The dough for the cake can be added a variety of additives and spices, food dyes impart different test tones and flavors - the taste and aroma. But the cake Easter cakes - an ancient recipe, but checked   saffron, raisins and candied fruit - a real royal food. Saffron to give the dough cakes on a beautiful yellow color and original, unique flavor has long been used. And the raisins and candied fruit - is the most popular supplements. But combined with saffron their taste will be felt a little differently. Specified in the recipe amount of additives can optionally be increased to two or three times, then turn the dough even more spicy and fragrant.

Dear, as saffron

Afford to bake cake with saffron could not everyone. Even today, saffron is considered one of the most expensive spices. However, Easter has been taken to save and put the best cakes, fresh and quality products. It is necessary to follow this tradition and try to buy before the holiday fraction of the saffron. Only he will provide an unusually tasty and useful test, but be reserved for future use real saffron is not recommended. For a long time it is not stored.

Saffron spice - is a powder or filament characteristic yellow What color is combined yellow: Armed and Fabulous . It is derived from the flower pistils "purple crocus." To give the dish a special aroma and flavor, only one thread of saffron. But often substitute turmeric powder or "Mexican saffron" yellow flower with a less pronounced taste and flavor. This should put a little saffron, otherwise you can ruin the dish. For a number of inexpensive generic critical.

Spiciness of kings and the king of spices including saffron named because it has a unique dietary and medicinal products. Even a small piece of pastry with saffron will be enough to satisfy your hunger Psychology and physiology of hunger - the two sides of the same coin . On the other hand, this spice aids digestion and improves the function of internal organs, especially the kidneys and liver. At all times and in all cultures, saffron is used in religious ceremonies.

Raisins, candied fruit and something else

Even with enough money, it was not always possible to get saffron. He was brought from abroad, and the technology of preparation of spices never allowed to produce it in large quantities. Replace expensive and rare seasoning can be not less expensive, but more common. For example, candied fruit. They are made of dried fruits boiled in syrup or fruit peels. First place in popularity take candied citrus, followed by candied melon and watermelon peels, green walnuts.

But to prepare candied fruits, in principle, be of any fragrant fruit, and even berries. The prepared raw material is dried and boiled in sugar syrup as jam, but in several stages. By the time the cooking and soaking of candied fruits in syrup take two or three days. During this time, sugared syrup digested in six to seven times, the intervals between the WARC occupy about 12 hours. Then candied dried, and before adding the batter is often soaked in boiling water.

A pronounced taste and aroma have candied wild berries: strawberries, blueberries, cranberries. Wild berries have less moisture, so they can easily dry up and use for the preparation of candied fruit. And it is possible to grind the dried fruit powder coffee grinder and add the powder to the dough, and even as a colorant. Beautiful and delicious will test in which mixed candied fruit, black and white raisins, dried apricots, prunes.

Dough recipe and tips

The dough should be enough for the four middle-cake .  Need: 700-900 g of flour, 50 g of fresh yeast, 150 ml of whole milk, 150 g sugar, 125 g butter or margarine, ten eggs, half cup of raisins and candied fruit, a quarter teaspoon of saffron stigmata or a teaspoon of powder, 50 ml vodka, 20 ml of brandy, salt, powdered sugar, lemon juice, breadcrumbs or oiled paper forms .  Saffron pour vodka for a couple of hours, per one kilogram of the test used five or six drops of tincture .  Raisins soaked in brandy quarter of an hour .  Candied crushed .  Kneaded brew of warm milk, yeast and 1, 5 cups flour .  Insist in a warm half-hour .  For the dough will need only the egg yolks and one protein for glaze .  Yolks rubbed with sugar and add to the approaching sponge .  All the while stirring, add the melted butter, salt and saffron at the end add the flour .  The dough is kneaded for a long time, as it should be on cakes .  Kneading usually takes less than an hour, but it can be longer, and knead the dough .  Then the dough is suitable hour and a half, again kneaded hour, he added raisins and candied .  Thereafter the dough again suitable, punched and placed in the prepared form .  It is preferable to use wax paper .  Even if the cake will burn a little below, you can remove the paper and a little scratched scorched crust .  Glaze whipped from one protein, 50 g of powdered sugar and lemon juice teaspoon .

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