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Sardine Buns

Facebook page:   / belmerlion   Associated with Bonding in the kitchen:    / @bondinginthekitchen3476   Sardine Buns Ingredients: 560 grams plain flour 310 grams full milk 11 grams instant dry yeast 100 grams margarine 30 grams fine sugar 10 grams salt 8 grams vanilla sugar Oil temperature: 170°C Tip: The dough rising time may vary, because room temperature are different in every household. There are ways to make the dough rise faster. You may want to check it on google. For me I dont think is necessary, if your room temperature is 18°C and higher. It may take longer to proof in a lower temperature, just check the dough now and then to get the volume you wanted. Sometime the yeast smell can be over powering. Adding just enough vanilla sugar can demolish the yest smell and not tasting like vanilla when baked.