Quick buns for tea with egg

Quick and easy-to-prepare buns will satisfy the whole family! Quick buns with egg are a convenient breakfast for schoolchildren and not only. Such a great snack and adults can easily take with them to work. It is very good to wash them down not only with tea, but also with kefir, fermented baked milk, milk or coffee.

♚Larisynshik

The author of the recipe

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

servings:

For the dough:

Flour

800

Eggs

Vegetable oil

Yeast (dry)

Sugar

Water (warm)

500

Salt

1.5

For filling:

Egg yolks (by the number of rolls)

Salt

to taste

Ground black pepper

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 15 % 8 g

Fats 19 % 10 g

Carbohydrates 65 % 34 g

252 kcal

GI: 0 / 0 / 100

Step-by-step cooking

Cooking time: 2 hours

Step 1:
Beat eggs with sugar and salt in a deep bowl, pour in warm water, mix everything. Sift the flour, pour in dry yeast. Yeast should be mixed with flour in such a way that they do not touch the liquid. Knead the dough right in the bowl, it will be sticky. Pour in the vegetable oil and knead further. We form a ball from the dough, cover it with a napkin or food wrap and let it rise in a warm place for an hour.
Step 2:
Divide the dough into several equal parts the size of a tennis ball and make neat buns out of it.
Step 3:
Let the blanks stand for 20 minutes also under the food film so that they rise.
Step 4:
With the bottom of the glass we make holes in the middle of each bun. Lubricate them with beaten egg.
Step 5:
Separate the yolks from the whites.
Step 6:
Put the proteins in the refrigerator for further use. Pour the yolks into the dimple of the loaf. Salt, pepper. Bake the buns for 25-30 minutes in the oven, preheated to 200 degrees.
Step 7:
We take the finished buns out of the oven and admire the result. They are covered with a golden blush, smell tempting and look attractive - you just want to eat a couple, one will definitely not be enough. Help yourself!

I sometimes prepare the dough for such buns in advance and keep it in the freezer. Then I defrost at room temperature and bake everything according to the recipe. My household simply adore such pastries, especially fresh, when the buns are hot and fragrant. I myself really like unsweetened pastries made from yeast dough. This recipe belongs to one of my favorites. I learned about this method from my aunt, it was she who told me how to bake buns for tea with egg. I got them the first time - then I did half a portion out of caution, but now I always do two at once, especially if my family and I are going to escape into nature in the near future. After a picnic, there are no food reserves left - everything is eaten, with great appetite and great pleasure!