I noticed I haven’t posted anything in the cooking/baking category for a while, although I have been cooking for 10 for the last month and baking almost every single day, sometimes twice. My mother has been helping me though, since we are also cooking for the dads who help my husband at the new house and send them lunch and snacks to the construction site.
Yesterday we tried something new and it came out great. There is the special sweet yeast bread that has somewhere earned the title “wedding cake”. I really don’t know the history of it. Although it is served as almost every wedding in addition to the layered filled cakes, it is made for many occassions during the year. But very few women attempt to make it themselves, they usually order it from a few “baking ladies” in town. But it is pretty expensive to do this, so mom and I decided to try it ourselves, since the recipe is in our local cookbook.
Here is the result (or should I say – was yesterday, because by today everything is gone =):
It does take quite a bit time and fussing, but it really not difficult at all, if you have any experience with yeast dough. I will share the recipe, if anyone is interested to try it.
1 kg flour
6 Tbsp. sugar
1 tsp. salt
50g fresh yeast
0.5 l warm milk
1 Tbsp. oil
2 Tbsp. cocoa powder
Mix the fresh yeast (equivalent of dry yeast would also work) with a bit of the milk, 1 Tbsp. sugar and some flour and let it rise a bit. Then in a big bowl (or a dough mixer – my Bosch did a great job) mix all the flour, the remaining milk and sugar, the salt, the lemon peel, the eggs and the proofed yeast mixture and knead a soft dough. Mine was a bit sticky, so I had to add a tiny bit more flour. But this dough should not be stiff, the softer, the better the results. Then add the oil and knead a bit more.
Divide the dough into two parts. Set one aside and add into the other part the cocoa powder mixed with a bit water (make a thick paste) and knead this dough till uniform in color. Divided each of the white and brown dough into 3 parts. Shape each part into a ball and then roll it out just a bit (maybe 20cm diameter) and spread it with the whipped margarine. Let rest for half and hour.
Then take a white dough with the margarin on it and gently pull it from underneath, stretching it into a large rectangle (like making a strudle), but not so thin that it tears. Sprinkle with raisins and roll into a sausage. Do the same with one brown dough. Then twist the white and brown sasages into a rope and place gently on a baking sheet. Repeat with the remaining dough, resulting with three dough ropes on the sheet. Cover with clean cloth and let rise for at least hour and half, even longer if it’s not in a warm place.
Bake in a 220 – 230 C oven 15 to 20 minutes. Then you can either brush the cake with some melted margarin or butter and sift powdered sugar on it. Or you can cook a bit of sugar syrup (sugar and water) and brush the warm cake with it. Let it cool and then slice and serve. If I make it another time, I will try to take pictures of the process. But this is so wonderful soft and all our international guests always rave about this special cake and ask for recipes.