Description
It turns out that buckwheat can be not only porridge but also a delicious accompaniment to a Cup of tea in the Post :-) Buckwheat flour is less nutritious than wheat or rye and contains large amounts of iron. So the buns are not only delicious, but also useful.
Ingredients
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Salt
1 tsp
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Sugar
1 cup
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Cinnamon
3 tsp
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Syrup vanilla
0.5 cup
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Dried apricots
1 cup
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Almonds
70 g
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Vegetable oil
3 Tbsp
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Yeast
15 g
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Flour
150 g
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Buckwheat flour
250 g
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Water
1 cup
Cooking
So, we begin:
First, you need to prepare the dough: In the spacious warmed bowl, pour a glass of warm water and pour yeast. When they dissolve, enter the wheat flour and knead the dough.
Cover with a towel and put for 30 minutes in a warm place.
Meanwhile, in a separate bowl you need to grind a Cup of sugar, cinnamon and salt with 2 tablespoons of vegetable oil, and 30-40 min. to add to the dough.
Mix thoroughly, add 1 tablespoon of vegetable oil and gradually add the sifted buckwheat flour. Knead the dough. It will be unusual colors, as if it added the cocoa, and will seem liquid for bread, but don't add flour. Now it must again cover with a towel and put in a warm place for another 30 min.
Preheat the oven to 180 degrees. After 30 minutes, the buckwheat flour in the dough will disperse, and it will be a similar consistency to marzipan mass – dense and granular. Now to test you can add nuts and dried apricots.
Vymushiv the dough and forming a ball, Osipyan piece by piece and forming "sausages".
Roll them with a rolling pin, grease each strip with the syrup and sprinkle with sugar and cinnamon, turn into a "snail".
Ready snails spread on oiled cookie sheet and again lubricated with the syrup. Bake 30 minutes at 180 degrees.
You can eat almost immediately :-) Bon appetit! (By the way, keep them better in a closed form, this pastry dries quickly)
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