Orange twisted cake

Category: Easter
Orange twisted cake


milk 60 ml
pressed yeast 15 g
sugar 1/2 tsp
flour 2 tsp
dough all
Orange fresh 110 ml
egg C1 1 PC.
yolk 1 PC.
premium wheat flour 550 g
pressed yeast 20 g
sugar 120 g
honey 30 g
sour cream 1 tbsp. l.
cognac 1 tbsp. l.
butter 100 g
salt 3/4 tsp
zest of two oranges all
vanilla taste
candied orange 100 g
raisins 100 g
sugar 100 g
water 100 ml
alcohol (rum, cognac) 30 ml
--------- -------
form 1.2 l. 3 pcs.
soft butter for lubricating dough 50-80 g

Cooking method

Orange twisted cake
Boil syrup from water and sugar. Refrigerate. Add alcohol and candied fruit with raisins. Leave on for 4-5 hours. Remove and discard in a colander.
Orange twisted cake
For dough, slightly heat the milk. Dissolve yeast in it. Add the rest of the ingredients. Mix. Cover and leave for 10-15 minutes.
Orange twisted cake
Remove the zest from the oranges.
Orange twisted cake
And squeeze the juice.
Orange twisted cake
Beat egg and yolk with sugar, honey and salt until fluffy.
Orange twisted cake
Pour the dough into the bowl, add the beaten eggs with sugar. Pour in juice and brandy. Add sour cream. Grind yeast with flour. Add vanilla and zest. Start kneading with a hook. As soon as all the flour is moistened and the dough is collected,
Orange twisted cake
gradually add soft butter. Add each portion after mixing in the previous one.
Orange twisted cake
Knead a smooth, soft dough. Lightly dust the table with flour. Place the dough on the table. Form a ball out of it.
Orange twisted cake
Grease the dishes with oil. Put the dough into it. Cover and place in a warm place. Fermentation for 3 hours.
Orange twisted cake
In the middle of fermentation, knead the dough.
Orange twisted cake
The dough should increase in volume by about 2-2.5 times. Get the dough. Wrinkle and divide into the required number of parts. I divided by three.
Orange twisted cake
Roll each piece of dough into a thin layer 2-3 millimeters thick. Lubricate with oil. Divide 1/3 of the raisins and candied fruits.
Orange twisted cake
Roll up. Pinch the edge.
Orange twisted cake
To cut in half. Do not cut to the edge.
Orange twisted cake
Fold one strip into a snail so that the cut looks outward.
Orange twisted cake
Put the uncut part on top. Wrap the second strip around this part with the cut out.
Orange twisted cake
Grease the molds and sprinkle with flour. Place blanks in them. Cover. Place in a warm place for proofing.
Orange twisted cake
Proofing for 2-3 hours.
Orange twisted cake
Put to bake in an oven preheated to 170 degrees for 35-45 minutes. Willingness to check with a wooden skewer.
Get it. Free from the form. Cool on a wire rack.
Orange twisted cake

Delicious Easter everyone!


Delicious, sweet and very aromatic cake. The crumb is wet, heavy, finely porous. As we say, "sharp". The recipe is fancy. Recommend!

I really love pastries with oranges
AngelBelieve it or not, I did just that yesterday, experimenting with orange cakes.
Galina, I have never smelled orange perfume in pastries. Everything changed a couple of years ago.
Quote: Gala
experimented with orange cakes.
Everyone is experimenting with orange dough this year. I made. how I went to YouTube. And there .... There are even some coincidences.
Thanks for stopping by)
Quote: ang-kay
Proofing for 2-3 hours.

No, just look, what kind of dough, I don't know how who, but I like to pinch raw dough, it just asks to pinch off pieces

Lerele, yeah! So fragrant, fatty and sunny)
Angela, thank you for such a delicious meal! I can imagine what a fragrant cake! And there are homemade candied fruits! I'll wait for my daughter to come and bake. But she doesn't like raisins. Can you replace it with dried cranberries or cherries (you dried the cherry yourself)?
Jeanne, Thank you. Any filler can be used.

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