Bread with yogurt and custard

Category: Yeast bread
Loaf with yogurt and custard

Ingredients

Custard:
yolks 2 pcs
sugar 70 g
wheat flour c. from. 40 g
milk 200 g
Dough:
custard
dry yeast 4 g
wheat flour c. from. 450 g
drinking yoghurt 2.5% 155 g
salt 4 g
butter 60 g
Additionally:
yolk 1 PC
milk 1 tsp

Cooking method

  • 1Loaf with yogurt and custardIn a glass bowl, grind the yolks with sugar into a light foam.
  • 2Loaf with yogurt and custardAdd flour.
  • 3Loaf with yogurt and custardStir so that there are no lumps.
  • 4Loaf with yogurt and custardAdd milk, stir.
  • 5Loaf with yogurt and custardWe put the bowl in the microwave and cook at full power for 2-3 minutes (two minutes was enough for me). Every minute we take out a bowl of cream and knead the cream thoroughly. Cover the finished cream with a film so that it touches its surface. Cool down.
  • 6Loaf with yogurt and custardIn a bowl, combine the custard, yeast, flour and yogurt.
  • 7Loaf with yogurt and custardKnead for 5-6 minutes at first speed, then add softened butter and salt.
  • 8Loaf with yogurt and custardKnead at second speed for 10-12 minutes.
  • 9Loaf with yogurt and custardThe dough is very soft and non-sticky.
  • 10Loaf with yogurt and custardCollect the dough into a ball, put in a container greased with a small amount of vegetable oil.
  • 11Loaf with yogurt and custardTighten the container with the dough with a film and leave to ferment at a temperature of 27-28C degrees for two hours.
  • 12Loaf with yogurt and custard In the middle of fermentation, knead the dough, roll it back into a ball.
  • 13Loaf with yogurt and custardReady dough.
  • 14Loaf with yogurt and custardPut the dough on the table, divide into 4 equal parts.
  • 15Loaf with yogurt and custardRoll each part thinly and roll into a long rope.
  • 16Loaf with yogurt and custardSpread the harnesses on the table.
  • 17Loaf with yogurt and custardStep one. Shift the upper right harness (No. 1) to the left.
  • 18Loaf with yogurt and custardStep two. Move the middle harness (No. 2) down.
  • 19Loaf with yogurt and custardStep three. Lower middle harness (No. 3) - to the right.
  • 20Loaf with yogurt and custardStep four. Middle right tourniquet (No. 4) - up.
  • 21Loaf with yogurt and custardThen we act according to the same principle, only now we move clockwise. Step five. Shift the upper left harness (No. 1) to the right.
  • 22Loaf with yogurt and custardStep six. Middle tourniquet (No. 2) - down.
  • 23Loaf with yogurt and custardStep seven. Lower middle (No. 3) - to the left.
  • 24Loaf with yogurt and custard Step eight. Middle left (# 4) - up
  • 25Loaf with yogurt and custardFurther, if there are free ends of the bundles, we repeat all the same, from the first step, moving counterclockwise. We simply lay the small tails of the harnesses next to each other.
  • 26Loaf with yogurt and custardThe result should be such a braid.
  • 27Loaf with yogurt and custardWe grab the edges of the braid and collect them to the center, as if we were molding an ordinary round bun.
  • 28Loaf with yogurt and custardTurn the "seam" down.
  • 29Loaf with yogurt and custardTransfer to a baking sheet lined with baking paper. Cover loosely with plastic wrap. Proofing for about an hour at a temperature of 27-28C degrees.
  • 30Loaf with yogurt and custardBefore planting in the oven, grease the bun with a mash of yolk and milk. Bake in an oven preheated to 210C (convection 190C) degrees for the first 5-7 minutes, then lower the temperature to 180C (convection 160C) degrees and bring the bread to readiness.
  • Loaf with yogurt and custard
  • Loaf with yogurt and custard
  • Loaf with yogurt and custard
  • Loaf with yogurt and custard

The dish is designed for

1 roll weighing 900 grams

Note

The custard can be made on the stovetop. For this:
1. Beat eggs with sugar until light foam.
2.Add flour, stir so that there are no lumps.
3. Bring the milk to a boil.
4.Pour half of the hot milk into the egg mixture, stir.
5. Pour the egg mixture to the remaining milk, put on a small fire and bring the cream to thickening, stirring constantly.

