Crooks

Category: Bakery products
Crooks

Ingredients

Wheat flour 200 g
Peeled rye flour 50 g
Flaxseed flour 30 g
Salt 3/4 tsp
Fast acting yeast 0.8 g or just over half a teaspoon
Water 170 ml
Dried fruits, nuts for filling

Cooking method

  • Put everything dry in a bucket of a bread machine, pour water at room temperature on top, put on the kneading program for half an hour and an hour of proofing.
  • In the process, add flour or water if necessary to form a bun. I had to add a little water.
  • After an hour of proofing, cut the dough into 50 g pieces, roll into balls,
  • Crooks
  • then stretch into longitudinal cakes,
  • Crooks
  • put steamed dried fruits,
  • Crooks
  • roll up along, pin the seam from below.
  • Crooks
  • Leave for an hour under the film.
  • Crooks
  • Before baking, you can - if desired - brush with sweetened water and sprinkle with sesame seeds.
  • Bake in the oven until cooked - there is a thermocirculation mode in the oven - then we put it in a cold oven, set it to 200 degrees and 30 minutes, after 15 minutes, reduce the temperature to 180. If it's normal, you need to heat the oven to 200 degrees, bake also for 30 minutes, in also lower the temperature in the middle of the cycle. Small baked goods are baked quickly.
  • Crooks

Note

Why were these buns called crooks? It is difficult to say, perhaps because of the shape - narrow, elongated.
There is a version that they were made of gray dough, and inside there was a delicious filling of raisins - sort of like snag.
Crooks
Rogue
From Vasmer's etymological dictionary
swindler zhulik In Russian. argo zhulik means. "disciple of the criminal"; "small sharp knife"(Krestovsky, IORYAS 4, 1071). The last meaning is probably primary, because chew" to cut "is associated with the Bulgarian cheat" I scratch, rub, rip off ", Serbo-Croatian zhuliti" to tear ", Slovenian. Žúliti" rub, chew ", along with Serbo-Croatian guliti" to tear "; see Mi. ЕW 80, 413; Diefenbach, KSchl. Beitr. 4, 333, where the Russian crooked" knife "(argo) is given. To Serbo-Croatian guliti Mladenov (RFV 68, 383) also classifies the Ukrainian guliy as “hornless” and the Armenian gul “stupid, circumcised.” In a completely different way about žuliti, see Petersson, BSl. 58 et seq.

ROGUE a, m. joli pain? The varieties of wheat flour were innumerable: "French rolls", simple, with a toasted bend, sprinkled with flour; small penny French bread, simply called "crooks", coils made of intertwined harnesses of tough dough; sows. Durylin 1991 55. Crooks. Joli? > The bread was served in the following varieties: French rolls - like the present ones with a toasted ruddy scallop, crooks - little elongated buns ", rolls - round buns and from other dough. S. M. Golitsyn Zap. survivor. // НН 2001 57 96.

Seven-year plan
Olga, I'm the first to see you on crooks !!!
I liked the shape very much, unusual, it is convenient to hold! ...
And it's quite simple to do! ...
I dragged them to my bins, I will pamper my grandchildren !!!

And even with an educational course !!! ... Now let me just try to ask who is a swindler! How will I give him my encyclopedic knowledge !!!

Thank you!!!
V-tina
Olga, very appetizing! And at what temperature is the oven?
kavmins
MariV, Well, you would at least label the recipe as Buns Crooks))))))) I came in absolutely by accident - I thought maybe some infa about crooks appeared on the site or on the network ...)))
and the recipe is original, thanks!
MariV
Oh, oh, I was in a hurry, because April 1 is tomorrow!
MariV
Seven-year plan, Sveta, yes, it's interesting to diversify your table!

