The dough is just awesome rich!

[Amiga]

Amiga, this dough must be put into the refrigerator immediately after kneading.
I have a "Yeast Dough" program in my cotton machine, there is 5 minutes of preliminary kneading, 5 minutes of rest, 15 minutes of the main batch, and then proofing for 1 hour. I interrupt the program right after the main batch, I do not proof it. You will need to get the dough, round it (it will not be dense, there should not be a bun in this night dough), put it in a storage container, cover and put it in the refrigerator.

P.S. You only choose not the coldest place in the refrigerator, but on the contrary, where there is less cold. And if you are worried that the yeast is not very active, you can leave the dough for another half hour (no more) at room temperature for the process to go, and then put it in the refrigerator.

[Anise]

Anise, Thanks for clarifying! Now I understand and I will try! I want to make semi-whole grain bread in this way according to your recipe, for a long time my hands itch on it))

[Tiny]

Tiny, here Stеrn she said about another dough that you should put in the refrigerator the one that is on normal yeast, and not on dry, because on dry dough in the refrigerator almost does not rise. And he puts it right after kneading in HP, without waiting for it to rise. Could you please clarify about the awesome dough - what yeast do you use, and when you put it in the refrigerator - after a full cycle of the "dough" in HP?

Amiga
How does it not rise? Slander !!! Still how it rises !!! For the last two weeks I have been baking with live yeast, to be honest, I did not notice the difference in the rise of the dough on dry and pressed yeast, it even rises a little more on dry yeast in the refrigerator ..."Awesome" I did it only on dry ones, on living ones I have never and have not tried to knead it ... I put it in the refrigerator immediately after the kneading, right in the bucket from the HP.

P.S.I admit that the result directly depends on the quality of dry yeast, I use "Saf-moment" and "Fermipanom", and on those, and on others it turns out superbly!

[Crochet]

Crochetthen I'll try the same !!!
It is also faster in time if you put it in the refrigerator immediately after mixing and do not wait for the HP to make a "rise" cycle: in Panasonic this is an extra hour or more.
And after the refrigerator, about how long should the dough stand? So that it gets warm and at the same time does not stop?

[Amiga]

And after the refrigerator, about how long should the dough stand? So that it gets warm and at the same time does not stop?

Amiga
I can't stand it at all. I take out the dough from the refrigerator, knead it and start molding whatever my heart desires from it, and only then the products are proofed.

[Tiny]

Tiny, understandably!
So I will do it!

Good evening everyone!
Made a pie - the dough is really dumb !!! Thanks to the author !!!
I made the pie open with cherries, I read in this thread that you need to add starch to the cherries - I added 1 tbsp. l. with a slide and oh-horror !!! When I began to eat, I see the starch lay in a white layer on the dough, cherry on top ... I can't eat, I feel starch ... maybe it would be mixed evenly with the cherry, it would be normal, but it lies in an intermediate layer ... brrr! What have I done?

Thank you so much for the recipe (and for the recounts). Prepared empty pies and cinnamon rolls. Just awesome !!!!
I looked into the recipe out of curiosity and not calculating what exactly I would do, but the author wrote it down so that I risked trying it today. OH, what delicious buns !!!! I took it into my notebook and I think it will become my favorite for a long time .... Once again, many thanks from me and my family! A lot of fun! I'll give you a plus sign.

From the dough of awesome buttery cheesecakes turned out ... ... correct oh, respectively awesome. The dough was made exactly according to Svetik S. Thanks, girls! These cheesecakes are all in one serving.
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Hello everyone, dear and experienced bakers, I really want to bake something tasty with this dough (Panasonic 257), but unfortunately my usual stove does not work, but I really want to. Anyone baked this dough in KhP like bread with a filling, for example, berry? (for example, they prepared the dough, rolled it out, put the filling in the HP). Is it baked?
Only 3 weeks baking experience

[BON BON]

BON BON, I baked a poppy curl from this dough in HP. Everything is baked perfectly. And the dough is really awesome and the pastries from it are very tasty!

[BON BON]

BON BON, I baked a poppy curl from this dough in HP. Everything is baked perfectly. And the dough is really awesome and the pastries from it are very tasty!

I’ve already tuned in to this recipe, they just don’t really like poppy at home, but I’ll still do it. I would like to have fruits (I froze so many of them this year). As soon as the stove appeared, I bake, bake. At home they say that they will soon be plump as balls. They can't eat anymore. And I want everything.

I’ve already tuned in to this recipe, they just don’t really like poppy at home, but I’ll do it anyway. I would like to have fruits (I froze so many of them this year). As soon as the stove appeared, I bake, bake. At home they say that they will soon be plump as balls. They can't eat anymore. And I want everything.

