The dough is just awesome rich!

Cilia, please tell me more about how you did, the fillings and the process of sculpting such beauty.

In the bottom photo there are ordinary poppy rolls, you need to cut them and pieces to the left, right, in turn.
And I’ll look for a flower cake and post it later.

[Nariki]

Nariki, here's a link to the flower pie
🔗

Pie-tsvetoak a reference has already been given, and this is a link to the Roll-Yolka from Misha, better than I explained it is written.
https://Mcooker-enn.tomathouse.com/in...ic=1032.0

The dough is really AWESOME !!! Yesterday my daughter and I made 15 buns, and today by the morning there were 3 left. Mine were just delighted, and so was I. Thank you girls !!!!

Thank you girls and Sweetheart personally! Today I decided to try the recipe after reading the praise! Made exactly according to the recipe for Sweetheart. Knowing from personal experience that the first pancake can be ..., I initially decided to bake buns so as not to risk the ingredients for pies and rolls. I added 200 grams of raisins and yeast to the recipe for half a spoon more. In the process of forming the bun, I had to add another half a glass of flour. The process has begun. When the signal rang out about the end of this process, it turned out that the dough was still watery. There would be no question of pies, etc. The dough was too sticky to my hands, I had to get dirty with flour to spread it in pieces on a baking sheet. It was baked well. Unpretentious appearance (well, if you do not like Picasso), has blocked the great taste! Sharman! But the question is - why did the dough turn out to be thin?

Try the next time to make a SvetikS recipe - answer 7 in this thread. I already constantly make this dough strictly according to her recipe and just buns and different fillings - the result is always super

I came to say thank you for the dough recipe and for the links to the "flower"
That's what I did

Hello everybody! Thank you so much for the recipe! Even my husband - not a big fan of sweet pastries said "mmm ..."
These are the baked cheesecakes. Filling - sweet vanilla curds with egg and finely chopped ripe apple

[vera76]

vera76
how do you shape the cheesecakes?

[vera76]

vera76
how do you shape the cheesecakes?

SchuMakher, divide the dough into buns weighing 70-80g, let it come up, press the grooves with the bottom of the glass, fill it with curd filling, grease it with an egg, beaten with a tablespoon of water and you will be happy.

[Sweetheart]

Sweetheart,
thanks for the recipe.
Delicious pastry.

Special thanks to Svetik S, at recalculation.

Knead in HP. The first time I added flour (60 g).
Today everything is strictly according to the recipe, only 2 eggs were replaced by 4 yolks.
Without excess flour and with yolks it is much tastier!

My opinion: it is not necessary to form a bun out of baking dough.
I noticed that in different topics when kneading dough (for buns, pies, etc.), members of the forum are trying to achieve a classic kolobok, and add flour over the recipe. But this is not bread. They add flour, and get a denser, knocked down dough, and then the result is not satisfied ...

Last time I just made buns, today the filling is made of nuts with lemon sugar.

my buns with nuts, finishing the last ...

But what if we put an uzum in the dough for the "flower"?

These are the buns that came out really quickly ran out ... but so delicious, aaaa, to make high-calorie buns like in childhood ...

Nut, thank you very much for the recipe, this is SUPER!
My report is here:

Atlantis, what a SUPER man-made miracle you have!

Today this dough is a favorite - I also baked pies with potatoes and liver during the day. Pts. delicious. And in vain I removed half of the sugar
the pies turned out to be light. Next time I'll put sugar according to the recipe.

Thank you, Alyonochka, and sugar really plays the role of color, I made donuts with garlic and put them instead of teaspoons - dining rooms, it turned out much prettier and tastier ... Trial and error ...

I made buns and rolls and pies from this dough. More often it turned out great than just good)). Here I have a question - can I just put a poppy in the dough ??? And if so, how to prepare it in advance? As far as I understand, if you steam or boil it and the poppy dries poorly, then there will be excess liquid in the dough. I don't want to experiment - translate products))).

[Vovan]

Vovan , I sometimes put poppy seeds in the dough for buns and loaves. I just pour in a couple of tablespoons of dry poppy seeds. Poppy then very nicely catches the tooth.
Here HERE you can see the photo.

