Jewish buns

Category: Yeast bread
Kitchen: Jewish
Jewish buns

Ingredients

Wheat flour *) 420 g
Sugar 25 g
Salt 6 g
Butter 17 g
Dry yeast 1/2 tsp
Water 220 ml
Milk for lubrication 2 tbsp. l.
Lubricating egg 1 PC.

Cooking method

  • Opara:
  • 210 g flour
  • 160 ml of water,
  • 1/2 tsp dry fast-acting yeast.
  • Stir the above ingredients well in a bowl until smooth and leave to rise at room temperature, covered with a plastic wrap or napkin, for about 3.5 to 4 hours.
  • Dough:
  • all dough,
  • 210 g flour
  • 25 g sugar
  • 6 g salt
  • 17 g butter
  • 60 g of water.
  • 1... Place all the dough in the bowl of the food processor, add all the ingredients for the dough and knead a fairly dense, completely non-sticky dough with moderately developed gluten. To keep the dough in shape, the kneading lasted for me a little more 6 minutes at medium speed.
  • 2... Transfer the finished dough to a bowl slightly greased with vegetable oil,
  • tighten with foil and leave to ferment for 1.5 - 2 hours.
  • The dough should be about threefold.
  • 3... Place the matched dough on the table and divide into 6 equal parts,
  • Jewish buns
  • about 115 grams.
  • Jewish buns
  • Separate from each part 8-10 grams for a round bun or 10-12 grams for an oblong one.
  • Roll large pieces of dough into a ball, and small pieces into a flagellum and, covered with a towel, leave to lie down for 5-10 minutes.
  • Jewish buns
  • 4. For round buns - roll up the balls again.
  • On top of the flagellum, perpendicular to the length, roll the edge of the palm in several places, so that it begins to resemble a string of beads:
  • Jewish buns
  • and place on top of the bun.
  • Jewish buns
  • For oblong buns - crush a piece of dough into a thick cake, fold it in an envelope and pinch the seam with your fingers. Then roll out the bun to the desired length, roll out the flagellum in the same way as for a round bun and lay on top.
  • Jewish buns
  • 5... Transfer the buns to a baking sheet lined with baking paper **), cover and leave for the final proofing for about 1 hour.
  • 6... Beat the egg with two tablespoons of milk and, with the resulting mixture, brush the surface of the buns before baking.
  • Jewish buns
  • Sprinkle with poppy seeds.
  • Jewish buns Jewish buns
  • 7... Bake for 25 minutes at 220 ° C.
  • Jewish buns
  • Jewish buns
  • Jewish buns
  • Cool on a wire rack.
  • Jewish buns
  • Jewish buns
  • Bon Appetit!

The dish is designed for

six buns

Cooking program:

in the oven

Note

*) I used flour to make these buns the first varieties.

**) The final proofing, and then the baking of the oblong buns, was carried out on a silicone mat.

A source: 🔗.
Thanks to the author for a wonderful recipe for delicious aromatic buns!

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LightTatiana
Dear AXIMA!
Very interesting buns. Why do they have such a name? Also, what do these buns taste like? And yet, is it possible to cook dough like that on one day (can it be kept in the refrigerator?), And bake the next evening? I don't have time for everything in the evening, but I want to bake buns
Axioma
Quote: LightTatiana

Dear AXIOMA!
Very interesting buns. Why do they have such a name? Also, what do these buns taste like? And yet, is it possible to cook dough like that on one day (can it be kept in the refrigerator?), And bake the next evening? I don't have time for everything in the evening, but I want to bake buns

LightTatiana
, Hello!
These buns owe their name to the author of the original source, the unsurpassed master of home baking, Misha!
I didn't violate his copyright.
I didn’t pay much attention to the specifics of the name of these buns, as I was tempted by their wonderful method of forming.

Dough ripening You can adjust by time depending on the ambient temperature where the dough itself is located.
In this recipe, the author of the original source, Misha, recommends ripening the dough at room temperature.
(conditional landmark + 20 ° C) about 4 - x hours. If the room temperature is higher (say, in the summer), it will be enough to check the dough for readiness after 3 or 3.5 hours.
The lower the temperature - more time is needed for the maturation of the dough. I hope you know the signs of a finally ripe dough?
Practice is Great!
Now about the taste.
These buns should be classified as rich, and therefore relatively aromatic.
I won't talk about the intricacies of taste and aroma, so as not to mislead you - quite a lot of time has passed since my last tasting.
I sincerely wish you success!
I am sure you will succeed !!

LightTatiana
Thank you very much for the answer! I didn’t wait anymore ... I’m not very strong in the intricacies of baking, but now I’ll know what to look for.

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