Description
Delicious and original cake. Saffron fragrant and delicate dough stuffed with cranberries and walnuts will leave the most pleasant taste.
Ingredients
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Flour
6 cup
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Milk
600 ml
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Chicken egg
3 piece
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Vegetable oil
50 ml
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Butter
150 g
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Yeast
2 pack
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Vanilla
1 g
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Sugar
7 Tbsp
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Salt
1 Tbsp
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Saffron
1 Tbsp
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Cranberry
200 g
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Walnuts
200 g
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Powdered sugar
4 Tbsp
Cooking
In warm milk add salt, sugar, yeast. Mix well. Add 1 Cup of flour, stir and leave for 15 minutes in a warm place
Add saffron, restofline oil and 3 egg yolks. Mix well. Pour the cranberry and nuts are chopped finely but not to dust. Mix
Add the flour and knead the dough. The dough sticks to the hands. Add the vegetable oil and knead some more. Leave the dough in a warm place for 2 hours. Ready put the dough in greased with vegetable oil form half. Bake at 190 gr until tender. Check wooden skewer.
To proteins add vanilla and powdered sugar. Beat for at least 3-5 minutes until stable peaks. Ready Easter cakes to grease with glaze and to decorate at its discretion
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