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Gubana and braid Russian

Gubana

This sweet I like very much even if I'd "almost" Forgot ... submerged galaktoboureka, baklava ... and who on and so forth From before Christmas I was literally spellbound by a beautiful braid prepared by the talented Russian Manu . I do not know how many times I went to admire , saying to myself, "I come, you will catch incoming .. very soon. " These days there are successful, I finally tasted the Russian braid with the yeast liquid! Special!

But not only with the prescription version of brewer's yeast, that you will find here , always Manu, I've turned into a delicious gubana! I am quite certain that would be good even with the CISA.

gubana

gubana

Ingredients for the dough:

• 10-20g of yeast beer (I put about 18 g)
• 200ml milk
• 90gr of sugar (I put the vanilla-flavored)
• 90gr butter 2 eggs 550 gr medium
• about manitoba
• 1 teaspoon salt

for the filling: (I was inspired to this recipe)

• 150 grams of raisins
• less than ¼ cup of brandy and then milk to the brim (I used a highly flavored schnapps known here Tsipouro)
• 150 g walnuts 150 grams almonds
• 3 figs
• 3-4 dried apricots
• 50 grams of biscuits (I had no macaroons, I've never found here!)
• 40 grams of sugar (vanilla flavored)
• ½ teaspoon cinnamon ½ nutmeg grated rind of one
• ' orange

Proceedings

Sciogliere il lievito nel latte tenuto a temperatura ambiente, aggiungere la farina (prendendola dai 550 gr della ricetta) mescolando con la frusta, fino ad ottenere una crema densa. Spolverare con un po' di farina bianca circa mezzo centimetro e poi lasciar lievitare.
Il lievitino sarà pronto quando in superficie si formeranno delle crepe da cui uscirà la cremina sottostante come un vulcano...dice Manu ed io confermo!
Quando questo avviene è pronto, quindi aggiungete un po' alla volta tutti gli altri ingredienti, aiutandovi con una spatola e lavorate bene l'impasto, o fate lavorare la planetaria, fino a formare una bella palla soffice, ma non appiccicosa then let rise in a large bowl, cover with plastic wrap.

Meanwhile prepare the filling. Chop the biscuits, dried fruit, add the raisins, washed and dried, the spices, sugar, and pour in the milk and brandy. Mix well.
When the dough is well risen, spill it on floured pastry board or who is not like me, on a towel, still covered in flour. Pull dough is not too fine, not much work the dough with a rolling pin and then spread the filling. If it is too difficult to distribute it, wet your hands slightly.
Now roll on itself and close spiral. Place the paper over the gubana forno e rimettere a lievitare in luogo tiepido per circa un'altra ora, sempre coperta. Pennellare con uovo e latte. Infornare a 180° per 20 minuti poi a 170° coperto con carta da forno per circa altri 20 minuti.

UNA NOTA : Con questo impasto ho fatto una sola gubana ma è diventata davvero enorme! Perciò il mio parere è di farne due con queste dosi. Se decidete di seguire questo consiglio attenzione a non cucinarle troppo, caso mai diminuite un po' il tempo di cottura.

E questa è la treccia russa fatta con il lievito liquido ( licoli ), per la ricetta vi mando sempre qui by Manu. It 's just delicious! I do not have the photo of the slice because their friends if they are "mush" all!

Braid Russian

With a recipe for gubana participate in the collection Ross ....

but also to contest Elena ...

....." There are various foods that may represent me, but there is nothing that can compete with the magic of yeast and thus soared!

My imagination is always on guard, ready to capture and explore new horizons, as a good yeast always active, ready to be mixed with other ingredients and ideas to constantly churn out new flavors.

Creo following the instinct, but always looks to the future according to tradition, because in my being contains a treasure trove of memories, emotions, flavors, colors ... genuine, earth. I love the warm colors, the scents of the Orient, the fruit caressed by the sun, collected when ripe season and stored with care, to give joy even in winter! And I always meet her ... a heady whiff of cinnamon!
A gubana is perfect for me. "