Buns "Inheritance from your beloved grandmother"

Category: Bakery products

Ingredients

Milk 1 glass
Fresh yeast 100 g
Sugar 3 tbsp. spoons
Margarine 200 g
Eggs 2 pcs
Flour 5 glasses

Cooking method

  • Heat milk with sugar a little, dissolve the yeast in it, stir thoroughly and leave warm for 10 minutes (until it rises with a hat). Add the rest of the ingredients and knead the dough. Roll out thinly and shape into small croissants with any sour filling. Dip each one first in melted butter Somewhere 40 grams will be needed), and then in a mixture of sugar and cinnamon. Distance warm for about 10 minutes (I am in a warm oven heated) and bake until lightly browned.

Cooking program:

Oven

Note

These are my favorite buns from my childhood, but the recipe was lost a long time ago. And now, sorting out the things of my beloved grandmother, I found it! That is why, in memory of her in my family, they are now called so. They are done very quickly. Unlike my grandmother, I was kneading the dough with a bread maker * JOKINGLY * Baking today is a flavor for the whole apartment. Sorry that without a photo - the camera is broken. How to buy a new one - insert it. And yet, purchased cinnamon in powder nowadays is ... rare, so I literally add a pinch of freshly grated cinnamon stick to it - its aroma is very persistent, you don't need much, otherwise I somehow ground a piece in a spice blender - not weathered ochchchchen for a long time!

metel_007
Scarlett , which is a lot of yeast, maybe 10g?
Scarlett
Sorry, I'll fix it now. Olenka, exactly 100 grams, fresh! Do not worry, there is no yeast smell at all, the dough turns out to be very airy, there is practically no proofing.
yara
I've also noticed that in all the old recipes there is a lot of yeast. In the new recipes, there is much less of them. Maybe the yeast is more vigorous now?
Scarlett
Quote: yara

I've also noticed that in all the old recipes there is a lot of yeast. In the new recipes, there is much less of them. Maybe the yeast is more vigorous now?
Yeah, this year at Easter I got such thermonuclear ones, put the dough, just turned away - it was already on the floor! And in these buns, everything seems to be fine.
Gaby
Quote: yara

I've also noticed that in all the old recipes there is a lot of yeast. In the new recipes, there is much less of them. Maybe the yeast is more vigorous now?

Yara, so rich in dough, noticed that 200g goes into the dough. margarine?

Scarlet is an interesting recipe, the main thing is that it was found.
Scarlett
Quote: Gabi

Yara, so rich in dough, noticed that 200g goes into the dough. margarine?

Scarlet is an interesting recipe, the main thing is that it was found.
Thank you! I brought a bag to work today - it's already gone!
Gaby
Scarlet, well, I found where to carry, at work everything disappears quickly, like in the Bermuda triangle.
Scarlett
Yeah, if you also consider that some employees at home do not cook at all And I have a husband aristocrat figs He doesn't eat yesterday's pastries, so tomorrow I will bring the leftovers back to work!
Gaby
Quote: Scarlett

Yeah, if you also consider that some employees at home do not cook at all
Well, then you are a queen, a mistress, a good wife ... and so on (you can list it for a long time), in any case you have an advantage over them.
(I already wrote down the recipe in a notebook, but when I bake here is a question.)

Oh, Scarlet, what's the temperature 180, and the convection 160? You have a new oven inject write at how many degrees of baking.
Scarlett
Yeah, the oven is new, so everything is still by typing. First, on heating (in my opinion for plates, or I do not know what it is called - there is a default of 60 degrees) for 10 minutes, then lower heating with convection of 170 degrees.They were baked very quickly - literally 15 minutes, if not less. For compliments on thriftiness - yes, everyone asks me when I have time. Eh, if they knew how much I DO NOT MAKE!
Gaby
Quote: Scarlett

yes, everyone asks me when I have time. Eh, if they knew how much I DO NOT MAKE!
Let the complexion to your health.
Scarlett
metel_007
Quote: Scarlett

Sorry, I'll fix it now. Olenka, exactly 100 grams, fresh! Do not worry, there is no yeast smell at all, the dough turns out to be very airy, there is practically no proofing.
Verish, asked in the morning and went to put the dough without waiting for an answer, and 10g of yeast. Everything turned out great, but maybe a little longer for proofing. And so everything is OK !!!
Scarlett
Quote: metel_007

Verish, asked in the morning and went to put the dough without waiting for an answer, and 10g of yeast. Everything turned out great, but maybe a little longer for proofing. And so everything is OK !!!
Fresh or dry? I think that such a huge amount of yeast is conceived for speed The recipe is already many years old - it is still typed I am so glad that everything works out
metel_007
Quote: Scarlett

Fresh or dry? I think that such a huge amount of yeast is conceived for speed The recipe is already many years old - it is still typed I am so glad that everything works out
I laid fresh
Scarlett
Thank you very much! : flowers: Give new life to old recipes!
Vichka
Girls, and if with dry yeast, can you take a bag?
Scarlett
I think you can, but here's how to count? I have a recipe for 100 g of fresh, after experiments metel_007 it became clear that 10 g is quite enough.In general, I noticed that baked goods with dry yeast differ in taste from baked goods with fresh ones, so I try to keep fresh yeast in the refrigerator, but dry yeast is more convenient, it is stored longer
Nikusya
Tatyana, Wow, how well I entered! They indulge in buns here. I'll take it to my place too, maybe for Easter for baking! Thank you.
Scarlett
Nikusya, for good health
Mikhaska
Wow, yeeeeeeeee! Plushieeeeeeee! Tanyusha, you are my restless bee! The recipe is excellent! And, as I understand it, judging by my dad's recipes, an increased yeast rate is always added to all pastry recipes without long-term proofing. To have time to raise the muffin before baking.
Thanks for bringing your goodies! Now your granny's recipe will live in my house!
Albina
Wonderful recipe It's a pity that there are no pictures: to attract attention, so to speak
Scarlett
Virgo, I'm already ashamed - it's a word. There are a bunch of different photos, there are a lot of new recipes, but I can't insert - there is nothing ... To set up some garbage to nadot, but the mavo komputer is not present, and who I ask - everyone is now busy with all kinds of garbage

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