Buns and buns "A la pies for the lazy."

Category: Yeast bread
Buns and buns "A la pies for the lazy."

Ingredients

Cabbage rolls:
water 200 ml
pressed yeast 25 g
salt 0.5 tsp
sugar 1 tbsp. l
vegetable oil 3 tbsp. l.
flour 320 g + 2-3 tablespoons after adding cabbage
Fresh cabbage 200 g
Caraway 2 tsp
Dill dry 1 tsp
salt pepper for cabbage taste
Carrot buns:
water 200 ml
pressed yeast 25 g
salt 0.5 tsp
sugar 1 tbsp. l (+ 10-15 tsp for sprinkling)
vegetable oil 3 tbsp. l.
flour 320 g + 10-12 tbsp. l. after adding carrots
cinnamon 1 tsp
cardamom or star anise 1 tsp
ground cloves pinch
lemon zest 1 tsp
Nutmeg 0.5 pcs.
Carrot 250-270 g.

Cooking method

  • Started doing in a two-bucket bread machine. I also wanted sweet buns for tea and salty buns for soup.
  • I poured 200 ml into each bucket. water, dissolved in 25 g of fresh yeast. Added 0.5 tsp of salt, 1 tbsp. l sugar, 3 tbsp. l. vegetable oil and 320 gr. flour.
  • Then, in the bucket in which it was planned to make the dough with cabbage, I added 2 tsp. cumin.
  • In a bucket for buns with carrots - 1 tsp. cinnamon, 1 teaspoon cardamom, a pinch of cloves, a teaspoon of lemon zest (finely grated) and half of grated nutmeg.
  • Launched the program "dough" - 20 minutes of kneading, 20 minutes of proofing.
  • Then she interrupted the program.
  • Grated chopped cabbage with salt, pepper and dill and put in a bucket with caraway seeds dough.
  • Put the carrots, ground with a blender in a few clicks, into the dough with cinnamon and cardamom.
  • Launched the dough program again
  • (20 minutes of kneading, 20 minutes of proofing, kneading, 50 minutes of proofing.)
  • Kneading the oven was hard, I helped her a little. The gingerbread man with carrots became liquid, I had to add 7 tablespoons of flour (I had to add more, because the dough was still thin. And a couple of tablespoons of flour could also be added to the cabbage dough for strength). After 20 minutes of proofing, I pulled out the dough (it rose too much, especially carrot, and small buckets were not enough) I put one bun in a large bucket to rise, and entrusted the second to the Brand multicooker.
  • After 50 minutes, she took out the dough from the molds, rolled 10 koloboks of cabbage dough (grease the table and hands with sunflower oil), put it on a sheet greased with vegetable oil for the final proofing for 40 minutes.
  • I made buns from carrot dough by rolling out the cakes, greasing them with vegetable oil and sprinkling with plenty of brown sugar. Then the cakes are figuratively rolled into buns:
  • Buns and buns "A la pies for the lazy."
  • Buns and buns "A la pies for the lazy."
  • Buns (they also turned out 10 pieces) and cabbage buns fit on one sheet and were allowed to stand for 40 minutes. True, they blurred and swelled, but in the cramped conditions, but at the same time they sintered.
  • Baked in the oven for 40 minutes.

Note

Carrot buns can be made without sugar (it makes the already heavy dough heavier from carrots). You can make them non-sweet buns (like cabbage buns) with hot spices like curry. I just really wanted something sweet.
But cabbage buns turned out to be more magnificent and tastier.

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