Easter buns- a recipe.
- wheat flour 500 gr;
- granulated sugar 1.5 tbsp. l.;
- salt 0.5 tsp.
- dry high-speed yeast 15 grams;
- cow's milk 250 ml;
- sunflower oil 125 ml;
- quail egg 14 pcs.
Take 50 grams of flour and sift into a deep bowl. Add sugar (1.5 tbsp. L.) And salt (0.5 tsp.) To flour. Add dry yeast. All mix with a spoon or a whisk. Then pour warm milk. Using a whisk or spoon, knead the dough and pour in sunflower refined oil.
Now knead the dough with your hand. Flour while pouring is not necessary. Knead the dough for about 5 minutes and collect it in a bowl. Cover the bowl with dough with a clean kitchen towel and place in a warm place to rise for 1 hour.
An hour later, the dough has risen significantly - you can begin to form Easter buns.
While the dough was right, boil the quail eggs.Chilled eggs are cleaned from the shell. There will be enough cooked dough for 14 buns - “rabbits”, so we need 14 quail eggs for their filling.
We knead the dough a little and divide it into 16 equal parts - 14 pieces for buns and 2 pieces for their design. So, take one part of the dough, form a cake in the palm of the hand and place one quail egg in the center.
Close the egg with dough from all sides, tightly pinch the edges. We give a ball of dough round or oval.
In the same way, we form the other 13 buns and spread them on a baking tray with low sides, lined with baking parchment. Leave some space between the buns. From the remaining dough (approximately 2/3 of the dough left), we cut out the ears. &Rdquo;.Lubricatingthebunswithasmallamountofwaterusingaconfectionarybrush,weattach“ears” to the buns.
“Ears” lightly press the "little body" so that they stick well and do not fall off during the baking process.
From the remaining dough we form small balls - these will be “tails”.Also,like“ears”,glue“tails” to the buns.
With a wooden stick we make “rabbits”eyes-twoholesnexttothe“ears”.
So, Easter buns - “rabbits” ready for baking.
Bake the original Easter buns in a preheated 1800C oven for 15-18 minutes. We remove the finished buns from the oven and transfer them to the rack until it cools completely.
Easter buns in the form of rabbits are ready. The dough is soft, airy, and inside is a quail egg.
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