Holiday Buttery Sourdough Scones
Holiday Buttery Sourdough Scones. Delicious and decorative butter cake from yeast dough, suitable both for the festive table and for everyday enjoyment of this pastry.
Category: Bread and Dough
Necessary food items:
– 250 ml of milk
– 1 spoon of sugar
– 30g of fresh yeast
– 2 eggs + 1 egg for coating
– 80ml of oil
– 1 teaspoon of salt
– 500g of flour
– 100g of butter
– A tablespoon of chia seeds
Knead the dough from the above ingredients and leave it in a warm place to rise.
Divide the resulting dough into 4 equal parts and separate each part and coat with softened butter, except for the last 4th part. We arrange all 4 parts on top of each other. Cover and let it rest for another 20 minutes.
When the dough has rested, put it on baking paper and roll it out with a rolling pin into a circle with a diameter of about 30-35 cm. We cut it as in the video into 16 equal parts. Then we take two parts each, twist around its axis and join.
We get a flower with 8 petals.
Brush the scone with beaten egg, and put chia seeds in the middle.
Bake at 200°C for about 15 minutes, then reduce the oven temperature to 180°C and bake for another 15 minutes.
Cover the baked cake with water and wrap it in a kitchen towel to let it rest for about 15 minutes.
Now the cake is ready for tasting and I can’t wait. It is fragrant, soft as a cloud and very beautiful in appearance.
If you want to support me:
Good appetite !!!
30
2 weeks ago
