/ / Recipe Buns with cranberries and lemon

Recipe buns with cranberries and lemon

  • Lemon peel - 2 pieces
  • Flour - 2 1/2 cups
  • Sugar - 1/2 cup
  • Baking powder - 1 st. a spoon
  • Salt - 1/2 teaspoonfuls
  • Butter - 6 items. Spoons
  • Cranberries - 1 1/4 Cups
  • Egg - 1 piece
  • Yolk - 1 piece
  • Fatty cream - 1 glass

1. Preheat the oven to 200 degrees. To lace a large baking tray with parchment paper. Butter cut into pieces. Chop the cranberries roughly. Peel the peel with lemons and peel and finely chop to get about 1 1/2 tablespoons of zest. Lemons set aside for other uses. In a food processor, mix the flour, 1/2 cup sugar, baking powder, salt, butter and zest until the mixture looks like crumbs. Put in a large bowl. In a small bowl, mix fresh cranberries and 3 tablespoons of sugar. Add the berry to the flour and mix. If you use frozen cranberries, just add it to the flour. 2. In a small bowl, lightly beat the egg and yolk. Add the egg mixture to the flour mixture and mix. 3. On the flour-sprinkled surface, roll the dough into a circle about 20 cm in diameter and 2.5 cm thick. Using a cookie cutter or shape, cut out the circles from the dough. Roll them in flour and lay them on the baking tray at a distance of 2.5 cm from each other. 4. Bake buns in the middle of the oven for 15 to 20 minutes, until pale golden in color. Serve warm buns with sour cream or whipped cream. Store buns individually packed in polyethylene film or foil, in the refrigerator for 1 day or in the freezer for 1 week.

Servings: 8

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