Travel bun

Category: Bakery products
Travel bun

Ingredients

dough
wheat flour of the highest grade 230 g
water 245 g
fresh yeast 15 g
dough
all dough
wheat flour of the highest grade 400 g
sugar 120 g
table margarine (creamy) 130 g
eggs 60 g
salt 6 g
for crumb
table margarine (creamy) 10 g
wheat flour of the highest grade 20 g

Cooking method

  • To prepare the yeast sponge dough, heat the water to a temperature of 30-35 degrees, add the yeast previously mixed with water, flour and knead the batter without lumps.
  • Travel bun
  • Put the dough in a warm place for 2-2.5 hours for fermentation.
  • When the dough begins to fall off and decrease in volume,
  • Travel bun
  • add the remaining flour, sugar, salt, eggs (I took one large egg), melted margarine into it and knead the dough until smooth.
  • The dough turns out to be very tender, stretching, does not stick to my hands, I do not even add flour to burn, the dough does not stick.
  • Travel bun
  • Travel bun
  • Leave the dough to ferment for 3-4 hours, periodically crushing it.
  • Travel bun
  • That's how gorgeous it is when I turned it out of the bowl, not the dough, but the song.
  • Travel bun
  • Divide the finished dough into balls and place on a greased baking sheet (I have a baking mat)
  • Travel bun
  • leave for proofing in a warm place for 10-15 minutes, then grease the surface with an egg, sprinkle with crumbs and bake at a temperature of 220-240 degrees for 25 minutes.
  • Chit. Mix flour and margarine thoroughly, and then rub through a sieve or colander. Here is such a crumb.
  • Travel bun
  • And these are ready-made buns, baked for exactly 25 minutes, I have a simple oven.
  • Travel bun
  • The recipe is taken from the Cooking Technology booklet for public catering establishments. 1982 year.

The dish is designed for

10-12 pieces

Time for preparing:

5-6 hours (baking 25 minutes)

Cooking program:

oven

Note

I think everyone knows these buns very well. They were called "Road bun" and we still bake them. I really like this recipe, I've been baking them for a long time, they are not sweet, very airy and tasty. When I spend a long time in the city I always buy these buns to have a snack.
I looked, it seems like there is no such recipe on the forum yet, but we have a lot of recipes, maybe I did not find it.
Photos that are doing much better during the day, tomorrow I can replace the final photo, now I think I’ll have time to photograph the night in normal lighting.

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Travel bun

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Travel bun

pawllena
Shyrshunchik, Tatyana, buns are good! I will bookmark the recipe, bake and report.
kavmins
what a good dough and cute buns ..)) the dough is also suitable for pies - it is clear that tender
Shyrshunchik
pawllena, Lena, kavmins, I will be glad if you like the buns, they turn out to be very tasty.
Tumanchik
Tanya, our cafe buns! I immediately recognized the road! Thank you for making us happy!
Shyrshunchik
TumanchikYes, Irishka, these are the same buns and the same taste and the same crumb and they are very tasty to eat with tomato juice. Prepare you won't regret it. And the dough is just lovely, very obedient.
Tumanchik
Quote: Shyrshunchik
And the dough is just lovely, very obedient.
I will definitely repeat!
Albina
Tatyanawhat a pretty bun 🔗 So far, bookmark.
Shyrshunchik
Albina, thanks for stopping by the buns are very tasty.
Ahtuba
Even from the photo you can see that the buns are delicious! Thanks for the recipe! I took it to the bookmarks, I will definitely try to bake it.
Albina
The name "dorozhnaya roll" stuck in my memory well, but the rolls seemed to be without a strusel
mamusi
I also want these ........
Another question ... ... Can I have NO margarine? with butter nizya?)))
Shyrshunchik
mamusi, Margarita, I gave the recipe as in the recipe, and your right to add butter, margarine or lard. Replace, experiment and share your impressions, I'll wait.


Added on Tuesday 14 Jun 2016 07:44 PM

Albina, these are in the recipe.

Travel bun




Added on Tuesday 14 Jun 2016 7:52 pm

Ahtuba, Marina, try it, it turns out very tasty. We still bake them here.
Albina
Quote: Shyrshunchik
Albina, these are the recipes.
So this is wonderful 🔗 It tastes better with a streusel
Shyrshunchik
Albina,
Quote: Albina
It tastes better with a streusel
Oh, these imported words, I went into Google to look for what it is, but this is my baby, live and learn.
Albina
Tatyana, I also did not know what it was called. But thanks to our HP, my vocabulary has replenished much 🔗
Shyrshunchik
Well, yes, now I also know so many new words, but the truth is often I go to Google, but it turns out that it's just a dough, fudge or crumb.

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