Easter cake recipe with kefir. Kulich with kefir - new unusual recipes for traditional Easter baking. Easter cake made with kefir and yeast

Calories: Not specified
Cooking time: Not indicated

I recently, a couple of years ago, learned that cake made with kefir turns out incomparable, tastier than one made with milk. And since I love kefir and often bake something with it, I decided to bake kefir cakes for the holiday. The result was amazing. The dough is tender, slightly sour and so fluffy that you are amazed. I also recommend that you watch it.

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 used olive oil);
- 40 grams of butter;
- one pinch of salt;
- 400-450 grams of flour.

Recipe with photos step by step:

Of course, I start preparing Easter cake with dough. You need to start preparing it in advance. I heat the kefir to 30-35 degrees, it will be a little warm, 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 that 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 fluffy.

I pour vegetable oil into it, it will help make the dough elastic and shiny. I use olive oil and have an extra bottle saved up this time. Previously, I used regular, odorless sunflower oil.

I beat only the yolks into the dough. Proteins can be used for other products. I stir the dough together with the yolks several times.

I put the butter out of the refrigerator in advance, which has already become completely soft, into the dough. I mix it easily.

Now, to make the dough look like dough, I add flour mixed with a pinch of salt. Now the dough is completely ready, and I leave it to rise. After an hour, the dough grows beautifully in volume.

I put baking paper on all sides in stainless steel molds, put the dough there so that it takes up half of the entire volume. I let the dough sit in these molds for about 20 minutes. The dough will rise a little more and be ready for baking.

I bake the cakes until golden brown, which takes 45-50 minutes. I take the finished products out of the oven. By the way, the temperature in it was exactly 180 degrees.

Traditionally, I decorate Easter cakes with sweet sprinkles and icing or fondant.

The kefir cake is ready, and it will perfectly decorate your holiday table.

It is so incomparable that you will be baking cakes only with kefir for many years to come.
We also recommend you

Nowadays it’s easier to bake at home yourself than to find tasty, sweet and light ones in the store, since all sorts of good and proven recipes are now very accessible.

The most delicious Easter cakes, in my opinion, are made according to the old recipe using yolks; I outlined it in great detail in step-by-step instructions, where the butter dough is prepared using the sponge method. Be sure to try to bake such a festive and truly royal Easter cake at least once!

Another recipe for Easter or Christmas cake on kefir with raisins and dried apricots was posted by Svetlana Burova for our readers, which will be discussed in today’s issue:

Easter cakes with dried apricots and raisins

kefir recipe

I decided to make my Easter cakes according to the recipe from which I baked buns. Itself is already in our Notebook. They turn out so airy and tasty that I didn’t change anything in this recipe for the Easter cakes either.

I also found an interesting recipe for Easter cakes online and I’m going to try it soon too.

The best recipe for Easter cake from Yulia Vysotskaya with video from the YouTube channel

In the meantime, about the recipe for Easter cakes with kefir:

For the Easter cake dough recipe you will need:

Ingredients:

Kefir – 2 cups (400 ml),
Egg – 2 pcs.,
Sugar – 8 tablespoons,
Salt – ½ tsp.
Butter – 6 tablespoons,
Flour - 4 cups,
Instant yeast (Saf-moment) – 11 g. (1 pack)
Vanillin – 1 package (1 g)
Dried apricots without seeds – 200 gr.
Seedless raisins (light) – 200 gr.

Easter cake fudge recipe:

Whites – from 4 eggs,
Sugar (or powdered sugar) – 3 cups,
Salt - a pinch
Culinary sprinkles – 1 pack.

Cooking process:

Rinse the dried apricots and raisins thoroughly and pour boiling water over them for 5 minutes. Drain and dry with a paper towel.

Cut dried apricots for Easter cakes into thin strips.

Mix yeast with flour in a separate bowl.

Beat the eggs with sugar (so that the sugar dissolves), add kefir, butter, vanillin and salt. Mix everything thoroughly and carefully.

