Puff Sverdlovsk

Renowned chef and blogger Oksana Putan has released a new book, Favorite Russian Pies. If you are their housewives who have a relationship with baking and dough relations did not add up, then now everything will work out.

Sverdlovsk puff is a little like products from puff pastry. The layers in it are separated by layers of strezel, and the top of the loaf is also covered with a stresel.

You can make these buns from any yeast dough, but the most delicious ones come from butter and milk.

Photo: archive of the press service "Eksmo"
Yeast dough700 grams
Wheat flour1 stackSugar1 stackUnsalted butter100 grams
  • Servings:
  • Preparation time:15 minutes
  • Cooking time:20 minutes
  • Flow temperature:Hot dish
  • Processing Type:Baking
  • Kitchen:Russian
  • Occasion:Everyday
  • Season:year round
  • Step 1.Choose a recipe.

    Take the book "Favorite Russian Pies" and find a suitable recipe.

  • Step 2.Roll out the dough.

    The whole point and taste of these buns lies in their formation.Roll out the ready, double-rolled dough with a rolling pin into a rectangular layer.

    Prepare the pastry crumb. Mix flour with sugar, grate butter and combine all turning into crumb. Spread half of the pastry crumb with your hand over the surface of the dough.

    Having bent the edges on both sides, fold the dough so that the crumb is inside and the edges overlap each other.

    Strongly pressing the rolling pin, literally pressing the crumb into one, roll it first along the length of the dough. And then, as far as possible, roll the dough wide.

    Sprinkle with crumbs again (half of the rest), fold the dough in the same way (bending along the length, crumbs inside).

    Cut the resulting roll in half. Roll each half into a strip one by one.

    Cut each half of the dough into 4 pieces.

    And already each part roll with a rolling pin in a conditional square.

    Fold the corners of the workpiece with an envelope - fold the opposite corners together and overlap by about 2 cm.

  • Step 3.Put the buns on a baking sheet.

    Transfer the resulting "envelopes" in a bowl with crumb folded side down.Slightly press the bun over the crumbs with your hand so that the crumbs stick to the dough.

    Then transfer the loaf to a baking sheet covered with baking paper, turning it upwards with a crumb.

    Similarly, form the remaining bread. Give the rolls 25-30 minutes for proofing. During this time, heat the oven to 220 ° C.

  • Step 4.Send to the oven.

    Put the pan in the oven and bake the bread for 10–15 minutes. Finished cooled buns can be frozen by wrapping each roll with cling film.

Date: 09.10.2018, 09:38 / Views: 81375

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