notglass
Natalia, it is very pleasant that the buns were liked, bake for health and joy!
nakapustina
Anna, thank you tremendously for sharing the recipe for chic buns, it turned out weightless, fluffy and tasty I had to make a double portion, I think the recipe will be one of my favorites

cake machine
Bays from Daria Yakovlevna Tsvek
Thanks for the buns. Delicate, weightless, the fibers exfoliate, but not sweet enough for me, because I baked without filling. For pies and burgers, this is just perfect. As my grandmother used to say, "At least eat with your lips." I baked a double portion, flew away for afternoon tea. For dinner, I barely won two buns)))
toffee
I'm coming with a report. Yes, I must say I did it in double volume.
Bays from Daria Yakovlevna Tsvek
It's crumb, I'm afraid it's not clearly visible.
Bays from Daria Yakovlevna Tsvek
Yes, really very light buns. And how delicious! From the yolk, the crumb is straight yellowish, layered. Anechka, now, like a hosh, get out of it, but take out the recipe for using the remaining proteins.

lettohka ttt
What kind. airy, fluffy, beautiful buns !!! Thank you Anya for sharing the recipe !!! I will definitely try !!!
nakapustina
Quote: iris. ka
Anechka, now, like a hosh, get out of it, but take out the recipe for using the remaining proteins, and put it down.
Irina, forgive me for getting in, "cookies to forget about" have not tried to bake?

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notglass
Natalia, Lena, Irina, wow, and you have beautiful buns! So I would break off a bun and with milk. How wonderful that you liked this recipe so much. After all, he's really worth it.
iris. ka, Ira, I'll take it out and put it on the weekend. In another book by Zvek, I found application of proteins.

lettohka ttt, and on health! I love to share.
Chef
Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition
Vinokurova
Uraaaaaaaa! ... our rolls won !.
Anyutka, my sincere congratulations !.
ang-kay
Congratulations
Vladzia
notglass, Anna, congratulations on the well-deserved award Hooray !!! We're baking premium bays !!
EkaterinaNik
notglass, Anna, congratulations on your award! Very grateful for the recipe! Very beautiful, tasty / and what is important for me is not difficult! /
I baked a double portion. Only my jam is watery But very, very tasty!

Bays from Daria Yakovlevna Tsvek

Bays from Daria Yakovlevna Tsvek
Rada-dms
Gorgeous recipe, great execution, well-deserved reward! Heartiest congratulations!
eye
Anna, congratulations on your victory !!!
Now I admire the photos and think: buuuhty ... and they only with jam, right?
and with a different filling, what, pies already, no?
about! and the bays have cousins ​​of sisters - bays
Irina F
Anya !!!! Congratulations on your well-deserved victory !!!!
Anatolyevna
notglass, Anechka, congratulations on the award! Very nice and tasty!
notglass
Good morning!!! It is raining outside the window, but here it is so warm and sunny from your kind words and smiles!

Chef! So unexpected and very, very pleasant!

Dear ones, thank you all very much for your congratulations and for appreciating the recipe!
notglass
Catherine, the rolls are superb!
On the contrary, I like it when the jam melts a little when baking. I hoped that it would be so, but it didn't even flow a bit.

TatyanaIt won't work with unsweetened filling - that's for sure, but any sweet, just not juicy, will go with a bang.
If juicy berries are fruits, you will need to warm up and drain the juice. The dough is very tender and will simply sour from the juice.
Irina F
Anyawhat a big thank you, dear!
This is some kind of weightlessness!
Delicate, delicate, with a citrus note!
I took a photo, but now I'm writing from my phone, I'll show it later
notglass
Irishkayou haven't eaten everything there yet? I'm already running, the bus is coming!
I am very glad that I finally made up my mind. Now you understand me? When I tried to get them from a deep tray, I did not know what to pick up for. The dough is fluffy, weightless, I was afraid to crush everything. But the dough is magic, it is restored in a moment.
Good health to you, my dears!
Irina F
Anya, my promised photo!
Bays from Daria Yakovlevna Tsvek
Thanks a lot darling! Relatives said they were just melting buns !!!
notglass
Quote: Irina F

Anya, my promised photo!
Irisha! I have no words! Well, what are you pushing me to? I have already forgotten about them. Although it's hot outside, I'll bake again tomorrow.
Irina F
Anya, the bulkaf is gone, some photos are left)))
MariV
Bays from Daria Yakovlevna Tsvek
I bake for the second day in a row! Well, very tasty buns.

