Ryndling (Austrian Easter pie)

To prepare this delicious festive baking on Easter, we will need the following ingredients: wheat flour, milk, chicken eggs, granulated oil, butter and dried fruits, ground cinnamon, yeast and salt.

Let's get the preparation of yeast dough. In volumetric dishes, we sift 380 grams of wheat flour of the highest grade.

Add 50 grams of sugar, 1 teaspoon without a hill (3 grams) of high yeast and half a teaspoon of salt.

Mix a spoon or whisk so that the additives are evenly distributed through the flour.

Pour 160 milliliters of warm (not hot!) Milk and break one chicken egg.

You can knead this yeast dough with your hands or using a food combine (nozzle — hook). Mix the products so that the flour is completely (or almost completely) moisturizes. It is not necessary to smoothness and homogeneity. After that, in the parts we introduce a soft (not melted, namely soft) butter (40 grams).

Gradually adding oil to the dough, knead it to a smooth state. Such yeast dough is very tender, but at the same time quite elastic and not at all sticky. As I wrote above, the amount of flour may differ from the recipe indicated in the recipe. We round it, cover the bowl with a damp towel or tighten it with cling film. We send for fermentation for 1 hour to a warm place (I have this oven with a light bulb turned on).

During this time, the dough should grow at least by half.

We crush it, releasing the air, round and again in heat for another 1 hour.

Meanwhile, we will prepare the filling for the future of Ryndling. Pour 2 tablespoons of sugar and 1 tablespoon of ground cinnamon into a bowl.

Mix — aromatic sprinkle is ready.

Now the filler (with a total weight of 120 grams). I am 40 grams of almonds and dry in a dry pan over low heat, constantly stirring, for 5-7 minutes. Thanks to this, nuts will become more crispy, fragrant and tasty. As they cooled, chop them with a knife, but not in the baby, but so that pieces remain. 40 grams of dried apricots and raisins without bones and dry it. Cut the dried apricots in small pieces.

While the dough wanders, we have time to prepare a baking dish. Traditionally, a round shape with a hole in the center is traditionally used (I have a 21 centimeter with a diameter of the edge), but for lack of one you can take even a rectangular shape for muffins. Lubricate it with a very small amount (1 teaspoon is enough) of vegetable or butter and sprinkle with wheat flour (shake off excess).

So the yeast dough for Easter cake came. It rose even better and became more magnificent.

Sprinkle the working surface with wheat flour and roll out the dough into a rectangular layer (plow it and a rolling pin if necessary). The dimensions are approximate — 40×20 centimeters, the thickness is not more than 1 centimeter.

We melt 1 tablespoon of butter and evenly lubricate the surface of the dough. Of course, you can with a brush, but it is most convenient for me by hand.

Now sprinkle with sugar-brown mixture.

Sprinkle with almonds, raisins and pieces of dried apricots.

Starting from the wide side, we roll up a layer with a thick roll.

Be sure to pinch the seam, but the edges are not worth it (we will join them).

Gently transfer the roll to the form prepared in advance. I put the seam inward. We combine the ends, pinching the dough, and gently level the workpiece with the palm so that it is the same in height.

This is how the whole thing looks from the side. I took a photo so that you can navigate how much the dough will grow after the proof. We cover the shape with the same slightly damp towel or tighten it with cling film. Let us come in warmth for about one hour.

When the dough increases in the amount of 2-2.5 times, it is time to bake the Easter Pie Ryndling.

We put a form with a workpiece in an oven warmed up to 170 degrees and prepare on the upper niz mode without convection for 35-40 minutes. I have an electric oven. You always follow the baking, since the cooking time also depends on the characteristics of each specific oven. If the top of the pie begins to too quickly and actively blush, switch the oven to the lower heating mode (you can additionally cover the shape with foil).

We take out the finished Austrian Easter cake from the oven, let him relax for about 5 minutes, and then get it out of the form. The crust should not stick if you process the shape. If excess flour remains on the pie, carefully remove them with a culinary brush after cooling. That's all, let our handsome be cool, and we will prepare jewelry for him.

I propose decorating Rainling icing icing on lemon juice (without egg proteins) and those nuts with dried fruits, which are part of Easter pastries.

Such glaze is made elementary, and it is quite difficult to give accurate proportions of products. Just sift a glass of powdered sugar into a bowl and add a couple of tablespoons of lemon juice.

Ripe everything with a spoon or fork for 5-6 minutes and follow the necessary consistency. You may need more or less powder. If the glaze is too liquid and flows, add more powder on a teaspoon. It is too thick to make it even older due to lemon juice.

We pour the already cooled cake with finished lemon glaze. To make these sneakers turn out, we put the glaze on a spoon and help it grow on the very top of the baking. On top we decorate Ryndling with nuts, raisins and dried apricots. Just put them immediately after applying the glaze, as she quickly grasps and covers with a crust.

A beautiful, tasty and aromatic yeast Pie Ryndling is a real decoration of any table and the pride of the mistress. A delicate and pleasantly wet dough, a fragrant layer of cinnamon with sugar and dried fruits with nuts — an ideal combination with sweet -acid lemon icing.

Successful Easter baking and pleasant appetite, friends! Peace and good to your house — with the upcoming bright Easter!