Butter crusades buns.

Butter crusades buns.

Butter crusades buns.

Butter crusades buns. Traditionally, these fragrant bun, covered with a shiny sweet glaze, baked on Good Friday. They are especially tasty piping hot, but later products can be fried in the toaster or refresh in the oven and serve with butter and jam.

We will need these ingredients:

For muffins:
50 g of finely crystalline sugar + 1 h. L.
125 ml of warm water
125 ml of warm milk
1 tbsp. l. dry yeast
450 g flour (bread)
1 hour. L. salt
2 h. L. a mixture of spices
50 g of small raisins (currants)
50 g mixed candied
50 g butter (melted)
1 egg (grind)

For crusade pattern:
4 tbsp. l. flour
1 tbsp. l. fine-grained sugar
Article 3-4. l. water

For sweet glaze:
2 tbsp. l. Sahara
2 tbsp. l. water

Utensil:
pastry bag with a flat nozzle with a diameter of 5 mm
2 baking.

Butter crusades buns.

Cooking method:

How to cook the dough:

1 Connect milk with water, blended for 1 hour. L. sugar, then - yeast. Put the brew in a warm place for 15-20 minutes: a layer 2 cm thick foam appears on the surface.

2 Sift the flour with the salt and spices in a warm bowl. Add the sugar, raisins and candied fruit. Make a hole in the center, pour in the oil and brew it.

3 Mix all the ingredients to obtain a sticky dough. Knead for 10 minutes, until it becomes elastic. Cover with a damp towel, put in a warm place for 45-60 minutes to increase by half.

4 Knock the dough have been for- thereof 12 biscuits, place them on baking sheets at a distance from each other and cover with a damp towel. Leave on for 35-45 minutes for proofing, after which the workpiece will double. Preheat oven to 220 ° C.

How to decorate and bake the buns:

5 Cook the flour paste, cross-pattern. Stir sugar and flour with water into a homogeneous mass. With a knife make a cross-shaped incision on the buns. Fill a pastry bag with a smooth nozzle flour paste and extrude it strips crosswise along the cuts on products. Try to evenly press on the bag - thanks to flat strips are obtained. Bake the muffins 15-18 minutes.

6 For the icing sugar, dissolve sugar in water over low heat, boil the syrup for 2-3 minutes.

7 Ready muffins should be golden -at tapping on the bottom of an empty phrase should be heard. Remove from oven and cool to pass on to the bars. Apply brush glaze over the whole surface.

8 Serve muffins still hot or cold with butter, jam or honey. You can apply for the following morning, fry in a toaster.

Butter crusades buns.

 

 

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