IRR
kukurzka, it is very beautiful! I think Aftor will be pleased.
Gasha
kukurzka, I am not quite an author, but very happy, I would have admired !!! Well done !!!
nut
My granddaughter, coming from the kindergarten to me, immediately asks the question - "Granny, will there be buns today?"
Usually I cut them and coat them with cream from the Kiev cake (I must pour a little cognac into the cream) and so the cub liked this business, but I was slightly alarmed that today I am again with buns, but inside there is already cottage cheese with dried apricots Gashenka forgive me sinful that I am so scared at your rolls, but I can’t do anything, how many dough recipes I haven’t tried - I still come back to this - UNLIKE dough And here are the rolls - maybe someone wants to too
Buns to Bernu maizite
Gasha
nut, get rid of your health! Buns are lovely !!!
zoinka15
Quote: nut

Nah, I'm not sharp, I'm gradually:
Buns to Bernu maizite
Nutlet, tell me, please, how did you spin the buns so beautifully? I want to do that too.
Gasha, thank you for the recipe: rose: I will do it today.
nut
Zoinka15 from here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=95114.0
And if even before baking, grease them with whipped yolk and 1 tbsp. l cream and sprinkle with streusel, then generally the mortality is complete
May @
Gasha, and you need to melt butter-margarine?
zoinka15
Nut, thanks for the answer!
What is a striusel?
IRR
Quote: zoinka15


What is a striusel?
vota 🔗
nut
Oil 20g, flour 3 tbsp. l. , sugar 1 tbsp. l. - rub everything with your palms (you get crumb) and sprinkle the rolls before baking
IRR
or so for a big pie
strusel:
Sugar 100 gr
Vanilla sugar 1 sachet
Butter (margarine) at room temperature 100 gr
Flour 150 gr

everything in a harvester or blender - 5 seconds and it's in the bag
Gasha
Quote: May @

Gasha, and you need to melt butter-margarine?

I take out the butter in advance so that it becomes soft, and then I just shave in small pieces directly into the bucket of the bread machine
zoinka15
Thank you all for your answers!
It turns out that I made such a crumb, but did not know what it was called
zoinka15
: this: And my buns fell off as soon as I put them in the oven
I made a dough with dry yeast, maybe this is the reason? and could the dough turn over? so insulting
nut
Strange I, too, on dry do, maybe overstayed ??? Has the oven been heated to the correct temperature?
Gasha
zoinka15Did you preheat the oven? But they could well have overexposed the rolls in the proofing ...
zoinka15
Yes, the oven was preheated because I turn it on beforehand. It seems to me that the dough has stopped, although this has never happened. How much should the dough cost if done with dry yeast?
The buns were so beautiful and fluffy, but as soon as I greased them and put them in the oven, they immediately fell off.
nut
I make the dough in cotton - my mode lasts 2 hours 20 minutes, then I turn off the stove, but I leave the dough inside for another 2 hours - on page 1 everything is described in detail, I do it strictly according to the recipe. Here's another nuance - I shape the rolls and put them in a detachable round shape, during proofing they increase and touch each other, and when I put them in the oven - they are rushing in height - you can see in the photo
Gasha
zoinka15, dry or live yeast - it doesn't matter, the formed buns should not stand for more than an hour in proofing ... Usually 20-30 minutes is enough for me. Then they will grow in the oven. I, unlike Nut, on the contrary, try to leave a large space between the buns, bake on a baking sheet, because they greatly increase in volume, and I do not like accreted buns, but this is a matter of taste
zoinka15
I don't have HP and I do it manually, maybe it's my mistake somewhere?
nut
A kitchen. Is there a harvester or a mixer with a hook?
I, too, looking at you kneaded the dough - soon I will bake the rolls on a large sheet - let's see how much they rise
zoinka15
Yes, there is also a food processor and a mixer with a hook, but for some reason I never kneaded dough with them
nut
Here are my buns in a spacious form, just from the oven, cool down - stuffed with cream and
Buns to Bernu maizite
Zoinka15 I kneaded the dough in the combine with a hook once (the cotton was busy) and everything worked out fine, I had a Bosch 4756 - min 15 kneading, until the dough gathers in a ball and the bowl is clean, raise it in the bowl for 1 hour, then just for a couple of seconds at the lowest speed, sediment the dough, transfer to grease. butter a bowl, cover with cling film and leave for 1.5-2 hours - the dough will increase 3 times, and then cutting, proofing and into the oven
If there is an opportunity, buy cotton - it makes life very easy, I can't even imagine how I used to live without it
May @
Today I also baked these buns with a strisel, but I didn't grease them with an egg, next time I will grease them. It turned out very tasty, thanks a lot for the recipe, I got a plus sign.
Gasha
May @, to your health!
Qween
Gashenka, thanks for the recipe!

As the trickiest one, I put the dough on the timer. I put everything in Panas, turned it off in the morning one hour before the end of the program, and did not open the lid for another hour. When I opened it, it had already crawled out of the bucket and wanted to escape.
These are the rolls:

Buns to Bernu maizite

They brought them to visit, where there is a child who does not like baking at all. Motivated me to cook these buns, a photo and a story nut about what the child is eating and asking for more. Nut , Thank you again!

