Cream buns

Category: Bakery products
Cream buns

Ingredients

Dough:
Milk 125 ml
Butter (margarine) 100 g
Flour 500 g
Dry yeast 1 sachet (7g)
Sugar 50 g
Vanilla sugar 1 sachet
Eggs (weight of 1 egg in the shell 69 g) 2 pieces
Cream:
Vanilla pudding 2 sachets (each 37 g)
Milk 750 ml
Sugar 80 g
Raisins 100 g

Cooking method

  • Prepare the dough in a bread maker in the "dough" mode - heating for 22 minutes, kneading for 20 minutes with pauses, raising for 1 hour and 8 minutes.
  • Prepare pudding from the specified products according to the instructions on the bag. Stir in raisins into hot pudding. Stir the pudding periodically to avoid crusting.
  • Roll out the finished dough into a rectangle 60x40 cm in size and grease with cream. On the short (!) Side, roll the dough into a roll and cut it into pieces 2 cm wide with a dough cutter. Put the prepared buns on a baking sheet lined with baking paper and put in a warm place to rise twice.
  • Oven in a preheated oven at T 200 ° (convection 180 °) until golden brown.
  • For the glaze, mix 2 tablespoons of apricot jam with 1 tablespoon of water, heat and grease the hot buns.
  • How can you make pudding (instead of purchased)

The dish is designed for

20 pieces

Note

Recipe from Dr. Otter's Book "Baking Joy!"

lillay
I read the recipe and understood - I want, I want, I want !!!! I will definitely do it in the evening! only now the question arose:
Stеrn, tell me, how much pressed yeast to put? gram 16 will it be normal?
Stern
lillay , I would take 20 grams. The dough should show bubbles!
Elenka
Stеrn, and I have a question.
The buns do not burn from the bottom of the cream, does it leak? Can I make them with a rose from below? Well. in the sense of squeezing ...
Although I thought there was nothing to squeeze, only 2 cm in a bun.
Stern
Elenka69, I also had doubts ... until I baked it.

Nothing burnt, stupidly flopped flat on the baking sheet. And the cream not only did not flow out, it was almost completely sucked in!
NIZA
Well, I don’t know, this is some kind of telepathy, literally last night (almost at night) I was doing an audit of my stocks and thought that I needed to attach 2 bags of vanilla pudding somewhere, I planned to look for a suitable recipe on the forum today, just went to site, and he already tutochki.-get-sign
luchok
NIZA
and with this pudding at Stеrn there is another amazing recipe Bee Sting Pie.

Stеrn,
Do you give the proportions for the pudding from the instructions on the package, or is that the recipe?
It's just that we have Dr. Otter's pudding in 40g each. and it says 500 ml. milk
for the Bee Sting, I did it as I did on the package, the thickness of the cream is not important there, but here it should be thicker?
Natusichka
Stеrn! I baked your Bee Sting using a homemade custard on eggs. Is it possible to show what kind of vanilla pudding in bags (photo) ?! I ask those who live in Ukraine so that I can buy it here. It must be a very cool thing. Is it possible to use something else instead of it (otherwise, while I get it, I salivate, as in Pavlov's experience with dogs).
luchok
Natusichka
the pudding is like this:
Cream buns
composed of corn starch, vanilla flavor and color
Stern
luchok ,

the cream was made as indicated in the recipe:

2 packets of vanilla pudding (each 37g)
750 ml milk
80 g sugar
100 grams of raisins

I only read the technology on the bag. The cream must be thick, otherwise it will pour out of the buns.
Well, the difference in 6 grams is not important.

Natusichka , take instead of pudding 75 grams of starch + a bag of vanilla sugar and cook like a regular custard with the products indicated in the recipe.

luchok
I made them and God, what a blessing that I EAT pastries
Cream buns
I will try in the morning, but I think that they are not only beautiful but also very tasty
Stella, thanks for another masterpiece
Satalya
Stеrn , can you ask for an educational program for me? What is a dough cut? And if it is not there, how can it be without it?
Stern
Satalya , yes, here it is, this trick, scraper, in other words

Cream buns

And you can do without it, cut with a very sharp knife.
Elenka
Stelochka, I also prepared these wonderful buns, but not everything turned out to be so simple for me. The difficulty was in wrapping the roll and they came out shapeless. This did not affect the taste in any way. Maybe the whole point was that I did not use pudding, but custard, from which the dough became soft and it was not easy to wrap it, but I did it. It is surprising that the cream did not leak out during the proofing and grabbed from the bottom when baking. As you wrote, "everything sucked in." In general, I am happy with the result. My family praised me very much and you too.
Thank you very much for the goodies! In the next. just try to work on the form.

Cream buns
Stern
Lenochka, for health! Cream buns

Thank you for appreciating!

