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Christmas fruitcake with dried fruits: recipes of the Old world
Bashny.Net
In many countries of the Old world decided to cook a traditional Christmas cake with dried fruit. The pastries are not from the category of casual, quick or easy, it is necessary to follow exactly the dosage of the ingredients and cook with inspiration and good mood. The essence of all of the recipes are about the same, but each has its own characteristics.
"Christmas Cake", English Christmas cakeTraditionally, the cake is baked for 6 weeks before Christmas and each day (ideally) needs to absorb spirits, e.g. rum (adds a sweet flavor) or whiskey (enhances the aroma of the spices). Cupcake decorated with traditional white icing and marzipan. The product is stored until Christmas in foil and its spicy fragrance for every day reminds about the approaching holiday.
Ten million four hundred sixty four thousand forty two
Ingredients:
eggs — 4 pieces butter — 200 g sugar — 200 g flour — 100 g rum/brandy/whisky — 100 ml baking powder — 1,5 tsp ground cinnamon — 0.5 teaspoon cloves 0.5 teaspoon nutmeg 0.5 tsp. candied fruit (orange, lemon, peach) — 100 g dried fruits (raisins, apricots, cherries) — 250 g
Preparation:
The dried fruit soak overnight in brandy. The softened butter vzbit with sugar, adding one egg. The resulting mass is again beat with a mixer. Sifted flour. Separately mix flour with baking powder and spices. Add to the mixture the egg-butter mass, dried fruits, candied fruits and mix well. The obtained dough in a cake pan, previously greased with butter and dusted with flour. Bake in the oven at a temperature of 140-150 degrees 2-2,5 hours. Ready hot cake to soak with any liquor, but vodka. The cooled cake wrapped in foil or plastic wrap and store several weeks before Christmas, periodically infusing alcohol.
"Stollen" or "Christstollen", a German Christmas cakeTraditional Christmas Stollen symbolizes the Christ child wrapped in swaddling's cloth. A cupcake is also baked a few weeks before Christmas, has a special shape and densely coated in sugar. The dough to get the desired structure and good fit, it is necessary to strictly observe the proportions and use only high-quality yeast and milk.
Twelve million three hundred ninety thousand one hundred thirty six
Ingredients:
eggs — 2 pieces butter — 150 g flour — 500 g milk — 1 tbsp. rum 100 g sugar — 200 g salt — a pinch of yeast — 1,5 tsp dry or 0.5 packs fresh zest of two lemons raisins, nuts, candied fruits — 300 g nutmeg — 0,5 tsp vanilla — 0.5 teaspoon ground ginger 0.5 teaspoon powdered sugar — to taste
Preparation:
Nuts and dried fruits to soak overnight in the rum. For the dough dissolve the yeast in 100 ml warm (not hot) milk, add 1 tablespoon of sugar and leave for 20-30 minutes in a warm place to rise. The remaining sugar mix with spices, salt and lemon zest. The remaining milk mix with eggs (do not beat). In approaching the dough add the mix of sugar and spice, softened butter and egg - milk mixture, flour. Knead the dough for approximately 10-20 minutes, it should not stick to hands. Leave to rise in a warm place for 2 hours. In the finished dough, add the dried fruit. Divide the dough into two equal parts. Each part roll out in the shape of an oval and turn twice, then the upper part is folded up. Spread on a greased baking sheet and give again to rise for 30-40 minutes. Bake in the oven at 160 degrees for about an hour. Ready cupcake densely sprinkle with powdered sugar. The cooled cupcake wrap in foil and leave in a dry place to wait for Christmas. Before serving, powdered sugar update.
"Panettone", the Italian Christmas cakeThis Christmas cake is originally from Milan and is the counterpart to our Easter cakes. "Panettone" in Italian means "bread-cake" and bake it on Christmas eve. All of the ingredients, especially the eggs should be at room temperature, and the yeast is better to use fresh, not dry.
