The dough is just awesome rich!

[Mamsla]

Mamsla , really the filling is kind of tough. (
But I already put it on the proofer without adding anything. I'll see what happens in the end.

I was advised to do this - grease a layer of dough with softened (to spread) butter (good, abundantly), then sprinkle with poppy seeds (quite generously) and sugar. They say great. I'll try.

[Mamsla]

Mamsla , be sure to write how it goes.)

Now I can report on buns.
Probably, I overexposed them, because the top is hard. Well, I just can't get used to taking out the rolls exactly when needed! After baking at 220-205 degrees (20 minutes in total), I took out one bun and cut it. On the cut, it seemed slightly under-baked (although the match was dry). I kept it in the oven at 190 degrees for another 8 minutes. I cut it - again, as if it were not baked slightly inside. Wrapped it up with a towel to "reach".

The children are delighted, they are already carrying these buns, but I cannot understand - what is wrong with me? The oven is not bad, AEG. So it’s not her. How to determine readiness?

But the poppy filling is not tough, but very pleasant. And the look at the buns is breathtaking!

I was advised to do this - grease a layer of dough with softened (to spread) butter (good, abundantly), then sprinkle with poppy seeds (quite generously) and sugar. They say great. I'll try.

I am not friends with the poppy filling, but I liked it so much, I have already done it several times.

Although the filling - poppy, boiled with sugar and milk - was tough at first and somehow didn't like it at all, now I take my words back! She's good in buns! You can put less sugar and add raisins - it’s even tastier. There are only two rolls left. So the children and husband appreciated them.

By the way, I will be very grateful to anyone who will advise where in Moscow you can buy a good quality poppy.

Today peksla roll with maokm from this dough, just great, thank you so much for the dough recipe. Just fine. Thanks again.

Girls! And on top of this pastry with poppy seeds can be coated with chocolate icing - in general, there will be mortality! You can do this with rolls and buns! Try it! Checked.

girls ... almost all of us have submersible blenders. In the beginning, I also did the filling like that - I boiled poppy seeds with milk and sugar ... and mine did not really like it, and I had a feeling of some kind of incompleteness. And yesterday I somehow remembered about a blender ... I brewed the poppy several times with boiling water and drained it, at the same time washed it and steamed it, then didn’t even dry it, but put the “leg” of the blender there and ground it to white milk. And then - as you like - what with milk, what with an egg, what with sugar or honey. It turned out very gently, for now I will dwell on this option.

: flowers: Thank you very much for the recipe for such a funky dough from my whole family, including our cat Caesar, from the smell of muffin, he almost turned his neck off his table! I couldn't wait for tomorrow morning and made test buns now (the oven started at 23.00). The husband to whom fresh baked goods is contraindicated (he choked a cheesecake with dried apricot jam in two bites), said that the smell and taste were simply divine! The filling was made of dried apricots (I soak it with hot water, then I cook syrup with this water, if I cut large dried apricots into pieces, and if I want jam, I grind it with a blender, and then I cook it like jam, only for less time, I really like apricot jam). Thanks again. Tomorrow I will make cheesecakes.Yes, I made the dough in Panasonic according to the full layout of Sweets, everything is fine and the first time, I think that now you can try how to make a cake, it’s very airy and fluffy!

[The answer is yes!]

Girls, please answer soon!
And in 20 minutes in the oven, could this dough suit me? In appearance already quite. Maybe not wait another 10 minutes, and the oven is already?

The answer is yes! I have baked it already, each time the buns are getting better.

tell me. and WKENWOOD 450 will make such a dough. according to your proportions - thanks in advance

[sneg]

sneg, in theory, should. If there is a dough mode, this is how the dough will turn out. ))
I don't know how the dough is kneaded in your bread maker. I have a Panasonic, where the temperature is equalized for 25-50 minutes, kneading for 15-30 minutes, then another 1 hour 10 minutes - 1 hour 25 minutes for the dough to rise.
If yours is about the same, you should succeed. Just be sure to look at the weight.

Awesome, then awesome, but having met him, I became addicted to him, like an alcoholic on vodka. The taste is extraordinary, the harm is obvious. Today I put the dough, maybe I can hold out for at least a month, tomorrow I go on a rice diet. Wish me good luck.

Hello dear!
Please help the left-hander! I bake cakes, but with rolling out dough, rolling rolls and buns - it's a disaster! Does not work. I am tormented, I promise myself not to take any more, but as I look at your creations, I also want to, especially with this test!
Teach the inept how to make rolls and buns. How thick should the dough be rolled out, how to pinch the rolls on the sides so that it is not too thick?
How are buns molded? How to pinch them? For some reason, they creep apart, peel off at the pinches, although I lubricate them as expected.
I think if they explained to me "on the fingers", as they say, maybe I would have succeeded.
Thank you in advance.

