Bun “Festive Wreath” – a detailed recipe cooking. 
Photo of the dish: Кон ПулосTime: 6 hours Difficulty: medium Quantity: Two (23 cm.) Wreaths B recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3 tbsp. wheat flour of the highest grade, as well as more for sprinkles
- 2 and 1/4 Art. high gluten bread flour (12.5-14 gr. Protein)
- 4 tsp coarse salt
- 1 tbsp. l dry fast yeast
Recipes with similar ingredients: premium flour, bread flour
Recipe preparation:
- Mix in a large bowl 2.5 tbsp. wheat flour, bread flour, salt, yeast and 2.5 tbsp. warm water (40 – 45 ° С). Stir the mixture a wooden spoon until a very soft dough is formed. Cover freely with plastic wrap and put in a warm place for 2 – 3 hours, until the dough has increased in volume by almost three times (the surface will become smooth and begin to fall in the center). Split up the dough into two parts and place in two bowls. Cover both bowls plastic wrap and refrigerate, for approximately 2 hours
- Place a baking stone or an inverted baking sheet in the top of the oven. Then set the grill to the lowest part of the oven and put on top a roasting pan; preheat the oven to 240 ° C. Take the dough out of the refrigerator, sprinkle each piece of dough 1/4 tbsp. flour, then form two balls from each piece. Cover the bowls with plastic wrap and refrigerate for 30 min.
- Place a large sheet of parchment paper on a baking shovel or another inverted baking sheet, sprinkle with flour. Via Floured hands, form a ball from one piece of dough, then make a hole in the center. Place the dough on parchment, then Gently stretch to make a 23 cm diameter ring. 13 cm hole. Sprinkle with plenty of flour. Lay another sheet parchment, sprinkle with flour and make another ring. Leave rings open for 15 min.
- Using kitchen scissors, make over the entire surface of the rings deep cuts at an angle of 45 degrees with a distance of 2.5 – 4 cm. from each other, pulling the cut sections from the center, so that slices of dough became like leaves. Leave the rolls uncovered for another 15 minutes to make the dough rise a little.
- Slide one wreath with parchment onto a hot stone. Gently pour 1 tbsp. water into the roasting pan installed below for steam to form; close the oven door. Bake bun, 15 – 20 min., until golden brown. Shift to grate and cool completely. Then bake the second bun, adding to brazier another glass of water.
- Keep rolls wrapped in foil in the freezer in within 5 days.
