Everyone should try these delicious corn buns. They have an absolutely delicious aroma and a fried but soft crust. The pulp is moist, porous with yellow corn specks.
It is necessary
- - dry yeast - 5 g;
- - sugar - 1 tablespoon;
- - salt - 0.5 tsp;
- - butter - 50 g;
- - flour - 2 glasses;
- - water - 100 g;
- - corn porridge - 300 g.
Instructions
Step 1
Boil the corn porridge in advance. To get 300 g of porridge, 100 g of corn grits, a glass of water and 1/3 teaspoon of salt will be enough. Put the prepared porridge and cool until warm. Stir in the porridge 100 g of water, yeast, sugar, a quarter glass of flour.
Step 2
Leave the dough in a warm place until it increases 2.5 times. Add melted butter, 1 cup flour and 0.5 teaspoon of salt to the dough. Mix everything well.
Step 3
Put half a glass of flour on the table and dump the dough onto it. Knead the slightly sticky, soft dough, adding another quarter cup flour if necessary. Roll the dough into a ball, cover with a tea towel and wait for it to increase by half.
Step 4
Divide the dough into 10 equal pieces and form balls from them. Line a baking sheet with baking paper and place the balls formed earlier. Brush the surface of the buns with a beaten egg. Hold the buns on a baking sheet in a warm place for half an hour to "grow".
Step 5
Preheat the oven to 220oC and place a container of boiling water on the bottom. Place a baking sheet of corn buns inside and bake for about 50 minutes until browning, then place a sheet of foil over the buns after 20 minutes from the start of baking.
Step 6
Remove the finished products from the oven, brush with butter or strong tea, cover with a kitchen towel and hold until cool. They can be served with compote, tea, coffee or milk.
