Blueberry Streusel Pie. German streusel cake Streusel with chocolate chips
Most housewives make a sweet crust on their baked goods, but not everyone knows what it is, and this is streusel crumb. Streusel pies are also especially popular; they are extremely tasty and have a beautiful appearance, so they can even be served on holiday tables. This material will be devoted to recipes for making streusel with photos and step-by-step descriptions.
Before you sprinkle the streusel, you need to grease the product, and therefore cover it with crumbs on top. You can brush with beaten egg or melted butter or milk. You can add your favorite flavorings to the streusel. For example, cinnamon, vanillin and much more.
Classic recipe
Butter, spread or margarine 50 g.
Sugar 100 g.
Flour 100 g.
1. Place the spread in the refrigerator in advance, then chop it into pieces with a knife.
2. Add sugar and flour.
3. Now, using your hands or special mixer attachments, grind everything into crumbs. The crumbs should not have large lumps, they should be crumbly and have the consistency of small bread crumbs.
6. Place the finished streusel crumbs in the refrigerator for 30 minutes.
Almond streusel
Butter 80 g.
Flour 100 g.
Almonds 70 g.
Sugar 120 g.
1. Cool the oil in the refrigerator.
2. During this time, grind the almonds in a coffee grinder or mill to the state of pollen.
3. In a bowl, mix flour, sugar and almond pollen.
4. Add chilled butter.
5. Grind everything into crumbs without lumps. You can do this by hand or with a mixer.
6. Place the grated almond streusel in a cool place for 40 minutes to allow the oil to set.
7. After this time, remove the sprinkles and use them for baking.
Coconut streusel
Coconut flakes 70 g.
Flour 100 g.
Margarine 70 g.
Sugar 80 g.
1. Cool the margarine in the refrigerator in advance.
2. Then transfer it to a saucepan and chop it into medium pieces.
3. Sprinkle coconut shavings on top and put in the refrigerator for 30 minutes.
4. After this time, take out the margarine, add flour and sugar to it.
5. Grind everything into crumbs using a mixer or manually with your hands. The result should be crumbs without large lumps.
6. Place the coconut streusel in the refrigerator for 40 minutes.
7. Then take it out and sprinkle on the baked goods.
Lovers of coconut flavors will love this streusel. Even while baking, it will fill the room with it.
Streusel pie with cottage cheese
For filling:
Eggs 5 pcs.
Cottage cheese 650 g.
Sugar 2 cups.
Flour 2.5 cups.
Margarine 200 g.
Baking powder 2 tsp.
1. Chop the cold spread with a knife in a saucepan.
2. Add flour, baking powder and grind into crumbs. The crumbs should be without large lumps.
3. Preheat the oven to 200C.
4. For the filling, mix the cottage cheese with sugar or pass through a blender.
5. Beat eggs into the curd mass, add vanilla and mix everything thoroughly until smooth.
6. Now grease the pan with butter or line it with parchment.
7. Divide the crumb dough into two parts. One part is slightly larger than the other.
8. Pour one part, which is large, into the mold and distribute it evenly along the bottom.
9. Place the curd filling on it, which should be distributed evenly with a spoon or knife.
10. Sprinkle the remaining streusel on top of the pie.
11. Bake at 200-220C for 40 minutes.
Serve cold, as the cottage cheese should set and the streusel should be soaked in it. If you cut it earlier, then the curd may leak out. When hot, cottage cheese has a slightly runny consistency.
German streusel pie
Flour 600 g + 100 g for streusel.
Eggs 1 pc.
Dry yeast 20 g.
Spread 160 + 70 g per streusel.
Milk 280-300 ml.
Sugar 90 g.
Cream 150 ml.
1. Mix 150 g of flour, yeast, 20 g of sugar, 150 ml of warm milk and leave to rise (30 minutes) in a warm place, covered with a towel..
2. Then add the remaining flour for the dough, vanillin, egg, milk, flour, salt and knead the dough. Add 80 g of softened spread and knead until the spread is completely combined with the dough. We remove the dough for 30 minutes for the rise.
