Description
I saw this recipe in a magazine SAVEURS and thought. Of course, cheesecakes, puddings, and other cupcakes) is good and very tasty. But remember their childhood, work-worn hands of a grandmother, who kneads the dough, the aroma of homemade raspberry jam, the smell of newly baked cake... After all, it is happiness, it was close! Today I wanted again to remember this almost-forgotten taste of childhood, simple taste of grandma's yeast cake with raspberry jam.
Ingredients
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Flour
500 g
-
Milk
200 ml
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Chicken egg
2 piece
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Water
120 ml
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Yeast
7 g
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Sugar
80 g
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Jam
200 ml
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Butter
25 g
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Cream
100 ml
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Yolk egg
1 piece
Cooking
From flour, warm milk and water, 2 eggs, sugar and dry yeast knead the dough. I use a mixer with a hook attachment, you can knead by using HP. The most hard-working can do the kneading by hand. Knead until the dough becomes to come unstuck from hands and will not be formed in the bun. Melt the butter, add it to the test and produce the final batch.
Cover the dough with foil or a clean towel and send for proofing for 2 hours. I usually put it in the oven, a little warm up it to 30, then turn on the light and the heat from it is enough for oven is not cooled down and supported the weak heat, so need for a good dough rise. After 2 hours the dough will increase in size 2-3 times.
Good obamite it, release all air bubbles. Grease a large, deep form of butter. Divide the dough into two parts - 1/3 and 2/3. A large part of roll into a circle the size of the form and place on the bottom. Thickly grease jam, stepping back a little from the edge. I have used crimson from Mahe. If you have homemade jam, do not forget to add a little starch to keep the stuffing from leaking.
A smaller part of the dough roll out into a round, cover the filling and with your fingers push the edges of the dough to the filling not emerged. Cover with plastic wrap or a towel and remove the proofing for 1 hour.
Meanwhile, prepare the filling - heat up some cream, dissolve in it 2 tablespoons of sugar and add the yolk. Beat with a whisk.
When the cake will increase in size by 2 times, by a finger dipped in vegetable oil, make a SHALLOW pit and pour on top of the fill. Bake the pie at 180 ° C for approximately 30-35 minutes, until dry sticks.
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