Lazy buns with dried apricots
Composition / ingredients
12
servings:
Step-by-step cooking
Step 1:
Step 2:
Step 3:
Step 4:
Step 5:
Step 6:
Step 7:
Step 8:
Step 9:
Step 10:
Step 11:
Step 12:
1. Activation of yeast (if dry fast acting): in 1/4 cup of warm milk, dissolve 1 teaspoon of sugar and pour in yeast, cover with cling film, and on top with a towel, set aside until a foam cap appears (this is an indicator that the yeast has been activated).
2. Sift the flour into a bowl. Make a recess in the flour and pour in the remaining warm milk with sugar, as well as activated yeast. Knead the dough, adding salt and melted butter at the end of the kneading.
3. Roll the dough into a ball, put it in a greased bowl, cover it and let it come up in a warm place until the volume doubles.
4. Filling:
Wash dried fruits and pour warm water, leave for a while until they become soft.
Drain and dry with paper towels. Cut dried apricots and dates into small cubes.
5. Grease a baking dish with butter or you can cover it with parchment, also greased with oil.
6. Knead the dough with your hands. Roll out a small piece of dough on a floured work surface into a circle. Put the filling in the middle of each circle, pinch well and put the buns in the mold. Cover with a napkin and let it come up for another 15 minutes.
7. Beat the yolk with water (1 tbsp. l.), grease the buns with this mixture and sprinkle with cane sugar.
8. Preheat the oven to 200g, reduce to 190 and bake buns with dried apricots for 20-25 minutes.
Let the finished buns cool slightly in the mold, then transfer to the grill to finally cool down.
2. Sift the flour into a bowl. Make a recess in the flour and pour in the remaining warm milk with sugar, as well as activated yeast. Knead the dough, adding salt and melted butter at the end of the kneading.
3. Roll the dough into a ball, put it in a greased bowl, cover it and let it come up in a warm place until the volume doubles.
4. Filling:
Wash dried fruits and pour warm water, leave for a while until they become soft.
Drain and dry with paper towels. Cut dried apricots and dates into small cubes.
5. Grease a baking dish with butter or you can cover it with parchment, also greased with oil.
6. Knead the dough with your hands. Roll out a small piece of dough on a floured work surface into a circle. Put the filling in the middle of each circle, pinch well and put the buns in the mold. Cover with a napkin and let it come up for another 15 minutes.
7. Beat the yolk with water (1 tbsp. l.), grease the buns with this mixture and sprinkle with cane sugar.
8. Preheat the oven to 200g, reduce to 190 and bake buns with dried apricots for 20-25 minutes.
Let the finished buns cool slightly in the mold, then transfer to the grill to finally cool down.
Caloric content of the products possible in the composition of 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
- Dates - 290 kcal/100g
- Pressed yeast - 109 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
- Dried apricots - 215 kcal/100g
- Uryuk - 290 kcal/100g
- Dried peaches - 254 kcal/100g
- Raisins - 280 kcal/100g
- Kishmish - 279 kcal/100g
- Salt - 0 kcal/100g
- Egg yolks - 352 kcal/100g
