Description
Remember, as in advertising? "How is grandmother's compote in French? Compote a La.. a La.. a La Nana"))) and our buns. Although in reality all his conscious childhood we (all the grandkids that were going on summer) absorbed them, called "Peluche& quot;. Much later, as an adult I learned that these "Polygamy&a mp;quot; these muffins and not lying))) But we really want to interest an unusual name. Although they are so delicious that extra motivation and attract interest to their "destruction I" not required)))
Ingredients
-
Flour
340 g
-
Yeast
20 g
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Sugar
4 Tbsp
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Milk
125 ml
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Chicken egg
1 piece
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Butter
25 g
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Salt
-
Sour cream
400 g
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Mint
5 piece
Cooking
Heated milk (not much), dilute it 2 tbsp of sugar, yeast and add 2 tbsp flour. Mix and put into warm place for 20 minutes. In the resulting mass add egg (at room temperature).
Also put the melted butter, remaining flour and salt, knead the dough thoroughly. Flour may need a little more, it all depends on its quality. But the dough should be soft, pliable and not stick to hands.
Collect a ball and place it in the oiled container. Remove in a warm place for an hour.
I have the dough increased 3 times. Spread it on a floured table, obtinem and form balls. The size should be small like a walnut. The dough is incredibly easy to work with, soft, alive.
Put balls on a baking sheet, cover with a towel and leave for 20 minutes. No grease! Turn on the oven at 190*. As soon as the buns came a bit, put them in the oven for 10-12 minutes (be guided by his oven). Muffins should rise and be lightly browned.
Give them a little lie down on the baking sheet (about 7-10 minutes) and spread on a dish. The buns have completely cooled.
At this time, you can start filling (if you don't have time to do it during baking). Mint (about 5-6 sprigs) sent in blender - only leaves! Add to 2 tablespoons of sugar and carefully punched together.
Add sour cream (it needs to be of good quality) and punch again, all together. Put in the refrigerator until the moment the sauce we'll need.
Buns spread in a deep container (casserole) in one layer, pour the sauce. Repeat this procedure until all this is over. Shake the pan to thoroughly mix everything and cover each muffin. Leave it to soak. It would be better if the buns could stand a few hours, but if you can not wait at least 30 minutes)) Inside they are saturated, and on top of it all in a delicious sauce.
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