Description
Soft, sweet buns with apricot jam, will appeal to you and your home.
Ingredients
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Milk
200 ml
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Butter
80 g
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Sugar
2.5 Tbsp
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Salt
0.5 tsp
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Yeast
6 g
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Chicken egg
1 piece
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Cardamom
0.333 tsp
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Nutmeg
0.333 tsp
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Flour
3 cup
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Chicken egg
1 piece
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Jam apricot
-
Powdered sugar
Cooking
Milk heat, add 6 g instant dry yeast "SAF-moment", 2.5 tablespoon of sugar. The mixture is left for some time to dissolve yeast.
In the bowl of flour add the cardamom (1/3 tsp), add the nutmeg (1/3 teaspoon). The mixture is stirred.
In the milk-yeast mixture add the egg (1 piece), add salt (1/2 tsp.)
Butter (80 gr.) melt, allow to cool to room temperature, add to milk-yeast mixture.
Add the total amount of flour (3 cups).
Knead the dough. The capacity with the dough, cover with cling film or a kitchen towel and put to rise. After the first rise punch down the dough and put to rise again. You can then begin cutting rolls.
Divide the dough into two parts (it will be convenient to roll out a small piece of dough). Roll the dough into the reservoir. Cut to form a circle. A circle divided into four parts, to make cuts on each piece with a knife or wheel cutter.
Add the apricot jam, about 1.5 teaspoons (you can use any other jam you prefer).
To collapse the envelope.
Ready new rolls-envelopes spread on a baking sheet, covered with baking paper. Put the buns for proofing for 15-20 minutes, covering them with a piece of cloth or towel, then buns lubricate the beaten egg and send in a preheated t180-190C oven for baking. Bake until Golden brown.
Ready the cooled scones sprinkled with powdered sugar. Enjoy your tea!
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