High-calorie buns (GOST recipe in a bread machine)

Category: Yeast bread
High-calorie buns (GOST recipe in a bread machine)

Ingredients

1st grade flour 500 g
Water 50 ml
Milk 100 g
Salt 5 g
Sugar 120 g
Butter 90 g
Dry yeast 2 tsp
Egg 2 pcs.
Dark raisins 150 g
Chopped almonds for sprinkling as desired
Vanilla or vanilla sugar on the tip of a knife

Cooking method

  • Put everything in a bread maker and in the dough with raisins mode (for Panasonic - a full dispenser turned out, just 150 g). Roll the raisins in flour. I advise raisins as small and dark as possible. I put what it was (on the contrary - large and light). After the end of the program, divide 11-12 balls (no dusting flour is needed), shape the rolls (pull the dough in the ball from the edges to the center, pinch, turn the flat, smooth side up, pint down).
  • Put on proofer. Let it stand for 30 minutes (do not rush) and bake on parchment for about 17 minutes at 170 degrees. She did not lubricate. They are very rich, they bake well themselves. It was possible to lubricate with water - also did not.

Time for preparing:

about 17 minutes

Cooking program:

170C

Note

The muffins are there, I tell you !! Plague is simple.

That's why they are high in calories. To crack and become fat-fat. But I really wanted to experiment. I took the Gostovsky recipe and counted it at the rate of 500 grams of flour. I already wrote in another topic that I do not have technological instructions, so I have to think out and invent half of it myself.
They are vanilla, lemon and saffron. For lemon, use vanilla essence, for saffron - saffron tincture. They are made from flour of the 1st grade, on top they must be finished with nuts (almonds). However, I thought that the almonds would be too much for the crazy amount of muffin that they already have, and I gave up this amazing idea. The weight of the bun according to GOST should be 100g, glossy. The raisins are allowed to stick out on the surface.

Sweet, rich, vanilla rolls. Children are happy, I ate half of one. The amount of butter, sugar, etc. - alarming in the evening ...
And resist the temptation to craft a lot and eat a week. Strongly rich doughs tend to thicken and harden quickly. Literally in a day. The timing of the sale of these rolls in trade enterprises in accordance with GOST 16 hours from the moment they were removed from the oven!

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High-calorie buns (GOST recipe in a bread machine)

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High-calorie buns (GOST recipe in a bread machine)

Scarecrow
I polished the recipe, since I wrote one curious book in 1958! of the year. It is called "Dough Products". A gorgeous piece, written by a professional pastry chef and there is briefly given the manufacturing technology .. high-calorie buns !!! Hurray, comrades.

Naturally, dough, who would doubt it. The principle of calculating the dough is indicated there, so I got something like this:

High-calorie buns (GOST recipe in a bread machine) High-calorie buns (GOST recipe in a bread machine)

Dough:
1st grade flour 150g
dry yeast 2h. l.
sugar 10
milk 100g (100ml can be obtained identically)
water 40g

dough:
flour of the 1st grade 350g
sugar 115g
salt 5 gr
butter 90g
eggs - 2 pcs. (100gr)
dark raisins 150g
chopped almonds for sprinkling as desired
vanilla on the tip of a knife or vanilla sugar

I mixed products for dough in KhP on dumplings. On top of the resulting bun, they poured flour, which is already for the dough (first cover the dough with flour from other products) and all other products for the dough.I filled the dispenser with raisins, rolled flour and switched on the "Basic. Dough with raisins" program. In Panasonic, the oven stands and for a decent time equalizes the temperature of the products. Opara will work. If your HP immediately mixes, then just let the dough stand in the bucket for 30-40 minutes, then add everything and turn on the dough program.

Then she formed balls from the finished dough, gave a full proofing (about 40 minutes), smeared with yolk, sprinkled with crushed nuts and baked at 170 degrees, giving a little steam at the very beginning.

The crumb turned out to be much more tender ...
Caprice
And which of these two recipes is better?
Scarecrow
Of course, the second one, if I polished ...

They are the same recipe. And the same number of products, but in the second, the technology is changed to sponge. As a result, the buns are more tender and slightly less sweet (the yeast has time to work better).
Anastasia
Quote: Scarecrow

I polished the recipe ...

Naturally, dough, who would doubt it.

The crumb turned out to be much more tender ...

