Anna73
Rada-dms, I am also very sorry. I read the whole topic before baking. Not a single review that something did not work out. So I promised my daughter honey buns. Somewhere missed. I threw away not the dough, but already the buns. They were cracked and not baked, they were flat, although they baked for almost 25 minutes. ...
Milk hardly warmed, all products were at room temperature. But I will correct myself, honestly! I will bake at first without raisins to exercise. The recipe is very good.
Rada-dms
Anna73, Anya, it's definitely not about raisins, look at honey then, maybe even make the dough in a sponge way first? It's just a shame how, I understand, when you tune in, believe in the recipe, and bummer!
Well, the loss is not great, in such rare cases I still do not throw it away, but I use baked goods on crackers or on crumb for the Potato cake.
Anna73
iris. ka, so I don't understand what the reason is. The dough was good, then mixed in the raisins, formed buns, put them on a baking sheet to let stand. They came a little bit. She began to bake and, behold, everything fell out, cracked.
Rada-dms
Anna73, Another option is that they mixed, the gluten disintegrated.
Anna73
Rada-dms, Olya, so I threw everything out of frustration: ((((next time (I hope that it will not be) I will be smarter.
And Inna's dough is made from kefir dough. I gave him as an example, that yeast has nothing to do with it.
Anna73
Quote: Rada-dms

Anna73, Another option is that they mixed, the gluten disintegrated.
So I kneaded with my hands. Is it really better than a bread machine?))))
Rada-dms
Anna73, thank you, I'll go look at the pies, I bake "Ossetian" on kefir, you can trust Innochka!
Rada-dms
Quote: Anna73

So I kneaded with my hands. Is it really better than a bread machine?))))
In principle, you can beat the dough, but honey with chemical. the addition can also ruin the matter ...
Reset
Rada-dms, and I, and I baked your buns today. I really wanted something sweet for breakfast, but not very sweet, so that you could still spread honey on top and it was not cloying. According to the description, they came up, and it did not seem confusing.
The result is pleasing! When I got hot when I took them out of the mold, one fell apart, and I tried it right away. I honestly did not expect such a taste from hand-made buns - VERY tasty! True, the aroma of honey was also not achieved. But this was already discussed above.
I slightly changed the recipe and technology: I took pressed yeast, gram 14, mixed with tsp. sugar, threw on the bottom of the CP, dissolved butter in warm enough milk and 3 tbsp. l. with a slide of honey. In HP, dumplings mode, kneaded for 15 minutes - until I saw that it was normally kneaded. The dough came out thin, there was nothing to form, I was afraid everything would merge into one bun, but no - they were divided. I put it in a baking sheet to rise on the stove with the oven on, waited for about 25 minutes - they rose quite a bit. I decided that they would remain so unprepossessing. I put it in the oven, it keeps my temperature bad, and even then, I don't know exactly what its divisions mean. I looked in 10 minutes after the start of baking, the rolls surprised me - they rose well. As a result, I baked for 30 minutes, I was afraid to dry it, but the stars came together. Now it's up to the assessment of the husband and child in the morning. Thank you again!
Here is a photo
Honey yeast buns in 30 minutes
Anna73
Rada-dms, Olya, and I bake Ossetian pies on this test today :))
But I will definitely master your buns! Want very much!
toffee
ABOUT! By the way, I also forgot to say that it took much flour in the recipe. The dough was sticky and runny. But on the previous pages it was said that it should be so. When working with sunflower oil, the stickiness disappeared.
Mandarinka @
Rada-dms, baked honey buns (I wanted to try new baking dishes), however, I slightly corrected it to my taste, but the idea with honey is yours!
Here's what happened:
Honey yeast buns in 30 minutes
Honey yeast buns in 30 minutes Honey yeast buns in 30 minutes
The honey was dark, so the caramel-colored buns
The honey spirit was on the whole entrance, probably, and not just at my house!
And on top I covered them with cheese cream (melted cheese, powdered sugar, milk).
In general, there are already some photos
Thanks for the recipe!
And yes, really very quick buns!
Zena
Quote: Rada-dms
Here's an example for others in such situations. And many savvy bakers do not know that adding a lot of flour after proofing does not have a very good effect on the crumb afterwards.
A persuasive request to Aftar ... highlight this pliiiz in red bold ... for people like me .. so that the advice is not lost !!!
Rada-dms
Reset, Nadia, it's great that everything worked out! Thank you for such a nice report and a very beautiful photo! I hope your family liked it too !!!
Rada-dms
Quote: Mandarinka @

