Milanese bun

Category: Yeast bread
Kitchen: italian
Milanese bun

Ingredients

Pulish
water 200 grams
wheat flour / grade 200 grams
instant yeast 0.5 gram
Dough
pulish whole
wheat flour / grade (strong is needed) 200 grams
gluten (if the flour is regular) 6 grams
olive oil (I have linseed oil) 20 grams
unfermented malt 4 grams
instant yeast 2.5 grams
water 0-20 grams
salt 9 grams

Cooking method

  • Pulish
  • Milanese bunMilanese bun Mix all ingredients and leave at room temperature for 12 hours.
  • Dough
  • Mix flour with gluten (if you have regular flour), malt and yeast.
  • Add flour mixture to pulish and start kneading.
  • As soon as the dough is all moistened (do not be alarmed, it will be "torn"), add oil a little.
  • The author has this recipe absolutely without water in the main batch. It took me 20 grams to make the dough somehow stick together.
  • Add salt. Knead for a couple of minutes.
  • The dough lags well behind the bowl.
  • I took it out and kneaded it by hand for another 5 minutes.
  • Milanese bun The dough is very tough. It should be so.
  • We put the dough in a bowl, cover and put in a warm place for 30 minutes.
  • We take it out, divide it into 7 parts using a scale, round it and leave it under the foil for 10 minutes.
  • Milanese bun Roll each piece into a long tongue, about 50 centimeters. It is very difficult to roll out. I think you can use a dough sheeter. The base should be wider than the top.
  • Milanese bun We turn into a roll.
  • We put on proofing immediately on a baking sheet covered with paper. Proofing 60-70 minutes. Don't expect the workpiece to grow too big.
  • Milanese bun We make a deep cut in the middle.
  • We put the baking sheet in the oven at a temperature of 250 degrees. We create steam. We immediately lower the temperature to 230 degrees and bake for 20 minutes.
  • We take out, let cool and enjoy!
  • Milanese bun
  • Milanese bun
  • Milanese bun
  • Milanese bun
  • Milanese bun
  • Milanese bun
  • Milanese bun
  • Delicious bread!

The dish is designed for

7 pieces

Time for preparing:

2.5 hours

Cooking program:

harvester, oven

Note

The recipe was spied on a foreign blog. I attracted mine by its interesting appearance and the fact that kneading the main dough without water.
Awesome bread! Crispy crust, soft, finely porous, layered crumb. The cooking process itself is not very complicated. Recommend.

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Portmanteau (ang-kay)

Milanese bun

Tanyulya
Class !!! Looks very nice.
Angel, when are you eating everything?
Ludmil_a
Angela, I also bookmark!
ang-kay
Tanyulya, Thank you. Very beautiful. It's true.
Quote: Tanyulya
when do you eat everything?
I give it to my parents, my husband takes it with him. Today in one sitting I ate 3 at once, I have one, three left. Bake bread again tomorrow.
ang-kay
Lyudochka,of course. I think they will.
Tanyulya
Quote: ang-kay
I give it to my parents, my husband takes it with him. Today in one sitting I ate 3 at once, I have one, three left. Bake bread again tomorrow.
Well done! And mine don't eat well ... they don't even let me practice.
If I bake something, then go to work. Now Matnakash was baking, tomorrow I will carry it to work.
ang-kay
I have never baked matnakash, although someone has been in the bookmarks for a long time. We need to improve.
V-tina
Angela !!! Go crazy - how beautiful it looks I don't know if it will be possible to bake soon, but I will dream about these buns
Tanyulya
I love matnakash, especially with tomatoes or with vegetable salad, or you can just soak it in butter + lemon juice + pepper + salt.
Or with curd cheese and sun-dried tomatoes (here they seem to me to not live until winter, I did three liters
ang-kay
Tina, what is there to dream about! They are done two times. Need to . so that dreams come true, even the smallest! Thanks for stopping by.
ang-kay
Quote: Tanyulya
I love matnakash
I will definitely do it on occasion.
Galyunyushka
Beauty and deliciousness. Angela, what do you think, will it work out of any yeast dough if you mold it too?
ang-kay
Galyunyushka, Thank you. I think it will work if the dough is very dense.
posetitell
Fucking awesome. But I don’t have everything, but I’ll try the molding, it’s so unusual. Thank you
gala10
As always, very beautiful, enticing and awakens a brutal appetite at night looking.
Angela, Thank you!
Helen
Do you really have time for everything !!!!!!!!!! Super!!!!!!!!
Sonadora
Angela, wonderful buns! I just want to pour a cup of milk, move the basket with rolls and eat every single one.
Kras-Vlas
Oh, what buns !!! ... Angela, thank you for making us so beautiful!
Feta
As always - great! And as always - bookmark! Thank you.
Tumanchik
Angela is just a flower garden, half-opened buds. Very nice buns! Thank you so much
ang-kay
Nikka, Galina, Elena, Sonadora, Svetlana, Tumanchik, Thank you, my darlings! So nice that we stopped by and you liked the rolls!
Quote: Helen3097
Do you have time for everything here?
No need to say...
Quote: Sonadora
pour a cup of milk, move the basket with rolls and eat
I'm holding myself back! I love bread and all flour so much that I'm afraid to burst soon! : girl_haha: And with milk they will be good. The crust crunched until evening.Kras-Vlas, Olga, missed to thank. Thank you. On I hope that the recipe will not remain in the bookmarks.
Quote: Tumanchik
half-opened buds
Tumanchik, and it really looks like. Until you wrote, somehow I didn't have such an association. Thanks for the imagination!
Shyrshunchik
Angela, beauty imagined that you can sprinkle sesame seeds, I love it in bread and a recipe in a bookmark
ang-kay
Tatyana, you can sprinkle with sesame seeds. Everything to your taste. I hope you won't regret it if you bake.
MariV
Angelawhat buns are beautiful and delicious!
Albina
Angela, and in my photo buns look like snails
Quote: ang-kay
I think it will work if the dough is very dense.
Here I get a softer dough
Ava11
Angela lovely buns, very appetizing. What a beautiful pulp, swirling like papyrus. You are a source of inspiration to me. All your breads have a unique author's imprint. You are a miracle - a craftswoman!
Merri
Angela, unreal beauty !!!
ang-kay
Alla, Irina, thanks for such a pleasant review.
ang-kay
Albina, MariV, Thank you.
Quote: Albina
Here I get a softer dough
Try this recipe and you will find out. what is hard dough.
lungwort
Angel, the rolls are amazing. I don't know when, but I will bake them for sure.
ang-kay
Natalia, I will wait.
lungwort
Angela, baked the rolls. The house-mates really liked it, the crust turned out to be crispy, and the crumb is soft. They said they looked like little baguettes. Now about my mistakes. The dough is not layered enough. There was no unfermented malt and I put in the panifarin. Perhaps this led to the fact that the layering is not enough. And, I think, buns should be made a little shorter, so that the crumb is maybe more. Since the result is good, we will bake.
ang-kay
Natalia, I am very glad that I liked the rolls and turned out. The dough is easy to work with. If there is no malt, then you don't need to put anything at all.
Quote: lungwort
look like small baguettes
Exactly.
I still baked them with leaven. I'll post it if the photo turned out okay, I haven't looked yet. There is no such layering on the leaven either.
Quote: lungwort
buns should be made a little shorter
Well, this is an amateur. As you see fit.
Thank you for sharing your impressions.
Wild cat
Angela, what's your white malt? I have, but it is dark brown, aromaaaaaty like that.
ang-kay
Brown is fermented, and my white is unfermented.
Wild cat
Clear. So we will be without him.
Wild cat
Angela, Thank you. Very tasty.
They reminded my husband of our favorite Shotis Puri bread.
Milanese bun
It turned out of course not as tanned and layered as yours, but again, delicious, very tasty.
Newbie
Quote: ang-kay
I love bread and all flour so much that I'm afraid to burst soon!
Here I am! Don't feed me bread, just let me chew bread
And your recipes are simply unique! As something original I will see in the strip - you won't be mistaken, Angela put her hand.
ang-kay
Masha, Beautiful buns! The cut has gone great! They do not have to be well fried, otherwise they will dry out. The main thing is that I liked the taste. Hope the recipe stays on. After all, they are not difficult to prepare, and the result is pleasing. True? Thanks for sharing.
Quote: Newbie
Here I am! Don't feed me bread, just let me chew bread
Newbie, it seems to me that there are no people indifferent to bread !. There are those who do not eat it for some reason, but I don’t think they don’t like it! Thank you very much for your kind words.
Wild cat
Quote: ang-kay

