Mikhaska
I have been baking such buns for a long time and always with dry yeast Saf-moment. The process has already worked out to automatism. True, there are two deviations: I consistently add 50 grams to the dough. fat sour cream, and instead of plums. I put vegetable oils. And I bake with 600 grams of flour with raisins.
The buns are just awesome! High (from the bottom to the top of the head 7.5 cm), fibrous dough, tender-ee! And they do not dry for a very long time, even just lying in the bread bin.

9 kopeck buns
9 kopeck buns

Julia! Thanks for the delicious theme!
julia_bb
Iraaa, aaaaa, klaaass! What delicious buns, but now I would like to have tea
I never baked such, you have to learn, my daughter likes such
Mikhaska
Yulyasha! Thank you for the praise! Peks are a must! Superb rolls! And, given that the dough is kneading and defusing HP, in general the process of fiddling with rolls has been simplified to a minimum.
Natalishka
Irina, ah-ah: wow: These are not rolls, these are ... (y) But I can't do that
Kirks
Mikhaska, Buns otpad! Chic!
Mikhaska
Natalishka, thanks for the praise! I'm leaving now. When I get back, I'll write you the details in a personal message. And, believe me, you will succeed once and for all! Trust me, my friend!
Natalishka
Irina, right now I'll run to put the dough. And you put the dough, and how much dry yeast?
Mikhaska
Kirks, Natasha! Thank you! Thank you! Thank you!
===================
Natalishka, Natashik! I'll be back soon and that's it - I'll tell you everything! Don't run. There is no dough. You will have time to do everything today!
Natalishka
Irina,
Lёlik
Quote: Mikhaska
I'll write you in PM details
Can I spy on it. I also want to learn how to bake such buns, once and for all.
Mikhaska
Lёlik, write me a personal message and I will send you a letter with buns.
lyudmia
Irish, and me ???
Mikhaska
Chichas, chief!
Natalishka
Irina, Let's lay out the recipe. And call it "Irishkin's buns", The recipe is still different.
Mikhaska
Yes, on our forum there is a very similar one ... It seems .. Some of the girls told me, but they did not say whose. Therefore, I will probably not lay out in order to avoid friction.
Natalishka
Irina, I run to boast. Deliciously tasty (y) it turned out: yahoo: Thank you for the master class. Did it on the floor. portions. Everything is strictly according to the instructions. One gurgle was immediately hot
9 kopeck buns9 kopeck buns9 kopeck buns9 kopeck buns
Mikhaska
Natasha !!! Superb rolls-and-and-and !!! And, she said that it does not work! Everything works out if you don't drift! Thanks for the beauty!!!
Natalishka
Irina, Well, before beauty, I still have to work and work. But, with teachers like that, it's easy
Mikhaska
They praised each other and it became more fun in my heart! Enjoy your bakery further, dear!
Albina
Quote: Mikhaska

Lёlik, write me a personal message and I will send you a letter with buns.
Irish, so not fair Describe here as you do without dough I also use only dry yeast And then I put up such an attractive photo and wrote to everyone only in a personal.
cake machine
Girls, can you knead the dough and put it in the refrigerator overnight?
anna28
Mikhaska, tell me how to achieve such a beautiful crust on buns? How many looked - did not meet anywhere.
Jeny
Tell me how much to put dry yeast instead of 30 grams of pressed?
Helen
10gr
Jeny
Thank you.
kolobashka
Now there is such a stir on the forum about Easter cakes. And I took your advice and bake this recipe.
Delicious! Thanks for the recipe!
9 kopeck buns 9 kopeck buns
Albina
Barbara, is it from one batch of cakes? I, too, have been thinking about these rolls since yesterday. I remember discussing them for baking like Easter cakes. Well done 🔗
kolobashka
Yes. Bezoparny kneading, for 750 g flour. It turned out 10 small, 120 grams each. and one in 350. We already ate it. Very tasty!
Masinen
Barbara, I saw your Easter cakes and I want to try to bake according to this recipe.
I need 1 large)))
And I'm already handing out mine on the sly)
fffuntic
Quote: Masinen

Barbara, I saw your Easter cakes and I want to try to bake according to this recipe.
I need 1 large)))
And I'm already handing out mine on the sly)
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=227946.0

I love this recipe for a long time.
When I make Easter cake, I treat the ingredients like Easter cake. I'm changing something
I put yolks instead of eggs for tenderness.
In the kulich, I still like the presence of butter. Ideally, you can mix creamy + creamy margarine (or other soft and high quality), or creamy + sunflower.

