Dough for the best buns and I also make strudels from it. Even on the third day the pastries from it are wonderfully soft and delicious!
The best dough for baked, steamed and dukátové buns, there's no better recipe
- 1 serving
- 0 minutes
For 1 serving
Ingredients
Leaven:
Dough:
Preparation procedure
- Leaven: into the milk, which should be pleasantly warm, stir in the sugar, add the yeast and a teaspoon of semi-coarse flour – mix with a whisk and let it rise.
- Sift the flour into a larger bowl, grate in the lemon zest, add a pinch of salt, sugar, mix, add the leaven, milk, egg, melted butter. The dough will be loose at first, but will thicken as you continue mixing.
- Lightly dust with flour and let rise for about 90 minutes (the dough will rise well)
- Knead the risen dough on a floured work surface, lightly dust with flour, take half away, return it to the bowl. That will still rise quite a bit. Roll to a thickness of 0.5 cm, cut into squares approx. 7 × 7 cm – place a cube of filling (plum jam, Nutella, quark) on each and roll into a ball.
- Pour oil onto the bottom of a baking sheet or dish, turn each bun in the oil so it's oiled on every side and place them next to each other, you can press them together. Let them rise a little more and bake at 175 ° C for 25–30 minutes, until the crust is golden brown. From the same dough I also make steamed buns and dukátové buns.
- After baking, brush with milk mixed with sugar.
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