Cake "My pride"

Description

It was under this name I found this recipe and now can rightfully be considered the recipe of pride, because whoever was giving me all sorts of different cakes, and this recipe turns out the most delicious and always successful. Just need not to deviate from the recipe...

Ingredients

Flour

1 kg
Milk

0.25 cup
Cream

500 ml
Butter

200 g
Yolk egg

8 piece
Yeast

15 g
Sugar

400 g
Salt

0.5 tsp
Vanilla

1 pack
Candied
Raisins
Nuts
Chicken egg

1 piece

Cooking

To prepare the dough today, we use the yeast SAF-MOMENT that you see in this picture.

Bring to the boil the cream with butter, add 3 tbsp flour, remove from heat and stir well. Yeast add to cooled cream mass, beat 1 egg and leave to rise in a warm place ( this is the sponge).

Yolks incandescent to mix with sugar, combine with RISEN yeast mixture. Put the vanilla or orange zest for flavor.

The flour should first be sifted through a sieve, and then knead the dough. It is necessary to knead for a long time, 15-20 minutes by hand until, until the dough begins to lag behind the hands. Do not add more flour, as would be desirable, and the cakes will be rough. The dough put in a warm place without drafts. When it rises, again it is necessary to press down and let rise again.

While the dough is rising you need to prepare the candied fruit, raisins and nuts. The candied fruit must be finely chopped, the raisins well washed and also cut, if it is large (as mine was). Grind nuts not very finely. I had the almond and cashew nuts. All cooked foods need to fill 1-2 tbsp of flour and stir. This must be done in order for the candied fruit, etc. evenly distributed across the test. Stir them into the risen dough.

I usually bake cakes in jars from under the peas, compote, etc., which are collected in advance of Easter. On the bottom put the cut circles from baking paper and the wall is also lined with the same paper. Just in case you can do them a little higher than the walls in case if the dough wants to rise slightly above the edges of the form. I put the dough half of the mold and put in a warm place for 20-25 minutes.

The dough rise while the oven warmed up to 180 gr. C. Put the form with the dough for 50-60 mins Looked over the tops of the cakes so they don't burn. If you suddenly became a "hot" cover the top with tin foil.

Here such turned out okay. Coat the top with frosting and sprinkle with any sweet beauty that will be in the house. The frosting is very simple. You need to take the powdered sugar and adding a little water or juice of orange or lemon, RUB the powder to a condition that the glaze has acquired fluidity. Add a lot of liquid, and then the glaze is liquid and will drain all of the cakes.

Traditionally served at Easter along with curd Easter and dyed eggs (I forgot to put eggs on the table when photographed))).

These are beautiful hot cross buns should you get if you do it right.

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