Roll "The Braid"

Description

My favorite subject - yeast cakes. Always try and simultaneously learn how to work with the dough. I like to experiment and bake cakes interesting shapes. Want the cakes were not only delicious, airy and delicate, but it had a beautiful appearance. This cake will decorate any holiday table. The filling can be anything: sweet, meat, fish, vegetable. Forming ( weave ) a pie is a pleasure and it is not difficult as it seems at first. Try it, I'm sure You will succeed!

Ingredients

Flour

700 g
Milk

1 cup
Yeast

10 g
Chicken egg

2 piece
Butter

100 g
Sugar

2 Tbsp
Salt

0.5 tsp
Vanilla

1 piece
Apple

3 piece
Raisins

100 g
Water

150 ml
Sugar

3 Tbsp
Yolk egg

1 piece
Milk

1 Tbsp

Cooking

Dissolve yeast in warm milk, add 1 tablespoon of sugar, sift 2 tbsp flour, mix well, cover and leave in a warm place for 15 minutes.

Melt the butter, leave to cool slightly

Sift the flour, pour in the remaining sugar ( amount of sugar, adjust to Your taste), add vanilla and a whisper of salt, mix well.

To the dough add the melted butter, eggs and gradually the flour and knead soft dough.

Cover the dough with film and leave in a warm place for half an hour. In between, knead the dough one more time. (the dough 2 times should increase in volume)

Meanwhile, prepare the filling. To do this, apples are cleaned from skin and seeds in little pieces. Wash the raisins with warm water, drain off water, spread on a cloth. In the prepared syrup put apples and cook for 10 minutes, stirring constantly. Remove from heat, add raisins, mix well. The stuffing is ready!

Now begin to form a pie. To do this, divide the dough into 2 parts, one of which is twice less than the other. From a small part of the roll out a layer of rectangular shape and in the middle put the filling ( filling should not be hot)

Close up the edges, forming roll

Start rolling the second part of the test. Table sprinkle with flour and roll out a large sheet of oval shape, whose thickness 3-4 mm

Placed in mid-roll.

Free sides of the lower sheet cut into strips at an angle of 45 degrees. The width of the strips should be about 8 mm.

At the base, on the side where we start to weave the pie, cut the unnecessary part of the test, leaving only the "tongue" that wrap the top of the loaf ( see photo)

Begin the weave in a staggered manner, over and under, using alternately the strips on both sides

And so I weave to the end. Whisk the egg yolk with the milk and grease the loaf. Leave for 20 minutes.

Bake at 190 degrees for 30 -35 minutes.

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