Fruit roll according to GOST

Category: Yeast bread
Fruit roll according to GOST

Ingredients

Dough:
fresh pressed yeast 10 g
wheat flour 1 grade 225 g
water 150 g
Dough:
dough all
wheat flour 1 grade 275 g
water 100 g
jam 60 g
salt 7.5 g
margarine 35 g

Cooking method

  • Dough:
  • Grind the yeast into small crumbs with your fingertips, mix with flour, add warm water and knead into a thick dough. Fermentation time 240-270 minutes.
  • Dough:
  • Mix jam (I had apricot) with water. Add salt, melted and cooled to room temperature margarine (I don't like margarine, so I replaced it with butter), flour and water with jam. Knead a soft elastic dough. Fermentation time 60 minutes.
  • Put the finished dough on the table, knead and let the preliminary proofing for 5 minutes. Divide the dough into 4-6 equal pieces, shape into round buns, and place on a baking sheet lined with baking paper, smooth side up. Leave for 45-50 minutes.
  • Bake with steam at a temperature of 225C (convection 205C) degrees, after 10 minutes, drop the temperature to 205C (convection 185C) degrees and bring the rolls to readiness. The baking time depends on the oven, for me it was 35 minutes.
  • Serve warm with butter or jam and enjoy.
  • Fruit roll according to GOST
  • Fruit roll according to GOST
  • Fruit roll according to GOST
  • Fruit roll according to GOST
  • The rolls are fragrant, thin-crusty, very soft. And the aroma during baking is so ...

The dish is designed for

4 rolls of 200 g each

Note

Many thanks to Boris (Bvallejo) for the recipe: 🔗

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Fruit roll according to GOST

Gasha
Wow, what a crumb !!! Eye-catching!
Tanyulya
Marishkawhen do you have time?
The rolls are beautiful !!!
Sonadora
Gashenka, Tanyushathanks girls!
The buns are actually simple, but tasty nonetheless. I used them all the remnants of last year's apple and apricot jam.
Omela
Manyash, great rolls !!! : bravo: Myakish is a lovely sight!
Twist
Manechkawhat rolls! Such plump and ruddy, they just ask for a mouthful!
barbariscka
Marina, and who only eats everything from you? : nyam: The rolls are wonderful, so fluffy, I can imagine the aroma during baking ...
Sonadora
Ksyusha, Marisha, Vasilisathanks girls! I am very glad that you liked the rolls.

Quote: barbariscka

Marina, and who only eats everything from you?
This interests me too. To the question "Who did it all again?" - the husband and son make surprised eyes and swear that they just sniffed. Not otherwise, as the cat eats rolls at night, but is not recognized as a parasite.
Merri
Manechka, you need to bake such rolls, not a frying pan!
MariS
How many buns and breads you brought us in an instant, Marishka!
Like a cornucopia. Very professional, what else can you say.
Bravo!!!
Sonadora
Irisha, Marishenka! Girls, thanks! I hope you will like it!
Quote: Merri

Manechka, you need to bake such rolls, not a frying pan!
This was the first batch, a trial, half a portion. Then I didn't waste time on trifles, I baked from a pound of flour.

Loren
I'm in a swoon: swoon: Chic buns Marina tell me, should the jam be very thick, or can you still replace it with homemade jam?
Galina S
What a good recipe !! for my children, bread is the first thing. Can I have some plum jam? is there already only it? or the color will not be beautiful
Sonadora
Loren, Galina! Thank you girls! I'm glad you liked the recipe.
Quote: Loren

Should the jam be very thick, or can you still replace it with homemade jam?
I baked with jam and jam, I haven't tried it with jam yet. In the LiveJournal of Boris (bvallejo) and Lyudmila (mariana_aga) it is written that you can.

Quote: Galina S

Can I have some plum jam? is there already only it? or the color will not be beautiful
I'm afraid the plum jam will give an ugly color.
Olga from Voronezh
Quote: Sonadora

... I'm afraid the plum jam will give an ugly color.
I used the leftovers on the bottom of plum and raspberry jam. These are the buns. The crumb is darkish, but tastes good. Divided the dough from 500 grams of flour into 4 buns.
🔗
Sonadora! Thanks for the recipe!
Sonadora
Olya, excellent rolls came out! The crumb is cool, lace!
Quote: Olga from Voronezh

I used the leftovers on the bottom of plum and raspberry jam.
Great! So you can bake with plum!
Olga from Voronezh
Yesterday were soft. We lay in a bag overnight and became generally downy! By the way, only two of them survived by morning.
Nikusya
Now I know where to put the rest of the jam!
Sonadora
Nikusya, I will be glad if you like it.
You can also here in these wonderful buns from SanechkaA attach the jam.
eye
Mang, gorgeous rolls, incredible crumb!
They're dessert ones, right?

And another question about margarine: what do you recommend?
1.changing 100% for butter
2.50/50 creamy and vegetable
3. to score and buy the same margarine? and what tada?
Sonadora
Tanyush, ordinary rolls, not dessert.
Quote: ok

And another question about margarine: what do you recommend?
You are guided by your taste. I don't like margarine, I put butter and vegetable oil 1: 1 instead.
eye
Quote: Sonadora
I put butter and vegetable oil 1: 1 instead.
similarly!
pasibki!
Olga VB
Manyunya, are they only warm tasty or on the second or third day are also good?
Sonadora
Ol, I won't say about the third day, but on the second they are definitely still delicious.
Nikusya
Thank you very much The buns are just wonderful! True, I used grape sourdough instead of yeast (I bake everything on it), and instead of water I partially took milk, but I think the taste did not suffer from this. I took 1.5 servings. I made 6 buns, just the size of the baking sheet, they then went up kaaaak and turned out to be whole bread! Baked as indicated for 35 minutes. I'm happy with the result. And the color, crust, fluffy crumb ... I will definitely bake more.
RS There was no time to photograph, there were guests, but next time I will bring a photo report!
Albina
Manya, I'll take it to bookmarks 🔗 I also need to attach some jam
Passiflora
Sonadora,
Thanks for the delicious scones recipe. This year there is such an abundance of apples (and, as a consequence, apple jam), and here is such a wonderful recipe for recycling. I baked it twice so far, the first time I overexposed it, 35 minutes was too much for my oven, the crust turned out to be thick.
This is attempt number 2, that is what you need and the crumb is the most delicate and the crust is thin crispy.
Fruit roll according to GOST
Sonadora
Passiflora, Victoria, gorgeous rolls!
Irinap
Sonadora, that's what I got on the recipe!
We must write down first

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