- Milk 200 gr.
- Butter 100 gr.
- Sour cream 15-20% 100 gr.
- Eggs 3 pcs.
- Sugar 70 gr.
- Vanilla sugar 10 gr.
- Fresh yeast 20 gr. (or dry yeast - 7-8 gr.)
- Flour 600-650 gr.
- Raspberry 130 gr.
- Sugar to taste
- Starch 1 tbsp
- Egg yolk 1 pc.
- Milk 1 tbsp
- Main Ingredients: Milk, Butter, Sour Cream, Flour, Yeast Dough, Sugar
- World Cuisine
bowl, spoon, brush, knife, baking sheet, baking paper
I put fresh pressed yeast in a small bowl, half the norm of sugar and milk. Stir everything and leave for 15 minutes.
In another bowl, mix the eggs with the remaining sugar, melted cooled butter and sour cream. I pour in the yeast mass here. Yeast rose with a hat, which means they are fresh, work fine. All ingredients should be at room temperature.
Stir and pour the sifted flour in parts. I knead the dough first in a bowl, then knead on the table. The dough turned out to be elastic, soft, may slightly stick to your hands. I round it and place it in a bowl greased with vegetable oil. I cover and leave to “approach” for 1.5 hours.
As a filling, you can use any thick jam, jam, fresh fruits, berries, dried fruits, nuts or poppy seeds. I have a filling of fresh raspberries with sugar, here I pour in starch and mix.
I crumble the approached dough and divide it into 2 equal parts. In turn, I roll each into a layer about 45/25 cm in size. I lubricate the cake with half the filling.
Visually divide the rectangle along the long side into 3 parts and fold the dough three times. The result was a rectangle of 30x20 cm. I cut across into 12 parts 2 cm wide.
I twist each blank into a flagellum, form a donut, then fasten the edges, turn them down. I open the bagel a little. I lay on a baking sheet covered with baking paper at a distance from each other. Top grease with yolk and milk for a golden brown crust. I send it to the oven, preheated to 180 * C. At a medium level, bake until fully cooked. In 20 minutes, my buns are ready! Delicate, soft and rich! Out of this number of products, I got 26 buns.