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Lemon bun
1 serving
The bun is prepared from yeast sauté pastry prepared by the opar method. All water, yeast, half of the milk norm and 1 kg of flour, which rely on the norm, are taken to prepare the dough. After 30 minutes, the remaining products are added and the deja is placed in a warm place. The finished dough is cut into round buns and placed on sheets lubricated with fat. After proofing, the surface of the buns is cut crosswise with scissors, greased with egg, sprinkled with crushed nut and baked at 260 °. After baking, the buns are crushed with flavoured syrup. Quality requirements: buns are round, a cross-shaped incision is clearly visible from above. The color of nuts and buns is light brown, the smell of lemon.
The bun is prepared from yeast sauté pastry prepared by the opar method. All water, yeast, half of the milk norm and 1 kg of flour, which rely on the norm, are taken to prepare the dough. After 30 minutes, the remaining products are added and the deja is placed in a warm place. The finished dough is cut into round buns and placed on sheets lubricated with fat. After proofing, the surface of the buns is cut crosswise with scissors, greased with egg, sprinkled with crushed nut and baked at 260 °. After baking, the buns are crushed with flavoured syrup. Quality requirements: buns are round, a cross-shaped incision is clearly visible from above. The color of nuts and buns is light brown, the smell of lemon.
butter - 1050 g, salt - 30 g, sugar - 580 g, walnut - 150 g, milk - 700 g, yeast - 130 g, flour - 3000 g, eggs - 570 g, water - 248 g, lemon juice - 60 g, fat - 20 g
