Vyborg bun with jam on the surface

Category: Bakery products
Vyborg bun with jam on the surface

Ingredients

Dough:
pressed yeast 12.5 g
wheat flour c. from. 250 g
water 150 g
Dough:
dough all
wheat flour c. from. 225 g
water 66 g (+50 g)
salt 5 g
Extraction:
wheat flour c. from. 15 g
sugar 85 g
butter 15 g
vegetable oil 2.5 g
egg 5 g
vanilla
Streusel:
butter 15 g
sugar 30 g
wheat flour c. from. 30 g
Finishing:
butter (for the top of the buns) 30 g
jam 60 g

Cooking method

  • Dough:
  • Grind yeast with fingertips, mix with flour. Add water and knead the dough. Fermentation for 4 hours at room temperature.
  • Vyborg bun with jam on the surface
  • Vyborg bun with jam on the surface
  • Vyborg bun with jam on the surface
  • Dough:
  • Add flour, water (I have +50 grams) and salt to the dough, knead the dough. Fermentation - 60 minutes.
  • Dough after one hour of fermentation:
  • Vyborg bun with jam on the surface
  • Extraction:
  • Add sugar, vanilla, butter and vegetable oil, egg, flour to the dough. * Knead a soft, non-sticky dough. Fermentation - 90 minutes. Knead the dough once 50 minutes after kneading.
  • Dough at the end of fermentation:
  • Vyborg bun with jam on the surface
  • Streusel:
  • Put all the products in a bowl and crush them with a fork. The oil must be cold. **
  • Forming:
  • Melt the butter and cool.
  • Divide the dough into 12 equal parts. Form round dough pieces.
  • Vyborg bun with jam on the surface
  • Dip each dough piece in oil first.
  • Vyborg bun with jam on the surface
  • And then into the strusel.
  • Vyborg bun with jam on the surface
  • Place on a baking sheet lined with baking paper. Proofing under the foil - 2 hours.
  • Vyborg bun with jam on the surface
  • In the middle of the proofing, make grooves on the dough pieces and fill them with jam. ***
  • Vyborg bun with jam on the surface
  • Bake the rolls in the oven preheated to 220C (convection 200C) degrees for the first 7-8 minutes, then lower the temperature to 200C (convection 180C) degrees and bring the rolls to readiness.
  • Vyborg bun with jam on the surface
  • Sprinkle warm rolls with powdered sugar.
  • Vyborg bun with jam on the surface
  • Vyborg bun with jam on the surface
  • Vyborg bun with jam on the surface
  • Unrealistically delicious rolls! Huge, weightless and insanely fragrant.
  • * Cooked half a portion. Instead of butter + vegetable oil + egg, I added 15 grams of butter to the dough.
  • ** It is better to take "solid" oil. I had Ichalkovskoe, a small crumb of a streusel did not work, despite the fact that the oil was cold.
  • *** The jam was homemade apple jam. I think it will be even tastier with sweet and sour (lingonberry, for example).
  • Next time I'll cook a full roll or even two.

The dish is designed for

12 pcs

Time for preparing:

8 ocloc'k

Note

Vallejo recipe: 🔗

stanllee
I'm first! Hurrah! So what, what for the night)) Good for the night is also possible.
what appetizing !!
Sonadora
Maryana, as much as possible! Naturally.
MariS
What lush buns! The photos are very, very appetizing and in general the master class is real!
Kras-Vlas
Man, delicious buns! Fluffy, sweet, ruddy, but so far away ...
simulia
What a beauty! : bravo: I remember in my childhood similar buns were sold in the store. Wow ... Thanks for the recipe!
Gala
Manyawhat beautiful buns, dough, photos, master class and FSE you have
Sonadora
Marish, Olya, Nadezhda, Galinathanks girls. The rolls really come out great. It would seem that there is practically no muffin in them, and the dough is so fragrant, as if for cake. Probably, long-term fermentation affects.
BlackHairedGirl
I also remember such buns from childhood Well, everything, at night I saw enough of deliciousness, now I will dream
Anatolyevna
Sonadora, Manh are such beautiful buns, and the dough is lovely! I admire your masterpieces. Good recipe! Thanks, I will try.
Tanyulya
Maaaan, howA beautyaaa !!!! Here's to me now as raaaaaaaz to coffee !!!!
Albina
I also remember buying such buns as a child. Great, thanks, Manechka, you will need to bake
ang-kay
Manyash,as always, everything is at the highest level.
Mikhaska
Luxurious buns, Manechka! Really, even in the photo you can see how weightless!
Galina Byko
These are buns!
Thanks for the recipe!
mnc

egg 5 g - how is it?
Sonadora
Girls, thank you very much. So nice that we looked at the buns. I would love to treat you all. Will in our Kolyma in our area, you are welcome, I will bake more.

Quote: mnc

egg 5 g - how is it?
Shake the egg with a fork and take 5 grams of the resulting egg.
mnc, do not hesitate, everything is correct in the recipe, in Soviet times these rolls were baked at bakeries, in accordance with GOST. When converted to smaller volumes, such figures are obtained.
Rada-dms
MAN, I have three favorite rolls from those times! So here it is, the third !!!! I really don't know how to thank you for this recipe !!

