Buns "French bouquet"

Category: Yeast bread
Buns French Bouquet

Ingredients

Simple yoghurt 125 g
Water to the level 280 ml
Fresh yeast 15 g
Sugar 2 table. spoons
Salt 1.5 tsp.
Flour (glass 250 ml) 3 glasses
Butter (margarine), melted 2 table. spoons
Vanilla sugar 1 sachet
For sprinkling:
Cinnamon sugar

Cooking method

  • I present the result of yesterday's insomnia.
  • French, because this is a variation on the "French bread" theme. I reread a lot of recipes and this is what happened.
  • Shake 125 g of yogurt into a measuring cup, add water to 280 ml.
  • In a mug, mix 15 grams of fresh yeast, 2 tablespoons of sugar, a bag of vanilla sugar, 1.5 tsp. tablespoons of salt, water with yogurt, heat the mixture to a "steam" temperature and pour it into a bucket of HP. Add three cups of sifted flour (a glass of 250 ml) and two tablespoons of warm melted margarine or butter. Dough mode. Roll out the finished dough, grease with melted butter, sprinkle with sugar and cinnamon, roll into a roll, cut into 24 pieces, pinch each from the bottom and put in a mold with a diameter of 28 cm.Cover with a towel and put on a proofer in a warm place (30 minutes). We bake at 180 degrees for 30-40 minutes.
  • Buns French Bouquet


Bagel
Extraordinarily beautiful. Is there no point in soaking them on top with a watering of milk, sugar and butter, which the respected Dentist brought in the recipes for Cinnamon Buns?
Stern
Bagel, I think that if you saturate them, it certainly won't get any worse! 🔗
Irinalein
I did not succeed in such beauty, but I tried VERY, VERY:

DSC02220.JPG
Buns "French bouquet"
Celestine
Sеrn, as I saw, it already stung somewhere, this is a direct wedding bouquet, it's a pity to eat it, just to admire it.
Question: and the dough, apparently, roll out thinly?
Stern
Quote: Irinalein

I did not succeed in such beauty, but I tried VERY, VERY:

Very sorry! : (I can only say that, in my opinion, the quality of the products plays a big role - it (this is the quality) is different everywhere.
I also "passed" it. Now I'm adjusting recipes for German products and misfires are less common.
And further. I cut the roll into 24 pieces, and you counted only 17! ;) Maybe this is where the dog rummaged? 🔗Roll out a little thinner and still cut 24 pieces.

Celestine, Thank you!!!
Roll out the dough thin enough, but without fanaticism!
Irinalein
Stеrn, I already realized that I rolled out a thick dough
Therefore, it did not work to cut it into 24 pieces.

But I don’t despair, the main thing is delicious. And my friends were shocked when I gave them this bouquet
They didn’t know that I had violated the technology.
THANKS for the recipe !!!
Bello4ka
Here, I decided to try the recipe too ... I want to clarify, 15g. fresh yeast is 2 tsp. l. dry?
Irinalein
It's my turn to answer this question (Stern will understand me):

Quite right!
15 grams of fresh yeast can be replaced with 2 teaspoons (!!!) of dry yeast
Stern
Dear "sisters in a bread maker", there is no weight indicated on my bag of dry yeast. It is simply written that this amount of yeast is enough for 500 grams of flour or replaces 25 grams of fresh yeast. There are 2.25 teaspoons in a bag.
However, I believe that for 500 grams of flour, 15 grams of fresh yeast is quite enough (even a little less, my briquette is 42 grams and I divide it into 3 parts), respectively, 1 heaped teaspoon of dry.
But again, I don't use dry saf-moment yeast and I don't know how they work.
Apparently, the truth can only be learned by experiment.
Irinalein
Duc already learned the truth!

And I was the experimenter last night.

You, Stеrn, in the recipe for "Snack" bread, 15 g of fresh yeast was also indicated, I used 2 teaspoons of SAF-Moment dry yeast when baking.And excellent, I must say, the bread turned out
Bello4ka
Well, here's my "bouquet", and I also became
It turned out very, very tasty! Thank you, Stеrn
Buns French Bouquet

Stern
Quote: Irinalein

Duc already learned the truth!

And I was the experimenter last night.

You, Stеrn, the recipe for "Snack" bread also indicated 15 g of fresh yeast, I used 2 teaspoons of SAF-Moment dry yeast when baking. And excellent, I must say, the bread turned out

So we will decide on that! 🔗

Bello4ka, and how much yeast did you throw? 🔗

Bello4ka
Sеrn, thanks, although I am far from your "bouquet"
I took 2 tsp, but "Saf-Levyur" (which must first be diluted in liquid)
lina
Delicious! Great cake! only instead of yogurt I took kefir, and during kneading added about 30 ml more water (perhaps I didn’t quite accurately measure the flour). Thanks to the author!
Kosha
Delicious and simple.

It is a pity that the recipe is not in grams. Somehow I have already lost the habit of "jumping" with glasses.

