Description

Cake-roll of Viennese pastry
The idea of the twist test I found on the Internet, the author separate THANKS! Basic dough recipe - the Richard Bertin, he uses it for baking Vienna bread and rolls, I added to the dough with the zest of half a lemon, the flavor turned out amazing!!! I apologize in advance if suddenly again...

Ingredients

  • Milk

    250 g

  • Sugar

    90 g

  • Salt

    10 g

  • Chicken egg

    2 piece

  • Flour

    500 g

  • Yeast

    15 g

  • Lemon peel

    0.5 piece

  • Raisins

    70 g

  • Mac

    50 g

  • Walnuts

    50 g

  • Butter

    60 g

Cooking

step-0
Knead the dough (you can use a bread machine on the dough mode): 250 grams of warm milk 2 eggs 40 grams sugar 10 grams salt 60 grams butter, softened 500 grams of flour 15 grams of fresh yeast the Yeast is triturated with flour into fine crumbs with your hands, mix all the ingredients and knead a soft dough, which lags behind the hands. At the end of kneading add the zest of half a lemon and again knead well to evenly peel was distributed. Put in a warm place for 1 hour, then spread on a table, gently roll out with a rolling pin, sprinkle with sugar, let's walk again with a rolling pin, sprinkle with poppy seeds, dried minced walnuts, soaked, drained raisins, all primam little palms. Turn the dough into a roll, the ends of the roll connected, and zasiyaet.
step-1
Take the scissors and cut the roll along the entire circumference.
step-2
Now, stack the petals, two petal stretch a little and laid down, and the third petal gently pull and raise the top, and so all notched petals (can be cut with scissors if the petals of a bad stretch) two down, third up.
step-3
All the upper lobes connected in the center.
step-4
Put on the proofing in a warm place, lubricates the beaten egg,
step-5
Heat the oven to 220 degrees, approached the cake send cakes, 10 minute bake at 220 degrees, then reduce heat to 180 degrees and bake for another 20-25 minutes. Here's a handsome turned out!!!
step-6
Enjoy your drink!!!
Comments and reviews

Leave a comment or a recipe review

Leave comments can only registered users.

Register, or Login if you are already registered.