Kranz with cheese and baked garlic

Category: Yeast bread
Kranz with cheese and baked garlic

Ingredients

Dough:
dry yeast 1.25 tsp
wheat flour c. from 330-350 g
water 100 g
milk 100 g
salt 5 g
sugar 25 g
butter 30 g
vegetable oil (odorless) 15 g
Filling:
hard cheese 70 g
butter (optional) 30 g
garlic (small head) 1 PC

Cooking method

  • Dough:
  • Mix yeast with flour (leave 50 g of flour), add salt, sugar, water and milk. Add softened butter and vegetable oil, add the remaining flour 7-8 minutes after the start of kneading. Knead a soft, non-sticky dough (I have 330 g of flour).
  • Put the container with the dough in a large plastic bag, tie the ends of the bag. Fermentation in the refrigerator for 10-12 hours.
  • Allow the dough to warm up at room temperature for one and a half to two hours before cutting.
  • Filling:
  • Cut a small head of garlic (3-4 cm in diameter) across. Place in a foil "boat", sprinkle with vegetable oil. Bake in an oven preheated to 180C (convection 160C) degrees for 30 minutes. Cool, peel and knead into a gruel.
  • Grate the cheese on a fine grater. Melt the butter and cool (you can do it without butter, but it tastes better with it).
  • Kranz with cheese and baked garlic
  • Knead the dough, roll it into a layer 25x40 cm, grease with butter, distribute the garlic gruel and grated cheese on top.
  • Roll up on the short side, seal the seam. Lay the roll with the seam down and cut, not reaching from one side to the end of the roll about two centimeters.
  • Expand both parts with the cuts up and braid together.
  • Transfer to a baking sheet or into a lined dish with baking paper. Proofing under the foil for about an hour.
  • Bake in an oven preheated to 230C (convection 210C) degrees with steam for the first 10 minutes, then reduce the temperature to 200C (convection 180C) degrees and bring to readiness. The total baking time for me was 40 minutes.
  • Leave the finished kranz in the tin for a few minutes if baked in it, then remove and put on the wire rack.
  • Bon Appetit!
  • Kranz with cheese and baked garlic
  • Kranz with cheese and baked garlic
  • Kranz with cheese and baked garlic
  • Kranz with cheese and baked garlic
  • Delicious!

Note

Fender dough can be prepared in a simple, not "cold" way. To do this, mix yeast, flour (leave 50 g), salt, sugar, milk and water. Knead for 7-8 minutes, then leave for autolysis for 15 minutes.
Then add the vegetable and butter, the remaining flour and knead the soft, non-sticky dough. Leave for fermentation at room temperature for an hour and a half. In the middle of fermentation, knead the dough once.

