- Canned Mushrooms 150 grams
- Seedless olives 70 grams
- Grated cheese 2 tablespoons with a slide
- Eggs 2 pieces
- Milk 125 milliliters
- Dry yeast 1 teaspoon
- Vegetable oil 70 milliliters
- Wheat flour 180 grams
- Several basil leaves
- Salt to taste
- Margarine for grease molds
- Main ingredients: Mushrooms, Flour
- Serving 12 Servings
Cookie cutters, whisk, plate, spoon, muffin molds.
Step 1: brew the yeast.
Heat the milk so that its temperature becomes slightly higher than room temperature. Add yeast, mix and leave on 10 minutes.
Step 2: prepare the dough.
Beat eggs with salt until lush, then add oil and mix well again. Pour the sifted flour into the eggs.
Mix everything well, and then pour in the milk with yeast and knead a thick but batter with a whisk.
Step 3: add the filling to the dough.
Finely chop the olives and mushrooms, chop the basil, add all this and grated cheese to the dough. Mix very well to distribute the filling evenly over the entire mass.
Step 4: bake buns with mushrooms.
Lubricate the cupcake tins with margarine, sprinkle them with flour and fill with dough for 2/3.
Preheat oven to 180 degreessend it to bake your buns on 40 minutesuntil they become rosy and airy. Readiness also for fidelity can be checked with a toothpick.
Step 5: serve the buns with mushrooms.
Remove the buns from the mold, cool slightly and serve.
The dough is soft, and the pieces of the filling stand out very tasty. Have tea with afternoon tea!
Enjoy your meal!