And, most importantly, I always make the dough soft, viscous, on the edge. I knead very, very well. Because I love the soft and flaky crumb.
If you make it denser, it will be closer to the classic dense Easter cake.
I have a little more milk for Easter cake than according to the recipe.
Albina
fffuntic, you have very valuable work on Easter cakes, and we have a wonderful Temka on our forum https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=47760.0 Now, if only to place them there and then you won't have to jump according to recipes to take into account all your tips when baking cakes
fffuntic
Albina, thank you for the kind words. But I don't have my own recipes, I take ready-made ones from the forum, and even then a little. I'm afraid to give general advice on topics where I did not bake. These buns and Easter cake were personally tested, that's why I wrote.
I know that in this particular recipe my preferences will not spoil it.
You can add thin dough and whey, only it will be softer.
It doesn't hurt to mix very well in this recipe.

But I am afraid to give such advice, in principle, for any recipe. Easter cakes are heavy, muffin. It is better not to go there with such advice, probably. As I understand it, it is usually best to stick to the recipe without unnecessary unverified advice.
Albina
fffuntic, I thought that another pro appeared on our forum 🔗
byklyasv
I am very glad that I found your recipe. The buns are simply gorgeous. If I saw you bowed to the belt 5 times. A huge THANK YOU from my household. May God grant you health!
ElenaMikh
julifera, good day! Thanks so much for the bun recipe! I will definitely try to do it. Please tell me, what size is your shape, which is in the photo on the first page of the topic (for 11 buns)?
barmila
Good day! I baked buns with and without dough. The result is EXCELLENT both times !!! : yahoo: Thank you so much for the recipe! Now I want to bake with raisins. But I have a question: Not much 150g? Will the dough rise as well and the buns will be as airy? I would not want to be disappointed in the result !!
ElenaMikh
Girls, good afternoon! The buns are great! The dough rises well, everything is baked as it should. I use a rectangular shape. When I take them out of the oven, all the buns are the same, high, above the sides of the form. After 15 minutes, those buns that are in the middle of the form begin to fall off (their height is already below the sides). Those that are around the perimeter of the form remain the same high. Moreover, all the buns are baked. What could it be? (((Photo, unfortunately, I can not do it. Thanks in advance for the advice.
barmila
Something girls are silent !!
ElenaMikh
She took them out of the mold. Those buns that were in the center of the mold did not have a completely baked bottom. Maybe they didn't have enough time? But, those that are on the edges of the form are perfectly baked. Strange ... All were the same height and rosy. (
Mikhaska
ElenaMikh, please write down the dimensions of your form, the amount of dough before cutting the buns, (or at least the amount of flour when kneading the dough), the baking temperature that you set and the time that you baked the buns.
ElenaMikh
Mikhaska, good evening Thank you! Form 36 x 29, flour 900g. The temperature was about 200 at first, then reduced to about 170.


Added on Friday 07 Oct 2016 8:03 PM

Baked for 25 minutes.
Mikhaska
Elena! Here, a few minutes later, I will send you in PM a completely painted recipe for buns.Please do everything clearly on it. I am sure that you will succeed and there will be no more punctures.
The only thing I will ask you about is to tell about your results later in the topic or in a personal message. I hope you are setting the baking sheet in the middle of the oven?
ElenaMikh
Mikhaska, Thank you! In the oven there are 5 levels, on the second from the top I bake.
Mikhaska
Maybe it's better on the third, if it is closer to the geometric middle of the oven?
ElenaMikh
Irina, on the third, the bottom is burning.
Mikhaska
Well, you know better. You know your oven better.
Gayane Atabekova
The girls baked buns yesterday, they turned out to be more like cookies, but still delicious. It turns out that the dry yeast was expired. But I'm talking about Easter cakes. My daughter bakes every year for Easter. She adds cordamom, nutmeg and a little (otherwise it will taste bitter) lemon oil to the dough. The result is very aromatic. Try it, you might like it.


Added on Tuesday 25 Oct 2016 9:57 PM

MikhaskaIrina, if it doesn't bother you, send me the recipe too, please. There is no bread machine, but there is Kenwood.
Lika_n
my:))))
9 kopeck buns
julia_bb
I baked buns, but not quite according to the original recipe, very tasty, but overexposed them in the oven, I have some kind of thermonuclear
9 kopeck buns
Irene Malysheva
,, Girls, and I tried such a dough, buns song !!!! The recipe is accurate and correct, the yeast took a saf-moment for baking, there is still an idea to try with poppy seeds and cherries, in the photo I have with cherries)))

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