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Ингредиенты
- 3/4 c. lowfat milk
- 1/2 c. water
- 1 1/2 env active dry yeast (1 Tbsp.)
- 1 1/2 c. unbleached all-purpose flour
- 1 1/2 c. golden brown raisins
- 1/2 c. currants
- 1/2 c. diced candied orange or possibly lemon peel or possibly a combination
- 6 Tbsp. soft unsalted butter
- 1/3 c. sugar
- 1 tsp salt
- 1/2 tsp grnd cinnamon
- 1/4 tsp freshly grated nutmeg
- 1/8 tsp grnd cloves
- 1/8 tsp grnd allspice
- 2 lrg Large eggs
- 3 c. unbleached all-purpose flour
Инструкции
- To make the sponge, in a small saucepan over low flame, heat the lowfat milk and water till just hot, about 110 degrees. Pour into a small bowl, whisk in yeast and stir in flour. Cover the bowl with plastic wrap and allow sponge to rise for 30 min, or possibly till doubled in bulk.
- Combine the raisins, currants and candied peel in a saucepan, cover with water and bring to a boil over medium heat. Drain fruit and spread it in a single layer on paper towels to cold and dry slightly while preparing the dough.
- To mix the dough by hand, beat butter with sugar, salt and spices till soft and smooth. Beat in Large eggs, one at a time, then continue beating till smooth and light. Stir in sponge and remaining flour. Place the dough on a lightly floured surface and knead it till it is smooth and elastic, about 10 min.
- To make the dough in a mixer, use a heavy-duty mixer fitted with the paddle and beat butter with sugar, salt and spices till soft and smooth. Beat in Large eggs, one at a time, then continue beating till smooth and light. Beat in sponge and remaining flour. Continue to mix till dough is smooth and elastic, about 5 min.
- To mix the dough in the food processor, place butter, sugar, salt, spices and Large eggs in work bowl fitted with metal blade. Pulse 10 or possibly 12 times at 1-second intervals to mix smooth. Remove metal blade and attach plastic blade; add in sponge and remaining flour and pulse to create a dough. Process continuously for 15 seconds.
- Place dough in a buttered bowl and cover with buttered plastic wrap, butter side down. Allow dough to rise till doubled in bulk, about 1 hour.
- Punch dough to deflate and turn it out onto a lightly floured surface. Distribute fruit on dough and knead it in proportionately by continuing to fold dough over onto itself. Cover with plastic wrap or possibly a dry towel and allow to rest 30 min.
- Butter two 8-inch diameter by 2-inch deep cake pans and line the bottom of each with a piece of parchment or possibly butter waxed paper, cut to fit. Place half the dough in each and press to make tops flat and even. Cover pans with buttered plastic wrap or possibly a dry towel and allow Bracks to rise till doubled, up to 1 hour.
- Once the Bracks have begun to puff visibly, set a rack at the middle level of the oven and preheat to 400 degrees. When the Bracks are completely risen, bake them for about 45 min, or possibly till well risen and a deep golden. Test by inserting a thin knife or possibly skewer near the center; if it is done it will emerge without any raw dough clinging to it. Cold on racks for 5 min, then unmold and place rack on racks to cold completely.
- Yield: 2 8-inch cakes, about 20 generous servings
