Yeast roll "Bernadette"

Description

This recipe is more appropriate for those who are not friends with yeast dough. Maybe useful to someone before Easter. It is similar to Khrushchev's, but the process of making bread the other. A recipe I once gave my husband's aunt, to whom I complained that it does not get the yeast dough. Why I dare to call this a loaf of bread in her honor.

Ingredients

Flour

350 g
Sugar

150 g
Salt

1 tsp
Chicken egg

5 piece
Butter

170 g
Yeast

20 g
Water

2 Tbsp
Almonds

150 g

Cooking

In the evening pour the flour in a large plastic box (or other container, but be sure to close the lid).

Dilute the yeast with 2 tablespoons warm water (35-37°C).

To the flour add the sugar, salt, eggs, yeast, diluted with water, and melted butter.

Mix well, cover and put in refrigerator at least 6 hours.

I put on the night - 9-10 hours

The next day, that's how it went up.

Spread the dough on a well dusted flour Board.

Knead a little (but very little, the dough should be soft). Roll out with a rolling pin well dusted in a layer of more or less rectangular, 1 cm thick.

Then fold the resulting rectangle in 2-3 layers.

Again roll out into a rectangle again and fold in 2-3 layers.

This operation is repeated 5-6 times.

Then roll the dough into a loaf.

Cut into 6-8 pieces. The number of pieces depends on the size of a large baking dish. My form was small, so it took me only 4 pieces, and 3 others I made a small bun.

This loaf can be quite oven without filling. And the form can be given any. And the filling can be any flavor. But I decided to make a stuffing with almonds. For my toppings to mix sugar with softened butter until a homogeneous mass.