Buns "Moscow" (recipes)

Buns "Moscow" (recipes)

Category: Bakery products

Ingredients
Flour - Altai fairy tale	600 g
Milk	120 ml
Water	70 ml
Sugar	150 g
Butter	100 g
Yeast for baking	3 tsp
The eggs are not large (mixed and poured 1.5 eggs into the dough and 0.5 for coating)
Vanillin	1.5 g
Brown sugar crystals for sprinkling	50 g

Cooking method

• I put all the components in the bread maker, the dietary dough program (3h15min).
• After the signal, I took out the dough from the bucket, fragrant, elastic, but airy. I wound the buns and let them come up for about 30 minutes and in a preheated oven for 15-20 minutes at a temperature of about 200g. Even with my "terrible" oven, where I have to choose between a light crust and dried pastries, I got very tasty buns.

Note

It turned out very tasty, I did it like this.

[Butcher buns]

I'm with one more test option for
"Buns of Moscow"
I really liked the dough-buns turned out to be very tender and airy

for 10 pieces

500 gr. flour
1 pack of Dr. Otter yeast (for 500 g flour)
80-100 gr. Sahara
1/4 l. warm milk
3 yolks
1/2 tsp salt
100-125 gr. butter or margarine (melt)

She melted the butter in a microwave oven, heated the milk there. Then I put everything in a bread maker in the order recommended by the manufacturer. Program Dough Basic (2h 20min).Butcher buns and bake at T = 180g until golden brown.

I'm with one more test option for
"Buns of Moscow"
I really liked the dough-buns turned out to be very tender and airy

These are "awesome" buns, I haven't eaten them better yet, although I was sure that the store's delicious
Crispy caramel crust and melting flesh ... mmmmm ....
Just 10 pcs. the test was enough


I sprinkled some more cinnamon with sugar, just a little ... in vain I want to eat even more.
I also grease the bun with butter and sprinkle it with sugar before baking, so that it would be generally sweet.

Pikyom ... urgently demand a second batch, yesterday from 10 pieces. there were crumbs left in an hour, now I put the following
And why by the beginning of summer I decided to try this recipe ... the whole diet was gone because I don't even want to hold on.

Made according to Anastasia's recipe. The result is gentle and airy
Delicious! Now I know why people get better ...

Thanks to everyone who took part in the discussion and a special thanks to Elena Bo! Here are the handsome guys:

And I baked Buns according to Anastasia's recipe: I eat and cry ... I'm sorry to eat ... so tasty, delicious ... I kneaded the dough in Hitachi, anointed with butter, sprinkled with brown sugar and cinnamon, I don't know how in Russian ... I eat and cry, sorryaaa ... the slide disappears ... THANKS!

Buns are simply no words ...! Thank you very much to the author Anastasia. The recipe is just great. Everyone who hasn't tried it yet ... you've lost a lot :) Don't waste your time - bake buns!

Elena Bo, thanks for the bun molding visual aid! I just put it in the oven ... we are waiting ... or rather, my daughter and mother are waiting, but I’m purely for the sake of sports interest (since I’m absolutely indifferent to baking)). After proving, the buns looked amazing, let's see what happens in the end ... I screwed it up in all the ways presented ... so interesting ...

[Anastasia,]

Anastasia, I held out for a long time, but today, apparently, it's my turn to groan and gasp Delicious!
I got 16 fragrant buns, oh, and I'm on a diet I'm waiting for my son, as a savior, for the weekend he will come from the army and let him lean, but I don't (if I succeed)
The husband does not know yet what awaits him the next test

Thank you Elena Bothat I taught how to mold, I made all 4 types of them, and smeared them with glaze on top ...
In a word, thank you girls

And I could not resist today… ……………….eh ... yum ... yum ... Thank you very much for the recipe ... .. !!!!!

500 gr. flour
1 pack of Dr. Otter yeast (for 500 g flour)
80-100 gr. Sahara
1/4 l. warm milk
3 yolks
1/2 tsp salt
100-125 gr. butter or margarine (melt)

I put the dough according to this recipe. It turned out very fluid. Very well. I don’t even know how much flour I had to add, because I poured it straight from the bag, but it was ok. glasses. Here you definitely need 1/4 l. milk, i.e. 250 ml.?

And here are the buns

Intrigued me. I'm going to try buns to bake. But I don’t know. For the dough, only the pizza dough interferes. : wow: Will it knead for buns? OCHCHCH ... I want it! I didn't understand the current
Bun Moscow [‘DIETARY’ - ‘DOUGH (DOUGH)’]
Dry yeast 4 tsp
Wheat flour 600 g
Salt 1⁄2 tsp
Sugar 250 g
Margarine 200 g
Eggs 4 pcs
Milk 200 ml

250g of sugar is it for dough or for dusting?

