Czech buns
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Buns from our grandmothers’ recipe book. They don’t make them like that in the world!
Ingredients:
td>milk
Procedure:
1. Weigh out the plain flour and let it sit for a while in a bowl in a warm room, heat the milk so that it is only lukewarm, put in a little sugar (about half a teaspoon) and crumble in the yeast
2. Let the fat melt and cool a little, add the sugar, vanilla sugar and egg yolk to the flour
3. Once the yeast has risen, which takes 10-15 minutes, pour the milk and yeast into the prepared ingredients, remembering to add the lukewarm melted fat
4. Add a little salt and you can also add grated lemon zest, use a food processor to make a smooth dough that does not stick to the bowl
5. Cover the bowl with a tea towel and let the dough rise until it doubles in volume
6. Turn the dough out of the bowl onto a floured rolling pin and divide it into 24 equal-sized pieces, round each piece of dough and let it rise again on the rolling pin while still empty
7. Fill each dough loaf with jam, jam, curd or poppy seed filling by making a pancake out of the empty dough loaf, put some filling on it with a spoon, join the edges tightly and form a round loaf in your hands and put it back on the roller, continue this way until you have finished all 24 loaves
8. In the oven, melt about 2 tablespoons of fat on the baking tray in which we will bake the buns, take the tray out of the oven when the fat has melted, put it near the rolling pin and put one bun after another in it
9.
Note:
Photo: Naďa Indruchová and ReceptyOnLine.cz
