Saffron cake with sour cream

Category: Easter
Saffron cake with sour cream

Ingredients

Dough:
flour 1.3KG
milk 500 ml
fresh yeast 50 g
butter 200 g
sour cream 180 g
rum for soaking raisins 80 ml
raisins 180 g
saffron threads good pinch
sugar 500 g per dough + 1 tbsp. spoon for dough
yolks 4 things.
salt two good pinches

Cooking method

  • I love cracking cakes. Just. Therefore, in the intervals between Easter, I often exercise.
  • Saffron cake with sour cream Saffron cake with sour cream
  • Soak raisins in rum or medium-strength tea with bergamot (I was taught here recently - it's great). Soak the saffron threads in a tablespoon of hot water. If you don't have saffron on your farm, it's a pity, of course, but you can do without it. Use vanilla sugar and a tablespoon of rum from the soaked raisins. The cake will then become "never saffron on sour cream."

  • Crumble yeast into warm milk, add a tablespoon of sugar and let it play for 10 minutes. Add 300g of flour, stir (you get the consistency of sour cream) and put in a warm place for 1.5 hours (oven, maintaining 40 degrees or heated to a warm state and turned off). With an oven, things always go much faster. There is a stable and very comfortable temperature for yeast. Dough during this time will rise to the very peak and fall. In the photo, along the edge of the bowl, you can see the boundaries of raising the dough:

  • Saffron cake with sour cream

  • Whisk sugar, yolks, sour cream and saffron tincture together. You will get such a cheerful yellowish mixture:
  • Saffron cake with sour cream

  • Pour this mass into the dough, add the remaining flour and melted butter, salt. Knead the dough. Knead well. The dough will be quite plastic and even spreadable. However, it is not worth adding a lot of flour. The dough in the finished product will be very heavy and clogged.

  • Saffron cake with sour cream Saffron cake with sour cream

  • Place the dough in the heat to increase at least 2 times. In the oven it takes 1 hour

  • Saffron cake with sour cream

  • Then knead (not knead, but knead) and again in heat to raise. In a warm oven it now takes 30 minutes.

  • Saffron cake with sour cream

  • Now knead by adding raisins (you can hand, collecting the dough from the edges to the center).

  • Now you can lay out the shapes. I don't put anything on the sides of the non-stick molds. At the bottom I put a circle of parchment, grease the whole form with vegetable oil and spread the dough. Often it is not possible to put the dough in one large piece, you report the dough, etc., which can affect the outer shape of the cake (top). To avoid this, I sprinkle the lined dough with water from the pulver and gently make a semblance of a smooth surface with my fingers.

  • Saffron cake with sour cream

  • Now we give them an hour to rise at room temperature. They will grow well. Don't waste time on proofing. An incomplete cake will crack from above, which will ruin the appearance. It will be very disappointing for so long to fail with him and make a mistake on the way to the finish line.

  • Saffron cake with sour cream

  • Now sprinkle the top from the spray and into the oven for 35-40 minutes at 180 degrees. Spraying allows for a slight delay in the appearance of the top crust, thereby reducing the risk of cracking. Kulich manages to get up.

  • To make it easier to pull out, take a small wooden skewer for skewers and hold it between the walls of the mold and the Easter cake. When taking out - be very careful. They are extremely soft, especially hot. Like freshly baked bread. I gape and still washed one roof. In the dough from egg products, only yolks and even a little.

  • Saffron cake with sour cream

  • Cool on a wire rack and can be glazed.


Scarecrow
This is the one with the dented roof. So far, only it was cut.

Saffron cake with sour cream
Scarecrow
The first time I had one cake for a week. I thought kirdyk to him. No! I got it today - delicious, not dried out, not stale. I was surprised. Such experiments have never happened before.True, in this kulich of egg products there are only 4 yolks, and eggs primarily contribute to staling.
lina
A week? Just? Calm, I have one and a half or two live. On the contrary, from the fifth day they become tastier. And there are a lot of eggs in those cakes.
LiudmiLka
Scarecrow, is this saffron for flavor or color? Or for both? The fact is that in the country we grow a saffron substitute (such a flower), it gives a good color, it is often passed off as real saffron, but there is no aroma from it at all (sometimes it's even good). I add it to pilaf, and my mother-in-law bakes all the baking with it, it turns out yellow-pre-yellow.
Scarecrow
Quote: LiudmiLka

Scarecrow, is this saffron for flavor or color? Or for both? The fact is that in the country we grow a saffron substitute (such a flower), it gives a good color, it is often passed off as real saffron, but there is no aroma from it at all (sometimes it's even good). I add it to pilaf, and my mother-in-law bakes all the baking with it, it turns out yellow-pre-yellow.

