The dough is just awesome rich!

Help the stupid! Tell me: how much to weigh in grams? : (Something I can’t figure out how to recalculate the recipe for Panas255. Maybe I didn’t read everything, looked after. I apologize in advance for the stupidity ..

[Warena]

Warena , I make for 330 g of flour, and in the original recipe 640 g. flour.

I slightly changed the proportions to my taste:

330 gr flour
15 g fresh yeast (or 1.5 tsp dry)
80-90 gr sugar
65 gr sour cream
60 ml water
1/4 tsp salt
1.5 eggs (the remaining 0.5 for lubricating the surface of the products)
50 gr butter

vanillin

As if she hadn't missed anything.

Girls, the dough is super !!! Following the example of many, I made a curl on it and did not regret it ... Thanks for the recipe! :))

Greetings to all young and experienced bakers. Today I baked sweet pies according to the recipe for Sweets. The first pancake was not lumpy at all. The family was satisfied. And here's the proof:

Wow, how shiny they are! What was used to lubricate?

Before the oven with a beaten egg, and then with very sweet water, i.e. thick syrup, adding vanilla.

Oh dough! What a dough! I’m fine, but my mom says that she’s never held such a dough in my hands! Amazing! Plastic! Compliant! Many thanks to the author for the recipe.
Here, I baked pies with canned cherries and fresh apples. The apple was cut into quarters and wrapped in dough. No sugar, only a little sprinkled with cinnamon. I chose the Semerenka variety. They are moderately sour, moderately sweet, perfectly baked. You bite the most delicate pie, and inside is a wonderful baked apple.

And from the remnant rose cinnamon rose.

[Qween]

Hello everyone!
Just a VERY tasty dough! Many thanks to the author of the recipe!
Baked by conversion Qween - very convenient and tasty!
Alas, but there is no photo - they all ate.

I made pies with the addition of sourdough. I took this recipe as a basis, only less sugar and yeast and added 200 grams of dispersed sourdough. And she adjusted the bun with flour. The recipe did not disappoint and turned out great in a sourdough version !!!
Stuffing green onions with eggs.

Yesterday I baked a roll with poppy seeds from this dough. As a result, it seemed to me that the dough was somehow raw, although I can't say that it was not baked. During the kneading, I poured flour (about 100 grams). The dough turned out to be very tender and rolled out well. Maybe the problem is in the filling, it turned out to be watery due to the egg (150 grams of steamed poppy + steamed raisins + 200 grams of sugar + 2 tablespoons of almond hammer + 2 eggs). In general, I am at a loss. What I know for sure is that yeast is needed for the specified amount less. I put as a recipe 3 tsp. and as a result, the roll after baking gave off a strong smell of yeast. The smell disappeared only in the morning. I'll try to bake something else according to this recipe the other day ... I'll finish it off

2.5 tsp yeast
540 g flour
0.5 tsp salt
5 tbsp. l. Sahara
5 tbsp. l. draining. butter (I melted approx. 100 grams and poured everything into the dough)
1 p vanilla. Sahara
2 eggs (I was not very large)
110 ml. sour cream
105 ml. water

I made buns according to this recipe. Kneading on the "Pizza" mode, time 1.20.
Delicious turned out.

I have read up to 5 pages, I feel, while I read to the end, I will forget what I wanted to say.
Yesterday I made such a dough. The full amount. Eggs 60 grams each, swept 20%, Makfa flour. 4.5 cups of flour I got 720 grams (I count a glass - 160 grams). All the same, I still poured flour and did not add it. I think next time we should take 850 grams of flour. Already in the oven, the dough began to rise, but then it began ... to flatten! There was clearly not enough flour.And the recipe is interesting. I will continue to do it.

[Sweetheart]

I have read up to 5 pages, I feel, while I read to the end, I will forget what I wanted to say.

And I read to the end and realized that I urgently needed to bake something from this dough.

Bake. The dough is very plastic, does not stick to your hands at all, which is very convenient when cutting. I used the very first "lazy" option for cutting dough. I added raisins to the dough and "rolled" buns and buns. Very fast, very tasty, very convenient.

Sweetheart, thanks for the recipe.

Svetik SThanks for recounting the recipe.

Thanks for the awesome recipe. Now I have no problems with pies at all. And before that I didn't like to bother with yeast dough. Now I use only this recipe. True, I empirically made my own adjustments to it, and now my recipe looks like this:

hot milk - 150 ml;
1 bag of vanilla sugar;
130 gr. sour cream;
3 large eggs;
6 tbsp. l sugar;
1/2 pack of "Dumplings" (namely "Dumplings" - with it the dough turns out best);
1. tsp. salt;
700 gr. flour (I take "White-tender" of the highest grade);
1 packet of Saf-moment yeast (or 4 tsp. Other dry yeast).

