fomca
And here are my buns arrived! Delicious! Thank you! Only I can and not "Chelsea" at all - I have nuts! Painfully we love them!

Chelsea buns
Omela
RybkA , the rolls are great !!!! 🔗

Quote: RybkA

When my husband saw my snails, he also said what kind of uh ... well done, probably mumbled something ...
And when I tried that purr ???
Omela
fomca and your wrong Chelsea 🔗.

Quote: fomca

when and how to pour buns into syrup, cooled buns with cooled syrup?
I also poured slightly cooled syrup right on a baking sheet.
RybkA
Quote: fomca

And here are my buns arrived! Delicious! Thank you! Only I can and not "Chelsea" at all - I have nuts! Painfully we love them!
fomca, very cute curlicues! A great alternative to raisins. My eldest does not like raisins, but nuts - yes. We must also try this.
Quote: Omela

RybkA , the rolls are great !!!!Chelsea buns
And when I tried that purr ???
Omela, and thank you, I really liked it, I am transferring the recipe to my workbook
What the husband purred did not really understand, since he was already sleepy (it was already night), and the words were intertwined with active chewing
fomca
RybkA, yes, I would have had to collect raisins on the floor from the youngest, but I went and ate it like that!
Outwardly, my buns were not very brown, as luck would have bought eggs, and there the yolk is almost beige! So I put the rolls at the end for a minute under the grill! They also gave the nuts a little gray ... But it didn't affect the taste - they baked well and were very porous inside .... WERE ALREADY!
Omela
Girls, these are the different kids .. but put raisins in my soup at least !!!
Antonina 104
Omela! I also decided not to stand aside, but to please my family with delicious rolls, for which I am grateful to you.
I did everything strictly according to the recipe, only added nuts (I could not resist). It turned out 21 rolls.
I liked the very concept of forming burgers: tereotically, you can put anything there.
I still need to learn how to take good pictures, but what worked, it worked.
The radical does not load, I will post the pictures later. Thanks for the recipe!
Omela
Antonina , I'm glad that I liked the buns !!!! I'm waiting for the photo!!!
Antonina 104
Finally, I want to show my buns:
Unusually delicious! Awesome recipe! Thanks to the author
Omela
Antonina , buns - 🔗... Thank you!!!!
Margushka
but my dough didn’t come off almost did everything as written: cray: what could be wrong?
Omela
Margushka , sorry! And the dough came up right ??? What yeast did you use ??
Margushka
yeast-baking-pressed
dough came up
I'll try to bake to the end - I'll see what happens
Omela
Margushka , and how much dough and where was it? Describe everything in detail from the beginning, pzhl.
Margushka
kneaded the dough put it to the battery
then everything in the bread maker for the dough mode
after that, the bun in a bowl - covered it with a film - wrapped it with another towel and put it to the radiator
Omela
I can only assume that the dough is overheated ..
Margushka
I will definitely try again!
I took these pretzels out of the oven, cooled down, they smell delicious, they haven't tasted homemade ones yet (and I don't eat flour). Try-unsubscribe
Omela
Quote: Margushka

I will definitely try again!
Margushka , you have to understand what was the reason.
Leska
Quote: Margushka

but my dough didn’t come off almost did everything as written: cray: what could be wrong?
It's strange that the dough didn't fit. I did it according to the recipe and from the book and according to the Omela recipe - everything turned out great. Write how long and at what temperature the dough was kept and the main dough. At a temperature of +21 in the kitchen, the dough was ready for baking in 2 hours, and the proofing of the buns took 20-25 minutes, but not less. Moreover, the baking sheet was next to the included oven.
Margushka
I have about 18-20 degrees in my apartment, but I turned on the heater.
Mine tried, they said that they had already eaten half of them.
maybe I greased the form heavily with oil?
And yet, the dough had a small warbler, maybe underexposed?
Omela
Quote: Margushka

and could the dough not fit if the mold was oiled?
No, it couldn't.

How long did the dough stand? What did it look like? Have you visually identified what didn't fit? It was necessary to give more time. And in the buns themselves, how did the dough lead ??? It still seems to me that your yeast is overheated.
Leska
Quote: Margushka

I have about 18-20 degrees in my apartment, but I turned on the heater.
Mine tried, they said that they had already eaten half of them.
and could the dough not fit if the mold was oiled?
yeast dough butter loves, how much time did it take to make dough and dough? Is your yeast overheated or overheated?
Margushka
Quote: Omela

No, it couldn't.

How long did the dough stand?
almost 2 hours
it has not increased - has not grown
Margushka
Quote: Leska

yeast dough butter loves, how much time did it take to make dough and dough? Is your yeast overheated or overheated?
dough half an hour
dough almost 2 hours after baking
and what does the yeast mean?
Omela
Quote: Margushka

almost 2 hours it did not increase - did not increase
Yeast dies at temperatures above 37C. You could just overheat them. Because if you "went overboard" - then this dough rose and fell ..
Margushka
I will repeat again
I hope everything works out!
Omela
Margushka , good luck!

