Soft and aromatic yeast buns are also right on our summer menu! Moreover, they should certainly be prepared with fresh berries.
It is necessary
- For 10 buns:
- - 1 tsp with a slide of dry yeast;
- - 400 g flour + a little more for kneading;
- - 100 g of sugar;
- - a pinch of salt;
- - 100 ml of warm milk;
- - 1 large chicken egg;
- - 60 g butter;
- - 200 g of fresh raspberries;
- - 1 tbsp. potato starch;
- - 150 g of sugar;
- - 1 tsp lemon juice.
Instructions
Step 1
Add 2 tsp to warm milk. sugar and yeast, stir and leave in a warm place for 15 minutes, until a cap forms on top.
Step 2
Sift 400 g of flour and salt in a separate bowl. Add the yeast, the remaining sugar, butter and egg to the flour. Keep in mind that all ingredients should be at room temperature. Next, you need to knead the dough. Flour should be added during kneading until the dough no longer sticks to your hands.
Step 3
Roll the finished dough into a ball and put into a bowl, covered with cling film or a towel. Leave for a couple of hours in a warm place without drafts until the dough increases in volume by 2-3 times.
Step 4
To prepare the filling, mix all the ingredients, lightly crushing the raspberries. Leave for a while.
Step 5
Knead the matched dough again and roll it into a rectangle. Apply the filling over the dough and roll into a roll. Keep in mind, it will leak very strongly, but that's ok, it should be! Just arm yourself with a large tray so you don't have to wash everything afterwards! Cut the roll into casters.
Step 6
Put the buns in a split form, on the bottom of which put a few pieces of butter, and again leave to rise for 1, 5 hours in a warm place.
Step 7
Preheat the oven to 180 degrees. Send the buns to the oven for half an hour, until browning. Since the berries give off a lot of juice, place the buns on a baking sheet lined with baking paper.
Step 8
Ready-made buns are especially good hot straight out of the oven. But even when they cool down, they remain soft. They may well "live" a couple of days in a closed container.
