Sharing time ahoy!
Mar. 7th, 2010 05:39 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
wiseheartWinter has returned, with heavy snowfall, and now I'm really worried that we won't have Easter eggs this year, because the Ester Bunny's gonna freeze his/her arse off. Drat, and I was sooo looking forward to a year in which we actually might have an honest, regular spring, instead of the heat wave following right on the heels of the frost. * pouts*
In any case, to cheer myself up after the apple pie disaster from Friday, I spontaneously decided to bake Transsylvanian butter buns... for the first time in my life. They turned out light, tasty and addictive, so I've decided to share the recipe with you. Why should I be the only one to get fat again because of the endless winter? ;)
Transsylvanian Buns
Ingredients:
500 gr white flour
500 gr butter or margarine (I used the cheapest margarine on the planet)
2 eggs
1/10 l sour cream (créme freche for the Germans among us)
1/10 l white wine
a flat teaspoon of sugar
1 1/2 teaspoons of salt (or more, depending on your individual taste - I like them salty, myself)
1 beaten egg for the tops
How to do it?
1) Mix all ingredients unceremoniously and make a nice, smooth dough. You might have to add some more flour, as it tends to stick to your hands. At least it sticks to mine, but I always have warm hands, so you might be luckier.
2) Wrap the dough ball in tinfoil and let it rest in the fridge for half an hour.
3) Roll out the dough (about 1 centimetre thick), cut out small buns, cut their surface in cross-shape a few times and paint them with beaten egg.
4) Pre-heat the oven to 180°C. Baking time is half an hour, but if your oven heats up quickly, they might be ready sooner. When they are nice yellow on the upside and golden brown on the bottom, they're ready.
Warning: Don't keep them in easily accessible places, or else they'll be gone within the our. *g*
In any case, to cheer myself up after the apple pie disaster from Friday, I spontaneously decided to bake Transsylvanian butter buns... for the first time in my life. They turned out light, tasty and addictive, so I've decided to share the recipe with you. Why should I be the only one to get fat again because of the endless winter? ;)
Transsylvanian Buns
Ingredients:
500 gr white flour
500 gr butter or margarine (I used the cheapest margarine on the planet)
2 eggs
1/10 l sour cream (créme freche for the Germans among us)
1/10 l white wine
a flat teaspoon of sugar
1 1/2 teaspoons of salt (or more, depending on your individual taste - I like them salty, myself)
1 beaten egg for the tops
How to do it?
1) Mix all ingredients unceremoniously and make a nice, smooth dough. You might have to add some more flour, as it tends to stick to your hands. At least it sticks to mine, but I always have warm hands, so you might be luckier.
2) Wrap the dough ball in tinfoil and let it rest in the fridge for half an hour.
3) Roll out the dough (about 1 centimetre thick), cut out small buns, cut their surface in cross-shape a few times and paint them with beaten egg.
4) Pre-heat the oven to 180°C. Baking time is half an hour, but if your oven heats up quickly, they might be ready sooner. When they are nice yellow on the upside and golden brown on the bottom, they're ready.
Warning: Don't keep them in easily accessible places, or else they'll be gone within the our. *g*
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(no subject)
Date: 2010-03-09 09:44 am (UTC)(no subject)
Date: 2010-03-09 08:09 pm (UTC)