matroskin_kot
Good question! : umnik2: Gram 300. (how much was left in the pack ...) .. But, I divided the dough - made from half a liter of milk and flour - 1 kg, respectively ... But, two-thirds went to cheesecakes, and the roll was smaller ... It was necessary not to be greedy, but to mix the cream with sour cream and pour the cheesecakes ... As a result, my rolls were watered completely ... In the oven, they went up, the cream was absorbed .. A little boiled ... It's not scary, because it's delicious !
Nataly_rz
And I have this:
Buchteln buns (Buchtel) with cream filling
it smells amazing, but I won't try it today, and don't ask because:
Quote: Krosh

In-in, I was also told to bake them as rarely as possible, the reason is the same ...

Chuchelka-Natuska, thank you, with such rolls the disease with a name that caresses the ear is thickjothe booty is just around the corner, the main thing is that it's not with me ...
This is good for Crochet, she has willpower, and I'm not going to the kitchen today
Alisjon
Scarecrow, accept from me a huge gratitude for the fact that it was with your help that I became known as a master of pies and buns; if I haven't baked buns for 3 days, then my relatives walk around with thoughtfully hungry eyes, and on the fourth they start telling me that they are "they don't hint at anything (yeah, you need to lose weight, etc.), but" buhtelki "is just some kind of miracle"
Scarecrow
Oh yeah! Bukhtelki is a killer thing .. In every sense. My friend loves them. She doesn't need any pies, no rolls, nothing. "Bake me some loafs !!!" If I bring them to work, I immediately save her twice as much as the others, otherwise a scandal is guaranteed ...
Fire-fly
Today we tried the buhteli.
Mamadaragaya, how delicious it is !!! Dough, cream - to me! Chuchelka, thank you!
A question for those who baked with pudding Dr. Otter. I put chocolate pudding in the rolls, pinched them down on a baking sheet, and the filling ran out to the bottom. Doesn't it leak? What did I do wrong? The "pinch up" option will not work, because it will be ugly. Is the pudding thicker?
I will add: the leaking filling did not spoil the taste, the cream just became chocolate, that is, even tastier. In one bun, the filling remained inside. So, the paradox, but it was not so tasty! And yet, now we were having breakfast and the cold buns were even tastier. Well, you can go crazy with deliciousness !!!
haq
Hello, there is a brand new on the site and these amazing buns brought me here. I want to say a huge THANKS to Chuchelka for such deliciousness, it's just a fairy tale. They have only 2 drawbacks: 1 is they end very quickly and 2 is that it is impossible to resist and eat only one
Scarecrow
Fire-fly

I don't even know about the leaked pudding. which is smart to say, I never made them with pudding. The only thing that could work was a bad pinch at the bottom, because nothing crawls out of the pies with jam from the same dough (jam is also wet and fluid at temperature). And if nothing terrible happened in connection with this, then even more so ...

haq

I completely agree that the funniest thing in this life is either immoral, or illegal, or leads to obesity ... But .. With this we must somehow learn to live ...
Beretta
Scarecrow, thanks for the recipe !!!! yesterday baked buns, it turned out OOOOO Very tasty.
It turned out exactly 12 buns, I took 33% of the cream, I didn't dare to take 20%, but 23-25%, I didn't find such.
The cream whipped very quickly until it was a light cream. next time I'll take a chance and try to use 20%.
Or not worth it ??? What do you think?
Scarecrow
Quote: Beretta

Scarecrow, thanks for the recipe !!!! yesterday baked buns, it turned out OOOOO Very tasty.
It turned out exactly 12 buns, I took 33% of the cream, I didn't dare to take 20%, but 23-25%, I didn't find such.
The cream whipped very quickly until it was a light cream.next time I'll take a chance and try to use 20%.
Or not worth it ??? What do you think?

Take 20% no problem. It's just that different manufacturers have a different fat percentage, sometimes 20%, 23%, then 22%. This is not critical. And 33% I often dilute 10%, if that ... Because out of 33% I am very oily.
Beretta
Yes !!!!
Next time I'll take 20%, with 33% really greasy, but this is for me, and for the children it seems violet, they don't eat much, even if the gram is deposited, it's not ... Eh !!!!! where are my 17 years old ...
Thanks for the fast reply!!
Elena K
I put it in the oven, I'm waiting
Elena K
IN WHAT BEAUTY
Buchteln buns (Buchtel) with cream filling

THE CREAM I HAVE SO RUNNED, but the vowel result WE WILL TRY
Scarecrow
The photos are perfect. Well risen, well baked. Good breakfast for you, if after yesterday's sampling something remains))).
Aprelevna
I was not going to bake anything in the morning ... it so happened that when we go to visit, I always bake something,
but today I think: I don’t want to bake anything ... my acquaintances, friends, have been sitting on cinnabonchiki for a long time, so I thought that I was tired of the same thing
And here are the buns Chuchelkins I saw it and decided to bake it quickly.

