Recipes

Exceptional quality and peerless taste of the ready products are ensured only provided Kharkiv Yeast is use

Every-day delicacies

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Yeast pastries (pancakes, fancy cakes, croissants)

Ingredients

               Dough requires:

  • 450 g flour,
  • a pinch of salt,
  • 40 g of yeast,
  • 25 g honey,
  • ¼ l warm milk,
  • 1 egg.
  • In addition: 200 g butter, 75 g flour.

Stuffing requires:

  • 50 g minced almonds,
  • 50 g jam from wild rose-bush petals,
  • 25 g brown sugar,
  • 75 g honey,
  • 1 egg,
  • 1 topless teaspoonful of cinnamon,
  • 50 g raisins,
  • 100 g toasted hazelnuts,
  • 3 spoonfuls of hot apricot marmalade.

 

Preparation

 

While the leaven rises, prepare the butter mass. Sift 75 g four into a bowl. Dice approximately 200 g butter or margarine, put it on the flour and knead it. Roll out the butter-based dough between two parchment sheets until it is 1 cm thick or so. Put the resulting flat cake into the refrigerator.

 

Meanwhile, prepare yeast dough and wait 30 minutes to let it rise. Roll out the dough on the preprocessing board into a rectangular shape twice the size of the butter-based flat cake. Put the butter-based flat cake on one half of the yeast dough and cover with its other half. Stick the edges together. Then without pressing very hard, roll it out lengthwise and widthwise. On two sides fold inwards the dough rolled out after this fashion so that three dough layers cover one another. Remove extra flour off the dough with a brush. Wrap the dough in film and put for at least 15 minutes into the refrigerator.

 

Such repeated unfolding and putting together of dough, as well as its removal to the refrigerator, should occur at least twice. Only then will the dough be suitable for further processing. Split it into three equal parts.

 

To make cinnamon fancy cakes, roll out one part of the dough into a rectangular 20x30 cm shape, sprinkle it with the mixture of ½ teaspoonful of cinnamon, flushed and dried raisins and brown sugar. Fold the dough tightly along and cut it into slices 2 cm thick or so. Put the slices on a fat-coated plate.

 

Honey croissants: roll out one part of the dough into a rectangular shape and cut out triangle shapes. Grate hazelnuts roughly, mix them with the remaining cinnamon, 75 g honey and the whites. Spread the resulting mix over the longer side of the triangle shapes, tightly rolling the dough to produce a croissant. Put them on the plate, too.

 

Pancakes are shaped in this way: roll out the remaining dough into a rectangular 24x36 cm shape and divide it into 6 square shapes with sizes 12 cm long. Mix the almonds with the jam from wild rose-bush petals, put the mass in the middle of every square shape. Make a diagonal cut at all four corners of the square shape. First fold one corner to touch the middle with the other three following. Stick the folded corners on the inside. Cut out or stick together flowers, stars or other shapes from the remaining dough. Stick them to the yolk-coated middle of the pancakes. Bake them at the oven’s medium temperature.

Bake in an electric oven at the temperature of 200ºC.

Average baking time: 25 min.

 

Bon appetit!


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