Description
These muffins are just wonderful: airy, soft, fragrant and delicious. The dough can be say classic. Great to work with, not stick to hands. In the process of rolling it, I have never sprinkled the table with flour. Due to the special technology of cooking this batch turns out in layers. Try to bake scones, I'm sure you won't be disappointed. The recipe I saw in the Internet the Zoe Shounenai, a huge thank you to her.
Ingredients
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Milk
250 ml
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Yeast
20 g
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Sugar
100 g
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Flour
650 g
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Chicken egg
2 piece
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Salt
1 tsp
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Vegetable oil
2 Tbsp
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Butter
50 g
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Vanilla sugar
1 pack
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Cream
1 Tbsp
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Yolk egg
1 piece
Cooking
In warm milk dissolve yeast, add 1H. L. sugar of the total mix to the yeast dissolved in milk, leave for 5-10 minutes to activate the yeast.
In a large, deep bowl sift the flour. Beat eggs. In flour make a well, pour eggs, add the salt and the remnants of sugar, vanilla sugar.
Pour in vegetable oil. Add the melted butter, activated yeast with the milk.
Knead the elastic dough does not stick to hands.
A bowl of grease with vegetable oil, put into it the dough, cover with a lid or cling film and put in a warm place for 60 min.
Punch down the risen dough and divide into 15 pieces.
From each piece of dough to form a ball.
Cover the balls with plastic wrap and let stand for 10-15 minutes.
Each ball roll out into an oblong formation. Roll the seam twice along. And roll roll.
Prepared rolls put in a baking dish.
I have two forms, give rasstoyatsya at room temperature for 25-30 minutes.
Approached buns lubricate the beaten egg with cream.
Bake buns "Special"in the pre-heated oven at 180C for 25-30 minutes until Browning (watch your oven).
Buns release from the mold, allow to cool and invite relatives to tea.
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