Buns "Moscow" (recipes)

For those who wrote about Anastasia's liquid dough. I tried to make buns without standing the dough in a bread maker. It turned out not a dough, but a dough. The same proportions, from the same products, flour from the same bag and in a bread maker - an excellent elastic dough turned out. What is the catch - I do not understand. But this is a fact. Consider this when kneading the dough ...

the second time did not work, even cry !!! 1 time - according to the recipe from Panasonic, 2 times - according to the recipe for Anastasia The dough turned out to be heavy, for some reason it did not rise. I put everything according to the recipe from the forum. Help please, otherwise you already want to quit everything

the second time did not work, even cry !!! 1 time - according to the recipe from Panasonic, 2 times - according to the recipe for Anastasia The dough turned out to be heavy, for some reason it did not rise. I put everything according to the recipe from the forum. Help please, otherwise you already want to quit everything

Forget-me-not, according to a recipe from a book for Panasonic, buns really do not quite work out, there was even a whole topic about this. Unfortunately, I cannot link to it. But the buns from Anastasia are amazing, they turn out to be one and two. Even my 70-year-old dad bakes this recipe and the buns are always excellent. You may have several points: first, change the yeast, and secondly, b. you do not allow the buns to stretch well before baking. And yet, this is purely my observation, I tried to make this dough not on yolks, but on whole eggs (with proteins), the dough turned out to be heavy. The buns are much less tender. Although, it may be a coincidence.
Try it, everything will definitely work out! Good luck to you!

Thank you very much for your advice, I will definitely try !!!

Waffle, another question: 1 pack of Dr. Oker's yeast is which yeast is: dry or pressed and how much will there be in teaspoons? I only bake dry.

Waffle, another question: 1 pack of Dr. Oker's yeast is which yeast is: dry or pressed and how much will there be in teaspoons? I only bake dry.

I apologize to Anastasia for getting into her recipe and I am grateful to her for the buns.
Forget-me-not, this is dry yeast. In 1 pack 7 gr.

Made buns according to Anastasia's recipe from the first page .. Already put them in the oven .. I'm waiting
But something seems to me that the dough may be watery ... or maybe not, since the buns have spread out a little ... or is it necessary ?? !! Can you tell me ???

[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

And I added flour immeasurably, since the dough was very liquid

after all, the quality of the buns also depends on other factors. baked in the winter, the buns were amazing. and today (roofing felts in the apartment are cold and damp, or magnetic storms) the dough is heavy, sticky and has risen badly

I did everything according to the recipe, I only put fresh yeast (22g), the dough turned out to be excellent, went up under the lid
made buns (it turned out 17 pieces)
already swallowed 2 and did not notice
THANK YOU VERY MUCH !!!

Hey. Maybe I'll try ...
I think no. What for? The program ends when the test rises? .. Then another hour is not needed.
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.
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.
Any baked goods (with rare exceptions) are placed in a preheated 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! Hello! But my recipe for the instruction did not even combine all the ingredients with the flour. I have Panasonic for 3 days, I baked bread, everything is fine, but the dough ... I’m thinking that I have a problem, probably, with the oven itself. Hands dropped, so Panasonic wanted ..

I brag about the result. The buns turned out to be excellent.



I took regular white sugar and mixed it with cinnamon and it was delicious and beautiful.

according to a recipe from a book for Panasonic made dough "Moscow buns", I waited more than 3 hours for the dough to come up and oo disappointment, a liquid mess, I had to add a lot of flour and knead by hand, it's good that as a result I got cool, ruddy and tasty buns out of the oven. It's a pity I found the topic after .. in the next. I will definitely try according to Anastasia's recipe.

according to a recipe from a book for Panasonic made dough "Moscow buns", I waited more than 3 hours for the dough to come up and oo disappointment, a liquid mess, I had to add a lot of flour and knead by hand, it's good that as a result I got cool, ruddy and tasty buns out of the oven. It's a pity I found the topic after .. in the next. I will definitely try according to Anastasia's recipe.