gala10
My God, how beautiful it is!
You have golden hands Manechka!
Andreevna
Man, what are you doing to me, I have lifelong love for your fenders now. And such, yes to the borschik, go crazy !!!! Go to make dough
Sonadora
Galina, Alexandra, Thank you. I don't know if a real kranz can be with such a filling, but what turns out to be delicious and very aromatic - I guarantee it.
Quote: Andreevna
such, yes to the borschik
I did it in time for borscht, as an alternative to donuts.
Lerele
Sonadora, class !! Give two, three is too much, it will probably be
As I saw the cut, since then in a semi-faint state
qdesnitsa
Quote: Andreevna
Man, what are you doing to me, I have lifelong love for your fenders now. And such, yes to the borschik, go crazy !!!! Go to make dough
PPKS !!!!
Man, well, you finally can live like a loss,: oops: you cut without a knife, okay, I can only smell, and let the family enjoy
Sonadora
Lerele, take three, you can figure it out on the spot. I fought with a cut, to be honest, or rather with "cheese holes": I tried to roll the roll and fenders as tightly as possible, but they still work out.
Oleswhat do you mean how? With pleasure! Join us!
Lerele
And I already started the dough
The only thing, it seemed to me a lot of sugar, I measured everything on the scales, and then I got more than 4 teaspoons. Or will sugar ferment overnight?
I did it at 330 grams at first, but it was raining, it was damp, it was evident that I had enough flour, I had to add a spoon. The dough turned out .... I would have crumpled and crumpled, tender, warm .. it clings directly to my hands, does not stick, but clings. Barely tore it from her hands, just like from the heart, put it in a bowl in the refrigerator.
Sonadora
Lerele, I will look forward to it. And worry. What if you don't like it?
With flour, yes, the trouble ... is different for everyone. Last week, the batteries were stoked like this ... all the windows and the balcony were wide open, and at home +28
Quote: Lerele
Or will sugar ferment overnight?
No, it won't ferment. I didn’t find the kranz sweet, I always take 30 g (2 tablespoons) in simple bread for 400 g of flour.
Lerele
What's not to like that ?? My own bread, with garlic .. Mmm .. I have borscht planned for tomorrow.
Marusya
Manechka, I swallow saliva I fell in love with baked garlic after yours focacci
I can imagine how delicious and aromatic it is! Thanks, Manchik
Sonadora
Helen, thank you, dear! Very fragrant, honestly. Try it sometime.
barbariscka
Marina, you can't look at your fenders with indifference. It's just delicious !!
Marusya
Yes, I will do it tomorrow, not in a "cold" way
Sonadora
Vasilisa, Thank you!
Lenochka, I will look forward to it.
lappl1
Sonadorahow beautiful it is! Never baked fenders. I'll start with yours ... Thank you very much for the recipe!
lu_estrada
Manechkaaa, a wonderful french, yum-yum!
Impossible to resist such deliciousness!
ang-kay
I knew it was your work! No comment!
Naroma
I love baked goods with cheese! Thank you!
olesya555
Mmm, scent through the glass of the screen! Is it small? Probably increase the portion?
Marusya
olesya555, I just baked it, I would not say that it is small. True, I baked without a mold, on a baking sheet.
Marusya
Manechka, here, take the Aroma for the whole house, baked not in a "cold" way, without a form. There is no cutout yet, have not tried it yet. How delicious this baked garlic smells! Thank you, you planned my lunch today, I had to cook borscht for such a fender

Kranz with cheese and baked garlic
Lerele
Of course, my beauty is not so beautiful, but I have something to strive for.