We begin to add flour and yeast in small portions.

Knead the Easter cake dough by adding our dried fruits. Leave in a warm place (can be placed near a radiator) for about 1 hour.

It is very convenient to knead the kefir dough for Easter cakes in a bread maker, first pouring the liquid ingredients into the mold, then pour in all the dry ingredients. Set bread mode. There, in the bread maker, our Easter cake dough will work.

When the Easter cake dough has risen, put it on the table, having previously greased it with vegetable oil.

Let's prepare steel, paper or silicone molds for baking Easter cakes. Lubricate them with vegetable or butter.

Knead the dough that has already risen, divide it into pieces, put each in its own mold, put it in a warm place to rise for 25 minutes, for example, on the stove with the oven on.
When the cakes have approximately doubled in size, place them in a preheated oven to 180 - 190 degrees.

Bake our Easter cakes for about 35-40 minutes.

The baking time for the cake depends on the size of the mold; the smaller the mold, the faster the cake bakes (and vice versa). So it’s better to check the readiness of the Easter cake with a wooden stick; when the stick comes out dry, without raw lumps, it means the Easter cake is ready!

Making protein fudge - icing for Easter cake:

Beat the chilled whites (take the eggs from the refrigerator and carefully separate the yolks from the whites) with a mixer into a fluffy foam for about 5 minutes.

Then we gradually begin to introduce sugar (or better yet, powdered sugar, so the glaze will be more homogeneous), beat at maximum speed of the mixer, adding a whisper of salt.

You can check the readiness of the protein fudge by turning the bowl upside down. If the egg white fudge does not move, it is ready.

We take the finished cakes out of the molds,

coat them with hot egg white fudge and sprinkle Easter cake decorations on top.

On hot Easter cakes, the glaze sets well and dries quickly.
Or you can put the Easter cakes coated with sprinkles in a preheated oven for literally 2-4 minutes so that the fondant sets.
Easter cakes made from kefir dough are ready.

We thank Svetlana Burova for the recipe and step-by-step photos of preparing Easter cakes with kefir.

The Recipe Notebook website wishes you a pleasant appetit and delicious Easter cakes!!!

Easter cake with kefir can be prepared according to the classic recipe. The result is an incomparable Easter cake made with kefir, which will surely be included in the top of your best Easter baking recipes. You can prepare Easter cake with kefir and sour cream; in this case, sour cream is added simultaneously with kefir as indicated in the recipe. For those who follow a diet or who are contraindicated for traditional baking for health reasons, they can cook with kefir, the recipe for which we have already published. This cake is prepared using kefir without eggs. The recipe is similar to that.

Kulich with kefir without yeast

This recipe for Easter cake with kefir is good because the cooking process will not take you much time, and the cake will actually turn out very tasty. This recipe is used to prepare Easter cake with kefir without yeast. The rise of the dough is provided by soda, which is combined with kefir.

Ingredients:

Premium white flour - 350 g
Chicken eggs - 2 pcs
Granulated sugar - 350 g
Salt - a pinch
Kefir (preferably sour) - 300 ml
Butter - 100 g
Soda - 1 tsp.
Raisins - 150 g
Lemon - 1 piece
Vanillin - 1 sachet
Vegetable oil for greasing the mold

Step 1

To make Easter cake with kefir, you first need to prepare some ingredients. Pour hot water over the raisins, then rinse and dry with paper towels, then sprinkle with flour and stir.

Step 2

Grate the lemon zest on a fine grater. Set aside in a separate bowl.

Step 3

Pour kefir into a large deep container. Add salt and soda. Stir and leave for a few minutes.

Step 4

Melt the butter, but do not bring it to a boil. Pour into a separate deep container. Mix with sugar (200 g) and prepared lemon zest. Add vanilla.

Step 5

Mix the oil and additives using a mixer. Stir until smooth.

Step 6

Pour kefir into the oil mixture. Continue mixing with the mixer.

