Composition / ingredients
Cooking method
1. Combine salt, sugar, yeast and warm milk in a large container. Stir until the yeast dissolves.
2. Add flour and softened butter to the resulting mixture. Knead the dough, move it to a surface sprinkled with flour. Knead the dough until it becomes elastic and soft, but no more than 7 minutes.
3. Put the dough back in the container, cover with a damp towel and leave in a warm place for an hour. The dough should increase at least three times.
4. Now lay out your dough and lightly flatten it so that it takes the shape of a ball. Start making rolls, tearing off a small lump from the dough. Form curls from each lump.
5. Spread the rolls on a baking sheet or parchment, slightly oiled, leave to rest for 15 minutes.
6. In a large saucepan, heat the vegetable oil and fry the rolls on both sides for half a minute. They should be golden on both sides.
7. Spread the rolls on a paper towel to allow excess oil to drain.
8.Sprinkle liberally with powdered sugar and serve to the table!
Bon appetit!
Calorie content of the products possible in the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Powdered sugar - 374 kcal/100g
- Dry yeast - 410 kcal/100g
