Festive buns with marzipan and candied fruits
Description
Homemade baked goods for tea. Sweet yeast dough requires patience! The dough needs time to rise and become fluffy. I recommend following the recipe strictly, and you'll succeed.
Instructions
- 1
Step 1
Sift the flour into a deep bowl, mix it with the dry yeast, add sugar—regular and vanilla—and a pinch of nutmeg and salt. Mix the ingredients together.
- 2
Step 2
Measure out the warm milk and add the egg and two yolks to it. Beat with a whisk and pour into the flour.
- 3
Step 3
Melt the butter and pour it into the dough. Knead the dough until it no longer sticks to your hands or the bowl. I knead the dough in a bread machine, so I add all the flour at once. If kneading by hand, add the flour in several stages.
- 4
Step 4
Roll the finished dough into a ball, brush with oil, and place in a bowl. Cover the bowl with plastic wrap and set in a warm place until the volume triples.
- 5
Step 5
Knead the risen dough and roll it out into a sheet no thicker than a centimeter.
- 6
Step 6
Place the candied fruits over the entire surface and grate the marzipan on top using a grater. After baking, I'd recommend chopping the candied fruits finer, as larger pieces are too overpowering in the finished buns. Roll the dough into a tight log and cut it into even slices.
- 7
Step 7
Place the buns in a baking dish, spaced slightly apart from each other.
- 8
Step 8
Let the dough rise and brush with egg beaten with milk.
- 9
Step 9
Bake in the oven, first with steam at 80 degrees to allow the dough to rise further. Then increase the temperature to 200 degrees and bake the buns until done. Brush the finished buns with butter, remove them from the mold onto a board or rack, and let them cool under a towel.
- 10
Step 10
For the glaze, mix and rub together powdered sugar with milk, flavoring with almond essence if desired. Glaze the buns, let the glaze dry slightly, then serve with tea.