Classical English rolls

Way of preparation: to Sift a flour a hill in the big bowl, to pound with the oil cut by small slices or a shaving.

To add yeast, the cinnamon, a grated nutmeg, vanilla sugar, ???????????? a carnation, salt, sugar and dried fruits (they need to be washed up, soaked preliminary in hot water to dry and small to cut).

All it to mix with a flour. Then to make deepening in the centre of the turned out mix. To connect it to the eggs shaken up with milk. All is good for mixing, and to mix the homogeneous soft dough. Then to lay out the prepared dough on slightly The surface strewed by a flour and to knead even 10 minutes to softness and elasticity. To shift the dough in slightly oiled bowl, to tighten a cellophane film and to put in a warm place for 45-50 minutes (the test volume should increase approximately in 2 times). Then the dough again to lay out on the surface strewed by a flour, and again to knead, that the formed vials have disappeared. After that to cut the dough for 14 equal parts, to roll round rolls and to lay out them on oiled ????????? (it possible to put and the oiled tracing-paper). Hardly to press a hand each roll that they became a little more flat. Then a knife to make superficial crosswise cuts on each roll. Then again to tighten a film (or to cover with a pure linen napkin) and to leave for 45 minutes for ?????????. The approached rolls should increase in size almost twice. To make a mix for daggers: to pound a flour about 6 items spoons of water to a homogeneous consistence. Then to shift a mix in a confectionery syringe and to fill with it crosswise deepenings on each roll.

To bake in in advance hot to an oven before formation of a golden crust. After that at once to lay out on a lattice and to allow to rolls to cool down. To prepare glaze as follows. To place milk and sugar in a pan on fire. To boil and, stirring slowly, to boil thoroughly 1 minute, the homogeneous syrup is not formed yet. To give to it a few to cool down and thicken. With ready glaze to smear still warm rolls.

For dish preparation be required on 14 rolls:

680 gr torments 1 teaspoon of salts;

75 gr a butter 1/2 bags of dry yeast (10-15);

1/2 spoon cinnamon; 1/2 spoon a grated nutmeg;

1/2 spoon Vanilla sugar 2 buds of a carnation 60gr;

Sugar 250 gr mixes of dried fruits (dried apricots;

prunes, a fig, black raisin;

dried peaches, pears and so forth;

325 ml of milk of 2 eggs for daggers: 3 teaspoon torments for glaze: 4 spoons of mil;

2 spoons of sugar.

Bon appetit!