3. Then knead it and leave it again for an hour.
4. Now line the pan with parchment or grease it with butter.
5. Place the dough in the mold and add a piece of spread to it in some places.
6. For the streusel, grind 70 g of sugar, 70 g of chilled spread and 100 g of flour into crumbs.
7. Sprinkle streusel over the cake and leave at room temperature for 30 minutes.
8. Place the pie in the oven at 180C for 35 minutes.
9. Take out the almost finished pie and pour cream on top.
10. Put it in the oven again and bake for about 10 minutes.
Video on the topic of the article
Streusel crumble is a great addition to any pies or scones. To prepare such crumbs, sugar, flour and butter are usually used. Standard proportions for streusel are 2 servings of sugar, 2 servings of flour and 1 serving of butter.
This topping is great for decorating various buns. For example, for me, as a child, the most delicious was the Yaroslavl bun, sprinkled with crispy sweet crumbs.
Today we will make 3 types of streusel: classic, almond and with the addition of coconut flakes. Depending on what you plan to sprinkle with crumbs, the composition of the streusel can be changed. Almond topping is good for pies with fruit fillings, such as cherry or raspberry.
And for pies with cottage cheese filling, I often add coconut flakes to the streusel. You can also add muesli or oatmeal.
A difficult recipe for streusel - topping for buns and pies of European cuisine, step by step with photos. Easy to prepare at home in 40 minutes. Contains only 103 kilocalories.
- Preparation time: 40 min
- Cooking time: 40 min
- Calorie Amount: 103 kilocalories
- Number of servings: 5 servings
- Occasion: Dessert, snack
- Complexity: Not an easy recipe
- National cuisine: European cuisine
- Type of dish: Desserts and baked goods
- We will need: Oven
Ingredients for nine servings
- Streusel classic
- Butter 50 g
- Wheat flour 100 g
- Sugar 100 g
- Almond streusel
- Butter 60 g
- Almonds 50 g
- Wheat flour 80 g
- Sugar 100 g
- Coconut streusel
- Coconut flakes 50 g
- Butter 50 g
- Wheat flour 80 g
- Sugar 60 g
Step-by-step preparation
- To make a classic streusel we need flour, butter and sugar.
- Cut the cold butter into cubes.
- Place it in a deep bowl. Add sugar and flour there.
- Grind everything until it becomes fine crumbs. It is better to do this quickly so that the butter does not melt. Place the finished crumbs in the refrigerator for 30 minutes.
- For almond streusel you will need almonds, flour, soft butter and sugar.
- Grind almonds in a blender or mill.
- Combine ground almonds, flour, room temperature butter and sugar.
- Grind all the ingredients until they form fine crumbs. Place the streusel in the refrigerator for 30 minutes.
- For streusel with coconut flakes we will need flour, soft butter, sugar and the shavings themselves.
- Here the process is even simpler. Mix all the ingredients and grind with your hands until crumbly. We put it in the refrigerator.
- I had streusel prepared for buns of various shapes (you can use any yeast dough). Before sprinkling the buns, you need to grease them with something. For example, yolk, milk or just water.
- Bake the buns until golden brown in the oven at 180°C for 40 minutes.
- Serve the finished buns with milk or tea. The remaining streusel can be packed and stored in the freezer.
A wonderful thing - Skype! and in conversations, as if by the way, Irishka writes, “and dad says, “You don’t need any cake, this pie is better!”
I guess let’s ask Ira... Irishka, she’s kind, she immediately told me about the recipe, and now I’m bringing it to you.
The French have very similar pies, and Mila 55 also recently served something similar. But there is still a difference and I am happy to treat you to the most delicious, lush, sweet and aromatic Streusel cake!
Mix 150g of flour, 20g of yeast, a pinch of sugar and 100-150 ml of warm milk - this is dough.
Place it in a warm place and cover with a towel.
(please note - this very quick dough can increase five times!
If the yeast is great, it's ready to run out of the bowl in 20 minutes!
Therefore, we quickly add to the dough
100-120 g of sugar and a bag of vanilla sugar, mixed with 1 egg and 150 ml of warm milk and add about 400 g of flour and a pinch of salt.
Knead and add 80 g of soft butter,
Knead again and place in a warm place, covering with a towel.
(the dough looks silky and is a little liquid for kneading by hand)
about forty minutes and it’s time to settle the dough.
We'll besiege you a second time in half an hour. After this approach, knead the dough and place it in a mold with a diameter of 28 cm. It’s best to use baking paper so that it forms high sides - the dough just flows!!!
The height of the pie is solid - measured 7 cm.
