Easter bun

Easter bun


  • 600 gr. flour
  • 35 gr. compressed yeast
  • 300 ml milk
  • 2 eggs + 1 yolk
  • 150 gr. raisins
  • 50 gr. nuts
  • 75 gr. sugar
  • 50 gr. butter
  • 1 tsp cinnamon
  • zest of 1 lemon
  • protein frosting and honey for lubrication
  • salt

Method of preparation

  • Flour, cinnamon, salt, sugar stir add chopped butter, all turn into fine crumbs. In warm milk dissolve the yeast, put eggs, zest and knead the dough. Cover with a towel and leave for an hour.
  • Scalded raisins in boiling water, squeeze it. Also rinse the nuts and dried. Add to the dough nuts, raisins and wait for another half an hour.
  • Make from the dough small balls and place on cooking sheet, given that the dough will rise. Don’t forget to grease the pan with fat. Covered with a damp towel for 30 minutes.
  • Grease with yolk the top of the rolls and cut into crosses, bake a quarter of an hour at 200 degrees.
  • Slightly cooled rolls lubricated with honey, draw a TIC protein frosting (whipped to stiff the whites with powdered sugar).
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