Looking at these buns, you realize that even they bloom in spring). Sweet, slightly cloying-for a sweet tooth with a high sugar content, with a subtle apple aftertaste and the aroma of buns - try it?
In warm milk, add sugar, yeast and 100 g of flour from the total amount.
Stir and pour into a bread baking dish. Leave for 15 minutes with the lid closed.
After 15 minutes, add the yolk, butter and 170 g of flour. Turn on the bread maker and knead the dough (30 minutes of kneading plus 1 hour of proofing).
There are 30 grams of flour left - if the dough sticks a little after proofing, then add the rest of the flour - I didn't add it.
The dough is ready. Place it on a lightly floured table.
Roll out the dough and cut out the circles - for each bun we will need 5 circles of dough. Roll out the trimmings again. As a result, I got 4 buns.
Cut out a ring with a diameter of 7 cm.
Cover the baking sheet with baking paper.
Take a circle of dough and fold it in half.
Fold in half again.
And pinch the tips - it turned out a petal.
We spread it on a baking sheet.
Make the rest of the petals and spread them out, forming a flower.
Put a small piece of dough in the middle, pressing lightly.
That's how we cook all the buns.
Spread jam in the middle.
Cover and leave in a warm place for 30 minutes.
Brush the buns with yolk and sprinkle with sugar.
preheat the oven to 180 degrees.
Bake for 20-25 minutes until golden brown.
Cool on a wire rack and sprinkle with powdered sugar.
