Rolls with poppy
Rolls with poppy
Ingredients
On 12 pieces (1 baking tray):
For dough:
500 g of flour (wheat, premium)
185 ml of milk
3 eggs (we will put 2,5 eggs in dough, and the remained 0,5 eggs will go for greasing of rolls)
100 g of sugar
60 g of desi
6 g of yeast powder
1/3 (third) of teaspoon of salt
For stuffing:
150 g of poppy
70 g of honey
80 g of sugar
Preparation:
To sift flour. To kindle oil on slow fire and to cool a little. Slightly to warm up milk.
It is slightly less than a half of flour to mix with yeast (I have high-speed Saf-moment yeast, they should be mixed at once with flour if you have other yeast, watch instructions on packaging, it is possible them it will be necessary to presoak previously). To pour mix of flour and yeast into warm milk, to knead. Be not frightened, the sponge dough turns out quite dense. To leave sponge dough in warm place, having covered with towel (I put in heated to 40 degrees With and then the switched-off oven), will not increase yet twice (at me about an hour approaches).
When the sponge dough is ready, we start preparation of the dough.
To break eggs (2,5 pieces) in bowl and to stir with sugar and salt. The remained 0,5 eggs will be necessary for us for greasing of rolls.
To add eggs with salt and sugar to sponge dough, the remained flour and to knead dough. Then to add the kindled oil and to knead dough so that it came unstuck from hands. Do not hurry knead dough carefully. Taste of your rolls will depend on it.
To cover dough with towel and to put in warm place for rise (I again put in slightly heated to 40 C and the switched-off oven).
While the sponge dough prepares and dough approaches, it is possible to be engaged in stuffing (the stuffing by the time of forming of rolls has to cool down so do not postpone its preparation for the last moment).
To fill in poppy with boiled water (that water was 1-2 cm higher than poppy), to mix, cover and leave for 40 minutes. After that to merge water, having cast away poppy on sieve. Do not hurry, let poppy will lie down in sieve of minutes 5-10 until all water flows down. Periodically stir slowly with its spoon that water is better than glass. To lay out poppy back in kastryulka and potoloch its tolkushka (or use your way of crushing of poppy, for example, in mortar). My poppy is in such a way crushed only partially, but it is not terrible, after steaming it and so will be very soft.
To mix ready poppy with honey and sugar, the weight similar to dense jam has to turn out.
When dough increases twice, it is possible to start cutting.
To lay out dough on the table which is slightly powdered with flour to roll it in sphere, to divide into 12 parts. To roll each part in the form of flat cake (it is necessary to be overzealous is too thin to roll dough, differently it will tear and the stuffing will follow. Roll exactly so that the stuffing tablespoon was located). To lay out on the rolled flat cake it is slightly less than stuffing tablespoon, quickly to zashchipit edges (I at first pinch lengthways as pies, and then I collect all shovchik in small group and carefully I stick together it).
To lay out roll on the oiled baking tray seam down. To do the same with all remained preparations.
From under rolls syrup can follow, it is not terrible. All poppy remains inside and the stuffing all the same will be juicy.
To leave rolls for rasstoyka, having covered with towel, for 20 minutes (I again put in warm oven, but it is possible and it is simple in kitchen).
To grease rolls with mix of 0,5 eggs and teaspoon of milk (or waters).
To bake in heated to 220 degrees With oven (top + bottom) 18 minutes in the middle (if from above strongly blush, to put one level below on the last minutes 5).
To cool rolls on lattice.
Cinnamon buns
Cinnamon buns
Ingredients:
200 ml. warm milk
2 pieces of egg
35 gr. desi
3 tablespoons of sugar
1 bag of vanilla sugar
0.5 h. salt spoons
1 h. spoon with top of yeast powder
2-3 glasses of flour
in addition:
cinnamon
sugar
30 gr. the softened desi
Preparation:
In warm milk to dissolve yeast and 1 h. sugar spoon to add 2 tablespoons of flour, to stir and so far to leave aside.
To kindle desi. In bowl to stir eggs, to postpone a little in other ware for greasing of rolls, to add sugar, vanilla sugar, salt and the kindled oil to other eggs, everything is good to mix, pour this mix in sponge dough, to add sifted flour in the portions, to mix spoon or fork when dough is already dense to shift it to the table strewed with flour and to vent to smoothness.
To shift dough in the bowl oiled vegetable, it is good to cover and leave in heat for 1 hour.
Then to shift dough to table and to press down, roll a little in rectangular layer, to grease with desi, to sugar and cinnamon to taste.
To curtail not hardly into roll seam in bottom, then to cut a little obliquely.
Then across each roll to press palm edge.
To shift rolls to the baking tray laid by parchment and greased with desi. To cover with film and to leave in warm place for 20-30 minutes.
