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Roll "Dnepropetrovskaya" in the oven according to GOST

Roll "Dnepropetrovskaya" in the oven according to GOST

Category: Yeast bread
Kitchen: ukrainian
Dnepropetrovskaya bun in the oven according to GOST

Ingredients

Wheat flour of the highest grade 300 g
Dry fast-acting yeast 3 g
Salt 3 g
Sugar 51 g
Margarine 39 g
Warm water, t = + 40 ° С 150 ml
Vanillin pinch
Lubricating egg 1 PC.
Raisins 36 g

Cooking method

  • The recipe is given by me for kneading the dough using the safety method for one loaf of weight 500 g.
  • Yes, any yeast, dry or fresh, must be activated beforehand.
  • To do this, yeast is soaked in a 3% sugar solution (3 g of sugar per 100 ml of warm water) and leave on 20-40 min.
  • During this time, the yeast will wake up from a state preserved by cold or drying and begin to produce gas as actively as possible.
  • During the entire period of yeast activation, it is desirable to maintain the temperature of the yeast solution at t = 35 ° C.
  • To do this, put a mug with yeast "mash" inside a larger dish with hot water (t = 45-50 ° C).
  • This warm bath will help the yeast activate as quickly and efficiently as possible.
  • Today I will show my pastries of two Dnipropetrovsk rolls of 0.5 kg.
  • This is how my yeast looked after activation:
  • Dnepropetrovskaya bun in the oven according to GOST
  • I knead the dough and let it ferment 2 hours at room temperature with one wrinkle after one hour, during which I stir in the raisins.
  • Dnepropetrovskaya bun in the oven according to GOST
  • TK I roll into the ball and give 10 minutes of preliminary proofing:
  • Dnepropetrovskaya bun in the oven according to GOST
  • Final proofing lasts 35 min.
  • Dnepropetrovskaya bun in the oven according to GOST
  • Then I grease the loaf with a beaten egg, make two parallel cuts and bake in the oven 35 minutes at t = 180 ° C.
  • After baking, I cool the rolls on the wire rack:
  • Dnepropetrovskaya bun in the oven according to GOST Dnepropetrovskaya bun in the oven according to GOST
  • Looking at how rolls are baked in the oven, I was bursting with patriotic feelings - my RELATIVES, Dnepropetrovsk rolls!
  • Dnepropetrovskaya bun in the oven according to GOST Dnepropetrovskaya bun in the oven according to GOST Dnepropetrovskaya bun in the oven according to GOST
  • Incision:
  • Dnepropetrovskaya bun in the oven according to GOST
  • Soft, fragrant, butter rolls "Dnepropetrovsk" with raisins:
  • Dnepropetrovskaya bun in the oven according to GOST
  • How am I now without them? They spun my head !!!
  • Dnepropetrovskaya bun in the oven according to GOST
  • I wish you a vanilla - raisin aroma from your ovens!
  • Dnepropetrovskaya bun in the oven according to GOST
  • Bon Appetit!

The dish is designed for

One loaf weighing 500 grams

Cooking program:

oven

Note

A source:

🔗

The GOST recipe for this loaf was first developed in Dnepropertovsk in the mid-1970s.
This exceptionally rich bun (30% muffin by weight of flour + 12% raisins! Vanilla flavor) is considered the national bakery product of Ukraine.

1000 g of premium wheat flour,
40 g of pressed yeast,
10 g salt
170 g sugar
130 g margarine,
120 g raisins
0.4 g vanillin

water until a soft dough is obtained.
Egg for lubricating products.
Vegetable oil for greasing the baking sheet.
The crumb with a moisture content of 37%, a porosity of 70%, an acidity of 3 degrees.

Twist
AXIOMA, delicious rolls!
irism
cool buns !! (y) special respect for the title!
Lantana
at 2 o'clock (at night). I will shoot a sample
FLAP
Oh thank you!!! The family LOVES this yummy. Now I'm going to parade command: crazy: I'll go start, with morning surprise will be
Rina
A-a-a-a-a-a

I just sharpened my "tooth" on it, so that tomorrow or the day after tomorrow ...
Axioma
Twist, irism, Lantana, FLAP !!!
THANKS for your attention to the recipe!
Let me continue the topic.
Next, I will focus on the dough method of conducting the test.
Stick to, please, the following numbers!

OPARA:

175 g wheat flour
12 g of compressed yeast,
175 g of water.

