Kuba tykhmasy

Category: Bakery products
Kitchen: azerbaijani
Kuba tykhmasy


wheat flour protein 11.3% 590 g
butter (margarine) 200 g
milk 100 g
water 100 g
egg SB 1 PC.
protein 1 PC.
pressed yeast 10 g
salt 1/2 tsp
vanilla sugar 15 g
sugar 200 g
butter 60 g
premium wheat flour 65 g
nutmeg 1/3 tsp
turmeric 1/3 tsp
water 20 g
turmeric 1/2 tsp
yolk 1 PC.

Cooking method

Kuba tykhmasy
Mix milk and water. Dissolve yeast. Add flour and vanilla sugar. Start mixing. I kneaded with a hook. As soon as the flour is moistened, gradually add the soft butter. We put the salt. Knead a soft, elastic dough.
Kuba tykhmasy
Dust the table with flour. Lay out the dough. Gather the dough into a ball.
Kuba tykhmasy
Grease the dishes with oil. Transfer the dough into it. Cover. Place in a warm place for fermentation.
Kuba tykhmasy
Fermentation until the volume increases by 2-2.5 times. It took me 90 minutes.
Kuba tykhmasy
While the dough ferments, prepare the filling. Mix sugar with spices and flour.
Kuba tykhmasy
Pour in melted butter.
Kuba tykhmasy
We mix.
Kuba tykhmasy
Roll out the dough into a thin layer. Approximately 45 * 30. Roll up.
Kuba tykhmasy
Cut the roll into pieces 5-7 centimeters long.
Kuba tykhmasy
Make a depression on the side of the cut. Add about 2 teaspoons of the filling.
Kuba tykhmasy
Pinch and round.
Kuba tykhmasy
Place on a baking sheet lined with baking paper. Cover. Leave for proofing. Proof for 45-60 minutes.
Kuba tykhmasy
Mix the yolk with water and turmeric.
Kuba tykhmasy
Grease the buns.
Kuba tykhmasy
Bake in an oven preheated to 170-180 degrees for 25-35 minutes.
Get it. Cool on a wire rack.
Kuba tykhmasy
Cooking is not difficult. The main thing is to do it with love for your loved ones!


I used flour with increased protein. If you do not have such flour, then reduce the liquid or add dry gluten. It needs 6 grams.
Fancy buns. Tasty. The filling is spicy, slightly crunchy. Recommend!

ang-kay, AngelaWhat an interesting recipe!
The photos are amazing as always!
Lucy, Thank you. I am doing my best)
Angela, the filling is interestingly hidden, I will take note, thanks!
Quote: ang-kay
... I am doing my best
Always stop at a new recipe and give thanks. It’s a lot of work: to prepare everything, complete, photograph, arrange.
Thank you Angela for your recipes!
Marina, thank you very much for your constant attention and appreciation)

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