Description
Went around and around with this recipe and decided. Painfully I love Viennese pastries. Especially these rolls. They are delicate, fragile. It is one thing ready to eat, but to cook itself I was hesitant, painfully, the dough is very thin and delicate. But it turned out 2 of these Vienna rolls with a delicious, light crispy batter . The dough is so thin that you can see the cloth lying beneath it. I note that the dough is versatile, it can be embedded with any filling. And vegetables, fish and meat... to Share with you , cooks!
Ingredients
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Flour
250 g
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Salt
1 g
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Vegetable oil
3 Tbsp
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Water
100 ml
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Cherry
500 g
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Nuts
150 g
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Bread crumbs
100 g
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Apple
1 piece
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Cinnamon
2 tsp
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Raisins
50 g
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Butter
120 g
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Sugar
150 g
Cooking
In a bowl place the flour and salt. Gradually add the vegetable oil. Knead. Now add warm water little by little and knead the dough. Depending on the flour that you add water to the dough as many as required flour to zameshivaete
Knead the dough on the Board with both hands for 20 minutes (not less,depends on the quality of the entire process), until the dough is soft and elastic.
Form a ball, coat with vegetable oil.
Will abdalim a bowl with boiling water and cover the dough. Skip to 20min
Fry the breadcrumbs in 20g of butter. Constantly stir to separate them. Crackers will become more dark look. Prepare the ingredients for 2 toppings. Nuts(walnuts,almonds,hazelnuts,peanuts) grind. Cherries wash and how you can better merge with the juice. Raisins rinse well and allow to dry.
Get ready to stretch our dough! Divide the dough into 2 halves. You get 2 small rolls. Take one half and roll out into the reservoir with the size of the plate.
In the photo shoot I had no one,so will explain as I can. Raskatannoe the dough with two hands to stretch into a thin layer. Pull in all directions carefully. The dough is very easy you have got into the habit! It turns into silk! It's very interesting!
We can lay down a napkin, sprinkle a little flour on it and continue to pull the dough (making a rectangle) in different directions. Need to stretch the dough so that you could see the pattern swipe. Carefully, tenderly, pull polegonku step by step.Too thin is not necessary, but the dough will begin to tear(if tear-close up). Spread the dough on the edges to avoid any bulges.
The whole layer of dough to grease liberally with butter.
Sprinkle top with bread crumbs. For rolls of this dough layer of breadcrumbs and fried in oil-a mandatory ingredient ! And then you can put whatever toppings you want.
Spread the filling-cherry, dusted with starch, nuts. Not much cherry!!!(I'm a bit too much). The dough is thin and toppings are not heavy stand!!! Sprinkle with cinnamon and sugar to taste.
Fold the edges of the roll inwards
Helping cloth myself begin to collapse roll LOOSELY!
Grease liberally with oil grows.
Stuffed with the second loaf. Instead of cherries-finely chopped apples+raisins. Put on a baking sheet, vystelennyj paper.Put in preheated oven until 180gr. and bake for 25min.Do not overdry! During baking grease strudel THREE raises.butter!!!
Ready rolls be lubricated again with oil and leave for about 30 minutes.
Sprinkle liberally with icing sugar. Let the roll good infusions.
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