Lisss's
nakapustina, Natalia, what a beauty !! the buns are very appetizing and the topping ...
fomca
People, I finally got to your rolls, the recipe has been lying for a long time, I even printed it out, and with the new abundance of recipes that our girls spread, and you won't have time to try the old ones. It was necessary to quickly and urgently bake my son for school at the autumn sweets fair some rolls, well, I tried in the morning. The dough is simply magnificent, soft ... I replaced the yeast with fresh wet ones (15 g) and introduced margarine at the end of the kneading, as the girls taught, I really liked it ... The buns have prunes and walnuts inside, all together without any wisdom, chYurYupakha has apple jam. Here is the report ...

Buns Abolitis

And this is in the context ... such holes!

Buns Abolitis
Lisss's
Svetik, rolls - mortality! smart, very beautiful turned out!

Abolitises are classics, I bake them when there are no new interesting recipes for a long time
Vitamin
And somehow the buns did not work for me. I don't know what the reason is. Either the jam was too liquid, or the dough was rolled out too thinly, or something else ... I put it in the oven for proofing - it got up gorgeous, took it out to grease with an egg. They became shriveled, then, of course, they got up again, but not so. I didn't like the dough very much. maybe I'll try with fresh apples sometime ...
SchuMakher
. Vitamin I can't agree with you about the test! You did something wrong. because the dough is gorgeous. it is simple in execution, personally, during fasting, I replace everything that is fast with lean, and still it rises, and is not drunk under any circumstances. The dough is very easy to work with, it rises even while you roll the rolls. I have been baking from it for a long time and it has become a basic test for me (I have sclerosis, so I don't remember simple things well, but this dough is firmly stuck in my brain). So "maybe he can fix something at the conservatory," as Zhvanetsky says
Lisss's
Quote: Vitamin

I put it in the oven for proofing - they rose gorgeous, took it out to grease with an egg. They became shriveled, then, of course, they got up again, but not so.

judging by the symptoms, it is possible that during the proofing there was an elevated temperature, they quickly jumped up very much, and if you kept the indicated proofing time, then the buns stood during this time, and therefore fell off. or there was a lot of water for your flour, but then it would be difficult for you to sculpt them and there would be complaints about the stickiness of the dough .. or perhaps it’s just “not your” recipe, this also happens
Vitamin
They rose at the usual pace, the oven is electric, so the temperature is accurate, 40 degrees, the timer, all the cases .. I have an assumption that the liquid filling leaked out during baking, soaked the thin dough and it just fried from the bottom. Well, in general, I have something bad with sweet pies all my life (well, in which jams, dumplings, etc., everything is fine with fresh fruit). Maybe I'll try again later.
Leska
Quote: Vitamin

They rose at the usual pace, the oven is electric, so the temperature is accurate, 40 degrees, a timer, everything ...
The temperature is too high, preferably 30 degrees for proofing. Read one more time https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=149968.0
Vitamin
Aha !!! So I still have a chance to bake good buns
It's just that the author of the recipe says 40 degrees, 50 minutes ... So I usually put the baking sheet closer to the battery and everything is fine. Thank you!! As soon as I try again, I'll sign off on the results.
Leska
You read the first part, but skipped the second with clarification. Lisss's I wrote my changes:
place on a baking sheet for proofing (50 min at 40C). I let stand for 20 minutes in the oven with the light on and a bowl of boiling water, and then another 20 just on the tablewhile the oven is heating.
Well, a light bulb and a glass of boiling water will not give a 40 degrees. Hope to see your buns report soon.
Vichka
So I was flattered by the sweet.

Buns Abolitis

Thanks for the recipe. The buns are soft, fluffy.
Lisss's
what cute !! glad you liked it!

and how did you twist them so beautifully ??
Vichka
Quote: Lisss's

how cute !! glad you liked it!

and how did you twist them so beautifully ??
So you learned how to twist them.

Buns Abolitis
I cut out a circle with a glass, folded the scraps and put it on top. What are not similar?
I really enjoyed making buns of this shape. Thanks for the idea!
Lisss's
ah, so this is the "eight" ?? it turned out so beautiful that I did not even recognize her! looks like a rose
Vichka
Quote: Lisss's

ah, so this is the "eight" ?? it turned out so beautiful that I did not even recognize her! looks like a rose
Luda, it turned out a rose, because after twisting on the other side, I also twisted it. I really liked to twist so much, I myself did not expect such a result. On the next rolls I will still learn this twisting.
Vichka
IN! baked again. Delicious!

Buns Abolitis
Thank you!
Kras-Vlas
Lisss's , Lyudmila and that's all! Can I brag too?

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The rolls are stunning, thank you very much, I twisted the eights to exhaustion (VS NIKA )
Everyone, everyone Happy New Year! 🔗
Lisss's
Olya, how glorious! Thank you for your feedback, I'm glad you liked it!
Suslya
Ludik, for the umpteenth time I say thank you for the buns, do you accidentally hiccup there? These are not just buns, but number 1 buns! Made with us always and constantly

Buns Abolitis

Buns Abolitis

Lisss's
oh, what ruddy fluffy beauties !! See how you got the hang of it - ah!
niamka
Lisss's, thanks a lot for the recipe. And these are my buns.
Buns Abolitis
Vitamin
I take my words back!!! I wrote here about my bad experience. I figured out the reason. There was no need to put the proofer in the oven. Freaky buns !!!!!!!! Made with apples and raisins. After 2 days I had to bake again Thanks for the recipe !!!
Lisss's
VitaminWhat a fine fellow you are for finding the strength to repeat a recipe that did not work the first time! however, these buns are really good, so I'm doubly happy for you!
Oksanna
I baked these wonderful buns today. I was looking for a recipe specifically for buns with jam. Apricot jam filling. I tried the smallest one where now to find strength and not eat it? The dough is tender, tasty, soft .... Mmmm ... just a nightmare

Buns Abolitis

I will definitely cook some more!

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