Bun Accordion
Composition / ingredients
4
servings:
Step-by-step cooking
Step 1:
Step 2:
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Step 8:
For the test. Mix flour, sugar, yeast and salt, pour in warm milk, beat in an egg. Knead a non-sticky dough (it can stick to your hands quite a bit).
You can knead the dough in a bread maker.
Put the dough in a deep bowl, smeared with oil, cover with a film on top and put in a warm place to rise for 1-2 hours. The volume of the dough should increase significantly.
Then divide it into several parts (I divided it into 2 parts), roll it out thinly.
We make buns with cinnamon filling.
Smear with melted butter.
Sprinkle with sugar and cinnamon (to taste).
Cut the dough lengthwise into several strips.
Fold the strips on top of each other.
Then cut across. If uneven parts are obtained, it is even better, it will give more charm to the accordion buns.
Lubricate the rectangular shape with oil, put pieces of dough into it. Do not press them, we need a place for proofing.
We do the same with lemon filling.
Lubricate the dough layer with melted butter, sprinkle with sugar and lemon zest.
Cut the squares and put them next to the cinnamon rolls.
Cover with a film and put it back in a warm place to rise (45-60 minutes).
Preheat the oven to 170 degrees.
Smear the raised buns with butter, sprinkle with sugar.
Pour a small amount of lemon juice over the lemon half, and sprinkle cinnamon on the cinnamon half. Put in the oven until ruddy (20-30 minutes).
Ready accordion buns cool in the mold, take out, serve.
You can knead the dough in a bread maker.
Put the dough in a deep bowl, smeared with oil, cover with a film on top and put in a warm place to rise for 1-2 hours. The volume of the dough should increase significantly.
Then divide it into several parts (I divided it into 2 parts), roll it out thinly.
We make buns with cinnamon filling.
Smear with melted butter.
Sprinkle with sugar and cinnamon (to taste).
Cut the dough lengthwise into several strips.
Fold the strips on top of each other.
Then cut across. If uneven parts are obtained, it is even better, it will give more charm to the accordion buns.
Lubricate the rectangular shape with oil, put pieces of dough into it. Do not press them, we need a place for proofing.
We do the same with lemon filling.
Lubricate the dough layer with melted butter, sprinkle with sugar and lemon zest.
Cut the squares and put them next to the cinnamon rolls.
Cover with a film and put it back in a warm place to rise (45-60 minutes).
Preheat the oven to 170 degrees.
Smear the raised buns with butter, sprinkle with sugar.
Pour a small amount of lemon juice over the lemon half, and sprinkle cinnamon on the cinnamon half. Put in the oven until ruddy (20-30 minutes).
Ready accordion buns cool in the mold, take out, serve.
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
- Cinnamon - 247 kcal/100g
- Pressed yeast - 109 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
- Wheat flour - 325 kcal/100g
- Lemon zest - 47 kcal/100g
