250 gr of warm milk
20 g of fresh baker’s yeast
90 g sugar
90 g soft butter
2 whole eggs
Mixture lubrication: yolk and a little milk
Filling – chocolates.
As I suggest filling and jam, cinnamon and sugar, for sprinkling granulation sugar, chocolate drops, etc, what your heart desires :)
Preparation of sourdough:
200g of flour (the total amount)
1 tsp sugar
yeast (dry, I took 5g)
All mix and leave for half an hour at a temperature 28-29.
The brew add the remaining ingredients and a pinch of salt, knead for 10 minutes, until the dough is soft and elastic. Fermentation under the film in a warm place for 1-1.5 hours.
Sponge and dough:
1.Test divided into 12 parts, podkatat balls, rest 10 minutes (I have to get the ball weighing about 100g)
2. Each piece of dough into 3 even pieces.
3. This rolling pin to roll out the pieces, you get 36 cakes.
4. To take a muffin 3 tortillas and fold them in half and in half again.
And put them in a box shape, area, down 3 cakes each.
You can sprinkle with cinnamon.
In principle it is possible to use any jams, it will not flow out of rolls, as they are laid down corners.
In the original recipe, French authors propose to put the chocolates in the folds of hot already baked buns … I did not succeed, the folds stuck, so did not want to disturb the beauty.
Proofing about 30-40 minutes.
Proofed, smeared egg-milk mixture buns … if you want some of them you can sprinkle with granulated sugar.
Bake in preheated to 200-220gr. oven for 20-30 minutes.