Description
Scones with an interesting filling of meringue, hazelnuts and raisins. The outer side of the rolls get a little crispy and the inside soft buns. Such rolls I want to give her maiden to her girlfriend Natasha, who is on the website under the name "Natalia Voznyuk".
Ingredients
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Chicken egg
2 piece
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Sugar
0.5 cup
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Flour
1.5 cup
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Milk ghee
50 ml
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Yeast
1 tsp
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Hazelnuts
1 Tbsp
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Raisins
1 Tbsp
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Coconut shavings
1 tsp
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Salt
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Vanilla
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Vegetable oil
Cooking
Make the dough. In warm milk bred yeast. Then add 1 tbsp of cane sugar. Mix well.
The yolks separated from the whites. The egg yolks added to the batter. Stir.
Add to the dough the flour and knead soft dough. The dough should leave in a warm place, so it came up (1-2 hours).
Hazelnut grind. Proteins, beat with cane sugar to a thick state. Roll the dough into the reservoir. Grease the dough with beaten egg whites.
Sprinkle top with nuts and raisins.
Collapsible roll. Cut the roll into pieces 1.5 cm wide Spread the pieces on a baking sheet. Sprinkle each piece of coconut. Put the pan in the preheated oven. Bake for 20-25 minutes at 180 degrees. The main thing is not to overdo in the oven, so the buns did not work hard. To the table the scones are served warm.
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