The dough is just awesome rich!

[Baba Dusya]

Baba Dusya , I would cut each peach into 4 slices if the peach is small. And if larger, then into smaller parts, but not small. I put it in a bowl, sprinkled it lightly with potato starch. Then on a "cake" of dough - a slice of peach, ~ 0.5 tsp. Sahara. Pinch and ready to proof.

Thanks for the recipe - I baked a sweet loaf of dough, because I didn't find anything like that, I had to add an uzyum)))

[Baba Dusya]

Today I'm in the kitchen all day, I want to tinker with the dough
Here, I baked pies with peaches, the story haunted me Baba Dusya.
This is the tastiest result of this test to date (according to my family, of course).
For a half-recipe dough, 4 medium peaches were enough for me. I chose this option as the best: Cut each peach into 4 parts, divide the dough into 6 parts. Put peaches in 3 slices (slightly obliquely, one after the other) on one pie. I described the rest above, and did so.



Yes, I cooked with canned homemade peaches, because I buy fresh vegetables and fruits only for seasonal.

!!! That's great !!! And my hands never reached ... and my legs to the market, two small children, just tearing apart. But! We tried another version with apple jam here, also great. Only now, annoyance, I made rolls, and they burst. Who knows, why is this happening ??? All, of course, gobbled up, but the view pumped up ... just in case, I want to understand the reason. Who-thread knows what it became? Maybe she overdid it with the filling? I put it, of course, from the heart :) for myself, loved ones!

Only now, annoyance, I made rolls, and they burst. Who knows, why is this happening ??? All, of course, gobbled up, but the view pumped up ... just in case, I want to understand the reason. Who-thread knows what it became? Maybe she overdid it with the filling? I put it, of course, from the heart :) for myself, loved ones!

Maybe just not enough space before baking? My, too, burst, although, it seems, there were not so many fillings.

try to grease the roll with yolk before putting it in the oven, it will give a beautiful shade and prevent the roll from bursting, but it is also possible to pierce this option (not to the filling, but slightly on top) or make notches, it helps me

My mom says that the main thing is that the roll does not burst, do not make it tight, that is, the loops should be free ... it helps

[give the distance longer]

I still think it's just worth give the distance longer before baking. This dough rises very well. Next time I will.

Peace be with you bakers!
Well, finally, we got our hands on this test
1 experience with candied watermelon is just lovely

Peace be with you bakers!
the buns have cooled down and tried it --- thanks for the recipe perfectly
but what is interesting two days ago they made a cupcake in the oven and added
the same candied fruit when it cooled down the candied fruit in it looked like marmalade
and now in baked goods cooked in the oven, they turned out
harsh though candied fruits from one can

[to my mind]

In my opinion, the mode for baking muffins in the oven is much shorter than the mode for baking muffins in it. In addition, in the cupcake, as far as I understand, the candied fruit pieces are, as it were, inside the dough, but here, part of the filling turned out to be outside, so it baked more strongly, dried up. Probably because of this recipe, to my mind, it is worth putting not candied fruits, but a special filling or jam.

I made cinnamon rolls from this dough yesterday. Very good, considering that the dough is prepared with my minimal participation.You could even instruct my husband to prepare him for my return from work. We have already put pie dough on such a stream. Now I'm going to drop a new batch at the request of the workers. I will not multiply the quantities only by 0.66. The feeling that the original volume will fit in my Panasonic.

[give the distance longer]

I still think it's just worth give the distance longer before baking. This dough rises very well. Next time I will.

Yesterday I baked rolls, let it stand for 40 minutes (there were small rolls before setting), they grew up great. but! when baking, those that were with jam burst, and those that were with cinnamon and raisins did not. although she did and lubricated both those and those in the same way ...

It seems to me that when there is jam in the filling, it gives off its own steam, and from this the rolls burst.

look what came out the dough, real, just great!

... it seems to me that when there is jam in the filling, it gives off its own steam, and from this the rolls burst ...

I add flour to any filling, if it liquefies when heated (for example, jam), be sure to add flour, especially if the pie is closed.

And on the eve of Christmas, thanks to this wonderful recipe, I bake rolls - it turned out 4 small ones. Thank you very much to the author for the recipe. special thanks to everyone who pointed out the nuances about using in panosonics, but now for some reason it seems to me that a full portion could also work out. only had to follow. )))) my dough rose over the bucket. I put raisins in the dough - and, accordingly, the "RAIsing" mode

Let's try to taste - we will judge the VKS qualities, although everything is clear)))))))))))

Thank you very much to all the bakers "and a Happy Christmas! Health, peace, kindness, prosperity !!!!!!!!

