They are so tender, fluffy and very tasty - this is probably why they are eaten while still hot.
Ingredients:
600 gr. premium flour or for baking
1 packet of quick dry yeast
1 glass of milk
4 yolks
100 g Sahara
a pinch of salt
100 g butter
1 bag of vanilla sugar
For lubrication:
yolk
2 tbsp. l. milk
How to cook:
1. Dissolve dry yeast in warm milk, add 1-2 tbsp. l. sugar and 1-2 tbsp. l. flour. Stir and put the dough in a warm place for 15-20 minutes to activate the yeast.
2. Into the bubbled dough, add the yolks, gradually whipped with sugar and vanilla, melted butter and all the sifted flour. You should get a tender dough that does not stick to your hands.
3. Transfer the dough to a greased bowl with vegetable oil and place in a warm place to rise. For about 1-1.5 hours.
4. Form the same small buns from the matched dough.
5. Cover the baking sheet with paper, and the baking dish can simply be greased and sprinkled with breadcrumbs.
6. Place the buns at a short distance to each other.
Leave the dishes with buns in a warm place for proofing and raising for 20 minutes. You can cover it with cling film - it will be faster.
7. Lubricate the surface of the buns that have come up with a mixture of yolk and milk. Or just milk.
8. Bake vanilla buns at 200 degrees for 20-25 minutes.
This is such a beauty!
Enjoy your meal!
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Thanks for reading to the end!