Easter cake with no kneading

Description

Preparing for Easter revised cooking magazines in search of something unusual and found this recipe. I have long been attracted to the dough without kneading simplicity and complexity of the preparation. And besides, the longer the dough rise in the cold makes it extraordinarily fluffy, almost weightless. The recipe is from the magazine " the Epicure ", by Anna Spirina.

Ingredients

Flour

700 g
Milk

175 ml
Yeast

2 tsp
Chicken egg

7 piece
Butter

350 g
Sugar

100 g
Salt

2 pinch
Raisins

60 g
Candied

60 g
Spices

1 tsp
Cognac

2 Tbsp

Cooking

Want to warn you that the cooking time specified with the time of baking. Cakes in total are prepared about 12 hours, but in the cooking process do not need anything other than picciotti. So, let's start. Rinse raisins with boiling water, pour the cognac or brandy. Yeast dissolve in warm milk, eggs beat with a whisk until smooth.

Sift flour, mix with sugar and salt, melt and slightly cool the butter. Mix the flour with the yeast mixture, pour in the butter. Mix the dough with a spoon.

At this stage, the dough is more like cake than yeast.

Now imagine a container of test - the watch dial. Take a wide spatula or slotted spoon. Move it under the dough where the imaginary arrows indicate 12. Lift and place the dough in the center.

Also do 3 hours...

... 6 hours...

... and 9 hours.

Now select the parts of the test that remained between the first folded in the same manner and on the same principle. Capacity tighten with cling film or cover and leave for 20 minutes. Repeat the procedure of "folding" the dough every 20 minutes for 2 hours. Total should have 6 " folding ", not counting the first one. Suggest you to mark on paper, to avoid confusion. Do not worry if the dough will seem loose and, at first glance, is not suitable for moulding. With each "folding" it will become more supple, obedient.

After the third or fourth "fold" will appear gljuteinovye thread. This means that our dough is matured correctly.

After six "folding" the dough, add the squeezed and dried raisins, mixed candied fruits, spices. Supplements can be a little probility flour, so they are more evenly distributed in the dough. All mix well, cover bowl of dough and put it in the refrigerator for at least 8 hours, maximum 48.

Here is the dough the next day, after about 10 hours.

Spread the dough on the covered with flour a work surface, divide into as many parts as you plan to make the cakes, leave for 10 minutes. Then put the dough in baking dishes, filling them in half, and leave for 2 hours.

Bake in a preheated 200 degree oven until tender, 35-40 minutes. Cool cakes, cover them with icing.

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