Imperial buns (Kaiserbrotchen)

[NOT]

Imperial buns (Kaiserbrotchen)

Category: Yeast bread

Kitchen: german

Ingredients
Flour	500 g
Milk	300 ml
Fresh yeast	20 g
OR dry yeast	1 sachet (7g)
Sugar	1 table. the spoon
Salt	1 table. the spoon
Butter (margarine)	75 g
For lubrication and dusting:
Egg	1 piece
Poppy or sesame

Cooking method

Heat the milk, pour into the bucket of the bread machine. Then everything is as usual - sift flour, salt, sugar, melted butter - in different corners of the HP.
Dough mode - 1 hour 50 minutes.
Roll out the finished dough, roll it up, cut the roll into 15 pieces, shape the buns and leave them to rise in a warm place, covered with foil, for 30 minutes.
Make cuts with a sharp knife, brush with an egg, sprinkle with poppy seeds or sesame seeds and bake for 15 minutes at 200 degrees Celsius.
The buns are typically German and have a German name for a reason!
They NOT sweet, salty! But great for sandwiches and snacks! However, if you add 1.5 teaspoons. tablespoons of salt will not be worse.
The husband (German), who shouted that he would not have supper today, eats the third with butter and cheese and hums with delight!

Note

The original recipe is here: 🔗

Forming round buns

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Although I don't have the scales yet (they will bring them tomorrow), I still tried this recipe today. What can I say ... NOTHING !!! Here you need to try, this is some kind of yummy tasty, I thought the most delicious buns in supermarkets (they bake themselves, hot), so they have a rest! Both fast and awesome. I also added seasonings with herbs.
Now I will often bake this, thanks for the recipe

[Stеrn]

wonderful dough base.

only I baked cheese sticks, I promised my husband a long time ago, but I still couldn't choose a basic recipe.
The stick is made with a roll, sprinkled with grated Dutch cheese.

and there is a clarification.
eggs are different ...
I had giants, 60 ml. so I took less milk than prescribed
according to the formula...

egg + milk = 350 ml.

the dough turned out just perfect !!!
Stеrn, thank you very much!!! for inspiration !!!

[Celestine]

Celestine, thank you for your trust! I am very glad that it turned out even without the scales and that I liked the recipe !!!

and there is a clarification.
eggs are different ...
I had giants, 60 ml. so I took less milk than prescribed
according to the formula...
egg + milk = 350 ml.
the dough turned out just perfect !!!
Stеrn, thank you very much!!! for inspiration !!!

And you only need an egg to grease the buns! Not in the dough! 🔗
But, as they say, you can't spoil the dough with an egg!
I am very pleased that the recipe was useful to you! 🔗

Hee-hee, and where I was looking. added to the dough, and did not spoil the dough - that's for sure

And about cheese sticks - this is an idea, sprinkle with grated cheese before the end of baking, did I understand correctly?

[Celestine]

Celestine

And about cheese sticks - this is an idea, sprinkle with grated cheese before the end of baking, did I understand correctly?

Try it in 10 minutes. before the end. I use grated pecorino romano (italy) - it does not spread like regular cheese, but it becomes like a little crust (but this is not for everybody) - I sweep mine in six seconds.

[Celestine]

Celestine
Try it in 10 minutes. before the end. I use grated pecorino romano (italy) - it does not spread like regular cheese, but it becomes like a little crust (but this is not for everybody) - I sweep mine in six seconds.

Thanks, I will definitely try. My husband has cheese and cheese, maybe he will definitely like it ...although everything was erased without him yesterday evening, they left me 1 copy for breakfast with the child. Looks like I liked it And then what will happen if I sprinkle cheese - it pulls hot from the oven

[Stеrn,]

I did the sticks like this.

I roll out the dough, thin enough, sprinkle with cheese and roll into a roll. it turns out a cheese stick. and immediately sprinkle with cheese (grated Dutch), a little time for proofing and in the oven. And the very cute ones came out without lubrication ...

Stеrn, egg for lubrication .. Semyon Semyonitch !!!
In general, it is strange, it turns out I increased the amount of liquid by 50 ml. and everything worked out great for me ... it's even interesting.
I repeat, the dough was awesome ... I'm taking it on permanently.

If the dough is low in fat and there are no eggs, it will always be awesome.

by the way, butter passes away like fats, then there is at least 2 times more of it than in my usual recipes ...
I thought that the dough would be heavy, but no!

and the egg, I wrote, did add to the dough, and I'm not alone ...

and still the dough is awesome.

yeah .. these sticks turned out to be so "dietary" that I immediately rattled off half to work, for a treat ... they passed with a bang, I must say

otherwise, I'm not particularly an eater of bread, but my husband, apparently, really liked it ... so away from the sin of gluttony, it's better to leave half a portion at home ..

