"Arrows" with caraway seeds on a thick dough

Category: Bakery products
Arrows with caraway seeds on a thick dough

Ingredients

Dough:
flour 250 g
water 180 ml
fresh yeast 4 g
Dough:
all dough
flour 150 g
water 60 ml
salt 1 tsp
sugar 2 h l
olive oil 1 tbsp
cumin for sprinkling 2 h l
butter for lubrication 30 g

Cooking method

  • 1. For the dough, heat the water to 28C, dissolve the yeast in it, pour into the flour and knead at medium speed for five minutes. Leave to ferment for 2-2.5 hours.
  • Arrows with caraway seeds on a thick dough
  • My dough was ready in two hours.
  • 2. For the dough, also heat the remaining water and dissolve the sugar and salt in it. Pour the resulting mixture into the dough and stir at high speed for 3-5 minutes. Then, without stopping the kneading and reducing the speed to the minimum, introduce flour in several steps. When all the flour has been added, add the olive oil and knead on medium speed for another 5-7 minutes. Round the dough and leave to rise for an hour (up to 2.5-3 times increase).
  • 3. Divide the finished dough into pieces weighing 100 g and shape them into bundles (length approx. 20 cm). Then roll each bundle into a "tongue" 5-6 cm wide and 1-2 mm thick. Grease the "tongues" with melted butter, cooled to room temperature, and roll it up.
  • Arrows with caraway seeds on a thick dough
  • Arrows with caraway seeds on a thick dough
  • 4. Put the buns for proofing for 45-60 minutes, covering with a slightly damp cloth.
  • 5. Bake in an oven preheated to 230C for 10-15 minutes. Then lower the temperature to 200C and bring to readiness. Before baking, grease the buns with an egg mixed with water and sprinkle with caraway seeds.
  • Arrows with caraway seeds on a thick dough
  • Arrows with caraway seeds on a thick dough

Cooking program:

oven

Note

The buns are very airy, with a thin, slightly crispy crust.
The recipe is taken from the book "350 varieties of bakery products".
Cook with love and bon appetit!

julifera
Marina thanks for the recipe!
Just now I was carried away by such rolls - to thinly roll out and roll with butter, like a puff, but not very greasy
Vitalinka
Marinochka, what arrows !! I put it in line.
barbariscka
Marina, what a beauty !! Gorgeous flaky buns with very little butter. And the flagella can be rolled out on a machine for rolling pasta dough or on a nozzle for a lasagna combine. ... Thanks for the recipe !!
Vilapo
Marinochka, what wonderful buns I have bookmarked
Twist
julifera, Vitalinka, Vasilisa, Lena !
Thank you so much for such a warm welcome to the recipe !!!
I will be very, very glad if you like the buns
Olga from Voronezh
There is no doubt - they will like it!
Twist, thanks for the recipe!
lungwort
: hi: Marina buns are so pretty, the crumb on the cut is fluffy, a little flaky. Wonderful. I always follow your recipes. Today, on the second try, I baked an Aleksandrovsky loaf. It turned out! My husband liked it. Dry yeast is now only in a bread maker, and then sometimes. Norman bread dough is already in the refrigerator. I have never thought about dough kneading technology before. Well, knead with your hands until the dough turns out. And here, in one recipe, knead at an average speed of the kneader, in another_ a combination of different speeds. In general, I do not understand the principle yet and I do everything strictly according to the recipe. Marina, thanks for the detailed and REAL recipes.
Twist
Olga I would be very glad if the recipe comes in handy!

Natasha, thank you very much for your kind words!
I have never thought about dough kneading technology before. Well, knead with your hands until the dough turns out.
Yes, there are many nuances at all stages of the "birth" of bread. Here, only one's own practice makes it possible to "feel the dough" and determine which technology gives the desired result.
MariS
Very beautiful buns, Marish! They look so delicious!
Twist
Marisha ! Try it, I think you won't regret it!
Sonadora
Marisha, the buns are wonderful!
It is impossible to pass by such a recipe. The recipe paper is already in the kitchen.
Twist
Marisha, thanks for such a rating !!! I'm very glad that you liked it!

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