Ingredients
Dough:
- 250 milliliters Milk
- 5 gram Dry yeast
- 1 tablespoon Sugar
- 2 tablespoons Sunflower oil
- 1 tablespoon Vinegar (6%)
- 2 pieces Chicken eggs
- 540 gram Flour wheat / Flour
- 1 teaspoon Salt
- 1 pack Vanilla sugar to taste
Additionally:
- 1 piece Egg yolk + 1 tablespoon of milk - for greasing baking
Instructions
- Prepare a decoction. In warm milk (60 ml) add sugar (1 tablespoon), stir until the sugar is completely dissolved. Mix 1 tablespoon of sifted flour with dry yeast. Add the sweet milk, mix and place the bowl with the sponge cake in a warm place until a foam cap forms.
- Knead THE DOUGH. Mix the remaining sifted flour with fine salt.
- Beat the eggs with a whisk and add: milk, apple cider vinegar and mix. Then add the foamed sponge cake, vegetable oil and vanilla sugar.
- To the resulting liquid mixture, add the flour mixture in small parts. Knead a soft dough that does not stick to your hands.
- Grease a clean bowl with vegetable oil (0.5 tbsp. l.) and lay out the dough, roll in oil. Cover the bowl with the dough with foil or a tight lid and put it in a warm place so that it rises 2.5 times.
- Prepare the filling. Melt the butter (50 g) in the microwave. Slices of marmalade cut into plates. Fry the nuts in a dry frying pan and chop. Cut each sausage into 2 parts.
- Beat the risen dough...
- .. and divided into 12 parts.
- Form rolls of 6 pieces of dough. Roll out each part of the dough alternately into a long tortilla (~ 30 * 7 cm), smear with melted butter. If you are a lover of sweeteners, you can sprinkle a little sugar.
- Put the marmalade on a plate.
- Then close the filling and form a roll.
- Roll the roll into the shape of a snail.
- Cover the baking sheet with baking paper and grease with vegetable oil. Spread the rolls on a baking sheet with melted butter and send them for proofing, increased by 2 times. I usually send it to the oven preheated to 40 c for 20 minutes.
- After proofing, lubricate the workpiece with beaten yolk (only the top) and sprinkle with chopped nuts. Increase the oven temperature to 190 °C and bake the buns until golden brown for 30 minutes.
- We form cutlets - hearts. Roll out each part of the dough (6 pcs.) into a long flat cake, cut into 3 parts, lubricate with melted butter.
- Take the sliced sausage and wrap each part (half) in a strip of dough.
- Then use a wooden toothpick to connect the 2 halves.
- Form a heart from the halves, fasten with a toothpick.
- Don't forget to take out the toothpicks after baking! I got 6 pieces of dough, 8 hearts.
- Place the pies on greased paper. Lubricate the hearts with butter and send them for a delay. After proofing, bake in a preheated oven until golden brown.
- Then smear the hearts with beaten yolk, sprinkle with fried sesame seeds, and even tastier - cumin and put in the oven for 5 minutes until golden brown. Enjoy your meal!