Description
Butter cakes with different fillings and original artwork goes on "Hurrah"! The recipe I dedicate to Larisa ( lalich ).
Ingredients
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Yolk egg
3 piece
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Flour
500 g
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Butter
50 g
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Sugar
100 g
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Sour cream
50 g
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Milk
300 ml
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Salt
0.5 tsp
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Yeast
1 tsp
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Egg white
2 piece
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Brown sugar
100 g
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Walnuts
1 cup
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Prunes
200 g
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Dried apricots
100 g
Cooking
Heat the milk to 36 degrees and dissolve yeast in it. To add a bit of sugar (one to two tablespoons) and a couple tablespoons of flour. Give up hat.
Sift the flour (one third of normal) and pour in dissolved yeast in milk. Give the dough to come.
RUB the yolks with salt and sugar, add sour cream. To connect with dough and with the second third of flour.
Melt the butter and pour in the dough. Carefully knead it, adding the remaining flour. If necessary, add more flour. Put in a warm place. The dough let it rise and promisit. Allow to rise again.
Meanwhile, prepare the filling: Prunes pour hot water for half an hour. With dried apricots to do the same. Proteins vzbit in a solid foam,
gradually add cane sugar TM "Mistral".
Beaten egg whites mixed with chopped nuts. The first filling is ready.
Drain the water from the prunes and dried apricots. Pass them separately through a meat grinder. The second and third toppings ready.
To begin forming. Promeniti the dough, divide into three parts. One a little smaller in size. Each part further divided into four smaller nine parts.
Roll out narrow strips ( 8 pieces) and 9 cakes. Put the stuffed prunes into 4 strips and mold in the ducts. On the other 4 strips to put the pecan filling, careful to seal the seams. On the cake put the stuffing of dried apricots, blind round buns.
Twisting the tubes in the type basket. Along with one filling, crosswise on the other. In obrazovavsheesya holes to put 9 rolls with dried apricots. Put in a warm place.
Allow to rise and brush with egg yolk.
Bake at 180 degrees until cooked. Baking time depends on your oven.
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