#kukpad4 I propose to cook yeast buns stuffed with cherries. The dough is soft, moderately sweet, rises very well in a short time and is molded so easily that there will be no problems with modeling snail buns. Buns are airy, fragrant, with a pleasant cherry sourness.
Ingredients: warm milk, room temperature kefir, flour, vegetable oil or melted butter, dry fast yeast, sugar, salt, egg (white - in the dough, yolk - for lubrication), soda, vanillin to taste, Filling:, cherries, (or to taste) sugar, starch
Cooking method:
The dough is very easy to make. In a bowl, I mix all the liquid ingredients: milk, kefir, egg white, vegetable or melted (but not hot) butter. In a separate bowl, mix the sifted flour, dry yeast, sugar, vanillin, soda, salt and add to the liquid ingredients. Mix and knead a soft, non-sticky dough.
I pull a cling film onto a bowl of dough, make two or three punctures with a knife, cover with a towel and send it to a warm place to rise for about an hour and a half.
In the meantime, I'm preparing the stuffing for buns from cherries. I have defrosted pitted cherries. I spread the cherries with a small amount of juice in a pan, add sugar and bring to a boil. I dilute the starch with 2-3 tablespoons of juice and add it to the boiling cherries, mix and cook for a few more minutes until the filling thickens. I transfer the thickened cherries to a plate and leave to cool.
I knead the dough that has come up and divide it into 6 equal parts, roll it into a sausage and leave it for 5 minutes. Then I take the dough one piece at a time and roll it into a layer about 3 mm thick.
I spread the filling from one edge of the dough, cover it with the edge of the dough and pinch it well. On the other hand, I cut the dough into thin strips.
Next, I wrap the dough in a roll and turn it into a snail. Transfer the buns to a baking sheet lined with parchment paper. I leave it to rise for 30 minutes.
I grease the approached buns with yolk, diluted with one teaspoon of water, and send them to bake in an oven preheated to 180 degrees, heating up and down, without convection. Snail buns are baked for about 25-30 minutes.
I put the finished cooled buns on a plate. You can eat! Very tasty, fragrant buns everyone liked!
Bon Appetit! Delight yourself and your loved ones with delicious pastries!