Thank you very much for such an improvement! While the stove equalized the temperature, the dough rose above the middle of the bucket. The buns with dough really turned out to be unusually tender, and there was a minimum of manipulations for such a result! It's very hard to tear yourself away from these buns! Now, this is the only way I will make the dough, with dough, but still in a bread maker.
Scarecrow
Yes !!! There is the first "test subject"!
Did you have any problems with baking? The pastry still burns quickly as soon as you gape.
Anastasia
Quote: Scarecrow

Yes !!! There is the first "test subject"!
Did you have any problems with baking? The pastry still burns quickly as soon as you gape.

No, on the contrary, I was trying to achieve that GOST, shiny dark crust - it turned out right at the right time! Baked at 170 gr, but with convection.
High-calorie buns (GOST recipe in a bread machine)
High-calorie buns (GOST recipe in a bread machine)
Scarecrow
I also have convection. I keep forgetting that it is desirable to indicate this. And by the way, you also need to try to fold them so close ...
Anastasia
Quote: Scarecrow

I also have convection. I keep forgetting that it is desirable to indicate this. And by the way, you also need to try to fold them so close ...

I really like it when the buns merge like this, and then they have to be broken off from each other - this is some kind of special thrill!
Scarecrow
So I'm talking about this! For some reason I didn't think of doing the same and, on the contrary, tried to spread them out further so that they would not stick together ... Now I will try your version!
Stern
Quote: Scarecrow

Plague is simple.

Scarecrow huge, enormous High-calorie buns (GOST recipe in a bread machine)

High-calorie buns (GOST recipe in a bread machine)

Quote: Anastasia

I really like it when the buns merge like this, and then they have to be broken off from each other - this is some kind of special thrill!

That's for sure! Broke off with my husband in turn!

Z. Y. I baked sour cream cakes, baked these buns, when will I bake cheesecakes with sour cream ?!

Rina
Scarecrow, and how much live yeast should be obtained, if converted to 500 g of flour? As far as I remember, it was compressed yeast that was in the Soviet recipe.
Svetl @ nka
Scarecrow, Tell me, if there is no 1st grade flour, can you replace it with the usual one?
Stern
Quote: Rina72

Scarecrow, and how much live yeast should be obtained, if converted to 500 g of flour? As far as I remember, it was compressed yeast that was in the Soviet recipe.

I baked with live yeast. 15 grams.

Quote: Svetl @ nka

Scarecrow, Tell me, if there is no 1st grade flour, can you replace it with the usual one?

And on ordinary flour.
Anastasia
I also baked with live yeast. I took as many of them as it says on the yeast package. I have this SAF-Moment live-cube 42 grams per 1 kg. So for 500 grams of flour I took exactly half a cube.
Stern
Quote: Anastasia

I also baked with live yeast. I took as many of them as it says on the yeast package. I have this SAF-Moment live-cube 42 grams per 1 kg. So for 500 grams of flour I took exactly half a cube.

I use the table I gave Qween... There were no misfires yet (TTT). According to this table, for a dough with a moderate baking content, 3 grams of fresh yeast per 100 grams of flour is sufficient.
Gypsy
Girls, a complete failure, I will not take them out, we will eat them, of course, woke up small and took a loaf from me, eats it with four teeth sitting on the floor
The dough still did not rise, the raisins were light and I picked it up and scattered all over with the dough, and like a blush from my oven, I smeared the dough with eggs and figs. It turned out 10 small buns, plump, but always tasty, like those. I sin on yeast, it was dry, though fresh, I will try to do it with raw yeast. And the old saw the rolls * ugh .. they are with raisins .. ugh .. * These are the kids now

Somewhere I foresaw such a turn of events, since I noticed a strange feature when baking ordinary bread in a bread maker, it became lower and denser, we usually bake it using dry yeast, and there is only one change - we changed the area of ​​residence and, of course, the store where we washed , although we buy the yeast all the same company \ although it is the only one in Israel In general, I don’t know what and how, but this dry yeast sucks to work, maybe the store is to blame for this? keeps them as if not like that .. the refrigerator is bad or something .. in general, such a story, and even the oven fails ..
kolynusha
Scarecrow, baked buns yesterday, they turned out delicious Thanks for the recipe.
Qween
Scarecrow, thanks for the amazing buns.

These were given to us at school with a "triangle" of milk.

