"Bays" from Daria Yakovlevna Tsvek

Category: Bakery products
Kitchen: Hungarian
Bays from Daria Yakovlevna Tsvek

Ingredients

flour 250g
warm milk 125ml
yolks 3 pcs
pressed yeast 16g
butter 50g
sugar 50g
salt 1/2 tsp
apple jam (any) 150g
zest 1/2 lemon
powdered sugar

Cooking method

  • Bays from Daria Yakovlevna Tsvek
  • These buns are from the category "death to the figure", because they are very high in calories. But what are those calories compared to the unearthly taste and aroma. The dough is the most delicate, fluffy, like cotton candy, not very sweet.
  • So let's get started:
  • Pour warm milk into a bowl, add a teaspoon of sugar and crumb the yeast.
  • Mix everything well and, as soon as the yeast begins to ferment, pour into a bowl of flour, yolks, salt, zest, ground to white with sugar, and knead the dough.
  • I kneaded in a dough mixer according to the following scheme: 2min. at low speed, 4 minutes at medium speed.
  • Next, add melted butter and knead at high speed until a beautiful, shiny dough with such beautiful thin films of developed gluten.
  • Lubricate the bowl with vegetable oil, put our dough rolled into a ball, cover with foil and proof for 2 hours in a warm place.
  • We knead once after an hour of proofing.
  • Our dough should increase in size by 2.5 times.
  • Put the finished dough on the work surface and divide it into 10-12 equal parts. I got 560g of dough, that's about 47g of 12 rolls.
  • knead our buns into flat cakes and spread the jam on them.
  • Roll into a ball and spread on a baking sheet or in a mold at a distance from each other. When proofing, the buns will at least double in size.
  • Cover with foil and let stand at 35C for 90 minutes.
  • Preheat the oven to 180C (no convection) or 170 (convection).
  • The buns are smeared with protein.
  • We bake for about 20 minutes.
  • Here, be guided by your oven.
  • Remove from the oven and immediately, while still hot, sprinkle with powdered sugar.
  • Cool down and invite our loved ones to tea!
  • Bays from Daria Yakovlevna Tsvek
  • Bays from Daria Yakovlevna Tsvek
  • In the context:
  • Bays from Daria Yakovlevna Tsvek
  • Bays from Daria Yakovlevna Tsvek

The dish is designed for

12pcs.

Time for preparing:

3.5 hours

Cooking program:

oven

Note

I didn't take step-by-step photos, because I was not going to upload the recipe. Well, rolls and rolls. What is there to surprise. but when we tried THAT ... mmmmmmmm. It would be a crime not to share the recipe.
Be sure to try and pamper your loved ones. They will appreciate it, I assure you. There will be no indifferent, that's for sure.

Source Daria Tsvek "Licorice Pechivo" 1988

Rada-dms
Unimaginable air bays! THANKS for the recipe - you can't pass by!
notglass
Rada-dms, Olya, thanks for stopping by. Help yourself, to your health, it's delicious. I myself did not expect this.
ang-kay
Very, very beautiful buns.
gala10
Oh, what a beauty! Anya, thanks for the recipe!
Kirks
How I love buns, especially those tender and fluffy: girl_love: add to bookmarks
Kokoschka
notglass, thanks for the recipe for the legendary Cooking class.
I will be glad to continue!
yudinel
Anna, the pastries are just class!
Thanks for the recipe !!!
nakapustina
Delicious buns Anna, how much jam do you put on one bun?
Pchela maja
thanks for the recipe! I love yeast baked goods)
took away to bookmarks)
Irina F
Oh! Anya! What impossibly beautiful, gentle, airy bays!
Straight so in the mouth and ask! But, you saw me, I do not like such bulkof
And I will do it with great pleasure !!!
Painting
.
notglass
Girls, forgive me, grabbed the tablet of her friend-neighbor (we have the same), the confusion turned out (Tom is also a resident of Bread Maker, a permanent one).

Girls, dear, thank you for your kind words and for your attention to the recipe. He's really lovely. I often bake according to Daria Tsvek's recipes. And not only bake. Everything is very tasty with her.