Put everything in the same order as written. Dough mode.
I have a Mulinex bread maker, the maximum volume is 1.5. kg. The dough rises to the very lid. Always (!) Turns out to be very light, gentle, with "bubbles". I specially measured the proportions in grams, since a good result is not always obtained when you measure just with glasses or cups, because flour is different, of different density, and the cups do not always coincide for everyone.

ingenious recipe, thanks to the author! Pretends to be the most beloved.
here are the rolls

made cake from this dough, very tasty

[natamylove]

natamyloveDid you bake it right with the eggs? How interesting! Or are they not eggs? Maybe I missed it yet?

with eggs.
I formed a tourniquet from the dough, put it into a mold with a hole and let it stand for 30 minutes. Then she pressed boiled eggs, greased and sprinkled with sesame seeds.
I did it for the first time, I found this idea somewhere in the internet. But now I realized that the eggs need to be pressed in immediately, before proofing, they will sit better.
And the guests pounced on these eggs, as if they had never been eaten, I never got it. Next time I will do it with 4 eggs.

[natamylove]

natamylove, a very interesting idea. You got me straight on the idea of ​​making just eggs in the dough. Boil, say, whole eggs, roll in spices (for taste) and make something like pies. I wonder what happens, but it will be beautiful in the cut.

🔗

I found the original, but I took awesome dough

And I want to say thank you very much for the recipe for this test, always a good result! I baked a poppy curl from it, and just pies and buns! Delicious! I replace the butter with olive oil and put 50 grams of it, 1 egg, and reduce the amount of yeast to 2 tsp. Rises well, does not stick to hands, very pleasant in "work". Here are my today's pies (with apples and dried apricots):

Anise! Tell us how you make the filling from apples and dried apricots. Let's change experiences.

B. T. I., with pleasure! With the filling, everything is simple: peel the apples, cut into cubes, put in a pan, add sugar (to taste) and simmer, stirring occasionally, until the apple juice is almost completely evaporated. If the apples are not very juicy, then at the very beginning you can drop some water, but just a little. Although it is better to wait a bit and the apples themselves will give juice. While the apple juice is evaporating, cut the dried apricots into pieces, add to the apples at the very end, when there is very little apple juice, and just warm the dried apricots so that they are saturated with the remnants of the apple juice. Refrigerate. You can add cinnamon if you like. The filling prepared in this way does not leak out during baking! Preparing quickly, I wrote this for a long time.

Anise! Thanks for the story. I just do it separately with dried apricots and separately with apples. And, indeed, the apple filling does not hold well.But the pies themselves are great. I also tried adding less sugar to the dough and baking savory pies with cabbage. The result is wonderful! Thanks again to you and the author of the recipe.

Girls, the dough is really awesome. The cheesecakes turned out to be delicious, soft. We ate everything in the evening.

:-\Oh oh oh! I bake a half rate according to the main recipe and the dough has already rested against the window! Oh! What will happen! And why did you leave him unattended?
After the end of the program, we breathe a sigh of relief: the dough didn't get on the spiral - Hurray! We remove a little from the top, where it touched the window, and that's it - order! The taste is wonderful! Nuts with raisins wink merrily, the cut, unbaked part is sent to the microwave for 3 minutes and there it successfully gets its own.
Bottom line: with a bucket volume of 900 grams, half of the original norm of ingredients may turn out to be excessive I wish you all a successful result!

Thanks to the topstarter for the recipe, we were looking for a dough for pies, we chose this and made the right decision, however, I had to reduce the amount of ingredients by a third and reduce the amount of sugar by 2 times, since the strawberry jam was very sweet, but the dough still turned out AWESOME, no more, no less

Today I baked a poppy curl on the basis of awesome dough. Really AWESOME !!!

Oh folks ... what a AWESOME dough !!!!

My daughter has been begging for a poppy roll for a long time. But she loves to help make baked goods more than to eat herself (and I have to consume, which is not safe for the rest of the figure). And naturally I was in no hurry to grant the request.
Not really hurrying around the site, looking for recipes, reading reviews and was tempted by this option.
The dough was soft, I usually make it more abruptly, but I always make a new recipe exactly according to the recipe, so that later I know where to dance
And what I pulled out of the oven ... it defies description !!
This is something unearthly!
Indeed - the dough is tastier than the filling!
Many thanks to the author!

