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Print Recipe
Muffins with Jam and Nuts Recipe
Lush, delicious, slightly flaky buns. Soft, fluffy dough! These buns just melt in your mouth! Aroma flies around the house, calling everyone to the kitchen! Prepare, pamper your loved ones!
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
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 once in a bowl of yeast, pour warm milk, add sugar and 2 tbsp. l. flour with a slide, stir and leave for 10-15 minutes, so that the sourdough is well suited.
    For sourdough crumble once in a bowl of yeast, pour warm milk, add sugar and 2 tbsp. l. flour with a slide, stir and leave for 10-15 minutes, so that the sourdough is well suited.
  2. When the sourdough is suitable, pour more melted butter into a bowl, beat in the egg, add a pinch of salt. I buns turned out not very sweet, so if you want sweeter, add another 3 tbsp. l. sugar, a pinch of salt, pour the sourdough. Gradually introduce the sifted flour, knead the dough. Spread the dough on the work surface and knead the dough for five minutes. It's a little sticky, but better flour no more to add, you can grease your hands with vegetable oil.
    When the sourdough is suitable, pour more melted butter into a bowl, beat in the egg, add a pinch of salt. I buns turned out not very sweet, so if you want sweeter, add another 3 tbsp. l. sugar, a pinch of salt, pour the sourdough. Gradually introduce the sifted flour, knead the dough. Spread the dough on the work surface and knead the dough for five minutes. It's a little sticky, but better flour no more to add, you can grease your hands with vegetable oil.
  3. The dough is soft, slightly sticky to the hands. Sprinkle a bowl with flour, spread the dough, wrap and leave in a warm place without drafts for lifting. It has doubled in size, I stood for half an hour.
    The dough is soft, slightly sticky to the hands. Sprinkle a bowl with flour, spread the dough, wrap and leave in a warm place without drafts for lifting. It has doubled in size, I stood for half an hour.
  4. When the dough rises, take it out, obomnem and roll out 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 my finger on the division dough.
    When the dough rises, take it out, obomnem and roll out 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 my finger on the division dough.
  5. For the filling, melt the butter, chop the nuts. Jam take any, but not liquid. Lubricate one part first with butter, then jam.
    For the filling, melt the butter, chop the nuts. Jam take any, but not liquid. Lubricate one part first with butter, then jam.
  6. Then gently wrap the dough, covering the greased. Straighten and press a little hands.
    Then gently wrap the dough, covering the greased. Straighten and press a little hands.
  7. Again grease with butter, jam and nuts now. We get like an accordion. And again, cover with dough, distribute and press with your hands.
    Again grease with butter, jam and nuts now. We get like an accordion. And again, cover with dough, distribute and press with your hands.
  8. Similarly, we will do 2 more times. A little pinch the edges and straighten our hands workpiece.
    Similarly, we will do 2 more times. A little pinch the edges and straighten our hands workpiece.
  9. Take a sharp knife and cut the dough into strips with a width of about three fingers.
    Take a sharp knife and cut the dough into strips with a width of about three fingers.
  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, so that they come up 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, so that they come up a little.
  11. The egg will shake and oil it approached buns. If desired, you can sprinkle with sugar. Bake in a preheated 180 degree oven for 20-25 minutes.
    The egg will shake and oil it approached buns. If desired, you can sprinkle with sugar. Bake in a preheated 180 degree oven for 20-25 minutes.
  12. Ready buns leave to cool slightly and sprinkle with powdered sugar.
    Ready buns leave to cool slightly and sprinkle with powdered sugar.
  13. Brew tea and enjoy fragrant buns. Very tasty! Bon appetit!
    Brew tea and enjoy fragrant buns. Very tasty! Bon appetit!

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