The assortment of buns is very large. Making them at home is not at all difficult. This recipe presents a variant of dessert buns with a delicate, airy crumb, aromatic filling and a rich, festive taste. It is very difficult to resist the aromas of this pastry, but it is better to allow yourself to eat a bun today, otherwise in a week you can break loose and eat a whole cake.
Ingredients:
For the test:
Wheat flour - 640 g
Dry yeast - 1 tsp l.
Vanillin - 1 g
Milk - 200 ml
Chicken eggs - 1 pc.
Chicken yolk - 1 pc.
Butter - 100 g
Sugar - 4 tbsp. l.
Salt - 1 tsp l.
For filling:
Walnut - 50 g
Hazelnuts - 50 g
Peanuts - 50 g
Sugar - 2 tbsp. l.
Raisins - 50 g
Ground cinnamon - 1 tbsp l.
Processed cheese - 100 g
Preparation:
Step 1: Prepare the required ingredients for making buns. Processed cream cheese should be of a pasty consistency, it is better to take it in trays, but it can be in briquettes, which is very easy to spread.
Step 2: For dough in heated milk (room temperature is enough) dissolve dry yeast and dissolve 1 tbsp. l. granulated sugar. Add half of the pre-sifted wheat flour and mix thoroughly.
Step 3: Tighten the container with the dough with foil, leave in a warm place for 45 - 60 minutes to double the volume.
Step 4: In a separate container, beat the remaining volume of granulated sugar with a chicken egg and yolk with a whisk (you can grease the workpieces with protein) until it dissolves. Add vanillin and salt, butter at room temperature (it should be tender, like a paste). To stir thoroughly.
Step 5: Mix the resulting mixture with the increased dough. Adding the remaining volume of flour in parts, knead a homogeneous, tender, non-sticky dough, but at the same time it must keep its shape, otherwise, when baking, the pieces will creep along the baking sheet. Depending on the flour gluten and many other factors, you may need less or more flour.
Step 6: Tighten the bowl of dough with plastic wrap and leave in a warm place to rise for 1 to 2 hours. The dough should increase 1.5-2 times.
Step 7: During the proofing of the dough, lightly fry the nut platter, cool and chop so that the crumb turns out, and the pieces remain larger. Rinse the raisins, steam, pour boiling water, then dry. Mix together the nut mixture and raisins, add granulated sugar and ground cinnamon. To stir thoroughly.
Step 8: Lightly knead the finished dough and stretch it with your hands or roll it out with a rolling pin into a rectangular layer about 30x40 cm in size. Apply melted cream cheese on it in an even layer.
Step 9: Spread the fragrant mixture of nuts and raisins evenly on top. Roll up on the wide side into a tight roll, pinch the edge of the juiciness neatly along the entire length. Roll the workpiece as the roll is rolled, compacting and slightly stretching to the sides.
Step 10: Cut the roll into 12 visually equal parts. It is convenient to cut in half, then both halves again and each into three.
Step 11: Place the rolls on a baking sheet at a distance from each other. Cover with a towel or plastic wrap and leave to proof for 30 minutes. Before baking, grease them with the remaining protein, first shaking it with a fork or whisk.
Step 12: Bake the buns in a preheated oven (190 degrees) for about 20-30 minutes. Still, it is better to navigate by your oven, and determine the readiness of products by a dry speck and a beautiful ruddy appearance.
Step 13: If desired, the cooled buns can be coated with sugar icing. Serve with coffee, tea, cocoa or milk drinks. Drinking yogurt, snowball, kefir, fermented baked milk, varenets and, of course, milk are perfect. Bon appetit and may it be delicious!
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