Bulka "Cherkizovskaya"

Category: Yeast bread
Bulka Cherkizovskaya

Ingredients

Dough:
Milk 100 ml
Water 70 ml
Dry yeast) 2 gr.
Wheat flour VS 250 g
Dough:
Opara all
Wheat flour VS 250 g
Water 90 ml.
Dry yeast) 1gr.
Sugar 35 gr.
Salt 8 g
Butter / margarine 35 gr.
Egg yolk 1 PC
Water 2 tbsp. l
* Sesame / Poppy

Cooking method

  • I know that this site has a recipe for this roll, but I decided to paint it in a little more detail.
  • Dough:
  • In a bowl, dissolve the yeast in warm milk and water, leave for 10 minutes. Add flour. Knead the dough, round if possible, cover the bowl with cling film and leave for 4 hours at a temperature of + 28-30 g (oven with a light bulb).
  • Dough:
  • Sift flour, add sugar, salt, water and knead the dough. After 5 minutes add the butter and knead until smooth for another 5 minutes. Put back in the oven for proofing for 1 hour. We take out the dough, divide it into three equal parts. Roll up into balls and leave under the film for 10 minutes. Next, we form blanks as for loaves and roll them into three identical bundles tapering towards the ends.
  • Bulka Cherkizovskaya
  • On baking paper, lay two bundles side by side and the third on top, blind the ends and bend them under the workpiece.
  • Bulka Cherkizovskaya
  • Preheat oven to 200 degrees (top / bottom)
  • Cover the piece with foil and leave to proof for 45 minutes. The dough should rise like this:
  • Bulka Cherkizovskaya
  • Before planting, brush with a mixture of water and yolk.
  • * Sprinkle with poppy seeds or sesame seeds if desired.
  • Plant on a stone or preheated baking sheet.
  • Bake with steam at 200 gr. 20 minutes in the middle of the oven. First 12-14 minutes with steam.
  • It turns out this is such an airy crumb.
  • Bulka Cherkizovskaya

The dish is designed for

1 PC.

Time for preparing:

6 o'clock

Cooking program:

Oven

Svettika
Vladimir, a pretty bun! So impressively, deliciously revealed. Thanks for sharing with us!
Trinitron
Quote: Svettika
Thanks for sharing with us!
I'm always glad to share .. .. Bake, it's a very tasty thing ..
posetitell
So, sir, the tourbillon is the second act))) How will we start baking again all the time, without peeling off the recipe!
Trinitron
Quote: posetitell
So, sir, tourbayon is the second act)))
Not guilty I-aaaaaaa, she herself ......))) !!!!
Zhannptica
I will certainly repeat. Thank you))
Helen
Quote: Zhannptica

I will certainly repeat. Thank you))
yes, of course you will repeat it ... no one doubts ... you can't keep up with you ...
Zhannptica
Helen,
Rada-dms
The loaf is great! Above all praise! Thanks for the recipe you need!
Albina
Vladimir, the bun is wonderful, like in childhood 🔗
Trinitron
Quote: Albina
as in childhood
Which is exactly what he was trying to achieve ...
DonnaRosa
Not a roll, but a masterpiece!
lungwort
Recently, there is absolutely no time for photos, for answers. And nevertheless .... Some recipes by certain authors are bookmarked and must be followed. You, Vladimir, are among these authors. Your breads always come out great. So I'll try the recipe for this bread tomorrow. Thank you.
DonnaRosa
You can meditate on such a beautiful bun.
Trinitron
Natalia, Thank you
ledi
Fell in love at first sight! I want to bake the same! How can you replace dry yeast with ordinary yeast? I'm not friends with dry ones!
Trinitron
Quote: ledi
And how can you replace dry yeast with ordinary yeast?
It's very simple .. Yeast is always one to three .. For dough 6 gr. and for the dough 3 gr. ..
Admin
Quote: ledi
How can you replace dry yeast with ordinary yeast?

There is a topic on the forum: Conversion of dry yeast into wet, pressed (and vice versa)
Zhannptica
Oven for everyone !!!!
Such a delicious and aromatic bun is a monster !!!!!
Of course, you need to make two rolls from this amount of dough.
She's a monster that doesn't fit in any bag
But !!! Such a beautiful, lacquered)) parents said they remember these "straight braids".
Vladimir thanks for the wonderful recipe !!

Bulka Cherkizovskaya



Added Sunday 05 Feb 2017 5:04 pm

Baked with fresh yeast. 6 and 3 grams respectively
Trinitron
Quote: Zhannptica
thanks for the wonderful recipe !!
Bon Appetit!!! ... It turned out great ... And I am making one, large, for the entire oven. I'm big, I can ..)))
Tumanchik
Gorgeous !!!!!!!!!!!! and all the other words have already been said
Zhannptica
Yesterday I baked for an encore and divided the dough into 6 parts. Two full-fledged loaves were baked, just each one fit into a standard bread bag. Wonderful bread and very elegant)))
Natalia Iks
Trinitron, yesterday for the first time I baked two bars according to your recipe. One with poppy seeds, one with sesame seeds. Very tasty! As in childhood! I will repeat it often! Thanks for the recipe!
mamusi
Quote: Zhannptica
Baked with fresh yeast. 6 and 3 grams respectively
Thanks for these numbers.
I'm going to bake and sit and puzzle. How do I measure dry yeast 2 g and 1 g?
There is a scale, but they don't measure that little.
I wonder if there is some kind of life hack how to measure a scanty amount on a kitchen scale?
Yarik
mamusi, Rita, somewhere they advised me to measure with a syringe, cut off the nozzle of the syringe and take as much as you need, conventionally 1 cube is equal to 1 g of yeast, of course this is not very accurate, but everything worked out, since then I have a syringe for such purposes.
mamusi
Quote: Yarik
measure with a syringe
Great idea! That's exactly what I will do. I have such a "magic" tin box And in it I hold sachets with dry yeast, a measuring spoon, etc., etc. and put a syringe there.
Maybe the nose should not be cut off? Straight to them with a "nose" and poke them into a bag !?
No?
Okay, I'll try this way and that. The main thing is that the idea is super!
: a-kiss Thank you!
Yarik
Margarita, yeast does not pass through the spout, checked)))
mamusi
Quote: Yarik
verified
OK!!!)
Then I won't even try!
Korata
Wow .. how little yeast is used .. I even thought that a typo
Helena
Here I weighed on a jewelry scale how much yeast fits in a measuring spoon from a Panasonic bread machine
3 grams Bulka Cherkizovskaya
2 grams Bulka Cherkizovskaya

1 gram Bulka Cherkizovskaya
mamusi
Helena, immensely grateful !!!
Lenochka!
mamusi
I have a report.
Baked with pressed yeast. Suddenly there were no dry ones.
And dough and all subsequent Kneading and proofing was done in HP.
Rolling and forming on baking paper. 45 minutes went up in a mic with a light bulb.
Bulka Cherkizovskaya
The oven is strong NOT so hot! Gas, bottom only, no convection. She put a thick frying pan with boiling water down. He heated it together with a baking sheet. Then she pulled a roll on him along with the paper.
Bulku teased, in my opinion.
It was necessary to give a proofing longer. But...
Since for the first time I baked I was afraid that it did not endure ... so ...
Bulka Cherkizovskaya
Bulka Cherkizovskaya
Evgesha
mamusi you have turned out well, just a sooo appetizing bun!
mamusi
Quote: Eugesha

mamusi you have turned out well, just a sooo appetizing bun!
Well, thank you!

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