Christmas tangerine grandmother

Description

In the air aromas of muffins and tangerines. It smells of happiness, gifts and expectations of magic. Christmas party gathers at the table closest and dearest people. For them I bake a fragrant tangerine butter cake. Spicy tangerine jam a few days will remind us of the wonderful winter holidays! I offer you my version of the popular in Europe Christmas baking.

Ingredients

Milk

120 g
Chicken egg

1 piece
Butter

40 g
Vanilla sugar

1 tsp
Flour

350 g
Salt

0.5 tsp
Brown sugar

30 g
Yeast

1.5 tsp
Mandarin

1 kg
Brown sugar

200 g
Cinnamon

1 piece

Cooking

The first thing we need to prepare tangerine jam for the filling. I recommend to use a tart fruit with a thin skin. If the tangerines are very sweet, add the juice of one lemon. Divide the mandarins into two parts. Half clean, the rest use together with the skin. Cut the mandarins into quarters, remove the bones.

Sliced tangerines are placed in the chopper, covered in brown sugar and grind.

Peeled tangerines also need to grind.

The resulting slurry was poured into the slow cooker, add the cinnamon stick and cook on the bake mode 1 hour. Jam uvarivaetsja well, it turns out thick.

Makes about 0.5 liter a wonderful flavored jam. Bitterness I do not feel, is present only the necessary zest and light caramel shade. Let the jam cool before use and store it in the refrigerator. For the grandmother, we will need 200-250 grams of jam.

For the zemes test I use a breadmaker, you can do manually - it's fast, the dough becomes quite elastic and supple.

Anyway, you need to mix all the ingredients and knead the dough until smooth.

Turn batter into a lightly oiled bowl, cover and leave to rise in a warm place for 60 Minutes, to rise 2 times.

Coming up the dough is ready for molding.

Roll out the dough into a rectangle of about 40 by 30 cm.

Spread a thin layer of jam, leaving a free 2 cm on each side.

Moisten the edges with water, roll the dough into a log and zasypnica edges and seam.

Cut lengthwise

Place the workpiece up slices in bread or muffin form. Cover and let rise in a warm place for 60 minutes until doubled. At the end of proofing preheat the oven to 180C. Bake the Babka for about 40 minutes.

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