Small Russian Big Leba
1.
Eggs, milk, salt, white sugar and some warm water are added to make the noodles. I didn't use the kneading machine, so I knead it with my hands for 10 minutes. When the dough is formed, I wake up for 15 minutes. After 15 minutes, add melted butter and knead it for another 20 minutes. Just wait for fermentation to double its size.
2.
In summer in Guangdong, it will be fermented after 2 hours at room temperature.
3.
After venting the air, divide it into three small doughs and ferment for ten minutes.
4.
Prepare the dried fruits you like.
5.
Roll the dough into a rectangular shape, sprinkle with dried fruits, and slowly roll into a strip. The roll should be firmer and the joint should be firm.
6.
After the roll is finished, it will be proofed in the oven at 40°C for another 40 minutes. The other two of mine are fermented at room temperature, which is the same, because normal temperature in Guangdong is too hot in summer.
7.
After waking up, apply egg wash and bake at 170°C for 30 minutes. If the complexion is too dark, cover with a layer of tin foil and bake for the last 10 minutes.
8.
The finished product is sweet and delicious.
Tips:
When you bake, you should adjust it according to your own oven, because my home is a very small oven, so I make a small one.
