Sdobа
Description
It is very important not to oversaturate the dough with flour. It should be tacky, but not hard. It should also be noted that the sweet dough should not be baked at a high temperature. Since it contains a lot of sugar, the crust will brown quickly while the crumb remains raw. It can be served with tea or coffee.
Instructions
- 1
Step 1
Prepare the necessary ingredients. They should be at room temperature.
- 2
Step 2
In a bowl combine warm milk (36‑38 °C) with yeast and sugar. Let it sit for 10 minutes.
- 3
Step 3
Melt the butter.
- 4
Step 4
In a separate bowl, mix the egg and 60 ml of water.
- 5
Step 5
Add the water‑egg mixture to the milk with yeast. Stir.
- 6
Step 6
Add warm (not hot!) melted butter. Stir.
- 7
Step 7
Add sifted flour.
- 8
Step 8
Start mixing with a spoon. When it becomes difficult to stir, knead with your hands. It's better to add the flour in parts.
- 9
Step 9
The finished dough should be elastic, slightly firmer than regular yeast dough. Shape the dough into a round, transfer it to a bowl, cover with a towel and let it rest for 1 hour.
- 10
Step 10
After the time has elapsed, the dough will increase. Do a fold. Flatten the sheet on the work surface and sprinkle the raisins. They should have been washed and dried beforehand. Mix the raisins into the dough.
- 11
Step 11
Round the dough, transfer it to a bowl. Cover the bowl with plastic wrap and leave it in a warm place for 2 hours 30 minutes to rise.
- 12
Step 12
After the time has elapsed, the dough will rise well. Do a fold.
- 13
Step 13
Divide the dough into two equal parts. Knead each well and shape into a round ball.
- 14
Step 14
Place the future biscuits on a baking sheet lined with paper. Let them rest for 30 minutes to rise. Then make radial cuts, brush with egg yolk, and bake in a preheated oven at 160 °C for 50 minutes.
- 15
Step 15
Remove the baked dough from the oven. Leave it on the baking sheet for 20 minutes. After that you can serve the pastry at the table.
- 16
Step 16
The pastry is ready. Serve with tea.