Saffron cake with dried apricots

[Saffron cake with dried apricots]

Saffron cake with dried apricots

Category: Easter

Ingredients
flour	1 kg
dry yeast	2 packs of 11 g
baked milk	1.5 cups
good butter	200 g
yolks	10 pieces.
proteins	3 pcs.
sugar	1.75 cups
dark muscovado	4 tbsp. l.
liqueur Cointreau	5 tbsp. l.
zest of 1 lemon and 1 orange
dried apricots	120 g
almond	100 g
saffron	30 strands
salt

Cooking method

• I looked at him for a long time (in the Gastronome's book "About Spices"), then I got together and still have not regretted it.
• It is necessary to prepare mentally for such pastries somehow. Well, there can be no cake so that bam-bam and in an hour it is beautiful and ruddy for you, perfect in taste - ready. It won't be cake. Because you have to spend half a day with Easter cake. This is not at all because it is so tasty, but simply necessary and that's it. Then KULICH is put on the table! Then you feel how thoroughly you prepared for the holiday: you ritually looked for and got out, for a long time poking around in a large closet, while standing on all fours, quietly cursing and rattling dishes, Easter cakes; smeared all possible bowls and ladles with dough, eggs, butter, filling the sink and PMM with dishes, randomly scattered scraps of baking paper, recipe sheets, bags with vanilla, saffron and other spices; I took it out of the oven and didn't even let anyone put my nose to them, covering it with the most beautiful and crispy linen towel. Then, in my personal understanding, the cake was a success. He will be remembered, he will be eaten with trembling in his hands and a ringing smack. Because it cannot be tasteless and cannot but cause delight for what was wasted so much time, effort and inspiration, in the end. Even if it is burnt, it looks like a pancake and salty ...
• It's actually not that bad, but really serious. Easter cake. So, dear comrades,
• Saffron cake with dried apricots
• 
• Cut dried apricots into small cubes and fill with liquor, leave for 1-1.5 hours. Almonds, if you have them raw, dry them in the oven (at 160 degrees, on a baking sheet for 5-7 minutes). Cool and chop coarsely.
• Weigh a kilogram of flour (with a couple of pinches of salt). Mix yeast with warm milk + 1 tsp. sugar, let them froth (10 minutes) and add about 2 cups of flour (until the consistency of thick sour cream). Cover the dough and let it stand in a warm place for 30 minutes. I often use the oven as a warm place. At the same time, I cover the bowl with the dough with a film so that it does not dry out.
• After that, add more flour to the dough to make a not very tight bun. Put in a warm place for 1 hour. Pour saffron with 2 tbsp. l. hot water.
• Drain the liquid not absorbed into the dried apricots (do not pour out!), Melt the butter (if it is very hot, let it cool slightly). Grind the yolks with sugar (regular and muscovado), pour in melted butter, Yu liquid from dried apricots, saffron infusion, combine with the dough, add the remaining flour to it and mix. Pour zest, nuts, dried apricots into the dough - mix.
• Beat the whites with a pinch of salt until a good foam. Put in dough, mix gently and quickly, leave in a warm place for 1 hour.
• Divide the dough into cake molds, filling 1/2 or maximum 2/3, no more. Allow to rise for 40-50 minutes and bake in the oven at 180 degrees for 25-30 minutes, then at 160 degrees for 10-15 minutes. Let the proofing time be normal. This time I was in a hurry, and he gave some cracks.
• It has a very delicate and elegant taste, moderately sweet.

[Saffron cake with dried apricots]

Saffron cake with dried apricots

4st. l. dark muscovado
5st. l. liqueur Cointreau
30 strands of saffron

Scarecrow
Very beautiful Easter cakes! Please tell me is the presence of muscavado essential? And if you replace it with cane sugar, I understand that this is certainly not quite the same, but ... I have never come across this Muscavado ... Cointreau ... also does not have something to replace, eh? Liqueur "Old Tallinn" will not work? Saffron ... I have a bag of saffron "threads", but somehow they do not inspire confidence in me with their color, and indeed ... can anything be replaced with the same turmeric?

Please tell me is the presence of muscavado essential? And if you replace it with cane sugar, I understand that this is certainly not quite right, but ... I have never come across this Muscavado ... Cointreau ... also no, what could be replaced, eh?

Can I try to answer? ..

Muscovado has a very moist consistency and is rich in molasses. In addition, it has an intense taste and smell. Replacing it with cane (brown) sugar will need to adjust the amount of liquid in the dough and, accordingly, you will lose in the aroma of the final product.

Liqueur Cointreau can be replaced with orange peel.

Good luck!

[Scarecrow]

Scarecrow
Very beautiful Easter cakes! Please tell me is the presence of muscavado essential? And if you replace it with cane sugar, I understand that this is certainly not quite the same, but ... I have never come across this Muscavado ... Cointreau ... also does not have something to replace, eh? Riga balsam won't work? Saffron ... I have a bag of saffron "threads", but somehow they do not inspire confidence in me with their color, and indeed ... can anything be replaced with the same turmeric?