[Ks @ nka]

Ks @ nka , you can knead the dough on a "pizza", if there is no other mode ... (I don't know what modes your oven has, and in general, what model?). So you can knead it on a pizza, and then leave it right in the oven to rise for half an hour, and then also leave the ready-made buns for proofing in a warm oven.

About sugar, as I understood what was in the dough. If not, let them correct me.

There is so much sugar in the dough - a lot. After all, also sprinkle sugar on the circle when forming a bun.

[Cubic,]

Cubic, Thank you! I have already set the kneading time there for 1h30min. And it kneads and fits, I hope it will turn out. But I added only 100g of sugar. T.K. also in a bun sugar. Another 20 minutes and already wow ..
Elena Bo, While I was writing and taking pictures, I received more advice. Thanks to all!!!!

Well, I also thought that 250 per dough is still a bit too much ... apparently this is for everything - about everything, with sprinkles ...
I have so far only mastered the recipe from Anastasia, but my hands have not reached this point.

Happy buns !! Unsubscribe later, how and what !! Okay?

I put the dough according to this recipe. It turned out very fluid. Very well. I don’t even know how much flour I had to add, because I poured it straight from the bag, but it was ok. glasses. Here you definitely need 1/4 l. milk, i.e. 250 ml.?

Yes, that's exactly how much. I checked my entry again. I would have doubted, but there are already reviews from those who repeated ...

[Delicious!]

Delicious! I did not know that it is so easy to make butter dough without making any special efforts. I really liked the buns. (I made 2 eggs, and 100 grams of sugar, adjusted.) Only I forgot to grease it with an egg when baking, so they came out pale. But I'll fix it next time. Here are the pictures in raw and finished form.
There were 12 pieces. Many thanks to everyone who supported me and especially Elena Bo for a photo of making buns. I did it with cinnamon.

I put the dough according to this recipe. It turned out very fluid. Very well. I don’t even know how much flour I had to add, because I poured it straight from the bag, but it was ok. glasses. Here you definitely need 1/4 l. milk, i.e. 250 ml.?

Did them yesterday. In time I came across your post. I initially reduced the amount of milk by 50 ml, but during the kneading I still added about 3 tbsp. l. (simple) flour. I don't know why everyone succeeds, but I have a liquid one. The same trouble was with Awesome butchery - the recipe had to be adjusted in the direction of reducing the liquid. Is the flour a problem?
But that's okay. A small change - and very tasty buns turned out.

I don't know why everyone succeeds, but I have a liquid one. The same trouble was with Awesome butchery - the recipe had to be adjusted in the direction of reducing the liquid. Is the flour a problem?

Maybe in flour, I always use the same flour-Sokolnicheskaya bakery. I measure everything with scales. And if several times she herself would not have baked according to this recipe, she would not have laid it out. Well, the reviews of others still cannot be ignored ...
And here's another question then, from the eggs, only the yolks were laid, as it is written in the recipe? Didn't they put it entirely by accident?

And here's another question then, from the eggs, only the yolks were laid, as it is written in the recipe? Didn't they put it entirely by accident?

The first time, I always try to do everything strictly according to the recipe, then I make my adjustments along the way. I added only yolks, found the three smallest eggs in the refrigerator, then I wanted to feed the cat whites, and he snorted so that she could eat them without yolks. Probably, it's all the same in flour. After all, I had the same thing with Butter, until the liquid reduced.

Did them yesterday. In time I came across your post. I initially reduced the amount of milk by 50 ml, but during the kneading I still added about 3 tbsp. l. (simple) flour. I don't know why everyone succeeds, but I have a liquid one.

Now I am making this dough, I also added 3 tablespoons of flour, but it does not bother me, maybe the yolks were big, or maybe ... the main thing is that it would be delicious (I am surprised my mother-in-law today)

Now I'm making this dough, I also added 3 tablespoons of flour, but it doesn't bother me

Not only does it not bother me, but after a little communication with the dough and the stove, I concluded for myself that any recipe must be adjusted for myself. Too much depends on the quality of products in different regions and weather conditions, and the same humidity ...
And the buns were very to the taste)) Yesterday my sister left for a visit, did not have time to try it, so I wrapped her with me. She returned home dumbfounded ... I, she says, did not notice where they went, but I did not get one. Immediately hands and arms stretched out from all sides and grabbed everything. We'll have to repeat

[Returning to the buns]

Returning to the buns I want to say that I was so delighted with the dough that today I used this recipe to make blackberry pies. The result exceeded all expectations.
Thanks a lot for the recipe Elena Bo... All households are happy at a minimum cost

I won't be original if I say that I also fell for a recipe for buns in the instructions for my Panasonic. Precisely according to the recipe, nothing happened. Both times. Some kind of liquid mass with the consistency of thick sour cream. Added flour, baked. With an increased amount of flour, the dough is very dense and heavy, although it tastes good. In general, there is a real mistake.

Now I will try the recipe given by Elena. Then I will report back.
........................ ........................ ........................ ...........

I am reporting. The buns, the recipe for which Elena Bo gave (from Anastasia) on the second page of this topic tested and got the result:

🔗 🔗

The buns are delicious. The dough in use is light and elastic. They are made very quickly and without any problems.
Since the native recipe from Panasonic disappointed me - I did not even bother to adjust and edit anything. I took the recipe from Anastasia, put the products indicated in it into the oven on the main "dough" mode, and then stuck the buns.

I won't be original if I say that I also fell for a recipe for buns in the instructions for my Panasonic. Precisely according to the recipe, nothing happened. Some kind of liquid mass with the consistency of thick sour cream. In general, there is a real mistake.

The same is 100%.
But the brushwood from the book turned out mmm!
I will look for a vaunted recipe for buns.

[Anastasia]

And here are my buns from Anastasiathanks to Elena Bo got a new form:

ABOUT!! Well, I must have come across this topic in time. What awesome buns you have !!!
Today I ran around all the shops in search of D. Oteker's yeast, but nowhere, only Saf-moment. do you think they are suitable for buns? And how many to put them? otherwise the recipe says that only D otaker and a whole pack.

ABOUT!! Well, I must have come across this topic in time. What awesome buns you have !!!
Today I ran around all the shops in search of D. Oteker's yeast, but nowhere, only Saf-moment. do you think they are suitable for buns? And how many to put them? otherwise the recipe says that only D otaker and a whole pack.

The SAF moment is also suitable. You just need to look so that they are not fake - there were a lot of complaints about them, so I got used to using Dr. Otter - to bake without punctures, as they say. The SAF moment should be taken as much as the yeast manufacturer recommends for 0.5 kg of flour.

[Lesika]

LesikaOf course, Saf-moments will do, and if you buy for baking, then you don't need vanilla sugar!

Well, I baked some buns! The dough is simply amazing! The taste is great too! The only appearance disappointed. Apparently I rolled the mugs very thinly. Well, I'll take into account the future. But my husband is delighted. Thank you for such a wonderful recipe !!!

And here's another, the next day, that is, today they became a little dry. Is it all like that or just me? But I warmed it up in the microwave a little and everything became.

These are the buns. Only 18 pieces. Thanks to the author!

So I got to the recipe for Moscow buns from the instructions. I changed the recipe.
I have not read this topic before. It turned out that all my changes to this recipe are correct and very successful.
Here's my recipe:
Yeast for baking Saf-moment 2.5 tsp.
Wheat flour 600 g
Salt 0.5 tsp
Sugar 100 g
Margarine + butter 100 g
Small eggs 2 pcs. (left a little for lubrication)
Vanilla sugar 2 tsp
Kefir + milk 350 ml

Basic mode - Dough. The dough looked great, smooth, firm, not sticky and very pliable.
Made buns with nut filling (walnuts, sugar and a little vegetable oil), round and in the form of bagels, and buns with cinnamon. After it melted for 40 minutes.
The result is AWESOME! They rose beautifully, airy, the softest!
I recommend to all!!!!

[LaraN]

the main differences are:

yeast instead of 4 tsp ... 2.5
sugar instead of 250 g ......... 100
margarine instead of 200 g ... 100
eggs 4 ....................... .......2
liquid 200 ............... 350

I think they wrote the total amount of sugar and butter there, but they needed an hour in the dough, and some in the glaze.

LaraN, thanks for finalizing the recipe

Cubic, but as far as I'm pleased, it's still "own" creation!
The buns turned out best: airy tasty. The next day they stayed fresh. All the same, the buns rose less, it’s probably harder for them because of the butter and sugar.
Now I will make this dough for all kinds of baking.

I read Temka about pies - I love them very much :) So I wanted to bake. Tell me, what can you lubricate instead of an egg?

[Ta_pa]

Ta_pa , you can lubricate with milk, or sweet water.

I tried to make buns many times. I threw everything out. Today I tried not to form buns, but to leave everything in a bucket and bake bread from it. I threw it out again. Not a millimeter came up, in the middle it was absolutely not baked. As before, the buns themselves. With bread of different types for a year - everything is in order, but here at least shout the guard.