Weaving technique from KochLadyLia:

Masinen
Manka, the beauty! I am the first on such a braid!
Sonadora
Help yourself Mash. Still warm.
gala10
Maaan, well, as always, you will be full of photons. Very nice. Thanks for the recipe!
But at night these photos are harmful to watch.
DonnaRosa
What a beautiful ball!
A chatterbox of yolk and milk is useful information for me, thanks for.
Helen
Again...
ang-kay
Oh, and a roll! Class!
Trishka
A murder is possible, where is my rat ... three whole ...
🔗.
🔗
🔗

Man, and Man well, no way for the night

for golden pens !!!
alfa20
Uuuu ... For the night ... And the casserole is already baked in a cartoon ...Man, well, how do I know only by the name and a little picture, whose work is this? But I wanted to bake Malaysian coffee buns tomorrow. Now the torment of choice is direct. Such a bun is gorgeous! True, it is harmful to watch at night !!!
ninza
Manyasha, I'll lie down next to Helen. You are our sorceress!
Helen
Quote: ninza

Manyasha, I'll lie down next to Helen. You are our sorceress!
here right now, you know how many stacks ... there will be ...
Sonadora
Galina, DonnaRosa, Elena, Angela, Ksyusha, Victoria, Nina, girls, thank you very much for your support. I would be very glad if you try. It's worth it, honestly. The effort is actually not as much as it seems due to the large number of pictures.
I added a video in a note (I didn't save it in bookmarks, and then I couldn't find it).
Ikra
Quote: ninza
Manyasha, I'll lie here next to Helen
I will lie down too
Masha, what are all your sunny buns!
Innushka
THE BEAUTY! MMM !!!
DonnaRosa
SonadoraThank you, I will certainly try it, as soon as I buy a new scale, mine deteriorated, and we do not even repair the expensive ones. I love the dough, which is kneading my cotton Panasonic, to accurately weigh the ingredients.
I would not say that labor costs are not enough, but sometimes for the sake of interest, I like to overcome difficulties.
Zhannptica
Well, is it really possible to mock ordinary people ... at night ..., well, why did I climb here
Manka, knocked down all tomorrow's plans)
Well done!!!
Good luck in the competition!
Elya_lug
Sonadora, tempting recipe! I love custard buns, I will definitely try these, the cold is coming - the time for buns will come
Svetlenki
Manechka, awesome bun!

Excellent illustrative weaving photos - and the background is wisely chosen - a bright contrast between the blue and the weaving flagella.

What can I say - smart girl golden hands. Thank you
Svetlana Mazqarovna
Sonadora, and if you knead in a x / oven, and then bake a roll in the same place? Will it taste good?
Bridge
Nice bun! Oh, I'll bake it right tomorrow.
MariV
Sonadora, Manya, admire: rose: with a half-closed eye! so as not to be tempted to bake ..... I'm losing weight .....
Sima
Hurray, this is just right for me! For so long I was looking for where to attach the custard remaining from the cakes, and even bought a huge stick of yeast (for class assignments). Everything, I went to sculpt! Where are my deposits ... I'll tell you later, I'll show you later
Thanks for the recipe I need so much!
Vinokurova
Quote: Sima
I have been looking for so long where to attach the remaining custard from cakes
come on, come on, attach !. ... and I propose to make Pavlov out of proteins in a cartoon !. and write the address, I'm already packing my suitcases)))
Sonadora, Manya you invent and embody everything !. you are our smart girl !.
Manya, and how sweet is this bun? a little sweeter than bread, huh?
suvoyka
And I am the first with the report!
I baked this loaf today, I could not pass by such an interesting technology, it turned out, of course, not very beautiful, but delicious, thanks to the author for the recipe!
Loaf with yogurt and custardLoaf with yogurt and custard
And now questions. What should be yogurt? Natural? Or is it possible with different additives? Can yogurt be replaced with kefir, acidolact or bifilife? Can sugar be increased a little or will it be worse?
The dough turned out to be very pleasant to work with, easily molded, easily pinched. The finished roll has an unmatched crumb, slightly moist and very fibrous!
Thanks again to the author!
Vinokurova
suvoyka, Mashun, is the pie sweet or like a loaf ?.
suvoyka
Vinokurova, Alena, a loaf a little sweeter than a loaf (just a little) and with a pronounced sour-milk taste and aroma, tasty, unusual, but I would increase the sugar, well, or stuff the sweet stuffing into bundles
Vinokurova
Quote: suvoyka
stuffing sweet stuffed into bundles
This is what I really like!
Elya_lug
Quote: Vinokurova
and I propose to make Pavlov out of proteins in a cartoon !.
Pavlov in the cartoon? Very interesting, you can learn more, pliz!
Sonadora
Irina, Inna, DonnaRosa, Jeanne, Elya, Sveta, SvetlanaMazqarovna, Natasha,Olga, Sima, AlenKa, girls, thank you very much. Very touched by your attention to the recipe.
Quote: Ikra
Masha, what are all your sunny buns!
Irin, it's all artificial lighting. I was tortured yesterday with him.

