French Buns

French Bunsis a recipe.

Cooking

Take the finished puff yeast dough. We defrost it in the refrigerator. In advance. We also soak raisins in cognac or Cointreau liqueur the day before. Raisins about 200 gr.

Prepare the custard. At 0.5 liters of milk 100g of sugar, 0.5 tsp. vanilla sugar, 1.5 table. l. flour and 2 eggs.

We put milk with vanilla sugar on the fire, and in the meantime we beat the eggs with sugar and add flour, then when the milk almost boils we add 1/3 of milk to the egg mixture with a thin trickle - this is so that the eggs do not curl. Then we send back to boiling milk and constantly stirring, boil for 5-7 minutes. Cool the cream.

Roll out the dough. Smear the cooled cream with a spoon. Then generously sprinkle with raisins (second layer with chocolate drops), turn into a roll and cut with a sharp knife into ringlets with a thickness of approx. 2 cm. We wet the tip with water and stick it to the bottom of the bun. We put on parchment and slightly plyusnym them. Lubricate with yolk for color and let it brew for 20 minutes. Then bake at 1800C for 20-25 minutes.When we get them out of the oven, it is necessary to grease them with sugar syrup for shine.

Syrup: half a glass of water and half a glass of sugar to melt and boil.



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