Butter bun (bread maker)

Butter bun (bread maker)

Category: Yeast bread

Ingredients
Eggs	2 pcs.
Butter	150 g
Kefir	60 ml
Salt	1 tsp
Sugar	3 tbsp. l. (I replaced some of the sugar with vanilla)
Flour	360 g
Cottage cheese	100 g
Yeast	2 tsp
Gluten	1 tsp

Cooking method

• Load all the components into HP and turn on the "Sweet bread" program. Follow the bun - it must be soft and elastic.
  
• 
  
• It is possible with raisins, but I didn't have it at hand, so I added cottage cheese. I controlled the mixing process, since I had not tried baking with cottage cheese before. The result exceeded all expectations
  

The dish is designed for

Weight 750g

Cooking program:

program 4 (for Moulinex OW3000)

Peace be with you bakers!
I would like to clarify how much it was necessary to put the Uzum

Honestly, I do it by eye Well, with a good handful for sure (raisins, like poppy seeds, do not happen too much)! Just do not soak! I throw a beeper (my HP has no dispenser)

I'd love to try this bun. But how much a beginner baker I want to clarify:
1. What is the fat content of cottage cheese, kefir? Or is it all the same?
2. Is there an alternative to the program in Panasonic 255?

I'd love to try this bun. But how much a beginner baker I want to clarify:
1. What is the fat content of cottage cheese, kefir? Or is it all the same?
2. Is there an alternative to the program in Panasonic 255?

The fat content of cottage cheese and kefir is important only in the case of a diet For me, so, the fatter, the tastier. The quality of the kolobok will not be particularly affected. The only thing that matters is the quality of the cottage cheese, that is, which cottage cheese is ordinary or the same as in tubes used to be sold. You will need to look at the bun.

In Panas, you can bake on a regular or dietary mode, it is better on a regular one, put a light or medium crust, a lot of baking - it can burn on a dark crust.

:) It attracts me to make according to your recipe, despite the fact that I have the same stove, please tell me, is it possible to do everything according to the recipe, BUT without gluten ?? (it's just not there and I don't know where to buy it) haven't you tried it? will it work?

[kinowka,]

kinowka, of course you can do it without gluten. :) Just choose flour with a high gluten content (usually indicated on the package).

[kava]

kava , a handful of raisins instead of cottage cheese? Or just add?

[Freken Bock]

Freken Bock, just add

[kava]

kava baked your bun today. I liked it very much. The children were running and biting, and I was exhausted on a diet. _{But I tried a piece} Incredibly fragrant, straight Easter spirit. What do you think, if this composition is kneaded in the DESTINATION mode, it will be possible to make a braid from it or, say, cheesecakes? I think that it is possible, but I am not an experimenter in the kitchen by nature, I love advice.

[Freken Bock]

Freken Bock, I am very glad that you liked it Really to your taste - like a beanie. I think that cheesecake buns and similar products can also be made from this test (but I have not tried it myself yet)

Finally I got to this bun. But my roof fell slightly due to my fault, it began to run away from the bucket - I had to take action. But it didn't affect the taste in any way. And the smell was awesome. Thanks for the recipe.

[Svetl @ nka]

Svetl @ nka, I'm glad you did it and you liked it! And the rise at this muffin - be healthy!

And I again came to praise the roll. Very, very tasty! Yesterday I kneaded it in dough mode, I thought about making a loaf. But the dough is very fat, absolutely not suitable for this, so the loaf did not come out. And what came out was baked in the oven. Just great! No words! It only surprises why I'm almost alone here groaning.

[Freken Bock]

Freken Bock, thanks for the pleasant feedback.It is always nice if your information can be useful to others. I myself often bake this bun - and it really turns out well (the last time I even swelled a few spoons of French sourdough) - such holes and aroma were
The recipe for this sourdough roll can be viewed HERE .

And I still torment the cavina roll. Yesterday I baked a pie from this dough. Filling: apricots, currants, lemon peel, pectin and sugar. I added cardamom to the dough, except for vanillin. The smells were there - you can die. It turned out delicious, even very, but the appearance of the pie suffers and it turned out to be overloaded with the filling. I'll try to do it differently, maybe even today.

[Freken Bock]

Freken Bock, Your pie looks very beautiful in the photo. And at the expense of the filling, you are right - slightly reduce its amount, then the dough will rise higher. Did you make the mesh on top with your miracle roller?

