Soft homemade scones with a subtle taste of caramel and crunchy "cap". Prepared on the basis of the monastic hop leaven.
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The recipe hop leaven.
Water (0.5 litre) bring to boil, add hops (3 tablespoons) and boil for 15 minutes on low heat. Strain, cool to 40 degrees, then add honey or sugar (1 tsp.), stir. Add flour (how much) until a thick cream and put in a warm place for a day. Sourdough needs to rise by 2-3 times. Store in the refrigerator.
To get the starter out of the fridge, add 1-2 tbsp of water, 0.5 teaspoon of sugar or honey, a little flour (about 1-2 tsp), stir until smooth, put in a warm place. 40-60 minutes later the yeast will double the bubbles will appear - the yeast is alive and ready.
To prepare the dough. For this leaven to spread in the pan (for 1.5-2 liters). *The pot with a lid without holes for the steam output (if not, then seal the hole with tape). And very interesting to observe the test, when the cap is transparent :)* starter add 125 ml of water,
0.5 tsp. of sugar or honey, 120 g of flour, mix,
Then add bran,
Stir until smooth (the consistency of thick cream), cover and put in a warm place.
A 3-3. 5 hour the dough will double in size, again forming a plurality of bubbles the dough is ready.
To the yeast mixture add 125 ml of water, 120 g flour, 1 tablespoon bran, mix until smooth.
To postpone 3-4 tbsp (about 100-120 g) for the next batch and put into the refrigerator.
Weigh the right amount of sugar, I used brown Demerara sugar from the Mistral.
Then to the yeast mixture add sugar, salt, vanilla, vegetable oil
And the flour (about 150 g), make a dough (like soft clay), put in a warm place.
After 3 hours the dough will double.
Then knead the dough, adding flour (how much) to not stick to hands. Leave for 30-40 minutes to rest. Then split into 7-12 parts.
Each portion to form a ball, put into a suitable form, covered with baking paper. Each ball and top with butter, sprinkle with brown sugar. Cover and leave in a warm place for 30-40 minutes.
When the rolls will increase in size to bake.
Preheat the oven to 220*C and bake the buns for 20-25 minutes until Golden color.
Cool on a wire rack and serve.
Here are krasotulki turned out!