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
- Water - 100 ml
- Sugar - 150 g
- Yeast - 1.5 tsp.
- Chicken egg - 2 PCs
- Sour cream - 100 g
- Butter - 70 g
- Puree vegetables - 250 g
- Flour - 700 g
- Wholegrain wheat flour - 100 g
- Cranberry - 90 g
- Salt - 1 depot.
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.