Mini-Cotton Bread

Mini-Cotton Bread




20 min


20 min


10 units


20 minutes


20 minutes


  • 2.5 – 3 cups of flour
  • 1 sweet spice instant yeast
  • 1 tea spoon powder sugar
  • 1 tea spoon salt
  • 70 grams of margarine (melted)
  • 1,5 cups warm milk
  • 3/4 water glass of water

    For the above:

  • 1 egg yolk
  • 3 tablespoons sesame seeds

Key point

Prepare the hummer flour slightly. Your dough is neither too hard nor too lukewarm. Get a soft dough that does not stick. Do not forget to ferment your dough twice.

Cooking Advice

Instead of sesame seeds on the grass or pumpkin seeds can be cooked by sprinkling.

How is it prepared?

  1. Take yeast, warm milk, margarine and sugar in a deep bowl. Mix well.

  2. Add the water half and mix.

  3. Then start adding the flour gradually. Knead until you get a soft, unattached dough. Add water and flour to the required points.

  4. Transfer the dough you prepared to a clean container.

  5. Cover it with stretch film. Allow room for 40 minutes at room temperature.

  6. When the dough reaches two floors, divide it into tiny tiny beads and roll it.

  7. Transfer baking paper onto a furnace tray.

  8. Cover them and let them brew for 15 more minutes at room temperature.

  9. Apply a brush on them to cover them with egg yolks. Sprinkle sesame seeds.

  10. After the second fermentation they will increase their volume a little more. Then, in a preheated oven at about 180 degrees, turn them over for about 20 minutes and cook until they bloom.

  11. Take it out and enjoy it after listening to it at room temperature.

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