Plushki with sugar. Indulge!

Who does not like indulging in buns like a favoritethe hero of childhood Carlson? Buns with sugar, soft as fluff, with crunchy crust - delicacy, and only. You can prepare them in a variety of ways. But in each case you need a yeast dough. It is very uneasy in nature, it reacts, they say, not only to drafts, but also to the mood of kitchen workers, and that the dough that has already come up may come from a loud sound or sudden movement. True or not, but kneading such a dough, you will surely feel that it is alive. Here you have a recipe for buns with sugar. Have enough patience, creative enthusiasm and a wonderful mood. And, of course, the products listed.

How to cook buns with sugar?

Ingredients

Take a kilogram of good baking floura half-glass of milk, six eggs, three hundred grams of melted butter at room temperature, about two glasses of sugar (plus another for molding), forty-fifty grams of raw yeast, a half teaspoon of salt, vanillin, then optionally: poppy, raisins , cinnamon, lemon and orange peel and so on.

Opara

In a half cup of warm milk (not hot) dilute the yeast, add half the flour and stir well, so that there is not a single lump. Cover and put in warmth.

Baking

Five yolks (the sixth is needed to lubricatebuns with sugar) grind with half a sugar and vanillin until smooth. Proteins do not cool in the refrigerator. Anything that goes into the dough should be at room temperature or higher. So, the proteins must be beaten with the remaining sugar in the foam. And do this when you see that the test was twice as large in volume. Then, salt, yolks, melted butter are added, then whipped proteins and the rest of the flour. Now you need to knead the dough. Grandmothers teach that you need to count up to three hundred movements of hands, after which only leave it alone, cover and return to heat, where the opara came up.

Forming

That's when the dough again doubles or morethan twice, add, if prepared, grated zest on a fine grater and once again properly knead. Maybe not three hundred times, but with bestowal. Divide the dough into identical sized balls. You need to focus on how you see buns with sugar: larger or smaller. But it is important to consider that they will necessarily increase greatly when baking. These balls must be rounded and put on the table the roundest and straightest side up. While everything is being completed, the first will come up, and they can begin to roll out. Each oil should be smeared with melted butter, sprinkled with sugar (poppy seeds, cinnamon, raisins) and rolled into a roll with a sprinkled side inward. Fold the roll twice, lightly press and turn on its side (the folded halves should lie on top of each other). Now cut the length in half, not reaching the edge of a couple of centimeters, and turn the cut to get something like a heart. It can be simpler: wind the roll on the finger and stretch the remaining tip into the hole formed. Get something like a "fig" or a flower. Also very cute bun.

And you can even make buns round. Add the baked buns with sugar to a baking sheet lubricated with oil or covered with baking paper - for proofing. At this time (and at the time of molding), close all the doors and windows, so that there is not the slightest draft. Even the skirt does not rustle!

Oven

In twenty or thirty minutes you can bake. The oven can be heated in advance. From the heat buns with sugar fit more. A brush should be greased with their whipped sixth yolk (you can add a spoonful of milk to it). Bake for about twenty minutes at a temperature in the oven one hundred and ninety - two hundred degrees. Finished buns with sugar removed from the baking sheet, covered with parchment and a towel for another twenty minutes to rest, and put the samovar!