Quote: nakapustina

Anna, how much jam do you put on one bun?

I had apple marmalade, I cut it into slices. For each bun, depending on the number of buns, 12-15 grams.

Quote: Irina F

You saw me, I don't know such bulkofs

Irochka, these rolls are only seemingly fundamental, each weighing 55 grams. So you can safely eat one bun. And who told you that you are big? Do not believe!!! Breshut !!!
You saw me too, I could not resist, I diminished 2 pieces.
Tumanchik
Gorgeous bays, just a song! I will definitely bake! Be sure ... oh, goodbye waist!
Vinokurova
Annushka, wait with me together ... now I will butcher !.
truncated ready !. please go to the table !.
Girls, all for tea / coffee))))))))))))
Bays from Daria Yakovlevna Tsvek

do not worry about the figure !. very gentle, very light, almost weightless !!!
Bon appetit and sincere conversations over a cup of morning tea or coffee!
notglass
AlenKa, super !!! But this one, on the far right to me! What a scent, stunned!
Thank you for such a delicious report!
notglass
Tumanchik, Irishka! Well, your waist is definitely not in danger!
Vinokurova
Anna, now I'll sprinkle it with powdered sugar))) I forgot (((
Yunna
Wow, what a beauty! I took the recipe away, I'll try to bake it on the weekend.
Tumanchik
Quote: Vinokurova
Girls, all for tea / coffee))))))))))))
do not worry about the figure !. very gentle, very light, almost weightless !!!
aaaa and me, and me, and with me))))))) khachunimagu already brewed coffee !!!
Svetta
Vinokurova, Alenka, wonderful rolls !!! I will sell my homeland for rolls !!!
Now I compared your recipe with the recipe from the book, there are small inaccuracies in the amount of yeast and in the baking temperature. Is it written in the original source exactly how you laid out the recipe or did you just write your own version as you did it yourself?
notglass
svetta, I laid it out as I did myself. If you set the temperature, as in the original source, they would have burned out for me, but yeast, it seems to me, is too much. We sell more vigorous yeast. Daria Yakovlevna has a little too much in all yeast recipes, if translated into our very strong ones. If we take the weak, then the very thing. If in comparison, the yeast of the Kiev Yeast Plant is weaker than, for example, Barsky or Krivorozhsky.
Vinokurova
INSERT ...
used dry yeast ... golden saf-moment .. well, Annushka knows me)))

Quote: svetta
I will sell my homeland for rolls !!!
and if you taste it !. exactly sell)))))))))))))))
notglass
AlenKa, but tell me how much dry yeast you took for those girls who will bake with dry yeast. You know me too, I can't do anything with them.
Vinokurova
Quote: notglass
how much dry yeast did you take, for those girls who will bake with dry yeast ..

2 incomplete teaspoons ... maybe a little less ... a third of 16
Svetta
notglass, Anya, thanks for the clarification, now I understand. In my opinion, Zvek also has a lot of yeast, but I will try to make it according to the author's recipe first.
Vladzia
Anya! thanks for the recipe! Bays are just some kind of magic! Weightless (I was already scared when I began to put them on the grate, my hands got used to a heavier load). And what delicious! But there is no photo, I didn't have time. The whole family came running. I didn't even have time to look back, everything was gobbled up (I'm not afraid of this word). Next time you need to start a double portion. But all the older sons and daughters-in-law are on diets. But they could not resist. Now they go whining when the second series will be. Next time I'll take a picture. One more million thanks
notglass
Irochka, how nice that the coves were to your taste! We are also on diets, but then we fell out with our friends. It is impossible to resist.
Bake for health and pamper your loved ones and relatives! What could be more pleasant than the satisfied faces of the household.
AkhataN
Anna, can you please tell me you can make the dough in a bread maker, or it should be done only as you described in the recipe
Vinokurova
Quote: AkhataN
you can make the dough in a bread maker
Anya, don't throw the slipper at me that I got in ...
I kneaded in a bread maker ... on the dumplings / noodles mode ... it could have been done on yeast, followed by a rise (there is just an hour), but I needed a bread maker for Mankin's Drowned ... so after kneading, I put it in basin, basin for film and in the oven with a light bulb ...
to be honest, if possible, I always knead in HP ... but if the recipe needs a stop during the kneading process, then just turn off the stove from the network ... and then turn it on again ..
Vladzia
I also kneaded in a bread maker.
Vinokurova
Irina,
agree that the bread maker is a lifesaver ... it kneads the dough so well!
Vladzia
Vinokurova, AlenKa, I agree to +1,000,000,000 ...%. I already bought 2 for 500g of flour and 1500g. , the bays will now knead only in 1.5 kilograms. And while we yesterday with the older children with half-stuffed mouths shared our delights about the coves, the youngest 4 pieces kept silent. The recipe for "Grandma" is too small now for 1.5 kg of kneading!
Albina
Just mind-blowing buns It will be exactly "death to a figure" if you bake them every day
Vinokurova
Quote: Vladzia
"Grandma" is now immediately mixed by 1.5 kg
cool, but ... okay ...
Quote: Albina
As if "death to a figure" will be,
to be afraid of wolves not to go to the forest)))))

