A step-by-step recipe for wicker cake, with a layer of cinnamon.
After the holiday that you spent with your family, call the guests. What can bring even greater pleasure, if not a reason have fun unpacking presents on this beautiful morning for a cup of tea with festive pastries.
Time: 3 час. 35 minutes Difficulty: medium Servings: 8 – 10 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
Dough
- 1/2 tbsp. whole milk
- One sachet (7 g.) Of dry active dry yeast (about 2 and 1/4 tsp)
- 1/4 Art. Sahara
- 3/4 tsp fine salt
- 1/2 tsp freshly grated nutmeg
- From 2 and 3/4 to 3 tbsp. flour, plus more for working with dough *
- 4 tbsp. l (55 gr.) Unsalted butter, melt
- 1.5 tsp vanilla extract
- 1 large egg yolk
- Cooking spray
- Maraschino cherry and fresh mint leaves, for decoration
Filling
- 12 tbsp. l (165 gr.) Cold unsalted butter, cut into pieces
- 1/3 Art. Sahara
- 1/4 Art. flour
- 1 tbsp. l ground cinnamon
Fondant
- 1 tbsp. powdered sugar, plus more if necessary
- 2 tbsp. l milk
- 2 tsp lemon juice
Recipes with similar ingredients: premium flour, milk, eggs, vanilla extract, icing sugar, lemon juice, nutmeg, cinnamon, cocktail cherry, mint
Recipe preparation:
- In a small saucepan, heat 1/2 tbsp. water and milk up temperature 37-40 ° С according to the culinary thermometer. Remove from the stove, and add yeast and a pinch of sugar. Leave on for 5 minutes. before education foam.
- Dough: in a large bowl, mix salt, nutmeg, 2 and 3/4 Art. flour and sugar. In a stationary mixer, whisk with a nozzle whisk melted butter, vanilla, egg yolk and diluted yeast at medium speed. Change the dough head in hook shape. Mix dry ingredients from a bowl and knead on slow speed until you get sticky dough. Increase the speed add portionwise to 1/4 tbsp. flour, and knead until you get soft smooth dough, 3 – 4 min. Roll into a ball.
- Spray the cooking spray over the walls of the large bowl. Put dough, and collect them all the butter. Cover with cling film and put rise in a warm place, no more than 1 hour, the dough should doubled (you can put the dough in the refrigerator on night and then let it rise warm before baking bread on prescription).
- On a floured surface, roll the dough into a rectangle measuring 25 x 45 cm. Fill: stationary blender mix butter, sugar, flour and cinnamon in mode pulse. Spread the crumb over the entire surface of the dough, stepping away from top edge 3 cm. Now start twisting into a roll 45 wide see. Smear the left edge with egg yolk, and lay with a seam way down. Roll the roll, press and pinch the ends.
- Pry the roll with a spatula and transfer to the padded parchment baking sheet. Now get into weaving. Visually divide the circle into three parts, make five in each cuts, do not cut to the end, leaving in the center 3/4.
- Grasp the strip and lay it flat, turn it so way each “petal”, a little going over each other, should get 15. Sprinkle cling film with a cooking spray, and cover the wreath. Leave to proof for about 30 minutes.
- Preheat the oven to 170 ° C. Bake until a wreath browned, and will not be magnificent, 20 – 25 min. Let cool on on the wire rack to dry the cake from below, about 10 min.
- Fudge: in a medium bowl, beat the powdered sugar, milk and lemon juice to make a thick but clear frosting, adding a little more icing sugar for the right viscous consistency. Pour the wreath and cool. Before serving, decorate mint leaves and maraschino cherries to look like Christmas branch of mistletoe. Note * For baking to be air, we do not compress flour, scooping up a measuring glass. BUT pour a spoon into a measuring cup, removing the excess.
