Yeast dough for pies, buns and buns

oh, what a beauty, girls. Seductresses. At least do not get out of this topic. Aesthetic pleasure is continuous

[Buttercup]

And the son said not this pizza, but a pie, well, dough for 4 pizzas, but fillings for one

I agree, pie.

I liked the molding so much, I want to do more

. Buttercup, I tried it with cinnamon and sugar, the aroma is wonderful, but the pattern in the finished cake is not visible, so for now I will most likely use chocolate paste as a layer.
Venera007, the beauty! Thanks for your feedback!

[fffuntic]

fffuntic,

oh, what a beauty, girls. Seductresses. At least do not get out of this topic. Aesthetic pleasure is continuous

And you don't need to get out)) this is such a pleasure :)

Ilona, thank you for the wonderful recipe.

I tried it with cinnamon and sugar, the aroma is wonderful, but the pattern in the finished cake is not visible,

I add a little dry cocoa to sugar and cinnamon, then the drawing does not disappear. True, I do not bake a cake, but a roll made of yeast dough, but it also loves to dissolve the layers.
The loaf turns out to be so painted on the cut!

[Tatyana]

Tatyana, to your health!
Galina, Thank you!

and I just don't understand cinnamon with sugar at all. Here are apples-cinnamon-sugar = it's high

[Lena]

and I just don't understand cinnamon with sugar at all.

Lena, there is also oil for the layer, as well as the aroma and taste of finished baked goods on yeast dough. In Zemelach cookies, cinnamon goes well with shortcrust pastry despite the absence of apples. In general, if you do not get attached to the usual, classic, combinations, then you can, if you wish, find new flavors.

apples-cinnamon-sugar

sometimes, to the filling (without sugar) I add pumpkin, chopped on a coarse grater, mainly for pies made from simple dough.

[smooth]

Similar to your bun, buttery tender dough, also complex forming in layers, I bought a couple of times in a private bakery on a business trip. There was a lovely filling, the layers were laid with some kind of cream. So very gentle smooth, I would even say "sliding" with a creamy taste (there was definitely no butter-cream there), probably a cream with starch or pectin, but without any aftertaste. And on this cream there is a little raisins (the raisins were very rich and soft) or walnuts (two versions were sold).
And on top, they applied a thin, shiny coating with a little sourness. But it's easier with him, there is a peculiarity in sourness. Sweet dough, delicate sweet cream between the layers and sour coating.

It was delicious, but I was not given the recipe. In the title there was a reference to maple syrup. But maple syrup by itself and around does not resemble that filling.
I wish I could find something similar to that cream. The buns were scattered before dinner.

[Lena]

Lena, thanks, interested. The recipe dough also makes good closed pies with different fillings.

I wish I could find something similar to that cream.

Lena, I looked a little information on the Internet, the Italian version with a simple molding and patisier cream seemed the closest:

dMvlfnuCBco

... The French have a similar recipe, "Pain aux raisins", but from puff yeast dough. Perhaps maple syrup was used as a cream flavor (replacing, sometimes added, vanilla syrup), or it was used to make a creamy frosting.

[Ilona]

Ilona, yes, all these recipes contain eggs in a cream, and there was no egg aftertaste.

And look I saw your bun in American style
But they were talking about cinnamon, which is not visible. And they have it very visible.

🔗
made a translation in google
" During baking, the cinnamon sugar filling caramelizes and gives the bread a wonderful sweet and crunchy finish, while the inside remains soft and tender.

FILLING
1 large egg, beaten
1/2 cup sugar *
1 tablespoon cinnamon or 2 teaspoons Vietnamese cinnamon *
* or 1/2 cup cinnamon sugar substitute plus

On a lightly oiled or floured work surface, roll one piece of dough into a 10-inch circle. Place the circle on a piece of parchment, apply a thin layer of beaten egg on top, then sprinkle 1/3 cinnamon evenly. -sugarleaving 1/4 "of bare dough around the perimeter.
.....
Brush the star with a thin layer of beaten egg. Bake for 12-15 minutes, until they are golden with dark brown streaks of cinnamon; the center should register 200 ° F on a digital thermometer.
Remove the loaf from the oven and let cool for 10 minutes before serving. Sprinkle with pastry chef's sugar and serve warm or at room temperature.
Store any leftover bread, well wrapped in plastic, at room temperature for several days. Freeze for long-term storage.

