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Easter cake based on saffron pretzel

Kulich I always bake according to the same recipe — based on the saffron pretzel from the book “Practical Basics of Culinary Art” by P. P. Alexandrova-Ignatieva.

I have the seventh edition of 1909, and the chapter with baking all the time strives to crumble into separate pages.

To bake Easter cake, In addition to a proven recipe and the best products, you need a calm, happy mood and a warm, draft-free kitchen. Make Easter cakes with a margin to bestow friends and loved ones.

This is such a pastry that matures and when stored in a sealed container it only gets better.

The frosting that I offer is somewhat more laborious than regular protein or a mixture of water and powdered sugar, but it is certainly worth the time spent.

If you replace the usual sugar light brown, this icing is quite possible to eat just like that or use for other confectionery needs.

What do you need:
For the test:

  • 500-550 g of wheat flour of the highest grade
  • 200 ml of milk
  • 120 g of fine sugar
  • 120 g of softened butter
  • 4 yolks at room temperature
  • 15 g of pressed yeast
  • 60 g dark raisins
  • 60 g of light raisin
  • 60 g candied fruit
  • 50 ml dark rum or orange liqueur
  • 1/2 tsp salt
  • bag of vanilla sugar with natural vanilla
  • ground nutmeg and cardamom at the tip of a knife

additionally:

  • flour for forming cakes
  • butter for lubricating forms
  • ice cream for butter cakes

for glaze:

  • 500 g sugar
  • 350 ml of water
  • 2.5-3 tsp. lemon juice
  • 1 tsp orange liqueur

What to do:
Heat the milk to 40 ° С, dissolve the yeast in it.

Sift 200 g of flour into a bowl, add milk, mix well.

Tighten the bowl with foil and leave the dough for 1.5-2 hours before increasing in volume by 2 times.

Heat the rum or liqueur, pour the raisins and candied fruits, cover and leave to infuse until the dough fits.

Grind the yolks with sugar, add softened butter and beat. Add the remaining flour, salt, vanilla sugar, nutmeg and cardamom to the dough and knead the dough.

When the dough converges, add the butter mixture, knead until the dough stops sticking to the hands.

Raisins and candied fruit to fold in a colander, dry, roll in flour and add to the dough, trying to evenly distribute throughout its volume. Form a ball of dough, place a bowl of sufficient volume and cover with a wet towel.

Leave the dough for 2-2.5 hours to approach, making one punch in the middle of the fermentation.

When the dough increases by a factor of 2.5 a second time, it can be molded Easter cakes. Using the scales, divide the dough into four equal parts, form balls into them and place into paper forms smeared with butter.

The dough should take no more than 1/3 of the volume of the form. Cover the molds with a wet towel and leave for proofing for 40-45 minutes, before planting in the oven, grease the top of the cake with the lotion of 1 yolk and 1 tbsp. l of milk.

Oven for 20-25 minutes at 180 ° C until ready.

Cool on a wire rack.

For glazing cakes to cook confectionery fudge. Place the sugar in a saucepan with a thick bottom, pour hot water over it, mix until completely dissolved and cook the syrup. It is important that the inner walls of the pan do not have stuck sugar and sprinkles (remove them with a damp cloth).

Boil the syrup before the test on a soft ball (112-115 ° C for confectionery thermometer).

At the very end of cooking, add lemon juice.

After cooking, sprinkle the surface of the syrup with water and cool it as soon as possible. To do this, put the pan with syrup in cold water or on ice.

Beat the cooled syrup with a mixer until it turns white.

Knead the fudge with a spatula, heat to 45-55 ° C, stirring all the time, and add orange liqueur. You can use other flavors: a variety of liqueurs, fruit or berry juice. If the lipstick is too thick, you should dilute it with a small amount of water, if liquid — add sifted icing sugar.

Lipstick, ready for glazing, on a consistence reminds sour cream of average density.

Lipstick withstands long-term storage, so it can be done in advance.

If the glaze is not used immediately, you need to heat it to 50 ° C before use.

Dip Easter cakes in the glaze and turn to the glaze flowed on the sides, or rotate so that it is evenly distributed on the cap of the cake.

Recipes from Elena Motova:

Couscous Dishes

Couscous has a neutral taste to make the dish with it brighter and more interesting, you need aromatic additives and spices.

We sold mostly.

See below.

Bean Vinaigrette

Traditional Ukrainian vinaigrette is different in that instead of potatoes they put beans in it. This option seems at first glance unusual.

See below.

Chickpea soup with noodles and greens

In the period of Lent and seasonal vitamin deficiency, Elena Motova proposes to pay special attention to chickpeas and to share a recipe for soup with chickpeas, noodles and greens. See below.

Cream cake

A simple chocolate-orange cream will save time when preparing a cake and minimize caloric content.

Traditionally for whipped chocolate cream. See below.

Spice Shortbread

My offer in the confectionery language is called a cookie, the dough for which is spread with a spoon.

From the balls in the oven, round cookies are obtained.

See below.

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