Sweet pastries

Paska na opara is a recipe for better dough

Ingredients:
320 g of flour (2 cups);
125 ml of milk (half a glass);
100 g of sugar (half a cup);
100 g of butter;
2 medium eggs;
15-16 g of fresh yeast (1 teaspoon dry);
1/4 tsp. salt;
1/2 tsp. vanilla sugar;
1/3 tsp. cardamom (optional);
80 g (about half a glass) of raisins or a mixture of dried fruits with nuts and candied fruit;
1 Art. l. cognac (optional).

If glasses are indicated in the recipe, then 250 ml is meant.

This amount of products makes 2 strips of 400 g each.

The process of preparing dough and strips for the holiday.

The best way to prepare puff pastry is steamed. To do this, I pour warm milk into a bowl, add yeast to it, wait a couple of minutes for the yeast to dissolve. I add 1 teaspoon of sugar and add about 3 parts of flour. I knead a liquid dough without lumps.

Why do you need an opara? Why not knead all the ingredients at once?

The fact is that yeast really does not like dough. A large amount of butter and eggs prevents their effective fermentation. Therefore, a liquid dough is first kneaded without breadcrumbs, and after the first rise, when the yeast has become sufficiently strong and active, fat, eggs, etc. are added.

I cover the bowl with cling film and put it in a warm place so that the mass doubles.

In the meantime, I wash and dry the dried fruits. I will put them in a bowl and add cognac (this is all optional). Mix and leave to infuse.

After 40-50 minutes, when the time has come, I will prepare other products. Add salt, vanilla sugar and cardamom to the remaining sifted flour. Mix everything.

Let the butter melt. Separate eggs into whites and yolks.

Beat the whites first on low speed, and then on high speed until stiff foam.

With the same whisk, I place the egg yolks, add sugar and beat until the mass becomes lighter.

Opara is ready. You can continue. Add yolks with sugar, melted butter, mix everything. Add beaten proteins. Mix again.

I add the remaining flour. Knead the dough. If it becomes difficult to knead with a whisk, you can help with your hands. Since the dough is very flexible, delicate and soft, you will not achieve the same effect as when kneading the dough for pies. It is necessary to knead until the dough begins to lag behind the hands and dishes. We round the finished dough, fold it back, cover it with cling film, put it in a warm place until it doubles in size.

Prepare baking forms. If you have reusable ones, put down a circle of baking paper, grease the sides with butter and sprinkle with flour. I have disposable ones, they do not need to be cooked at all, but I will still put a circle of baking paper on the bottom.

About an hour passed, everything rose very well, we can continue. I add infused cranberries to the dough and mix. Now divide the dough into two parts. For convenience, I will grease my hands with vegetable oil. I round each part of the dough and carefully put it in the form.

Carefully cover and let it infuse. If you want the pashka to turn out more magnificent, let the dough increase by 2 times, if it is denser, 1,5 is enough. 5 minutes before baking, the surface of the pastry will need to be greased, and the oven should be heated to 170-180 degrees.

It’s time to grease the surface of the egg strips. If you want to get a very nice top, you can take one yolk. After 5 minutes, I lubricate again. I very carefully transfer it to the baking sheet.

Since my strips are not very tall, I think they will bake for about half an hour. Readiness is checked with a wooden skewer. During baking, it is recommended to turn the paska, you can do it after 10-15 minutes, just do not shake it, but carefully turn it around its axis. Exactly 30 minutes have passed and the strips are ready. Cooled strips can be removed from the mold.

How to decorate belts.

Now you can decorate them at your own discretion. You can simply sprinkle with powdered sugar, you can decorate with chocolate or protein glaze. I will make the icing sugar. For this I need half an egg white and about 100 grams of powdered sugar. Beat the protein a little, just a little. I will add half of the powdered sugar, first sift it and mix it with the protein. I also add half a teaspoon of lemon juice here for taste and whiteness.

When the powder and protein are mixed, I will start adding the powder. Grind further until you get a glaze of the desired thickness.

It remains to water our pastures. On top, you can decorate a little with a colored crumb. It turned out to be very tender, airy and buttery dough.

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