Probably everyone has made yeast braiding at least once in their life. We usually put raisins in the filling - this is the most popular filling option.
But today I want to show you how to make a beautiful braided dough from yeast dough with dried apricots, ricotta and almonds. That's what the Germans do. It turns out very tasty. Especially suitable for those who like moist filling. I made the recipe for the magazine "Home Restaurant".
So, let's make the dough. First, pour the yeast with warm milk. Add sugar and let them rise.
Add all the other ingredients (you need to melt the butter and sift the flour), knead the dough. Let's leave it to rise in a warm place for an hour.
While the dough is rising, prepare the filling. Pour boiling water over dried apricots for 10 minutes. Then cut it finely.
Now mix dried apricots, almonds, ricotta cheese, sugar (add more sugar to taste if necessary).
Well, our dough has risen.
Let's divide it into 4 parts.
Roll out each part into a long layer. Divide the filling into 4 parts and put one part, distributing it along the length.
Now let's fold one edge towards the middle.
Let's roll it up, we will have such a tourniquet. We pinch the ends.
Let's do the same with the rest of the dough. Now let's put them together. We pinch the ends of these bundles.
We wrap the outer rope and pass it under the other, according to the principle of a fence.
We do the same with each subsequent tourniquet.
Everything is very simple. At the end we pinch everything together.
Place the braid on the sheet and let it stand for 30 minutes. You can then brush with beaten egg if desired. Bake at 180 degrees for 25 minutes. But always check your oven, sometimes it may take longer.
I poured glaze over the finished roll and sprinkled it with petals. For the glaze, mix the powder with water and mix well. Bon appetit.
- – If you don’t want to use the second ball of dough right away, then simply wrap it in cling film and store it in the refrigerator for 2 days or in the freezer for no more than 2 months.
- – In addition to the salted meat filling, you can add any other fillings to the dish to your taste. In any case, the braids will turn out very tasty and aromatic. For example, you can add jam or cottage cheese to the baked goods, or add nothing at all, and at the end make glaze and pour it over the surface of the braid, and also sprinkle with chopped nuts.
- – Add to the dough only high-quality flour of the highest grade, fine grinding and a proven brand, as low-quality flour can ruin baked goods. Also, when kneading the dough, do not overdo it with flour, since if the dough also contains much more flour than indicated in the ingredients, the baked goods may simply not rise.
The braid is prepared using yeast dough. It is most convenient to use dry yeast, it is much easier and faster to work with than pressed yeast, there is not even a hint of yeast smell left, and the dough itself rises and grows beautifully and turns out flaky.
We will knead the dough using whey, but if you wish, you can use milk (in the same amount). But adding vegetable oil to the dough is important - this way the braided dough with raisins will turn out especially soft and will not go stale for a long time. Alternative recipes - and.
Total cooking time: 130 minutes
Cooking time: 35 minutes
Yield: 8 servings
Calories: 305.20
Sift the flour through a sieve into a deep bowl to saturate it with oxygen. Add salt, sugar and dry yeast, a little vanilla, and then stir well so that all the dry ingredients are evenly distributed. Make a hole in the center. Pour heated whey into it (up to 35-37 degrees), beat in the egg.
Stir the dough with a spoon, and then start kneading with your hands, gradually adding vegetable oil. Knead for 5 minutes until the dough begins to pull away from the sides of the bowl. It should turn out soft and stick to your hands, but you don’t need to add more flour than indicated in the recipe, do not beat the dough, otherwise it will become tough when baking. Round the dough into a log, lightly sprinkle with flour, cover the bowl with a clean towel and place in a warm, draft-free place for 1 hour.
After the specified time, add washed and thoroughly dried raisins. Punch down the dough so that the air comes out and the raisins are distributed more or less evenly. Cover with a towel and put back in a warm place for 30 minutes.
Place the risen dough on a floured work surface. Divide it into 3 large and 3 small parts, roll them by hand into long sausage ropes.
Weave a braid from three large strands. Transfer it to a baking sheet.
Then weave a braid of three small strands. Place it on top of the larger braid. To prevent them from separating during baking, secure them along the edges with toothpicks.
Lubricate the surface with yolk, loosened with a small amount of milk.
Place the braid in the oven, preheated to 180-190 degrees. Bake for about 30-35 minutes on medium rack until golden brown. Check the readiness with a toothpick - pierce it in the thickest place, if it comes out dry, without sticking dough, it means it’s ready.
Remove the hot bun from the baking sheet and cover with a slightly damp towel, leave for 15-20 minutes. Serve the raisin braid warm or completely cooled, with milk or tea. Bon appetit!
Dissolve the yeast in 100 ml of warm water. Add 1 tablespoon of sugar. Leave the dough in a warm place until a “lush head” forms, for about 15 minutes. Prepare ingredients for making yeast dough, heat the yogurt slightly.
Combine the dough, curdled milk, eggs, sugar, salt, 3 tablespoons of vegetable oil. Mix everything well.
Knead soft dough. At the end of kneading, add 1 tablespoon of vegetable oil. Place in a warm place to rise.
As soon as our dough has risen a second time, place it on a floured surface. Knead it a little.
Divide the yeast dough into two parts (we will get two braids). Roll out the dough into a layer, brush with melted butter and sprinkle with sesame seeds.
Place the workpiece on a baking sheet greased with vegetable oil. Form a braid: unfold the pieces of dough in different directions. Leave the yeast dough braid for 15 minutes to proof, then brush with egg yolk and sprinkle with sesame seeds. Place in a preheated oven and bake at 180 degrees until done.