Description
Very unusual Danish pastry, reminiscent of the texture of the puff. The crumb is fluffy, lush. The taste is sweet and creamy, butter. A very unusual cut. Dark-pink colour created by the presence of the red Greek saffron. If you have a saffron yellow usual or not at all, the color is normal.
Ingredients
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Water
100 ml
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Milk
100 ml
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Butter
200 g
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Brown sugar
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Flour
600 g
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Vanilla
1 g
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Saffron
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Yeast
6 g
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Cinnamon
0.5 tsp
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Cardamom
Cooking
50 g butter, 50 g sugar and 100 g flour Stroitelnoe knead the dough and store it in the fridge.
The dough for Focaccia I mix in the HP and manually. In the HP - mode "dough". If knead by hand, in the liquid sift the flour, put the softened butter, add spices and yeast, knead and leave in a warm place under foil for half an hour. Then lightly press down some more hybrids and put in a warm place for 40-50 minutes. Roll out the dough a half times longer than the form in which we bake.
On the dough put the sliced butter and sprinkle with sugar.
Fold in half again, roll out again, spread the butter and sprinkle with sugar. Fold and roll out along the length of the form.
Take out of refrigerator streusel and grate.
Put the dough in the form. Sprinkle with strategem and put in oven for half an hour at a temperature of 50 degrees on the delay. The dough will rise very much.
Bake approximately 50 minutes, orientirueshsya on crust color.
Cooled on wire rack. The finished Focaccia is about 800 grams.
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