Butter scones.
Cake butter, ingredients:
- 1/2 kg of flour,
- 1/3 yeast,
- 2,5 dl milk,
- 1 teaspoon of sugar,
- 1 teaspoon of salt,
- 5 tablespoons of oil,
- 2 eggs,
- sesame,
- linseed,
- 80 g of softened margarine.
Butter scones, preparation:
- Put the yeast, sugar and a spoonful of flour in the warm milk and leave it for 10 minutes for the yeast to work.
- Pour flour, salt, oil, 1 egg and added yeast into the mixing bowl and knead the dough and let it rise for 40 minutes.
- Knead the dough and divide it into 2 parts, one smaller and the other larger.
- Divide the larger part into five balls.
- Roll each one into a circle on a small plate and coat with margarine and roll out with a rolling pin the size of a 30 cm pan. and leave in the pan.
- Cut into 8 parts but not all the way.
- Twist each triangle outwards from the middle.
- Smaller part, cut off a bit for the ball for the middle. Divide the rest into 5 parts.
- Roll each to the size of a small plate and coat with margarine, roll out to the size of a pan and cut into 8 triangles.
- Fold each triangle from the wide side and melt between the triangles in the pan.
- Leave to rise for 30 minutes.
- Brush with beaten egg and sprinkle the circle in the middle with flax seeds and smaller balls-triangles with sesame and bake for 30 minutes at 180 degrees.
In order for the cake to be soft before it is taken out of the pan, cover it with a cloth for 15 minutes and then take it out.
Milica Zivkovic
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