The traditional snack of children has always been a chocolate milk bun, and there is nothing better than doing our own homemade buns, so we ensure that these sweet buns do not have coloring or preservatives. So I propose, here in recipes, an ideal sugar bun for snack or for breakfast. Whether accompanied by a juice, chocolate or milk, this soft bun is ideal to have energy and cover our daily ration of carbohydrates. Lets go for the recipe.
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| Ingredients to make sugar bun: |
| 100 milliliters of milk 25 grams of sugar 1 on dry bakers yeast (4´6 gr) 250 grams of strength flour 1 pinch of salt 100 grams of butter 1 egg 50 grams of sugar glas sugar glas sugar |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make sugar bun:
1. First, we are going to heat the milk into the fire and incorporate the 25 gr of sugar. Remove with a spoon and when it is warm, add the dry bakery yeast envelope and dilute in milk.
2. In a wide bowl, sift the flour along with the salt.
3. Incorporate 75 gr of butter cut into pieces. Undo with your hands mixing flour with butter forming a texture like bread crumb.
4. Incorporate the milk with the yeast and the egg. Knead with your hands or a kneader using the kneading hook. If the mass of milk buns is excessively sticky, add more flour. Knead about 10 minutes until you stick in your hands, but not in excess.
5. form a ball with the mass of the sugar buns, cover with a kitchen cloth and let ferment for 1 hour in a warm place but without air currents.
6. past this time, flour a work table, dump the dough and flatten with a floured roller. GGL up with a little oil a low tarter about 22 cm in diameter. Put the dough of the sweet bun inside, cover again with a cloth and let up 1 hour more in the same place as before.
7. Preheat the oven at 200 ºC. Form deep holes on the entire surface of the soft bun with your fingers.
8. Sprinkle the entire surface with the 50 grams of icing sugar (you have to add it all). Cut the rest of butter (25 gr) into pieces and also put it distributed by the surface.
9. Bake the spongy bun covered with sugar at 200 ºC with heat up and down for 20 minutes. Let cool in a rack.
Trick: Do not bake in excess or the bun will be a bit dry.
10. It is preferable to consume the same day. The next day, these types of sugar buns are usually more dry, so if there is plenty, better wrapping on transparent film. If you liked the recipe, I invite you to discover more in my blog target = _BLANK REL = NOFOLLOWCAKES you.