I also kneaded it in Panasonic now ... it turned out to be a bit shitty ... BUT .. I remembered that this dough should be put in the cold for 0.5-1 hour .. after the refrigerator, a completely different dough turned out .. buns are baked))

Sorry, but where did you read that this dough needs to be kept in the refrigerator? It seems everywhere it is written that the recipe is wrong.

Sorry, but where did you read that this dough needs to be kept in the refrigerator? It seems everywhere it is written that the recipe is wrong.

My family does not like a large amount of flour in baking, I have to get out, but since there is a lot of butter in the dough .. it can be cooled and it stops sticking .. it does not affect the quality .. (I suffer with cheesecakes too)

[recipe from Anastasia]

Dough by recipe from Anastasia, the bread came out soft, fluffy, just lovely. But I made a mistake, instead of 10 buns according to the description, I cut small ones - 25 pieces, they turned out to be a little dry, I'll take it into account next time.)
thanks for the recipe.

I also kneaded it in Panasonic now ... it turned out to be a bit shitty ... BUT .. I remembered that this dough should be put in the cold for 0.5-1 hour .. after the refrigerator, a completely different dough turned out .. buns are baked))

disinformation.))
nothing good happened, only the food was translated, the refrigerator did not help.

I went to put the dough, then I will report.

[LaraN]

In the morning, I found your Temka ... you girls, you are describing everything to your taste, and ran to put the dough! Made everything according to the recipe LaraN, but instead of milk - kefir (the leftovers were in the refrigerator) The dough is great !!! The son saw and immediately grabbed the rolling pin: I will do, you stand, watch and prompt. Now at the stage of ascent in front of the oven. I'll post photos in half an hour)))




Ehhhhhhh! it is a pity that the fragrance cannot be "inserted" THANKS FOR THE RECIPE !!!!!

I got awesome buns, beautiful and tall !!!! My son also made bagels from this dough with sesame seeds, well, I really liked it !!!
But flour is really needed not 500g, but more, probably 600, baked according to Anastasia's recipe, and put it in the oven on the rise somewhere at 30 ° C

Hello, I'm new to you here)))
I can't understand a little how the dough should rise, according to the comments it is not clear whether the roofing felts are up to the top of the bucket, how?, I kneaded the HP, now the dough is rising, but it seems to me that it does not rise very well, until the end is still 30 minutes (((
Buns according to Anastasia's prescription.

Hello and welcome to the forum!

The dough should increase 2 to 2.5 times.

But flour is really needed not 500g, but more, probably 600, baked according to Anastasia's recipe, and put it in the oven on the rise somewhere at 30 ° C

Good day! Try not to add flour. The dough after proofing will be steeper. And the buns will be more tender. The first time, when I baked according to Anastasia's recipe, I added flour, but the next times I decided not to do it - and the buns turned out to be much more tender and airy.
And many thanks to Anastasia for such a wonderful recipe! My dad even bakes buns now and only according to this recipe

But what I did
The most delicious buns, I did not expect from myself, for the first time I baked sweet pastries.
The only thing that didn’t work out was the shape of the buns, and I don’t understand what was the matter, probably a matter of experience!
Or maybe the dough was watery, because after molding it was difficult to keep the shape, as it all merged.
But the buns are just super, thank Anastasia for such an amazing recipe!
I'll try more flour next time.

Before rolling a piece of dough into a roll, did you grease it with melted butter? Your layering is not visible. It is only indicated.

Before rolling a piece of dough into a roll, did you grease it with melted butter? Your layering is not visible. It is only indicated.