In another cinnamon bun, they made the filling: butter-cinnamon, sugar. And the store-bought filling: dry fat-cinnamon-sugar.
[/ i] "

what they have awesome natural there !! flavors. I liked their idea: vanilla-oil-citrus.

[Lena]

it's just that the owners of the HP haven't pulled up here yet.
Well, there are a lot of us - lazy, who do not like pens.

Lena, I revised my recipe notes, there was a variant of kneading the dough in a bread machine for 600 g of flour and 8 g of dry yeast, the buns turned out to be good, despite the slightly different taste and structure of the finished baked goods.

and there was no egg aftertaste.

Lena, depends on the recipe and cooking technology, basically, a small amount of lemon peel removes unpleasant aromas and aftertastes in the cream, the type of starch, corn or potato, which is used for cooking, also affects. In the variant you mentioned, additional flavors and flavoring nuances were maple syrup, raisins and nuts, followed by heat treatment during baking.

And they have it very visible.

yes, but I don't add cinnamon in such quantities, I don't like it. With a layer of butter it turns out well, just like that, it caramelizes and retains its juiciness at the same time.
Yes, in general, little things, with pumpkin jam is also quite a good option:
.
Pie shaping: Dough cutting # 282.

[Ilona]

Ilona, well, here is a matte "roll", my son loves poppy rolls, made half of the dough, put the other half on rolls with cheese

[Buttercup]

Buttercup, Thank you! Nice pie patterns and rolls are good, there are also seeds in addition to cheese? Do you prepare dough without sugar at all?

[Ilona]

Ilonayes, no sugar at all, in unleavened dough it is absolutely unnecessary

[Buttercup]

Buttercup, clear. I decided that you prepared the yeast dough without sugar according to the recipe, I thought to ask you about the taste.

[Ilona]

I made yeast dough according to the recipe without sugar, I thought to ask you about the taste.

Ilona, I just cooked yours, only without sugar, I called it unleavened (not lean), it tastes good to me, my son said delicious

[Buttercup]

Buttercup, thanks for the tip!

Basically, if I need "sweet" baked goods without sugar, I cook unleavened dough with sour cream or regular strudel. Yes, in the next topic you asked about 1st grade flour, perhaps you will like "Aleika". I have been familiar with this brand for a long time, consistently even, good quality.

[Ilona]

Ilona,

We have such torment, I have never seen, and have not even heard

[Buttercup]

Buttercup, clear.

I met an advertisement on the Internet from the "Lenta" network (St. Petersburg), I thought that you might be familiar with the brand.

[Ilona]

Ilona,

our TAPE flour is made at our Predportovoy mill plant, but I don't like it, I don't like either Okeinaya or Tape flour, they are kind of "empty"

if I need "sweet" baked goods without sugar, I cook unleavened dough with sour cream or regular strudel.

Ilona, ​​tell us more about Strudel. Do you have a recipe or ...

Very much my husband loves. But so far, I'm not doing perfect. No matter how much I try

[Buttercup]

Buttercup, probably, I memorized the name of the chain of stores incorrectly, but the city was definitely yours, and wheat flour "Aleika" 1 p. has a good bready taste.

about Strudel

Margarita, detailed recipe for "Viennese apple strudel" with MK "Strudelshaw" in the Schönbrunn residence (Vienna):

🔗

... Thanks to the author!
Alternatively, I also cook the dough without eggs:

2.5 tbsp. flour, 1/2 tbsp. water, 50 ml of vegetable oil, 1/3 tsp. salt. Mix flour with salt, make a hole, pour in water and vegetable oil, knead the dough and leave for 1 hour, greased with butter and covered with an inverted bowl or film.
500 g of green apples, 1 lemon (juice), 100 g of walnuts, 120 g of white raisins, 50 g of cognac (rum), cinnamon to taste, sugar if desired. Peel the apples, cut into slices 1 mm thick. Soak raisins in cognac, chop walnut kernels. Mix apples, raisins, cinnamon and lemon juice. Roll out the dough very thinly, grease with butter, sprinkle with chopped nuts, put the filling and roll into a roll. Lubricate with oil and put in preheated to 180 ^aboutFrom the oven for 30-40 minutes. After cooking, grease the strudel and sprinkle with powdered sugar; for sugar-free options, sprinkle the roll with chopped nuts.