I oiled the tracing paper. It’s also possible until my husband runs out of his supplies
Now attention! - straight through our fingers we punch out the deep holes and into them, into each one, we put a piece of butter, the size of the upper phalanx of the little finger.
Let's make the streusel. If anyone doesn’t know, don’t be afraid! It’s a scary word, but doing it is easy and pleasant!
In a bowl with a fork or spoon or quickly with your hand (you can lick it later!) rub
70g sugar
70g butter, soft or cold grated
and 100g flour.
Cover the pie with this delicious crumb and leave it to rise for about 30 minutes in total - it will rise in time!
Place the pie for 30-35 minutes in an oven preheated to 180 degrees.
Then there are two options.
1. Cream, approximately 150g, preferably 20-23%, pour onto the pie, kneading the places where you can see the indentations from the holes where we put the butter. And bake for 8-10 minutes.
2. No frills - and enough oil! Just keeping an eye on the pie from now on. We poke it with a splinter and check for readiness as best we can.
Let the pie cool in the pan for about 15 minutes and remove it along with the paper onto a wire rack. There, carefully release the pie from the paper and wait for it to cool completely - this is where a gun will come in handy to drive away the household members who have come running to the smell - they will be annoying and flattering!
Don't trust them!
and drive them away - to the computer, toys, to the sofa!!! - otherwise, all the fluffiness will be crushed when cutting a warm pie and it will not be able to make a First Impression on others.
But both you and the pie deserve for those around you to sigh in admiration -
seven centimeters tall! (and this is not a chapel)! 
Excellent loose, slightly wooly, delicate and aromatic texture!
and the streusel!? - yes, zastrelitsa - what a delicious streusel! - no words!
I've already baked it for the third time in two weeks.
PY SY: I don’t have a gun myself, yes!
What saves me is my husband’s forgetfulness; he periodically, after 15-20 minutes, asks, without taking his eyes off the computer or the TV, “Marus, is there something baking there?”
- “Marusya, did you seem to be baking something?” and then forgets
But I have another test - my fingers - these are just trying to tear off a piece of streusel and quickly stuff this deliciousness, sweet and crunchy, into my mouth
Irishka Irinka your dad is right! Marusin also has the same opinion! Thank you so much for this culinary masterpiece - that’s exactly how I rate it!
Composition (shape 20 cm in diameter):
- candied oranges;
- almond streusel;
- almond dacquoise;
- sweet oranges;
- Creme brulee;
- chocolate mousse. 
Candied oranges
Ingredients:
1 orange
150 g sugar
Sequencing:
Preheat the oven to 150-160 C. Slice the orange thinly. Line a baking tray with baking paper, sprinkle with ½ sugar, distribute orange slices on top and sprinkle the remaining ½ sugar on top. “Roast” the oranges for 40 minutes to an hour, turning occasionally, until golden caramel color.
Use for decorating cakes, pastries and desserts, as well as as an independent dish.
Almond dacquoise
Ingredients:
(1 cake, mold 20 cm in diameter)
2 squirrels
35 g sugar
60 g almond flour
20 g wheat flour
65 g powdered sugar
Sequencing:
Preheat the oven to 180 C.
1. Grind almonds into flour. Combine with sifted flour and powdered sugar.
2. Beat the whites until light foam. Gradually add sugar and beat until soft peaks form. Using a spatula, carefully mix in the dry ingredients.
3. Draw a circle with a diameter of 20 cm on cooking paper. Turn the paper over to the other side and use a pastry bag to distribute the dough in the shape of the drawn circle. Bake for 10 minutes.
Sweet oranges
Ingredients:
2 oranges
juice of ½ lemon
60 g honey
1. Cut the oranges into thin cubes (about 2x2 cm), place in a saucepan with a thick bottom, add 250 ml of water.
Bring to a boil, then reduce heat, cover and simmer for at least an hour (until soft). As it boils, add water. At the end, when the water has completely boiled away, add lemon juice. Mix.
2. Lightly mash the oranges with a masher, but so that they retain their shape. Add honey, stir.
At this stage, take a mold with a diameter of 20 cm. Place dacquoise on the bottom of the mold. Spread the orange mixture on top. Place the mold in the refrigerator for 1-2 hours or in the freezer for 30-40 minutes.
