Buns "Buchteln" ("Buchtel") with cream filling

[the rolls fly away, I got 1/4 of the rolls and licked my son's finger]

the rolls fly away, I got 1/4 of the rolls and licked my son's finger
.

[fred1]

fred1,

Che somehow cheated you, it seems to me. Even though they let my fingers lick - and then thanks))).

I am sitting in Turkey, I cannot bake, I cannot eat the usual. I'm suffering, yeah. And you're all here with rolls. You have no conscience.

[Melrose]

Melrose,

Rolls at 4 in the morning is our way, in Brazilian!))) Try it with cream, tearfully please - you will like it !!))

Nata, already got some cream! straight at a low start. one problem - there is no one but me there are kids - bad bun eaters. right now I will name the guests - and immediately bake a roll!

Natasha, thank you very much for such delicious drinks! ...
Everyone at home really liked it, and I especially "pick up the cream on the bottom - and pick it up with a bite" ... yummyoooo
I will bake more than once!

And at the penalty cakes! Yes, in December. So what!))) But I'm not jealous of the rolls)))

Thanks so much for the delicious buns recipe! Easy to prepare

Thanks for the wonderful recipe, I made pies with cherries from this dough today.
The dough is very fluffy and rich, unlike the dough for pies with cabbage, on the trail. day is not stale ...
Pressed yeast 30g. it turned out to be a lot - there was a yeast smell in the dough, so 25g is enough;
the dough was sugary sweet, I will put sugar no more than 1/3 tbsp.

[Scarecrow]

Scarecrow, thank you!
Delicious buns
Only the name is wrong, they are not. "Goodbye figure"
I put 10 grams of pressed yeast (as I understand it, they just start playing, and they instantly begin to multiply)

Cream poured the whole pack, 0.5l, the rolls have already surfaced
The cream was not for whipping, 10%, I think it did not affect the taste!

[hawk]

hawk,

Nope, the taste was not exactly reflected. On fat content - yes, but we will survive without excess fat))).

The milk just does not behave very well, it evaporates for a long time, and wets the dough strongly. My favorite is the 20% cream for this recipe.

[Scarecrow]

Scarecrow Natasha, the rolls are lovely. Like a hurricane crushed. At work she treated her, her sister and her husband also feasted on. Thank you for the wonderful buns. I also stuffed the filling into them - a spoonful of caramel sauce, Luda Husky and white chocolate, which I tried to temper, but he did not want and shrank. But he was good in a bun.

[Scops owl]

Scops owl,

Apparently, this is a caramel brown sauce?
The rolls were very successful, I see from the photo: lush, the cream is caught in the right stage (evaporated, but not crusty). Super!

Yeah, Natasha, there are chocolate in 5 rolls, and caramel in the rest Yum-yum

To say thank you, it’s nothing to say at all, THANKS VERY MUCH! delicious such. Now these are my favorite rolls. tomorrow I will try to mix raspberries with cream and pour, otherwise today I speckled (I got 12 pieces) the whole entrance smells, and I have nothing to treat, tomorrow I bake for the neighbors))). Airy and it smells awesome!

I recently dreamed of them

I recently dreamed of them

You brought yourself, mother, oh, you brought yourself!)))

To say thank you is not to say anything at all - THANK YOU VERY MUCH! delicious such. Now these are my favorite rolls. tomorrow I will try to mix raspberries with cream and pour, otherwise today I have speckled (I got 12 pieces) the whole entrance smells, and I have nothing to treat, tomorrow I bake for the neighbors))). Airy and it smells awesome!

True gorgeous in the photo !!! Straight perfect !!

I baked these buns yesterday ...: girl_wink: I screwed up a little, the cream was baked, I had to rip off the buns with a spatula. But this did not affect the taste. By evening there was nothing left. And I did not bake them in the morning, but put the dough at 12 o'clock.