Today I baked a roll with poppy seeds from this dough.
made half a portion according to the recipe, converted to grams and then did not expect it to be SO BIG
it turned out very much even nothing. quite tasty.

only I am not special in baking at all, so I couldn't squeeze out the poppy - it stuck to my towel, it was difficult to tear it off. in general, there is half a portion left. I still soaked the portion and so already, I drained the water into the dough)
baked for 20 minutes in the oven at 200 degrees.

Thanks a lot for the recipe!

Let's try it on the tooth - we will judge the VKS qualities, although everything is clear)))))))))))

Thank you very much to all the bakers "and a Happy Christmas! Health, peace, kindness, prosperity !!!!!!!!

You will definitely like it, and if it gets a little stale, put it in the microwave for a minute. with some water - how fresh it will be
I also read, I think: what is this Zest about him (this dough) writes this way, cooked it a hundred times until the next. I didn't read the post

["Fresh (frozen) berry pie"]

"Fresh (frozen) berry pie" I want to share ...
My counter is not very large, so for one open pie and half of the recipe it's a bit too much ...
I take frozen fruits, put in a bowl, lightly sprinkle with sugar and thaw at room temperature
She rolled out a big pancake from the dough, laid it out on a pan and let it sit for 15-20 minutes ...
She laid out the berries with a spoon with holes (without juice).
Wrapped the edges of the dough and let them stand for another 15-20 minutes
While the proofing is going on, I take the remaining juice, try it for sugar (sometimes I add more sugar) and
MANDATORY 1-1.5 tbsp. l. potato starch, mix and pour the berries ...
In a preheated oven 180-200 gr. for baking .....

I have been making such a cake for a long time, but from a simple yeast dough ... Delicious ...
AND WITH THIS TEST !!!!!!!!!!!! DELICIOUS!!!!!!!!!!!! DELICIOUS!!!!!!!!!!!!!!!! DELICIOUS!!!!!!!!!!!!!

THANKS TO THE AUTHOR !!!!!!!!!!!!!!!!!!!!!

These are the buns I baked today



and you can see more details about the method of cutting such buns here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1040.0

I could not resist, thanks to your recipes and advice, I baked such miracles. The dough is amazing, I enjoyed eating it and cooking it.

This dough makes wonderful dried apricot pies.


From Tatyana to all Tatyana bon appetit!

I read this topic yesterday and decided today to bake a roll with poppy seeds, having decorated it the way Misha did it. I really liked the photo of this culinary miracle. Of course, I'm not a pro, but I want to please my friends.

I have a question. HOW MUCH do you need to soak the MACA if I make the dough at the rate of 540 g of flour.

Thank you for your reply, if anyone responds immediately. It's just that the dough is already in the oven.

I gave the proportions of the poppy filling, I do something like this
-150 g of poppy seeds (there are all poppy lovers in the family, we love it when the filling is felt)
-100 gr sugar
-milk to cover the poppy
and cook until the desired consistency.

This dough makes wonderful dried apricot pies.

Sorry for offtopic: can you tell me the recipe for the dried apricot filling?

Soak dried apricots (gr. 400), it is better to boil a little so that it is soft, cut each dried apricot into cubes, possibly sweeten it, it is to your taste.
To interfere, to make it a sweet porridge, and in every pie - no matter how much it is. Proofing - and in the oven. Taste and smell - awesome !!!

Misha, thank you very much.

Did it, everyone liked it. Itself, unable to resist, also ate a couple of pieces. The form divides very well.

When I rolled the roll into a circle, the ends of the roll were thinner than its middle, so, alas, it did not work out as perfect as yours.
But still, good.

I baked pies with apples and an egg + onion, the dough is just super. Very tender and lush, while warm, so airy that you can't stop from such yummy! I chose for myself the best dough for baking. Thank you very much for this recipe!

This dough makes awesome rolls with poppy seeds !!!

I want to brag too. With this test, I have love from yesterday. ... I have never eaten soooo cheesecakes in my life. We didn't live to see the morning

Nattusik! The filling in the cheesecakes can be put in this way: by cutting the dough into small pies, then - cakes, and, putting the filling, pinch such a round pie. Then turn it over to the other side and make a small neat hole in the middle of the round pie with a match or toothpick. Then, in the process of proofing and baking, it will increase slightly. Brush with egg and oven before baking! Try it, you will like it! Beauty and taste !!!!

Or like this, with the help of a glass, make grooves and filling in them.

MISHA, and it was like this. Only they rose strongly and therefore deformed a little. And for some reason, according to almost all recipes, I feel that I need to reduce the flour (I reduce it, but apparently not enough). Most likely due to the fact that she stands in a very warm place.

