As a sweet main dish or afternoon treat for sweet tongues – no matter how you serve them, in any case, bavarian muffins far outperform! Fortunately, making them at home is not so difficult, and with a tb of fresh muffins you can shine not only on the carnival.Nee
For the d
gh: 20 g yeast2 tablespoons semolina sugar
250ml lukewarm milk
500g semi-flour
2 tablespoons softened butter
1 egg +1 yolk
2 tablespoons rum
half a teaspoon of salt
half a teaspoon of lemon zest
oil for
fryingFor filli
ng: jam, povidla2 cups sour cream
1 semi-skimmed cottage cheese
vanilla sugar
cottage chee
se for grating for garnishHow to
do1 Pre
re the muste – in a bowl you crumble yeast, add a tablespoon of sugar , a tablespoon of flour and half the milk. Before it comes out, wipe the butter with the remaining sugar, add the eggs and yolk and whisk in the foam. Then add the muste, rum, salt and lemon zest. Gradually add flour and milk.A not very stiff dough is formed, which is processed by the cooker until a fast is formed on the surface.
2 Leave under the cloth for about 45 minutes. Meanwhile, prepare a filling of cottage cheese and sour cream. Just mix the cups of cream with cottage cheese and vanilla sugar and leave for a while in the fridge.
3 Roll out the dough on to a plate about 1 cm thick and cut out the wheels. Either bigger – like a glass or a smaller one – with a classic candy cut. Smaller muffins are easier to consume. Allow the oil to flow for about 20 minutes before tossing it into the hot oil.
4 Heat more oil in the pot – enough to make the muffins float when frying. Before tossing, shape the dimple in the centre of the wheel and throw it down into the hot oil.As soon as the lower edges begin to fall, turn and fry from the other side.
5 After removing from the oil, fold the muffins on a napkin to get rid of excess fat. Garnish the muffins with a teaspoon of povidel or preserves, a teaspoon of mixed sour cream with cottage cheese and sprinkle with grated cottage cheese.