Shore Kogan (buns with poppy seeds)


Wheat flour – 700 g
melted butter – 300 g
egg – 1 pc.
Pressed yeast – 10 g of
pepper – 1/3 tsp.
turmeric – 0.1 g
nutmeg – 1/2 tsp.
cinnamon – 1/2 hours. tablespoons
poppy seeds – 1/2 tsp.
salt – to taste


Cooking method:

1 kg of product
Sift flour and 1/10 of the leave for the filling. The rest of the flour add water, yeast, salt and knead the dough, into which pour the saffron infusion. Flour, left for stuffing, mix with melted butter, pepper, salt, nutmeg and cinnamon.

The dough is cut into pieces, roll out on mugs, oiled. Then wrap in a roll, twist a tourniquet and crush into a pancake. Stuffing put in the middle of the cake, top grease egg, beaten with saffron, sprinkle with poppy seeds and bake at 230-240 degrees for 25-30 minutes.

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