Buns "Solombalskie" - A Step By Step Recipe With A Photo

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Buns "Solombalskie" - A Step By Step Recipe With A Photo
Buns "Solombalskie" - A Step By Step Recipe With A Photo

Video: Buns "Solombalskie" - A Step By Step Recipe With A Photo

Video: Булочка Соломбальская / Краткие рецепты / Slavic Secrets 2022, November
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Cooking description:

The dough for such buns is prepared with the addition of corn flour, in the absence of which you can do with the same amount of wheat flour, this will not affect the taste of the finished products. Good luck!

Purpose: For children / For afternoon tea / For dessert

Main ingredient: Dough / Butter yeast dough

Dish: Baking / Buns / Sweet

Geography of cuisine: Russian cuisine

Ingredients:

  • Chicken eggs - 3 Pieces
  • Milk (2.5% fat) - 300 Milliliters
  • Wheat flour (1 or higher grade) - 460-500 Grams
  • Corn flour - 100 grams
  • Granulated sugar - 90 grams (70 g - for dough, 20 g - for decoration)
  • Butter - 80 Grams
  • Dry yeast - 10 grams
  • Vanilla Sugar - 1 Teaspoon
  • Table salt - 0.5 Teaspoons

Number of Servings: 12-14

How to cook "Buns" Solombalskie "

Buns "Solombalskie" - photo step 1
Buns "Solombalskie" - photo step 1

Prepare the ingredients for making Solombala buns. When doing this, keep in mind that the butter should be taken out of the refrigerator in advance so that it becomes soft.

Buns "Solombalskie" - photo step 2
Buns "Solombalskie" - photo step 2

Start by making a dough. To do this, heat the milk to a pleasantly warm state, dissolve yeast and granulated sugar (70 grams) in it.

Buns "Solombalskie" - photo step 3
Buns "Solombalskie" - photo step 3

Pour the sifted corn flour into the dough, and then 200 grams of sifted wheat flour, mix until smooth.

Buns "Solombala" - photo step 4
Buns "Solombala" - photo step 4

The dough should be quite thick and viscous. Leave it in a warm place for 40-50 minutes.

Buns "Solombala" - photo step 5
Buns "Solombala" - photo step 5

After the specified time, the dough will rise and small bubbles will appear on its surface.

Buns "Solombalskie" - photo step 6
Buns "Solombalskie" - photo step 6

Add 2 eggs and 1 white (leave the yolk to grease the buns) into the matched dough, combined with salt and vanilla sugar, mix.

Buns "Solombala" - photo step 7
Buns "Solombala" - photo step 7

Pour the remaining wheat flour (260-300 grams) into the dough in portions, sifting it first.

Buns "Solombalskie" - photo step 8
Buns "Solombalskie" - photo step 8

Knead the yeast dough with a spoon, and when it becomes difficult to stir, add the soft butter.

Buns "Solombala" - photo step 9
Buns "Solombala" - photo step 9

At the end of kneading, leave the dough warm for 40-50 minutes.

Buns "Solombalskie" - photo step 10
Buns "Solombalskie" - photo step 10

The dough, ready for forming buns, will increase in volume by about 1.5-2 times. Pound the dough that has come up with your hands and place it on a floured work surface.

Buns "Solombalskie" - photo step 11
Buns "Solombalskie" - photo step 11

Divide the dough into 12-14 pieces and form them into balls, and then roll each one into a flat cake about 1 centimeter thick.

Buns "Solombalskie" - photo step 12
Buns "Solombalskie" - photo step 12

Make cuts along the edges of the rolled cakes with a knife or a special scraper.

Buns "Solombalskie" - photo step 13
Buns "Solombalskie" - photo step 13

Place the buns on a baking sheet lined with baking paper, brush the top with the yolk you left behind and sprinkle the center with sugar.

Buns "Solombala" - photo step 14
Buns "Solombala" - photo step 14

Leave the buns warm for proofing for 15-20 minutes, and then place in an oven preheated to 180 degrees and bake for 30-35 minutes until golden brown.

Buns "Solombala" - photo step 15
Buns "Solombala" - photo step 15

Serve the "Solombala" buns while still warm and enjoy your tea. Enjoy your meal!

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