This is the disease we all have here. Bake, bake! They hurt and get used to the fact that there is always something delicious for tea at home! I think it is also possible with fruit, just let the juice drain well and you can add a little starch to the filling.

Another question has arisen (tell me, pliz), but you can make this dough in advance (I will come late, there is only enough time to prepare the dough), then put it in the freezer (or in the refrigerator on the shelf), bake the next day, or is it just nonsense, and you can't do that,

In a bag (just so that there is room to increase the dough) and in the refrigerator. It seems that this is generally the initial version for such a test.

In a bag (just so that there is room to increase the dough) and in the refrigerator. It seems that this is generally the initial version for such a test.

And where is it better on the shelf in the refrigerator, or in the freezer?

fridge. If you put it in the freezer, ice will form in the dough and then it will be difficult for him to "wake up"

fridge. If you put it in the freezer, ice will form in the dough and then it will be difficult for him to "wake up"

Rina thanks for the answer

I really liked the dough for this recipe. The buns are delicious. Baked in AG, the top is a little fried. It was necessary to put an expansion ring.

[Sweet!]

Thanks for the recipe, Sweet! The dough is really very good, and the buns turned out to be very tasty. I did it according to the converted Qween for 2 eggs.
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good dough!

Wonderful dough!
True, I tried to bake in HP, so it starts to raise the lid.
I had to urgently preheat the oven and bake in it. But it was worth it. Everyone who has tried it already orders an Easter cake.

Thank you so much for the recipe! and separately for bills.
I made a pie with apples, but added more sugar))
I didn't have time to take a picture, they ate everything in seconds!

Tell me, please, and if you bake bread in el. oven, at what temperature and how long approximately?

I baked molds, for a full bookmark +150 g of raisins. In an electric oven, in convection mode, temperature 140-150 C, for 55 minutes.

thank you very much for the recipe !!!
today baked two bread from "awesome dough" in terms of 330 g of flour.
for one I tried to roll a roll (next time I will do it differently - divide the dough into four rolls).
the second consists of split burgers and sprinkled with cinnamon.
thanks again for the wonderful dough!


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This is the dough! I have never done this before. There are simply no words. Now I just finished the oven.Baked according to the recalculated recipe for 2 eggs. Kneading in a bread maker. She made pies with green onions and eggs and buns with cottage cheese. I covered the buns with icing. Delicious. Thanks for the recipe.

Girls, please tell me how much fresh yeast should be taken instead of dry yeast in the recalculated recipe from SvetikS? I may have missed this information, sorry

I would put 25 g of fresh yeast.

Milda, thanks for the answer

For starters, I baked cinnamon rolls and an apple roll with dry yeast. It turned out very tasty, and the dough at work is just magical!
The sons said not to change anything in the recipe in any way, because the taste of the buns is the Right thing
Now I will constantly bake from this dough, I just want to try it on live yeast.
Thank you so much for the recipe and recount, I learned a lot from your messages. Thank you

It's great that the children liked it too! Dough, really

[thank you very much]

Dear, Sweet! Thank you so much for the amazing recipe. I really love baking, but yeast dough I didn’t work out, no matter how many options I tried ... And then ... Awesome ... I put the dough on the program - and after an hour and a half it started pushing out the lid on the bread machine And this despite the fact that I have a container of 1.5 kg !!! Magical, in one word! I also tried rolls with poppy seeds - awesome, my brother ate the whole baking sheet one in a couple of days! only for the first time I divided the dough into four parts, and I got not rolls with poppy seeds - but some loaves with poppy seeds (the size was a success) !!!! In short, thank you very much, I now only use this recipe for buns and pies, etc.

THANK YOU . Indeed, the dough is wonderful! Baked meat pies on Friday. As always, I screwed up, misread the amount of water instead of 1/2 glass, I thumped 1 and 1/2 !!! : (I had to add flour ... But still everything worked out. And yesterday I made pies with cabbage strictly according to the recipe ... I'll tell you this something ..... My daughter, who is difficult to persuade and ate as much as one pie 5 pieces, I'm 6 (Help !!!!!).
I ate nothing tastier .. It just melts in my mouth)))

Just wonderful dough! Shaped buns with raisins according to Svetik's recipe
Fresh yeast 25 grams, here advised. Now there are buns and a strong smell of yeast. Do you think you should have taken less?

And I piled up again yesterday !!! And I baked it 4 times and everything was wonderful! And then I could not find my measuring cup! And I counted - aha - 25 ml - 250 g, 4 cups of 250 g each - this is a kilogram, plus another 1/4 cup ....... As a result, my poor HP almost broke .. The dough was tight and wooden !! Well baked! They ate the truth, but silently ...
Tomorrow I will be corrected!