I'll write an ode soon
Manin's crumb!
Sonadora
Ol, you can't imagine how happy I was when I found this recipe on cooking, kindly laid out by Boris (Vallejo). If you bake, take a sweet and sour jam. Then the taste will be just like in childhood.
Rada-dms
Quote: Sonadora

Ol, you can't imagine how happy I was when I found this recipe on cooking, kindly laid out by Boris (Vallejo). If you bake, take a sweet and sour jam. Then the taste will be just like in childhood.
Yeah, then I will mix apple and dogwood or cherry plum. Thanks for the advice!
Olya_
Manyash, well, I love your recipes. then ice cream, then muffins, then pancakes, now these are buns. If I had more free time, I would definitely cook everything. But while its dumb and so the recipe bookmarks, and be sure to put it on the queue. You have to pamper your family for the recipe and such delicious pictures
Musya-Marusya
What beautiful buns! If it's not a secret, share a recipe for homemade apple jam. I want such that it would not flow out of the pies, as pies with apple jam used to be.
lappl1
Manechka, masterpiece buns! I just opened a can of jam from Antonovka - sweet and sour. Eh, and I'll bake a roll! Thank you, Manechka, for the recipe!
Quote: Musya-Marusya
If it's not a secret, share a recipe for homemade apple jam.
Musya-MarusyaCan I share a recipe for jam? And not only apple. Thick, homogeneous, light, quick and easy to prepare. Does not spread in baked goods. Recipe HERE
mnc
what's wrong? like I did everything according to the recipe, and the 2 stages went well, although at the second stage, after adding flour, the dough seemed terribly steep - 55g of water was not saved, I added 20 more .. Yu but, nevertheless, it rose in an hour, but third: Add sugar, vanilla, butter and vegetable oil, an egg, flour to the dough - melted the butter, poured it onto the dough and then sahao and everything else - barely kneaded, after an hour it seemed to soften, it became sticky, but some kind of lumps ... added a bit of flour, left it again for an hour, the same lumpiness .. put it at 40 degrees in the cartoon, it did not help, left the spongy dough in it until the morning, but the lumpiness did not go away, as I did not try to knead it. I put it in the fridge, went to work .. I look forward to your advice !! what's wrong?? I want a plush-e-ek!
Sonadora
Girls, Thank you! I would be glad if you like it.

Olya, do not worry. Let the short-term absence of rolls be the biggest nuisance in life.

Tatyana, peel apples and seeds, cut into small pieces and cook in the microwave until soft. Grind with a blender, add sugar and gelatin, bring to a boil and cook, stirring occasionally, for 4-5 minutes. For 1 kg of apples - 300-400 g of sugar and 2 tbsp. l. zhelfix.

Ludmila, with their Antonovka jam it will be very tasty.

mnchow was the flour measured, how was it kneaded, by hand or with a kneader / bread maker? I can't even imagine why the dough was lumps. Maybe you haven't kneaded enough?
Quote: mnc
put it at 40 degrees in the cartoon, it did not help, left it in it until the morning
That is, the dough stood in the cartoon all night? Oh, I'm afraid that it fermented during this time and the rolls will not work.
TatianaSa
Man, and my dough in the dough is very steep, like a dumplings. Added water. And the second time when I already added flour to the dough, salt and water are also cool. I added about 20 ml of water. HP kneads ... I'm waiting for buns hunting, it already brings teeth
TatianaSa
I added butter, sugar, vanilla and came to the conclusion that we get lumpiness due to the initial deviation from the recipe ... in the end we had to add flour. And due to insufficiently thorough kneading.
TatianaSa
Manechka, my dear! How I love your pastries! You are a baking genius! You're just a superbison! Hats off Thank you for the buns!
Vyborg bun with jam on the surfaceVyborg bun with jam on the surface
They just have an incredible taste. I have never eaten such airy baked goods.
LiudmiLka
Girls, I'll write about how I make jam, here, because it's just a couple of words. I take apples of the appropriate variety, not juicy, but which have flesh like potatoes (I grow such summer ones). Without cleaning, but only after removing the core, I pass it through a meat grinder and fill it with sugar. Sugar to taste, but I don’t put in much (in Moldova, apples are very sweet, mostly). I cook in a cauldron, stirring until they boil. I roll it up in banks. It turns out to be very thick - stands on a spoon and delicious.

Sonadora, and the recipe promises to be incomparable. I would like them very, very much, but, in my opinion, a lot will have to be spent.

Rada-dms, and what other 2 favorite buns do you have?
Sonadora
Tan, the beauty!!! Thank you so much for trying. And what about the filling, cottage cheese?

Quote: TatianaSa

Man, and yenya's dough in the dough is very steep, like dumplings. Added water. And the second time when I added flour to the dough, salt and water are also cool. I added about 20 ml of water. HP kneads.
That is, you took 66 + 50 + 20 = 136 grams for a full portion of water for the test?
When I baked them for the first time, I also added water to the dough, and with the ottobok I had to add flour. This is why the recipe only contains 50 grams of extra indicated (water).

Lyudochka, Thank you! It will be necessary to try in the midst of the struggle with the apple harvest.
stanllee
I've been looking for a long time)) Now I've baked it! Thank you. Very cool and delicious!
And the eggs should be: 5 g?
Sonadora
Maryana, to health. I'm glad the recipe came in handy.
Quote: stanllee
And the eggs should be: 5 g?
The recipe was developed for an industrial scale, for bakeries, so when converted to 500 grams of flour, very few eggs remain.
velli
Sonadora, And if you don't add an egg at all or is it necessary? Difficult to weigh 5g. Thank you for a masterpiece that cannot be repeated!


Added Sunday 23 Oct 2016 09:12 PM

Or try all the same? I would be extremely happy if it works out even approximately. Although baking, especially yeast, I have been doing my entire adult life. But I didn't bake such buns.
Sonadora
velli, Valentina, it will definitely work out. The egg can be replaced with the same amount of water.
Irina.A
I really like these buns-cheesecakes with sprinkles, thank you, I will bake you!
Sonadora
Irina. A, I will wait. Hope you like it.

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