dough
30 g fresh yeast
1/4 cup warm water
3 tbsp. l Sahara
1 cup hot milk
100 g butter
1 tsp salt (no slides)
5 and a half cups flour
3 eggs
For dipping:
100 g butter
garlic
parsley
add chopped 3 cloves of garlic and dried parsley, salt to the oil.
Deep Kugelof Form Oiled
Dissolve the yeast in warm water, add sugar and mix.
In the bowl of the mixer, pour the hot milk, add the butter and let it melt.
In a bowl with milk and butter, add the yeast mixture and half the sifted flour.
Add eggs and mix in a homogeneous mass.
Gradually pour in the remaining flour, so that you get a soft, smooth, non-sticky to
hands dough for 8 minutes.
Molded into a ball, put into a greased bowl.
Cover and place in a warm place to the dough for 1 hour or until the dough increases in two.
Molding and baking:
Dough knead and divide into two parts.
Melt the remaining oil and allow to cool slightly.
Add finely chopped garlic to the oil, add the parsley and coarse salt to two bowls in one.
From the dough we tear off small pieces the size of a walnut.
Dip in turn in one of the plates.
And lay out in the form of alternate ball with parsley, just a ball with butter.
Cover the mold with a wet towel and let the dough rise
Preheat oven to 190 grams and bake bread for 40 minutes.
Ready bread leave in the form to cool, then gently remove it.
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