Pie “Santa Claus”

Pie applique on the theme of winter fairy tales.

A little sweet cake, similar to a Danish pastry, with Santa Claus’s cheerful face will make your holiday breakfast more colorful.

Time: 2hour. 15 minutes. Difficulty: medium Servings: 8 – 10 In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

• 3/4 Art. whole milk
• Two sachets (65 gr.) Of active dry yeast
• 1/3 Art. granulated sugar
• 4 tbsp. l (60 gr.) Unsalted butter, melted and chilled, plus more for lubrication and feeding
• 3 large eggs at room temperature
• 4 tbsp. premium wheat flour, plus more for rolling (see cook tip)
• 1.5 tsp coarse salt
• 1 tbsp. l full cream or whole milk
• 20 drops of red food gel paint
• 2 large chocolate granules
• Powdered sugar, for sprinkling

Recipes with similar ingredients: chocolate chips (granules), eggs, milk, cream, yeast dough, premium flour, icing sugar

Recipe preparation:

1. Heat the milk in a small saucepan until it starts boil, then remove from heat and cool to 45 ° C. Mix with yeast and let stand until a foam forms, about 10 minutes.
2. Pour the yeast mixture into the bowl of the stationary mixer, equipped with a dough hook. Add sugar, butter and 2 eggs and mix until smooth. Add flour and salt and mix. at medium speed until the dough comes together. Switch to moderately high speed and knead until the dough is smooth and elastic, about 8 minutes. Transfer the dough to lightly oiled large bowl, cover with plastic wrap and let stand until the dough doubles in size about 1 hours.
3. Preheat the oven to 180 ° C and cover the pan parchment.
4. Place the dough on a lightly floured work surface. Separate 1 piece of dough the size of a golf ball and roll it into ball, it will be a pompom for Santa Claus hat. Separate 1 piece dough the size of a ping-pong ball and roll it into a ball – nose Santa Claus. Cut a strip of dough 2.5 centimeters wide by length 23 centimeters, a little more than 0.5 centimeters thick and roll it sausage, it will be the rim of the cap. Cut another slice of dough strip 5 centimeters wide, 12 centimeters long, slightly thick more than 0.5 centimeters. Make strip cuts from the middle and Stretch the accordion slightly to make a mustache.
5. Roll the remaining dough into an elongated diamond, top diamond is twice as wide as the lower edge. Put the diamond on prepared pan with the elongated part up to the edge hanging down. Use scissors or a knife to make cuts slightly wide over a centimeter from the wide side of the diamond, stopping at imaginary line where the upper and lower triangles meet. Take every strip of beard and twist it, lay braids in rows so that they look like a beard.
6. Bend the dangling corner of the dough so that it resembles the tip caps of Santa Claus. Place a long sausage of dough at the top half the triangle where the end of the cap begins, and tuck the ends sausages under the sides of the triangle; it turned out the rim of the cap Frost. Place a large ball of dough on the tip of the cap and lightly press the pompom. Lay a mustache on top of your beard, then place a small ball above the mustache to make Santa’s nose Frost.
7. In a bowl, beat the remaining egg with cream. Via culinary brush, grease the surface of the dough with an egg, including a pompom and the border of the cap, but not the surface of the cap. Add food coloring to mix the egg, then grease the surface thoroughly hats in red lezon, being careful not to get on the pompom and border.
8. Bake until the cake is golden brown and baked in the center, it takes 20 minutes. Remove from oven and immediately place the chocolate granules where they should be eyes of Santa Claus. Let the cake cool for 10 minutes on baking sheet, and then place on the cooling grill. Cover Parchment paper cap, nose and cheeks and sprinkle with powdered sugar uncovered pieces of cake. Remove the paper and serve the cake warm. with butter.
   

   Cook’s advice

   When weighing the flour, pour it with a spoon into a measuring container and clean off the formed hill. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)