Butter buns according to GOST taste from childhood

Category: Bakery products
Butter buns according to GOST taste from childhood

Ingredients

OPARA
warm milk 112 ml
warm water 90 ml
fresh yeast 15 g
premium wheat flour 232 g
DOUGH
dough all
warm water 75-95 ml
sugar 195-225 g
salt 15 g
fresh yeast 15 g
vanillin or vanilla sugar 3.5 g
egg 2 pcs
premium wheat flour 518 g
melt margarine or butter 112 g
egg for lubrication 1 PC

Cooking method

  • For so long I wanted to find a recipe for buns like in childhood. And here he is !!! One to one, neither add nor subtract. Buns are delicious with milk, tea, coffee, butter and just like that. And as your heart desires. You can only enjoy them!
  • After reading the recipe, I could not wait until the weekend, but the cooking time in the original is about 7 hours, after work it is impossible. And I decided to experiment with time using a bread maker. I don’t regret anything.
  • The composition of the recipe is taken without changes. For those who find it difficult to calculate grams (there are no electronic scales), the numbers can be rounded.
  • I will write the time in parentheses as in the original. So:
  • Dough - mix milk with water, dilute yeast in them and add flour. The dough will be pretty steep. Put on the approach. The dough ripened in 15-20 minutes (2.5 hours).
  • Dough - Dissolve yeast in warm water, load a bread machine into a bucket and add salt, sugar, vanillin, egg, flour, melted butter and turn on the "dough" program. In the first minutes of mixing, add the already ripened dough and then according to the program with a duration of 1:30 minutes (2.5 hours). Divide the ripened dough into 90 g pieces and shape into buns. Place on a baking sheet with a distance of 1 cm from each other and allow to rise for 50 minutes (60-80 minutes). Grease the buns with an egg. Bake in a preheated oven to 180-200 degrees for 20-35 minutes on the up-down mode.
  • Author's advice: do not turn on convection in order to avoid drying out the buns.
  • So that is all. As you can see, the time was reduced to 3 hours, but the quality was not affected at all. The buns are sweet, aromatic, fluffy. Simply DIVINE !!! Bake girls, you won't regret it!

The dish is designed for

16 pcs

Time for preparing:

3 hours

Cooking program:

dough + oven program

Note

recipe taken from German blogspot.de
Butter buns according to GOST taste from childhood
I apologize for the poor quality photo. When I noticed, the battery in the fotik sat down.

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Butter buns according to GOST taste from childhood

lungwort
: hi: What buns ... Oh, and aromatic should be ... Urgently bookmark!
Natalia 24
These are the ones, beloved, for nine cents? I even dream about them. Thanks a lot, Tata! I will definitely try to bake it.
kirch
Beautiful, you can't take your eyes off. Bookmarked
MariS
Quote: Natalia 24

These are the ones, beloved, for nine cents? I even dream about them. Thanks a lot, Tata! I will definitely try to bake it.

Tata, I also remember such buns for 9 kopecks ... I remember it was very tasty with milk!
Thank you!
Tata
Thank you girls. Bake and please family and friends. And I will certainly bake them more than once.
IRR
Tata! accept report

I want to say that our families are spoiled with pastries, but the rolls are really tasty - it smelled like Easter. Out of fright, I kneaded a full portion, I had to treat the neighbors (they didn’t turn out to be 9 kopecks, but a little more expensive, with 12 kopecks each) Thanks for the recipe, hostess

Butter buns according to GOST taste from childhood Butter buns according to GOST taste from childhood Butter buns according to GOST taste from childhood

Whose GOST is it? German? or our Sesser? (bun, by the way, it turned out 24 pieces of 90 grams each, as you ordered)
Suslya
I accept!

Well done Irchik, noble rolls came out, too, perhaps tomorrow ... nasty grits, right?
IRR
Quote: Suslya

I accept!

Well done Irchik, noble rolls came out, too, perhaps tomorrow ...bitty grits, huh?



Tata!don't mind- gopher joking - she is also Tata between us, gophers girls.

yeah, tomorrow morning with milk, tea, butter, cheese, sausage: girl_red: wow ... (my evening kefir affects, and I still stuffed 3 rolls with apple jam with nuts - die never to get up)
Suslya
Quote: IRR

gopher joking - she is also Tata between us, gophers girls.

eh! nice to meet you
IRR
Quote: Suslya

eh! nice to meet you

Butter buns according to GOST taste from childhood
Tata
IRR the buns are excellent. And they cannot fail. This is GOST Soviet. And 24 pieces and even stuffed - great!
P.S. I also want to bake Gostovsky bagels. There is a recipe. How do I report.
Zhivchik
Ir, the rolls turned out notable.

