Daugavinya buns

Category: Yeast bread
Kitchen: Latvian
Daugavinya buns

Ingredients

Cotton flour c. from. 1 kg
Milk, water
(before dough with humidity 35%)
200 g
Salt 13 g
Sugar 120 g
Margarine 100 g
Fresh yeast 50 g
(25g is enough)
Egg 150 g
Cardamom 0.05

Cooking method

  • Bezoparny dough 1.5-2 hours of fermentation at 28-32C until the acidity of the dough is 3.0-3.5 degrees. Round off pieces of 80-85g, place them close on a sheet of 9.12 or 15 pieces, so that the balls swell and join during baking, and form slips during baking. Proofing 50-100 min at 35-40C, air humidity 80%. Baking with steam for 14-25 minutes at 180-230C.
  • Recipe for half a dozen buns
  • 250 g bread flour c. from.
  • 3 g dry yeast (1/2 teaspoon)
  • 4.3 g salt
  • 30g sugar
  • 25g unhydrogenated margarine
  • 50g milk
  • 38g eggs (one medium egg)
  • 50-150g water until very soft
  • 0.01g cardamom (grind half a grain in a mortar)
  • Mix water with milk and heat to 35C, add a teaspoon of sugar, stir. Then add dry yeast, cover and leave alone for one hour. Next, knead the dough, knead until well-developed gluten and leave to ferment for an hour and a half. By this time, it should completely swell, increasing in volume by 5-6 times. Knead thoroughly and let the dough ferment for another half hour or hour.
  • Weigh the ripe dough and divide into 6 pieces of equal weight. Pull the edges of each piece to form a ball and leave alone for 5-10 minutes. Pull the dough again into tight balls and place in a mold or on a baking sheet, greased with non-stick grease, for proofing. There should be a distance of about 2 cm between the balls of dough and the walls of the mold. Cover and let it stand for an hour and a half. Drizzle with water and oven at 400F for 16 min.
  • Immediately after baking, leave the buns in the form for 5-10 minutes, but not longer, and then dump them on a towel or wire rack. The bottom crust and sides will be very crispy and crispy.
  • Daugavinya buns
  • Daugavinya buns

Note

These delicious buns are named after the Daugava River. So in Latvia they call the Western Dvina, one of the great rivers in the world, stretching a thousand kilometers long - from Valdai in the Tver region, through Belarus and Latvia, to the Baltic Sea. Old photographs of the Daugava and its picturesque banks are beautiful, but in our time a lot has changed: in the territory of Latvia, the river was blocked by three dams, they were going to build a fourth one, and in 2007 the West-oil product pipeline in Belarus burst and one hundred thousand tons of diesel fuel poured into the river on the territory Latvia, having polluted more than a hundred kilometers of the river. The Daugava is not the same now. Well, at least the recipe for beautiful Daugava buns has remained unchanged and we can bake it the same as before.
Recipe from mariana-aga

Helena
GruSha, thanks for the recipe! Very tasty, softest buns turned out. Baked from 500 g of flour, added 105 g of water. It turned out 11 pieces. It's strange that no one has used the recipe in so many years. Bake, you will not regret it, a very good result is obtained.

Daugavinya buns

Daugavinya buns
GruSha
Helena, yes, I agree - a great recipe !!! Thank you for paying attention and baking. Excellent result

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