Buns "Abolitis"

Category: Yeast bread
Buns Abolitis

Ingredients

Bakery flour c. from. 500 g
Milk 310 ml
Salt 5 g
Sugar 52 g
Margarine 50 g
Dry yeast 8 g
(2 + 1/3 tsp.)
Vanillin
Egg (for lubrication)
Finishing crumb:
Flour 30 g
Sugar 30 g
Butter 15 g
grind into crumbs
Apple, plum, or apricot jam
For filling

Cooking method

  • I took the most common margarine in the recipe. for opponents of margarines, either non-hydrogenated margarine made from olive oil brands Lactantia (Olivina) or Becel should be taken, or replaced with butter.

  • knead the dough and leave it to ferment for 2-3 hours with 1-2 strokes during fermentation. can be kneaded in HP, just leave the dough in the bucket for another hour after the end of the program so that the dough ferments for the prescribed time.
  • here is a photo of the dough immediately after kneading (it is damp, sticky), and after fermentation - it is very good, does not stick, wonderful

  • Buns Abolitis Buns Abolitis

  • cut the fermented dough into 12 pieces (I have 16), roll into balls, cover with cellophane and leave on the table for preliminary proofing for 5 minutes. then roll out into a cake. put 2 tsp in the center. jam, and cover with edges. this will make closed buns. and I did open ones - like this:

  • Buns Abolitis Buns Abolitis Buns Abolitis

  • place on a baking sheet for proofing (50 min at 40C). I let it sit for 20 minutes in the oven with the lights on and a bowl of boiling water, and then another 20 just on the table while the oven heats up. grease with an egg (1 egg + 1/4 of water by weight of the egg, loose), sprinkle with finishing chips (I did not sprinkle).

  • Buns Abolitis Buns Abolitis

  • bake for 20 minutes at T 190C with convection, 200C without convection.
  • who are hot?
  • Buns Abolitis


Note

after all, Lyudmila (Toronto) has a wonderful selection of recipes in LJ! and since the red fish for pies does not get cheaper in any way, and we have our own apple jam, I tried another recipe from Lyudmila's collection of Riga guests - Buns Abolitis, the original is here 🔗.

Abolitis - means apple, these buns with apple jam. I baked it with apple, but it is possible with plum and apricot.

at first I baked them according to the recipe, in the original they are on water. on the water, very nice soft buns turned out, but .... not at all the same as I would like to see sweet buns with jam. so I kneaded them in milk, and the result exceeded all my expectations one more deviation from the original recipe - I made them open, so I liked it much more turned out just magical soft fluffy buns help yourself

julifera
Lisss's -

The result is the most airy pies, the most delicious in the world with cherries

The recipe is wonderful, withstood the addition of another 1 tbsp. tablespoons of sugar, replacing butter with grape seed oil, and added 2 tbsp. l. a gainer that has been lying around since last year, very, very smelling of milk powder.

Buns Abolitis
Boo Boo
Delicious buns, thanks for the recipe !!!!!!!!!!

Buns Abolitis
Lisss's
Boo Boo, our twin-brother buns are delicious!

and what is inside you - just a cut apple?
Juliana
Lisss's what beautiful and mouth-watering buns. And I'm just looking at Ludmila's LJ. And did anyone make them with pressed yeast and how much did they lay down? gram 12-15 ???
Lisss's


Juliana, thanks for the compliment Lyudmila has a wonderful LJ, there are many great recipes

I always count yeast according to this rule - dry yeast should be taken 1/2 of the pressed, respectively, the pressed will be dry * 2
Boo Boo
Quote: Lisss's

Boo Boo, our twin-brother buns are delicious!

and what is inside you - just a cut apple?
I tried very hard to do everything like yours.
Even in the summer I made apple filling and rolled it into jars. So I used it. How I did it I can’t remember, but this is something very simple and of course from our forum.

The buns are really awesome.Today I treated my friend at work with a roll, so she then asked to visit me to have more roll devour eat intelligently .............. no, still eat, because when such pieces are swallowed ............. .......
Anise
Lisss's
loved the buns! Delicious! Thank you again for the idea, for sharing what you will try it yourself! And, of course, Lyudmila, I also like her LJ very much, I read and listen with pleasure.
Yes, fresh yeast - 10 grams (all of a sudden someone needs it) and I used olive oil instead of margarine.
Formulated apple marmalade. The dough seemed to me a little dense when I just kneaded it, but did not add or dilute anything, everything was exactly according to the recipe, the distance was good and the buns turned out to be the most tender!
Now I treat them freshly baked, here:
Buns Abolitis Buns Abolitis
Buns Abolitis

Lisss's
Anise, beautiful buns you have, just one to one !!! have you set aside two things for me?

didn’t want to try the open version? I baked both closed and open, I liked the open more, try it somehow
Anise
Quote: Lisss's

Anisehave you set aside two things for me?

