In these somewhat pensive days because the Coronavirus is spreading across Europe and our nation is afflicted, I decided to bake and make a sweet leavened dessert with this recipe, and here is the super soft glazed bundt cake you see in the photo!!
To be honest, this would be an angelica all rolled up and filled with raisins and mixed candied fruits but… I put it all in a mold TOO SMALL and the cuts you see better in this recipe ANGELICA WITH CHOCOLATE
OR THIS WITH ZUCCHINI
ANGELICA WITH ZUCCHINI
THEY ARE ALL GONE DARN IT!!!!
Well, the cake is soft and delicate maybe if I have to find a flaw, it’s not very sweet, so if you want, add more or glaze it more…
If you don’t have fresh yeast but only dry yeast remember that a 25-gram block corresponds to a 7-gram sachet, the ratio is about 3:1, to be precise 3.29. If you want the perfect formula for calculating proportions, follow this formula:
— if you want to convert the amount of fresh yeast into dry yeast:
g of fresh yeast indicated in the recipe ingredients: 3.29 = g of dry yeast
— if you want to convert the amount of dry yeast into fresh yeast:
g of fresh yeast indicated in the recipe ingredients x 3.29 = g of dry yeast
P.S. IT’S NOVEMBER 11, 2020: THE SECOND WAVE HAS ARRIVED (BUT IT SEEMS TO ME IT’S STILL THE FIRST) OF COVID 19 AND WE’RE IN A KIND OF LOCKDOWN AGAIN WITH REGIONS DIVIDED BY ISSUES AND I DON’T THINK WE’RE TOO SERENE…
SUPER SOFT GLAZED BUNDT CAKE
- Difficulty: Medium
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: minimum 9.5-inch pan
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for SUPER SOFT GLAZED BUNDT CAKE
- 2 1/2 cups all-purpose flour
- 1 3/4 cups Manitoba flour
- 1/3 cup granulated sugar
- 100 ml milk
- 8 1/2 tbsp butter (soft)
- 13 g fresh yeast (fresh)
- 3 egg yolks (medium)
- 3/4 tsp salt
- 1/2 cup raisins
- 1/2 cup mixed candied fruits
- 3 1/2 tbsp butter
- 1 1/2 cups powdered sugar
- 2 egg whites
FOR THE PREPARATION OF THE SUPER SOFT GLAZED BUNDT CAKE
Dissolve the fresh yeast with 0.75 dl of lukewarm water and mix it with 135 grams of Manitoba flour.
Let it rest until it doubles in size in a covered bowl away from drafts.
At the right time, put in a clean bowl the remaining flour, the sugar, the egg yolks, salt, the soft butter cut into pieces and lukewarm milk.
Let it rest until it doubles in size in a covered bowl away from drafts.
Mix to obtain a homogeneous dough, transfer everything onto the work surface, and add the levain that will have risen.
Mix them energetically and make a ball that should rise, covered, for about 1 1/2 hours
Soak the raisins in lukewarm water for about ten minutes, then dry them well and coat them with flour carefully.
After the rising time, transfer the dough onto a floured work surface, and without working it too much, roll it out into a rectangle of about 2-3 mm thickness.
Brush it now with half of the melted butter and distribute over it the floured raisins and chopped mixed candied fruits.
Roll the rectangle from the longest side and then cut the roll into 2 pieces.
Form a braid keeping the ends turned with the filling exposed, on the front of the preparation.
Now transfer the braid onto a baking sheet lined with previously soaked and squeezed parchment paper, arranging it in the shape of a bundt cake.
I made a mistake here because I trapped the angelica bundt cake in an aluminum mold that was too small (22 cm)… you don’t do it or at least take one where the dough is nice and comfortable, and the cuts remain evident after baking!
Brush the super soft glazed bundt cake with the butter, cover it, and let it rise for about 45 minutes or until doubled.
Bake this leavened dessert in a preheated oven at 392°F for about 30 minutes or according to the characteristics of your oven.
Once cooked, let it cool and proceed to the final sugar decoration the glaze!
In a cup, beat about 4 tablespoons of powdered sugar with 1 egg white until you get a fluid sauce but not too much, which we will then put on the leavened cake zigzagging up and down: I used a piping bag.
I would say we can now bite into it, what do you think???
Enjoy your meal!
Annalisa
