home » Interesting » Easter cake recipe from Anastasia Skripkina with saffron. Easter cake with saffron. Easter cake with saffron from Yulia Vysotskaya

Easter cake recipe from Anastasia Skripkina with saffron. Easter cake with saffron. Easter cake with saffron from Yulia Vysotskaya

Milk sneaked into the photo by accident :(

A few hours before cooking, pour 50 ml of rum or vodka into the saffron, cover and leave. Pour brandy over raisins and candied fruits and set aside too.

Let's make the dough. Heat 100 ml of water, add a third of the cream. We dilute yeast in the mixture.

Add 1 tbsp. sugar and 150 g of flour, knead into a homogeneous dough.

Leave in a warm place for about an hour.

Meanwhile, grind half of the remaining sugar with melted butter.

Grind the other half with the yolks (three for now - we’re thinking about where to put the whites ;)).

Add the yolks, butter, cardamom, remaining cream, salt and saffron along with alcohol to the fermented dough. Stir. Gradually add sifted flour and knead soft dough. Regarding the correct consistency, someone smart said that the correct softness of yeast dough should be “like the belly of a sleeping cat.” Let's focus on this rule :) .

Cover the dough with a towel and place in a warm place to rise. Mine stood at room temperature for about two hours, and in the meantime I went about my business. The dough should rise at least double in size:

Knead it, put it on a table sprinkled with flour, add nuts, candied fruits and raisins, knead well - about 10 minutes.

Grease the cake pans with butter and sprinkle with flour. Place the dough in the molds - they should be about a third full. Let it rise for 40 minutes in a warm place, then put it in an oven preheated to 170 degrees and bake for 40-50 minutes. For the first half hour, do not open the oven door so that the cakes do not fall off.

Cool the finished cakes and cover with glaze (optional).

It's very, very tasty.

Bon appetit and happy holidays!

Pour 2 tablespoons of hot water over the saffron and leave for 30 minutes. In a deep bowl, combine 100 grams of flour and yeast. Heat the milk. Strain the saffron infusion.

Pour warm milk and saffron infusion into the mixture of flour and yeast, mix the resulting dough thoroughly with a silicone spatula.

Cover the bowl with the dough with cling film and leave for 30 minutes in a warm place, the dough should “fit” well.

In a separate container, combine the egg, egg yolk, sugar and vanilla sugar.

Mix the egg and sugar mixture thoroughly.

Melt the butter and cool slightly. By this time the dough should be well prepared.

The dough for saffron cake can be kneaded by hand or using a bread machine. To knead the dough in a bread machine, you need to pour the dough, a mixture of eggs and sugar, butter into the bucket, add the remaining flour and salt, set the “Kneading dough” mode (it takes me 1.5 hours). If you knead the dough by hand, then combine the dough, butter and a mixture of eggs and sugar in a bowl, mix, then add the remaining flour and salt, knead the soft and tender dough, leave it to rise in a warm place for 2 hours, during which time the dough should be well rise.

The dough will be smooth, tender and very pleasant to work with.

Knead the finished dough, and then add candied fruits, raisins, nuts, and so on. I decided to make saffron cake with chocolate chips.

The dough will increase in volume. Bake saffron cakes in a preheated oven at 180 degrees until the toothpick is dry. Baking time depends on the size of the cakes.

Cool the finished saffron cakes well, then cover with glaze and decorate with confectionery sprinkles. I covered the cakes with protein glaze: combine 1 egg white, 3 tablespoons of powdered sugar and a drop of lemon juice, beat until smooth and fluffy and cover the cakes.

Easter cake with saffron has a particularly delicate taste with a unique spicy aroma inherent specifically to this plant. As a rule, the cake is prepared with saffron and cardamom, although often the spicy mixture, or “perfume” as it is also called, is prepared from more than two ingredients. In the first classic recipe we will use only saffron and prepare a traditional Easter cake with saffron, and in the second recipe from Yulia Vysotskaya we will try to prepare Easter cake with that very unique mixture.

Classic saffron cake

This saffron cake recipe is simple. You can be confident in the success of preparing such Easter baked goods even if you have not done this before. Just follow the given sequence. You will learn how to add saffron to Easter cakes so that the dough turns out tasty, but not cloying.

How much saffron should I put in the cake? It all depends on the amount of ingredients. In this case, no more than a teaspoon of spice will be used per kilogram of flour. Add half a teaspoon first and check the taste. If you like it more pronounced, add another half or leave it as is, then you will feel a light aroma of spice. This cake is prepared with saffron and cognac. You can also use rum. Alcohol will give the dough a special airiness.

