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Cinnamon buns (Richard Bertinier's pastry) (page 2)

Nut
Great recipe! I kneaded the dough at night, the oven buns were no longer strong enough, I put the dough in the refrigerator. Haha, it rose even in the refrigerator, by the morning it almost escaped from the bowl, lifting the lid plate. In the morning with the children, they divided the dough into two parts, put one back in the refrigerator, made tiny snails with cinnamon from the second, 25 pieces turned out. They left to distance for 40 minutes in an oven preheated to 50 degrees and baked. We got up amazingly, very tasty and airy. In the middle of the baking process, grease with an egg. The result is beauty, but it smells! Just ah!
Crochet
Quote: Nut
In the middle of the baking process, greased with an egg

Anya, why exactly in the middle of baking?

What does it do?

I apologize wildly for the curiosity, but it became very interesting ...

Usually, if baked goods are smeared with something, then they do this procedure before planting in the oven ... and yours is so interesting) ...
Nut
Crochet, yes, because they forgot right away. Well, when you do something with children, you can forget your name, not just grease the pastries. Now we knead the dough again, bake
timch
Vika, I am very grateful to you for the tastiest, most delicate dough. I did it with cinnamon and coconut, with coconut and then just smeared it with whipped sour cream and sugar. SUPER!!!!!!!!!!!!!! Thank you for introducing the recipe
Ksyu-juha
: umnik2: And thank you from me, super gentle and airy !!!! Tasty, I first made it according to a different recipe - they came out tight, apparently hammered them with flour, and these were already tracked by the batch in x. b-and hands in olii - she divided the dough, put more yeast - I have a little old age.
Cinnamon buns (Richard Bertinier pastry)
Svetka1
thanks for the recipe !!!
Sweetheart
thank you for the buns! delicious dough. I added a little flour to the hb, otherwise it seemed a little watery
Light
I made bars according to this recipe.
but today I wanted something sweet and soft ...
incredibly tasty! I made half with poppy seeds, half with cinnamon. With all my dislike for cinnamon, I now understand why people buy tons of cinnabons ... mmmm ...
before and after baking
Cinnamon buns (Richard Bertinier pastry) Cinnamon buns (Richard Bertinier pastry)
Helena
Thanks for the recipe! Very tasty buns turned out!

Cinnamon buns (Richard Bertinier pastry)
Newbie
I liked the dough, thanks, it just turned out salty and not sweet
although I have already baked this recipe, I don’t understand what’s the matter
Jenealis
Thank you so much for the chic and immaculate dough. I do it for two days in a row, they fly away instantly. The dough is fluffy, light, flaky, perfect. On the first day I made 300 flour, the second a full rate. Cinnamon filling and chocolate drops. Whoever has chocolate drops I highly recommend trying with them, it is something magical. Also smear with oil, sprinkle with sugar, but drops instead of cinnamon. In the photo they are from behind, you cannot see them. Tastier than sinabona for us, because sinabons are too sweet and synthetic for us. Who didn't, bake urgently, please the family Cinnamon buns (Richard Bertinier pastry)

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