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Romashka bun
5 servings
Dough is rolled into a tourniquet and divided into pieces, then balls are formed, given a round, flattened shape and laid out on a sheet lubricated with fat for proofing. 5 - 10 minutes before baking, a recess is made in the middle of the cake, into which a notch is deposited from the pastry bag and cut along the edges. The products are lubricated with egg and baked at a temperature of 200 - 240 ° C for 8 - 10 minutes, sprinkled with powder.
Dough is rolled into a tourniquet and divided into pieces, then balls are formed, given a round, flattened shape and laid out on a sheet lubricated with fat for proofing. 5 - 10 minutes before baking, a recess is made in the middle of the cake, into which a notch is deposited from the pastry bag and cut along the edges. The products are lubricated with egg and baked at a temperature of 200 - 240 ° C for 8 - 10 minutes, sprinkled with powder.
margarine - 80 g, salt - 5 g, sugar - 107 g, yeast - 30 g, flour - 528 g, eggs - 2 pcs., water - 0.2 l, vegetable oil - 1 g, powdered - 100 g
