Name: Snowflake Buns
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Yield: 20
Ingredients: Milk - 150 Ml; Sugar - 25 gram; Dry yeast - 11 gram; Flour - 40 gram; Chicken egg - 2 PC.; Sour cream - 200 gram; Semolina - 1 Tsp; Corn starch - 15 gram; Sugar - 150 gram; Butter - 50 gram; Vegetable oil - 100 Ml; Vanilla - 2 gram; Salt - 1 Tsp; Flour - 750 gram; Sugar - 3 tbsp; Powdered sugar - 100 gram; Chicken Egg Protein - 0,5 PC.; Lemon juice - taste

Recipe information

Cooking:

1 hour 40 min.

Servings per container:

Source:

More details

Ingredients for - Snowflake Buns

Opara

1. Milk 150 Ml

2. Sugar 25 gram

3. Dry yeast 11 gram

4. Flour 40 gram

Dough

1. Chicken egg 2 PC.

2. Sour cream 200 gram

3. Semolina 1 Tsp

4. Corn starch 15 gram

5. Sugar 150 gram

6. Butter 50 gram

7. Vegetable oil 100 Ml

8. Vanilla 2 gram

9. Salt 1 Tsp

10. Flour 750 gram

Additionally

1. Sugar 3 tbsp

2. Powdered sugar 100 gram

3. Chicken Egg Protein 0,5 PC.

4. Lemon juice taste

How to cook deliciously - Snowflake Buns

1. Stage

First you need to prepare the sourdough: Add the sugar and dry yeast to the warm milk, mix it, then add the flour and mix everything again. Set aside for 15-20 minutes until the mixture is foamy. Then add sugar, eggs, mix, add sour cream - mix. Then add the starch and semolina, they will let the ready buns stay fresh for a long time (well, if they stay).

2. Stage

The next step is to pour the odorless vegetable oil and add flour in batches, in three or four steps, and stir. Before adding the last flour, knead the softened butter into the dough and knead for 3-4 minutes by hand so that it intervenes well. Then pour the remaining flour on the table and continue to knead the dough, mixing in the remaining flour. At first 750 grams, and then watch how sticky the dough is. The dough is soft, but not sticky to your hands.

1. Stage. Snowflake Buns: The next step is to pour the odorless vegetable oil and add flour in batches, in three or four steps, and stir. Before adding the last flour, knead the softened butter into the dough and knead for 3-4 minutes by hand so that it intervenes well. Then pour the remaining flour on the table and continue to knead the dough, mixing in the remaining flour. At first 750 grams, and then watch how sticky the dough is. The dough is soft, but not sticky to your hands.

3. Stage

Grease a bowl with oil, put the dough in it, cover it with cling film and put it in a warm place to rise. I heat the oven to 40°C, turn it off and put the dough there. Finished dough slightly pick up from the edges under the bottom, divide by 80-85g rounded. Cover with a towel, so they don't get flaky.

1. Stage. Snowflake Buns: Grease a bowl with oil, put the dough in it, cover it with cling film and put it in a warm place to rise. I heat the oven to 40°C, turn it off and put the dough there. Finished dough slightly pick up from the edges under the bottom, divide by 80-85g rounded. Cover with a towel, so they don't get flaky.

4. Stage

Prepare a baking tray, cover it with quality baking paper. Each ball is dipped in sugar and placed on the baking tray. Use a whisk to press on top to make a pattern for the snowflakes to be drawn on. Let the dough stand for 10 minutes and place in a hot oven at 180°C for 20-25 minutes. Watch your oven. Allow to cool completely.

1. Stage. Snowflake Buns: Prepare a baking tray, cover it with quality baking paper. Each ball is dipped in sugar and placed on the baking tray. Use a whisk to press on top to make a pattern for the snowflakes to be drawn on. Let the dough stand for 10 minutes and place in a hot oven at 180°C for 20-25 minutes. Watch your oven. Allow to cool completely.

5. Stage

For the snowflake pattern, prepare the icing. Beat with a fork half of the protein, a few drops of lemon juice and sifted powdered sugar, until the mixture is completely combined and white. Place in a pastry bag and draw. Cure for 5-8 minutes.