9 kopeck buns

Category: Yeast bread
9 kopeck buns

Ingredients

Dough:
- wheat flour 250 g
- pressed yeast 15 g
- milk 100 g
- water 30 g
- egg 75 g
If the egg is smaller, add water to 75 g
Duration of fermentation 4-5 hours
____
Dough:
- dough
- wheat flour 250 g
- pressed yeast 10-15 gr
- sugar 125 g
- salt 5 g
- butter 90 g
- water 35 g
- vanillin 1 g
Duration of fermentation 1-2 hours
____
After cutting into buns
proofing before baking 1-1.5 hours
____
Raisins (optional) 150 g

Cooking method

  • These are the very sweet, airy buns from childhood, which we called "9 kopeck buns"
  • They were delicious with butter, and with milk, and with tea, and with cocoa, and just like that without anything!
  • You can do it both on dough and without dough, both in small buns and in one large bun, and if you add raisins, then you get amazing delicious KULICH !
  • OPEN method
  • 1. Knead the dough.
  • If the egg does not pull 75 grams, then it is better to put 1 piece and add the missing grams with water.
  • Leave to ferment for 4-5 hours at 27 C and watch how it looks. By the end of fermentation, the dough should still be swollen and not fallen off. If you start to fall off earlier than 5 hours have passed, then do not wait and immediately knead the dough.
  • 2. Add everything except butter to the dough.
  • If the dough was very active, then take not 15, but 10 grams of yeast!
  • 3. Lightly melt the butter, mix into a homogeneous paste and add it to the dough after 5-7 minutes of kneading.
  • Butter can be successfully replaced with refined vegetable oil!
  • Leave to ferment for 1.5-2 hours.
  • 4. Cut the dough into 11 balls of 90 grams
  • Proofing time 1-1.5 hours.
  • 5. Preheat the oven to 180-200 С
  • 6. Grease the buns with cream or eggs and bake for 30 minutes.
  • ATTENTION:
  • In order for the buns to come out more tender, I strongly advise you to sprinkle the oven well from the spray bottle before baking.

The dish is designed for

11 pieces of 90 grams

Note

1. Sometimes I do it entirely on milk without water.
2. Sometimes, if suddenly there is no live milk at hand - I add 3 tbsp to the flour. l milk powder.
3. I often bake in refined sunflower oil.
4. Quite often I whip up in HP with a large loaf and in a safe way.

The result is always excellent!
SAFE method

Dough:

- Wheat flour - 500 gr
- Pressed yeast - 25-30 gr
- Granulated sugar - 125 gr
- Salt - 5 gr
- Butter - 90 gr (can be replaced with vegetable)
- Milk - 100 gr
- Water - 75 gr
- Egg - 75 gr
- Vanillin - 1 gr
- Raisins (optional) - 150 gr
________

Preparation:

I always make the dough in the HP with its built-in proofing temperature of 30 C, I program the time.

Kneaded
First proofing - 1.5 hours
Besieged
Second proofing - 1 hour
Cut into buns
Proofing - 1 hour
________

If not cut into buns, then you can bake in a KhP in the form of a bread.
If the HP is not programmable, then you can try to bake it using the Sweet Bread program.
________
KULICHI

I used to make Izyuminkin Myasoedovsky Easter cake all the time - I liked it the most.
But in the last two years it began to turn out too tiny, so I decided to switch to this recipe from buns.
The cakes from this dough are tender, fibrous, never crumble, you can tear off in strips!

________

And now CALCULATIONSto help you bake in different proportions!

I give raisins in accordance with GOST - with such a layout, the cake turns out to be solid raisins.
The baking time for cakes should be slightly increased compared to buns.
The total weight in the table is approximate - for raw dough.
9 kopeck buns

9 kopeck buns

And in one picture, both calculations for convenience:

9 kopeck buns
The basis of the recipe is GOST 9712-61

neponytno
I will definitely try
Zolotse
Today I have baked buns, but as soon as they are eaten by my family, I will definitely bake according to your recipe.
julifera
neponytno, Golden -

This recipe is practically GOST.
Who wants - you can speed up the process:
- knead all the ingredients at once - 2 proofings - 2 kneading, then cutting and the last proofing before baking.