Then to heat oven on 200 degrees, to grease rolls with egg, to sugar and cinnamon through strainer.
To bake rolls to readiness, then to shift to lattice to cool down.
#выпечкarecepti
Rolls with stuffing and shtreyzely
Rolls with stuffing and shtreyzely
Ingredients:
- 200 ml. warm milk
- 50 g of desi
- 2 pieces of egg (one for greasing of rolls and one in dough)
- 3 tablespoons of sugar
- 3 tablespoons of vegetable oil
- 2 bags of vanilla sugar
- 1 teaspoon of yeast powder
- 2.5-3 flour cups
- 0.5 h. salt spoons
For stuffing:
- jam
For shtreyzelya:
- 1 Art. of l of desi
- 3 tablespoons of flour
- 1 tablespoon of sugar.
Preparation:
To part yeast in warm milk, dobavit1 teaspoon of sugar and 2 Art. of l of flour to stir and put in warm place for about 10 minutes.
To kindle desi to add sugar, vanilla, egg, vegetable oil, salt and to connect together.
To pour the suitable sponge dough in mixer bowl, to add yaichno creamy mix and pouring sifted flour to knead smooth, soft dough.
At me has left torments of 3 cups + 2 more spoons.
My council - not to pour out at once all flour, and to add it as required.
To oil bowl and to put in it dough, to close food wrap and to put in warm place (I put in the oven heated to 35 degrees) for 1.5 - 2 hours. That dough has increased twice.
The suitable dough to press down and divide into 12 parts, to roll in balls.
I had very convenient dough in work and did not stick at all to hands if at you sticks slightly oil hands the vegetable.
To oil form.
To roll each ball to put stuffing teaspoon in the middle.
To connect well edges of ball, having given it the round form and to put in form seam down. Sides where rolls will adjoin to oil that it was easier when cutting, to cover with towel and to leave in heat for about 20 minutes.
And meanwhile we do shtreyzel:peretiray cold oil with flour and sugar before formation of crumb.
If you want that the crumb was one size we sift it through large sieve.
We heat oven to 200 degrees.
We shake up fork egg having added a little milk and we grease our rolls and from above we powder the shtreyzely
We bake minutes 15-20 or till pleasant golden color.
We allow to cool down a little in shape, and then we divide into rolls.
#выпечкarecepti
Grandmother's pies
Grandmother's pies
Ingredients:
Dough:
- 2 kg of flour
- Yeast 2 bags
- Milk / water 3 glasses
- Sugar of 8-10 tablespoons.
- 5 eggs
- 250 gr. desi (margarine)
- Salt of 3 tsps.
- Stuffing any
Preparation:
Sponge dough:
1. To add 1 tablespoon of sugar to warm milk, yeast and part of flour, to put in warm place for rise when dough starts falling down, the sponge dough is ready.
Doughing:
2. In sponge dough to pour in eggs. shaken up with sugar and salt to pour the remained flour,
to knead, gradually adding the kindled oil, to disturb until dough does not become smooth and will not cease to stick to hands. To cover ready dough with towel and to put for 1,5-2 hours per warm place, during this time it is necessary to press down it 3 times.
3. To divide the suitable dough into parts, to allow to approach once again, to form pies, in 10 minutes of rasstoyka to grease with yolk and to bake at 200 degrees about 20 minutes.
#закускerecepti
Cottage cheese rolls — it is unreal the soft
Cottage cheese rolls — it is unreal the soft
Today at me for you the recipe of incredibly soft and magnificent cottage cheese rolls on yeast. It is very pleasant to deal with cottage cheese dough - it very soft and pliable, and the pastries from it long remain the fresh.
Ingredients:
flour - 360g
cottage cheese - 180 g
milk - 70 ml
sugar - 120 g
desi - 60 g
2 small eggs
yeast - 1 h. l.
dried peel of lemon or orange
salt pinch
1 yolk for greasing of rolls
Preparation:
Prepare sponge dough. In warm milk part yeast with couple of spoons of flour and sugar. Put in warm place for 15-30 minutes.
While the sponge dough approaches shake up desi with sugar and eggs
Add the cottage cheese wiped through sieve, dried peel and salt, well mix
When the sponge dough approaches, pour out it in curds, prevent
Add sifted flour, disturb until dough gathers in lump
Lay out dough on the table powdered with flour and pomesit hands. Very soft dough has to turn out.
Cover dough with towel and put in warm place for 1 hour. Dough will increase in volume
Divide dough into equal slices, create rolls. Lay them on baking tray, lay towel and let's approach 20 more minutes. Heat oven to 200 degrees.
When rolls approach, grease them with the shaken-up yolk and put in oven for 30 minutes, will not blush yet.
Bon appetit and good mood!
