The dough is just awesome rich!

Both recipes are wonderful. I use awesome stuff for buns, cheesecakes and sweet pies, and Chuchelkino dough for savory pies.

[Tusya]

Tusya, choose a recipe for yourself. Look for what is best for you.
I like both recipes too. Chuchelkin's recipe, as well as this "awesome buttery", are both universal, only we adjust salt and sugar with an eye to sweet and savory pastries.

I want to make according to this 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

I make Chuchelkino's dough sweet - they like my butter dough. I put 90 g of sugar on 600 g of flour (7 measuring spoons from Panasonic). And here about 6 spoons will turn out, that is, even less sweet. I'm worried about the stickiness. For example, I bake cakes according to this recipe https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=102169.0
I like it very much - but the dough really sticks even to the silicone mat - you have to dust it. Here and here I am afraid of it.

[Tusya]

Tusya, according to this recipe, my dough was sticky, but not critical. I slightly smeared my hands with sunflower oil and rolled them on a silicone mat with my hands.

Thanks to the author, I did it according to recalculation from Qween. The pies turned out to be awesome, they were eaten instantly.

Baking braids for this recalculation:
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
The dough is fine, it doesn't stick to your hands. The result is great too



Here is the photo (I couldn't add it right away):

[Svetik S]

2.5 tsp yeast
500 g flour
0.5 tsp salt
5 tbsp. l. Sahara
5 tbsp. l. draining. oils
1 p vanilla. Sahara
2 eggs
110 ml. sour cream
105 ml. water
Svetik SThanks for the recipe! I only use it because I liked it very much!



Sometimes I just add 215ml of milk!

I only use it because I liked it very much!

And I! Favorite baking dough! Even for savory pies (I reduce sugar to 2 tbsp. L.).

Here and here I am afraid of it.

Doesn't stick to anything! Adhesion may depend on the quality of flour! I bake almost twice a week using this recipe only! Flour or Aleika or Makfa or Belyaevskaya!

The best dough, I never tire of thanking the author

I only made this dough once, simply amazingly tasty and easy to work with, does not stick to my hands.
I want to make a loaf for my wedding anniversary!

here is my loaf
I overexposed it in the oven for quite a bit, forgot to take a picture in finished form

[Elena]

Elena, this is beauty !!!

For not having a bread machine, I decided to try to make a kneaded pie in a food processor. I recalculated for 2 eggs, but it differs from those given in the topic, therefore, I will give a description below.
Dough: dry yeast 2 tsp. (I took 20g fresh), 450g flour. (+ 1 tbsp. L. For dusting), warm water 80g.,
sour cream 85g. (1/3 tbsp.)., eggs 2 pcs. (I took a little more than 1.5 eggs, and the rest for greasing), sugar 4 tbsp. l.,
draining. oil 4 tbsp. l. (50g.), 1/2 tsp salt, vanilla
Dilute the yeast in 80 ml. warm water + 1h. l. sugar, let the hat rise. Beat eggs with sugar and vanilla + salt. Mix sour cream with melted. chilled sl. oil. Mix beaten eggs with yeast, add flour in parts and at the end butter with sour cream + rest. flour and knead the dough. Put on the shoot. After rising 2 times, form a cake, let it stand for 20-30 minutes, brush with the rest of the egg and bake at 180C for 30 minutes. to a dry toothpick.
Thanks to the author for the recipe for an airy, soft and tasty dough.

Here are my pies with cabbage-on kefir (instead of sour cream) and vegetable oil. Vkuuuuuusno !!! I put the dough in a cold store, since there was no way to bake it right away. Then warm up on the table, cutting, proving and baking! CLASS!

And today I have my first experience with this test. Made apple pie. I used the recalculation of Svetik S.for 540 grams of flour. Since it was always customary at home to make sweet dough for any pies, including savory ones, some adjustments had to be made (namely, to increase the amount of sugar to 6 tablespoons). I also added 60 ml of water and 1 tbsp. l of vegetable oil. Starooskolskaya used flour. At my place it was customary to make the dough for pies a little steeper than for ciabatta, so I never lose the desire to add water in liters))). Restrained.
Kneaded on the Pelmeni mode (I have Panasonic). It stood in the switched off oven and rose well.
Even with this amount of water, the dough was pliable, not sticking to the silicone mat, to the hands, or to the rolling pin.
Proofing has grown. And in the oven in general it was immensely pleasing with its appearance.
But the most interesting thing: the taste of the dough in the rims, where there is no filling, reminded me very much of the taste of the Sverdlovskaya bun, remember, was it like that? Although the dough in it I remembered more as a kind of layered ... Eh, nostalgia ...
Thank you for such a good recipe! We accept for regular production)

And I brought my THANKS! I baked buns according to this recipe! My family really liked it!
🔗
in the photo they turned out to be some kind of flattened))) In fact, good, round chubby)))
🔗

, thanks for the recipe.



