There are time-tested dishes whose taste has been remembered since childhood. Jam buns are one such dish.
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You will need
- For the test:
- • Flour - 540 grams
- • Dry yeast - 2 teaspoons
- • Salt - 1 teaspoon
- • Sugar - 3 tablespoons
- • Margarine - 100 grams
- • Milk - 300 ml
- For filling:
- • jam (apple, pear, plum)
Instruction manual
1
Knead the yeast dough. We take a deep bowl, sift the flour there. Then add salt, sugar, yeast. Pour the melted margarine, add warm milk. Knead the dough well and put in a warm place so that it increases in volume by 2 times.
2
When the dough comes up, we begin to form buns. We pluck off a piece of dough, roll a ball out of it and flatten it between our palms into a cake. We put jam in the middle of this cake with a spoon. We pinch the bun, making it round. Please note that the jam should not be liquid, otherwise it will drain onto a baking sheet. If the jam is still liquid, add a little starch to the filling.
3
All the resulting buns are laid on a baking sheet, which is pre-lubricated with vegetable oil, and left at room temperature for 15 minutes to raise the dough.
4
In a oven preheated to 180 ° C, put a baking sheet. To prevent the buns from getting dry, you can put an iron bowl of water at the bottom of the oven. Water will evaporate when heated, creating sufficient moisture.
5
After 20 minutes of baking, buns should be greased with egg yolk. This will give them a beautiful golden color. To do this, stir the yolk in a mug and apply it to our baking dish with a silicone brush.
6
After that, bake another 10 minutes.
note
The preparation time for these buns is 3 hours. This is 1.5-2 hours - for kneading and waiting for the dough to come up, 30 minutes - for making buns, 30 minutes - for direct baking. If you take ready-made yeast dough, then the cooking time for delicious pastries will be reduced to 1 hour.
Useful advice
Sieve flour before mixing the dough. During this procedure, it is enriched with oxygen and baking becomes more airy. Dry yeast is best taken marked "for baking". the dough with them turns fluffy.