SAIKI with raisins. Tender, flaky. Almost GOST.
Friends, I suggest you make delicious Saiki with raisins. The recipe is almost GOST-compliant. I recalculated the ingredients for my pan, but I'll also give you a recipe for 500 g of flour. I also increased the amount of salt. The amount of salt required by GOST doesn't suit me. I think the bread isn't salted enough. You can, of course, adjust the amount to your taste.
Pan size: 22 x 11 x 11.05 cm
And I'd also like to add that the fiber content of the product depends on how well you knead the dough.
📌 INGREDIENTS
FLOUR - 300 g
MILK - 150 ml (warm)
YEAST - 6 g (fresh, I think you can slightly increase the amount of yeast to 10 g)
EGG - 1 pc
SUGARS - 30 g
SALT - 1 tsp (Just not finely ground, without the top. But that's to my taste, according to GOST, it's about 2.5 g. This is very little. About 1/3 teaspoon or even less)
PLUM BUTTER - 20 g (GOST requires margarine, but nowadays butter is still better, and even better, ghee)
RAISINS - 50 g
📌 FLOUR - 500 g
MILK - 200 ml
YEAST - 10 g, fresh
SUGAR - 50 g
EGGS - 2 pcs
MARGARINE - 30 g (butter is better)
SALT - 4 g (1/2 teaspoon)
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