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Pastry pie roaming in the water
1 serving
yeast dilute in warm milk with 1 tbsp. a spoonful of sugar and, when they start to roam, pour into dishes with flour, add oil and knead. tie the dough in a wet and squeezed napkin, but not tightly so that it takes place, and immerse it in a bucket of water for a whole night, so it follows room temperature. when the dough for the dough comes up, put it on immersion in water. a board sprinkled with flour, add the yolks, rubbed with 250 g of sugar, and mix. put in a warm place to fit. then roll out and put on a sheet greased with fat, grease with protein, sprinkle with crushed nuts, raisins, sugar. oven in a hot oven (210-220 °) for 45 minutes.
yeast dilute in warm milk with 1 tbsp. a spoonful of sugar and, when they start to roam, pour into dishes with flour, add oil and knead. tie the dough in a wet and squeezed napkin, but not tightly so that it takes place, and immerse it in a bucket of water for a whole night, so it follows room temperature. when the dough for the dough comes up, put it on immersion in water. a board sprinkled with flour, add the yolks, rubbed with 250 g of sugar, and mix. put in a warm place to fit. then roll out and put on a sheet greased with fat, grease with protein, sprinkle with crushed nuts, raisins, sugar. oven in a hot oven (210-220 °) for 45 minutes.
flour - 500 g, yeast - 50 g, milk - 0.5 cups, sugar - 300 g, butter - 150 g, yolk - 4 pcs., walnut - 50 g, raisins - 50 g
