You will need
- For sponge dough:
- 500 ml of milk;
- 11 g of dry yeast (or 50 g wet);
- 1-1.3 kg of flour;
- 2 eggs;
- 200 g butter or margarine;
- 150 g of sugar;
- the candied fruit.
- For straight dough:
- 1 kg of flour;
- 150 g butter or margarine (soft);
- 120 g of sugar;
- 2 eggs;
- 1 sachet of vanillin;
- 1 tbsp. of salt;
- 60 g of yeast;
- 450 ml warm milk;
Choose how you want to prepare yeast dough: sponge dough method or a straight dough.
The sponge method of preparing dough for bread: take 500 ml milk, slightly heat it. Dissolve 11 g of dry yeast or 50 g wet. The optimum liquid temperature for normal development is from 39,5 to 44,5° C.
Add to this mixture, 250 g sifted flour, mix well the dough. Pour into a wide dish with high sides a little warm water, put a Cup or pan with the doughM. the Top cover with a towel. After half an hour remove it from the pan, open the cover: the dough needs to rise twice.
In approaching the dough, add 150 g of sugar, thoroughly mix the mass. Melt in separate pan on low heat 200 g butter or margarine, pour it into the dough. Break two eggs, mix well again.
Add the remaining flour in the amount of 250 g, and knead the dough. Knead it well: it should not stick to hands, but should not be too steep.
Again put the dough in a warm place. Give it a good rise, it will take 50-60 minutes. The dough is ready for baking. You can add raisins, nuts, candied fruit, cinnamon.
The second method of dough preparation yeast dough (for 20 servings): preheat 450 ml milk to a temperature of from 39,5 to 44,5°C. Take 10 g dried or 60 g of fresh yeast. Add them to the milk, stir the mixture and add in the dough 120 g of sugar.
Put the mixture on 10-15 minutes in a warm place until frothy. After a time add to the dough 2 eggs, 150 g of melted margarine, 1 tbsp salt, 1 kg of flour. Stir in washed raisins, grated nuts, candied fruits.
Mix thoroughly all the ingredients and put the dough in a warm place for 20 minutes. After this time, the dough can be removed from tableware, to form small rolls and bake in the oven, after brushing the surface with egg yolk.
To the nuts sank to the bottom of the dough in the baking process and was more aromatic, slightly fry them in a pan or in mikrovolnovke.