Austrian Semmel Buns (Steba dd1 and oven)

Austrian Semmel Buns (Steba dd1 and oven)

Category: Yeast bread

Kitchen: austrian

Ingredients
Flour / s	2 cups or 350g
Warm water	1 cup or 250 ml
Salt	1 tsp
Sunflower oil	2 tbsp
Sugar	1/2 tbsp
Fresh yeast	10 g

Cooking method

• These buns in Austria are baked in bakeries and sold in the morning for breakfast. They are airy with a crisp crust.
• I cooked them when I was in Bosnia, but the flour there is much better and cleaner. I bought type 550 or 500.
• Our flour is not the same, but the result pleased me.
• In general, they need to be baked in the oven, but I decided to bake them in our Shtebochka, for an experiment.
• The dough can be kneaded in HP using the Dough program or in a dough mixer or a combine. I tried my Boshik and kneaded the dough in it.
• I put the ingredients as for HP: liquid, salt, butter, flour, sugar, yeast on top.
• At the beginning I switched it on for 1 sc to mix everything, and then put it on 2 sc and kneaded for 6-7 minutes.
• When kneading, I added about 3 tablespoons of flour. So watch out, the dough should not be liquid, but not tight either.
• After kneading, left to rise for 1 hour. Then she turned on ck 1 again and lowered the dough and left it to come up again for 40 minutes. (We look at the situation)
• We take out the dough and knead it. Divide into balls, the size is average, I can't say by gr, maybe I didn't weigh it. I’m by sight, but you can do less, even better) it’s normal for the oven, but for the pressure cooker bowl they are too big, and then I still divided them in half, some.
• 
• We left to rest for 10 minutes.
• We take the ball, put it and flatten it with the palm of your hand, or you can roll it out with a rolling pin.
• 
• We begin to take the edge of the cake and pinch to the middle and so on in a circle
• 
• We put our buns in a bowl.
• 
• Turn on the Heating mode 30 g for 40 minutes
• The dough came up
• 
• As the dough has doubled, turn on the Roasting mode for 25 minutes. Naturally, the top will be white.
• Here you can see that the buns are baked, but the top is white.
• 
• For the oven: after the buns have risen, then we take a sharp knife and from the middle to the heavens of the buns we make three cuts.
• I didn’t do it in the staff.
• I pulled it out and browned in AF, it can be in AG, or you can turn it over and turn on the Roasting and brown it for 10-15 minutes, but then they will be flat
• Here is the ready-made delicious buns
• 
• And for the oven as a separate item
• Especially for you girls, baked in the oven)
• So that you have an idea of ​​how they should look in real life)
• 1. After you have formed a bun, then put it with the tucks up.
• 2. After approach we make cuts, 3 pcs.
• 3. They fit me in a warm oven. After making the cuts, then turn on the oven for 200 gr. Bake for about 30 minutes. In general, to ruddy.
• These are such beautiful buns.
• 
• Bon Appetit!!!
• Bon Appetit!!!

Time for preparing:

3 hours

Cooking program:

Bakery products

Note

These buns should be round, but we cannot get this in the bowl of St.
And in the oven without any problems.
So I advise you to try it in the Shtebe and in the oven.

Is the crust as crispy as in Austria? I did it according to a similar recipe, but with butter. And she sprinkled with water, and put a frying pan with water in the oven.

Uraaa, Masha, recipe for buns, and what kind !!! Thanks to the bookmarks!

Is the crust as crispy as in Austria? I did it according to a similar recipe, but with butter. And she sprinkled with water, and put a frying pan with water in the oven.

Well, in principle, yes, but in the oven it comes out even better. Of course, our flour is not good for me. they have completely different flour and they come out exactly the same as in the bakery.
But there is nothing you can do about it, maybe we live in Russia))
I think you can do it in different ways, but this one is the basis.
I got crispy without water, I think it all depends on the flour.
I wanted them to taste the same, and I think it worked.
I've read different recipes, but everyone writes that the taste is not the same.
And I found this recipe on a foreign site and it is in a cup, I myself translated into ml and gr. But I added flour during the kneading process, about 3 tablespoons.
The taste is just like there !!!

