Ingredients
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Method
-
Activating the yeast
Warm the milk, stir in a teaspoon of sugar and the crumbled yeast, then leave it to froth up.
10 min -
Kneading the dough
Knead the flour with the margarine, soured cream, egg yolk, salt and the frothy yeast mixture into a smooth dough.
-
Folding
Fold the dough in four, resting it for 10 minutes after each fold.
40 min -
Cutting and proving
Roll out the dough, cut out small rounds, brush with beaten egg, then leave to prove for 10-15 minutes.
15 min -
Baking
Bake at 200°C, then reduce to 180°C and bake until light golden.
20 min
| Nutrient | Total (25 pieces) | 1 pieces |
|---|---|---|
| Energy | 4 570 kcal | 183 kcal |
| Fat | 257 g | 10 g |
| of which saturates | 61 g | 2,5 g |
| Carbohydrates | 485 g | 19 g |
| Protein | 78 g | 3,1 g |
| Fibre | 19 g | 0,7 g |
An estimate calculated from the raw weight of the ingredients. Not included: egg. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: gluten, milk, egg
For sensitive digestion: flour, sour cream (lactose), milk (lactose) (high-FODMAP or lactose-containing ingredients)
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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