Composition / ingredients
Cooking method
So, let's prepare the sourdough. To do this, pour milk into a bowl, add sugar, dry yeast, a spoonful of sifted flour. When the dough foams, mix it with a spoonful of salt, egg, sugar, vegetable oil and vanilla.
Pour the contents of the bowl into a bowl with prepared flour - it needs to be sifted in advance. Knead the dough. If necessary, add a little more flour, but do not overdo it. The dough should be soft and slightly sticky. If it is too steep, the buns will turn out less airy.
The dough should stand for 40 minutes in a warm place, then knead it again and let it stand for another 20 minutes. If the dough is still sticky, you can add a little flour - add just a little bit.
Form balls of dough. Grease a baking sheet with vegetable oil, put the future buns on it. Put it in a warm place for half an hour. The buns will have to increase almost twice.
Beat the egg, grease each bun and sprinkle sugar on top. Preheat the oven to 190 degrees. Bake the buns until they become ruddy (about half an hour).
A small clarification: instead of dry yeast, you can use fresh ones, then they will need 50 g.
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
- Vanilla - 288 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Dry yeast - 410 kcal/100g