And you, by any chance, did you smear the buns with hot cream? The dough from the cream should not become softer!
Elenka
Quote: Stеrn

And you, by any chance, did you smear the buns with hot cream? The dough from the cream should not become softer!
I realized...
Not hot, but nicely warm. I was in a hurry.
In the next. since I won't be in a hurry, I didn't even think that the cream was the problem.
Thank you Stella!

I also immediately added salt - 0.5 tsp. I do not like unleavened pastries.
lillay
Stеrn !
I also report on the buns: I baked twice over the weekend - once with starch pudding (there was one bag of pudding, I added starch instead of the second), and then - like cheesecakes, with cottage cheese. I liked the dough very much, it will probably make good buns. Only for my taste there was not enough salt in the dough (I did it with ghee, not margarine, maybe that's why it was bland). I put 1 tsp salt in the dough for curd buns. from HP. The result is pleasing!
And yet - when I made cream buns, I smeared the dough with hot cream, and nothing, the roll curled up normally and when baking the buns they did not lose their shape, only more steel. But with the curd, they stratified, I think because of the moisture of the curd. But also not all, but only the largest ones, which were from the center of the roll. And the extreme ones did not lose their shape, the cottage cheese did not spill out. Here's a report ...
Thank you very much for such wonderful buns !!!!
NIZA
Finally, my turn came to these wonderful buns, the photo, as usual, is not, but still, I will mark.
The first pancake turned out as it should be…. But it’s my own fault, I turned out a bit too much pudding, but I didn’t leave it and put it all on the dough with a thick enough layer, as a result of which I didn’t manage to roll the roll beautifully, or rather roll it up, but I didn’t manage to cut it nice , the cream all the time tried to crawl out and spoiled the whole landscape and mood for me, I cut the dough with a knife, came to the conclusion that cutting down for the dough is extremely necessary for me (urgently need to look at the Lyulok Warehouse) And also, thanks to the same harmful cream, some buns have I was stuck to the paper. But, despite all my troubles, the buns turned out to be pretty cute, although several of them looked unmarketable. The taste ... just awesome, the dough is tender, fluffy. I brought it to work today - the employees (dieters who are always losing weight) grind them up instantly!
Next time I try to use my own regular custard, I think it will work out fine too. Stellochka, thank you very much for the recipe!
luchok
NIZA
it is very convenient to cut these buns with a thread, I cut them with dental floss (odorless dental)
wrap the roll with a thread, cross the ends and pull, you get very beautiful even buns, since the pressure is evenly distributed over the entire diameter of the roll
Crochet
luchok
Thanks for the idea of ​​threading the buns! And then I always have troubles with cutting the buns, while I cut it with a knife (by the way, very sharp), the buns turn ...buns turn ... in short, they lose their presentation, look ... Next time I will definitely try your way!
P.S. And how I didn't think of it myself ... I always cut cake cakes with a thread / fishing line, although now I have a string for the cake, I recently acquired it, I haven't tried it yet ...
Olesha
Stella, buns are something ...
Thank you very much for the recipe.
The dough cannot be conveyed: soft, pliable, airy and elastic at the same time.
The mistake was made by very loosely placing the buns on two baking sheets, they "parted" slightly with me, but this did not affect the taste
Cream buns
Freken Bock
Stеrn , thanks for the recipe! Apparently, the dough came out a little thicker for me, pierced with the size of eggs. But all the same it is tasty, uncomfortable and cute! Special thanks luchok for the idea of ​​cutting dough with thread.

Cream buns
Nataly_rz
It is impossible to pass by these buns !!!
I didn't have time at the weekend, I had to bake them after work. By the way, it took almost no time, given that the bread maker did most of the work. True, it didn't quite work out with cutting, at first I cut it off with a felling, well, like there is, it means you need to use it, then I switched to a knife, I liked it more, probably next time I also need to try it with a thread. In general, for this reason, they turned out to be uneven, but I ate too much filling, which at the same time got out of them
Cream buns
Freken Bock
These buns ... they are ... they are magical! I violently broke off my diet on them and baked them again yesterday. At the same time, all day at work, no, no, yes, I returned to the thoughts of how I would return home and start doing them. Eggs yesterday I took a larger size, the dough turned out to be softer. But at the same time I was faced with the fact that the filling crawled during cutting, the day before yesterday this was not even close. I got drunk - once. Dva - concluded that in the Ukrainian case, the dough is difficult to cut because of its excessive softness, our flour is so unimportant. Next time will be on Makfa with exact observance of the egg size. Stеrn, your recipes are driving me crazy.
nakapustina
Sеrn, can you use ready-made pudding for the cream (in 125g cups)?
luchok
I'm not Stern, but I will say - definitely, no !!! will run away even before baking starts, the pudding in these buns is a very thick cream
Always at home
wonderful recipe! Thank you very much for the detailed description, everything worked out great. The dough was cooked in 45 minutes in pizza mode, bubbly, tender, not sticky, yellowish. She rolled it out under the control of a ruler))) our entire large family watched with interest the smearing of vanilla cream (I didn't buy the pudding, I cooked it from starch and milk) and cutting with a thread. The dough came up before our eyes, two baking sheets went into the oven, and while the family was refueling with borsch, the buns smelled soooo seductively that they were almost taken out ahead of time. I smeared it with peach-apple jam, and it went))) ate with groans of delight!))) My sister and I were counting calories, but three buns fit perfectly into the daily norm. By the way, if anyone counts, then one bun has 181 calories without jam. Next time I'll try to lower the calorie content - I will change the butter for the dough for applesauce. They say it should turn out no worse)))
Alexandra
Always at home

