Print Recipe
 Curl Buns with Dried Apricots and Raisins Recipe
Beautiful and delicious buns with hot tea will warm us in the autumn weather. Forming buns is simple, but effective.
Course Children's Food Ideas, Desserts Dishes, Holiday Food Ideas
Cuisine Swiss Cuisine
Keyword Easy, For Beginners
Cook Time 120 minutes
Servings
Ingredients
Course Children's Food Ideas, Desserts Dishes, Holiday Food Ideas
Cuisine Swiss Cuisine
Keyword Easy, For Beginners
Cook Time 120 minutes
Servings
Ingredients
Instructions
  1. I take out all the products in advance and measure them out. For kneading the dough I will use sunflower oil.
    I take out all the products in advance and measure them out. For kneading the dough I will use sunflower oil.
  2. In a deep bowl, pour the egg white (the yolk is removed to the refrigerator). I pour in sunflower oil, add salt and sugar. I heat the milk a little and also pour it into a bowl. Mix the ingredients until smooth.
    In a deep bowl, pour the egg white (the yolk is removed to the refrigerator). I pour in sunflower oil, add salt and sugar. I heat the milk a little and also pour it into a bowl. Mix the ingredients until smooth.
  3. I mix the flour in advance with fast-acting yeast. Gradually pour the flour into the liquid mixture and begin to knead the dough.
    I mix the flour in advance with fast-acting yeast. Gradually pour the flour into the liquid mixture and begin to knead the dough.
  4. Knead the dough for about 10-12 minutes. It should gather in a lump and stop sticking to your hands. The dough will be soft and elastic.
    Knead the dough for about 10-12 minutes. It should gather in a lump and stop sticking to your hands. The dough will be soft and elastic.
  5. I transfer the finished dough to a clean bowl, tighten the top with cling film. I put in a warm place "approach". The dough should increase in volume at least 2 times.
    I transfer the finished dough to a clean bowl, tighten the top with cling film. I put in a warm place "approach". The dough should increase in volume at least 2 times.
  6. Raisins and dried apricots are thoroughly washed and dried. I cut dried apricots into small pieces.
    Raisins and dried apricots are thoroughly washed and dried. I cut dried apricots into small pieces.
  7. "Coming up" dough obmenu. I divide it into 6 equal parts. Each piece is rolled into a rectangular layer (about 15 by 20 cm). I lubricate the rectangle with butter. Spread raisins and dried apricots evenly on the dough with butter. I press them a little into the dough.
    "Coming up" dough obmenu. I divide it into 6 equal parts. Each piece is rolled into a rectangular layer (about 15 by 20 cm). I lubricate the rectangle with butter. Spread raisins and dried apricots evenly on the dough with butter. I press them a little into the dough.
  8. I roll the dough into a roll (on the long side). With a knife, I make a cut in the middle (but not to the end).
    I roll the dough into a roll (on the long side). With a knife, I make a cut in the middle (but not to the end).
  9. I slightly turn the strips in slits up. Then I weave the strips into a "pigtail".
    I slightly turn the strips in slits up. Then I weave the strips into a "pigtail".
  10. I turn the "pigtail" into a circle and fasten the ends. It turns out a bun "Curl".
    I turn the "pigtail" into a circle and fasten the ends. It turns out a bun "Curl".
  11. Similarly, I form all 6 buns. Top them with egg yolk. I put them on a baking sheet covered with parchment. I put the buns to bake in a preheated 180 degree oven for 15-20 minutes.
    Similarly, I form all 6 buns. Top them with egg yolk. I put them on a baking sheet covered with parchment. I put the buns to bake in a preheated 180 degree oven for 15-20 minutes.
  12. The buns are ready.
    The buns are ready.
  13. Bon Appetit!
    Bon Appetit!
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