Description
Tender, soft, flavorful buns stuffed with beet tops. Delicious, impossible to resist! Try it and you!
Ingredients
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Flour
4 cup
-
Vegetable oil
0.25 cup
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Yeast
1 pack
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Chicken egg
3 piece
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Sugar
1 Tbsp
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Water
1.5 cup
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Salt
1.5 tsp
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Tops
1 coup
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Onion
1 piece
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Greens
-
Soft cheese
100 g
Cooking
In warm water add sugar, yeast, butter, 1 egg and 1 egg white (1 yolk to leave for greasing), and salt. Stir to dissolve the sugar and yeast.
Add the flour in parts. Knead a soft dough, feels like your earlobe.
The dough cover with a towel and let stand for 1 hour.
Then divide into 12 parts, let stand for another 30 minutes.
To prepare the filling. The onion and the stems of the greens, finely chop and stew on low heat until soft.
Chop the leaves of the tops, add to the onions. Season with salt and pepper.
Add parsley and dill. When the filling is ready, beat 1 egg, stir well, remove from heat.
Cheese grate, mix with tops, cool down a bit.
From each piece of dough with your hands (or rolling pin) to shape the cake, spread the filling...
... roll it up...
... connect the ends to make a ring.
Put buns on a greased baking sheet, brush with egg yolk and sprinkle with Nigella (optional can be replaced with sesame or poppy seeds). Bake at 190*C until Golden brown, about 20 minutes.
Bon appetit!
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