Spring cupcake from Maria Kudryashova

Description

My conscious childhood fell on the beginning of the 80s. Easter in those days was celebrated only by people who really believe, it was not customary to talk about this holiday and the attributes associated with it. Before Easter and about a week after it, Easter cakes could be bought at any bakery, but they were disguised as "Spring Cake". I remember them well in the bakery on Preobrazhenka: real Easter cakes, rounded, sprinkled with crushed nuts and powdered sugar, they stood in orderly rows on wooden shelves. And, I must say, enjoyed great success with buyers!

Cooking

Step 1

Replace the dough by mixing all the ingredients into a homogeneous dough. Close the lid and leave to ferment for 3-4 hours.

Step 2

Knead the dough. Transfer the dough to the mixer bowl, dissolve the yeast and sugar in water, pour into the dough, add the eggs and mix on low speed. Add flour, salt and vanilla. Knead the dough. It will be pretty strong. In the middle of the batch, enter in portions of a soft little. At the end of the mix, fold in the raisins and candied fruit by hand.

Step 3

Transfer the dough to a bowl, close the lid and leave to ferment at 90-120. During this time, make two punches, after 30 and 60 minutes from the start of fermentation.

Step 4

Divide the dough into portions so that it takes up 1/3 or ½ of the mold. Grease molds with butter or line with parchment paper. Paper forms do not need to be processed.

Step 5

Divide the dough into molds, cover with cling film and leave to ferment for 60-110 minutes, depending on the temperature.

Step 6

Lubricate the blanks with an egg, sprinkle with chopped nuts. Bake Easter cakes at a temperature of 180 C: Easter cakes weighing 500 g - 45-50 minutes, weighing 100 g - 20-25 minutes. Sprinkle cooled cookies with powdered sugar.