Austrian Easter cake on sourdough

Easter bakinga few days and the majority of hosts will cover the preparations for a most blessed holiday. Some people prefer to buy cakes "with it", someone has checked places or bakers, some bake cakes themselves according to old recipes that are passed down in families from generation to generation (these are especially valuable).

For those who have not yet decided on a recipe for cakes and want to bake without yeast — natural yeast, will offer the recipe of the Austrian ringling — some kind of Easter cake with raisins, dates and walnuts.





The first impression when meeting with him — ringling reminiscent of a German Christmas Stollen, however, the trouble with Easter cupcake less. If you have not yet decided to bake it in the yeast, the recipe using good(!) compressed yeast is incredibly simple — cooking will take 2 hours.

The starter option would require much more time — 12 hours to prepare a starter culture + 3 hours for the pre-proving process and another 2-3 hours for the final.But if You have the time, experience baking sourdough bread and the desire, then undoubtedly choose this option. Having tried both recipe, I can safely say that the time spent on leaven kompensiruet pleasant aroma and taste of fermenting bread (slightly sour), which is felt on the second and third day, and the cupcake still remains soft.

Recipe Austrian ringling:

• 500 g — wheat bakery flour (preferably grade I)
• 250 g warm milk
• 1 egg
• 100 g butter
• 3 tbsp. sugar
• a pinch of salt
• all the prepared starter culture (250 grams 65% hydration) or 20 g of compressed yeast (only the best quality!)

For the filling:

• about 50 g of butter
• 3 tbsp. brandy or rum
• 75 grams dates
• 75 g of raisins (your favorite variety)
• 75 g — walnut
• 1 tsp — ground cinnamon
• 75 g brown sugar

For starter options:

In this case 12 hours before the batch have to prepare the leaven:

• 35 g — wheat starter
• 80 g water
• 135 g — wheat flour

Not be amiss to plan actions that would get everything done on time and not that time when you need to bake a cupcake have on the night. For example, this time I started to feed the sourdough the night before. In the morning, kneaded the dough, and the cake was ready.

Kneading: place in a bowl the milk and yeast, add slightly beaten egg, butter, sugar, flour and knead on low speed for about 12-8 minutes with a nozzle for the pastry.

Of punching: for three hours to make the fold 3 times with intervals between each in 45 minutes. After the last fold, leave the table for 30 minutes.

For ringling yeast:

Whisk in the warm milk, yeast with sugar and add softened butter, egg. Mix well and add 500 g of flour. Knead elastic dough and put in oiled bowl for proofing for 1 hour.
During this time, soak the dates and raisins in cognac. Nuts lightly fry.

Like cake leavened and yeast: roll out the dough to 1 cm thickness, brush with butter, evenly sprinkle with nuts, raisins, dates, cinnamon and sugar.





Roll up the roulade and place into shape for the big cupcake, connecting both ends. If it's a cupcake in the yeast, then let it sit and rise at room temperature for another 2-3 hours.
Bake in a heated oven, at 180 ° C to 40 minutes.
Ready and slightly cooled ringling sprinkle with powdered sugar. Cook with love! published

Author: Eugene Maslovskaya

P. S. And remember, only by changing their consumption — together we change the world! ©

Source: aulevain.ru/predpasxalnoe-avstrijskij-keks-na-zakvaske/