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Spanish buns

Spanish buns

Spanish buns


for the dough:

Flour — 300 g
Dry yeast — 1 tsp.
Salt — 1/2 tsp.
Sugar — 1/4 cup
Egg — 1 pc.
Vegetable oil — 2 tbsp.
Warm water — 120 ml


100 g butter, very soft
filling to taste (canned cherries, grated pumpkin + sugar + cinnamon, apples)
powdered sugar


In the bowl of a mixer combine the flour, yeast, salt, sugar and stir.

Add the remaining ingredients and stir with a spoon, and then packed «hook» to knead the dough elasticity 10 minutes.

The dough should have a soft, non-tacky but. Put the dough in a bowl, greased, cover with cling film and leave to go to a magnification factor of two.

Cover the baking baking paper. Coming up the dough, divide into 4 parts.

Grease a working surface with butter. Take a piece of dough on the table and stretch it into a rectangle (I have 27 * 38 cm) and then grease liberally with butter.

Put the filling in a row on the larger side and begin to fold into a roll. Tighten the roll in the form of a snail.

Put the buns on a baking sheet, brush with the top small amount of oil. The same work is done with the rest of the test.

Put the pan in a warm place to come buns again, for 30-40 minutes. Preheat oven to 180 ° C.

Bake the muffins for 20 minutes or until tender.

Ready hot Spanish buns sprinkle with powdered sugar and reload on the grid until cool.

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