Description
This is probably one of the most "long" recipes that I ever cooked. But your efforts will be justified, believe me! The taste is the same! From my childhood! I remember when mom brought home these stratified buns with dressing. I really wanted to learn how to make one of these babies on the rolls, so much I like her! So, enough words, go for a recipe from my childhood!
Ingredients
-
Milk
100 g
-
Water
150 g
-
Vanilla sugar
1 pack
-
Sugar
50 g
-
Salt
5 g
-
Yeast
20 g
-
Flour
450 g
-
Chicken egg
65 g
-
Butter
130 g
-
Sugar
60 g
-
Sugar
20 g
-
Flour
30 g
-
Chicken egg
-
Butter
20 g
Cooking
Milk a bit of heat and dissolve yeast in it.
Add salt, sugar, vanilla, egg, water and flour. Knead the dough. It should be elastic and not stick to hands. Here a little say. Flour is different in many countries. Therefore, the amount of flour it may take you another: someone more, someone less. Looking at the situation. The dough is a delicate matter.
Leave the dough for 4 hours to rise.
Ready to mash the dough on the table sprinkled with flour. Roll into a roll and let rest under a towel for about 10 minutes.
At this time to prepare the foods for the layer. The butter should be soft, like thick cream.
Roll the dough into a rectangular layer about 2 cm.
Half the oil spread on 2/3 of a layer, sprinkle with half the sugar.
Fold one edge of the first, as in the photo...
Then another.
Edges to take. Put in the fridge for 30 minutes.
Then roll the dough to 2 cm and repeat the lamination with the second half of butter and sugar as described above. Cool again for 30 minutes.
The finished dough roll out the layer 1 cm...
And cut into squares.
2 connect the opposite end...
And again.
Rolls put on a baking tray lined with baking paper. Leave for proofing for 1-2 hours, rolls should increase.
To prepare the topping: mix 30 g flour, 20 g sugar and 20 g soft butter.
It turns out crumb.
The oven to heat up to 210 degrees. Rolls to coat with the egg and sprinkle with crumbs. Bake for about 15-20 minutes until Golden brown.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.