Curly Yeast Easter Buns Recipe
Easter is coming soon. Oh, so most housewives bake cakes. And for those who do not bake cakes, I want to offer a recipe for delicious curly yeast Easter buns. Fragrant, soft, airy and beautiful homemade Easter buns will be an interesting addition to the usual baking.
Servings
16
Cook Time
90minutes
Servings
16
Cook Time
90minutes
Ingredients
Instructions
  1. Prepare the sourdough: pour warm milk – 150 ml into a bowl, add 1 tablespoon of sugar, instant yeast. Mix everything well so that the sugar dissolves. Now take 4 tablespoons of flour from the total amount and mix until smooth. Set aside the broth in a warm place.
  2. While the dough is coming, prepare the pastry. In a bowl, break the eggs, add salt, sugar, vanilla sugar. Everything is well mixed.
  3. Add the softened butter and mix well. The dough is ready.
  4. The starter came up as well as possible.
  5. Pour the yeast mixture over all the dough and mix.
  6. Add the flour, but not all at once, but more than half and knead the dough in a bowl with a spatula.
  7. Pour in the remaining flour and continue to knead the dough with your hands.
  8. Then add 1 tablespoon of vegetable oil and continue to knead the dough.
  9. Pour 1 tablespoon of flour on the table, put a bowl with dough and start kneading.
  10. The dough turns out to be of medium consistency, not very dense. Lubricate the bowl with the dough with vegetable oil, cover with cling film and put in a warm place.
  11. It took 40 minutes to climb. Lubricate the table with vegetable oil and make a wrapper out of the dough. Then lubricate the bowl with the dough with vegetable oil again, cover with cling film and put it back in a warm place.
  12. It took another 40 minutes, the dough came up. Make a second trim and brush the bowl and dough with vegetable oil again. Let the dough stand for 30 minutes in a warm place.
  13. While the dough is coming up for the third time, prepare a mold with a size of 32×23 cm, height-4 cm. Cover the mold with parchment paper and brush with butter.
  14. The dough came up for the third time. Test yield: 1 kg 250 g.
  15. Proceed to cutting the dough – divide it into 12 equal parts of 105 g.
  16. Each piece of dough will need to be rolled into flagella, lubricate them with vegetable oil, cover with cling film and leave the flagella for 10 minutes.
  17. Lie down so that the dough has rested and even slightly fits. Now it will be easy to roll it out to the desired length. Roll out each flagellum, pressing it to the table, without stretching (so that it does not stretch), of the same length ~ 30 cm. From the tip of the flagellum, make it thinner.
  18. Now we are going to make a curly bun. Fold each flagellum in half.
  19. Take the middle of the flagellum with two fingers and hold one end of the flagellum with the other hand, and wrap the second end of the flagellum around the first, make 2-3 curls, no more, you don’t need to do much, because the bundle will not be so beautiful and lush.
  20. The ends are tucked into the loop (which you held with two fingers).
  21. These are the buns you get.
  22. Now we put the prepared buns in a mold at the same distance from each other. Cover the rolls with cling film and send them to a warm place.
  23. The buns that have come up 5-7 minutes before baking, lubricate with egg yolk, gently lubricate, without pressing on the buns. Place the buns in a preheated 180 degree oven for 25-30 minutes. Focus on your oven.
  24. Check the readiness of the buns with a wooden skewer. The buns are baked.
  25. Bon appetit.
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