Lean bun recipe

Nothing tastes better than homemade pastries. All kinds of pies and cakes, weightless as a cloud, scones... How did our mothers and grandmothers manage to make them so tasty with a rather meager set of foods? Which supermarket to look for a secret ingredient?





It turns out that to cook well, you do not need much. The main component of any recipe is the desire to please loved ones with delicious pastries.

Inexperienced housewives often say they are afraid of dough, especially yeast. It does not mix, it does not fit, it does not bake. After one or two failed attempts, baking experiments are over.





But tonight "Site" will teach you how to cook lean yeast-dough beautiful pop. Why lean? Because this recipe is over a hundred years old. This is how our grandmothers cooked bread.

Test ingredients

• 350g flour
• 200 ml of water
• 3 tbsp vegetable oil
• 3 tbsp sugar
• 45g fresh yeast or 1 tsp dry
• vanillin
• pinch

Filling ingredients

• 250g raspberries
• 50g sugar
• 50g walnuts

Preparation

1. Heat the milk and dissolve it in sugar, salt, vanillin and yeast. Leave for 15 minutes to let the yeast swell.
2. Add the flour in small portions. The dough should be soft, elastic and not dense.
3. Cover the finished dough with a towel and put it in a warm place for an hour. In that time, you can just go around him once.
   
   
   
   
4. The dough was divided into several identical buns of 75-80 g each. Cover the buns with a towel and leave for 5 minutes.
5. In the meantime, prepare the stuffing. Rub the raspberries with sugar and add ground nuts. Put the filling in a sieve to make the glass excess liquid.
6. From each bun with your hands form a flatbread with a thickness of 0.5-0.7 cm. In the center put 2 tsp. crimson-nut filling.
   
   
   
   
7. Carefully pinch the edges and lay the buns pinched down into a form lubricated with vegetable oil. Cover with a towel and leave for 15-20 minutes.
   
   
   
   
8. Bake buns. in the oven heated to 180 degrees 25-30 minutes.
9. Chill on the bars. Pour powdered sugar before serving.
   
   
   
   

Ready buns are lush and weightless, soft and airy like a cloud. With springy pulp and juicy nut and berry stuffing.

This dough is ideal for bread, pies and cakes. It is pleasant to work with him: obediently slides into the collar.

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