Buns made from yeast-free dough turn out to be very tasty and tender, you just need to devote more time to the dough preparation process. As a filler, you can use any dried fruits, for example, dried apricots, raisins, and so on, as well as sugar and poppy seeds.
How to make yeast-free poppy seed buns
- four glasses of flour;
- 2.5 cups whey;
- 50 ml of vegetable oil;
- a tablespoon of salt;
- one egg;
- 40 grams of poppy;
- six tablespoons of sugar.
Pour the whey into a deep wide bowl, add a glass of sifted flour to it and mix everything thoroughly. Place the dish with the dough, after covering it with plastic foil, in a warm place for about a day. After the indicated time, check the sauerkraut, if small bubbles appear on its surface, add more salt, vegetable oil and the remaining flour to the bowl. Grease the dough with vegetable oil and put it back in a warm place for a day.
Over time, slightly wrinkle the doubled dough and refrigerate for five to seven hours.
Fill the poppy with hot water and gently remember. Drain off excess water.
Separate the white from the yolk, beat it with a tablespoon of sugar until crisp peaks and mix with the poppy seeds.
Roll the prepared dough into a rectangular layer 0.5-0.7 centimeters thick. Spread the filling over the entire surface of the layer, then roll the dough into a roll and cut it across into pieces of five centimeters.
Grease the dish with vegetable oil, place the buns in it and place in an oven preheated to 180 degrees for 40 minutes. The yeast-free poppy seed buns are ready, serve hot.
How to make yeast-free raisin buns
- two eggs;
- 50 grams of sand;
- 500 grams of flour;
- 1/4 teaspoon of salt;
- 150 grams of raisins;
- a bag of vanilla sugar;
- 200 ml of milk;
- 100 grams of butter;
- egg yolk.
Break two eggs into a deep bowl, add sugar to them and beat everything. The whipping process should take at least three minutes, as a result, the egg mass should triple in volume.
Divide the egg mass into two equal parts, set aside one part, add milk and vanilla sugar to the other and start whisking again.
Sift flour, add salt and grated butter to it. Grind the mass into small crumbs.
Mix the milk and egg mixture with the crumb and quickly knead the dough. Combine the resulting mass with the previously left egg mass and mix gently.
Add washed raisins to the dough and mix.
Grease a baking sheet with butter and spoon the dough over it in the form of convex tortillas. Lubricate each "cake" with egg yolk, then place the baking sheet in the oven, preheated to 170 degrees for 20-25 minutes. The yeast-free raisin buns are ready.
