Description
Very fragrant, lush, tasty and at the same time useful buns. They will appreciate both adults and children.
Ingredients
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Oat flakes
60 g
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Flour
350 g
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Milk
250 ml
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Brown sugar
3 Tbsp
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Dried apricots
100 g
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Carrots
100 g
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Yeast
2 tsp
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Chicken egg
1 piece
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Salt
0.5 tsp
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Butter
50 g
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Chicken egg
1 piece
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Oat flakes
2 Tbsp
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Brown sugar
2 Tbsp
Cooking
For the dough I use the bread maker. A little of the heated milk, pour into the breadmaker bucket, put the brown sugar of the universal "Mistral", salt and active dry yeast.
Add soft butter and egg.
Take oatmeal "Hercules" from traditional "Mistral".
Grind cereal in a blender.
In the bucket breadmaker place flour and crushed corn flakes.
Carrots clean and RUB on a small grater, finely chop the apricots.
Put the carrots and dried apricots in the bucket breadmaker. Put the dough on the kneading, I have called the "second rise" and is 1 hour and 40 minutes.
Take out the finished dough.
If the dough is watery, take the flour for forming the biscuits. But don't flood the dough with flour. Cut the dough into balls weighing about 60 g. On the tray lay baking paper. Put the semi-finished rolls, cover with a towel. Give them a delay of 20 minutes.
Grease the buns with the beaten egg. Optional scissors do cruciate incisions.
For sweet lovers, sprinkle the semi-finished rolls with brown Demerara sugar from "Mistral".
For "Amateurs" useful sprinkle with oat flakes "Hercules" from traditional "Mistral". I lightly crushed the flakes with your fingers. Put the pan in a heated to 200 degrees oven and bake buns until it will turn brown 20 minutes.
Take out the finished buns. Bon appetit!
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