Brisket in the test

800 g pulp smoked brisket

250 g wheat flour
what kind of flour should I choose? we'll show

100 g milk

30 g butter

20 g yeast

3 eggs

1 tsp. sugar

ground ginger

dried thyme

black pepper

salt

RUB the brisket with spices.

Combine milk and yeast one-third of the flour, the sugar, and leave for 20 minutes, add the remaining flour, salt, eggs (except for 1 yolk), butter, knead the dough, leave it for half an hour for fermentation. Clean the refrigerator for half an hour.

Roll out the dough, cut the third layer and cut it into 3 strips, weave them into a braid.

Wrap the brisket in the dough, sumipntg edge, to close the seam slash. Beat the egg yolks, RUB them the product.

Bake the dough at a temperature of 180 degrees for 50 minutes

Cut the brisket in the test before submitting portioned pieces and lay them on a dish, served with mustard or spicy ketchup.