These buns are typical of Anglo-American cuisine. They are perfect for breakfast. Buns are baked in deep muffin tins and served with berry platter.
Pick your recipe
You will need
- For 8 pieces:
- - 1 tsp butter;
- - 125 g of ordinary flour;
- - a pinch of salt;
- - 1 tsp Sahara;
- - 2 eggs;
- - 250 ml of skim milk;
- - 75 g blueberries;
- - 1 tbsp icing sugar.
- For berry assortment:
- - 150 g raspberries;
- - 100 g blueberries;
- - 200 g of strawberries;
- - 1 tbsp icing sugar.
Instruction manual
1
Preheat the oven to 220 degrees. Using a paper towel, grease 8 cupcakes with a diameter of 6 cm at the top and a depth of 2.5 cm with butter.
2
To make buns, sift flour, salt and sugar into a bowl, make a depression in the center. Pour in eggs, add milk and beat with a fork.
3
Using a whisk, gradually mix the flour with the liquid until a homogeneous dough is obtained that is reminiscent of low-fat cream in consistency. Pour into a container from which it will be convenient to pour it into molds (I use a measuring cup).
4
Pour the dough into prepared molds, filling them in two gratings of volume. In each, put a little blueberries (if using frozen, do not defrost), distributing the berries evenly.
5
Put in the oven to an average level for 25-30 minutes. Ready-made pastries will have a golden brown color, rise and become crispy at the edges.
6
While baking buns, prepare a berry assortment. Wipe two-thirds of raspberries through a fine sieve to get rid of the seeds. In the resulting puree, add fresh whole raspberry berries, cut into thick slices of strawberries and blueberries. Sprinkle the berries with icing sugar through a sieve and mix.
7
Cut the finished buns into 2 parts and lightly sprinkle with powdered sugar. Serve immediately with fruit platter.