Traditional recipes

Cake dessert with candied fruit

Cake dessert with candied fruit

Heat the 350 ml of milk a little and dissolve the yeast in it. Add 2 tablespoons of flour and mix until you get a homogeneous composition. Put this mayonnaise in a large bowl and leave it to heat for 10 minutes.

Sift the rest of the flour, add salt on top and mix. Using a mixer, beat the 3 yolks together with 250 g of sugar, rose water, vanilla sugar and lime peel. When the composition has become whitish, add the whipped milk, preferably at room temperature. Stir until the sugar has completely dissolved.

Add the milk mayonnaise, yeast and a little flour to the bowl of sifted flour and gradually incorporate it.

Gradually add the liquid composition. Start kneading by adding the oil and melted butter. If you find it very sticky, add a little flour to help you get off to a good start. Put a little flour on the worktop and continue to knead the dough for 30 minutes until absolutely all the oil and butter are incorporated. It must come off your hand and your hands must be clean.

Sprinkle a little flour on top and underneath so it doesn't stick to the bowl. Let it rise for an hour in the heat, covered with a towel.

Get ready filling: beat the egg whites with a pinch of salt and a little lemon juice to make them stronger. When it has hardened, add 50 g of sugar. Mix the grated ginger, cardamom and the 4 teaspoons of cocoa and incorporate the egg whites until you get a homogeneous composition.

Preheat the oven to 160-170 degrees. After the dough has risen, divide it into 4 because you will have to weave it. Spread each piece, grease it with cocoa and put candied fruit on top. Roll them one by one and knit them 2 by 2. Then cover 2 trays with butter and flour and put the cakes in them. Let them rise in the tray for about 15-20 minutes (enough to exceed the level of the tray).

Beat the egg with a whisk. Crush the saffron and add it over. Mix well and grease the cakes. Sprinkle with almond flakes and brown sugar on top and put in the oven. Bake at 180 degrees for 45 minutes until nicely browned on top. Take them out on a chopping board and let them cool covered with a towel. Do not cut them immediately because they will cross.

Good appetite!


Method of preparation

Dough preparation

  • Heat the milk with the butter until the butter melts.
  • In a mixing bowl, mix the dough and yeast mixture with a spoon.
  • Add the warm milk mixture and the yolks and mix with the mixer (spirals) for 4 minutes until smooth.
  • The obtained dough is left to rise in a warm place for about 1.5 hours (until it doubles in volume).

Preparation of the filling

  • Put the egg whites in a bowl and beat until you get a meringue consistency.
  • The filling mixture is gradually added and mixed with the spoon from the bottom up.
  • At the end add the ground walnuts.

Interweaving

When the dough has doubled in volume, divide it in two and spread two sheets.

Each sheet is filled with the composition from step 2, rolled, braided and placed in the cake tray lined with baking paper.

The cozonac is left to rise again in a warm place for 30 minutes, until it rises again.

Cooking

Grease the cake with egg yolk and bake at 180 ͦ C for 50-55 minutes.

After preparation, a cake of approximately 1.2 kg is obtained.

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    Ideal and very simple dough for Easter cakes. A verified recipe, which always comes out!

    Although every housewife has a favorite recipe for cakes, we urge you to try a new recipe that deserves all the attention. The dough is prepared very simply and the cakes from it are obtained very soft, fluffy and delicious. The cozonacs are so fragrant that even if you bake them in the natural gas oven, you will have the impression that they have been baked on the hearth.

    INGREDIENTS

    -150 g of fresh yeast

    -200 g of raisins (shit, dried apricots, candied fruit)

    -2 packets of vanilla sugar (or vanilla to taste)

    METHOD OF PREPARATION

    1. Beat the eggs. Add the soft butter (at room temperature) and the milk (heat it a little). Stir.

    2. Add sugar and yeast. Stir. Leave the mayonnaise in a warm place for 8-10 hours (or overnight).

    3. Pour boiling water into the bowl of raisins and let them soak for 15 minutes. Drain them and place them on a paper towel. Dry them a little.

