"Bays" from Daria Yakovlevna Tsvek

By the way, I forgot to write - since I can't dairy, I take water, but with water it turned out to be very lush and tender, so if anyone wants with water - no problem.

I also baked these wonderful buns yesterday. But I have them crawled to the sides, even though I heaped them on a baking sheet. Probably in the original recipe all the "bays" fit into some kind of high shape?

[Pchela maja]

Pchela maja, Marina,
Thank you very much for sharing your baking experience with Nordic tins. I think it will be interesting to everyone who has such forms.

yacht777, Olga thanks for such a warm review. I am very glad that the coves were so pleasant. Bake and enjoy your health!

Albina, I put the buns in a baking sheet with high sides, I took the cheapest one, it turned out to be the most tenacious. I spread it at a distance from each other. During the proofing process, the buns stick together in barrels, and during baking they rise even more. You can take any form of baking container, as long as the sides are 3 centimeters or more.
And also look at the dough: it should only be slightly fluid. If it is liquidish then: 1) when mixing, do not use all the milk; 2) flour can be added while kneading.
After all, we all have different flour in terms of humidity and quality.

The dough turned out to be wonderful. I put the candied currant jam. I will definitely bake. But rather, you need to knead a double portion

[Albina]

I also baked these wonderful buns yesterday. But I have them crawled to the sides, even though I heaped them on a baking sheet. Probably in the original recipe all the "bays" fit into some kind of high shape?

Albina, I did it on flat baking sheets, they did not crawl, but I had to add more flour than indicated during kneading (I added it until it began to form into a ball), I have a Makfa premium. Maybe you have the same situation?

I liked the dough: everything was perfectly kneaded. I don’t know how best to explain. The buns are left to drink tea again. The buns themselves fit well and their fiber is wonderful. It's just that I don't have a small shape so that they grow up. They turned out to be buns.

I put the buns in a baking sheet with high sides

Well, I finally understood why bays are obtained, and not buns

And I baked today, a double portion! Thank you very much, Anna, for the recipe. The buns turned out to be wonderful, the dough is airy, although I managed to distribute the double rate of 12 buns. But "the mouth is happy with a big piece." Unfortunately, I can't insert a photo - there is no adapter from the camera down.

[Ludmila]

Ludmila, that for me as it turns out, if only more. Here they are like a drug: the more you eat, the more you want. And hfigura?

Victoria, Yes, pictures are not the main thing! The main thing is a lot and tasty. Good health!

And hfigura?

Oh, and don't talk about the figure. Soon I myself will become a bay. Well, how to stop ??? If you want and tasty.

Oh, and don't talk about the figure. Soon I myself will become a bay. Well, how to stop ??? If you want and tasty.

Eh, girls! You bake a cupcake, but forget about sex Then hfigura will be fine.
I myself adore such a delicious thing as store-bought bread, so a loaf lives in the house for 3-4 days; but the coves in a double portion were gone in a day and a half.

I made bottles without filling .. and then cream .. butter + condensed milk .. so mentally went :))))
I cut the bun .. with cream after the refrigerator (when he just grabbed) I smeared it .. creamy velvety .. let's go mentally :)))

Come on ... You will never lose weight here with you. I've just finished the cheesecakes, and now I'm spinning around these bays

You will never lose weight here with you.

What forum are you on? Slimy?

[Albina]

Albina, on the most delicious forum

Yes, here in general slimming: girl_haha: forum .. eat and lose weight

[Angelica]

Angelica, what are you trying to do, good people? We just finished eating these boules with apricot jam today (baked, however, last night) i Shaw, I know? Now with the cream? I also want to know how delicious it is

Nikka, with such a "diet" you will have to striptease until retirement.

In general, I try to make my pastries ready very late .. so that they cool down .. and I did not try to eat them ..
otherwise I once baked Gashins https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=139255.0
they love me with roses and I add a little more sugar .. in short .. it was time for them to cool down .. and it was early to sleep .. by morning there were half the rolls ..
so I bake late .. and with cream they generally fly away .. like birds .. shoals

Reporting.