Step 7

Start adding flour to the mixture. Add flour in portions.

Step 8

The dough for Easter cakes made with kefir is similar in consistency to that which is usually prepared for pancakes. Add raisins to the dough. Stir.

Step 9

Grease a silicone cake mold with vegetable oil. It is convenient to do this with a pastry brush or a cotton swab if you don’t have one.

Step 10

Fill the mold two-thirds full with dough, no more, otherwise during baking the dough will rise and slide unsightly along the edges. This volume of dough is enough to form a beautiful high “cap”.

Step 11

Bake the Easter cake in a well-heated oven at 180 degrees. Baking time will be 40-50 minutes. Check readiness with a wooden skewer or match. While the cake is baking, prepare the frosting. Take two eggs and separate the yolks from the whites.

Step 12

Pour the whites into a separate container, add a pinch of salt. Beat until foam forms.

Step 13

Add 150 g of sugar to the white foam of the proteins. Mix with a mixer until it forms a fluffy thick foam.

Step 14

This is what the finished cake will look like. You can immediately take it out of the silicone mold and cool it a little. Next, you can either spread the glaze over the surface of the cake using a brush or simply dip the top into the glaze. Top with colored sprinkles. You can bake Easter cake with kefir in a bread maker. The same recipe can be used to prepare kefir cake in a slow cooker.

Easter cake made with kefir and yeast

Easter cakes made with kefir and yeast are prepared using the sponge method. Please note that the cake is prepared with kefir and sour cream and its peculiarity is that dry yeast does not need to be diluted separately. According to the cooking technology, they are immediately added to flour and sugar. Follow the proportions indicated in the recipe and you will have an airy, tender dough. Another recipe for kefir cake with a photo is presented below.

Ingredients:

Dry yeast - 1 sachet
Premium white flour - 600 g
Vanillin - 1 sachet
Chicken eggs - 3 pcs
Granulated sugar - 200 g
Kefir - 250 ml
Sour cream - 2 tbsp. l.
Vegetable oil - 1 tbsp. l.
Raisins - 100 g
Candied fruits (optional) - 50 g
Butter - 100 g
Lemon juice - ¼ tbsp. l.
Chocolate for decoration - 50 g
Blueberries or any other purple berries - 10 g
Turmeric - a couple of pinches for decoration

Step 1

Combine dry ingredients in a saucepan. Add vanilla sugar and yeast. Add half of the total sugar, as well as 600 g of flour. Add salt. If you want the cake to have a beautiful lemon color, add a little turmeric.

Step 2

Break two eggs into a separate container. Pour in 250 ml of kefir. Add 2 tablespoons or 50 g of sour cream, as well as a tablespoon of sunflower oil. Mix the mixture well with a spoon and then with a mixer.

Step 3

The next step is to combine the two mixtures in a kneading container and prepare the dough. You can mix the dough using a mixer and then knead well with your hands. Leave the dough in a warm place to allow it to rise. To speed up the process, you can keep the dough in an oven preheated to 30 degrees.

Step 4

The dough will rise for about an hour, during which time it needs to be stirred once or twice, and then left to rise again. The dough will increase in volume.

Step 5

The dough will rise again, knead it with a spoon, add raisins. After this, you can distribute it into forms. Fill each no more than two-thirds, or better yet, one-third. Leave the dough in the molds to rise for at least another half hour.

Step 6

For the Easter cakes we will prepare colored glaze. Take the remaining egg and separate the yolk from the white. Please note that when preparing the glaze, it is better to use an egg that has been left at room temperature. Then it will be easier for you to beat the egg whites to a fluffy foam. Add 2-3 drops of lemon juice to the protein.

Step 7

Melt the chocolate in a water bath. Mash blueberries to obtain juice. The prepared white glaze should be divided into three parts. One part needs to be tinted golden using turmeric. Mix the second part with melted chocolate. We leave the third part white - it will serve as the base.

