Yeast braid. Braided raisins made from yeast dough

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

Ingredients

serum – 200 ml
wheat flour – 400 g
dry instant yeast – 6 g
salt – 1/4 tsp.
sugar – 100 g
vanillin – 1/6 tsp.
chicken egg – 1 pc.
refined vegetable oil – 80 ml
raisins – 50 g
1 yolk and 1 tbsp. l. milk - for lubrication

Preparation

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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.

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.

Step 1: prepare the water.

Pour water into a small saucepan and place the container over medium heat. The water should reach a temperature no more than 45°С. Attention: If you have a kitchen thermometer on hand, be sure to use it, since in very hot water the yeast can lose its properties and baking simply will not work.

After this, turn off the burner and pour the water into a measuring cup.

Step 2: prepare the yeast.

To prepare this dish, you can use regular dry yeast. To do this, pour the yeast and sugar into a measuring cup with warm water.

Using a mixer or hand whisk, mix all the ingredients and leave aside to brew for 10 minutes.

During this period of time, the yeast ingredient should swell.

Step 3: prepare the dough.

Pour the yeast mixture into a deep bowl and add vegetable oil, salt and 240 grams flour.

Using a mixer or hand whisk, mix the ingredients well until smooth.

After this, pour the remaining flour into the container and mix everything well again with available equipment.

After this, we continue to knead the dough with clean, dry hands or in the same bowl, or if it is convenient - on a prepared kitchen table, sprinkled with a small amount of flour, for another 8 minutes.

Thanks to our labor-intensive process, the dough should become smooth, elastic and not stick to your hands. Finally, give the dough a round shape.

Next, grease a deep bowl with a small amount of vegetable oil, not forgetting the walls of the container, and transfer the dough ball back into the container. Cover the bowl with a damp cloth and place the dough in a warm place to rest for 1 hour until it increases in size 2 times.

After the allotted time has passed, knead the dough with your hands again so that carbon dioxide, which is formed due to yeast fermentation, comes out of it.

And now, transfer the dough ball to a floured table. We divide it into two equal parts. And now, forming smaller balls from the dough pieces, cover with a cloth towel and again leave the dough in a warm place for 40 minutes brew and increase in size.

Step 4: Prepare the chicken fillet.

I boiled the meat in advance, so after it has reached room temperature, it must be placed on a cutting board and cut into small pieces using a knife. Afterwards, transfer the ingredient to a free plate.

Step 5: prepare the cheese.

Using a medium grater, grate the mozzarella and cheddar cheese directly into an empty plate. To prevent the milk components from weathering, we wrap the container with cling film.

Step 6: Prepare the onion.

First, peel the onion using a knife. After that, we rinse the component under running water and immediately after that, put it on a cutting board. Using the same sharp tool, we cut the vegetable into two equal halves and then cut each of them into half rings. Transfer the onion strips to a clean plate.

Step 7: prepare the filling.

In a medium bowl, place the filling components such as chicken pieces, onion half rings and pour barbecue sauce over everything. Salt the filling to taste. And now, using a tablespoon, mix the ingredients well until the sauce is absorbed into them.

Step 8: preparing braids couldn’t be easier.

So, the dough balls have already increased in size, so we place them one by one on a flat surface dusted with flour and lightly knead them again with our hands. Then, using a rolling pin, roll out the dough into an oblong-shaped cake, thick not less than 1 centimeter, and also of such a size that it fits in a baking sheet, and the braids can be conveniently baked in the oven. Next, we transfer the dough onto baking paper so that later it will be convenient to transfer the braid onto a baking sheet.

Then we take a ruler and measure approximately 3 centimeters from the longer edge to the middle of the cake. After that, we make the first cut in the dough, which corresponds to the length of this line. Pressing the edge of the ruler onto the dough, we make a perpendicular cut line along the entire length of the dough to mark the boundaries of future cuts along the edge of the dough cake.

And now, continuing to use only a knife, we make cuts along the entire length of the side edge of the cake at a distance from each other of approximately 1-1.5 centimeters. Afterwards, we do the same procedure with the other longer edge of the cake. It looks like a fringe on both sides of the test layer.

After that, using a pastry brush, grease the center of the cake without touching the cuts.

Then, using a tablespoon, spread the filling evenly over the entire surface of the center of the flatbread. Finally, sprinkle the filling with a mixture of grated cheeses.

And now the most interesting process of preparing braids begins. With clean, dry hands, we begin to bend the test strips one by one from two opposite sides obliquely. At the same time, do not forget to press each strip with your fingers to the dough on the opposite side of our test product so that the braid does not open during the baking process. Thus, we get a real, only edible hairstyle - a braid or a spikelet.

Leave future baked goods in a warm place for a while for 15 minutes let sit and increase slightly in size. After this time, transfer the parchment with the dish to a baking sheet and bake in a preheated oven to temperature 200°C during 15-20 minutes until the braid is covered in a delicious golden brown color. After this, we take the baked goods out of the oven and set the second braid to bake for exactly the same amount of time.

Step 9: Serving the braids couldn't be easier.

After preparing the dish, we do not rush to serve the braids to the table, but leave them aside to brew and cool a little more. for 5 minutes.

And just before serving, the baked goods can be cut into small pieces and pleasantly surprise guests with delicate airy dough, an unforgettable aroma and excellent taste of the filling, along with hot tea or coffee. Enjoy your meal!

- – 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.