Ingredients:
● yeast dough
● poppy seed filling (1 cup)
● egg yolk (1 pc.)
opara:
● pressed yeast (70 g.)
● Warm water (1 cup)
● sugar (1 tbsp.)
dough:
● Milk (0.5 l.)
● margarine (175 g.)
● sugar (0.5 cups)
● Eggs (3 pcs.)
● salt (1 tsp.)
● vanilla sugar (20 g.)
● Flour (1.6 kg.)
● Butter (3-4 tablespoons)
Cooking
The first step is to sift the flour. Then pour half of it into a large bowl, make a funnel in the middle and add the yeast to this recess. After that, add the sugar and mix thoroughly. Pour in warm water and mix again. The resulting mass should be lightly sprinkled with flour, covered with a towel and left in a warm place until the dough is suitable.
Pour half of the milk into a saucepan. Add margarine. Stir gently until the margarine melts (do not bring to a boil!).
Remove the saucepan from the heat. Add sugar, vanilla sugar and salt. Stir until the sugar dissolves, the liquid should have the temperature of fresh milk.
Beat the eggs separately and add to the milk. Mix everything until smooth.
Pour into a bowl with the finished sourdough. Mix everything together.
Adding flour, knead a soft, elastic dough that does not stick to the palms. Beat the kneaded dough on the table: lift it up and throw it on the countertop with force (repeat 30-50 times). Form a ball.
Grease a large bowl with vegetable oil. Put the dough in it. Cover with a towel and put in a warm place, without drafts. Allow the dough to come up until its volume increases about three times. Then knead the dough and start forming the products.
While the first pastry is being prepared, the rest of the dough fits again, it needs to be re-kneaded.
Molding. Roll out one piece into a thin layer, the length of which corresponds to the length of the baking dish. Cut in half. Cover each strip with the poppy filling, not reaching the edges by 11.5 cm. Roll each part into a thin roll. Connect the ends of the roll on one side and pinch hard. Slightly separate the free ends to the sides. With a sharp, thin knife, cut each roll into about half its thickness and the rolls will open like a book. Intertwine them, forming a tourniquet. Connect the ends and pinch them. Transfer to the prepared form.
Cover the form with the dough with a towel. Put in a warm place, protected from drafts.
Let the dough rise – the volume will increase by 2-3 times.
Make cuts with a knife on each roll. After that, grease the top with egg (you can add 1 teaspoon of milk).
Bake in a preheated oven at 220 °C for 50-60 minutes.
If the top is browned and the dough is not yet baked, cover the top with foil or baking paper.
Remove the pastry from the oven and leave it in the mold for 5-10 minutes. (No longer, otherwise the dough will steam off.) Then carefully remove the roll and transfer to cool.
It is necessary to completely cool the dish, and then cut it with a bread knife.
Where to enjoy
The farmstead “Valeria”
Prokopenko Natalia
+375 (29) 797-75-26
+375 (29) 795-48-58
[email protected], [email protected]
The Brest region., Kamenetsky rn, D. Kaschak, d. 18
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