Vanilla buns

Category: Bakery products
Vanilla buns

Ingredients

Welding:
wheat flour of the highest grade 10 g
water 50 g
Dough:
welding all
dry yeast 3 g
wheat flour of the highest grade 250 g
milk 125 g
egg 25 g
salt 4.5 g
sugar 20 g
powdered milk 5 g
butter 25 g
vanilla sugar 10 g
Finishing:
egg 15 g
sugar 10 g
hazelnut 20 g

Cooking method

Vanilla bunsMix flour and water. Put on a small fire. Cook, stirring occasionally, until the flour is brewed. Cool until warm.
Vanilla bunsMix yeast with flour (1 tbsp. L leave). Add egg, sugar, milk powder and milk, tea leaves. Knead for 5-6 minutes. Leave for autolysis for 20 minutes. Resume mixing. Add the remaining flour and softened butter, mashed with vanilla sugar to the dough. 5-6 minutes before the end of the kneading, add salt to the dough.
Vanilla bunsFermentation at a temperature of 26-27C degrees for an hour and a half. In the middle of fermentation, knead the dough.
Vanilla bunsDivide the dough into 8 pieces, shape into round dough pieces. Place them in a baking dish, seam side down. Cover loosely with plastic wrap. Proofing at a temperature of 27-29C degrees - 1 hour.
Vanilla bunsFinely chop the nuts, mix with sugar.
Vanilla bunsBefore sending to the oven, grease the dough pieces with an egg, sprinkle with nut crumbs.


Vanilla bunsBake in an oven preheated to 220C (convection 200C) degrees, with steam for the first 5-6 minutes. Then reduce the temperature to 180C (convection 160C) degrees and bring the rolls to readiness.
Vanilla buns
Vanilla buns

The dish is designed for

8 pieces

Time for preparing:

3 hours

Cooking program:

oven

Kalyusya
Manya, you monster, Manya. We don’t need buns, we don’t need them!
She looked, smelled, put the recipe in the basket. Is gone

Mang, cool rolls, bake like a thread, put it down.
Galina Byko
The rolls are very tasty !!!
Manya, where did you knead the dough?
Lerele
Sonadora, Manechka, you knew, you knew that I just want these buns, * without anything *, I will definitely do it !!!
Sonadora
Galina, Galina Byko, Lerele, thanks a lot, girls, for your attention. I would be glad if this simple recipe comes in handy.
Quote: Kalyusya

I'll bake it like a thread, put it down.
Peki, Galin. Very soft rolls are obtained thanks to the infusion. Mine hamster them with strawberry jam. They said it was delicious.

Quote: Galina Byko

where did you knead the dough?
Galina, in a bread maker. For a kneader, you need to double the portion, we won't eat that much.
Quote: Lerele

you knew that I just want these buns
Lerele, to your health! It turns out that it was not in vain that I analyzed the sources of the photos.

I baked the rolls even before NG. There is not enough time to complete the recipes.

NM
Well, she went in, and then Manechka brought the beauty, and everything was gone, we urgently need to bake
Cirre
Manya, I leaf through the news in contact and suddenly ......... buns, well, I think Manin and for sure. As always, not difficult and beautiful.
mamusi
Quote: Sonadora
in a bread maker
Manechka, if so, do you know about the temperature?
Quote: Sonadora
Cover loosely with plastic wrap. Proofing at a temperature of 27-29C degrees - 1 hour.
... or rather, my question is this ...
Can you tell more precisely about the technology in HP? Mode, on-off, pause (haha 3 times))))?

Please, it's important to me. I want to bake on Tuesday. NADA !!!!
Sonadora
Hope, Galina, Margarita, thanks a lot, girls.
Quote: mamusi

can you tell about the technology in HP?
Margarita, I turn on the batch on "dumplings" (Panas at mnu). After 5-6 minutes I stop and pause for 20 minutes. Then I turn on the kneading on "dumplings" again, for 12-15 minutes.
Quote: mamusi

Do you know about the temperature?
I measured it. In HP, during kneading, there is already a slight heating, the temperature around the bucket is 26-27C.But, if it is slightly higher or lower + - 1-2 degrees, nothing criminal will happen in an hour and a half. Proofing is always done in the oven with the light on, where I get a stable 27-29C, unless at home, of course, +35.
mamusi
Quote: Sonadora
I turn on the batch on "dumplings" (Panas at mnu)
Do me too!
I will do it now !!!
Thank you, Manya!
Tatyana1103
Manechka, beauty and only gorgeous buns
Yarinka
Good recipe - I'll bookmark and try to bake this week, thanks Manya
eye
Man, unreal beauty !!!
Tell me, do you have them for tea / milk? And they're not particularly sweet and rich ...
Sonadora
Tatyana, Irina, Tatyanathanks girls. I would be glad if you like it.
Quote: mamusi

I will do it now!
Quote: Yarinka

I'll try to bake this week
Margarita, Irina, happy baking!
Quote: ok

Tell me, do you have them for tea / milk? And they're not particularly sweet and rich ...
Tatyana, yes, they went well with tea and milk. Mine ate them with jam or butter.
Ivanovna5
I also take it to the bookmarks, I want such rolls, and Panas is available. Thank you, Manya, for sharing the recipe!
Rituslya
You can go crazy with such rolls.
I'm sitting. It's night in the yard, and at least I can run and bake rolls.
Miracle, not crumb !!!
Something to get some milk to make a sandwich. I still have such buns.
I would crack such rolls without milk until they burst.
Manechka, thank you !!!
Sonadora
Anna, Rita, thanks a lot, girls. I would be glad if I try and the result does not disappoint.
Tatyana1103
Sonadora, Manechka buns are very tasty and fragrant, I will still bake one I broke, it's a pity you can't convey the aroma

Vanilla buns
Sonadora
Tanya, gorgeous rolls! Lacy crumb and thin crust - beauty!
Tatyana1103
Thank you Manechka for such a delicious recipe

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