Russian Tea Biscuits

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Compliments of: Pincus Bakery

Recipe: Yields approximately 12 tea biscuits

 

Dough:

  • 12 oz. water
  • 12 oz. eggs
  • 12 oz. bread flour
  • 12 oz. sugar
  • 12oz. vegetable oil or vegetable shortening
  • 4 cups cake flour
  • 1 oz. baking powder

 

Filling:

  • 1lb. raspberry jam
  • 1lb. raisins
  • 1lb. medium size walnuts
  • cinnamon sugar

 

Streusel Topping:

  • 12 oz. sugar
  • 12 oz. bread flour
  • 1/4 cup vegetable oil
  • 1 tablespoon water
  • 11/2 teaspoons cinnamon

 

Cinnamon Sugar:

  • 1/2 cup sugar
  • 2 tablespoons ground cinnamon

 

Egg Wash:

  • 2 eggs cracked
  • 2 teaspoons water

 

Procedure:

Place cake flour, bread flour, sugar and baking powder into mixing bowl and incorporate using bread attachment at low speed. Add water, eggs and oil individually till incorporated and mix at medium speed for approximately 3-4 minutes until dough solidifies. Divide into two pieces and dust with bread flour. Cover dough with plastic wrap  and place in refrigerator over night.

Remove dough from refrigerator and let stand at room temperature for 30 minutes. Dust a flat surface with bread flour as well as the tops of the dough balls. Take a rolling pin and roll out the dough to the following dimensions, making sure that there is sufficient flour on the flat surface as well as the top of the dough (18″ longx5″widex1/4″thick.)

Spread raspberry jam across the dough in an even layer. Sprinkle walnuts, raisins and cinnamon sugar across the dough in even amounts.

Starting at the upper right corner of the dough, begin rolling the dough towards you, working across the top  from left to right. Keep the roll tight, making sure that the seam of the dough strip ends up on the bottom.

Wash the top of the dough strip with egg wash and spread the streusel topping on as well. Cut the strip into 3″ pieces and place them onto a baking sheet lined with parchment paper approximately 2″ apart.

Bake at 350 degrees Fahrenheit for approximately 25-30 minutes.