Bulgarian dill buns

Category: Yeast bread
Kitchen: bulgarian
Bulgarian dill buns

Ingredients

Wheat flour 400g.
Fresh yeast 12g.
Milk 200g.
Sugar 1 st. l.
Salt 1h l.
Vegetable oil (I have sesame oil) 20g.
Sour cream 20% 70g.
Dill* 30g.
Fennel 1 \ 2h. l.
Coriander 1 \ 2h. l.

Cooking method

  • Grind yeast with sugar, leave for 10 minutes. Pour HP into the bucket.
  • There is also milk, butter, sour cream. Top with flour, salt. Dough mode. The gingerbread man is soft, elastic. After finishing kneading, leave the dough in the HP for 10-15 minutes. Then turn off the HP, take out the dough, knead it, form a ball, put it in a greased container, covered with a film and leave in a warm place for 1.5 hours. I put the dough in MV Brand mode.
  • Rinse the dill, dry, chop.
  • Grind the fennel and coriander in a mortar or grinder.
  • Then knead the dough, divide into 2 parts: 1 \ 3 and 2 \ 3. Stir in dill and spices for the most part. In order for the herbs to intervene evenly, knead as when stirring minced meat, passing the dough between your fingers.
  • Then divide both tests into 10 parts. Form a ball out of each:
  • Bulgarian dill buns
  • Cover with a towel and leave for 15 minutes.
  • Next, roll out the white ball, put a green ball on top:
  • Bulgarian dill buns
  • Gather and pinch the edges of the white dough:
  • Bulgarian dill buns
  • Turn the buns onto a seam-side down baking sheet. Make a cruciform incision:
  • Bulgarian dill buns
  • Cover with a towel and leave for 40 minutes. Sprinkle with water before baking.
  • Bake in an oven preheated to 220C until golden brown. The exact time depends on your oven. I have 30 minutes.
  • Bulgarian dill buns
  • Bulgarian dill buns
  • Bulgarian dill buns
  • Impossibly fragrant buns. With airy, weightless crumb and crispy crust !!! Recommend!!
  • * only twigs should be taken from dill, the amount can be increased to 50g, then the dough will have a more intense color.

Note

Based on a recipe from the book "Ayurvedic Cooking for Western Countries"

Sonadora
Oh what BUNS !!!
Ksyusha, I'm not just cooking for you, I don't have time to write down!
Twist
Ksyusha, well, you're just a wizard!
BEAUTY !!!
Gasha
Little one, pearl !!! They look like shells !!!
Omela
Manya, Marisha, Ganya, thanks girls !!! Gobbled up warm without a twinge of conscience!! Such delicious !!!!
Ikra
Mistletoe, what are you doing with all of us ... I have in my bookmarks a hundred and fifty million of your recipes poking around ... And every day you spread it even more interesting and even tastier!
Rolls ... with dill ... it's crazy to go! I respect that very much ... I'll go doomedly poke at the bookmarks ... I only know one thing that tomorrow I'll come running late from work, and I'll bake your batboots, which I already do by touch, without looking ...
And I will dream about the rolls for now!
izvarina.d
Mistletoe! The rolls are awesome!
MariS
Ksyusha,super!!! When do you have time for everything? Well done!
TATbRHA
A very interesting design idea! It's just a miracle. And I would add a little more garlic to the dough: I have it everywhere, except perhaps coffee ...
Lisss's
Mistletoe, chic cutting just take the pictures to the "dough cutting", you can do different "insides" until there was a joint venture for porn chairs organized
Merri
These are the buns I will bake for sure!
Omela
Irina, Diana, Marina, Tatiana, Ludik, Irina, thanks girls !!! I, too, when I saw them, or rather read the recipe, the stove immediately caught fire. The matter remained with dill, more in our village it is at 500 rubles per kg. And technically, they are quite simple and do not take much time.
Galinaind
Thanks for the great recipe. Summer is on the doorstep and there will be no problems with dill ...
What deliciousness and beauty ...
Well, wow, all ingenious is simple ... just make an incision to get such a bud ...stuffed in the middle ...
Great idea.
Omela
Galinaind , Thank you! Glad you liked the idea !!
dopleta
Oh, what a beauty! And I feel the aroma right here! I will definitely do it, thanks, Omelochka!
Oca
Yes e-mayo! While I was sitting without electricity, I decided to run off to get food for banana buns and greens for soup, I bought it. Now I came to reread the recipe and now - I came across even more tempting buns from Omela with adored fresh dill. Now I can't choose what to bake first? The molds are rubber, but the oven is not.
Alexandra
Well, only I said to myself, having recognized Omelochkin's handwriting from the photo, that this one - with dill - is definitely not from a Vedic magic book, as it turns out that practically from the same place, from Ayur - Vedic
Mistletoe, another bakery masterpiece
Ilona
Ksyusha, well, I knew that these are your masterpieces! I hover the cursor over the picture with the new recipe, and I think to myself - 100% Ksenia was inventing something! And to the point - of course you again! Super-rolls turned out! I think that green tea can be taken differently according to the season
Omela
Wasp, Maria, bake these !!! You will not regret!!

