Riga buns

Category: Yeast bread
Riga buns

Ingredients

Dough:
dry yeast 4 g
premium wheat flour 240 g
salt 3 g
granulated sugar 65 g
margarine (butter) 33 g
water 130-160 g
chicken egg 10 g
lemon zest 1 tsp
or lemon essence 0.01 g
Chit:
margarine (butter) 20 g
premium wheat flour 40 g
granulated sugar 40 g
egg + 1 tbsp. l milk for lubricating the top

Cooking method

  • And again the cold dough. I found this recipe from Lyudmila (mariana-aga.livejournal.com), the result exceeded all my expectations. Delicate buns with a thin, golden brown crust, sweet crumb and light citrus notes. I got only half of one bun out of six (!) For testing, the rest were destroyed by my eaters. Therefore, I will not say how long they will be stored, but how to prepare it, please.
  • Knead the dough from the specified ingredients.
  • Beat the egg with a fork, 10 g - add to the dough, the rest will go to grease the buns before placing in the oven. The amount of water in the dough depends on the moisture content of the flour, it took me exactly 150 g.
  • I did not add the butter right away, but as Chuchelka taught, a little later. For this, a small part of the flour was left (1-2 tablespoons of the total volume). After 10 minutes, the dough was stopped, butter and the remaining flour were added. After that, the bread maker kneaded the dough for another 20 minutes. The dough is soft, not sticky.
  • We leave the dough to rise for 3 hours at a temperature of 30 degrees (left in the oven with the light on), then knead and put it in the refrigerator for a day.
  • We cut the cold dough into 6 identical pieces, round and put in a baking dish covered with parchment. After 90-120 minutes of proofing at a temperature of 30-40 degrees, grease the buns with a mash made from eggs and milk, make a cross-shaped cut with scissors and sprinkle with crumbs.
  • We put in an oven preheated to 220-230 (convection with blowing - 200) degrees. After 7 minutes, lower the temperature to 200 (convection 180) degrees and bake until tender.
  • Riga buns
  • Riga buns
  • Riga buns

The dish is designed for

6 pcs

Time for preparing:

5 hours + 24 hours

Cooking program:

oven

Note

Bake everyone!
A source: 🔗

Omela
Manyashwhat rolls !!!!!!! Class !!!!
Twist
Marishawhat pussies! So they ask for the mouth!
Sonadora
Ksyusha, Marisha! Thank you girls!
Leska
Quote: Sonadora


Riga buns

The dish is designed for 6 pieces
Cooking time: 5 hours + 24 hours

Note

Bake everyone!


Sonadora , Marish, but just a double portion at once.

Sonadora
Quote: Leska

but only a double portion at once.
Marishwhen it dawned on me, it was too late.
Leska
Quote: Sonadora

Marishwhen it dawned on me, it was too late.
I got it. I am glad that you at least got a smell from such a dose.
barbariscka
Marina, Luda still has a lot of tasty buns ... I just admire yours, but I collect bookmarks. Very beautiful turned out
MariS
Well done, Manechka!Buns are a classic! I can imagine how delicious they are.
lungwort
: hi: Nice buns and how fluffy they are! (y) There is an irresistible desire to eat buuuulochka. Well, again to the "machine". There is no way to lose weight by the New Year. To the author - THANKS, the recipe - to the bookmarks (so that you won't get lost later).
Freesia
These are buns! Impossible to resist! Gotta bake soon
Sonadora
GirlsThank you all very much for your support and attention! I would be very glad if you like the buns.
zina
you write that the dough is soft, not sticky, I got sticky, I added 2 more tablespoons of flour per 150 ml of water, should the bun turn out?
Sonadora
Yes, the bun is soft. Was the sticky dough at the beginning of the kneading or at the end?
zina
Quote: Sonadora

Yes, the bun is soft. Was the sticky dough at the beginning of the kneading or at the end?
at the beginning, I just kneaded, only with my greased hands could I take it out of the bread machine, put it in the oven for 3 hours
zina
and another question, 1 hour has passed, the dough has grown 3 times, is this normal?
zina
at the beginning, I just kneaded, only with my greased hands could I take it out of the bread machine, put it in the oven for 3 hours
Sonadora
Fine! I will keep my fists to make it work!
zina
Thank you
zina
report on the work done - after growing for almost a day in the refrigerator, the dough increased more than 2 times, turning on the oven by 30 degrees, after 10 minutes my buns swam, held for 90 minutes, took them out of the oven, greased them with an egg and sprinkled them with crumbs, during which time the oven warmed up until 220, the buns have not risen anymore, they taste ok, but the view is not the same,
Tell me, when you knead in a bread maker, should there still be a bun? and what is wrong?
Sonadora
zina, I apologize that I disappeared and did not answer in time!
The gingerbread man should be, it is soft, but the dough is collected in it and does not spread over the bucket.
It's a pity that the buns didn't work out.

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