Quote: IRR

some turned out not for 9 kopecks, but a little more expensive, with 12 kopecks each)

Why 12 kopecks each? With the strulel at our school they were sold for 9 kopecks.
There were also 3 kop-small, ordinary ones.
Quote: Tata

This is GOST Soviet.
Interestingly, but this recipe does not work according to GOST? Rather, the rolls are not 9 kopecks?

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=119941.0
lungwort
: hi: Tata! I baked buns today. For me, they turned out to be not so lush (heavy), did not fit much, but very tasty and fragrant. I can't show the photo, because I have a laptop Aple and there are some confusion with it. I thought about what: firstly, I did not let the buns rise before baking, and secondly, I replaced fresh yeast with 10g. dry SAF, in the third - the dough seemed to me liquid. I want to repeat and achieve a good result. Do you think my flaws could influence the result?
Tata
Quote: lungwort

Do you think my flaws could influence the result?
Lungwort, The dough should not be steep. Yeast, I think, does not have a special meaning, although pressed, if fresh, then it is better to raise the dough (this is my opinion). If dry, then I use "Instant yeast VEGA" made in Turkey. All these are not significant nuances, but the rise before baking is mandatory. When the dough is ripe in a bread maker, I no longer knead it, but immediately cut and roll the balls, put them on a baking sheet, cover with a foil and warm up on the rise. How to shape the buns so that they rise up can be seen here
Try again and you will succeed
IRR
we have YouTube links permissible, I also form this way

Tata
IRR Thanks for the addition.
lungwort
Tata, IRR! Girls thank you very much for the information. It turns out intuitively I shape buns in the same way. I will definitely repeat the pastries according to Tata's recipe again. In the bread maker, the dough was "smeared" near the shoulder blade. It rose a little and I pulled it out of the HP and mixed the flour a little. After the approach, it still stuck to my hands. But we will win!
Tata
Lungwort , the dough in the bread maker should work well. For me this program lasts 1:30. And so that the dough does not stick, it is better to grease the table and hands with vegetable oil, excess flour makes the dough cooler, as if dries it and affects the rise (again, my observation). With such a strong desire, buns have no right to fail
IRR
can i add- Lisss Mnu taught that the buns were the same - on the scales, grab the whole portion of the dough and zero, then tear off 90 grams on the scales to get minus 90 and zero again, and so on until the whole dough is over. Then the rolls are obtained human i.e. the same, not shalam balam. so trump GOST

shl. in general, you can also roll sausages, then divide them in half, in half still in half, but with weights it is more convenient and correct.
lungwort
Girls, thanks! Everything should work out!
Tata
IRR could be so. All advice is good, as they say, one head is good, but two are still better. I just cut off a piece by eye and weighed it, immediately hit the spot. She threw the rest on the scales. Plus, minus 2 grams is not critical.
Zhivchik
Here she is, here she is fish of my dreams... bun of my dreams.

Well, exactly 9 kopecks each with a streusel. These were the ones we sold at school.

Butter buns according to GOST taste from childhood

I baked half the rate. The buns are all in the photo. 7 pieces 90 g each and one 112 g.
TataThank you so much for the recipe!
IRR
Quote: Zhivchik

Here she is, here she is fish of my dreams... bun of my dreams.

well kaneshn ... at 3 in the morning, when else about rolls?
julifera
We already have this recipe here, only halved and rounded grams:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=119941.0
Quote: julifera


9 kopeck buns

Dough:
- wheat flour - 250 g
- pressed yeast - 15 gr
- milk - 100 gr
- water - 30 gr

Duration of fermentation 4-5 hours

Dough:

- wheat flour - 250 gr
- pressed yeast - 10-15 gr
- salt - 5 gr
- sugar - 125 gr
- butter - 90 gr
- water - 35 gr
- vanillin - 1 sachet
- egg - 75 grams

