Buhtle, rolls, pistons, hot dogs in dough…
I like to experiment. But for guests I always play it safe. And for the best. Sure when it comes to pastries (for now) it means this dough or croissants (already written). The dough is fine and combines well with sweet and savory fillings. Or empty like pistons.
- Knead (with 70dag of flour, and then, if necessary, add as much as needed to knead a soft dough, but not to stick) ...
- Let it rise in the heat for about 40 minutes (or how long you need to double it). If you have time, remix it and let it rest a bit again.
- Drop it on a lightly floured surface, mix carefully. Divide into 4 parts. Shape into balls and let them rest for about 10 minutes.
- Roll each into a circle. Divide into triangles as desired (I usually 8 each - I like my smaller buns).
- Fill with the stuffing that suits you. If you want the pistons, tear off the pieces of dough and dip them in the oil. Then roll out and roll up the longer side.
- Coat with beaten egg yolk with a little oil and milk (or some of your own coating). If they are pistons, salt them on top. Then turn on the oven to 220 degrees and when it heats up, insert the pastries and reduce to 200.
- Bake for about 20 minutes.
a salty, empty deer