Buns with feta cheese - II type

Ingredients
# For the dough:
300 ml milk
1 tbsp dry yeast
1 tsp sugar
1 tsp salt
1 egg
200-300 g feta feta cheese
2 and 3/4 - 3 cups flour
# You will need more:
100 g melted butter melting hands (may be replaced with lard, sunflower oil or margarine)
150-200 g feta feta cheese
2 tbsp breadcrumbs
1/3 hours. h. milk
Buns with feta cheese - II type
Photo added on
Photo author
nadezhda1992
Method
Warm milk gently, pour it in a deep bowl, dissolve yeast and sugar in it. Wait 5-10 moments to activate the yeast. Add crumbled feta cheese, egg, salt and flour. Stirring with a wooden spoon until the flour absorb liquid ingredients and get very soft and sticky dough. Cover the bowl with a lid or towel and let dough rise in a warm place for 15-20 minutes. Gently mix the dough. Apply plenty pan diameter 30 cm. Dip your hands in melted butter (lard, sunflower oil) and tear and forming balls as walnut. You should get about 30 balls. Arrange them in the tray almost leaning against one another, to have a place to spill away, but to rise up. Cover the tray with shaped balls with tea towel and leave to rise in a warm place for 20-30 minutes. When done, sprinkle with crumbled 150-200 g feta cheese and pour (using a spoon) with a mixture of melted butter (the rest of the melting of the hands), bread crumbs and milk. Bake them in moderate oven (about 200C degrees) until browned but not toast them too much, they will not become dry. * amount of flour you need depends on the type of flour you use. If you use a soft flour will be needed 2 and 3/4 cup flour. Flour if you harshly, you will need a little more - about 3 full cup My advice is to start to add 2 1/2 cups of flour and after absorb the liquid, add a little more if necessary. The dough should be able to be confused with the spoon, but should not be too rare! As a stop-mix the dough must retain its shape (it remains collected a ball in the bowl). * 1 cup = 250 ml
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Difficulty
Average
Tested
0 users
Author
elit093
24 Nov 2014
Source
http://rummylicious.blogspot.com/2010/08/blog-post_07.html