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Mazurek yeast bread with raisins



Phew, seems to have had time with everything, although I was not fully convinced of this:) I spent weeks before Christmas is not quite przedświątecznie, the sheer volume of work and for that with lightning speed and started to prepare properly before Easter Sunday. It was not so meticulous planning, staggered, phased baking and cooking. "Nevertheless,:) I'm down with the legs, but I could not not give you a Christmas wish and like every year, proud of my mazurka:)

this year for the first time I baked yeast mazurka. Since Dziuunia rampaged through the fragile, do not want to throw in the Christmas repertoire, another similar and hence the idea for the yeast, which is to fit in beautifully decorated, which went through my head a lot in advance:) Charming yeast birds usually baked in the form of rolls. Here, in a much smaller format, but delight the eye as nesting on my "bird" mazurka:)



Mazurek yeast with delicacies:

bottom -
250 g flour,
1 / 2 cup milk, 25 g of fresh
yeast
3 egg yolks,
70 g sugar, vanilla pod
half teaspoon of sugar, or with real vanilla, peel wiped
of half a lemon,
50 g of butter, a pinch of salt


stuffing -
50 g sugar, 50
g raisins,
50 g almonds,
favorite frosting and / or 80 g melted chocolate

Yeast rub with two tablespoons of sugar, warm milk and 3 tablespoons of flour and leave to ferment.

yolks with the rest of the sugar until light and fluffy and add it to an overgrown and supervisor in a large bowl Mortar yeast. Add flour, salt, vanilla and lemon zest. Knead gradually adding the melted butter. Well-kneaded dough will be shiny, not sticky to the hands, and when cut will have a lot of bubbles. The kneaded dough into a ball shape, cover with a cloth and leave to ferment.

The flat baking tray with butter smear. When dough rolled out and put on the plate. Upper rozmąconym smear egg, sprinkle with sugar and spread previously blanched chopped almonds and raisins. Allow to ferment. Preheat oven

to 160 degrees. Mazurka risen bake about 25 minutes until nicely browned. Pour over baked and cooled down or chocolate icing and decorate.

Yeast birds did the same dough, add a little more flour so that dough does not lose its molded shape. Dough roller enough to wrap in the loop, by cutting one end lightly with a knife to create a bird's tail, and the other to form a spout.






Finally I would like to wish you a merry Christmas in the company of loved ones. Enjoy the spring, Slow the pace and enjoy the moment and enjoy a rest a taste of Christmas .

the spring greetings,
Komarka:)