Description
The secret to these scones is one ingredient - it gives the cakes a unique taste and aroma. What could it be?.. Those interested are invited to Sunday tea with homemade cakes))
Ingredients
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Flour
600 g
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Yeast
24 g
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Butter
50 g
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Sugar
125 g
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Milk
250 ml
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Salt
0.5 tsp
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Chicken egg
3 piece
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Vanilla sugar
2 tsp
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Raisins
50 g
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Oil mustard
50 ml
Cooking
Everything you need for cooking.
Rinse the raisins, pour boiling water until it swells, then drain the water.
Yeast pour into a deep bowl, there pour warm milk. Stir with a whisk.
Mix sugar, salt, vanilla sugar. Add to the bowl, mix again.
Then two eggs.
Then butter and mustard oil is the secret I was talking about. Its importance I will talk about below. Then the raisins, mix well with your hands.
Gradually pouring flour, knead a soft, elastic dough.
Move it to table, add 3-4 tbsp of flour and knead until smooth. It should come unstuck from the table and hands but not be too steep. Roll the dough into a ball, put in a deep container (I use a bowl for whisking), cover tightly with a lid and put in a warm place.
Let the dough come.
Protiven grease with vegetable oil. Divide the dough into small (a little more than chicken eggs) balls and place them at a distance from each other.
Cover with a towel and allow the rolls to increase in size. Whisk whisk the egg and lubricate them.
Bake in a preheated 180 degree Celsius oven until Golden top. I have it took about 15 minutes.
Let cool slightly and remove from pan.
You can sit at the table!
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