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Back bun
1 serving
Dilute yeast in warm milk. Add 280 g of flour to the resulting dough, cover the dish with a napkin and put it to increase it in volume. From the remaining products (280g flour, oil, sugar, eggs and salt) knead the dough and, when the yeast dough increases in volume, combine them. Roll the obtained dough into a formation with a rolling pin with a thickness of
1. 5-2 cm, cut out the cakes with a glass or an oval mold, put them in an oil-lubricated baking sheet, allow proofing to increase in volume by 2 times. Before baking, lubricate the surface of the products several times with egg yolk.
Dilute yeast in warm milk. Add 280 g of flour to the resulting dough, cover the dish with a napkin and put it to increase it in volume. From the remaining products (280g flour, oil, sugar, eggs and salt) knead the dough and, when the yeast dough increases in volume, combine them. Roll the obtained dough into a formation with a rolling pin with a thickness of
1. 5-2 cm, cut out the cakes with a glass or an oval mold, put them in an oil-lubricated baking sheet, allow proofing to increase in volume by 2 times. Before baking, lubricate the surface of the products several times with egg yolk.
butter - 100 g, salt to taste, sugar - 60 g, milk to taste, yeast - 50 g, flour - 560 g, eggs - 3 pcs.
