Puff Buns by Richard Bertinet

Category: Yeast bread
Puff Buns by Richard Bertinet

Ingredients

Dough:
fresh (or dry) yeast 10 g (or 2 tsp)
wheat flour 235 g
granulated sugar 1 tsp
water 245 g
Dough:
all dough
wheat flour 265 g
water (or milk) 105 g
salt 1.5 tsp
granulated sugar 1 tsp
sesame seeds for sprinkling

Cooking method

  • Grind fresh pressed yeast with your fingers into crumbs together with flour until smooth. We simply mix dry yeast with the rest of the ingredients. Add sugar, warm water and knead the dough. Leave to rise for one hour.
  • Add all the other ingredients to the dough, knead a smooth, elastic dough. We leave to rise for an hour and a half. You can do it in a bread maker, in the "dough" mode, or mix all the components of the dough in any convenient mode. In this case, after 50 minutes of proofing, the dough will need to be kneaded.
  • We spread the dough on a table dusty with flour and roll it into a layer 5 mm thick, with a glass (6-7 cm) cut out circles. Mix the rest of the dough, roll it out and also cut it out.
  • Lubricate each circle with water and put the circles in a pile (on top of each other), 3 or 4 pieces each.
  • We transfer the buns to a baking sheet covered with baking paper (grease the paper a little with oil).
  • We leave the buns in a warm place, away from drafts, let them double in volume. Lubricate the buns with water, sprinkle with sesame seeds.
  • We put in preheated to 220 degrees. Bake with steam. To do this, heat up the oven together with a container of water or spray the oven with water from a spray bottle immediately after placing a baking sheet in it and immediately close it.
  • Bake until tender for 15-20 minutes, be guided by your oven.
  • Put the finished buns on a wire rack and let them cool.
  • Puff Buns by Richard Bertinet
  • Puff Buns by Richard Bertinet
  • Bon Appetit!
  • Very soft, airy buns with an appetizing crust. It is convenient to break them and make a multilayer sandwich with cheese, meat and herbs.

The dish is designed for

10-12 pcs

Time for preparing:

3 hours

Cooking program:

oven

Note

Recipe Source: 🔗
In the original recipe for these buns, the dough was kneaded immediately, in a safe way. I liked the sponge version more, the buns are even fluffier.

Omela
Manechka, class !!!! These buns can also be made from different (colored) dough.
Vilapo
Cool buns, I will definitely try to make ..
Twist
Marisha, super !!!
Sonadora
Ksyusha, Lena, Marish! Thank you girls!

Ksyusha, initiative is punishable!
Vitalinka
What buns! Super! I take it to the bookmarks.
Sonadora
Vitalinochka, Thank you! I would be very glad if you like it!
Gasha
Wah! Well, Maaanyayaya !!! Well, chuuudooo !!!
Sonadora
Thanks, Gash.
Merri
Such neat, delicate buns. Thank you, Marina!
Sonadora
Irish, thanks! Pekies for health!
Lyuba 1955
SonadoraWhat original buns! Thank you so much! So unusual! For kids, it's a godsend!
OmelaThanks for the color hint, it will be even cooler - striped!
Girls, what hostesses you are! I never cease to admire!
Milda
Manechka, I love your recipes! Yesterday I only repeated the cheese ones, these will be next. I also like the dough better!
eroshka
Well, you’ll lose weight here by summer ... I’ve taken everything to bookmarks! I will try (I love sesame very much) ...
Sonadora
Lyuba, Svetochka, eroshka! Girls, thanks! I would be glad if the recipe comes in handy and the result pleases.

Svetochka, My bread maker evens out the temperature for an hour, so I use it. It seems to me that for yeast, especially fresh, an hour and a half for raising the dough is very little.

eroshka, so first we will try all the buns, and then we will lose weight!
Vitalinka
Manechka, I am the first with the report. Your buns are baked, they are cooling.
Buns are super !!! So airy with a thin crispy crust, I could not resist and tried a piece right hot. Delicious! And they are so well disassembled into layers, you can make an interlayer for everyone to your taste.
Thank you for your buns, I ran to put a plus sign!

Puff Buns by Richard Bertinet
eroshka
eroshka, so first we will try all the buns, and then we will lose weight!
[/ quote]
Yes, really, can you try them all ...
Sonadora
Vitalinochka, what a fine fellow you are !!! Buns are just a feast for the eyes! So fluffy and neat !!!
Thank you very much for your trust and for such beauty !!!

eroshka, What is there to do! Hey, don’t like it, but you have to bake the rolls every day!
Joy
Wow, what beauties. Here you can try them now.
Lyuba 1955
Sonadora, I made buns - amazingly tasty, only they blurred with me, buffet flour. I did it without salt - I am on a salt-free diet, I do not lose weight - health, could the buns blur without salt or is it all the same from flour?
Sonadora
Lyuba, it’s hardly because of the salt. And the bun was normal during kneading, did not smear on the bottom of the bucket?
Lyuba 1955
No, I didn't smear it, I controlled the bun, I even added flour. Maybe my flour is "floating"? It's a shame, Christmas tree sticks, delicious, but
Puff Buns by Richard Bertinet
Sonadora
Lyuba, maybe the flour failed. Or (assumption) the thickness of the dough was not the same, circles of different thickness turned out and after proofing they were "led".
Lyuba 1955
Marinochka, thank you, I will probably take MacFa, I will try with her again and report back! And the dough was - while the last one finished, the first ones blurred, "it's a shame, listen, it's a shame"
Merri
Quote: Sonadora

Lyuba, it’s hardly because of the salt. And the bun was normal during kneading, did not smear on the bottom of the bucket?
And I know that salt-free dough floats, does not keep its shape well.
Lyuba 1955
Merri, here's another confirmation that two heads are good, and the forum is much better, Thank you very much Now everyone will know! Ah, I’ll probably eat loose rolls, but I’ll still experiment with macfa
Sonadora
Irish, thanks for the information! I'll know! That's what I love our forum for, because you always learn something new and necessary!

Lyuba, we will wait for the next try!
Omela
Quote: Lyuba1955

No, I didn't smear it, I controlled the bun, I even added flour.
Lyuba, try using yogurt or kefir instead of water (if you can of course use these products) and make the dough abruptly. The taste, of course, will change a little, but it will keep its shape.
Lyuba 1955
Omela , I did it with yogurt, but I added water - it was a steep dough, well, I thought so, but it turns out that if without salt, then this is normal, I am very grateful to you, thank you very much!
Omela
Lyuba, I read about yogurt and kefir in the article about salt replacement. Salt really affects the elasticity of the dough and its absence leads to spreading. Maybe you just change the shape of the buns, do not make it from 3 parts, leave 2 or just flat cakes. Good luck!
iiirrraaa
Quote: Lyuba1955

Sonadora, only they blurred with me, buffet flour.

forgive me for not being in the subject, but me and my leaven of buffet flour are happy
Lyuba 1955
Omela, thanks, well, now I understand. Who would have thought - it's all about salt
iiirrraaa And I also like buffet flour, only with salt.
echeva
what wonderful !!!!!!!!! BOOKMARKS definitely with gratitude !!!!!!!!!
Sonadora
Zhenya, I will be very glad if you like it.
fronya40
wow! it's just a bomb! beautiful sweets!

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