Goldfish (buns)

Category: Bakery products
Goldfish (buns)

Ingredients

flour 500gr
yeast 30gr
sugar 60gr
warm milk 250gr
butter 60gr
egg 2 pcs (1 in dough +1 yolk for coating)
salt pinch
vanilla taste

Cooking method

  • Dissolve the yeast in water and, adding sugar, let it rise. Knead the remaining ingredients into dough. Set the dough aside for 40 minutes to come up. Then knead, cut into 150 g pieces, let rise again. Cut each part in the form of a fish. Brush with yolk. Scissors into fish scales. Put the finished fish on a sheet and let it come up for 15 minutes. Preheat the oven to 220 degrees, then lower the temperature to 200 degrees and bake for 15-20 minutes. Make the eyes from the protein pounded with sugar and raisins.
  • The buns should be placed on a sheet not tightly to each other, so that when the dough grows in the oven, the buns do not touch

Note

Buns are very easy to execute and delight children! They always disperse among children rapidly and have a resounding success.

Raspberries
Beautiful execution
NatyNatalia
How lovely. I'd like to try
Irina Dolars
Wonderful buns! For the joy of children!
Waist
valvery I think, and where I saw this recipe ... I remembered, in the magazine "Sweet SMAK" 1/1995. Then I did not cook, my daughter was not yet there, but now I will definitely cook. I even found the magazine and the picture is the same. There are so many goodies and how I forgot about it I went to put the dough Thank you!
valvery
And here he and my children made me happy and now my grandson. Only the recipe I took from the Polish magazine "Ciacta domowe" №37 for 1994, and "Sweet Smak" was created in the image and likeness of this magazine, duplicating the recipes, by the way, as life has shown very good and tenacious. I have replenished my luggage with many recipes from Polish magazines, which I fell in love with for a touch of sophistication and a try, even from a simple bun to make interesting pastries, both for children and adults. I will try to share all my favorite recipes.
Waist
Yes, Valentina, I looked ... The magazine says: ... "Sweet Smak", Russian version ... 1994 ... And there have been Polish magazines since 1993. Straight and found my own Only the letters are different, and the pictures and maybe even the size are the same.

I rushed to make them, but I ran out of eggs in the morning for croutons Well, at least the croutons turned out to be delicious Fish next week I will make, together with my daughter

The magazine calls the recipe Crispy Fish. Are they really crispy?

Maybe these fish (picture) in the topic "Forming the dough"!?!? They fit perfectly
valvery
No, Natasha! A bun, it is a bun! If you subdivide all the buns according to the molding method, you can add 18 types of cutting buns separately, but the bun will remain a bun. And there is no particular crunch in it. Although in the Polish version it goes like a chrupkie - it's crispy too. I would dismiss her like that. The dough is quite modest in terms of fullness of baking (and there is not enough sugar and fat), but for a roll it is exactly what you need. Easy and quick to knead and cut, simple and quick to bake. And the kids love the shape, and adding jam, honey and other sweets is not a problem. Natasha! I beg! Take a photo if you will take it soon. Mine from the phone is of very low quality, and there is no one to bake yet.
Manya Zayka
Oh, how cute)) My husband needs to cook, he is a lover of all flour Thanks a lot

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