Quote: Leska

I did it according to the Omela recipe - everything worked out great.
Leska , and why we are silent, what we are not bragging about !!!
Leska
for me (since it is very economical, it turned out as much as 21 buuuloochka) - this is what I managed to hide from relatives. In addition to your spices, I added ground poppy seeds and a little lemon zest to the filling.
Chelsea buns
Omela
Leska , as I like nraviTSTSTSTSA !!!!!

Quote: Leska

it turned out as much as 21 buuuloochka
is it from the original products? or did the recipe increase ?? We needed 22 pieces for a new world record.
Leska
Quote: Omela

Leska , as I like nraviTSTSTSTSA !!!!!
is it from the original products? or did the recipe increase ?? We needed 22 pieces for a new world record.
Omela, this is according to your recipe-grams in grams.
The record did not work ... because of my kosh - a lover (if the hostess does not voluntarily give out) to steal yeast dough.
Omela
Quote: Leska

The record did not work

Chelsea buns

Marine, I mean - give a record !!!!
Leska
In the sense - give a record !!!!
Omela, I

Chelsea buns
Omela
Chelsea buns

shl. so we talked !!!
Umman
Omela, I bake your khash-khashly chorek - the kids like it very much, it reminds Prababulin of pastries. Now I want to swing at Chelsea. Since fresh yeast is rare, is it worth making a dough with instant yeast? Or can you knead the dough right away? And, as I understand it, 15 grams of live is 5 grams of instant?
RybkA
I baked with dry yeast. Gave 2.5 tsp. at the rate of 6g = 1h. l.
Omela
Quote: Umman

And, as I understand it, 15 grams of live is 5 grams of instant?
Umman , you understand. Live yeast: dry = 3: 1. At 1h. l. = 3.5g. dry yeast.

RybkA , you counted a lot of something.
Umman
Thanks for the tips girls! Boom to try
Inusya
Quote: RybkA

I baked with dry yeast. Gave 2.5 tsp. at the rate of 6g = 1h. l.
Yeah, a bit too much, I carried out an experiment with a specialist, I have a scale for a jeweler, so I counted everything small for myself and wrote it down in a notebook.
So in a measured Teskomovskaya teaspoon "under the knife": 3 - 3.1 g of dry yeast.
RybkA
I have a live yeast count. 6-8g live is 1 tsp. dry. Total 2-2.5 tsp. dry.
UDZ
Chelsea buns
These are my buns Only next time I will put less flour, it turned out tightly, although while HP was kneading the dough, I added a little more milk, it turned out very thickly. The buns are delicious, the children liked it, thanks
Omela
Quote: RybkA

I have a live yeast count. 6-8g live is 1 tsp. dry. Total 2-2.5 tsp. dry.
RybkA, at 1h. l. - 3d. dry yeast and they need 3 times less than live.

UDZ , beautiful buns !!!! I'm glad the kids liked it!
RybkA
I still do not understand how much dry yeast you need?
Omela
Dry yeast 5g., I.e. 1h. l. + 3 \ 4h. l.
Umman
I baked buns, added 1.3 tsp of yeast, soaked the dough and let it stand in a x / oven, molded buns, strictly following the instructions of Omela, began to heat up the oven, something glitched in it and it cut itself out, and along the way, the light turned on. knocked out the kitchen. In short, I collected the buns in a bucket x / oven and baked them in x / n. Of course, it turned out to be a tall pie, but it was very tasty. Here are my "rolls" in the baking process:

Chelsea buns

I made the syrup from brown sugar, the smell and aroma are just awesome :))) It's so warm and cozy at home) And the dough is wonderful)
Omela
Umman , URAAAA !!! Buns are saved !!!!
tuskarora

Hello everyone! And here I am ... I am naughty, that is, I am dabbling. Here's the Ukrainian Chelsea. With lard and garlic. It's just mind-blowing !!!
Chelsea buns
Omela
Quote: tuskarora

Here's the Ukrainian Chelsea. With lard and garlic.
tuskarora , dumb sliv !!! Want!!! 🔗
Inusya
Well, nifigase, the people are having fun! Mistletoe, from your boules went to the expense of hokhlyandiya, I am going again tomorrow too.
Even if they keep me warm, they help me, especially if there are a lot of them !!!
And then here ... this ..., some record "basin" were promised ... Like a psycho tomorrow ... Festal has already acquired
Melanyushka
Mistletochka, I have your rolls for tomorrow too. People The husband demands to continue over and over ...
Omela
Girls, I'm glad that buns are popular !!! Eat to your health !!

I remind you, sho record so far 21 rolls!!!

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