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➠ Easter cake with saffron and cognac

Easter cake with saffron and cognac

1904

Kitchen Russian

Calorie content 374.8 kcal

Portions 6 port.

Cooking time 180 minutes

Proteins * 6.4 gr.

Fats * 18 gr.

Carbohydrates* 45.6 gr.

Content

Fragrant ruddy cakes are a popular holiday dish. Try this special recipe with cognac and saffron. You will definitely pleasantly surprise your home and guests!

Ingredients

Cooking process

Mix cognac with orange zest. If we add raisins, then we put it here. We insist for a while.

Let's make a dough. Bring the milk to a boil with half the vanilla pod. Cool until warm, remove the vanilla and add sugar. We mix. Add yeast, sift flour. Knead and put in a warm place to infuse for 30-40 minutes.

Heat the milk again, then melt the butter in it. Then add salt, vanilla pod seeds and saffron. We mix.

If by this time the dough has already come, mix it with the milk mixture.

Add sugar and eggs with yolks. We leave the squirrels, they will be useful to us for the glaze.

Beat the contents, then gradually sift the flour, add the raisins and brandy. We knead.

Leave the dough in a warm place for an hour.

Pour the finished mass into molds and send it to the oven for 40 minutes. We start cooking at a temperature of 200 degrees, gradually decreasing to 180.