Raisin tunnels

Category: Bakery products
Raisin tunnels

Ingredients

dough
water 100-200 ml. (I took 200)
fresh yeast 15 gr.
flour, premium 200 gr.
dough
all dough
softened butter 100 g
salt 5 gr.
sugar 100 g
powdered milk 12 gr.
premium wheat flour 200 gr.
raisins 200g (I soaked the night in cognac)
candied fruit 100gr (optional)

Cooking method

  • striusel
  • I made according to my recipe
  • 1 part butter, 2 parts flour and sugar (I rub it with my hands, this is more convenient for me)
  • Preparation:
  • Knead the dough and put it either for 4 hours at a temperature of 30 degrees, or for 8-12 hours in the refrigerator, stirring it occasionally.
  • From the dough and the above ingredients, rum fruit, knead the dough, then add the raisins and candied fruits (I mixed in cotton) and let the dough ferment for 1 hour 30 minutes or the second until the volume increases.
  • Divide the dough into portions and roll them into 15-20cm long bars. Leave at rest for 15 minutes. Next, the tunnels are formed, for which two parallel wide grooves are rolled with a rolling pin along the length of the loaf, folded in half in length and again rolled with a rolling pin near the back along the double thin part.
  • The adits are allowed to proof for 30 minutes at 35C, greased with butter and baked at 400F / 200C for 30 minutes. After baking, the tunnels are greased with butter and sprinkled with powdered sugar with vanilla. OPTION: trim the galleries with a strisel or nuts.
  • Raisin tunnels

Note

The recipe is taken from here
🔗

Crochet
vichka strawberry
Very interesting stuff !!! Thank you very much, I brought it to your bookmarks !!!
vichka strawberry
Quote: Krosh

vichka strawberry
Very interesting stuff !!! Thank you very much, I brought it to your bookmarks !!!
Thank you for your response, I'm glad I liked it. They became especially interesting to me during my morning coffee))))))))

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