Masha, Beautiful buns! The cut has gone great! They do not have to be well fried, otherwise they will dry out. The main thing is that I liked the taste. Hope the recipe stays on. After all, they are not difficult to prepare, and the result is pleasing. True? Thanks for sharing.
Yes, not difficult. The result is very encouraging. what else is needed!
Shyrshunchik
ang-kay, Angela, thanks for the recipe. Here is my report and I will share my impressions.
The dough is excellent, I did not have to add water and it rolled out wonderful without any dusting with flour, the dough does not stick to my hands, it rolls very thinly and then easily rolls into a roll, although I did not add gluten, but today I bought flour from durum wheat and the pulish is already working. And now about the taste of the buns themselves, I really liked: girl_love: my son asked them to shape them like baguettes, I'll try them today. In my baguette recipe, the dough is very tender, not tight, well, let's see what happens here are my buns
Milanese bunMilanese bun well, very tasty
But such baguettes from this test, the same turned out well.
Milanese bunMilanese bun
baked in the oven, and the molds from the bread maker
only the pictures did not work out very well, and the baguettes are delicious
ang-kay
Tatyana, just wonderful! You are a great fellow. I baked with and without gluten. In both cases it worked well. If you want, can I give you one piece of advice? Don't use all the flour strong. Shared with the usual in half.
Shyrshunchik
Angela, that's what I want to do, today I went to buy flour on purpose.
Shyrshunchik
ang-kay, Angela, I'm switching to baguettes according to this recipe, my son really liked it, but for my beloved I will twist Milanese buns, I add only 100 grams of durum wheat flour, everything works out great, thanks again for the recipe.
GruSha
Angela, take thanks

Milanese bun

We liked it very much. Thank you very much for the recipe !!!

Milanese bun
ang-kay
Gulsinehow beautiful they are. Clever girl. A photo-aesthetic pleasure. Thank you. Pleased.
ang-kay
Quote: Shyrshunchik
My son really liked the baguettes according to this recipe, but for my beloved I will twist Milanese buns, I add only 100 grams of durum wheat flour, everything works out great, thanks again for the recipe.
Tatyana, you do everything right with flour. I'm glad that the recipe stuck. Thank you for trusting the recipe.
Nana
Angela, thanks. Of course, not as beautiful as yours. They came up quickly and well (I have an ancient leaven). The buns are delicious, the only thing is that sourdough baked goods are slightly tougher than yeast baked goods. The ones that remained were put on crackers a day later - they turned out super-duper.
Milanese bun
ang-kay
Oksana, good buns. These are quick-eating baked goods. Although they can lie in the bag. But the farm also needs crackers. Thanks for sharing.
Shyrshunchik
ang-kay, I got the hang of them so it turns out very tasty.

Milanese bun

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