Description
Gentle, soft, sweet buns with custard. Very tasty, help yourself!
Ingredients
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Flour
450 g
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Milk
200 ml
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Butter
60 g
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Chicken egg
2 piece
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Sugar
3 Tbsp
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Yeast
1.5 tsp
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Salt
0.333 tsp
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Vanilla
0.5 g
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Chicken egg
2 piece
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Milk
150 ml
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Starch
2 Tbsp
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Sugar
4 Tbsp
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Vanilla
0.5 g
Cooking
Sift the flour and mash with the butter into crumbs. In milk dissolve sugar, salt, yeast, vanilla.
In the flour pour in the milk and beat the egg.
Knead a soft dough. Cover tightly and put in a warm place for an hour.
Knead the dough and put it in the proofing for another hour.
Cook the custard to combine sugar, starch, eggs, vanilla powder and 50 ml milk. beat with a whisk.
100 ml milk bring almost to the boil and pour it in a thin stream sugar-milk-egg mixture.
And with constant stirring to bring on low heat the cream until thick. To ensure that the cream is not burnt.
Remove from heat, cover with plastic wrap directly on the surface of the cream, cool.
Roll the dough into a rectangle, brush the surface with cream.
Twist in the roll.
Cut into pieces about 3 cm thick. Spread on a baking tray lined with parchment and lightly sprinkled with flour. If there is a rectangle with high sides, the rolls bake in it, they will "grow" up.
Rosstat muffins 20-25 minutes
Coat with the egg. Bake at 180 degrees for 20-25 minutes, focusing on your oven.
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