I slightly changed the recipe for myself, and the proofing, and the baked goods were made in a slow cooker.
Lerele
I have not yet seen such a miraculous dough, it stretches like a thin film !!
Thank you, I didn't take a photo, because the filling was liquid and leaked out a bit, ugly, but very tasty !!!
Thank you!!!!!!
Vinokurova
Quote: MariV
proofing and baking in a slow cooker
Olya, and the proofing without heating ?. just in a closed cartoon ?.
MariV
In the 32502 multicooker there is such a program "Dough", well, a very good program! Here I am trying to stand it. Then "baking" - 30 minutes on one side, 30 minutes on the other. The rolls were stacked closely, one to the other, and even the second row turned out. Nothing, the quality was not affected, the filling is marmalade.
Vinokurova
Quote: MariV
there is such a program "Dough"
not .... I have a Panasonic ... there are no such bells and whistles ((((
MariV
In such heat it is possible without heating.
lyudmia
MariV, Olga, these are not buns, but straight lace. I just want to pinch off a piece
MariV
This is a very good recipe from the highly respected Daria Yakovlevna. And we are only the implementers of her wonderful recipes!
notglass
MariV, Olga, the rolls turned out beautiful! But I didn't even think about baking in the cartoon. In this heat, that's it! Thanks for the tip.
Lerele, the dough is really amazing. I am very glad that it did not disappoint you. At Zvek, all the pastries are incomparable.
eye
Quote: notglass
The dough is very tender and will simply sour from the juice.
notglass, oh that's it! tada - yes, otherwise I wanted to attach frozen blueberries.
and if such tender, ready-made crEm stuff?
notglass
But with Krem it will be divine! This is an idea !!!
Tumanchik
Anyut I want to bake in KP just a pie. What do you say?
Pchela maja
Today I baked bays in the Nordic form "Honeycomb",
I'll try it tomorrow morning, but my husband and daughter liked it)))
Scarecrow
Quote: ok

Anna, congratulations on your victory !!!
Now I admire the photos and think: buuuhty ... and they only with jam, right?
and with a different filling, what, pies already, no?
about! and the bays have cousins ​​of sisters - bays

The dough is almost identical to the dough of my cabbage pies. Only a lot of egg products)). So bake whatever you want from it and don't be afraid - it will work out.))
Tumanchik
Quote: Scarecrow
The dough is almost identical to the dough of my cabbage pies
Nata, can you bake it with a pie in HP?
Scarecrow
Tumanchik,

Of course it is possible. The only thing is that this dough is very rich, and the temperature in the HP is not regulated. By the very end of baking, you can stick your nose in and control the color, because baking, as you know, bakes very well and quickly. From this dough (for pies with cabbage, which is almost identical to this one), the people baked and vitushki with poppy seeds in HP, and whites with cabbage, and monkey bread (in short, pies with cabbage, just a dump in a bucket of HP))). Everything was OK.
notglass
Quote: Tumanchik

Anyut I want to bake in KP just a pie. What do you say?

Ira, the dough turns out to be absolutely weightless and very soft. A lot of filling and a large volume may not go to him. Will shut up. They are designed for small buns with a small amount of filling, but you can try.

Natasha, I often bake your pies with cabbage. Very, you know, delicious. But the dough still turns out differently. Maybe I did something wrong, it is very tasty, but in cabbage it is a little denser and more oily, and this is fluff in rest. You can't put a lot of fillings in it. For those already baked, stuff them with cream or just spread them with jam or jam ... We must try.
MariV
Yes, this dough is very airy, I did not dare to put the jam, but with marmalade - it’s the very thing.

The recipe for this dough itself is most likely from Austrian cuisine. Daria Tsvek is from Galicia, at first she collected her recipes in a notebook - from her mother and grandmother.

In principle, all the recipes for any pastry dough are brothers-sisters - somewhere less baking, somewhere more, different proofing times.
Scarecrow
notglass,

These are just performance features. The pie dough is very fluffy. But! There are more yolks in this dough, and the yolks are a very good emulsifier (that is, they mix immiscible, remember mayonnaise. They give complete homogeneity and "silkiness" of the dough). In principle, yes, all recipes for butter dough differ only in a pinch of that and a pinch of that))).
posetitell
I baked these buns today. Just raisins instead of jam. Unearthly delicious food, thank you for the recipe. Well, with the initiative of me - I mastered the first recipe from D. Zvek.
notglass
Olga, I completely agree. I baked pastries, muffins and cakes according to Daria Zvek's recipes, they are exactly the same as I happened to try in cafes in Hungary and Austria.

Nikka, with a fix! Further, all the recipes for excellent culinary will go like clockwork. And of course to your health!
MariV
Yes, Anya!
In Western Ukraine, in general, every woman is an excellent cook! At least that was the case in the 80s! I regret that I did not look at Daria Tsvek's books in the bookstores of Ivano-Frankivsk, because almost every woman had her own cherished notebook with recipes; they copied everything from each other.
Wild cat
There is no apple jam. There is something else. I will try.
notglass
Maria, in the original generally plum jam. You can take any, as long as it is very thick.
Jiri
Quote: Pchela Maja
Today I baked bays in the Nordic form "Honeycomb",
I'll try it tomorrow morning, but my husband and daughter liked it)))
Marina, share the result, how did it happen in the honeycomb?
Pchela maja
Quote: Jiri

Marina, share the result, how did it happen in the honeycomb?
Unfortunately, there are no photos of finished products. I took the test for each bag by 47 grams (weighed it on a scale so that it was the same).
I put orange jam inside. To fill out the entire form, you need to follow. increase the number of products by 30-40%
Baked for 20 minutes, it seemed to me that they came out a little dry.
In the next. just try to bake less.
And so everything is wonderful, the drawing was well printed, it fell out of the shape of the bay immediately and without problems.
In general, it is good to bake in honeycombs according to this recipe, you get portioned coils that can be easily torn off from each other.
yacht777
Anna, amazing dough, awesome recipe, thank you so much for sharing. Knead in Kesh, baked in "cousin". I took dry yeast - 1.5 tsp. from the bread machine. They ate it instantly and forced it to do it again. Already in the cousin they are baking, this time I counted it for 300 grams of flour to just fill out the entire form. I will post the photo report later, I still can't transfer it from the phone. An absolutely deserved victory.
I'm looking forward to the recipe for proteins.

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