- Milk - 250 Milliliters
- Oil - 50 Grams
- Honey - 30 Grams
- Warm water - 250 milliliters
- Yeast - 7 Grams
- Corn meal - 60 Grams
- Flour - 1,3 Kilogram (you can use wheat)
- Salt - 1 teaspoon
We start with honey, butter and milk together. When the mixture begins to foam, set aside and allow to cool. Lay the foil on the baking tray and sprinkle with corn flour. Since when baking we will not use oil, do not feel sorry for corn flour. Dissolve in yeast water in a bowl. Add a mixture of milk, honey and butter. Stir well. Pour half of the flour into the mixture. Stir well, breaking the lumps. Add the salt. Then, add the remaining flour and the rest of the ingredients. Stir well. It is better to hinder your hands. Place on a clean, flour-padded surface and sprinkle a little flour on the dough. Knead the dough with your hands (3-5 minutes) and set aside for 5 minutes aside to let the dough rest. Roll out the dough, about 0.5 cm thick. Cut the mugs from the dough using a mold or some jar. Put them on a baking tray and cover with a dry towel to get them up. Usually they are left for the night, that would make them for breakfast. It is enough to wait when they increase in two. Usually it all depends on the environmental conditions. Remove the towel and prepare the pan for frying. Sprinkle the surface of the frying pan with cornmeal and cook. Fry on each side until brownish (about 7 minutes). Then set aside that they would cool (on the grate). Divide the buns over the floors and let them cool in the fridge (you can even in the freezer). After the buns have cooled they can be filled. What to fill depends on your imagination. Bon Appetit.
Servings: 20