Yeast buns with Nutella pasta

Category: Bakery products
Yeast buns with Nutella pasta

Ingredients

Milk 170 g
Egg 1 PC
Softened butter 50 g
Sugar 50 g
Salt 1/2 tsp
Flour 350 g
Dry yeast 1 tsp

Cooking method

  • For the dough, I put all the listed ingredients in a bread machine (I have Brand).
  • I knead the dough on the "Yeast dough" program (5 + 25 kneads and 1 hour rise).
  • Yeast buns with Nutella pasta
  • In principle, after this rise, you can bake. I usually put the dough in a lightly oiled bowl and let it rise again.
  • After that I divide the dough
  • Yeast buns with Nutella pasta
  • and roll it into balls
  • Yeast buns with Nutella pasta
  • then I form buns. I tried to shoot the whole process in detail. Filling - Nutella chocolate paste - about 1 tsp. into a bun.
  • Yeast buns with Nutella pasta
  • Yeast buns with Nutella pasta
  • Yeast buns with Nutella pasta
  • Yeast buns with Nutella pasta
  • Yeast buns with Nutella pasta
  • Yeast buns with Nutella pasta
  • I give a distance of 5-7 minutes in a detachable form, dusty with flour .. (I tried to make it yesterday in Pizza Maker, the top burned out, but you can not dust it with flour)
  • Yeast buns with Nutella pasta
  • After proving, I grease it with an egg and again let it stand for a while ...
  • I bake in the oven at 180 degrees until browning.
  • After taking it out of the oven, I always grease it with butter
  • Yeast buns with Nutella pasta
  • My buns are ready, and yours?
  • Bon Appetit!
  • Yeast buns with Nutella pasta

The dish is designed for

30 gr of dough - 21 buns

Time for preparing:

baking no longer than 15 minutes

Cooking program:

kneading in HP, baking - oven 180-200 degrees

Note

Milk in grams !!! Not in ml, as usual ... that is, I put the glass on the scales and pour the milk ... Maybe it's a quirk, but the dough turns out to be very tender ...
PS. for manual kneading - it takes a long time to knead the dough (that's why I use HP)
Yeast for such baking I take the golden moment)))

Gata
Cute buns Shl. Now all the pictures are visible
Vinokurova
Gata, maybe I fixed it for a long time? .. I'm not a specialist in inserting pictures yet (I didn't want to make big ones), but now I see everything ... if it's not difficult, take another look, please!
ega0404
where is the dough recipe?
Mikhaska
Wow, what beauties! I also love to sculpt buns in this way - they will not go away quickly and guaranteed.
Such a cozy temka turned out, lovely!
Trendy
Quote: ega0404
where is the dough recipe?

Lena, the first half of the recipe is the dough recipe.
Trendy
Vinokurovawhat a fun way to shape buns! I really liked it, I will definitely do it!
Vinokurova
Mikhaska, Ir, again is it not visible or what ?. my preview does not work, I didn’t even see what I get before sending ...

oh, girls, grandfather Kondrat will come to me now .. he will kill him for this recipe ..
Mikhaska
It's all right now! Do not flap you like that! The gods do not burn the pots! Everyone will understand you, who has ever been in your place!
lyudmia
Very nice buns and the process is scheduled well, just amazing, everything is clear. To bookmarks!!!
Vinokurova
Gata, Mikhaska, lyudmiathank you girls !!!
Vinokurova
Trendy, confused ... and thank you!
Irishk @
Cool burgers stuffed yummy and the molding is super
Vinokurova
Irishk @, embarrassed .. thanks
posetitell
what an interesting molding. must be done. Thank you
Tumanchik
As my Masik would say - WHAT BULLS !!!!! And the molding is my favorite - nothing spills out and quickly !!! Thank you, the dough is very happy. I love butter !!!! Thank you!!! I have a good Nutella recipe - I have to try baking !!!!
Vinokurova
posetitell, tumanofaaaa, to your health!
Ira, on you, I want Nutella's recipe, please!
Irishk @
Quote: Vinokurova

posetitell, [, I want Nutella's recipe, please!
I join !!!!!
kirch
What wonderful buns. Can I stuff anything else?
Vinokurova
kirch, thank you ... Lyuda, yesterday I didn't have enough Nutella, I stuffed it with raspberry jam ...
Tumanchik
Quote: Vinokurova
I want Nutella's recipe, please!
with permission of the Author, please.
0.75 tbsp. Sahara
0.5 tbsp. flour
2 tbsp. l. cocoa
1 glass of sour cream
1 glass of milk
put everything in a saucepan and cook until thick. at the end add 1 tbsp. l. butter (I add cocoa butter). Crushed or whole nuts to taste.
I have been boiling one for a long time and putting it in a can from under Nutella.
Try it.
Vinokurova
Quote: tumanofaaaa
I have been brewing this for a long time and put it in a can from under Nutella
I just laundered yesterday
THANK YOU!!!
Mikhaska
And, here's what I have-I-I-a-a-a-a-a Nutella's recipe! My! Personally invented! Now everyone who tried it is the only way to cook it! Ba-uh-uh! Whether to make a recipe? True, I have already shown it on other resources ... Maybe in vain ...
Vinokurova
Mikhaska, Iraaaaaaaaaaaaaaaa ... well, come on too .. don’t weary ... and a recipe, so that in a piggy bank .. so a bookmark ...
kirch
AlenKa, very well. I want apricot.
Mikhaska
Quote: Vinokurova
Iraaaaaaaaaaaaaaaa ... well, come on too .. don't tom ...
Lanna! don't cry, baby! A soldier won't hurt a child! If my fingers do not fail, today I will close the recipe. If not, wait a couple of days, please!