Ingredients:

Milk - 100 ml
Cream - 100 ml
Yeast - 10 g
Live yeast - 40 g
Granulated sugar - 400 g
Chicken eggs - 5 pcs
Butter - 100 g
Margarine - 100 g
Premium white flour - 1 kg
Vanilla sugar - 2 tsp.
Raisins - 50 g
Nuts - 50 g
Candied fruits - 50 g
Saffron - 1 tsp.
Cognac or rum - 150 ml

Step 1

Combine candied fruits, nuts and raisins in one container. Pour in cognac and leave for six hours. You can pour alcohol into the raisins in the evening and cook them in the morning.

Step 2

In a separate container, mix warm milk, cream and yeast. Stir. Add a tablespoon of sugar and mix again. Add half a glass of flour. Stir and place the dough in a warm place to rise. Don't forget to cover the container with cling film and a towel. In an hour the dough will be ready.

Step 3

In a separate container, separate the yolks from the whites, use three eggs, and add the remaining two to the dough later during the kneading process. Pour sugar into the yolks and mash thoroughly. Beat the yolks with a whisk until stiff foam is obtained.

Step 4

Mix butter with margarine and melt, add the remaining 200 g of sugar, stir.

Step 5

Knead the dough. To do this, add the remaining two eggs to the suitable dough, then pour in the protein and yolk mixtures.

Step 6

Start adding flour to the dough, continuing to mix it. Stir in flour in batches. This will make it easier to achieve a uniform consistency. In total you will need 900g of flour.

Step 7

When kneading the dough, add a teaspoon of ground saffron. Add vanilla. Knead the dough.

Step 8

Add the prepared mixture of nuts, raisins and candied fruits to the dough. Mix well to distribute it throughout.

Step 9

Prepare the paper forms by coating their surface well with vegetable oil. Use either cotton wool or a pastry brush. Dust the molds with flour.

Step 10

Fill the molds one-third full with dough. Place the cakes in the preheated oven to rise, then turn on 180 degrees and bake for about 40 minutes. Check doneness with a wooden stick. To prevent the cakes from burning, it is better to cover them on top with parchment and pour water into the pan from below. Decorate the finished cake with glaze and sprinkles.

Notes

Pressed (live) yeast operates at 40 degrees, dry yeast begins to “work” at 60 degrees. We combine them in the recipe. You can use a spoon or food processor to knead the dough. But you can do it simply with your hands, as our ancestors did.

Easter cake with saffron from Yulia Vysotskaya

Kulich with saffron from Yulia Vysotskaya is remarkable because when preparing the dough, an interesting mixture based on saffron and other spices is used, which gives it a special taste. You can prepare Easter cake with saffron, cardamom and nutmeg. The recipe contains more details on how to prepare it and how to dilute saffron for Easter cake.

Ingredients:

Flour - 450 g
Live yeast - 21 g
Chicken eggs - 3 pcs
Milk - 300 ml
Butter - 150 g
Granulated sugar - 150 g
Saffron petals - 5 g
Kandamon - 4-5 grains
Nutmeg - ½ tsp.
Orange zest - from 1 pc.
Vanilla sugar - 1 sachet
Vanilla extract - 1 tsp.
Salt - ¼ tsp.
Raisins - 1 glass
Vegetable oil for greasing molds

Step 1

Place the yeast in a deep container and pour 150 ml of warm milk over it. Stir until the yeast is completely dispersed.

Step 2

Add softened butter to the container with the remaining milk. Wait until the oil becomes completely liquid.

Step 3

To prepare the dough, separate 150 g of flour. Combine yeast with milk and flour. Stir. Leave the dough for 15-20 minutes, covered with a towel.

Step 4

Mix the yolks with sugar. Beat until the sugar is completely dissolved and a homogeneous mass is obtained.

Step 5

Separately, prepare a mixture of cardamom, nutmeg, orange zest, vanilla and saffron. To do this, soak saffron in a small amount of water. Crush the kadramon in a mortar. Mix with nutmeg. Grate the orange zest on a fine grater.

Step 6

Add orange zest to cardamom and nutmeg in a mortar. Add a packet of vanilla sugar.

Step 7

Add butter, milk and eggs with sugar to the bowl of a mixer. Mix with a mixer at low speed. Add a teaspoon of vanilla extract to the mixture.

Step 8

Add prepared spices or “perfume” to the mixture.

Step 9

Pour the soaked saffron petals into the mixture, straining.

Step 10

You need to add about 300 g of flour to the suitable dough. Focus on consistency. You may need to add a little more flour. Add a little salt.