I bake with or without dough, depending on how much time is available
Dyudyuka Barbidokskaya
Quote: julifera



I bake with or without dough, depending on how much time is available

but tell me the result is very different, is it worth bothering with dough? Thank you )
julifera
Quote: Dyudyuka Barbidokskaya

but tell me the result is very different, is it worth bothering with dough? Thank you )

Dyudyuk
- you don't have to bother, it turns out amazingly !!!
I just like messing around with dough
klila
Here are my favorite buns from my husband's childhood:
9 kopeck buns
julifera, thanks for the recipe, very airy!
Zhivchik
juliferaand where is the powder on the buns? Well, this little crumb: butter and flour.
These are the same buns that the school sold, right?
julifera
They were in all the bakeries, but not at the school, at school it was ruinous to bake such chic buns for the whole crowd
And they were always without powder - with a dark brown top
julifera
Quote: klila

Here are my favorite buns from my husband's childhood:
9 kopeck buns
julifera, thanks for the recipe, very airy!
klila - went up perfectly !!! the beauty
Zhivchik
Quote: julifera

They were in all the bakeries, but not at the school, at school it was ruinous to bake such chic buns for the whole crowd

They brought ready-made pastries to our school. And the buns were so delicious with a streusel. But what their price was, I don't remember.
Antonina7
the beauty!
yummy!
it is imperative to bake!
Antonina7
Dough:
- wheat flour 250 g
- pressed yeast 15 gr
- milk 100 gr
- water 30 gr
- egg 75 gr
Duration of fermentation 4-5 hours
______
Dough:
- wheat flour 250 gr
- pressed yeast 10-15 gr
- salt 5 gr
- sugar 125 gr
- butter 90 gr
- water 35 gr
- vanillin 1 sachet
Duration of fermentation 1-2 hours

here I am already at a dead end.
yeast and dough and dough?
will total 500 g of flour go to the dough?
liquid also pours into the dough and dough?
how much dry yeast do you need for this amount?
julifera
Antonina7

Yes, yeast and dough and dough!
That is, wet pressed yeast 15 + 10 g = 25 g
(I take a smaller figure in the dough, but if you are confident in yeast, you can take 10 grams in the dough, not 15 grams)
For heavy dough of live yeast, 4-5 grams are used for every 100 grams of flour - that is, from 20 to 25 grams

In dry, take 1 tsp for the dough and 1 tsp for the dough - if you have reliable ones, then I hope everything will rise up perfectly!
But if you are afraid that you are rather weak, then take 1.5 tsp for dough
julifera
Quote: Antonina7

here I am already at a dead end.
............
will total 500 g of flour go to the dough?
liquid also pours into the dough and dough?
how much dry yeast do you need for this amount?

Why a dead end, do not need a dead end

Everything is painted - separate components for the dough, separately for the dough, and there and there liquid.
As a result, we add the ingredients from the dough to the finished dough and everything is correct - in general, 500 grams of flour will go away.
Antonina7

Thank you!!!
will try on the weekend.
Dyudyuka Barbidokskaya
julifera Thank you very much for the recipe. The buns turned out to be wonderful, airy and tasty. A little daughter, who eats sooo badly, grabbed one piece and came for the second.
I made dough without dough, in Panasonic on the TESTO program.

THANK YOU !!!!!
julifera
Dyudyuka Barbidokskaya - to your health !!!
Let our children eat, the main thing for us is not to squat on them too much
Ta_pa
Good day. And I baked these wonderful buns, but everything went well until I greased them just before baking - they fell off and never rose again ... What did I do wrong? Please help me understand :)
julifera
Quote: Ta_pa

Good day. And I baked these wonderful buns, but everything went well until I greased them just before baking - they fell off and never rose again ... What did I do wrong? Please help me understand :)

Ta_pa
This could be due to the fact that now the heat and the dough as a result stopped, the yeast developed its strength and everything fell out.
As a way out - to reduce the proving time at all periods.