After these bays, my husband resolutely went to the file sharing service and downloaded the book I was looking for by D. Zvek.
Homemade jam - apple and pear. Powder sprinkled only half of the rolls, and then the husband sakh. does not like powder. Made a double portion of 500 gr. flour.
Thank you for the delicious recipe !!!

[tuskarora]

tuskarora, Helen! Oh what wonderful coves

No .. this is the only way I can .. cook the rolls .. then take out the book of Natasha-Chuchelka .. and so that a book of sweet pastries falls on me (Daria Tsvek)
I didn't even think that I have it ... tomorrow I will study .. in I am hazel

[tuskarora, Lena]

tuskarora, Lena, these are not coves, this is lovely, what is it!
This year I also want to make apple-pear jam. I adore him since childhood. Thank you for your kind words.
Lika_n, Angelica, not only you. I went through all the secondhand bookstores, looking for old books of Hungarian cuisine. I love her very much, here is Zvek's baked goods. And I didn't find anything worthwhile. And I went to get books on the specialty, lo and behold, and after them "Hungarian cuisine" from the 50s and "500 recipes for sweet cookies."

But my bays did not work out. I read about the tall form, but I completely forgot how I did it. Now I am sitting with my hands propped up with my hands. And with taste, something went wrong, maybe I was too clever. My dough crawled, though it gave me more flour. Maybe why did the yeast go wrong? For the first time I used Krivoy Rog dry. And everyone praises so much, but I did not succeed, but I also want to go crazy from the bays ...

[Essenia]

EsseniaI'm upset! the shape is not necessarily high, just short brrtikas are needed, see 3. You can also bake in muffin tins, even in silicone ones, even in metal ones.
I don't have any dough with dry yeast, we don't love each other. Used at one time pressed Kryvyi Rih. For me it was the best yeast in Ukraine. Maybe the flour will also fail. Yesterday I baked bread and the whole grain one let me down.

But my bays did not work out. I read about the tall form, but I completely forgot how I did it. Now I am sitting with my hands propped up with my hands. And with taste, something went wrong, maybe I was too clever. My dough crawled, though it gave me more flour. Maybe why did the yeast go wrong? For the first time I used Krivoy Rog dry. And everyone praises so much, but I did not succeed, but I also want to go crazy from the bays ...

I can say that so far dry yeast oetker and premium flour Makfa have not let me down in any recipes (though sweet, though not, at least noodles, etc.). I automatically take them and make them. of course, I also want with whole grain and 1 grade, but I experienced disappointments with them ...

The last testicle remains. Leaving tonight for the weekend, everything in the fridge is eaten
I wonder if 3 yolks are replaced with one C0 testicle ... Will it work or not?

[Maria]

Maria, I will reveal a very terrible secret: when I do not have time to use all the remaining squirrels, then I plump whole eggs into the bays. And it turns out very tasty. So everything will work out! Only flour can be too much, do not pour it all at once. Or you can add a tablespoon of milk and then adjust the dough.If necessary, add milk.

Anya notglass, hello! Thank you for the most delicate buns. For the first time in my life I decided to take up yeast baking and started with "Bukht". I kneaded with my hands, worried, of course, because I had never dealt with yeast before. But you have everything so clearly scheduled that everything worked out for me! Buns are tender, weightless, well baked. Made with apricot jam and homemade candied fruits. Thank you, very tasty! (True, I overexposed a little. I made 1/3 of the recipe, it turned out four buns, it was possible to remove from the oven earlier than after 20 minutes.)


And here is a photo three days after baking - the bun is still soft:

[cabachok, Galya]

cabachok, Galya, the rolls turned out to be beautiful! I couldn't keep them for longer than a day. My namesakes are scattered with terrible speed. And now I will know that you can bake a double portion of a commercial for three days.
I am very glad that the first experience with yeast dough was so successful and the recipe did not disappoint! Thanks for the photo report!

Anna, thanks for the recipe. I'm a third generation yeast baking fanatic. Fantastically weightless baking. Only there was no jam, so I replaced it with custard. Super. A minimum of time spent, and the result is beyond praise. I will look for Daria Zveik's book - I feel a lot of interesting things await me. Thanks again.

