Necessary products:
Dough
Fresh fruit - 10 g (3-4 g dried)
Baking powder - 40 gr
egg - 1 pc
boron - + - 400 g
cooking oil - 50 gr
salt - 0,5 tsp.
Stuffingjam - 150 - 200 gr.
How to prepare the muffins
Remove the butter and egg from the fridge beforehand to warm them up to room temperature. In a separate bowl pour warm milk (it must be warm, not hot so that the vegetables do not boil and do not die) add the zucor and the vegetables. Stir everything well so that the vegetables will be cooked. Leave the mixture for 15 minutes to create a froth and a cap on top.
Now add 0.5 tsp. salt, 1 egg. Stir the mixture a little. We pass the boroshno and knead the dough.
Dough kneads very easily so you can knead it by hand, but if you want you can certainly help yourself to the dough. The dough should turn out very soft and elastic. When the dough has already gathered into one ball, you can knead it with your hands.
The working surface is covered with boroshnom and we begin to knead the dough. Now gradually add the room temperature vermicelli oil to the dough and continue kneading. The dough should turn out very smooth, unilinear, elastic and soft.
If you do not want to mix butter into the dough, you can add melted butter together with the egg at once. From the vershkoe butter dough begins to sort of spread, but in this is nothing terrible. Literally a couple of hurdles stirring and it will gather in one ball.
On vimishuvannya dough for about 3 hvilnya. Now the dough is already being held in one ball and nothing is sticky. Shake another couple of hivlins, literally so that it becomes smoother.Lightly grease the bowl with flavorless oil and transfer the dough. Cover the top with foil or a clean rug and leave to proof in a warm place until the dough increases at least two or three times. One year is usually enough. The dough was good. It is very easy to work with.
We divide the dough into 9 pieces of 80 gr each piece.
The dough is kneaded well to release the moisture and the structure of the buns was dribbly porous and formed into slices.
The ready pieces are covered with a rushnik, so that they do not become encrusted.
As a filling you can use any jam or jam to your liking.
Beginning to form the buns. Shape the buns you can for your own taste. For example a little loosen the lump of dough, put the filling in the middle and also pinched to come out this round bun. You can turn these buns differently, depending on your imagination. We lay our buns on a baking sheet lined with parchment, brush them with an egg and place them in a 180 degrees oven for 20 hr or more. Check the readiness with a wooden stick.
Our rolls are ready. Enjoy!
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