Christmas yeast cake

Ingredients

Christmas yeast cake

100 grams (3.5 ounces) sun-dried fruits (cranberry, cherry, raisins)
25 grams (0.88 ounces) candied orange peel
125 grams (4.4 ounces) nuts
150 grams (5.3 ounces) chocolate drops
450 grams (15.9 ounces) strong flour
7 grams (0.25 ounces) instant yeast
150 grams (5.3 ounces) water
250 grams (8.8 ounces) butter
1 gram (0.035 ounces) salt
100 grams (3.5 ounces) sugar
2 grams (0.07 ounces) spices (to taste)
Zest of 1 orange

The glaze

50 grams (1.75 ounces) cream cheese
50 grams (1.75 ounces) powdered sugar
1-2 teaspoons milk

Equipment

Mixer with Paddle and Hook Attachments
Essential for kneading the dough to the right consistency. Make sure to scrape down the sides occasionally for even mixing.
Baking Mold
Use a non-stick or well-greased mold to ensure easy removal of the cake. Silicone molds can also serve well for even baking.
Oven Thermometer
Maintains the precise temperature for baking. Trust us, even slight variations can affect the texture!
Cooling Rack
Ensures proper airflow around the baked cake, crucial for an even cool down.
Sieves and Sifters
These tools are crucial for aerating your flour and achieving a light, fluffy cake texture.

Instructions

Step 1

1. Put the sun-dried fruits in a bowl and pour warm water over it, just enough to cover the fruit. Add rum to taste. Leave it for 2-3 hours at room temperature. Strain the fruits, shake off excess water, and dry with paper towels. Stir the candied fruits into the mixture. For best results, use a sieve to drain the fruits thoroughly.

Step 2

2. Fry the nuts in a dry frying pan until golden brown; let them cool and chop coarsely. Remove the zest from the orange and mix it with 1 teaspoon of sugar; let it dry at room temperature.

Step 3

3. Sift 260 grams (9.15 ounces) of flour into the mixer bowl. Add the sugar, yeast, spices, and orange zest. Mix with the paddle attachment at low speed. Change to the dough hook. Heat the water to 86-90°F and pour it into the flour mixture. Knead the dough at low speed, gradually increasing to medium. When the flour is completely combined with the water, continue kneading for another 3 minutes. Cover the bowl with a napkin and place it in a warm place at about 95°F for 45-50 minutes until it almost doubles in volume. Consider using a kitchen thermometer to ensure the water is at the correct temperature.

Step 4

4. Meanwhile, cut the butter into cubes and leave it at room temperature. After the dough has risen, sift the remaining flour into the bowl, add the salt, and knead at low speed until combined. Continue kneading at medium speed, gradually adding the butter. Once all the butter is incorporated, add the dried fruits, nuts, and chocolate. Knead for another minute, manually if necessary. Ensure butter is at room temperature for easy incorporation into the dough.

Step 5

5. Grease the mold with a thin layer of butter and spread the dough evenly. Cover with a napkin and let it rise for 25-30 minutes at room temperature. Preheat the oven to 347°F (175°C). Bake the cake for 45-50 minutes. If the top darkens too quickly, cover it with foil. Use a toothpick to check if the cake is done; it should come out clean.

Step 6

6. While the cake is still hot, remove it from the mold and brush it with 50 grams (1.75 ounces) of melted butter over the entire surface. Sprinkle with powdered sugar and let it cool completely for 10-12 hours. Wrap the cooled cake with parchment and then a layer of foil. Let it rest at room temperature for 2-5 days. Glaze the cake before serving and sprinkle with more powdered sugar. Resting the cake allows flavors to develop fully.

Step 7

7. Mix the room temperature cream cheese with the powdered sugar until smooth. Gradually add milk to achieve the desired consistency. Spread the glaze over the cake and serve. For a silky glaze, ensure the cream cheese is fully softened before mixing.

Servings

If you think this Christmas Yeast Cake is a one-trick pony, think again! Here are some creative ways to serve it:

🎄 Christmas Brunch Delight: Serve slices with a dollop of whipped cream and a side of fresh berries to lighten up your holiday brunch.

🍷 Wine Pairing: This cake pairs splendidly with a glass of sweet dessert wine. The flavors of the sun-dried fruits and chocolate get elevated, creating a symphony of tastes that will tantalize your palate.

☕ Afternoon Tea: Try pairing this cake with a strong, dark coffee or a cup of spiced tea for the perfect holiday afternoon. The glaze adds a creamy layer that complements the bitterness of coffee exceptionally well.

So go ahead, get creative and make this delicious treat the star of your next holiday gathering! 🎉

Variations

🌾 Gluten-Free Christmas Yeast Cake: Substitute the strong flour with a gluten-free baking flour mix. Additionally, make sure to use gluten-free yeast to keep those with gluten sensitivities in on the celebration.

🧁 Vegan Christmas Yeast Cake: Replace butter with a plant-based alternative like coconut oil or vegan margarine. For the glaze, use vegan cream cheese, and opt for a nut milk like almond or oat milk. Stick to vegan-friendly sun-dried fruits and ensure your chocolate drops are dairy-free.

Faq

How do I know if my dough has risen enough?
Your dough should almost double in volume. You can also perform the "poke test"—gently poke the dough with your finger, and if it slowly bounces back, it's ready.
Why is my dough not rising?
Check the temperature of your water; it should be between 86-90F. Also, ensure your yeast is not expired and that it was stored correctly.
Can I use fresh yeast instead of instant yeast?
Yes, you can substitute fresh yeast for instant yeast. Use 21g of fresh yeast to replace the 7g of instant yeast and dissolve it in warm water before adding it to your flour mixture.
Can I prepare the dough ahead of time?
Yes, you can make the dough ahead of time and let it rise in the refrigerator overnight. This slow fermentation can add depth to the flavor.
How can I ensure my glaze has the right consistency?
Gradually add milk to the cream cheese and powdered sugar mixture until you achieve a smooth, pourable consistency. It should coat the back of a spoon without being too runny.
How should I store the cake to keep it fresh?
Wrap the cooled cake in parchment and foil, and keep it at room temperature for 2-5 days. This allows the flavors to meld and the cake to remain moist.