Nazuki - sweet Georgian bread

Category: Yeast bread
Kitchen: georgian
Nazuki - sweet Georgian bread

Ingredients

Wheat flour 450-500g.
Fresh yeast 15g.
Sugar 60g.
Vegetable oil 60g.
Butter 80g.
Egg 1 PC.
Raisins 100g.
Cinnamon on the tip of a knife
Carnation 2 buds
Salt pinch
Vanilla sugar 5d.
Milk 150g.
For lubrication:
Egg 1 PC.

Cooking method

  • Dough:
  • Grind yeast with 1 tbsp. l. sugar from the total. Pour into warmed milk, stir. Add the remaining sugar, stir and simmer for 15 minutes.
  • Add both types of oil and leave for another 15 minutes.
  • Introduce egg, flour, salt into the dough. Knead a fairly steep dough. I kneaded with a combine for 10 minutes.
  • Cover the dough with a towel and leave to rise for 1 hour.
  • After the lapse of time, knead again. And leave for another 1 hour. The dough increases in volume 2.5-3 times !!!!
  • For HP, you can use the dough program.
  • Pour raisins with boiling water and leave for 10 minutes, dry with a towel, roll in flour, knead into the dough with crushed cloves, ground cinnamon and vanilla sugar, trying to evenly distribute the raisins.
  • Divide the dough into pieces of the desired size (I have 12 pieces), roll out into oval cakes. Roll out so that one part is flat and the other more plump.
  • Nazuki - sweet Georgian bread
  • Place the cakes on a baking sheet covered with baking paper and let stand for 15 minutes.
  • Brush with egg before baking.
  • Bake in an oven preheated to 200C for 20-25 minutes (focus on your oven). Willingness to determine by the degree of rosy.
  • Cool the finished cakes under a towel.
  • Nazuki - sweet Georgian bread
  • It's just obscenely delicious !!!! And eaten in one sitting !!!!

Note

The recipe is taken from the site 🔗, auto RU

Pogremushka
Well, Mistletoe, you have some experiment every day
Omela
Pogremushka , Thank you! What do you order me to do? Yet gobbled up ate, for tomorrow we need to bake again !!!!
Lelishe
Quote: Omela


Grind yeast with 1 tbsp. l. sugar from the total. Pour into warmed milk, stir.
How much milk do you need? It is not on the list of ingredients.
Kamusik
Exactly, exactly! Where is the milk?
Omela
AAAAAA, girls, sorry !!!!! The milk is lost !!! Already fixed !!!
Lelishe
Another question from the kettle - can you make it with dry yeast?
(Saf moment)
Half a bag (5.5g) in flour?
Omela
Lelishe , welcome to the forum!

Quote: Lelishe

Half a bag (5.5g) in flour?
Sure you may. 5g is enough. Only, I think, not into flour, but like fresh ones - into liquid. There is also a dough.
Lelishe
Quote: Omela

Sure you may. 5g is enough. Only, I think, not into flour, but like fresh ones - into liquid. There is also a dough.
It seems like Saf the moment needs to be mixed with flour
• Simple application: Saf-Moment yeast is mixed with flour without preliminary dilution in water.
It will not be bad for them if they are used as usual?
Omela
Lelishe , originally the recipe was based on dry yeast. I just don't like working with them and remade them for live.

shl. we have prohibited active links to extraneous resources. Fix please.
Omela
Lelishe , something I strongly you doubted me about dry yeast. Today I will try to bake with them. I will unsubscribe about the results!
Lelishe
Quote: Omela

Lelishe , something I strongly You doubted me about dry yeast. Today I will try to bake with them. I will unsubscribe about the results!
I also want to try today ... And I'll unsubscribe too
Omela
Here are my tips. Made with dry yeast Saffa-moment for baking 5g. Diluted in milk, as if alive.For technical reasons, there was only one proofing of the dough, then buns were formed.

Nazuki - sweet Georgian bread

Nazuki - sweet Georgian bread

Nazuki - sweet Georgian bread

It seemed to me that with fresh yeast the dough rises faster and is more aromatic. For the rest, the rolls are great !!!
Lelishe
hmm ...
but I got a heavy, dense dough - not so airy.
There is a feeling that I put too much flour.

Moreover, it began to rise more or less only after the first lowering.

Nazuki - sweet Georgian bread
Pokusysh:
Nazuki - sweet Georgian bread
Omela
Lelishe , with the initiative you !! And you said nothing about the taste. Mine are already gone !!