Polyarthritis of my form, such a bastard!

Vinokurova
Irina, cat, I sympathize ... I'll wait ...
I think I'm not the only one who will be glad to your recipe ...
how do you make the show button?
Leka_s
Who wanted a nutella recipe here? here is another option without flour and eggs Nutella homemade (almost real)

Vinokurova, AlenKa, buns are just awful
Quote: Vinokurova
how do you make the show button?
she hid the text under the spoiler (button Sp)

lyudmia
Quote: mikhaska
My! Personally invented! Now everyone who has tried it is the only way to cook it! Bae-uh-uh! Whether to make a recipe?
Irish, be sure to recipe and we will try
Vinokurova
Leka_s, Alyonathanks for the tip
:


Leka_s
AlenKa, well ... but you say you don't know how to hide
Tumanchik
Quote: mikhaska
today I will close the recipe
Come on Irishik, you can pick it up in the bookmark. And then I have a memory until the girl, then I can't find the guide I saw
lungwort
Alain, the formation of buns is shown in great detail. It should be delicious. The idea is good. Thank you!
anel
AlenKa, thanks for the buns: flowers: I baked a lot of different buns, but this shape is new for me, I will bake.
The youngest son once said that when he goes home he always thinks that today I baked something delicious. Now he has to justify his hopes, all the time to bake something
Vinokurova
lungwort, anel, and all, all the girls, thank you for such attention ... and let me, who paid attention to the molding, will reveal a secret: I don't know how to make classic cheesecakes, so I always form them the only way!
posetitell
I started making these buns, put on the dough, and then "decided" to grab a fluff, and now I had to make a shortened version - just round buns. but how they got up cool, and then such ruddy and tasty came out and the spirit all over the apartment (I’ll go kick out the flu with a tasty treat). Thanks again for the recipe. Yes, as always I did it not with milk, but with (warm) water, because I can't do it with milk. and it turned out well (if anyone needs milk, I inform you about it).
Vinokurova
posetitell, I'm glad that you did it and liked everything !.
Recover!
Thank you!
SmoroDinka
AlenKa, buns otpad! I have never cut the dough into buns like that, I did not know this method of forming buns! Thanks, I will definitely try. I would have seen an hour earlier, I would have made buns, because there was a piece of dough left from the pie ..., and so the cheesecake turned out, but I cook often and will definitely report back. Thank you !
Mikhaska
Quote: Vinokurova
I don’t know how to make classic cheesecakes, so I always form them this way!
Oh, I don't see anything interesting in classic cheesecakes. Oh, here, yours, Alyoshik, the molding method is sooo good! And the most awesome cheesecakes for me, wrapped exactly in your way!
SmoroDinka
AlenKa, take the report
Yeast buns with Nutella pasta Yeast buns with Nutella pasta
She stuffed buns with Mikhaskina "Nutella in our style", recipe here... The way of forming buns is cool !!! Not a single drop of the filling leaked out !!! Thank you
Mikhaska
Wow, Alyonka! And brought you Dinusha their beauties! Beautiful buns made in this way turn out! No words!
Vinokurova
SmoroDinka, my beauty !. what beautiful! .. and that the filling will not flow, I was sure

they bought me a soup cooker yesterday ... there was no time to swim in the forum, so I could not appreciate your beauty ... forgive me

SmoroDinka
Ooooooo, the new device is a sacred thing !!! Good luck in mastering the Rolls are cool! Were surrounded and destroyed
Albina
AlenKa, good use of the filling Nutella It will be necessary to surprise your own people doubly by making them Nutella, and even a roll.
Vinokurova
Albina, Thank you!
kseniya D
Alenka, thank you! Baked a bulkof last night. Made with boiled condensed milk. I liked the molding very much, they are so cute! The dough is amazing. Now enjoying my morning coffee and bun. They are still as soft and airy as yesterday! This dough will be my priority.
Yeast buns with Nutella pastaYeast buns with Nutella pasta
lyudmia
Kseniawhat kind of cute things turned out
Vinokurova
Ksenia, this is just a miracle!. So beautiful, you can even smell the aroma through the monitor)))
I am very pleased that the recipe came in handy and liked it !.
thanks for using
Essenia
Thank you Alenka for a good and, most importantly, unspoiled bun recipe. (Today there was no mood to start something like that). The dough turned out to be airy. It squeaked! Class!
But here, too, it was not without disappointment. While the dough was coming up, I cooked Alena Leka's homemade Nutella. And I didn't even have time to try ... I wanted to get a cup, and she was right on the cast-iron grate of the stove. A tempered glass cup and ... a billion pieces of glass all over the kitchen and into a nougat and a compote. In general, there were, I don’t know what the count was, cinnamon rolls.
lettohka ttt
What beauties !!! And molding, no words !!!! Thank you Alenochka for such a glorious recipe and molding !!! :

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