Proven and very, very tasty – small Easter cakes, baked in muffin cupcakes. Excellent afternoon snack for small kids.
We have asked Tanya Ahmed (www.dadu.bg), an interior designer, to show us how they are made, and she has invited us on a sunny afternoon meal to taste them.
We took the recipe from KROKOTAK’s favorite blog: Something…
1. Mix the yeast with the lukewarm milk, 30 grams of sugar and 50 grams of wheat. Stir well and leave for 10 minutes. The mixture has to resemble porridge.
2. Sift the remaining wheat in a deep bowl, add the sugar, in the middle, pour the melted butter, the eggs, the yeast mixture, the vanilla, rum and raisins. Knead for 20 minutes, twisting from time to time and covering the dough in oil. You should use almost the entire oil.
3. Leave the dough to rest for about 30 minutes and knead again, adding a little bit of oil and all the raisins.
4. Put the dough in a deep bowl, cover in a towel and leave it to leaven for at least an hour, an hour and a half, or until its volume doubles.
Prepare the dough, the muffin tins and baking paper cut into squares.
Twist each ball and after that tie in a “”nod”.
Here are the muffins, ready and waiting for the oven.
Delicious, very delicious were these muffins in the company of Tanya and Deni.