Bicolor buns

Category: Bakery products
Bicolor buns

Ingredients

Dough
flour, premium 500 g
milk (warm) 125 ml
butter (soft) 125 g
pressed yeast 10 g
egg 2 pcs.
sugar 1 tbsp. l.
cocoa 3 tbsp. l.
salt pinch
Syrup
water 150 ml
sugar 150 g
vanilla sugar 1 tbsp. l.

Cooking method

Bicolor buns
Before you start making buns, boil the sugar syrup. To do this, put a saucepan with water on the stove, add sugar and vanilla sugar. Bring to a boil and until sugar is completely dissolved. Remove from the stove to cool.
Bicolor buns
For the dough, crush the yeast into warm milk, add sugar and 2 tbsp. l. flour by total weight. Stir and leave for a few minutes to let the yeast come to life.
Bicolor buns
Add eggs to the yeast mixture and mix with a mixer. Then add butter in parts, without ceasing to beat with a mixer. Sift flour and set aside 3 tbsp. l. without a slide, and combine the rest with the egg-oil mass, adding a pinch of salt.
Bicolor buns
Knead the dough and divide it into two equal parts. Add the deferred flour to one part, and 3 tbsp. l. without a slide of cocoa. Knead each part separately and remove to rest in a container under a film for 20 minutes at room temperature.
Bicolor buns
Divide light and dark dough into two equal parts.
Bicolor buns
Roll out all the parts to the same diameter and fold them in pairs, light and dark.
Bicolor buns
Roll not hard so that they stick together, and then cut with a knife into 8 pieces.
Bicolor buns
Roll up the rolls from the wide end to the narrow end.
Bicolor buns
Place the finished buns on a baking sheet lined with baking paper, cover with a towel and leave until the oven heats up to 180 degrees, ~ 20 minutes.
Bicolor buns
Bake for 15 minutes. Immediately after baking, pour the buns liberally or brush with sugar syrup.
Bicolor buns
Buns can be eaten directly hot or soaked in syrup.
Bicolor buns
The buns inside are very tender and airy. Bon Appetit!


Rada-dms
The buns look very nice! Tasty, simple and original!
Tatyana1103
Quote: Rada-dms
The buns look very nice! Tasty, simple and original!
Thank you Olenka peki for health
If you do not grease the buns with sugar syrup, then they are not at all sweet, but my sweet tooth was also dipped in syrup So, it's up to you who likes it best
Rada-dms
Tatyana1103, I found myself a lot of carob, so I'll try to bake it with it, and I'll stuff the sweet stuff inside. Thanks again for the recipe, Tanyusha!
Tatyana1103
Quote: Rada-dms
I found myself a lot of carob, so I'll try to bake it with it, and I'll shove some sweet stuff inside.
It should be delicious.

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