Spiral pie with caramel

To prepare the Scottish spiral cake, we will need the following ingredients: wheat flour of the highest grade, milk of any fat content (I used 2.5%), sugar, natural honey, refined vegetable oil, high -quality butter, yeast, yeast, as well as cinnamon, nutmeg and ginger.

In the suitable dough for the batch, we sift the dishes (preferably twice) wheat flour (you can not use 50 grams yet if you have new flour or you rarely use it).

Since high -speed yeast is used, immediately add them to flour. We put a tablespoon of sugar and a pinch of salt (preferably small grinding) there.

Mix everything thoroughly so that the dry components are evenly distributed along the mixture. We make a recess in the center and pour warm (not hot, namely pleasant warm) milk into it.

When you get such flour lumps, you can enter a soft (slightly melted) butter. We begin the knead of the dough with our hands or with the help of dough (bread makers). It is clear that the electric transformer will cope faster and easier.

To knead this yeast dough needs for a long time — at least 10 minutes, and even better longer. As a result, you will get a smooth, completely homogeneous dough. It should not be too soft or sticky. Such a yeast dough perfectly holds the shape, it is elastic and elastic, while in a coma it is not tight and not dense! In the process of kneading, you may need a little more or slightly less flour than I indicated in the ingredients — it depends on its humidity. We roll up the dough into the ball and leave it in a bowl (I am always my dishes in which the dough roams — I just do not like dirty) for 50-60 minutes in heat. Where is it better to roam the yeast dough and what does a warm place mean? There are several options. First of all, in the oven with a light bulb turned on (it turns out about 28-30 degrees — the temperature ideal for fermentation of yeast dough). Then we tighten the bowl with the dough with cling film or cover with a towel made of natural fabric (flax is best suited) so that the surface does not be swollen and not covered with a crust. You can also let the dough wander in a microwave, in which we pre -boil a glass of water. The dough will rise with a door closed, and the glass will stand there. Then the bowl does not need to be closed with anything, since the water will evaporate, thereby maintaining the necessary humidity. Just make sure that no one inadvertently turns on the microwave, otherwise the dough will disappear and there will be no spiral pie.

While the dough wanders, we will make the preparation of caramel. To do this, put 120 grams of butter in a small saucepan or saucepan, add 180 grams of sugar and 4 tablespoons of honey.

We put on medium heat and, constantly interfering, we boil at first to boil, after which there are still 30 seconds. It is important that sugar and honey are completely dissolved.

Immediately pour boiling caramel into a pre -prepared baking form. I have this detachable ring, which I made with a diameter of 22 centimeters, tightly wrapped with cling foil (in 3 layers) and installed on the bottom of a detachable shape (with a diameter of 26 centimeters). I advise you to use the unusual (caramel does not run away during baking) a form with a diameter of 20-24 centimeters — I simply did not have one.

This is how the design looks from the side. We leave on the table until we prepare the rest of the products — during this time the caramel will grab and compact (this is normal).

After about an hour, yeast dough is well suited — it will grow in volume at least 2 times.

We multiply it, round it and again from heat for 50-60 minutes.

During re -fermentation of yeast dough, you can make the filling for the future spiral pie. We put all the necessary components in the bowl: cream and vegetable (not necessarily sunflower, but certainly refined, that is, without smell) oil, natural honey, as well as spices: cinnamon, ginger and nutmeg. By the way, if possible, buy whole nutmeg nuts — in crushed form they are fundamentally different from the already ground seasoning, which is sold in bags.

We warm everything in a microwave oven (we take out and mix every 10 seconds) or in a water bath until the oil and honey is completely dissolved.

After that, you can put a fragrant filling in the refrigerator or put it on the balcony so that it grabs slightly and is not liquid.

For the second time, the yeast dough will grow even more — exactly 3 times, and maybe 4 times. By the way, I want to talk a little about the time of fermentation of the yeast dough and the proofing of the workpieces. I hope you understand that this concept is relative. What does it mean? Well, for example, the recipe says that the test should be given to rest for 1 hour. You understand that 1 hour is the time that the author of this recipe was needed. +/- 10-15 minutes- quite acceptable deviation, the entire time of fermentation of the yeast test depends on many factors. Freshness (and as a result of activity) of yeast, the quality of flour, the temperature in the room, the amount of dough — this all affects the time of fermentation and proofing. Therefore, never clearly follow these recommendations — you must feel the dough, understand what he needs and then you will cook it purely intuitively.

For convenience, divide the dough into 3-4 parts, in turn we put each on the work surface and roll out with a rocking rod in a layer with a thickness of about 5 millimeters. It is not sticky, so we do not need an additional amount of flour for the head (if you really want to, sprinkle, but very little). The dough is very supple and elastic, it can be trimmed with a palm or stretched out with your hands.

Then we cut the layer into strips, about 5 centimeters with a width of each (make a ruler in your kitchen — let it be only for culinary purposes, and not for a d/s children).

Lubricate the workpieces with a fragrant filling so that it is enough for all the dough.

We twist the first strip of dough with a thick roll. Following the second strip …

As a result, from the four strips of dough, I got such a workpiece that needs to be put on the cut.

Then I advise you to apply the next strips of the spiral dough exclusively in shape, since then it will be almost unrealistic to convey the entire workpiece.

When all the dough with the filling is in the baking uniform, gently flatten the workpiece with the palm so that the surface of the future spiral pie is relatively the same height. We give the workpiece of yeast dough to relax for 30-35 minutes in a warm place (cover with a towel or cling film). Do not forget to turn on in advance to bask the oven 180 degrees!

During this time, the dough will stand up and the workpiece will grown markedly — while bake a Scottish spiral pie. It is not necessary to lubricate the surface.

We prepare a pie in a preheated oven for about 40 minutes at 180 degrees. Remember what I wrote about time? In this case, the preparation time can also vary — it all depends on your oven. It is important not to overdry pastries and then the finished dough will be juicy, delicate and soft. I have the top of the pie is not very ruddy, since I baked it in the lower heating mode without convection (I just don’t have it).

Immediately after the baking, cover the shape with a flat plate or dish.

Gently, so as not to burn hot caramel, we turn the pie on the dish, remove the baking and foil shape. A delicate, soft and tasty yeast dough that melts in the mouth, a fragrant cinnamon layer and an incomparable caramel …

If you have not tried this, prepare a Scottish spiral pie — I guarantee you, you will love it the first time and forever. Prepare for health and pleasant to you appetite, friends!