Citrus bread

Description

The truth has long been known: a good idea without implementation is nothing. Baker Ivan Zabavnikov gave birth to such a bright and spectacular bread. This is far from the easiest recipe, but as another well-known truth says: “The harder the path, the greater success awaits at its end.”

Cooking

Step 1

Mix the sifted flour, yeast, sugar and salt in a bowl. Beat the egg until smooth, combine it with milk, orange or lemon juice and slightly melted butter. Mix the contents of both bowls and quickly knead an elastic dough, no more than 5 minutes.

Step 2

Divide the dough into two parts. The smaller part should weigh about 300 g, the larger one - about 500 g. Add the zest and turmeric to the larger part, mix well. Divide the dough between bowls, cover with cling film and leave in a warm place for 1 hour.

Step 3

Punch down the dough and divide each ("red" and "white") into 6 parts, 5 of which will be the same, and one slightly larger. Small red pieces should weigh about 85 g, and large - 120 g. White small pieces - 45 g each, large - 80 g. Cover the pieces with a bowl or film and take as needed.

Step 4

From 5 red pieces, roll sausages about 15 cm long. Roll 5 white pieces into layers about 1-2 mm thick. The dough should not be sticky, but try to add little or no flour for rolling. Give the red sausages the shape of huge slices. Tightly cover the red "slices" with white dough, pinch the seam well. Connect the dough slices together, starting with a thin edge.

Step 5

Roll out the remaining large colored pieces of dough into large layers. Wrap the connected slices first with white, and then with red dough and pinch the seam well at the bottom. Transfer to baking paper, seam side down, cover with cling film and leave to infuse for about 1 hour. If desired, brush the bread with egg yolk before baking.

Step 6

Bake bread at 180°C for 40-45 minutes. Cool the bread completely on a wire rack and serve.