Let's start with choux pastry, it should cool down by the time when we will add it into the main dough. To 25 grams of ordinary baking flour add 125 ml of water, stir until smooth and put to boil on medium heat, stirring with a whisk. After a couple of minutes the mixture will begin to thicken. Slide the spoon along the bottom, if the line is not prolonged re-test, remove the pan from the heat - the dough is ready. Cover the pan with the dough with film and leave to cool at room temperature.

Prepare products for the oil dough, which we will cover the top of bread - 50 gr of butter, 50 grams of crystalline sugar, 50 grams flour (Extra, for cakes and pastries, from delicate core of the grain of wheat), 1.5 tsp. coffee dissolved in 1/2 tsp warm water, vanilla or almond extract 50 g eggs (mix with fork and weigh the right amount). Field notes: 1. If not that a newsboy flour)), do not worry and replace it with conventional, baking. 2. It is very important to adhere to these particular proportions and to use fine sugar because when I baked buns for a second time, put all the ingredients into my eyes and took a large sugar. The result is very different from the initial to the dough lay a cap on the rolls, not spread out nicely across the surface. In addition, the sugar not completely dissolved, mysteriously gleamed all their faces and crunched on the teeth. So don't be lazy, weigh all of the products and, if necessary, grind sugar in a coffee grinder.

To water-dissolved coffee, add vanilla, almond or any other extract. Beat softened SL. the butter with the sugar until fluffy state, the sugar should completely dissolve.

Continuing to whisk, add the egg.

And gradually pour diluted in water flavored coffee. (In case you are going to replace coffee, cocoa, zest, cinnamon, etc., water is not excluded.) Little by little, whisking, add the flour, every time carefully whisking until smooth.

Get here is a smooth buttery dough that you need to shift into a pastry bag and put into the refrigerator. PS If you want to cook buns with different flavor and aroma, the Supplement, mix the dough in the last place, i.e., divide the oil dough into 2-3-4 equal parts and in each add, for example, cinnamon, powder, zest, cocoa, etc.

Begin to prepare the basic dough. In a bowl, combine 85 g of water, 30 gr eggs (beat with a fork and weigh the right amount), 42 g sugar, 1/2 tsp salt, flour (210 g customary and 55 grams of Extra flour), 1 tsp yeast, 20 gr milk powder and 84 g choux pastry (choux dough is a little left - about 1 tbsp, leftovers can be stored in the refrigerator for about a week or freeze to use for a new batch of rolls. You can just throw away.) Slowly mix with mixer, then increase speed to medium and knead the dough. A few words about the flour. The ingredients for this test I pointed out 2 types of flour - plain, bakery and flour from the kernel of wheat grain, is designed specifically for baking cakes. I have such a flour is, I have it in the recipe used, but if you are not happy owner of this variety of flour, add a normal, but premium.

When the dough begins to lag behind the walls of the bowl, add the softened SL. the oil and knead again. This is very important to add the oil only after the dough is well mixed and fully freed up the gluten of wheat grain is one of the reasons that rolls out unrealistically soft, fluffy and airy. After kneading with oil will get a little sticky, but very smooth, soft dough.

Gather it into a ball, cover the bowl with film and leave in a warm place for 1 hour.

Until the dough will increase in 2 times.

Punch down the dough, divide it into 10 balls for 55 grams each. Form round buns, place them on a baking sheet away from each other as the rolls are very much larger, cover a baking sheet with foil and put the rolls in a warm place for proofing for 30-40 minutes.

When the buns will double in size, remove butter dough from the refrigerator and cover them with the tops of the buns like the photo, spiral bound.

Place baking sheet in a preheated 180 C oven and bake the buns for 15 minutes. The oil will drain batter evenly and cover the buns are crispy and fragrant crust. Store muffins in a plastic bag not, the crust will get soggy. Just cover them with a towel.