Panas 2502
Finally I found what I was looking for. The dough is unmatched !!!!!!!!! I baked according to Sveta's reduced recipe, only one baking sheet came out, I will not reduce any more. Today we have cherry pies and cinnamon rolls! Cheesecakes next in line
friend
I have a Panasonic 2500. The dough makes 2 hours 30 minutes. I have a question - do I also need to let it stand after kneading or leave only finished products for 30 minutes under a towel?
Pilgrim73
When the dough is ready (the stove has given a signal about the end of the program), the dough must be settled, then you shape the products and leave them for proofing.
Moskvichk @
Quote: girlfriend

I have a Panasonic 2500. The dough makes 2 hours 30 minutes. I have a question - do I also need to let it stand after kneading or leave only finished products for 30 minutes under a towel?

I've been using only this recipe for a year now! After the signal (I also have Panasik dough for 2.30 hours) - I take out the dough and go straight to work. I never stand for another 30 minutes. Rises quickly in the oven.
friend
Thanks for the quick response.
marusecka
Thanks for the dough. This is not the first time I have made it with different fillings, sweet and not sweet. So now I'm waiting for the oven to knead the dough for the pies to the broth.
/ solnishko /
And who ever made fried pies with this dough ??? Today I have already gathered to bake, and my husband only asks for fried. Can you tell me who fried? as it turns out?
nut
It seems to me that this dough is only for baking, not frying I fry pies with any filling only from this dough https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7347.0 - try it and you will not regret it and there is a photo there.Pies turn out to be so tender and airy - it is impossible to come off
/ solnishko /
Thank you so much
Let's try
Valeria 12
I made a roll with poppy seeds on this test. I didn't like it very much, for some reason the dough turned out to be loose and not very rich. Although the recipe is of high quality, why did it not work out incomprehensibly?
v744nt
I would like to sincerely thank the author for the wonderful dough recipe. I have already tried all the options with it - rolls, buns, buns, cheesecakes - the result is unchanged - AMAZING !! Light, delicate, crusty crust, delicious aroma! Thank you so much for the recipe!

The dough is just awesome rich!

The dough is just awesome rich!
Juliash
And I am grateful to you !! Thank you so much for the recipe, I make it like a regular dough (there is no bread machine), rolls, pies are simply delicious
New vitamin
Awesome !!!!
She made cheesecakes with blueberries - sweetness, splendor, blush - everything is perfect. Kneading the entire volume in HP - Panasonic. Flour turned out 660 gr, sour cream - 200 gr. Everything else is spoons. 20 most beautiful vatruh came out! They ate 6 hungry people in one evening
Yes, I tried flour for the first time - general purpose from soft wheat varieties - as I understand it with weak gluten - it turned out just right for vatrukh - tenderly - oo-oo-oo-oo-oo!
Thanks for the recipe !!!!
Qverty
Today I baked pies with plums from this dough - just great! : yahoo: The proportion took 2 eggs. A baking sheet in the amount of 17 pieces was swept in half a day (2 adults and 1 child).
Tomorrow I will do it for an encore, and without reducing the proportion, that is, by 3 eggs, and I really hope that my HP will overpower this amount (respond, owners Panasikov).
In this regard, one more question for experienced bakers: there are several children's Agusha curds lying in the refrigerator (by consistency - an analogue of curds made from frozen kefir). Can they be used in this recipe instead of sour cream in whole or in part?
Qverty
I made again this wonderful dough, but already at the full rate, for 3 eggs. The dough was perfectly kneaded, but by the end of the rise it rested against the lid of the bread machine.I tried to "negotiate" with him, crushing and ramming him a bit, in the end it happily waited for the end of the program in a bucket of HP. But the pies turned out exactly for my entire baking sheet, which we again crumbled in half a day.
And yesterday I baked buns according to this recipe (I formed a roll with sugar, then cut it into pieces across and laid it on a baking sheet, cut down - such small curls-roses turned out for 2-3 bites), and after baking I smeared it with the icing recommended by the author. IT'S JUST A SOMETHING UNEARTHLAND PLEASURE !!! Got it one and a half times! It tastes like cakes! But my husband said with a pain in his voice: "Don't bite anymore, it is simply impossible to restrain myself, and all my efforts in the gym go down the drain!" In general, I decided that such a delicacy should be made before the arrival of guests: it is not a shame to serve such royal buns, and we will get less. And hands are already itching to repeat ...
Teddy bear
And I came to say thank you for the recipe! I liked the dough very much. My son and I stuck buns with raisins!
villoy79
Oh, girls, the dough is just super, now it's 12 o'clock at night, and while my men are snoring, I eat cheesecakes, Sweetheart is huge, human thanks for the recipe
Olga from Voronezh
Oh oh oh! What goodies are there!
Marchippy
Good afternoon!
I tried this recipe today. I baked a pie with apples. In cotton, the dough did not rise much, somewhere 2-1.5 cm did not reach the top. But while he stood before the oven, he rose well. And I grew up in the oven itself, a thought appeared: "but won't it jump out?")))) I added kefir and warm water from the liquid. The result pleased me - delicious!)
Swifta
No, well, the same is impossible, well, it's some kind of mockery of living people. Well, you can't be so tasty, and even cook for the night. I made sausages in dough, it turned out rolls with sausage inside, the dough grew a lot. Here are my giants

