What is candied fruits and what do they eat?

If you are not yet a professional in cooking, then the question: "What is candied fruit?" For you is quite common. After all, these sugar pieces are not so often used in preparing various dishes, so they may be completely unfamiliar to beginners. Dried fruits and vegetables have some peculiarities of use. For example, before adding to the dough, it is better to pre-soak them beforehand. As a solution, not only water, but also alcoholic beverages - rum, cognac, wine can be used. Then, in the process of baking, alcohol vapors evaporate, and the specific aroma remains. To learn more about candied fruit, try to make some confectionery with them. Saturated with various additives, the dough is most suitable for Easter baking. This article proposes a recipe for a cake with candied fruits, made in the Italian way. The specificity of the preparation of the dish consists in the multi-stage addition of the products during the fermentation of the dough.

Italian Easter cake with candied fruits

For baking according to the proposed recipe, a special cross-shaped paper form is needed. You can also use an ordinary round. The taste characteristics of the dish from this will not change at all.

Necessary ingredients

The test requires the following products:

- flour - 350 g;

- sugar - half a cup;

- Butter - 100 g;

- two eggs and yolk;

- fresh yeast - 20 g;

- water - 20 ml;

- milk - 50 ml;

- candied fruit - 65 g;

- raisins - 50 g;

- peel of one lemon;

- a pinch of salt;

- a pack of vanillin.

For decoration:

- almonds peeled - 50 g;

- sugar - 50 g;

- egg white ;

- air rice - 80 g.

Preparation

1. Yeast crumble into a bowl and pour warmed milk. Put a little flour in the mass (50 g). After mixing, place in a warm place for half an hour.
2. Add two eggs, an incomplete glass of flour, warm water and leave for another forty-five minutes.
3. After the dough is suitable, you need to add some of the products again. Pour the flour (75 g), half the sugar and add the softened butter. After stirring with a spoon, leave to wander for another half hour.
4. Soak raisins and candied fruits in water for 10 minutes. After draining in a colander, pour them into the dough. There also add the remaining products: sugar, yolk, flour, butter, salt, lemon peel, vanillin.
5. A well-mixed smooth dough is divided into two parts, so that it would be more convenient to lay it in a cross-shaped shape. Gently lay the mass, cover the workpiece cake with a towel. The dough should increase in volume in two times. Time for this can take up to an hour and a half.
6. While the cake rises, prepare the icing. To do this, in a food processor, whip the almonds with sugar and egg whites.
7. Before baking, spread the dough over the prepared nut mass and decorate with airy rice and whole grains.
8. Bake for 45 minutes at a temperature of 180-200 degrees.
9. Ready-made cake can not be released from a special paper form. When using other containers, gently place the pastries on a wooden board for cooling.

Fragrant pastry

Having prepared the Easter cake, you learned not how to practice candied fruits, how to use them when baking sweet buns. They can also be a part of other products - rolls, cakes or pies. After preparing several different dishes, you will not ask what candied fruit is, but you can share your own tips.