Ingredients
15 g of fresh yeast or 1 and 1/2 tsp dry yeast
100 ml warm water
1 tsp sugar
1 tsp salt
550 g flour
300 ml warm milk
15 g melted and cooled butter
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Photo author
xevi
Method
Yeast is diluted with sugar in warm water. Leave in a warm place to rise for 10-15 minutes. Flour is poured in a heap, and in the middle is done well, where they put yeast, salt, milk and the butter. Knead dough and knead for 10-15 minutes, until soft and smooth. Spread lightly with sunflower oil and place in a bowl. Cover with fresh foil and leave in a warm place for 1 hour until doubled in size. The risen dough is kneaded again subdivided into 30 equal parts. Formed into small balls. In a large saucepan boil 2 liters of water and reduce heat. Be placed in several buns, once come to the surface are removed with latticed spoon. Arrange in pan that is covered with buttered baking paper. The buns were coated for 20 minutes. During this time the oven is heated to 230 C. souring buns are cleaved with a sharp knife in the middle. The drought is 15-20 minutes until golden.
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Difficulty
Average
Tested
1 user
Comments
interesting recipe. More interesting for me, after the cakes neck in the water, then you will be able to rise again before you put baking?
Perhaps Boil only the crust, and inside temperature only rises so that the yeast to work ... Because if we razrezhesh immediately, will be raw inside, ie not finally boiled until ready. So I tell him ...
I do the same cakes, but after them out of the water in them Roll semolina, grease them lightly with beaten egg yolk and put them to the drought.
Delicious and mekichki bread - I am happy with the result. The dough is standard (and nice), but by *bathing* crust becomes crisp and shiny. In boiling water float for 5-10 seconds, so do not cook inside, only rising, inflate and receive slightly thicker crust. Then leaving inflate a little.