Whole grain flour mixed in equal proportions with higher flour grades gives these non-yeast buns a deeper taste and aroma with a nutty note. These buns are healthier than white and can be serve instead of bread for various dishes. Knead the dough out of flour, butter, baking powder and yogurt, but not much knead the buns texture a little layered. Stretch or roll out the dough into a thick layer and cut out circles that when baked, they will rise and become wonderful fragrant buns. Nutritional value of one serving: (10 total) Calories 182, total fat 10 g., saturated fat g., proteins 4 g. carbohydrates 21 g. fiber g., cholesterol mg., sodium mg., sugar g.
The author of the recipe is Danny Boome, a chef, athlete and TV presenter
Time: 34 мин.Difficulty: easy Servings: 10 The recipes use measured containers volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tbsp. whole grain flour
- 1 tbsp. premium flour
- 1 tbsp. l baking powder
- 0.5 tsp soda
- 2 tsp Sahara
- 0.5 tsp salt
- 110 gr. butter, cold, sliced into pieces
- 1 tbsp. yogurt cold
Recipes with similar ingredients: wholemeal flour, higher flour varieties, sugar, butter, yogurt
Recipe preparation:
- Preheat the oven to 230 ° C.
- In a large bowl, whisk the flour, baking powder, soda, sugar and salt. Stir in the butter until the mixture looks like on coarse grits. Add yogurt to dry ingredients, stirring until the dough is wet. Put it on lightly floured surface and mash 4-5 times. Roll or stretch the dough to form a layer with a thickness of about 2.5 cm. Cut the dough into a cookie cutter and transfer to ungreased fat pan. Bake for about 12-14 minutes or until rosy crusts.
