Delicious yolk Easter cake: how many to add to the dough

An essential ingredient for Easter cake is eggs. But don't add them to the dough with the whites. The best option is to use the yolks only.

The idea of making a fluffy Easter cake with yolks was published on the Instagram page of food blogger Olena with the nickname olena_mykolaivna56. Sour cream is also an indispensable ingredient.

Ingredients for the starter:

• milk - 100 ml.
• dry yeast - 12 g
• sugar - 1 tbsp
• flour - 150-170 g

Ingredients for the dough:

• egg yolks - 5 pcs.
• sugar - 250-300 g
• sour cream - 500 g
• oil - 60 ml.
• salt, vanilla, candied fruit, raisins
• flour - 1 kg.

Method of preparing the dough:

1. Pour warm milk into a container.

2. Add sugar and yeast.

3. Stir and add flour.

4. Stir the dough with a spoon and cover.

5. Put it in the fridge for about an hour and a half to two hours so that it doubles in size.

6. Separate the yolks from the whites.

7. Add sugar to the yolks and beat with a blender.

8. The sugar will not dissolve completely. Nevertheless, add to the dough.

9. Also add warm sour cream (this will make the dough more suitable), butter, salt, vanilla and, if desired, candied fruit and raisins.

10. Add flour a little at a time.

11. First, mix the dough with a spoon, and then on the table.

12. For convenience, knead until ready (about 15 minutes) so that it does not stick to your hands.

13. Cover with a towel and put in a warm place to make it come up quickly. You can leave it on the table.

14. The dough is now ready. It needs to be kneaded again and left to rise again.

15. Then form the cakes and put them in the molds so that the dough covers one third of the mold.

16. Preheat the oven to 180 degrees.

17. Bake for 45-50 minutes.