Estonian pastries.

Estonian pastries.

2.8 (votes: 5)
Difficulty level medium


milk 120 ml
salt taste
butter 80 g
sugar 60 g
honey 15 g
cinnamon (ground) 20 g
wheat flour 300 g
yolk 1 pc.
yeast 15 g

How to prepare estonian pastries:

1 The yeast dissolve in warm (not hot!) Milk with sugar and leave for a while in a warm place to zapenilis. Butter (30g) with a melt, whisk yolks, add flour, salt, pour the yeast and knead the dough rukami.Gotovoe Put the dough in an oiled bowl and close. Leave in a warm place for 1-2 hours and put in the off-heated to 30 ° C oven.
2 Butter (50g), mix with 3-4 tablespoons of sugar and cinnamon until smooth. Mash the dough by hand, roll into 1 cm thick. Apply the mixture of oil, sugar and cinnamon in the dough formation, tightly twist to roll.
3 Twisted roll cut in half lengthwise, leaving the uncut tip. Twist the two halves and connect the ends to get a vicious circle.
4 Lubricate the remaining oil-sugar mixture before sending into the furnace. After lay out on a baking sheet and bake at 200 ° C for 20-25 minutes. In the last 5-10 minutes to reduce the temperature to 180 ° C.
5 Remove from the oven, sprinkle with powdered sugar or grease with a mixture of lemon juice with powdered sugar.
Estonian pastries.

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