Vanilla bun

30 servings


dough is prepared by a steam method. yeast is dissolved in water warmed up to 30-35 °, poured into the rest of the water (60-70% of the total amount), sifted flour (35-40%) is poured and mixed till homogeneous batter is obtained. the surface of the dough is sprinkled with flour, the dishes are covered with gauze and left for fermentation for

2. 5- 3 hours. The rest of the water (or milk), salt, eggs and sugar are poured into the finished dough, mixed well, the rest of the flour is poured in and the dough is kneaded. at the end of the kneading melted fat is added, then left to ferment for 2 -

2. 5 hours. during fermentation dough is beaten 2-3 times. from dough, balls of 114 g (yield 100 g) or 57 g (yield 50 g) are formed, placed on a sheet greased with fat, placed in a warm place for proofing, greased with an egg and baked at a temperature of 250-270 ° c