Dough (for 2 pieces, shape 9 by 9 cm)
60 grams of butter
80 grams of sugar or stevia
60 grams of natural yogurt
200 grams of crumbly curd
220 grams of flour (I have rice and wheat 50 to 50)
50 grams of dried cranberries
5 grams of baking powder
½ tsp soda
a pinch of salt.
- All ingredients must be at room temperature.
- Add sugar (stevia) to the soft oil and whisk with a mixer at an average speed of 1-2 minutes, add one egg, carefully whisking with a mixer after each.
- Pour yogurt, vanilla and whisk again.
- Curd cheese through a sieve, add to the egg mixture and whisk with a mixer until smooth. Pour the dried cranberries, mix well.
- Sift flour, mix with baking powder, soda, salt and in 2-3 times mix the dry mixture to the curd using a silicone spatula: you will get a very thick and sticky dough, in which the spoon should stand.
- Split the dough in half, shift into molds (~ ⅔ volume), level with a wet spoon and bake in the oven preheated to 150 ° for 40 minutes (readiness can be checked with a wooden stick).
- Finished cakes completely cool, and then clean in the cold for 1 hour.
GLAZE (2-3 pieces)
½ teaspoon gelatin
50 grams of sugar
4-5 drops of lemon juice.
- Soak gelatin in 1 tablespoon of water and leave to swell.
- To the sugar add 2 tablespoons of water and heat until it is completely dissolved, stirring constantly.
- Cool the prepared syrup a little, pour in to the gelatin, mix and then whisk with a mixer until thick white mass, adding lemon juice in the middle.
- To glaze on the cooled easter breads. If it is too thick, it is enough to slightly heat it in the microwave or on the stove to a more liquid state.
Approximate per 100 grams:
293 kcal /10 proteins /9 fats /43 carbs (without icing);
309 kcal /10 proteins /9 fats /47 carbs (with icing).