Twisted buns (Latvia)

Twisted buns (Latvia)

Category: Yeast bread

Kitchen: Latvian

Ingredients
Bakery flour c. from.	300 g
Egg + milk, i.e. 1 egg and topped up with milk to the 200 ml mark	200 ml
Salt	0.5 tsp
Sugar	30 g (I got 35)
Ghee in dough + drain. interlayer oil	1 tbsp. l. 40 g
Fresh yeast	9 g
Vanilla or vanilla sugar

Cooking method

• I got 8 pieces. buns, but I cut the strips wide enough, cm 4-5. In the next. just add a little sugar - literally 1-2 tbsp. l. more, for my taste it should be a little sweeter.

Note

The original recipe is here 🔗... There is also just a wonderful master class on making puff yeast dough.

I have long wanted to bake small pastries with a streusel, I found in Ludmila's LJ a spoiling recipe for puff-yeast twisted buns
I counted the recipe for 300 g and changed a little to suit my taste.
I already thought that it would be great to make kulebyaka out of such a dough (by reducing sugar). I VERY love kulebyaka, real, big. Once it was made from yeast puff pastry. But kulebyaka is clearly a family Sunday pastry, or festive. Whatever one may say, but any yeast product tastes better on the day of preparation. And to eat this, you need a full hut of relatives

The buns turned out to be very appetizing. Please tell me, did you make the dough in HP? Can you tell us more about the process of making dough and cutting buns? How sweet are they? I want something different from the store baking.

[March]

March, the dough was kneaded by HP. Mode "dough" to the end, 2 me is 1.5 hours.

Then roll it into a rectangular layer about 1.5 - 2 cm thick.
Spread softened butter over 2/3 of the dough. Now you need to fold this layer in three, that is, at first the side not smeared with oil, but on it the remaining side of 2/3 of the side smeared with oil. Pinch the edges well. Roll out again carefully into the layer and fold it in four - tuck the edges to the center and fold in half.
Send to refrigerator for 1 hour. Then roll it into a rectangular layer about 1 cm thick, sprinkle with finishing chips, cut into equal strips, twist with a flagella and tie in knots (or pretzels, as you like). Proofing for 1.5 hours at room temperature, under a film or just under a towel.
Look at the volume - should increase by 2 times. It's hot now, so the proofing time is of course approximate.

Immediately before baking, sprinkle with water (I spray water very generously from the spray bottle), sprinkle with crumbs on top and bake at T = 220 * C for about 15 minutes

The buns actually turned out just the same magical. This layer is very soft and not dry, like a store one. I would say that the rolls are not very sweet, they are just for me, but some sweet tooth in the family wanted to add sugar
and it certainly doesn't look like store baked goods!
Homemade, delicate pastries.
No objections from the gastrointestinal community, and then after shopping, it is always heartburn, then heaviness.

It really takes longer to tell than to do. If you follow the link, there is a photo there, very clear.

Thank you very much for such a detailed answer. I will definitely bake it, only the heat will subside a little, otherwise it's even scary to turn on the oven. If it comes out decently, I will try to report back with a photo.

with this heat, of course, it's a real trouble But I hope you use the recipe in the fall when it's time to bake in the oven.
I look forward to the report

"I counted the recipe for 300 g and changed a little to suit my taste

300g baking flour c. from.
9 g compressed yeast
0.5 tsp salt
30 g sugar (I got 35)
1 tbsp. l. ghee in dough
200 ml (egg + milk, i.e.1 egg and topped up with milk to the 200 ml mark.)
vanilla or vanilla sugar

+ 40 g plums. interlayer oils "

request - I measure everything in measuring spoons x for x / n in grams x not guided, you can recipe in spoons please

[olgamca]

olgamca , unfortunately, I cannot tell you in spoons, try to find the answer in this temka

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8236.0.html

Hello! Less than six months later, I still baked these buns. They are really good and don't look like factory baked goods. But it turned out that my family is almost indifferent to the rolls, give them cakes. So now I bake (any) rolls only if I want to. At work, the buns were appreciated. Somehow pampered the staff again. And here are my rolls.

[March]

March it's great that you still tried the recipe and you liked it! We must pay tribute to this recipe - with enough little effort, an excellent result is obtained.

And the buns are beautiful, and you are smart !!!

my love and rolls and cakes
I really don't understand - what is there to love about those cakes? no, of course, you can eat it and it's very tasty ... but for me yeast dough is alive, always tasty, but cakes and cookies are a compromise

Of course, the taste and color - there are many people

Thank you for such a kind word! I also love yeast pastry. If it were not for the struggle for a figure, I would have baked more often, regardless of the family. In general, it's great that there are so many skillful people on the forum who so generously share their recipes with less creative "comrades". But maybe I will someday be able to join their ranks.

[March]

March, you will be able of course - and even faster than you think. After all, baking is such a grateful creativity!

Rinishek, thanks for the recipe, the dough turned out to be gorgeous, bubble-squeaky, it's a pleasure to work with it. And I liked to twirl the buns !!! In general, here ...

[Suslechka]

Suslechka, darling, how good it is that the buns are to your taste!
Bon Appetit!

I also like to twirl them, it seems like you feel like a sculptor

Even as I had to, I could not resist, I made myself a tea and I sit still eating fresh, crispy ones.

I also tried ... I bought a current stove .. but I really wanted buns .. the only thing, I put a little more sugar and plums in the dough. butter, flour, respectively, also added a bit .. yes .. the child loves poppy seeds very much, I had to add it too ..
these are buns an hour after proofing

and these are ready-made ..

in general, the first experience, do not judge strictly))

[Olya,]

Olya, for the first experience I will say - YOUNG!
besides, the city takes boldness - after all, whatever one may say, the dough is flaky, but for puff pastry you need skill.
So if this is the first experience, then even a very impressive result!
Clever girl!
Well, how do you like it to taste?

Thank you
Yes, we liked it very much, we ate almost everything at once ..))
mine is not enough look blush like yours .. well, I don’t have any finishing crumbs .. where do they get it?
I used to bake a lot before, but ordinary pies and pies ..

[Olka O.]

Olka O.
see the link to the original recipe in the first post

the recipe indicates the composition of the crumb:

***
For finishing crumbs: 70g flour, 70g sugar, 35g butter.

***
Just rub these three products into crumbs with your fingers and it's ready! Of course, this amount is indicated for buns made from 1 kg of flour. For buns made from 220g flour, everything can be cut in four times. But I usually rub a lot of crumbs at once and then store them in a bag with a zipper in the freezer, so that I will always be at hand for buns, sweet pies and cakes with crumbs.

rinishek, is it okay that I fit? just looking at these buns, I hope to bake this weekend

[Linochka]

Linochka, thanks for "fit in"

I made this crumb - strusel, and put the rest in the freezer - very convenient

and baked buns - you will never regret it!

[Olka O.]

Olka O.
see the link to the original recipe in the first post

rinishek, is it okay that I fit? just looking at these buns, I hope to bake this weekend

Thank you !!!

Thanks for the wonderful recipe and recount
I want to try to do it today.And then along the way the question arose, is it possible to make croissants with filling from this dough?

[Miracle777]

Miracle777 please - bake for pleasure!
but I didn't even think about croissants, to be honest. Probably you can - why not. Try a couple of three croissants - and you will say, or maybe even show; D what happened

Proofing buns

[Miracle777]

Miracle777 please - bake for pleasure!
but I didn't even think about croissants, to be honest. Probably you can - why not. Try a couple of three to roll croissants - and say, or maybe even show; D what happened

I tried to make a couple of croissants with strawberries inside (from jam, but whole dense berries) and was disappointed! Compared to fluffy airy buns, flattened croissants were losing out completely (or I couldn't make them decently). My husband ate it, of course, but got more pleasure from the buns, although he was soaked with butter

I report - I baked buns on Saturday. The proportions were closer to human ones by 220 grams of flour, I ruled out the egg altogether, ... well, as usual))) I coped with them very quickly, I ran to my computer longer to clarify how to fold and how many times Spun 6 pieces not small, my husband ate 2 at a time, and all sighed on the third, "but then, after all, tomorrow will not be enough." On Sunday I ate one with coffee - it turned out to be lunch, such hearty rolls.
THANK YOU!!!

Lina, I'm sorry, I saw your report late. Thanks for baking and reporting
Please bake to your health!
but I didn't reach the kulebyaki and croissants, I remembered about them just in time, otherwise my son asked for croissants

I have such buns today



Help yourself!

Tatul, buns are just a sight for sore eyes!
I remember that as a child I anxiously loved this very baby - she seemed so delicious to me
and until now I like baking with this crumb, it seems especially tasty