Easter cake with honey and candied fruit
Easter cake with honey and candied fruit, decorated with protein glaze, will become the main character of your Easter table. The dough for Easter cake can be divided into several portions and make pleasant gifts for loved ones, because it is an old tradition to cook sweet Easter treats as a gift for Easter. I usually bake small cakes. Firstly, you don’t need to occupy the oven for a long time, secondly, small cakes are well baked and do not burn, and thirdly, there is always a supply of beautiful treats for guests suddenly arriving.
- Cooking time: 4 hours;
- Quantity: 2 Easter cakes of 350 g each
Ingredients for making Easter cake with honey and candied fruit
- 330 g of premium wheat flour;
- 200 ml of milk;
- 50 g butter;
- 22 g of yeast;
- 40 g of honey;
- chicken egg;
- 2 tsp ground cinnamon;
- 2 g of vanillin;
- 100 g candied fruit.
- 40 g of powdered sugar;
- 1 tsp raw egg white.
A method of preparing an Easter cake with honey and candied fruit
Make a butter dough. We sift wheat flour of the highest grade for baking through a sieve 2-3 times to enrich it with oxygen, and at the same time get rid of possible foreign inclusions. Add ground cinnamon and vanillin to the flour, as well as half a teaspoon of fine salt.
In a stewpan, heat the milk, then melt the butter in it, add honey. When the mixture cools down to 35 degrees Celsius, dissolve the yeast in it. I usually use fresh yeast for baking, but you can add dry yeast, the manufacturer indicates the required amount on the package.
When the yeast is completely mixed with warm milk, pour the mixture into a bowl of flour.
Add the chicken egg to the dough, mix the ingredients first in a bowl, and then put it on the desktop. Knead the dough for 10 minutes, until it becomes elastic, homogeneous, pleasant to the touch and not sticky.
Put the dough back in a bowl, grease with olive or vegetable oil, leave for 2 hours. Do not put the dough in a very warm place, you need it to grow slowly.
Properly kneaded dough and fresh yeast do wonders - a small "bun" grows almost 3 times.
Cut candied fruit into small cubes, add to the risen dough. You can add any candied fruit to baking pastries - pineapples, pomelo, in general, the more diverse, the tastier.
Weigh the dough with candied fruit, divide into two parts. This is not necessary, I just have small forms for Easter cakes that do not need to be kept in the oven for a long time.
We put the dough in the form, leave it for 50 minutes so that the yeast works again, and the dough rises, then grease the top of the cake with the egg yolk diluted in water. We heat the oven to 220 degrees.
We put Kulich in a red-hot oven, baking for about 15 minutes. Baking time varies greatly (in the range from 12 to 22 minutes), depending on the size of the cake and the features of the oven.
When the Easter cake with honey and candied fruit cools down, it needs to be decorated. To do this, mix a teaspoon of egg white with powdered sugar, and then gently apply the icing on the Easter cake. While the glaze is raw, decorate the top with finely chopped candied fruits.
Easter cake with honey and candied fruit is ready. Enjoy your meal!