Cranberry venochka

Cranberry venochka

Ingredients:

Dough:
flour - 500gr
fresh yeast - 25gr
milk - 3/4 glasses (or water)
sugar - 2st.l.
eggs - 2sht
desi - 60gr
salt - 1/2ch.l.

Stuffing:
cranberry - 1,5 glasses
sugar - 1/2 glasses
orange dried peel - 1,5ch.l.

Preparation:

To prepare sponge dough: to dissolve yeast in 1/2 glasses of warm milk or water, to add half of flour, to mix and put for rise in warm place for 1-2 hours.

In ready sponge dough to pour in the remained warm liquid, shaken up with sugar and salt of egg, to pour the remained flour and stirring gradually to add the softened desi.

To knead dough until it does not become smooth and will not cease to stick to hands. To cover bowl with dough film and to clean in the refrigerator for a period of 2chasov about one days.
To prepare stuffing: to process cranberry in the blender or the meat grinder, to lay out in stewpan, to add orange dried peel and sugar and to uvarit on average fire at continuous stirring before solidification.

To take out dough from the refrigerator, to shift to the land surface powdered with flour and to roll in rectangle 60*30sm. On surface of rectangle to distribute even layer stuffing, receding 1,5sm from edge of dough.

To put dough roll: to cover with one third of wide part of layer middle part and then to cover with other edge. As a result has to squared roll 30*20sm will turn out.

To pinch edges of dough and slightly to roll roll rolling pin.
To cut roll across on width of 12 strips near 3sm.
To overwind each strip 3-4 times and to put ringlet in look venochka, to pinch the ends. To spread out venochka on the oiled baking sheet and to bake in the oven heated to 210grads during 12-15minut.

To grease the ready cooled venochka with sugar coating or to powder with icing sugar.

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