koziv
Quote: Omela

Chot were late !!
So I held them back as I could !!!!! I didn't want to put the dough on bread right away !!! And I saw the cake, I will definitely try !!!!
Oca
So I got to the buns, already put the dough. Sorry, but in what form is coriander added? I bought a bag of his grains (15 g) and I don’t know what to do with it further. Soak them or grind them like pepper?
Omela
Wasp,

Quote: Omela


Grind the fennel and coriander in a mortar or grinder.

Good luck!
Oca
Omela Sorry, I read it inattentively, I hurried to knead the dough. For some reason it seemed to me that it was necessary to put it into the dough in time ... Now in three streams I prepare dumplings, cherries for jam and (until the cherry is ready) I decided to load the HP with another dough. I'm trying to finish my kitchen fuss by lunchtime. I just cooked mushroom soup, I can imagine how delicious the soup with dill buns will be!

PySy I envy that your CF has a "Dough" mode
PapAnin
Omela and if you replace fresh yeast with dry yeast, then how much is needed?
I'm not friends with fresh ones yet.
And at what temperature should the proofing take place?
In my HP in the dough mode for 40 minutes, proofing, the temperature, though I did not measure it.
But in the "Yogurt" mode the temperature is 40aboutC, so maybe after kneading not remove the dough from the HP, but turn on "Yogurt" for 1.5 hours and let it stand? If the temperature is right. It's just that it's difficult to find a warm enough place at home now.
Omela
Wasp, Maria, that's okay.

Quote: Oca

PySy I envy that your CF has a "Dough" mode
Yes, this feature has become the main deciding factor when purchasing this particular model of CF.

Quote: PapAnin

In my HP in the dough mode for 40 minutes proving,
PapAnin , you can just leave the dough in the HP for another hour.

Quote: PapAnin

and if you replace fresh yeast with dry yeast, then how much is needed?
Dry yeast is needed 3 times less, that is, in this case 12g: 3 = 4g.

Quote: PapAnin

It's just that it's difficult to find a warm enough place at home now.
Yes, in Moscow this year they don't give summer something !!! Alternatively, you can use a microwave with a mug of boiling water, or an oven with a light on and a mug of boiling water.
PapAnin
Quote: Omela

Yes, in Moscow this year they don't give summer something !!!
Aha! The hot water will also be turned off in 4 days!
Thanks for the tips and ideas, I will definitely try.
Omela
Good luck!
Oca
Bul-ki! Bul-ki! turned out the same as in Crochet... Dry yeast Saf-Moment poured 1.2 tsp of CP, that is, a full spoon and a little more. Dill did not regret it, took all 50g ... and realized that it was too little to knead it with your hands. She called KP for help, and interfered with her. Next time I will divide the dough as 2/5 and 3/5, because very thin cakes for "wrapping" were obtained (I divided the pieces strictly by weight). Were baked in the oven for exactly 20 minutes (without preheating the oven).
Omela
Wasp, well, what about the taste, the taste ???
Crochet
Quote: Oca

took all 50g ... and realized that slightly mix it in with your hands.
Wow, but everything turned out great for me, I mixed it as our Ksyu, passing the dough between my fingers ... I even liked it ...
Oca
Quote: Omela

Wasp, well, what about the taste, the taste ???
As soon as I baked the buns, they turned off the light again. It tasted like airy bread with herbs and spices, from somewhere the taste of cumin came from. But I did it without milk (I used it for yogurt), for some reason I stopped loving milk dough with the purchase of HP. Now I cut two rolls, put a sausage, a cucumber, a tomato and a thin slice of cheese
I feel that ".. the night is quiet, but the rolls must be hidden"
Omela
Ikra
Mistletoe, you literally saved the population of a small town with your buns. I was in Ostashkov for a holiday, because there dill was born in some inhuman quantities. The problem of recycling has become acute.I threw them a link to your rolls, now in the city "it bears a crispy crust from the windows" (C).
Of course, I'm exaggerating about the whole city. But several girls I know took the idea into service. They bake, however, from ready-made dough, but according to your method (just now they have the hottest garden season, there is no time to make dough). I was given a TV box full of dill sheaves for the trip
Here is a photo of her friends' buns:
Bulgarian dill buns
Omela
Ikra , Irina, cool buns !!!

Quote: Ikra

so there dill was born in some inhuman quantities.
God, people already have something rABOUTditsya .. We have the same current mosquitoes multiply from cold and rain !!!!
Ikra
Yes, I myself am surprised, they have some kind of anomaly! A week and a half ago, there were almost frosts there at night, and already in the open field, dill, onions (to my waist), last year's chest-high, rhubarb, as thick as an arm, are spiking in the open field ... Tomorrow I have to somehow dispose of the whole box. .. If I survive, I will also bungle the rolls
PLM
The buns turned out to be very tasty and aromatic and beautiful. I put oregano instead of fennel. I will definitely bake often. Of my additions, I put turmeric in the dill dough 2 times. I tinted the dough, sort of. It turned out like little fragrant suns. Thank you very much for the original recipe.

