Ingredients
For the brew:
- 2 tablespoons Flour wheat / Flour
- 1 tablespoon Sugar
- 2 teaspoons Yeast
- 150 milliliters Water
For the dough:
- 50 gram Chickpea flour
- 450 gram Flour wheat / Flour
- 2 tablespoons Sugar
- 4 tablespoons Sunflower oil
- 0,5 teaspoon Salt
- 100 milliliters Water
Instructions
- Prepare a decoction. Dilute the yeast in warm water, add 1 tablespoon of sugar and 2 tablespoons of wheat flour. Cover the sponge cake with a napkin and put it in a warm place.
- Prepare the dough. Add butter, sugar, salt and sifted flour to the finished dough.
- Knead the dough until it does not lag behind the hands. Cover the dough with a film and put it in a warm place to rise 2 times.
- Prepare the filling. Wash and peel the apples from the skin and seeds. Finely chop, mix with 1 tablespoon of starch and 1-2 tablespoons of sugar.
- Beat the risen dough. It is divided into 16 parts. Roll out each part of the dough into a circle, put the filling of apples and 1 marmalade.
- Shape the buns and put them on a baking sheet. The seam of the fruit cake should be on top so that the juice does not flow out of it when baking.
- Put the baking sheet in the oven, turn on the minimum heat t 40 C, so that the buns rise, ~ 20 minutes.
- Then turn the oven on 190* to grease the buns with sweet syrup. Syrup: boil sugar with water until completely dissolved. Put the buns back in the preheated oven and bake until tender, 20 minutes. In ready-made buns, when cooled, the marmalade freezes and envelops the apple mass. It turns out a bun with a fragrant sweet and sour filling. Enjoy your meal!