Atlantis, I am very glad that you did it, the beauty is such, but it’s delicious as I have a dough in cotton, I’ll make a flower from this dough stuffed with whole apples stuffed with dried apricots, prunes and almonds. Let's see what happens. the dough still poured 2 tbsp. poppy

[nut]

nut in connection with your plans, tell me plizz,
- at what point do you put the poppy ... how is it?
- where are you going to put the apples?
- what if you put a flower in the dough for an uzyum? will it work?
- how long does it bake? call me if there are a lot of questions ... I will no longer oooooo

[Atlantis]

Nut, thank you very much for the recipe, this is SUPER!
My report is here:

Atlantis, tell me, did you make this beauty in uniform or weave it with your hands?

I tell you: awesome dough according to the recipe (strictly) from Svetik, cut the apples in half and cut the core, sprinkled with lim. juice and put steamed dried apricots, prunes and a nut and folded again a whole apple. The finished dough was divided into pieces by the number of apples (I have 9) and another large piece. She put a bowl on the center of the form, rolled out a large piece and closed the bottom of the form with it along with the bowl, rolled each piece too, in the middle an apple and connected it on top and put it in the mold:





then on a bowl I cut a number of apples and wrapped the leaves on apples

I'll make a reservation right away that the molding method is not mine, but taken on the forum. Poppy seeds and raisins (I only have poppy seeds) are put directly into the dispenser, the stove itself will throw it into the dough when needed. The cake is still baking

The dough recipe from Svetik in the answer 36 on a light background, I have a Panas 255 stove and when I prepare this dough - I never look there. My remarks: apples should be medium-sized, or better smaller, do not roll out the dough for apples thinly, but in the end it is GREAT

[nut]

nut Beauty! It turns out practically the "baker's crown". We are waiting ...
At me yesterday on 450 flour the dough was sticky a little (although the bun in HP was quite non-sticky), I had to add flour and dust it on the table, so the rolls are so clumsy, and even the raisins are too big ... and you have such a beautiful clumsy ... even ashamed ...

[nut]

nut Thank you for your kind welcome!
That's so beautiful!!!!! And how long was it baked? After immediately pulled out?

I didn't time it, I just looked through the window in the stove to see the degree of baking. My form is detachable, when I took it out of the tile, I immediately put it on a wet cold towel and tucked it on the sides of the form. As soon as it cooled down, the form was easily removed. But at the very beginning, I always grease the form with a sub. butter and sprinkle abundantly with semolina - everything always goes well and when I put it in the oven for at least 20-25 I don't open it at all, I baked at 190 *

Zeta look here, everything is detailed
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=1032.135

, these are baskets with cottage cheese from Oreshek, my pan is round, we got it from my grandmother ..., it seemed to me that it would not work, but it turned out to be very easy to do ... Good luck!

[nut]

: nut I also love butter and semolina, everything flies out with a bang !!!!

Zeta look here, everything is detailed
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=1032.135

, these are baskets with cottage cheese from Oreshek, my pan is round, we got it from my grandmother ..., it seemed to me that it would not work, but it turned out to be very easy to do ... Good luck!

Great! And I didn't understand right away Thank you!

Oh, and I didn't understand .... sort of like a whole pie !!!!!

Stеrn !! Thank you for all the tips and answers to questions !!!! So I decided to put the poppy directly into the dough. But, as always, given the maximalism, I added 300 grams of poppy seeds (!!!!), the same amount of raisins with dried apricots, and 100 grams. candied fruit.Increased yeast by half a spoon. I kneaded it all and baked buns. The dough didn't rise very well ... But the buns turned out to be excellent! As my wife said - “Sometimes the dough came between the ingredients.”)) But I re-experimented it.

I will repeat the question .... and if you put raisins in a flower, it will not spoil it? will not skew?

Shumaher put the raisins in a dispenser of 100 gr. No more than when you put all the ingredients, be sure to steam the raisins, then dry them boom. towel and in the disp. Dough program 2h 20min, you don't need to control the kneading - this is not bread for you program dough with raisins (DOUGH RAISIN)

[nut]

nut I did it when I baked buns, but the dough was a little sticky, but that's not what I mean .... will it be possible to form a "flower" if there are raisins? Do you need to steam the poppy?

