This recipe is from the recipe book to my first, now defunct at the bothie, the bread maker. But I like it so much that I bake it constantly and in the second bread maker. For those who do not have this device, I'll write about how to bake in a conventional oven.
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In my breadmaker according to the instructions laid out liquid first, then solid ingredients. In a bowl breadmaker pour in milk, beat eggs.
Butter (margarine or spread) cut in small pieces and throw in the bread.
Add salt and sugar.
Add the flour and yeast.
Almonds triturated in a mortar.
In my breadmaker this "miracle hostile technology," as an automatic dispenser. On the one hand it filled there are all sorts of additives (nuts, raisins, minced garlic, etc.).
And on the other hand "door" through which all these supplements into the dough 20 minutes after the start of the batch.
There has been filled with dispenser raisins, and almonds.
The finished cake to cool on rack at least 30 minutes. However, the smell in the apartment is such that this half hour and my house was hard to endure.
Sprinkle with powdered sugar.
And you can cut and serve for tea!
The cupcake tastes very soft, buttery, moderately sweet. Unfortunately, due to the fact that they cut warm, the structure of the bread a little hurt, and it did not cut smoothly, but all the same- very tasty!