Creme brulee
Ingredients:
200 ml milk
125ml cream (30-35%)
1 vanilla pod
60 g sugar
1.5 g (¾ tsp) agar-agar
3 yolks
1. Cut the vanilla pod lengthwise, scrape out the seeds, put everything together in a saucepan, pour in milk and cream. Place the saucepan on the fire, bring to a boil, remove from the heat, cover with a lid and let it brew for 20 minutes. Then remove the vanilla pod and heat the milk-cream mixture (do not boil).
2. Mix sugar with agar-agar and add to the hot milk mixture. Bring the mixture to a boil and let simmer over low heat for 2-3 minutes.
3. Place the yolks in a deep heat-resistant bowl. While whisking, pour in the hot milk mixture. Then pour the milk-yolk mixture into a saucepan and put it back on the fire. Stirring, bring the mixture to 85 C. Remove from heat. Pour the creme brulee over the oranges. Place in the refrigerator for 3 hours.
Chocolate mousse
Ingredients:
120 g chocolate (70-75%)
360 ml milk
40 ml cream (30-35%) + 180 ml cream (30-35%)
40 g sugar
1.5 g (¾ tsp) agar-agar
1. Melt the chocolate in a water bath or in the microwave.
2. Heat milk and 35 ml of cream in a saucepan. Mix sugar with agar-agar and add to the hot milk mixture. Bring to a boil and simmer for 2-3 minutes.
3. Pour 1/3 of the milk mixture into the melted chocolate. Using a spatula, stir until smooth, then pour in another third of the milk mixture, stir again with vigorous movements of the spatula. Mix the remaining liquid in the same way. The mass should be homogeneous and smooth. Cool to 35 C.
4. Pour 180 ml of cold cream into a cold whipping bowl. Beat until soft peaks form (when the cream is just beginning to thicken). Using a spatula, carefully fold the cream into the chocolate mixture.
5. Take a mold 22 cm in diameter. Remove the “blank” with the cake from the refrigerator, remove it from the mold and place it in a larger mold. Pour chocolate cream on top. Place in the refrigerator for 3-4 hours.
Almond streusel
Ingredients:
50 g wheat flour
50 g peeled almonds
50 g brown sugar
50 g cold butter, cut into cubes
zest of 1 orange
Sequencing:
1. Combine all ingredients in a blender bowl. “Punch” to crumbs. Place in the refrigerator for 20-30 minutes.
2. Heat the oven to 160 C. Line a baking sheet with baking paper and distribute the “crumbs” in an even layer over the baking sheet. Bake until golden brown, about 10 minutes. Cool.
Before serving, decorate the cake with cocoa powder and streusel. Place candied orange slices on top.
Recipe taken from blog
Homemade baked goods are always tastier than store-bought ones. Each of us remembers moments when grandmother or mother prepared delicious buns with sprinkles, which were moderately sweet and very appetizing.
To understand what I'm talking about, look at the photos; most likely, every reader of my site will be able to remember them, and pleasant taste associations will arise in their heads.
In this article I will tell you how to make topping for buns from childhood and prepare delicious buns at home for the whole family.
First, it’s worth clarifying that it’s called Streusel. It's not at all difficult to prepare.
Streusel is a crunchy crumb topping on baked goods. It is made from shortcrust pastry.
Today it is very popular among confectioners, and not only in industrial production, but also among ordinary amateurs in the home kitchen.
A little history
Judging by the name, it becomes clear that they first learned about it in Germany. She is credited with being born in Silesia; historians claim that this is confirmed in literary sources of the nineteenth century.
Streusel is also called a classic German pie, which has many variations. Each of them can safely be considered a relative of the grated pies known in our country.
Only this time, we will learn how to make Streusel at home yourself.
It is not at all difficult to prepare, but despite this fact, Streusel is successfully used to create appetizing and beautiful tops when baking homemade buns. Let's get into practice now.
Classic baking sprinkle recipe
In fact, you don't need to use too much Streusel to decorate your baked goods.
To decorate with crumbs for 10 pieces of buns, it will be enough to mix the sprinkles from 1 tbsp. l. sl. margarine. If you need more, increase the proportions accordingly.
It is important to note that the ratio of ingredients in the recipe is not exact. To prepare crumbs for decorating different products, you can change the ratio.
The change in the number of components will determine what properties the Streusel will need to be prepared in the end.
To make the mass denser, you should add 1 piece to the mixture. chickens yolk. Flour can be used in slightly larger quantities so that the composition consists of up to 3-4 parts to one part of sl. oils
It is worth mentioning the sweet taste of the sprinkles. If you add less sugar or prepare a salty mass, you no longer need to decorate the sweet buns with it.