Actually, for both aroma and color, but the aroma is practically inaudible in Easter cakes, so it can be replaced, but still not turmeric. She doesn't belong there.
strong
Scarecrow , do not save on proofing And how to determine when the last proofing in the forms ended?
Scarecrow
Quote: Silena

Scarecrow , do not save on proofing And how to determine when the last proofing in the forms ended?

By volume. Kulich increases two to three times. It will swell up all strongly. Look at my photos in the recipe post. There you can see where I just put the dough in the molds and what they are before being sent to the oven.
Scarecrow
I baked it again yesterday. Made half a portion. I replaced the raisins with 100g of dried apricots soaked in Cointreau and added the zest of 1 lemon (half a portion). The smell is incredible. The taste is great! All the same, dried apricots with Cointreau combine amazingly. This is me from saffron with dried apricots tore. Saffron was filled with insufficient hot water. The color didn't show very well because of this.

Saffron cake with sour cream

Looks like I found "my" cake. I also like saffron with dried apricots and Violetta. Here are three recipes that I bake periodically. This one is in the favorites.
Tosha
And I was honored - baked! Now my family is tormented by two types of cakes (saffron and butter), but they cannot choose the best one !!!!
Thank you!!!! DELICIOUS!!!
Crochet
Scarecrow
Help please, I counted the amount of live yeast for dry yeast, I got 16.6 grams = 4.15 tsp (from HP which), do you think, is not too much?
Scarecrow
Quote: Krosh

Scarecrow
Help please, I counted the amount of live yeast for dry yeast, I got 16.6 grams = 4.15 tsp (from HP which), do you think, is not too much?

It seems to me that you can take 3.5-4 tsp. I usually reduce the amount of dry a little bit. But don't forget. that this is cake - a bunch of butter, sour cream, sugar, eggs. milk. Yeast is hard to work in such conditions, so there are many of them.

Tosha

ABOUT! There is already the first test subject. And it's good that I did. I mean, not me, but Tosha to my family!
Scarecrow
Quote: oleg9979

Hello Chuchelka, can you tell me where saffron can be sold? There are all ingredients except saffron threads, and I really want to try baking your cake.

Saffron is sold in markets. Not in all, it is a relatively expensive spice, but it comes across. If you come across a saffron from Kamis:

Saffron cake with sour cream - take it. good. He still happens in paper bags.
Crochet
Quote: Scarecrow

It seems to me that you can take 3.5-4 tsp.
Scarecrow
Thank you so much ! I already soaked the saffron, the raisins too ... Natus, here's another thing ... at first I didn't pay attention, and then I looked that the recipe was 500 gr. sugar, seemed too much or not? So I think to reduce, not to reduce, what do you advise, my people like moderately sweet pastries, so that it is not cloying ... By the way, the fat content of sour cream does not matter?
Saffron is sold in markets. Not in all, it is a relatively expensive spice, but it comes across. If you come across a saffron from Camis, take it. good. He still happens in paper bags.
Oh, and such a saffron toad strangled me to buy, a package of 0.5 g - about 160 rubles ...Well it turns out that I snatched mine for a cheap price!
Vikira
girls, SOS did everything according to the recipe, Easter cakes do not rise, they have been standing for about an hour at the same time, what should I do? Bake or let them stand still?

to be honest, I didn’t have a high understanding of the dough, maybe it’s in yeast?
Scarecrow
Quote: Krosh

Scarecrow
Thank you so much ! I already soaked the saffron, the raisins too ... Natus, here's another thing ... at first I didn't pay attention, and then I looked that the recipe was 500 gr. sugar, seemed too much or not? So I think to reduce, not to reduce, what do you advise, mine like moderately sweet pastries, so that it is not cloying ... By the way, the fat content of sour cream does not matter? Oh, and such a toad strangled me to buy a saffron, a package of 0.5 grams - about 160 rubles ... Well, it turns out that I snatched mine for a cheap price!

They are not cloying, but just normally sweet, but if it's scary (after all, the fudge will still be sweet), reduce it to 400g. This one will be moderately sweet.

