You will need
- For the first method:
- 4 eggs
- 1 liter of warm milk
- 200 gr. margarine
- a pinch of salt and sugar as
- a packet of baking powder or packet of yeast
- 1 kg of flour
- For the second method:
- 2 cups milk
- 3 eggs
- 1 package of vanillin
- 250 gr. butter
- 50 gr. fresh yeast
- 1.5 cups of sugar
- 6-7 cups of flour
- a pinch of salt
Instruction
1
The first method of preparation:
Knead yeast dough, do not forget him at least twice "treated" (i.e. infuse). The dough should not be too tight. When they finally roll out and place on the baking pan, give him a little more to stand up and "get used" to the new form (20 minutes).
The second method of preparation:
One Cup sugar, yeast, salt dissolve in warm milk. Pour half of the flour, mix thoroughly and put in a warm place. After mass taposiris and two times increase in volume, add 200 gr. melted butter, beaten eggs and remaining flour, and also need to knead the dough, which should not be steep. Then again allow to rise.
Knead yeast dough, do not forget him at least twice "treated" (i.e. infuse). The dough should not be too tight. When they finally roll out and place on the baking pan, give him a little more to stand up and "get used" to the new form (20 minutes).
The second method of preparation:
One Cup sugar, yeast, salt dissolve in warm milk. Pour half of the flour, mix thoroughly and put in a warm place. After mass taposiris and two times increase in volume, add 200 gr. melted butter, beaten eggs and remaining flour, and also need to knead the dough, which should not be steep. Then again allow to rise.
2
The first method of preparation:
For a time, until dough is on the baking sheet, you need to make the topping (Rivel). To do this, take 200 gr. flour and 125 gr. butter. It, butter, warmed to room temperature, carefully knead with flour. After this is supposed to be diverse in its form lumps. Them and sprinkle the dough cools.
The second method of preparation:
Punch down dough and spread in a greased form
For a time, until dough is on the baking sheet, you need to make the topping (Rivel). To do this, take 200 gr. flour and 125 gr. butter. It, butter, warmed to room temperature, carefully knead with flour. After this is supposed to be diverse in its form lumps. Them and sprinkle the dough cools.
The second method of preparation:
Punch down dough and spread in a greased form
3
The first method of preparation:
Further, all put in the oven (170 degrees) and give the cake to rise and bake.
The second method of preparation:
Preparation topping: 50 grams. butter to grind with 0.5 cups of sugar and the sachet of vanilla. Add the flour to make crumbs.
Further, all put in the oven (170 degrees) and give the cake to rise and bake.
The second method of preparation:
Preparation topping: 50 grams. butter to grind with 0.5 cups of sugar and the sachet of vanilla. Add the flour to make crumbs.
4
The second method of preparation:
Sprinkle top of dough butter-sugar crumbs and place in the preheated oven for 30-40 minutes. The required temperature of baking: 200 degree.
Sprinkle top of dough butter-sugar crumbs and place in the preheated oven for 30-40 minutes. The required temperature of baking: 200 degree.
5
The second method of preparation:
That cake is not a donkey, the first 20 minutes the oven door do not open. When the kitchen is browned, check for readiness with a fork or toothpick. Ready pie cool slightly, then cut into slices. Ready!
That cake is not a donkey, the first 20 minutes the oven door do not open. When the kitchen is browned, check for readiness with a fork or toothpick. Ready pie cool slightly, then cut into slices. Ready!
Note
Do not put the sugar ahead of time, and it's going to ruin the whole product! They can be sprinkled only in the case when the kitchen has been removed from the oven and almost cooled.
Useful advice
1. To make the topping (Rivel) less crumbled, need to spread the blank of a mixture of one egg, a couple spoonfuls of sour cream and sugar. This should be done before you pour the butter-flour crumbs.
2. Before you pour crumbs of flour and butter, rolled out on the baking tray the dough should be spread with any jam or preserves
2. Before you pour crumbs of flour and butter, rolled out on the baking tray the dough should be spread with any jam or preserves