Quote: Lelishe

but I got a heavy, dense dough - not so airy.
There is a feeling that I put too much flour.
And where and how did you knead? And how much flour did you put in? I would still recommend using fresh yeast!
Lelishe
Quote: Omela

Lelishe , with the initiative you !! And you said nothing about the taste. Mine are already gone !!
And where and how did you knead? And how much flour did you put in? I would still recommend using fresh yeast!
Can I get on you? :-)

About the taste - it turned out delicious, but harsh and rather fragile. In terms of symptoms, it looks like I was too heavy with flour (I made yeast dough, I don't remember when ... well, quite a long time ago)
I did half a portion, I used e-mail. scales

In warm milk sugar + yeast, 15 min, butter, 15 min. At this moment, the dough was not very foaming. There is another option that the yeast is bad (saf-moment, expiration date until 2013, bought at the intersection).
Then everything else that is needed in the dough, flour last, kneaded first with a mixer, then with your hands.
Flour, if you split it into pieces, needed about 250 grams, it turned out 1.5 cups (I have a glass of exactly 250 ml), I did not pour out everything (just a little left).

The first time the dough did not rise strongly, the second time it was better, but definitely less than 2 times.

Well, I have 2 explanations:
too much flour
there is something wrong with the yeast.

Conducted an experiment - I bought the same yeast in another store. In equal proportions I added it to warm sweet water, the second (new, not those of which baked) froth much better. But on the first there was also foam (less).

Any other thoughts of what could be wrong?
I really want the same cool buns.

I'll have to try to buy fresh ones, they are not in the surrounding shops ...
Omela
Quote: Lelishe

Can I get on you? :-)
KANESHNA !!

Quote: Lelishe

About the taste - it turned out delicious, but harsh and rather fragile.
Definitely not enough liquid.

Quote: Lelishe

I kneaded first with a mixer, then with my hands.
Use your hands to knead for about 30 minutes, that is, 3 times longer than with a combine. The dough does not immediately become elastic and smooth, but only towards the end of the batch.

Quote: Lelishe

Flour, if you split it into pieces, needed about 250 grams, it turned out 1.5 cups (I have a glass of exactly 250 ml), I did not pour out everything (just a little left).
For rich yeast dough, it is better to under-add flour (stickiness can be compensated for during molding by dusting the table with flour) than to shift it. When the recipe indicates a breakdown in flour, it is necessary to proceed from the lower limit, and when kneading, only if necessary, add the rest. Moreover, not necessarily all 500g. Everyone's flour has different moisture content, so maybe you would have gone 460g (with a full portion).

Quote: Lelishe

The first time the dough did not rise strongly, the second time it was better, but definitely less than 2 times.
It was necessary to increase the proving time and to be guided by your dough.

Quote: Lelishe

I will have to try to buy fresh ones, they are not in the surrounding shops ...
Buy fresh ones on occasion. They can be frozen. I cut into 15g pieces, wrap them in foil and in the freezer. When it is necessary to bake, I distribute it by mixing with sugar. Frozen yeast is needed for 2-3g. more than indicated in the recipe.

As for dry ones, I don't like them precisely because of their unpredictability. At one time I started to bake in KhP with dry yeast and was very surprised why I couldn't get such beauty as in the photographs in the recipes.

Quote: Lelishe

I really want the same cool buns.
If you want - you will definitely succeed !!! Good luck!
Gasha
Oksanka, I'm proud of you!
Lelishe
thanks for the help

I need to try again - I really love pastries with vanilla, cinnamon, etc.

I will unsubscribe about the results
Frau
Baked Nazuki
Simply gorgeous bread turned out, delicious. Gentle, soft with a plump, aromatic crumb.
Baked in 17 minutes. Thanks a lot for the recipe
Omela
Quote: Frau

Simply gorgeous bread turned out, delicious.
Frau , agree!!! Glad you liked it!
Crochet
Quote: Omela

After a lapse of time, knead again.
Ksyu, under the word knead do you mean a simple fit? Or do you really need to knead, specifically knead ?!

Ksyuandshshoh such a question ... we mix raisins and spices with vanilla sugar after the second proofing, right?
I'm wondering, why don't you immediately? This is what changes the thread?

In general, I have already baked them, I managed to take a picture of the current on a baking sheet, but at the samehhthan nothing at all, seem Ksyu ?

