Prep 40 mins
Cook 20 mins
Russion buns, shaped like fingers and served with tea, honey and jams. serving size is guesstimated so any advice appreciated. time does not include risings
- 2 cups flour
- 1 tablespoon sugar
- 1 egg
- 10 g active dry yeast
- 1⁄2 teaspoon salt
- 1⁄2 cup milk
- melted butter
- Dilute yeast in warm milk, add salt, sugar, egg, sifted flour and knead not very stiff dough.
- By the end of kneading, pour in melted margarine, stir carefully and leave in a warm place to rise.
- Make a sausage from the dough and slice. Roll every slice into a ball and shape a finger 10-12 cm long with pointed ends. Sink “fingers” in melted butter and put on a greased sheet tightly to each other. Then leave to rise for 60 minutes
- bake in a preheated oven for 20 minutes 220-250 C.
I had to add 1/4 cup melted butter to the milk before the flour would form a dough. I dipped them in melted butter, as I think that's what step 3 meant. I got 9 fluffy 4" rolls. They had a very strong yeasty taste. Sorry - this recipe just didn't work for me. Made for ZWT4 Flying Duchess'