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CRUSHED Glarus BUTTER

I admit, the leavened are my Achilles heel.

seems to do it on purpose, the mixes masterfully to swell and then scrub and flatten without restraint,

And although I retraced my movements back a thousand times, I never understood where wrong: the yeast has not moldy, the temperature in the house is the right one and my optimism is the highest level. In short, the ingredients for a successful outcome, there are always all, and nothing but the usual mass limp.

And also I had to make this cake yeast two attempts. The first, needless to say, has proved a failure: cake edible only for the goodness of the filling.

The second one was really a success! E wave This personal satisfaction, let me put in this post (for myself mainly) the golden rules to get a yeast dough worthy of the name!

last thing on the recipe: if I remember correctly takes its name from the Swiss canton of Glarus . In fact, the recipe that comes closest to this preparation is called Glarner Birnbrot, or "bread Glarus pears . The name itself indicates the presence of pears (pureed) in the dough and also refers to the shape of the cake that looks just like a ciabatta, cut reveals that if a ' large surface area of \u200b\u200bfilling wrapped in a thin sheet of dough.

Looking forward to taste the original, I Gongolo in the outcome of this!

CRUSHED Glarus BUTTER (recipe pastry chef Claudio Venturini, learned during his course of pastry at House Mela )

The preparation is divided into 3 parts:

1) preparation of the chariot

2) of the filling

3) of the dough

Ingredients for the biga:

• 25 g of yeast
• 7g g of milk
• 25 g sugar

Procedure:

Melt the crumbled yeast in milk and let rise for 30 minutes the chariot until doubled in volume.

HANDBOOK FOR leavened P AURA :

1) check the color of yeast: though not yet expired, we speak of living cells, and then a greenish color is already an indication of a certain decay

2) the yeast must be cold from the fridge

3) do not ever heat the liquid: certainly the first chariot rises, but rises too bad for the CO2 that is formed

4) never put in direct contact with salt and sugar: Sugar is used to activate the yeast, and salt counter this action

5) the place where the yeast must not be neither wet nor too hot: let rise at room temperature covered with cloth or even in a warm oven (turned off and !)

Ingredients for filling:

• 75 gr raisins
• 50 grams of dry white wine (the Swiss recipe includes red wine)
• 25 grams of diced candied orange
• 2 / 3 grams of cinnamon
• 25 grams of sugar
• 50 g butter

Procedure:

Simmer on low heat for about ten minutes and until all the wine has evaporated.
In fact I have also added some dates (the holidays are over!) And pine nuts, there is nothing to add prunes or dried apricots, figs, candied citron ... and so on and on and so Us!

Ideally, prepare the stuffing the day before. In any case, the filling must be cold before being inserted into the dough.

Ingredients for the dough:

• 250 grams of flour 0
• 100 grams of sugar
• 2.5 grams of salt
• 50 grams of milk at room temperature
• 100 g butter at room temperature
• 1.5 g
• cinnamon 1 / 2 vanilla bean 1
• orange rind 1 egg and sugar to coat the surface

Preparation:

Mix the biga with a part of sugar, milk and flour. Add the other hand, sugar, salt, cinnamon and butter last. Knead quickly not to heat the mixture.

In fact, the dough should be: smooth, fresh and not sticky.

Let dough rise for about 10 minutes covered with not damp cloth and then divide the dough into 2 equal parts forming two balls.

Let rise a little and then roll out the two discs 5 mm thick.

Put a layer of cold already filling up for a dunk. Moisten the edge with beaten egg, and close with the other disk of dough. Press edges to be welded well and let rise for another 20 minutes while the holes over with the tines of a fork.

Brush surface with beaten egg and sprinkle with sugar. Let rise for 15 minutes and finally informed in a preheated oven at 200 ° C for 30 minutes per 500 grams of pasta.