Step 11

Mix the dough well with a spoon. The dough will be quite elastic, but not tough. Finish making the dough by kneading it with your hands. Leave the finished dough for two hours. After this, you can add raisins, pre-soaked and dried, to the dough.

Step 12

Add a pinch of salt to the prepared, well-chilled whites and beat with a mixer at medium speed.

Step 13

Prepare the cake molds. You can take one large and several small or other sizes of your choice. Turn the oven on 180 degrees. Grease the inside of the molds well with vegetable oil. Add raisins to the dough, mix and then add the whipped whites to the dough, mix well again.

Step 14

Fill out the forms with dough. Leave the dough in the molds so that it rises well again. After about 20 minutes, brush the tops of the cakes with a mixture of yolks and milk. After this, place the molds in the oven and bake until done. Cool the finished cakes a little and decorate with glaze and sprinkles, optionally with candied fruits and chopped almonds.

Notes

How to replace saffron in Easter cake? Focus on your own taste preferences. For example, if you add turmeric, the batter will turn out a beautiful warm orange color and the flavor will be brighter. When preparing Easter cake, you can add cinnamon, nutmeg, vanilla, lemon or rose oil to the dough. It is very important not to overdo it with spices. Otherwise, one taste and aroma will interrupt another and as a result the cake will turn out to be too sugary. One flavor should dominate, for example, the cake can be saffron, vanilla or citrus.

The first step is to grind the saffron in a mortar or other method convenient for you until it becomes powdery.

Pour 50 ml into the saffron. very hot water.

Now it needs to be allowed to brew, to reveal the aromas.

During this time, prepare the dough.

To do this, pour the slightly warmed whey into a convenient deep bowl.

Add 3 pinches of salt to the whey.

Add a third of the sugar – you don’t need to measure it exactly, add it by eye.

This sugar will become the starting food for the yeast.

Add a third of the total flour and dry yeast.

I use a reduced amount of yeast for these cakes so that the dough ferments twice as long as the usual hour and a half, but develops a strong flavor.

Stir the dough until smooth.

You will get a dough consistency similar to low-fat sour cream.

Cover the dough with cling film and send it to some place where there are no drafts.

Leave the dough for 40 minutes.

During fermentation, the dough will become very fluffy and airy.

Stir it to release the gas.

Let's start kneading the dough.

Place the active dough in a large deep bowl.

Add an egg to the dough.

Add the remaining sugar.

Pour in vegetable oil.

Stir the mixture until smooth.

Now pour the previously soaked saffron into the dough.

By this time, the bright aromatic liquid will have already cooled to the desired temperature.

Stir the mixture until combined.

It's time to add the rest of the flour and knead the dough.

Pour the flour into the dough, sifting with a sieve.

Lightly mix the dough with a spoon, and then it is better to continue kneading with your hand - it will be more convenient.

The dough will be quite soft and sticky, but do not add additional flour.

Mix the dough until you see that all the flour has entered it and there are no more dry parts left.

At this point the dough will be loose and lumpy.

Cover the dough with a sheet of cling film to prevent it from drying out and leave to autolyse for 20 minutes.

By this action we will help the gluten to develop better and faster, which means that the kneading will go faster.

After autolysis, add softened butter to the dough.

Start stirring it in.

At first the dough will be reluctant to accept oil, but very soon kneading will become easier.

Fold the dough as if you were wrapping butter in it.

If you plan to knead the dough by hand, continue to mix in the oil, and when the dough has completely absorbed it, knead the dough until smooth.

I knead in a bread machine - select manual mode and knead for 18 minutes.

At first the dough is lumpy and rough, but at the end of kneading it is tender and tender, absolutely smooth and not sticky at all!

Transfer the dough to a large bowl in which to ferment.

Pull the dough into a tight ball, as if wrapping it, and place seam side down in the bowl.

Cover the bowl with the dough with cling film and make sure there are no uncovered parts, otherwise the dough will dry out during fermentation.

Leave the dough to ferment in a warm place for 3 hours.

During this time, it should increase in volume by 2 and a half to 3 times.

After fermentation, knead the dough to release waste gases and begin cutting into portions.

I like small cakes most of all, for 1-2 servings.

I took small paper molds designed for a cake weight of 200 grams.

This dough fits very well, so I give a little less weight - I divide the dough into portions weighing 180-185 grams.

From the total volume of dough I get 8 pieces.

I shape each portion of dough into a fairly tight ball.

I form it by simply tucking it towards the center and get a rounded piece.

I leave her to relax while I do the rest of the preparations.

After dividing, the balls had time to lie down for a while and relaxed.

You need to tuck them into tight pieces, carefully pulling them along the work surface.