Kranz with cheese and baked garlic
Lerele
And I have borscht and also because of bread.
Marusya
Lerele, handsome! Very tasty, right?
Lerele
Tomorrow I will say, I hardly eat bread, only for breakfast. My husband said delicious.
olesya26
Manyashka what a wonderful fender you have, yummy !!!! My child is very fond of pastries with cheese, and then there's garlic Thank you !!!!! I will bake
Sonadora
Ahh! What a beauty !!! Marusya, Lerele, what a neat braids! I can only guess about the scent and envy your family. Girls, thank you so much for trying!
Quote: olesya555
Is it small? Probably increase the portion?
No, not small. Baking in a 12x24 cm mold.
Albina
Manka, there is no limit to your fantasies. THE FILLING HAS BEEN CHANGED - GET, BE SLEEPED
Lerele
Very, well, very tasty bread turned out. The cut is a little denser, that is, the layers are visible, but somehow they are packed. All the same, this dough turns out to be some kind of silky consistency, I wrote about the dough, and in bread as well. The only thing, next time I will definitely reduce the sugar, it seemed to me sweet.
But I will repeat, work on kneading, well, rolling and the result is super.
How I love such recipes with grams, and time, follow the instructions and everything works out ...
THANK YOU!!
Sonadora
Lerele, Thank you. I also really love "cold" dough. By the way, it lives quite well in the refrigerator for up to 48 hours. Checked repeatedly.
The cut is less flaky and a little denser could have been due to the fact that the kratz was baked on a baking sheet. In the form of baking, it always turns out more airy, because, except for upward, there is practically nowhere to grow.
Lerele
Sonadora, but I'm in the form of baked, not on a baking sheet. It is quite airy, just in my piece it was denser, that is, the layer is not separated from the layer, but in the other piece it is just like in your photo. I already ate two pieces, yesterday I just cut it off and swallowed without anything. And today it is already with a sense, but that's it, no more, the rest of the comrade ate in one person.
Sonadora
LereleProbably, the roll and fender were twisted more tightly.
Lerele
Sonadora, I also slapped it when I put it in the mold
nakapustina
Manya, thanks. Tasty. Fried a little as always:
Kranz with cheese and baked garlic
Bes7vetrov
I also baked ... And my super modern oven ... burned one, and the second, closest to the door + under it there was a little iron pot with water, did not have time to ruin ...
I also baked the garlic in the oven ...
As I put the enameled cast iron on the bottom, now I can’t figure out the temperature
It takes off to 240 * C, although I used to fire it up to 220 for more than an hour, when I turn the knob it does not reduce ...
In general the report:
Words cannot convey the smell, but when entering the entrance after a dog walk, my sensitive nose, while still in the elevator, began to enjoy baked garlic with olive aromatic oil))))
The fender closest to the door. Top, side, bottom view.
Kranz with cheese and baked garlic
Kranz with cheese and baked garlic
Kranz with cheese and baked garlic
This is one fender, just cut in half.
And the second
Kranz with cheese and baked garlic
Kranz with cheese and baked garlic
Bes7vetrov
Sonadora, thank you very much! I went on saliva for two days until I baked it! Now I eat the black one myself
A fair husband)))
Very tasty, cheesy and aromatic!
tatyana5417
Beauty and deliciousness turned out. The fender itself is simply the most airy, I have a smaller shape, so I had to divide it into two parts, since one is a lot, but two are not enough. Next time I will make 1.5 servings, it should come out what I need.
Sonadora
A! So this is what smells so good! Cheese fenders! I don't know what and where (?) Was overcooked, overbaked, but it looks very appetizing! Natasha, Elizabeth, Tatiana, girls, thank you very much for your trust and for trying.
Nata720
Handsome bread !!! Thanks for the recipe !!!
Sonadora
Natalia, I will be glad if it comes in handy.
frauTutti
Yesterday I baked your french. It turned out very tasty and aromatic. Thanks a lot for the recipe.
The only thing I divided it into 2 buns.
Sonadora
frauTutti, to your health! Glad you liked.
Tumanchik
And I'll eat that too!
Sonadora
Ir, take pity on your husband! He just finished repairs in the house, and you started to eat hard. No matter how he had to expand the doorways.
Tumanchik
Quote: Sonadora

Ir, take pity on your husband! He just finished repairs in the house, and you started to eat hard. No matter how he had to expand the doorways.
I'm never overweight ... These are extra kissing spots!
And if I do not enter any doors framework. No, I'm not fat, I'm just being capricious.
I'll eat everything anyway! Yes, and then let me be fat and not beautiful, but just try not to love me)) Then I will cry And all my sobs will be devoted to two themes - no one loves me and I am fat.
Sonadora
Poor muS.
Arka
Well, that's it, Manka, get ready. In the evening I’ll come to hug and kiss you.
Dough in the fridge, garlic in a cartoon. True, I bake 2 heads. Once I made a filling for pies with potatoes and baked garlic - delicious! Especially if you bake it a little longer, until it is creamy, as it turns out from pilaf (forever because of it, we will scramble everything). So one head won't be enough for me.
Arka
No, not in the evening, I will come late at night.
I would kill the one who invented cold fermentation.
It's one thing when you put it at night, and quite another when in the morning.
Time flows in different ways.
I was already exhausted, and the kartz only went to the last proofing.
In general, fenders to you, Manka, for such a recipe! Hide !!!
Arka
All! Have ate at night looking, all because of you, Manka, and your fenders. In my opinion, we are a little ...
Kranz with cheese and baked garlic

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