Mantow (pampushki)

1 serving


Knead the dough on warm water (35-40 ° c), add starter or yeast dissolved in a small amount of warm water and leave for fermentation for 1-
1. 5 hours. Add soda to the finished dough (6 g of soda per 1 kg of dough). Knead the dough well and cut into balls. Place the pampushki on a steamer grill and steam over a high heat for 20-30 minutes. After adding soda to the matching dough, pour in the sugar at the rate of 400 g per 1 kg of dough, add ground cinnamon and knead the dough thoroughly. Divide the dough into balls, slightly flatten them at the edges, and make a cruciform incision in the center of each ball with the tip of a knife. Line the lattice stand of the steamer with gauze, put mantow on it and steam under a closed lid over high heat. Finished pampushka-mantow resembles an open flower