Saffron buns with marzipan

Description

So decided to rehearse in anticipation of Easter. Cake delicious. Not decorated, as it was a rehearsal.

Ingredients

Flour

600 g
Yeast

20 g
Powdered sugar

120 g
Milk

250 ml
Butter

150 g
Yolk egg

4 piece
Marzipan

100 g
Candied

70 g
Salt
Saffron
Rum

2 Tbsp

Cooking

Flour and powder sift into a large bowl.

Dissolve the yeast in a little warm milk.

Saffron soaked in rum. Melt butter. Beat the yolks. In flour make a hole and pour in the yolks and butter.

Coming up to add yeast and salt.

Hands knead a soft elastic dough. Knead for 5-7 minutes. The dough may be sticky, but the flour did not pour.

Dice the marzipan, add the raisins and candied fruit, roll them in flour.

Add the mixture to the dough, pour the saffron infusion and stir.

Put the dough into molds, the bottom of which is pre-put a circle of parchment and grease the sides with butter and sprinkle with flour.

Cover form with foil and leave to rise for an hour. The oven heated to 180*C.

Lubricate the top of the cakes with milk and put in the oven. Immediately reduce the temperature to 160*C and bake the cake 40-50 minutes. Until dry toothpick.

Allow to stand 10 minutes, then remove from forms. While the cakes are warm, brush them with glaze. Glaze: 1 egg white, 4 tbsp of sugar. 1 tbsp lemon juice. 1/4 tsp almond extract or 1 drop almond essence. Mix the juice and powder, protein vzbit to strong peaks and, still whisking, to introduce the sugar-lemon mixture and extract.

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