Description
Flipping through my mom's culinary book, found the recipe of the cake and immediately came flooding back sweet memories of childhood, insanely delicious, flavorful, departing from the plate in seconds. So I decided to do only by changing the filling and shape. The buns turned out to be equally delicious with sweet and sour filling of dried apricots and lemon, with the addition of a soft creamy toffee, funky buns, to stop was impossible, but it is necessary, they plan to go to visit my mother.
Ingredients
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Flour
2.5 cup
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Sugar
4 Tbsp
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Sour cream
4 Tbsp
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Chicken egg
1 piece
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Salt
0.25 tsp
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Soda
0.25 tsp
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Sugar
2 Tbsp
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Dried apricots
10 piece
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Lemon
0.5 piece
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Starch
1 Tbsp
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Toffee
150 g
Cooking
For the dough, melt margarine and cool slightly. Beat egg with sugar in the white mass.
Add sour cream, mix well.
Add melted margarine, mix well.
Mix flour with soda and sift. Add to the mixture and knead the dough, soft and elastic, not stick to hands. In the notebook was written in 2 cups of flour, it took me around 2.5 cups to get the dough, which you roll and sculpt.
For the filling dried apricots to steam a little. Of apricots, lemon and sugar to make a puree with a blender. Add to mashed potatoes starch and mix well.
I have been here for such a soft creamy iris, there is a chocolate. Break it into small slices.
Molds for muffin to butter. Pinch off from a small piece of dough, flatten in your hand, put 1 tsp. lemon-apricot puree, add a piece of toffee and stung the edge at the top.
Lay out the rolls in the ramekins, top can be sprinkled with sugar. Bake at 180 degrees for 20-30 minutes until Golden color.
Let stand in the form of 5 minutes, pull out and cool on a wire rack.
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