Standard sour cream - 20% fat.
Vikira

Did the dough and dough rise?
Crochet
Vikira
I would definitely let it stand still, the kitchen is not cold, there are no drafts? And you took the tested yeast, did you bake something on it before?
Scarecrow
Thank you, like everything, there are no more questions yet. I'll get out of here, otherwise I'll get to the bottom of something ...
Scarecrow
Quote: Vikira

to be honest, I didn’t have a high understanding of the dough, maybe it’s in yeast?

Likely. For such intricate recipes (cakes are still not everyday baked goods), you need to take proven ones. Take so much and nothing will rise as a result. It will be very disappointing. if the yeast is weak, it may not cope with heavy pastry. Wait a little longer, if you somehow raised the dough, maybe they will raise the dough. Slower and less, but will raise.
Vikira
Thank you for your answer, I generally dealt with live yeast for the first time. Ehh, let him stand, maybe the truth, at least a little rise
Crochet
Scarecrow
Natus, I remembered what else I wanted to ask ... And you didn't bake Fermipan with yeast?
The fact is that I got confused, I bought "Fermipan Brown" (instant yeast "Fermipan Brown" is intended for products with a high sugar content in the dough (more than 10%)), and so far, for myself, I realized only one thing - that they need to be put significantly less than any other dry yeast, but how much less? Found about this yeast at Cakes THAT'S WHAT, but I could not calculate the required amount of yeast for the cake ... Probably, well, I’ll bake them at Saf-moment, and I’ll deal with these later ...
Irina_hel
All right, the dough is already in the molds, in about 20 minutes it will go into the oven.
It turned out a little watery, it was sticky to the hands, but it rose very well.
Scarecrow
Crochet

I didn’t deal with such yeast. I'm kneading with the living now. I also baked 4 cakes yesterday.

Irina_hel

Yes. the dough is watery, sticks to your hands, everything is correct.
Irina_hel
Well, my Easter cakes are baked!
It turned out just great!
Scarecrow, thank you very much for the recipe!
If possible, I'll post a photo.
Irina_hel
Well, my Easter cakes are baked! It turned out just great! Scarecrow, thank you very much for the recipe!

Saffron cake with sour cream Saffron cake with sour cream
The latter was made from the remnants of dough in a homemade foil form, so the sides turned out to be so unfried.
Crochet
Scarecrow
Natus, I come to you with a BAA I liked the saffron Easter cakes so much, she was delighted, let alone my daughter (she never understood Easter cakes at all), but yesterday, as she waved, my eyes popped up on my forehead, and with the words, I did not think that Easter cakes were so tasty and left the kitchen. ..

🔗

Oleg
Scarecrow, thank you for the recipe. Unfortunately, it was not possible to find saffron, so as you wrote, I got "Kulich never saffron on sour cream". I hope it tastes good, I lost the cake a little. Well, why my mother is picky about Easter cakes, but she really liked your cake. Photographers didn’t have time, my family very quickly persuaded him. Reduced your recipe by 2.5 times, made 520 grams of flour. Next time I will make 1kg 300g of flour, so that we have enough for a longer time. Thanks again
With the Bright Resurrection of Christ you!
Scarecrow
Well, here's my saffron on sour cream. Happy holiday everyone!
Saffron cake with sour cream

Saffron cake with sour cream
AlKA
Scarecrow, and I brought you thanks for the reset, only without the saffron.
In addition to the ones that I covered with icing, I tried to cover the jelly with fruits and nuts.
I won't show them with icing, they are like everyone else's, but I want to show them with jelly. They seemed to me even tastier.

Saffron cake with sour cream

without paper molds

Saffron cake with sour cream

top view of one of them

Saffron cake with sour cream

and in a cut, mixed raisins ... in pieces

Saffron cake with sour cream

Thank you, great recipe.
Scarecrow
AlKA

Wow! Thought not to kill!

And the top is not soaked from the jelly when it poured it? In the photo, the top crust does not seem to have changed.