Alexandra, Practically yes .. I only made them with yeast; in Ayurveda, as you know, only leaven is used.

Lorik, I hope, you like it!!
Omela
Ilona, Thank you! Both green tea and spices can be changed to taste.
Vilapo
What tempting buns, and even with dill, now think, knead buns in the morning or something ...
Tanyulya
Ksenia !!! Super!!!! I will soon have a dump of my head from your creativity
celfh
Quote: Gasha

They look like shells !!!
And on my bud
Omela
Elena, Tanechki, Thank you!!!
julifera
Omela - both the rolls and the design idea itself
And if with a lot of paprika, then there will be an orange bud
Omela
julifera . And orange too !!
Lantana
And I got hooked on universal flat cakes, and now the buns are tempting. Thank you many times recipes like a song.
Omela
Lantana ,

Quote: Lantana

And I got hooked on universal cakes,
And de evidence ?? View hotsa !!
Inusya
Xu! Tell me, honestly, do you sleep at night ?!
No, well, I understand there - love to cook, be able to take pictures, find time to answer questions, ... what do you have, 72 hours a day?
I go nuts! probably if I bake as fast as you post recipes, then if I don’t go broke on flour, then on electricity for sure!
Xun, you are my inspiration! And for the rolls, I generally keep quiet ... Well, what new can be added? And so it is clear to everyone! ....... words are over, only drooling ...
... although no, the claim, as always, is the same - not enough!
Immediately it is necessary to "double", sho there to indulge in those ten? and you won't even taste it ... (Well, I found a business for myself for the weekend) ...
Omela
inusik, do it, honey .. I even allow "treble" !!!

Quote: inusha

probably if I bake as fast as you post recipes, then if I don’t go broke on flour, then on electricity for sure!
Shhhhh !! Cho yelling !!!! The husband does not know the lope, we pay for electricity !!!!!
14anna08
Quote: Ikra

Mistletoe, what are you doing with all of us ... I have in my bookmarks a hundred and fifty million of your recipes poking around ... And every day you spread it even more interesting and even tastier!
Rolls ... with dill ... it's crazy to go! I respect that very much ... I'll go, doomedly poke my bookmarks ...
absolutely identical, just could not say so clearly! I don't even have time to read ...
Omela
An, you have to train !! Read quickly !!!
14anna08
Oksanchik, well, I'll read it and ooooochen I want to do it, but for you, well, no way !!!! you are so high-speed while I blind you 10 more gorgeous recipes will expose! now counting chicks all the time
Lantana
Quote: Omela

Lantana ,
And de evidence ?? View hotsa !!
the only free evening, my husband has volleyball, and so all the pastries are at night. I don't have enough strength to shoot, although I still manage to capture something, today there are just buns and more cakes and even dough for proofing - bread dumplings, today I will present proof, only the light will be artificial and the photos will not be as beautiful as yours
Merri
Quote: Omela


I only made them with yeast; in Ayurveda, as you know, only leaven is used.

Is there a starter option?

