Piglet Buns
by Editorial Staff
Buns with sausages in the form of funny pigs will become not only a wonderful treat for a children’s party, such buns can be prepared for the New Year’s table in 2019, because a pig will be the symbol of the coming New Year! Everyone will like them, because the pastries are not only beautiful, but also delicious! I recommend for the New Year’s menu 2019.
Servings: 16
Cook: 2 hours 20 minutes (your 40 minutes)
Ingredients
For the dough:
- Flour – 420 g
- Sugar – 30 g
- Milk – 200 ml
- Butter or margarine – 30 g
- Fresh yeast – 15 g or dry yeast – 5 g
- Egg – 1 pc.
- Salt – 0.5 teaspoon
For filling and decoration: - Sausages – 4 pcs.
- Raisins – 0.5 tbsp
To grease buns: - Yolk – 1 pc.
- Water – 1 teaspoon
Directions
- First of all, make a dough for the test. To do this, pour half of the entire milk norm into a bowl, preheating it to 38-40 degrees. Crumble yeast into milk, add a teaspoon of sugar and a tablespoon of flour. Mix everything well.
- Put the dough in a warm place for 15 minutes to let the yeast start working. When the frothy cap appears, you can start kneading the dough.
- In a large bowl, combine remaining warm milk, softened butter or margarine, remaining sugar, salt, and egg.
- Whisk the ingredients together and add the brew.
- Mix everything again.
- Pour flour in portions, knead the dough.
- Cover the bowl with the dough with a clean kitchen towel and place in a warm place for 1 hour.
- After an hour, knead the yeast dough on the table sprinkled with flour. The dough is very good and elastic.
- Divide the dough into 8 pieces.
- Peel the sausages. Cut each sausage in half and cut off the edges, which we also need in the future.
- Take one piece of dough and roll it into a tape that is half the size of a sausage and about 20 cm long.
- Place half of the sausage on one end of this rolled dough piece.
- Roll the roll so that the sausage is inside and visible from both sides.
- Cut the roll of dough and sausage in half across and place the cut up. There will be two future buns. Thus, from 8 pieces of dough, 16 rolls will be obtained.
- Use your hand to lightly press the dough around the sausage so that it protrudes slightly above it.
- Transfer the future rolls to a baking sheet lined with baking parchment. Prepare the rest of the buns this way. When placing them on a baking sheet, leave some space between the buns, as they will increase after baking.
- Cut the cut edges of the sausages into 32 quarters. Attach them to the buns, simulating ears. Make “eyes” with slices of raisins, and squeeze holes in the sausages with a cocktail tube to make “piglets”.
- Lubricate the buns with egg yolk mixed with 1 teaspoon of water.
- Bake the piglet buns in an oven preheated to 180 degrees for 15-20 minutes.
- Piglet buns are ready. Let them cool and serve.
Bon Appetit!
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