Butter saika with raisins

Butter saika with raisins

Category: Yeast bread

Ingredients
Flour	560 g
Water	360 ml
Salt	1/2 tsp
Sugar	0.5 cups
Melted ghee (in its absence, replace with vegetable, but not creamy)	3 tbsp. l.
Fresh yeast	25 g
Raisins	1 glass

Cooking method

• (as the practice of those who used the recipe has shown, you will have to adjust and add several tablespoons of flour one at a time, not all at once. It will depend on your flour, I am not a standard here with my Finnish flour. The dough should be collected in a bun, but be plastic and soft). Here Kroshi has an example of a correct test: Pumpkin
  
• The process is semi-automated, because you are reluctant to stir with your hands and drag the dough back and forth. In HP, everything is fast and fun, the only thing is that you have to control it yourself. Saika takes a long time to cook, fermented as expected, and the dough turns out to be appropriate: in large bubbles, squeaking when cutting, incredibly airy and soft.
  
• 1. Dissolve the yeast in warm water, add salt and all the sifted flour, knead in a bucket of HP on the "dumplings" mode or another that just mixes everything up. After kneading, let the dough stand for 1.5 hours. She will rise strongly, become all porous and beautiful.
  
• 
  
• 2. Now add the melted butter and sugar.
  
• Get some ghee. I ask persistently. This is not the first time. If you don’t want to do it, buy it (it is sold in the markets. Only take the good by its composition). This is such a thing! It already smells from the packaging so that the box is bite off. Ghee behaves like vegetable oil (pure fats), therefore, it is replaced with it if necessary, but there will be no such spirit as from ghee.
  
• After adding sugar and butter, once again the "Pelmeni" mode (in Panasonic it takes 20 minutes), mix everything very well. At the end add washed and dried raisins, poured in flour. Leave the dough for 1.5 hours in the HP bucket. Keep an eye on it - it can get out of the bucket. It will increase by 4 times, not less.
  
• If it creeps out of your HP earlier than the set time - do not wait, remember. And do not count this fuss. Let the dough rise for 1 hour after the forced kneading and then - point number 3
  
• 
  
• 3. Warm-up and again 1 hour ascent to HP. Knead without kneading, but simply crushing the dough with a spatula or flour.
  
• 
  
• 4. Shake it out on the table and cut it into 8-10 sieches on a table dusty with flour. We form round buns from each piece, stretch it a little (the crust is more oval-rectangular than round) and put it on a baking sheet covered with parchment, at a very short distance, almost closely, in 2 rows. The peculiarity of saikas is the absence of crusts on the sides, that is, they are baked, sticking together in barrels.
  
• 
  
• Let the proofer for 20 minutes (just turn on the oven - let it heat up, the cakes will almost double during this time), sprinkle on top with water from a pulverizer or give a little steam in the oven and bake for 20 minutes in a convection oven at 185-190 degrees, in a regular oven at 200 degrees.
  

Note

As soon as I saw the recipe for cakes in a grocery book, I froze. I remembered my childhood so vividly: cakes with raisins on a store shelf, which are cobbled together in barrels and when you break them off one from another, the crumb leaves in fibers and layers. At home, you quickly swallow a soft and tasty cod without chewing, wash it down with milk from a triangular bag and you are again ready to rush around the yard around the clock, playing tag and rubber bands.

Gastronomers have been overly clever with the flour / water ratio, since they suggest taking 400g of flour for 1.5 glasses of water (360ml).It turns out not the dough, but the liquid (what do they have there for such glasses?), So I had to adjust. I reviewed our GOST, the recipe is extremely close to it, practically corresponds. In GOST cakes, there is also no milk and eggs, but there is margarine and vegetable oil. However, they, of course, save money in mass production, but we are not going to save money on ourselves and put the most fragrant ghee.
Today I ate a kebab, but after pulling out the sausages from the oven, one gobbled up ate it right there! After the barbecue, the guests drank tea with cakes, wherever they could get in. No one refused, despite the presence of sweets, jams and cookies.

In order not to repeat myself, I found on our forum the origin of the word "Saika" and the story of how the cakes accidentally became buns with raisins:

RIGHT HERE

Scarecrow, I want to cook your saichki. you can specify - how many times to crush the dough. Except for the forced kneeling, then one or two more times?

Scarecrow, I want to cook your saichki. you can specify how many times to crush the dough. Except for the forced kneeling, then one or two more times?

Except for the forced swing, then once. Then cutting will go. I knew that in this place someone would get confused. I tried to formulate it more clearly.

And I did! Warm-up in half an hour. Ghee, but there was no fresh yeast, I took 2 tsp. Saf-moment - rises well, to the very top.

And after adding sugar and butter, my dough became thinner. can add flour?

And after adding sugar and butter, my dough became thinner. can add flour?