    4. Add the raisins or candied fruit, vanilla sugar, brandy and salt to the mayonnaise bowl. Stir.

    5. Gradually add the sifted flour and mix. Knead a homogeneous dough. Don't overdo it with flour. It is best to grease your hands with vegetable oil (odorless).

    6. Cover the dough with a towel and let it rise in a warm place for 1.5-2 hours.

    7. Grease the baking trays with butter and sprinkle them with breadcrumbs. Place the dough in the form (fill it only 1/3). Allow the dough to rise directly into the baking tins.

    8. Place the molds in a well-preheated oven at 180 ° C and bake the cozonacs until ready. Baking time depends on each oven. Take the toothpick test.


    • 2-1 / 4 canine flour
    • 1-1 / 2 sugar cups
    • 1 cup melted butter
    • 250 grams of cream cheese
    • 4 eggs
    • 1-1 / 2 teaspoons baking powder
    • 1-1 / 2 teaspoons vanilla essence
    • 1-1 / 2 candied fruit dogs
    • 1/2 cup nut.

    Preheat the oven to 175 degrees Celsius. In a large bowl, mix a cup and a half of flour with the other ingredients besides candied fruits and nuts. Mix the ingredients until a homogeneous paste is obtained. The composite is then mixed with the rest of the flour, candied fruits and nuts. Mix well until all ingredients are well incorporated.

    The composition is poured into trays of various shapes and baked for 45-55 minutes, until browned. Before removing from the pan, let the cake cool for 10 minutes. The cake is removed from the pan and can be garnished with either powdered sugar or a sugar icing, obtained from a glass of powdered sugar, 3-4 tablespoons of hot water or fruit juice and vanilla essence that is boiled to a paste. becomes homogeneous.


    Hefezopf cake with candied fruit

    Oana and Diana, the girls from Savori Urbane, started a very beautiful project, Food Connection, a culinary journey around the world. The 24 culinary bloggers, who have agreed to join this initiative, will prepare each month, for 2 years, a recipe specific to a certain country. This month, Andie is the host of traditional German recipes, a kitchen very dear to me.

    I chose to make a Hefezopf, a kind of braided cake, with a dense and moist consistency. Hefezopf is very common in southern Germany, and the basic ingredients are: flour, yeast, sugar and eggs. Depending on the preference, candied fruits, hazelnuts or almonds can be added to the dough.

    I chose to make it richer this time, so I used raisins, candied orange peel and candied cherries. Hefezopf cake is baked in the tray, but if you want it higher, you can use a cake form.

    Hefezopf cake with candied fruit & # 8211 Ingredients (1 large cake)

    • 550 g flour for cake
    • 250 ml whole milk
    • 4 medium yolks
    • 80 g of sugar
    • 20 g fresh yeast / 5 g dehydrated yeast
    • 75 g butter
    • 1/4 teaspoon salt
    • a medium orange (only grated peel)
    • 125 g raisins + 2 tablespoons shock / rum liqueur
    • 100 g candied orange peel
    • 50 g candied cherries
    • 1 medium egg + 2 tablespoons milk (for greasing)
    • granulated sugar, almond flakes, chopped hazelnuts (for powdering)

    Hezezopf cake with candied fruit & # 8211 Preparation

    • Sift the flour twice in a large bowl.
    • We put the raisins in a deep plate, we cover them with hot water in which we add 2 tablespoons of shock / rum liqueur. After about 15 minutes, drain them very well and chop them into smaller pieces.
    • Heat the milk (be careful, the milk should be slightly warm, not hot) and then add the broken yeast, sugar, yolks, warm melted butter and salt. Stir until the yeast is completely dissolved. If we use dehydrated yeast, we mix it with flour, we do not dissolve it in milk.
    • Gradually add the liquid mixture over the flour and knead. When the dough becomes elastic, add the chopped candied fruit in the right pieces.
    • Knead for about 20 minutes or until the dough becomes perfectly elastic and no longer sticks to your hands.
    • Cover the bowl with food-grade plastic wrap and leave the dough to rise for 2 hours in a warm place.