Partially answered, but I'll add. Muscovado is a specific product. It can be replaced with brown sugar (3 tbsp. L.) And a tablespoon of molasses. Better, of course, molasses (molasses), but it is unlikely to exist. If not, as a last resort, a tablespoon of maple syrup or honey. Muscovado has a rather bright caramel flavor.

It is better not to replace Cointreau with zest, but with another liqueur, such as Amaretto. But not creamy. Or rum.

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

[Scarecrow]

Scarecrow, but now everything is clearer than clear! Instead of alcohol, it’s definitely "Old Tallinn" I will, just rum-citrus, and saffron ... damn it, we can open it and see what's in that bag (it was brought from Egypt) ... I should know how it really is should look ...
Scarecrow, thanks a lot, boom to try!
P.S. Oh, I almost forgot, can you ask another question about muscavado ... is there muscavado in cubes, like reed, or is it only in the form of sand?

and saffron ... damn it, we can open it and see what's in that bag (it was brought from Egypt) ... if you knew how it really should look ...

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3431.0 here is a photo of saffron, Qween

[And one more thing: by time. It is approximate. I use an oven at a temperature of 40 degrees. It significantly speeds up and stabilizes the process. If you do not have an oven, but something else or just room temperature, watch the dough: the dough should rise and begin to fall; the dough during fermentation should rise at least 2 times. And never waste time on proofing in tins. It takes about 1 hour at room temperature.]

Not in the know about muscovado in cubes, I have not seen it cubes, although it is difficult to call it sand, but it always says Muskovado.

Saffron is such a subtle spice that it essentially gives only color and a slight hint of some kind of aroma.

I have read it, but have not tried it yet: egg yolks are added and placed in the refrigerator overnight. Some unknown chemical reaction makes them bright yellow and they tint the cake.

And one more thing: by time. It is approximate. I use an oven at a temperature of 40 degrees. It significantly speeds up and stabilizes the process. If you do not have an oven, but something else or just room temperature, watch the dough: the dough should rise and begin to fall; the dough during fermentation should rise at least 2 times. And never waste time on proofing in tins. It takes about 1 hour at room temperature.

I have read it, but have not tried it yet: egg yolks are added and placed in the refrigerator overnight. Some unknown chemical reaction makes them bright yellow and they tint the cake.

Not very strong, but brighter. Or so it seemed to me - I tried it several years ago.

[Scarecrow]

Scarecrow, please share your experience on what saffron insist on. I'm usually on cognac, so I thought, maybe there are tricks
And more questions: how much liquid to fill in 30 threads? How much time to insist?

The recipe indicates that 2 tbsp is poured. l. hot water. Insist until the water cools.

Thank you

Natul specially hid stocks of saffron, muscovado and Cointreau, as well as luxurious dried apricots. A week later, bake cakes, hurray !!!

It is immediately clear that Easter is approaching ... The people scattered about Easter cakes, among papos ...

[Natul]

Natul, and what kind of oven are you going to do this year? And will you be inbeee? You uyou have enough worries without cakes ...

P.S. I'm embarrassed to ask, what was your name?

[Natul]

Natul, and what kind of oven are you going to do this year? And will you be inbeee? You uyou have enough worries without cakes ...

P.S. I'm embarrassed to ask, what was your name?

I have no idea if I will or I will not. Like the stars will fall. It will be a good day - I will bake it, I will ride at home all day - I will not bake it ...


They called our beauty Ulyana ...

They called our beauty Ulyana ...

From how, a very beautiful name !!! And what is remarkably rare !!!

Can you use ground saffron? I don’t know where you can buy saffron in threads

Can you use ground saffron? I don’t know where you can buy saffron in threads

Is this really saffron? Real saffron is rarely ground. Usually it is the Indian "saffron", that is, turmeric.

I bought at the market there was still like dried flowers

I bought at the market there was still like dried flowers

This is not saffron. Saffron does not come with flowers. There should be stigmas (strings so orange) of saffron crocus.

They seemed to be orange, about 1-1.5 cm long with strings And ground

They seemed to be orange, about 1-1.5 cm long with strings And ground

are these about?



These are marigolds, the so-called Imeretian saffron. It has nothing to do with saffron. And don't buy ground saffron. In our markets, it is 100% turmeric, not saffron. I think. that true saffron is hardly sold on the market at all. This is the most expensive spice.

Yes, it looks like these flowers, I wanted to write what looks like marigolds. So I bought ground powder - turmeric. Where can I use it? And the seller imposed on me more than 200 grams. And I took it out of not knowing. What to do with him now?

Do not put in the cake, there is no special sense. And don't be discouraged. I tint the noodles with turmeric (it gives a wonderful yellowish color to the broth, depending on the amount of soup - 0.5 tsp - 1 tsp), gravy like creamy (they are pure white, I don't like it when the gravy is white). Stored for a long time.

Where to find saffron? wanted to try what is it? It is so temptingly described here

Where to find saffron? wanted to try what is it? It is so temptingly described here

In supermarkets. There is Kamisovsky in transparent boxes and Kotami in foil bags.

