Composition / ingredients
Cooking method
We take the finished puff pastry. Defrost it in the refrigerator. In advance. Also, the day before, we soak raisins in cognac or in Cointreau liqueur.
Preparing custard.
Put the milk with vanilla sugar on the fire, and in the meantime, beat the eggs with sugar and add flour, then when the milk is almost boiling, add 1 \ 3 milk to the egg mixture in a thin stream - this is so that the eggs do not curdle. Then we send it back to boiling milk and cook for 5-7 minutes, stirring constantly.
Cool the cream. Roll out the dough. Spread the cooled cream with a spoon. Then generously sprinkle with raisins (the second layer I had with chocolate drops), roll up into a roll and cut into rings with a sharp knife with a thickness of approx. 2 cm. We moisten the tip with water and stick it to the bottom of the bun. We put them on parchment and flatten them slightly. Lubricate the yolk for the color and let it stand for 20 minutes. Then bake at 180C for 20-25 minutes. When we take them out of the oven, we need to lubricate them with sugar syrup for shine.
Syrup: half a cup of water + half a cup of sugar, melt and boil.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Puff pastry - 400 kcal/100g
- Puff pastry, unleavened - 337 kcal/100g
- Raisins - 280 kcal/100g
- Kishmish - 279 kcal/100g
- Water - 0 kcal/100g
- Vanillin - 288 kcal/100g
- Chicken egg - 80 kcal/100g
