Description
Gentle dough combined with a creamy filling and strawberries - these muffins are so good! With an ice cold beverage, tea, coffee, whatever you want - I assure you that you will get a big pleasure!
Ingredients
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Flour
2 cup
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Sour cream
4 Tbsp
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Milk
6 Tbsp
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Butter
60 g
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Salt
0.5 tsp
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Sugar
0.5 tsp
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Yeast
1 tsp
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Sour cream
6 Tbsp
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Starch
2 tsp
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Yolk egg
1 piece
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Sugar
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Strawberry
Cooking
In a bowl pour in the butter, sour cream, milk, sugar, add yeast and stir, let stand for 5 minutes.
Sift the flour with salt and pour in the yeast mixture, knead a soft and malleable dough - the flour is different, so if you need to, mix in flour. Cover the bowl with the dough and put in a warm place
I have the dough rise for 40 min - put on a balcony where it is very hot
Divide the dough into 8 pieces and molding rolls. Spread on a baking sheet, covered with baking paper and leave for 20 minutes in a warm place.
Finger, lightly press down on the dough at the inner chambers, creating an indentation for the filling
For toppings sour cream mixed with sugar and starch. Put the sour cream into the recess and push the strawberries, brush the sides of the buns with egg yolk.
Oven warm up to 180-190. Bake for 15-20 minutes until Golden brown, cool on wire rack.
I did another with currants in the filling added starch - filling well kept - currant-tied.
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