Bat buns

Category: Yeast bread
Kitchen: english
Bat buns

Ingredients

Dough:
Fresh / dry yeast 15g. \ 6y.
Wheat flour 150g.
Sugar 1h l.
Milk 80g.
Water 80g.
Dough:
All dough
Wheat flour 350g. + 25g. when mixing.
Eggs at room temperature 2 pcs. (120g.)
Butter, room temperature 100g.
Sugar 80g.
Salt pinch
For lubrication:
Egg 1 PC.
For sprinkling:
Crushed unrefined sugar

Cooking method

  • Cooking dough. Grind yeast with sugar (mix dry with flour and sugar). Mix milk with water and heat to 37C, combine with yeast and flour. Stir, cover with foil and leave in a warm place for 30 minutes. I put it next to the battery.
  • Cooking the dough. Beat eggs with sugar until white, fluffy mass and sugar is completely dissolved. Pour HP into the bucket.
  • There are also butter, dough, flour, salt. Dough mode. After kneading HP turn off. Pull the dough out of the HP bucket and transfer it to a container greased with vegetable oil. The volume of the container must be at least 3 liters, since the dough greatly increases in volume. Leave in a warm place for 1.5 hours.
  • Then knead the dough on the table (no additional flour is required) for 2-3 minutes.
  • Divide the dough into 12 pieces. Form buns. Place on a baking sheet covered with paper. Cover with a towel and leave for 30 minutes.
  • Before baking, grease the buns with an egg and sprinkle with crushed unrefined sugar. I had this:
  • Bat buns
  • I grinded it in a grinder. In principle, you can grind even finer, sugar does not dissolve.
  • Bake in an oven preheated to 210C for 15-20 minutes.
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  • It is not possible to cut these buns ... The crumb is simply weightless !!! By color - cream !!! (y) It is simply impossible to stop !!!! Highly recommend!!!

The dish is designed for

12pcs.

Note

Batski buns - pieces of sweet yeast dough, round in shape, with a baked sugar lump inside, also sprinkled with sugar on top. Sometimes candied fruits, currants, raisins and grapes are also added to them.
Batsky buns are probably the heirs of the "Batsky cake" of the 18th century. They were first mentioned in 1763 and are still produced in the English city of Bath. The only bakery where they are currently made is the Bath Bakery, with shops in Chelsea Road, Westenheistreet, Fox Hill and Bradford-upon-Avon. The original 18th century recipe used brioche or butter and egg pastry, sprinkled with caraway seeds or sugar. Bath buns in their present form were invented by William Oliver, a doctor who treated those who came to the thermal waters of Bath.
Bat buns

Bath is one of the most beautiful cities in England, famous for the architecture of the Georgian era. UNESCO has included the city in the list of cultural heritage sites of mankind. Bath became a resort in the Roman era. By the 1st-4th centuries. n. e. The Roman Baths rise, through which more than 1 million liters of water pass daily at a temperature of 46.5 degrees C. Water constantly fills the spacious outdoor pool, the core of the complex. In the nearby Pump Room you can have tea in an atmosphere of grace and music. A cozy cafe offers a picturesque view of Bath Abbey, the western façade of which was recently restored.

Bat buns

Bath (Bath), city (county) in Great Britain (England), in the county of Somersetshire, on the river. Avon, east of Bristol. 86 thousand inhabitants (1968). Balneological resort. The climate is mild and humid (the average winter temperature is 9 degrees C, the amount of precipitation is about 800 mm per year). Medicines: mineral, thermal, radioactive (1.2106 dec / secm3, or 91 units of Mahe) springs (temperature 40-45 C; flow rate 2 million liters per day), the water of which is used for bathing and drinking. Treatment of patients with rheumatism, diseases of the joints, peripheral nervous system, etc. Royal National Hospital, balneotherapy.Season - all year round. Bath originated as an ancient Roman settlement near thermal springs.
Bat buns

The rectangular scheme of the Roman settlement is emphasized by the ensemble character of the classicist buildings: rectangular Queen Square (1729-36, length about 200 m), circular Circus square (1754-64, diameter about 110 m), semicircular Royal Crescent (1767-75, diameter about 130 m). The buildings were built from fine-grained limestone. Ruins of Roman baths. Museum of Art.
Bat buns


Sources: 🔗, 🔗, 🔗, 🔗

Twist
Mistletoe! Another masterpiece!
I will do it soon (hopefully, by the weekend). I look at the photo and drooling like a river !!!
Thank you for such a miracle and a lot of interesting information.
Natusik
Omela, I almost choked with saliva! Awesome buns! I can smell beautiful and smell ...
Omela
Girls, thanks !!!! The buns are really tasty !!!

