So, let's begin! To cook Easter cake you need to start in the morning, as it takes usually the whole day. The milk will heat but not boil, in a large, better enameled, dish dissolve the yeast in the milk.

Margarine and butter melt.

In milk with yeast add sour cream at room temperature, melted margarine with butter (the liquid should also be at room temperature), add half a Cup of sugar and flour like pancakes, all is well kneaded and put in a warm place for 4 hours. And, of course, have observed: as soon as the dough came, we abenaim - and so on throughout the entire time. Remember, yeast dough does not like drafts, so be sure to cover the tank with a towel.

Proteins separated from the yolks. We need 5 egg whites for the frosting, and the rest put in the freezer, as will the holidays, cook something delicious.

Next, take the remaining sugar and stir it with the yolks and vanilla. The company "Mistral" helped me this time with its Versatile sugar!

Pour the egg yolks with the sugar in our dough and begin to knead with a wooden spoon. Then gradually begin to add the flour, continuing to knead with a spoon once the dough starts to fall from a spoon, start to knead by hand. Knead for a long time, as in our cake included a large amount of fat, you may find that the dough is already well behind the hands, and it will be enough to knead. Do not stop, add a little flour and knead for at least 30-40 minutes. And now, again, cover the dough with a towel and set in a warm place for 3 hours. Observe the dough increases very quickly, don't let him escape! I once ran wildly and scared the cat :)

Next, take the raisins. To add it to the dough, wash it and carefully dry it, then mix in the flour. Then he evenly distributed in the dough.

Now spread the dough forms and give it to them to come. Now my short opinion on the forms. Anyway, all the latter-day form is not very suitable for the Easter kulich. Paper forms are beautiful and, like, very convenient, but they have a good crust around the cake and, if you don't very carefully move them after baking, the top can fail, since the shape of tight edges does not hold. Silicone - I've got 2 opinions, here's one I got from a magazine, this silicone is poor quality, and I do not really like to bake.

And here is the photo I have a high quality and expensive molds for muffins large size. I the last 3 years bake these small cakes for children. Actually, I wished I threw my ten tins for baking Easter, but now I will definitely buy the iron molds for cakes for next year!

I do not give any certain time of baking, there's only one piece of advice: check with a wooden stick and, of course, until Golden brown - at 180 ° C. After baking leave the cake is sure to cool down, then extracted from the mold. Next, prepare the glaze: whisk the whites with the powder. I add a couple tablespoons of milk, since I don't like thick icing, like a thin and sweet layer in a circle. And, of course, decorate with Easter sprinkles!