Barrel buns

Category: Bakery products
Barrel buns

Ingredients

Opara
pressed yeast 20 gr.
warm milk (water) 100 ml.
sugar 1 tsp
wheat flour, higher. grade 1 tbsp. l.
Dough
thick barley porridge 300 gr.
wheat flour, higher. grade 400 g
egg + milk 100 ml.
butter 1 tbsp. l.
sugar 1/2 tsp
salt 1/3 tsp

Cooking method

  • Unleavened buns, invented mainly for the disposal of cereals that have not been eaten in time (barley, oatmeal, rice, millet), are used for making both salty and sweet sandwiches.
  • The preparation is very simple:
  • first we prepare the dough - dissolve the yeast in warm milk or water, add sugar, flour, mix well and leave until a fluffy cap appears
  • Now the dough - we put all the ingredients (dough + ingredients specified for the dough) in the HP bucket in the order provided by the instructions, first add flour 350 gr., And then focus on the dough, you may need much more flour, depending on the density of the used us porridge. We turn on the program "Dough" (in my HP for 1.5 hours), track the bun - it should be very dense, since after proofing the dough spreads out a lot.
  • After the end of the program, we form small buns (if the dough is very sticky, dust the table with flour), put it on a baking sheet covered with oiled paper and send it for proofing for 20-30 minutes (the dough should double in size), then grease our buns with warm milk or melted butter and turn on the oven at 200 degrees, bake buns until cooked for about 20 minutes.
  • Barrel buns
  • Barrel buns
  • We wait until they cool down and eat with pleasure!
  • Barrel buns
  • Bon Appetit!

The dish is designed for

12 pcs

Time for preparing:

2.5 hours

Cooking program:

HP + oven

TATbRHA
I will make a whole pancake - and to Princeska: my Tajik mush loves bread more. Thank you, V-tinоchka, briefly bookmarked.
V-tina
Tanyush, the cake should be great! The crumb is just so elastic and perforated I hope you and my husband will like it
Katko
Oh, super, I always have a yachka, then a wheat one, thanks for the recipe, now there will be where to use the porridge with benefit

I sometimes disposed of it into minced meatballs
V-tina
Katerinahope you like the buns
Katko
V-tina, TinaI'm just sure of that
V-tina
Katerina,
Lyudmila_K
An interesting recipe, I'll try it on occasion. Have you tried more sugar? Or will the dough creep a lot? We like sweetish buns.
V-tina
Ludmila, this dough is sweet, well, no way for me - buns are more for soup and for sandwiches or as tortillas are suitable
Lyudmila_K
Tina, understandably. I will try this option. I was looking for a recipe for bread with a yachka, came across your buns. It turns out that they are closer to flatbreads ... the same bread.
V-tina
Lyudmila_K, I'm waiting for the report later - did you like
Lyudmila_K
Tina, baked not with buns, but with a whole loaf of bread.
Barrel buns
Barrel buns
I liked the recipe, thanks!
Irgata
Tina, beautiful buns also often add the remnants of cereals to bread dough

V-tina
Ludmila, Lyudochka, chic bread thanks for the photo
Irina, Ira, thanks

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