Petrovska asks

Submitted by enr on 18 Jan 2008
1 cube of yeast
1 kg of flour
1/2 cup milk
1/2 cup yogurt
1 tsp baking soda
1 egg
1 egg white
3 tbsp sunflower oil
1 tbsp sugar
1 tbsp salt
1 tbsp brandy
# For the filling:
feta cheese
# spreads:
1 yolk
1 tbsp yogurt
1 tbsp sunflower oil
Petrovska asks
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Yeast was dissolved in a hot milk with 1 tbsp sugar and flour 1-2 tbsp. Put it in a warm place to rise. Sift the flour twice, put it in a large bowl in the middle is made well and put all products and fuzzy yeast. Blended into a soft dough. Divide into two balls. Each roll of the sheet, which is smeared with melted butter, sprinkle with plenty of grated feta cheese and cut into 12 pieces as cake. Each triangular piece is wound as a roll (starting from the base of the triangle and is rolled to the top) and put in an oiled pan, not too tightly. Leave in a warm place to rise and are coated with a mixture of broken yolk, yogurt and added a trickle sunflower oil (thus the crust becomes brittle and shiny). Put it in a cold oven and bake at 180-200 C until ready. Optional Spread can be sprinkled with sesame seeds. This is the ritual bread, which is prepared for Petrov day.
1 user
18 Jan 2008


And what is the role of brandy I was curious.

yeast, which is placed in the bread represents piles of yeast. Thanks to her growing cake and gets a nice breath and specific taste. The growth of the yeast is the external expression of the multiplication of the fungi, the extent of which depends on the increase of the dough. To obtain effervescence, must provide conditions under which to multiply the enzymes, namely, an appropriate temperature, humidity and ozaharenost. High temperature process of multiplication stops or decreases. In this case, said yeast was scalded or overheated. Fungi become a part of the starch of the flour into sugar. Then this sugar breaks down into alcohol and carbonic acid. The acid in the dough occurs in the form of bubbles and tries to come to the surface, but the dough does not permit. Under pressure from the acid dough begins to grow and effervescence, ie begins to rise. The large amount of acid is not useful, therefore dough must be kneaded well, hitting to come acid. In contrast, during the time of mixing the acid out and the dough comes oxygen, which cooks the dough rises. For this rise in the oven and help the alcohol evaporates and forms bubbles. The high temperature kills the yeast, the dough stops growing and in the oven retains its volume. This puts extra little alcohol to rise more bread.
In the dough into cakes or fritters, the added alcohol does not allow them to take a lot of fat and thus become more beautiful.

korneliq thanks for the comprehensive response. Well you learn while alive. Will try soon and will write. Nothing that Petrov day mine comes Ilinden and we're imenik, wherefore I will try. It was very interesting what you said to me and I read it with great curiosity. Thank you very much.

I am glad that I was useful. When I do mekichki, tolumbichki or fritters again put 1-2 tablespoons vodka, brandy because I smell ... I will set against me, people who drink with her desire, but it is important to be some alcohol. Thus the dough does not assume much oil when fried.

korneliq I do not drink any alcohol. And I'm not in use just smell me off. But vodka does not smell and will try. On Saturday will do mekichki and Ilinden bread and I'll write. Thank you very much.

asks is great, and I'm sorry that I made half a dose! A brandy did not feel!