Description
Under this name I found this recipe in the book. I apologize in advance, if not written quite right, it's a cupcake on a yeast sample German cuisine. Very tasty, with citrus notes, gentle, soft. Something similar to Easter cakes. So it occurred to me that it and the Christmas table is fine. I congratulate all with coming Christmas!
Ingredients
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Flour
280 g
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Yeast
15 g
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Milk
150 ml
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Sugar
80 g
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Chicken egg
3 piece
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Butter
90 g
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Raisins
70 g
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Lemon peel
-
Almonds
30 g
Cooking
Dissolve the yeast in 100ml warm milk, add 75 g of flour, knead the dough-the dough and place in a warm place.
In the remaining flour, add sugar, egg and two yolks, softened butter, lemon zest, milk.
To the mixture add approached the dough-the dough, the raisins and mix well. Leave for 20 minutes in a warm place for the dough lightly approached.
On a greased form to lay out the almonds. I slightly chopped with a knife.
Put the dough and let it rise. The recipe says that the dough should come up until it's above the edges, but I have a form of high, so I just waited for the increase in the volume of the dough twice.
Bake in preheated oven at medium temperature for about 40 minutes. The finished cake to cool in the form, flip onto a plate.
Cupcake in the section.
When serving, sprinkle top with sugar or powdered sugar. Enjoy your tea!
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