Very interesting! I will definitely bake today! I'm already looking forward to ...

I also want to try, but how much dry yeast?

1 measuring spoon or 1 teaspoon.

[masinen]

When kneading, I added about 3 tablespoons of flour. So watch out, the dough should not be liquid, but not tight either.

masinen, thanks for the recipe! : rose: I kneaded in a bread maker and also added 3 tbsp. tablespoons of flour. Flour Nordic. Now she left to come. I will bake in the microwave on Convection mode.

And now a specialist for you girls, baked in the oven)
So that you have an idea of ​​how they should look in real life)
1. After you have formed a bun, then put it with the tucks up.
2. After approach we make cuts, 3 pcs.
3. They fit me in a warm oven. After making the cuts, then turn on the oven for 200 gr. Bake for about 30 minutes. In general, to ruddy.
These are such beautiful buns.



Bon Appetit!!!

P.S. I took it to the first post, for those who will bake in the oven

Masha, I baked the buns, they turned out delicious (though I didn’t mold them the way you did, I’ll fix it next time). Well, I don’t understand why they are so tasty, because there is practically nothing except flour and water. During proofing, they increased almost 3 times. It's a pity I can't post the pictures, the cord from the fotik touched somewhere, you bastard

Masyusha, so when I tried them in Austria, I was very surprised why they were so delicious. And when I found the recipe, my surprise was even greater))
But now I bake them all the time)) like nothing special, but very tasty)
I am very glad that they turned out delicious)

Mashul, I will definitely try.

Thanks for the recipe! The taste is the same as in Austria. And the crust is crispy.
In the evening, I kneaded and held it for 1 hour in a bread maker on the Dough mode. Then she put it in a bag in the refrigerator. Baked it in the morning. When cutting 12 pcs. koloboks 50 gr. The finished buns turned out to be finely porous, rubbery. Lovely!

[Zinfandel]

Zinfandel, I am glad that you liked.
In Auchan, they began to bake such rolls, but I did not like it at all. I bought it 1 time and I will not)

[Masinen]

Masinen,
and what should be used to grease buns before baking in the oven? Lubricated with an egg and water. The view is not the same as those that I ate "there". Maybe you don't need to lubricate at all?

Those that I ate in Austria, they were not greased. And they were just sprinkled with flour))
If you lubricate, then it will already be different, in the Russian way)

Exactly, the buns were rough and whitish. Next time I'll just sprinkle it lightly with flour. I have already given buns to try to a friend who studied in Vienna. She really liked it, she said that the taste is as she remembers.

We begin to take the edge of the cake and pinch to the middle and so on in a circle

And then, which side to put in the pan? For plucked or flat? (The dough has already been kneaded in HP)

Better upward with tucks.

It turned out pretty. Maria, thanks for the recipe.
🔗

[Aenta]

Aentawhat pussies !! Cool!! Did you blush in the oven or airfryer?

Did you blush in the oven or airfryer?

More likely in the oven. More precisely in the microwave. Convection mode.

Maria, tell me, please, buns, after they come, you need to put in a hot oven 200 degrees? Or how they stood in a warm oven, went up, - just turn on 200?

My buns turned out to be very tasty, but the crust is thick, probably not crispy. I think why this can be?) Baked in a mini oven. And not so fluffy I turned out.
But I really liked the buns, I will definitely make more! I just want how you did it, the right ones))
Thanks a lot for the recipe!

[Elena]

ElenaThese scones should have a thick crust but crispiness.
It is best to preheat the oven to a max and put it in hot, as the crust grabs, then reduce the temperature.

Maria, thank you very much for your answer! I will try to do so now.

[Masinen]

Masinen, I am afraid of something on Roasting, never baked on it. And on porridge 0.3 will not work? Or is it better not on Roasting?

[Yulia]

Yulia, do you have dd1 or dd2?

