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Sweet Sugar Rolls Ingredients
- Wheat flour 1 kilogram
- Pasteurized whole milk 500 milliliters
- Butter 150 grams
- Granular dry yeast 50 grams
- Chicken egg 1 piece
- Salt 1 teaspoon
- Sugar 1 tablespoon (per dough) and 150 grams (for sprinkling)
- Walnut peeled 3-4 pieces
- Main Ingredients Eggs, Milk, Butter, Flour
- Serving15 servings
- World Cuisine
Fine mesh sieve, Teaspoon, Tablespoon, Fork, Wooden kitchen spoon, Deep bowl - 2 pieces, Deep saucepan, Stove, Measuring cup (for milk), Lid, Kitchen towel - 2 pieces, Metal kitchen spatula, Nonstick pan - 2 pieces, Baking paper - 2 sheets, Blender, Deep plate - 2 pieces, Baking brush, Oven, Kitchen spatula, Metal grill (from the oven), Large flat dish
Making sweet buns with sugar:
Step 1: prepare the flour.
First of all, it is worth preparing the flour, we take a sieve with a fine mesh and with it sift it into a dry deep bowl 1 kilogram of wheat flour. This step is very important and should not be avoided! During sifting, the flour dries, becomes more friable and airy, this has a beneficial effect on the quality of the dough and the finished baking!
Step 2: prepare the milk.
Take a deep stewpan, pour into it 500 milliliters of whole pasteurized milk and put the container on a plate included in the middle level. We heat the liquid to 35 - 38 degrees, so that the dairy product is warm, but not hot and you can safely lower your fingers into it without burning.
Step 3: prepare the dough.
While the milk is warming up, put on the kitchen table a clean, deep, aluminum bowl, pour the right amount of granulated sugar and dry granular yeast into it. Mix with a tablespoon until smooth. Pour warm milk into the same container, add salt, sugar for the dough and softened butter. Re-mix the products with a wooden kitchen spoon until the butter is completely melted.
Then we introduce into the liquid mixture half of the total mass of sifted wheat flour. Mix again to a homogeneous consistency so that there are no flour lumps, cover the bowl with a lid, a kitchen towel and set in a warm place for 20 minutes.
Step 4: knead the dough.
After the required time, remove the lid and towel from the bowl. We mix the thick dough that has risen to the floor with a wooden spoon and slowly begin to introduce into the dough, the remaining sifted flour, while kneading a denser dough. When the spoon ceases to help in the batch, put the almost ready-made semi-finished product on the kitchen table along with the rest of the flour and continue the batch with clean hands. We give this process 5-6 minutes.
A well-kneaded dough should not stick to your hands, it should be smooth and uniform. We put the finished semi-finished product back into the bowl, sprinkle it with a handful of flour, cover it with a kitchen towel and put it again in a warm place on 15 - 20 minutesfor example near a stove.
Step 5: form the buns.
In 15 - 20 minutes the dough will increase in size by 1 time. We spread it on a tabletop sprinkled with flour, roll it up with a sausage and with the help of a metal kitchen spatula we divide the semi-finished flour into 15 - 20 parts. The number of slices of dough depends on how many rolls you want to cook and what baking size you prefer. Now we turn on the imagination and form rolls of dough, these can be flowers, pigtails, hearts, snails, bagels, nodules, pretzels or whatever your heart desires. After forming, we place the buns on non-stick baking sheets, previously covered with sheets of baking paper. We do this so that between them there is a small free space at least in 3 - 4 centimeters, during baking the rolls will rise and increase in size. We put the baking sheets in a warm place near the included stove and let the raw flour products still stand 15 minutes. Preheat the oven up to 200 degrees Celsius.
Step 6: prepare the chicken egg, sugar and nuts.
Now we take a few walnut kernels, send them to a clean, dry blender bowl and chop the nuts into small crumbs at high speed, this process will take no more 30 seconds. After pouring the crumbs of walnuts into a deep plate, add 100 grams of granulated sugar to it and mix with a tablespoon until smooth.
We drive into a separate deep plate 1 shell chicken and beat it with a table fork until smooth and splendid for 1 - 2 minutes.
Step 7: bake the buns.
In 15 minutes the buns will slightly increase in size, take a baking brush, dip it in a beaten chicken egg and grease them with all the buns, so that they are covered with egg mass both from above and from all sides. After sprinkle each bun with a generous portion of sugar-nut mixture. We check the temperature of the oven, if it has flared up to 200 degrees, install baking sheets with raw rolls in it, put one on the top rack, the second on the middle rack. In 25 - 30 minutes the pastries will be ready, we take kitchen towels, alternately holding the baking sheets with them, remove the buns from the oven. We allow the flour products to cool slightly, then we arm ourselves with a kitchen shovel, transfer the rolls to a metal grate and cool them completely to room temperature.
Step 8: Serve the Sweet Sugar Rolls.
Sweet rolls are placed on a large flat dish and served at room temperature, because hot flour products are very harmful to the stomach. This bakery does not need any additions, but at will sugar cakes can be savored with jam, condensed milk, sour cream, butter or cream. Enjoy it!
Enjoy your meal!
- Do not heat the milk strongly, the yeast in the hot liquid does not rise!
- If desired, you can add 1 bag of vanilla sugar or 1 teaspoon of liquid vanilla extract to the dough, this spice will give the finished baking a pleasant aroma.
- Instead of baking paper, you can use parchment paper, but before laying it on baking sheets, the sheets should be soaked with any creamy or vegetable fat.
- Instead of butter, you can add premium margarine to the dough.
- Instead of walnuts, you can use any other types of edible nuts, such as almonds, pistachios, hazelnuts or refuse this ingredient altogether.