[Natalia]

Natalia, thank you for your kind words and attention to the recipe. The book can be downloaded from the Internet in Russian or searched in paper version. I am sure you will not be disappointed. This is a terrific baking book.
And I am very pleased that the rolls turned out to be excellent. According to these recipes, nothing else happens.

Anyutka, today I muddied the double norm of the test, well, so that a lot at once. With the filling came a bobble and it was simply not enough. But there were some twisted chicken giblets and onions in the refrigerator. I made a roll from the remaining dough. I have not eaten anything more delicious. It turned out amazingly. The most delicate dough, delicate juicy filling and the finest crispy crust !!! The roll came out rather big, mine got almost all of it, there was a tiny little crust. So the savory filling is great too. Thank you for such a great recipe for buns and dough.

[notglass]

notglass, Anya, thanks for the recipe, delicious, wonderful coves, baked, enjoy.

[notglass]

notglass, Anya, the dough is airy! Lovely! Delicate buns!

Anh, I bow!



I really liked the rolls, they look like buhtels, I baked a double portion at once.
prepared smoothly and easily, no questions asked. the filling seemed superfluous to us, the dough is self-sufficient, wonderful!
but for all the weightlessness and splendor, the bite is somehow glivy, although baked. if there were sour milk in the tste, it would be clearer, but no. girls, maybe someone will tell you what the reasons may be. flour MAKFA, premium.

[Tatyana]

Tatyana, could have a little distance.

[svetta]

svetta, yes, I didn’t put it on time, because there was no way to provide 35 degrees, as they doubled - I began to bake, I was afraid to overexpose.
I didn’t think that it could affect ... I will continue to be more attentive.
thanks for the hint!

I’m thinking of repeating it, but bake it with cream like loafs.
nobody tried it?

[Tatyana]

Tatyana, here the dough is very tender and kind of moist. With cream, you can get a jelly-like pastry that tastes like "goggle" my husband says. This is a kind of cocks, but more healthy, festive. Bukhtelki are closer to the German recipe, Zvek pastries are more Austro-Hungarian. But this is my opinion.

[Volume]

Volume, that is, it is better to spread the cream separately, right?

[Tatyana]

Tatyana, I think yes. Mine were spread with the whipped cream left over from the cake. The verdict was: "Ambrosia".

and me again!
baked bays, the distance was right, 1.5 hours at 40 degrees in the oven, it turned out - a fairy tale !!!

Svetta, thanks again for the tip! for the first time I have such baked goods
when proofing they rose well, when baking - they did not grow at all, I think there is nowhere.
cram did not fold, soaked in hot syrup, like rum baba. not limp, really liked it!
hands are itching to bake them for Easter in small forms with cakes, only if this lace can cope with raisins and candied fruits ...

[Tatyana]

Tatyana, Anyutka has an excellent recipe for Easter from a similar dough and also from Daria Tsvek. We baked with her last year. It turns out amazingly tender and fluffy cakes. She didn't post it on the forum in my opinion. There was no one to take pictures.
I think that this dough can also make excellent baked goods, but you will need to cool it on something very soft so as not to jam. We pierced those cakes with ordinary thin wooden sticks and cooled them upside down. Easter cakes are very reminiscent of panettone.

[Volume]

Volume, I would bake in paper "cups" without taking them out.

[Tatyana]

Tatyana, in that case, I think everything should work out. Just do not put a lot of raisins and candied fruits.

[notglass]

notglass, Buns are unmatched !!! Thank you so much for the recipe !!!!

[Love]

Love, I'm glad I liked the buns. Yes, they are! Vkooooooooooooooooooooooooooooooooooooo

The buns came out just great, thank you very much for the recipe !!! Only, for some reason, I had to pour 20 grams of flour into the kneader, and half of them I made with sweets, the daughter does not eat jam)))

I baked it more than once and always the dough turned out to be watery, but today it turned out so liquid that I did not even put in the filling, I was afraid it would creep. And for some reason they stuck to oiled paper for the first time. But they baked and turned out to be good. The taste is divine. Soft and when pressed, the dough straightens immediately. It's a miracle!

[notglass]

notglass, Anya, thanks for the recipe for delicious buns
They are so fluffy and lightweight, delight !!!! I did a double portion, just as I knew that one would not be enough. And here just for a whole large baking sheet)