Ingredients
Brew:
- 85 gram Flour wheat / Flour
- 120 milliliters Cream (20%)
- 1 teaspoon Sugar
- 6 gram Dry yeast
Dough:
- 2 pieces Chicken eggs room temperature
- 110 gram Sugar
- 1 pack Vanilla sugar
- 0,5 teaspoon Salt
- 270 gram Flour wheat / Flour
- 50 gram Butter room temperature
- 70 gram Candied fruits Raisins
Additional:
- 1 pack Glaze
- 1 pack Sprinkles sweet shop
Instructions
- Add yeast, sugar and flour to the warm cream, mix. Cover and leave for 20-30 minutes at room temperature. The dough should increase 2-2.5 times.
- In the bowl of a mixer, mix eggs, salt, sugar, vanilla sugar. Whisk until fluffy.
- Add the yeast mixture and flavor.
- Add 1/2 of the flour. Mix it.
- To change the nozzle on the hook, add butter. To interfere. Sift the remaining flour and knead the dough on medium speed for 30 minutes.
- Brush the bowl with vegetable oil, form a round shape from the dough and put it in a bowl. Cover and remove to rise for 1.5-2 hours in a warm place.
- Roll the raisins and candied fruits in flour (1.5 tsp.), shake off the excess. Pre-rinse the raisins in cold water and soak in boiling water for 15-20 minutes or in brandy. Then dry it on a paper towel. Knead the dough and add the raisins and candied fruits.
- The dough is divided into parts and laid out in forms, filling no more than 1/3. I baked in jars (bottom 8 cm, height 11 cm). Shape, cover and let it rise for 40-60 minutes. Bake in a preheated 180 g oven for 30-40 minutes. Check readiness with a wooden skewer stuck in the middle, it should turn out dry.
- The finished cakes are cooled on the side, on a pillow, after removing them from the cans, and periodically turned over so that they do not fall into barrels. Cover the completely cooled cakes with icing and garnish with sprinkles.
- Happy Easter.