Easter flower

Submitted by enr on 26 Sep 2010
# For the dough:
1 cup milk
2 eggs
50 ml sunflower oil
50 g butter
3/4 cup sugar
pinch of salt
4-5 cup flour
40 g yeast
# For the filling:
50-70 g raisins
30 g candied peel or fruit
1/4 cup sugar
1 tsp vanilla sugar
2 tbsp butter (for greasing dough)
1 tsp cinnamon (optional)
# For orange glaze:
2 tbsp caster sugar
1-2 tsp orange juice
Easter flower
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Sift the flour 3 times. Starter: In 1 cup warm milk (having a temperature of 35-37 C) are dissolved yeast, 1 tsp sugar and gradually flour so as to obtain a dough-like consistency for pancakes. Starter sprinkle lightly with flour, cover with a cloth and leave in a warm (starter is considered that it is ready when it reaches the maximum rise, then start to fall and the surface appear folds). In a separate bowl mix the eggs with the sugar and salt. The butter was melted and then cooled to room temperature. In the finished starter add egg mixture, gradually add the remaining flour and a nice mix. Finally add the melted butter and tepid knead dough dusted in a little flour until the dough no longer sticky hands. Messi is not less than 20 minutes. Then put it in a bowl, cover with a cloth and place in a warm place for an hour and a half - two, until doubled in volume. The dough should be elastic. No need to stick to the hands and slightly separated from the vessel wall. Raisins pre-washed and dried. Candied peel (fruit) are cut (if large). The butter was melted and cooled. The dough is rolled out into a sheet with a thickness of 0.5 cm. Spread 2 tbsp butter. Top evenly distributed raisins, candied peel, sprinkle with sugar mixed with vanilla sugar (optional can be sprinkled with cinnamon). The dough is rolled up, as the filling remains inside. Carefully transferred into greased baking tray and rolled round. The end of the roll lightly brushed with egg whites, joins and fastens nice. Using scissors make small cuts throughout the circumference of the roll (up to the middle). Bake in preheated oven at 190-200 C, about 20-25 minutes. If the roll is strongly red, while the cake is not ready, cover with foil and continue to bake until ready. The finished cake is removed from the oven, turn in a clean cloth and leave for 10-15 minutes. Then pour the orange glaze and decorate with raisins, walnuts and candied peel (fruit). Orange glaze: In sifted powdered sugar gradually, in small portions, add orange juice and gently stir until a uniform, not very liquid mass. Place in a small cellophane bag severed angle and applied to the roll. While the glaze is not yet frozen, sprinkle with raisins, candied peel or the walnuts (fruit).
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26 Sep 2010


Again artwork! BRAVO!

However well done that you have worked hard to find these great recipes! But the pictures of your creations can be seen that his master! Thanks for the wonderful recipes!

Thank you for the kind words!

Very interesting recipe. Will I try it mandatory. For now put in favorites.