Maybe my experience will help you.
In all the recipes (including the wonderful Sternochka recipes), I replace the butter one to one by weight with soft cottage cheese of 0% fat, and add just a couple of tablespoons of olive oil "on top". Excellent dough turns out. In terms of calories, my cottage cheese is 41 kcal per 100 g. This is even less than applesauce
nakapustina
I baked buns on the weekend. It turned out very aromatic and tasty, but not as beautiful as that of Stern. More like snails. Maybe I put too much flour?
Thanks for the recipe!

Cream buns
Alexandra
Sternochka, thank you very much for the recipe

I was planning for a long time, I had no time, but finally I did it yesterday Whole grain cream buns
Stern
nakapustina , to your health! Cream buns Thank you for your rating!
It looks like the buns are not far enough away.
Alexanderchka, you got wonderful buns!

Good health! Cream buns

Margit
Stеrn, thank you very much for the wonderful recipe, no, it's not even just a recipe, but a fabulous recipe for buns!
How delicious, tender!
For a long time already I wrote down the recipe in my CC, but the lack of pudding and jam slowed down the whole thing. Finally, the pudding was found in the Metro, and the jam, it turned out, was sold very close to the market. Today, finally armed with all the ingredients, I baked this wonderful treat!
Cream buns
Savvenok
Stеrn
for several days I was looking for such a pudding - no ... but how to make such a cream yourself?
Stern
Quote: Savvenok

but how to prepare such a cream yourself?

80 g starch
750 ml milk
80 g sugar
2 bags of vanilla sugar

Mix the starch with sugar, dilute with milk from the total so that the mixture flows freely. Bring the rest of the milk to a boil, reduce the heat and pour in the starch mixture with constant stirring (!).
Cook with constant stirring until thickened.
Savvenok
thank you! it's like vanilla sauce! only it should be thicker, right? and how much vanilla sugar is? I can only guess that gram 10 we have vanilla sugar 25 gram each
Stern
Savvenok , the cream must be very thick, otherwise you will not be able to roll the dough into a roll and cut it, and during baking it will just pour out.
So the cream needs to be boiled well !!!

Add one bag of vanilla sugar, since you have 25 grams in a bag. Mine is 9 gr.

Savvenok
did it! however, I still did not cook the sauce - they crawled a little, but immediately stole 2 pieces. remained...

Thank you, !
Stern
Savvenok, to your health! Cream buns

If there is such a problem with the cream, next time pour 50 ml less milk.
Savvenok
yeah, I've already thought about it, thanks
Can you cook in a water bath? burns, although it interferes, and in stainless steel
Stern
Quote: Savvenok

Can you cook in a water bath? burns, although it interferes, and in stainless steel

Probably you can, just to boil well. I cook in a ladle with a thick bottom. All the time on low heat and constantly stirring - it does not burn.
Savvenok
I have a ladle with a thick bottom, and the fire is small, and I constantly interfere ... in the handles, probably, it's the case ...
Stern
Well, where do the pens?

I also read somewhere that the dishes in which you are going to boil milk must first be rinsed with water.
Freken Bock
Stеrn , you won't snap me on a burnt nose if I put it into your conversation? If a cream is added with a fairly significant amount of starch, then its density, probably, should not be regulated by boiling. It burns up, it cannot be otherwise. Less milk or more starch - will be thicker.
Savvenok
Freken Bock
what to do?
Stern
Quote: Freken Bock

Stеrn , you will not snap me on the burnt nose if I put it in your conversation?

I'll just say thank you!

Why doesn't it burn with me ?! 🔗
Stern
Quote: Savvenok

Freken Bock
what to do?

Quote: Freken Bock

Less milk.
Savvenok
well, that is, do not cook longer, but change the proportions? Thank you!
Stern
Yes, pour 50 ml less milk.
Freken Bock
Stеrn , and I bring it to the first bubbles and I already have a thick cream, I don't have to cook much. I'm on a diet, I'm on a diet, I'm on a diet ...
Stern
Quote: Freken Bock

Stеrn , and I bring it to the first bubbles and I already have a thick cream, I don't have to cook much. I'm on a diet, I'm on a diet, I'm on a diet ...

Yes, I have almost the same, only I still boil a little more.

poor, poor, poor ...

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