Sweet sourdough roll (in HP)

The original yeast recipe is here:
https://Mcooker-enn.tomathouse.com/in...smf&Itemid=26&topic=919.0

But I redid it and it turned out like this:

260 ml milk
50 ml of kefir
2 tbsp. l. sunflower oil
1 tbsp. l. jam syrup (optional)
3.5 tbsp. l. Sahara
1 tsp salt
340 ml thick starter culture
3 glasses + 2 tbsp. l. flour
you can add vanillin
pour more candied fruits, raisins or other dried fruits into the dispenser.

Knead in HP and leave to rise until doubled. Then baking.

I did it entirely in HP. With this program (for Delonghi 125S):
Made on the basis of program number 3 (SANS GLUTEN)

1. Prev. heating 35 ° C 10 min
2. Kneading 1 3 min
3. Kneading 2 22 min
4. Rise 1 0
5. Boning 1 0
6. Rise 2 35 ° C 90 min
7. Boning 2 0
8. Rise 3 35 ° C 90 min
9. Baking 110 ° C 80 min
10. The remainder. heating 70 ° C 60 min

The gingerbread man should not be quite correct, that is, it should only resemble a gingerbread man.
The loaf turned out to be sooooo tasty, airy and beautiful. I recommend to all!

And what kind of leaven did you mean, and can you replace it with yeast and in what quantity?

Any starter culture can be used. I did it in French.
The recipe is by leaps and bounds in the link provided at the very top of the first post.

Baked according to your recipe !!! I liked it very much !!! True, I did not have kefir, so I took only milk. I took kefir sourdough on wheat flour. The baking rose just fine, in 3-4 hours !! Once again I am convinced that you can do without yeast at all!
Thanks for the recipe.

I'm glad you did it!
Eat for health)

This is an amazing recipe! Thank you very much for it!
I bake half of the batch for the day. And since I have a sweet tooth, I slightly corrected it for myself. Here's what happens:

130 ml milk
25 ml of kefir
1 tbsp. l. sunflower oil
3 tbsp. l. Sahara
0.5 tsp salt
170 ml thick starter culture
250-260gr. flour
a chain of vanillin
I knead with a spoon for 10 minutes with interruptions, the hand is not mechanical, but alive. Then I leave the dough until it grows 2-3 times. Since it is not very hot in our apartment, after kneading the dough at 23.30 I leave it overnight, covering it tightly with cling film. In the morning at 8 o'clock, having prepared the filling, I form such beauty and put it on the proofer again until it increases by 2-3 times. It is enough to bake once and you will understand how long the dough needs to stand. Then in the oven, and it is gas for meyan, there are no timers or heating regulators, just set the minimum flame for 15 minutes, then on medium and until browning.

The filling here is just raisins 2 serious handfuls for the above portion of the dough:


And here with the filling:


and in the context


DELICIOUS!!!

Who is interested in the filling:
50 gr. white raisins
50-60 gr. dates
70 gr dried apricots
50 gr. Sahara
water to cover the contents of the dried fruit in a saucepan
2h l. decoys
3 drops of almond flavor (or rum, as suggested in the original 1 tablespoon recipe)
30gr. almond.

Pour boiling water over not fried almonds, peel them after 5 minutes and grind them into small crumbs in a food processor.
Rinse the fruit. Peel the dates. Cut large fruits of the kupaga into halves (not very finely). Pour everything over with water, add sugar, flavoring, boil for 5 minutes. over moderate heat. Add semolina, stirring well for a minute 3. Remove from heat. Then cover with a lid for 10 minutes and leave the semolina to swell. When the mixture has cooled slightly. Add to the food processor to the almonds and grind everything into a puree, reminiscent of baby food. The filling is ready.

I roll out the dough on a flour surface into a layer no thicker than 0.5 cm, it is very tender. I spread the filling, distributing it evenly over the entire surface along 3 edges, I do not smear one edge, approximately 2 cm back. I wrap it and close it with an edge that was not smeared with the filling. I cut it into 6 equal parts and bend each part in half, pinch it upwards, if necessary, put it in a greased frying pan. I put on a proofer until it doubles, then I bake it, then, mmm ..overeating))) Grease the hot rosette pie with syrup cooked a couple of minutes until the loaf is ready. It's simple and fast!

1.5 tbsp. l sugar
1 tbsp. l. water
Heat in a julienne or a ladle and boil for 3 minutes. Pull out the cake and brush it with syrup. Tassel or mock water. All one, beautiful and tasty))) Slightly cooled down and bon appetit !!!