Innovatory baked buns from leavened dough in Easter styling.
recipe,photo-recipe,fresh yeast,flour medium,plum jam,dry curd cottage,Pastry,Easter recipes
No. of servings
|dry curd cottage||4.5||oz||130||grams|
|semi skimmed milk 1,5%||0.9||cup||205||milliliters|
|semi skimmed milk 1,5%||1||tsp||1||teaspoon|
2. Dough preparation
After the starter leavens, pour it into the bowl with ingredients assigned for the dough. Work the dough until does not stick on the bowl. Dust with the flour and let it covered for about 20 minutes to rise.
3. Forming of buns
Roll out leavened dough on the floured board and divide into approximately 20 squares so you have enough pieces for forming of cockerel. Place advance prepared filling on squares and form small buns. Leave two squares clear for forming of cockerel's comb, beak and wing.
Place buns on a greased tray in shape of cockerel, make an eye from the raisin, brush with beaten egg with milk and pinch of sugar, let it rise for a while.
Place into the preheated oven for 15 minutes. After taking of the oven brush the hot cockerel with the oil for nice shiny look.
6. Jam filling
Mix the plum jam with pinch of cinnamon, lemon zest and blend well.
7. Cream Cheese filling
Blend the cream cheese with vanilla sugar, icing sugar, pinch of cinnamon, lemon zest and egg yolk.