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- Ingredients
- Recipe
- Eggs2 unit(s)
- warm milk250 ml
- Oil3 tablespoon
- Margarine1 tablespoon
- Sugar4 tablespoon
- Salt1/2 dessert spoon
- Wheat flour500 g
- Organic Dry Yeast5 g
- Gem for brushing1 to taste
- In a blender, beat the eggs, warm milk, oil, margarine, sugar and salt for 3 minutes.
- Add the yeast and press the PULSAR key in 2 times of 30 seconds, for it to dissolve well
- Transfer the mixture to a bowl and add the wheat flour, little by little, until the dough does not stick to your hands, but remains moist and soft.
- Knead the dough until it forms a veil, that is, when you pull the dough and it becomes transparent like a veil, elastic and does not tear easily
- Return the dough to the bowl and brush a thin layer of oil over the dough (so it doesn't dry out)
- Cover the bowl with plastic and let it rest until the dough doubles in volume.
- Cover the bowl with plastic and let it rest until the dough doubles in volume.
- Remove the dough from the bowl and knead it a little to remove the air bubbles inside it.
- Roll the dough, forming the buns, and place them in a greased and floured shape.
- Brush the buns with oil and wait for them to rise again, until they double in volume.
- Brush with egg yolks and bake in a preheated oven at 180ºC for about 35 minutes.
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