Are you sure it's liquid and not plastic? If it seems exactly liquid - a tablespoon of flour without top. Just a little so as not to hammer the dough.

Scarecrow has already added. It somehow got smudged from below, it wasn't going into a bun.
Suitable now.

I made a forced exercise. Should the dough be sticky or not?

I made a forced exercise. Should the dough be sticky or not?

Yes, it sticks. Then, before cutting, fold it (like the lids of a box close), but do not tear it. Pull and fold plastically. Then form a round bun and divide by the required number of saikas. All operations are carried out on a table covered with flour. This will strengthen the dough and it will hold its shape while remaining tender enough.

[Scarecrows]

Here, she came with her sails from Scarecrows.
Tasty! Thank you, Scarecrow, per recipe!

My God, what a beauty! Chic! Just beauties, honestly!

How did you get so many of them?

And tomorrow they will be soft and tasty, because there is no milk or eggs in the dough. The perennial problem of pastry dough is an instant devil. This - withstands.

And these are my saichki!



Almost everything has been eaten. Thank you Chuchelka for the recipe!

[an_domini]

an_domini

Apparently they kept it under a towel - the crust was soaked.

[Scarecrow]

My God, what a beauty! Chic! Just beauties, honestly!
How did you get so many of them?

I did it strictly according to the recipe, I don't know why it happened. Like a schoolgirl, she measured out each piece of dough on the scales, weighed 60 grams. And now, exactly 21 pieces turned out!

And tomorrow they will be soft and tasty, because there is no milk or eggs in the dough. The perennial problem of pastry dough is an instant devil. This - withstands.

Oh, if they "live" until tomorrow. Mine are still crushing them on both cheeks, despite the late evening! Thank you, Scarecrow! I will not cook saichki yet
time!

[Scarecrows]

Here, she came with her sails from Scarecrows.
Tasty! Thank you, Scarecrow, per recipe!

Margit, it took your breath away! I almost choked with saliva - such beautiful buns!
Scarecrow, I took the recipe to my archive! I do not promise a quick report, because there is a large queue of "Wishlist" already. The main thing is not to show pictures of saiks to your home.

[Margit]

Margit

It was proposed to make 4-5 saikas from this amount of dough !! I increased it to 8-10, and now there are 21 pieces.

I make pies from my dough for 1 kg of flour - 30 pieces, the rest - for fifty dollars.
Either I make such pigs, or others - small pimples.

mish

I cook and bake purely for inspiration. Otherwise - garbage comes out of me.

Scarecrow. I thank you for the recipe. Here are my sails

[Scarecrow]

Scarecrow
I apologize in advance for being stupid, but still ... why don't you recommend replacing ghee with melted butter? What exactly does this affect?
P.S. I have already asked for forgiveness for my meticulousness ...

[Scarecrow]

Scarecrow
I apologize in advance for being stupid, but still ... why don't you recommend replacing ghee with melted butter? What exactly does this affect?
P.S. I have already asked for forgiveness for my meticulousness ...

No, it's not so scary and terrible, even if you replace it. No stupidity.
Just ghee is pure butter (99.8%) and no milk protein. By its properties, it is extremely close to vegetable oil, and not to ordinary butter. Therefore, it is preferable to replace it with a vegetable one in order to give the dough increased elasticity, reduce the speed of baking the crust of the product and, at the same time, maintain a wonderful smell.

People! the club's help is urgently needed. I have something incomprehensible with the dough I defended the first 1.5 hours, turned on the kneading, the dough gathered in a lush, nice little bun, I added sugar and ... I got porridge, well, I think I will add butter ... it did not save, the porridge took a little shape kolobok and blurred again. I poured flour, 4 tbsp. l, now such a picture



Heeelp, what to do? to pour flour or is it the way it should be?

Mash, I baked yesterday and I had the same thing with the dough. I added a couple of tablespoons of flour. Scarecrow said a lot, so as not to hammer the dough. And then when she was cutting it, I dust it with flour a little more. First, I folded it several times in an envelope, and then formed the rolls.

Thank you, you reassured me, otherwise I scrambled to collect the dough with a spatula, and it kaaaak clings to it, barely pulled it out and washed it off. When I make bread, I like to tinker with liquid dough, but here I was just confused

[Scarecrow]

Scarecrow
Thank you, now even I understand everything!
Oh,Gopher, really, and this awaits me ?! I haven’t added sugar or butter yet ... so I have everything ahead of me! Okay, wait and see ...

Or maybe he doesn't wait ... It is necessary that Scarecrow in the pictures showed how the dough should look, in stages, otherwise there is not a word about such a moment in the recipe, so there are misunderstandings, so you are doing or what is wrong

[Suslya]

I will consider. I will do - I will photograph all the stages.

Suslya

I tried to artistically describe in the recipe: it should form a bun, but remain soft and plastic. even sticky.