[Ilona]

Ilona, Thank you!.

About kneading, mash in HP, I have panasik, pizza on the prog, then I let it come up again at 2. Today I added a little honey to the dough, as I was making a sweet pie with raspberry jam from Maheev. Today I baked in the Miracle-electric frying pan

Escaped in some rays of the edge because of the slippery jam. Wrapped the "rays" in turn, then inward and outward.
I divided the dough in half into 2 pies, baked one with raspberries for tomorrow for a visit now.

Another one is planning to bake tomorrow with orange and apricot jam (the same from Maheev) in different layers, both jams are open, I don't know if there is enough orange for the whole pie, if not enough, I will make one layer with apricot jam Or use natural steamed in one layer orange with butter and sugar

[Buttercup]

Today I baked in the Miracle-electric frying pan

Buttercup, you got a great cake and thanks for the jam brand! How long did it take you to bake in the Miracle Pan? For kneading in a bread maker, you can easily choose the main program "Dough", which provides for an additional light kneading during cooking, which coincides with the recipe.

[Ilona]

Ilona, in Miracle about 50 minutes left. It's faster on pizza, otherwise I went to bed at 3:30



Well, it turned out to be pure orange. Shaped on a Teflon sheet lying on a pizza shovel.

I did not glue the ends together, but left them open and I liked the result. In the middle there is a steamed orange, on it a piece of butter and brown sugar, so that the orange does not burn and dry

Holiday greetings!

[Buttercup]

Buttercup, the beauty! Thanks for the sunshine pie. Happy New Year!

Hello, thanks - thanks for such a wonderful recipe! I made the dough in half a portion, because we love fresh baked goods, I added 3 eggs of the 1st category there, I read the comments that if you knead by hand, the eggs will not spoil the taste. I made one star with jam, one smaller one with cinnamon, and just curls with raisins, for different tastes. Yesterday I did it, I had to take a picture of it all, now "the remains of luxury"

[Anastasia]

Anastasia, to your health and thanks for the tip! A variety of flavors and shapes, beauty!
Still, the number of eggs added to the dough may well be equal and two pieces would be enough, but everything is at your discretion and depends on your taste.

[Ilona]

Ilona, happy holidays, I wish you spring, love and health!
Here is such a sun I got today. 5 layers with apple jam and cinnamon from half the dough. The second half is tomorrow for pizza.

[Buttercup]

Buttercup, Thank you! Thanks to you, I have a great mood in the morning! A beautiful still life with mimosa, we don't have it. Happy holiday ! I wish you reciprocity, good health, love and happiness! May your dreams come true!

[Ilona]

Ilona, and yesterday, from the remaining half of the dough, I made just such a pizza in the pre-process

The dough was without sugar, but with 1 tbsp. l. honey, lay in the refrigerator for 3 days, took it out during the day, put it on the table to warm up, after 3-4 hours it was already baking

[Buttercup]

Buttercup, amazingly, no one has ever cooked pizza from this dough, let alone subjected it to such a long fermentation. Thank you for your indomitable exploration spirit! And what kind of taste did you get? Edible pizza?

[Ilona]

Ilona, the pizza is delicious, it is no longer there, my husband swept it away yesterday. It is not visible in the photo, but the dough itself turned out with large uniform holes, I liked it. So up to 3 days you can definitely store in the refrigerator

[Buttercup]

Buttercup, thanks for the information!

[Ilona]

Ilona, I tried today to make the same molding that you gave in "looking for a recipe ..." I took the dough from your recipe, rolled it out until translucent. I baked in the Miracle-frying pan, I don't have an oven in the village and .... It burned, that's just a nightmare, I had to cut off the blackness. In general, I will hide this nightmare under the spoiler, the one that turned out after cutting. She made unsweetened dough, a layer of mayonnaise + tomato paste, sprinkled with grated cheese.

