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➠ Easter cake with saffron and cardamom

Easter cake with saffron and cardamom

733

Kitchen Russian

Calorie content 211.9 kcal

Portions 6 port.

Cooking time 5 h

Proteins * 7 gr.

Fats * 12.9 gr.

Carbohydrates* 27.6 gr.

Content

Spicy kulich with a piquant aftertaste is an original, updated version, as an alternative to traditional pastries. The composition contains additives such as candied fruits, raisins and almonds, the taste is very rich and unusual.

Ingredients

Cooking process

We put live yeast in a bowl and dilute with warm milk, adding one tablespoon of sugar.

Pour half a kilogram of flour into a bowl and mix with the milk mixture, leave to "rest" for at least 3-4 hours.

During this time, the yeast was activated, and now we boldly add the remaining flour, drive in 2 eggs and 4 yolks.

Then add slightly melted butter, saffron and cardamom, sugar and knead thoroughly with your hands for at least 20 minutes.

Lightly roll chopped almonds, candied fruits and raisins in flour and add to the dough, mix, cover with a clean cloth and leave to rise in a warm, unventilated room. Determining readiness is simple - the dough should double.

We coat the molds with vegetable oil and spread the dough, but fill it by about 30%, since our cakes will increase several times. Leave for 40 minutes for proofing.

When the "Easter cakes" have come, grease them with whipped yolk on top and send them to the oven preheated to 180 degrees. We bake for 40-60 minutes, depending on the power of the oven.