Christmas yeast cake

Sladké Špaldové 4,5 hod Difficult 10 porcí

Prepare a delicious Christmas yeast cake, which will fill your home with aroma and create a festive atmosphere!

Ingredients

450 g Nominal wholegrain spelt flour
180 ml water
40 g cane powdered sugar
20 g vanilla sugar (1 packet)
50 g liquid honey
20 g fresh yeast
2 eggs (Medium)
1 egg yolk
100 g softened butter
130 g raisins (can be combined with cranberries)
3 tbsp rum (Tuzemák)
60 g candied orange zest
60 g candied lemon zest
5 g salt
1 grated ORGANIC orange zest
1 grated ORGANIC lemon zest
1 tsp ground cardamom
1.5 ground nutmeg

For this recipe you need the following products:

Directions

Rinse the raisins and cranberries, squeeze out the water and mix them with the rum. Leave to soak for a few hours.
We will prepare the dough using “lazy yeast”. Prepare the starter with yeast, 1 tbsp flour, a large pinch of sugar and a little water (all included in the recipe). Whisk the resulting mixture and store in a sheltered place for approximately 10-15 minutes. Meanwhile, in a bowl, mix together the eggs, water, vanilla sugar, powdered sugar, salt, liquid honey and ground spices. Whisk, then gradually stir in the flour and starter. Knead the dough thoroughly, approximately 10 minutes in the food processor, longer by hand. Then slowly add the softened butter and continue kneading until the dough stretches nicely and pulls away from the sides of the bowl. Cover the bowl with a damp cloth or plastic wrap and let the dough rise for about 60 minutes.
Next, stir in the rum-soaked raisins and candied zest and leave covered to rise for a further 120 minutes. Meanwhile, prepare a suitable pan and grease or line it with baking paper. Knead the risen (fairly loose) dough well once more and place into the pan. The dough can also be shaped into a roll on a floured surface and placed in the pan. Level the surface and let rise for about 40 minutes, times are approximate. Rising takes place at room temperature and is slow. If the temperature is very low, it's necessary to extend the rising time.
Place the risen cake in the oven preheated to 170 °C and bake for about 40 minutes on “bottom and top heat”. Use a classic skewer to check if it's ready.