FROM THE PALMANIA KITCHEN
Tosca buns
A recipe shared by Palmania, presented here in English and Vietnamese.
Let’s cookIngredients
- 500 ml warm milk · 50 g fresh yeast · 1 egg
- 900 g flour · 2 tsp salt · 120 g nectar powder, crystals or paste
- 200 g butter + 50 g for filling · cinnamon · almond flakes
How to make it
- Mix yeast with warm milk and egg, then flour, salt and nectar. Rest 20–30 minutes.
- Knead with 200 g butter; proof until doubled. Roll, spread remaining butter and cinnamon, then cut into buns.
- Proof 30–45 minutes. Brush with milk, add almonds; bake at 200°C for 20–25 minutes.
Original recipe on Palmania.net ↗
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