Hello, members of the forum. So I, after reading about this test, caught fire and tried it myself. I did it only according to the Qween recipe (converted to 2 eggs). But I either had homemade sour cream (more like butter than sour cream) the dough, in my opinion, turned out to be some kind of fatty. I baked pies with apricot, it turned out not very lush. What fat content of sour cream should be used? Maybe then I don't need to add butter? Advise experienced bakers.

[gjl]

gjl I make this dough according to the calculations of SvetikS for 2 eggs, I take sour cream 15-20% fat and there have never been any misfires, I think that your dough is really oversaturated with fats, that's why it turned out heavy

nut, thanks for the quick response, I'll try.

I caught fire from this dough to make buns with fresh cherries. Precisely buns, not pies. But as? Please teach. I would have done the same as with raisins (that is, mixed raisins into the dough), but cherries are very juicy.
Or is this a crazy idea?

To be honest, unfortunately, the search did not help me.
Thanks in advance to everyone!

[Tanya-Fanya]

Tanya-FanyaYou are absolutely right about the juiciness of the cherry. It will flow in open test.
Biscuits can be made with dried cherries if you want to toss them like raisins.

You can also make cheesecakes, just put cherries with sugar and starch instead of cottage cheese. Better yet, boil this mixture a little. For 250g cherries, about 1-1.5 tbsp. l. potato or corn starch + sugar.

I ate these buns-cheesecakes in a Polish confectionery. Oh, and all sorts of things!

The bun itself is poured on top with sugar fudge.

Lyulyok, thank you very much.

Lyulyok, thank you very much.

Good health! Successful buns!

So, the cherries were switched to dumplings :-) We didn't risk it.

I came to say thank you so much for this dough. I put it in HP by recalculating Qween.
While it was kneading it was scary. It's rubbery to the touch. But a huge amount of rave reviews and delicious photo reports reassured me. At the end of the "Basic Dough" mode, I put the dough into a saucepan, covered it with a linen napkin and went for a walk with the child.
After 3 hours, the child entered the kitchen: "Mom! A mushroom has grown in our saucepan!" - The dough grew very much (oh, I didn't have time for the camera down, my son put his paw into the dough), but it didn't crawl around the edges, but (sorry) stood with a hat over the pan. Delicate, airy, porous, in short, it's magical! And where is the rubber mass that HP kneaded ?! Probably, I imagined it and next time I will check it for rubberiness more carefully :-)

The dough was not only magical. It's alive! We made pies. We tried to fix them with a double stitch, like on dumplings, and the dough grew and grew, as a result we got "pie". The eldest said that his (dough) "Pret and burst!"

We made pies with cabbage and eggs, and rolled buns with sesame seeds.

Thanks to everyone: for the recipe, for the recount, for the reports!

In a whisper - can you ask a question? lucky owners of Panasonic wrote that they kneaded it in the "dough" mode - this is 1 hour 50 minutes. I have this mode for 2 hours and 20 minutes. I have 257 Panasonic. What are we talking about?

[Tanya-Fanya]

Tanya-Fanya, your pies are lovely, so delicious!
Panasonic evens out the temperature in the Dough mode. I also have this mode 2.20.

Thank you!

Hello everyone! I also have a Panassonic 257, for a period of 2-3 weeks I bought it!
Please tell me a proven recipe, I can’t look for it (I have a baby), there’s no time, there are a lot of pages.
Thanks a lot to everyone who will help!

Here are the words of SvetikS:
"So my recounts of the recipe:

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

150 g raisins (at signal into the dough)

Oven for kneading dough, I have this mode for 2.20 hours.
Then I put the dough on a greased tray, divided it into 16 pieces and formed round buns. I put it on for half an hour (I put it off in the oven, otherwise I have drafts everywhere). And bake, temp. arr 200-220. The result is delicious raisin rolls. "
This is just right for your HP. Only I don’t drown butter, I just put it soft, and I take eggs of the 1st category. Wash the raisins, dry them and sprinkle them with flour. Place in dispenser. Main program, Mode-dough with raisins 2 hours 20 minutes.

Thank you very much!!!!

And the pizza and cabbage pie from this dough is good ?? !!!

And the pizza and cabbage pie from this dough is good ?? !!!

The dough is pretty sweet, 5 tbsp. l sugar all the same. A pie with a sweet filling is easy, but I would not make a pie with potatoes from the original recipe, or I would reduce the sugar, do not put vanilla and remove the raisins, of course. Well, for pizza, there is a very good recipe in the booklet that comes with your HP.