Reducing the amount of flour and slurry introduced. the butter should be understood that the mass will be large, but at the same time it will be tender and crumbly.
Components: sl. oil; flour; sugar. Component ratio: 1 to 2 to 1, respectively.
Cooking algorithm:
- Sl. Grind the butter with sugar using a fork. For this purpose the oil should be at room temperature.
- I add flour and rub the mixture with my hands to create a decor. The size and consistency are chosen at your discretion, so grind the mass until you are completely satisfied with the result.
It will be finer if you add more flour mixture, but the mixture will be dry and dense.
With experience, you will get the feel for the perfect Streusel to coat your baked goods with your hands. But do not forget that the warmth of your hands can turn the mass into viscous and crumbly.
Thick topping for buns
Dense Streusel is prepared as follows:
- Add chicken to mixture. yolk and grind with butter and sugar, and only then add flour.
- The mass must be rubbed with your hands to the desired state.
Helpful advice: If the sweet topping doesn’t work out the first time, don’t despair. You need to put the crumbs in the refrigerator, all that remains is to add flour and grind again.
Streusel is not sweet
Cooking algorithm:
- I sprinkle with sl. cool the butter with flour and chop with a knife.
- I grind it into crumbs. As you can see, it is prepared in exactly the same way as simple chopped dough.
If you want to prepare the Streusel with the same structure, you need to collect the entire mass into a ball and grate it. Choose the size personally, it can be either large crumbs or smaller ones.
Variety of crumb recipes
Cooks love to change up classic topping recipes. One option is to add chopped nuts to the crumbs.
In this case, I advise you to take almonds, lemon or orange zest, cinnamon, cardamom, vanilla, in general, any spices that can be added to baked goods.
There is no need to be afraid of experiments; the main thing is that the added components should not burn out during heat treatment.
In order for the Streusel to retain its crumbly structure, feel free to place it in the refrigerator or simply in a cold place before use.
Before covering the buns with sprinkles, you should brush the surface of the chicken dough. egg, so the decoration will be securely attached to the baked goods.
The crispy decor will be crumbly, appetizing, and also very tasty. As a rule, the topping turns out lighter than the baked goods themselves, greased with yolk, and therefore the buns look very beautiful and appetizing.
Before serving, the finished baked goods can also be sprinkled with powdered sugar. This will make the decor of the buns look even more tempting, and therefore no sweet tooth will be able to resist such a treat.
Recipe for beautiful buns strewn with crumbs
Using yeast dough, you can bake very beautiful buns at home, sprinkled with Streusel. The recipe will not cause any difficulties for housewives, and despite the fact that you need to work with yeast dough, it will not take much time to cook.
The main task is to knead the dough correctly and give the buns the desired shape. These beautiful buns can be taken to work as a snack, given to the kids at school, or simply served with a flavorful drink, either coffee or tea.
Ingredients: 5 tbsp. flour; ¾ tbsp. sugar; 1 tsp salt; 140 gr. margarine; 15 gr. raw yeast; 1.5 tbsp. milk or water; 1 pack vanillin.
Ingredients for sprinkling: 3 tbsp. flour and sugar; 50 gr. sl. oil.
You can replace water or milk with a mixture of equal parts kefir and milk.
Cooking algorithm:
- Sl. The oil must be used chilled. I mix it with sugar and flour and make crumbs. The mixture will be paste-like, and therefore you need to add a little more sugar, add flour in the same way. If the mass is small and mealy, feel free to add chicken. yolk or sl. oil.
- I stir the mixture to form crumbs. I put the sprinkles in the refrigerator for 20 minutes.
- Mixing ingredients for a simple yeast dough. I wait for the first rise and knead the mass. After the second, you can cut the dough into future buns. Making them is not at all difficult. I make balls from the mixture and dip them in the slurry. butter, so I sprinkle it with crumbs.
- I make cuts on the buns, 3 pcs. will be quite enough.
- The preparation is ready, all that remains is to send the buns to the oven so that they brown.
Recipe for buns with sprinkles, originally from childhood
I love experimenting in the kitchen with buns. I always like to find that option for preparing baked goods that will remind me of childhood.
These buns really reminded me of the moments when my grandmother cooked them, spread them with slurry. butter, sprinkle with crumbs and serve with hot tea. This afternoon snack is always my favorite.
