- flour - 2 1/2 cups
- sugar - 2 items. spoons
- baking powder - 1 1/4 Teaspoons
- soda - 1/2 teaspoonfuls
- salt - 1/2 teaspoonfuls
- Buttermilk - 1 1/4 Cups
- brown sugar - 3/4 Cups (filling)
- sugar - 1/4 Glass (filling)
- cinnamon - 2 teaspoons (filling)
- ground cloves - 1/4 Teaspoons (filling)
- salt - 1/8 teaspoons (filling)
- melted butter - 1 Art. spoon (filling)
- cream cheese or softened butter - 2 Art. spoons (glaze)
- buttermilk - 2 st. spoons (glaze)
- powdered sugar - 1 Glass (glaze)
1. Make the stuffing. Mix all the dry ingredients in a small bowl. Add ghee and mix with a fork until the mixture looks like wet sand. Set aside. 2. Make the dough. Preheat the oven to 220 degrees. Lubricate the baking dish with 1 tablespoon of melted butter. In a medium bowl, mix the flour, sugar, baking powder, soda and salt. Add buttermilk and 2 tablespoons of butter, stir. 3. Put the dough on a flour-poured work surface and knead until the dough becomes smooth. Roll the dough into a rectangle measuring 20x30 cm. 4. Pour 2 tablespoons of melted butter onto the dough and evenly grease it with your fingers. 5. Evenly lay out the sugar filling throughout the test, leaving the edges along the edges of 1 cm. Starting with the long side, roll the dough into a roll. Protect the edges. Lay the seam down on the work surface. 6. Cut into 8 pieces. Gently squeeze each piece on top and then put it in a mold. Lubricate the buns with the remaining 2 tablespoons of melted butter. 7. Bake for 20-25 minutes, until golden brown. 8. To make the glaze, mix cream cheese or butter and sugar in a bowl. Add buttermilk and whisk well until the mixture becomes homogeneous. Allow the buns to cool in the form for 5 minutes, and then lay them on the counter. Fill with glaze. Serve the buns while they are still warm. Store the buns in a sealed container for 3 days.
Servings: 4