[Masinen]

Masinen, dd1. I put them, at first for 10 minutes on Roasting, then strained the squeak, switched to 0.3 porridge. Then hot oven until browning. Cool down, it seems the crust is harsh. Covered with a wet towel

And they should have a crispy crust)
In the oven, they are very tasty!

[Masinen]

Masinen, very tasty turned out! Thanks for the recipe

very tasty turned out!

In Austria, this is the cheapest bread-rolls, but very semi-yarny .. And cut into cubes and dried, only these rolls are used for Austrian dumplings. No other type of bread is used.

[Galina]

Galina, I bought bread crumbs from these buns in Austria.
The buns are delicious, I buy them there when we arrive)

I bought bread crumbs from these rolls in Austria.

And from them only bread crumbs are made. By the way, my mother-in-law is very fond of making dumplings from bread crumbs, and not from diced

The buns are delicious, I buy them there when we arrive)

For breakfast and for yauze, they are mainly bought by the local population and a lot of them are bought by Turkish families. Huge packages ..
We don't buy them at all ... My husband somehow doesn't like them ...
No matter how much I tried to reproduce, what is sold in the store, that is, airy, never worked. My husband said that they add a lot of all kinds of chemicals to the store for splendor and airiness ... Bread industry ..
Well, in general, the buns are good ... and if also from a private bakery ...

Of course they add !! Well, about at least))

Well, about at least))

Homemade ones are tastier anyway ..

[Masinen]

Masinen, if suddenly you are in Austria and want to take flour with you, then we have bread flour No. 700, this is for bread ... fine grinding, No. 480-general purpose, you can bake anything from it. Universal is white flour, so it will do just fine for everything, I like biscuits from it .. And there is also a grit called Griffig No. 480. I almost always bake bread from it and make delicious cakes from it.

[Galina]

Galina, Thank you!! I always go to the shops there. I love inter-spar. I love Lidl, not expensive and a lot of different spices.
For kids I love KiK))

Lidl love

This is a German store and German goods. I can't say what is there now, but when I was last, everything was German ... It's just not "our store", my husband doesn't even go there for the sake of my interest ..
Spar yes, this is ours .. We buy food there very often ... There is any flour in bulk.
Kik hasn't been around for a long time, but it's different now, better than before, with better quality products.

Yes, I was in Lidl in Germany and the choice of goods is half better. There are not many in Austria.
And so we go to different shops, I really like the central street in Vienna with shops, Mariahilfelstrasse. Soooooooooooooooooooooooooooooooooooooooooooooooooooowing and cheap, in short for every taste.
Once I wanted to go pick strawberries, so late, we arrived and the season was over. And the bread in Austria and Germany is delicious! By the way, I didn’t see puffed bread there, like we have here, for example, and Ashan.

There are not many in Austria.

There are practically no imports in Austria. If 12 years ago in the same Hofer there was a dominance of German products, now they are practically gone. I do not even presume to say what is left. Everything is Austrian. Austria, in general, feeds itself ... at least in our area and has never met something French, for example ..

did not see puffed bread,

I haven't seen either.

[Masinen]

Masinen,
Thanks for the recipe. So I wanted buns, I made these. The result is fluffy.

Today I baked these buns, it seemed that they did not rise very well for me, or rather, they increased in diameter and not in height, and were still dry in the oven. Hazel at 200 degrees



The bottom of the buns is quite firm. Overexposed or what? But they all did not blush with me (((the upper crust is thin, and the lower one is thick and fried.
Maybe the temperature should be higher?

Added Wednesday 04 May 2016 02:19 PM

Oh, also the photo upside down (((

[Oksanna]

Oksanna, well, yes, that didn't quite work out. You can also bake this way, put 230 g and put it in a heated oven to bake, after 10 minutes lower it by 200 rubles and bake.
You can also bake the first 10 minutes with the park.

I study the possibilities of the Shteba for bread. No AG, no AF. And if you bake in Shtebe, and brown the top in the oven? Won't overdry?

[Irina]

Irina, yes no, the top will not dry out.