Composition / ingredients
Cooking method
Dissolve yeast and sugar in warm milk. Add the protein (remove the yolk - lubricate the buns with it). Pour in small portions of flour and knead the dough. It should not be homogeneous yet, let it be a crumb. At this stage, add pieces of butter to the dough and pour in vegetable oil. Now knead a homogeneous dough, it will turn out tight.
Cover the dough with a napkin and put it on the rise for 4 hours in a warm place.
Now knead the dough again, divide by the number of buns, I had 12 lumps. Roll out each lump into a rectangle, put jam in the center, pinch the edges of the rectangle, you will get such a strip with jam inside.
Now roll this strip into a snail, put the buns on a baking sheet greased with oil and put on proofing for 30 minutes. Grease the buns with yolk and bake at 180C for 40 minutes. Let cool on a baking sheet, then serve with tea. Instead of jam in the filling, you can use boiled condensed milk, jam, jam.
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
- Pressed yeast - 109 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
- Vegetable oil - 873 kcal/100g
- Any jam - 271 kcal/100g