#выпечкarecepti
Dinner rolls
Dinner rolls
On 35 – 45 rolls (diameter of 6 - 7,5 cm)
22 gr. yeast (2 packs of yeast powder (on 7 gr.))
460 ml. warm water
Sugar pinch
2 eggs which are slightly shaken up
115 gr sugar
115 gr. vegetable oil
2 tsps of salt
900 gr wheat flour
Preparation:
To mix water, yeast and pinch of sugar. To leave for 5-10 minutes before emergence of foam.
To mix eggs, sugar, oil and salt. To add to barmy mix. To mix.
To add half from total quantity of flour to mix. To mix wooden spoon.
Gradually (on 50 - 70 gr) adding flour, to knead soft elastic dough. (Mookie can be necessary a little less or more, than it is specified in the recipe).
To create dough in sphere to cover with towel and to leave for 1-1,5 hours before doubling of the size.
To knead dough once again. To create round rolls. To lay out them in the form greased with desi at distance of 1-1,5 cm from each other.
To cover with poloenets. To allow to approach 45 more minutes.
To warm oven to 180 C.
To bake rolls of 45 minutes till golden color.
Right after baking to grease rolls with the kindled desi.
And at desire to sprinkle:
- grated cheese Parmesan
mix of fennel (dried) and salts
- poppy
- the fried sesame
- large srolyyu
- cinnamon with sugar
- caraway seeds
Cottage cheese rolls — it is unreal the soft!
Cottage cheese rolls — it is unreal the soft!
Today at me for you the recipe of incredibly soft and magnificent cottage cheese rolls on yeast. It is very pleasant to deal with cottage cheese dough - it very soft and pliable, and the pastries from it long remain the fresh.
Ingredients:
flour - 360g
cottage cheese - 180 g
milk - 70 ml
sugar - 120 g
desi - 60 g
2 small eggs
yeast - 1 h. l.
dried peel of lemon or orange
salt pinch
1 yolk for greasing of rolls
Preparation:
Prepare sponge dough. In warm milk part yeast with couple of spoons of flour and sugar. Put in warm place for 15-30 minutes.
While the sponge dough approaches shake up desi with sugar and eggs
Add the cottage cheese wiped through sieve, dried peel and salt, well mix
When the sponge dough approaches, pour out it in curds, prevent
Add sifted flour, disturb until dough gathers in lump
Lay out dough on the table powdered with flour and pomesit hands. Very soft dough has to turn out.
Cover dough with towel and put in warm place for 1 hour. Dough will increase in volume
Divide dough into equal slices, create rolls. Lay them on baking tray, lay towel and let's approach 20 more minutes. Heat oven to 200 degrees.
When rolls approach, grease them with the shaken-up yolk and put in oven for 30 minutes, will not blush yet.
Bon appetit and good mood!
Cream buns Patisyer
Cream buns Patisyer
on 9 rolls (words
Cream buns Patisyer
Cream buns Patisyer
on 9 rolls (words
Grandmother's pies
Grandmother's pies
Ingredients:
Dough:
2 kg of flour
Yeast 2 bags
Milk / water 3 glasses
Sugar of 8-10 tablespoons.
5 eggs
250 gr. desi (margarine)
Salt of 3 tsps.
Stuffing any
Preparation:
Sponge dough:
1. To add 1 tablespoon of sugar to warm milk, yeast and part of flour, to put in warm place for rise when dough starts falling down, the sponge dough is ready.
Doughing:
2. In sponge dough to pour in eggs. shaken up with sugar and salt to pour the remained flour,
to knead, gradually adding the kindled oil, to disturb until dough does not become smooth and will not cease to stick to hands. To cover ready dough with towel and to put for 1,5-2 hours per warm place, during this time it is necessary to press down it 3 times.
3. To divide the suitable dough into parts, to allow to approach once again, to form pies, in 10 minutes of rasstoyka to grease with yolk and to bake at 200 degrees about 20 minutes.
Pies baked
Pies baked
Ingredients:
Dough:
2 kg of flour
Yeast 2 bags
Milk / water 3 glasses
Sugar of 8-10 tablespoons.
5 eggs
250 gr. desi (margarine)
Salt of 3 tsps.
Stuffing any
Preparation:
Sponge dough:
1. To add 1 tablespoon of sugar to warm milk, yeast and part of flour, to put in warm place for rise when dough starts falling down, the sponge dough is ready.
Doughing:
2. In sponge dough to pour in eggs. shaken up with sugar and salt to pour the remained flour,
to knead, gradually adding the kindled oil, to disturb until dough does not become smooth and will not cease to stick to hands. To cover ready dough with towel and to put for 1,5-2 hours per warm place, during this time it is necessary to press down it 3 times.
3. To divide the suitable dough into parts, to allow to approach once again, to form pies, in 10 minutes of rasstoyka to grease with yolk and to bake at 200 degrees about 20 minutes.
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