As soon as you feel that the balls are tight, but the dough has not yet begun to tear, stop - the pieces are ready.

Such tight balls will give a large volume during proofing and will have a beautiful rounded top.

Place the dough into the molds.

Place the molds with the preparations on a baking sheet, cover with cling film.

Leave for an hour and a half or until completely proofed.

I hurried a little, because I wanted to have time to shoot the video before sunset, and I sent the cakes to bake a little earlier, which caused the top to crack.

However, they are not critical, and after decoration they will not be noticeable.

Bake the cakes at 200° for about 30 minutes or until golden brown.

I chose a very laconic decor: I prepared the simplest glaze from egg white and powdered sugar, covered the cakes with it and lightly burned it with a cooking torch.

I added a few pieces of edible gold.

Finishing the Easter theme this year, I want to show off my Easter cakes for Pahu 2014. I decided to change my usual recipe a little and add saffron and other spices. Easter cake with saffron turned out to be incredibly aromatic and, moreover, a joyful yellow color.

Ingredients:

1 kg. flour,
1.5 glasses of milk,
6 eggs
300 gr. butter (or margarine),
1.5 – 2 tbsp. granulated sugar,
40-50 gr. fresh yeast (or 8-11 grams of dry active yeast),
0.75 tsp. salt,
50 gr. raisins,
50 gr. candied fruits,
50 gr. almonds (in the Easter cake in the photo I used 150 grams of walnuts instead of raisins, candied fruits and almonds),
1 packet of vanilla sugar (vanillin or 1 tsp vanilla extract)
5-6 boxes of cardamom,
nutmeg 1-1.5 mm nut or 1/3 tsp. ground,
saffron a pinch of stigmas (or 1/3 tsp ground).

Preparation:

Dissolve the yeast in warm (not hot! otherwise the yeast will brew) milk, add a third of the flour, stir so that there are no lumps, cover the dish with a towel and put the dough in a warm place. You can dissolve 1 tbsp in milk before adding yeast. Sahara.

A warm place for raising yeast dough can be an oven with a special “Yeast dough” mode, or another mode in which the temperature is maintained no higher than +40. The standard warm place is a radiator or a sunny window without drafts. And if it’s cold in the apartment, then the way out is a bowl of warm water, in which you need to place a container with dough and cover it (and change the water as it cools).

Grind the saffron stigmas in a mortar. Pour 1 tbsp. hot water (ground saffron also pour 1 tablespoon of hot water). Leave for 10-15 minutes.

pour hot water over saffron

Grind spices (cardamom, nutmeg) in a mortar (or grind in a coffee grinder, or prepare ground ones)

grind the spices

When the volume of the dough has doubled (about 30 minutes),

the dough has arrived

add salt, egg yolks beaten with sugar and vanilla, and whipped butter, pour in saffron and add spices. Mix all this, add the whipped egg whites and the rest of the flour. The dough should not be very thick, but well kneaded and easily pull away from the walls of the dish. Cover the dough again and place in a warm place.

When it doubles in volume (about an hour), add raisins (washed and dried, sprinkled with flour), candied fruits, diced, and almonds, peeled and finely chopped (if using walnuts, they also need to be chopped, I first calcined). Mix it all with the dough and put it into molds.

To get a more fluffy cake, fill the mold to 1/3 of the height, for a denser one - to 1/2 of the height. Prepare the mold: cover the bottom with a circle of oiled baking paper, grease the sides with butter and sprinkle with flour or ground breadcrumbs, or you can put baking paper inside along the height of the mold.

put the dough into molds

Place the filled form in a warm place and cover with a towel. When the dough has risen to 1/2 the height of the mold, brush the top with beaten egg (or smooth the top with a hand moistened with water) and place the mold in a not very hot oven (about 180 degrees) for 50-60 minutes. During baking, carefully turn the pan with the cake, but do not shake it. To prevent the top of the cake from burning, after it has browned, cover it with a circle of paper moistened with water.

Determine the readiness of the Easter cake by inserting a thin splinter (knitting needle, toothpick) into it: if it turns out to be dry, the Easter cake is ready; if there is dough left on it, the Easter cake is still raw.

Remove the molds with the prepared Easter cakes from the oven and place them on a damp towel, let them stand for a while, then remove them from the molds.

After cooling, the cake can be covered with glaze (for example, this time I had one, another option is) and decorated with candied fruits, jam berries, marmalade, chocolate figures, confectionery sprinkles, etc.

Easter cake with saffron

To make the cake tastier, you need to use the best ingredients: butter, not margarine, high-fat milk, country eggs, grind spices yourself before cooking...