Ingredients
For the dough:
- 3,5 glasses Flour wheat / Flour A 200 ml beaker. Flour may need a little more or a little less. Flour is different. Approximately approximately 3.5 cups.
- 200 ml Milk
- 3 pieces Egg yolk
- 1/2 teaspoon Salt
- 1/2 glass Sugar
- 70 gram Butter
- 2 tablespoons Sour cream
- 1 tablespoon Cognac
- 1/2 teaspoon Vanilla essence
- 7 gram Dry yeast
Additionally:
- 1 piece Chicken egg for greasing buns before baking
- Butter melted butter to lubricate the dough layer
- Walnuts Walnut crumbs for sprinkling the rolled out dough into the reservoir
- Sugar for sprinkling ready-made buns
Instructions
- Pour warm milk (200 ml) into a bowl, add yeast (7 gr.). Take 2 tablespoons of the total amount of flour and add to the milk-yeast mixture. Then take 1 tablespoon of the total amount of sugar and add it to the milk-yeast mixture. Stir until smooth. Put the mixture in a warm place to dissolve the yeast.
- As soon as the milk-yeast mixture increases in size and a cap of small bubbles forms on the surface, add 1 tablespoon of cognac to the mixture, add 1/2 teaspoon of vanilla essence, add 3 egg yolks. Beat the mixture well with a fork.
- Then add the melted butter at room temperature (70 g), sour cream (2 tablespoons), add 1/2 teaspoon of salt, vegetable oil (1 tablespoon) and the remaining sugar. Mix the mixture well.
- Then add the remaining flour. Flour may need a little more than 3.5 cups or a little less. It all depends on the quality and moisture content of the flour. Flour can be different.
- Knead the dough. The container with the dough is covered with cling film and put in a warm place for lifting. After the first rise, knead the dough and set it to rise again. Then put the dough in the refrigerator for about 30-40 minutes. You can stay for an hour.
- Then you can start slicing buns. From the total amount of dough you will get about 12-14 pcs., everything will depend on the size of the buns. Roll out the dough into a layer, lubricate the layer with melted butter with a cooking brush, sprinkle the surface with nut crumbs. Then roll out the nut layer slightly with a rolling pin, slightly pressing in the nut crumbs.
- Roll the layer into a roll. Lubricate the edges of the dough with water and lightly fix it. Then fold the seam down.
- Cut into the shape of a trapezoid.
- Place the rolls on a baking sheet lined with parchment and let stand for about 10-15 minutes. Then, using a cooking spatula or other suitable tool, lightly press down the middle. Brush the buns with beaten egg. Send the baking sheet with rolls into the oven, preheated to 180-190C.
- Bake until cooked.
- Sprinkle the finished buns with powdered sugar.t
- Enjoy your tea!