- Flour - 1 Kilogram (may be required and slightly less)
- Dry yeast - 18 Grams (40 g fresh)
- Fatty Cream - 250 Milliliters
- Brown sugar - 200 Grams
- Butter - 50 Grams
- Yolks - 10 pieces
- Imeritin saffron - 1 Teaspoon (with slide)
- Salt - 1/2 Teaspoon
- Ground cardamom - 1/2 Teaspoon
- White rum - 100 Grams (or 100 g. 50/50 vodka with brandy)
- Raisins, candied fruits and nuts - 100 Grams
- Glaze - 1 piece
Pour the alcohol into a bowl of saffron and cover for a few hours. Next, take up the opada. Heat the water (100 ml.) And pour 1/3 of the cream and dilute the yeast in the mixture. Now, add sugar (1 tablespoon) and flour (150 grams). Mix to a homogenous dough. We put in a warm place for one hour. At this time, half the remaining sugar is ground with butter (pre-melted). The rest of the sugar is ground with yolks. When the opara is ready to add: butter, yolks, cream, cardamom, saffron (with alcohol) and salt. Mix and add flour slowly. Knead until you get a soft dough. We cover the resulting dough with a towel and put it in the heat. It can take about 2 hours (the volume, as it should be a yeast test, should increase by two). When the dough has come, we knead it and transfer it to the flour-poured work surface and knead it for 10 minutes with nuts, raisins and candied fruits. Lubricate the forms with butter and sprinkle with flour. Put the dough into molds for 1/3 and put them in a warm place for 40 minutes. Next, place the forms in a preheated oven (170 ° C) and bake for 40-50 minutes. For half an hour, do not open the oven. When the cakes are ready, you can cover the icing (for the glaze just fit proteins that are not used in the recipe). Cover the icing should be on cooled cakes.
Servings: 5-7