Description
Tired of gloomy days? I want colors, and the holidays are still far away... Bake ginger flowers from a yeast dough with cinnamon! From the soft, fragrant bread rolls can be torn off the petals and enjoy the pleasant taste!
Ingredients
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Milk
150 ml
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Yeast
20 g
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Sugar
110 g
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Flour
350 g
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Butter
55 g
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Chicken egg
1 piece
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Salt
-
Ginger
1 tsp
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Cinnamon
1 tsp
Cooking
Start yeast dough my usual sponge method. In warm milk bred yeast, 25 g sugar and a couple tablespoons of flour. Put the dough in a warm place, to rise the cap. In the sifted flour add salt, melted (not hot!) cream butter, remaining sugar, yeast mixture, egg, grated ginger. Knead a soft elastic dough. Cover with cling film and leave in a warm place for an hour until the dough will increase twice.
Divide the dough into two parts so easier to roll out. Roll out on floured Board to a thickness of approximately 5 mm. Squeeze circles of dough with a diameter of 5-6 cm I Have is the thin glass.
Circles to put on top of each other in the following way. The number of groups 7-8.
The strip from the circles roll in the roll. Try to minimize possible tightly.
In mid-roll press. I just took in hand the roll, and lightly squeezed his thumb and index finger.
Roll cut with a knife into two halves. If necessary, press the petals in areas of the slice.
Lay received the flowers on the slice. Leave them for proofing for 20 minutes. I got 14 muffins.
After proofing, brush the flowers with beaten egg or sour cream mixture. A mix I did 1 tbsp sour cream mixed with 1 tsp flour and 1 tsp. of melted butter. Mix cinnamon with sugar and sprinkle on top of muffins.
Bake in the oven at 180* for 20 minutes until Golden color. Be guided by your oven.
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