The dough is just awesome rich!

The recipe is super. To the author, a huge THANKS for the recipe, and it's time for me to buy scotch tape on my mouth
Juliash
Girls, can you make a wedding baking loaf from this test, who tried it?
Juliash
I baked it, the only thing, the dough needs to be made a little more abruptly
The dough is just awesome rich!
Svetta
Juliash, I froze in silent admiration in front of the loaf !!! I beg you to tell (you can in a personal) about the decoration - how do you cut out the leaves, whether you smear the jewelry before baking, plant the jewelry right on the loaf or bake the base first ... I have a lot of questions, I also sometimes bake loaves. But I really liked yours !!! Bravo!!!
Juliash
Thank you! I did everything as described here https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=179774.0 The leaves were cut out by specials. cutters for mastic, spikelets - just cut sausages with scissors, primitive roses - circles, pasted one to the other
simfira
Girls, and what is the consistency when kneading? Should there be even a semblance of a kolobok? I have a liquid cotton dough
eroshka
I get a kolobok ...
simfira
m-dya, I put everything on full norms, and completely water, I will add the torment
eroshka
Well ... "Semyon Semyonich!"
eroshka
And this is what I made of this test this weekend The dough is just awesome rich!
Svetta
What a beauty! Bravo!!!
eroshka
well, they were embarrassed right ...
vasssa
The dough is just awesome rich!

Good evening everyone, I am unsubscribing about the test - it fully justifies its name, respect to the author! The first time I did it strictly according to the recipe - the dough went up that bad and in HP (Panas SD-ZB2502) and then the night in the refrigerator, cinnamon rolls were made quickly and just as quickly eaten.
But the second time - either something happened to the dough due to a change in the proportions in terms of 2 eggs, or because of additives (a little cinnamon, vanilla, dried pear fruits) Or maybe the demon was beguiled and didn't put it -the same yeast (although it seemed to be in memory), but: the dough did not rise at all (after all, yeast, along the way) neither in the CP, nor in the refrigerator, but when cutting, all the same, the dough was very pleasant to the touch and pliable when molding.
In short, further instructions for those who probably forgot to put the yeast after all: I put the dough in a round ring silicone mold for cupcakes and baked it in the oven (and in it, my dear, you guessed it, there was no magic rise traditionally) It turned out a cupcake, which was quite edible and the taste strongly resembled gingerbread both in taste (adjusted for pear) and in the structure of the dough. But that's not all! I decided to give my creation a more edible shape, for which I beat the whites with sugar, put the meringue on a muffin cut into circles and baked in the oven. The result is in the photo. Gone in years!
RySy Thanks again to the author for the dough
zina
I haven't met dough better, easily and quickly in a bread maker, made a meat pie, thanks,
Natalie-Mix
Girls, and I can't stand it! It’s too trivial ... YES AWESOME !!!! It was something.
Especially when you consider that for almost the second time in my life I made spices ... and rolls .. with apple and cinnamon, and dried apricots + dried lemon + walnut + honey .. True, I halved the amount of yeast (they are crazy me ..). Everything turned out amazingly, looked great. The taste just melted in your mouth .. VERY tasty. I didn't have time to take a picture. Come on, I didn't have time to remove them from the baking sheet! Well, at least I grabbed a try in a fair fight! I'll be quicker next time.
Thank you all for your help !!! I never thought I could do that.