There have never been punctures with raising the dough, but here a joint ... mixed in the bread maker and sits ...
It was 2 hours, I already moved the bucket into the oven, I warm it up, I wanted to put it in the refrigerator and see what happens tomorrow ..
I put the dough from a bucket into a bowl and it seemed to me so soft, it seemed even ready for baking.
I wound the buns, put them in a baking sheet and gave them 40 minutes for proofing, it turned out 16 buns.
I had 200 grams of cream, whipped it up, poured it into the oven.

I sin on yeast, I had fresh ones, but the expiration date went out a week ago, but the yeast looks good
Bottom line: the buns turned out, to see the late ignition of the yeast did happen ...
the filling is baked, there are traces of it at the bottom of the baking sheet, I smeared it on buns.
My men ate warm one by one, I liked it

Now I will torture my acquaintances ... I will diversify their addictions to baking
Natasha, thanks for the recipe!

Buchteln buns (Buchtel) with cream filling

Buchteln buns (Buchtel) with cream filling
Scarecrow
Well, what are you doing again? Oh, cruel !!)))
I will bake and get drunk for the night ...
space-girl
I found a recipe for your buns on another forum, the link came to you, there the recipe is slightly modified. But still it turned out very tasty. Thanks for the lovely buns!

Buchteln buns (Buchtel) with cream filling
Scarecrow
Cute! It looks like it should be.

My men are very respected. Baked just a couple of weeks ago. Everything was swept away in one sitting. We drank some tea ..))))
trtvk
Another thank you to the owner of this forum thread for the adorable recipe for delicious buns!
The wife asked for sweet buns.
How not to please your beloved ?!
And here is the result of a short search on our forum:Buchteln buns (Buchtel) with cream filling
Fresh out of the oven.
The smell and view are amazing.
We sit, swallowing saliva, waiting for the buns to cool down to a warm state.
I did everything on the first page.
Scarecrow
And they are good! And the cream is good - what you need! Yes, start already, do not torture yourself and me))).

These rolls are one of my office favorites. A lot of things were prepared for the celebration of March 8th. I arrived with pizza and baked goods. Having gorged themselves on salads, potatoes and other meats, our ladies took up ... rolls! I thought that their turn would not reach them, because there is simply nowhere. But they got it ... don't fall ... mezim !!! and took up the rolls. There was only one lonely bun left in a hefty baking sheet. These miracles of human rubberiness and gluttony had to be filmed on video. And then show for money as an attraction. )) 0
trtvk
You have a good and healthy team!
I envy for the good. Our team does not smell of such gatherings.
Yes. We have already checked out (ate).
I mastered two. One wife.
An hour later another one to sleep already.
Continue tomorrow.
Delicious dish!
echeva
I also want some creamy drinks !!! Baked on berry jam, yummy !!! Creamy milk taste - I love it even more! Pleasure ahead, looking forward to!
echeva
here, I am reporting - I baked it with frozen currants inside ... for lack of cream, I poured sour cream with sugar. Everything is SUPER !!!!
Buchteln buns (Buchtel) with cream filling
One is depressing - WHY I Ate 2 PIECES !!!!!!!!!!!!!!!!!!!!! I AM ON A DIET !!!!!!!!!!!! Eh-ma !!!!
ulaaa
Be kind, in what ratio did you pour the buns with sour cream and sugar!
echeva
I poured half the norm - 200g sour cream (10%) + 20g sugar. everything is absorbed. in order to keep the cream, probably. you need to add the full rate, but I was afraid in the first place. that it will overflow, and secondly, that it will turn out too wet at the bottom. Next time I will also add
ulaaa
Quote: echeva

I poured half of the norm - 200g sour cream (10%) + 20g sugar. everything is absorbed. in order to keep the cream, probably. you need to add the full rate, but I was afraid in the first place. that it will overflow, and secondly, that it will turn out too wet at the bottom. Next time I will also add

Thank you!
Nikki
Hello. I don't see a link for making bun dough.
Kalyusya
Quote: Nikki

Hello. I don't see a link for making bun dough.
Hello! https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=18396.0

Or just poke at Natasha's inscription there, she is active.
baxus
Thank you Schochelka for the recipe! So I decided to try to make it without cream (I was too lazy to run to the store). It turned out to be very tasty. Only they are LARGE, but for some reason I have very small. I did everything strictly according to the recipe.
Buchteln buns (Buchtel) with cream filling
Scarecrow
Quote: baxus

Thank you Schochelka for the recipe! So I decided to try to make it without cream (I was too lazy to run to the store). It turned out to be very tasty. Only they are LARGE, but for some reason I have very small. I did everything strictly according to the recipe.
/ 2079352674c64bf592a9b3a34ca7feef]Buchteln buns (Buchtel) with cream filling

Maybe they came up a little worse (the yeast affected, the proofing is short), but they usually rise well. Moreover, if they are not filled. But I highly recommend doing it with filling. Because this is the most tsimes in the whole recipe. Just rolls are just rolls. And with cream - rolls with cream!
What I see from the photo: they really came up not very well. It should be more magnificent, you have got dense ones, apparently. How many pieces were made from this amount of dough? I usually have 16. Are you sure about yeast? On cracks - dryish dough / short proofing, strongly baked (in fact - dried. The crust will be rough and thick). This is not my criticism. this is to highlight the points to be paid attention to.
Gotcha bakers and bakers. Directly some kind of chaos ... bun!))) I also thought to portray in the evening. But I will do it from 1st grade flour and with bran.
baxus
Quote: Scarecrow

Maybe they came a little worse (yeast influenced, proofing is too short)
Thank you for quick answer! Saf-moment yeast, only purchased. With them, the bread rises well. The proofing was: 1 hour of dough after kneading in a bread maker and 30 minutes of buns at 40 "in the oven. We will carry out tests further until my all raise the white flag.
Scarecrow
And here are mine. Chucha said - Chucha did!

