dancer
Buhtle buns with jam and vanilla sauceBuhtle buns with jam and vanilla sauce
Lisss's

Please, tell me how to form even balls so that the filling is exactly in the middle. I was in a hurry. As soon as it comes to sculpting buns, my son (1.5 years old) starts to arrange a "concert". I ran to leave the buns like "monkey bread".
As for the sauce: I did it for the first time, I really liked it! Potato starch, no aftertaste. I poured the sauce into the dish, buns on top, and again the sauce! Delicious!
Lisss's
dancer, I understand you very much - mine too, as soon as mom is distracted, begins to return attention, how can - mom is not busy with me !! disorder! I now (3.5) give her a piece of dough, she rolls it, molds it, that's the only way I save myself

for the buns to be round, you need a larger shape - then they will spread out as needed, but they were so cramped. here at Gopher look - just what you need

and I sculpt them like this - a square of dough, in the middle of the jam, the corners to the center, as in a knot, collect, pinch and roll a pinch on the palm of your hand. quite round turn out

dancer, you worry in vain - your very appetizing turned out! thanks for the photo report !!
dancer
Thanks for your support, I think to repeat it later and take your advice into account!
Zhivchik
Quote: Lisss's

and what, you cracked it all at 5 am ??

No, since the difference between us and Moscow is 2 hours, then I ate buns at 2-30 at night.
IRR
Quote: Zhivchik

No, since the difference between us and Moscow is 2 hours, then I ate buns at 2-30 at night.

this radically changes the matter
Zhivchik
Irr,

Quote: IRR

I'll write down everything here I'm preparing the entourage

how is the entourage ready? There is even a specific time when you can already eat these buns.
Albina
How similar to the "Friendly Family" in appearance. It will be necessary to bake according to your recipe, but so far the main eaters are not at home: the husband and eldest son are on a business trip. How to return - I'll bake. And then with the younger and middle sons, we will dry all the rolls SUCH AN EXCITING RECIPE
IRR
Quote: Zhivchik

Irr,

how is the entourage ready? There is even a specific time when you can already eat these buns.

I'm preparing mentally, it's cold at home, until the break-off somehow ... I'll lose weight a little before the jump. (yet mistlekins chelsea hanging on the sides) oh, life ... and Lyudok also says that he now eats coffee spoons from small plates ... Zhivchik? : secret: then I will bake small buns, not 16, but 32 (Lissa, I, if that)
irza
Quote: dancer

Please, tell me how to form even balls

I share the link, by which I myself learned to crap balls
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=94388.0
Sofim
Do you need only corn starch in the starch sauce? And if you throw a potato, what will happen?
Lisss's
Sofim, here dancer made with potatoes, writes:

Quote: dancer

Regarding the sauce: I did it for the first time - I liked it very much! Potato starch, no aftertaste.
Zhivchik
Quote: IRR

and Lyudok also says that he now eats coffee spoons from small plates ... for life, well, how can you sip it in small spoons, yes, Zhivchik?

Irr, I do not know. I love in general with my hands ... so it fits more.

About the sauce. I always cooked jelly on quality cards. starch.
Somehow the corn was not recognized in our family.
Yesterday (or rather tonight) cooked the pudding sauce. In the same place as part of kukur. starch. So right away he was thick, good. But today I got it up. Why?

Lisss's
and you shake it with a fork, and again it will be like yesterday

on my trail. day, too, a little water peeled off, but with a fork everything came together again!
irza
Today we are again with the coils. Made a whole family of cocks.Instead of 16, I divided them into 24 buns, so that there would be more and less
Buhtle buns with jam and vanilla sauce

And inside we have frozen blueberries today. Well, the sauce also turned out (made with cornstarch)

Buhtle buns with jam and vanilla sauce

Lyudochka, thank you very much again!
Zhivchik
Quote: Lisss's

and you shake it with a fork, and again it will be like yesterday

No, not like that. Yesterday was thickish, "silk". And today it is liquid, watery. But the taste has remained the same.

Well, irza...
And "manyuni" are so delicious. Did you sprinkle them with sugar?
Lisss's
irzahow cute !! small very cute buzzers

Zhivchik, Tan, did you boil the sauce for a long time?
irza
Thank you girls! This is our (my and my figure's) favorite size, otherwise 1 out of 16 ate, then ate. But you want more than one ... And here, without unnecessary remorse, you can already 2 ...

