Sweet Fondant Buns
Sweet buns from fancy yeast dough with fondant are lush, delicate, they are prepared quite simply. The pastry in this recipe is somewhat similar to the dough for French brioche. It can be left in the refrigerator for the night, and the next day to form buns, let it “distance” and bake warm muffin for breakfast. It is better to pre-soak raisins for filling in strong alcohol, cognac or whiskey will do. To decorate baking, you will need a mixture for decorating gingerbread and cookies - dry fudge.
- Time for preparing: 1 hour 50 minutes
- Servings Per Container: 6
Ingredients for Fondant Buns
- 100 ml of milk;
- 35 g of sugar;
- 17 g of fresh yeast;
- 90 g creamy margarine;
- 1 egg
- 250 g of wheat flour;
- 40 g of raisins;
- 50 g of dry mix for decorating confectionery;
- 15 ml of water;
- salt, vegetable oil.
The method of preparation of sweet buns with fondant
Pour milk into the stewpan, add the diced cream margarine, pour granulated sugar and ¼ teaspoon of salt. Salt in this recipe for sweet buns is necessary, it is an essential ingredient in any yeast dough. We put the stewpan on the stove, heat up to about 30-36 degrees.
We put fresh yeast in a saucepan with a warm mixture, mix well so that the yeast dissolves completely.
Next, break a large chicken egg into a stewpan, mix the liquid ingredients with a whisk.
Wheat flour of the highest grade is sifted twice through a fine sieve. Do not neglect this step of the recipe for sweet buns, sift the flour necessarily!
In a bowl with flour, add warm milk-yeast mixture in small portions, mix the dough with a spoon.
Lightly sprinkle the work board with flour, spread the dough, knead thoroughly until it becomes homogeneous, smooth, stops sticking to the table and hands.
Dry the washed or soaked raisins, sprinkle it with a pinch of flour, pour it onto the dough. Once again, carefully knead the dough, this time with raisins.
Lubricate a clean bowl with any vegetable oil, put the dough, tightly tighten the bowl with cling film, put in a warm place for 50-60 minutes.
If everything is done correctly, then in the heat the dough will rise much, increase by 2-3 times.
We knead the dough, divide into 6 identical parts, roll up round buns, put them in molds lubricated with vegetable oil.
Cover the formed buns with a large bowl, leave it warm again for 30 minutes. During this time, the buns will grow again, approximately double.
We heat the oven to 170 degrees, send the buns to the preheated oven for 20 minutes.
We leave the finished baking in the forms for 5-10 minutes, then we get it from the molds.
Pour dry fudge into a bowl. We heat the water to 50 degrees Celsius, add warm water to a bowl with a dry mixture, rub it until a homogeneous mass is obtained. You can add a little more water, then the fudge will turn out to be more liquid, it will be fluid.
We decorate the warm buns with fondant, leave for a few minutes so that it freezes. Sweet fondant buns are ready, you can serve them on the table.
Enjoy your meal!