Crumble muffins

Description

I love Italian pastries!! Seeing these muffins just could not pass up. Brioche bread, fragrant!! The crust is crispy and the crumb, no words!! Scones are just perfect, you can apply and for the soup can be for Breakfast, with butter and jam. For the recipe many thanks to Irina (harrybo)

Ingredients

Flour

400 g
Semolina

100 g
Water

300 ml
Olive oil

4 Tbsp
Yeast

7 g
Salt

1 tsp
Sugar

3 tsp

Cooking

To activate the yeast, mix the yeast with the sugar, add water, mix, put in a warm place for 30 minutes

In the bowl of a mixer add the sifted flour, semolina (semolina), salt, pour yeast mixture, olive oil. Knead the dough.

The dough is very plastic, I remembered the advice of one respected venerable lady Anna Yulianovna (antea) that the dough need to beat on the table 100 times. Raise the dough to the height of the shoulder and with full force hit on the table all the time, trying to intercept over the edge, as if grabbing the dough more air. Beat and count to 100.

To podcatch the dough into a ball, put in oiled bowl, tighten the top with cling film and leave for proofing for an hour. The dough should rise two times.

The dough after an hour.

Divide the dough into 12 equal parts of 70 grams each. Get down to the ball, be sure to cover with foil or a towel.

Sprinkle the table with flour, roll out ball into a pancake. Then took it in my hands to pull into a rectangle.

It needs to be folded in half, the left part, then right part

Roll out again into a rectangle.

Again fold the left part, then right

And again roll out into a rectangle

Then, the resulting strip is folded in half along the length.

Now this strip roll out very thinly and roll in roll. One hand rolls the roll, and the second drove the dough. The strip becomes quite long.

It turns out that such rolls

Protiven grease or lay parchment paper, put the resulting bagels, take a second baking pan to drizzle it very well with water, cover the pan with rolls. To put the delay at 1 hour

Before baking the buns notching blade across the entire length. Bake in a preheated oven with steam. Preheat the oven to 180 degrees, put on the bottom of the pan. Place the pan in the oven, on a heated pan, pour 300 ml of water. Bake until done

The cut

I love Italian pastries!! Seeing these muffins just could not pass up. Baked twice, the first time, it was disgusting, the dough was com. Dry sticky lump. The incision is made immediately before rasstoyki and there was no. It turns out that not having read the recipe, made a lot of mistakes. Almost all Italian pastries baked on a strong flour. Had to add semolina, Ayna another thanks for the advice!! And remembering another tip to beat the dough 100 times, got the perfect dough.

Brioche bread, fragrant!! The crust is crispy and the crumb, no words!! Scones are just perfect, you can apply and for the soup can be for Breakfast, with butter and jam. And I've eaten just with milk. very tasty!! For the recipe many thanks to Irina (harrybo)

On the website there is already such rolls, I baked in another recipe. Hope. that Larissa ( Lorhen) not to be offended. But we have different conducting the test, the composition of the ingredients. I think that everyone will choose one or the other option.

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