Preparation
First
DOUGH:
In the bowl mix the flour, salt, sugar and add the cube of fresh yeast.
Then add the oil and milk enough to blend the dough with a soft dough, optionally add 2 tablespoons of cream.
The dough should be made so that air bubbles start to appear on it (it is easiest to use a mixer with a pastry mixer, but without problems you can achieve the same result with your hands).
Leave the dough to rest for about half an hour at room temperature and then put it on a flat surface (it would be best on a large table) under which you put a cloth (I use a domestic cloth in person because it will not paste and shoot)
which you previously obtained. Slow down a few times and leave another half an hour to quit. When the dough ended at idle. Razor it to a thickness of 0.5cm and thread.
Second
FIL:
Put the dough on the sliced dough to make the dough mixed with noodles or pudding with sugar and vanilla sugar and then grind the dough and optionally add dried raisins.
Third
ROAST:
Put everything in the stew (one piece of dough from the dough drops enough for the mackerel and the orchard) and place the loaves in the baking sheet that you have caught. Coat the loaves with oil and place the stove at 180 degrees Celsius for about 1 hour. (See that the stems pick up the creeping brown color) when they are finished with oil and almost over. Enjoy!
serving
Dried raisins previously soaked for the juiciness (rum, milk, water ...)
Ingredients for 10 people
DOUGH:
1kg of flour
1 teaspoon salt
2 teaspoons of sugar
1 cup of fresh yeast
3 tablespoons of oil
milk as needed
2 tablespoons of cream (optional)
FIL:
walnut:
nuts (milled)
sugar (optional)
1 vanilla sugar
300g of dried raisins (if desired, soak them in the rum)
poppy:
poppy
sugar
2 vanilla sugars
FOR APPLICATION:
oil
they seems very yummy . i will try Delicious cake with your recipe. thanks for share it