No, I didn’t grease it, it’s a pity that I didn’t know it, next time I’ll grease it, but all the same it turned out delicious, we could do everything at once)))))

No, I didn’t grease it, it’s a pity that I didn’t know it, next time I’ll grease it, but all the same it turned out delicious, we could do everything at once)))))

It's great that everyone liked it. Bon Appetit! When you lubricate with butter, you can also sprinkle a little sugar with sugar, you can add a little cinnamon. Play around, tweak. And after smearing and layering will appear

so I did not understand whether you can bake it directly in the bread maker or not?

You can only make loaves in a bread maker. If you want a loaf of bread, then do it.

Wow, we even have a whole temka for these buns GREAT
I reread the whole Temka, IT IS NECESSARY TO BAKE according to Anastasia's recipe

I succeeded in experimenting: yesterday kneading the dough according to Anastasia's recipe. And after the "dough" program has completed a full cycle, put it in the refrigerator. Today, after more than a day had passed, I took out the dough from the withers, allowed it to lie down for an hour and stuck buns. She was arranging buns for an hour. Baked. I ate a bun that had not cooled down yet, could not resist the temptation DELICIOUS Thank you.

Good afternoon, Anastasia and forum participants! For the first time in my life I am writing a review on a recipe! He's adorable. The dough was made in a bread maker. I have never eaten such delicious buns !!!! Photo attached.

why the photo is not connected (((

Oh girls! These are awesome buns turned out. Made according to the recipe from the first page from the owner of the topic. Thank you so much. Both home and guests of the capital liked the buns. I did it several times - with brown sugar, and with poppy seed mixture, and with cinnamon. Always with a bang! Thanks again

[Bun Moscow]

Hello!
Found a recipe for my SD-ZB2502
Bun Moscow:

Select the ‘15’ menu
Wheat flour 600 g
Salt 1⁄2 tsp
Sugar 250 g
Margarine 200 g
Eggs 4 pcs
Milk 200 ml
Dry yeast 4 tsp

I've already put it, but now I'm thinking, do I need to put it again so that the dough comes up after I take it out of the bread machine after 3 hours and 15 minutes?
Or straight into the oven? And does the oven have to be hot (200?) Or cold? There is nothing about this in the recipe book.
Help me please!

[Trizhdin]

Trizhdin, is the dough program in your bread maker 3h 15 min? If so, take out the dough, mold the buns, let them come up and bake in the preheated oven.

I have German, I found such a program as for Russian # 15. The number is different, but all parameters are the same.
Thanks for the help!

PS. Is it possible not to form buns? Let it be "pancake" for the whole baking sheet?

Great buns! The dough is tender, airy! Do not hesitate to bake this yummy!

I wanted to make Moscow buns for the child, he really loves them ... accidentally came across Anastasia's recipe ... and now with the child we are eating buns, very delicious, fluffy, tender ... they melt in your mouth. They cannot be compared with the store ones. : yahoo: Thank you so much for the recipe I read all the reviews and wanted to pour less milk, but at the last moment I poured all 250 ml, and did not regret it .... I did everything according to the recipe .... True, the dough was not kneaded for 2 hours, but in total only 45 minutes ... then I realized that I didn’t put much, but that didn’t stop me, the proofing was done for more than 1.5 hours. I recommend everyone a recipe from Anastasia ...

I baked buns according to Anastasia's recipe, kneaded in HP Panasonic, basic mode, baked in the oven. I liked the recipe, the yeast took Saf a moment for baking, half a pack of 6 grams. It turned out 10 pieces. Photo later, in the country is not loaded, sorry))

Posted Saturday 21 Jan 2017 02:17 PM

Thank you very much for the recipe. Yesterday I baked buns according to this recipe, they are just wonderful, ruddy, airy, thanks!

I also decided to try baking according to Anastasia's recipe. The dough turned out like thick sour cream. I added 3 tablespoons of flour (about 90 grams), but I still didn't dare to sculpt buns - I baked it with bread. The loaf turned out to be smooth, beautiful, rosy, but not fried. Poured fondant and confectionery sprinkles on top - it turned out to be a cake. Well, for the buns, you will probably have to add flour and reduce the liquid!