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Easter cake with poppy seeds and candied fruits

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682
Kitchen Russian
Calorie content 190.7 kcal
Portions 3 port.
Cooking time 240 minutes
Proteins * 8 gr.
Fats * 13.2 gr.
Carbohydrates* 24.3 g
* per 100 gr. product
Easter cake with poppy seeds and candied fruits
Content

This recipe offers you an original way of making Easter cakes that will surprise you with their new taste. Cooking kulich-craffin stuffed with poppy and candied fruits. We knead the butter yeast dough using a food processor, because the main taste determines the time of kneading the dough, and it is more difficult to do it with your hands.

Ingredients

Cooking process

step 1 out of 18
First, let's prepare a dough for the dough. Pour warmed milk into a bowl for kneading dough, add dry fast-acting yeast and a little sugar to it. Mix everything well and leave it warm for 10 minutes, until a foam "cap" appears on the surface.
step 2 out of 18
Break the egg into the bowl of the food processor, add the yolks, a pinch of salt, the rest of the usual sugar and vanilla. Beat these ingredients for 5 minutes until fluffy.
step 3 out of 18
Then pour the risen dough into the bowl and add the juice of half a lemon for aroma (squeeze the juice through a strainer).
step 4 out of 18
Pour half the amount of flour specified in the recipe into a bowl through a sieve and knead the dough until smooth. It must be liquid.
step 5 out of 18
In any way, first melt and then cool a piece of butter (50 g) and pour it into a bowl. Then pour the rest of the flour into the bowl through a sieve and knead the dough for at least 10 minutes, then the baking will turn out to be very soft and fluffy.
step 6 out of 18
After the kneading time has elapsed, we transfer the dough to another dish, greasing it with vegetable oil. Cover the dishes with a napkin and put the dough in heat for 2 hours so that it rises well.
step 7 out of 18
During this time, the dough should double in volume. Then we crush it with our hand.
step 8 out of 18
Divide the dough into 3 pieces and roll them into small balls.
step 9 out of 18
Roll each bun on a floured countertop into layers up to 1 mm thick. Melt the rest of the butter and apply it to the rolled dough using a silicone brush.
step 10 out of 18
Then pour any chosen filling on the dough in an even layer (you can make cakes with different fillings at the same time) and roll it up into rolls.
step 11 out of 18
We temporarily cover the rolled rolls with a piece of cling film so that the dough does not dry out.
step 12 out of 18
Sprinkle one roll with poppy seeds, another with candied fruits. You can make them the same or mix the poppy seeds with candied fruits, as you prefer.
step 13 out of 18
Your rolls are ready. We keep them under the film. Now we proceed to the formation of cakes.
step 14 out of 18
We cut each roll lengthwise, turn it with a cut up and carefully fold it in the form of a snail, first one half, and then the other.
step 15 out of 18
We put the rolled rolls into tins for baking cakes and preferably paper ones.
step 16 out of 18
Cover the craffin cakes with a napkin and leave warm for 1 hour for proofing.
step 17 out of 18
We bake the cakes in the oven preheated to 150 ° C for 10 minutes, then increase the temperature to 180 ° C and bake for another 30 minutes. To prevent the cakes from burning on top, cover them with a piece of foil.
step 18 out of 18
Easter cakes with poppy seeds and candied fruits are ready. We take them out of the molds, cool them on a wire rack and decorate them to our liking.
Delicious and successful baking!

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