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Print Recipe
Sugar-Nut Buns Recipe
Sweet rolls with sugar-nut filling for family tea!
Cook Time 120 minutes
Servings
Ingredients
Dough:
Filling:
Cook Time 120 minutes
Servings
Ingredients
Dough:
Filling:
Instructions
  1. In warm milk add pieces of soft butter and eggs.
    In warm milk add pieces of soft butter and eggs.
  2. Add sugar, a pinch of salt. Add half of the necessary flour and yeast, starting to knead the dough.
    Add sugar, a pinch of salt. Add half of the necessary flour and yeast, starting to knead the dough.
  3. Gradually pouring the second part of the flour, knead the soft, not sticky dough to the hands, form it into a ball. Slightly lubricate the bowl and ball of dough with vegetable oil.
    Gradually pouring the second part of the flour, knead the soft, not sticky dough to the hands, form it into a ball. Slightly lubricate the bowl and ball of dough with vegetable oil.
  4. Cover the bowl with the dough film and leave in a warm place for proofing for 1.5-2 hours.
    Cover the bowl with the dough film and leave in a warm place for proofing for 1.5-2 hours.
  5. The dough came.
    The dough came.
  6. Knead it, divide it into two parts.
    Knead it, divide it into two parts.
  7. Roll out each part into a rectangular layer (I did it on a sheet of parchment and a cooking Mat).
    Roll out each part into a rectangular layer (I did it on a sheet of parchment and a cooking Mat).
  8. For the filling: walnuts slightly grind, combine with sugar, mix.
    For the filling: walnuts slightly grind, combine with sugar, mix.
  9. Sprinkle the layer of dough evenly over the entire surface of the sugar-nut filling, leaving small clean edges. Roll the filling with a rolling pin, slightly pressing.
    Sprinkle the layer of dough evenly over the entire surface of the sugar-nut filling, leaving small clean edges. Roll the filling with a rolling pin, slightly pressing.
  10. Cover the top with a second rolled layer of dough, slightly pinch the edges.
    Cover the top with a second rolled layer of dough, slightly pinch the edges.
  11. Next, cut into small rectangular pieces.
    Next, cut into small rectangular pieces.
  12. Take a piece for two edges and, slightly stretching, begin to twist in the flagellum, and then wrap the twisted flagellum "snail". The filling will be a little sleepy, but it's okay! Carefully collect and sprinkle the top of the rolls.
    Take a piece for two edges and, slightly stretching, begin to twist in the flagellum, and then wrap the twisted flagellum "snail". The filling will be a little sleepy, but it's okay! Carefully collect and sprinkle the top of the rolls.
  13. Put the buns on a baking sheet and let stand for another 30 minutes.Preheat the oven to 190 degrees.The top of the scones before putting it in the oven you can brush with egg yolk/milk as desired.Send buns to bake in a preheated oven until Golden brown (about 15 minutes, focus on the features of your oven).
    Put the buns on a baking sheet and let stand for another 30 minutes.Preheat the oven to 190 degrees.The top of the scones before putting it in the oven you can brush with egg yolk/milk as desired.Send buns to bake in a preheated oven until Golden brown (about 15 minutes, focus on the features of your oven).
  14. Ready buns take out of the oven, let them cool.
    Ready buns take out of the oven, let them cool.

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