Sugarcakeis a recipe.
- 800 g of yeast test
- 10 Art. l. sugar sand;
- 50 grams of vegetable oil.
Cook or use any yeast dough.
Divide the dough into 10 equal parts, first roll each part into a ball and leave for 10-15 minutes. Then roll out with a rolling pin, on a lightly oiled table, thin round cakes. For each cake we pour vegetable oil - 1 tbsp. l.
Then we spread our butter evenly on the cake. For each oiled cake pour 1 tbsp. l. sugar and, just like that, by hand, distribute sugar throughout the surface of the dough.
We turn each cake into a straw and sugar inside. We fold the tubules in half, pinning together the joined edges. We make one incision exactly in the middle of the double folded dough tube. From the opposite side of the tuft.
We turn the cut in different directions and it turns out a beautiful multi-layered bun.
Grease the baking tray. We spread buns on a baking sheet and set for 25-35 minutes in a warm place.
After the dough rises again on the proofing, put the buns in the oven preheated to 2000C and bake for 10-15 minutes.
Ready buns are removed from the pan immediately as the sugar from them always flows and melts, and in time the uncooked buns can stick.
Allsugar bunsare ready.
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