Weather Vane Muffin with Hazelnut Butter

Hello Dear Friends,

We have entered the last week of Ramadan. Since we are in front of the holiday, it will be useful to note the practical varieties in advance. I am sure you will love this recipe with its wonderful aroma and easy fermentation :)

You can use the weather vane shape not only in buns but also in different pastries, especially in pastries.

We have a great contest and it's about to enter its final week. If you haven't joined yet you can get information here.

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Ingredients for the Hazelnut Butter Wind Vane Muffin Recipe

• 500 g wheat flour
• 1 pack of Pakmaya Cyprus Bun with Gum Drops
• 1 tea glass of granulated sugar
• Half tea glass of oil
• 1 tea glass of milk
• 1,5 teaspoon of warm water
• 1 tea spoon salt
• 1 egg white

For Inside:

• 1 cup hazelnut paste or hazelnut cream

For the top:

• 1 egg yolk

How to Make Hazelnut Butter Wind Vane Muffin Recipe?

1. To prepare the dough, take the sifted flour in a large bowl. Add 1 pack of Pakmaya Cyprus Bun Mortar with Gum Drops and mix.
2. Add sugar, warm milk, oil, salt, egg white.
3. Add warm water little by little and knead for 10 minutes until you get a smooth dough.
4. Cover the dough with cling wrap and leave it for half an hour to ferment at room temperature.
5. Degas the yeast dough and divide it into 8-10 pieces on a floured counter. Roll it out in a circle with a rolling pin or by hand.
6. Put the inner material on the end and wrap it 2-3 times and roll it.
7. Slice the remaining open part into strips with a knife.
8. Twist each of the strips you cut in the same direction once and press them on the roll.
9. When all the strips are finished, join the ends of the roll like a bagel.
10. When all the meringues are finished, place them on a baking tray lined with greaseproof paper at 2-3 cm intervals.
11. Let it ferment in the tray for 15-20 minutes.
12. Brush egg yolk on the dough with a brush.
13. Bake in a preheated 180 degree oven until golden brown.