Description
The site has two recipes with a similar name, but with a completely different cooking technology. Both interesting recipe and quite quick. My recipe will require you a lot of time and even more effort. It's not a simple recipe, but it is a real Bulgarian Easter cake.
Ingredients
-
Chicken egg
10 piece
-
Yolk egg
5 piece
-
Cream
200 ml
-
Milk
100 ml
-
Butter
350 g
-
Vegetable oil
100 ml
-
Flour
2 kg
-
Brown sugar
500 g
-
Vanilla sugar
50 g
-
Almonds
150 g
-
Yeast
60 g
-
Salt
1 tsp
Cooking
I cooked half of norm: 5 eggs, 3 egg yolks, 100 ml cream, 50 ml milk, 175 g butter, 50 ml vegetable oil (peanut), 1 kg of flour, 250 g sugar, 25 g of vanilla sugar. 75 g almonds, 30 g yeast, 1/2 tsp salt. The cake turned out great! Height about 13 cm! I started cooking at 8 am.
Opara. Crumble the yeast and dissolve them in warm (37 °C) milk with a pinch of sugar.
In a large bowl, beat 2 eggs, add cream, salt and 75 g sugar. Stir to dissolve the sugar and salt. Sift 100 g flour and again mix well.
Pour zainulina yeast, stir, cover the bowl with film and put in a warm place for 1.5 hours.
Come our dough.
Domes (10 hours). Beat egg yolks, remaining eggs, remaining sugar and vanilla sugar.
Mix with the risen dough.
Sift 500 g of flour.
Knead a smooth dough. To put it in a large, deep pot (I have 4.5 litres), cover and put in a warm place for 2 hours. Remove the butter from the fridge.
After 2 hours, the dough has increased by almost 3 times.
Final batch (12.20 hours). On the table sift the remaining flour and dump the dough. Knead the dough by hand, adding flour.
It took me not all flour. When the dough became quite thick, I stopped to pour the flour.
Vegetable oil pour into a bowl. To deploy the butter.
Dipping hands in oil, continue to knead the dough until the butter end.
Then piece by piece vmese soft butter. When the oil runs out, knead the dough for another 10 min.
Then beat the dough with the power of throwing it on the work surface, 50 times. The dough will become smooth and elastic. All in all it took me an hour.
Put the dough in a large, deep pan (I have 9 liters), cover with a towel and then lid and put in a warm place for 5 hours.
17 hours. The dough rose almost 4 times. Add sliced almonds and vmese it into the dough.
Divide the dough into three parts.
To stretch it into a rope.
To weave a braid of bundles and stack in a round form with a hole in the middle. I took a bigger form, what I have found. Form for baking savarino. Give the dough 30 minutes.
To grease with a yolk, mixed with melted butter or milk and bake at 180°C for 35-40 minutes.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.