Hot cross buns and Easter crown, "Relish"
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Description: This recipe is from an old program, "Relish" (A. Makarevich) with my changes. Just 3 hours out very tasty, fragrant, creamy cakes. Maybe someone will need prescription.
Ingredients for Hot cross buns and Easter crown, "Relish"
- Cream - 200 g
- Milk - 0,5 stack.
- Flour - 5 Stak.
- Yeast - 1 tbsp
- Salt - 0,25 tsp.
- Sugar - 5 tbsp
- Chicken egg - 3 PCs
- Vanilla - 0,25 tsp.
- Butter - 100 g
- Raisins - 4 tbsp
- Nuts - 1 tbsp
- Dried apricots - 1 tbsp
- Saffron - 0,25 tsp.
- Powdered sugar - 4 tbsp
- Topping pastry
Step by step instruction of cooking Hot cross buns and Easter crown, "Relish"
In the ingredients I pointed out of flour about 5 cups. Add flour gradually, focusing on the dough. The dough in the end should be elastic and not stick to hands.
Cream this time, I took 33% of the fat content, so butter took less – 60g, and flour went 4 cups.
Measure ordinary faceted glass.
Dissolve yeast in warm milk, add 1 tablespoon of sugar and leave to come.
Raisins and dried apricots to soak in warm water.
Prepare the leaven: yeast, cream, salt, sugar, Cup of flour mix well and put the yeast in a warm place for 40 minutes (I put the pan with the dough in a bowl of warm water).
After 40 min the leaven is ready.
Make the dough:
2 eggs and 1 egg yolk to whisk, add vanilla, melted butter, saffron (instead of the turmeric), raisins (coated in flour), dried apricots (chopped into little pieces and coated in flour).
Then add yeast, gradually add flour and knead the dough not sticking to hands.
The ingredients indicated approximately 5 cups of flour. Focus on the test, it should be elastic and not stick to hands. The consistency of the cream and flour are different.
Here is the dough I did.
Put the dough in a warm place for 20 minutes to come.
The batter is porous, air.
Divide the dough into 2 parts. One will bake cakes (grandmother), another Easter wreath.
For cakes spread the batter into the pan to about 1/2 volume and leave for 20-30 minutes in a warm place to rise.
Easter wreath roll out the dough and roll into a roll.
From a roll, make a roll, well zasebnem junction.
Spread the rolls on a baking sheet, make scissor cuts to the middle and leave for 20-30 minutes in a warm place to rise.
This is the wreath before baking.
Preheat the oven to 180C.
Bake until ready. Readiness check splinter.
I bake 25 - 30 minutes.
Of this amount, the test I have 6 attendants (length 6 cm, height 7 cm) and an Easter crown.
Or 3 small cake and a crown.
For decoration protein vzbit with sugar powder and pour ready the cooled cake into 2 layers with an interval of 5 minutes.
To Fudge on top is smooth, it is better to dip the cake.
After 5 minutes, the first a sweet almost dry, dip a second time. And sprinkle with colored decoration.
Cakes turn out tender, creamy, fragrant, very tasty.
The crumb is dense and not moist.