Prazdnichnaya roll (Svyatkova) on choux pastry from D. Zvek

Category: Bakery products
Prazdnichnaya roll (Svyatkova) on choux pastry from D. Zvek

Ingredients

flour 500 g
milk 1 glass
yolks 5 pieces.
pressed yeast 50 g
butter 100 g
sugar 150 gr.
salt 0.5 tsp

Cooking method

  • In my opinion, this roll is not on the forum. But it's worth baking. Like all baked goods from Daria Zvek, it is just a symphony of taste and structure. I tried and I was lost. Try it yourself.
  • So, I gave the ingredients based on a half serving. The original recipe goes for 1 kg. flour. But even half the dose is huge. The loaf rises very much.
  • Let's get started:
  • 1) Pour a couple of spoons from a glass of milk to dissolve the yeast.
  • 2) Boil 120 grams of flour with boiling milk and grind so that there are no lumps. The mass is quite thick. Let it cool to room temperature.
  • Prazdnichnaya roll (Svyatkova) on choux pastry from D. Zvek
  • 3) Grind yeast with 0.5 tbsp. tablespoons of sugar, dilute with the remaining milk and mix with 1 tbsp. a spoonful of flour. Pour the resulting yeast mass into the custard dough and rub thoroughly together. Leave in a warm place to rise. After half an hour, the mass became bubbly.
  • Prazdnichnaya roll (Svyatkova) on choux pastry from D. Zvek
  • Prazdnichnaya roll (Svyatkova) on choux pastry from D. Zvek
  • Prazdnichnaya roll (Svyatkova) on choux pastry from D. Zvek
  • 4) Grind the yolks white with sugar, add to the custard mass and knead thoroughly until smooth.
  • Prazdnichnaya roll (Svyatkova) on choux pastry from D. Zvek
  • 5) Add the remaining flour and salt. Knead until smooth. I kneaded for 1 minute at 1 speed and 3 minutes at 3 speeds.
  • 6) Add melted butter last. D. Zvek points out that you can use vegetable oil rather than butter. Knead everything together until gluten develops. The dough is slightly sticky. The kolobok got together well.
  • Prazdnichnaya roll (Svyatkova) on choux pastry from D. Zvek
  • 7) Put the dough in a greased container and leave to come up.
  • Prazdnichnaya roll (Svyatkova) on choux pastry from D. Zvek
  • After 45 minutes, this is what we see:
  • Prazdnichnaya roll (Svyatkova) on choux pastry from D. Zvek
  • Prazdnichnaya roll (Svyatkova) on choux pastry from D. Zvek
  • Divide the dough into 4 parts. it is very airy, bubbly. We roll each part into a flagellum. I first rolled out oblong flat cakes, then rolled them into rolls, and rolled the rolls into sausages.
  • 9) Form a bun. Twist the sausages in two. And then twist the two resulting twists together.
  • Prazdnichnaya roll (Svyatkova) on choux pastry from D. Zvek
  • Prazdnichnaya roll (Svyatkova) on choux pastry from D. Zvek
  • Prazdnichnaya roll (Svyatkova) on choux pastry from D. Zvek
  • Place the resulting braid in a round baking dish lined with baking paper. We let the proofer for about 40 minutes. The dough grows like this:
  • Prazdnichnaya roll (Svyatkova) on choux pastry from D. Zvek
  • Prazdnichnaya roll (Svyatkova) on choux pastry from D. Zvek
  • 10) Lubricate with an egg. We put in an oven preheated to 200 degrees and bake until tender.
  • 11) The loaf is incredibly airy. Therefore, until it cools down, do not touch it. Let it cool in shape.
  • Cutting it is unrealistic. Only break into airy layered pieces! Help yourself!
  • Prazdnichnaya roll (Svyatkova) on choux pastry from D. Zvek

The dish is designed for

1bun

Time for preparing:

4 hours

Cooking program:

oven

Rada-dms
Thing!!! I feel it with all my gut!
tuskarora
You smell it right! Thing!
lettohka ttt
Lenochka,: rose: thanks for the recipe !!! The dough is straight and airy !!!
kirch
Lenaa, what an airy bun. Thanks for such a detailed recipe.
tuskarora
Girls, it's not thanks to me, but Daria Tsvek. I just copied and translated it into Russian.

