Pie in lard with dried fruit

Description

Tender, flaky yeast cake I bring to your attention. In this recipe I was attracted by the unusual form and an unusual dough. This gorgeous cake I want to confess in love to the best website on the Internet, our Cook, to all my girlfriends cooks, to all of you, my dear, happy holiday to all of you!

Ingredients

Flour

450 g
Serum

300 ml
Yeast

11 g
Lard

75 g
Butter

75 g
Salt

0.5 tsp
Brown sugar

50 g
Dried fruits

220 g
Yolk egg

1 piece
Milk

1 tsp

Cooking

Prepare the necessary products. I use the yeast SAF-point high-speed. Dried fruits can take any on your taste, I have raisins, dried apricots, prunes and apples. Instead of serum you can use water, but not milk.

I knead the dough using the bread machine. To do this in a bowl to pour the drug, add salt, sift the flour, flour the pieces to put 25 grams. lard.

In the center of the flour mound and make a hole and pour out the yeast. Put the bowl in the bread machine, select the program "Dough". I have it lasts 1.5 hours, I left the dough to rest again 40 minutes after the end of the program. during kneading follow the gingerbread man, you probably want to add a little flour or liquid.

Here is a tender dough has doubled. For kneading manually do: Pour the flour into a bowl, add salt with one edge of the bowl and the yeast on the other. Stir, then mash with flour and 25 grams. lard. Pour 200 ml savardaki hands and knead the dough. Pour sivertone little by little and knead to get a soft, dont stick to the dough bowl. Turn the dough out onto the floured surface and knead 5-10 minutes until smooth. Let rise for 3 hours – the dough should increase in volume twice.

While the dough rises the remaining lard and butter put in the freezer, so they are easier to cut into small pieces. Dried fruit is also cut into small pieces.

In a bowl, combine all fruits.

Coming up the dough abenaim on the table, if necessary, you can pour the flour, but do not overdo it. Roll out the dough to a roughly 20х50 see Spread a third of the remaining lard (approx. 15 gr.) and a third of butter (25 gr.)

Sprinkle with part of sugar and spread a third of the dried fruit, lightly pressing them into the dough.

Turning to the middle of the top third of the rectangle

Then the lower will be almost square.

Expand it by 90 degrees. Roll out into the reservoir.

And repeat steps 7-10

The third time, repeat steps 7-10, it turns out to be a lush envelope.

Slightly roll out or making it the size shape. Spread in the baking dish, seam side down, zastelil her parchment. Leave for proofing for about 30 minutes.