Bertina Sweet Milk Buns

Category: Yeast bread
Bertina Sweet Milk Buns

Ingredients

Wheat flour 500 g
(3 + 1/3 cups flour)
Milk 250 g
Salt 10 g (2 tsp)
Sugar 40 g (3 tbsp. L.)
Butter 60 g (4 tbsp. L.)
Fresh yeast 15 g
Big eggs 2 pcs.

Cooking method

  • Heat the milk until slightly warm.
  • Grind the yeast with flour, then add butter, which we have at room temperature, sugar, salt and at the end of the egg with milk. Replace the rather sticky dough, at first it will stick to everything and very actively, after a while it will become elastic and will not stick to your hands at all.
  • Put the dough in a warm place for an hour, it should double in volume.
  • Knead the dough and divide into 16 pieces. Form balls and spread them on a baking sheet so that there is enough space between them, as the buns grow very strong! I use two baking sheets, just eight rolls each. Leave them for an hour to approach. Brush with whipped yolk.
  • Preheat the oven to 220 degrees, bake the buns for 10-12 minutes until they turn golden.
  • My comments
  • Kneading the main mode in the bread maker 2.20 min.
  • Dry yeast 2.5 tsp

Note

Recipe from Nadi-Nadyushka carina-forum.
Delicate, soft, lush ...

Glaze
Hello, tell me, are these buns airy? and how sweet? I just want to try to make exactly sweet, airy buns, so I'm looking for a recipe. And yet, can I put filling, raisins or dried apricots in them?
GruSha
Moderately sweet, but the sweetness is felt.
And soft, you squeeze them - they take their original form ...
more or less like this)))
Rezlina
Why pound yeast with flour?
GruSha
I put the dough with dry and in HP.
vorona
2 teaspoons of salt is 20 grams - will it be too much?
Crochet
GruSha
Gulenka, thank you very much for the recipe for milk buns! I baked it today, all my eaters were happy, I really liked the buns!

I got the following:

Bertina Sweet Milk Buns
murrrk
I baked buns too, I haven't tried the truths yet ...
lenalet
There is a lot of yeast, a lot of salt ((((((The buns turned out beautiful, but very salty and tasteless ((((
Milda
Sweet milk buns according to Bertina
Category: Yeast bread
Bertina Sweet Milk Buns
Ingredients
milk 250 ml
fresh yeast 15 gr.
wheat flour 500 gr.
butter 60 gr
sugar 40 gr.
salt 10 gr.
eggs 2 pcs. large
Cooking method

The recipe is taken from Nadyushka from the Carina forum.
Author's words, my photo.

Heat the milk until slightly warm.

Grind the yeast with flour, then add butter, which we have at room temperature, sugar, salt and at the end of the egg with milk. Replace the rather sticky dough, at first it will stick to everything and very actively, after a while it will become elastic and will not stick to your hands at all. (I entrusted the batch to the bread maker)
Put the dough in a warm place for an hour, it should double in volume.

Knead the dough and divide into 16 pieces. Form balls and distribute them on the baking sheet so that there is enough space between them, as the buns grow very strong! I use two baking sheets, just eight rolls each. Leave them for an hour to approach. Brush with whipped yolk.

Since the baking trays were busy, they were allowed to stand in glass molds. Baked at 210 * for almost 20 minutes. Since the bottom was still very light, I turned it upside down and browned. Still, it is better to bake on a baking sheet.
Delicious and fluffy buns!

Bertina Sweet Milk Buns

The dish is designed for 16 rolls
NIZA
Milda! The buns are simply amazing! (y) I cooked a half portion and, as always, I miscalculated, the pastries turned out to be so tender, airy that they ended before they could start

Bertina Sweet Milk Buns
Bertina Sweet Milk Buns

Milda
NIZA, your buns are a miracle! And half a portion is definitely NOT enough!
Galinka77
I would really like to bake such buns, but the question is, I do not have fresh yeast, can I replace it with dry yeast? And how much will it turn out?
IRR
Milda, Svetochka, buns (be sure to plan!)

Galinka77, usually dry take 3 times less than fresh.
Milda
Galinka77, don't cry! And dry yeast works great too. The ratio of dry to fresh is 1: 3, that is, take 5 g of dry yeast.
Milda
Quote: IRR

Milda, Svetochka, buns (be sure to plan!)
IRRpoints, the buns are not only tasty, but also stay fresh for a long time. I baked with me on the road, two days later the remaining buns were just as soft! Now I bake them all for the journey.
laxy
Baked several times, good recipe. Thank you.
I'll post the photos later
Milda
Anya, I'm glad that I liked the recipe. And we are waiting for the photo,
laxy
Sveta, but I can't find something to do. but I will definitely post it. If I don’t find it, there will be a reason to do it again
Omela
Milda , Svetochka, what chic rolls !!!!! Haven't seen it before.
Milda
Girls, buns, like all R. Bertine's pastries, very, very! So, bake for the joy of everyone!
Mistletoe, Thank you!
nut
Milda , thanks for the recipe exhibited. Buns are simply gorgeous, all are so tender and airy.
Milda
Nut-Irochka, grandchildren know that grandmothers have everything delicious!
laxy
my promised photos. True, this time I thought of something and they turned out to be not so lush
🔗