The second option is possible - during the greasing, the buns stood in a draft.
nakapustina
julifera , delicious rolls! Thanks for the recipe
I will repeat, but not often, you can burst from gluttony
9 kopeck buns
Axioma
Quote: nakapustina

... you can burst from gluttony

nakapustina! Gorgeous buns!
9 kopecks x 9 pieces = 81 cop. !
Is it from such the amount can burst?
I want to burst from SUCH buns every morning, better with tea ...
nakapustina
In fact, it turned out 12 buns, I just tried to make a photo quickly so that they would not be taken away hot. And thanks for the buns again julifera... There are simply no words! I recommend it to everyone who has not tried it yet and must be on the dough!
julifera
nakapustina - the buns turned out to be divine!
On the dough, there is still a more soulful taste, it's even hard to describe it in words
Keti
And here they were called Donetsk bun.
I confirm that the buns were very tasty.
julifera in your first photo - just like a photo from a store (memories). We had them so dark brown and the tip would come off. Not dense, tender pastries.
ksyushik
Today I baked buns. It turned out to be awesome 12 buns. I didn't even expect that I would get them. I kneaded everything with my hands, there is no bread machine.
I took the recipe in the tabs. Thank you very much for the recipe.
AndreyZ1980
Quote: Dyudyuka Barbidokskaya

but tell me the result is very different, is it worth bothering with dough? Thank you )
it is possible to knead the dough in a bread maker, if without dough?
julifera
AndreyZ1980

Sure you may
I do the main batch for almost everything in HP.
AndreyZ1980
Quote: julifera

AndreyZ1980

Sure you may
I do the main batch for almost everything in HP.

OOO is excellent, so on the weekend boom buns pampering.
AndreyZ1980
People buns are just a fairy tale, the first portion was not enough for a day
Oxysss
The recipe is super)) I just removed the sugar to 1 tbsp. l and vanillin - tore apart under borscht) Cry - why so little)) By the way, and dough, and then kneaded the dough in a bread machine. Thank you))
julifera
Oxysss - I am very glad!!!
MalenaLaneve
Thank you very much! Taki, yes, these are buns from childhood! Yesterday evening, I kneaded it directly in a bread maker in a safe way, after 2.5 hours I formed buns and left them to rise for another 2 hours in a warm oven. And although the dough is heavy and almost did not rise at the first parting, which made me nervous, in the end the buns turned out to be 4 times larger! And what a smell there was! I thought I'd start trying right in the middle of the night!
Oxysss
And my dough doubled in 3 hours, and the dough crawled out of the bucket in 1 hour))
Sapphire
Gorgeous recipe !!! The dough was kneaded by HP. : kolobok: It turned out great. Thanks to the author. Bookmarked
julifera
Malena Laneve, SAPPHIRE -
trtvk
I read the entire thread. Drool out. I believed the ingredients were present. Kneaded. I sit waiting for the end of baking, swallowing saliva.
I made some changes to the technology, so I'm worried.
1. Made with yeast-free sourdough (wheat flour). I changed the proportions of water and milk according to the amount of leaven. Actually, I did not add water, and only 60 grams of milk. happened.
2. 2 handfuls of raisins sprinkled.
3. Kneading was done in KhP on the dumplings program for 15 minutes.
4. 3 20 minutes of proofing in the oven (35 g) directly in a bucket with 5 minutes of mixtures in the HP between them.
12 minutes left. Raised almost 2 times.
I take pictures and after testing I will post both the pictures and my feelings.
9 kopeck buns
These are the ones I pulled out of the oven.
For some reason, 30 minutes was enough for her. They were pale like that. I had to add heels of mines with convection. Immediately acquired a marketable color!
Again I sit, swallowing saliva, waiting for it to cool under a towel.
I compared the photos of the previous professionals in baking buns .. Mine did not rise so high.
The reason is probably in the leaven. Didn't let me understand the time. And what is the use if he gave?
Anyway, sculpting small lumps - the dough will fall off again.
With sourdough, apparently, you still need to in a bucket and bake it directly in the HP. In the form of a loaf.Having given the maximum proofing time for a greater lifting height.
It's only a day off then. And today after work it (time) is so much.
julifera
Quote: trtvk

I read the entire thread. Drool out. I believed the ingredients were present. Kneaded. I sit waiting for the end of baking, swallowing saliva.
Made some changes to the technology, so I'm worried
.....
12 minutes left. Raised almost 2 times.
I take a picture and after testing I will post both the pictures and my feelings.

trtvk - waiting for the results with you
trtvk
Thank you for your empathy.
Overall, delicious.
But, these are my experiments ..
The result was predictable - my buns are dense, rather dense ..
Bread is not just plain wheat bread for you (or rather, for me)! The sourdough was unable to digest such an amount of sugar in such a short period of time and raise the dough the way yeast does.