That is that every now and then ... there was a bun ... at first, but as sugar poured a little Kondrat did not have enough 🔗

That is that every now and then ... there was a bun ... at first, but as sugar poured a little Kondrat did not have enough

Well, how about chichas?

Chichas? I just cut it into buns, the dough turned out to be sticky, I smeared my hands with oil so that I could at least somehow tear off and shape it. I turned on the oven ... I'm sitting waiting ...

And I added flour, literally a spoon, and the dough became like that .... this .... and it sticks and doesn't stick, it stretches like something. And after sugar and butter (I added vegetable oil), I still had to add flour. so that the apron would gather from under the kolobok, but the kolobok itself did not work out ... but the rolls turned out, very tasty and soft
Thank you Natasha

Health!

Only with flour do not understand ... Tek-s. And how much flour was initially poured in scales?

So I’m ready ... the handsome guys!

Indeed, handsome men. And where are the raisins?

Nope ... we do not like it in baking, so we eat it ... and if suddenly where, together we pick out such a family that is not correct.

Only with flour do not understand ... Tek-s.And how much flour was initially poured in scales?

I initially fell asleep 560 gr. flour, after adding sugar and butter I added another ... 50 grams, it turned out like this dough:

🔗

I'm waiting for it to part 🔗...

Krosh, this is how it should be!

That means I have to correct a little with my Nordic flour. I will try to bake from the usual domestic and it will be more accurate.

And I did it like Kroshi did. I measured flour with glasses, so I am not responsible for the exact weight, in the next. once I will weigh it correctly

Here's what a bun

The dough is gorgeous! Lacy, from the photo you can see that it is soft. It will be less sweet without raisins. You can sprinkle it with powdered sugar, for example ...

Yeah, buns are soft, airy. Not quite sweet, you can throw sugar next time.

I had cakes, though with raisins, but I also thought that sugar and ghee should be put in more next time.

[Crochet]

Well, you have a sweet tooth. And it was just right for me with the raisin. And in the morning I sawed it along and smeared it with butter and with tea - blatantly!

Crochet I got lost with rolls. Either he eats them alone under the pillow, or he polishes the gun to finish me off for spoiled food ...

[Crochet]

Crochet I got lost with rolls. Either he eats them alone under the pillow, or he polishes the gun to finish me off for spoiled food ...

Crochet I ran after the flowers, trampled all my legs ... Hold Natul, this is for you , a miracle! Dukhmanny, ruddy, I do not know about the taste, all my probes have been sleeping for a long time, they will try in the morning, then I will unsubscribe ... but for now I will show what happened:

🔗

P.S. And I still don't know how to shoot from a gun, but that's it ... for the future!

She had already put the bouquet in the water, looked at the cakes - they were awesome (she said, relaxingly taking off her bulletproof vest and helmet)!

she said, relaxingly taking off her bulletproof vest and helmet!

🔗 🔗

Natasha, this morning her daughter is eating a bun with butter, chewing so thoughtfully and asks "Whose recipe is this?"

[Scarecrow]

Scarecrow
Natasha, I also put the dough on the saichki, so wait for the report And in the course of the question, you don't put anything on top of them before baking?

[Scarecrow]

Scarecrow
Natasha, I also put the dough on the saichki, so wait for the report And in the course of the question, you don't put anything on top of them before baking?

No, nothing at all. They bake well themselves.

Suslya

I periodically call my husband our nicknames (those with whom I communicate, I chat often) - it falls out.
One of my girl friends has the nickname "bliiiin !! how interesting !!" She wrote the first thing that came to mind when registering, but she stayed on the forum for more than one year. Now he is suffering. That is why stuffed buns are very glamorous compared to baked buns, for example.

Our daughter is our reciprocal alaverdi and enormous health!

Mine, too, is intoxicated, as I begin to tell, he says, "Straight thieves' gang of klikuhi at all." Today in the morning I warned that on Friday on duty was going "you really compose something for me" but what else to think! scarecrow patties sculpt boom, so you will hiccup.

[Scarecrow]

Scarecrow
Natasha, take the job
It appears so, I read 4 pages and realized that the amount of dough must be urgently reduced so that it does not get out of the bucket. I counted it on 450 g of flour (but then I added another 45 g when I put butter and sugar), ghee (homemade) put 3 tbsp. l., simple not bakery (I put a jar of oil from the refrigerator on the table in advance, it softened and I put it in the dough in this form, that is, I did not heat it again). I put some sugar, my sweet buns are very fond of. Here's what I got:
Yeast - 20g
Flour - 450g + 45g
Warm water - 290ml
Salt - 1 / 3h. l.
Sugar - 0.7 cups
Melted butter-3 tbsp. l.
Raisins - 0.8 cups
Well, here's the whole process in pictures:




Thank you Natasha, very fluffy and tasty buns turned out, with milk just class