Scones buttermilk with seeds

Description

Offer to cook scones on the buttermilk. Buttermilk (in the popular "grease") – fat cream, which are a by-product when churning butter. Now I have it and left after making butter. Buttermilk has a refreshing and sour taste. Buns turned out very soft. Stay fresh longer.

Ingredients

Yeast

13 g
Water

75 ml
Sugar

1 tsp
Flour

3 Tbsp
Buttermilk

100 ml
Margarine

20 g
Vegetable oil

1 Tbsp
Salt

1 pinch
Flour

260 g
Chicken egg

1 piece
Sunflower seeds

4 Tbsp
Salt

1 pinch
Flour

45 g

Cooking

Make the dough sponge method. Crumble the yeast, add sugar, pour warm water, add the flour. And knead the dough, as for pancakes. The bowl with the dough cover with plastic wrap or a lid and place in a warm place with no drafts for 30 minutes. During this time the yeast will begin to "work" and you get a thick "cap." Later, the cap will fall off and you will see bubbles. This means that the dough is ripe.

In the dough pour in the buttermilk, gradually adding flour, knead sticky dough, add margarine. Smear it across the surface.

Thoroughly mix it into the dough. Knead soft, not sticking to hands the dough (try not to score the dough with flour, grease hands with vegetable oil). Shape into a ball and put the dough in a bowl (greased with vegetable oil). The bowl cover or tighten with cling film. Place in a warm, draft-free place for 1 hour.

Coming up the dough to podpylenny flour a work surface, gently punch down, divide into pieces of equal weight. I got 4 pieces 121 g Each piece of dough lightly propylite with flour, flatten the bread, squeeze out the air, shape into a ball, pulling the corners of the dough to the center.

Flip the workpiece seam side down.

Egg, lightly prisolit (the yolk is whipped well with salt) and whisk.

Billet test, dip in the egg and immediately in seeds. Press firmly so the seeds are well stuck.

Spread on a baking sheet, covered with baking paper. Cover with plastic wrap and let stand for 20 minutes.

Bake in the preheated oven 180-200*C for about 25 minutes, watch your oven. The finished rolls lay out on a lattice. Allow to cool completely and remove to a container for bread.

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