Composition / ingredients
Cooking method
1. Dissolve sugar and yeast in warm water and leave in a warm place for 20 minutes;
2. Rub butter at room temperature with sugar and salt until the sugar is completely dissolved, beat a little;
3. Add eggs and milk, mix and beat;
4. Pour in the yeast mixture, mix everything well;
5. Pour the flour, mix, knead until an elastic dough forms;
6. Cover the dough and put it in a warm place to lift;
7. Knead the dough and divide into 2 parts;
8. Roll out each part in the form of a circle, 5 mm thick;
9. Cut the circle into 16 wedges;
10. Put a little jam on the wide part of the wedge and twist the tube to the sharp end of the wedge;
11. Place the buns on a greased baking sheet, cover and leave in a warm place until lifted;
12. Bake until browned in an oven preheated to 180 degrees for 15-20 minutes, focusing on your oven and using wooden sticks. Bon appetit!
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
- Apricot jam - 265 kcal/100g
- Pear jam - 268 kcal/100g
- Quince jam - 223 kcal/100g
- Apple jam - 265 kcal/100g
- Jam - 265 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Dry yeast - 410 kcal/100g
