Sweet buns from the bread machine

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Sweet buns from the bread machineDelicious, fragrant, fresh bread every morning - who would refuse such a pleasure? Happy owners of bread machines from the very first day of purchase master more and more recipes of homemade bread: rye, Borodino, with bran, with additions of rice, buckwheat, oat flour, white wheat bread. Finally, it's time to try a variety of sweet pastry recipes. Perhaps someone starts right with her, but my mother always told me that baking sweet pies is a great art. Therefore, I approached the matter slowly and thoroughly.



At first I thought about the quality of the flour, since nothing is more important for the dough than the correct flour. For baked goods to be fluffy and rich, it is worth using only the highest quality flour made from durum wheat. Wheat contains gluten (or gluten), a protein that makes the dough elastic when kneaded. If you find that your flour isn't very good, you can improve it by adding gluten. Of course, this bakery additive is not sold on every corner, but if desired, it can be ordered online in a suitable packaging for home purposes (for example, 200 g). If you use gluten often enough as an improver, then over time you gain experience as to how much it should be added to the dough. It is usually advised to add a tablespoon, but this is a very vague dose; gluten should be no more than 0.5-2% in relation to flour, if you overdo it, you get an overly dense, sticky dough. Well, of course, you can use a baking powder for the dough, mixing it with flour in the proportions indicated in the recipe.

Sweet buns from the bread machine
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In order not to be mistaken with the dosage of flour, it is worth getting a measuring cup; flour should be taken into it without a top and in no case tamped. On the contrary, before baking, the flour must be sieved through a special sieve, as our grandmothers did. They used this little trick so that the flour was saturated with air: sifted flour makes a more airy bread. In addition, during the sifting process, the flour heats up to room temperature, and this is what it needs to be loaded into the bread maker.

As an ardent follower of my grandmother's school, I experimented with fresh yeast for a long time: I diluted it with water, remembered and wrote down how much was added to which baking and what the effect was. Of course, the efforts were crowned with success, and yet ... And yet dry yeast is more convenient and simpler, besides, the result is almost always predictable. In my opinion, only deeply expired dry yeast can let you down! In addition, in all modern recipes for a bread machine, as a rule, the calculation of ingredients is given for dry yeast, and you have to not only recalculate the volume (for 1 tsp dry - 6 g fresh), but also check in practice whether such recalculation is permissible ... In addition, when using dry yeast, you do not need to count the amount of liquid, but simply pour it into a dimple made in flour - and turn on the bread maker!

Sugar must be added to the dough for sweet baked goods, and I prefer brown because it gives the dough a nice warm hue. Various sweeteners can be used depending on the type of buns or cakes you are going to make in the bread maker: honey, malt, maple syrup, molasses. They will give the baked goods a unique flavor that will fill the entire apartment long before the buns are ready! Sugar and liquid sweeteners will give your food a golden crust.If you value the quality of the bread crumb, then add a little butter or fat (about 1.5 tablespoons) to the dough. ... Olive is also possible - but then the pastries will have a special "Mediterranean" flavor.

Finally, I will say about the sweetest - all kinds of additives in the dough. Here the number of options is limited only by the glibness of your imagination! The main thing is that they must be properly loaded into the bread maker. Liquid additives (cognac, syrups, fruit juices) are poured along with liquids. Fruit soaked in alcohol or syrup, the zest will have to be added by hand without placing them in the dispenser. By the way, it is very easy and simple to add anything manually when kneading the dough, but it is better not to remove the lid from the bucket during the baking process - the bread may not rise. Chocolate, chunks of fresh fruit and other sticky and melt-prone ingredients will also have to be put in by hand, while dried fruits, nuts and candied fruits can be trusted to a dispenser. Any small bulk additives are put directly into the dough: coconut flakes, poppy seeds, sesame seeds - of course, if they are not intended to decorate the crust. Ground spices (cinnamon, nutmeg, cardamom, cloves) can be mixed with flour. If your bread maker has baguette molds, bake sweet baguettes filled with fruit, cream, preserves, or jam. Another option: rolls with poppy seeds, fruits, chocolate, nuts, raisins. A fluffy, fragrant, sweet bun or cake with an original filling: well, who can resist such a temptation? Your baked goods will not have time to harden, this is guaranteed!

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