Composition / ingredients
Cooking method
My family has only a sweet tooth, so I have to bake very often. Finally, I found an almost perfect pastry recipe for myself.
This recipe is very simple. The dough is made as quickly as possible due to the dry high-speed yeast in its composition. If you do not have dry yeast, then they can easily be replaced with ordinary live yeast. You will need about 40 grams of live yeast.
And so, let's start cooking:
DOUGH
1. We will warm up the milk a little or take it out of the refrigerator in advance so that it becomes room temperature.
2. Melt the butter (margarine). I use a microwave oven at the lowest power for this.
3. Mix dry yeast with flour. If you use live yeast, then they must be dissolved in warm milk.
4. Take two chicken eggs and start beating them with sugar.
5. Gradually add melted butter or margarine, warm milk. In several stages, we introduce a dry mixture of flour and yeast. Knead the dough. Flour comes in different grades and from different manufacturers, as well as different densities, so you may need a little more flour than indicated in the recipe. The dough should not be steep, but it should not stick to your hands.
6. Cover the dough with a clean towel and leave to rise for 1 hour.
FILLING
For the filling, we need melted butter and sugar.
FORMING BUNS
Classic buns look like hearts with sugar stains inside. It looks so difficult, but in fact it's very easy to make buns.
From the dough we calibrate identical pieces weighing 70-80 grams. We take one such piece of dough and roll it out thinly with a rock in the shape of a circle. Using a silicone brush, we spread our circle with melted butter and sprinkle thickly with sugar (about 1 tablespoon). We turn the circle into a roll and connect the ends of the roll. Now we make an incision in the middle with a sharp knife and turn the roll out with sugar. It turns out a sugar bun-heart.
Lubricate the buns with the remnants of melted butter or egg (optional) and put them in the oven to bake for 30-40 minutes at a temperature of 200 degrees.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Dry yeast - 410 kcal/100g
