Italian bundt cake recipe recept
- Easy to prepare
- 8 portions
- 320 minutes
For 8 portions
Ingredients
Preparation procedure
- Crumble the yeast with 2 tablespoons of sugar. Add 3–4 tablespoons of warm milk, 2 tablespoons of flour, 1 packet of vanilla sugar and mix well.
- Let the mixture rest for 15 minutes, until small bubbles appear on the surface.
- Sift 260g of flour into a bowl, pour in the warm milk and mix well. The resulting mass should be sticky and gooey. Add the prepared yeast to it.
- Work the dough into a uniform consistency, until it stops sticking to your hands, and let it rise in a warm place for 1–2 hours.
- After the time has passed, whisk the eggs until frothy, add the yolks, and mix with the dough. Don’t forget the softened butter cut into pieces and the sugar.
- Add another 390g of flour, sugar, grated zest and spices. For flavor you can also add 2 tablespoons of cognac or rum; it will give the bundt cake a unique taste.
- Knead the dough well until all the flour is absorbed and let it rise for another 2 hours in a warm place.
- Cut the dried and candied fruit into small pieces. If you want to prepare the bundt cake with nuts as well, now is the right time to add them (also cut them into smaller pieces.
- Knead the dough once more and grease the baking pan with butter. Place the dough in it and let it rise for another hour in a warm place. Then bake at 180 degrees for 45–50 minutes.
- You can brush the bundt cake with beaten egg white and nuts, but it will also be enough to brush it with an egg yolk before placing it in the oven.
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You can brush the surface of the baked Italian bundt cake with warmed jam mixed with a little water. It can also be decorated with the remaining nuts or dried fruit; there are no limits to imagination.
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