Easter wreath cake with baked saffron milk

[Preparing saffron milk:]

Easter wreath cake with baked saffron milk

Category: Easter

Ingredients
For saffron milk:
Milk	500 gr.
Saffron or marigolds	1 tsp s / r
For dough:
Saffron milk at room temperature	300 gr.
Yeast	fresh 30 gr. (or 10 g dry)
Sugar	25 gr. (1 tbsp. L.)
Flour / s	65 gr.
For the test:
All dough
Flour / s	460 g (180 + 180 + 100)
Sugar	150 gr.
Good quality butter	40 gr.
Egg yolk C-0	85 gr. (about 4 pcs.)
Supplements optional
Dried fruit + honey / alcohol / orange peel	300-400 gr.
Poppy filling	I have poppy-semolina
Candied fruit	2-3 zhmenki

Cooking method

• Preparing saffron milk:
• Cooking baked milk with saffron. Add saffron or marigolds to milk and simmer. If in a pressure cooker, then simmer for 2 hours on the program. If in a multicooker, then on the Custom Choice or Multi-Cook Mode 3-4 hours at a temperature of 97gr. In the case of cooking in a multicooker, add saffron one hour before the end of the program. In the pressure cooker you can immediately. Sediment / crust is allowed on the bottom of the bowl. Even if the milk turns out to be stale and acidifies in the process - do not be alarmed. Perfect.
• This is the kind of milk you get. It should cool completely to room temperature.
• 
• Dough:
• Mix everything with a whisk or spoon. The dough is liquid. Put the dough on the table for 30-40 minutes. It's very warm in my kitchen, so be guided by the photo. Dough after cooking and ready-made dough:
• 
• Dough kneading:
• There are three stages in the batch with gradual fermentation. And believe me, I do not advise you to shorten or bypass them. The dough will be completely different.
• First of all, add 180 grams of flour to the dough and leave for 30 minutes on the fermentation table. I have at least 25 degrees in my kitchen. 30 minutes is enough for me. If you are cooler, then be guided by the photo.
• 
• Let's continue. Melt the butter, but allow to cool until warm.
• Beat the yolks with sugar until creamy. In this place it is difficult for me to stop and not eat a second spoon.
• 
• Second. Stir in the yolks with a stretched whisk or spatula in 180 grams portions of flour in three steps. Let stand for 20 minutes. We look at the photo.
• 
• Third. Pour in oil and the remaining 100 gr. flour. Knead with a hook for 20 minutes until shiny. The dough is sticky, kulichny. Falls off the hook. At this stage, you can add additives if you just bake cakes in paper forms without molding.
• 
• Round in a bowl with a spoon. Put in the refrigerator for 2-3-4 hours in the refrigerator until doubling. I can keep it in the refrigerator all night.
• Type of finished dough:
• 
• Prepare the fillings by the time of cutting. I'll bake with three at once. But this is out of greed. Easter is rich. It is ideal to use two here and then weave it with a scythe.
• First: homemade candied squash according to Lina's recipe.
• 
• Second: in the evening, dried fruits soaked in honey and alcohol with orange peel.
• 
• Third: manna-poppy filling from this recipe Roll with poppy seed filling... Half the norm is enough. I really like this filling. It does not crumble and is very tasty.
• 
• Sprinkle the table with flour no more than 50 grams, so as not to clog the dough.
• It works best with cold dough. Divide the dough into 2 or 3 pieces. Dough weight approx. 1120 gr.
• Roll out each part into a rectangle. Lay out the filling. It is best to slide on the edge closest to you. Then there is less risk that the filling will break through. But this is homemade cake. And I love its irregularities. So that the filling peeps out and lures with taste, so that it bakes and golden color when baking around the edges. We fold the rectangle, wrapping the edges. We braid or braid, whatever you like. I do it with a horseshoe, as there is no suitable shape.But then I put in the center a lighted, specially baked small column-cake with a candle and eggs in a semicircle. It turns out very nicely. But there is no photo yet.
• Photo of the process:
• 
• Proofing under the foil for about 90-120 minutes for the form to rise and round. Brush with the remaining baked milk with added sugar.
• Bake in a cold oven, set at 180-200 degrees. Depending on the oven. Insert the core temperature probe after 20 minutes. Up to 95 degrees. The dough volume is large, it takes a long time to bake. When the top is browned, cover the cake with foil to bake, but not burn. Do not dry out !!!
• Cool in mold on table until warm. Remove to wire rack.
• 
• Let it ripen. Cover with your favorite glaze or decorate to your taste.
• 
• Another option for shaping and baking:
• This cake can be baked in the usual way in paper forms, adding fillers to taste during the third batch. After fermentation in the refrigerator, let it warm for 30 minutes. Arrange in the molds and let the proofing until doubled. Grease the rest with baked milk with added sugar. Bake for 10 minutes at 200 degrees and then until cooked at 180. The baking time will be shorter, since the dough volume is less. Do not bake!

