Buns "Fabulous swagger" or Christmas pigs for luck

Category: Bakery products
Buns "Fabulous disgusting" or Christmas pigs for good luck

Ingredients

DOUGH
Milk 250 ml
Fresh yeast 30 g
Sugar 60 g
Salt ¼ h. L.
Butter 60 g
Egg 1 piece
Flour 500 g
Lemon (zest) 1 piece
FILLING
Marzipan 100 g
Ground almonds 150 g
Sugar 100 g
Eggs (protein) 3 pieces
BESIDES
Eggs (yolk) 2 pieces

Cooking method

  • I want to say right away that in spite of the fact that you need to tinker with the "modeling" of pigs (for an amateur, probably this is), but the result is worth it. When 2 - 3 pigs are already cobbled together, believe me, you won't want to stop - they look so funny (and appetizing). Plus, throw in the awesome flavor of lemon baking (yes, yes, lemon zest does the trick) - it's just something!
  • So let's get started. I use HP to knead the dough.
  • I heat the milk and dissolve the yeast in it. I pour the mixture into the HP. I add sugar, salt, butter (softened, but not melted), an egg. Pour all the flour on top, and the zest on the flour. I turn on HP on the "Dough" mode.
  • I'll make a reservation right away - the dough rises quite briskly, so I have never waited until the end of the HP regime. In ~ 40 minutes, the dough is already starting to roll over the edges of the bucket and I start working with it. I will add that despite the relatively large amount of yeast, the dough has absolutely no smell; on the contrary, the dough smells like citrus (awesome smell).
  • While the dough comes up, I prepare the filling.
  • Mix almonds with marzipan until crumbs are uniform, add sugar, and then protein. I mix everything well.
  • And again the lyrical absence. If I still have the filling (for some reason, sometimes it happens), then I then dry it in the oven (like meringue), after putting it on parchment in the form of small cakes. Delicious Almond Cakes are obtained.
  • I'm starting to sculpt pigs.
  • I cut a piece of dough, roll it out. For each pig, you will need two circles with a diameter of 8 cm (body), one circle with a diameter of 4 cm (piglet), two ears, two eyes. I do all this with the help of cuttings of various diameters and shapes. Eyes, by the way, can be made on ready-made pigs with glaze, but I make them from dough (I like it better).
  • I spread the filling on a large circle, cover it with a second circle and pinch the edges well. I grease the top with yolk and "glue" the patch, ears, eyes on top.
  • I spread the pigs on a baking sheet covered with baking paper. Lubricate the top with yolk and leave to proof for 15 minutes.
  • Preheat the oven to 200about C. Pigs are baked for 15 - 20 minutes.
  • Buns "Fabulous disgusting" or Christmas pigs for good luck


Gasha
Oh, how I love to do such things !!! Didn't understand what shape the ears are?
poiuytrewq
Quote: Gasha

Didn't understand what shape the ears are?

I have these hearts.
Mila007
Such cute pigs! Children would be delighted with such "patches"!
Zhivchik
poiuytrewq, such funny pigs turned out.
+1.

Quote: poiuytrewq
I'm starting to sculpt pigs.
I cut a piece of dough, roll it out. Each pig will need two circles with a diameter of 8 cm (torso) ...

I spread the filling on a large circle, cover it with a second circle and pinch the edges well.

I'll also put in my 5 kopecks.
Remember how to sculpt dumplings with a glass? This is exactly how you can do the body of a pig.
Roll out two layers (cakes) of dough. After a certain distance, put the filling on the first cake. Then it covers it with a second layer. And squeeze out the circles with a glass, trying to keep the filling in the center. It turns out the cut is smooth and pretty. And you don't need to pinch anything.And it will be faster.
Luysia
Here the "brothers" of these pigs live, probably cousins ​​- very similar, but different!

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1040.0


Buns "Fabulous disgusting" or Christmas pigs for good luck

poiuytrewq
Quote: Zhivchik

I'll also put in my 5 kopecks.
Remember how to sculpt dumplings with a glass? This is exactly how you can do the body of a pig.
Roll out two layers (cakes) of dough. After a certain distance, put the filling on the first cake. Then it covers it with a second layer. And squeeze out the circles with a glass, trying to keep the filling in the center. It turns out the cut is smooth and pretty. And you don't need to pinch anything. And it will be faster.

Yes, great! I'll have to try this method. Thank you.
poiuytrewq
Quote: Luysia

Here the "brothers" of these pigs live, probably cousins ​​- very similar, but different!

if only cousins, the method of cutting the dough is completely different. Mine is much simpler, it seems to me ...

And special thanks to the pigs for their relatives!
Medusa
It is better to call such baked goods "UNPOLISHED BISCUITS" ...
poiuytrewq
Still life "Three little pigs"

Buns "Fabulous disgusting" or Christmas pigs for good luck
Albina
I would like something unusual for Christmas, so I came across "Pigs"
Scops owl
Eugene, thank you. Your recipes with Maria are very similar. True, through inattention, I decided that the cutting of piglets is different. And divided them into Mashins and yours. She sculpted them in different ways. Of course, this did not affect the taste, except for the fatness of the pig
Buns "Fabulous disgusting" or Christmas pigs for good luck

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