, the dough is just AWESOME!

And so, my recipe recounts:

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.

delivered according to this recipe.
only instead of 100 grams of oil drain I put 70 plums and 2 tablespoons of sunflower.
let's see what happens

I have this recipe number 1, I bake all the buns only from this dough and instead of butter I use 5 tablespoons of sunflower - the result is always excellent

Done! Sugar / Cinnamon Rolls

slipped here that the dough sticks.
no, I didn’t have the slightest hint of stickiness, beautiful, light, lively, "singing" dough!
remembered! I already made a pie from it several years ago)) it's not for nothing that I have it in my bookmarks
thanks to the authors of the original and rework
🔗

Tell me, do you need to proof the finished products after shaping before baking? How many?

[Nastasya78]

Nastasya78, Proofing for yeast dough products is never superfluous. I usually let it stand for half an hour while the oven heats up.

Today I also have a baking according to this recipe. I want to bake buns with nuts and dried fruits.

Didn't wait for an answer. After molding, the product was removed for 40 minutes. The pies with apples were baked on an average oven level at 180 ° C for 15 minutes. It turned out 16 pies. Lubricated with an egg beaten with water. The products are soft, the dough is like fluff. She replaced butter with vegetable oil, since the youngest son is allergic to butter. Thanks to the author for the recipe.



Oh, while I was typing, they answered ... Thank you.

Oh, I am grateful too!
Here's everything for my lazy nature: I loaded everything into hp, proofing, and quickly into the oven.
These pies are stuffed with meat. From 330 grams of flour. It turned out 11 pieces.

Today I made buns with cottage cheese and raisins from this dough.







And baked sausages in dough ...

For a long time no one has been here ... And I am giving Slastena a huge thank you! I came across a recipe yesterday, and today, I'm already baking, tomorrow the children are leaving. Baked with nectarine, sausages in dough, egg-green onions. Delicious pies! How will it be tomorrow? I'm with yeast on YOU! But everything worked out. I poured sunflower oil, reduced sugar on a spoon, but I will put more salt.

I used 150 g of mayonnaise instead of eggs.Baking remains soft for a long time.

My favorite dough for sweet baked goods! For 540 grams of flour, 31 medium patties are obtained (the dough is thin, the filling is 1 tsp with a slide). Be sure to boil the filling so that it does not flow and ruin the beauty.

Hello, tell me please, I have x / p Panasonic 2510, according to the book - you need to put dry yeast first, then flour, then liquids. The simplest program is 2 hours and 20 minutes, since the c / p regulates the temperature of the products. As you imagine, or maybe someone already had experience, what to do with this recipe, very beautiful pies, buns and pies. I also want to bake. Thanks in advance for the tips and answers.

Yes, it is on this program that everything turns out just perfect

Thank you for quick answer. And yet ..... sorry to bother you))) I don’t make any dough, but I bookmark dry products, as in the description for the bread maker

Hurrah! It worked for me too! I put all the products in the HP in the order that according to the Panasonic book 2510 I did not make any dough. Recipe for 540 gr. flour, and delighted her household with delicious bagels with jam, nut, and cabbage pie. Thanks for the recipe)))

I often make pastry in my panasik. That's really a dear assistant. Always happy with a good test. I have a supply of powdered milk in the house, just in case. When there is no milk at home, it helps a lot. I observe the proportion of liquid and flour according to the main recipe. , always the dough turns out wonderful. For example, I take flour 600 gr, a little salt and 4 or 5 spoons of sugar. We love sweet dough, even for pies with savory fillings. 1 egg, sunflower oil 2-3 tablespoons, butter gr 50. If there is no oil, I throw in sour cream. Spoons 2 ... I can put both, but in smaller quantities. Powdered milk 2 tablespoons (for some reason I didn't like dry cream) and vanillin, if necessary. A little less water than the prescription. ... Yeast 2 tsp, also according to the main bread recipe. The dough is always amazing. For what. Pies, pies, sausages in dough, cutlets in dough. Maybe someone will like using milk powder. I throw everything into x. n and on the dough program. Without any dancing, always a great result.

Sorry, maybe I inserted something wrong, but I'm new to this business. I will study and I promise that if something will be corrected.

[Nicol66]

Nicol66, Handsome!