Bee honeycomb buns.
A simple but delicious scone recipe. The buns are flavorful, with a soft crumb and a slightly caramelized crust.
Composition:
Dough:
- flour - 400 gr.
- yolk - 2 pcs.
- milk - 250 ml.
- sugar - 1 tsp.
- salt - a pinch
- dry yeast - 2 tsp .
stuffing:
- cream butter - 100 gr.
- sugar - 75 gr.
- vanilla sugar - 2 tsp.
filling:
- milk - 300 gr.
- sugar - 75 gr.
- vanilla sugar - 2 tbsp .
Preparation:
In 100 ml of warm, but not hot milk, dilute 1 tsp sugar, salt and 1 tsp flour. Add the yeast and wait for the appearance of "
.
Separately mix yolks and remaining milk (also warm).
Mix the yolk-milk mixture with the opara, and gradually add the sifted flour to knead a soft, slightly sticky dough. Do not add all the flour at once; depending on the quality of the flour, you may need more or less.
Prepared dough, cover with a bowl and leave to rise for 30 minutes.
Meanwhile, for the filling, beat room temperature butter with sugar and vanilla sugar.
The batter should increase in volume slightly.
Roll the risen dough into a thin layer and brush with the butter filling.
Twist the dough into a tight roll.
Cut the loaf into 5cm wide slices, place in an oiled mold 1cm apart and leave to allow the buns to expand in size.
For the filling, mix all ingredients together.
When the buns have increased in size and come together, pour half of the filling over them and place in a preheated oven at 190 degrees for 15 minutes.
After that, pour the buns with the remaining filling and bake for another 20 minutes.
Happy appetite!
