Sailor biscuits with custard
Description
The pastry is prepared simply and quickly. These are very aromatic, airy and fluffy buns! And the sweet and delicate custard cream gives the pastry an ethereal taste. I want to draw your attention to one important detail: when arranging the buns, they should be placed more tightly so that they rise upward rather than spreading to the sides. The pastry is ready. Serve at the table.
Instructions
- 1
Step 1
Make custard by mixing the cold ingredients and cooking them until thickened, stirring constantly. Do not let the custard boil, so that it becomes thick and smooth. Cool the custard, covering it tightly with plastic wrap to prevent a skin from forming.
- 2
Step 2
For the dough, mix milk with sugar and eggs. Add softened butter, salt, and vanilla. Stir in sifted flour and add yeast. Knead a soft, tender dough. I knead the dough in a bread machine.
- 3
Step 3
Let the dough rise at least double and divide it into pieces the size of an egg. Flatten a piece of dough with your hand; the dough is tender and can do without a rolling pin. Spread a little custard cream near the edge of the flatbread, fold the edges and roll it up into a bun roll.
- 4
Step 4
Place the ramekins seam side down close to each other in a rectangular pan. It’s convenient to use a cake pan. Let the ramekins come to temperature and brush the tops with beaten egg.
- 5
Step 5
Bake in a preheated 200°C oven until golden brown and done.
- 6
Step 6
Let the finished saechki cool slightly, dust them with powdered sugar, and serve them warm, as they are especially delicious!