Mini Polish-Style Easter Cakes

Name: Mini Polish-Style Easter Cakes
Total time: 2 h 25 min
Yield: 1
Cuisine: European, Polish
Ingredients: 200 milliliters Milk; 20 grams fresh Yeast; 2 Eggs; 50 grams Butter; 50 grams Sugar; 500 grams Pastry flour; Butter (for the pan); Pastry flour (for the pan); 200 grams Powdered sugar; 2 tablespoons Whipping cream; 2 tablespoons rum; Edible flower (if desired)

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easy

Difficulty

40 min.

Preparation

ready in 2 h. 25 min.

Ready in

Ingredients

Preparation

Ingredients

for 1 baking sheet (Kugelhopf or Bundt pan)

For the cakes: 200 milliliters
Milk; 20 grams
fresh Yeast; 2
Eggs; 50 grams
Butter; 50 grams
Sugar; 500 grams
Pastry flour; Butter (for the pan); Pastry flour (for the pan)

For the icing: 200 grams
Powdered sugar; 2 tablespoons
Whipping cream; 2 tablespoons
rum; Edible flower (if desired)

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Preparation

Preparation steps

Step 1/4

For the cakes: Preheat the oven to 180°C (approximately 350°F). Butter the pans and sprinkle with flour.

Step 2/4

Sift the flour into a bowl and make a well in the middle. Mix the yeast with 2 tablespoons warm milk until dissolved, then pour into well and gradually mix in flour to make a smooth dough. Cover and let rise for about 30 minutes. Add the eggs, butter, remaining warm milk and the sugar to the dough and beat until a slightly firm dough. Fit dough into cake pans and let rest for about 15 minutes. Bake for about 1 hour, or until a toothpick inserted in center comes out clean.

Step 3/4

Allow cakes to cool and remove from the pans.

Step 4/4

For the icing: Beat the powdered sugar with cream and rum into a thick, glossy glaze. (Add a little more cream if needed.) Drizzle over the cake, garnish as desired with flowers, let icing dry and serve.