Buns "Donetsk Bread"

I make in a bread maker. At the end of the program (1 hour 30 minutes) the dough is ready. But when "in a warm place", then I myself toil and think that something is not like that

So I pulled the buns out of the oven.
Well, they didn't work out for me.
Firstly, the tops are cracked, and secondly, the dough (as it seems to me) is some kind of heavy, probably, all the same, the flour has gone too far (but very sticky to the hands). Probably you need to knead not with your hands.
Although the cakes are wonderful, well .... not my day. And so I wanted soft airy buns. I don’t even know where to look for my mistake, except for torment, I’m probably crooked ...

Ksyusha, what about the flour? Is it proven? What was prepared from it? Was it normal? This is where product analysis is needed! And we all have the same hands - gentle, growing from where it is necessary, in short, we have golden hands

[Nat_ka]

Nat_ka -Thank you!!
Good flour - Beta mln. The buns themselves are delicious, sweet, but not airy, as if poorly mixed, but kneaded more than 100 times. I don’t know, but because of the yeast it can be like that. The dough did not rise for two hours, and then I put it in a heated microwave - it rose a little. Well, I don't even know, here's some kind of heavy dough turned out. I will try with other yeast. I'm afraid that both dry and wet do not work for me.
When I diluted the yeast with sugar and milk, there were no bubbles at all, that is, there were no caps, it stood for half an hour, and I added more dry yeast, but I did not see the result. I look at the pictures of girls and admire, but I have some little ones

And if you add pitted raisins, it will be even tastier

[Nat_ka]

Nat_ka, buns are above all praise! I am very glad that I found your recipe, I read something and the girls gave a link, I bake it regularly, all my family are delighted, thanks

And what is the difference between this recipe and the recipe for 9 kopecks buns? Does anyone know?

And what is the difference between this recipe and the recipe for 9 kopecks buns? Does anyone know?

Identical, probably. It's just that we call them that now.

I did half the portion (in the evening, tomorrow I'll make fresh ones better). The only change is that instead of 2 yolks (half a portion), I put one whole egg. And here I am sitting upset: the buns are delicious, wonderful, but not those that are "for 9 kopecks". And I really wanted to remember them, the taste of childhood. Or is it the protein that changed the taste? Maybe someone can tell me if this could be due to the fact that I laid a whole egg? Something like this has never happened in my practice.

9 kopeck rolls are buns according to a slightly different recipe. But. They are not so different and they contain whole eggs, not just yolks. So your taste problem is clearly not the protein in the dough. Because these are the types of buns you ate as a child and there was a whole egg or melange.

[Nat_ka]

Nat_kaand I am with my gratitude. In general, I made half of the buns, and half with poppy seeds. My beloved husband asked me to give him to work with him (which usually did not happen), but the daughter was also surprised - she ate 2 buns and 2 buns each (which also did not happen !!!!). In general, I'm happy like an elephant.
Well, a small report:

The buns are generally otpad, very fluffy, very tender and very tasty, I got it like this

[Scarecrow]

9 kopeck rolls are buns according to a slightly different recipe. But. They are not so different and they contain whole eggs, not just yolks. So your taste problem is clearly not the protein in the dough. Because these are the types of bread you ate as a child and there was a whole egg or melange.

Scarecrow, Natasha,. I also think it's not about the protein in the dough.It's just that either I ate "other" buns as a child, or I didn't get these. So I wanted to ask those who baked these buns: do they really taste like 9 kopecks, or are they just delicious buns, but a little different? The second seemed to me. And I would like exactly 9 kopecks. But could it be that their taste was somewhat different in different cities?

Thank you, I really liked the recipe. The dough for the first time turned out to be airy, not very sweet (I took a note - I will then make large pies with potatoes from it). Buns 1st time to get as negrityata dark, snow-white in the dough (do not put the photo - the photo does not impressive). I made the filling: part with prunes, part with raisins and a little with cheese. The family ate everything, but I liked the cheese better.
Now I put the dough on a large pie with potatoes and cheese, let's see what happens

Here's a pie turned out based on your recipe. Lived for less than a day, was brutally eaten



At first it seemed to me that the test came out not enough for the selected sheet. I evened it thinly, stuck 1 layer of boiled potatoes (to stretch the dough) with my finger, then sprinkled everything from the top with it, sprinkled with cheese. And when about 30 minutes later I looked into the oven window - there was dough everywhere
The family was not afraid of a lot of dough ...
Thanks again for the recipe

Very unexpectedly, with potatoes and cheese, as a child, I loved such rolls with a circle of doctor's sausage or cut lengthwise and butter a good layer of butter and with tea, then still sweet. And here has grown and ... a thin layer of butter and unsweetened tea. And only for breakfast. Eh,

Nat_ka> Huge THANKS for the recipe, just like buns from childhood, from Soviet times! : hi: My pets are completely out of them! They don't want any more baked goods except these amazing buns. Here's another way to learn how to attach proteins after this recipe. Muffins with cottage cheese, for some reason, did not appeal to my household.

stir and place in a warm place for 15 minutes to activate the yeast.

please tell me 15 minutes - is this the so-called dough? 15 minutes is enough? in other sources, the dough is kept for almost 2-3 hours, before laying all the ingredients for kneading ... well, your buns look very appetizing. I will wait for an answer.

In 15 minutes, the yeast is activated, foaming. Well, doughs, apparently, are different. In this recipe 15 minutes is enough.

Delicious !!!!
There are two rolls left (baked a week ago). So for 15 seconds in micro - and as soon as from the oven !!! Stored in a plastic container without a lid, covered with a thick terry towel.