Of course I did! Brought the same treat!

Quote: Lisss's

didn’t want to try the open version? try it sometime

Lisss's , I will definitely try the open version next time, because I will bake these buns again.
I put the recipe in a culinary notebook. Thank you!
May @
Oh, I tried to bake these buns with marmalade. What a yummy it is ...: nyam: I made the dough in C / P on the "dough" mode, then it took me an extra hour in C / P. Well, what is interesting, the dough from C / P is so pliable, pleasant to cut, does not stick to the table, even though the table is not greased with anything. Everything worked out very well ...
Lisss's
Quote: May @

Well, what is interesting, the dough from C / P is so pliable, pleasant to cut, does not stick to the table, even though the table is not greased with anything.

May @How glad I am that you did it! to your health!

yes, this dough is very good. and in general, if the dough has fermented well, then it does not stick, and it is well cut
Panevg1943
Lisss's, thanks for the wonderful recipe. The buns melt in your mouth. I made an open version. Made with apricot jam and sprinkles. She gave such charm to baked goods: both taste and appearance. Dough with pressed Swedish yeast (20 g). I boast:

Buns Abolitis
Lisss's
Panevg1943, what beautiful buns you have !!! super, wonderful! I am very glad that you liked the recipe, for health you and your loved ones!
Elenka
And here are my buns as an option.
Buns Abolitis
This is a take of 2 of these buns. The first (correct) ones burned out.
The next day I made new ones from this dough, added a little more sugar.
I made them like this. After kneading the dough in the evening, I put it in the refrigerator, and on the next. baked the day in the morning. There was no time to make them with jam.
The crumb is very tender, soft. The buns are not so rich, but sweet.
For every day, what you need!
Thanks to the author!
Lisss's
Elenka69, So beautiful! your own version, wonderful! I'm glad, that you liked
Gin
These buns are my favorite. Always very tasty and everything is very simple. I made them mainly with jam. And yesterday I decided to do it with apricots (they turned out to be not very ripe). Each bun was stuffed with half an apricot. And under the apricot - a little cottage cheese mixed with sour cream and sugar. It turned out very tasty. There were many rolls. I divided the dough into 22 pieces ... In the photo there are leftovers
Buns Abolitis
Lisss's
wow, what a beauty !!! I must try with plums ...

and I now bake banana cookies with chocolate pieces - it smells all over the apartment
Suslya
In general, I also put the dough, I really liked the recipe, although I still haven't walked through Gash's buns, but I promised, Gash, I'll fix it, honestly! Well, it means that the dough is worth it, only it turned out not wet for me ... but such a nice bun came out
Lisss's
it will be delicious anyway
Suslya
I'm with buns
Buns Abolitis

I did it with Kroshin's confiture and it flowed out safely, the most beautiful and neat with a banana turned out to be. The jam was thick, the spoon was worth it, and I tried a lot not to put it on.
Lisss's
very nice how it tastes, did you succeed?
Suslya
Yesaaaaa it tastes like that !!! well, very much, thanks for the recipe. I still need to work out this method of sculpting, otherwise they turned out to be even with a banana, but they opened up with the confiture, they staggered. The photo shows, the top 3 are with a banana.
Lisss's
today I baked these buns again, just molded them differently, so they look neater.

I saw the method of forming in our topic Cutting the dough Buns Abolitis

put a spoonful of jam on the circle, and remove the outer part

Buns Abolitis

and turn it into an eight, and then put the rings of the eight on top of each other, we get a "skirt"

Buns Abolitis Buns Abolitis

we put this "skirt" on our circle of jam. we do not pinch anything, it will all stick together and nothing flows out

Buns Abolitis

after baking, such neat buns are obtained (ours is the first row)

Buns Abolitis

And here's another, I first put on a skirt, and then put the jam inside. I didn't really like it - and the jam fits a little, and the "skirt" gets soiled .. but the shape itself is neat, and most importantly, quickly