[DuDyuka_Kiev]

DuDyuka_Kiev, I am not surprised that the dough came out despite the increase in liquid. Much has been written about this on the forum. Still, the products in different countries are very different. I control the mix ALWAYS and always have to add either flour or liquid.

About yeast. I have used dry yeast in this recipe. I calmly poured a packet and do not regret it. I'll try to do something with fresh ones.
Although experience Gypsies and mine shows that the recipes from this Bulgarian site can be safely trusted!

[Stеrn]

Stеrn !!!!!!!
It is something !!! The only drawback is that there are few of them, only 15 pieces, we did not even notice how our greedy paws scratched on an empty teat.

[Stеrn]

StеrnThanks again, I bake buns 5-6 times a month. I made some changes to the recipe for my taste: I put 1/2 tbsp of salt. spoons, I warm butter together with milk and put the dough on the "Pizza" mode. Today I brought to work - 2 people, one of them is a small and fragile girl - they managed ALL 15 buns with tea while the coffee machine was making me coffee !!!!!!!

I really like the consistency of this dough, so I want to try making "calorie" type buns based on it. On the weekend I will try - it will turn out the most interesting or not. I will definitely write about the results.
And I did not dare to "namchiki".

Difficult choice - I read your recipe today about Fugasca's cornbread. You can't make two breads at the same time, so I decided to add 100 grams of corn flour and 1 egg, and everything else is like in the recipe.
And that's what happened - my husband has already appreciated!

Yes, now again the dough is jumping into HP - they still want to!

As promised, I made caloriek buns on the basis of "imperial buns" yesterday. Salt put 1/2 tsp. (3/4 could have been) sugar 6 tbsp. l. and raisins soaked in cognac - something turned out - the dough is the most delicate and delicious, very similar to "kaloriyki" only more tender. I put the dough in the "Pizza" mode, then formed the usual round buns (it was not possible to roll out and roll up a roll - the dough turned out to be a little liquid for this) while the stove was warming (15-20 minutes) the buns came up 2 times. Covered with an egg and sprinkled with "broken" hazelnuts. She put them in the oven for 20 minutes (first 10 minutes, then turned the tray over and another 10) at 220⁰... She pulled it out of the oven, sprinkled it with water and covered it with a towel.
RECOMMEND!!!!!

Which day I am going to bake imperial buns, and I still can't get myself together ... But finally I made up my mind, and slowed down ... do you really need to put 1 tablespoon of salt, and not a teaspoon, will the dough be oversalted?

[Andreevna]

Which day I am going to bake imperial buns, and I still can't get myself together ... But finally I made up my mind, and slowed down ...do you really need to put salt exactly 1 tablespoon, and not a teaspoon, will the dough be too salty?

Here is the answer from the author of this recipe:

Andreevna, salt is really one tablespoon.
Now I'll go and add explanations to the recipe. The buns are not sweet, of course!
Thanks for asking this question!

I wanted to try it very much, I was also tempted with cheese sticks, but the little nimble child does not allow me to make buns ... in general, she rolled out the dough, sprinkled with grated cheese and dry herbs, rolled it into a roll .. and back into the bread maker ..
It turned out to be an excellent cheese bread, fatty, true, and nutritious .. for two days I ate it :)))))

And I would not mind eating such bread for a couple of days! 🔗 🔗

In the recipe, indeed, a tablespoon of salt. I bake this way, my husband is German and loves these salty rolls. But if you put exactly half of the specified amount of salt, it won't get any worse! Many girls do that.

[Many girls do this.]

And I would not mind eating such bread for a couple of days! 🔗 🔗

In the recipe, indeed, a tablespoon of salt. I bake this way, my husband is German and loves these salty rolls. But if you put exactly half of the specified amount of salt, it won't get any worse!Many girls do this..

I put 1/2 tablespoon of salt - we like it better

I also decided to try .. but not buns, but a loaf .. changed a little for myself - sugar -2. Art. l., and the salt was reduced to 1 tbsp. l ... well, I put the egg in the dough - I didn't notice what for lubrication .. it turned out awesomely tasty .. Today in the morning half a loaf has already gone .. in the evening I will make it as expected - buns .. The dough is just wonderful. ... fit in HP - so I almost lifted the lid ...

Here's what happened .. don't judge too much - this is my first experience with the dough .. I didn't bake it before .. my hands are growing from the wrong place .. so I bought HP so as not to suffer myself and not to torment my family ..

Zhuzhu beautiful bread, and if you weaved it would be a challah.

