Buns "Bag of sugar"

Description

I love muffins made with sourdough. A long process, but it's worth it. The pastry is soft and airy. The dough is delicate, long does not get stale. Muffins moderately sweet.

Ingredients

Water

50 ml
Sugar

1 tsp
Flour

2 Tbsp
Yeast

20 g
Chicken egg

1 piece
Sugar

80 g
Vanilla sugar

8 g
Butter

60 g
Salt

1 pinch
Vegetable oil

1 Tbsp
Sour cream

100 g
Corn starch

1 Tbsp
Leavening agent

1 tsp
Egg white

1 piece
Milk

200 ml
Flour

480 g
Butter

1 Tbsp
Brown sugar

2 Tbsp
Yolk egg

1 piece
Cream

1 Tbsp
Flour

100 g

Cooking

For the dough. In warm water, crumble the yeast, add the sugar, add the flour and knead the dough, as for pancakes.

The bowl with the dough cover with plastic wrap or a lid and place in a warm place with no drafts for 30 minutes. During this time the yeast will begin to "work" and get such lush hair. Later, the cap will fall off and you will see bubbles. This means that the dough is ripe. I knocked out the sourdough and put in a warm place for another 10 min.

In a separate large bowl mix egg, egg white, sugar, vanilla sugar, soft butter, sour cream, salt, pour in the milk.

Add the yeast mixture. Take part of flour, mixed with starch, baking powder, sift in weight. Sifted flour, add gradually to the liquid and mix with a spoon in one direction. The kneading took me about 480 g flour. Add the vegetable oil. Knead dough in bowl 5 minutes a Batch made by hand, the dough likes warmth and gentle attitude. The dough is not much to score flour it and not sticking to hands, I use vegetable oil. Just grease the hands of vegetable oil and kneaded.

The dough cover and put in a warm place for 1 to 1.5 hour. Yeast dough is afraid of drafts and noise, the best place for him oven. I heat the oven to 30 ° C cut off, leaving only light.

The dough after an hour. On a cutting Board sift 50 grams of flour, put the dough and gently, gently knead for at least 5 minutes a Bowl of grease with vegetable oil and put into it the dough, cover and leave in a warm place for 30 min.

After 30 minutes put the dough on podpylenny flour work surface, divide into pieces of equal weight. I got 21 PCs 54 in Each piece of dough lightly propylite with flour, flatten the bread, squeeze out the air, shape into a ball, pulling the corners of the dough to the center. The dough cover with cling film and leave to rest for 10 min.

Begin to work with the first workpiece. Roll the dough into a circle, brush with butter and sprinkle with sugar. From the center to the edge to cut and roll the dough in the form of a "sack." Podil and rolling took me about 50 g.

"Bags" to put on a baking tray, covered with baking paper at a distance from each other. Cover with foil and leave to rest for 20 min. I got two baking trays.

5 minutes before baking, brush the billet with a mixture of yolk and cream.

Bake in a preheated 200 With the oven for 20-25 min. Watch your oven. The finished rolls lay out on a grill, hot butter. Allow to cool completely. Chilled rolls to cover the baking paper and a towel. I keep them in the form of cake on the bottom Westlaw baking paper and close the lid.

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