Print Recipe
 Buns "Autumn Leaf Fall" Recipe
I suggest baking delicious, soft sugar rolls, shaped like leaves. Incredibly fragrant and soft buns are obtained, try it.
Course Children's Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Picnic Food Dishes
Cuisine Bulgarian Cuisine
Keyword For Beginners, Medium
Cook Time 90 minutes
Servings
Ingredients
Dough:
Filling:
Course Children's Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Picnic Food Dishes
Cuisine Bulgarian Cuisine
Keyword For Beginners, Medium
Cook Time 90 minutes
Servings
Ingredients
Dough:
Filling:
Instructions
  1. Make semolina porridge from semolina and milk. Allow to cool down to a lukewarm state. Add yeast and sugar, mix.
    Make semolina porridge from semolina and milk. Allow to cool down to a lukewarm state. Add yeast and sugar, mix.
  2. Add the egg, salt, vanilla and softened butter, mix. Add flour. Knead the dough. Leave the dough in a warm place, covered with a towel, for 30 minutes. Then knead the dough and leave for another 20 minutes.
    Add the egg, salt, vanilla and softened butter, mix. Add flour. Knead the dough. Leave the dough in a warm place, covered with a towel, for 30 minutes. Then knead the dough and leave for another 20 minutes.
  3. Divide the dough into 4 parts.
    Divide the dough into 4 parts.
  4. Roll out each part of the dough into a 5 mm thick layer.
    Roll out each part of the dough into a 5 mm thick layer.
  5. Brush the rolled dough with melted butter and sprinkle with sugar. Sugar for sprinkling can be mixed with cocoa or cinnamon.
    Brush the rolled dough with melted butter and sprinkle with sugar. Sugar for sprinkling can be mixed with cocoa or cinnamon.
  6. Cover with a second rolled dough. Roll out a little with a rolling pin. Then brush with butter again and sprinkle with sugar. So lay out all the layers of dough. Do not sprinkle the last layer of dough on top with sugar and do not lubricate with oil. Roll it out with a rolling pin.
    Cover with a second rolled dough. Roll out a little with a rolling pin. Then brush with butter again and sprinkle with sugar. So lay out all the layers of dough. Do not sprinkle the last layer of dough on top with sugar and do not lubricate with oil. Roll it out with a rolling pin.
  7. Divide into 8 parts.
    Divide into 8 parts.
  8. Make an incision on each part.
    Make an incision on each part.
  9. You need to take the widest part.
    You need to take the widest part.
  10. Rotate the sharp angle around its axis once through the incision made.
    Rotate the sharp angle around its axis once through the incision made.
  11. Place the formed buns on a baking sheet, leave for proofing for 20 minutes. Grease with egg and bake at 180 degrees for 25-30 minutes until golden brown.
    Place the formed buns on a baking sheet, leave for proofing for 20 minutes. Grease with egg and bake at 180 degrees for 25-30 minutes until golden brown.
  12. Baking on manna dough turns out to be very tender and soft. And also baking from such dough does not stale for a long time. Have a nice tea, friends!
    Baking on manna dough turns out to be very tender and soft. And also baking from such dough does not stale for a long time. Have a nice tea, friends!
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