructions in our recipe ?! You can add more taste and aroma to such pastries: just put raisins, nuts, candied fruits in the dough - the usual ingredients of a traditional Easter cake.
How to cook Sourdough cake from Larisa Solodukhina
Step 1
Prepare the sourdough bread dough. Whisk eggs and yolks with sugar until sugar dissolves.
Step 2
Boil the milk for the cake dough and cool. Mix all ingredients except oil and knead the dough.
Step 3
When the dough comes together, start adding the oil in small portions, 15 grams each. Knead each portion before adding the next.
Step 4
Put the kneaded dough for Easter cake in a spacious bowl and put it in a warm place so that the dough fits, for 3 hours. You can put the dough in the refrigerator overnight. After 1 hour from the start of fermentation, punch down the dough.
Step 5
From the fermented dough for Easter cake, form koloboks, put them in a saucepan with a diameter of 15-20 cm) and leave for proofing for 2-2.5 hours.
Step 6
Bake Easter cakes at 200 C for about 50 minutes. Transfer to a wire rack, brush with butter.
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