Buns
Description
Homemade pastries for tea. So that the buns delight not only with their taste but also with their appearance, be sure to let them proof before baking. If you skip this step, the pastries crack during baking and the filling leaks out. Keep these nuances in mind and take note of this recipe.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
In a bowl, combine warm milk, sugar, and yeast. Let sit for 15 minutes to activate.
- 3
Step 3
Melt the butter slightly, but not completely. After the time has elapsed, add the egg and the partially melted butter to the yeast mixture.
- 4
Step 4
Add the flour. Start kneading the dough with a spoon.
- 5
Step 5
When it becomes difficult to stir, add 2 tbsp of vegetable oil and knead with your hands.
- 6
Step 6
Round the finished dough and transfer it to a bowl. Cover the bowl tightly with plastic wrap and place it in a warm place for 1 hour.
- 7
Step 7
After the specified time, the dough will increase in volume.
- 8
Step 8
Divide the finished dough into 8 equal parts. One small piece of a smaller size should remain.
- 9
Step 9
Flatten each piece into a flatbread. Place a tablespoon of boiled condensed milk in the center.
- 10
Step 10
Pinch the edges of the bun together and shape it into a pirozhok.
- 11
Step 11
Divide a small portion into 8 parts, then divide each part into two more. From these small pieces of dough, make "paws".
- 12
Step 12
Transfer the prepared pieces to a baking sheet lined with parchment paper. Use raisins to make the “eyes” and “nose”.
- 13
Step 13
Brush the "back" with beaten egg. Sprinkle with poppy seeds. Using scissors, make cuts to form "spines." Leave to proof for 20 minutes. Then place in an oven preheated to 220 degrees and bake for 10 minutes, then reduce the temperature to 170 degrees and bake for another 15–20 minutes. Take into account the specifics of your oven.
- 14
Step 14
Remove the finished buns from the oven. Transfer them to a serving dish and let them cool completely. Then serve them at the table.