Buns with cinnamon, walnuts and raisins

And today we have buns again. We got hooked on them specifically. Already at home, all the cinnamon ran out, which was stored for a very long time.

[Dentist]

May I have a question?

Dentist, You wrote that you need to set the "dough" mode. But I have several dough modes on cotton: for French bread, for rye, for regular and dietary.

According to the instructions, the dough for buns must be prepared in the "dietary" mode.
But maybe it's better to try "French" or some other?

What do you advise?

Sorry for the stupid question

For the 255th model, the "dumplings" mode is suitable

I don't understand, but won't the dough fit in the bread maker?

I just wanted to put everything in the oven tomorrow evening and pack things for the dacha while the dough is coming up. Will not work?

The recipe says that after kneading it must be laid out for proofing, so I wrote that the "dumplings" mode is suitable for kneading.
Of course, you can also use the "dough" in the "main", "dietary" programs, then at the end of the program you can proceed directly to cutting

Does anyone know if such a dough can be frozen?
And if so, at what point? right after kneading or when will it fit?

I don’t know about the dough, but I froze the finished buns. Perfectly. After defrosting like freshly baked

Any yeast dough can be frozen immediately after cooking, then, after defrosting, let stand for a long time to rise. It’s better to pull it out at night, cover it with a towel, and ... the morning of the evening is wiser

Dear Dentist, I hasten to thank you once again for the recipe.

I tried to bake these buns today. There is no limit to my happiness !!!
The result is a wonderful plastic, airy, non-sticky dough.
And the buns were baked simply delicious, maybe not very even (this is my second successful experience of home baking from yeast dough in the oven), but they taste-like-we-weary, amazingly soft, tender, and the smell !!!

I decided to post a recipe for buns from Dentist, translated into grams for measuring the ingredients on the scales. I hope everything is correct, I did it!

Cinnamon buns.

Dough:

Egg - 1 pc. + water = 1.25 cups (cup-230ml.)
Wheat Flour - 4.25 cups = 570g
Sugar - 0.5 cups = 95g
Salt - 2 tsp.
Powdered milk - 2 tbsp. lies.
Vegetable oil - 5 tbsp. lies.
Yeast - 2.5 tsp.

Filling:

Softened butter - 0.5 cups = 100 gr
Sugar - 0.5 cups = 95g
Cinnamon - 3 tbsp lodges
Walnut - 0.3 cups
Raisins - 0.3 cups = 50g

Sprinkling:

Powdered sugar - 0.7 cups = 120g
Milk - 0.25 cups = 60g
Butter - 1 tbsp. lies. = 20 gr
Vanilla sugar - 1 teaspoon = 5 g

And measuring spoons, I think everyone has!

I am to you with a question.
Unfortunately, I hate cinnamon, neither the smell, much less the taste. Advise, what can replace it in the filling so that it also tastes interesting?

I am to you with a question.
Unfortunately, I hate cinnamon, neither the smell, much less the taste. Advise, what can replace it in the filling so that it also tastes interesting?

My mommy buns do this:
when the "cake" for twisting the bun is rolled out, then it must be
1.grease with vegetable oil
2 sprinkle with poppy seeds (dry, do not boil)
3 when the bun was "blinded" - then grease the top with an egg and sprinkle with sugar

the buns turn out to be very "embossed" and beautiful (well, tasty - the very saboy)

You misunderstood me...
I mean, in THIS stuffing (with walnuts) that you can put cardamom instead of cinnamon? ginger? a little nutmeg? so that there are spices, but do not spoil the taste

And again, my oven is kneading dough for buns!
Today there are three types of buns on the agenda:
- poppy seeds, sugar, walnuts;
- cinnamon, sugar, raisins;
- sugar, nutmeg, candied pineapple.

I didn't even like eating buns so much (a lot is harmful) as baking them !!!

Well, they are ready!
With cinnamon and raisins - as always on top!
With poppy seeds - not impressed, well, poppy and poppy, nothing supernatural.
With candied fruit - unusual, candied fruits are sweet, and nutmeg is so fragrant! Straight "Caribbean" buns!

