Cream buns

Stelochka, I popped raisins to wash and cook pudding, by the night I will bake half a portion of buns We have a cold fish, +11 and it rains for the second day - neither from the parent's dacha, nor to the market for a berry to drop in. buns

[Stеrn]

Yesterday, while the opening of the New Wave festival, these beauties were baked.


Did half the portion. Anointed on top with thick sugar syrup + vodka + rum flavor. The cream was not completely absorbed, but my husband really liked it.
Thank you very much Stеrnear from our family.

[Stеrn]

Stеrn

open a secret - how did you get such "step" buns? as if you crushed them from below. and so round

tomorrow I will do it again - I will not calm down until we get beautiful good things, we also have +11 and the hot oven at home does not bother anyone

[LLika_7]

LLika_7 , for health!

Thank you for appreciating!

Beautiful buns!
Savvenok , there is no secret, honestly, the buns themselves rose so much. Do not press them from below, they are thin in their raw state and large in diameter. Cut it and put it on a baking sheet, that's all.

[Stеrn]

... such beauties were baked.

open a secret - how did you get such "step" buns?

so this question does not let me sleep peacefully.

Stеrn - Your buns are out of competition, on Saturday I did it again. My husband's parents appreciated. The mother-in-law is now upset that my pastries are tastier than hers
Thank you, my husband is happy, but it's worth a lot.

Stellochka, is it okay that I'm lazy to photograph material evidence? There is one more left, in the morning ...
Beauty buns, 12 pieces from a half portion, added dark raisins and dried cherries to the pudding. I was all afraid that the pudding would climb - I had to photograph the plucked roll, some of the cut buns and an absolutely clean rug I was surprised
Opinions were divided according to taste - from "how long to bake them? No? And when else will they be?!?" to "tasteless" And to whom it is not tasty - some cherries and raisins are in the way, another pudding Nda, to please my whole family is to bake pies with green onions or a honey cake ...

THANK YOU!

[Stеrn]

and here are my buns !!!!
the child appreciated, said it was very tasty
made with caramel pudding. I liked the dough very much, it turned out so airy (I will always make it).
Stеrn thank you very much for the recipe !!!



the buns were approved by the whole family, even the mother-in-law!

Hello! Please tell me what is the technology for making dough without a bread machine? I will be very grateful for the answer!

Opinions were divided according to taste - from "how long to bake them? No? And when else will they be?!?" to "tasteless" And to whom it is not tasty - some cherries and raisins are in the way, another pudding Nda, to please my whole family is to bake pies with green onions or a honey cake ...

I also made such buns back in the winter, only the recipe came across to me it seems to me on Karina-forum, and so I also had it - with tastes, it got to the point that "do exactly the same, but without this inside. Well, yes, without pudding and no raisins "

you see we are doomed to bake honey cakes and buns with sugar

Hello! Please tell me, what is the technology for making dough without a bread machine? I will be very grateful for the answer!

Mix the yeast with flour or dissolve in warm milk (see the instructions on the yeast bag), add the rest of the ingredients (except for butter), knead the dough, add warm melted butter last, knead well again and leave to rise.

[Stelochka]

Stelochka, today I have a variation of your buns, but with a nut filling. What a delicious dough in them! I was convinced more than once.
I wanted to make a nut roll out of this dough, and then I thought that the buns were also not troublesome.


Thank you!

I decided to report back! The buns are just delicious! Thank you!

Well, take my report: I did everything according to the recipe, I just forgot to add raisins ... it turned out very tasty !!!!
I cooked the cream myself, because I don't trust all these semi-finished products ...
By the way, she cut the roll into buns with a knife.

and these are ready-made.

Take plush players to the company

Here's a delicious treat

[Stеrn]

Hello dear me Stеrn, I've been your fan for a year now. I bake all the time, cook according to your recipes. The husband is happy!

Such a question, is it possible to put more sugar in the dough, do we really respect sweet buns?

[Yamama2]

Yamama2 , welcome to our forum!

I am very glad that you came out of the "underground"!

Of course, you can add sugar to the dough. Just remember that the cream is sweet too, don't overdo it!

[Stеrn]

The buns turned out to be very tasty. Unfortunately, they ate faster than I got to the camera down.
Stеrn thanks for another culinary masterpiece!

[Stella]

Stella, I came with your buns. Well, everyone really liked it. So thank you so much !!!

[Stelochka]

And I'm with buns !!!! Vkuuuusnoooo !!!!
I smeared the buns with lemon sugar syrup - I really liked it! Next time I will add lemon sugar directly to the cream - a lemon note is very useful there !!!
Stelochka, THANK YOU !!!!

[Stelochka,]

I wanted to make something quick and tasty, I found this recipe and did not even expect that the family would like these buns much more than any soft and tasty buns and pies
The husband ate and praised it, took it with him to training, share it with friends, and my daughter ate both the crumb and delicious raisins! Buns baked yesterday at lunch, today there are 4 things left for breakfast until the evening, they probably will not live
Stelochka, thank you for the recipe, inspiration and delicious pastries that now live in my house!

Well, I baked these wonderful buns. I got them huge, with a saucer!
But the trouble is, the filling is not something that did not suck in, it was also problematic to remove the buns from the baking sheet - the cream stuck and stretched. As he was, he remained so. Is that how it should be ?!
I have already figured out that next time I will make the cream looser (maybe custard ?!) and cheesecakes instead of snails. Then nothing will surely run away and stick. But it turned out very tasty anyway
I liked the dough very much, it looks like high-calorie buns. I love them

By the way, I didn't manage to cut with a knife. I cut it with a thread, but still the cream is very lime. Although it was not liquid, but purely pudding-trembling

Is that how it should be ?!

