For the test:
200 ml of warm milk
50 g margarine for baking or butter
2 eggs (one for smearing buns and one for dough)
3 tbsp. spoons of sugar
3 tbsp. spoons of vegetable oil
1 bag of vanilla sugar
1 teaspoon yeast (pakmaya)
2-2.5 cups flour
0.5 tsp salt
jam, berries or fruit in the filling
1 tablespoon butter
2-3 tablespoons of flour
1 tbsp. spoon of sugar
In warm milk, dissolve the yeast and 1 teaspoon of sugar, add 2-3 tbsp. spoon flour, stir, set aside for about 10 minutes.
Melt the margarine, pour into a bowl, add the egg, sugar, vanilla, salt and vegetable oil. Mix well, pour the mixture into the brew, pouring the sifted flour and knead the dough. Knead thoroughly, then transfer to a greased pan, cover with a lid and put in heat for 1-1.5 hours.
When the dough fits the table, sprinkle with flour, divide it into 11-12 balls with hands dipped in vegetable oil.
Grease a pan or a small baking sheet or form with butter. Each ball roll and put in the center a little (no more than a teaspoon incomplete) fillings. The edges of the ball are well tipped with flour, giving the bun a round shape, putting the balls into the pan at a short distance from each other with seams down, brush the places of the buns' contact with a little vegetable oil. Cover the pan with buns with a film, leave to rise for 20 minutes.
At this time, combine all the ingredients for sprinkling in a bowl and rub them well with your fingers to make a fine crumb.
Heat the oven to 200 degrees. Sprinkle up the buns with a slightly beaten egg and sprinkle well.
Put in the oven, bake until golden brown. Allow to cool slightly in shape, then divide into individual buns.
Categories: Christmas Desserts