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Nut bun
1 serving
dough is prepared in a non-papered way. in heated milk, dilute yeast and rub until the lumps disappear. pour cagora, put sugar, eggs, salt, cocoa, butter, flour, finely chopped nut all completely, according to the norm. mix the mass and knock it out on the table. after that, put the dough in the dishes, tie with a napkin and put in a warm place for fermentation. when the dough increases in volume by 2 times, knock out the second time on the table and put in a warm place until ready. the ready-made dough is moulded into one large bun, laid on a metal sheet lubricated with oil, and put in a warm place for proofing for 60-80 minutes. Bake the bun at a temperature of 200-210 ° for 1-
1. 5 hours. Coat the ready-made bun with glaze.
dough is prepared in a non-papered way. in heated milk, dilute yeast and rub until the lumps disappear. pour cagora, put sugar, eggs, salt, cocoa, butter, flour, finely chopped nut all completely, according to the norm. mix the mass and knock it out on the table. after that, put the dough in the dishes, tie with a napkin and put in a warm place for fermentation. when the dough increases in volume by 2 times, knock out the second time on the table and put in a warm place until ready. the ready-made dough is moulded into one large bun, laid on a metal sheet lubricated with oil, and put in a warm place for proofing for 60-80 minutes. Bake the bun at a temperature of 200-210 ° for 1-
1. 5 hours. Coat the ready-made bun with glaze.
flour - 8 cups, butter - 125 g, milk - 2 cups, sugar - 2 cups, eggs - 3 pcs., cagor - 0.5 cups, cocoa - 1 tbsp. spoon, walnut - 300 g, salt - 1.5 tsp, yeast - 100 g
