Shamrock buns (lean)

Category: Festive cuisine
Shamrock buns (lean)

Ingredients

Water 300 ml
Flour in \ s 540 g
Vegetable oil 2 tbsp. l.
Sugar 5 tbsp. l
Sea salt 1.25 tsp
Pressed yeast 15 g

Cooking method

  • Knead the dough in the "Pelmeni" mode. Put in a bowl under a plastic wrap and leave in a warm place for 1 hour. Then cut into bundles 3-3.5 cm thick. Cut the bundles into walnut-sized pieces.
  • Prepare muffin molds - lightly grease with margarine.
  • Shape the chopped pieces into balls and place in muffin molds, three pieces each. The balls should be pulled on one side and collected in a knot on the other, until the dough becomes dense enough (for more details, see the technique and photos in Pies with Cabbage from Chuchelka). Place the balls in the shapes, knots down.
  • Let the proofer for 25-30 minutes. or until doubled.
  • Bake at temp. 180 degrees 20-25 minutes

Note

Based on the Supa recipe, for which many thanks to the author

celfh
The buns are good, just a miracle!
BlackHairedGirl
celfh Thank you. They have been waiting in the wings for a long time in my notebook. And today, my hands were combed to do it!
Luysia
Very cute buns, fun muffin mold idea!
BlackHairedGirl
Luysia Thank you. Tomorrow I'll bake them again, I'll try to add 4 tbsp. l. vegetable oil, grease the top with syrup and sprinkle with vanilla sugar ... And my husband also said that they look erotic
leka
Tanya, (y, I was also reminded of something erotic, but I don't understand that
BlackHairedGirl
leka And you go to the same place. I’m thinking, why did it make them feel like it was on March 8, eh?
leka
OOOOOOOOOOOOO !!!. I realized that they remind me ... If you make triangles with cream or mastic .... there will be a Popa cake
BlackHairedGirl
leka There are continuous associations ... And all of them are the same, which is characteristic ... He took a bite off a ball of a bun and so thoughtfully considered the remaining two
Scarecrow
Very nice and neat. Great. Everything seems simple, but how much the appearance changes perception.
BlackHairedGirl
Scarecrow Natusik, thanks Who taught me? Praise from the Master is especially gratifying.
Laksana
And if you take the trembling moment for pizza, for example, or for baking, then take 7 grams?
BlackHairedGirl
Laksana I always count by the proportion of 1 tsp. dry yeast = 6g fresh
Natusichka
BlackHairedGirl! How could I have missed them before ?? And soon the fast will end ... Although ... who is stopping these wonderful buns from baking and not during the fast?
I just had a question: what are your muffin molds? I mean what size (diameter)? I have small ones, but in the photo it seems to me that they are not small with you.
BlackHairedGirl
Natusichka Thanks for rating My form for 12 cupcakes, bottom diameter 5 cm, top 7.5 cm.
Natusichka
A-ah-ah-ah! Well, but I don't have such a mold ... I will have smaller ones ... But I will definitely come up with something! And I will taste your delicious buns!
BlackHairedGirl
Natusichka Do not be discouraged ... You can take the ones that you have, but make the balls smaller. In extreme cases, you can make rings of cardboard with such a diameter, the balls will still come out when they rise, it will be beautiful and unusual.
Natusichka
Good! Then I will not be upset!
BlackHairedGirl
I finally found a link to these buns ...
🔗
toffee
Please tell me there is no baking in the dough (of course, it's a lean version). How quickly do these buns get stale?


