Buns "Garlic bouquet" with polenta

Category: Yeast bread
Buns Garlic bouquet with polenta

Ingredients

Finely ground polenta 50 g
Milk 50 ml
Potato broth 200 ml
Salt 1 tea the spoon
Invert syrup (honey) 1 table. the spoon
Butter (margarine) 30 g
Fresh yeast 10 g
Flour 200 g
Spelled flour (regular white) 130 g

Cooking method

  • Polenta poured milk, the milk was instantly absorbed. In an amicable way, you need to soak it the day before. But I had no time to wait.
  • In one corner the bucket crumbled the yeast, in the other corner she dumped polenta, poured potato broth, everything else on top. Dough mode 1 hour 50 min. I waited another 30 minutes until the dough rises to the edge of the bucket.
  • The dough was rolled out into a layer 0.5 cm thick. The dough turned out to be great, when rolling it showed bubbles. But here the croup was felt under the hands. Greased with vegetable oil (about 1 table. Spoon), sprinkled with thick dry garlic, pizza seasoning, Italian herbs. I rolled it into a roll, cut it into pieces, put it in a mold, spaced it in the oven at T 30 ° and baked at T 180 °.
  • Form Ø 28 cm. Pieces 17 - 20, as it turns out.
  • I had fears that cereals would be felt in the finished bread, but no! It turned out great! My roses were perfectly separated from each other and unwound with a ribbon.
  • Buns Garlic bouquet with polenta
  • Only when I uploaded the photo, I saw that yellow polenta dots were visible.


Tatiana444
Sеrn Hello, I found a recipe for garlic buns, but I have a question. What is polenta.? It might be silly, but I don't know. And yet, what is invert syrup? Sorry, but I really don't know. And the recipe, I think, is very interesting. And I would like to try
Summer resident
While walking, I'll tell you. Polenta is a very fine corn grits. And invert syrup can be replaced with molasses or liquid honey.
Stern
Summer resident , thanks for the help!

Tatiana444 , feel free to replace the syrup with honey or sugar!

I foolishly bought this syrup, I thought it was delicious. And he is not. Don't throw it away, so I add it to the dough instead of sugar.
luchok
Well, here are my buns, of course not so beautiful, but very fragrant and tasty
Buns Garlic bouquet with polenta
really liked the combination of these spices with corn spirit

They turned out flat for me, and each of you is convex,
it was probably necessary to pinch the bottom? or how?
Stern
I didn't pinch it, I bent the dough slightly at the bottom.
luchok
And I have your buns again

Buns Garlic bouquet with polenta

tasteful .....
Ryzha
Buns Garlic bouquet with polenta

These are my buns (without spelled, just with ordinary flour). And cornmeal instead of polenta. True, the top is almost white, but I would like it to be the same golden as that of the Stern.
Stern
Maybe keep it in the oven longer?
My oven is incomparable, no matter what, the crust is super!
Ryzha
I tried it. The buns were ready in 15 minutes (the baking sheet was in the middle of the oven), so that I would brown it on the very top of the oven for another 15 minutes. This color did not change
Quote: Stеrn


My oven is incomparable, no matter what, the crust is super!
Yes, one type of all your products can choke on saliva

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