The Dough

  • 8 eggs
  • 500 milliliters (2 cups) milk
  • 250 grams (1 cup) butter
  • 500 grams (2 cups) heavy sour cream
  • 450 grams (2.25 cups) sugar
  • 4 sachets (8 teaspoons) vanilla sugar
  • 0.5 teaspoon salt
  • 15 grams (0.5 ounces) dry yeast
  • 1400 grams (11.25 cups) flour
  • 250 grams (1.5 cups) raisins


  • 2 egg whites
  • 200 grams (1 cup) sugar
  • Pinch of lemon acid (citric acid)
  • Pinch of salt


  • Large mixing bowl

    A large bowl is great for mixing ingredients without making a mess. Make sure it's big enough to handle rising dough.

  • Whisk

    Helps to thoroughly mix and aerate ingredients. Use a sturdy whisk for best results.

  • Measuring cups and spoons

    Accuracy is key in baking, so ensure you have a reliable set.

  • Baking molds

    Molds shape the dough as it bakes. Grease them well to prevent sticking.

  • Wooden skewer

    Essential for checking if your pastry is cooked through. If it comes out clean, you're good to go!

  • Electric mixer (optional)

    For easier and quicker mixing, especially for the icing part.


Step 1

1. Break the eggs into a large bowl and whip with a whisk until they are well mixed. Using a stand mixer with a whisk attachment can save you time.

Step 2

2. Add the warm milk, melted (but not hot) butter, sour cream, sugar, vanilla sugar, and salt. Mix slightly to combine. Ensuring the milk and butter are warm, not hot, helps activate the yeast whilst preventing the eggs from cooking.

Step 3

3. In another bowl, mix the dry yeast with the flour. Gradually add the flour mixture into the egg mixture. Adding the flour slowly helps prevent lumps and ensures a smooth dough.

Step 4

4. Once the dough starts coming together, add the raisins, which can either be washed or steamed in advance. Well-drained raisins ensure the dough doesn't become too wet.

Step 5

5. Place the dough in a large container for proofing. Allow it to rise twice. The dough should double in size each time, so using a large container or splitting the dough between two containers works best.

Step 6

6. Grease your hands with oil and divide the dough into molds, filling each mold halfway. Allow the dough to rise until it fills the molds. Using oiled hands prevents the dough from sticking to your skin.

Step 7

7. Preheat the oven to 356Β°F (180Β°C). Bake the dough until it's ready, checking for doneness with a wooden skewer. The baking time may vary based on the mold size, so monitor closely.

Step 8

8. Whip the egg whites with a pinch of salt until stiff peaks form. Gradually add the sugar and citric acid, whipping until well combined. Adding sugar gradually helps maintain the volume of whipped egg whites.

Step 9

9. Once the pastries have cooled, cover them with the prepared icing and add any decorations you like. Ensure the pastries are fully cooled to prevent the icing from melting.


Ready to serve your delightful pastry? πŸŽ‰ Here are a few ideas that will take your presentation to the next level:

1. The Classic Tea Party Experience β˜•πŸ°: Serve your pastry slices on elegant porcelain plates, paired with freshly brewed tea. Add a touch of scones and finger sandwiches to complete the authentic British vibe.

2. Dessert Extravaganza πŸ“πŸ§: Want to make an impression? Create a dessert table with assorted berries, whipped cream, and even mini-chocolate fountains. Guests can add toppings to their pastry slices!

3. Brunch Delight πŸ₯‚πŸ‡: This pastry pairs perfectly with a light brunch. Include it alongside fruit salad, light cheeses, and a glass of sparkling mimosa. Perfect for a lazy Sunday morning.

4. Holiday-Themed Presentation πŸŽ„πŸŽ‰: Decorate your pastry with festive sprinkles, edible glitter, or colorful icing. Perfect for Christmas, Easter, or any special occasion that calls for a bit of flair.

Whichever way you choose to serve it, this pastry will always take center stage! 🌟


Gluten-Free Variation: 🌾🚫

Replace the regular flour with a gluten-free flour blend. Ensure your baking powder is gluten-free as well. You might need to adjust the liquid ingredients slightly as gluten-free flours absorb differently.

Vegan Variation: πŸŒ±πŸ’š

Swap out the butter with vegan butter, and use almond or soy milk instead of regular milk. Use flax eggs (1 tbsp ground flaxseed mixed with 2.5 tbsp water for each egg) in place of eggs. Opt for coconut cream instead of heavy sour cream.

Feel free to get creative with these substitutions and enjoy a delicious vegan, gluten-free pastry! 🧁✨


  • How do I know when my pastry is done baking?

    Use a wooden skewer to check. Insert it into the middle of the pastry; if it comes out clean, your pastry is ready!

  • Why did my dough not rise?

    Make sure your yeast is fresh and the milk is warm but not hot. Extreme temperatures can kill the yeast, preventing the dough from rising.

  • Can I use active dry yeast instead of instant yeast?

    Yes, you can. If you use active dry yeast, dissolve it in warm milk first and let it sit for about 5 minutes before adding it to the mixture.

  • Should I preheat the oven?

    Absolutely! Preheating ensures that your pastry cooks evenly from the start. Preheat to 356F (180C) for best results.

  • How can I make sure my icing is perfect?

    Ensure your egg whites are at room temperature before whipping and incorporate the sugar gradually to get that perfect stiff peak consistency.

  • Can I freeze the pastry?

    Yes, you can freeze the baked and cooled pastry. Wrap it tightly in plastic wrap and store it in an airtight container. Thaw it at room temperature before serving.

Nutrition facts

Super delicate vanilla Easter cake
Recipe Yield:10 servings
Calories:500-600 calories per serving
Calories (Min - Max):500 - 600
Total Fat:25g
Saturated Fat:15g
Total Carbohydrate:65g
Total Sugars:35g