School buns "Eights" with streusel

Category: Bakery products
School eights buns with streusel

Ingredients

For dough:
Warm milk 2 glasses
Yeast SAF-Instant 1 tbsp. l. b / g (6 gr.)
Flour / s 1 tbsp. l. b / g
Sugar 2 tbsp. l.
For the test:
Egg 1 PC.
Odorless vegetable oil 9 Art. l.
Sugar 4-7 st. l.
Salt 1 tsp
Flour / s 3.5 - 4.5 tbsp. b / g
For lubrication:
Egg yolk 1 PC.
Condensed milk 1 tbsp. l.
For Streisel:
Chilled butter 30 gr.
Sugar 50 gr.
Flour / s 55 gr.
For sprinkling:
Brown sugar
A faceted glass of 250 ml is used.

Cooking method

  • These buns are made even by those who first tackled yeast dough!
  • The crumb is the most delicate, airy and rich. The crust is crispy, caramelized with coarse sugar and crumbly with streusel.
  • Gorgeous recipe!
  • I myself hate recipes in spoons and glasses, but everything is so simple that you can't go wrong no matter how hard you try.
  • We knead in any available way: in HP, with a combine, manually.
  • I'm in HP. In a bucket, mix the dough products with a spatula. Cover with a hat. Let it foam.
  • Add the egg, butter, salt, sugar, stirred separately. We introduce flour little by little. At the beginning, 3.5 cups at once. We turn on the kneading on the "Yeast dough" program. Add a little more flour, but no more than 4.5 cups. It is better not to hammer with flour, but add to the dust. We try not to knead for a long time. The gingerbread man has formed - take out the bucket or stop the program. The structure of the dough is sticky, but the bun is molded. If completely soft, then on top another spoonful of flour and 1/2 spoonful of vegetable oil. Turn off as soon as you get there. If the dough is kneaded for a long time, then the buns lose their tenderness and airiness, and acquire rubberiness.
  • Fermentation until well doubling in size over time, depending on the temperature in the kitchen. About 30-40 minutes.
  • During this time, grind butter, flour and sugar into crumbs for streusel.
  • We dust the table with flour or grease with oil. Divide the dough into 16 parts. This is approximately 85-88 grams.
  • Let's shape it with an eight.
  • Put it on a baking sheet greased with non-stick grease or on a non-stick (Teflon) mat. Can be placed next to each other, but not end-to-end. Lubricate with a mixture of milk and yolk and sprinkle with brown sugar.
  • You can, of course, and white. But brown tastes better. Sprinkle generously with streusel on top.
  • We put in a cold oven and turn on 200 degrees. We bake until tender.
  • Let cool on a baking sheet.
  • School eights buns with streusel
  • There are two ways to shape the figure eight:
  • shape into a bun, flatten. poke a hole in the middle with your thumbs, stretch it in different directions in the form of a donut. gradually stretch to about 12-13 cm. then interlace with a figure eight.
  • or roll it into a sausage and roll it up to 20 cm. Roll it up with a bagel and fasten the ends. weave a figure eight. the fastened ends should fall under the figure eight.
  • I beg your pardon, the fotik just insolently refused to work. Showed a flash drive error and that's it. And so the whole day. A day later, it magically worked. Therefore, I could not film the process. The buns in the photo were made a long time ago.

The dish is designed for

16 pcs.

Note

Insanely delicious buns. Don't stop at one)
With love and a roll with milk for the night, Vash Tumanchik

School eights buns with streusel
author's recipe from Larisa-Loravo. everything is straight point to point in proportion. many thanks from all my family)

eleele
Irishkina, rolls otpad, definitely need to be put into production urgently, especially since the freezer is full of streusel. But, I strongly apologize for the stupid question - and what kind of measuring spoons, and what glass?
echeva
say, "1 tbsp. l. b / g"-what is b / g? Without a slide?




Quote: eleele
and what kind of measuring spoons, and what glass?
the recipe says: spoon-table, faceted glass - 250 ml
Anatolyevna
Irochka what beautiful buns! And 40 minutes for raising the dough is not enough
Little, not little, the test begins!
Tumanchik
eleele-Lenulya, echeva- Evgeniya, that's right!
a tablespoon, a glass of 250 ml, b / g means without a slide.

Antonina, the dough ferments until doubling. if the apartment is warm, then invest.

Quote: eleele
definitely needs to be put into production urgently
by all means !!!!
kristina1
Tumanchik, ohhhh, girlfriend, what are your eights ... to bookmarks this has not yet baked !!! Mercy is big ... I have guests again, but with an overnight stay ...
Anatolyevna
Tumanchik, Irishkina, everything is at the stage of weighing and mixing.
Tumanchik
Quote: kristina1
Tumanchik, oooh, girlfriend, what kind of eights do you have ... I have not yet baked this to bookmarks !!!
well, so we strive for infinity ... by weight
Quote: kristina1
I have guests again, but with an overnight stay ...
mother you there ... this ... take care of the liver
Quote: Anatolyevna
everything is at the stage of weighing and mixing.
come on !!!!! waiting !!!
that's who we have done !!!!!
kristina1
Tumanchik, Irishkina,
Quote: Tumanchik
mother you there ... this ... take care of the liver
guys not drinking ...
Rituslya
Irishenka, masterpiece buns!
Mmmm, what a crumb! Fluffiness itself.
Irishik, I don't have instant yeast, can I replace it with simple ones from a bag?
Thank you, Irochka! The buns are wonderful! Let's cook.
V-tina
Irishkinahow you read your thoughts, just what you need thanks, dear
echeva
Irishkina, and how much fresh yeast do you need for this recipe?
Tumanchik
Rituslya-Ritul, barely recognized thee in makeup)) de parrot business
Quote: Rituslya
Irishik, but I don't have instant yeast, can I replace it with simple ones from a bag?
Thank you, Irochka! The buns are wonderful! Let's cook.
yes, of course dear. bakes for health! Thank you for stopping by
Quote: kristina1
guys not drinking ...
Cesarik, so I'm not worried about them then
Quote: V-tina
how you read thoughts, just what you need
Valyush my duc yours always understand))))
Quote: echeva
Irishkina, how much fresh yeast is needed for this recipe?
Zhenya, a tablespoon of b / g is about 6 gr. dry yeast or 18 gr. fresh
Tanyulya
The crumb is just lovely. Our puff resembles Sverdlovsk, which means it’s definitely delicious !!!
Anatolyevna
Tumanchik, Irishkina, I baked these buns! Delicious!
Straight so gentle, soft. True, the bottom of the buns is burnt, it did not hurt to eat with pleasure. I didn’t eat anything burnt, but the commander said fine.
There are no photos, there are a few rolls for breakfast!
Tumanchik
Quote: Tanyulya

The crumb is just lovely. Our puff resembles Sverdlovsk, which means it’s definitely delicious !!!
thanks Tanyusha. it is delicious
Quote: Anatolyevna
Tumanchik, Irishkina, I baked such rolls! Delicious!
Tonya, I had no doubt that you will succeed. You have golden hands and your commander is the best assistant!
Quote: Anatolyevna
There are no photos, there are a few rolls for breakfast!
for good health)))

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