Step 8

Cover the tops of the cakes with a layer of white icing, and then decorate with gold and chocolate, creating your own designs, or as shown in the video.

If you haven't yet found your perfect Easter cake recipe, then it's quite possible that you just don't like baking with milk. In this case, be sure to pay attention to the recipe for Easter cake with kefir - incomparable without exaggeration! Everything is balanced: the crumb is soft, without the smell of yeast, with the aroma of duchess, the taste is delicate, the caps are tall and rosy. The recipe never fails, the main thing is to cook with love and knead the dough properly - it really loves the warmth of your hands and when kneading for a long time it turns out delicious, porous and soft.

The dough is kneaded with kefir and sour cream, not milk. For a special, very pleasant aroma, I recommend adding a little Duchess essence instead of the usual vanillin. The rest of the Easter cake recipe is traditional, based on yeast sponge dough, with two approaches and proofing. The result is excellent, the cakes are well baked, sweet, with beautiful even caps. I hope you enjoy the recipe and become your favorite!

Ingredients

for dough

kefir 0.5 l
20% sour cream 100 g
pressed yeast 50 g
sugar 0.5 tbsp.
wheat flour 1 tbsp.

for test

whole dough
butter 200 g
sugar 2 tbsp.
salt 0.5 tsp.
eggs 3 whole and 1 yolk
flour 1 kg
light raisins 50 g
Duchess essence 20 drops
vegetable oil 1 tbsp. l.
icing and sugar sprinkles for decoration

Yield: 4 Easter cakes, 1 liter mold

Note: 1 cup = 200 g. Pressed yeast can be replaced with dry yeast; for the indicated amount of products you will need 1.5 tbsp. l. dry yeast. Kefir is suitable with a fat content of 2.5% or 3.2%, sour cream - 20% or 30%. It is advisable to remove the products from the refrigerator in advance so that they warm up to room temperature (eggs and butter can be taken out even in the evening). The butter for this recipe should not be melted in the microwave or in a water bath. It must be softened, not melted, then the crumb will be more tender.

How to cook Easter cake with kefir

The first stage is preparing the dough. To do this, I combine kefir and sour cream, either in a ladle or in a saucepan. I heat the mixture on the stove to about 35 degrees, but no more (your hand should feel pleasantly warm). I add yeast to the warm fermented milk mixture and stir with my hands until it disperses.
Pour the warm mixture into a bowl convenient for kneading. I add 0.5 cups of sugar and 1 cup of sifted flour. I stir and cover with a towel. I leave the dough to rise in a warm place, without drafts. After 30 minutes, a good cap will rise, which means that the dough is ready. The time is approximate and depends on the room temperature. It may take up to 1 hour, be guided by the rise - the dough should grow 2.5-3 times, be bubbly and airy, playful.
While the dough is preparing, I prepare the eggs. I separate the whites from the yolks. You will need 3 whole eggs and 1 yolk (the white will be used for icing). I grind the yolks with 2 cups of sugar until white using a spoon. And I add salt to the whites and beat with a whisk until foamy.
When the dough is ready, add soft butter. I add the yolks, ground with sugar, and mix with a whisk. Then I add the whites with salt and mix again.
I pour it into a larger container (I have a 5 liter saucepan). Gradually add flour, which must be sifted through a sieve. There is no need to sprinkle too much flour, 1 kilogram plus or minus 100 grams is enough. I wet my hands in vegetable oil and knead the dough. It will be sticky, unruly, and stretchy. It will gradually become slightly liquid due to the fact that the butter will melt from the warmth of your hands. You need to knead carefully and for a long time, at least 20 minutes, with love. With prolonged kneading, the yeast dough will be saturated with oxygen and become more porous. Cover the pan with a towel and leave to rise for 1 hour in a warm place.
The dough should double in size. Now I add raisins, steamed in boiling water, dried and sprinkled with flour. I knead again so that the raisins are distributed evenly. I leave it in a warm place for a second time for 1 hour so that the dough rises.
I pour in the essence (20 drops, that’s about 2/3 of a teaspoon) and lightly knead the dough one last time. I place them in molds, wetting my hands in oil. If the molds are metal, then you need to grease the bottom and line the walls with parchment. Paper and silicone ones do not need to be lubricated. The dough should fill the molds 1/3 of the volume.
I put the molds to proof, in a warm place, maybe with the oven door open while it heats up. The dough in the pans should rise almost to the edges, this may take 20-30 minutes.
I bake in a preheated oven at 180 degrees. Easter cakes in small forms will be ready in 25-30 minutes, in large ones they will bake for about 1 hour. I don’t open the oven door for the first 20 minutes, I check the readiness with a wooden skewer. To prevent the top of the cakes from burning, I cover them with foil. Yield: 4 large cakes in 1 liter molds (I have 1 liter, 850 ml, 650 ml, 3x300 ml, 2x250 ml).
When cool, decorate with whipped egg white, powder and sugar sprinkles.