Many thanks to SLASTENA for the recipe. Instead of water, I took a decoction of potatoes, and my sour cream was far from fresh, but it turned out to be a FINGER LICK pie, I made the filling from apples and coconut chips. They ate and did not notice.

But the truth is, girls, there are buns after proofing, unstuck, swollen. How to glue them together stronger? Very tasty, but not very beautiful ...

[Dough cutting]

Theme Dough cutting.

Forming closed cakes.

Forming open cakes.

Forming regular buns.

And here is another pastry from this dough. Roll with poppy seeds.

Class! I have already done it, this is exactly the beauty that turned out!

I have another question. Baked on a silicone mat, but it does not fit the baking sheet. I want to try baking paper. How to use it correctly? Grease on both sides, dust with flour, or use without anything, just covering a baking sheet?

[Mamsla]

Mamsla, I just cover the baking sheet

I have silicone coated paper, I don't smear anything, and there is a lot of oil in the dough. And in general, I invented such a formula for myself, if more than 100 g of butter goes into the dough for 500 g of flour, I do not lubricate the mold with anything

I didn't even know that there is such paper ... This is the first time I hear it.

Buns with cottage cheese !!!!!! Lingonberry pie !!!!!! And all this is awesome dough. I wanted to survive without cooking for at least a month. Failed on the 6th day. Catastrophe!!!!

Good evening everyone
HELP IS NEEDED !!!!!!!!
I coped well with the dough, but if it hadn't been for the oven let down and very
(practically not run in and not subject to settings)
Tell me how to bake such masterpieces in the microwave and as far as possible

And why in a slow cooker, and not a bread maker?

[1110777]

1110777, and how did you make the lingonberry filling?

[dmkurgan]

dmkurgan , in the microwave, you can bake on convection mode, if you have such a mode.

Lingonberry filling: lingonberry pile, sugar (half the volume of lingonberry), starch (half the volume of sugar). Open pie with wire rack on top.

Lingonberry filling: lingonberry pile, sugar (half the volume of lingonberry), starch (half the volume of sugar). Open pie with wire rack on top.

Wow!!! thanks for the filling recipe, otherwise I never knew how to make it from fresh berries. As far as I understand, currants will work too?

Probably not tried, maybe less sugar, lingonberry is a sour berry

[1110777]

1110777, I just adore this dough! as someone already wrote here - I got hooked on him. But I’m not friends with open pies - I don’t know how to decorate the top beautifully, and I couldn’t find the filling in any way - I have jam, either disgustingly sweet, or sour, but liquid.
And the dough itself is sweet - there should be decent filling for it.
And in the freezer there is a currant, and here is your recipe for filling from a similar berry (for me, currants are terribly sour), and even decided on a roller for beauty! so in the near future I will create a cake and be sure to show

I did it with plum jam and with apples, but most of all I like the filling of 1 orange, lemon peel, rub, nuts (100g, just fry them lightly in a pan) I cut with a knife and apples, pieces 5, 1-2 bananas.
Yes, I take eggs from the refrigerator, and instead of sour cream, you can take either yogurt, or kefir, or sour milk, whatever you have.
I boil the water, about half and half with tap water. And when there is a decoction from under the potatoes, I pour it instead of water.
when the dough came up in the bread maker, then I spread it (I do not roll it out) on a well-oiled baking sheet and with my hands, and not with a rolling pin, I stretch it and immediately put the filling on top.
I put it in a cold oven for about 1.5 hours and turn it on at 175 * (I have an electric oven)
Bon Appetit

And I made buns today. The dough is amazing !!! (y) I've never done this before. I do it the second time, the first time something didn't work out and I didn't particularly like it. And today, I think, it turned out as it should be. Now I will only use it. So tender and airy! And at work, incomparable! The child is already dragging along quietly. Girls! Thank you all very much!

This flour is very suitable for this dough and such yeast:


These are such gorgeous pies with dried apricots! : nyam: Bon appetit!

[B. T. I.]

B. T. I. , thanks for the idea. Now I will know where to adapt this flour.

[Amiga]

Amiga ! Good health! Good luck!
Zhivchik! Thank you for rating! Do you ever sleep? And then it's five o'clock in the morning, and you are already on the site ...