[Nata]

Nata, thanks for the recipe!
I was tempted and baked in the evening

now I look and think to try looking at night or endure until morning
the smell is awesome for the whole apartment, because I won't fall asleep .... everything went to eat

[a piece]

a piece,

sveta-Lana,

bake in the evening and meditate: eat or not eat - this is a classic of the genre !! she herself!)))

[Scarecrow]

Scarecrow, I would not be tempted to go to the garden. But the smell overtook there too. I got a couple of buns. The rest - the children ate.
By the way, I read in your blog about Belevskaya marshmallow. I want to say thank you. We were in Nizhny Novgorod, I bought three types there. Vkuuusno, it's a pity they don't sell it in our area

[Scarecrow]

Hello everyone! Take me to the team)) these are not rolls, this is just a gap between the heads !! I have been baking a lot of different things for a long time, but such lush delicious buns have never been Scarecrow, thank you very much for the detailed description - not even beginners discover the nuances from the series "live and learn, hope that you will not die a fool" the only thing, they came very well after the proofing and there was no place for cream to crawl between the balls, I had to move them a little bit, although she initially sculpted small, well, that's for the future)) Spasiibo again !!!!

[Caramelle]

Caramelle,

Great temptress!))) Should I mix it myself ... Or is it pies with cabbage? ...)))

and these namesyukat)))) and those))) and with cabbage must be sure ... mmmmmm !!! yummy !!!

[Caramelle]

Caramelle,

I came off on echpochmaks))). Neither this nor that))).

These ecchchpochch I have not tried yet))) are they necessarily cooked with lamb? My homemakers from this series always ask for "triangles with meat" - made of puff pastry, but somehow they don't really like mutton, although I love Pts! And I, like yesterday, immediately half-proof of your buns with the heat, the heat was quiet - now my thin conscience is gnawing at me))) today I made a day without a flour conscience))

[Caramelle]

Caramelle,

There is no "must" in cooking. In cooking, the main thing is always "how I love")). I made from a mixture of lamb and chicken. Can be made of beef, beef with pork - as you are used to, do it, nothing terrible will happen)).

I agree that there is nothing obligatory - it's just that here, if not from mutton, then the dish will be completely different))

[Caramelle]

Caramelle,

Of course, it will be different. But no less tasty. And pilaf from beef will not be the same as from lamb, but delicious. And so on. Substitution of ingredients leads to changes in taste. But it's still very similar and delicious!))

We have the magic word "pilaf" - as well as the magic "cheese" - nizzza, but adored by the tailed ones))) seems to have heard asleep, everyone will immediately run away)))) so SHOP shopochemmmm ...)))

Natulichka, buns are gorgeous !!! A photo mm mm :-) Thanks for the recipe, I'm taking it to the bins! :

Natasha, I'm bringing Thank you for your buns! I make it with a filling (plum or lingonberry jam) and with a creamy filling - a contrast of sour and sweet. It's just incredibly delicious!
Often I bake 1.5 rates 2 baking sheets of 12 pcs - we eat one at once, and cover the other with foil and freeze. Guests came, departure to the country - took it out of the freezer, warmed it up in the oven and yummy! The recipe went to the people: a neighbor at the dacha, the chef is now experimenting with fillings and fillings ... In general, THANKS !!!

[Luusi]

Luusi,

Oh, it's great that even a culinary specialist appreciated it. They (the experts) have seen / cooked a lot of this.

My favorite rolls ... even without any fillings))) ...

Happened ... - My first post on the forum!
I sit in the bushes for six months, read. I slowly try different recipes. But now I can't help it - these rolls are standing, cooling down ... and SMELLING !!! For the whole house! I can already see that it is Divine! Thank you!



There is a caramel inside each bun, and I added about 50 g of caramel topping to the filling, therefore the color of the filling is brownish.
All the household has already gone to bed, in the morning I usually get up later than everyone else - let's see what remains for me ...

[Eternally chewing]

Eternally chewing,

Welcome!))