Sixty three million one hundred eighty nine thousand four hundred two
Ingredients:
butter — 120 g sugar — 120 g of fresh yeast — 25 g water or milk — 1 tbsp salt — 1 tsp eggs — 2 PCs egg yolks — 3 PCs. flour — 750 g candied — 100 g zest of one orange raisins — 180 g vanilla — 1 pack powdered sugar — to taste
Preparation:
For the dough dissolve yeast in warm milk and add 1 tablespoon of sugar. Cover with a towel and leave to rise in a warm place for 30 minutes. Separately, melt the butter and dissolve in the remaining sugar, then chill. In a separate bowl, mix orange peel, all fruits and vanilla, add 1 tsp of flour and stir. In the finished dough add the butter-sugar mixture and pre-beaten egg yolks. Mix everything carefully. Sifted flour. Half of the flour and salt, add to dough, knead thoroughly. Add dried fruit, mix again. Then add to the dough the flour gradually and knead until then, until the dough becomes elastic and will not cease to stick to hands. Put the dough in a bowl greased with vegetable oil and place in a warm place to rise for 2 hours (should double in size). Ready put the dough in any round shape, greased with vegetable oil. Leave for 35-40 minutes to come. Bake in a preheated 180 degree oven for 35-40 minutes. Ready cake sprinkle with powdered sugar.
"Gugelhupf", an Austrian Christmas cakeIs a mandatory attribute of the Christmas feast in Austria. According to legend, Christmas cupcakes in this country make perfect only those Housewives who love my family very much.
Ninety five million three hundred thirty four thousand four hundred thirty one
Ingredients:
Butter — 100 g Ground almonds — 2 tbsp Flour — 350 g, Salt — 0.5 teaspoon dry Yeast — 10 g Sugar — 100 g Milk — 200 ml Eggs — 3 PCs. Raisins and other dried fruits — 100 g Zest of one orange and lemon. Powdered sugar — to taste
Preparation:
In warm milk add yeast, sugar and salt. Stir to dissolve the yeast. Pour in the melted (cooled) butter and one by one add the eggs. Add dried fruit, zest of lemon and orange. All mix again and gradually add the flour, vymeshivaem dough. Knead the dough and put it in the cake pan, previously greased with butter and sprinkled with ground almonds. Leave in a warm place to rise for 1 hour. Preheat the oven to 200 degrees. Bake at 180 degrees for 35-40 minutes. The finished cupcake sprinkle with powdered sugar.published
P. S. And remember, only by changing their consumption — together we change the world! ©
Join us in Facebook , Vkontakte, Odnoklassniki
Source: lady.tut.by/news/food/478308.html
"Christmas Cake", English Christmas cakeTraditionally, the cake is baked for 6 weeks before Christmas and each day (ideally) needs to absorb spirits, e.g. rum (adds a sweet flavor) or whiskey (enhances the aroma of the spices). Cupcake decorated with traditional white icing and marzipan. The product is stored until Christmas in foil and its spicy fragrance for every day reminds about the approaching holiday.
Ten million four hundred sixty four thousand forty two
Ingredients:
eggs — 4 pieces butter — 200 g sugar — 200 g flour — 100 g rum/brandy/whisky — 100 ml baking powder — 1,5 tsp ground cinnamon — 0.5 teaspoon cloves 0.5 teaspoon nutmeg 0.5 tsp. candied fruit (orange, lemon, peach) — 100 g dried fruits (raisins, apricots, cherries) — 250 g
Preparation:
The dried fruit soak overnight in brandy. The softened butter vzbit with sugar, adding one egg. The resulting mass is again beat with a mixer. Sifted flour. Separately mix flour with baking powder and spices. Add to the mixture the egg-butter mass, dried fruits, candied fruits and mix well. The obtained dough in a cake pan, previously greased with butter and dusted with flour. Bake in the oven at a temperature of 140-150 degrees 2-2,5 hours. Ready hot cake to soak with any liquor, but vodka. The cooled cake wrapped in foil or plastic wrap and store several weeks before Christmas, periodically infusing alcohol.
"Stollen" or "Christstollen", a German Christmas cakeTraditional Christmas Stollen symbolizes the Christ child wrapped in swaddling's cloth. A cupcake is also baked a few weeks before Christmas, has a special shape and densely coated in sugar. The dough to get the desired structure and good fit, it is necessary to strictly observe the proportions and use only high-quality yeast and milk.
