Saffron cupcake with raisins

Category: Bakery products
Saffron cupcake with raisins

Ingredients

Dough:
Fresh yeast 15 g
Milk 50 g
Cream 20% 100 g
Wheat flour 15 g
Sugar 1 tsp
Dough:
Opara
Wheat flour 300 g
Raisins 200 g
Chilled butter 90 g
Sugar 50 g
Salt 1/2 tsp
Saffron (turmeric) pinch (1.5 tsp)
Zest of 1 lemon (not used)
Cream:
Mascarpone cheese (I have Almette) 250 g
Powdered sugar 50 g
Cream 20%
Vanilla extract (not used)

Cooking method

  • Make a brew. Warm milk and cream to 37C, dissolve yeast and sugar in them. Add flour, stir and leave in a warm place until a frothy "cap" appears for 15-20 minutes.
  • Pour saffron with a little warm water. And leave for 10 minutes. I have no saffron and, apparently, will not.
  • Rinse and dry the raisins.
  • Combine flour, butter, sugar, salt, lemon zest, saffron (I have turmeric) using a combine.
  • Add dough and knead for 2-3 minutes until smooth.
  • Add raisins. Stir until smooth. I have knives in the harvester, so I injected the raisins with my hands.
  • Roll the dough into a ball and place in a warm bowl, slightly oiled with vegetable oil. Cover with a towel and leave in a warm place for 1 hour. I tested the dough mode in MV Brand.
  • Then knead the dough, put it in a greased dish. oil (I have d 24cm), cover with a towel and leave in a warm place for 20 minutes.
  • Bake in an oven preheated to 200C for 40-50 minutes. I baked with convection for 180C minutes on a medium wire rack.
  • Prepare the cream. Beat the cheese with powdered sugar, dilute with cream to the desired consistency. Chill the cream in the refrigerator for 30 minutes.
  • Cool the finished cake on a wire rack. Serve with cream.
  • Saffron cupcake with raisins
  • Saffron cupcake with raisins
  • Delicious!!!!!

Note

The recipe of Y. Vysotskaya from the site "Eat at Home"

Merri
Here, people got drunk! They don't even look at the cupcakes!
Omela, you are, as always, clever!
Omela
Irina,

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