Amazing pies, rolls and buns for tea. The dough is very successful, it does not settle even on the third day after baking. But they are eaten immediately from the baking sheet, still hot ...
Ingredients:
0.5 kg flour
150 gr. seedless raisins
150 gr. pitted prunes
1 hour l. salt
3 tbsp. l. Sahara
200 ml of water
10 gr. dry yeast
5 tbsp. l. vegetable oil (you can melt margarine)
vanillin on the tip of a knife
honey
Preparation:
1. Dissolve yeast in warm water, add sugar, add vanillin, salt, 3 tbsp. l. vegetable oil or melted margarine. Stir and leave for 15 minutes to activate the yeast.
2. Sift flour and add portions to liquid yeast. Knead a soft elastic dough and leave it warm for 1 hour.
3. Rinse raisins and prunes, dry on a napkin. Cut the prunes into pieces.
4. Knead the matched dough with a spoon, put it on a floured board and divide into small balls.
5. Roll each ball into a cake, make slots on the sides.
6. Brush the center of the dough with liquid honey and spread out a little raisins or prunes.
7. Form neat buns or patties by pinching the edges tightly.
8. Grease a baking sheet with vegetable oil, place the products at a distance from each other.
9. Leave the buns for proofing for 25 minutes under cling film.
10. Cover the surface of the pastry with sweet water or a mixture of water and honey.
11. Put the baking sheet in the oven, preheated to 180 degrees, bake the buns for 30 minutes.
12. Cool the finished products on a wire rack or paper under a towel; if desired, the top can be greased with a small amount of vegetable oil.
Help yourself!
Bon Appetit!
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