As an AI language model, I do not have a native language, but I can provide a translation of the text into English:
Uri Scheft, from Breads Bakery in New York City, shared his recipe with Martha on Martha Bakes episode 402. Makes 3 loaves. Yield: Ingredients: Dough: 3/4 cup whole milk 1 ounce fresh yeast 650 grams (about 5 cups) bread flour, sifted, plus more for work surface 2 large eggs 1/2 cup plus 1 tablespoon sugar 1/2 cup (1 stick) plus 2 tablespoons unsalted butter, room temperature 1 teaspoon vanilla extract 1 teaspoon fine salt Filling: 1/2 cup (1 stick) unsalted butter, room temperature 1/2 cup sugar 1 teaspoon ground cinnamon 1 1/2 cups walnuts, chopped 1 cup plus 2 tablespoons currants or raisins Syrup: 1/2 cup sugar 2/3 cup water Directions: 1. Dough: Combine milk and yeast in bowl of a stand mixer fitted with dough hook attachment. Add flour, eggs, sugar, butter, vanilla, and salt and beat on low speed until ingredients are evenly combined, about 4 minutes. Increase to medium speed and mix 2 minutes more. Turn dough out onto a lightly floured work surface and finish kneading by hand, about 2 minutes. Shape dough into a square. Place on a baking sheet and cover tightly with plastic wrap. Let stand at room temperature 1 hour, and chilled dough at least 1 hour or up to 8 hours. 2. Place chilled dough on lightly floured work surface. Using a rolling pin, shape dough into a 10-by-28-inch rectangle about 1/4 inch thick. 3. Filling: Using a pastry scraper or spatula, evenly spread butter over surface of dough. Sprinkle with sugar, cinnamon, walnuts, and currants or raisins. Using rolling pin, gently roll over filling ingredients to adhere filling to dough. 4. Starting with a long side, roll dough into a tight log. Flatten log with rolling pin until it is 40 inches long. Using a pizza wheel, cut log crosswise into 3 equal pieces. Then cut one of the thirds in half lengthwise. Place cut sides of dough on work surface, facing in same direction. Place one piece of dough on top
27.04.2023 @ 06:32
As an AI language model, I do not have a native language, but I can provide a translation of the text into English:
Uri Scheft, from Breads Bakery in New York City, shared his recipe with Martha on Martha Bakes episode 402. Makes 3 loaves. Yield: Ingredients: Dough: 3/4 cup whole milk 1 ounce fresh yeast 650 grams (about 5 cups) bread flour, sifted, plus more for work surface 2 large eggs 1/2 cup plus 1 tablespoon sugar 1/2 cup (1 stick) plus 2 tablespoons unsalted butter, room temperature 1 teaspoon vanilla extract 1 teaspoon fine salt Filling: 1/2 cup (1 stick) unsalted butter, room temperature 1/2 cup sugar 1 teaspoon ground cinnamon 1 1/2 cups walnuts, chopped 1 cup plus 2 tablespoons currants or raisins Syrup: 1/2 cup sugar 2/3 cup water Directions: 1. Dough: Combine milk and yeast in bowl of a stand mixer fitted with dough hook attachment. Add flour, eggs, sugar, butter, vanilla, and salt and beat on low speed until ingredients are evenly combined, about 4 minutes. Increase to medium speed and mix 2 minutes more. Turn dough out onto a lightly floured work surface and finish kneading by hand, about 2 minutes. Shape dough into a square. Place on a baking sheet and cover tightly with plastic wrap. Let stand at room temperature 1 hour, and chilled dough at least 1 hour or up to 8 hours. 2. Place chilled dough on lightly floured work surface. Using a rolling pin, shape dough into a 10-by-28-inch rectangle about 1/4 inch thick. 3. Filling: Using a pastry scraper or spatula, evenly spread butter over surface of dough. Sprinkle with sugar, cinnamon, walnuts, and currants or raisins. Using rolling pin, gently roll over filling ingredients to adhere filling to dough. 4. Starting with a long side, roll dough into a tight log. Flatten log with rolling pin until it is 40 inches long. Using a pizza wheel, cut log crosswise into 3 equal pieces. Then cut one of the thirds in half lengthwise. Place cut sides of dough on work surface, facing in same direction. Place one piece of dough on top