That's so beautiful!!!
My family also like these buns. You should also try experimenting with fillers.

Well, they are ready!
With cinnamon and raisins - as always on top!
With poppy seeds - not impressed, well, poppy and poppy, nothing supernatural.
With candied fruit - unusual, candied fruits are sweet, and nutmeg is so fragrant! Straight "Caribbean" buns!

Beauty is straightforward, as I saw the picture, it smelled like buns

My buns I really liked both the dough and the buns themselves, but I don't like cinnamon, so the filling is finely chopped dried apricots + raisins + sugar.

The dough didn't work out for me, it didn't fit at all, and that's why the buns turned out to be hard, I can't understand what is the reason? I did everything strictly according to the recipe.

Bad yeast (if you remember to put it in)

I put in the yeast, "Saf - moment", the amount - according to the recipe, according to freshness - only purchased, I looked at the date - fresh.

Saf moment is faked, so the shelf life may be good, but they themselves did not work

People! I can't understand in any way, well, for the life of me, how you could get the dough. If at 570g. flour - 288 ml of liquid goes.

Here is Linka translating grams
Dough:

Egg - 1 pc. + water = 1.25 cups (cup-230ml.)
Wheat Flour - 4.25 cups = 570g
Sugar - 0.5 cups = 95g
Salt - 2 tsp.
Powdered milk - 2 tbsp. lies.
Vegetable oil - 5 tbsp. lies.
Yeast - 2.5 tsp.

I looked inside during kneading, and my poor spatula interferes with dry pieces of dough, as a result, I had to add about 60 ml more water. I can’t tell the result yet.
How do you knead the dough? Is there something wrong with my roofing felts?

[Lyuska]

Lyuska, I myself once translated this recipe into grams and I also got 570 grams of flour, and 290 ml of water and an egg. The dough turns out. I bake these buns often.

People! I can't understand in any way, well, for the life of me, how you could get the dough. If at 570g. flour - 288 ml of liquid goes.

+ Vegetable oil - 5 tbsp. lies.

Instead of cinnamon, I made a poppy filling.
True, I have 570g. flour 350 ml of liquid
Maybe I have some kind of flour. The same ratio of flour and water is used for bread.
Delicious buns, thanks to the author for the recipe. And thanks to the gravy, it's superfood.
Here's what happened:

Very beautiful!

Yesterday I put the dough on the buns again. It is 570 g of flour and water with an egg - 290 ml (on the scales this water with an egg pulls 240 g), the dough is excellent, the bun is good.

Divided the dough into two parts. From the first I cut buns (according to the recipe). And the second part of the dough was simply rolled out, coated with apricot jam, and rolled into a roll. On top of the roll, anointed with yolk and sprinkled with a little sugar and coconut. The roll was baked in my opinion for 5 minutes longer than buns. And they ate it first, still warm with milk, did not even have time to take a picture!

People, then how can I explain such a flour-water ratio with me? I have a Panas-255, often other recipes have to be adjusted. But why?

What kind of flour do you have? Maybe something unusual? which requires more liquid.

People, then how can I explain such a flour-water ratio with me? I have a Panas-255, often other recipes have to be adjusted. But why?

Do not worry, for me, for example, too, with these buns, the relationship according to the recipe does not add up - the dough exactly according to the recipe, my Panasonic 253 cannot knead, it is too thick. I wrote about this on the very first page.I thought I was wrong, measuring with cups. Then I did it again and again, already measuring everything on the scales. And still it turned out thick and the stove did not knead. And then she began to make the dough thinner and nothing, everything began to work out fine. Everything fits and everything rolls out. So make the ratio that you need, everything will work out!