Quote: Twist

Mistletoe! Another masterpiece!
I will do it soon (hopefully, by the weekend).
Marine, Be sure to do it, you won't regret it !!!!

Quote: Natusik

and I can smell the aroma ...
Natusik , Exactly !!!! NAV covered them ... they smell so !!!!!
Sonia's mom
Well, but if there is no crushed sugar, and you want buns, how to live on ?!
Omela
MOM SONY , you can try with ordinary sugar, it just melts and the crust will not be so obvious. Sprinkle more of it then.
alina-ukhova
Well, here ... but my photos do not open ...
kirch
Will regular brown sugar, not lumpy, also melt?
Omela
alina-ukhova , I can see everything.

kirch , brown will also melt if refined. You need NOT refined, and not necessarily brown, you can white.
kirch
Clear. But I'll bake it anyway
Omela
kirch , certainly !!! Good luck!
Gaby
Bravo! Well, Mistletoe, well, the craftswoman and the recipe and the history of the origin of the buns are just an excellent presentation of the material.
Ikra
Well ... Just ask for at least one more competition - "Food with a history, or the history of food"
Omela
Quote: Ikra

Well ... Just ask for at least one more competition - "Food with a history, or the history of food"
Ikra ABOUT!!!! Exactly !!!

Gaby , Thank you! : flowers: I myself was very interested.
kirch
Mistletoe, and water and milk - 80 g, not milliliters?
Omela
kirch , grams.
alina-ukhova
Omela, and I put the rolls !!! True sugar There is no unrefined sugar, the boom is bypassed. I promise you a photo by evening!
Omela
alina-ukhova , good luck! I will wait.
alina-ukhova
The rolls are just AAAAAA Peerless airy! And soft ... The dough squeaked when cutting. Thank you Omela !!!

Bat buns
Omela
alina-ukhova , these are rolls !!!!!!!!!!!!!! Clever girl !!!!!!!
kirch
Mistletoe baked these lovely rolls. The dough is wonderful. The rolls are delicious. And not only delicious, but also very beautiful turned out. Sprinkled with brown sugar. It turned out to be unrefined for me, did not melt. It's a pity there is nothing to photograph, I really want to boast. Thanks for the recipe
Omela
kirch , I am very glad that you liked it! It doesn't matter that there is nothing to phot with, the main thing is delicious !!!
Natusik
Omela,and I still wanted to ask, but can this dough in a bread maker zabatatsya? I really want to bake these buns! But even if it's impossible in HP, I'll bake it anyway!
Omela
Natusik , why not in HP ?? We read the first post:

Quote: Omela

Cooking the dough. Beat eggs with sugar until white, fluffy mass and sugar is completely dissolved. Pour HP into the bucket.
There are also butter, dough, flour, salt. Dough mode.
Further in the text. Good luck!
Natusik
Omela,oh, forgive the inattentive asshole! Thank you very much for prompting !!! Tomorrow I'll bake this yummy!
Natusik
Omela,brought a HUGE thanks for these awesome buns !!!! Well, very tasty !!!!! The truth is not as beautiful as yours, but delicious ...
Bat buns
Omela
Natusik , great rolls !!!! And most importantly, we liked it!
Natusik
Omela, how much you liked it! And the smell is awesome around the apartment ... Mmmm ...
Domovenok
And here I’m a dunce, I read and read, and forgot to beat the eggs with sugar, I remembered when the dough was already kneading, what do you think, will this greatly affect the taste?
Omela
Quote: Domovenok

And here I’m a dunce, I read and read, and forgot to beat the eggs with sugar, I remembered when the dough was already kneading, what do you think, will this greatly affect the taste?
Domovenok , the structure of the test may change. It will not be so airy.
Domovenok
Quote: Omela

Domovenok , the structure of the test may change. It will not be so airy.