(
toffee
And one more thing: why on the Pelmeni mode? And just on the Test with proofing and rising won't be easier?
toffee
Quietly - peacefully with myself I am conducting a conversation: mail1: I write myself, I answer questions myself, I praise myself. In general, for some reason, all three "nuts" in the baking process stuck together into one bun.The proofing was good, but at the end I had a resentment - was it worth it to fuss and roll out three balls, still the result is one? Where is my mistake?
BlackHairedGirl
iris. ka I answer in order: such buns get stale on the 3rd-4th day, they haven't tried it longer, during this time they are usually eaten. The Dough with proofing and raising mode is quite acceptable as an alternative to Dumplings. Regarding the sticky balls: Was the dough not steep enough or too soft? and you pulled them on, as described by Scarecrow?
toffee
I make a report on the work done. The buns are delicious and fluffy. I thought that I would eat them alone (just stand by me) for the rest they will seem tasteless, but out of 15 pieces for work in the morning I managed to snatch only 3 pieces. The kids really liked: nyam: Despite the fact that nothing is anointed on top. And about the fact that the dough was sticky, this is really so, but I thought that if I knead cool, the buns will turn out to be "heavy", rubbery.
BlackHairedGirl
iris. ka Thanks for the report! Three miraculously remaining buns are a good indicator, we will assume that the first experience was successful!
Natusichka
Tanyusha! Thank you very much for the recipe - it's true - VERY TASTY! Nobody believes that they are lean! My molds are much smaller than yours, I made small balls, this is what happened:
🔗

and slice:
🔗

I added a little more flour than the recipe and did not regret it. The buns turned out to be airy, you can't hear it in your hand at all! And the taste is yum !!! I want to follow. just add vanilla sugar and inside each ball put a raisin, or maybe even a nut.
BlackHairedGirl
Natusya! CLASS !!! You are a fine fellow! The idea with a nut will be great!
Natusichka
Or you can have a klyukovka ... and something else ... (I'm like a cat Matroskin ...)
I just drank a cup of coffee with a bun .... I don't give my husband more than one at a time ... so as not to overeat!
In total, I got 17 pieces! What are they fluffy !!!!
BlackHairedGirl
To your health and husband and you!
toffee
Shamrock buns (lean)I baked it today. Again one bun, added more flourShamrock buns (lean)
toffee
In general, children even like these whole buns. And when they break off, a neat piece comes off. Such a bun is Natusichka's surprise, I agree with you that I do not believe that they are lean. When I make simple pastries, the dough turns out to be heavy, the buns in the oven are crusty on top. And these are just CLASS !! Stormy, prolonged applause turning into a standing ovation for the author!
BlackHairedGirl
iris. ka I looked at your photos and, it seems, I understand why the balls are merging with you ... You need to pull it harder ... Pull it up to a very dense lump. They pulled it once into a knot, then they stuck it into the center of the lump and again collect the knot from all sides, and again to the center, and so on three or four times until the dough becomes dense. Then the balls will be more prominent.
Natusichka
Tanyusha! I report: the buns are on the 3rd day (I dug them on purpose ...) they are absolutely fresh in quality, they have not turned black !!!! I support Iris. ku, you thunderous applause !!!!
And I have another idea in my head ... When I do, I will put a nut in one ball, a cranberry in the second, and raisins in the third, so that everything is in one bun !!!!!!!!
BlackHairedGirl
Natusichka Stormy applause not for me, but for Allochka supa, she is the author! I join the applause. The idea of ​​the filling is super, it must be realized! Natusya! I propose to switch to you
Natusichka
Tanya! I approve the transition to "you" !!!!

