These days I wanted to try this xmas cake, I thought it was much more difficult, in fact only need to have patience because the process is slow, but the result was excellent.
I purchased the molds for cake baking paper of 26.46 OZ (750 grams).
Ingredients
yeast:
I purchased the molds for cake baking paper of 26.46 OZ (750 grams).
Ingredients
yeast:
- 3.53 OZ (100 grams) of flour 0
- 3.53 OZ (100 grams) of dried sourdough like this or 0.88 OZ (25 grams) of fresh yeast
- 4.23 OZ (120 grams) of water
# 1 dough
- 5.29 OZ (150 gams) of flour manitoba
- 3.53 OZ (100 grams) water
# 2 dough
- 3.53 OZ (100 grams) sugar
- 1.76 OZ (50 grams) of water
- 3.53 OZ (100 grams) of butter
- 3 egg yolks
# 3 dough
- 3.53 OZ (100 grams) sugar
- 4.23 OZ (120 grams) of water
- vanilla seeds or 1 teaspoon of vanilla extract
- 300 gr. of flour manitoba
- 0.53 OZ (15 grams) of fresh yeast
- 1 tablespoon of honey
- 2 egg yolks
- 3.53 OZ (100 grams) of butter
- 1 teaspoon salt
- 7.05 OZ (200 grams) of raisins (soaked in brandy for 2 hours)
- 7.05 OZ (200 grams) of candied fruit (soaked in brandy for 2 hours)
Time: to leaven it took me one night
Cooking time: 1 hour
Oven: 374° F
yeast :
Mix the ingredients in a bowl until it forms a ball of dough not too sticky. Cut a cross on the top and let rise in a covered container from film or holding it in the oven (turn off), for 45 minutes or until it doubles in volume
# 1 dough
Pour over the leavened dough 3.53 OZ (100 grams) of water, mixed with the mixer (on which you have mounted the hook) up to as the liquid is not well absorbed. Add 5.29 OZ (150 gams) of Manitoba and knead to form a dough elastic and soft. Knead on a plane spreading it and rolling it several times. Put to rise for 1 hour.
# 2 dough
Put the leavened dough in the mixer and add the sugar and water, mix well and add butter and 3 egg yolks. You will get a mixture creamier.
Let rise for 1 hour covered.
# 3 dough
Prepare a syrup by heating sugar and water and adding the vanilla.
Pour dough flour and yeast, add the warm sugar syrup and honey. Knead. Add the yeast mixture, egg yolks, butter and salt. Work with the hook for 5 minutes.
Stir in the raisins and candied fruit and stir just to distribute evenly.
Pour the mixture into the mold (I used two 750 gr.)
Let rise overnight in the oven (turn off), and at least for 5 hours.
Brush with melted butter and bake for 20 minutes at 374° F and cook for a further 30/40 minutes with the oven at 302° F and covering them with a sheet of parchment paper.
When it's baked and skewered with six big toothpicks to 2 inch from the base and and put to cool upside down in a large pot so that the sticks to leave it "hanging", this to prevent the moisture in the dough.
If you do not eat immediately store in a tightly closed bag.
(Recipe adapted from: "La cucina Italiana" - dicembre 2012)
See the recipe in printable PDF
Cooking time: 1 hour
Oven: 374° F
yeast :
Mix the ingredients in a bowl until it forms a ball of dough not too sticky. Cut a cross on the top and let rise in a covered container from film or holding it in the oven (turn off), for 45 minutes or until it doubles in volume
# 1 dough
Pour over the leavened dough 3.53 OZ (100 grams) of water, mixed with the mixer (on which you have mounted the hook) up to as the liquid is not well absorbed. Add 5.29 OZ (150 gams) of Manitoba and knead to form a dough elastic and soft. Knead on a plane spreading it and rolling it several times. Put to rise for 1 hour.
# 2 dough
Put the leavened dough in the mixer and add the sugar and water, mix well and add butter and 3 egg yolks. You will get a mixture creamier.
Let rise for 1 hour covered.
# 3 dough
Prepare a syrup by heating sugar and water and adding the vanilla.
Pour dough flour and yeast, add the warm sugar syrup and honey. Knead. Add the yeast mixture, egg yolks, butter and salt. Work with the hook for 5 minutes.
Stir in the raisins and candied fruit and stir just to distribute evenly.
Pour the mixture into the mold (I used two 750 gr.)
Let rise overnight in the oven (turn off), and at least for 5 hours.
Brush with melted butter and bake for 20 minutes at 374° F and cook for a further 30/40 minutes with the oven at 302° F and covering them with a sheet of parchment paper.
When it's baked and skewered with six big toothpicks to 2 inch from the base and and put to cool upside down in a large pot so that the sticks to leave it "hanging", this to prevent the moisture in the dough.
If you do not eat immediately store in a tightly closed bag.
(Recipe adapted from: "La cucina Italiana" - dicembre 2012)
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