A dough pie that wanders in water

Category: Bakery products
A dough pie that wanders in water

Ingredients

wheat flour / grade 250 grams
dry instant saf-gold yeast 4 grams
milk 130 gram
sugar in dough 150 grams
margarine (butter) 75 gram
yolks 2 pieces
meringue
proteins 2 pieces
sugar 4 tbsp. spoons
any nuts 50 grams
raisins 25 grams
shape 27 * 16
salt in the dough if desired pinch
flour for the second batch on demand

Cooking method

  • A dough pie that wanders in water Mix flour with yeast. Add milk, salt, soft margarine and a spoonful of sugar. Knead the dough. The dough is dense, does not stick. Place the dough in a linen napkin and tie, but not tightly. Wet a napkin before this, squeeze water. Dip the dough into a pot of room temperature water. Leave on for 6-8 hours.
  • A dough pie that wanders in water The dough napkin pops up. We take out the dough on a floured table. Add the yolks, pounded with the rest of the sugar. We make a batch. Add flour as needed. The dough is soft, does not stick. We round and put on fermentation in a warm place until it increases in volume.
  • A dough pie that wanders in waterA dough pie that wanders in water Dough at the beginning and end of the rise. Approximately 1 hour 40 minutes.
  • Roll out the dough into a layer 1-1.5 cm thick. Put in a mold. I put baking paper on the bottom and greased the sides well. Pierce in several places.
  • Beat whites with sugar *** until hard peaks. Grind nuts and mix with raisins.
  • Cover the dough with proteins and sprinkle with nuts and raisins.
  • Bake in the oven at 180 degrees *** for 25-30 minutes. Focus on your oven. Cover with foil as needed.
  • We take it out, let it cool, cut it and enjoy.
  • A dough pie that wanders in water
  • Enjoy your tea!

The dish is designed for

12 servings

Time for preparing:

1 hour

Cooking program:

oven

Note

Recipe from the book "Licorice Pechivo" by D. Zvek. I made half of the serving. Reduced the amount of yeast. I immediately beat the whites with sugar (the author suggests sprinkling with sugar). The temperature for baking is 210-220 degrees and the baking time is 35 minutes. That's a lot for my oven.
The smell of the dough after fermentation amazed me. It smelled like Easter cake even without vanilla.
The taste is unusual. Here it is neither yeast nor sandy. Peculiar. I've never made drowned dough. This is my first try.
I liked the cake very much. I won't add raisins next time. No matter how hard I tried, it was almost completely burnt. Recommend.

Tanyulya
Angela, great bread, even a cupcake. We used to often bake a cake on this principle, called the Drowned Man.
ang-kay
Tanyulya, Thank you. This is also a pie. Very sweet and aromatic. Yeah, drowned man.
Rada-dms
Great! Thanks for the recipe! Such an appetizing cut! Yes, even better than a cupcake!
posetitell
Thanks for the recipe, I need to try this, my husband has already eaten almost everything from the photo
How thin is the dough to roll? Does the raisins burn, but the nuts don't?
ang-kay
Olya, Nikka, thanks for your attention to the recipe. Very tasty and unusual. Try it.
Quote: posetitell
How thin is the dough to roll?
About a centimeter and a half.
Quote: posetitell
Does the raisins burn, but the nuts don't?
Yeah. Covered with foil after 10 minutes (this is my oven is already being made). It didn't help Raisins.
Mom Tanya
Quote: Tanyulya
The drowned man was called
... or "Diver".)))
Elven
Angela, the pie is just wonderful! Everyone was going to try to make the drowned dough, but I put it off Thanks for the magic kick, now I will definitely try
ang-kay
Lena, Thank you. what has come! : girl_love: I know the recipe for making a dough for about 20 years, my mother-in-law baked pies in a pan from this dough, but somehow I have never tried it. It's time for this test for me too.
Mikhaska
Angelchik! Cool cake! We cook open pies with jam in winter from similar dough, and bagels with marmalade ... Exceptionally tasty dough! And the photo is delicious to the point!
ang-kay
Irochka, Thank you. The dough is really tasty.
posetitell
Quote: ang-kay

About a centimeter and a half. Yeah. Covered with foil after 10 minutes (this is my oven is already being made). It didn't help Raisins.

Thanks for the help, I'll try with raisins, maybe it's easier to negotiate with my oven.
ang-kay
Nikka, good luck. I'm waiting with impressions
paramed1
Yeast was lost during cooking ...
ang-kay
Thank you for your attention. I'll fix it now
julia_bb
ang-kaywhat an unusual recipe! And what does dipping the dough into water give, I wonder?
ang-kay
Yulia, I myself do not know. Suppose it's cold fermentation? But the temperature is not like that. like in the refrigerator. Probably just a long fermentation.
Tumanchik
: girl_cray: take the flour from the entoy lady! I can't keep up with her! current bread and bake! seduces ponimash!
ang-kay
Tumanchik, what am I? I'm niche.
selenasolnc
Good day! The dough popped up after an hour, is this normal? Wait 6-8 hours anyway?
ang-kay
Kind. I put it on at night. So the author. But the dough comes up earlier.
selenasolnc
I could not stand it, I kept it in water for only 4 hours, it seemed to me that the dough began to fall off, I took it out. I added the yolks with sugar, the dough became completely liquid, I had to add almost a glass of flour. Now the dough is on the second rise. Let's see what happens, the smell is really NOT RAL !!!!!))))
ang-kay
I also added a lot of flour, mixing with yolks, also 200 grams. I think that everything will work out. I keep my fists and wait with the result.
selenasolnc
I came to give up))))
I'll start in order. The dough is very obedient, aromatic, not sticky, although after I took it out of the water and added the yolks with sugar it turned out very liquid, I had to add a lot of flour, it was scary. I didn't have nuts and raisins, but since last year I still have a sea of ​​blackcurrant jam, which I successfully used, making a layer between the dough and meringue. The cake turned out to be divine, I was struck by the structure of the crumb, I have never tried anything like it, now I can recognize this cake with my eyes closed precisely by its unusual structure. This recipe will definitely take its place in the family recipe book! Thank you!!!!!
A dough pie that wanders in water
ang-kay
selenasolnc, wow! what a piece! I am very glad that everything worked out, I liked it and it will take root! Thank you for such a delicious report.

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