Capital buns

Category: Yeast bread
Capital buns

Ingredients

Flour 500 g
Water 375 ml
Salt 7.5 g (1.5 tsp)
Sugar 10 g (1 tbsp. L.)
Margarine 10 g
Dry yeast 1.2 tsp

Cooking method

  • Recipe based on 500 g flour (17 buns, 50 - 55 g each)
  • Long kneading 20 minutes. (dumplings)
  • Then let the dough ferment for 1.5 hours in a warm place (HP bucket), stick the buns on the proofer for 12-15 minutes, make an incision and let stand for another 15 minutes.
  • Bake at 200 * C for 15-20 minutes.

Note

a source 🔗
For me they do not shine, so that they shine, you need to anoint an egg before baking.

Lydia
To shine - it is clear what to do. :) And here's how to get such neat ones like yours? I once made buns (albeit from a different dough), they tasted normal, but they looked creepy. I can almost cope with loaves, but I'm afraid of buns.
Cubic
Lydia, everything is very simple:
it is necessary to cut off a piece of 50-55 g from the dough (I use scales, after 3-rolls, the eye meter already works clearly), knead it lightly on the table (so that the flattened mug was) and gently place the dough with petals in the middle with petals, slightly pressing on them finger so that they don't come off, something like this:
Capital buns
(sorry, the photo is not mine, from a good cook, I attach it to illustrate the process)

We go around the entire circumference (5-6 petals are obtained) and turn the whole structure over with the smooth side up. Everything, even balls after proofing are provided.

They also make blanks for pies, just there, after a short proofing, these balls are rolled out with a rolling pin and stuffed.

And if you are "afraid of buns", then this recipe is definitely for you, it is as simple as three kopecks
Lydia
Thank you! I guessed that here (in the formation of buns) there is some kind of know-how, since everyone except me (it seems so) succeeds. Probably, it's like I had with the loaves: it turned out to be a shapeless not-understand-what, until I saw how to do it right.
Lydia
Cubic, Thank you! Everything worked out. And the buns looked pretty decent. And my daughter especially liked that they are so tiny. It turns out that everything is not so scary ...
IRINA 66
HAPPY NEW YEAR! I saw your recipe and immediately tested it. Honestly ... delicious and very good. Thanks for the great recipe. My daughter (5 years old) has been eating for the second time in a row. But I have one question. My buns do not have the very appearance ... the dough is a little liquid, that is, it spread more to the side than up. It turned out buns with a height of cm4, and spread 2-3 times in width. But they are very tasty. Or maybe it was intended. The proportion of flour-water (500g and 375) a little water? And how did the dough write during dressing Everything is great ... only I would like a little higher ... maybe somewhere my mistake? Tell me please. And what is your bun height? And then maybe everything is fine, but I .... Thank you in advance and again HAPPY NEW YEAR!
Cubic
IRINA 66 , thanks for the flattering review! HAPPY NEW YEAR!!
The recipe is not mine, the recipe according to GOST was found by a girl named Lyudmila (see link), I just reduced the amount of ingredients proportionally by 500 g of flour (I didn't seem to be mistaken).
I have this dough for sure did not have liquid, it is soft, elastic, but at the same time quite elastic. We sell very different flour, very different humidity in our kitchens .. you should probably increase the amount of flour a little.
If you think about making them again, be guided by your feelings and, if anything, at the very end, before sculpting buns, knead a little flour into the dough.

And now I find it difficult to say the height of the buns, I don't remember already, next time I will definitely shoot 1 bun in close-up!
IRINA 66
Thank you. I try again, I increased the flour. I will report on the results (maybe someone can help) I liked the taste very much.
Cubic
IRINA 66 , once again looked through my notes, and although I have not written anywhere, in general the water / flour ratio is really strange, I did not look into xp during the preparation of the dough, but I crumpled the dough and sculpted buns on the table with flour, maybe I should forgot? I don't seem to remember that the dough was liquid, although I could not have written it down in a hurry .. I will certainly repeat and also report back, check the results!

otherwise for the second day I have doubts
Lydia
Cubic, and I made the dough exactly according to your recipe. It was not liquid!
Cubic
Girls debriefing

This time mkny had time to observe the kolobok, and here are my observations:
I put everything in strictly according to the recipe, put the kneading (dumplings). After 5 minutes of kneading, the bun was sticky, like baking! I added more flour, in total 40 (!!!) gbefore the bun became decent.