Rada-dms, baked honey buns (I wanted to try new baking dishes), however, I slightly corrected it to my taste, but the idea with honey is yours!
Here's what happened:
Honey yeast buns in 30 minutes
Honey yeast buns in 30 minutes Honey yeast buns in 30 minutes
The honey was dark, so the caramel-colored buns
The honey spirit was on the whole entrance, probably, and not just at my house!
And on top I covered them with cheese cream (melted cheese, powdered sugar, milk).
In general, there are already some photos
Thanks for the recipe!
And yes, really very quick buns!
What a beautiful report! Directly creative !! Thank you, dear, for so beautifully designed our buns! Lovely!
And as for the honey spirit, yes, when I bake them, the aroma is felt on the lower floor, the neighbors spoke! Well, I probably bake bread alone in the stairwell, so everyone knows that I'm at home!
The aroma, as I understand it, is very dependent on the quality of honey and its variety, judging by previous reviews.
Thank you very much!
Mandarinka @
Rada-dmsThank you! And my honey is Altai, and really very fragrant
Anna73
Rada-dms, again I complain :)) recipe bewitched for me. Baked without raisins, but added orange zest. The milk and butter were barely lukewarm, the yeast was tested (I put rye bread on them, it rose great.
The buns rose quite a bit in 10 minutes. I waited 20 minutes.
They did not brown for a very long time at 180 degrees in the oven, but the roof was all cracked. As a result, they baked and became gingerbread. Honey;)))). I closed it now with a damp cloth, I'm waiting for what happens.
Waiting in vain for browning? In the end, they baked for 30 minutes.

I reread the topic again. Should the dough be thin? If so, then she put in a lot of flour. Although only 3 glasses ...
Rada-dms
Anna73, Anechka, the dough should be as ordinary as yeast dough. In my opinion, additives do not greatly affect the result, I mean raisins and zest.
If the yeast worked fine, then the gingerbread could not work! This means that it is either the yeast or the proofing conditions.
And 30 minutes for such small buns is too much, they just dried up, apparently. If the oven is actually set at 180 degrees, then such buns are baked for a maximum of 15-20 minutes. Perhaps you need to knead better, and give more time for proofing. Miracles do not happen, yet the proofing time should be sufficient for a good result. I wouldn't even name the recipe myself, but this is not my author's recipe, but from a magazine, so I could not change the name.
Try it with Saf-Moment dry yeast and less honey.
I regret that I can’t make friends with these capricious rolls and I respect the desire to achieve the ideal! I myself am!
sveta-Lana
Quote: Rada-dms
Ingredients

Flour 3 -3.5 tbsp.
Butter 100 g
Milk 240 ml
Chicken egg 1 large
Honey 1/3 cup (I have 2 tablespoons on horseback)
Fast acting dry yeast 2 tsp under the knife (I have 1.5 tsp.)
Salt in the dough 0.5 tsp.
A handful of raisins
Powdered sugar mixed with vanilla powder
I added 2 more tbsp to the dough. l. curd

and how much sugar / powdered sugar to add, or are they not sweet?
Rada-dms
sveta-Lana, sprinkle with powdered sugar with vanilla or vanilla sugar on top after baking! I specially highlighted the text in a different color at the end of the recipe! Honey goes into the dough! Normal in taste, the top is harmoniously combined with crumb. Sweetness also depends on honey. You don't need a lot of honey, they won't rise.
sveta-Lana
Rada-dms, sorry for the stupidity, I did not understand right away
Thanks for clarifying
Rada-dms
sveta-Lana, Svetochka, but absolutely not for that! It is not immediately possible to delve into a new recipe, she herself, all run and quickly want to start sculpting!
The dough is capricious, yet do not chase speed, let it rise. And so the rolls are delicious and aromatic!
Bes7vetrov
Rada-dmsOlga, your honey buns - I have a recipe on duty when I want tasty, fragrant, clean, and now! I will not tire of thanking! Thank you! This weekend I baked twice in a row ... Soon I won't go through the door ;-) but how they smell! You come home from a dog walk, outside there is wind, rain, cold, and at home aaa: Warm smell of honey baked goods and coffee ... mmmmmm.
Honey yeast buns in 30 minutes
Rada-dms
Bes7vetrov, Lizonka, thank you for not forgetting this recipe! And how sincerely you write reviews, it's nice to read! Use the recipe for health, and I have already figured out how to improve it further.

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