Dough fermentation about 4 hours at t = 30 FROM.
After two hours of fermentation REQUIRED stir the dough! If you forget or ignore, the dough will run away.
My maximalism pushed me into a double size dough - these buns seemed to me too tasty!
Moreover, in one of the two portions of dough after the first hour of fermentation, I put light raisins, and in the other portion - dark.
The soul demanded experiments:

Dnepropetrovskaya bun in the oven according to GOST

I decided that one baking sheet would be enough for me:

Dnepropetrovskaya bun in the oven according to GOST

Lubricated the surface of the rolls with a beaten egg, water and a pinch of salt:

Dnepropetrovskaya bun in the oven according to GOST

And again, undisguised excitement, how to make incisions accurately is a very responsible procedure:

Dnepropetrovskaya bun in the oven according to GOST Dnepropetrovskaya bun in the oven according to GOST Dnepropetrovskaya bun in the oven according to GOST

These four "freaks" appeared on my wire rack after 40 minutes of baking at 180 degrees Celsius.

Dnepropetrovskaya bun in the oven according to GOST
Don't even ask how they, the rolls, huddled in my oven during baking ...

Dnepropetrovskaya bun in the oven according to GOST Dnepropetrovskaya bun in the oven according to GOST Dnepropetrovskaya bun in the oven according to GOST

But then, having escaped to freedom, the rolls allowed themselves to be removed from various angles (cuts):

Dnepropetrovskaya bun in the oven according to GOST Dnepropetrovskaya bun in the oven according to GOST Dnepropetrovskaya bun in the oven according to GOST

Dnepropetrovskaya bun in the oven according to GOST

In a word - yummy!
Rina
and which ones are tastier?
Axioma
How many times I cross (cross) the road to good people, it’s not good - it’s somehow! It's not good!
I am very sorry, Rina !
Lantana
OPARA:

175 g wheat flour
12 g compressed yeast
175 g of water.

Dough fermentation for about 4 hours at t = 30 C.
After two hours of fermentation, you MUST stir the dough!
stop, and then? the main dough in what proportions.
Waiting
Rina
Quote: AXIOMA

How many times I cross (cross) the road to good people, it’s not good - it’s somehow! It's not good!
I am very sorry, Rina !

what, what?! Are you sorry ?! Yes, I can get ready for three years !!! and here, when such a master class!
I'll break my forehead, but I'll cook it! So, cross the road more often! For example, I dream of making my favorite bagel with jam (you know, such a big one, sprinkled with sugar) ...
Axioma
Quote: Lantana

... stop, and then what? the main dough in what proportions.
Waiting

REFINE !!!

Dough:
125 g flour c. from.
3 g salt
51 g sugar
39 g margarine
36 g raisins
0.12 g vanillin
water from scratch before 50 ml depending on the strength of your flour.
It is advisable to take very white flour for contrast (I took the old - Oskol "Snow Queen").
Take better raisins light and smaller in size. Black raisins leave indelible, dirty marks on the crumb when cut ...
Everything seems to be.
Axioma
Quote: Rina

and which ones are tastier?
I find it difficult to give the correct answer, which loaf is tastier, cooked with a sponge or bezoparny method of conducting the dough.
But about the crumb of the finished roll, one can affirmatively say that the crumb of the sponge roll is more tender.
The dough turned out to be much more beautiful the second time - with a silky shine!

Quote: Rina

... So, cross the road more often! For example, I dream of making my favorite bagel with jam (you know, such a big one, sprinkled with sugar) ...
I have no idea what and what kind of bread product we are talking about.
But I remember Dnepropetrovsk rolls well - few people bought them at that time - they were expensive at those prices for bread ...

Lantana
: flowers: great, I remember this bun, thanks
Lana
AXIOMA
The recipe, its embodiment, explanations to users, photos - everything is delightful! Thank you! Further successes!
izumka
AXIOMA, thanks for the recipe for my favorite "Dnepropetrovsk" rolls! When there was no bread machine, I always took it for tea, it is very fragrant and tasty! And now you can bake yourself!
FLAP
: girl_cray: It didn't work out !!! The dough has risen. smelled. squeaked, I was planning what kind of tribute I would collect from the eaters, it did not work! THE RUNNER ITSELF IS GUILTY-the other day I bought foil molds in Auchan. Here I shoved a roll, the size is suitable, I'm glad. She bakes, smells, blush on top. Grace! I checked it with a match, it's done. Take it out, and it was divided into rags. : girl_cray: And the sides are like a hole in the middle. Not baked, but cooked. For a long time there was no such breakdown. Although the holes are pretty ...
Ryzha
And if you try it on milk?
maves
Thank you for the beloved bun in my family. I have been looking for this recipe for a long time.
It turned out almost like in the pictures. The pulp is slightly "wet" (I don't like dry yeast dough). The husband suggested making cinnamon rolls based on this test.
Axioma
Quote: Lantana

: flowers: great, I remember this bun, thanks

Hello, Lantana!
As a child, she seemed so huge to me!
Mom cut us a small piece to cool milk for breakfast.

