Fluffy Lent Cakes

Name: Fluffy Lent Cakes - Sorana E.
Ingredients: approx 1 kg flour 200 g sugar 400 ml warm mineral water 100 ml freshly squeezed orange juice 100 ml oil 50 g melted margarine zest from 1 orange zest from 1 lemon 1 teaspoon sa

Dessert - Fluffy Lent Cakes by Sorana E. - Recipia

Fluffy Lenten Sweet Bread I made this recipe because I wanted something homemade for a day of fasting, without needing expensive or complicated ingredients. I have modified it over time, but I have stuck to the basic proportions because that's how I get the fluffiest Lenten sweet bread I have tried so far. All you need is a little patience while kneading and some organization. The walnut filling with cocoa and citrus zest really makes a difference. Quick Info Total Time: About 3 hours Preparation Time (including kneading and rising): 2 hours Baking Time: 1 hour Servings: 2 large loaves (approximately 12-16 slices each, depending on how thick you slice them) Difficulty: Medium Lenten recipe, suitable for holidays or when you want something sweet without eggs or milk. Ingredients For the dough: - 900-1000 g flour - 200 g sugar - 400 ml lukewarm mineral water - 100 ml freshly squeezed orange juice - 100 ml oil - 50 g melted margarine - zest of 1 orange - zest of 1 lemon - 1 teaspoon salt - 2 packets of dry yeast (14 g total) - 4 packets of vanilla sugar For the filling: - 200 g ground walnuts - 120 g sugar - 2 tablespoons cocoa - 70 g melted margarine - raisins soaked in rum (optional, to taste) Preparation Method 1. I started with the dough. In a large bowl, I put the flour and salt and mixed them simply. 2. In another bowl, I poured the orange juice and added the sugar. I mixed until the sugar was somewhat dissolved. The sugar doesn't dissolve completely, but that's not a problem. 3. In a cup, I put the dry yeast, 2 tablespoons of the measured sugar, and the lukewarm mineral water. I mixed gently and let it sit for 5-10 minutes to activate the yeast. You can skip the waiting step if you're sure about the yeast, but I prefer to check. 4. In the middle of the flour, I made a well. I poured in the activated yeast water, the orange and lemon zest, added the orange juice with sugar, vanilla sugar, and melted margarine mixed with half of the oil. 5. I started mixing everything, first with a spoon, then with my hands, until the dough came together. 6. I moved the dough to a floured surface and began to knead. I gradually poured in the rest of the oil as the dough became elastic. I kneaded for about 35-40 minutes. In the end, the dough should be soft and not stick to your hands. 7. I put the dough back in the bowl, covered it with a towel, and let it rise in a warm place for about an hour until it doubled in volume. 8. In the meantime, I took care of the filling: I mixed the ground walnuts with sugar and cocoa. If using raisins, soak them separately in rum. 9. After the dough has risen, I took it out onto the counter and kneaded it for 1-2 minutes, just enough to release the air. I then divided it into 4 equal parts. 10. I rolled each piece into a rectangle, about the length of the baking tray where I would bake the loaves. 11. With a brush, I greased each sheet of dough with melted margarine, then evenly sprinkled the walnut and cocoa mixture. If using raisins, add them now. I saved about 2 tablespoons of the filling to sprinkle on top at the end. 12. I rolled each sheet tightly, like a roulade. 13. I took two rolls and braided them, not too tightly, forming two loaves. 14. I placed them in greased baking trays lined with flour or parchment paper. 15. I brushed the loaves with melted margarine and sprinkled a little of the remaining filling on top. 16. I let the loaves rise for another 45 minutes, still in a warm place. 17. I placed them in the preheated oven at 180°C and left them for about an hour. After 50 minutes, I started checking, as every oven bakes a little differently. 18. When they turned golden brown and the smell was clearly that of sweet bread, I took them out of the oven. I let the trays cool on a rack before taking them out and slicing them. Why I Make This Recipe Often This recipe is one of the most predictable when it comes to results. The dough comes out fluffy, and the sweet bread remains soft the next day. It doesn't dry out quickly and doesn't require hard-to-find ingredients. I love that it works for fasting, but also for those who don’t want eggs or milk. Tips and Variations Tips 1. Kneading is very important for the final texture; don’t rush this step. 2. Use mineral water to get an airy dough. If you don't have it, still water works, but not as well. 3. The yeast should be fresh - check the expiration date. 4. For the citrus zest, wash the fruits well before grating them. 5. Let the sweet bread cool completely before cutting to avoid crumbling. Substitutions 1. Margarine can be replaced with oil, but the texture will be different. 2. Sugar can be reduced, or if desired, a mix of brown sugar can be used. 3. Orange juice can be replaced with another citrus juice, although orange gives the best flavor. 4. If you don't have walnuts, you can use hazelnuts or a mix of ground seeds, but it won’t have the same taste. Variations 1. Other dried fruits can be added to the filling, to taste. 2. You can skip the cocoa if you don’t like it, but the sweet bread will be simpler. 3. For a different look, you can add a little cinnamon to the filling. Serving Ideas The sweet bread is served at room temperature. It goes well with tea or coffee, plain or with a little jam. It can be sliced and lightly toasted the next day if you prefer a crispier crust. Frequently Asked Questions How long does the Lenten sweet bread stay soft? Usually, it stays fluffy for 2-3 days if stored properly, in a plastic bag or clean towel. Can I freeze the sweet bread? Yes, it can be frozen sliced, and when you want to eat it, let it sit at room temperature for a few hours. After thawing, the texture is still okay. Can I use fresh yeast instead of dry? Yes, you need 50 g of fresh yeast instead of 2 packets of dry. Dissolve it the same way, with a little mineral water and sugar. Can I use less sugar? Yes, if you don’t like it very sweet, you can reduce the sugar in the dough and/or filling by 20-30 g. Why doesn’t the sweet bread rise during proofing? Usually, either the yeast is inactive, or it wasn’t warm enough in the room where you proofed the dough. Nutritional Values (estimates for 1 slice, from 24 slices/loaf) - Calories: approximately 220 kcal - Protein: 4 g - Carbohydrates: 32 g - Fat: 8 g The values are approximate, depending on how thick you slice and the accuracy of the ingredients used. The Lenten sweet bread has less saturated fat compared to the classic version but contains plenty of sugar and carbohydrates. Storage and Reheating The sweet bread is best stored in a plastic bag at room temperature for 2-3 days. I do not recommend the fridge, as it hardens. For reheating, slices can be microwaved for a few seconds or heated in a warm oven for 1-2 minutes. After 3 days, it starts to dry out, but it can still be used in desserts with plant milk or in a cake with breadcrumbs.

