Sugar Bun

As a child I loved the buns. Will you take a tea and sit spins up, the strip of the strip. I thought – how could they so cleverly wrapped the dough? It turned out – nothing complicated.

On 10:
800 grams of your favorite dough
10 tablespoons sugar
50 grams of vegetable oil

1. I am for these buns do a very simple test. That’s what I told here and here.
You can use any yeast dough for your recipe.
Divide the dough into 10 equal parts, each part of the first roll into a ball and leave for 10-15 minut.Zatem roll a rolling pin on a lightly oiled table, thin round cakes. For each pancake, pour vegetable oil – a tablespoon.
2. Then hand evenly smear oil on the cake. I believe my experience – hand to do it better than a brush.
3. Next to each roll in a greased cake on a table spoon full of sugar.
4. And the same way – by hand – spread across the surface of the sugar test.
5. Be prepared greased baking sheet.
Each cake roll straw, sugar inside.
6. Duct fold in half, zaschepit finger connected edge.
7. Then make one cut exactly in the middle folded in two test tubes. On the opposite side of tucks.
8. Expand the cut in different directions – and you have a beautiful multi-layered bun.
9. Put the rolls on a baking sheet and place on 25-35 minutes in a warm place.
10. Once the dough will rise again in the proofing – put buns in a preheated 200 degree oven. Bake for 10-15 minutes.
The photo shows how to raise the bread on the proofing.
11. Note that the bun in the oven more increase in size – so, laying them on a baking tray, leave space between them.
In the photo – the ultimate “rise” in the oven.
12. Ready-made buns remove from the pan immediately – as the sugar are always flowing and melted, and the time has not taken buns can stick.


Bon Appetit!

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