Very tasty pastries, a bit "wet" within the consistency is much easier than the "traditional" cakes.Cakes not harden for a few days, perfectly amenable to freezing.
you need:
500 ml (2 cups) of flour with a high percentage of protein (12%)
50 ml of warm milk
17-18 g of fresh yeast (~ 6 g dry)
100-120 mlsugar (to taste)
zest of 1 large orange (2 tbsp. l.)
1 ch. l.natural vanilla extract (2 tsp vanilla sugar)
120 g butter at room temperature (melted, chilled)
2 large eggs 2 large egg yolks
100 ml light raisins
100 ml of candied citrus
100 ml of orange juice (brandyrum, liqueur to taste hot water)
2 tbsp.l.Milk
Preparation:
Soak the candied fruits and raisins in orange juice (liquor, rum or water) for at least 3 hours.
Rub the yeast with 1 tbsp.l.sugar, add 1 tbsp.l.flour, warm milk, stir well and set aside to ferment for 30 minutes.
Mix the sugar with the zest and with a spoon or blender to grind slightly.Add egg yolks, vanilla extract and beat into a lush lather.
In a deep bowl (processor, bread maker) Sift the flour.Pour the beaten eggs into the flour, add the sponge and dough, adding at the end of mixing parts butter.Knead the dough for 15-20 minutes.Grease with butter a deep bowl, put the dough, cover with cling film, making it several punctures and put the dough in a warm place for 1 ½ hours.
Add to coming up the dough the raisins and candied fruit, and once again knead the dough.Roll into a ball, to shift into a greased bowl, cover with foil and place in refrigerator for 6-8 hours (overnight).
Remove the dough from the refrigerator, obmyat, expanded in greased and lined with baking paper forms, filling 1/3 of the volume of the test form, fit and leave until the volume of the test is not doubled.
Preheat oven to 210 degrees F. Using a brush to grease the top of the cakes with milk.Wooden skewers to make cakes in every several deep punctures.Place the shaped cakes in the oven and bake great shape for 35-40 minutes, small form 18-20 minutes.If necessary, in the process of baking cakes covered with paper.
Remove form with cakes from the oven and cool without taking the form of, for 3-5 minutes.Carefully remove the cakes from the molds and pass on to the bars to cool down completely.
Note!
yeast, flour and remaining ingredients except the oil and milk should be at room temperature.The dough turns out totally cool, even more sticky, but it is not necessary to add the flour.The greater the flour, the more dense structure will baking.Optionally, you can grease the top of the cakes yolk beaten with 1 tbsp.l.water or cover glaze taste.
Photo source: carina-forum.com
Articles Source: carina-forum.com