    • After it has fermented, we turn it over on the table lightly greased with oil, we flatten it with our hands, so as to obtain a rectangle about 2.5 cm thick, then we cut it into four equal pieces.

    • Roll the dough pieces (the rolls must have the same thickness and length) and knit them in three or four (below the technique of knitting in four).
    • Put the cake in the oven tray lined with baking paper, cover it with a cotton napkin and leave it to rise for another 30 minutes, no more.
    • Grease the cake with the mixture of egg and milk and dust it abundantly with almond flakes, chopped hazelnuts and granulated sugar.

    • Bake the hefezopf cake in the preheated oven at 180 ° C, traditional program, on the second step from bottom to top, for 40-45 minutes.
    • If it browns too much, cover it with aluminum foil after 25-30 minutes of baking.
    • out the cake with candied fruit from the tray, place it on a grill and let it cool. I cut it while it was still hot, it smelled much too good and I couldn't wait.

    How do we weave a cake into four?

    Because I didn't get to take pictures while I was kneading the cake, I made a small separate dough, out of flour and water, which I divided in two. I colored one of the pieces with a little cocoa, so that I could better explain the technique of braiding in four. The rolls in the pictures below are not perfectly equal, they are just demonstrative, but for the cake they must have the same thickness and length. We numbered the 4 rolls, in the order in which we will start to weave them, from right to left.

    1. Form four rolls of the same thickness and length and join them at the top.
    2. We bring the roll number 1 over the roll number 2.
    3. We pass the roll with number 4 under the roll with number 3 and we place it over the number 1.
    4. We bring the roll with number 2 over the number 4.
    5. We pass the roll number 3 under the roll number 1 and place it over the number 2.

    We repeat the above technique, and when we have finished knitting, we tighten the ends well.


    How do I prepare cherries, apricots, cherries, candied fruit, quick recipe:

    • -spitless fruits, tails- 1 kg
    • -old 1 kg
    • -glucose or honey- 300 g
    • -water 400 g
    • -juice from 1 large lemon

    ROSCON DE REYES & # 8211 SPANISH COZONAC FOR EPIPHANY

    Roscon de Reyes & # 8211 Spanish cake for Epiphany (Epiphany) it is a delicious dessert, decorated with dried or candied fruits, which hides inside a surprise that is said to bring good luck to those who find it in their slice. Roscon de Reyes is known in Spain as cake, they do not use the term & # 8220cozonac & # 8221. In translation it means & # 8220the ring of kings & # 8221. For this reason, a crown is used as a decoration that will be worn by the one who finds the surprise hidden in the dough.

    It is traditionally prepared even on January 6, when Catholics celebrate the Epiphany (Epiphany).

    This type of dessert is also found in Portugal or Latin American countries.

    In Germany, Switzerland, England there is another form of cake special for Epiphany called & # 8220cozonac 3 magi from Rasarit& # 8220. You can read the recipe if click here.

    In France, a sensational puff pastry cake with frangipane cream (almonds and eggs) is made, which is called Galette des Rois, and you can read the recipe if click here.

    Dough for Roscon de Reyes it is very easy, whether you use a robot, a bread machine or you work it by hand. It comes out a little soft, but homogeneous, smooth and elastic. This guarantees that it will be fluffy and tasty.

    You can find more recipes for rascon de reyes here: https://roscondereyes.es/ & # 8211 from simple doughs, to variants with pumpkin, without eggs or without sugar.

    We are not fans of plain sweet dough (it makes me think of sweet bread), so I chose to use marzipan as a filling. I also used a part of the piece of marzipan bought before the holidays as a decoration.

    The original recipe does not provide the filling, so it is completely optional.

    There are recipes for Roscon de Reyes which can be filled, but you have to cut them in half and get two cake tops. The creams can be from whipped cream, vanilla cream, caramel cream, chocolate cream (I recommend chocolate cream with mascarpone & # 8211 for recipe click here).

    Roscon de Reyes it is decorated with candied fruit and crystallized sugar soaked in orange blossom water. I didn't have it in the house, so I decorated it with just a few slices of grated orange for dough, candied cherries, candied sugar and some almond flakes.