Amazing dough, there was no more pleasant dough in hand. it is easy to work, I didn’t even roll it out, but stretched the dough with my hands and put the filling. with cottage cheese, with meat, with jam, with poppy seeds, I made a full portion in a bread machine. My dough mode for 1.30 hours is calculated, if it were more - my dough floated to the shadows, but clearly at 1.3 and with the top in a bucket. Everybody got piled up, and we and the neighbors, a very nice recipe for a birthday !!!
+1000

Hello everyone!

Yesterday my son and I looked at pictures on the Internet and found one terribly cute crocodile.
The saliva ran. Cooking and eating it is already planned for this weekend.
I'd like to share this miracle with you.
The method was spied on the Cook website. RU: 🔗
Thanks to the author (s) !!!

Ahh, it looks like this is where this crocodile comes from:

🔗

["Gentle" by Dentist]

Hello everyone!

Well, yesterday we did it all the same - we didn't endure it until the weekend

It turned out not so handsome, rather like the Nile. But not the point! Son's joy knew no bounds, and this is the main thing!

Now the report.

Dough made "Gentle" by Dentist (Thank you very much for this wonderful recipe!). For two years now, this is the favorite in our family for savory pastries.

In general, everything was as usual, only the crocodile had to be kept in the oven a little longer than for an ordinary pie, since the filling turned out to be larger and the bottom turned out to be a little damp.
And secondly, when I was baking, I had to cover it with a falga so that the thin areas would not get burnt.
Well, a small digression, the "tail" and "muzzle" were also stuffed

Vkusnotaaa

Well, since the crocodiles have gone, let me boast too, I, too, could not resist, as I saw the photo posted by Sweetheart, and yesterday I baked it (only it seems to me that our crocodiles are not quite on this topic), a good case turned up - I baked for tea for children to school, so they didn't leave a crumb. And the grain was meat, with cabbage, onions and green onions, and boiled eggs.

Sweet, dough SUPER !!!!!!!!! (y) THANK YOU for the recipe !!!
Did exactly according to the recipe, everything worked out the first time! I made Crocodile out of half (I saw enough pictures here - it caught fire), but I will not show it, I HAVE DOOFED !!!!
She let the other half into a curl, but not with poppy seeds, but sorrel! It turned out very tasty and interesting taste!

Eyelash, health!
Wow, with sorrel ?! Is it a sweet filling or a salty one? Can you share the recipe? In my opinion, this has not happened here yet.

It's a sweet filling that tastes like a cross between cherries, raspberries and strawberries. In a word - berry.
For a very long time, somewhere I heard about such an option, and the other day my dad brought a lot of sorrel from the dacha, and I immediately remembered on the Internet for the recipe. I looked at different sites and settled on this option:

500g sorrel, 2 tbsp. l. sugar, 1 tbsp. l. starch. Cut the sorrel, dry it on a towel, then warm it up in a pan or microwave (to lose its volume, 30-40 seconds), mix with sugar and starch.
The curl is delicious, but the filling is slightly leaked, next time I want to make pies or a pie with your dough.
I read, in the version with pies, sugar is not mixed with sorrel, but 1 hour is poured. l. straight on top of the filling in each pie.
In any variant with your dough - a very original taste!

Today I made a braid with almonds and poppy seeds based on this dough. Super!!!.
Did half the portion. Exit: 2 braids.
The dough was kneaded liquidish, after kneading, it was immediately placed in the refrigerator overnight. After the refrigerator, I immediately divided it into 2 pieces, rolled it out, put the filling and rolled it into a roll. Each roll was cut lengthwise into 2 parts. 2 parts with different fillings (poppy and almond) are intertwined. I put it on the bottle for 30 minutes.
I learned one lesson: baking time is minimal. My braid was baked for exactly 12 minutes at 180 degrees (convection oven). It turned out soft and tasty

Thank you very much for the recipe. Yesterday I made cheesecakes and pies with poppy seeds from this dough .. no longer now I did it again with poppy seeds (I love it very much) and my son ordered more with an apple and cinnamon (they are already being baked). Pure pleasure

The dough is really SUPER. Thanks to the author
Here are my buns

... again your dough has been tortured by the kid with buns. Every day they run around and look in the kitchen under a towel. THANK YOU! DELICIOUS

Here I am with my report. Excellent dough, recently baked pies with cherries. I looked into the refrigerator, and then the milk ran out, so the recipe came in handy. The only thing I had to replace the sour cream with a very fatty yogurt. The pies came out delicious, the men ate everything. The trip had to come up with a filling, as the cherries ran out, and in the end we also got small rolls with dried apricots and chocolate.