High-calorie buns (GOST recipe in a bread machine)

How they smell !!!
The crust is thin and soft, the crumb is airy.
Lana
Scarecrow, thank you very much for the Caloriek recipe, for the pleasant memories of the late 80s, when you could eat as many of these buns as you like and the waist did not suffer and ... was! , and the taste and aroma are still remembered Now, thanks to you, my grandson found out about my grandmother's favorite buns, they became his Favorite too!
True, the grandson insisted that, in addition to hazelnuts and almonds, I also sprinkle buns and seeds, but I think I didn't spoil them with this, but I pleased my grandson!
High-calorie buns (GOST recipe in a bread machine)
High-calorie buns (GOST recipe in a bread machine)
Caprice
Scarecrowthanks for the wonderful buns
I didn't have time to take a picture, well, at least I managed to try it, my men got them down very soon
Svetl @ nka
Thank you Scarecrow for a cool recipe. (y) Hell with dough. In the form of a family in a circle. And then she tore off a bun.
High-calorie buns (GOST recipe in a bread machine)
Gasha
Scarecrow, take the job !!!

Kalloriyki with candied fruits.

🔗

I took candied fruits plum-like, orange and tangerine. They are very juicy. Cut them into pieces. As a result, the buns are very fragrant.

🔗

Tusenka, SPA-SI-BO !!!
wwwika
Girls, what a beauty, I want to definitely try, I even bought a uniform ...
Tell me please, how to anoint the buns so that the sesame seeds stick like this? Maybe some kind of secret?
Thank you!
Gasha
wwwika, there is no secret ... I beat the yolk with a tablespoon of milk, and then sprinkled the greased buns with sesame seeds.
Lapulechka
Scarecrow, a huge spaisbo for a wonderful and easy recipe
They just drank some hot seagulls. My husband was delighted
When kneading, I checked the dough and added a little flour, I have large homemade eggs and in my opinion I boiled a little more butter
I got 12 pieces. One row was devoured at once.
High-calorie buns (GOST recipe in a bread machine)
Your mouth-watering sour cream cakes are next
Mummy mama
The dough did not really rise and did not even bake - it turned out to be heavy, buttery .. 1st grade flour and everything according to the recipe and technology
Scarecrow
Quote: Mummy Mama

The dough did not really rise and did not even bake - it turned out to be heavy, buttery .. 1st grade flour and everything according to the recipe and technology

Judging by the number of those who got them without problems according to this recipe, there is a snag in some of your ingredients. Most likely yeast.
suslik
Has baked already 2 times the taste is awesome, of course, but such an airy, as it were, cotton crumb could not yet achieve the second time even the top cracked I sin for lack of liquid ??? tell me how to get super crumb?
Scarecrow
If the top is cracked, most likely it's the oven. You do not need to dry them, oven at a lower temperature, but longer, for example. Do you break the temperature regime?
litichka80
Awesome buns, just the same as they were before, only even tastier! The dough is wonderful, perfect at work. I can't post a photo, together with my husband we ate all 12 pieces per day!
reyneke
I baked these buns yesterday. Delicious !! I have been looking for this recipe for a long time, because my husband is very fond of such store-bought ones.

High-calorie buns (GOST recipe in a bread machine)
ElenaPrelrasnaya
Thank you very much for the recipe from all my family!
Photo report:
High-calorie buns (GOST recipe in a bread machine)
Galiya20
Scarecrow
I also baked your buns today, I bake buns for the first time, so do not scold too much, the photo from the phone does not convey the color a little. The yum-yum buns are delicious, thank you very much for the recipe, yesterday I didn’t work with a different recipe, I wanted to bake them again today, correct mistakes, but I changed my mind and baked something according to your recipe and I don’t regret it a lot
High-calorie buns (GOST recipe in a bread machine)
Scarecrow
Oops, how many bakers there are!

Why should I scold you? Excellent rolls for breakfast to the king and it doesn't matter what the phone photo is. The main thing is that you can see the result, you can see that you have succeeded, that you have risen well. Excellent!

You girls are great!
Andreevna
Scarecrow
Natasha, I just baked buns, they are just super-duper! Just like they used to be! Skhomyachila already one (did not even let cool to the end), washed down with milk. Thank you AgroMednoe! I did everything according to the recipe, in a sponge way, 1st grade flour. But with me they were baked in 25 minutes at convection (I put the thermometer in one of the buns) Here they are, handsome men, cooling down. Try to hold on here and don't eat straight hot

High-calorie buns (GOST recipe in a bread machine)
Aprelevna
Today I received a parcel with all sorts of forms for different baking, which means ...
well, I think, why torture them ... so I did Chuchelkins buns ..