V-tina, Tina, I finished writing about T.
V-tina
Thank you)
julia_bb
I thought about another topic about deception and crime, but here are such delicious buns with a secret!
MariV, thanks, I went to study the recipe carefully!
Gala
These are crooks! Olya, Thank you!
Albina
Olga, interesting recipe, thanks
Mikhaska
Olya! It's great that you took it upon yourself to bake them! I read about them at Gilyarovsky. But, everything is so vaguely written there ... And, of course, no details, except for what the crooks baked from dark flour. Ah, you just did it!
Nikusya
Olenka !!!!! Well, everything I love !! , I love to spread fresh humpback with jam, and with cold milk! And this is just two in one! And all around is a solid hump aaaa !! Thank you very much Olga!
NataliARH
Olenka, good! it's good that this crook has already put everything in check, our girls have been sentenced to such crooks, the people should be kept in fear
Rada-dms
MariV, Cool crooks! We must do it! Thank you!
Ol, how does the addition of flaxseed flour to the dough affect? I remember that a hundred years ago I added a composition for flaxseed porridge to bread, but I did not remember the taste? Moreover, there was some kind of complex composition.
Nikusya
And here we are, I am with my Crooks! Olenka, take the report!

Crooks

Crooks

Girls how delicious they are. Not ordinary, perhaps it is flaxseed flour that gives such a taste. The first time I baked with flaxseed flour. And the crumb structure is slightly different. Next time I will do a little more test. Thanks to Olenka for both the recipe and the educational work.
MariV
Nikusya, Ilona - thank you too for such efficiency! These crooks are really delicious.
Flaxseed flour gives a special taste and consistency to the dough, I always add it to rye, sometimes wheat bread.

There is no linseed flour recipe in the original - this is my gag.
MariV
Gala, Rada-dms, NataliARH, Mikhaska, Albina, julia_bb, - thanks for the kind words and interest in the half-forgotten recipe!

I also read and searched, nothing intelligible, except that it is made of dark flour, which means there is rye, and about the shape of the buns - in the form of a knife. And flaxseed - I add it to almost all dark breads - the crust turns out to be crispy, well, I like it! The body demands!
Nikusya
I sit at work and drink tea with a Rogue. As for me, it tastes better than cake. With flaxseed flour you came up with great! Ol, and according to the rules, the filling should only be fruit? I want to try something with cottage cheese, sweet and salty with dill.
Laslovna
A little off topic - a dough mat, I have long dreamed of this! Do not tell me what its dimensions are, and how it is generally used. I looked at them in the net, the price is sky-high, starting from 2000 rubles! The recipe is very interesting, from the category "Healthy food!"
MariV
The rug in use is super - now I only use it! Lightly greased with oil, and nothing sticks! After use, I carefully folded it several times and put it in the cabinet. Dimensions - 62X40 cm.
Albina
Quote: Laslovna
A little off topic - a dough mat, I have long dreamed of this! Do not tell me what its dimensions are, and how it is generally used. I looked at them in the net, the price is sky-high, starting from 2000 rubles!
Oksana, I use a Tupper rug. I bought it a long time ago about 10 years ago. But when I do the test, I only do everything on it. He's definitely not worth $ 2,000.
MariV
Nikusya, Ilona, ​​them, crooks, you can make with any filling!
Nikusya
Class! We still need to come up with fillings.
MariV
Yes, all sorts of different!
prubul
And I have a problem, rubber ones turned out: girl_cray: On the cut, they are so magnificent. I just have thin crust and that's it. if not for the filling (dried apricots and raisins), then absolutely none. and I want so much lush and soft (all according to the recipe): sorry: I'm waiting for your help !!
MariV
Thin dough? Maybe,
1. Didn't give sufficient proofing.
2. The yeast is not quite fresh.
prubul
the yeast is fresh and the proofing seems to have risen normally, it is still necessary to do it, of course, but the baking temperature plays a role ???
MariV
Not so much the temperature, but more the oven itself - everyone bakes differently. I have thermocirculation. I put it in a cold one, set the mode and temperature to 200 degrees, then lower it. Small-piece products are quickly baked.
prubul
I have an ordinary one, heated up to 200 baked for 15 minutes. reduced to 180 and 10 more minutes.

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