Whipped butter Christmas cake with dried fruit
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ingredients
250 ml 33% whipping cream 500 g plain flour 3 pcs egg 200 g melted butter 100 g granulated sugar / brown sugar 1 pinch salt 1 packet vanilla sugar 1 cube of fresh yeast 1 tbsp white yoghurt 1 handful of dried fruit (to taste) 1 tsp rum 1 tsp grated lemon zest
progress
My first one and it was immediately successful. That’s why I decided to share a recipe that everyone can make. Soft, soft, fluffy, better than from the store. Let’s do it:
1.
Pesto: We start with the preparation of the sourdough starter. Heat the whipping cream in the microwave for about 1-2 minutes, it must not be boiling. I add 1 tbsp of sugar and grind a cube of yeast. I leave it in the warmth to swell. In a bowl, sift the flour (Improvement: heat the flour packet in the microwave for about a minute before sifting) , add a pinch of salt, the rest of the sugar (I used 50 cane and 50 granulated). I stir the dry mixture, add 1 whole egg and 2 egg yolks. (I leave the egg whites out). I add 1 tbsp of Greek white yogurt. I rotop the butter and add it, along with the swollen sourdough starter, to the dry ingredients. The processor kneads it for me. I recommend at least 10 minutes to let the dough puff up nicely. Just before the end of kneading, I dump in a bunch of dried fruit. We love Mixit’s. After kneading, let rest in the warmth. 1h-2h.
2.
Knitting: The dough has risen, we go to knit. I first punch the dough in a bowl to get the air out, prepare the set aside egg whites with 1/2 packet of vanilla sugar. I divide the dough into two parts. One a little bit bigger. From the larger half, I shape 6 loaves and make snakes, braid them: I lay the 6 snakes side by side and join them into an X, or a single point, on the other side as I stand. I braid by taking the rightmost snake and placing it exactly in the middle. I take the leftmost snake and also place it in the middle (it will now be next to the “rightmost” one ) since they are both already in the middle, I continue again with a new pair: take the rightmost one, place it in the middle (i.e. in the middle of the previous snakes), take the leftmost one and place it in the middle and continue like this until the end. It’s not difficult, we always take the outermost tubes and put them in the middle, alternating from right to centre and left to centre. When I’m at the end I tamp the tubing, join and tuck it underneath so it doesn’t unravel. This is how we knit the first-bottom floor. Knitting the top-second tier: I have less dough left, I knead out 4 loaves and roll out the snakes. progress is the same. From the opposite side from where I’m standing, I press together 4 snakes and start braiding: Rightmost snake to center, Leftmost snake to center- repeat to end. At the end, I tamp- to tie it and tuck it under the knitted garland, fold it over to the first knitted floor. I pierce and so fasten the garland with a skewer. Feel free to do it more times if you’re afraid it will unravel. I let it slide on a baking sheet with parchment paper for about 20 minutes. I brush with beaten egg whites and vanilla sugar.
3.
Bake in a warm oven preheated to 170 degrees Celsius for 40-50 minutes. The trick to tell when it’s baked is to pull out a skewer, if it doesn’t come out or the dough is “raw”, bake it some more, but no more than 50 minutes, so it doesn’t blacken.
4.
After baking, remove and brush with 1/2 dcl warm milk with a little vanilla sugar. This step will crystallize it. While it’s warm, some of the vanilla milk will soak in and we’ll get a bit of shine from the sugar-milk crust as well.
5.
Wait for it to cool. Slice and spread with nut butter or jam. I also like mine with butter and a sprinkle of granola. Have a good taste.
