Rye festive carrots


1 kg of wheat or Rye flour, 500 grams of honey, 350 grams of sugar, 250 grams smaltsa or butter, 3 eggs, 3 tsp soda, 2 tsp milled spice (Cinnamon, cloves, ginger, Cardamom), graded handful of kernels, 3 tbsp crushed apelsinnyh banquet. For glazes: 6 tablespoons Spoon milk 6 tablespoons Spoon sugar, 6 tablespoons cocoa Spoon, 50 g. oil.
Honey, sugar and fuel title, gradually bringing to the boil, remove from fire, cool slightly and warm with a continuous mass of stirring, add eggs, soda, a divorced in 1 / 3 cup cold milk, 1 / 2 tsp salt, milled spices, crushed apelsinnye peel and flour. Dough to knead thoroughly, in zakatat ball in an enamelled clay pot or bowl, cover holschovoy napkins, put in a cold place to test dozrevalo "slowly" over 3 - 4 weeks. A week before the holiday dough divided into 2 - 3 parts, velvety and baked at the blurry oil Otherwise, with a temperature of 180-210 oS to preparedness. Chilled korzhi densely house rub plum or apple kolacky, to each other, cover the top of a sheet of paper and cargo to press korzhi taller. If desired surface-reward carrots can be zaglazirovat chocolate-coated. Preparation glazes: 6 tablespoons Spoon milk 6 tablespoons Spoon sugar, 6 tablespoons cocoa powder in the Spoon kovshik and brew with constant stirring. When glazes swing drive there 50 g. butter. Serve in a festive table.

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