Quote: Zhivchik

Did you sprinkle them with sugar?

Yeah, cinnamon sugar. Heavily delicious and aromatic!
Zhivchik
Quote: Lisss's

Zhivchik, Tan, did you boil the sauce for a long time?

No, not long. Before thickening.
Lisss's
somewhere I met a comment that corn decomposes from long boiling, stops holding .. but I'm not sure if this is so, I saw a glimpse of it on some forum, from an unverified source.

I brought mine to a boil, he gurgled a little, and then turned it off .. he gave a little water to the trail. day, but beat everything with a fork and everything came back together .. however, I warmed it up a little more in the micro, after the refrigerator .. in general, mine gave me a little water, but not at all critical.
Zhivchik
Quote: Lisss's

I brought mine to a boil, it gurgled a little, and then turned it off ..

Here I have exactly the same. It gurgled and I turned it off, hoping that because of the starch it would still thicken.

Quote: Lisss's

he put some water on the trail. day

Most likely, these are the properties of corn starch. There is no such thing with potato. True jelly, as jelly turns out. And here is the sauce.
LightTatiana
Thanks and baked from me, tomorrow we will shoot a sample. or today ...
Lisss's
Tanya, eat to your health! hope you like it!
Tatiana A
Oh girls, what are you doing, the second day I can not tear myself away from these wonderful buns

thank you very much

True, the buns turned out to be not as beautiful as yours, but I think they are no less tasty Buhtle buns with jam and vanilla sauce
Lisss's
Tatiana A, you have wonderful buns !! and cooked the sauce ??
Tatiana A
Quote: Lisss's

Tatiana A, you have wonderful buns !! and cooked the sauce ??

thanks, cooked the sauce today, yesterday at night my strength left me

Ooooooo delicious, even my daughter is not a big fan of food, she crumpled two buns at once ...
Kras-Vlas
Lisss'sthanks for the wonderful buns! And I have square buhtelki !!!

Buhtle buns with jam and vanilla sauce
Because the form is like that!
Very tender and delicious!
Buhtle buns with jam and vanilla sauce

There was nothing to make sauce at night (I was poorly prepared), and the next day there was nothing to do! We'll have to repeat !!!
Lisss's
Kras-Vlas, very nice buns! the shape is wonderful, the main thing is that they were not cramped and they turned out to be correct, rounded
iiirrraaa
Thanks for getting to know the cool rolls and their sauce (made with French sourdough)



Buhtle buns with jam and vanilla sauce

fomca
Mmmmm ..... What a deliciousness! And at first I thought that yeast was too much for this amount of flour, but I did it and did not regret it! Thank you

By the way, there have been no mistakes in any of your recipes yet !!

Buhtle buns with jam and vanilla sauce
Lisss's
fomca, Svetochka, what beautiful booze turned out, mmmm! .. lovely sight !!

but the fact that the recipes work out - everything is very simple! this is because you have gold handles - this is time, and our products are close in moisture-density - these are two!

I am very glad that the recipes come in handy, eat to your health !!
Albina
I also baked these buns - they cool. It turns out that there is no butter in the recipe? The dough rose remarkably. Thanks for the INTERESTING recipe
Lisss's
butter does not go into the dough itself, only for coating the formed buns. so also very tasty thanks for your attention to the recipe!
irza
We really like these buns. I decided to experiment and bake Easter cakes according to this recipe. This is what happened, though this is before decoration
Buhtle buns with jam and vanilla sauceBuhtle buns with jam and vanilla sauce

Considering that there is no oil in the dough at all, it turned out very well. Added candied fruits, raisins, dried cranberries. The only thing, as for me and for such a product as Easter cake, I want more sweetness.
Tell me, can I add more sugar? Will it not affect the dough badly?
irza
I forgot to add, I tried to grease the cake with oil on top, you can see a whitish trace in the photo. I concluded that it is better not
Sonia's mom
Lyudochka, and I came to say thank you so much for these wonderful buns! How beautiful in appearance, just as amazing in taste, and with sauce in general, the poet's dream! I was too lazy to play with dough, I threw everything into the bread maker on the "Pelmeni" mode, and went up there. Thanks again !
Lisss's
girls, health! glad you liked it!

