Easy Dessert Recipes Sweet
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Combine sherry or apple juice and dried fruit in a saucepan over low heat. Cook for 1-2 mins or until just heated through. Set aside to cool.
Meanwhile, combine the milk, water, yeast and 1 tsp of the sugar in a small bowl. Set aside for 5 mins or until frothy.
Combine flour, lemon rind, salt and remaining sugar in a large bowl. Make a well in the centre. Add yeast mixture, egg and butter and stir to combine. Turn onto a lightly floured surface and knead for 10 mins or until smooth and elastic. Add the fruit mixture and knead for 2-3 mins or until just combined. Place in a lightly greased bowl and cover with plastic wrap. Set aside in a warm, draught-free place for 11/2 hours or until the dough doubles in size.
Preheat oven to 180°C. Grease a 15cm (base measurement) round cake pan and line the base with baking paper. Line the side with 2 layers of baking paper, allowing it to extend 12cm above the edge.
Turn the dough onto a floured surface and knead until smooth. Shape into a ball. Place in the prepared pan. Loosely cover with plastic wrap and place in a warm, draught-free place for 30 mins or until dough rises just above rim of the pan.
Bake for 35-40 mins or until loaf sounds hollow when tapped on top. Set aside in pan for 10 mins before transferring to a wire rack to cool completely.
Sift the icing sugar into a medium bowl. Stir in enough water to make a runny paste. Use food colouring to tint the icing pink. Spread on top of the loaf. Sprinkle with 100’s & 1000’s. Set aside to set.
40.00 ml sweet sherry or apple juice
75g mixed dried fruit (such as dried cranberries, mixed peel, currants or sultanas)
3 tsp (1 1/2 sachets/10g) dried yeast
75g caster sugar
450g plain flour
2 tsp finely grated lemon rind
1.20 gm salt
2 eggs, lightly whisked
100g butter, melted, cooled
160g icing sugar mixture
Pink liquid food colouring
100’s & 1000’s, to decorate
10.4 grams fat
6.2 grams saturated fat
65.3 grams carbohydrates
28.1 grams sugar
6.5 grams protein
55 milligrams cholesterol
78.1 milligrams sodium
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Enjoy this sweet, buttery loaf comes from Russian origin. It is heavenly on the same day its baked, then use any leftovers to make French toast or bread and butter pudding.