I went to put the second portion ...
Jellyfish
DD!
Yesterday I made recipes for buns and cheesecakes based on this in terms of 2 eggs with olive oil. The dough turned out to be rich, but not fluffy, and a bit chewy.
The top of the buns was oak.
What could be wrong?
cruelty
hello to you craftsmen! the third time I bake according to this recipe and the saying "the first pancake is lumpy" does not relate to me, rather the opposite, the subsequent ones turn out to be worse ... I forgot to look at the recipe and put on one more egg and, as luck would have it, the flour is over .. who will say what the consequences will be my baking?
Swifta
Well, just now I got to the computer. And what are the consequences of your baking?
cruelty
the dough rose only sticky, but I can fix it when baking it burst like store bread and burnt or stuck, it tastes more like charlotte
Jellyfish
Yesterday I decided to repeat the experiment - now the dough was floating, it was not going to go into the bun at all - I added 3 spoons of flour, probably.
It turned out delicious, but rather dry. I don't understand what's the matter now.
irusya
cruelty and Medusa, girls, I don't understand why you can't ?! I have been baking this really awesome dough for a very long time, kneading and raising in a bread maker or in a multi, baking in the oven. The dough is very pleasant, soft, very lively, because it breathes and does not stick to your hands. Here is a small galley of my sweets from this dough, the last one is apple pie, only from the oven. Good luck, everything will work out.
The dough is just awesome rich! The dough is just awesome rich! The dough is just awesome rich! The dough is just awesome rich! The dough is just awesome rich!
Swifta
Quote: Medusa

Yesterday I decided to repeat the experiment - now the dough was floating, it was not going to go into the bun at all - I added 3 spoons of flour, probably.

I used to add more. It all depends on the flour. And floats also because of the flour. I still want a kolobok, soft, but kolobok. A bit dry ... Maybe they baked at a low temperature, and, as a result, for a long time? Or was the proofing insufficient? And the dough is really awesome! It is a pity that you will not make friends with him in any way.
cruelty
the first time was really great, so I continue to try))
echeva
today from this awesome dough I baked awesome APPLE PIES !!!
The dough is just awesome rich!
Lyudkin
And I baked buns - the recipe is just wonderful !!!!!
recalculation for 2 eggs Svetik S - I have a double portion.
The dough is just awesome rich!The dough is just awesome rich!The dough is just awesome rich!
Many thanks to the author !!!!!
cruelty
Quote: echeva

today from this awesome dough I baked awesome APPLE PIES !!!
The dough is just awesome rich!
Hello! please tell me what are you doing to keep the juice from flowing out of the pies?
notglass
Apples are slightly stewed with sugar, then the juice is drained. You can lightly grease the rolled dough with butter and lay out the apple filling. You can also sprinkle the rolled dough lightly with starch.
cruelty
Thank you
Serenity
Quote: Qween

Warena , I make for 330 gr of flour, and in the original recipe 640 gr. 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.
Is this dough for buns or pies? like sugar is not enough for sweet pastries.

Shl I kneaded this dough in terms of 200 g of flour - it’s not smooth at all, sticky, watery ... very similar to the dough for "9 kopeck buns", only without an egg, but there it should be, and here everyone praises, what is this pleasant dough? maybe, before it's too late, add flour? What is the consistency of the dough immediately after kneading?
Milda
So the flour is 330 gr. The buns are sweet, don't hesitate
Serenity
Quote: Milda

So the flour is 330 gr. The buns are sweet, don't hesitate
Milda, urgently: the dough should be sticky and liquid immediately after kneading (see.update my post above)? otherwise I doubt that it will thicken - with so much yeast, on the contrary, it should be.

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