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Mini Polish-Style Easter Cakes

Recipe author: EAT SMARTER
Mini Polish-Style Easter Cakes
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40 min.
Preparation
2 h. 25 min.
Ready in
easy
Difficulty

Ingredients

for 1 baking sheet (Kugelhopf or Bundt pan)
For the cakes
200 milliliters
20 grams
fresh Yeast
2
50 grams
50 grams
500 grams
Butter (for the pan)
Pastry flour (for the pan)
For the icing
200 grams
2 tablespoons
2 tablespoons
Edible flower (if desired)
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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.