    Before I move on to the list of ingredients and the preparation steps for Rascon de Reyes & # 8211 traditional Spanish dessert for Epiphany & # 8211 I leave you with some useful tips to make your dough fluffy and good.

    • 1. all ingredients are at room temperature for at least 2 hours
    • 2. Milk should be slightly warm & not hot!
    • 3. do not put more yeast than indicated in the recipe because you will feel its taste and the dough will have an unpleasant smell
    • 4. Sift the flour twice, every one hour
    • 5. The salt put in the dough enhances the taste, but it does not have to meet the yeast

    Here is the list of ingredients and how to prepare it Roscon de Reyes & # 8211 Spanish cake for Epiphany

    INGREDIENT:

    (for a cake with a final diameter of 28 cm)

    25 g fresh yeast or 7 g dry yeast

    grated peel from 1 organic orange

    100 g butter at room temperature

    For filling and decoration:

    8 candied cherries / other candied fruits

    4 teaspoons crystallized sugar

    For the orange slices:

    To prepare Roscon de Reyes I put the flour in the bowl of the robot, then mixed it with a little salt and I added the dry yeast & # 8211 I made sure that the yeast did not meet the salt directly.

    There are people who also moisturize this yeast, but it is not necessary to do so.

    In a bowl I drank eggs, then I warmed the milk a little and dissolved the sugar in it.

    I poured eggs over the flour, then the sweetened warm milk.

    I let the robot mix a little, then I put the diced butter and grated orange peel. I recently received a robot from Bosch & # 8211 MUM series 2 & # 8211 and I use it as often as I can because I am very happy that I no longer have to knead the dough.

    I put the robot to mix for 5 minutes at medium speed and 4-5 minutes at maximum speed. The dough came off the walls of the bowl and I knew it was ready.

    I moved it to another bowl and greased it with a little oil, covered it with cling film and let it grow until it doubled in volume.

    During this time I boiled 5 slices of orange with 120 g of sugar and 200 ml of water. I didn't know how many I would use, so what I didn't use I ate while I waited for Roscon de Reyes to ripen. I boiled them for 20 minutes, until the water dropped almost completely.

    I also left you a picture of the marzipan I used.

    After an hour, the dough doubled in volume, so I spread it very lightly with just my hands. I used 150 g of marzipan to make a thin string the width of leavened dough.

    I then rolled almost half of the dough, I put the marzipan and a big black bean & # 8211 is important to be easy to see, so that no one breaks their teeth with the bean. You can use an almond or a hazelnut as a surprise.

    In Spain, France or other countries that prepare desserts especially for Epiphany, porcelain objects representing Jesus Christ are used. I continued to roll the dough, made a circle out of it and put it in the large oven tray lined with baking paper.

    I greased the dough with a yolk beaten with milk, then I decorated it.

    You can also use other candied fruits, not only cherries, and the decoration depends on your imagination.

    I baked Roscon De Reyes for 35 minutes in the preheated oven at 180 ° C. Depending on the power of your oven, it can be ready in 30 minutes.

    The initial diameter of the cake was 24 cm, and after baking it was 28 cm.

    It looks so good and smelled sensational when I took it out of the oven!

    I let it cool completely, then cut it. I didn't find the beans in the first 5 slices, so the chances of becoming king for a day are still equal, and I hope I'll hit the slice.

    It wouldn't hurt to be pampered one day and get my family to cook something good.

    If you like my recipes, I invite you to follow me on the channel YouTube.

    If you like to share your recipes, I am waiting for you in the group I cook with friends.


    Quantities for a cake

    • 400-450 g flour
    • 30 g butter
    • 180 ml of milk
    • 7 g dry yeast
    • 200 g candied fruit
    • 70 g sugar
    • 1 or
    • A pinch of salt
    • Cream: 400 ml milk
    • 80 g of sugar
    • A vanilla essence
    • 30 g starch
    • For greased: a yolk
    • 2 tablespoons milk

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