but yesterday I added 300 grams (((and where to go?


notglass
Natalia, in a bread maker you can and should. I just have a kneader and a bread machine. What is closer is in that mesh.

AlenKa, I also love this mode for yeast dough. When it was necessary I turned it off, then started it up again.

And I no longer react to the figure. With my work and the pace of the race: breakfast is always there, and everything else, as it turns out. Anything that I gain weight on the weekend, I will drive off in two working days.
nila
Bays ... bays ... (grumble) ...
Found in the basement, unused, deposits of apple marmalade, I came to look for a recipe for which buns or pies with apples. And I almost missed such a recipe, it was good that I fell for the name of D. Zvek and looked at the light and over and over again to find out what kind of piece of BUCKHTA it was, but it turned out to be just what I needed
I went to put the dough
nila
Well, here I brought my Bays.
Bays from Daria Yakovlevna Tsvek
Awesome dough - airy, tender and aromatic. Even my husband, when I was baking, asked what I had decided to bake cakes.
In connection with saving gas, I baked in the Miracle-electric frying pan.
I really liked these buns, definitely a recipe for a piggy bank.
Kirks
nila, what ruddy and mouth-watering bays!
Vinokurova
nila, very nice buns ..
notglass
Nelya, the buns are wonderful. Daria Yakovlevna has all amazing recipes. And what a wonderful bread she has. Fragrant, the taste is thick and does not stale for a long time (in particular, because it does not linger).
nila
Yeah, there is almost nothing to harden, and that is only because she threatened to leave it for tea tomorrow morning, because I won't bake anything else today. My husband and I did well in the evening.
I forgot to write that HP was kneading the dough for me, and for some reason I had to add flour, since the portion that the bun was not going to come close to according to the recipe. True, I put 20 grams of yeast, because I read that the yeast was slightly reduced. And I just had Kryvyi Rig yeast, I thought it was weak.
notglass
Nelya, here Kryvyi Rih is just strong, the weakest were always Kiev.
This dough does not gather into a bun, it is slightly smeared on the bowl, a little sticky, but when rolled up for fermentation in a bowl, it keeps its shape well.
Vladzia
Oh, but I didn't have any dough in the bun, it was smeared. But when molded, it kept its shape well. I thought it was right.
nila
I have never used Kiev yeast, we do not have them on sale. Usually only Kryvyi Rih or Lviv.
But I generally had a liquid mass at the bottom of the bucket, I can't even imagine how it was possible to collect it in a pile. So I had to add flour.
notglass
Ira, for me it also did not "kolobkovat". Everything worked out right for you.
Vladzia
Anechka, so immediately and thought that everything was correct, judging by the amazing result.
TatianaSa
notglass, Annushka, in the morning I made two norms ... I'm waiting. They sit in the oven and ask to be put in their mouths. Thank you!
notglass
TatianaSa, how I envy you! But we are still in the eyeballs! Because these gurgles are so dumb that until you eat everything, you will not stop.
Bon appetit to all of you!
Yunna
Anna! Thank you! I'm not a yeast-baked lover, but these buns are just SOMETHING! Now I will bake them often.

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers