Cranberry mini-cakes and cream

Description

Cranberry on the outside and cranberry inside! Sweet cakes with cranberry acidity and elegant with a bright glaze without a drop of dye!

Ingredients

Flour

450 g
Yeast

7 g
Butter

50 g
Cream

200 g
Sugar

100 g
Chicken egg

3 piece
Salt
Vanilla sugar

1 tsp
Walnuts

50 g
Cranberry

50 g
Cognac

2 Tbsp
Cranberry

2 Tbsp
Powdered sugar

200 g
Water
Topping pastry

Cooking

For the dough: 160 grams cream, 50 grams of sugar and butter will heat in the skillet to dissolve the butter and sugar. Boil is not necessary! Let the mixture cool to warm t. Add the vanilla sugar.

The remaining cream (40 gram), add a little heat, add yeast. Cover and leave in a warm place until the appearance of the foam cap (20-30 minutes) Dried cranberries fill it with cognac, nuts are coarsely chopped.

In a large bowl, mix 400 grams of flour and a pinch of salt. I started a batch with this amount of flour-at this stage, 400 grams of flour was enough for me. In the flour pour oil / butter and yeast mixture. Make soft, not sticky dough. Cover and leave in a warm place for 2 hours for fermentation.

So the dough rose in 2 hours.

Separate the yolks from the whites. The yolks will beat into a soft mousse with the addition of 50 grams of sugar. Proteins will beat into a soft mousse in the lush foam. Will smeshaem all in the dough.

Obedient to the dough turned into a naughty liquid mass and it was here that I added another 50 grams of flour. Maybe someone will need more flour, but I deliberately left the batter fluid, even fluid that is not shaped and sticky.

Add the cranberries, together with the cognac and nuts. Knead the dough until a uniform distribution of the berries and nuts. Cover and leave in a warm place to rise (about 1 hour).

Molds lubricated with oil or vystelim baking paper. The oven turn on the heating a t 180 degrees. The finished dough abenaim and lay on forms, filling 1/2 of the volume forms. Cover and leave in a warm place for the final proofing ( about 20 minutes).

Baked mud pies in the preheated oven for 20-30 minutes or until tender. Take out mud pies from the molds and allow to cool on a wire rack, covering with a cloth.

For the glaze: cranberry defrost and wipe through a sieve. If you do not need too intense color, dilute the juice with a little water. To powdered sugar add a little cranberry juice and thoroughly mix every time, achieving the desired consistency and colour of glaze.

To the cooled mud pies apply the glaze and immediately decorate until the glaze starts to dry.

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