Bun "Tuzik"

Category: Bakery products
Bulka Tuzik

Ingredients

Dough:
dry yeast 1.25 tsp
wheat flour c. from. 350 g
milk 200 g + 1.5 tsp
sugar 30 g
salt 4 g
egg 25 g
butter 35 g
vegetable oil 10 g
cocoa powder 20 g
Finishing:
egg 30 g
flax seeds (optional)

Cooking method

  • Bulka TuzikMix yeast with flour (leave one tablespoon), add salt and sugar, pour in an egg and warm milk (200 g). Knead for 7-8 minutes.
  • Add softened butter and remaining flour. Knead a soft, non-sticky dough.
  • Divide the dough into two equal parts. Add cocoa powder and 1.5 tsp in one part. milk, knead.
  • Bulka TuzikTransfer the dough to containers and put in the refrigerator for fermentation for 12-24 hours.
  • Allow the dough to warm up at room temperature for 45-50 minutes before cutting.
  • Bulka Tuzik
  • Bulka TuzikRoll each part of the dough into a layer 1-1.2 cm thick. Cut out the same number of white and chocolate hearts. Cut the latter lengthwise into two parts. Cut out circles from the remains of the chocolate dough.
  • Bulka TuzikPlace the white dough hearts on a baking sheet, grease the outer edge (cut) with water, put halves of chocolate hearts next to it. Make recesses for the eyes and nose, brush with water and lay out the circles, drowning them in white dough.
  • Bulka TuzikCover loosely with plastic wrap. Proofing at a temperature of 27-28C degrees for 50-60 minutes.
  • Before planting in the oven, grease the dough pieces with a beaten egg and garnish with flax seeds.
  • Bake in an oven preheated to 220C (convection 200C) degrees, with steam for the first 7-8 minutes. Then reduce the temperature to 180C (convection 160C) degrees and bring the rolls to readiness.
  • Bulka Tuzik
  • Bon Appetit!

Note

From this amount of dough, I got 5 huge rolls. For cutting I used a serving dish for salads "Heart", measuring 10 x 8.7 cm

Myrtle
Manyawhat a charming bun!
shoko11
Sonadora, Manya, Tuzik is a cutie. Be sure to portray the Old New Year.
Please describe, if it's easy, your taste impression. Judging by the amount of sugar, are they not sweet? And the porosity is small in the dough, I recently got used to fibrous, layered yeast.
Cirre
Man, cool buns, just New Year's
Sonadora
Natalia, Elvira, GalinaThank you girls for stopping by. I would be glad if the idea comes in handy.

Quote: shoko11

Please describe, if it's easy, your taste impression.
Elvira, the rolls are unsweetened, mine with cheese diminished. The crumb is closer to the loaf in texture, finely porous, after compression it restores its shape well.

Quote: Cirre

Man, cool buns
Gal, yeah, they are funny, but you need to sculpt them in a smaller size.

I bake rolls. The mother-in-law calls, asks what we are doing. Her son tells her on the phone: "Mom bakes dogs. Come before everyone is eaten." For some reason I didn't come.

Cirre
Quote: Sonadora
For some reason I didn't come.

Scared
Sonadora
Wise woman. In her place, I would not have come either. You never know, the whole holiday week is behind us.
Marusya
Quote: Sonadora
For some reason I didn't come.

Man, tuzik - charming!
Merry Christmas dear!
Sonadora
Marusya, Thank you.
Merry Christmas!
win-tat
Oh, what Tuziki! No, I will feel sorry for this, because at least I will love it. Manechka, just gorgeous!
Merry Christmas to you !
Sonadora
Tatyana, Thank you so much.
Merry Christmas!
nataalfa156
The loaf is like a real dog.
Sonadora
nataalfa156, Thank you. I tried. The only pity is that a dog made of yeast dough "loses its shape" more during baking than from shortbread.

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