It didn't work out airy buns at 9 kopecks, didn't work.
Well, okay. Henceforth, science is for me, if you want the result, there is nothing to improvise! This is not jazz for me, and I'm not an improviser musician.
Next time I will definitely do everything according to the recipe! I swear on my bread maker!
julifera
Well, yes, I wanted to be as healthy as possible - with sourdough, but it turned out how it happened, well, nothing, also an experience.
Zhivchik
Here are my buns. Crispy on the outside and fluffy on the inside.

9 kopeck buns

Julia, thanks for the recipe!
julifera
Tan - this is further proof that buns are invariably delicious and the most beloved
This weekend, let's say I became insolent a little - I took and replaced the butter with sunflower
Plus, according to GOST, raisins are optional, so I poured 120 grams.
But this is not all mockery - I baked with a huge enormous single loaf in KP without dough - threw everything at once
Programmed good proofing in HP - for 25 g yeast at 30 C:

First - 1 hour 40 minutes
Second - 1 hour
Third - 1 hour

It came out amazingly Very, very airy
And you will never say that this is a miracle in vegetable oil!

For some reason my mother said to me: "Did you forget when it was Easter?"
- What kind of Easter is this - it's just according to the recipe of those buns with only raisins!
- Hmm, but it turned out tastier than Easter
Kusya
And in order for the dough to stand for 8-10 hours (overnight), you need to reduce the yeast in the dough by 2 times, parvilno?
julifera
Quote: Kusya

And in order for the dough to stand for 8-10 hours (overnight), you need to reduce the yeast in the dough by 2 times, parvilno?

In principle, yes, I would have done so, but to be honest - with 15 grams of yeast in a dough - it is ready much faster than 4 hours.
I think 4 hours will come out in a slightly cool place - 15 degrees C, then you can half the yeast and put it overnight.
Serenity
I baked it yesterday. The dough went well all the times, but the buns turned out to be bland and the next morning they were already tough, although they were lying in a plastic bag. In the evening were very soft. Why could this be? put everything with an accuracy of +/- grams.
PS I remembered, I did not spray the oven with water - maybe from this? however, why they did not dry out immediately is unclear.
Serenity
I am reporting! in general, today I did it again, but using a simplified technology, as someone mentioned on the first page (many thanks to him). I kneaded everything together, let it come up twice, crumpled it, then rolled the balls and in the baking sheet it was proofed for an hour. I replaced the butter with vegetable oil (olive oil). I put a pot of water in the oven. And this time everything worked out! even took a picture to celebrate:
9 kopeck buns
julifera
Congratulations on the delicious result
Shl
And no one really noticed the replacement for sunflower oil.
Serenity
Thank you! yes, I also put in simple yeast and in custard only vegetable. It turns out even better, the dough is softer, does not burn, and it is convenient - you do not need to bother with melting.
But for the first time I bake butter, I did not dare to replace it right away. I think yesterday my dough got a little too sour, I was more guided by the specified time, and not by how the dough fit. And plus dried up in the oven. Well, the first damn lumpy, as expected
julifera
Yes, of course you need to be guided by your eye - that is, watch how the dough rises, otherwise at different temperatures, different rates of rise.

And even a difference of 5 grams of yeast also gives a decent time difference.
For example, in post # 43 for 25 grams of yeast, I ran out at one time, and today I did it on 32 grams (well, it was like that)
And this is what happened with the proofing in HP (and she keeps 30 C during proofing):

First - 1 hour 20 minutes
Second - 50 minutes
Third - 50 min
Serenity
is the yeast the same? they, too, do not occur once at a time.

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