Buns "Autumn rosanches"

Category: Sourdough bread
Buns Autumn Rosan

Ingredients

DOUGH:
Wheat sourdough 100% 200 BC
Milk (warm) 100 ml.
Eggs (1 pc. + 1 white - in the dough, 1 yolk for coating) 2 pcs.
Brown sugar 60 g
Butter (melted) 60 g
Wheat flour 400 BC
Salt 1 tsp (5 years)
Vanillin taste
Jam (or any jam, NOT liquid) 1 tbsp.
STREISEL:
Brown sugar 30 g
Butter (cold) 15 g
Wheat flour 30 g

Cooking method

  • Knead the dough from the ingredients. Then we ferment it until the volume doubles.
  • As soon as the dough comes up, divide it into 8 pieces.
  • Roll out a thin cake from each part. Wrap the edges, and press the edges a little. When the rose is wrapped, you need to press down the entire bun with your palm and crush the edges with your fingers
  • In the middle. Now we put the roses in a warm place for proofing (60-90 min.)
  • In the meantime, let's make a streusel: grind the flour with sugar and butter until crumbs are obtained.
  • Stir 1 yolk and 2 tablespoons of milk and grease the buns that come up.
  • Put 1 tablespoon of jam in the middle. Sprinkle with streusel.
  • We bake at a temperature of 190 * C until tender.
  • Buns Autumn Rosan


Loksa
I reviewed all your bread, very interesting! Can you write how you count recipes? Simple: the amount of water-flour? I also counted, but I like to listen
Appetizing rosanches!
ANGELINA BLACKmore
Quote: Loksa
Can you write how you count recipes?
Oksana, I am recalculating something like this:
Let's take an arbitrary layout
Sugar - 8 g
Salt - 6 g
Yeast (dry) - 6 g
Water (warm) - 250 g
Flour - 450 g

Since the leaven is such a product that if you misplace or shift it, it will not be critical, as with yeast, therefore all my calculations are approximate.
For 500 g of flour, I suppose to take 200 g of leaven. (or for 50 g flour 20 g sourdough). Here we get 450: 50 = 8X20 = ​​160g. sourdough.
And from what will we create it? ...
Doing so
Refreshed starter - 60 g.
Flour - 50 g (subtract it from the total amount in the dough)
Water - 50 ml. (subtract it from the total number in the test)
And we get this picture in the layout:
Sourdough - 160 g.
Sugar - 8 g
Salt - 6 g
Water (warm) - 200 g
Flour - 400 g


Loksa
Thank you, I wonder that the starter is not deducted from the amount of flour-water, I get it. Do you feed the starter once or twice? And how long before baking?
Albina
Natashawhat delicious buns 🔗
ANGELINA BLACKmore
Albina, thank you for the appreciation of my humble works.
ANGELINA BLACKmore
Quote: Loksa
that is, the starter is not deducted from the amount of flour-water, I get it. Do you feed the starter once or twice? And how long before baking?
Why subtract it? We will calculate it in the total mass of the leaven, and we will add flour and water to the full volume from the recipe measures.
I do this - at seven in the evening I take out the jar with the starter from the refrigerator. And I leave it on the table until 22-23. Before going to bed, I dance with a tambourine)))) - I weigh the required amount of starter into the vessel, pour in the intended amount of water and add as much flour as needed. I close the bowl with a silicone lid and go to sleep. At 5-6 in the morning, everything came just up to condition, that is, I see that the dough began to settle slightly.
Immediately start mixing.

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