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Put flour in a bowl, make a hole in the middle and add warm milk.
In warm milk add 1 teaspoon caster sugar and yeast.
Stir a little until the yeast dissolves and set aside for 5 minutes in a warm place.
After 5 minutes, add 50 g of powdered sugar and salt, then mix a little with a spoon.
Add the soft butter (50g) and start kneading the dough. We need to get a dough that doesn't stick to our hands.
Cover the bowl with cling film and leave the dough to rise in a warm place, approx. 1h.
After the dough has risen, we turn it over on the work table on which we sprinkled a little flour and shape it into a ball.
Divide the dough into 6 equal pieces. Cover them with cling film and leave them to rise for approx. 10-15 minutes.
We take each piece of dough and spread it with the rolling pin in a very, very thin rectangular sheet.
Grease the sheet with soft butter, then roll it.
The roll obtained is cut in half lengthwise, so as to obtain 2 equal pieces.
We twist each piece in the shape of a rose. We make sure that the part with the layers of butter remains on top.
We put each cruffin formed in a muffin tray that we previously greased with butter and sprinkled with flour.
Do the same with all the pieces of dough.
After we have finished modeling, cover the tray with cling film and let it rise for approx. 45 min.
Preheat the oven to 180 degrees and bake them for approx. 15-17 minutes.
After they are ready, let them cool and powder them with powdered sugar.