It's an amazing thing ... mine grabbed them faster than washed them out of the stove, begged to leave them in order to at least take a picture ...
They also hid their son and daughters to school the next day ..

I don't really like buns without raisins, they anoint them with an egg on top and sprinkle them with a streusel.
I just put the remaining dough into the mold with a sausage, and it turned out to be a bar ..
Tasty!!

High-calorie buns (GOST recipe in a bread machine)

High-calorie buns (GOST recipe in a bread machine) High-calorie buns (GOST recipe in a bread machine)
sparta
Thank you for the recipe for the most delicious buns !!!

High-calorie buns (GOST recipe in a bread machine)
Sonata
Chuchelka, thank you for the recipe for buns! Here I sit and finish the last one, I have baked it more than once. This is my favorite recipe !!! I make it with sourdough, it turns out super! Thanks also from my husband)))))
P.S / Everyone has such beautiful buns, just a feast for the eyes !!!
Scarecrow
Pop-pop. It's not for me to crack one roll ...
Lora0209
Here's how much goodies it turned out ...
High-calorie buns (GOST recipe in a bread machine)
and this is as a compliment -
High-calorie buns (GOST recipe in a bread machine)
NIZA
My family got hooked on these buns. I cook them constantly, I have never been able to check whether they really get stale quickly Always fly away instantly

Sonya's mom
Little scarecrow, I rush to you with a healthy "thank you" for the amazingly delicious, softest buns! Mom almost shed a tear when she remembered these Soviet buns.

High-calorie buns (GOST recipe in a bread machine)

They parted with me for about 50 minutes, not less, and baked on convection 150 * for about 20 minutes. Thanks again!

Caprice
Thanks for the great recipe. I didn't think it would turn out so good and tasty. The buns came out soft, fluffy like that, mmmm
I did the kneading with my hands, baked for 35 minutes.
High-calorie buns (GOST recipe in a bread machine)
SchuMakher
Adults and children
Words by M. Tanich, music by V. Shainsky

The ride is great
On the shoulders, on dad's.
Get the top of your head
Before the signal: "Stop".
Dads, even important ones,
All are one-story,
And like this with the addition
Dad is a skyscraper.

Chorus:
Inseparable friends
Inseparable friends
There is in this world.
Inseparable friends
Inseparable friends -
Adults and children.

How delicious
High-calorie loaf

The sentry is not angry
Transport will wait.
Here is walking down the street
Mom is two-part,
And the second series
Leads by the hand.

Children will be able to by sea
Swim captains
Doctor drops
Treat colds.
Manage obedient
Tower cranes,
This is just their
We must teach.
Scarecrow
MOM SONY

Just today I saw your photo. And what a petun (this is my second secret passion after baking)! Looks like surf blue way.

Caprice

For kneading hands - the Order "For the Thirst for Victory" 1st degree.

SchuMakher

Yes, Manyash, this is our childhood. Delicious raisin rolls with milk from a triangular bag ....
Crumb
Quote: Scarecrow

with milk from a triangular bag ....
And what kind of milk it was ... real ... but I liked the bags more, they were cool ...

Something I'm off topic ... sorties ... I ought to bake calories too, who would kick in the direction of the kitchen ...
Scarecrow
Quote: Krosh

And what kind of milk it was ... real ...but I liked the packages more, they are cool ...

Something I'm off topic ... sorties ... I ought to bake calories too, who would kick in the direction of the kitchen ...

Not me. For the second day I play the fool myself and I can't even put dough on bread.

But the day before yesterday I put on such a rabbit - wah-wah-wah. We need to lay it out.
Crumb
Quote: Scarecrow

Not me. For the second day I play the fool myself and I can't even put dough on bread.
Rational proposal. You-me, I-you.

Quote: Scarecrow

But the day before yesterday I put on such a rabbit - wah-wah-wah. We need to lay it out.
Oh, right !!! Just the other day I was offered a rabbit, but I refused ... somehow no one is a fan of them, or I just don't know how to cook them (rabbits) ... I usually stupidly stew with onions and carrots in sour cream ... So Natus, you understand yourself, your rabbit's recipe for me, oh, how it should be !!!
Mallow
Thank you very much for the recipe. baked in HB, it turned out one big BULK.
This is my third pastry in a bread maker ... please do not judge strictly

High-calorie buns (GOST recipe in a bread machine)

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