[Stеrn]

I vaaaaasche became insolent - based on this recipe I baked cheesecakes.
Salt - 1 tsp
Sugar - 7 tbsp. l.
Instead of regular yeast - yeast for baking.

Stеrn, I love this recipe - it is very adaptable to any whims and desires, change only the ratio of salt-sugar and bakes whatever you like.

The fact is that this dough is not just successful, it SUCCESSFUL

I made sweet buns (7 liters of sugar). I must say right away, very, very tasty.
At first I wanted to make cheesecakes with cottage cheese, but the cottage cheese turned out to be bad. Then I began to think what would I do with the already rolled and laid out balls. At 4 she pushed raisins, right into the middle and from above, as it were, pinched, at 4 more candied fruits, 4 more empty ones, but at 3 more, on the advice of her husband, she pushed cheese. To my objections that the rolls are sweet and with cheese, my husband said - try it, you don't lose anything. During baking, some of the buns opened slightly, but nothing fell out or flowed out. It's clear that it's delicious with candied fruits and raisins, but it's awesome with cheese. I poured some more buns with icing according to a recipe from awesome butter dough. Glazed buns have no crust on the top and are very soft. In general, it's delicious, the only thing is that the sugar in the dough then needs to be reduced, otherwise the icing is very sweet, although it is suitable for those with a sweet tooth.

and if you bake in the microwave, then in what mode? My oven works very badly !!!

The buns with icing became not so sweet when they cooled down. At first I ate them hot, and I ate them. So do not reduce the sugar too much.
And in our family, my husband generally cooks, to be honest, I am not very good at and therefore do not like to cook. Today my husband even advised me to grease my hands with oil so that the dough does not stick to my hands, though at first he watched me suffer.

[tanya1962]

Sent: 31 March 2008 07:38:33
tanya1962
Zhuzhu beautiful bread, and if you weaved it would be a challah.

and I already tried it .. we made a pigtail and made buns from the rest .... it turned out great. ... and most importantly, the family members were simply surprised ... in general, I really got hooked on this recipe ..

Many thanks to you Stern, for the recipe for buns! Even in my almost non-working oven, they worked! The family members really liked it, they got me 9 pieces for three in one sitting! By the way, yesterday I fried whites from a very similar dough! And it was foolish to hope for a different result ...

Sеrn, and the other day I baked "Monkey Bread" from your dough, I'll tell you that something with something ... Especially my daughter liked it ... And she is generally a "fan" of monkey bread in any of its performances.

Sеrn, and the other day I baked "Monkey Bread" from your dough, I'll tell you that something with something ... Especially my daughter liked it ... And she is generally a "fan" of monkey bread in any of its performances.

What is Monkey Bread ?? You can be more precise and more detailed ...

And more precisely, and in more detail here:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=3473.0

[Stеrn]

Thank you Stеrn! I got the Imperial buns with cheese. And they smell! And the taste is beyond praise!

The dough is wonderful. Now I want to bake a braid in the imperial style And then I will definitely try with corn flour.

And I still had a piece of this dough - it didn't fit on a baking sheet - and I decided to fry the pies in a pan. it turned out 4 things that were wiped out in 5 minutes) and it was said that we still need to fry these.

I made buns on the floor last night - portions. Very easy dough to work with. Roll out, sprinkle with chopped onions. I wanted to sprinkle with herbs, but was not in the refrigerator. I cut a roll the size of a nut. I put the buns in a mold as plump as donuts. She artistically cleaned them with scissors, etc.
For dinner were eaten (in two persons) to the last crumb. Delicious!
Next time (and this will be today) I will add herbs and garlic.
The green borsch will have what you need!

Sеrn, and again me, and again with gratitude ... Miracle dough, and, accordingly, miracle baking! This time, during kneading, I added 25 grams of dry fried onions (from "House-bread"), as a result, onion buns turned out ... also that he is on a diet, otherwise my onion buns would not be seen ...

I have to make all the buns sweet ...
I did it with dried cherries - I added sugar to the dough, chopped the cherries finely and added at the end of the first batch (not to the dispenser!). accordingly, a spatula smashed most of the cherries, got a pink dough with cherry pieces. The last time I found a forgotten strawberry yogurt in the refrigerator, I made it on it. 24 small buns, dipped in melted butter and put in a mold like a "friendly family".
wonderful dough!

[Stеrn]

Stеrn, I want to say THANKS! This is such, such .... well, in general, I got extraordinary buns today. Baked for a test, the buns turned out to be delicious. I made various sprinkles: poppy seeds, sesame seeds, flax seeds, and grated Parmesan (namely Italian Parmigiano). It turned out to be the most delicious with cheese. The son, already looks like a bun, having cracked 2 pieces without looking, said - Mom, we still need to bake these, twice as many and with cheese.

