Tasty buns from cream-butter sourdough. Buns from this dough will keep their fresh taste for almost 3 days.
recipe,photo-recipe,dry curd cottage,raisins,Sweet dishes
No. of servings
1 h. 45 min.
whole milk 3.5% 2.1 cup (500 ml) • fresh yeast 1.5 oz (42 g) • sugar granulated 1 tsp • all-purpose flour / plain flour • whipping cream (30-33% fat) 10 tbsp (150 ml) • unsalted butter 3.5 oz (100 g) • olive oil 3.25 tbsp (50 ml) • sugar granulated 3.5 oz (100 g)
In warm milk, mix the yeast with a little sugar and let rise. Pour the yeast to flour, add cream, melted, cooled butter, oil and sugar. Knead a fine dough ...
... which you let covered under dish towel rise on a warm place.
3. Cream curd filling
Mix cream curd with washed raisins, sugar and eggs.
4. Filling buns
Divide the dough in half and roll it on a floured board to a thickness of about 1 cm. Cut it into squares about 8x8cm. Put 1,5 tablespoons of filling into the middle of each square. Close the cream curd by closing the corners of the dough and pressing it the bun.
Pour oil on a baking sheet and put the buns with closed side down. When placing spread the buns with oil on the edges and press it together on a baking sheet.
Use the second half of the dough, if you do not have the cream curd filling left, replace it with jam.
Spread oil on the surface of the cake and you can mark the jam buns with a poppy. Let them rise on the baking sheet for 10 minutes.
Bake in a preheated oven at 180 - 705°F (375°C) F (375°F (190°C) C) for about 35 minutes.
Sprinkle the baked warm buns with sifted powdered sugar and serve cooled.
|all-purpose flour / plain flour||0||lb||1|
|dry curd cottage||1.2||lb||550||grams|
|whipping cream (30-33% fat)||10||tbsp||150||milliliters|
|whole milk 3.5%||2.1||cup||½||litre|