Sour Cream Easter Cake with Raisins

1. 1 Wheat flour 75 g
2. 2 Dry yeast 2 g
3. 3 Milk 2.5%pack 930 ml ≈ $0.88 35 ml
4. 4 Sour cream 15%pack 300 g ≈ $1.60 20 g
5. 5 Butterpack 180 g ≈ $1.58 18 g
6. 6 Eggspack 10 pcs ≈ $1.93 0.3 pcs
7. 7 Sugar 22 g
8. 8 Raisinspack 200 g ≈ $2.40 18 g
9. 9 Vanilla sugar 3 g
10. 10 Powdered sugar 12 g
11. 11 Lemon≈ $4.70 per kg 8 g
12. 12 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Warm the milk³ until just lukewarm, then mix in the yeast, 5 g sugar, and 20 g flour. Let sit for 15 minutes until frothy.

2. Add the egg, sour⁴ cream, remaining sugar, vanilla sugar, salt, and melted butter⁵. Gradually mix in the remaining flour and knead into a soft dough for 8–10 minutes.

3. Rinse the raisins⁸, pat dry, and fold into the dough. Cover and let rise in a warm place for 60–70 minutes, until doubled in size.

4. Gently deflate the dough, transfer it to a greased cake pan filling it two-thirds full, and let rest for 30 minutes.

5. Bake at 350°F (180°C) for 30–35 minutes, until a skewer comes out clean and the top is golden. Cool on a wire rack for 30 minutes.

6. Mix powdered sugar with lemon¹¹ juice to form a thick glaze, spread over the cooled cake, and let set for 10 minutes.