Autor’s recipes / Dough

Perhaps they are is the most popular buns on our planet. Young housewifes test their skills with this dessert very often. It is thanks to simple components and frugal dough. Cooking will take at least 2 hours, as any pastry takes time. Focusing on the classic recipe you can play with the basis as you wish. By the way, cinnamon can be substitute by any filling, for example with poppy it tastes not bad.

dough recipe:

• 500 grams of flour (+50g for rolling out the dough)
• 200 ml of milk
• 2 chicken eggs
• 100 grams of sugar
• 80 grams of butter
• 11 grams of dry yeast (or 50 grams of live one, if you like to take risks)
• 1 teaspoon of salt

the recipe of the filling:

• 200 grams of cane sugar (brown)
• 50 grams of butter
• 25 grams of cinnamon powder

the recipe of the icing:

• 50 grams of cream cheese (“mascarpone” or “Philadelphia”)
• 100 grams of powdered sugar
• 25 grams of butter
• 5 grams of citric acid
• a bag of vanilla (2 gr)

to do:

1

As I warned, the pastry takes time. It should lift at least three times, it’s a kind of breath. This is how the yeast come alive and act as they should. We put the sourdough, the milk is heated slightly. It should be warm, not hot. Put some tablespoons of sugar and yeast, I prefer dry ones, and stir. Put the mixture under a towel in a place without drafts for 10-15 minutes.

2

Break the eggs into a deep bowl, add sugar and mix. Melt butter and pour in the eggs with the sugar, add salt to the mixture. Pass the flour through a sieve with vanilla into another cup.

3

When the sourdough is ready, pour it into the egg mixture, and mix again. Add sifted flour a little stirring with a wooden spoon or even better with a hand. As the mass takes a homogeneous consistency, put the dough in a warm place under a towel. Now it needs to lift, for about a half hour or an hour (30-60 minutes). As it lifts, remember it well, wet hand a little or a spoon of sunflower oil, it will not harm. And again leave it at the same time for a second time.

4

While the dough liftes the second time, make the stuffing, everything is simple. Mealt the oil and add sugar, stir and add cinnamon. Stir and leave until it needed.

5

The lifted dough knead a second time and roll out on the flour. Spread the filling on the flat layer evenly. The filling can be slightly warmed in order to spread evenly and easily on the surface. Twist in a roll and cut it into equal pieces. Spread it on the form greased with vegetable oil. Lay down pieces in circles with a small distance between them. Since the dough needs to lift in this state the last third time before baking.

6

the lifted plump buns bake at 180 degrees until brown tint. It is for about 20 minutes, and then follows a process which I do not like. The hot buns according the technology are filled with glaze. It is prepared so easily, the softened cheese and butter are mixed plentifully with powdered sugar with citric acid and vanillin.

7

Personally I’m against, don’t spoil a good soft dough with cinnamon, covered it with icing. Remember that filling can be replaced with poppy for example. There are some tricks, you can give more yeast for fluffiness. And for softness roll out the dough on the flour, which compacts, but not on the vegetable oil. The most important is to invest more love in it!

bon appetite…