Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- 1 kg Instant flour
- 100 gm Butter (melted)
- 80 gm Sugar
- 2 x Egg yolks
- 40 gm Fresh yeast
- 3/4 lt Lowfat milk (lukewarm) Rind of one lemon
- 1/2 tsp Salt
Direcciones
- Proof your yeast with 2 ounce of the lowfat milk, bit of flour and sugar from the measured ingredients.
- When the yeast is ready, combine ingredients in a mixing bowl and mix till the dough will not stick to you finger when touched lightly. The recipe recommends setting some of the flour aside and adding it at need, I do not do this anymore because I usually end up adding a little bit more as it is.
- (different flours)
- This is where the recipe stops and you're expect to know what to do with it!
- ) Mom had a bit of trouble understanding why I couldn't just make things when she bought me the exect same cookbook she uses (reprint).
- Let the rise in an oiled bowl, covered, till doubled. Dump out on lightly floured surface. Cut pcs of dough into lumps roughly the size you get if you scoop generously with a serving spoon. Sorry, I do not know how to do this one without showing you.
- Now. You take a lump of dough and flatten it in your hands till you can enclose the jam/jelly without getting the jam/jelly on any closing edges. I tend to put the dough on the table to start. I pick two opposite points and meet them at the center over the jam. I then gather the rest up to which point starting at the outside working in. the dough is fairly stick so it will seal fairly well. Pat it into a roundish shape and place seam down in a well oiled baking pan with 2" sides. As you place the rolls into the pan you want to swish them around to get oil on the sides so which they come apart when they are done.
- I use appricot jam, red/black current jelly, and plum butter. You can also make them with cream cheese filling, though I haven't tried which one yet.
- The rolles should be touching. I use a 9 x 13 pan and I get either 4 or possibly 5 bunnes across (depending on how many people are coming and how large I make them) a short side.
- Let raise a few min, brush tops with a bit of oil (I try to use any oil which pools around the buns from the "well oiled" part before/if I add in any). and bake in 350 degree oven for 15-20 min.
- Remove from oven and brush tops again with oil (Sometimes I do not do this and they seem ok, I think it's supposed to soften the top) and let stand 5 min in pan, covered.
- Invert onto cooling rack to cold completely. The traditional way to serve this dictates sprinkling with icing sugar. I do for guests but not for us at home.
- Scatterbrained notes: I usually have more dough than the 9 by 13 pan will hold, so I put the rest in an 8" round cake pan. the rolls will expand to fill the space provided. If they are squished, they will bake higher but the sides will be very thin. Do not break apart till serving. Theses dry out if broken apart. Store on rack or possibly plate (once cooled) covered with a clean dishtowel.
- This seems like an aweful lot of work, but it goes very quickly and the rewards are great.
- I've read this over twice and I do not think I've left anything out.
- Good luck
.jpg "Sparkle arándano frambuesa (sin alcohol)"){kind=small}
