Take note of this recipe if you haven't figured out what to do with last year's jam: make it the filling for airy puff pastry buns!
It is necessary
- For 16 pieces:
- - 1, 75 tsp dry yeast;
- - 0.25 cups of sugar;
- - 1 egg;
- - 0.5 cups + 1 tbsp warmed milk;
- - 4 cups flour;
- - 0.5 tbsp. salt;
- - 50 g of softened butter;
- - 335 g of cold oil;
- - yolk;
- - 2 tbsp. milk for lubrication;
- - jam for the filling.
Instructions
Step 1
Mix lukewarm milk with yeast and a teaspoon of sugar (from the total), stir and set aside for 5-10 minutes to bubble up the yeast.
Step 2
Sift flour (3 cups) with salt into a bowl, mix with sugar and add yeast and eggs. Stir until smooth, adding a little more flour.
Step 3
Stir in butter with the rest of the ingredients and roll the dough into a ball. Transfer it to a clean dish and leave to rise in a warm, draft-free place for a couple of hours.
Step 4
With the chilled butter, form a 35mm square. Wrap in plastic and store in the cold.
Step 5
Place the matching ball of dough on the work surface and make 4 cuts in it along the cross. Roll the dough into a cross, put the butter in the middle, close the edges, turn the seams down and roll out. Fold the resulting quadrangle in three and put it in the refrigerator.
Step 6
Repeat the folding procedure 2 more times. Leave the dough in the cold one last time for 40 minutes.
Step 7
Roll out the dough and cut it into 16 pieces with a very well sharpened knife. Roll the denishi, put the filling inside, transfer to a baking sheet with baking paper.
Step 8
Mix the yolk with the milk, brush over the cakes and leave to rise in a warm place for 45 minutes.
Step 9
Preheat the oven to 180 degrees. Grease the buns that have come up again and place them in the hot oven for 25-30 minutes: the buns should turn golden. Remove, let cool and serve!