but I did not receive notifications, only through the plus sign from Sonia's mothers saw that there and irza scorching
Taia
I ran to check in. The rolls turned out to be super, very tasty, magnificent and made quickly. They, though I didn't turn out to be quite photogenic, didn't take a picture. When forming the rolls, I allowed several jambs, but did not affect the taste in any way. Girls, do not pass by, bake according to this recipe.
Lisss's
Flaksia, did you cook the filling? in it there is the most cimus ..
Taia
No, I didn't. Immediately half of the number of rolls was still warm. And besides, there is chocolate paste, I recently cooked it, my husband said that there is no need to cook anything, he will smear it with it. I plan to bake rolls again next weekend, I will take into account all my mistakes and then I will cook cream. I'll buy a lemon (I didn't have it) and cognac.
Nat_ka
Sauce - Rolls are still in the oven Thank you!
Basja
And here I am with my buns, they ruled with me with leeks
Buhtle buns with jam and vanilla sauce
Help yourself
Buhtle buns with jam and vanilla sauce
The form took 26 cm, the other simply did not. And yet, my oil was leaking out of the form very strongly, probably I "bathed" them from my heart in it
Thank you!
Lisss's
Basja, the bays are incredible! already breathtaking! bravo, very beautiful!

I even forgive that not with jam, but with leeks
Lantana
I baked your insanely delicious buns last night, this is a song, not buns. I used store-bought apricot jam or preserves as a filling. in short, there are halves of apricot in syrup, a jar of 200g is just all gone. An attempt to make vanilla sauce failed, the dog said thank you she liked it (the starch was of poor quality), and I rejected the pudding myself, did not want to spoil the divine taste of the buns, honestly tried to photograph, there was not enough light and even with a flash, I would have to make a stationary corner for photo reports, because I bake every day, at the same time Omelkin baked bread of the American South, also mentally turned out. My baked goods always go with a bang, there seems to be nothing to surprise, but then I just fell in love with these buns.
Low bow to you, for your magic hands
Vei
And I, and I, and I finally baked your buns!

it was a whole epic, and if not irza (thanks again to her!), I would never have found these buns in recipes.

they turned out to be as tasty as I expected in my dreams))))) I barely tore the child away from them, and now whoever pulled me away from them

here they are:

Buhtle buns with jam and vanilla sauce
Buhtle buns with jam and vanilla sauce

It seemed to me that 30 minutes for 180g is a bit too much, but I decided to strictly follow the recipe. As a result, the buns fried a little harder than I like, but did not taste burnt. And my sauce turned out to be thin, but VERY tasty !!! I didn't have Admin, but I found Cointreau, and therefore the sauce has an unusually delicate and delicate vanilla-citrus aroma

And even during molding, the dough was incredibly bubbly - yum-yum !!!

Lyusenka, thank you very much for the recipe!
Lisss's
Vei, to your health !! ah, handsome men turned out, feast for the eyes, not buns !!

what are fried - each oven has its own character, you see what a passionate woman is nothing, it was a test baking, another time you will already know how many of them you bake
Vei
I then remembered that I also added 2 times more sugar (we love sweet rolls))), maybe that's why they got tanned more actively? ...

but delicious !!!!
Thank you!
Niashka
Today I also brought this recipe to life ..... The buns are incredibly airy ..... And the sauce ..... this is bliss ..... So, rather do it, who has not yet visited them ... Thank you so much for the recipe !!!!!!!!!!
Grypana
I got to this recipe and I'll stay with it for aoooo long! And I promise that I will definitely make the sauce for the buns next time. Today, only buns, but how soft, with what crust I admit, I overexposed a little, but delicious! Thanks for the recipe!

Buhtle buns with jam and vanilla sauce

Lisss's
Grypana, Natasha, very beautiful !!! and the sauce is a must, it has the whole trick
Basja
Today I baked these buns, already according to the recipe, but it seems to me that the sauce "missed" it turned out thick. I probably did not quite understand correctly, in the recipe "vanilla pudding or cornstarch 10 g". and I sprinkled a bag of pudding, this is probably wrong.
Anyway:

Buhtle buns with jam and vanilla sauce
and this is the sauce
Buhtle buns with jam and vanilla sauce
Thanks again, very tasty.

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