Duration of fermentation 1-2 hours

Yolk or cream for coating
Freesia
Tata, thanks for the recipe! It turned out 25 very tasty buns.
🔗
Rishka
Mmm. These are the rolls! That's it ... goodbye figure
Valeria 12
IRR, never shaped buns like in your video, What does molding give?
Tata
With this method of forming, the buns do not creep, but rise up.
Valeria 12
Ah, now I understand. Thank you
And yet, girls, I don't have a top-bottom mode in the oven. There is a top-separately is a grill. Can make time in half, so that the bottom does not burn?
Tata
Quote: Valeria 12

Ah, now I understand. Thank you
And yet, girls, I don't have a top-bottom mode in the oven. There is a top-separately is a grill. Can make time in half, so that the bottom does not burn?
I don’t know. Once I baked rolls and accidentally turned on the grill, didn’t pay attention and the result was disastrous. The top is burnt and the bottom is raw.
If only one top grill is in operation, the bottom may not burn.
Valeria 12 How do you bake bread, pies, muffins, etc. ??
Rishka
All genes are simple. So that the bottom does not blow up, I am in. in the middle of cooking, put a sheet of water on the bottom shelf. So the rolls have time to brown, and the bottom does not burn.
Valeria 12
Quote: Tata


Valeria 12 How do you bake bread, pies, muffins, etc. ??
I turn on only the oven, no grill, BUT it is very powerful for me, sometimes the bottom burns, at a temperature of even 1
Tata
Quote: Valeria 12

I turn on only the oven, no grill, BUT it is very powerful for me, sometimes the bottom burns, at a temperature of even 1
Clear. Then you should have no problem baking buns. I meant "top-bottom mode", it's just to turn on the oven, because at the same time the upper and lower ten are working. And so that the bottom does not burn, you can put a baking sheet on the upper level, lower the temperature, bake with steam, bake on 2 baking trays (fold one into the other) ...
Valeria 12
Tata, thank you. I sent you a thank you
Leruska
Thanks a lot for the recipe !!!
Wonderful buns turned out !!!
And from the dough according to this recipe, a wonderful poppy roll was obtained.
I made various additives in buns (lemon zest, almonds ...) always with a bang
Tata
I'm glad everyone liked it. The buns are wonderful!
Jeny
Hello, can you tell me if you can use dry yeast? How many of them should you put in the dough and dough? And how to understand that the dough came up?
Tata
Quote: Jeny

Hello, can you tell me if you can use dry yeast? How many of them should you put in the dough and dough? And how to understand that the dough came up?
Dough readiness is determined by its rise, at least 2 times. The ratio of fresh yeast to dry instant yeast is 3: 1, in this case you need to take 5g per dough and 5g per dough.
Happy New Year!
lenochek
Zhivchik, but how to make such a dressing?
lenochek
Girls, won't there be a lot of salt 15 g?
lenochek
I decided today to try baking these delicious buns. I didn't read the recipe carefully ... when it came to flour, it turned out that my bread maker would not handle such a volume of dough. After kneading, we'll have to dump half into a basin)))
Charm
wow, what a recipe! I loved these buns with butter and tea as a child!
Can you replace fresh yeast with dry yeast? if so, in what proportions?
Antonovka
Charm,
Alena, dry 5 grams of yeast is equal to 15g fresh (ratio 1 to 3)
Olga_Z
Thanks for the recipe.
Tell me, I baked buns, put everything according to the recipe. When tasted, some kind of yeast flavor remained. Tell me what could it be from? I used dry Lviv yeast.
The dough went well and the dough too, although I shortened the time a little for the rise.
Talo4ka
Specially registered to thank! I have been a fan of the forum for a long time, and I bake a lot according to recipes from here ...But these buns turned my mind about baking. Yes, they are, from childhood, Thank you so much for the recipe)))
Despite the fact that the bread maker and yeast were kneaded and the dough did not last long, the result is simply amazing, sooooo tasty.
What are you all here, girls, well done!
Tata
Talo4ka, Thanks for the kind words. Bake for health and please your loved ones
vikont59
Thanks for the recipe !!! Buns CLASS !!!! [imButter buns according to GOST taste from childhoodg]
eugeshka
TataThanks for the awesome recipe! Downy buns! I have a sprinkle, I really like it!
Butter buns according to GOST taste from childhood
Forgive me for not being presentable, but only in this form it is possible to take a picture, in a minute there will be no buns, they will not even be allowed to put it on a dish ...
Yulya.Yalta
Girls who baked exactly the recipe? 15 g of salt is not a typo?

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