Quote: Zhannptica
I knocked down all tomorrow's plans)
Not knocked down, but made adjustments.

Quote: Elya_lug
I love custard buns
Yes, the rolls on it are wonderful, soft and fragrant.

Quote: DonnaRosa
I will try it as soon as I buy a new scale, mine deteriorated, and even expensive ones are not repaired here. I love the dough, which is kneading my cotton Panasonic, to accurately weigh the ingredients.
DonnaRosa, yes, I also cannot do without scales, without them - as if without hands. But even with them, I still advise you to control the dough during kneading. The moisture content of the flour and the consistency of the yogurt (I had it pretty runny) can vary a lot.

Quote: SvetlanaMazqarovna
and if you knead in a x / oven, and then bake a roll in the same place? Will it taste good?
SvetlanaMazqarovnaI'm afraid this roll will run away from the HP bucket during baking, it turns out very large. Only if you count on a smaller volume, multiplying everything by 0.75.

Quote: Bridge
I'll bake it right tomorrow.
Natasha, I'm waiting.

Quote: MariV
so as not to be tempted to bake ... I'm losing weight ...
Yeah ... so, you need to invent some kind of diethical recipe, for losing weight ...

Quote: Sima
Everything, I went to sculpt! Where are my deposits ... I'll tell you later, I'll show you later
Sima,

Quote: Vinokurova
how sweet is this loaf ?. a little sweeter than bread, huh?
Alyona, pretty sweet in my opinion.

Quote: suvoyka
And I am the first with the report!
Maria, oh what a roll! The crumb is just lace!
Quote: suvoyka
What should be yogurt? Natural? Or is it possible with different additives?
I made with natural, no additives. I would not add fruity, the dough can get an unpleasant shade.
Quote: suvoyka
Can yogurt be replaced with kefir, acidolact or bifilife?
Have not tried it yet. Theoretically, you can, probably. The main thing is that they are not very sour.
Quote: suvoyka
Can sugar be increased a little or will it be worse?
It depends on how much to increase. Grams 20 on the test will not particularly affect. If more, you will have to increase the amount of yeast, but there is a risk that it will rip off the "roof" of the bread during baking.
Vinokurova
Elya_lug,

Ira kilka (kil) did in multishef ..

will you find?

... I did it in a brand .. any cartoon with a 100 degree mode is suitable

MariV
Yeah ... so, you need to invent some kind of diethical recipe for losing weight ...
do not eat ... the best recipe (according to M.M. Plisetskaya!)
Sonadora
Quote: MariV
do not eat ... the best recipe (according to M.M. Plisetskaya!)
Ahhh ... submitted this recipe to the competition. The main photo - the table is bursting with various dishes, and then 1. herring under a fur coat - we do not eat, 2. Olivier - we skip it, 3. meat in French - we give it to the enemy, etc.
Albina
Manyunechka, well, I can’t get past your recipe. I’ll take it to my bins for now, because I’ll leave for 7-10 days and I’ll not bake anything. But your bun 🔗
MariV
Sonadora, well, this is quite a perversion - to cook and not. be!
Tumanchik
My golden manechka! There is such an old Russian omen: like a red kosha on an avka, so awesome sunny baking! Insanely beautiful and tasty! Thank you my dear for making us happy!
Elya_lug
Vinokurova, look for
Sonadora
Albina, Irina, Thank you. I hope you enjoy it.
Natusichka
What a sunny and delicious bun !!!!
Now I am sitting at work, I made tea, but for tea, there’s nothing tasty ... now I would like a piece of your bun ...

Thank you very much for the recipe !!!

I have a question: is it possible to do everything in Kenwood with induction, starting with custard (not making the cream in the microwave) and then kneading here?
Sonadora
Natusichka, Thank you.
Quote: Natusichka
Is it possible to do everything in Kenwood with induction, starting with a custard (do not make the cream in the microwave) and then kneading here?
Natus, quite. Moreover, then everything is connected with him, with cream, for kneading the dough.
zvezda
Manechka!! Thank you very much for the recipe !!!!! : girl_love: Beauty ... in general, the star is shocked
Girls!! Custard should be done in induction !!! It turns out very cool there !!! I have prepared so many recipes ... but horror how I do not want to draw up ...: girl_red: I don’t understand what to poke in which section .. I have already made toffee for a long time .. or rather, the fudge turned out to be Swiss meringues .. and there were a lot of eclairs! ! and the tropicana has gone crazy .... I should have kicked me harder: girl_cray: but honestly I promise ... I'll do it in a week !!
Manechka!! I just didn’t understand .. did you make one loaf or as in the video ??
Sonadora
Olga, thanks dear for trying. I am very glad that I liked it.
I made one roll.
And don't delay with recipes. Us, withoutequineinduction will also be interesting.So share your work.

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