Description
Always had full confidence that the pastry is crumbly, sometimes dry or harsh.. but soft and even a little bit it can not be called... this roll has changed my view of shortcrust pastry.. and the rolls I had baked a sponge in General, but the roll of dough, it was incredibly delicious... unusual.. sweet crisp and delicate.. a bit of dough with two types of toppings.. very fragrant.. the Recipe for this dish was posted on the website in 2008 by user lûdmilka called "Roll sand" and is illustrated with me in the framework of "Coloring".
Ingredients
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Sugar
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Butter
100 g
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Sour cream
200 g
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Flour
-
Leavening agent
10 g
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Jam
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Cognac
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Cinnamon
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Dried fruits
200 g
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Chicken egg
-
Vanilla sugar
10 g
Cooking
Mix sour cream, butter, vanilla and sugar
Add the baking powder, gradually pour the flour and knead a smooth, slightly stick to hands dough, wrap with film and refrigerate for an hour
Make a stuffing of dried fruits - cut into equal small cubes, pour 1 tablespoon of brandy and leave for an hour, after an hour add 1 tablespoon of sugar and cinnamon
Divide the dough into two parts, roll out a rectangle, spread a strip of jam and roll into a roll, a good gameplay tips
We do the same with a filling of dried fruit
Coat the baking pan with baking paper, grease with oil gently twisted between two rolls
Lightly whisk the egg, grease the top of the roll, sprinkle with sugar
Sent in a preheated 180*C oven for 45 minutes, until Browning (the readiness check with a match)
Allow the loaf to cool a little
Cut into pieces.. pour the tea.. Bon APPETIT!
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