Composition / ingredients
Step-by-step cooking
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Dilute 30 g of yeast with a glass of warm milk, then add 500 g of flour to a bowl, mix.We will put the sourdough to rise in a warm place. Let her wander for two hours, then add salt dissolved in water, 150 g of sugar, 50 g of butter, 2 eggs, 0.5 cups of warm water. We move all the products properly , add 400 g of sifted flour, and knead the dough.Again , let 's leave the dough to ferment for one hour .Then we will add the remaining yeast , flour , and other products diluted in water , if water is needed , and knead the dough .Again, we will leave it to ferment for one hour.
Then we divide the finished dough into pieces, form balls from them and after 5-10 minutes of preliminary proofing, we form buns. Having greased the buns with beaten egg, we put them to bake in a preheated oven for 20-25 minutes.
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
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Pressed yeast - 109 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
- Raisins - 280 kcal/100g
- Kishmish - 279 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Powdered sugar - 374 kcal/100g