Cubic

Ol, right! I also train with cakes whenever I want and not necessarily on Easter.
AlKA
Not soaked, although I was afraid of that too, I poured well warm jelly onto the cold cake.
But probably because the jelly quickly set (although it managed to run down in some places), nothing got wet. and now it is very nice.
Crochet
I toiled for a long time remembering what recipe I used to bake cakes last year Saffron cake with sour cream... and finally today stumbled upon remembered! Urrra !!! I'll be them again, last year I liked them just to the point of indecency !!!
Scarecrow
In my opinion, this sclerosis torments everyone before every Easter.
SchuMakher
Gyyyyyyyyy, similarly I, the one that baked, found from the photo in the subject
Crochet
Quote: ShuMakher

I, the one that baked, found on the photo in the subject
SchuMakher
Mash, what kind of heat are you? What if I need it too?
Scarecrow
I have plans for Violetta, Saffron with sour cream and saffron with dried apricots. Get around !!
Nataly_rz
Last summer I got hold of saffron in Croatia, with a specific purpose - to bake a Chuchelkin saffron cake for Easter. But it turned out that there are two of them ... And now I, like that Buridan's donkey, cannot decide which stove. Natasha, can you describe how the tastes differ on sour cream and dried apricots
Scarecrow
Better bakes with sour cream. It has a more familiar and classic taste and is less heavy (dough). If you want to get an approximate taste of the second (with dried apricots), in order to have an idea, just strip the base dough for sour cream into pieces. In one add fillers for saffron on sour cream, in the second part add fillers for dried apricots (dried apricots soaked in Cointreau, zest, nuts).
You will be surprised how they "play" together. I mean dried apricots and citrus notes (cointreau and zest).
lina
Nataly_rz, you need to bake both, but half a portion

Natasha - Chuchelka, did you accidentally bake Pokhlebkinsky or Myasoedovsky? I'm interested in the opinion of a person who baked / ate both those and these saffron

Girls, I'm also painfully trying to remember ... Bo painted her work on the forum in reserve (to remember in a year), and deleted it. This year she vowed to write everything on a piece of paper and tidy it up to cake forms, so that she will remember exactly next year
Scarecrow
No, my hands did not reach Myasoedovsky, I only baked cake from the book about tasty and healthy food in 1954, on which I based my recipe for Raisin, but I think these are two big differences.

In general, taste is a subjective matter. So you just have to try ...
Nataly_rz
Scarecrow, thanks for the advice. Now I looked, with dried apricots there are much more yolks, which means the dough will be heavier. And I'm going to make a daddy - so I will have one, but I will definitely take the fillers in half, and make them according to both recipes, almonds sound very tempting, Cointreau ... But I don't promise Cointreau - you need to crush a toad, well, such a green one, which is 200 hry jammed
lina
Ehhhh ... I was hoping for someone else's delicious sensations to make my choice to make my choice I sit and choose the third recipe
Here I baked cakes - I haven't eaten a single one, but I will eat cakes, and a lot ...
SchuMakher
Kroshik! this

And Myasoedovsky will be in uniform ...
Crochet
Quote: Lina

and I will eat cakes, and a lot ...
Linus
Did you miss cakes so much?

Quote: ShuMakher

Kroshik! this

And Myasoedovsky will be in uniform ...
SchuMakher
Aaa, I've already passed Pokhlebkinsky. Myasoedovsky too ... I decided to stop at Chuchelkini'm last yeare I got the ovation drain ... I also want ...
nut
Girls is saffron or not Suitable for cake
Saffron cake with sour cream
Crochet
nut

Here's what he writes Scarecrow in the recipe "Saffron cake with dried apricots":
Quote: Scarecrow

If there is a passage with saffron, exclude it altogether, but do not replace it with turmeric!

This recipe requires saffron in threads, like this:

Saffron cake with sour cream

Turmeric is not quite right ... or rather, not at all ... although I always add turmeric to butter cake for color ...

Here is everything in detail about saffron and turmeric (I'll remove it later):

Many people buying turmeric on the market are sure that they are buying saffron. But turmeric and saffron are far from the same thing. At the same time, turmeric is significantly inferior to saffron in composition, and therefore in healing properties. What is the difference between turmeric and saffron?

First of all, the appearance! Don't let market sellers fool you! Best quality saffron is dark red or reddish brown and soft to the touch (stigmas are significantly healthier than ground saffron and are much more difficult to counterfeit). While turmeric is a yellow powder made from ginger roots (other names are turmeric long, turmeric, yellow ginger).
Here's a more detailed description of both spices.

Turmeric is native to Vietnam and East India, but is currently cultivated in India, Indonesia, China, Japan, Sri Lanka, Cambodia and even Madagascar. It is not known how exactly it got to Europe, but it was supposedly introduced by the Arabs.

