Priprema suvog voca za kolace i mafine (Preparation of dried fruits for cakes and muffins)

1. Izbor voća

- Najčešće vrste:

- Suvo grozdje

- Suve brusnice

- Suve trešnje

- Suve kajsije (isečene na manje komade)

- Suve šljive (isečene)

- Suvo kandirano voće (limun, narandža, ananas)

2. Natapanje

- Stavite voće u manju posudu i prelijte toplom vodom, voćnim sokom ili alkoholom (rum, konjak) – dovoljno da bude pokriveno.

- Ostavite 10–30 minuta da omekša (duže za veće komade kao suve šljive).

- Ako želiš intenzivniji ukus, možeš koristiti i čaj ili kafu za natapanje.

3. Ceđenje

- Nakon natapanja, voće dobro ocedite kroz cediljku.

- Po želji blago osušite papirnim ubrusom da ne bi previše vlage ušlo u testo.

4. Valjanje u brašno

- Stavite voće u činiju sa 1–2 kašike brašna (može i integralno ili obično tip 400).

- Lagano promešajte da svaki komad bude obložen tankim slojem brašna.

- Otresite višak brašna pre nego što dodate u testo.

5. Dodavanje u testo

- Umutite ili umesite testo kako obično ide, i na kraju pažljivo umešajte brašnom obloženo voće.

- Voće će ostati ravnomerno raspoređeno, neće tonuti, a kolač će biti lep i sočan.

Dodatni saveti:

- Ako pravite mafine - mini slatke kolace ili kolač sa teškim sastojcima (orasi + suvo voće), valjanje u brašno je obavezno.

- Za male komade voća (brusnice, suvi grožđe), dovoljan je veoma tanak sloj brašna.

- Natapanje u alkoholu ili soku daje dublji ukus, a i pomaže sočnosti kolača.

1. Selection of fruit

- The most common types:

- Raisins

- Dried cranberries

- Dried cherries

- Dried apricots (cut into smaller pieces)

- Prunes (cut)

- Dry candied fruit (lemon, orange, pineapple)

2. Soaking

- Put the fruits in a small container and pour warm water, fruit juice or alcohol (rum, cognac) over it - enough to cover it.

- Leave for 10-30 minutes to soften (longer for larger pieces like prunes).

- If you want a more intense taste, you can also use tea or coffee for soaking.

3. Squeeze (drain well)

- After soaking, drain the fruit well through a colander.

- If desired, dry slightly with a paper towel so that too much moisture does not enter the dough.

4. Rolling in flour

- Put the dried fruits in a bowl with 1-2 tablespoons of flour (can also be integral or white type 400).

- Mix lightly so that each piece is coated with a thin layer of flour.

- Shake off excess flour before adding to the dough.

5. Adding to the dough

- Beat or knead the dough as usual, and at the end carefully mix in the flour-coated fruit.

- The fruit will remain evenly distributed, will not sink, and the cake will be nice and juicy.

Additional tips:

- If you are making muffins - mini sweet cakes or cake with heavy ingredients (nuts + dried fruits), rolling in flour is mandatory.

- For small pieces of fruit (cranberries, raisins), a very thin layer of flour is sufficient.

- Soaking in alcohol or juice gives a deeper taste, and also helps the cake's juiciness.