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?
- 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.
- Add sugar, warm milk, oil, salt, egg white.
- Add warm water little by little and knead for 10 minutes until you get a smooth dough.
- Cover the dough with cling wrap and leave it for half an hour to ferment at room temperature.
- 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.
- Put the inner material on the end and wrap it 2-3 times and roll it.
- Slice the remaining open part into strips with a knife.
- Twist each of the strips you cut in the same direction once and press them on the roll.
- When all the strips are finished, join the ends of the roll like a bagel.
- When all the meringues are finished, place them on a baking tray lined with greaseproof paper at 2-3 cm intervals.
- Let it ferment in the tray for 15-20 minutes.
- Brush egg yolk on the dough with a brush.
- Bake in a preheated 180 degree oven until golden brown.