The dough in this recipe resembles puff yeast, but it is much easier to prepare, but it will take time to prepare. Therefore, if desired, it can be made in advance and stored in the freezer until used.
It is necessary
- For the test:
- - 60 ml of water;
- - 2 teaspoons of dry yeast;
- - 120 ml of milk;
- - an egg;
- - 50 g of sugar;
- - 1/2 teaspoon of salt;
- - 300 g flour;
- - 200 g butter
- For the raspberry filling:
- - 300 g of fresh (frozen) raspberries;
- - 40 g of sugar;
- - a tablespoon of water;
- - 2 teaspoons of starch
- For glaze:
- - 120 g icing sugar;
- - a teaspoon of vanilla extract;
- - 2 tablespoons of cream (milk)
- For baking:
- - an egg;
- - 30 ml of milk
Instructions
Step 1
For dough, heat water to 36-38 ° C, add yeast and stir. Leave it for a few minutes until the foam appears. Next, pour in milk, put an egg, sugar, salt. Stir the milk and egg mixture thoroughly.
Step 2
Grind the chilled butter, crush with sifted flour into coarse crumbs. Combine the milk-egg mixture with the flour mixture and mix gently until smooth. The dough will come out with noticeable pieces of butter.
Step 3
After wrapping the dough in plastic wrap, refrigerate for 4 hours (you can overnight). Make a raspberry filling. Combine the raspberries and sugar in a saucepan, heat over medium heat until the raspberries are soft and juiced, about 4-5 minutes.
Step 4
Pour in the starch diluted with water, stirring constantly, bring to a boil. Continue cooking for about 3 minutes. Refrigerate the filling. Place the dough on a floured surface and create a small square.
Step 5
Sprinkle a rolling pin with flour and roll the dough into a rectangle with sides of about 20 * 35 cm. The dough will be sticky, so you will need to add a little flour while rolling. Fold the dough rectangle into 3 layers.
Step 6
Mentally dividing the rectangle into 3 parts, fold one edge towards the middle and cover it on top with the other edge.
Roll out the dough again into a rectangle, fold it in the same way. Repeat the rolling and folding process three times.
Step 7
Place the wrapped, airy flaky dough in the refrigerator for at least 30 minutes (or overnight). Divide the chilled dough into 2 parts - leave one in the refrigerator, and the second can be rolled out directly on parchment into a rectangle with sides 15 * 30 cm.
Step 8
Then mentally divide the rectangle into 3 parts. Make transverse cuts (strips) on both sides, while leaving the middle part intact.
Step 9
Place the raspberry filling on the center half. Cover the filling with strips of dough, overlapping them alternately and, as it were, braiding a pigtail.
Step 10
In this way, complete the second braid. Leave the tarts to rise in a warm place for 20-30 minutes. Preheat oven to 200 ° C. Shake an egg with milk, flavor the top of the products. Bake in oven 15-16 minutes until golden brown.
Step 11
Prepare the icing. Sift the powdered sugar into a bowl, mix with the vanilla extract and a tablespoon of cream. Add the remaining cream a little until the desired glaze thickness is achieved.
Step 12
When serving, pour the glaze over the braids.
