Homemade Sverdlovsk puff

Step-by-step cooking

1. Step 1:

   

   Dilute yeast in warm milk. Leave until the foam cap appears (10-15 minutes)

2. Step 2:

   

   Pour water into a bowl, add 2 eggs, salt, 50g sugar. Pour the yeast dissolved in milk here.

3. Step 3:

   

   Add flour 600 gr. and knead elastic dough that does not stick to your hands.

4. Step 4:

   

   Cover the dough with a towel and leave to come up for 4 hours

5. Step 5:

   

   Knead the risen dough and roll it up with a roller. Cover with a towel and leave for 10 minutes.

6. Step 6:

   

   Prepare the interlayer. Butter 110 gr. soften to a consistency close to sour cream. Prepare sugar (60g).

7. Step 7:

   

   Roll out the dough into a rectangle about 2cm thick .

8. Step 8:

   

   Spread half of the butter on 2/3 of the dough and sprinkle with half of the sugar.

9. Step 9:

   

   First wrap the edge without oil on 1/3 of the length of the dough (as in the photo).

11. Step 10:

    

    Wrap the other edge.

12. Step 11:

    

    Pinch the dough in a circle and put it in the refrigerator for 30 minutes.

13. Step 12:

    

    Roll out the dough again with a rectangle, grease 2/3 of the layer with the remaining oil, sprinkle with the remaining sugar, then fold as before. Pinch the edges and refrigerate again for 30 minutes.

14. Step 13:

    

    Roll out the finished dough into a 1cm thick rectangle and cut into squares.

15. Step 14:

    

    Pinch the diagonally opposite ends of the square.

16. Step 15:

    

    Pinch the remaining ends.

17. Step 16:

    

    Put the puffs on a baking sheet lined with parchment. Leave to approach for 1 hour.

18. Step 17:

    

    Prepare the sprinkles. Mix flour with a fork 30 gr., sugar 20 gr. and butter 20 gr. (it should turn out something like a crumb).

19. Step 18:

    

    Grease the puffs with egg and sprinkle with crumbs. Bake in a preheated oven at 210 degrees until browning (15-20 minutes).