Christmas rolls in a "tricky" way

Category: Bakery products
Christmas rolls in a tricky way

Ingredients

Pre-enzyme:
Wheat flour 170 g
Water 160 g
Sugar 70 g
Dry yeast 1/4 tsp
Main dough:
pre-enzyme whole
powdered milk 20 g
Wheat flour 160 g
dry yeast 1/2 tsp
Room temperature butter 50 g
sour cream 40 g
salt 1 tsp
zest of half a lemon
zest of half an orange
vanilla
raisins 30 g
candied fruit 30 g
candied ginger 20 g

Cooking method

  • Naturally, with my passion for baking, and especially for yeast, I could not afford not to bake a Christmas roll.
  • Kalachi is a very beautiful product, but in order to achieve a beautiful weaving, firstly, you need to make a lot of effort, and secondly, the dough should be dense so that the curls retain their relief during baking. Here's the catch - I love airy baked goods. Therefore, I have invented a "cunning" way. Namely:
  • 1) take the most delicious dough available in the arsenal;
  • 2) take the most beautiful and favorite Nordic shapes for the "wow" effect.
  • Now I will share:
  • Christmas rolls in a tricky wayIn a mixer bowl, mix all the ingredients for the pre-enzyme for 2 minutes.
  • Christmas rolls in a tricky wayOn top of our pre-enzyme, sift flour, milk powder and yeast (let's call it a blanket).
  • Christmas rolls in a tricky wayCover the bowl with foil and leave for 1-4 hours at room temperature. During this time, our pre-enzyme is activated and begins to "peek out and boil" through the blanket.
  • Christmas rolls in a tricky wayAdd butter at room temperature, cut into pieces, vanilla, zest and sour cream. We start kneading until a homogeneous mass is formed (about 1 min). Turn off the combine and let it stand for 20 minutes.
  • Christmas rolls in a tricky wayAfter 20 minutes, add salt and turn on the kneading for 7-10 minutes. The dough will be smooth, shiny, very elastic and will stick slightly to your fingers.
  • Christmas rolls in a tricky wayWe shift the dough into a greased container, cover and wait for an increase of 2 p. (about 2 hours, depending on room temperature).
  • Christmas rolls in a tricky wayPour the raisins with water, add sugar, add brandy. Bring to a boil and leave covered for at least 1 hour, preferably overnight.
  • Christmas rolls in a tricky wayCut the ginger into cubes.
  • Christmas rolls in a tricky wayWe discard the raisins in a colander. Mix with candied fruit, ginger and 1 tbsp. l. flour.
  • Christmas rolls in a tricky wayKnead, spread the dough that came up on the work surface and roll it out into a rectangle about 20x25 cm and 1 cm thick
  • Christmas rolls in a tricky waySprinkle the entire surface with a mixture of candied fruits. Press it lightly into the dough.
  • Christmas rolls in a tricky wayWe conventionally divide the dough into 3 parts by height. Cover the middle part of the dough with the upper third of the dough. We seal. Sprinkle the resulting empty part with the remains of the sweet mixture.
  • Christmas rolls in a tricky wayCover the top with the lower third of the dough. We seal.
  • Christmas rolls in a tricky wayCut off a quarter of the dough.
  • Christmas rolls in a tricky waySealing the ends. We put in a greased form. We do the same with the rest of the test. As a result, we get 4 rolls
  • Christmas rolls in a tricky wayLeave for 1.5 hours.Then bake at 190C until tender
  • Christmas rolls in a tricky wayGrease hot rolls with butter and cool on a wire rack.
  • Christmas rolls in a tricky wayMerry Christmas!


Masinen
L-olga, Olga, how lovely !!
L-olga
Quote: Masinen

L-olga, Olga, how lovely !!
yes, Mashenka, Merry Christmas to you!
I love this holiday so much - kalachi, kutya, it is so bright ...!
toffee
L-olga, Olya, I can't do braids either. I can't beat them. We must try in the same cunning way.

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