Description
The tradition to celebrate the Passover came to us from the Jews.
Ingredients
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Butter
100 g
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Brown sugar
3 Tbsp
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Flour
500 g
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Yeast
20 g
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Milk
250 ml
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Chicken egg
1 piece
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Anis
0.5 tsp
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Salt
-
Butter
30 g
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Cards
50 g
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Raisins
50 g
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Walnuts
50 g
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Cinnamon
1 tsp
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Cognac
2 Tbsp
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Sugar
0.333 cup
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Dried apricots
50 g
Cooking
To prepare the products. The oil should in advance remove from the refrigerator, it must be very, very softened to the consistency of sour cream.
Mix yeast with sugar and dissolve in warm milk.
Sift the flour into a large, deep bowl, add well-softened butter, slightly beaten egg, salt and anise. Mix well by hand.
Add the yeast and knead the dough.
It turns out very tender, soft, pliable. First, a bit sticky, but try not to flour. Very quickly the dough begins to lag behind the Desk, then roll it into a ball.
Put in a bowl, lightly dusted with flour and wrap. To keep warm to rise for 1 hour.
While the dough is rising, make filling. Dates and dried apricots cut into pieces the size of a raisin. Nuts grind with a rolling pin to fairly large pieces. Raisins, dried apricots and dates, pour brandy or rum for 1 hour.
During this time the dough will rise almost three times.
Put it on the table, slightly podpylenny flour and again promisit. Again wrap let rise again. I have climbed for 20 minutes, even more than the first time.
Put the dough on the table and roll to a thickness of 1 cm Edge from which you will begin to curtail roll, should be slightly thicker opposite.
Lubricate the well softened butter, sprinkle with sugar, cinnamon, dried fruit.
Then sprinkle with nuts.
Rolling a tight roll, and place in a greased round shape with hole in the middle seam up. Edge rolls on top lightly stung. The tips I cut off and I got two muffins, roses.
Bake at 180°C for 45-50 minutes.
Allow to cool in the form, and then tilting it and gently shake the pie.
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