Of course it will work, only small raisins need to be taken, but I would not advise the poppy seeds to me, it seems it clogs the dough, well, I didn't really like it. If you want to try, put 1 tbsp. l. , no need to steam, directly dry from the bag

I made buns and rolls and pies from this dough. More often it turned out great than just good)). Here I have a question - can I just put a poppy in the dough ??? And if so, how to prepare it in advance? As far as I understand, if you steam or boil it and the poppy dries poorly, then there will be excess liquid in the dough. I don't want to experiment - translate products))).

Vovan, and I still make a poppy filling like this:
100gram poppy
150gram sugar
100 grams of milk
and cook for slow. fire for about 30 minutes, cool, and the filling is ready, not liquid.

Here .... I pulled the tips, so they burned a little: red: and the proofing somehow didn't raise the petals very much, why, what do you think?

It's hard to tell by looking only at the photo. Write in order what, how did you do it? What did they put?

[nut]

nut I put everything in terms of SvetikS, mixed 2.20 .... I think it’s because of the poppy .... last time the buns in the proofer rose before our eyes, and yesterday, while they lay in the "buns", they rose, and how they turned around, so they practically did not rise Inside the buns, put the curd filling

I think it's not about the poppy, because my flower rose very well, despite the fact that I popped there as much as 2 tbsp. l. with a slide, but I have 3 balls of dough left and I made 3 buns and the result is exactly like yours. But when I formed them, I rolled them out thinly and they turned out to be flat. My conclusion (from experiments) is to roll out the minimum so as not to injure the dough

[nut]

nut Yes, probably .... I also thought about it when I wrote about the poppy, but on the other hand, when I rolled it out on the cheesecakes, I rolled it out quite thinly, and they uh, how to increase ... a sacrament, in short ... I always said, that the dough is a living organism and how it will behave at a given moment, nobody knows

Girls! I managed! Awesome !!!! I'm happy!!! It was a roll with poppy seeds, which is laid out in a circular (ring) and cuts are made. Beauty and deliciousness !!! Thanks for the wonderful recipe !!!

Dear bakers!

I want to try baking such buns, and a question arose.
Maybe it makes sense to put another one under the baking sheet, with water? Otherwise, my oven bakes a little longer than everyone else, and last time our favorite Stern buns turned out to be a little dry.
Or is it nonsense to put water in an electric oven?

Amiga! I put a frying pan with water in a gas oven, I used to put a plate - it fell apart. But baked goods get better from water. Today I baked pies with dried apricots and cheesecakes from this dough - they turned out gorgeous! Good luck!

[B. T. I.]

B. T. I. , thanks for the answer!
Do you think it's okay if you put a plate of water on a baking sheet a level lower, and not on the bottom of the oven? Are the buns baked through two baking sheets?

[Amiga]

Amiga, When necessary, I put a small counter with water on the bottom of the email. ovens, under the heating elements, but over ... I have not tried.

I think they will bake, just keep it in the oven longer.I will definitely use baking paper. By the way, it is very good to store baked chicken legs, baked ham, etc. in it. So, about the pies. I do not smear the paper with anything. I just put the pies and bake. At the end, you can even lift the pie, say with a fork, and see which bottom. If it's brown and the top is golden - that's it, it's time to take it out. If you took out the pies and they are too dark at the bottom, do not be alarmed - this darkness can be easily removed with a simple grater! Rub and that's it !!! Good luck !!!

[tatulja12]

tatulja12, thanks for the answer!
As I understand it, if you put water in an electric oven, nothing bad will happen.
I'll do an experiment today. The dough is already in the bread maker.)

B. T. I. , thanks a lot for the explanation !!! And good luck to you !!!

[Atlantis]

And another question is possible? For half an hour I've been cooking the filling like Atlantis advised: for 100 grams of poppy seeds the same amount of milk and 150 grams of sugar. But she still looks thin. Will it thicken cold or cook further?

This is how I made the filling and I didn't like it. If you evaporate the liquid harder, it will not smear, it will fall in heaps, you will not bring it ... The milk added - the filling became more plastic, it fits well. I rolled the roll, began to make cuts - the filling flowed, even crying ... As a result, it was delicious and beautiful, but the process ...