Composition / ingredients
Step-by-step cooking
Step 1:
In the bowl in which we will knead the dough, pour the milk heated to a warm state, add yeast.
Step 2:
Add 1 tablespoon of sugar. Mix it up.
Step 3:
Cover the bowl with cling film or towel. Leave for 15 minutes to let the yeast dissolve.
Step 4:
A foam cap formed on the surface of the milk. You can knead the dough.
Step 5:
Add the remaining sugar and egg to the milk mixture.
Step 6:
Pour 80 grams of melted butter (it should not be hot) and add a quarter teaspoon of salt. Mix it up.
Step 7:
Add flour to the resulting mass in parts. The amount of flour depends on the properties of the flour, the size of the egg, and the error of measuring devices. Adding flour, knead the dough, first with a spoon or a spatula, and then with your hands.
Step 8:
The dough needs to be kneaded well, if it is difficult to do it in a bowl, put it on the table and knead it on the table. The result should be a soft, non-sticky dough. Round the dough and put it in a greased bowl with vegetable oil. On top of the dough, we also lubricate with a small amount of vegetable oil.
Step 9:
Cover the bowl with cling film, wrap it with a towel on top.
Step 10:
If the house is cool, the bowl with the dough can be placed in a larger container with hot (so that the hand does not burn) water.
Step 11:
The dough should increase in volume by about 2 times. It may take 1-1.5 hours.
Step 12:
Knead the dough, put it on the table. With our hands or a rolling pin, we form a large rectangle from the dough.
Step 13:
Grease the rolled dough with the remains of butter (we have 20 grams of butter left). Mix 1 tablespoon of cinnamon and 3 tablespoons of sugar.
Step 14:
Sprinkle the greased dough with the resulting mixture.
Step 15:
Tightly twist the dough into a roll.
Step 16:
Cut the roll into 12 pieces with a sharp knife.
Step 17:
The resulting snails are transferred to a baking sheet covered with baking paper at a distance from each other (the buns will increase significantly in volume during baking). The tail of the spiral is hidden under the bun so that the dough does not spin when baking.
Step 18:
Each bun on top needs to be slightly flattened by hand. We cover the buns with a towel, leave them for proofing for 15 minutes. Turn on the oven at 180 degrees.
Step 19:
After 15 minutes, we lubricate each bun with beaten egg from all sides. We send the baking sheet to a preheated oven. Bake at a temperature of 180 degrees, top / bottom mode.
Step 20:
Buns should be well browned. This can take from 20 to 30 minutes, depending on the technical characteristics of the oven.
Step 21:
We transfer the hot buns to the dishes covered with a towel, wrap them with a towel on top. So the buns will be especially soft.
Step 22:
Let the buns cool down a little and enjoy having tea in a warm home atmosphere.
A sweet bun in the form of a spiral, with a fragrant filling of sugar and cinnamon, has driven no generation of gourmets crazy. In Soviet times, housewives willingly shared their muffin recipes, which smoothly migrated from old notebooks to the Internet.
This time-tested recipe never fails. Not only adults, but also children, it is easy to knead the dough and form beautiful curls. The result is fantastically delicious, fragrant and very soft buns to the delight of everyone who cooks them.
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
- 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
- Chicken egg - 80 kcal/100g
- Dry yeast - 410 kcal/100g
- Ground cinnamon - 247 kcal/100g
