Composition / ingredients
Step-by-step cooking
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Put the "Khrushchev" dough overnight.
Cooking: pre-dilute yeast with sugar in 50 ml of warm water. They should rise properly so that a cap is formed.
Pour salt into a bowl, pour melted butter, milk, mix.
Add the sifted flour, on top - foam from yeast. Next, mix the yeast with flour, trying not to touch the liquid. Then mix everything together and knead the dough.
Cover the bowl with plastic wrap and put it in the refrigerator.
In the morning, knead the dough, hold it in a warm place for about an hour.
Take a piece of dough, roll it out and wrap the sausage.
Use a knife to cut the sausage in the dough.
Cut the sausage to the end, but the dough on one side should be uncut.
Spread the bun on a baking sheet, unfolding the sausage pieces in different directions, grease with egg yolk and bake at 200 degrees for 20-25 minutes.
Sprinkle the finished buns with water and cover with a napkin.
Calorie content of the products possible in 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
- 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
- Salt - 0 kcal/100g
- Milk sausages - 266 kcal/100g
- Russian sausages - 243 kcal/100g
- Pork sausages - 324 kcal/100g
- Canned sausages - 228 kcal/100g
- Egg yolks - 352 kcal/100g