Note

A very aromatic and beautiful dough turns out. Baked milk with saffron (marigolds) gives an irresistible aroma and caramel color. The crust of the cake is rich, moist and aromatic, caramel color. More like a heavy, oily texture. Recommend.
I have been using this recipe for a long time, but the idea with saffron has emerged only a couple of years ago. My people love this cake, but they love it even more with the use of saffron milk for its aroma.
Despite the fact that I have been baking for more than one year, I have a mysterious one. Doesn't like to be photographed. How much I do not prepare it in order to post it on the forum - it rests and is capricious. As I bake only for my own - well, just as I try. Here is a photo of the teams from several years. Now I baked it as a training one, so I decorated it accordingly.

Iruska! Zateynitsa !!!!! I wrote beauty))))

[Tumanchik]

Tumanchik, Irishka, I didn't understand something about marigolds .. Saffron is the stamens of a certain type of crocuses. And the marigolds (or tagetes are also called) is a completely different opera. And if saffron can be replaced with marigolds, what part of them?

[IRINA]

IRINA, Thank you!
Victoria, before my life in the forum on HP, I bought saffron in the market and was happy. Until then, in the girls' recipes, I realized that this was not saffron. And the most common marigolds, that is, tagetes. Read it here. Lena Kubanochka wrote about properties Imeretian saffron
and here
Spices used in the preparation of dough and bread and more

And if saffron can be replaced with marigolds, what part of them?

this is no longer a pity in the aisles of the norm in the recipe

[Irochka]

Irochka, very beautiful wreath! This year I will not qualify, of course, for such a feat, but I took it into the bookmarks

[Irishkina]

Irishkinawhat a cake is interesting, bright - enticing and with different tastes! Trio under blue lace! Thanks for the wreath and the detailed MK!
With the Annunciation! All the best!

[Tumanchik]

Tumanchik, oh, what a beauty, wow ... well done, clever, bravo, no words, well, and an Easter wreath ... thank you very much for such beauty ...

[Tina]

Tina, you are my "heroine tyre nursing mother." I'm already delighted with the fact that you find time to the forum, and even exhibit excellent recipes! well done! thanks for stopping by!
Svettika-Svetochka, thank you, my dear! Peace and goodness to your house!
kristina1, and thanks to you for such kind words!

Irish, the cut is simply deadly! This lace crumb with multi-colored splashes will be my dream for a long time.

I'm already delighted with the fact that you find time to the forum, and even exhibit excellent recipes! well done!

Thank you

[Tumanchik]

Tumanchik, and yet at least approximately how long did you bake ???

[Irishkina]

Irishkina, Ira, the beauty has already begun. Hello ... So my soul warmed up from one word Easter.Handsomely!!!

[Tumanchik]

Tumanchik, Ira, can you use turmeric instead of saffron for yellow? But will the cake be as fragrant as with the addition of saffron? Or don't add turmeric at all, so as not to spoil it?

[Sonadora]

Sonadora-Manochka, thank you, my dear friend! I'm far from yours)))))
kristina1oh my oven is lying more than it can. that's why it's even scary to say. About 40-60 minutes.
ANGELINA BLACKmore-Natasha, I tried! Thank you
Eugene-Girl,

can you use turmeric instead of saffron for yellow?

it's hard to even guess ... turmeric is actually an extremely useful thing. It is straightforward to experiment with darkening milk with turmeric. but it is difficult to guess in advance.
in general, this milk with saffron tastes and smells rather ambiguous. I like any milk. but the dough reveals aroma, color, and taste. I don't need vanillin or cinnamon.

girls, I've never baked anything with saffron, but turmeric is always necessary in Easter cakes, and in curd paste for color, but I don't feel the taste-aroma from it.

[Tatyana]

Tatyana, well, I think many people do that. here the point is languishing milk with turmeric instead of saffron.
Evgeniya, did I understand the question correctly?

[Tumanchik]

Tumanchik, Irina, I have never seen saffron on sale, and there are bags of turmeric in many stores, and in the market we even sell Indian turmeric by weight. I often add turmeric to the dough when baking and it will be yellow in color. I also like to add turmeric to pilaf so that it is also yellow. That's why I wondered if turmeric can replace saffron so that the cake is yellow.



Now I read on the Internet that saffron is the most expensive spice in the world. To get a kilogram of saffron, you need to collect 150 thousand flowers. Maybe that's why I never met saffron on sale.

[Evgeniya]

Evgeniya, that's why I write through / marigolds. they are Montenegrins or Tagetes. You ask in the market, you should have it too. Girls from Ukraine wrote in other Temko. Cucuma will certainly give color to the dough, but here we are talking about baked milk. And this is already an experiment

[Tumanchik]

Tumanchik, thanks, Irish! Very informative! In the summer I'll dry it (if I don't forget).

[Victoria]

Victoria,

and I report to myself)))) Thank you Tumanchik for the recipe, come on Sunday - we will try

do not look as thick as the current, otherwise you will not enter the door

[Tumanchik]

Tumanchik, Irishkinawhat a cool cake ...