Our family never cooked this dish because it requires a lot of time. We bought it in one of the Russian or Polish bakeries in Chicago. But I learned this recipe from Lydia, a cook in the institution where I worked in Rochester. I came to work for two hours earlier (at 6 in the morning!) to bake with her: she cooked her pea soup while the chef was not in the kitchen. She taught me cook your family’s dishes – Austrian shortbread cookies, dumplings with chicken liver and this “Grandma”. Lydia used raisins and candied fruits. You can also take cinnamon.
Recipe author – Gail Gand (USA) – pastry chef and co-owner chicago restaurant TRU
Time: 4hour. 45 minutes Difficulty: medium Servings: 24 Recipes used volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Opara
- 2 tbsp. flour
- 1 tbsp. l Sahara
- 85 gr. pressed yeast
- 2 tbsp. warm milk
Dough
- 1.25 Art. Sahara
- 1/4 tsp vanilla extract
- 1 tsp salt
- 10 egg yolks
- 2 eggs
- 4-5 Art. flour as needed
- 1/2 tbsp. ghee
Filling
- 400 gr. almond paste
- 5 egg whites
- 2 tbsp. l softened butter
- 225 gr. dark chocolate cut
Recipes with similar ingredients: flour, sugar, milk, vanilla extract, eggs, butter, ghee, almond paste, dark chocolate
Recipe preparation:
- Cook the dough. Combine flour, sugar, yeast and warm milk; cover the bowl with cling film and let stand for 1 hour. at room temperature.
- Cook the dough. In a bowl of a stationary mixer with with a whisk, mix sugar, vanilla, salt, yolks and eggs until homogeneity. Set the nozzle in the form of a hook for the dough, add to bowl flour and dough and mix well. Add butter. Mix with a dough hook.
- Place the dough in a greased bowl, leave to rise by about 1.5 hours, until the mixture doubles.
- In the meantime, prepare the filling. Set in mixer paddle and mix the almond mass, egg whites and butter. Add chocolate and mix.
- Preheat the oven to 180 ° C.
- Lightly sprinkle flour onto the work surface, turn over onto it dough and take it with your fist to remove air. Split the dough into two parts. Cover one half with a damp towel and the other half roll it into a rectangle measuring 20 x 35 cm and a thickness of 0.6 cm. Let the dough rest while rolling out the second part. Spread on both parts stuffing, then roll them into rolls and glue the edges. Flatten the dough slightly with a rolling pin, then twist it 6-8 times. Give stand the test for several minutes. Make dough spirals and put them in two 20 cm greased cake molds. (How option, you can use 2 forms for cupcakes in the form of a ring.) Cover each mold with a damp cloth and leave in a warm place. rise 30-60 minutes, until the dough has increased in volume almost twice.
- Bake for 45 minutes, then let cool.
