Dough (for 2 pieces, shape 9 by 9 cm)
60 grams of butter
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 baking 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 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 into 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 bread. 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).