This cake is traditionally baked in Italy at Christmas, however, due to its similarity to our Easter cakes, it appears en masse on the shelves of Russian stores on the eve of Easter. But nothing prevents us from repeating it at home!
It is necessary
- For one medium cupcake:
- 40 ml warm water;
- 7 g dry active yeast (one sachet);
- 60 ml of warm milk;
- 325 g of premium flour;
- 2 eggs at room temperature;
- 1 yolk at room temperature + yolk for greasing the top;
- 65 g sugar;
- 1, 5 tsp vanilla sugar;
- 85 g butter;
- 150 g of a mixture of dried fruits;
- The zest of one lemon.
Instructions
Step 1
To begin with, we put a dough: mix half of the yeast with water and stir until dissolved, add 2 tbsp. flour, mix, cover with foil and leave in a warm place for 30 minutes. At this time, dilute the other half of the yeast in warm milk.
Step 2
Sift the flour and grind it with butter: you should get flour crumbs. Beat eggs with yolk and two types of sugar. Add the milk and yeast mixture and the matched dough. Mix everything well. Add flour and knead the dough. Add dried fruits, knead so that the ingredients are evenly distributed, put in a greased bowl, cover with foil and set to go until it doubles (about 2 hours).
Step 3
The dough that has come up must be kneaded and put in a greased form. Again letting go up to double the magnification.
Step 4
Preheat the oven to 200 degrees. We make a cross-shaped incision on the future cupcake with a sharp knife, grease it with yolk and send it to the oven (put it in the lower part of the oven). After 10 minutes, the temperature must be lowered to 180 degrees and the oven must be baked for another half hour. Readiness to check with a toothpick: if it comes out dry, the cake is ready. Cool on the wire rack.
