Beetroot muffins with cranberries

Description

Pink, sweet rolls made from beetroot dough with cranberries and sugar cakes for intimate family tea party on a rainy, autumn day!

Ingredients

Water

100 мл
Sugar

150 г
Yeast

1.5 ч. л.
Chicken egg

2 шт
Sour cream

100 г
Butter

70 г
Puree vegetables

250 г
Flour

700 г
Wholegrain wheat flour

100 г
Cranberry

90 г
Salt

1 щепот.

Cooking

In warm water dissolve 1 tsp sugar and yeast. Leave in a warm place until the yeast appearance of "cap".

In a bowl, combine eggs, sour cream, sugar, softened butter and beet puree, cranberry. Mix well. Pour in the yeast mixture.

Add sifted whole wheat flour, a pinch of salt and gradually powdering the sifted flour, knead a soft, smooth dough (flour may need a little more or less focus during kneading).

Dough knead well on a surface. To put it in a bowl, cover with a cloth and leave in a warm place to rise for 1.5-2 hours.

Punch down the risen dough, divide into pieces (I get 16 PCs.). Each piece of roll in the flagellum.

Then roll, as if beginning to tie a knot, the top edge of the flagellum to tuck down lower in the top center.

Put the buns on a baking sheet and leave to "rest" for 20 minutes. Then slightly sprinkle buns with water and generously sprinkle with sugar. Bake in a preheated 190 degree oven for 25-30 minutes until tender.

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