Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 250 g flour
- 150 g natural yourt
- 50 ml cream
- 0.5 ½ cube fresh yeast
- 2 tablespoon sugar
- 0.5 teaspoon ½ salt
- 1 tablespoon oil, unflavored
- Butter for the mold
- Breadcrumbs for the mold
- Butter or Clotted Cream
- jam
Print Recipe
Pin Recipe Instructions
- Warm the cream slightly, add sugar, crumble in the fresh yeast, stir and wait until the yeast mixture foams.
- Put the flour in a bowl, add the yoghurt, salt and oil and pour in the foamed yeast mixture. Use the dough hook of the mixer to make a yeast dough and let it rise in a warm place for about 1 hour.
- Then remove, knead again with a little flour and divide into 6 portions.
- Butter a size 6 muffin tin and sprinkle with breadcrumbs. Put the portioned yeast pieces in the muffin tin and cover again and leave to rise a little. In the meantime, heat the oven to 180 ° C.
- After reaching the temperature in the oven, bake the yeast scones on the penultimate, lower rack of the oven for about 20 minutes. Then remove the scones and leave to cool on a wire rack.
- Serve with clotted cream or butter and jam.
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