Dnieper bun

Dnieper bun

Category: Yeast bread

Ingredients
*** OPARA
1st grade flour	250 ... 275 g
Pasteurized cow's milk with a fat content of 3.2%	50 g
Water	100 g
Pressed bakery yeast	10 g
Dough
1st grade flour	250 ... 275 g
Water	85 g
Table salt	7.5 g
Granulated sugar	45 g
Table margarine with a fat content of at least 82%	65 g
Pressed bakery yeast	10 g

Cooking method

• Dough fermentation time - 210 ... 240 minutes.
  
• Dough fermentation time - 90 ... 120 minutes.
  
• Proofing 60 ... 80 minutes.
  

Time for preparing:

18 ... 20 minutes

Cooking program:

Oven temperature +185 ... 210C

Note

Nostalgia for the USSR made me find a recipe for buns for 3 kopecks
So the recipe for Gost (I took it from cooking, checked it in the books of Gost USSR 1968):
Bun weight 60 g
The product is round or oval, small slips are allowed. The surface is smooth, with or without a stamp impression. A slight gap is allowed along the stamp line.
The dough for buns is prepared by sponge, on a large thick dough, or in a safe way.

Now about the ingredients:
* Butter, margarine, - it is better to take a little more fat and even better squeeze the water out of it (as when we make cake cream, we select water with a crush);
* Milk, better homemade or with a short shelf life (when I took harder dough in tetrapacks), and even better cream, but buns are more high-calorie
* Yeast, of course, wet is better than dry, it stinks on dry dough with yeast, buns fit faster, the dough seems to be more porous, but ... the taste is lost (I generally took wine yeast, so no smell ... the taste is amazing);

In the photo, these same buns but on whole grain flour and sourdough instead of sourdough ...
If you change flour from the first grade to whole grain, add more water to the dough, that is, not 85 but 100 (you can use milk instead of water). And it's better to add two savory tablespoons of gluten.
The dough does not stick to hands and is very easy to shape.
Bon Appetit everyone

And girls, you can do it in two ways, with and without dough.
Without dough, everyone fell asleep, put the dough function in the HP and it is ready, in an hour, you can mold and bake in the oven.
I love the sponge way, on it they have a slightly different taste (there is a hint of sourness).
The dough is put on water and milk, as usual we add yeast to the liquid, pour the flour and leave the dough to rise. The dough will turn out to be dense, it did not stick to my hands.
The dough does not knead for a long time, but because of laziness I put the dough and the rest of the ingredients in the HP and it interferes with everything, then I leave it to come up for an hour and shape the buns.
I already form on what I bake on, they fit 2-3 times and then you can put them in the oven (preheat).
I bake at T-200 Celsius in a gas oven on the 3rd level, my mother baked at 180 in an electric oven, at 200 they quickly blushed at her, and she loves whiter
And the baking time also depends on the size of the bun, but by the look I think you will understand that they are exactly like purchased ones, only without the imprint below