Puffed jam buns

Method

1. 01

   1. Necessary products: wheat flour, sunflower oil, butter, chicken eggs, salt, vodka, water. To roll the dough you need starch (potato or corn), butter and any jam (or any other filling to your taste).

2. 02

   2. Mix egg, salt, water, sunflower oil and butter (it should be at room temperature).

3. 03

   3. Add 1 tbsp flour. It is good to mix and knead the dough, gradually adding the remaining flour. Depending on the quality of the flour, it may need a little less than a glass.

4. 04

   4. Knead the dough. It should not be very cool, but more soft and malleable. But you don't have to stick to your hands. Mix for 10-15 minutes, and then beat on the table 100 times. The dough will become smoother and more uniform.

5. 05

   5. Divide the dough into 3 parts, make one a little more. Cover with a towel and leave to rest for 30-40 minutes.

6. 06

   6. For rolling dough, it is better to take starch. With it, the layers of dough will be smooth, malleable and plastic. But you can do with the flour (but then the result will be completely different).

7. 07

   7. Sprinkle starch on the table, throw the largest piece of dough in the starch and roll into a rectangle.

8. 08

   8. It is necessary to roll out very thinly, the layer of the dough should be 1-2 mm thick. The dough rolls very easily and practically does not break. Lubricate the layer of 2 tbsp. butter (room temperature). Leave me 5 minutes.

9. 09

   9. We roll on the starch of the second layer of dough. Also very subtle. We move the sling to the first layer. We level and lubricate 2 tbsp of butter. It is not a problem if the first layer is a little larger.

10. 10

    10. We also do the third piece of the test. You get 3 layers of dough and 3 layers of oil. Let the dough rest for 5 minutes.

11. 11

    11. We fold the layer on the long side in half.

12. 12

    12. And roll it into a roulette. It is better to twist from the middle, tightly pressing the dough.

13. 13

    13. Send the dough to the refrigerator for 20-30 minutes, so that the oil freezes a little. Then cut the dough into pieces 1.5 cm thick. Cut it from the middle. First, we cut the roll in half, and then cut the pieces from each middle. I made 12 pieces of dough.

14. 14

    14. In the section, the dough is made layered and the layers are very clearly visible.

15. 15

    15. We sprinkle starch on the working surface. We place a piece of roll up, i.e. vertically. We find the edge at the piece, we wind it off a little and put it on the cut from above. That is, the layers should be closed on top with a small piece of dough. We press the roller and roll a small circle. We do not roll the middle very thinly, but pay more attention to the edges.

16. 16

    16. We're laying out the stuffing.

17. 17

    17. We're putting the edges together.

18. 18

    18. We lay it on the pan so that the fastened edges are at the bottom.

19. 19

    19. And bake in a heated oven for 20 minutes at a temperature of 180 degrees to a beautiful golden crust. There is no need to lubricate anything before baking. The layers will open and the layers will show a beautiful pattern. When the stains are stained, then only then smear them with the remaining butter (1 tbsp).