In no case!!!

The cream did not interfere either when cutting the roll into slices, or when baking, or when removing from baking paper.

London, did you make the cream yourself or cook it from ready-made pudding?

I made the cream myself. Took a recipe straight from the same topic. And she immediately reduced the amount of milk by 50 ml. Maybe it was necessary to cook with flour, and not potato starch? Well, or in half, or what corn starch? Maybe my starch is different ...
I did it right here according to the recipe with all the comments. And then I got a natural trembling. And she clung to everything she got to. It was impossible to scoop up with a spoon, because it stretched like an elastic band for a spoon. And either it fell off or in the spoon remained a little. pinch off a piece somehow). I never thought that pudding is so difficult to make. In my opinion, this mixture should be scooped up with a spoon, like a very thick frozen semolina porridge. And it turned out somehow incomprehensible. It looks like a super-duper silicone glue. Here I am clumsy

Don't cry!
You have nothing to do with it! Similarly, some of the products disappointed!

Sorry, but it's me again)
I found such a recipe for pudding and upon closer examination of the remaining variations of its execution, my fears were confirmed. It was nada to cook with flour! Well, we haven't done puddings before, boom learn

Vanilla pudding

500 g of milk, 60 g of flour, 180 g of sugar, 0.5 tsp of salt, 2 raw eggs, 2 tsp of butter or margarine, 1 tsp of vanilla.
How many servings: 4
Pour milk into a 2 liter glass saucepan. Heat at full power for 2-3 minutes, until the milk is completely warmed up.
Combine flour, sugar and salt in a medium (1.5 L) saucepan. Add milk gradually, stirring with a wire whisk. Heat at full power for 3-4 minutes, until thickened, stirring once.

Pour half of the hot mixture into raw eggs, stir and pour back. Heat again at full power for 2-3 minutes, until it starts to boil.

Whisk the mixture well, add the butter and vanilla and place in serving cups.

I think that the recipe can easily be calculated for 700 ml of milk. Its just for this amount of test will be.

And yesterday I did not make buns with pudding, but the remains of the cream from the Crème brulee cake. As they say in Odessa, "this is still something special" After 10 minutes, only happy faces and an empty plate could be photographed

And yesterday I did not make buns with pudding, but the remains of the cream from the Crème brulee cake.

Oh, and you are a sly lady!

Good health, dear, and thanks for the tip!

[Milk poured 700ml - just right!]

Here I am with my buns. I read about yummy in the evening and could not even resist until the morning. At 22.30 the stove started to flop. Special thanks for the pudding recipe, of course, I didn't have it. So I quickly put together a recipe. In fact, it prepares very quickly and is not difficult. Milk poured 700ml - just right! Of course, to Stеrn, far from so beautiful, but oh-sooooo delicious

And here are the buns

Kamusik, quite delicious buns!

On your health and thanks for the report!

[Stelochka]

Stelochka, and I again visit you with buns. Baked with strawberry pudding, how delicious and smelling. Mine said that these are not buns, but cakes with cream. Thank you, dear, for the wonderful recipes!

Vitalinochka, health and thanks for the report! I am very pleased!

Thanks for the delicious buns! I prepared the pudding according to your recipe, did not grease the top with anything.

Freesia, health and thanks for the report!

devulki, I want buns for tomorrow evening. but I want to bake them quickly in the evening. in this regard, the question: if you make the dough in the morning, put it in the refrigerator, and bake in the evening - nicho? and another question. if someone was able to check how long they do not stale?

[Firefly]

if you make the dough in the morning, put it in the refrigerator, and bake it in the evening - nicho?

Firefly, by the evening the dough will be isshho luhhe !!!

and another question. if someone managed to check how long they do not stale?

Oops ... this question is not for me ... mine leaves no chance for the buns ...

uh ... Kroshik, thanks! otherwise I was already worn out all over. in the evening, the guests are scheduled, but there is absolutely no time for kneading-proofing.

means so. there were buns. Now I am reading Carlson, so a plushy-cocoa month has been announced across the country! :) I drowned and stuffed all the cold products into the bread maker. therefore, the dough did not rise quite briskly. without joy, I would say, it rose :) and therefore, as I think, the dough came out slightly steep. but due to the pudding, the buns were soft and light. you can even eat without drinking. but not in the case when you read "Three stories about the Malysh and Karlson"! :)

Svetka, healthy and thanks for the tip!

[Stеrn]

Stеrnwhat a delicious dough! This is not the first time that I have baked buns from this dough, but in no way do I reach creamy hands. Here are my buns from your recipe. The dough is super! Thank you for the recipe from our entire family.

And I'll bake cream buns too.

Masha, good luck and thanks for the report!
I'm waiting for the cream!

I baked these buns twice. Intends yet.
Very good recipe, I make the cream myself. No punctures.
The only thing confuses the moment of wrapping. The recipe says to wrap on the short side - but it seemed to me that a huge diameter would turn out. Both times she rolled along the longest. But I would like more curls.
So my question is - how thin are you rolling out the dough? The layer of cream I get is the same as the layer of dough. The cream comes out very thick according to the given recipe, does not flow, but there is a lot of it.
I would like to be as beautiful as the author of the recipe.
Thanks for the recipe!