Baked with poppy seeds. The roll also turned out to be large, therefore not as jewelry as the masters, but mine were mixed with milk at once half.

Thanks for the recipe and for the idea !!!

Buns French Bouquet
NatalyaN
Lay: 125 ml of old kefir and 125 water, 30 gr. butter, 2 tbsp. l. sugar, a bag of vanilla sugar, 1.5 tsp. salt, 2 tsp. dry yeast, 450 gr. flour (it could have been 15-20 grams less). Here's what happened. True, while I was doing it, the dough stood still, and then during the formation I again had to distract myself, so "thin petals" did not work out this time, but we will be "perverted" next time.
Thanks for the recipe

P1010454 (2) .JPG
Buns "French bouquet"
Zest
tra-la-la)) Still, I baked buns so that I would not dream at night. I found a compromise to limit myself to just one, and baked it. Like the ones that used to be sold in school canteens. I wanted to call them “School”. But when I decided to take a picture of them in the evening, I saw that they were the Remnants of luxury, and not school ones. Everything was swept clean. : -X Well, and okay, they will not seduce me anymore. I wrapped dried apricots inside and sprinkled them with brown sugar. now you can endure until Easter

They were delicious, delicious! And how can I - so vashsche, no words! She savored one bun as a gourmet delicacy. I have only 4 of them and survived until the evening.

Buns French Bouquet
Viki
Quote: Stеrn

I won't get enough of buns!
And here's another! This is my bouquet, not a step from the recipe!
Buns French Bouquet
And again THANKS,Stеrn ! Pamper us more ....
MariV

Wow! Toka saw! And I want this! And I will! Super!Buns French Bouquet

And she did! Thanks to the author!
Antonova
And here is my bunch! Spread on top with powder from the recipe for cinnamon buns, and then put it in the oven for five minutes. It turned out super tasty !!! Took her mother-in-law ............ tepe she is proud of me.

I made a conclusion for myself ..... the lower the baking dish of the bouquet, the more beautiful it will turn out. The buds will grow upward, not wider.

Frantsuzskiy buket.jpg
Buns "French bouquet"
lina
I have again the dough for the "French bouquet" in the stove, what a disgrace, why are these buns recognized as the most, very, very, once a week I bake them.
Flour always leaves 430 grams. It works well on fruit whey drinks mixed with milk (water, tan, cream ...) - then you get such a moderate fruity note in the dough. For some reason, from fruit yogurt, in my opinion, this "fruitiness" in the dough is too pronounced, but from such a drink - just right.
Raisin
I apologize for probably a stupid question, but how to understand: "dough" mode? In the 255th Panas it is proposed to choose the type of dough among "basic", "dietary", "rye", "French", "pizza", "dumplings". When using only wheat flour, the 2 types disappear, but how to choose from the rest? There are different times and the number of batches, lifts. In what mode to knead on rolls-pies?
lina
Usually the main one. For "tender" pies - pizza.
Raisin
Lina, no matter what yeast: fresh or dry?
Celestine
Quote: Raisin

Lina, no matter what yeast: fresh or dry?

Read Temka-help in choosing
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=697.0
kava
My homemakers love poppy fillings, so in the main recipe I replaced cinnamon with poppy seeds, steamed and grated with sugar, so my bouquet looks like this:

buket 1.jpg
Buns "French bouquet"
buket2.jpg
Buns "French bouquet"
domani
Kava, I'm sorry, but can you tell me what combination of ingredients you used for this masterpiece? Otherwise I’m already confused ... Kefir or yogurt ... And how did you do all this on Mula? ...
kava
domani, I make almost all the bread on kefir (completely). And in the given basic recipe for "French Bouquet" I also used kefir (280 ml) +1 egg as liquid. Kneading on program 6 "Pizza dough" (dough kneading time - 1 hour 30 minutes). While it was kneading, I ground about 100 grams of poppy seeds on a coffee grinder (maybe more), then boiled it with boiling water, let it steam and added more sugar (here to taste, whatever you like best). When the dough was kneaded, I carefully took it out, rolled it out on the table (the thinner the better), poppy on top, rolled it into a roll (I rolled it out 2 rolls), and then everything according to the recipe: cut, pinch from one edge, put it into a mold. I laid it on the bottom from a split form, greased it with the rest of the eggs, proofed for 30 minutes - and in the oven (my bouquet was ready in 20 minutes). It turns out not only very beautiful, but also "correct" buns, soft and restoring their original shape after squeezing.
Olivkka
Hello! Can I ask a couple of silly questions?
1. Is the dough mode in this case basic or French?
2.
125 gr yogurt (small jar), add water to 280 ml.
Mix in a mug 15 g fresh yeast, 2 tablespoons of sugar, a bag of vanilla sugar, 1.5 tsp. tablespoons of salt, water with yogurt,heat up mixture to "steam" temperature
how do we heat? Can yeast be heated?
Thanks in advance.
Stern
I don't know what the "dough" mode is called in your HP. This is a program in which only kneading and raising of the dough takes place.
A mixture of liquid with sugar, salt and FRESH yeast can be heated to a "steam" temperature! But if heating is provided in your HP in the "dough" mode, you do not need to preheat the mixture.
Olivkka
The fact is that I understand that the options are possible. The dough is mainly cooked in the mode for 2 hours 20 minutes (I have already tried it) And in the French bread mode 3 hours 35 .....
Here .... The dough mode is called DOUGH
Zest
Olivkka
You can calmly do it in the main mode.
If you have free time, you can also use the dough mode on the French program, if not, then on the Main program you get an excellent dough.
Olivkka
Thank you all for your quick answers. This morning I tried it, very pleased with the result!
Olivkka
I am again at a loss. While everything was hot and freshly cooked, everything was fine by the evening (I cooked early in the morning) and on the trail the product became rubbery and quickly became stale that I could have done the wrong one. Why does this happen? I used yeast dough repeatedly without a stove, never having such an effect ..... I did it not on igurt, but on kefir
lina
Olivkka, they ask me for these buns so often that I do them "with my eyes closed." Liquid - what is in the fridge - kefir, milk, cream, tan, whey drinks (but I don't usually do it on yogurt) .... Basic mode, 2h 20min. For three days they are normal! I myself never touch hot-warm buns, if I try, then 10 ... 24 hours after baking. I say for sure - not rubber, but excellent, fresh. Maybe it's just "not your" recipe?
Olivkka
How is it not yours? There must be something wrong, how much all my recipes were baked in the oven. I just mean that this "not mine" would not apply to many other recipes, because of a common mistake ....
Eternal child
Oh, well, what a beautiful bouquet from the author ...
Baking masters, teach the fresh one how to roll out the dough so that it turns out such a beautiful thing ... you can go in detail ... thank you
Qween
Eternal child , the process of rolling the dough is like a roll.

Try this to start:
Divide the dough into 2 parts (this way, I think, it will be easier for you to start), and roll each, in turn, with a rolling pin.In length ~ 40 cm, and in width, of course, it will turn out Already. The thickness of the workpiece should be ~ 0.5 cm. Then grease this workpiece with oil and sprinkle it according to the recipe, or whatever you like. Then wrap it in a roll along the wide side. The result is a "sausage". Then cut this "sausage" into 12 pieces.
Do the same with the second part of the test.
Lay out small rolls with one cut up, and the lower one, respectively, will be at the bottom. The lower cut, before being laid into the mold, must be pinched, and a rose is obtained. The cut color of the buns is so beautiful from the cinnamon.
My explanations are approximate, because when I prepare such things, I do not make measurements.
domani
Olivkka, I have the same problems with this wonderfully beautiful product - after a while the buns become just rubber (well, at least they are destroyed quickly) ...
Eternal child
I report: everything worked out, I made the dough on Franz. mode as much as 3-35h, it rose very well and the bouquet was great ... tomorrow we are going to visit, I will surprise everyone ...
Thanks to the author for the recipe !!!
Stern
Eternal child, health! 🔗
I can't say anything about the "rubberiness" - this "bouquet" immediately leaves me.
But if you want buns that do not stale for a long time, use curd dough.https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3362.0
Darley
I also want to show my "bouquet". Oh-oh-really liked the recipe, thanks to the author!
🔗

And about the instant eating - to the point! Before I could look back, mine ate it and asked for more. :) I had a second oven right after the first

Thanks to the author for the recipe! Our family loved this cake. Tomorrow my son himself will bake it for his girlfriend's mother (future "mother-in-law" (maybe "mother-in-law") tomorrow is a birthday)

kolynusha
Stеrn, so I got to the bunch. I liked it very much in terms of content and execution. Moved to the list of those recipes that I often bake.
Lisss's
Buns French Bouquet

here is my bunch - I don't have many "petals", but very tasty
Girlra
Hello!
I found this recipe by accident and while I re-read everything, you could just choke on saliva!
I also decided to try this recipe!
And now my bunch is in the oven - a beauty beyond description!
StеrnThank you so much for this miracle!
Dreamy
Girls!! Thank you all for these recipes. For me, it's just a godsend !!!! Hurray for you !!!! Here is my bouquet

Buns French Bouquet
ks372
Dear, Stеrn! So I got "Your bouquet" - I really liked to work with the dough and taste the "roses". In addition to cinnamon and sugar, I added walnuts to the filling. Smell and taste - SUPERRR !!! Thank you!

Buns French Bouquet
Irina Sukhova
Once again I made a French bouquet and nothing was left of it, even for a photo!
Great pastries for guests. I just had to change the recipe a bit and smear it with apricot jam. But still not the color, not the taste did not spoil!
Thank you for such a treasure recipe!
Mlava
Here I cooked it up :) I wonder what it will turn out after baking :) ... for some reason some fell to the side and 24 did not work ... maybe it was necessary to cut thinner? how many cm is the height of the flowers? Tell me please:)
Buns French Bouquet
but what happened :)
Buns French Bouquet

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