I fulfilled my wish, for the memorial Saturday I prepared buns with 3 fillings: in each ball I put: in one - raisins, in the second - cranberries, and in the third - a nut. I handed out the commemoration, so on Sunday everyone asked for a recipe! The buns are really delicious !!!!!
BlackHairedGirl
I'll do it, I'll try too, thanks for the idea !!!
zov
I really liked your buns, but I didn't quite understand how to tie-pull ... Can I have a link where this is shown in more detail ?!
Natusichka
Tanyusha! Can I answer while you're busy?
zov, Divide the dough into pieces-balls so that 3 pieces are in each mold and at the same time, so that they take about 1/4 - 1/3 of the mold in an undisturbed form. We flatten each piece-ball in the form of a dumpling, then (the dumpling is on the table) from the center in the middle we tighten the dough with our fingers to the middle of the dumpling and so on along the entire length of the dumpling (in a circle). As a result, if we take what we have in hand, we have a dense ball. Is it clear? If not, I'll explain later!
I really liked these buns !!!!! If only me! Now, in a day or two, mine demand their execution - for an encore! Am I being sophisticated? I put "surprises" into each ball - either a piece of nut, or raisins, or pickled cherries! If not in the post, then you can put chocolate droplets (those that we buy from Lily). I wear every memorial service to church - because these buns are demanded from me !!!!!!
BlackHairedGirl
Natusichka, thanks for the help, friend! I have nothing to add. Now I will try to find another link of the Chuchelka Master-Class ... I am very glad that your recipe has taken root. And with such fillings, it's generally a TALE To your health !!!

Here, I brought it in ... Look after point 4, there are three small photos, molding into a knot is shown in detail ...
https://Mcooker-enn.tomathouse.com/in...18396.0
Natusichka
Tanya! I forgot to write ... I made 18 trefoil buns from this quantity of dough and I have some dough left. For one more portion (for 6 buns), the dough was not enough and I divided the dough into 2 parts, rolled it into 2 thin cakes, smeared with poppy filling (which remained from the kutya), sprinkled with raisins, nuts and rolled rolls, rolled each roll in the form of a horseshoe and baked. She ate one herself, and left the second to her husband, her husband said that it was not fair, it was not enough ..... The dough squeaks when kneading like a mouse trapped in the door !!!!!
BlackHairedGirl
ABOUT! I can imagine that a bagel with such a filling should be a BOMB. And I just baked pies with cabbage and an extra dough formed ... I made your idea, stuffed trefoils, 3-5 raisins in each ball.
Natusichka
What kind of dough did you make pies from?
When I eat shamrocks, I like to break each bun into 3 pieces, and I especially like the nutty part!
BlackHairedGirl
Yes, nuts are the most delicious of fillings! I have a recipe from Anis, "for everything posts occasions ": 600 grams of flour, 333 ml of water, 6 tbsp. l. butter, 6 tbsp. l. sugar (measured), 1.5 tsp. salt (measured), vanillin, pressed yeast 15 gr. I have already learned by heart Sometimes I replace 80 g of flour with whole grain. For sweet and salty baked goods
zov
Thank you very much for your answers !!! Thank you very much for the link, I found it, I will study it!
Natusichka
Quote: BlackHairedGirl

I have a recipe from Anis, "for everything posts Occasions ": 600 grams of flour, 333 ml of water, 6 tbsp. l. butter, 6 tbsp. l. sugar (measured), 1.5 tsp. salt (measured), vanillin. I already learned it by heart Sometimes I replace 80 g flour per whole grain For sweet and savory pastries
Tanya! Already dragged away !!!!!!
BlackHairedGirl
Natusichka There is also yeast in the recipe, I forgot to add it !!! 15 g of compressed yeast !!! Fixed!
Natusichka
Thank you, Tanya, I finished it!
Axioma
BlackHairedGirl!

Shamrock buns (lean)Shamrock buns (lean)Shamrock buns (lean)Shamrock buns (lean)

Pleasant chores:

Shamrock buns (lean)Shamrock buns (lean)Shamrock buns (lean)

BlackHairedGirl! Peace to you and Good!
BlackHairedGirl
AXIOMA, you have gorgeous buns and, as always, the photos are just MIRACLE !!! Thanks for the photo and kind words
Natusichka
Tanyusha! From the recipe that you gave (from Anis), I made pies in a frying pan, filling: stewed cabbage with tomato. juice and fried potatoes (onions + carrots). A very decent recipe!

Well, I made larks from the shamrock dough, so we all liked this dough !!!!!! I want to do and do something from him all the time! Look in the subject of larks.

AXIOMA,very nice buns turned out, I can even imagine their taste! I will soon be like a bun myself !!!

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