Quote: Lana

AXIOMA
The recipe, its embodiment, explanations to users, photos - everything is delightful! Thank you! Further successes!

Dear Lana! I sincerely thank you! 🔗

Quote: izumka

AXIOMA, thanks for the recipe for my favorite "Dnepropetrovsk" rolls! When there was no bread machine, I always took it for tea, it is very fragrant and tasty! And now and you can bake!

It is obvious that you, izumka, did not have enough time to risk baking your favorite loaf yourself?
I have not yet met this roll on sale in our city. 🔗

Quote: FLAP

Didn't work!!! The dough has risen. smelled. squeaked, I was planning what kind of tribute I would collect from eaters- DID NOT WORK OUT! THE RUNNER ITSELF IS GUILTY-the other day I bought foil molds in Auchan. here I shoved a roll, the size is suitable, I'm glad. She bakes, smells, blush on top. Grace! I checked it with a match, it's done. Take it out, and it was divided into shreds. : girl_cray: And the sides are like a hole in the middle. Not baked, but cooked. There hasn't been such a break in a long time... Although the holes are pretty ...

FLAP, I'm really sorry.
I do not admit any guilt ...
The GOST recommendations do not stipulate the baking of this roll in the form.

Quote: Red

And if you try it on milk?

I don't think it should be complicated.

Quote: maves

Thank you for the beloved bun in my family. I have been looking for this recipe for a long time.
It turned out almost like in the pictures. The pulp is slightly "wet" (I don't like dry yeast dough). The husband suggested based on this test make cinnamon rolls.
maves! Did the husband want to add cinnamon with raisins to the dough or replace raisins with cinnamon? 🔗

maves
Quote: AXIOMA

maves! Did the husband want to add cinnamon with raisins to the dough or replace raisins with cinnamon?
There are cinnamon rolls on sale. Like little rolls. Raisins are accordingly not used.
Buns have not yet been tried, but from this dough I baked Easter cakes for Easter. The result is five. Nobody believed me that they did not use eggs.
I baked a roll in a silicone form "Sunflower". It turned out very pretty, and blushed well.
Thanks again for the recipe.
Rina
Unfortunately, there are no photos.

Who wants to bake in a bread maker and doubts, doubts away! It turns out just fine!
Panasonic-255.
I recalculated the recipe for 400 g of flour (we divide the recipe of the respected AXIOMA by three, multiply by four), used a bag of vanilla sugar, instead of dry yeast - 14 g pressed.
I scalded the raisins with boiling water, blotted them with a towel, rolled them in flour, put them in a dispenser.
I applied the sponge method: yeast + 150 g flour + 120 ml water - the "pizza" program for 10-15 minutes. I dropped the program, put in the rest of the products, set the program "basic with raisins", size M, light crust. Since Mariana-aga in GOST mentioned the soft consistency of the dough, water had to be added when tracking the kolobok.

I put the oven on for the night - in the morning I took out a roll that was almost cold. I didn't like the first piece, there was some kind of smack. But guys! When the roll has completely cooled down, stood for several hours, the taste has disappeared completely. My father generally said that this is almost my best baked goods in a bread machine!
Aina
Thank you, great bun turned out !!! I'm still on "you" with baked goods, but this one turned out to be successful. There is no normal oven - baked in a pressure cooker. The appearance due to turning and baking is not very good, but the taste is wonderful
made strictly according to the recipe, for 300g of flour, but without raisins
Dnepropetrovskaya bun in the oven according to GOST

and cut
Dnepropetrovskaya bun in the oven according to GOST
Tatyanaa
Thank you very much for the recipe!
I did a double portion, the rolls turned out to be just wonderful
I didn't have time to take a picture, the children especially liked it very much, they ate it just like that !!!
kargeorge
These giant rolls just baked. Made a double serving of 2. But do not tell me, is it possible to bake small portioned buns from this dough? THANK YOU!!
kargeorge
And here is our report. THANKS for the recipe

Dnepropetrovskaya bun in the oven according to GOST
kargeorge
I did not wait for an answer, we decided to experiment and that's what we got.We baked a portion of 300 gr. flour, just CLASS !!! Thanks again for the recipe! Dnepropetrovskaya bun in the oven according to GOST
kargeorge
Dnepropetrovskaya bun in the oven according to GOST Class !!! Recommend!!!
kalina11
Thanks for the wonderful recipe! For me, it's just a lifesaver - my husband for breakfast recognizes only a sweet roll with butter and cheese, and here is a bun without milk and eggs! It's just a miracle. I am baking my second month with consistently excellent results!
And I have the best memories associated with the name - as a child, I was sent to my grandmother in the Dnepropetrovsk region for the whole summer.

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