Oooooo, I can see too. that it is divine. Because 1. - I've already tried it, and 2. - here it is executed perfectly. Therefore ... There is little left for you, yes))).

PS: it's so cool to live in such a huge country ...It's already deep night in Petropavlovsk, and we just started to pull ourselves up from work, the evening is just beginning))). Good night from Tula. Sweet dreams and a great breakfast soon!))

This is the food of the gods ... The almost forgotten taste of the Soviet creamy toffee. Thanks for the recipe, these buns are baked in our family every now and then. The people demand an encore

[Amelie]

Amelie,

I also love that!))

Tusya, the rolls are super! I baked it last night, just as good this morning. The dough is amazing, and when it is soaked in pouring it is a holiday of taste. Sat down to drink tea, each took a loaf, and I sit and think, will it be interesting to dip in the remaining sauce? Not even had time to think of the idea to the end, my husband dunked from his side, and then, without hesitation, his hand reached out in my direction. On a dumb question, he said that on my part, don't be greedy anymore. I'm greedy in these matters

Well, very tasty !!!! Thank you!!!

[Lerele]

Lerele,

Is this the first time you bake? This is our favorite recipe in the family)).

[Scarecrow]

Scarecrow, first
In the bookmarks for a very long time, but then there is no cream, then the stars did not converge
And then the oven was finally connected, I got into the bookmarks and ... 🥐🥐🥐🥐

[Scarecrow]

Scarecrow, Natochka, thank you very much, enormous for such a GORGEOUS recipe, from all my household, to say that it is delicious, to say nothing, just mind you))))), I am a loyal fan of your culinary talent for centuries !!! It's a pity that I can't insert a photo from my phone (((

[Sveta * lana]

Sveta * lana,

I take your word for it! Chesslovo))). Because she is a fan of these rolls.

[Nata]

Nata, I would like to bake your loaves with fresh yeast .. How much fresh yeast do you need, tell me, pliz

[Evgesha]

Evgesha, I am 25 gr. pressed laid.

[Innul]

Innul, thank you dear! With fresh baked goods, it seems to me more fragrant .. True, I think that with fresh yeast it is necessary to make the sponge method. How did you do?

[echeva]

echeva,

No difference. For me dry / wet are absolutely interchangeable, I don't change the technology. I constantly bake everything on the pressed ones. This is indirectly confirmed by the most famous bakers, such as Hamelman, where all the recipes are painted under dry or pressed yeast (take whatever you want), but the process technology does not change for a second or a single movement.

I haven't used dry ones for a long time, they just lie in the refrigerator for insurance. 3 tsp dry - it's really decent (9gr). In my recalculation for pressed (1: 3, i.e. 9x3) it is 27g. But now I would take 15-20g pressed for the indicated portion of the dough.

I haven't used dry ones for a long time, they just lie in the refrigerator for insurance.

+1 ...

How did you do?

Previously, I tried it in different ways), but now autolysis is our Fsëëëë !!!

[Crochet]

Crochet,

Inn, you will laugh, just recently I read about the prescribed autolysis method from prof. Calvel! I half invented the bicycle))). As soon as I read from Luda (mariana-aga) about the result of dough aging, autolysis using the example of comparing flour from different manufacturers and all that - I decided to "improve" the process by excluding oil and yeast at the first stage, so that it would just wet the flour and not ferment. And what do you think? That's right, it is fully described by Calvel, in this form.

I really like autolysis. Allows you to avoid excessive mixing, which spoils not only the structure, but also the taste, due to excessive capture of oxygen and oxidation of enzymes. The characteristic "wheatiness" in the taste of the dough disappears, and it becomes insipid. Therefore, before aging - just so that everything is moistened and enough. After aging - moderate mixing.

In short, Natasha suffered, keep seven)))

How the recipe caught my eye in time. Today I baked buns, it turned out 15 pieces. Delicious, delicate, I will definitely repeat! Natasha, thank you very much!