Twelve million three hundred ninety thousand one hundred thirty six
Ingredients:
eggs — 2 pieces butter — 150 g flour — 500 g milk — 1 tbsp. rum 100 g sugar — 200 g salt — a pinch of yeast — 1,5 tsp dry or 0.5 packs fresh zest of two lemons raisins, nuts, candied fruits — 300 g nutmeg — 0,5 tsp vanilla — 0.5 teaspoon ground ginger 0.5 teaspoon powdered sugar — to taste
Preparation:
Nuts and dried fruits to soak overnight in the rum. For the dough dissolve the yeast in 100 ml warm (not hot) milk, add 1 tablespoon of sugar and leave for 20-30 minutes in a warm place to rise. The remaining sugar mix with spices, salt and lemon zest. The remaining milk mix with eggs (do not beat). In approaching the dough add the mix of sugar and spice, softened butter and egg - milk mixture, flour. Knead the dough for approximately 10-20 minutes, it should not stick to hands. Leave to rise in a warm place for 2 hours. In the finished dough, add the dried fruit. Divide the dough into two equal parts. Each part roll out in the shape of an oval and turn twice, then the upper part is folded up. Spread on a greased baking sheet and give again to rise for 30-40 minutes. Bake in the oven at 160 degrees for about an hour. Ready cupcake densely sprinkle with powdered sugar. The cooled cupcake wrap in foil and leave in a dry place to wait for Christmas. Before serving, powdered sugar update.
"Panettone", the Italian Christmas cakeThis Christmas cake is originally from Milan and is the counterpart to our Easter cakes. "Panettone" in Italian means "bread-cake" and bake it on Christmas eve. All of the ingredients, especially the eggs should be at room temperature, and the yeast is better to use fresh, not dry.
Sixty three million one hundred eighty nine thousand four hundred two
Ingredients:
butter — 120 g sugar — 120 g of fresh yeast — 25 g water or milk — 1 tbsp salt — 1 tsp eggs — 2 PCs egg yolks — 3 PCs. flour — 750 g candied — 100 g zest of one orange raisins — 180 g vanilla — 1 pack powdered sugar — to taste
Preparation:
For the dough dissolve yeast in warm milk and add 1 tablespoon of sugar. Cover with a towel and leave to rise in a warm place for 30 minutes. Separately, melt the butter and dissolve in the remaining sugar, then chill. In a separate bowl, mix orange peel, all fruits and vanilla, add 1 tsp of flour and stir. In the finished dough add the butter-sugar mixture and pre-beaten egg yolks. Mix everything carefully. Sifted flour. Half of the flour and salt, add to dough, knead thoroughly. Add dried fruit, mix again. Then add to the dough the flour gradually and knead until then, until the dough becomes elastic and will not cease to stick to hands. Put the dough in a bowl greased with vegetable oil and place in a warm place to rise for 2 hours (should double in size). Ready put the dough in any round shape, greased with vegetable oil. Leave for 35-40 minutes to come. Bake in a preheated 180 degree oven for 35-40 minutes. Ready cake sprinkle with powdered sugar.
"Gugelhupf", an Austrian Christmas cakeIs a mandatory attribute of the Christmas feast in Austria. According to legend, Christmas cupcakes in this country make perfect only those Housewives who love my family very much.
Ninety five million three hundred thirty four thousand four hundred thirty one
Ingredients:
Butter — 100 g Ground almonds — 2 tbsp Flour — 350 g, Salt — 0.5 teaspoon dry Yeast — 10 g Sugar — 100 g Milk — 200 ml Eggs — 3 PCs. Raisins and other dried fruits — 100 g Zest of one orange and lemon. Powdered sugar — to taste
Preparation:
In warm milk add yeast, sugar and salt. Stir to dissolve the yeast. Pour in the melted (cooled) butter and one by one add the eggs. Add dried fruit, zest of lemon and orange. All mix again and gradually add the flour, vymeshivaem dough. Knead the dough and put it in the cake pan, previously greased with butter and sprinkled with ground almonds. Leave in a warm place to rise for 1 hour. Preheat the oven to 200 degrees. Bake at 180 degrees for 35-40 minutes. The finished cupcake sprinkle with powdered sugar.published
P. S. And remember, only by changing their consumption — together we change the world! ©
Join us in Facebook , Vkontakte, Odnoklassniki
Source: lady.tut.by/news/food/478308.html
