Beetroot muffins with cranberries

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Pink, sweet rolls made from beetroot dough with cranberries and sugar cakes for intimate family tea party on a rainy, autumn day!

Ingredients for Beetroot muffins with cranberries

Step by step instruction of cooking Beetroot muffins with cranberries

Шаг 1

In warm water dissolve 1 tsp sugar and yeast.
Leave in a warm place until the yeast appearance of "caps".

Шаг 2

In a bowl, combine eggs, sour cream, sugar, softened butter and beet puree, cranberry.
Mix well. Pour in the yeast mixture.

Шаг 3

Add sifted whole wheat flour, a pinch of salt and gradually powdering the sifted flour, knead a soft, smooth dough (flour may need a little more or less focus during kneading).

Шаг 4

Dough knead well on a surface.
To put it in a bowl, cover with a cloth and leave in a warm place to rise for 1.5-2 hours.

Шаг 5

Punch down the risen dough, divide into pieces (I get 16 PCs.).

Each piece of roll in the flagellum.

Шаг 6

Then roll, as if beginning to tie a knot, the top edge of the flagellum to tuck down lower in the top center.

Шаг 7

Put the buns on a baking sheet and leave to "relax" for about 20 minutes. Then slightly sprinkle buns with water and generously sprinkle with sugar.

Bake in a preheated 190 degree oven for 25-30 minutes until tender.