Buns «Hemp»

Buns «Hemp»



— 200 ml of milk
— 2 tbsp sugar (not slide)
— 1 tbsp dry yeast (18 g fresh)
— 1 tsp salt
— 20 g of butter or vegetable oil
— 600 ml of flour (300 g)


— 150 grams of cheese such as Gouda
— 8 frankfurters


— 1 egg
— 1 tbsp milk
— 1 tsp tensile oil
For lubrication of the top:

— 1 egg
— 1 tbsp milk or cream


— Grated Parmesan
— Ketchup
— Dill


1. Divide dough into balls of 70 grams of weight — I left them 8 pieces. Size — like a tennis ball.
2. Each ball roll out the cake and put the cleaned sausage
3. Close both dumpling and close up the edge, tightly clutching the sausage to the test.
4. Cut crosswise into 8 pieces, leaving the bottom uncut.
5. Lower the left put a piece while reversing (supplied as a stump), the next — to the right.
6. Next Steps — staggered.
The result is a form of a roll.
7. put on heated oven at 220 C.
8. lay on a baking sheet baking paper.
9. Put the rolls for 15 minutes in a warm place.
10. Coat the top of the egg + milk.
Top as desired can be a little grease ketchup zigzag, sprinkle with Parmesan cheese and dill.
11. Bake for about 20 minutes or look at your oven — until golden brown.

Bon Appetit!

Buns "Hemp"

Responses are currently closed, but you can trackback from your own site.

Comments are closed.

счетчик для сайта