🔗
veda
Good morning! Natasha, what if you make the bays very small (two or three times smaller)? And pour the same amount of cream .. Nobody tried it?
Crochet
Quote: veda

if you make the coils very small (two to three times smaller)? And pour the same amount of cream ..

Naturally ...

You are not reducing the number of buns, but only their size ...
veda
Then it turns out that the buns will not only boil from the bottom, but. generally, swim in cream))?
Scarecrow
Quote: veda

Then it turns out that the buns will not only boil from the bottom, but. generally, swim in cream))?

They and when not small already float))). So nothing special will happen.
veda
Thank you ... I went to experiment)) True, I'm afraid that 32 is blind, but 64 or 128 .. this is honestly weak))
veda
So .. there is no point in sculpting a lot of small ones .. they still boil away .. This time the buns were with pieces of chocolate with nuts .. I recommend ..
Thanks again for the wonderful recipe)
baxus
Scarecrow, let me be rehabilitated
Buchteln buns (Buchtel) with cream filling
Last time I put a lot of sugar, so the dough didn't rise. Now I use the dough on both pies and pizza. Everyone loves its softness. Once again, a tremendous THANKS for the recipe !!!
Scarecrow
In-oh-oh-from !! That's our way, Brazilian !!

Now that's cool.And the foams have probably already poured and ate everything, greedy ...)))
baxus
Quote: Scarecrow


Now that's cool. And the foams have probably already poured and ate everything, greedy ...)))
Yes, the skins are gone first. It will be necessary to pour more cream next time, there seems to be enough space. I feel that soon the spouse will impose a taboo on this site, there are so many tasty and interesting things (and there IS all this fraught with the figure)
Iruta
Scarecrow, thank you very much for the recipe: rose: My husband and I really liked your buns. The son, however, demands that they bake them with a filling, a young one, what he understands there .... We ate three buns with coffee, we could, of course, and more, but the diet does not allow
Scarecrow
Quote: Iruta

Scarecrow, thank you very much for the recipe: rose: My husband and I really liked your buns. The son, however, demands that they bake them with a filling, a young one, what he understands there .... We ate three buns with coffee, we could, of course, and more, but the diet does not allow

Good diet, three rolls permits!
cvt
A very wonderful recipe!

Buchteln buns (Buchtel) with cream fillingBuchteln buns (Buchtel) with cream filling
Thank you!
Scarecrow
Great performance! I bet five unconditionally!
A.lenka
Scarecrow, thanks for the recipe! I just baked some loaves.

🔗

I feel that something is wrong ... And what - I can't understand ... The bottom of the buns turned out not in baked cream, but as in semolina. Maybe underexposed? The loaves were kept in the oven for 25 minutes at a temperature of 180 degrees.

But all the same, the dough does not give a feeling of unbaked, even at the bottom.
Scarecrow
Semolina porridge - because of the graininess? or humidity?
From the photo - everything is as it should be. Cream is cream. Cream consistency. If the cream is baked, it will be crusts, not cream. The bottom of the buns remains moist. That's what I do. This cream is then licked by everyone. You can vary the amount of cream and keep it longer. After 25 minutes to 180 I switch minutes to 15 to 160. Evaporate the liquid (I usually pour 500 ml of cream). Here you can play to what state you want to bring - leave the cream on the heels of the rolls or dry everything to the end.
A.lenka
Quote: Scarecrow

Semolina porridge - because of the graininess? or humidity?
The consistency and taste are similar ... There were ...
We cracked buns. By the way, I liked them even more when they cooled down.
Only sugar in cream, I still went too far, almost doubled the dose. And I'll try to dry some more next time. Rather, every other time ... I have in turn loaves of cottage cheese. All the ingredients have already been purchased, so I went to study the recipe.
Scarecrow, thanks again for the adorable recipes!
Busyavka
Today I baked your wonderful buns !!!! This is something !!!! Even the word "tasty" is not suitable for them. Baked in a silicone muffin mold, that is, each bun lay separately, and poured sour cream on top. Yummy! She put the buns on a plate, and used the rest of the cream on the sly from her husband - well, why would he need extra calories
Melrose
Chuchelka, Nata, tell me, what if the filling is made not from cream, but from 30% non-acidic sour cream? We urgently need rolls, but no cream. She's thick, I'm afraid everything will remain on top
there was no time to read, I put the rolls. now I went to study Temka
Melrose
I will report in order:
sour cream of course remained on top, but in the baking process it slightly caramelized. I understand that the result is far from the original, BUT! Delicious, damn it! It all ended with eating buns at 4 am

All recipes

New recipe

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers