Buttermilk buns with cinnamon, raisins and nuts

Buttermilk buns with cinnamon, raisins and nuts

Category: Bakery products

Ingredients
Dough:
Wheat flour	600 g
Salt	1 tsp
Sugar	4 tbsp. l.
Rast. oil	100 g
Dry yeast (this is more close to reality)	4 tsp
Soda	0.5 tsp
Buttermilk	370 g
For filling:
Brown sugar	1.5 tbsp.
Butter	100 g
Raisins	0.5 tbsp.
Walnuts	0.5 tbsp.
Ground cinnamon	1 tbsp. l.

Cooking method

• Regime - regular dough. Put the finished dough on the table, squeeze, shape into a rectangle 20 cm by 40 cm, let it rest for another 30 minutes. Mix the filling ingredients, put on the dough, leaving a 1 cm free edge on one side (to pinch the edge), Roll up a long roll tightly, pinch the edge, cut into rings 3 cm thick.
• Put on a baking sheet and leave there for another 30 minutes.

Time for preparing:

15-20 minutes

Cooking program:

Bake at 220 degrees.

Note

It turns out to be just 5 plus.

I finally found such a cool recipe in the Gastronom magazine! I was looking for something sweet on buttermilk, they say, terribly useful thing. It's nice, however, to eat the rolls and think that you are doing well for your body! But I still haven't counted this recipe in grams as it should, therefore, it requires improvement and attention! But the result is amazing. The most delicate, softest dough ... I don't even know what to compare with. Husband demands these rolls every weekend! One of these days I will do it again, without haste and try to translate everything into grams. And take a photo ... Although what is there a photo ... fat, it is fat in Africa, as they say!
Yes, there is still such a thing - these buns do not even increase in size on the baking sheet by 2 times, so take this point into account and put them further apart, otherwise we will get a cake, as it was with me the first time, in fact.
Everything seems to be! Good luck everyone!

Yes, about the filling ... I just tried to spread the dough with soft butter, then sprinkled with raisins, nuts, mixed sugar with cinnamon - also sprinkled just like that, on top of the nuts. Impressions: it turned out better, more accurate, nothing came of it. but the taste is the same. And the photos turned out like this.

Similar recipes

Butter buns in a baguette maker (Merri)

Krakatuki buns (Gasha)

Candy curls with nuts (Easy sticky buns) (MariS)

Everything did not fit right away, I supplement it.

Special thanks for the grams! I'll bake it tomorrow. By the way, very often I bake milk bread according to Panasonic instructions, and lately I have been replacing milk with whey - it turns out super!

To your health! :) True, the dough is great and the rolls are what you need.
But buttermilk bread was also baked in Panasonic ... however, the recipe is basic, ordinary, where the water was replaced with buttermilk. It turns out great.

[Buttermilk]

Meanwhile, PAKH and WHEY are completely different things.

Buttermilk
From Wikipedia, the free encyclopedia

Buttermilk is a fat-free cream obtained as a by-product of churning butter.

Buttermilk is a concentrate of biologically active and deficient substances.
Contains up to 9% dry matter (including 4.5-5% milk sugar, 3.2-3.5% protein, 0.5-0.7% minerals, 0.2-0.5% fat) , vitamins (A, B, D, E, biotin, PP, choline), phosphatides (including lecithin, which regulates cholesterol metabolism).
Its caloric content is 330-440 kcal per 1 kg (1 kcal = 4.19 kJ).

It is eaten in its natural form or processed into fermented milk products, drinks, and is part of some types of dietary cheeses.
Dry and condensed buttermilk is used in the confectionery and bakery industries.
Buttermilk (and acidophilus and acidophilus milk prepared from it) are fed to young farm animals.

In the past, buttermilk was the liquid that remained after the butter was churned out of the cream. The store now sells buttermilk made with special cultures of bacteria added to low-fat milk that convert milk's natural sugar into acid, resulting in a thicker milk with a spicy flavor. It is similar to skim milk and contains at least 0.5% fat, as well as protein, milk sugar, vitamins, mineral salts, lecithin. Tastes like yogurt.

Buttermilk is a traditional ingredient in Irish soda bread and is often used in muffins. As a result of the reaction of the acid with baking powder and baking soda, carbon dioxide is released, and the bread rises and becomes fluffy. Thanks to the use of buttermilk, the cakes, cakes and pancakes are the most delicate. Buttermilk can also be added to cold soups and salad dressings and can easily replace fatty sour cream.

Buttermilk can be substituted for yogurt or milk, which has sour from the addition of lemon or vinegar.
Buttermilk replacement
If you don't have buttermilk, making your own "sour" milk is pretty easy and will replace buttermilk in any recipe. Pour in 1 tbsp. A spoonful of lemon juice or vinegar into a glass measuring cup, then add milk to make 225 ml of liquid. Stir and let stand for 5 minutes until thickened.

Milk whey

CHARACTERISTICS OF MILK SERUM
Whey is a by-product of the production of cheese, cottage cheese and casein. Depending on the product produced, cheese, curd and casein whey are obtained. In the production of these products, on average 50% of milk solids, including most of the lactose and minerals, are converted into whey. The composition of the whey is as follows

The main constituent part of whey solids is lactose, the mass fraction of which is more than 70 ° / v of whey solids. A feature of lactose is its slow hydrolysis in the intestine, in connection with which the fermentation processes are limited, the vital activity of the useful intestinal microflora is normalized, putrefactive processes and gas formation slow down. In addition, lactose is the least used in the body for fat production.
Thus, whey and whey products are indispensable in the nutrition of the elderly and overweight people, as well as those with low physical exertion.
The protein content in milk whey depends on the method of coagulation of milk proteins adopted when obtaining the main product. Whey proteins contain more essential amino acids than casein, they are complete proteins that are used by the body for structural metabolism, mainly for the synthesis of liver proteins, the formation of hemoglobin and blood plasma.
The composition of whey proteins is more consistent with the composition of proteins in human milk than the composition of proteins in cow's milk, which allows the use of whey proteins in the production of baby dairy products. A feature of whey milk fat is a higher degree of dispersion than in milk, which has a positive effect on its digestibility.
Almost all salts and microelements of milk, as well as water-soluble vitamins, pass into milk whey, and there are much more of them in cheese whey than in cottage cheese.
The content of milk constituents and the biological properties of whey make it possible to classify it as a valuable industrial raw material that can be processed into various food and feed products.
The serum contains a large amount of water (93.7%). This significantly limits the use of natural whey.Therefore, at enterprises, whey is subjected to various processing in order to isolate individual constituent parts (fat, proteins, milk sugar) or to increase the dry matter content in it.

Baba Dusya, THANKS!
The whey dough from homemade cottage cheese is delicious, the pastries are unusually airy and tender. True, on the last, third, baking sheet, everything was slightly blurred and it looked like a common pie - here is a photo.