After 1.5 hours of proofing, I took out the dough and formed bars (4 pieces), left them to come up a little more ... at the time of proofing, they really blurred, but when baked they went up and became quite decent in shape.

Capital buns
Conclusion: there really is something wrong with the flour / water ratio, the first time I could not follow the bun, but I formed the buns themselves on the table with flour .. but it would be more correct to add flour during the kneading process.

Lydia
I baked these buns from Altai Health flour, sprinkled them with an egg and sesame seeds. Just put a little more yeast - 2 measured tbsp. spoons without tops. And 1 tbsp. a spoonful of panifarin. The buns turned out to be excellent, so dark, mine really like it. I bake often now.
Alexandra
Quote: Lydia

I baked these buns from Altai Health flour, sprinkled them with an egg and sesame seeds. Just put a little more yeast - 2 measured tbsp. spoons without tops. And 1 tbsp. a spoonful of panifarin. ...

Lydia, and the ratio of flour and water as in the original recipe for 500 g of flour FOR as much as 375 ml of water? Not 325? And didn't you add flour? What was the bun? Recently I have to add flour to bread from 100% ZA even at 500/325 ...
Lydia
Alexandra, I've had miracles in my last weeks with flour. For two years I did without observing the kolobok, but after a couple of breakdowns ... Once at a time it is not necessary. With ZA, basically no problem - when I bake buns only from it. And today my capital buns were from a mixture of "Belovodya" of coarse grinding with ZA, and "Belovodya" was 2/3. I had to add 2 tablespoons of flour FOR. And premium wheat for these buns is generally about 600 g - after changing the flour to "Pyshechka". And liquids are like in the recipe. Add flour - I thought of it, but to reduce the liquid - no. Probably, these buns should already be called not capital, but somehow differently, since I removed the sugar from the recipe, added 5 tablespoons of rolled oats and 1 spoon of fiber.
Alexandra
Lydia ,

It makes sense to post it with a separate recipe.

I always give a link to the source, and then my own rework of the recipe.

I also love the dough with the addition of coarse rolled oats. It is for bread, and for pizza, and for focaccia, and for bagels, buns. 400 g whole flour, 50 rolled oats, 30 bran and 20 ground flaxseed. Salt-stevia-olive oil vary depending on the purpose. I always add 325 g of liquids, hence the question.
Cubic
Quote: Lydia

Probably, these buns should already be called not capital, but somehow differently, since I removed the sugar from the recipe, added 5 tablespoons of rolled oats and 1 spoon of fiber.

I agree, this is already a new recipe .. I myself "sin" by posting my recipes, alterations in the topics that inspired me to these recipes. But then, when you need to find your own recipe, it is not very convenient.

I also want to say: (I already wrote in another topic) apparently because of the peculiarities of my apartment (warm and dry pantry, where flour is stored and HP costs), there may be a lot of water in my recipes, keep an eye on the bun.
Katena
The recipe is good, but you really need to take less water, and for some reason my cuts almost completely disappeared when the buns were in the oven. But it still turned out tasty. Thank you !

Capital buns
Gypsy
In a hurry, you will make people laugh .. this is my case.Without reading the whole topic, I took and kneaded it strictly according to the recipe. As a result, the bucket contained not dough, but slurry. This is the view after the addition of 1 tbsp. l. flour:
Capital buns
I left it as it is .. after 1.5 hours the dough rose, but it was impossible to work with it on the table. I had to mix great with flour right on the table.

A big request to the moderators, please make a change to the recipe, otherwise there will be (and there were) many like me.
GruSha
My buns :)

Capital buns

Capital buns

Capital buns

varella
I immediately suspected that 375 ml per 500 g of flour is very much, it will be liquid. For 500 g of general-purpose flour, I took 325 ml of water - an excellent dough of very correct consistency turned out, it is pleasant to work with it. The buns turned out to be very tasty, I will bake them, thanks for the recipe!

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