I want to offer you a very tasty and successful recipe pastry. It does not smell of yeast, it is quite easy to prepare, universal, long stale, and suitable for any filling. The dough turns out to be very tender, airy, oily. Something like brioche dough. We loved this recipe!!!
Add all dry ingredients to the SIFTED flour. And just a minute mix.
!!! About kneading dough!!! with your hands or a harvester!!! Of course it is better to do combine ( or bread maker). If you knead with your hands - kneading time is multiplied by two!!!
Then add eggs and milk! room temperature! And begin to knead the dough for 10 minutes.
After 10 minutes, start to enter cube COLD butter.
When all the oil is introduced, add the candied fruit. I have homemade, I made them myself. Candied fruits can be replaced with raisins, zest face, or do not put. Here already on desire. If you add less sugar, you can generally bake butter bread and serve it in cheese or cream cheese.
The readiness of the test can be determined by the so-called "gluten window". A piece of dough can be stretched with both hands, if not torn - ready.
And remove in a warm place for 1-1.5 hours for proofing.
I usually put it in the microwave and put a glass of hot water next to it. Or in the oven with the light on.
1.5 hours passed. This dough should not greatly increase in size, it is quite heavy, with a lot of baking. But that's enough time!!
Gently abenaim it, not much needed, just return to the previous form.
And put into the FRIDGE. At least for 4 hours, but better for the night. In General, this dough can be held in the refrigerator for up to 3 days. And he will have absolutely nothing.
My dough was in the fridge for 24 hours. But in my experience, the night is enough. Give 5 minutes to warm up and will form rolls. Hard to press down it does not need, in the process of pressing it down.
Dough divide in half. Then one each half into 3 equal parts, the second by five.
Round off, cover with plastic wrap and give a couple of minutes to rest.
Both forms for baking I smeared with butter, then sprinkled with flour, and at the bottom put the parchment. To make it easier to take out after baking.
And I form a normal braid of three bundles. Sprinkle on top, then crumble in sugar with cinnamon. Proportions : 20 gr. sugar, 0.5 tsp cinnamon, a pinch of salt.
I tuck the edges, and gently transfer into the form. Top with another sprinkle remaining sugar with cinnamon.
For rolls, the dough is rolled into a small rectangular layer and spread on top of the filling. Just a couple of teaspoons. This dough is very delicate, airy. When proofing in the form of a large number of fillings, it can not withstand and get.
I have strawberry jam. At will it is possible to use any jam, jam, caramel, condensed milk, chocolate, dried fruits, or something not sweet, for example : cheese, greens...
The edges are left free to make it easier to pinch. And fold the envelope.
Here such beautiful rolls turn out.
Cover with a film and leave in a warm place for the approach. It will take 1-1.5 hours. The dough should double.
Grease with milk and send in a preheated oven to 165 - 170 degrees for 40 minutes. Top-bottom mode. But it is better to focus on your oven.
After baking, while the rolls are still hot grease them with melted butter. Let it cool on the grill.
Abundantly sprinkle with powdered sugar. And can be sue.
Buns with jam are perfect with a glass of milk, and a wicker with cinnamon to a Cup of morning coffee.