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Recipe for Fluffy Roses
NECESSARY PRODUCTS:
flour - 600 g (sifted)
fresh milk - 200 ml. (warm)
water - 200 ml. (warm)
salt - 1 tsp.
sugar - 1 tbsp.
dry yeast - 11 gr.
oil - 50 ml.
proteins - 2 pcs.
cow butter - 80 g.
FOR SPREADING
yolks - 2 pcs.
fresh milk - 1 tbsp.
sesame for sprinkling
METHOD OF PREPARATION:
Add salt, sugar, mix and form a well to the sifted flour. Add the milk, water, oil, yeast, egg whites and start kneading. Before the dough forms, add half the butter and continue to knead. The dough should become very soft and very sticky. Cover the dough with a towel or cling film and leave it to rise for 1 hour.
Knead the already risen dough. Divide the dough into 12 equal sized balls. Roll each ball. Grease with oil. Roll up and press the ends. There should be 12 identical wicks.
Cut the wicks lengthwise in the middle, starting one centimeter inward from the end. Then braid and press at the end. Roll into a snail and arrange in a baking tray with parchment paper. Cover with a towel or foil and leave to rise for another 30 minutes.
Beat the yolks with a little milk and spread on the roses. Sprinkle with sesame seeds.
Bake in a preheated oven at 180 degrees, in the middle, without a fan, for about 30-35 minutes.
Enjoy your meal!