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Easter cake with candied fruits on dry yeast

0
1479
Kitchen Russian
Calorie content 322.5 kcal
Portions 6 port.
Cooking time 6 h
Proteins * 7.1 gr.
Fats * 11.7 g
Carbohydrates* 48.7 g
* per 100 gr. product
Easter cake with candied fruits on dry yeast
Content

For Easter, I want to cook not only delicious cakes, but also smart ones. This semolina recipe takes some time, but the result is fragrant and delicious moist candied fruit pies that don't crumble when cut.

Ingredients

Cooking process

step 1 out of 15
In a bowl, combine eggs with sugar and yolk.
step 2 out of 15
Whisk the mixture well.
step 3 out of 15
Microwave the butter and add warm to the bowl.
step 4 out of 15
Put sour cream in the dough and mix well.
step 5 out of 15
Pour in warm milk and stir again thoroughly.
step 6 out of 15
Sift flour into the dough, add semolina, yeast and salt.
step 7 out of 15
Knead the dough, it should be plastic.
step 8 out of 15
Transfer it to a large, dry container and leave it covered with a towel in a warm place for 2 hours.
step 9 out of 15
Transfer the dough to a work surface and wrap your hands around. Leave on the table, covered with a towel for another hour.
step 10 out of 15
Crumple the dough again and divide in half.
step 11 out of 15
Put candied fruit in one part and knead the dough.
step 12 out of 15
In the second - raisins and distribute over the dough, kneading it.
step 13 out of 15
Divide the dough into the molds, filling half the height. Leave the dough to rise for 1 hour.
step 14 out of 15
Transfer the molds to a hot oven for 45 minutes at 200 degrees. Check the doneness by sticking a toothpick in the center. It should stay dry.
step 15 out of 15
For the icing, slowly add lemon juice (or water) to the icing sugar and stir constantly. Add a little dye and stir. Lubricate the surface of the cakes with glaze and sprinkle with colored sprinkles.

Bon Appetit!

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