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Saffron bun
1 serving
Dough is prepared by the steam method. Raisins are put into the ripened dough during beating and left for proofing in those rooms for 20-30 minutes. The dough is cut on a table sprayed with flour in the form of balls weighing 56-57 g and put on sheets lubricated with fat. 10 minutes before baking, the buns are greased with eggs and baked at 250-270 °. After baking, lubricate with sugar syrup. Dry saffron is infused with vodka and saffron solution is introduced into dough during kneading. Quality requirements: round-shaped buns, unspecified, the surface shiny, the dough well baked, on a yellow fracture.
Dough is prepared by the steam method. Raisins are put into the ripened dough during beating and left for proofing in those rooms for 20-30 minutes. The dough is cut on a table sprayed with flour in the form of balls weighing 56-57 g and put on sheets lubricated with fat. 10 minutes before baking, the buns are greased with eggs and baked at 250-270 °. After baking, lubricate with sugar syrup. Dry saffron is infused with vodka and saffron solution is introduced into dough during kneading. Quality requirements: round-shaped buns, unspecified, the surface shiny, the dough well baked, on a yellow fracture.
butter - 800 g, salt - 30 g, saffron - 2 pcs., sugar - 580 g, milk - 700 g, yeast - 130 g, flour - 2800 g, water - 88 g, raisins - 670 g, vodka - 10 g, fat - 20 g, melange - 400 g
