Armenian buns (oven)

Category: Yeast bread
Kitchen: armenian
Armenian buns (oven)

Ingredients

Wheat flour of the highest grade (250 *) \ 250) 500 g
Fresh pressed yeast *) 14 g
Sugar 100 g
Salt 8 g
Butter 60 g
Condensed milk with sugar 120 g
Water (200 ml *) \ 40 ml) 240 ml
Ground cardamom 1 g
Lubricant egg 1 PC.

Cooking method

  • Of marked *) ingredients
  • knead the dough and put in a warm place
  • (t = 30 ° C) for fermentation on 2,5 - 3 hours until the dough begins to fall off.
  • Armenian buns (oven)
  • Add the remaining ingredients according to the recipe to the dough and knead the dough.
  • Place the finished dough in a bowl greased with vegetable oil for fermentation:
  • Armenian buns (oven)
  • After increasing the dough to double the volume,
  • Armenian buns (oven)
  • put the matched dough on the desktop
  • Armenian buns (oven)
  • knead the dough and divide it into nine equal parts by weight.
  • Armenian buns (oven)
  • Roll each piece of dough into a ball and leave to rest for 10 minutes.
  • Armenian buns (oven)
  • Then roll the balls into flagella (bundle length ~ 55 cm) and tighten with an eight.
  • Armenian buns (oven)Armenian buns (oven)Armenian buns (oven)
  • To facilitate the formation of dough strands, lightly grease the work surface vegetable oil! with a brush.
  • Place preformed proving buns on 70 - 90 minutes.
  • Grease the buns with a beaten egg before placing them in the oven.
  • Bake products at a temperature 210-230° C 12-15 minutes.
  • After baking, place the buns for cooling on the side crust - the requirement of the national GOST!
  • Armenian buns (oven)
  • After cooling down, it's time to start tasting!
  • Armenian buns (oven)
  • Kink:
  • Armenian buns (oven)
  • Incision:
  • Armenian buns (oven)
  • Enjoy your meal!

The dish is designed for

9 rolls

Cooking program:

oven

Note

A source:

🔗

Jaroslava 333
Buns are like bagels ... I'll have to try, my children love such pastries.

All recipes

New recipe

New Topics

© Mcooker: Best Recipes.

site `s map

We advise you to read:

Selection and operation of bread makers