I tried these softest muffins I've ever eaten with a friend, I was delighted with them and here's a recipe for you, try them too.
- Put yeast, salt and sugar in kg of flour and mix everything.
- Heat very little milk with water and add 250 ml of oil and pour into the dough, add 3 beaten eggs and pour these ingredients into the flour and start kneading. When the dough is well kneaded, let it rest for about 15 minutes.
- From the dough, stretch the crust and divide the crust into 5 horizontal strips and 9 vertical ones so that the cubes look like the size of a small egg when you collect them, roll each ball lightly in flour and leave them for about half an hour, maybe longer, depending on your temperature. rooms, cover them with some plastic foil and then roll each ball into an egg shape 2 to 3 times larger than the egg, that means spreading them lengthwise, not widthwise, coat them a little with margarine or butter, put a stick of cream cheese on top and top with the top cut 3 times and twist them according to the cuts, the signs of the sides of the rolls do not curl over the cheese, but only twist the cheese. Since it is a cream cheese, it will not leak at all. Arrange them in a margarine-greased pan, cover them again with plastic wrap and leave them to rise for at least another half an hour.
- Before baking, coat them with an egg beaten with one egg yolk, to which you have added two tablespoons of melted butter / margarine. Put some seeds on top as desired and bake them for about half an hour at 170, as soon as they turn brown, they are ready. Serve or when you have cooled down well put them in a plastic freezer bag and freeze them if you have anything left.
This dough is made in a bakery or mixer with spiral extensions. If you don't have this gadget, you have to knead the dough well