- Dry yeast - 14 Grams
- Sugar - 70 Grams
- Salt - 1 teaspoon
- Flour - 675 gram
- Milk - 225 Milliliters
- Butter - 90 Grams
- Eggs - 3 pieces
- Walnuts - 125 Grams
- Dates - 150 Grams
- Brown sugar - 70 Grams
- Ground cinnamon - 2 teaspoons
- Apricot jam - 175 Grams
In a deep bowl mix yeast, 70 grams of sugar, salt and 150 grams of flour. In warm milk, dissolve 60 grams of butter, then add this mixture to the yeast mixture and beat with a mixer until the yeast completely dissolves. Then one protein, two eggs and 150 grams of flour beaten with a mixer until the liquid mixture. Get a thick dough. Add another 300 gr of flour and start to knead. Dough lay on the table (sprinkled with flour) and mesh it until it becomes elastic. Then add the rest of the flour and mix the dough. We form the ball, return it to the bowl and leave it for 30 minutes under a towel in a warm room. During this time, the dough should grow twice. While the dough is growing, we will prepare the filling. for this in a deep bowl we mix: finely chopped nuts and dates, 30 g of butter, brown sugar and cinnamon. The finished dough is rolled into a rectangle (approximately 45 by 25). Evenly lubricate the dough with jam and sprinkle with the filling. Cut the dough into a roll from the wide side and cut along the palms. Grease the baking sheet. We cut the half of the roll with a tourniquet and turn it into a ring and put it in a mold. Cake with dates send to bake in preheated to 180 degrees oven for 25 minutes. Then we take out the pie, grease it with yolk and send it back to the oven for 15-20 minutes. The finished pie is cooled for 5 minutes and lubricated with two spoons of jam. We let it cool down and it can be served to the table.
Servings: 6-9