Such a harsh name hides tender buns in a sweet milk filling, which will be appreciated by lovers of homemade baking.
It is necessary
- For the test:
- - 800 g flour;
- - 0.5 liters of milk;
- - 4 yolks;
- - 40 g fresh yeast;
- - a couple of pinches of salt;
- - 2 tsp Sahara.
- For filling:
- - 200 g butter;
- - 200 g of sugar;
- - vanillin - on the tip of a knife.
- To fill:
- - 300 ml of milk;
- - vanillin - on the tip of a knife;
- - 150 g of sugar.
Instructions
Step 1
Warm the milk slightly. Pour 200 ml into a separate glass and add yeast, 2 tsp. sugar, a couple of pinches of salt and 2 tsp. flour. Cover with a towel and wait for the yeast to bubble.
Step 2
Whisk the rest of the warm milk with the yolks. Combine with bubbling yeast.
Step 3
Pour in flour and knead the dough with a soft consistency: it should stick a little to your hands. Cover it with a bowl, oiled from the inside, and leave for half an hour.
Step 4
Get the oil for the filling in advance so that it softens. Beat it into a fluffy mass with sugar and vanilla.
Step 5
Roll out the dough into a layer about 0.5 cm thick. Lubricate it with a butter-sugar mixture and roll it into a roll. Cut into 5 cm thick slices.
Step 6
Line a baking sheet with parchment and put future buns on it. Cover with a towel and wait until they approximately double in volume. Preheat oven to 190 degrees.
Step 7
Mix all the pouring ingredients. Pour half of the mixture over the buns and place in the hot oven for 20 minutes. After the indicated time, pour in the remaining milk and bake the same amount, until brown-red.
