I have long wanted to show you this recipe. Gorgeous buns in the shape of roses, made from apricot dough! Very tasty, delicate as fluff! They are magical, be sure to try!
We activate the yeast. To do this, crunch the yeast with your fingers and add it to warm milk. Here is 1 tablespoon. a spoonful of flour and 1 tablespoon. a spoonful of sugar. We mix. Let the dough stand for 5-7 minutes.
We clean apricots from pits and skins. With a fork, knead the pulp of the apricots in mashed potatoes well.
We make a depression in the flour and pour the dough into it.
This also includes salt, remaining sugar, apricot pulp and an egg. We mix.
The softened butter is added to the batch last.
Knead soft dough. If the dough sticks a lot when kneading, add a couple of tablespoons of flour and grease your hands with vegetable oil.
Let the finished dough rise well, for about an hour in a warm place (under the film).
When the dough is settled, knead it well, divide it into 30 equal parts and roll it into the koloboks. Cover the dough balls with a towel and let them rest on the table for 5-10 minutes.
Now we roll each dough bun into a small cake.
We collect six blanks-flat cakes, laying them overlapping each other, and tightly roll up into a roll.
Cut the roll in half.
We get two roses from the dough.
We put all the blanks-roses in the baking dish. We cover the blanks for buns with foil so that they do not get windy, and let them distance well for 30 minutes. Mix the yolk with 1 tbsp of milk and grease the dough before baking.
We bake apricot dough buns in a preheated oven at 180 degrees for 15-20 minutes.
Let the prepared apricot buns cool slightly on the wire rack.
The buns are not very sweet, so it is better to serve with tea with apricot jam or lightly sprinkle with powdered sugar.
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