And the dough is really airy. And also very aromatic. It seems to me that it is good for a loaf.
Tumanchik
Gorgeous recipe - definitely bookmark! I'll try to adapt it for HP, but of course it won't work out like that. But I'll try. Thank you very much! The dough is gorgeous!
yacht777
Lena, but you can specify in what form the baking and the size in height and width. I want to bake in a multi-cousin, but I'm afraid it won't fit in height.
MariS
What a recipe! And the execution !!!
A real master class. Thanks for the recipe, Lena!
ang-kay
Helen, you haven't been there for a long time. And here is such a delicious! Thanks for the recipe. I am also studying the book Zvek. There is so much of everything!
Albina
Elena, wonderful recipe Bye to bookmarks
Quote: Tumanchik
I'll try to adapt for HP,
Irish, here it is, in principle, immediately fashionable to do in HP. Except for the brew part
notglass
tuskarora, Lena, you baked it! Bravo! I had been looking at her for a long time, but all my hands did not reach. The beauty is fabulous, and what is tasty and there is nothing to talk about - this is Tsvek.
I dug a wedding loaf in her other book. According to the description - smakot A. Although no weddings are foreseen, I want to bring it to life.
tuskarora
Girls, thank you all! Confused.

Tumanchik, I think in HP, of course, you can. But they immediately divided the portion in at least half. The loaf rises very much. If you have an elongated bucket, then there are no problems with molding. There will just be a rectangular pigtail. In general, I liked this method of pigtails. Two crossed sausages and then twisted them together and that's it. But if the bucket is vertical, then you just have to make a roll.

yahont777, standard detachable form for biscuit - 26 cm in diameter. Height is about 7-8 cm. The dough sticks out strongly. I did not calculate the height of the shelf in the oven and the top rested against the grill and crumpled.

MariS, thanks. Only I am still far from the masters. Having a ready-made recipe - why not do it. But to come up with something delicious and beautiful - this is the skill.

ang-kay, Angela, I'm with you all the time. I drop in every day. I'm just such a lazy asshole - I don't have time for anything. The end of the semester, a bunch of reports, the students remembered about their studies, the vegetable garden, the small 9th ​​grade has final exams, you need to arrange a technical school well, and laziness, and again laziness. I wanted to participate in the competition - but there is no time. And I feel like this until the end of June and I will communicate with you by raids.

Albina. do not let the recipe lie in the bookmarks. It is tasty.

notglass, I'm waiting for the approbation of the loaf. I may need it soon. Can the nephew be honored to be ringed.
Well, about the bun. She's a hefty one. Yesterday I just broke off a photo and broke off a couple of pieces. Sedni in the morning went with a kobelevich to the forest for the morning promenade. The family at this time gouged out. The son ran to get milk. Well, in general, when we arrived with the dog, we had a piece left. Mustache. No rolls.

We need something to bake. There, Tsvek's cheesecakes are interesting, but I have cottage cheese lying around.
notglass
Tumanchik, learn to weave pigtails! The granddaughter will be, and you have not learned, not to cut her hair like a boy. Here on the buns and train.
Elena, I will definitely bake this week. Maybe I won't, but I will bake it for a loaf.
MariV
tuskarora, Lena, a wonderful recipe!

Lerele
tuskarora, it's hot here, but the roll is bookmarked, I will definitely do it !!!
Would you like to make a separate topic on baking on the forum from Daria Zvek?
I already made bays and braids from her, awesome dough !!
Olga VB
Flax, beautiful! I believe it's delicious!
But ... There is a lot of yeast in there! This is not very useful. And are they really not felt at all?
tuskarora
Ol, oddly enough, is not felt. Moreover, Zvek has all the recipes with a huge amount of yeast. Well, about the pozy-not good, so we don't eat her rolls every day.

notglass
Olga, the amount of yeast can be safely reduced. I take half the norm in all Zvek recipes. The fact is that the publication has been practically stereotyped since 1961. Then there was no such "thermonuclear" yeast in Ukraine. They were much weaker and had to be put in more. My mother and grandmother also baked with a large amount of yeast and only after the 80s began to "half".
Olga VB
Quote: notglass
They were much weaker and had to be put in more.
Aaaaa, Semyon Semyonitch! ...

All recipes

© Mcooker: Best Recipes.

map of site

We advise you to read:

Selection and operation of bread makers