Dough in this recipe reminds puff barmy, but is cooked much more simply, however at the same time time for preparation will be required. Therefore if desired it can be made in advance and to store in the freezer before use.
It is required to you
- For the test:
- - 60 ml of water;
- - 2 teaspoons of a yeast powder;
- - 120 ml of milk;
- - egg;
- - 50 g of sugar;
- - 1/2 teaspoons of salt;
- - 300 g of flour;
- - 200 g of a desi
- For a crimson stuffing:
- - 300 g is fresher (frozen) raspberry;
- - 40 g of sugar;
- - water tablespoon;
- - 2 teaspoons of starch
- For glaze:
- - 120 g of icing sugar;
- - teaspoon of a vanilla extract;
- - 2 tablespoons of cream (milk)
- For baking:
- - egg;
- - 30 ml of milk
Instruction
1. For the test heat water to 36-38 °C, enter yeast and mix. Leave several minutes before emergence of a foam hat. Further pour in milk, put egg, sugar, salt. Mix carefully dairy and egg mix.
2. Crush the cooled desi, pound with a sifted flour in a large crumb. Having connected dairy and egg mix to flour, accurately mix to uniformity. Dough will turn out with noticeable pieces of oil.
3. Having inwrapped dough in food wrap, remove in the fridge for 4 hours (it is possible for the night). Make a crimson stuffing. Mix raspberry with sugar in a saucepan, heat on average fire until raspberry is softened and will start up juice, about 4-5 minutes.
4. Pour in the starch divorced water constantly stirring slowly with a stream, bring to the boil. Continue to prepare about 3 minutes. Cool a stuffing. Having laid out dough on pripylenny flour a surface, create a small square.
5. Powder a rolling pin with flour and roll dough in a rectangle with the parties about 20*35 cm. Dough will be sticky therefore it will be necessary to pour at a raskatyvaniye gradually flour. Put a test rectangle in 3 layers.
6. Having mentally divided a rectangle into 3 parts, inwrap one edge to the middle and cover it from above with other edge. Roll dough in a rectangle again, curtail it the same way. Repeat process of a raskatyvaniye and folding three times.
7. Place the airy layered dough wrapped in a film in the fridge at least for 30 minutes (or for the night). Divide refrigerated dough into 2 parts - leave one in the fridge, and the second can be rolled on parchment in a rectangle with the parties of 15*30 cm at once.
8. Then mentally divide a rectangle into 3 parts. Execute on both sides cross cuts (strips), at the same time leave a middle part intact.
9. Lay out a crimson stuffing on the central half. Cover a stuffing with test strips, spreading them serially with an overlap and kind of braiding a braid.
10. Complete, thus, the second wicker. Leave pies to approach in the warm place for 20-30 minutes. Warm an oven to 200 °C. Stir up egg with milk, flavor top of products. Bake in an oven of 15-16 minutes till golden color.
11. Prepare glaze. Sift icing sugar in a bowl, mix with a vanilla extract and a tablespoon of cream. Gradually add the remained cream before receiving glaze of desirable density.
12. When giving water wickers with glaze.