Merilyn Sakova Purple Dress

Hazelnut Cream butter buns

Again some scones for breakfast, lunch, or whatever your imagination wants to ... soft and fluffy texture makes it ideal for endless profits.

The recipe is from Xavier Barriga master baker, but I met grace to MR Sunflower, thanks!

His fine and I would say to their elegance, are consistent with its taste, ..

Recipe:

Ingredients

500 g bread flour 280 ml water
15 grs.
sugar 30 grams butter 10 grams
.
salt 15 g fresh baker's yeast (a packet of the lyophilized)
10 g milk powder

Development

In a pan or saucepan melt the butter over medium heat until it turns to gold, darling over time so they do not burn us. We let it cool.

In a large bowl or on the same bench put the ingredients dry, ie flour, sugar, milk powder and salt in the center and pour the butter and water at room temperature, mix all ingredients in a envelope, and when the dough is smooth, add yeast and re- knead.

I use baker's yeast on, they may be hobbies but I get better results. In this case if you become a full fresh yeast, remember that you can undo in a little warm water.

Well, when we have our dough smooth, glossy and completely manageable pieces divided into about 60-80 grams. each unit and do not overtighten let rest about 30 minutes for lightness. Over time

formed rolls definitive on the counter or table sprinkled with flour work closing the ends of the inward parts like doblásemos a handkerchief. The place with the folds down over the tray to go in the oven and let rest again, until doubled in volume.

Meanwhile we turning the oven to 250 degrees, within which introduce a small bowl with water (I omit the step, after several tests the result was the same.)