Bohemian up

Description

Typical Bohemian cuisine is a combination of products: cheese, poppy seeds and yeast dough. Like most Bohemian dishes, "Bohemian up" is firmly established in the national cuisine of Austria.

Ingredients

Flour

500 г
Yeast

35 г
Milk

1/4 л
Powdered sugar

70 г
Butter

80 г
Salt

1/2 ч. л.
Chicken egg

1 шт
Vanilla

1 пакет.
Lemon peel

1 ст. л.
Butter

60 г
Powdered sugar

180 г
Cheese

500 г
Yolk egg

2 шт
Egg white

2 шт
Rum

20 мл
Starch

30 г
Mac

250 г
Jam

200 г
Egg white

1 шт

Cooking

I cooked half of the recipe and the flour I have left 320-340 g-dry yeast 1,5 tsp In my recipe instead of the poppy-seed filling, poppy seed balls. 1. Prepare the dough. Mix in small bowl: milk at room temperature (100 ml) with 1 tbsp powdered sugar, 1 tbsp flour and yeast. Set aside to raise the dough for 15-20 minutes, you should see a foam cap.

2. Make the dough. Sift flour (250 g), make in the middle of the recess, into which pour the yeast mixture, the rest of the milk (25 ml), add the powdered sugar (1 tbsp), vanilla (1 pack.), soft butter (40 g), salt (0.5 tsp.), lemon zest and one egg yolk ( the protein reserve for the poppy balls).

3. Knead the dough. Add 1 tbsp. of remaining flour. You should get a smooth, dont stick to hands dough. Cover the bowl with the dough with plastic wrap or a dry towel and put in a warm place. Allow dough to stand until the volume increases two times. The dough rose faster, I close with a tight lid that's a bowl and put in a basin of water, the water temperature is ~ 45 C, after 30 min. the dough is increased by 2 times. Water from the tap.

4. Prepare curd. Beat butter (30 g) with half of the powdered sugar (45 g) until the mixture is creamy, add the cheese (250 g), stir. The amount of powdered sugar in the filling can be put to taste.

5. Yolk (1 PC) and starch (15 g), mix with rum (1 tbsp) and mix up cheese.

6. Protein (1 PCs) whisk with the remaining icing sugar (45 g) in foam and admixed to the curd.

7. Punch down the risen dough and roll into a thick harness, and divided into 11 parts.

8. 9 pieces for rolls, the other two parts roll into a bundle and divide into small pieces, 27 pieces. Each piece roll into a ball - this is for the poppy balls.

9. Take 9 large pieces for rolls, transfer immediately to the baking sheet, brush with oil, if silicone pad, smear is not necessary. Mash in pellet f 10-12 cm and formed by the thick edge (the rim). I was hurting mid-faceted glass, the main thing is not to cut through the dough. The diameter of my rolls 7*12 cm Pinned the scones with a fork.

10. Then spread the cottage cheese filling.

11. In the middle of the tortillas put one large berry. It is desirable that the berry was not wet. Of the 27 small parts, roll balls, dip in beaten egg white and then into the poppy seeds and spread evenly on each pizza.

12. Turn on the oven at the temperature of 40 C and put the baking sheet with the scones for 20 minutes to rise 2 times. Then switch the oven on 190-200 t With, the lubricated workpiece with the beaten egg yolk and bake for 20 minutes. Finished up covered in apricot glaze and sprinkle with almonds.

The frosting, it did not come until cooled dismantled in the sample. And after a trial had nothing to glaze. The rolls turned out soft, fragrant, baked quickly, increase the oven immediately. Look at the photo, which turned out large rolls. The shape of the tarts, but the filling is much tastier. The rum adds spice and unusual flavor of the filling. Enjoy your tea!

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