Bulgarian Easter cake

500 g (18oz) whole wheat flour;
4 eggs;
250 ml (1cup) coconut milk;
100 g (3,5oz) brown sugar;
100 g (3,5oz) butter;
100 g (3,5oz) peeled almonds;
100 g (3,5oz) of fresh roasted hazelnuts, peeled;
100 g (3,5oz) dried apricots;
100 g (3,5oz) brown sugar Muskovado;
7 g (0,25oz) dry yeast or fresh yeast ½ cube (20g/0,7oz);
2 egg yolks, beaten;
brown sugar for sprinkling.

Stir the yeast in the half of the milk with 2 tablespoons flour and sugar.

Sift the flour and the salt into a bowl and add the remaining sugar.

Whisk the eggs with milk and 50 g (2 oz) of butter, slightly melted.

Add the yeast and the egg mixtures to the flour.

Stir with a wooden spoon.

Grease your hands with some of remaining butter and knead until the dough absorbs it.

Repeat until all of the remaining butter is absorbed.

Let the dough rise in a warm place for 1-2 hours.

Grind with a food processor the hazelnuts and the apricots with sugar to form a paste.

Preheat the oven at 220°C/420F.

Cover a deep baking pan with a parchment paper.

Cut the dough into 5 pieces and make long strips.

Roll each strip along and put 1/5 of the hazelnuts paste.

Bring the long edges together and press to cover the filling.

Swirl like snail and put it in the baking pan.

Repeat with the remaining dough and filling.

Stick with the almonds and leave to rise.

Brush with the egg yolks and sprinkle with brown sugar.

Bake at 220°C/420F for 15 minutes.

Reduce the heat to 180 ° C/350F and bake for another 30 minutes.

Remove from the baking pan and let cool on a rack covered with a kitchen towel.


Tuesday, April 13,2010  published at  09:43
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