Maybe that's why your buns are blurring, because you reduce flour

I don't think so. I made a roll with nuts, it rolled hard. Next time I'll try to reduce it again. I will report

Hello!
I don't have a bread maker, so the question is: is there a post on these 15 pages of discussion with a BIG dough kneading by hand? If not, kind people, can you tell us about the order of bookmarking products? Don't ask about my wife

Hello!
I don't have a bread maker, so the question is: is there a post on these 15 pages of discussion with a BIG dough kneading by hand? If not, kind people, can you tell us about the order of bookmarking products? Don't ask about my wife

I know for sure that the best pastry chefs are men
I would cook this dough manually like this:
Beat 1 eggs with sugar and vanilla + salt
2 yeast diluted in warm water
3 sour cream mixed with softened butter
Then I would mix all the ingredients, add flour and knead the dough

Plus to the previous answer. Yeast is better to take "Saf-moment for muffin". After kneading, cover with a napkin and put in a warm place to rise.

Thank you all, dear bread-makers! I read the whole thread about this amazing dough, which resulted in delicious crumbly buns. Now I have put the second batch already for butter bread ..))))

Hello everyone!
I have HP Moulinex (home bread), it does not have the "dough" function, there is only "pizza dough" - which is 1 hour 25 minutes. Will this be enough time for your test? I really want to try!

Hello everyone!
I have HP Moulinex (home bread), it does not have the "dough" function, there is only "pizza dough" - which is 1 hour 25 minutes. Is this time enough for your test? I really want to try!

In my HP the "dough" mode is 1 hour 30 minutes. Until now, I have had enough ... In any case, the dough will knead, and then leave it on the rise. After you take out the dough from the HP and form from it what you are going to bake - let it come up again.

Dear Sweetheart. Thanks to my husband, I have HP Listo. My experience is only 3 weeks and 5 loaves of bread and 3 kneads of TEST according to the recipe for HP ORION. Is your recipe suitable for Listo? And maybe someone uses this - please answer.

I think there is no difference what is the main mortgage of the products. I have liquids first, then flour, and the weight of the finished product, I have a max of 1000g. So any recipe from this site can be adapted to fit your oven.

Here I am today with a photo report. Low bow to the author of the recipe.
These are poppy seed buns


And this is poppy-nut roll

I decided to try to make buns with jam from this dough. But apparently the first pancake is lumpy. .. during the kneading, I poured flour all the time, the bun was facey and viscous, sticky to the walls, although initially everything was done according to the recipe. In general, I poured it .... poured it ... but still didn’t finish it ... I was afraid that the dough would be very steep, and as a result, when I started working with the dough, I had to add some more, because the dough was sticking to the table to the rolling pin - it did not want to form .. During proofing, being already buns, the dough practically did not rise, and somehow it even spread. During baking, too, no special rise was observed. It tastes nothing, but my family members say that I got a dry roll. Tell me what could be the reason.? I, too, hoooochuuuu like everyone else - so that it was awesome !!!!

Mouli! Did you do everything according to the recipe? Today I baked my favorite cheesecakes with this dough !! Well this is something !!! What "healthy image" and "visual acquaintance" can we talk about? And the smell is almost all over the entrance !!! With this dough, sweet pies are excellent (with dried apricots, with poppy seeds). Check everything, step by step and everything will work out !!! I wish you success.

And here are the cheesecakes:

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When proofing, being already buns, the dough practically did not rise, and somehow it even spread. During baking, too, no special rise was observed. It tastes nothing, but my family members say that I got a dry roll. Tell me what could be the reason.? I, too, hoooochuuuu like everyone else - so that it was awesome !!!!

They turned out to be dry, overexposed in the oven (it passed by itself), after the oven, sprinkle with water and cover (soften) When the dough sticks, it is better not to add flour (it will not add softness), but grease your hands well and grease the table too.

I will make buns with cottage cheese and buns with strawberries + chocolate ..
Another hour the bread maker will make the dough, and the smell is already awesome !!!

Only one BUT! How much to put in the oven? Degrees? I'm not an expert in baking ...

Natali! I put it in the oven without degrees. First, lay the paper on the protivin, lightly smear it with oil (with a brush), then spread the cheesecakes. Not close to each other.
Separate for 20-30 minutes. Then, grease with a slightly beaten egg and -in the oven. I put a frying pan with water down, because the oven is already aged and the pastries can burn. When the buns are browned, I check the bottom - baked or not. T.O. all by sight! But delicious! Good luck !!!

Thank you very much! I already did it .. I got it a little too dry, but the first time doesn't count ..
Delicious!!!
I won't dry it anymore, I'm sure that the second time it will be much better !!!
Thanks for the recipe !!!