Twisted cotton rolls with butter
If you love twisted pastry delights, try the fragrant sweet twisted buns with walnut filling and the golden fluffy twisted Korean donuts for even more homemade sweetness.
Ingredients · Servings 10
- flour - 550 g
- fresh milk - 250 ml
- dry yeast - 7 g
- sugar - 60 g
- salt - 1 tsp.
- eggs - 2 pcs.
- butter - 90 g
- oil - 1 tbsp.
- yolk - 1 pc.
- fresh milk - 1 tbsp.
- butter - 20 g
Method · 1 h
- Warm the fresh milk slightly, so that it is pleasantly warm, but not hot. Add the dry yeast, 1 tbsp. of the sugar and 2 tbsp. of the flour. Stir well and leave the mixture for 10-15 minutes, until the yeast is activated and foam forms on the surface.
- Sift the flour into a large bowl and mix with the salt and remaining sugar. Make a well in the middle and add the activated yeast, eggs and melted but cooled butter.
- Knead a soft and elastic dough. If necessary, add a little flour, just enough to stop the dough from sticking to your hands. Do not overdo it with flour, so that the buns remain fluffy and soft.
- Knead the dough for about 8-10 minutes on a lightly oiled surface until smooth and elastic. Grease a bowl with oil, place the dough inside, cover with a cloth or foil and leave to rise in a warm place for about 60-75 minutes until doubled in size.
- The risen dough is kneaded very lightly, just enough to release some of the air, and divided into 10 approximately equal parts.
- Each part is formed into a long and even wick about 35-40 cm long. The two ends of the wick are grasped and twisted several times in opposite directions so that a slight tension is created in the dough.
- The wick is then folded in half, bringing the two ends together. As it is folded, the two halves naturally begin to twist around each other, forming the characteristic spiral bun. If necessary, the twist is slightly shaped with your hands to make it even. The ends are pressed well together and slightly tucked in from below to prevent them from unraveling during rising and baking.
- Arrange the shaped buns on a baking sheet lined with baking paper, leaving enough space between them. Cover and leave for a second rise for about 25-30 minutes, until they become visibly fluffier.
- Beat the yolk with 1 tbsp. fresh milk. Carefully spread the mixture on top of the risen buns, without pressing down so that they do not fall.
- Bake in a preheated oven at 180 degrees for about 22-25 minutes, until they are a deep golden color. If they start to brown too quickly, you can lightly cover them with baking paper towards the end of baking.
- Remove the finished buns from the oven and, while still warm, brush with melted butter. Leave them for about 10 minutes on a wire rack or place them in a basket and cover with a clean towel. This will soften the crust and keep the inside fluffy and soft like cotton.
- Serve warm or completely cooled for breakfast or afternoon snack. They can be stored for up to 2 days in a tightly sealed box or bag. Before serving, they can be warmed for a few minutes in an oven at 150 degrees to regain their softness.