Hello everybody !!! Today I decided to make a dough. The basic recipe is taken as a basis, but altered by Svetik for Panasonic255. the result is super !!! Made from it baskets with cottage cheese. Exit-15pcs. Delicate, fragrant and airy-CLASSSSSS! Now this dough recipe is in my piggy bank. Thanks everyone!

Here is my photo report




There are errors, but I will correct them next time ... and he is not far off, my children have already lost almost everything



My pies stuck a little, because the jam got out a little, but didn't scrape off much, the pictures are also not so hot, but nevertheless ... I already have nothing .... my husband said that I should go to work at a bakery need ... praise (usually does not say anything or well, normal, but here it is like a compliment)

[CHEESE BASKET]

Well, the girls are starting: we take out the finished dough from the bread machine and form balls from it about the size of a children's fist, leave it at a distance of 20-30 minutes. warm under a towel.

Filling: cottage cheese 9% -600-700gr (not liquid)
egg-1 pc., sugar to taste, vanillin to finish. knife or 1 pack. vanilla sugar
ground cinnamon - half a tsp. and 100gr. steamed raisins. Stir everything well.

We take a ball of dough and gently knead it with a fist on the table, giving it an oval shape.

1 st. l. We spread the cottage cheese by 1.5-2 cm.from the top edge, with a knife we ​​make 2 cuts on the sides on both sides of the cottage cheese somewhere at an angle of 45 degrees to the bottom.

We take the first 2 tips and criss-cross on the curd and pressed against the dough, also make the other 2 tips. We got no dough on top, but a semicircle remained at the bottom.

With both hands, gently lift the semicircle and slightly stretching the dough, as it were, hugging the cottage cheese and connecting both ends. HURRAH!!!! everything worked out - a small basket.

... Let it come up for at least 20, grease generously with a beaten egg, you can sprinkle
sugar or poppy seeds and in the oven 200g. to the desired crust color.

Good luck.
-

PS: Yes, I forgot to say - I have a baking sheet Tefal size. 25 / 35cm. with high sides, I put all the baskets at once, do not be afraid that it is cramped, when baking, the growth of buns will go well in height.
Step-by-step cooking photos CHEESE BASKET

Let's start: divide the dough into such balls and let the distance be:



knead like this on the board:



Putting cottage cheese:



We make incisions:

and further :



Then, carefully so as not to break, we pull like this:



And we connect from above:



Per sheet:



Allow to distance, brush with egg, pos. sugar and poppy seeds (optional)



And now it's done:



And the final chord:

I made such beauty out of this awesomely tasty dough!

Finally got to this test and really - awesome! I baked pies with apples and cinnamon - the most delicate pastry. Thanks to the author for the recipe and everyone for recalculations and clarifications.

[Dough:]

O-Very soft and delicious buns ...

Dough:
100 ml of water
110 ml sour cream
2 not very large eggs
100 g plums. oils
540 g flour
0.5 tsp salt
5 tbsp. l. Sahara
2.5 tsp yeast
1 bag of vanilla sugar
150 g raisins
Dough program. Raisins, sprinkled with flour, added immediately, so that it would well interfere with the dough.

Preparation:
Put the dough on the table, divide in two. Roll each part into a layer, I did it without filling (lay out the filling, the composition of the filling is written below) and roll up the rolls. Cut the roll into pieces about 3-4cm wide.
Allow to distance, brush with an egg (optional) and in the oven until lightly browned (about 20-25 minutes).

Ready hot buns to pour filling:
icing sugar - 0.7 tbsp
milk - 0.25 tbsp
oil sl. - 1 tbsp. l.
vanillin. Boil.

Filling:
cottage cheese (about 400g) + egg + sugar to taste (I poured about 3 tbsp. l.) + vanilla + a couple of tbsp. spoons of semolina

Alena's recipe from the site, and my photo ...

romaschka, I made buns according to your recipe, the dough is very pleasant, but it seemed to me that 2.5 tablespoons were trembling. - this is a bit too much, so I added 1.5 boxes. everything worked out great. My family is very happy with the buns, very tasty, thanks for the recipe.

Thanks a lot for the recipe! I baked pies with apples and cinnamon, with carrots from this dough, and also rolled buns with sugar. T: flowers: rose very well, very soft. The pastry tastes like pastries from childhood. Delicious!