Biscuits "Roses"

Description

On the website a dozen pastries called "Roses&am p;quot; a rose garden. Nevertheless, such a recipe is, and it is very simple to implement, looks nice. Even the scones are delicious and airy.

Ingredients

Water

100 ml
Serum

50 ml
Chicken egg

1 piece
Brown sugar

9 Tbsp
Powdered sugar

6 Tbsp
Salt

1 tsp
Yeast

1 tsp
Vanilla

1 pack
Cognac

1 Tbsp
Flour

500 g
Butter

80 g

Cooking

To prepare yeast dough it is best to use brown sugar fine from "Mistral".

For the dough I use breadmaker. First loaded into the container breadmaker whey, water, egg, fine brown sugar from the Mistral, salt, active yeast (the yeast must not come into contact with salt), brandy, vanilla, softened butter (40 gr).

Then add the sifted flour. And put on the mode of kneading and rising 1 hour and 40 minutes. In other breadmaker, this time can vary.

This type we have the finished dough.

Roll out the dough to a thickness of about 7 mm and dimensions of approximately 30 by 20 cm If the dough is sticky, mix in flour.

Cut the dough into 6 equal strips of about 5 cm On each strip, make a few cuts (not completely). This photo was taken, when it was phased out one bun-rosette.

Next, we need Demerara brown sugar from "Mistral", he is very good for topping cakes, gives it a caramel flavor.

Melt in the microwave or on the stove with butter (40 gr). Each strip of the dough grease with a brush with butter and liberally sprinkle with Demerara brown sugar from "Mistral".

Turn the strip in the roll.

Next, take roll for the base and folded the "petals". Although you will see how easy the "petals" will fall apart. You have them just slightly to form "roses". Stacked semi-finished rolls on a baking sheet covered with silicone Mat or baking paper. Let them stand another 15 minutes. Bake the rolls in heated to 180 degrees oven for about 30 minutes.

Biscuits "Roses" ready. Allow them to cool slightly.

The buns liberally sprinkle with powdered sugar.

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