Composition / ingredients
Cooking method
I offer you a sweet buns recipe for cooking in Hungarian. First you need to make a sourdough. To do this, I combine 125 g of sifted flour with yeast dissolved in warm water. I leave the sourdough to ferment in a warm place. The rest of the sifted flour is mixed with milk, egg yolks, sugar, salt, slightly beaten egg whites and rum. I knead the dough thoroughly, add the sourdough to it and knead everything together. I leave the dough at room temperature for proofing.
I knead the finished dough and cut it into portions of 40 g. I roll the balls out of them and leave them for proofing for another half hour. Then, using a glass soaked in oil or a round notch with a diameter of 2-3 cm, I press on the center of the ball. I put the buns on a greased baking sheet and let them rise again. The surface of the buns is smeared with beaten egg yolk. And I put them in the oven for 10-12 minutes at 250-270 ° C. I fill the recesses of the finished buns with jam or jam. Enjoy your meal.
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
- 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
- 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
- Rum - 75 kcal/100g
- Apricot jam - 242 kcal/100g
- Jam - 250 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Fresh yeast - 109 kcal/100g
