DOESN'T DRY OUT, even on the 5th day! Soft, moist, fibrous PAPACHKA

Mar 31, 2026
❗️NAPOLEON course here 👉🏻 https://crecipe.vercel.app

Crispy NAPOLEON made from real PUFF PASTRY - at home - without special tools.
The course includes 7 detailed VIDEO LESSONS (including a Bonus Lesson) + a written recipe.
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Starter
• 75 ml water or milk
• 10 g fresh yeast
(or 4 g dry yeast "for baking")
• 1 tsp. sugar (5 g)
• 80 g Manitoba flour
Leave at room temperature for 40-60 minutes, until tripled in size.
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Cold dough (at the same time)
Mix:
• 3 egg yolks
• 230 ml milk
• 340 g Manitoba flour
❗️(You can also use pizza flour)
Refrigerate.
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Kneading the dough
Combine:
• all the starter
• all the chilled dough
• 1 tsp salt (6 g)

Then add, one by one:
1. 20-30 g honey
2. 100 g sugar
3. zest of a large orange
4. vanilla / vanilla extract / 10 g vanilla sugar
5. 1 tbsp cognac (optional)
6. 100 g butter
7. 3–5 g fresh yeast
8. 100 g raisins
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Fermentation and shaping
• Let the dough rest
• Fold in the raisins using the laminating method
• Leave to ferment for 1.5–2 hours
• Pre-shape and final shape
• Proof the dough before baking

I recommend dividing the dough into 3 portions, each weighing 350–360 g.
Molds: diameter 14 cm, height 8 cm
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Glaze
• 15 g egg white
• 45–50 g powdered sugar
• 20 g butter
• a handful of flaked almonds
• 2 tbsp. powdered sugar
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Baking
• Temperature: 170°C
• Mode: top-bottom
• Shelf level: medium-low
At the end, you can turn on convection (optional).
Baking time: 35–40 minutes
(depending on oven and size of dough)
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Recipe (English Version)

Sponge (Preferment)
• 75 ml water or milk
• 10 g fresh yeast
(or 4 g dry yeast for enriched dough)
• 1 tsp sugar (5 g)
• 80 g Manitoba flour
Leave at room temperature for 40–60 minutes, until it increases in volume 3–4 times.
⸻
Cold Mixture (prepare at the same time)
Mix:
• 3 egg yolks
• 230 ml milk
• 340 g Manitoba flour

Refrigerate.
⸻
Dough Mixing

Combine:
• all the sponge
• all the chilled mixture
• 1 tsp salt (6 g)

Then gradually add in this order:
1. 20–30 g honey
2. 100 g sugar
3. zest of one large orange
4. vanilla / vanilla extract / 10 g vanilla sugar
5. 1 tbsp cognac (optional)
6. 100 g butter
7. 3–5 g fresh yeast
8. 100 g raisins
⸻
Fermentation & Shaping
•Let the dough rest
• Incorporate raisins using the lamination method
• Leave to ferment for 1.5–2 hours
• Pre-shape and final shaping
• Proof before baking

Divide into 3 equal pieces (350–360 g each)
Molds: 14 cm diameter, 8 cm high
⸻
Glaze
• 15 g egg white
• 45–50 g powdered sugar
• 20 g butter
• a handful of sliced ​​almonds
• 2 tbsp powdered sugar
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Baking
• Temperature: 170°C
• Mode: top & bottom heat
• Rack: below the middle

Optional: turn on convection at the end.

Baking time: 35–40 minutes
(depending on your oven and loaf size)