Easter cake with dried apricots

Easter cake with dried apricots

Category: Easter

Ingredients
Flour	approx. 2 kg
Eggs	12 pcs.
Butter	600 g
Live yeast (dry count according to the recommendation on the pack)	40-50 gr
Sugar	1.5 cups
Milk	1.5 cups
Dried apricots	300-400 gr
Vanilla sugar (vanillin)	1 tsp (on the tip of a teaspoon)
Salt	pinch
For the glaze - 2 egg whites, 100 g of sugar, a pinch of citric acid
Confectionery sprinkles, coconut flakes	2 packs

Cooking method

• Heat the milk to room temperature (slightly warm), dissolve the yeast in it, add 500 g of flour (sift beforehand) and mix thoroughly. Put the dough in a warm place, cover with a towel. If the apartment is cold, you can put a bowl of dough in a pot of warm tap water. The dough should double in size (after about 30 minutes).
  
• While the dough is suitable, separate the whites from the yolks. Beat the yolks with sugar and vanilla sugar (vanilla). Beat the whites with a pinch of salt until foamy. As soon as the dough has doubled, add the whipped yolks, mix. Add softened butter, mix again. Gently add the protein foam and mix.
  
• Now we begin to gradually add flour. It takes about an hour to knead the dough. Flour must be sieved. The dough should not be tight, should not stick to your hands. If the dough has taken as much flour as necessary, then it turns out to be tender, soft, but elastic (somewhat like a fluffy fluffy pillow). We put it back in a warm place to double the volume.
  
• While the dough is rising, fill the dried apricots with boiling water and leave for 20 minutes. Drain the water, put the dried apricots in a colander. When the dried apricots are slightly dry, cut the dried apricots into small cubes. If the dried apricots are too wet, you need to roll them in flour, shake off the excess flour.
  
• As soon as the dough has risen, gently knead it, add dried apricots and knead well again. Place the dough again in a warm place. Now it should come up quickly and double again.
  
• Cooking forms - baking paper on the bottom, you can also line the barrel with paper. We spread the dough into molds by 1/3 of the height ("tear off" a piece of dough, form a bun, put it neatly into the mold). We leave in a warm place, cover with foil or towel.
  
• When the dough rises to 2/3 of the height of the mold, put it in an oven preheated to 100 degrees for 10 minutes. After 10 minutes, add the temperature to 180 degrees and bake for another 25-35 minutes (depending on the size of the molds). We check the readiness with a wooden stick.
  
• Cover the cooled cakes with glaze (beat the whites with sugar and citric acid into a very thick foam) and sprinkle with confectionery sprinkles and coconut flakes.
  

The dish is designed for

6-7 pieces of medium size

Note

I bake this cake for our "lovers" of raisins. If you add homemade eggs, milk and butter to the cake, then it will turn out to be more yellowish and fragrant.
This is how the cake turned out in the middle.