Ingredients for the dough: 3 tbsp. flour; 1 tbsp. milk; 50 gr. margarine; 3 tbsp each sugar and vegetable oil; 2 pcs. chickens eggs; 1 pack van. sugar; 1 tsp dry yeast; half tsp salt.
Ingredients for crumbs: 1 tbsp. sugar and the same amount of sl. oil; 2-3 tbsp. flour.
Cooking algorithm:
- I dissolve yeast in warm milk. I mix them, add flour, about 2 tbsp. and sugar - 1 tsp. You need to give time for the dough to rise.
- I melt margarine. I mix chickens in it. egg, van sugar, sugar, salt and vegetable matter. oil. I mix everything thoroughly. I add yeast and flour to the mixture. I knead the dough and let it sit for about 2 hours. It needs to be a warm place where there are no drafts.
- The dough will become several times larger. You need to form small balls and place them on greased parchment. oil. Place distances between the buns. Let them sit for 20 minutes.
- At this time I am preparing the topping. I melt the words. butter, add flour and sugar. I grind the mass into crumbs. I coat the buns with the chickens. egg, beat it in advance and sprinkle the baking with sprinkles.
- I bake the treat with crumbs for 20 minutes at 200 gr. in the oven. The buns should be covered with a golden crust. In fact, baking time may vary, because it all depends on your oven.
Serve lush buns with the aroma of childhood and the taste of summer on the table with a cup of milk or tea. We must admit that the buns will be very tasty even when cooled.
Recipe for buns with sprinkles and summer filling
Delicious buns with sweet topping are not at all difficult to prepare, and their taste can be varied by adding berries, fruits or jam to the filling.
The recipe is very versatile, because you can make such delicious buns both in the summer with fresh fruit and in the winter with jam or marmalade.
The choice is yours - please your family with delicious homemade baked goods as often as possible!
Ingredients: 200 ml milk; 50 gr. margarine; 2 pcs. chickens eggs; 3 tbsp each rast. butter and sugar; 1 tsp dry yeast; 2.5 tbsp. flour; 0.5 tsp salt; 1 pack van. sugar. For the filling, take berries or fruits.
Ingredients for crumbs: 2 tbsp. flour and 1 tbsp. sugar and sl. oils
Cooking algorithm:
- I make crumbs with my hands. I combine all the ingredients and rub them with my fingers.
- I heat the milk to room temperature, dissolve yeast in it, a little sugar, add flour, about 2 tablespoons. I stir, give the dough time to rise. To speed up this process, the bowl of dough can be placed in a bowl full of warm water.
- Melt the margarine and add the chickens. egg, salt, vanilla and vegetable matter. oil. I mix and add to the dough. I add flour and knead the dough. I let the mixture sit for 1-1.5 hours.
- I divide the dough into parts, approximately 12 balls. I roll each of them out and put 1 tsp in the center. fillings.
- I fasten the edges securely, giving the workpiece a round shape. I place the balls on greased parchment. oil, the seam should be at the bottom. Be sure to leave space between the buns as the yeast dough will expand during baking. Leave for proofing for 20 minutes.
- I cover the risen buns with the whipped chicken mixture. eggs and decorate with sprinkles as generously as possible.
- I bake the buns until golden brown. Baking time will depend on the power of your oven.
As for the filling, I tried different variations, for example, fruits, berries, boiled condensed milk and even cow candies.
To prevent the jam from leaking out of the buns, you need flour, but not in large quantities; you can also achieve thickness by using breadcrumbs.
Homemade buns can be served either hot or chilled. The temperature won't make any difference this time and won't ruin the taste.
Rolls go amazingly with different drinks, for example, a glass of cold milk, aromatic coffee or sweet cocoa, herbal tea.
Choose your favorite drink, prepare delicious buns and enjoy the pleasant taste!
This concludes the recipes for sweet rolls with tasty toppings. Study the recipes on my website, try them in practice, surprising your loved ones with delicious homemade pastries.
Follow everything that is indicated in the recipe to achieve the desired result, and if it happens that the first time you fail to bake beautiful rolls with sprinkles, you should not be upset, because each of us has faced this task for the first time and also experienced failures .
I wish you exceptional success in the kitchen and bon appetit! Follow the blog for new recipes so you don't miss anything interesting!
My video recipe