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Dough cake with candied fruit

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1137
Kitchen Russian
Calorie content 168 kcal
Portions 6 port.
Cooking time 210 minutes
Proteins * 5.9 gr.
Fats * 6.1 gr.
Carbohydrates* 24.8 g
* per 100 gr. product
Dough cake with candied fruit
Content

This recipe for making Easter cake can be called a classic: yeast dough cooked in dough, with the addition of butter and a large amount of sugar. To add flavor and extra juiciness, add candied fruits to the dough. For aromatization - cognac. We decorate ready-made cakes with snow-white protein glaze.

Ingredients

Cooking process

step 1 out of 14
To prepare the dough, pour milk into a volumetric bowl, heat until warm. Pour crumbled yeast and two tablespoons of granulated sugar into it from the total. Dissolve the additives. Add two tablespoons of flour to the mixture. Cover the bowl with the dough with a towel and put it in a warm place for half an hour to forty minutes. The dough should increase in size and be covered with bubbles.
step 2 out of 14
While the dough is suitable, grind the eggs with yolk with granulated sugar and vanilla sugar until light in color. Melt the butter until it is liquid. Pour warm butter into the egg-sugar mixture, mix.
step 3 out of 14
Add the egg-butter mass to the matched dough, pour in the brandy, mix.
step 4 out of 14
Finally, sift the flour and add it to the resulting sponge.
step 5 out of 14
Add in portions to keep track of the consistency: the dough should turn out to be very soft, unformed.
step 6 out of 14
We spread the mass on the table and begin to knead, adding a little flour. Kneading for a long time - fifteen to twenty minutes. By the end of kneading, the dough will begin to peel off from your hands and form into a lump.
step 7 out of 14
Place the kneaded dough in a deep bowl and put it in a warm place for about an hour and a half.
step 8 out of 14
The mass should increase by two to two and a half times.
step 9 out of 14
Put the matched dough on the table, knead it into a cake, put candied fruit and orange zest on top, fold it in an envelope or roll it up.
step 10 out of 14
We introduce all candied fruits in this way.
step 11 out of 14
Lubricate the baking dishes from the inside with butter. To increase the height of the molds, you can use oiled parchment to size it above the edges of the mold. We spread the dough in them, filling no more than a third of the form's volume. Leave the dough in the tins for the final rise for twenty to thirty minutes.
step 12 out of 14
Preheat the oven to a temperature of 180 degrees. We place the forms with the dough in the oven and bake them for about thirty to forty minutes. To be sure, readiness can be checked with a wooden skewer.
step 13 out of 14
While the cakes are baking, prepare the icing: put the proteins, icing sugar and lemon juice in a bowl. Beat everything together with a mixer until you get a thick, smooth glaze.We take the finished cakes out of the oven, let them cool to a warm state and cover them on top with the prepared protein glaze.
step 14 out of 14
If you wish, you can decorate the surface with confectionery dressing - it adheres perfectly to the wet glaze and fixes after drying.
Bon Appetit!

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