My new variation on the buns theme. Already without cinnamon and even rather cheesecake.
I didn't mess with the dough - I didn't roll it out. I just tore off a piece of dough, made a ball out of it and onto a baking sheet. Then each ball was minted in the middle with the bottom of a small glass. I laid out the fillings in the groove: halves of apricots and plums from jam - in the photo. There were also cheesecakes with cottage cheese, but I didn't have time to take a picture. Curd was mixed with sugar, protein and crushed walnuts.
Then the cheesecakes were approached, smeared with yolk and baked - as usual. They ate it in one evening. Try it!

The forum froze at the most crucial moment, so I threw everything into the HP according to the recipe and set the Basic mode - Dough. Later I read that for kneading it was worth setting the Pelmeni mode
Do I understand correctly that after the Basic I just don't have to wait for the proofing and can immediately roll out the dough for the blanks? The first time I make dough in HP, I'm afraid to get hurt;)

The forum froze at the most crucial moment, so I threw everything into the HP according to the recipe and set the Basic mode - Dough. Later I read that for kneading it was worth setting the Pelmeni mode
Do I understand correctly that after the Basic I just don't have to wait for the proofing and can immediately roll out the dough for the blanks? The first time I make dough in HP, I'm afraid to get hurt;)

You did everything right. The dough program is basic, read the recipe from Dentist on 1 page.

You did everything right. The dough program is basic, read the recipe from Dentist on 1 page.

It's just that on page 4 from Bello4ka there is a message like this: "The recipe says that after kneading it must be laid out for proofing, that's why I wrote that the" dumplings "mode is suitable for kneading.
Of course, you can also use the "dough" in the programs "basic", "dietary" then at the end of the program it will be possible to proceed directly to cutting. "
So I was puzzled ... It turns out - put on the Main one, wait for 2-20, and then two more proofings?

[lastochka]

lastochka, it is enough after the end of the program and cutting, one proofing and into the oven.

[lastochka]

lastochka, it is enough after the end of the program and cutting, one proofing and into the oven.

Thank you! I hope everything will be for-me-cha-tel-but!

Thank you! I hope everything will be for-me-cha-tel-but!

I don't even doubt it! Good luck!

So my report. There will be no photos. Why - more on that below
The dough turned out - super. It should be noted that, in principle, I am not particularly friendly with yeast dough. I always have it either too heavy or too light it turns out ... And I seem to do everything according to the recipe, but I cannot understand how to mold light airy cakes from an almost liquid dough. I add flour and, as a result, dry heavy baked goods. Well, since it does not work with yeast dough, I never mastered all sorts of curls, buns (I mean the sculpting process).
Here. Therefore, I took the buns with distrust. But the dough turned out to be beyond praise - the only thing I added during the kneading was about 10 ml of water - it somehow seemed to me that it turns out thickly.
She pulled out the dough (it does not stick to my hands at all! Lo and behold!), Rolled it out (problems have already begun, but I’m still poorly handling the rolling pin and I still cannot achieve even rectangles), laid out the filling, rolled it into a roll (I probably should have twisted it tighter) and cut it. In general, I did everything according to the recipe, the only "but" - the lack of experience and a second baking sheet prevented from making the buns not only tasty, but also beautiful. Naturally, there was not enough space on the baking sheet for all the buns, so during the proofing, everything “crawled” a little and lost its shape. The buns seemed to "open up". Therefore, there are no photos either
But believe me (I appeal to those who have not yet dared to make these wonderful buns) - everything turned out VERY tasty and easy :)

Congratulations lastochka with excellent buns !!!
I, too, before buying HP and "obreniya" this forum practically did not prepare yeast dough and pastries from it. Because "one translation of products", the dough is always somehow not the same, the pastries do not rise, then do not roll out, etc.
And after trying this recipe, I realized what kind of dough can be pleasant, elastic and not at all sticky. And even though I still have problems with the appearance of the buns, all my relatives thank and gobble up fresh delicious pastries!

I have baked this recipe many times and every time it turns out perfectly. Thanks for the recipe.

