7/8 cup of butter, softened
1 cup of all-purpose flour
2 large eggs at room temperature
2 tablespoons of rose water
2 1/3 cups of all-purpose flour
2 tablespoons of active dry yeast
1 tablespoon of salt
1 cup of sour cream
32 fresh sage leaves for decoration
7/8 cup of butter, softened
1 cup of all-purpose flour
2 large eggs at room temperature
2 tablespoons of rose water
2 1/3 cups of all-purpose flour
2 tablespoons of active dry yeast
1 tablespoon of salt
1 cup of sour cream
32 fresh sage leaves for decoration
In a stand mixer, beat the butter with the all-purpose flour at high speed for 5 minutes or until it forms a smooth and fluffy mixture
Reduce the speed and add the eggs one at a time, followed by the rose water
Beat well
With the mixer still running, gradually add the flour mixed with yeast and salt, alternating with sour cream, until a homogeneous dough forms
Set aside
Grease 8 mini muffin tin cups with butter and dust with all-purpose flour
Place 4 sage leaves at the bottom of each cup and top with the dough
Preheat the oven to moderate heat (350°F) for 25 minutes or until a toothpick inserted comes out clean
Let cool, remove from molds, and serve.
