Put the sourdough. Sift the flour mix with yeast, add water. Knead the dough. It will be the consistency of cool as dumplings. Put in a warm place the temperature of 28-30 degrees for 4 hours. No more and no less. I put in the micro previously it put a glass of water for 10 minutes, then turn off the micro and put back the dough.

After 4 hours, here is the dough.

Knead the dough In the dough pour the water, add the sifted flour with salt. And try not to panic. The dough will be very hard to knead, I at this stage was added 20 ml of water, but flour is all different.

The dough is very stubborn, hard, but parasthesia, podkladyvaya it. Shape into a ball and put back for fermentation for 1 hour. Put back in the microwave heated

The dough after an hour.

Mix all to tabki, sift flour, butter should be soft, egg whip with a fork and weigh exactly 5 grams. To get a wet weight, it will give extra water to the dough. To make osobka in the dough. And now it is vigorously kneaded, the dough will have yeasty, soft, pliable. With a mixer, knead about 1 minute beginning at 1 speed. And then 6 minutes on high. Hands I kneaded for about 10 minutes. Pulled. Folded. Shape into a ball, bowl a bit of grease with vegetable oil and put in her dough. Put to ferment for a 50-minute drive. All fermentation 1.30 minutes.

After 50 minutes the dough will rise quite well, lay out on the table, to press down it gently, folding into a ball, flatten with your hand.

And put for fermentation for 40 minutes, but the second time I have the dough came not very good, and I increased the fermentation up to an hour.

Mix all the ingredients for stresses. Butter to melt. Weigh the dough divide into 12 pieces, I did it for 60 grams, shape into a ball, not turning to podcating and dip muffin in melted butter, then dip in streusel and immediately spread on a baking sheet.. Cover with cling film, no matter what she stuck, sprinkle it with flour. To put part-time proofing for one hour

Now the fun part, take a potato masher or pestle, RUB the flour and make in the middle of the muffin holes. Through the pestle, it would be nice to fix the recess, or when proofing the dough will push out the jam. The hole can make the bent bone of the index finger Only made the hole immediately to fill it with jam, you can use a syringe, or as I like to. jam to put in the packet. cut off the tip and squeeze through the opening jam. Put on the proofing for another hour. Bake in preheated oven at 180 degrees

The cut

Scones are wonderful!!! Long, but they are worth it. A year ago, I discovered the planet named Lyudmila mariana_aga, in my mind everything turned upside down, all related to a yeast dough. Unfortunately she deleted my first blog. Literally bit by bit, blog, LiveJournal, gather her recipes. These buns is her legacy. ( This later was telecast, by the way is very good, informative, where I baked and baked according to the recipes of Ludmila. But it is a word.) Pastries according to GOST it is Delicious!!! Very!!! But now I understand that the standard is the standard, and it is a pity that he's not here.

The big revelation for me was that the Vyborg muffin was pre-war GOST, and is a separate line in the bakery, forming is also different. I was not expecting that from such a heavy, dense dough, in the beginning absolutely not like butter get so soft weightless buns. And I forgot, a muffin top definitely sprinkled with powdered sugar. Such rolls must try to bake, they are delicious!!! That pastry I would call scones of the day, put the dough in the morning and dinner will ripen these delicate scones with homemade jam. A pleasant tea.