Buns Abolitis
Suslya
And I am with buns today, very tasty 3 pieces slapalaaaa

Buns Abolitis
Lisss's
Gopher, oh, how beautiful - neat, round !! Well, a craftswoman, what beauty she has done!
SchuMakher
Why not desktop wallpaper?



well, something very intimate

Lisss's
Manya, well, sho, did not flow out ???

and for your professional humor, here's to you

p. from. it was necessary to grease with the EGG !!!!
SchuMakher
I can lubricate the current with an egg, the testicle hurts

Post at mnu!
Lean rolls, greased with tea!
IRR
Lisss's, Lyudok, thank you for paying attention to this recipe (otherwise, it was somehow scary to bake according to the celestials' recipes) But it turned out - ugh, it's a matter of everyday life. In the photo, a thin lady is standing - do not consider your rolls as anti-advertising, just entourage - tse.

Buns Abolitis

Lisss's
oh, well, yaki, garni !!! and what a highly artistic composition !!!

your lady has a hat like our bun !!!
Qween
Quote: Lisss's

today I baked these buns again, just molded them differently, so they look neater.

Lisss'sI haven't baked the Abolithis yet, but stuck this bun shape idea.
These are beautiful buns-pies with orange jam, which absolutely did not flow out. It is very convenient that you do not need to roll out the dough or pinch the edges - it turns out very quickly, and the filling fits a lot.

Thank you
Lisss's
Qween, Anh, tell me, cool way! I spied it in the cutting of the dough, only there the pictures disappeared .. can we shove mine there?
Qween
Oh yeah! The way is wonderful. I was pleasantly surprised by the result.

I think that you definitely need to duplicate it in the dough cutting. And then not everyone will guess to click on an empty window.
SchuMakher
🔗 so I smeared honey with another report this time
Lisss's
Manwhat handsome men you have created !!! ah, good !!!
SchuMakher
I baked non-stick on the fabric, soooo high, nothing burns
Lisss's
and nothing sticks !!! yes, I now spread it everywhere, then brushed it off with a sponge and cleanliness!
Sveta3
I cooked this recipe for the weekend with strawberry jam. There is one drawback - they disappear very tasty and quickly disappear from the table. I also have apricot jam, I have to try it too, I think it will be even tastier
Lisss's
Sveta3, I'm glad you liked the buns! I made them just yesterday with a curd filling - also great!
SchuMakher
Ludmila, excuse me, I keep forgetting to ask, is 52 grams of chara necessary? The fact is that I have scales with a step of 1 g, but there are no milligrams, what if it will be 52.5 or 51.3? Thanks in advance for your reply
Lisss's
Man, laughed

there are such figures, because the recipe was recalculated from the GOST recipe, in which everything is the same, only in kilograms or tons. What do you think, 52kg of sugar, or 51.3kg, or 53kg is a fundamental difference? therefore, the numbers are given as they should be.

another question is that the scales do not care how much we weigh - 50g or 52g .. this is our human attachment to round numbers. but if you round everything at random, up or down, if only the number ends at 0, then it's not a fact that it will be the same recipe

because in all recipes the ingredients are the same - flour-water-yeast. their proportions are what matters

MariaI hope my answer was exhaustive and fully covered the problem you voiced.
SchuMakher
Lyudmila, thank you very much for your comprehensive answer! Now I will calmly make your buns!
Lisss's
Man, as calm as the previous 125 times, or much calmer, having knowledge-power in his luggage?
Natalyna
Thanks so much for the wonderful recipe. The buns turned out to be very, very tasty. True, over time, it was strained in the HP for an hour, it did not leave (15 minutes) and it was left standing in the oven for 30 minutes. Here is the result
🔗
Lisss's
oh, what pretty buns! plum jam, perhaps?

and some of me for these rolls rugaaaaayuyuyuttt ...
SchuMakher
SchuMakher
Buns Abolitis

🔗

Buns Abolitis

Mil, take curd variant: egg 1 pc
cottage cheese 200 gr
mascarpone 140 gr
sugar
vanilla
cinnamon
raisins
"Curd" 2 tbsp. l
Lisss's


Manya, well, you can't live, how beautiful it is !!! yes with cottage cheese ...
Natalyna
Lisss's yeah, plum. I love it. Well, I don’t know how you can scold me for such buns ... and I was even praised for them — both my mother-in-law, and my mother, and the children ate buns with pleasure. Recipe

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