- warm water - 1.5 cups
- dry yeast - 7 Grams
- sugar - 2 teaspoons
- Flour - 4,5 Cups
- salt - 2 teaspoons
- butter - 4 items. spoons
- soda - 1/4 Glass
- egg - 1 piece
1. In a bowl, combine water and yeast, and allow to stand for 5 minutes. Add sugar, flour, salt, butter and knead the dough. Cover with a towel and let the dough rise in a warm place for 1 hour. 2. Put the dough on a lightly floured surface. To lace the two baking sheets with parchment paper. Cut the dough into 18 slices (60 g each). Each piece of dough to form a round smooth ball, slightly rolling the ball around the palm. Put the buns on a baking tray about 2.5 cm apart. Cover with a towel and allow the dough to rise in a warm place for 30 minutes until the buns increase in volume by half. 3. Preheat the oven to 220 degrees. In a large saucepan bring 2 liters of water to a mild boil. Add baking soda and reduce heat. Put buns in water for 30 seconds, then gently turn over to the other side and wait another 30 seconds. Remove the buns from the pan and repeat the procedure with the rest. 4. Lubricate each bun with a slightly beaten egg with a brush, making sure that all sides are completely covered with egg mixture. Sprinkle each bun with salt. With a knife, cut the symbol "/" or "X" at the top of each bun. Bake buns in a preheated oven for 15-20 minutes, setting the baking trays on the lower and upper posts.
Servings: 16