Turmeric is a perennial herb (sometimes it has the shape of a bush up to 60 cm high), which looks like ginger because it belongs to the same family. The underground part is represented by a thickened rhizome, thicker and more rounded than that of ginger. The rhizome contains 2-5% yellow pigments, including curcumin. From these rhizomes, turmeric is obtained. She practically does not have fruits.

Having cleared the rhizomes from the earth and roots, they are treated with boiling water and dried for about a week. From this, the rhizomes become hard and shiny.

The chemical composition of turmeric includes a fragrant essential oil, which also contains cingiberen, borneol and other terpenoids.

Turmeric has a beneficial effect on the stomach, gallbladder and liver.
It can serve as both a dye and a spice. Nowadays, it is often used for coloring butter, margarine, cheeses and liqueurs. It is used as a spice with eggs, scrambled eggs, seafood dishes, for making light sauces. It is also served with cheeses and is often used in sweet dishes.

To prepare a starter dish (4 servings), you need one to two tablespoons of turmeric.

Saffron, as mentioned above, is the dried stigma of crocus flowers grown in Kashmir, the Caucasus, Spain, the stigma of saffron in Portugal and China. The crocus flower itself is pale purple and 3 fragrant orange-red stigmas peep out of each, which are used as a spice. The collection of stigmas is carried out in September-November: they are plucked from mature flowers and quickly dried. It takes about 300,000 flowers to produce 1 kg of saffron, and the veins are selected by hand.

The chemical composition of saffron includes essential oil, carotene, the coloring glycoside crocin, the bitter glycoside picrocrocin, lycopene, wax, etc.

Eating a small amount helps to improve digestion, the work of the cardiovascular system, and the visual organs. All of its healing properties have been verified not only by the experience of the peoples of Asia, but also confirmed by modern scientific research. It is not surprising that saffron is currently used for the preparation of various medicines - tinctures, extracts and eye drops.

Saffron has a strong peculiar aroma, bitter-spicy taste, so it is not only healthy to eat it, but also pleasant. In the Middle East and Southern Europe, it is added to rice dishes, transparent soups, as well as for cooking stuffed and boiled fish, fish soup, lamb, lamb, and cauliflower dishes.Saffron gives its distinctive golden hue to chicken and vegetarian soups and hot vegetable dishes. It goes well with tomatoes and asparagus. In French cuisine, saffron is often used to cook fish (for example, the famous Marseille fish soup). In Sweden, saffron is used to color dough products. It is also part of the famous Spanish paella valenciana or Italian rissoto milanese. The delicate aroma of saffron and its ability to color dishes in a beautiful yellow-golden color are used in pastry dough (muffins, cakes, babas), in pilaf (for coloring rice). In some countries, the plant is put in tea and coffee. It is introduced in very small doses before the meal is ready in the form of an alcohol solution, previously prepared with an infusion of saffron stigmas. For 1 liter of liquid or 1 kg of product, 6-7 drops of saffron alcoholic tincture, diluted before adding in a teaspoon of water, are enough.

REMEMBER that turmeric will never replace saffron for you. Its healing properties are significantly inferior to "red gold", which means that by saving on this spice, you save on your own health.

What's more, keep in mind that turmeric comes in powder form, while saffron comes in whole stigmas. Accordingly, if you still think that their aroma and taste are similar, to prepare standard dishes (4 servings) you will need 1-2 teaspoons of turmeric or only 5-10 stigmas of saffron (there are up to 300 stigmas in 1 gram of saffron!). Once you have tasted real saffron, you will be able to appreciate the ideal value for money!

Tatiasha
Scarecrow, where did you get the saffron ?? On the market, Central Asians ??
Omela
Girls, I do not understand the entom business. But I believe what is written! I have this:

Saffron cake with sour cream
Tatiasha
Mistletoe, 1 in 1 color is turmeric, so, for lack of saffron, I will replace it with turmeric. And the one that the Uzbeks sell is garbage, there is neither color nor smell from it, and in general it is not saffron, but, "fool", real saffron has a completely different appearance.
Saffron cake with sour cream

Read here how to distinguish real from fakes.
🔗
SchuMakher
Saffron is crocus stamens !!!! Growing crocuses and harvesting saffron!
Tatiasha
Yeah, especially in Siberia, mine.

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