Tyrolean buns in the oven

Category: Yeast bread
Kitchen: italian
Tyrolean buns in the oven

Ingredients

Wheat flour of the highest grade 300 g
Wheat flour, 1st grade 200 g
Fresh pressed yeast 15 g
Butter 30 g
Sugar 1.5 tsp.
Salt 2 tsp
Water 300 g
For soda solution:
Water 1000 ml
Salt 2 tsp
Soda 4 tsp
To decorate the buns on top:
Sesame (or flax, cumin, poppy, anise, other) optional

Cooking method

  • Sift and mix two types of flour and place in the bowl of the food processor.
  • Then dissolve sugar, yeast and a little flour from the total amount according to the recipe in warm water until a homogeneous emulsion is formed - it is best to beat with a mixer into a foam - and leave the mixture alone for 10 - 15 minutes for yeast to multiply.
  • Start pre-kneading the dough at low speed. Pause.
  • Allow time (15-20 minutes) for autolysis after formation of a homogeneous mass.
  • Then continue with the main batch.
  • When the dough comes together and cleans the sides of the bowl, add softened butter at the end of the batch, and last of all - salt.
  • Increase the kneading speed to medium and knead until the dough surface is smooth.
  • Mixing duration 15-20 minutes.
  • The dough should be elastic and soft, not sticky to your hands.
  • Roll the dough into a ball, place in a bowl greased with vegetable oil and cover on top with fermentation film for ~ 1,5 hours before doubling at t = 26-28 ° C.
  • Divide the finished dough into equal portions by weight.
  • I managed 18 balls - blanks weighing 50 g!
  • We form buns, put them on a baking sheet, covered with foil for final proofing.
  • Preparing a soda solution.
  • Add salt and soda to boiling water (Attention! - FOAMS!) Intended in the recipe for cooking soda solution.
  • Now, in a slightly boiling solution, lower in turn 4 - 5 balls, turning them with a slotted spoon.
  • Sealing time 20 seconds!
  • We take out each ball with a slotted spoon and roll in a bowl with seeds for sprinkling.
  • And only after that we place the TK on a baking sheet with a non-stick (or silicone) mat.
  • After decorating all the buns, make two side cuts with a sharp knife at an angle of 45 degrees, and the buns may deform, but do not worry - the oven will fix everything!
  • Bake 15-20 minutes when heated to 210 ° C with little steam.
  • Cool on a wire rack.
  • Tyrolean buns in the oven
  • Buns like fluff, with airy crumb.
  • Expressive transverse cuts on the buns look quite festive:
  • Tyrolean buns in the oven Tyrolean buns in the oven Tyrolean buns in the oven
  • Incision:
  • Tyrolean buns in the oven
  • These buns are incredibly effective! They know how to draw attention to themselves:
  • Tyrolean buns in the oven
  • Bon appetit and GREAT mood for World Bread Day!

The dish is designed for

18 - 24 pieces

Time for preparing:

4 hours

Cooking program:

oven

Note

A source:

🔗

Joy
Wow, what little beauties. Eh ... Bake something? If tomorrow does not work out, then next time I will definitely bake it - I have never used such technology (brewing), I must try.
Sonadora
AXIOMA, wonderful buns and what an unusual recipe!
Axioma
Quote: Joy

Wow, what little beauties. Eh ... Bake something? If tomorrow does not work out, then next time I will definitely bake it - I have never used such technology (brewing), I must try.

Joy!!!
Come for tea with these buns:

Tyrolean buns in the oven

Cool down! At the same time we will discuss the technology.
Axioma
Quote: Sonadora

AXIOMA, wonderful buns and what an unusual recipe!

Sonadora, by the evening I will prepare a photo report of my second attempts to bake these wonderful buns according to such an unusual recipe.

Tyrolean buns in the oven
Axioma
Joy, Sonadora!

The tea is cold, the buns too ... I admire ...
I just go crazy over the sight of these buns:

Tyrolean buns in the oven

I will try to supplement yesterday's information about them with a photo.
I am missing the details of the dough preparation, I will show the formed buns.
From all the dough, so as not to crush into 24 buns, I made 12 pieces - just for one baking sheet:

Tyrolean buns in the oven

For sprinkling, I prepared a rich selection of seeds - sesame, poppy, sedona (nigella), dill, cumin and flax.

Tyrolean buns in the oven

This is how buns feel in a boiling soda solution:

Tyrolean buns in the oven

I had to carry out this procedure three times.
Decorated TK dry up:

Tyrolean buns in the oven Tyrolean buns in the oven Tyrolean buns in the oven

The crucial moment is the cuts:

Tyrolean buns in the oven Tyrolean buns in the oven Tyrolean buns in the oven

These buns cool down instantly after baking, but they must be placed on the wire rack without fail! The bottom will be wet.
Tyrolean buns in the oven Tyrolean buns in the oven Tyrolean buns in the oven

Incision:

Tyrolean buns in the oven

Incredibly glorious buns! Beauties!

Tyrolean buns in the oven

Try it and you will succeed!



Sonadora
AXIOMA (taking off my hat)
And what does the process of immersion in a soda solution give?
nut
AXIOMA - unearthly beauty Thank you for sharing the recipe, and even with such a detailed description and display
Tomorrow I want to try to create this miracle, and therefore I have questions for you:
1.- premium flour and 1st grade - is it a prerequisite or can you use only premium flour?
2.- put in the soda solution already spaced TZ or immediately after molding?
3.- should the soda solution boil for each TK bookmark?
Axioma
Quote: Sonadora

AXIOMA (taking off my hat)
And what does the process of immersion in a soda solution give?

Hello, Sonadora!

The process of dipping TK in a soda solution gives the effect of whiteness to the cuts.
Do not forget Turn them over during cooking so that the entire surface of the TK is scalded!

Tyrolean buns in the oven
Axioma
Quote: nut

AXIOMA - unearthly beauty Thank you for sharing the recipe, and even with such a detailed description and display

Tomorrow I want to try to create this miracle, and therefore I have questions for you:
1.- premium flour and 1st grade - is it a prerequisite or can you use only premium flour?
2.- put in the soda solution already spaced TZ or immediately after molding?
3.- should the soda solution boil for each TK bookmark?

nut, Hello!
I hasten to answer your questions:

1. In the original source of the recipe
Tyrolean buns in the oven


milvok
What a beauty! Very appetizing !!!!!! Thank you!
FLAP
The buns are super !!!! I've baked it twice already, I'll bake it again! It turns out exactly the same !!! Honestly, I didn't hope:
The husband threatened not to let him go to work - stay at home. peki єttu beauty- more sense
Thank you so much for the recipe
Axioma
Quote: milvok

What a beauty! Very appetizing !!!!!! Thank you!

milvokI am sure that the time will come when you will find it necessary to serve these non-trivial buns.
Wish you luck!

Quote: FLAP

The buns are super !!!! Baked already two times, I will bake again! It turns out exactly the same !!! Honestly, I didn't hope:
The husband threatened not to let him go to work - stay at home. peki єttu beauty- more sense
Thank you so much for the recipe

FLAP, to your health! To you and your husband!
Apparently, your husband is right!
Gallka
And if there is no oven? Painfully beautiful! Do you think they can turn out in HP? And what would their program be used for?

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