Pastry recipes
Splendid buns
Ingredients:
2,5 kg flour,
4 cups of milk,
300 g cream butter,
0,5 teaspoon of salt,
1 cup of sugar,
100 g “BAKER” yeast,
5 eggs,
10 yolks and 1 egg for covering.
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How to prepare:
Mix warm milk, half of flour, yeast, and stir until homogeneous. Put in a warm place and leave it to grow. Whisk 5 eggs into the dough, add 10 yolk preliminarily mixed with salt and sugar and whisked until white, add flour and pour melted warm butter. Knead the dough adding flour so that it becomes thick and leave it to grow. Make buns from the dough, put them on a baking tray or a steel sheet, and as soon as they grow again, cover with eggs and bake.
Kulebyaka
Ingreadients:
8-10 portions,
75 g long rice,
salt and black pepper,
60 g cream butter, some more for greasing,
1 big clove of chopped onion,
1х400 g jar of chopped tomatoes without juice,
500 g fresh salmon fillet, cooked and sliced,
2 tablespoons of chopped parsley,
chopped peel and juice of 1 lemon,
500 g yeast dough,
1 whisked egg,
60 g melted cream butter, juice of 1/2 lemon for serving
Crooked lemon slices and sprigs of watercress for design
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How to prepare:
Prepare rice in boiling salted water for 12 minutes until soft.
Meanwhile, melt cream butter in a jar, add onions and cook carefully for 10 minutes until soft but not colored. Add tomatoes and cook for 15 minutes. Leave to get cold.
Pour off the rice carefully and mix it with tomato and onion sauce, add chopped salmon, chopped parsley, chopped lemon peel and lemon juice. Season with salt and pepper.
Roll out 500 g of yeast dough into a 28 х 40 сm rectangle.
Put the salmon mixture in the central part of the rectangle, leaving 7 cm from each edge. Cover the edge with a whisked egg with a brush, fold the kulebyaka and design it. Fold the shorter edges onto the salmon mixture and cover the folded dough with a whisked egg. Fold the longer edges onto the salmon stuffing in a form of an oblong envelope. Turn the envelope and put on a slightly oiled baking tray. Make two decorative cuts in the dough. Roll out the rest of the dough into a 5 х 30 см rectangle, straighten it and cut into 3 equal strips. Press the ends together and plait the strips. Put the plait in the center of the envelope and cover with a whisked egg.
Cook the kulebyaka in a heated oven at 220° С for 30-45 minutes until golden.
Put the ready kulebyaka on a serving plate; pour some melted butter and lemon juice into the cuts of the plait. Serve in big pieces designed with crooked lemon slices and watercress.
Croissant
Ingredients:
230g wheat flour,
15g fresh yeast,
1/2 teaspoon of salt
1 tablespoon of sugar
110g cream butter,
Additionally: 3-4 tablespoons of flour.
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How to prepare:
Bolt the flour into a big jar in a form of a hill, make a cavity in the center. Crumble up the yeast and resolve it in 2-3 tablespoons of warm water in a different jar. Pour the yeast water into the cavity in the flour hill, mix approximately with ј of flour and make a ball out of it.
Cut the ball cross-wise, put in a big jar and cover with warm water. Mix the rest of the flour with salt, sugar, half of cream butter, milk and knead dough until homogeneous and strong. Continue kneading the dough on a floured board until it becomes smooth and elastic.
When the dough ball comes out of water and becomes twice as big, take it out of water, dry it and mix with the rest of dough. Knead the dough until homogeneous, put in a floured jar, cover the jar and leave overnight in a cool place.
Roll out the dough into a rectangle. In your mind divide the rectangle into 3 parts. Cover the central part with a thin layer of cream butter.
Cover the central part with the right part, then cover the right part with the left part. Turn the dough to 90o, and start rolling out the dough from the open edges. Fold in three and roll out again. Put the dough into the refrigerator for about 15 minuts. Repeat 3 times more.
Roll out the dough into 3mm sheet, cut into 3 equal strips, and each strip cut into triangles.
Roll the triangles starting with the wide edge, fold in a form of а horseshoe, put them on a floured baking tray and cook at 220° С about 5 minutes, then reduce the temperature to 200° С and cook for about 15 minutes until ready. Ready croissants should be twice as big in the size and become golden.
