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 Muffins with Jam and Nuts Recipe
Lush, delicious, slightly layered buns. Soft, fluffy dough! These buns just melt in your mouth! The fragrance spreads through the house, calling everyone to the kitchen! Cook, pamper your loved ones!
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes, Holiday Food Ideas
Cuisine Czech Cuisine
Keyword Easy, For Beginners
Cook Time 120 minutes
Servings
Ingredients
Dough:
Filling:
  • 40 gram Butter
  • 50 gram Jam any, you can take chocolate, even cottage cheese
  • 100 gram Walnuts
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes, Holiday Food Ideas
Cuisine Czech Cuisine
Keyword Easy, For Beginners
Cook Time 120 minutes
Servings
Ingredients
Dough:
Filling:
  • 40 gram Butter
  • 50 gram Jam any, you can take chocolate, even cottage cheese
  • 100 gram Walnuts
Instructions
  1. For sourdough crumble yeast once in a bowl, pour in warm milk, add sugar and 2 tablespoons of flour with a slide, mix and leave for 10-15 minutes so that the sourdough fits well.
    For sourdough crumble yeast once in a bowl, pour in warm milk, add sugar and 2 tablespoons of flour with a slide, mix and leave for 10-15 minutes so that the sourdough fits well.
  2. When the starter is ready, pour more melted butter into a bowl, beat the egg, add a pinch of salt. My buns turned out not very sweet, so if you want a sweeter one, add another 3 tablespoons of sugar, a pinch of salt, pour in the sourdough. Gradually introduce the sifted flour, knead the dough. Place the dough on a work surface and knead for five minutes. It's a little sticky, but it's better not to add flour anymore, you can lubricate your hands with vegetable oil.
    When the starter is ready, pour more melted butter into a bowl, beat the egg, add a pinch of salt. My buns turned out not very sweet, so if you want a sweeter one, add another 3 tablespoons of sugar, a pinch of salt, pour in the sourdough. Gradually introduce the sifted flour, knead the dough. Place the dough on a work surface and knead for five minutes. It's a little sticky, but it's better not to add flour anymore, you can lubricate your hands with vegetable oil.
  3. The dough turns out to be soft, slightly sticky to the hands. Sprinkle a bowl with flour, spread the dough, wrap and leave in a warm place without drafts to rise. It doubled in size, I stood for half an hour.
    The dough turns out to be soft, slightly sticky to the hands. Sprinkle a bowl with flour, spread the dough, wrap and leave in a warm place without drafts to rise. It doubled in size, I stood for half an hour.
  4. When the dough rises, we will take it out, knead it and roll it into a rectangular layer about 5 mm thick. Then we need to divide this layer into about 4 parts. I did it with a ruler, marking the division of the dough with my finger.
    When the dough rises, we will take it out, knead it and roll it into a rectangular layer about 5 mm thick. Then we need to divide this layer into about 4 parts. I did it with a ruler, marking the division of the dough with my finger.
  5. For the filling, melt the butter, chop the nuts. Take any jam, but not liquid. Brush first one part with butter, then jam.
    For the filling, melt the butter, chop the nuts. Take any jam, but not liquid. Brush first one part with butter, then jam.
  6. Then carefully wrap the dough, covering with greased butter. Straighten and press your hands a little.
    Then carefully wrap the dough, covering with greased butter. Straighten and press your hands a little.
  7. Brush again now with butter, jam and nuts. We fold like an accordion. And again cover with the dough, distribute and press with your hands.
    Brush again now with butter, jam and nuts. We fold like an accordion. And again cover with the dough, distribute and press with your hands.
  8. Similarly, we will do it 2 more times. We pinch the edges a little and straighten our workpiece with our hands.
    Similarly, we will do it 2 more times. We pinch the edges a little and straighten our workpiece with our hands.
  9. Take a sharp knife and cut the dough into strips about three fingers wide.
    Take a sharp knife and cut the dough into strips about three fingers wide.
  10. Take the cut strip and twist it with a flagellum. Spread on a baking sheet covered with parchment paper. Similarly, twist all the buns. Leave the buns for 5 minutes to rise a little.
    Take the cut strip and twist it with a flagellum. Spread on a baking sheet covered with parchment paper. Similarly, twist all the buns. Leave the buns for 5 minutes to rise a little.
  11. Beat the egg and smear them with the buns that have come up. If desired, you can sprinkle with sugar. Bake in a preheated 180 degree oven for 20-25 minutes.
    Beat the egg and smear them with the buns that have come up. If desired, you can sprinkle with sugar. Bake in a preheated 180 degree oven for 20-25 minutes.
  12. Leave the finished buns to cool slightly and sprinkle with powdered sugar.
    Leave the finished buns to cool slightly and sprinkle with powdered sugar.
  13. Brew tea and enjoy the fragrant buns. Very tasty! Enjoy your meal!
    Brew tea and enjoy the fragrant buns. Very tasty! Enjoy your meal!
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