Name: Lenten buns with apple and lemon
Yield: 0
Ingredients: Dry yeast - 7 gram; Brown sugar - 1 Art.; Water - 1 Art.; Salt - 1/4 Tsp; Vegetable oil - 4 tbsp; Flour - 3 Art.; Lemon - 2 PC.; The apples - 2 PC.; Cinnamon - 2 PC.; Raisins - 2 PC.

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Ingredients for - Lenten buns with apple and lemon

1. Dry yeast - 7 gram

2. Brown sugar - 1 Art.

3. Water - 1 Art.

4. Salt - 1/4 Tsp

5. Vegetable oil - 4 tbsp

6. Flour - 3 Art.

7. Lemon - 2 PC.

8. The apples - 2 PC.

9. Cinnamon - 2 PC.

10. Raisins - 2 PC.

How to cook deliciously - Lenten buns with apple and lemon

1. Stage

Pour warm water into a bowl, add the yeast and sugar, stir until completely dissolved. Place in a warm place until frothy.

2. Stage

Pour salt and vegetable oil into the yeast mixture. Gradually add 1 cup of sifted flour and stir with a spoon. Then gradually pour in the remaining flour and knead the dough with your hands. The dough should be smooth and moist, but not sticky. If the dough sticks, add more flour and knead to the correct consistency. Cover the dough with a napkin and leave to rise in a warm place. When the dough has increased by 1.5 times, knead well again, again cover with a napkin and leave until the second approach.

1. Stage. Lenten buns with apple and lemon: Pour salt and vegetable oil into the yeast mixture. Gradually add 1 cup of sifted flour and stir with a spoon. Then gradually pour in the remaining flour and knead the dough with your hands. The dough should be smooth and moist, but not sticky. If the dough sticks, add more flour and knead to the correct consistency. Cover the dough with a napkin and leave to rise in a warm place. When the dough has increased by 1.5 times, knead well again, again cover with a napkin and leave until the second approach.

3. Stage

While our dough is rising, let's make the filling. Wash the lemons and boil them in plenty of water for about 10~15 minutes. Pour cold water over the lemons and leave to cool. Then cut each one in half, remove the pips and squeeze out the juice (we need it for the glaze).

1. Stage. Lenten buns with apple and lemon: While our dough is rising, let's make the filling. Wash the lemons and boil them in plenty of water for about 10~15 minutes. Pour cold water over the lemons and leave to cool. Then cut each one in half, remove the pips and squeeze out the juice (we need it for the glaze).

4. Stage

Grind the peels of lemons on a mincer through a fine grinder, pre-press them well so that there is no excess liquid.

1. Stage. Lenten buns with apple and lemon: Grind the peels of lemons on a mincer through a fine grinder, pre-press them well so that there is no excess liquid.

5. Stage

Wash the apples, remove the core and grate them on a coarse grater. Do not mince the apples through a meat grinder, otherwise you will get a watery pulp, which will not allow the dough to bake properly. Mix with the lemon peels and sugar (adjust the sugar to taste, depending on the sweetness of the apples). Add the cinnamon and raisins.

1. Stage. Lenten buns with apple and lemon: Wash the apples, remove the core and grate them on a coarse grater. Do not mince the apples through a meat grinder, otherwise you will get a watery pulp, which will not allow the dough to bake properly. Mix with the lemon peels and sugar (adjust the sugar to taste, depending on the sweetness of the apples). Add the cinnamon and raisins.

6. Stage

Roll out the dough into a rectangle about half a centimeter thick and place the filling in a thin layer.

7. Stage

Roll up into a roll, using a sharp knife to place into slices 3-4 centimeters thick.

8. Stage

Lubricate the form abundantly with vegetable oil. Dip the walls of each slice in oil and place it cut side up.

1. Stage. Lenten buns with apple and lemon: Lubricate the form abundantly with vegetable oil. Dip the walls of each slice in oil and place it cut side up.

9. Stage

Place in a warm place for the dough to rise and turn on the oven at 200 *C.

10. Stage

Bake for about 40 minutes, referring to your oven. In the meantime, make the syrup. In a small bowl, bring 4 tsp. lemon juice to a boil with 4 tsp. brown sugar and, stirring, cook until the sugar is dissolved.