Malt Ball

Ingredients for Malt Ball

Instructions for Malt Ball

To prepare the Malt Ball recipe, please follow these instructions:

The milk is poured and poured into a bowl. The yeast is melted and stirred. Salt, pepper, malt, egg and wheat flour are added and the dough is kneaded until it is smooth and easy to let go of the bowl. The dough was kneaded through the table until it was smooth and smooth.

The dough is rolled out into a plate approx. 1 cm. Thick, put together into a square. Put the dough on a spoonful of plates and put a dishcloth over. Raises approx. 30 minutes a busy place.

The dough is rolled out again approx. 1 cm thick. The dough is stuck with a glass of approx. 8 cm. In diameter. The ice cream is dipped in flour, not to stick to the dough. The plate is covered with baking paper or lubricated with margarine. The cups are laid on the plate and a dish is laid over. Repeats approx. 15 minutes a busy place.

Brush with egg and sprinkle with bowl.

The oven is heated to 220 degrees. A refractory bowl of water is placed at the bottom of the oven. The balls are baked on the middle oven rib for 10-15 minutes.

The finished buns are cooled to a baker.