Bun "Kuntsevskaya" according to GOST

Category: Bakery products
Kitchen: Russian
Kuntsevskaya bun according to GOST

Ingredients

flour, premium 500g
fresh yeast 10g
sugar 35g
the water is cold 290ml
butter 50g
salt 8g

Cooking method

  • Knead the dough in a bread maker.
  • Sift flour into a bucket. Dissolve yeast and sugar in water, pour on top and turn on the "Dumplings" mode. When the flour combines with water, for about 5-6 minutes, add 1 tbsp. spoon soft butter. Gradually, each time waiting for the previous portion to mix into the dough. At the end of the batch, 5 minutes before the end of the program, add salt. Place the dough in a bowl lightly greased with vegetable oil. The dough is very soft and elastic, not sticky to hands. Tighten the bowl with plastic wrap and leave to rise for 1.5 hours. The dough will increase 2-2.5 times.
  • Divide the fermented dough into 16 pieces, about 55-56 g each. Spread each piece with your hand on the table into a thin cake, clapping it with your palm. Then collect in a ball, wrap the edges to the center and roll it into a ball on the table. Place on a baking sheet covered with baking paper or silicone mat. Leave for proofing for 50 minutes under the cling film, so as not to wind.
  • Place the baking sheet in the oven and place some ice cubes on the bottom to create steam for a short time.
  • Bake for 15 minutes at 230 degrees.
  • Cool the finished buns on a wire rack.

The dish is designed for

16 pieces

Cooking program:

oven

Note

Exactly these buns were produced by our bakery in Soviet times. I loved them very much and always bought them in the store.
Then the line was closed for repairs, but it was never restored.

Masinen
Delicious buns !! I'll make them tomorrow!
Salieri
how cute ... maybe it's time to take a break from Filippov's bars and try your buns
Galina S
my favorite kuntsevo buns !!! Thank you for bringing the recipe here, you need it, you need it to the masses, I bake them very often. There will be new photos, I will bring
k @ wka
I recently learned that human taste memory is incredibly strong. And this is true, at least for me. I tried a lot of recipes trying to find the very taste. But it was all wrong
And finally I hit the spot. These are the same buns of my youth!
Tumanchik
Galyunya, rolls - lovely sight!
k @ wka
I'm already tired of the bread from the bread machine. So I switched to a trifle
Nana
The buns are wonderful. Delicious with or without filling. By the way, they are simply meant for toppings. The first time I put marmalade inside - delicious. The amount of ingredients for the sweet filling did not change. Thank you.
Kuntsevskaya bun according to GOST
k @ wka
Thanks for the kind words. Cook for health.
What kind of marmalade do you put in pies?
I would also like to make it with a filling, but a simple jam flows out almost everything. And homemade jam too.
Nana
Quote: k @ wka

Thanks for the kind words. Cook for health.
What kind of marmalade do you put in pies?
I would also like to make it with a filling, but a simple jam flows out almost everything. And homemade jam too.
Yes, I put the one that was at home: ordinary gummy sweets. My grandmother only eats them, old people have their own quirks.
Kuntsevskaya bun according to GOST
I cut it into 4 parts, but it is possible also into 3, judging by the result. Good luck.
k @ wka
Did I understand correctly that this is an ordinary jelly marmalade?
And how does he behave in baking, does it not follow? Of course, from the high temperature, it must melt
Scops owl
Thanks for the buns. Bookmark I'll do it with marmalade.
k @ wka
Bake to your health.
I will definitely try with marmalade too. I love sweets, alas
Nana
Quote: k @ wka

Did I understand correctly that this is an ordinary jelly marmalade?
And how does he behave in baking, does it not follow? Of course, from the high temperature, it must melt
No, it doesn't. But I put 1/4 on a bun - not enough. So it baked - a piece.
k @ wka
Thanks for the answer. Need to try. I really love the sweet filling. But, unfortunately, not all sweets can be put in. Boiled condensed milk flows out, apple jam too. You can use plastic marmalade, but we don't sell this. And, to be honest, I don't even know what it is, although I can imagine. In Soviet times, there was marmalade in cardboard boxes lined with parchment. So I think that this is it. Or maybe not
N @ tuci4ek
Delicious buns. Thanks for the recipe.

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers