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Fluffy buns


Mix the yeast with a little warm water. Mix sour cream with salt and honey, margarine. I sifted the flour in a bowl, made the hole in the middle and added the egg and yeast mixture. Knead, gradually adding warm water (if necessary). Divide the crust into 8 pieces that we place in the tray (round) and cover, leave to rise for about 20 minutes.

Grease with 1 egg yolk with a little milk



Fluffy buns with pumpkin

On the already long list of pumpkin recipes favorite, I will pass these too fluffy buns. They are delicious, suitable both in combination with jams, jams, chocolate creams, as well as with cheeses and sausages. Every year I look forward to the appearance of the pumpkin and this is because it can be used successfully in both sweet and savory recipes. A few weeks ago I bought one last quarter of a pumpkin and made one rustic pie very good, with a fragile dough made of corn flour, but which I failed to pose. I promised to restore it immediately after I bought the pumpkin again. I still haven't succeeded, although there is one in my fridge pumpkinabout 6 kg, but I promise to post the pie recipe soon. Until then, I invite you to try these fluffy buns with pumpkin.

Ingredients & # 8211 Fluffy Buns with Pumpkin (8 pieces)

  • 300 g raw pumpkin pulp
  • 450-500 g flour
  • 100 ml water
  • 1 teaspoon grated sugar
  • 7 g dehydrated yeast
  • 10 ml olive oil
  • 1 teaspoon grated salt
  • 1 egg yolk + 4 tablespoons milk
  • sesame seeds

Preparation & # 8211 Fluffy buns with pumpkin


Fluffy buns with pumpkin

On the already long list of pumpkin recipes favorite, I will pass these too fluffy buns. They are delicious, suitable both in combination with jams, jams, chocolate creams, as well as with cheeses and sausages. Every year I look forward to the appearance of pumpkin and this is because it can be used successfully in both sweet and savory recipes. A few weeks ago I bought one last quarter of a pumpkin and made one rustic pie very good, with a fragile dough made of corn flour, but which I failed to pose. I promised to restore it immediately after I bought the pumpkin again. I still haven't succeeded, although there is one in my fridge pumpkinabout 6 kg, but I promise to post the pie recipe soon. Until then, I invite you to try these fluffy buns with pumpkin.

Ingredients & # 8211 Fluffy Buns with Pumpkin (8 pieces)

  • 300 g raw pumpkin pulp
  • 450-500 g flour
  • 100 ml water
  • 1 teaspoon grated sugar
  • 7 g dehydrated yeast
  • 10 ml olive oil
  • 1 teaspoon grated salt
  • 1 egg yolk + 4 tablespoons milk
  • sesame seeds

Preparation & # 8211 Fluffy buns with pumpkin


Fluffy buns with pumpkin

On the already long list of pumpkin recipes favorite, I will pass these too fluffy buns. They are delicious, suitable both in combination with jams, jams, chocolate creams, as well as with cheeses and sausages. Every year I look forward to the appearance of pumpkin and this is because it can be used successfully in both sweet and savory recipes. A few weeks ago I bought one last quarter of a pumpkin and made one rustic pie very good, with a fragile dough made of corn flour, but which I failed to pose. I promised to restore it immediately after I bought the pumpkin again. I still haven't succeeded, although there is one in my fridge pumpkinabout 6 kg, but I promise to post the pie recipe soon. Until then, I invite you to try these fluffy buns with pumpkin.

Ingredients & # 8211 Fluffy Buns with Pumpkin (8 pieces)

  • 300 g raw pumpkin pulp
  • 450-500 g flour
  • 100 ml water
  • 1 teaspoon grated sugar
  • 7 g dehydrated yeast
  • 10 ml olive oil
  • 1 teaspoon grated salt
  • 1 egg yolk + 4 tablespoons milk
  • sesame seeds

Preparation & # 8211 Fluffy buns with pumpkin


(1) Mix the milk and water and heat them lightly. They should be slightly warm, not hot, because too high a temperature destroys the properties of the yeast.

(2) Put 1 tablespoon of the amount of sugar in a clean bowl and add 50-100ml of the amount of liquid (should not be exact) and yeast. Stir gently and leave for 5-10 minutes.

(3) In a large bowl or bowl from the food processor, put the flour and make a hole in the center. Add the rest of the liquid, the mixture is fermented, the rest of the sugar, salt and melted butter.

Using the robot or manually, knead for a few minutes until you get an elastic and homogeneous dough. The dough will become sticky at the end, but I do not recommend adding extra flour.

Cover the bowl and leave to rise for an hour at room temperature. After an hour, the dough will increase in volume, but will not double in volume, which is ok and should not be left to rise.


Breads & # 8230pits & # 8230breads

I made bread at home several times, with good results. I made it in the gas oven, old and modest, I also made it on the gas grill, which also has a lid and behaves like an oven. I was satisfied every time. Towards the end of last year I tried to make bread in an electric oven, the one in the restaurant. Good hard shell core to give with it in demonstrators. Or in squatters, don't think I'm on someone's side. I researched, I asked people more skilled than me in the art of baking and I drew some correct conclusions, it seems, since I can show you the breads made by Dragoș, one of the boys in the restaurant kitchen. The recipe is very simple, I used the classic pizza mix, ie a kilogram of flour, 500 milliliters of water, 10 grams of fresh yeast put to & # 8222 blossom & # 8221 in a cup of water with a little sugar, a little oil and a little salt.

Dragoș kneaded all this for ten minutes, manually, so that enough air enters the dough (manual kneading also leads to the faster appearance of gluten, the protein that gives elasticity to the dough & # 8211 well, gluten should not appear, he is already there, only he needs help to act). He covered the dough and let it rise for an hour, in a place away from drafts, which are the enemies of the leaven. The dough resulting from the growth was soft and elastic.

He then molded spheres weighing 50 grams each, which he placed in a tray on baking paper. He let them warm for another ten minutes, to grow a little more. I notched each sphere, to unravel it easily. Then Dragos put the tray in the oven already heated to 200 degrees Celsius. Breads were baked for 12-13 minutes. So far, I've done exactly as I did last time, when I got the bun-like stones. What have I changed this time? I put a pan of water in the oven, right from the preheating phase of the oven, so that a warm and humid atmosphere was formed inside.

After baking, the breads sat under a towel for about 20 minutes. They cooled slowly and were very good, with a thin crust, slightly crunchy, with a soft, fluffy and fragrant core, maybe even from the spoonful of dried oregano that reached the dough in the kneading phase.

That's the story of the loaves. If you have any questions, I am at your disposal. Stay healthy.


Recipe for fluffy, homemade buns

Recipe for fluffy, homemade buns - Milk is the wonder ingredient of the recipe. Due to it, the buns will come out fluffy and soft and will last even a few days, without drying out. You have to try this recipe. Here's how to prepare:

  • 500 g flour
  • 150 ml of milk
  • 10 ml water
  • 30 g butter
  • 1 or
  • 25 g fresh yeast
  • 1 pinch of salt
  • 1 sugar powder
  1. Turn on the water and milk to warm up. Dissolve the yeast and sugar in the same pot.
  2. Mix the flour and salt, make a hole in the middle and pour the milk with the yeast, soft butter and egg. Mix and knead until you get a homogeneous dough. Let it rise for about an hour.
  3. Then from the raised dough form balls, as big as you want. Press them a little and let them rise for another 10 minutes.
  4. Put the buns in a tray lined with baking paper and bake for about 20 minutes.

Recipe for fluffy, homemade buns - certainly not healthier than that. Give up buying bread from the store, full of food additives and choose to cook at home, the tastiest buns. This dough can also be used for bread. The shape is different, but the taste is the same. I wish you successful recipes and good appetite! [Wpurp-searchable-recipe] Recipe for fluffy, homemade buns & # 8211 & # 8211 & # 8211 [/ wpurp-searchable-recipe]


Homemade buns

Put enough water and milk on the fire to warm up, and then dissolve the yeast in the liquid with the sugar.

Mix the flour and salt, make a hole in the middle and pour the milk with the yeast, soft butter and egg. Mix and knead a homogeneous dough.

Let it rise for about an hour. Then, the dough is worked a little on the work table sprinkled with flour.

From it form balls for future buns. Squeeze them a little and let them rise for another 10 minutes.

Then moisten each bun a little and sprinkle with sesame or poppy seeds (optional, of course).

Put the buns in the baking tray lined with paper and bake them for about 20 minutes.

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How to Make Simple Bread Homemade Bread Recipe?

How to prepare the dough for breads, buns, puddings?

For the dough I mixed the sugar with the yeast and the warm milk until it dissolved a little and then I added all the ingredients. If you want buns with a slightly sweet taste, add 35 g of sugar and 17-18 g of salt. If you want them to be saltier, add 20 g of sugar and 20 g of salt. Knead the dough for 5 minutes (by hand or the robot), give it a ball shape and leave it to rise in a warm place until it doubles.

The fermentation is done in a warm place. The vessel must be covered with cling film. Choose suitable dishes in size so that the dough does not stick out and does not stick to the foil. It took me 40 minutes.

How is the pits portioned and shaped?

We weigh the dough. We should have around 1250 g of dough so we will make portions of about 140 g to get 9 puddings. We work with the scale and place the portioned dough pieces on the very lightly floured table.

I took each ball of dough separately in my hand and with my hand I flattened it into a square shape. Then I brought the corners to the middle (like cheese or lap & # 8217n brau). I obtained a thicker and smaller square and I repeated the folding operation with its corners. Finally I turned the piece of dough and rolled it on the ball-shaped table. Careful! The joints should be at the bottom of the bun and the face should be beautiful and smooth towards us!

I covered the dough balls with plastic wrap (on the table) and let them relax for 5 minutes. I lined a tray with baking paper. Then I took each ball of dough and gave it a slightly oval shape, dragging it with the edge of my palm on the table. I placed the breads on the baking paper and left them to rise for another 20 minutes, still covered with the bag. They grew up like piglets & lt3

I greased the buns with a yolk rubbed with milk and I cut them into 3 cuts with a blade (one bigger in the middle and two smaller ones at the edge). They can be left simple or sprinkled with coarse salt, seeds (I put cumin), sesame, poppy seeds, etc.


Ingredient chifle moi:

  • 500 grams of flour
  • 350 ml. warm water
  • 15 grams of fresh yeast
  • 1 tablespoon grated sugar
  • 1 teaspoon salt
  • 50 ml. olive oil
  • in addition, oil for anointed work plan

Prepare soft buns:

1. Weigh the flour and sift in a bowl, mix with salt (picture 1).

2. Add over the flour 200 ml. of water out of a total of 350 ml. simply mix with a spoon and set aside (picture 2).

3. In a cup, rub the yeast well with the sugar until liquefied, then add the remaining 150 ml. of water (picture 3).

4. Because the dough will be soft, I recommend kneading it in a food processor or bread machine, but it also works by hand, with perseverance and patience. Simply mix the moist flour with the diluted yeast and knead well (picture 4).

5. When the dough is homogeneous, add the oil in a thin thread (picture 5). Knead until it is completely incorporated into the dough (be sure to peel the dough off the walls of the robot bowl so that the oil penetrates everywhere).

6. Place the kneaded dough in a bowl greased with oil (picture 6), cover with a damp napkin and leave in a warm and protected place until it grows (if you put it in the oven heated to 40 degrees next to a pot of hot water, it will double in volume in less than half an hour).

I kept the dough in the oven and it quickly arrived like this:

On the work surface greased with oil, turn the dough upside down and cut with a knife with a blade greased in 6 to 10 equal pieces, depending on how big you want the buns.

1. Each piece is flattened with the palm until a disc is obtained, the edges of which are brought all the way inwards, pressing in the middle (picture 1).

2. Finally, press well by gluing the dough (picture 2).

3. Turn the bun thus formed with the solders towards the work surface and round it around. If you want high buns, you don't need to flatten them anymore, but it seems to me that they wouldn't be too suitable for burgers and sandwiches, so I flatten them with my palm before placing them in the tray covered with baking paper or special silicone. for pastry (picture 3).

Bake soft buns

Turn on the oven and set it at 220 degrees Celsius, and place a pot (pan) with hot water on the bottom.

Until the oven heats up, cover the buns with a napkin and let them rise in a place away from the current.

Once the oven has warmed up, put the tray in the oven at a medium height. After the first 15 minutes of baking, remove the pot of hot water from the oven. Be very careful not to burn yourself. Continue baking for another 5 minutes. The buns will be brown and well cooked.

Remove the tray from the oven. Immediately brush the hot surface of the buns with water, to have a fine and shiny skin.

Place the buns to cool on a grill. It is consumed with great pleasure, warm or completely cold. By the way, the next day they are just as good (more than that they couldn't stand me at home).

The interior is very fluffy and airy, as you can see in the section below.


Recipe for fluffy, homemade buns

Recipe for fluffy, homemade buns - Milk is the wonder ingredient of the recipe. Due to it, the buns will come out fluffy and soft and will last even a few days, without drying out. You have to try this recipe. Here's how to prepare:

  • 500 g flour
  • 150 ml of milk
  • 10 ml water
  • 30 g butter
  • 1 or
  • 25 g fresh yeast
  • 1 pinch of salt
  • 1 sugar powder
  1. Turn on the water and milk to warm up. Dissolve the yeast and sugar in the same pot.
  2. Mix the flour and salt, make a hole in the middle and pour the milk with the yeast, soft butter and egg. Mix and knead until you get a homogeneous dough. Let it rise for about an hour.
  3. Then from the raised dough form balls, as big as you want. Press them a little and let them rise for another 10 minutes.
  4. Put the buns in a tray lined with baking paper and bake for about 20 minutes.

Recipe for fluffy, homemade buns - certainly not healthier than that. Give up buying bread from the store, full of food additives and choose to cook at home, the tastiest buns. This dough can also be used for bread. The shape is different, but the taste is the same. I wish you successful recipes and good appetite! [Wpurp-searchable-recipe] Recipe for fluffy, homemade buns & # 8211 & # 8211 & # 8211 [/ wpurp-searchable-recipe]


Video: Εύκολα Κουλούρια Θεσσαλονίκης - Τύφλα να έχει ο Φούρνος - Koulouria Thessalonikis - Simit Breads (January 2022).