Twisted cake
I found this recipe on "Minja's Kitchen" and in the original it's called Fasting Twisted Cake. I changed it, only I arbitrarily coated it with egg / yolk / before baking, so it is no longer "lean", but in my case it is only called "twisted bread".
Preparation steps
- Put yeast, sugar and one tablespoon of flour in lukewarm water to rise.
- Knead the flour, oil, salt, mineral water and yeast and leave it to rise in the heat.
- When it has risen, stir it and divide into 3 parts.
- Roll out the first part of the dough with a rolling pin to a size of about 25x50 cm. Coat with margarine
- Roll out the second part of the dough to the same size and transfer over the first part. Coat again with margarine.
- Spread the third part of the dough and put it over the second. Do not spread with margarine. Now stretch everything a little more with a rolling pin.
- Use a knife to cut strips 1-1.5 cm wide, but do not cut to the end at one end.
- So cut the entire surface of the dough
- Now start to roll the dough obliquely from the bottom uncut side.
- Then twist it as in the picture.
- Transfer to a baking dish lined with parchment paper. about 28 cm. Coat it on top with the remaining margarine and beaten egg. Sprinkle a little coarse salt and lots of sesame seeds.
- Leave it in a warm place for about half an hour to rise. Preheat the oven to 180 degrees and put the bread in the oven for about 30-40 minutes.
- When it turns nicely brown, take it out.
Serving
It is very tasty, crispy and leafy.
