Roll-spike with dates and raisins

Description

Roll out dough with a layer of dates and raisins soaked in cognac

Ingredients

Yeast

6 g
Flour

250 g
Chicken egg

1 piece
Cream

90 ml
Sugar

50 g
Salt
Vanilla
Butter

70 g
Cards

100 g
Raisins

70 g
Cognac

2 Tbsp
Butter

30 g
Sugar

50 g
Cinnamon

1 Tbsp
Vegetable oil
Chicken egg

Cooking

In the bucket of a bread machine to pour a little warm cream, add the egg, vanilla, salt, softened butter, sugar

Add the sifted flour and dry yeast TM"SAF-time". Enable the dough. If no HP-knead a smooth dough and leave to rise (the dough should rise 3 times)

Raisins washed and dried, put in a small bowl. Washed figs cut into small pieces and add to raisins

Add the brandy, stir, cover with a plate and leave until you get the dough

Ready punch down the risen dough, roll them into a sheet 30x40cm

Lubricate the softened butter, sprinkle with sugar, leaving a 1 cm from each edge

Sprinkle with cinnamon

Put soaked and absorbed during this time, all brandy, dates and raisins 2/3 part of the test

Roll roll edges to seal, clicking on them several times, and tuck inside

Lay the finished roll on a baking tray lined with baking paper and greased with vegetable oil

With scissors or a sharp knife to make cuts on top of the roll, but not until the end

The first piece to press the left and lay on a baking sheet, second-right, etc.

So the result should be. Cover with a towel and clean up for lifting ( I usually takes 10-15 minutes). During this time, preheat the oven to 180 degrees. Loaf before baking brush with beaten egg and bake for 20-25 minutes (focus on your oven)until dry matches

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