🔗
Milda
Anya, the buns are very good! Thank you for remembering the photo!
Mom
And what is the secret of such buns as in the first posts? I get it as in the last ....... so dark and soft do not work for some reason
Milda
Polina, can it be in the oven? And what is the baking temperature? And what are you rubbing on top? And where do the molded buns go? There may be many reasons. And the result depends on the flour.
SanechkaA
Milda Svetlana, thanks for the delicious buns, she has baked it repeatedly and from the full norm, since they disappear almost instantly

Bertina Sweet Milk Buns
Milda
Sanya, wow how delicious!
Hello compatriot !!!
Lenok458
I took it to the bookmarks. I'll try to bake it soon.
SanechkaA
Milda yeah, we are from the same city
Lenok458
Milda! The buns are just wonderful! I will bake often, because these buns are the best for sandwiches at school. The dough really turned out to be very sticky even after mixing in a bread maker. I had to sprinkle more flour on the table when cutting. The result was very pleasing: soft, tasty, airy, when pressed with a finger, the bun quickly returns to its original position. In my opinion, you can put more sugar. But this is a matter of taste. Next time, you should try to form from this dough not buns, but, for example, loaves, since the buns taste more like bread. As soon as I try, I will definitely report back. Thank you very much for the interesting recipe!
Bertina Sweet Milk BunsBertina Sweet Milk Buns
Milda
Lena, very tasty buns turned out. Health to the whole family!
And sugar, of course, is a matter of taste. I like that you can eat them for breakfast and for lunch with soup. Both cheese and jam are equally good and tasty.
xelena5
Here are my buns. Thanks for the recipe. I was not friends with yeast dough before, but now the bread maker is friends with it. Baked on a large baking sheet in the oven.
Bertina Sweet Milk Buns
Milda
xelena5, what delicious buns you have! I even wanted to bake again. And a bread maker is a weight!

And welcome to the forum!
xelena5
Thank you! Previously, they ate bread from the store for 4 days, but now they are ready to sweep everything at once. Now I'm driving away from the buns, I say that I tried one at a time and that's enough, they don't eat at night.
Elena Bo
It turns out we already have this recipe posted earlier by GruSha https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=10019.0... Can it combine?
toffee
I don’t know how about combining, but the words in the recipes are the same. Mona, of course, make a mistake and not see a similar recipe, but say in her own words.
Milda
Quote: Elena Bo

It turns out we already have this recipe posted earlier by GruSha https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=10019.0... Can it combine?
If there is the same recipe, then of course it would be necessary to combine! I am for it!
Milda
Quote: iris. ka

I don’t know how about combining, but the words in the recipes are the same. Mona, of course, make a mistake and not see a similar recipe, but say in her own words.
Irochka, don't worry, I know that almost everything in cooking was invented before us And I haven't seen the recipe posted earlier
Crochet
Quote: lenalet

There is a lot of yeast, a lot of salt ((((((The buns turned out beautiful, but very salty and tasteless ((((

Well, I'm straight even nina ... the taste of my homemade buns is excellent !!!

I've baked them more than once, and I'm not going to evolume stop !!!

About the amount of yeast ... Talk a lot ?! As for me, 15 grams of yeast per 500 grams. flour for bun dough just right !!!

Everything is in your hands, you think that there is a lot of something - feel free to reduce it and you will be happy ...

All markers are different in taste and color like gritsa ...
Lagri
GruSha, thanks for the recipe for sooo delicious buns! Delicate, fluffy, airy! And the taste is .... mmmm
Bertina Sweet Milk BunsBertina Sweet Milk BunsBertina Sweet Milk BunsI will always bake them, we will take this recipe for permanent use.
GruSha
wow, how many buns are already and how many thanks Very nice, because the buns are actually delicious, I bake myself and just buns and cheesecakes
lemontree
Goodness!
I'm new to baking, so a couple of questions came up, namely:

Wheat flour - 3 + 1/3 cups flour
glasses of what volume in ml? Indeed, in HP, measuring glasses are different ...
Fresh yeast-15 g


Dry yeast 2.5 tsp

You replaced 15 grams of fresh yeast with 15 grams of dry yeast ... Do they have the same ratio?
lemontree
Thanks to the author for the help! (
Ava11
Gulsine, thanks for the recipe!
Delicious buns turned out, I have been looking for such a recipe for milk buns for a long time. The dough is airy, tender. I even baked a little, maybe I can make it whiter? What do you think? I baked with steam at 220 degrees, for 15 minutes, then removed the steam and another 10 minutes at a temperature of 180 degrees. covered with foil. And I also wanted to ask when to grease with an egg? I greased before proofing and then the second time when they were ready. They are so gentle that it was hard to believe that they were ready. I liked that the crust is thin and the buns themselves are soft, so you need to take with you for sandwiches.

Bertina Sweet Milk Buns
Bertina Sweet Milk Buns
Crochet
It turns out that we have another one on the forum. exactly the same recipe , even the source is the same as that of Gulenki))...

Perhaps the topic moderator will combine these recipes into one?

Otherwise, you don't know which topic to go with the report ...
GruSha
Alla, gorgeous buns turned out !!! Thank you so much for the photo !!!
Inna, I'm not against
Chef
Quote: Krosh
It turns out that we have another one on the forum.
Have Gulsine was previously published. United
Sweetheart
Thanks for the delicious buns! We stood on the proofer for as much as 2.5 hours (while I was laying the small one) and turned into megabolts and spun the cinnamon rolls with the rest
Bertina Sweet Milk Buns

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