Easter dragonfly with candied fruit

1. Boil 1/2 cup of flour in 1/2 cup of boiling milk, stir until an elastic mass is formed. Dissolve yeast in 1/2 cup of warm milk, mix with 1/2 cup of flour and put in a warm place for about 10 minutes. Then make a yeast mixture by combining the resulting dough with yeast dissolved in milk, stir it, cover with a towel and put it in a warm place to rise.

2. Grind yolks, sugar and salt into a homogeneous mass and beat until white. Pour half of the crushed egg yolks into the yeast mixture, add a quarter of a glass of flour, knead and leave to rise for an hour. Then add the second half of the egg yolks, the rest of the flour and knead the dough until it begins to pull away from your hands.

3. Pour melted butter into the finished dough, knead, add spices, cognac and let rise again. When the dough is ready, knead it, add 1/6 cup of raisins and almost all the candied fruits to it (leave a little for decoration), having previously rolled them in flour. Let the dough rise again.

4. Transfer the finished dough into floured molds (filling it halfway), sprinkle the rest of the raisins and candied fruit on top, let rise, brush with egg yolk and bake for about 45 minutes. Make a glaze from egg whites and sugar and decorate the cooled finished babka with it.

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button