Omela
PLM , welcome to the forum! I am glad that you liked the buns !!!
Inusya
Well, Ksyu, I didn’t mind thee!
And even decorated with chicks:
Bulgarian dill buns
Bulgarian dill buns
I liked it so much ....
But: I’m not like people again ...
Why am I so powdered today - I cooked green borscht, and dumplings with cherries and cottage cheese, and put some rolls.
The fact is that today I planned so much for the joy of buying new ballet flats (and I managed it while my husband was at work) that I almost ruined everything. I decided that I remember everything anyway (* JOKINGLY * I doubted it!), And why should I peep at a piece of paper? Knead something, distance, dill thumped, - mom-don't-worry. But I didn’t look at the temperature. But confidently, I set 180 degrees! And only then, when they were baked, I saw 220 on a piece of paper! Blah, boss, the truncated is gone!
So they turned out to be some kind of vague, flat neckline, so to speak. Had to add baking time a bit. And so - devouring - stunned, and even smell of fresh dill ...
In short, I need a reboot !!!
Ksyunik-!
Inusya
... By the way, I forgot to say, the number of buns is completely childish, hto will do less than two norms and do not start, mark my word! Well I warned you, Ksenia has to multiply by two at once! And even three !!!
Omela
Quote: inusha

I cooked green borscht, and dumplings with cherries and cottage cheese, and put some rolls.
Well, inusik, straight kazyayka !!! The buns are beautiful, the crumb is awesome !!!
Altusya
Ksyusha, look
Bulgarian dill buns
Omela
Ol, and what? How does it taste ??

shl. the buns are beautiful !!
Altusya
Everything is fine, I am satisfied. Well, for some reason, salt is not enough for me, they turned out fresh.
And so already a couple.

Ksyun, I can't do it like you, so that these doors are straight, as it were, raised. Those that are not dill. And so everything seemed to work out. I am gradually getting used to the oven. But to heat the stone for an hour is tin! Although, you know, the rosy color is still not so bright.

Right now, the pizza is still, it's hot.
Py. Sy I find fault, maximalist
And here for you
Omela
So are you with a stone now ??? Which one and where did you buy it ?? Yes, not quite rosy, but not white either - already progress !!!

Quote: Altusya

I can't do it like you do, so that these doors are straight, as it were, raised.
Apparently, your dough turned out to be a little lighter, more diffused during proofing.
Altusya
Yes, I have been with a stone for a long time, since winter. Well, I just can't, it takes so long to warm it
Yes, I have to turn on a full oven in about 20 minutes so that they are somehow browned.

So I think now, do I need an electric stove? Although I thought before, but for some reason I want to.
Omela
With mini-electro everything will be much faster.
Chaldeika
I am sitting and eating this dill bun and I understand that in this recipe I will have a note: the cross should be made not medium, but large.On a "raw" bun, the middle cross looks large, but when the bun is proofed, the cross immediately diminished.
And the presentation is interesting, I will use it in other rolls.
Omela
Chaldeika , Thank you. Glad you liked it.
VGorn
Wonderful design !! Delight! I'll try on the weekend. Only I can't figure it out on the site. Every time I am afraid to lose what I have found. How to get here? I mean the get-together.
Omela
VGorn , Thank you!

Quote: VGorn

How to get here? I mean the get-together.
You can bookmark this recipe for yourself. There is a button on the top right. Or click on the nickname Omela above the avatar. You will be taken to my profile with all the recipes. Or click on the red inscription at the bottom of the post: Gatherings at the Omelka. You will get into gatherings.
VGorn
Thank you. I like you very much. Your hands are simply golden. And, if possible, maybe on "you"? You can definitely visit me
Omela
Quote: VGorn

And, if possible, maybe on "you"?
Victoria, I am glad that you have found something useful here.
toffee
Today I cooked borscht and it was necessary to bake donuts for it. I remembered this recipe.
I left the dough the same, and used parsley, dill and garlic as the "filling".
The dumb girl turned out !!!!!
Thanks for the recipe.
Bulgarian dill buns
Omela
Irina, beautiful buns turned out !!! Glad you liked it!!
sweetka
and here I sit and ask myself: how? HOW did I get past these buns ??? !!! it's just a crime. urgently do!
Omela
Quote: sweetka
HOW did I walk past these buns ??? !!!
yyy)) I have a question - HOW did you get here ???

shl. be sure to do it !!!!!
sweetka
gygy ... Omelik, wandered, as always: to your nickname, like a rat to a pipe
Omela
Well it went for a long time, however .. already two years. Peks are a must. I really liked this version with dill. And the bread even baked like this: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=170807.0.
sweetka
Melik, you just wrinkled me with molding. And yes, dill, I can eat dill in buckets. And tell me, darling, how deep are the cuts to make?
Omela
Light, in the same photo you can see. It is necessary to cut through the top layer of the dough. Now I looked closely, and I grabbed the bottom one a little.
sweetka
Well, the photo confused me! Logically, I thought, cut only white, and Omelka also cut the green ... so I thought - either the skis are not going, or it is better to ask again.
Omela
You cut. Do not be scared!! I didn't even think about it. until you asked.
sweetka
well, I just want it to turn out right away, like your OTAKEA ... BEAUTIFUL ...
Omela
It will work out !! These cuts then float during baking.
sweetka
So, you can not be shy either in depth or in breadth?
Omela
Well, within reason of course!
sweetka
Melik, define me! Bo I can wave a saber kaaaaaaaaaak and half of the table top will fall under the "cut"!
Omela
Mlyn, how to determine thee .. cut neatly, but with pressure - whack-whack and you're done!
sweetka
whack-whack what octave?

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