For a long time already I have been baking buns according to this recipe and they always succeed. A huge thank you to Sweet. Finally, I took a picture of what happened. Baking according to the recalculated recipe from SvetikS. This time I made roses

Look - just lick your fingers.
All the time I was afraid of butter dough, but it turned out right away and everything tasted better, with what I just didn't bake. I'm not overjoyed at all. I take pictures all the time, I already have a whole portfolio, but somehow I can't insert it into the site.
Please tell me what to do.
Thank you.

Lyulek, please teach me how to make buns of such beautiful shapes. 🔗

[AUV]

AUV follow the link https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1040.0

Girls! For proofing, I put a baking sheet with pies on a small working (in the kitchen) TV !!! It's lukewarm and the tarts go well.

I'm doing it :)
I made the dough like a mess (I made it according to the first theme recipe). sprinkled it on the table, I had to add 1-1.5 cups of flour. but after special adventures there was no. The poppy roll baked for Easter has lived happily ever after for over a week! however, my poppy was not worn out - neither with a blender, nor with a blender leg. suffered terribly with him. But that is another story.
Respect to the author of the test!

Girls, what is your dry yeast ??? The impression is that well, sooooo much - as much as 3 teaspoons and what size stove takes such porches ???

Irusik2001
as a rule, dry yeast is a saf moment and the like. not very much yeast - the dough is very rich, heavy. but you can also reduce it to two with a ponytail. potsayka not big, only something approx. 600 grams of flour - almost any stove will take. if you have a lot of this - in the first post there are links to recalculations, or recalculate yourself to a volume suitable for your family.
Good luck!

I have been using the test for a long time. This year I made Easter cakes from it.
Boiled water and directly boiling water 1/2 tbsp. poured into a bucket, vanillin or other flavoring
then 1 \ 2 tbsp. sour cream, you can sour, you can yogurt or kefir, everything that is and not necessarily the first freshness, you can have everything sour, and most importantly, right from the refrigerator.
After sugar 6 tbsp. l, then 6 tbsp. tablespoons of vegetable oil
3/4 tsp salt, sift 4 1/4 tbsp flour directly into a bucket,
3 Eggs (large) from the refrigerator,
3 teaspoons of dry yeast.
It is possible for yellow dough 1/2 tsp. chicken kuma or saffron and always on the tip of a nutmeg knife.
I put dough on the program. After the first signal, I fell asleep 40g of raisins soaked in cognac (brandy only to cover the raisins), and squeeze the raisins before falling asleep so that there is no excess liquid.
Another 40 gr. candied cherries.
When the dough is ready, and it does NOT fit to the edges of the bucket (don't worry), I put it in three 700g. molds and filled them 1 \ 2, then I put the dough in molds on the TV or warm floor, or arb, whoever has what and forget for it for 1.5-2 hours. When the dough is 2 fingers higher than the mold, it fits. I take ordinary scissors and cross-cut the top, then spray it with water from a spray bottle (which I spray with flowers) and put it in a cold electric oven for 150 * for a program with a fan. I check the readiness (I have 20 minutes) with a Chinese wooden stick. I lubricate the top (hot) with protein cream. Bon Appetit.

Yes. thanks for the answer. There really is not much yeast, although at first glance it seems so. I put this dough yesterday. I found out that with the author of the recipe - Sweetheart - the same HP and ingredients, therefore, too. I took the instructions and did it strictly as it was written, without adding water, as Slastena recommends. This was the only deviation from her version. Margarine was also measured with measuring spoons attached to the CP, and not with ordinary tablespoons, so it turned out to be several times smaller than the dining room. The dough did not rise to the roof, as they wrote. It turned out to be a pretty bun. After the approach of the dough, they waited 10 minutes (also according to the instructions) and the husband rolled out a thick sausage, cut off a piece, rolled each one, filled it with cottage cheese filling with dried cranberries, an egg and a couple of st. tablespoons of sugar. Shaped pyrokis, greased with beaten egg and set at 375 degrees F for 25 minutes in the oven. The pies turned out to be delicious, just not as lush as expected. Maybe I was doing something wrong? Maybe because of the water?

Now I'm baking buns from this dough, the smell is sooooo ... I envy myself.

[Sweet!]

Sweet! Thanks so much for the recipe for this dough! My grandmother was a very good housewife and made great rolls with poppy seeds. But unfortunately, she didn't have time to give me the recipe. So with this dough, rolls are obtained - well, just the taste of childhood! Thank you very much from all my family!

I'm with a photo report. These are sausages in dough. And then there are pies with apricot jam.
The dough was prepared according to Misha's recipe, on one of the home pages, since it is not sweet and is suitable for savory filling.