I'll try again with the recipe from Anastasia.

"Buns of Moscow"
I really liked the dough-buns turned out to be very tender and airy

for 10 pieces

500 gr. flour
1 pack of Dr. Otter yeast (for 500 g flour)
80-100 gr. Sahara
1/4 l. warm milk
3 yolks
1/2 tsp salt
100-125 gr. butter or margarine (melt)

She melted the butter in a microwave oven, heated the milk there. Then I put everything in a bread maker in the order recommended by the manufacturer. Program Dough Basic (2h 20min). Cut into buns and bake at T = 180g until golden brown.

Can you explain please,
1.Does this recipe need to leave the dough in the bread maker for an hour after the end of its work?
2. Do I need to knead the dough after that, before forming the buns? How intense? How long?
3.Do I need to leave the formed buns warm to fit? For how long?
4. put buns in the oven or preheat to 180 ° C?
5. how high to put a sheet with buns in e-mail. oven?
Thanks for the help!

Hey. Maybe I'll try ...

1. Is it necessary for this recipe to leave the dough in the bread maker for an hour after the end of its work?

I think no. What for? The program ends with the rise of the test? ..Then another hour is not needed.

2. Do I need to knead the dough after that, before forming the buns? How intense? How long?

In any case, when we spread the dough on the work surface, this is already a crush. In all HP programs, if you noticed, kneading is 10 - 15 seconds. Carbon dioxide is simply released from the dough. I knead it quite a bit and start molding right away.

3.Do I need to leave the formed buns warm to fit? For how long?

Yes, definitely. The dough will be more fluffy. I am guided by the size. A 2x magnification is more than enough. Do not forget - in the oven they will increase even more.

4. put buns in the oven or preheat to 180 ° C?

Any baked goods (with rare exceptions) are placed in a preheated oven.

5. how high to put a sheet with buns in e-mail. oven?

If you have top and bottom heating elements, then in the middle. If convection is on, then it doesn't matter at all.

You will succeed!

[Anastasia]

Anastasia!
Thank you for your interpretation. I think it's a very good option, especially in combination with meringues!
Four squirrels on a meringue, three yolks (+ 1 for coating) for your buns. Meringue in the oven, buns in the bread maker. By the time the meringue is ready, the dough has already come up. So it turns out a tandem.

I also baked buns according to Anastasia's recipe today.



On a baking sheet with silicone, I baked it on it. The buns were easily separated from each other.

Thanks for the great recipe - the dough is just the softest!

Here are some goodies! Thanks to Nastyushechka!

I did the same, the dough was sour cream, I had to add flour, it turned out delicious, but the mood from the dough is not very good !!! now I bake buns on a regular dough.
this is about the dietary one, but today I will try the Nastenkins, they are already drooling !!!!

blooper !!!!! super!!!!!! gobblers !!!!!!!
Nastena rules !!!!!!!

With this dough, the loaves are still amazing. I baked tonight. A portion of the dough leaves 2 large, chic, tender loaves. Only the sugar rate should be reduced by a third.

And I combined Anastasia's recipe, standing dough from Chuchelka (in her recipe "Pies with cabbage"), molding laid out by Elena Bo, added 1 packet of vanilla sugar and 1.5 tsp of cinnamon to the dough. Here are the goodies:



After tea with buns I remembered a joke:
Carlson ate some buns, reached through the window and got stuck. The air conditioner was born!

It's good that I stumbled upon this topic before making the dough for buns according to the manual from Panasonic. And his recipes are inaccurate?

[anneta21]

Once, in a now closed topic, Anastasia gave a slightly different version of the recipe for Moskovskie buns, which (judging by the taste) turned out to be exactly what I considered irretrievably lost.

The recipe was laid out by me. The topic was not closed, it was lost for technical reasons and is now restored https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=44497.0
And the recipe from Anastasia on the first page of this topic https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=42911.0

anneta21, no, only a few recipes are inaccurate. Use the recipes from the forum, they are all proven

Many thanks to Anastasia for such a wonderful recipe for buns. Everyone is delighted! The guys at work said that they had never eaten anything tastier. Then their wives and mothers called and asked, what kind of buns are there so magical? Thanks again for the verified recipe - nothing had to be added or reduced

Sorry, I can't figure out where they explain how to spin these buns? And then everyone thanks Elena Bo, but I can't find the link

[HERE]

Sorry, I can't understand where they explain how to twist these buns? And then everyone thanks Elena Bo, but I can't find the link

You can view HERE

Thank you so much)