Rye custard buns

Category: Bakery products
Rye custard buns

Ingredients

1.5 tbsp. water
0.5 tbsp. rast oil
1 tsp salt
1.5 tsp sugar
1 cup (100-105 g) rye flour (for Israelis Shtibel 7)
1 cup (120-125 g) dark wheat flour (for Israelis Shtibel 3)
3 large eggs
some black sesame seeds for sprinkling

Cooking method

  • glass = 200 ml
  • 1.1. Pour water and oil into a saucepan. Add sugar and salt. Boil.
  • 2. Pour two types of flour into a mixer bowl. Add boiling water and oil (turn on the mixer at medium speed). We stir until the flour absorbs all the liquid and the dough will lag behind the sides of the pan (like on eclairs)). *
  • 3. Without turning off the mixer (we increase the speed of the mixer), add the eggs one at a time, beat until the egg is completely absorbed and only then add the next egg.
  • 4. Roll up buns (5 cm in diameter) with wet hands and place them on a baking sheet lined with baking paper. Sprinkle with black sesame seeds on top.
  • 5. Put the baking sheet in heated to 190 gr. oven for 20 minutes (middle shelf + blower)
  • After 20 minutes, lower the temperature to 175 grams and bake for another 20-25 minutes.
  • (It is advisable not to open the oven within 30 minutes)
  • 6. Remove the buns from the oven, allow to cool completely, cut, spread the cream cheese (or even more beautiful to squeeze the cream cheese out of a pastry bag), sprinkle with finely chopped irit and spread the salmon on top **

The dish is designed for

For 10 large buns

Note

Source here: 🔗

buxgalter_sofi-Thanks to Sonechka for the recipe !!!

I made buns without anything. But judging by the fact that the buns were wildly successful even without anything, it remains only to imagine how successful these buns would be if I fill them with Sonya's filling ... And I will do it !!! Hopefully soon ...

Girls and boys, my dears, I sincerely recommend trying it !!!

Sonadora
Inuswhat buns! I stole the recipe, I will definitely try to cook it!
Just ... What is dark wheat flour? Whole Grain?
Crochet
Pasiba Manyun ...

Here is what Sonia writes in her LiveJournal when answering a similar question about flour:

This recipe means "unbleached" .. But you can take whole grain.

I Manyun, baked on 1st grade flour, but originally planned to take whole grain (I, just like you, decided that dark=whole grain ) ...
Merri
Inna, a very interesting recipe! Choux pastry with rye flour - I've never heard of it. I'll try it sometime.

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