The recipe, as they say, "hooked" ... Here are just a couple of questions arose, to those who have already tested. Please tell me, Isn't there too much cinnamon in the filling, all the same 3 tbsp. l.? And more ... And the finished buns are not very sugary, maybe reduce the sugar?

The crumb, the sugar in the recipe is normal, not cloying, because this is sweet pastry for tea. And cinnamon, of course, can be reduced to taste. And in general, if you read the whole topic about buns entirely, you will see that there can be a lot of variations in fillings, because some people generally hate cinnamon, but they want buns.

Please help a newbie

I decided to post a recipe for buns from Dentist, translated into grams for measuring the ingredients on the scales. I hope that everything is correct, I did it!

Cinnamon buns.

Dough:

Egg - 1 pc. + water = 1.25 cups (cup-230ml.)
Wheat Flour - 4.25 cups = 570g
Sugar - 0.5 cups = 95g
Salt - 2 tsp.
Powdered milk - 2 tbsp. lies.
Vegetable oil - 5 tbsp. lies.
Yeast - 2.5 tsp.

Filling:

Softened butter - 0.5 cups = 100 gr
Sugar - 0.5 cups = 95g
Cinnamon - 3 tbsp lodges
Walnut - 0.3 cups
Raisins - 0.3 cups = 50g

Sprinkling:

Powdered Sugar - 0.7 cups = 120g
Milk - 0.25 cups = 60g
Butter - 1 tbsp. lies. = 20 gr
Vanilla sugar - 1 teaspoon = 5 g

And I think everyone has measuring spoons!

How many grams of water?

How do I know how much my cup is?
On the one hand, the max value is 300 ml, on the other, where the cups are the max. value 1 1 \ 2 and immediately in oz max. value 12. But the point is that oz and cups are at the same level and ml is lower.
On the scales it turns out:
1/2 cup sugar = 115g
1 1/4 cups water = 295g

all the products are already on the table, drooling
thank you in advance

How do I know how much my cup is?

Place an empty dish on the scale. Zero the weight of the cup. Pour in water. How many grams did it turn out? So many milliliters in your cup.

I also baked these wonderful buns !!! But of course, it was not without incident))), I forgot to put liquid (eggs and milk) in the dough, an hour later I went to check how my dough was, I found a well-mixed dry slide. Panic began with alternate cursing at myself. I added liquid, but was afraid to put it back on the main mode, kneaded it on the Pizza mode, then put it in the bathroom, turned on hot water and closed the door. In such a steam room, the dough stood for an hour, it rose well, then everything was according to the recipe))), only instead of raisins I cut dried apricots into cubes. Deliciously unusual, but I came to the conclusion that cinnamon with sugar is enough for the filling, nothing else is worth putting there.

again on the main mode, kneaded on the Pizza mode, then put it in the bathroom, turned on hot water and closed the door. In such a steam room, the dough stood for an hour, it rose well, then everything was according to the recipe))), only instead of raisins I cut dried apricots into cubes.

You can not drag it to the bathroom next time. And so it rises, even pull out the dough warm. Pizza mode and is designed for the dough to fit in it

Thank you very much for the recipe, I baked it yesterday, very tasty. Instead of raisins, I added diced marmalade ... it turned out delicious. They ate everything in one fell swoop.

appeal to the collective mind
Today I made buns, in principle it did not work out badly, but it confuses a few points
I have a Panasonic 255, I put the dough in the main mode (2 hours 20 minutes) after taking out the dough, grains of yeast were clearly visible in the dough. what would that mean ??
rolled out the dough, spread it with the filling, left it to stand, in half an hour the size of the buns, if it changed, then not at all significantly.When baking, of course, they grew up a little, but comparing with the pictures of the buns laid out in the subject, mine grew very little.
The buns are delicious, but I would like them softer.
Sprinkled with a sprinkle and kept it in the oven for another 5 minutes
yeast and flour - normal, yesterday they baked bread from the same packs, it turned out well
in general, all in confusion

If you see yeast in the dough after 2 hours, then most likely it is also the reason for the failure.