Easter cake with dried fruits and nuts

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Easter cake with dried fruits and nuts

Tempting appetizing Easter cake with dried fruits and nuts will not only delight you with its taste, but will also become a real decoration of the Easter table. Delicious Easter cake with milk is easy to prepare: the main thing is to cook in a good mood, then everything will turn out delicious and beautiful. Unrealistically tender dough is the main priority of this recipe, and nuts and dried fruits give the Easter cake a special piquancy. Try to bake a fragrant Easter cake with orange zest - and the result will exceed all your expectations. Do not believe? Prepare: and you will see for yourself!

Ingredients:

  • 175 milliliters of milk;
  • cream 12% - 175 milliliters;
  • fresh yeast - 30 grams (or 10 grams of dry);
  • wheat flour - 900 grams;
  • 100 grams of butter;
  • 60 grams of sunflower oil;
  • five chicken eggs;
  • sugar - 200 grams;
  • vanilla;
  • salt;
  • nuts - 160 grams (60 grams per dough + 100 grams for decoration);
  • dried fruits - 425 grams (125 grams per dough + 300 grams for decoration);
  • 300 grams of powdered sugar;
  • zest of one orange;
  • lemon juice.

Easter cake with dried fruits and nuts. Step by step recipe

  1. We heat milk with cream to a temperature of 35-40 degrees. I heat the milk in a slow cooker, but can be heated on the stove or in the microwave.
  2. In a deep bowl, crumble fresh yeast, add one tablespoon of sugar to the yeast (from the general norm), a little warmed milk and mix until the yeast is completely dissolved.
  3. Fresh yeast can be replaced with dry yeast: for this you need 10 grams of dry yeast. But as for me, the dough made with fresh yeast is much more tender and airy.
  4. Then add a few tablespoons of flour to the yeast mixture and mix everything thoroughly again.
  5. Now take the cling film and cover the container with the dough. Put the dough under the film in a warm place for 15-20 minutes.
  6. Then, in two eggs, we separate the proteins from the yolks.
  7. Squirrels from eggs are sent to the refrigerator.
  8. Break three chicken eggs into a small container, and then add two yolks to them and beat everything well with a mixer.
  9. In the beaten eggs we send sugar, vanilla sugar (vanillin), a pinch of salt and beat everything for 5-6 minutes.
  10. When the dough has increased in volume, move it to the remaining milk, mix well until the dough is completely dissolved in milk (preferably with a silicone or wooden spatula).
  11. Add half of the previously sifted flour to the milk mass in small portions and knead the dough.
  12. As soon as the dough has gathered in a lump and begins to keep its shape, then pour the beaten eggs into the dough and well mix the eggs into the dough.
  13. Liquid butter is introduced into the dough and mix well.
  14. And now add the remaining flour to the dough - and again mix everything well.
  15. Pour the sunflower (or olive oil) into the dough and mix again. You can mix the dough with your hands or with a spatula (wooden spoon).
  16. We send the finished dough for proofing to the multicooker: multi-cook mode, 35 degrees and about 20-25 minutes.
  17. Now let's prepare dried fruits (dried apricots, raisins and prunes) and nuts for Easter cake.
  18. We cut 60 grams of dough nuts not very finely with a knife.
  19. To make such a cake, walnuts, almonds, and peanuts are suitable. Cut the nuts not very finely so that the dough comes across pieces.
  20. Dried fruits, which we will add to the dough, pour boiling water and leave to stand for 20 minutes.
  21. Then we drain the water and cut large dried fruits into small squares (such as raisins in shape). I also like to use dried cranberries or cherries - very tasty.
  22. Pour dried fruit for decoration also with boiling water, rinse in water and pour them into a colander (you do not need to keep these dried fruits in water).
  23. When the dough increases in volume, move it to a table filed with flour and knead well.
  24. Pour a little sunflower oil on the table, put the dough in oil, pour a little more oil on top of the dough and mix the oil in the dough (the oil should be completely absorbed).
  25. We lubricate a small container with sunflower oil, put the dough there, add nuts, zest of one orange (lemon can be), dried fruits, add a little more sunflower oil and mix everything well.
  26. In total, sunflower oil for making dough for Easter cakes should take you 60 grams.
  27. Put the finished dough for one hour.
  28. After this time, we knead the dough a little, divide it into parts and put it into molds.
  29. It is very good to use paper molds for baking cakes, but iron ones will do too. I apply the dough only to half the form, because during baking it grows well in volume. You can look at the video recipe in more detail.
  30. Initially, the dough in molds is sent to the oven for 15-20 minutes, at a temperature of 50 degrees on convection (so that the Easter cakes rise well and beautifully).
  31. Then we bake Easter cakes at a temperature of 180 degrees 30 minutes.
  32. Beat the cooled proteins a little with a whisk, add the icing sugar in small parts, mix well, add the lemon juice and mix everything thoroughly again. Glaze for greasing cakes is ready.
  33. Lubricate baked hot cakes with lemon glaze, spread nuts and dried fruits on the glaze - for decoration.

Very delicious, the softest and most delicate Easter cakes will surprise you with their taste and originality. The aroma of orange zest just drives crazy.

Cook with "I love to cook." Everything is very tasty here!

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