Preparation

In a large bowl, I mixed 900g of flour with salt. I combined orange juice with sugar until the sugar dissolved somewhat. I dissolved the yeast with 2 tablespoons of sugar (from the amount of sugar above) and sparkling water. In the center of the flour, I made a well, added the sparkling water with the yeast, citrus zest, the orange juice with sugar, vanilla sugar, and melted margarine mixed with half of the oil. I started to mix gently until all the ingredients were combined. I transferred the dough to a floured work surface and kneaded it, gradually adding the rest of the oil. (The dough should be soft but not sticky to the hands; I kneaded it for about 35-40 minutes.) I let the dough rise for about 1 hour or until it doubled in volume. I kneaded the risen dough for a few seconds to release the air, then divided it into 4 equal parts. I rolled each part into a large rectangle the length of the baking tray. I mixed ground walnuts with sugar and cocoa. Using a brush, I spread melted margarine on each rectangle and then sprinkled the walnut mixture. (I reserved 2 tablespoons for sprinkling on top.) I rolled them tightly and then braided the pieces two by two. (This way I obtained 2 beautiful loaves.) I placed the loaves in trays lined with margarine and flour (or baking paper). I brushed the loaves with melted margarine and sprinkled ground walnut mixture on top, letting them rise in a warm place for another 45 minutes. I placed the loaves in the preheated oven for about 1 hour.

Fluffy Lent Cakes

Preparation

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