Homemade buns according to this recipe are incredibly tender and soft as down. The idea to cook with my jam, you can not add, and you can add any other sweet filling. This dough makes 16 small or 8 large buns. The portion is not for a large family so if you have a large family then double the amount of ingredients.
In warm milk bred yeast, off to the side for 10 minutes. Sift flour and mix with sugar and salt. If you like sweeter than sugar, you can add 40-50 g. Knead the dough for 8-10 minutes.
Knead the dough into a small cake and put the butter.
Knead for another 5 minutes. If necessary, if the dough is very stick to the hands and the table sprinkle with flour, just a little. Cover the dough and remove to proofing in a warm and draughty place to increase in volume twice.
The dough should be kneaded into a small cake and divided into 16 parts or depending on how many large buns you want. Form into balls, cover with a damp warm towel or cling film and leave for 15 minutes to approach.
Each piece of a little knead, put the filling and pinch the edges. Stacked in the form, cover and remove again for the delay before the increase in volume.
Bake in a well-heated oven at 170 degrees for 20-25 minutes. Buns must be removed from the mold otherwise they will fog up. Cool completely.
You can just sprinkle with powdered sugar or as I like to decorate with melted chocolate.