Omela
Irina, depending on the moisture content of the starter, replace flour and milk in the main recipe.
Vilapo
Omela, I made them Bulgarian dill buns , here is a cutaway -Bulgarian dill buns... In my oven I have to worry so that the bottom does not burn out and the top is even a little baked. The buns are very tasty, thanks for the recipe
Omela
Vilapo, Elena, wonderful buns !!! the crumb is so full of holes! And how much dill they put ?? I don't really look at them green.
Vilapo
Quote: Omela

Vilapo, Elena, wonderful buns !!! the crumb is so full of holes! And how much dill they put ?? I don't really look at them green.
I put enough dill, when it interfered, I could see it, and the dill turned out to be pale, maybe I cut it very finely? True, it doesn't matter, the buns are gone, they ate ...
Omela
Quote: Vilapo

maybe I cut it very finely?
No, I generally grinded it into "smoke" with a blender. We can dill like that.

Quote: Vilapo

True, it doesn't matter, the buns are gone, they ate ...
This is our way, Brazilian !!! Glad you liked!
Vilapo
Quote: Omela

No, I generally grinded it into "smoke" with a blender. We can dill like that.
This is our way, Brazilian !!! Glad you liked!
And who knows, he was bought, he liked the buns very much, just super with a paste, "Jewish", with this salad they flew away ...

iiirrraaa
Honestly, I like this bread with herbs (or vegetables) more than pastries. Therefore, I decided to pamper myself, besides the dill in the country "mow" (rains and heat are doing their job). But the payback was quick, as some of my household are very fond of baking, Chelsea are being prepared for them as a compromise.
In general, dill buns have an interesting herbal aroma and a cool face (I was the first to do such "dough into dough" molding). But I added sourdough, on this occasion I have a question for you mistress mistletoe. I understand that there was a leaven in the original, for what reasons did you exclude it?

Pi. C. and, forgive me, the rolls are overdried. Apparently my 220 is hotter than yours. Next time (and it will definitely be) I will do the classic 180 and 40 min

Bulgarian dill buns

Bulgarian dill buns
Omela
iiirrraaa , wonderful buns !!! I would not say overdried, but you know better.

Quote: iiirrraaa

dill in the country "mow" (rains and heat do their job).
Lucky !!! And today I watched my .. two dead leaves .. we call it dill !!

Quote: iiirrraaa

I understand that there was a leaven in the original, for what reasons did you exclude it?
In the original, yeast is by definition, since yeast is not used in Ayurveda. But their leaven is very specific, not the same as we are used to. I tried to make it (sourdough) according to their recipe with milk and yogurt. As a result, I threw out all the rolls, since they did not rise at all.
Ryzha
I baked buns, it's hard to mix dill. I liked the buns, though they were not fried at all, they turned out to be white. And I did not dare to keep them in the oven longer, and so they can be baked for less than half an hour. Can they be lubricated with something?
Omela
Quote: Red

I baked buns, it's hard to mix dill.
Ryzha, dill should be mixed with your hands in the same way as you knead the minced meat, passing between your fingers.

Quote: Red

the truth is not fried at all, turned out white.
It already depends on the characteristics of your oven. For color, you can grease with an egg or sour cream.
Ryzha
That's exactly what I did, but efforts must be made: you go there - and he comes from there, and you need to knead it evenly. The process is not fast
Crochet
Ksyusha, awesome rolls, thank you very much !!! Family straighta all so well fed and happy !!!

Bulgarian dill buns

I made a one and a half portion of 600 gr. flour. Dill took 80 gr.

It was baked for 15 minutes at a temperature of 200 degrees. (convection).
Omela
Kroshikwhat a family you have! Always happy and well fed !!!! Buns are awful !!
koziv
And I'm with buns !!!!!! True, I made my usual bread dough, it really does not differ much from the original, the main difference is 70 grams of whole grain flour.Well, then it was already fully consistent with the recipe, dill put 50g of ice cream (since last year, you still need to use stocks).
VERY delicious buns. The aroma is amazing !!!!! Soft, fluffy, and guests are not ashamed to serve such !!!!!!! Gobbled up in a day !!!!
🔗
Omela
Irina, cool rolls !!!

Quote: koziv

Gobbled up in a day !!!!
Chot were late !! We must test you with the "Coca" cake. Mine in a day diminished.

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