Description
Fragrant, airy, soft, melt in your mouth buns. In a word, delicious. Barely managed to do a few shots, as kids almost all gobbled up with milk. So I apologize for the photo quality. A small piece was left the next day, it fully retains all of the qualities mentioned previously. For the recipe thank you oldeg!
Ingredients
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Flour
500 g
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Sugar
60 g
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Butter
60 g
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Chicken egg
1 piece
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Milk
250 ml
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Salt
0.5 tsp
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Yeast
8 g
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Milk
250 ml
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Yolk egg
2 piece
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Starch
20 g
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Sugar
40 g
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Vanilla sugar
1 pack
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Chocolate chips
Cooking
Knead the dough (I did in the bread maker). Add sugar and yeast to the flour, stir. Add the egg, warm milk, salt and pieces of butter, softened. Knead the dough for 20 minutes. After you put the dough in a warm place for 1 hour.
That's the way it increased in volume.
Cook the cream until the pastry rises. RUB the yolks with sugar and starch, add a few tablespoons of milk.
The remaining milk bring to the boil and pour a thin stream of the egg mixture, stir constantly with a whisk. Cook for 2-3 minutes, bringing the cream until thick.
Remove it from the stove and close the well with cling film so as not formed on the surface of the crust. Allow to cool.
Sprinkle the table with flour. Spread the batter and again sprinkle with flour. Roll out approximately 30 to 40 cm Lubricated cream and sprinkle with chocolate (this is optional). Turn into the loaf tightly (I didn't and scones went on a bit) and cut into pieces.
Grease the form well with butter or baking paper vistream. Lay out our pieces, leave between them a space, because it rolls well rise. I have a form 27 by 27 cm and the whole batch of dough did not fit, I did another in the form of muffins. Give the rolls to rise for another 30-40 minutes. Bake 40-45 minutes in a pre-heated oven at 160 degrees.
Allow to cool our buns on the grill.
Sprinkle with powdered sugar. In the original recipe it is recommended to decorate with frosting (a couple of tablespoons of lemon juice + powdered sugar)
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