Delicious and unusual Italian cake-braid - how to cook a cake with filling pigtail at home, step by step recipe with photos
In search of a simple and original recipes Easter cake I chose Italian. I was interested in a very light dough recipe in conjunction with a variety of fillings and unusual shape. Italian Easter cake turned out fragrant, delicious, with a nice, unusual transfer of taste sensations from filling to filling. Described in detail and step by step photo-designed recipe my efforts will help you to bake a beautiful, delicious and original cake for Easter.
To cook Italian cake will need:
- 1, 5 teaspoons of dry granular yeast.;
- 320 ml of drinking water 38 ° C;
- 1/4 teaspoon of fine salt.;
- to 80 grams of fine sugar + 5 grams of vanillin;
- 2 tbsp. EV tablespoons olive oil;
- 420-480 grams of wheat flour in / s;
- 2 servings of poppy fillings;
- 120 grams of almonds;
- 160 grams of a mixture of dried apricots and raisins;
- + 1 egg yolk 2 tbsp. tablespoons of milk (for lubrication cake);
- 2 hours. The spoon sugar + 30 ml of boiling water (for lubrication cake).
How to Cook Italian Easter cake pigtail
The first thing fry almonds and chop it with a knife into pieces. Then, zaparivat apricots, raisins for 20 minutes and dried for them on a napkin.
Pour into a deep bowl, dry yeast and half portions of sugar (40 grams). Pour water and stir fork / whisk the yeast and the sugar is completely dispersed. Subject the mixture was approximately 10-12 minutes. On the surface of the liquid a small fluffy mass must be formed. This means that the yeast began to work and get the dough lush.
Now, you can knead the dough. Pour in the brew sugar residue mixed with vanilla and salt. Pour the olive oil, add flour, its advance to sift through a sieve and thoroughly mesim dough. We shift into a deep bowl, which is lubricated with oil. Tighten bowl film for foods and leave in a warm-minute and forty-five to fifty.
Remove the film, when the dough is increased by at least twice.
We shift airy dough on a work surface, oiled, and divide into three equal parts.
Every piece of dough crumble in his hands in a long plait. It follows that they have received the same and roll them. In the first layer we put the chopped almonds and turn it into a roll.
The second layer put the dried apricots, raisins, the third - poppy stuffing and also turn off a roll.
very carefully so as not to tear the dough, forming a pigtail.
Then, on parchment pastry ring set, spread the dough and join the ends around. It is necessary to form a single circle. Now, we cover with a cloth and leave our Italian Easter cake not less than 40 minutes.
At this time, we turn on the oven for heating of 180 °.
Then, remove the cloth and lubricates the grown dough egg yolk, which is pre-mixed with milk.
Otpekaem cake for about 35 minutes. Then, remove and immediately coat with syrup cakes for the lubrication of water and sugar. We give it a good cool down under a napkin.
Beautifully laid in the center of dyed and painted eggs and our Italian Easter cake is ready.
Here it is, the long-awaited piece of Italian Easter cake.
As the photo shows, the cut looks very nice, and she baked - very tasty. Using my step by step recipe with photos and bake myself the same Italian Easter cake. How did you like the recipe - write in the comments.