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 Pies and Sweet Buns with Marmalade Recipe
Soft pies and buns with a simple but delicious filling, easy to prepare, but very tasty!
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Picnic Food Dishes
Cuisine Germany Cuisine
Keyword For Experienced, Medium
Cook Time 120 minutes
Servings
Ingredients
Dough:
Filling:
Additionally:
  • 1 piece Egg yolk + 1 tablespoon of milk - for greasing baking
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Picnic Food Dishes
Cuisine Germany Cuisine
Keyword For Experienced, Medium
Cook Time 120 minutes
Servings
Ingredients
Dough:
Filling:
Additionally:
  • 1 piece Egg yolk + 1 tablespoon of milk - for greasing baking
Instructions
  1. Prepare a decoction. In warm milk (60 ml) add sugar (1 tablespoon), stir until the sugar is completely dissolved. Mix 1 tablespoon of sifted flour with dry yeast. Add the sweet milk, mix and place the bowl with the sponge cake in a warm place until a foam cap forms.
    Prepare a decoction. In warm milk (60 ml) add sugar (1 tablespoon), stir until the sugar is completely dissolved. Mix 1 tablespoon of sifted flour with dry yeast. Add the sweet milk, mix and place the bowl with the sponge cake in a warm place until a foam cap forms.
  2. Knead THE DOUGH. Mix the remaining sifted flour with fine salt.
    Knead THE DOUGH. Mix the remaining sifted flour with fine salt.
  3. Beat the eggs with a whisk and add: milk, apple cider vinegar and mix. Then add the foamed sponge cake, vegetable oil and vanilla sugar.
    Beat the eggs with a whisk and add: milk, apple cider vinegar and mix. Then add the foamed sponge cake, vegetable oil and vanilla sugar.
  4. To the resulting liquid mixture, add the flour mixture in small parts. Knead a soft dough that does not stick to your hands.
    To the resulting liquid mixture, add the flour mixture in small parts. Knead a soft dough that does not stick to your hands.
  5. Grease a clean bowl with vegetable oil (0.5 tbsp. l.) and lay out the dough, roll in oil. Cover the bowl with the dough with foil or a tight lid and put it in a warm place so that it rises 2.5 times.
    Grease a clean bowl with vegetable oil (0.5 tbsp. l.) and lay out the dough, roll in oil. Cover the bowl with the dough with foil or a tight lid and put it in a warm place so that it rises 2.5 times.
  6. Prepare the filling. Melt the butter (50 g) in the microwave. Slices of marmalade cut into plates. Fry the nuts in a dry frying pan and chop. Cut each sausage into 2 parts.
    Prepare the filling. Melt the butter (50 g) in the microwave. Slices of marmalade cut into plates. Fry the nuts in a dry frying pan and chop. Cut each sausage into 2 parts.
  7. Beat the risen dough...
    Beat the risen dough...
  8. .. and divided into 12 parts.
    .. and divided into 12 parts.
  9. Form rolls of 6 pieces of dough. Roll out each part of the dough alternately into a long tortilla (~ 30 * 7 cm), smear with melted butter. If you are a lover of sweeteners, you can sprinkle a little sugar.
    Form rolls of 6 pieces of dough. Roll out each part of the dough alternately into a long tortilla (~ 30 * 7 cm), smear with melted butter. If you are a lover of sweeteners, you can sprinkle a little sugar.
  10. Put the marmalade on a plate.
    Put the marmalade on a plate.
  11. Then close the filling and form a roll.
    Then close the filling and form a roll.
  13. Roll the roll into the shape of a snail.
    Roll the roll into the shape of a snail.
  14. Cover the baking sheet with baking paper and grease with vegetable oil. Spread the rolls on a baking sheet with melted butter and send them for proofing, increased by 2 times. I usually send it to the oven preheated to 40 c for 20 minutes.
    Cover the baking sheet with baking paper and grease with vegetable oil. Spread the rolls on a baking sheet with melted butter and send them for proofing, increased by 2 times. I usually send it to the oven preheated to 40 c for 20 minutes.
  15. After proofing, lubricate the workpiece with beaten yolk (only the top) and sprinkle with chopped nuts. Increase the oven temperature to 190 °C and bake the buns until golden brown for 30 minutes.
    After proofing, lubricate the workpiece with beaten yolk (only the top) and sprinkle with chopped nuts. Increase the oven temperature to 190 °C and bake the buns until golden brown for 30 minutes.
  16. We form cutlets - hearts. Roll out each part of the dough (6 pcs.) into a long flat cake, cut into 3 parts, lubricate with melted butter.
    We form cutlets - hearts. Roll out each part of the dough (6 pcs.) into a long flat cake, cut into 3 parts, lubricate with melted butter.
  17. Take the sliced sausage and wrap each part (half) in a strip of dough.
    Take the sliced sausage and wrap each part (half) in a strip of dough.
  18. Then use a wooden toothpick to connect the 2 halves.
    Then use a wooden toothpick to connect the 2 halves.
  19. Form a heart from the halves, fasten with a toothpick.
    Form a heart from the halves, fasten with a toothpick.
  20. Don't forget to take out the toothpicks after baking! I got 6 pieces of dough, 8 hearts.
    Don't forget to take out the toothpicks after baking! I got 6 pieces of dough, 8 hearts.
  21. Place the pies on greased paper. Lubricate the hearts with butter and send them for a delay. After proofing, bake in a preheated oven until golden brown.
    Place the pies on greased paper. Lubricate the hearts with butter and send them for a delay. After proofing, bake in a preheated oven until golden brown.
  22. Then smear the hearts with beaten yolk, sprinkle with fried sesame seeds, and even tastier - cumin and put in the oven for 5 minutes until golden brown. Enjoy your meal!
    Then smear the hearts with beaten yolk, sprinkle with fried sesame seeds, and even tastier - cumin and put in the oven for 5 minutes until golden brown. Enjoy your meal!
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