Easter cakes made with kefir are soft, porous, very aromatic and tasty. Happy Easter! Christ is Risen!

I have a tradition of trying a new Easter cake recipe every year. So this year I found and tried such a delicious new product, and now I boldly show you my incomparable kefir cake. You know that on my website I show only proven recipes, so feel free to use it. Using it you will get the most delicious Easter cake!!

The baked goods turn out simply miraculous, how good they are – unusually aromatic and tender! And what an appetizing yellow color it is, just sunny! She really does resemble the sun - just as bright and unrealistically yellow. A very successful combination of lemon, raisins and candied fruits do their delicious job. I want to not only try this kind of Easter all the time, but also just smell it, inhale its divine aroma - in a word, an incomparable kefir cake!

It will pleasantly surprise you with its rich taste and easy, simple preparation. This simple recipe is even for those who are very afraid of working with yeast dough. Because the baked goods always turn out light, fluffy and delicious. For many of you, this recipe will be the answer to the most popular question before the holiday - how to bake a delicious Easter cake. I’ll tell you the secrets of delicious baking - how could we live without them? Add it to your culinary treasure chest!

Products we will need

Kefir – 0.25 l
Homemade eggs – 2 pcs.
Sour cream – 50 grams
Butter – 100 grams
Yeast “live wet” - 30 grams
Vanilla sugar – sachet
Sugar – 0.3 kg
Salt - a pinch
Flour – 0.5 kg
Raisins – 50 grams
Lemon zest
White chocolate -30 grams
Turmeric for Chic Color
Decorations

Frosting for Easter that does not stick, almost does not crumble and does not crumble

