Cooking description:
To achieve the best result, you must follow the recipe, maintain the optimal temperature for the approach of the dough. Consider your oven when baking.
Purpose: At the festive table / Easter
Main Ingredient: Flour / Yeast
Dish: Baking
Cuisine geography: European
Ingredients:
- Milk - 130 grams (50 ml. - in a dough, 80 ml. - in a dough)
- Yeast - 6 Grams (fresh)
- Wheat flour - 350 grams (premium grade, 50 grams - in a dough, 300 grams - in a dough)
- Sugar - 80 grams (in the dough, plus 1 tsp - in the dough)
- Egg - 2 Pieces
- Butter - 60 grams
- Salt - 6 Grams
- Candied fruits - 50-80 grams (any)
- Almonds - 20 Grams (peeled)
- Powdered sugar - 4 Tbsp. spoons (with a slide)
- Lemon juice - 0.5-1 Art. spoons
Servings: 6-8
How to make "Catholic Easter cake"
Prepare the required ingredients.
In 50 ml. mix milk 1 tsp. sugar and yeast. Stir well.
Pour the yeast mixture into a bowl, add 50 grams of flour and stir.
Cover the bowl with a towel and leave in a warm place to rise for 30 minutes.
After the expiration of the time, the dough will increase noticeably.
Add flour (300 grams), sugar (80 grams), milk (80 ml.), 1 egg and 1 yolk to the dough. Start kneading the dough with a spatula.
When the dough is combined into a homogeneous mass, add the soft butter and candied fruits.
Take the mixer and hook attachments. Knead the dough with a mixer.
The resulting dough has a slightly sticky consistency. Cover it with a towel and put it in a warm place for 1 hour 30 minutes.
As time passes, the dough will enlarge and is ready for cutting.
Sprinkle the working surface with flour (approximately 1-2 tablespoons). Transfer the dough and roll out with a rolling pin or spread by hand. The thickness of the layer is about 1.5-2 cm.
Next, pull one edge of the dough to the middle of the layer.
Pull up the other end of the dough and cover on top.
Repeat the process with opposite ends to form a "book".
Turn the dough over, seam side down. Cover with a bowl and let sit for 40 minutes.
Remove the bowl after the time has elapsed. The dough will double in size.
Take a muffin pan with a hole and brush liberally with butter. Take the dough and make a hole in the middle. Transfer to a mold, cover with a towel. Leave to rise for 30 minutes. Then preheat the oven to 180 degrees. Let the cake bake for 15 minutes. After the heat, reduce to 165 degrees and bake for 25-30 minutes.
Remove the finished cake from the oven.
Transfer to a board and chill well.
Make a sweet. Mix the powdered sugar with lemon juice. Add lemon juice drop by drop and stir each time.
Cut the almonds into slices.
Cover the chilled cake with fondant and sprinkle generously with almonds. Leave the fondant to dry and serve.
The cake is airy and light. Enjoy your meal!