Awesome recipe !!!

Thank you!!!!!!

To your health!

You can make meringues and cookies from proteins

Already)))))))

Proteins were immediately distributed into containers 3 + 1.
The meringue recipe for 3 proteins was, I did not dare to recalculate.

And one protein spilled out in the refrigerator for a week. Has not found application.

made half a portion, for 300 grams of flour, laid all the products as expected according to the instructions for the Panasonic 2502,
here they wrote that the buns lack sweetness, so I put twice as much sugar.
yeast 1 tsp l. dry, fast acting in yeast dispenser
when the cotton began to knead, looked inside, the dough was thin, stuck and smeared, I decided to add another 50-60 grams of flour.
in the bread maker the dough stood for 2 hours 20 minutes, but it did not rise properly ...
just took the buns out of the oven, unfortunately they didn't work out. And so I wanted the child to refuse to eat, as in the photo, he says, tasteless.

So it was not necessary to put yeast in the dispenser, but to act strictly according to the recipe?

Meggi, even with instant yeast, it was necessary to make a dough (mix yeast with sugar and milk). It is necessary to strictly observe the sequence in the preparation of the dough and make sure that the bun is correct. A bread maker is not a living creature, it will not add flour itself, and the eggs are not all the same size.As for sugar: if someone was having a hard time, this does not mean that you need to increase the amount of sugar by 50%. Yeast activity seems to drop. Are you new here yet? You need to go to topics where all the tricks are painted. We all learn something and we all do not know everything and are able to

Nat_ka, made a dough, changed flour and yeast, what kind of dough it turned out
Blush buns, beauties.

one moment, convection oven, temperature 180 degrees, baked for 20 minutes,
the buns turned brown outwardly, I thought it was time, pulled out of the oven, after cooling it turned out to be insufficiently baked inside
there was no point in keeping it in the oven longer, it would burn ... (
what will be the considerations of what to do in the future?
I want to try it with raisins tomorrow.

Nat_ka, made a dough, changed flour and yeast, what kind of dough it turned out
Blush buns, beauties.

... oven with convection, temperature 180 degrees, baked for 20 minutes ...

... what are the considerations for what to do in the future?
I want to try it with raisins tomorrow.

You can set the temperature to 160 and increase the time to 25-30 minutes.

[Nat_ka]

Nat_ka, thank you very much! Today I baked for the first time - what a taste of childhood ... My first homemade buns were simply sucked in with moaning) Very tasty, now I will constantly bake.

The first time, the rolls did not come out. I threw everything into the bread maker, the dough came out sticky and liquid. I had to make cookies out of this dough, which tasted bad.
I do it a second time. The dough is rising, only now the bun is kneading. I will tell you about my mistakes last time, no matter what others did.
1. Measure out the desired piece of butter and put to soften before kneading the dough. Last time I softened it in the microwave and it came out liquidish. I think it was so sticky because of him. The second time, the oil was tight, cold, when squeezed in a fist, it seeped through the fingers in beautiful curls
Maybe for someone this is not news, but I, as a young baker, did not know the difference between warm melted butter and cold hard dough. Now I see the difference
2. The first time I saw that the dough was too thin, I added 5 more! Art. l. flour, I thought, maybe I have it different than everyone else. The second time, no additional flour was required, although the ingredients were completely identical.

This time I kneaded with my hands, wanted to follow the process, the bun came out soft and not at all sticky.
In general, I'll see how it ends and lay out my rolls.

Horror, I am upset as never before, the rolls never rose, :( I blame the yeast. I went to the store for new ones,

I found how to test the yeast before baking, I checked it, these work, I checked those leftovers, they do not work, they flew into the bucket.
My third rolls:
I put it back in the bread maker, the dough came out sticky and liquid, I was already scared! But, I took out the dough and let it roll and roll it on the table (I did not sprinkle the table with flour), it was terribly sticky to the hands and the table, but after 5 minutes it turned out to be a pretty bun, which is not sticky at all. I exhaled, put it in a warm place, I'm waiting for the rise
I will never knead this dough in a bread maker

for the third time, the rolls turned out, the dough rose twice in 1.5-2 hours. What can I say, it tasted like biscuits that didn’t rise the first time, that buns that rose slightly the second time, that buns that rose well the third time. Everything tastes the same. It turned out not what I thought, but these buns are similar to those that I ate as a child, but we took them if there was nothing else at all, but we wanted to eat. In short, our family did not like them. I will look for other recipes

In short, our family did not like them.

Therefore, I did not want to work. The rolls taste just like bread. I just looked at them too, but I haven't done it yet.

Chubby buns! I'll bookmark it.

I made such buns, for the first time in my life I dared to try yeast dough. They got up, but not like the girls in the photo, they are still very tasty, I added more sugar, but it's still not enough for homemade ones, someone can poke their nose at me, how to add sugar to yeast dough, well, my sweet tooth is too much !!!

[Delait]

Delait, the forum has a lot of sweet buns. Choose your option. There is also a "9 kopeck roll" recipe, etc.

Thank you for the recipe! The buns are amazing! Made with raisins.

And you can add proteins to the dough and proteins (except in the meringue, where then to put the proteins)? The first time I did 1 portion, very little happened! Dare just swoop!

Good morning! Yesterday I bought a Donetsk bun in a store))) I swallowed it ... I didn't notice. So tasty!! Now I'll try it myself according to your recipe)) well, very tasty!

Today my son asked for buns We chose this recipe, we really liked the result Delicious
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