Oh well, nothing, the first pancake - maybe it won't work out with a lump, then I'll sign off on the results
Omela
Domovenok , dont be upset. They will definitely be edible !!!
Domovenok
Reporting This is not just delicious, it tastes good !!!!! Even though I kneaded the dough incorrectly, it turned out just magically !!! Soft, airy. In a word, you can swallow your tongue !!!! Thanks for the great recipe !!!

Bat buns
Domovenok

Reporting This is not just tasty, it tastes good !!!!! Even though I kneaded the dough incorrectly, it turned out just magically !!! Soft, airy. In a word, you can swallow your tongue !!!! Thanks for the great recipe !!! (although I was afraid that they would not fit very well, and put them too close, it turned out almost a bakery pie)

Bat buns
Omela
Domovenok , in the voice of an owl: and there is no need to yell like that, I heard everything perfectly for the first time !!! Wonderful rolls !!!!! WELL DONE!!!
Domovenok
Quote: Omela

Domovenok , in the voice of an owl: and there is no need to yell like that, I heard everything perfectly for the first time !!! Wonderful rolls !!!!! WELL DONE!!!
Yes, the Internet glitched, but it did not work out to delete it already boasted 2 times
toffee
As I understood everything is baked with ordinary sugar? Well, excuse us villagers, there is no way to buy brown sugar. I appeal to those who baked with the usual, sugar did not roll off the buns? And apparently it didn’t burn, I know from my own experience that sugar burns in the oven And yet, how to make such neat, even buns I always get curves, with cracks.
Omela
Quote: iris. ka

how to make such neat, even buns I always get curves, with cracks.
iris. ka, why do you have them with cracks ??? To make the buns all the same, you need to weigh the finished dough and divide into the required number of buns. It turns out the weight of 1 bun. And you can form here SO.

As for sugar, cover the baking sheet with paper and try to sprinkle it with sugar on the bun. Then nothing will burn.
Ratas Julia
Good day to all !!! : hi: I baked these delicious buns yesterday .. The dough is very pliable. but delicious !!!! Husband ate too much !!!!))) * JOKINGLY * Thanks for the recipe !!!!
Nova
But me, stupid, has long been confused by the phrase: Kneading in HP. Dough mode. What is it like? The same modes in HP to fig and more.
Omela
Quote: Nova

Dough mode. What is it like?
Ira, the mode is called "Dough". Kneading yeast dough without baking.
Nova
Thank you, Mistletoe, for enlightening me, dysfunctional.
Omela
Ikra
Nova, and what kind of bread maker do you have? And what modes are there not for baking bread itself, but for kneading only one dough?
It's just that on different x / p this mode can be called differently. I have a simple, rootless Novex, and there is one "dough" mode. I mix everything there: from yeast for pies, to noodle dough.
If you have a mix of different types of dough, see the instructions for which one is most suitable for this type of baking.
Inna2011
Thank you so much for these wonderful buns.
Today I decided to bake them. For interest, half of the dough was formed into small balls and placed in a cake pan. The result is two muffin-shaped buns and 6 round buns.
🔗
The dough is very tender and soft and small buns are so interesting to tear off especially for a child.
Many thanks from our family
Inna2011
Photo could not be inserted, I'll try again
Bat buns
Yvonne
Thanks for the recipe. I will definitely bake. As it was before, I did not notice him. I have long wanted to make something simple from sponge dough.
toffee
Quote: Inna2011

Photo could not be inserted, I'll try again
Bat buns
Inna2011 tell me how you made such beautiful figurines (I mean buns)
Inna2011
The site has a recipe for a bun "Clover leaf" https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=161856.0 it shows how little balls were put into muffin molds. I also rolled these small balls and put them in a medium cupcake pan. the roll turned out to be a whole from which you can tear off small rolls.
Aksinya Kabyzdyakina
Mistletochka, thank you very much for the recipe! I had been preparing for a long time, and finally I got there - very tasty buns, just lovely, the most delicate, so airy, I bow.But I can't insert a photo - I don't know how

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