When I go to the city I'll try to do it there, in the oven

[Buttercup]

the one that turned out after trimming.

Buttercup, the top of the pie is more burnt than the bottom and sides? Maybe the shape turned out to be a little higher than necessary, or the filling "ran away", but the pie shape itself looks beautiful. True, the dough is not very suitable for this type of rolling and it is all the more interesting to know how the pie tastes? Not dry? And, here you are, ladies - intriguing, at least someone photographed the cut. Buttercup, the layers turned out? I once again looked at a photograph of a braid from a pastry shop, there the layers look so that they can be molded simply - first a roll, as I described, and then it is not cut into slices completely and, as it were, slightly shifted in a checkerboard pattern relative to each other? In general, it will be necessary to try to cook somehow.

[Ilona]

Ilona, I haven’t cut it yet, I didn’t feel like it, I’ll take a picture of the cutter as I cut it.
I cut the top along the twist, but here all the beauty was baked to the lid of the Miracle-electric frying pan. Unfortunately, the volume of Miracle is limited by a cover with a shadow
To the taste, it seems to me, it was necessary to make a little saltier, maybe even add some cheese, I have mozzarella for pizza, it is bland. I have not regretted it yet, I ground black pepper on top of a layer of cheese, so it's tasty and aromatic, but you can have more salt

True, the dough is not very suitable for this type of rolling.

Ilona, ​​and can you advise the dough for such a molding, I really liked to roll and twist the dough this way, it's easier than weaving a braid on a fender.

[Buttercup]

Buttercup, clear. It was just interesting to know how the dough layers look. Yes, it's a pity that it happened. Did you increase the amount of salt after removing sugar from the ingredients? Perhaps the lack of salt in the dough gives it a bland taste.

Ilona, ​​and can you advise the dough for such a molding, I really liked to roll and twist the dough this way, it's easier than weaving a braid on a fender.

The original (Croatian) version looks good, with an increased amount of oil and the addition of yolk, for preparing thin layers of the cake. Alternatively, "French" dough: Yeast dough "Khrushchevskoe" # 65, but if you prefer without sugar, it would be better to add salt when kneading the dough.For sweet pies, I prefer adding yolks, and I cook savory pastries (kulebyaku or pies) for all lean ones, I translated the recipe for myself.

if you prefer without sugar, it would be better to add salt when kneading the dough.

Ilona, ​​you are a genius, how simple it is, because I didn’t think of it for sure, and I will do it next time. But the cut and the reverse side, when baked, turned out from below in a silicone form, not "tanned"

It turned out very tender, the taste is so delicate, I would have preferred a more pronounced taste of cheese and tomatoes. The husband approved. It will be necessary to put more cheese and tomato paste. But I was afraid to break the layers of dough when twisting, for the first time I "smeared" a little bit of everything

[Buttercup]

It turned out very tender, the taste is so delicate, I would have preferred a more pronounced taste of cheese and tomatoes.

Buttercup, the beauty! Good structure despite the thinness of the rolled dough layer. Thank you !
For a brighter taste, it would be nice to add parmesan, if it is not there, then a little white pepper or paprika, and basil (dried) could be added to the usual cream cheese, and lettuce leaves, fresh tomatoes can be added to the already obtained delicate taste of finished baked goods , a slice of meat and sauce to taste.

Ilona, ​​your dough is gorgeous, I pass it through pizza twice in Panasika, this is a total of 1.5 hours of kneading and proofing in the heat. Then, without proofing, I put it in Miracle, it takes a relatively long time to heat up, since the power is only about 700W, and everything works out great, but there was not enough height and I burned all the beauty It is necessary to bang in the oven in the city

[Buttercup]

but the height was not enough

ButtercupAlternatively, you can try to divide the dough into two parts and form a roll from each, and then form a braid from two plaits, so the cake should take up more space in the form in length than in height. Or simply recalculate the amount of ingredients for a lower weight of the dough so that you can bake in the "miracle oven" without any problems.

It is necessary to bang in the oven in the city

delicious and beautiful pies for you!