Mini Bundt Cakes with Rose Icing

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Mini Bundt Cakes with Rose Icing
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 50 min.
Ready in

Ingredients

for
4
For the cake
½ cube
Yeast (approximately 21 grams)
200 milliliters
lukewarm Milk
500 grams
1 pinch
125 grams
2
100 grams
100 grams
Pastry flour (for the table)
For the icing
1 tablespoon
1 tablespoon
250 grams

Preparation steps

1.

For the cake: Dissolve the yeast in warm milk. Mix the flour with the salt and sugar in a bowl. Make a well in the center and pour in the milk. Knead the dough until combined and allow to rise for 15 minutes in a warm place.

2.

Knead in the eggs, butter, and chocolate chips. Knead the dough on a floured surface for about 10 minutes. Place back in the bowl and let rest for about 1 hour.

3.

Preheat the oven to 200°C (approximately 400°F). Grease 4 mini bundt pans with butter and transfer the batter evenly into the pan. Let rise once more at 15 minutes. Bake in a preheated oven fro about 40 minutes. Check to see if it's done with a toothpick.

4.

For the icing: Whisk the lemon juice with the rose water and process with the powdered sugar until smooth.

Take the finished cake from the oven and allow to cool briefly. Turn out from the pans and let cool completely on a wire rack. Glaze with the icing and let dry.

To serve: Cut into pieces and garnish with rose petals.