Can you make cheesecakes from this test?

[Janet]

Janet , the dough is unsweetened. If the cheesecakes are unsweetened, then it's easy. And if cheesecakes with cottage cheese or jam, then check out other recipes. There are a lot of them here

Girls,
I baked these buns for the first time today, instead of bread for dinner.
Sprinkled on top with everything that was found at home. The pumpkin seed sprinkle I liked the most.
Stern, thanks for the recipe
I did everything word-for-word, only cut the salt by half.

Girls, tell me pliz.
This moment is not clear to me:

Roll out the finished dough, roll it up, cut the roll into 15 pieces, form buns and leave them ...

I tried to make the rolls like a cut roll - it turned out to be some kind of sprawling look, in the end I just changed it into ordinary rolls.
Who did it exactly with a roll - did you put it up with a cut? or how? And how important can it be? as I understand it - in the case of the roll, the buns should be flatter, so to speak "sandwich".

Who did it exactly with a roll - did you put it up with a cut? or how? and how important can it be? as I understand it - in the case of the roll, the buns should be flatter, so to speak "sandwich".

from the roll it is easier to cut off and roll into oval balls in even parts - this is for convenience, you can simply tear off pieces from the dough

The first time I did it with a roll. I didn't really like it, yesterday just by eye, I cut the whole dough into 16 pieces. And formed round buns. I did not notice the difference in taste, it is tasty and so and so.
But the addition of cheese (like suluguni, but unleavened) had a great influence. Firstly, the dough rose well, and secondly, soft, tasty ... my husband woke up this morning to say "I ate what I could, what I could not - took with me", left 4 of 16 pieces for us, took the rest to work, feed their peasants ...

It was convenient for me to make a "roll". I rolled the dough into a rectangle, then sprinkled it with grated cheese (and added a bit of greens the second time), rolled it into a roll and cut it into pieces. She fastened the edges of each part like a dumpling and tucked them under the bottom. Maybe she fiddled a little, but it turned out delicious The husband said that it was good to be an emperor

[Viki]

And I do the same as Viki, I sprinkle the cheese, I roll a plump roll, it sticks well because I roll out the dough without sprinkling with flour. And then I collect the bottom of the bun tightly with a "skirt" and tuck it inside, from this the bun immediately turns out to be very convex. In wrote, I would understand

and if you bake in the microwave, then in what mode? My oven works very badly !!!

The oven must be in convection mode

This is the way to bake buns. Delicious. Sprinkled with poppy seeds, sesame seeds, a little sugar. Stern, thanks for the recipe.

And yesterday I used this recipe for making garlic donuts for borshchak.
The dough is very excellent
and the donuts turned out good
True, in my oven I baked bread for the first time yesterday (I recently bought a new one), it's a scary reality, but everything worked out



There is nothing complicated. the main thing is to turn in the dough and then cut it into pieces and roll it into such a not very thick flagellum (or what should you call it?), then cut it into small donuts, as in the photo, and fold it into a baking sheet when they come to grease with an egg and into the oven.
that's so approximate


while the donuts are being prepared, I make such a gravy, squeeze the garlic, add sunflower oil and stir well. When the donuts are ready, I let them cool a little and then I put them in a saucepan or a bowl, pour the prepared sauce, shake, cover with a lid and a towel and let them cool. And it doesn’t matter if more sauce gets on one donut and less on the other, it will all be saturated and will be very tasty.
Try it, it's not hard

Delight! Made with cheese, 1/2 tbsp salt, 6 tbsp sugar. Moderately sweet. Very soft and delicate. I take a note. Thanks to the author!

500 g white flour
300 ml warm milk
40 g fresh yeast
or 7 g dry
1 table. spoonful of sugar
1 table. spoon of salt
75 g butter
1 egg, beaten (for lubrication)
sesame seeds, poppy seeds

Hello. I have only had a stove for the third day. I am sure that the answer to my question is somewhere on the forum, but I could not find it. Please tell me 7 gr. dry yeast - how many measuring spoons from Panasonic? Thank you.

[Stеrn]

7 grams of dry yeast is 2 tsp. or a little less. I don't have Panas, but spoons as a measure are the same for everyone.

Stеrn, already baked these buns many times. From changes: salt 1/2 tbsp, sugar 6 tbsp, not baked milk. It always worked out great. And yesterday oil was only 50 grams instead of 75. The buns came out rubber. Could it be because of the oil or did I overexpose them in the oven (sat longer than usual)?

I sympathize!
This could happen due to a decrease in the amount of oil, and due to an increase in baking time, and it also happens if you put the buns into an insufficiently preheated oven.