Festive bread Tsveti

Submitted by enr on 05 Jun 2013
1 kg white flour
20 g fresh yeast
150 g sour cream
30 g butter
1 tbsp vinegar
1 tbsp salt
2 eggs
350 ml warm water
1 tsp sugar
Festive bread Tsveti
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Yeast mixed with sugar and flushed with 50 ml hot water, leave to rise and then poured into a deep bowl. Was added to the sour cream, eggs, water, vinegar, the butter, and a little flour, everything is confused finished mixture is added little by little, to the sifted flour with the salt, knead to medium soft dough forms into a ball, dab with sunflower oil and allow to rise for 50 minutes in a warm place. The dough is divided into 6 balls are taken four of them and each roll of thin crust. The cortices are placed one over the other, between them is brushed with sunflower oil, the final peel does not spread, then was divided into 8 parts (each of the strips 4) take part grabs one at each end and twisted in opposite directions , rolls up snail, so do with all parts. Arranged in the tray (one in the middle, the other around it). Take another ball and rolling out the crust is not very wide (but is long), slitting the sheet of 6 bands, taking three of them and each twist as a wick, then interlacing 3 wick braided her split 3 small shallow so do the other three bands, which also entangling shallow, but I divide into 4 small braids. So shallow sort incurred as shown in the picture. Get Latest sixth ball and she was rolled into a thin crust with a cup of cut 10 circles from the rest of the dough, roll out another sheet and cut another 10 circles. Take 5 circles and arrange them into one another slightly overlapping them, roll gently with a rolling pin and roll, roll, cut it in two parts (thus obtaining florets), so do with the remaining 15 circles, finally receive 8 florets. Arrange them around ohlyuvcheto in the middle. Dab with a broken yolk with a little sunflower oil, and leave to rise for another 20 minutes. Bake at 200C for 45 minutes (or until dry stick). The finished cake is smeared with butter and rolls with a clean, dry cloth.
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05 Jun 2013


Good looks and there will undoubtedly be very tasty!