Kalach is a flour baked product that is usually in the shape of a padlock with a round shackle. Earlier in Russia, such rolls were sold on every corner. The townspeople ate them by holding this handle. Interestingly, the pen was not eaten, but thrown away or given to the beggars.
It is necessary
-
- 400 g flour;
- 150 g margarine;
- 25 g yeast;
- 75 g sugar;
- 4 table. spoons of milk;
- 2 eggs;
- lemon zest;
- jam to taste;
- almond.
Instructions
Step 1
This bread product came to Russia from the Tatar cuisine, Russian bakers added rye sourdough to the dough. A characteristic feature of this test is that it does not stale for a very long time. In the 19th century, frozen rolls were delivered from Moscow to Paris. Then they were placed in hot towels, where the rolls were thawed. The baked goods turned out like freshly baked even two months after preparation. During the Middle Ages, Murom was the capital of the rolls, but gradually, when Vladimir-Suzdal Rus fell into decay, Moscow became the leader in the production of these pastries. There was such a great demand for rolls that they began to be produced for export. Nowadays, kalach is considered an edible souvenir of Moscow. There are two main types of kalach: butter and grated.
Step 2
Butter rolls Pour flour into a bowl, then make a depression in it. Spread small pieces of margarine, granulated sugar and vanillin on the surface. Dissolve the yeast separately with two teaspoons of granulated sugar and warm milk. Combine yeast with flour, margarine, eggs, granulated sugar and lemon zest. Leave the dough to rise for an hour. After that, knead a well-fitting dough, roll it into a layer about 1 cm thick and cut out small round cakes. Then roll up the dough filaments and place them on each cake in the form of a side. Place the rolls on a baking sheet, fill the surface with any jam and sprinkle with chopped almonds. Leave the rolls again for a short while and bake over medium heat for about 20 minutes.
Step 3
Grated rolls Pour flour on the table, then gradually add water and yeast, crease the dough for a long time, you need to try to make it pliable, like plasticine. Earlier in Russia, the dough for real grated rolls was rubbed and crumpled on ice for a long time. At the same time, carbon dioxide evaporated from the dough, and, thanks to this, the roll acquired a special porosity, it turned out to be lush, well-shaped, with a viscous and elastic bread crumb and with a soft crust. Grated rolls looked like real baker's sculptures, they were baked in the form of larks, swans, squirrels and bunnies.
