Saturday is baking time. These buns are traditional Austrian and, sort of, German - I like the fact that they do not require any super skills of working with the dough to make them.
Sometimes it seems to me that to make all sorts of curls, butterflies and other masterpieces, you need to have magical powers. Well, or the dough for demonstration is something completely different - not the one that is eaten. Then that I have yeast dough, in the first place, it always sticks disgustingly (in the sense that a pie is one thing, and some kind of butterfly - it doesn't work, and that's it!), And, secondly, after proofing, the buns do not look at all like what they intended initially.
But the booze (s) - stuck it, put it in the mold, then sprinkled it with powdered sugar - and, beauty! Also delicious.
So we take:
for the test:
- 250 ml warm milk
- 500 grams of flour
- 50 grams of sugar
- 1 teaspoon of salt - exactly a teaspoon, without any slide. You can even a little less than on the sides
- Vanilla sugar - a couple of sachets, you definitely won't ruin the rolls with them
- 2 egg yolks
- 60 grams of butter, melted
- Zest of one lemon
- Yeast by weight of flour (I write this because I use saf-moment for baking for these buns, and they are designed for a bag per kg of flour, if you have others, so you may need a different volume of yeast)
For the filling of buns:
- Jam, chocolate cream, boiled condensed milk - whichever you prefer
For forming buns:
- 100 grams of melted butter
For sprinkling:
- Powdered sugar to taste
How we cook:
We dilute yeast, sugar, a spoonful of flour in the entire volume of warm milk and leave until a good foam appears.
As soon as the foam appears, add two yolks, salt, lemon zest, vanilla sugar and stir. Then add the remaining flour and knead. At the very end, add the melted butter and knead again.
The oil is at the very end, because otherwise there is a risk of a "yeast" taste in the dough, and when the oil is introduced in the horse itself, the yeast feels more comfortable and leads better.
Let us come up once, then another and start cooking.
We take a form, which we thoroughly grease with oil or cover with parchment. Melt 100 grams of butter.
Divide the dough into equal pieces, roll it out (or make indentations in them), fill it with filling, pinch it well, dip it in melted butter and put it in a mold. You can - tightly. Traditionally, boozy buns stick together on the sides (remember how buns for 9 kopecks?).
We give the buns a distance, at this time we preheat the oven to 160-170 degrees.
We send the buns to the oven for 25-30 minutes, and when they are ready, sprinkle with powdered sugar.
Bon Appetit!