Protein
A glass of powder
spoon of lemon juice
A little thick jam

Cooking secrets

From this set of products you will get soft, rich Easter cakes that will not go stale for a long time. The texture of the baked goods will be rich and moist, not like dry Easter cakes made with milk. First of all, we will make a dough for Easter dough to check the quality of the yeast. The yeast must have the strength to rise our butter dough.
In a separate bowl, grind with a spoon the yeast, a dessert spoon of sugar and two tablespoons of flour and 2 tbsp. Leave the water in a warm place. After 10 minutes, it is clear that the yeast is active and has risen up. This is not really a dough, but rather a test of the strength of the yeast.
In a large bowl or pan in which you will knead the dough, sift a glass of flour, pour warm sour cream, kefir and dough. Stir, cover with film and leave for 40-60 minutes until the dough doubles in size. This will be our dough. This is my signature secret - when the yeast shows all its strength in a light dough without eggs and oil.
Beat the eggs and mix with turmeric, which will give our Easter baked goods a bright and sunny color. Eggs must be at room temperature.
Add eggs with turmeric and the rest of the flour to the risen dough (dough). Pour in half the remaining sugar. Knead the dough with a spoon, cover it with film and place it in a warm place to rise. I usually heat yeast dough in a multicooker; the Multicooker program at 35 degrees is exactly what is needed for this purpose. This will take 40-60 minutes. After 35 minutes, my dough simply tore off the lid of the multicooker.
Grind soft butter with the remaining sugar. It would be ideal if you make powder from sugar and mix it with butter. Add salt, vanilla sugar, lemon zest.
Pour the oil mixture into the risen dough and knead the dough. At first it will be terribly sticky, and you need to stir it with a spoon. Then you can gradually knead with your hands. And at the very end, knead on a table dusted with flour. If the dough is liquid, you need to add flour. But very carefully, add in small portions. It is better to lightly lubricate your hands with vegetable oil. If you have a bread machine, then the kneaded dough can be placed in it and kneaded well.
When the dough is kneaded and springs back when pressed, it’s time to add raisins (candied fruits, cherries, pieces of white chocolate).
Mix the additives into our dough. The white chocolate will melt as it bakes and infuse the dough with a creamy flavor. This is another secret that you won't find anywhere!
Forms for Easter cakes need to be prepared in advance. I had paper cake pans, so I didn't cook anything. You don't even need to lubricate them with oil.
We tear off the dough and roll it into a ball so that it fills 1/3 of the mold, that is, less than half. Since the shapes are all different in volume, see for yourself how much dough you need to roll into a ball. Don't add more because the dough will rise and run over the edge.
Leave in the molds to rise for 30-40 minutes, preferably covering them with a towel on top. If it’s cold in your room, then it’s better to put them in a warm oven to warm up (heat the oven to 50 degrees and turn it off.)
Heat the oven to 160 degrees and place the molds in it for 20 minutes. Then increase the temperature to 180 degrees and bake for another ten minutes. My cakes were in small pans and baked in 35 minutes.
Place the molds on a towel, laying them on their sides. We wait until they cool down and roll them back and forth on the towel.
During this time we prepare the glaze. It can be white icing for Easter cakes, matte or shiny - to your taste. How to make icing for Easter? It is best to make icing for Easter cake that does not stick. After all, it needs to be taken to be dedicated to the church, and it will be very offensive if all the beauty sticks to something. That's why I'm sharing the secret recipe!!!

Protein glaze for Easter cakes recipe

Spread the tops of the Easter cakes with a thin layer of jam and let it dry. It will hardly stick.
In a glass bowl, stir the egg whites with a fork. We do not beat, but rather stir (important!). Gradually add powder to it and mix until desired thickness.
Add juice little by little. The ideal fudge for Easter cake is ready.
I turn the cake upside down and just dip the top into it. I turn it in a circle, lift it up and decorate it with sprinkles or any other decorations. The glaze dries very quickly, does not crumble and definitely will not stick. When cut, thanks to the layer of jam, it almost does not crumble.

This is my Easter cake recipe, the most delicious one that always turns out.

And all thanks to the secrets, let's list them briefly.

Triple kneading of dough - first dough, second dough without butter and half sugar. And then adding butter and powdered sugar.
Partial replacement of sugar with powdered sugar.
Pieces of white chocolate in the dough for aroma and creamy taste.
Cover the tops with a thin layer of jam to prevent the Easter icing from crumbling.
All these secrets are derived from experience personally. All you have to do is simply use them.

Don't think it's very difficult! It was more difficult to write the recipe. If you do everything as written here, your fluffy baked goods will delight you all holidays! And there will be no disappointment from the dough that has not risen and the translated products. Believe me, I went through this myself, and I know these feelings. Don't be fooled by trendy recipes that suggest mixing all the ingredients almost immediately and waiting for the dough to rise. Unfortunately, in 60% of cases, the dough will not rise using this method.

But with this technology, Easter cakes always turn out very fluffy:

I wish you bright holidays, excellent baking and a wonderful mood! What kind of cakes did you bake? Share with readers in the comments! If it’s not difficult, click on the social network buttons - and your friends will also be able to appreciate my work and take advantage of the secrets. Thanks in advance everyone!

Kulich cake with kefir is an incomparable recipe - easy to prepare, but it always turns out!