Baklava made from yeast dough
Composition / ingredients
8
Servings:
Step-by-step cooking
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In warm milk we introduce yeast, a pinch of salt, melted butter.
Add the sifted flour and knead the steep dough.
Let the dough stand for 1-1.3 hours.
Making the filling: grind almonds and mix with sugar.
Divide the dough into several parts, roll out and lay the layers, alternating with the filling.
Cut the baklava into pieces and send it to the oven for 20-35 minutes.
After cooking baklava glaze with honey or syrup.
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
- Honey - 400 kcal/100g
- Almonds nuts - 609 kcal/100g
- Pressed yeast - 109 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
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