The child for whom I baked these rolls ate one at once, and then asked for more! To say that his mother was shocked is to say nothing. So I got "Thank you" too.

Gasha
To your health, Anyuta! How nice it is to read such stories
Qween
Quote: Gasha

How nice it is to read such stories

Oh, well, since I haven't loaded it with the length of the text, I'll tell you more.

To keep the sprinkling "tightly", and at the same time want to grease the buns with an egg (for shine), I came up with the following egg grease for the roof:

Half an egg (second half + whole egg went into the dough)
A little milk (about half the amount of an egg or less)
About 1/3 tsp. starch

Mix everything, grease the rolls, sprinkle with whatever you want and bake. Not a single nut fell from those rolls that are in the photo.

PS: I looked at my first post, and decided to add that I put the dough on the timer not on the "Basic - Dough" mode (otherwise they will think that I have an exclusive Panas with a timer for the dough), but on the "Basic-Baking" mode ". I just set the time with a margin, and you need to turn off the HP before baking has begun. That is, as if I want to bake bread on the timer, but interrupt the program just before baking.
Gasha
Anya, thank you for the addition! And then I've been walking for half an hour, puzzled by the timer ... I thought that your stove couldn't be cooler ...
Luysia
Gasha, to be honest, I wanted to make "Beigele with sesame seeds", but my husband said that he needed SWEET buns for baked milk.

So we had this for breakfast today:

Buns to Bernu maizite

Gasha, Thank you, it was very, very tasty.

AND Qween Thanks for the spread recipe and the idea for the timer dough (I slept well).

Sprinkled with powder after the photo session. And instead of water, in the freezer, whey from my Easter Egg (aroma from it) was found. Powdered milk poured 1.5 tablespoons (by chance, but this did not spoil the buns).

The buns are simply delicious.
Gasha
Quote: Luysia


The buns are simply delicious.

And I! And I! And I have the same opinion !!! Lucy, very beautiful! To your health!
Allegra
Quote: Qween


As the trickiest one, I put the dough on the timer. I put everything in Panas, turned it off in the morning an hour before the end of the program, and did not open the lid for another hour. When I opened it, it had already crawled out of the bucket and wanted to escape.

Tell me, pzhsta, does the milk sour in a bucket overnight?
Gasha
Well, the long-playing will definitely not turn sour, but about the ordinary because of the heat, I don't know ... if it's not hot, then the ordinary won't turn sour either
Allegra
Interesting, I must try.
Thank you.
Luysia
Allegra, if you pour cold fresh milk (you can even put frozen milk), then nothing will happen to him. Even in porridge in a slow cooker, it does not turn sour overnight, and there, if anything, you can immediately see curdled milk.

Quote: Allegra

Interesting, I must try.

Be sure to try !!!
quince
Gashenka, thanks for the delicious buns! Smakota and lyapota
I did it today with raisins, my sons made half of the buns still warm, there was no strength to wait until they cool down. They turned out to be very fluffy and beautiful, here
Unfortunately I have no fotik I can not brag about.
The recipe I wrote down will now fantasize with different moldings and fillings.
Thank you
Gasha
To your health! There are more fanatics!
Red beast
Take on another fan of your buns. True, I am a beginner baker, so the question is: do I have a "dough" mode for only 1 hour 25 minutes. what to do? Should I choose a different mode? Or will that be enough?
Omela
Red beast , welcome to the forum! While Gasha is away, I will answer you. I have the same dough program in Borok. As a rule, this time is enough for the rise of the rich yeast dough. The dough rises to the edge of the bucket. If it seems to you that the dough has not risen enough, then you can simply leave the dough in the HP bucket for an additional time after the end of the program.
Red beast
Omela Thank you very much for your help. Tomorrow morning I will bake buns
Omela
Red beast , good luck!
Red beast
I came to say HUGE thanks for the wonderful recipe and help, the buns turned out to be delicious True, I have not tried it yet, since I just took it out of the oven, but I am sure that the taste will also be excellent
ZY: while I'm writing here, cat, impudent face, almost pulled off a bun
Omela
Red beast , drag your rolls, boom, rejoice together !!!!
Iver
Baked according to the original GOST-recipe on dough. Unless she replaced calcium with milk powder and reduced the amount of yeast to 10 g fresh pressed per 500 g flour.

Sprinkled with almond petals. After baking - powdered sugar.

The buns turned out to be incredibly tasty!

IRR
Iver, at Gashi, by the way, the computer has broken, but she will definitely be glad for you. I promise
Yutan
Gasha Thanks for the recipe! I've been baking for almost a year. Always awesome!
Gasha
Redhead Beast, Iver, Yutan, I'm very glad that you liked it !!!
Red beast
I also brought them to show my buns, however, with a great delay
Here they were, delicious extraordinarily
Buns to Bernu maizite
Gasha
Red beast, great buns!
nut
I made these buns 2-3 times a week I made sure to make them the day before yesterday and stuffed them with rhubarb stuffing inside - an indescribable deliciousness

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