[kamis]

I kamisI buy ovsky, but an expensive infection ... the price exceeded 200 rubles for 0.5 g.

and I am Kotan-vsky, too expensive, an infection But zapaaaaaah - that year I put Easter cake (in a bag !!!!!!) into the closet for several hours - the closet smelled of saffron

Here came to swear. Lyuyuyudiiiiiii, why not a single one for such a delicious and fragrant cake !!!! no feedback, huh ?? Surely no one baked, eh ??? Well, a uniform disgrace !!!

Natus, this cake has now become a leader among almost all felt-tip pens of different colors! It's so honey-yellow in color, awesomely fragrant, ..... Here. Only I took a little more sugar, the male part of the family loves sweet pastries. And muscovado, and instead of white demerraru. I still have a bit of it there (mine), honestly, at least some, but I'll bring a photo.

Do you remember whether you had it tiny or not very? I got something tiny enough came out

THANKS FOR THE RECIPE !!!!!! Definitely - I will repeat !!!!

Hello, you are our birthday girl !! I am very glad that you liked it. And this cake is really cupcake-like. That is, somewhat crumbling.

then everything worked out fine Thank you!

Here came to swear. Lyuyuyudiiiiiii, why not a single one for such a delicious and fragrant cake !!!! no feedback, huh ?? Surely no one baked, eh ??? Well, a uniform disgrace !!!

Natus, this cake has now become a leader among almost all felt-tip pens of different colors! It's so honey-yellow in color, awesomely fragrant, ..... Here. Only I took a little more sugar, the male part of the family loves sweet pastries. And muscovado, and instead of white demerraru. I still have a bit of it there (mine), honestly, at least some, but I'll bring a photo.

Do you remember whether you had it tiny or not very? I got something tiny enough came out

THANKS FOR THE RECIPE !!!!!! Definitely - I will repeat !!!!

I also look at this cake, but unfortunately you won't find SAFRAN with us in the afternoon with fire.I would taste it with pleasure

Natasha, I brought you the promised material evidence! Blame it for what it is - the last piece and your phone



THANK YOU!!!!!!!!

He looks like a cupcake. You don't like cakes like that, do you?

yes, he is more of a cupcake in my understanding. well, I'm not the only one eating cakes))) several people liked this one very, very much. put in first place. the two most fastidious connoisseurs of yeast baked goods, father and grandfather, also approved. Parents choose Easter cake number one every year, even from similar ones. So there is an idea to try a chip of this cake (saffron, Cointreau, excellent dried apricots, brown sugar) to transfer to another dough, what do you think?

Of course you can transfer. This combination of fillers, in my opinion, is very successful, you can try it on another test you like more.

And my yellow ones didn't like it. They said - this is not a cake, but a cupcake. I am jingling with a yellow color - so spring! I will chew myself Two more servings out of 7 remained different - let them now guess where which ones

But I baked it today in Manitoba. I brought it specially to show the difference. Fibrous, with completely bakery, not muffin pulp:

Oh! I'm already drooling!
Well, there is simply no such beauty!

"Because you can't,
Because you can't,
Because you can't be so beautiful in the world !!!! "

But I baked it today in Manitoba. I brought it specially to show the difference. Fibrous, with completely bakery, not muffin pulp:

Mine were also with bakery pulp. This "ugly" called a cupcake for the color. But here's the question: I used to make cakes without alcohol and the pulp was damp or something. And these are with a good deal of alcohol. Leela is a cognac infused with citrus peels and spices. And it turned out rather dry. Could it be from a skate? But there was no saffron - I used Imeretian, there is a color from it, but no aroma.

This could be from the baking regimen. It is impossible to fully reproduce the previous conditions. Can be dried.

Natashaaaa, what a crumb The most that neither is cake
We don't have the terrible word manitoba, I haven't met it in the regional center either, including in the subway. We were in Novosibirsk, went to some small market - let me, I say, look into spices and pastries. And taaaam .... manitoba, durum, further, further, further .... The husband saw how I was looking at all this, and quietly reminded me that we are without a car

It's tin. So many things, but you can't buy ...
I have a bag of manitoba 20 kg. It is just used for products with long-term proofing such as pannetone, stollen, and of course Easter cake, naturally from the same opera.

Stollen, you say? Mom here recently remembered about him, hinting that they want stollen ...

Natul, I'm running to say a belated Thank you. Not for cake, no, because there is no time to heat all the butter and find muscovado, although I have been choking on this cake for several years. For dried apricots in Cointreau every time I remember you with a kind word. I always have a small glass of such dried apricots in the refrigerator now. Yes, and the liqueur itself I now pour where the peel and alcohol are needed. I never knew such a drink before. Today, other cakes for chemistry, and you hiccup too, probably) .... Well, thanks to my husband too, when his favorite sweets are not there, I give him a couple of berries for coffee from the master's shoulder and he has a holiday))

[MaBa]

MaBa,

Oh. that's how you made me happy right now.))) This is my favorite filler for muffins / Easter cakes: dried apricots in Cointreau. Here's another you and your husband dragged into their ranks))).

Everything is as it should be: baked milk, muscovado, Cointreau, saffron, dried apricots, almonds, zest ... Still, a freaky cake. very delicate aroma and taste.