Lenten buns with raspberries and nuts
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Easy and simple recipe of vegetable rolls my grandma. This year she would have turned 100 years old. Grandma, a member of the CPSU, Chairman of the Council of labour veterans, social worker, activist, never conducted conversations on religious topics and did not go to Church... But Great Post kept always! That's what I remember. Such rolls grandma used to bake it is mandatory on your birthday 8th of March.
Ingredients for Lenten buns with raspberries and nuts
- Flour - 350 g
- Water - 200 ml
- Sugar - 3 tbsp.
- Vegetable oil - 3 tbsp.
- Vanilla - 1 package.
- Yeast - 1 tsp.
- Raspberry - 250 g
- Sugar - 50 g
- Walnuts - 50 g
- Vegetable oil
- Powdered sugar
Step by step instruction of cooking Lenten buns with raspberries and nuts
Dissolve the yeast in water at room temperature. (of course, grandma put the dough in the fresh yeast, I use dry instant yeast) sift the Flour with the vanilla, add the sugar, vegetable oil, pour the water with yeast. Knead the dough.
The dough should be soft, not dense, not bloated with flour. Therefore, once all of the flour to add is not necessary.
Put the dough in a bowl, greased with vegetable oil, tighten with cling film and leave in a warm place for 50-60 minutes.
The dough after an hour.
Coming up the dough on the work surface, greased with vegetable oil, punch down and divide into several equal rolls. (8 pieces for 75-80 grams each) to Cover with a linen towel and leave to "rest" for 5-10 minutes.
At this time, prepare the filling.
Raspberries to unfreeze. Drain the juice. Add the raspberries to the sugar and chopped walnuts. Mix well.
Stuffing should be prepared immediately prior to use. Otherwise, the sugar will manage to dissolve in the berries and the filling will be too liquid, which complicate the forming rolls.
Raspberry juice I pour in molds and freeze. Later it can be used for making jelly, berry sauces, and any other desserts or add to the icing as a natural dye.
Each bun roll out a cake thickness of 0.5-0.7 cm In the center put 2 tsp raspberry nut filling.
Carefully take the edges, forming a ball with the filling inside.
Put buns in shape (shape diameter 21 cm), greased with vegetable oil, cover with a linen towel and leave for 15-20 minutes.
Bake buns in pre-heated to 180* oven for 25-30 minutes. (it is necessary to consider the peculiarities of your oven)
If necessary for 10-15 minutes before end of cooking, cover the buns with foil.
Finished rolls to cool on a wire rack. Before serving, sprinkle with powdered sugar.