Nazuki - sweet Georgian bread

Nazuki - sweet Georgian bread

It turned out to be delicious and tasty !!! And what a dough! Adore tinkering to sculpt from this !!! I have flour 450 gr. poured in, as there it was !!!

And instead of raisins (there were none) I have my own dried cherries, look ...

thank you dear Ksyushenka !!!
Omela
Kroshik, what a crush !!!! Such even, neat !!! I'm glad we liked it. When I bake them, my husband eats them four times a day - for breakfast-lunch-afternoon tea-dinner.

Though late, but I answer:
Quote: Krosh

Ksyuandshshoh such a question ... we mix raisins and spices with vanilla sugar after the second proofing, right?
I'm wondering, why don't you immediately? This is what changes the thread?
You can, of course, but this is done to make the dough more fluffy. Without additives, it will work better.

Quote: Krosh

Ksyu, under the word knead do you mean a simple fit? Or do you really need to knead, specifically knead ?!
Just a wrinkle.
Crochet
Quote: Omela

Though late, but I answer: You can, of course, but this is done to make the dough more lush. Without additives, it will work better.
Just a wrinkle.
Well then I diligent student atdid the right thing!

Thank you for everything Ksyu, first of all, because you with us we have !!!

Omela
Sweetheart
Ksyusha, tell the slow-witted ..
Dough:
Grind yeast with 1 tbsp. l. sugar from the total. Pour into warmed milk, stir. Add the remaining sugar, stir and simmer for 15 minutes.

Add both types of oil and leave for another 15 minutes.

And then shove it into the HB? or right away?

And one more thing: do you need raisins? The whole gobbled up they got it, he will arrive on Thursday, and I have to bake tomorrow
Can prunes do with dried apricots? Do not buy it?
Omela
Tanya, I was kneading in a food processor. It is also possible in HP, of course, so that the dishes do not get dirty, the dough can also be kneaded in HP. Instead of raisins, of course, you can use dried apricots and prunes.
Sweetheart
Ksyusha, I have another thank you.
Not without some adventures. I still bought raisins (100 grams)
At first, the raisins did not want to mix with the dough ... they jumped out like a living thing. Little troglodyte watched under the table
And then it turned out that the rolls stuck to the paper and burned a little: - \ That's what they say, don't take unfamiliar paper. But I cleaned them up, everything is ok. Of course, they are not as handsome as yours .. I have no idea how to cook with small ones.
Nazuki - sweet Georgian bread

Tomorrow we'll have breakfast with tea and butter
Omela
Tanya, I am glad that the rolls are still a success !!! Hope you like it.

Quote: Sweetheart

I have no idea how to cook with small ones
Current at night !!!!!
Sweetheart
Liked it!
First time worked with dough
I'll go for the crumble, thank you)
| Alexandra |
Ksyusha is probably digging the beds, and I again talk with her next recipe. A question to the audience - you can't melt butter here, do you think?
Crochet
Sasha, I added softened ...
Omela
Twice yes: digging, softened.))
| Alexandra |
Thanks for the answers, I put it that way, but did not dare to put it in yeast with milk, put flour on top of the HP. I'm going to bake now. And more - I will not look into Omelkin's recipes until I have planted a vegetable garden and ALL MY VINES.
| Alexandra |
And I figured out where - I’ll throw it into the cutlets.
lyudmia
Omela, Ksyushenka, incredibly tasty dough
In short, it was necessary (well, it impressed me) to bake something in the evening. The flour is nonsense, there are no raisins (and it's too lazy to run to the store) and the oven is just rubbish (but it's trying to bake something else). I kneaded the dough in a bread maker (there is no time to mess around). The dough is just a fairy tale, it is a pleasure to work with it. Hastily clocked up these nazuki (sorry, no raisins). At the proofing, they crawled apart and closed with each other. Well, okay ... the shape of my cakes, of course, did not work out very well. Well, for the photo, I naturally selected those that turned out to be more beautiful
But the taste - the mind can simply be eaten away. I have a report and many thanks
Next time they will definitely be with raisins, I promise

Nazuki - sweet Georgian bread

Cool my buns, I'll show you what's inside

Nazuki - sweet Georgian bread
Omela
Quote: lyudmia
show what's inside
Ludmilawhere are my mice ?? Incredible beauty! Glad you liked!
lyudmia
Omela, the recipe is just perfect. She took 450 g of flour. And nothing could spoil it. I will bake more than once. Thanks for sharing. Fast, tasty and with a twist (cinnamon and cloves played exactly the zest).

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