[kava]

kava , yeah, from above with a miracle roller. And guess from three times why I show the pie so flirtatiously sideways.

[Freken Bock]

Freken Bock, you sagged me on my own roll. : D Yesterday I baked, only I have it here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=13266.new#new

The leaven is growing - I don't have time to process it, so I add it everywhere. Aren't you tempted yet to leaven?

here I am with my thank you kava, the bun is very tasty, creamy, it just melts in your mouth

Hello everyone! I baked a bun yesterday. I needed a large one, I counted, increasing everything by 1/3. But there was less oil, so I put in more kefir. The cottage cheese was fat-free from the pack, I put 2 eggs (2 and 1/3 were needed). Even with such changes, the loaf turned out to be awesomely tasty. I didn't have time to take a picture, because the crumb went to the basis of "biscuits" (my daughter learns to work with mastic, made cakes as a gift). But I got the crusts. Thanks a lot for the recipe

I didn't have time to take a picture, because the crumb went to the basis of "biscuits" (my daughter learns to work with mastic, made cakes as a gift).

Elena, it would be very interesting if you could tell in more detail about your daughter's lesson. What kind of mastic? What are the cakes?

la_sotte, my daughter decided to study confectionery. And the mastic should be in "Culinary Tricks", gelatinous.

And what is the dough of this roll? Is it possible to sculpt buns from it

Now this bun is spinning and kneading in my hp. Let's try)) True, I have made a difference, due to the emptiness of the refrigerator. She sculpted from what was found. Part of the drain. butter had to be replaced with margarine, some with vegetable, but the total weight was 150 g. I took yeast for baking, dissolved it in warm water and mixed it with kefir (therefore, only 50 ml of kefir). But the bun is very cute, soft, not dense, with cottage cheese granules, when you touch it, you can feel buttery fat. The dough looks plastic, I think that you can blind something out of it, only it will be very fatty for your hands)) I will unsubscribe later what happens)

[UmpaLumpa]

UmpaLumpa, Elena, what happened?

Oh, forgive me for not answering) I got baked) The bun is wonderful, now I'm baking it again. But it's better not to deviate too far from the recipe, this time I try without experiments. I liked it less on margarine than on butter. The butter has a very creamy and delicate flavor at the crumb. Unless there is no gluten at home.

Bake to your health. : hi: The loaf is very tender. My friends even bake her for Easter

Hello! Children want a sweet bun, if the baking according to your recipe is sweet, and or can you increase the sugar a little to make it sweeter? There are no raisins at home ((With him it would definitely be sweeter ...

[Lenchic-atas]

Lenchic-atasof course you can add more sugar. It turns out to be rich, but I would not call it very sweet. And yes, you're absolutely right, raisins add extra sweetness. I hope your family will like the result.

In general, since I am a beginner in this business, I decided not to change anything in the recipe for a start, the only thing I did not have gluten and I had to add some flour. The gingerbread man turned out to be neat, the dough rose well. I baked it on the main program, and the only thing I did not set was the weight of the roll, as a result - the crust is dark! But!!!! The bun is amazing !!!! The crust is tender, crispy, the crumb is soft and lush, the taste is slightly sweet! Everyone liked it very much !!! And with condensed milk - just lovely !!!
I think if you add raisins and a little sugar there (slippers by - it's purely for my taste) it will be generally super! Really resembles Pasochka.

That's how she was on the cut! This is a more or less even piece, which I managed to snatch in order to photograph. In general, the bun was very smooth and beautiful, I did not even expect this !!!

[Lenchic-atas]

Lenchic-atas, I'm glad that you liked it. I myself love raisins in baked goods. The crust is a little dark because it could have come out that after all the bun is butter. Sweet doughs are always slightly darker when baked. But some people like a rounder crust (like my husband, for example). I hope you will adjust the recipe to your liking and bake it again and again.

The recipe is definitely in the piggy bank! I will work on the improvement))))))))) Thanks for the recipe! By the way, the bun lived exactly half an hour))) I didn't even have time to cool down))))))
Tell me not to soak the raisins - I read this, dry them with napkins after rinsing, and then roll them in flour, or do you fall asleep like that?

I just wash and dry well. I do not roll in anything. I just add it to the dough at the very end of the batch.