Buns with candied strawberry

Category: Bakery products
Buns with candied strawberry

Ingredients

wheat flour / grade 315 gram
sugar 30 grams
powdered milk 7.5 grams
warm water 120 grams
warm milk 105 gram
butter soft 30 grams
salt 4.5 grams
candied strawberry fruits (others are possible) 75 gram
pressed yeast 13 gram
vanilla taste
powdered sugar

Cooking method

  • Sift flour, mix milk with water, heat slightly and dissolve yeast in liquid, STRAWBERRY TZUKATI chop finely.
  • Buns with candied strawberryAll ingredients, except for oil, salt and candied fruits, should be placed in a HP bucket (7 * 5 * 12), a combine or in a bowl for manual mixing. I kneaded in HP. After 7 minutes add salt and soft butter in portions. Add candied fruit after the beeper signal or at the end of the batch. It turns out a very tender, silky, soft dough. If you are not sure about the quality of your flour, then reduce the liquid when kneading.
  • Pour the dough onto the table. Stretch-fold and place in a greased dish to ferment. Cover the dishes to prevent airing of the dough. Fermentation for 60 minutes in a warm place (27-30 degrees)
  • Buns with candied strawberry
  • Buns with candied strawberryDough at the beginning and end of fermentation before shaping.
  • Buns with candied strawberryDivide the dough into equal pieces using a scale. You can have more or less buns than me. It all depends on what size you want them to be. Gather the pieces into balls, cover and rest for 10-15 minutes.
  • Buns with candied strawberryFinally shape the buns into tight balls and place on a baking sheet lined with baking paper. Cover and leave to space. Proofing lasts 30-45 minutes.
  • Buns with candied strawberrySprinkle the buns with powdered sugar and bake in an oven preheated to 150 degrees for about 30 minutes. If you want a more familiar color of the bun, then grease the bun on top with a mixture of yolk and milk and bake at 180-190 degrees.
  • Take out the buns, put them on the wire rack (gently, very tender), let cool and sprinkle with powdered sugar before serving.
  • I think that not only the princess cannot refuse such a bun for morning tea or coffee.
  • Buns with candied strawberry
  • Cooking is not difficult, the main thing is to do it with love for your loved ones)

The dish is designed for

11 pieces

Note

The recipe was spied on a foreign blog. Didn't change anything, just increased the proportions. The liquid did not decrease either. For my torment, everything is a tube in a tube.
Very tender, fragrant, tasty buns with weightless crumb. You need to eat cooled down. Recommend!

Tanyulya
Angela, thanks! The photo is sooo tasty!
I will try such buns, I will do some without everything, my son does not eat with additives.
Where to look for a waist then .... I try to bake less. : girl_pardon: because my husband is already suffering that he has recovered.
Trishka
What kind of buns, although I am not a princess, I would definitely not refuse such deliciousness ...
Zhannptica

Beauty, and the smell breaks through the monitor)))))
prona
Angelawhat buns! Want Want want!
Please tell me what amount of dry yeast to replace pressed?
ang-kay
Girls, Thank you, my darlings. Delicious buns are obtained. Cook, you won't regret it. You can also put curd cheese in the middle. I was out of stock, it was so hot.
Quote: prona
how much dry yeast to replace pressed?
Natasha, divided the pressed into 3.4-4.5 grams.
prona
Angela, thanks, went to put the dough
ang-kay
Natasha, I'm waiting with impressions)
please
Here are the buns .. listen, well, how, as I ask, can you keep the figure here?))))) Lovely !!!!
prona
Angela, did! The main taster will come later, for him it was made with chocolate drops, not candied fruits. The drops, however, melted during proofing (this was not the case in life), and the dough turned out to be chocolate.Baked for 15 minutes, but the buns were at a distance from each other.
Verdict? Very tasty, the dough is the most delicate And for the figure it is not very scary 3 grams of butter per bun, the main thing is not to eat everything yourself
Myrtle
She took the recipe to the piggy bank! Delicious buns!
Tumanchik
An excellent recipe for both the process and for us. Thank you dear!
ang-kay
Quote: prona
Very tasty, the dough is the most delicate And for the figure it is not very scary 3 grams of butter per bun, the main thing is, do not eat everything yourself
Natasha, what are you motor! Well done. I'm glad I liked the result. Tell me, do you have everything about flour and water, like mine, or has the liquid reduced?

Myrtle, Tumanchik, Thank you. Help yourself, princesses)
prona
Angela, all with a prescription (only powdered milk from infant formula). The dough was just silky and very tender, but, in my opinion, there is no need to reduce the water.
Quote: ang-kay
what are you motor!
And I was just going to bake something yeast, and here you are so on time!
ang-kay
Quote: prona
but, in my opinion, water should not be reduced.
Well, everyone has flour different in moisture capacity. you know. That's why I asked. I'm fine too.
Quote: prona
I was just going to bake something yeast, and here you are so on time!
I spied)
Nastasya78
Can dry yeast be used? How much?
If using dry yeast, should it be mixed with liquid or activated with dry flour?
Mirabel
ang-kay, AngelaI wanted to ask - I have some coconut milk left from the previous baking. Can I partially add it to the liquid suggested in the recipe?
Nastasya78
If I take 1 tsp. dry yeast will be ok?





What does it mean to stretch - fold the dough? Could you show me in the photo.




There is no answer, but the dough is already kneading ...
I have dry yeast, I took 1 tsp. Activated with flour (30 minutes). I kneaded in a bread maker according to the instructions for it (everything except butter, as I understand it, for the purpose of autolysis). The oil was mixed in after a pause.




The gingerbread man is soft, silky. But I had to add about 1 tbsp. l. flour with a slide (not a measuring spoon) so that there is no smear under it. Well, that's understandable. I didn't have vanillin, I added vanilla sugar - a bag (9 gr.). Sugar is liquid. This is probably why it took a little more flour ...
Impressions from the process along the way ...
ang-kay
Quote: Nastasya78
If using dry yeast, should it be mixed with liquid or activated with dry flour?
Dry yeast needs three times less than live yeast. Dry yeast is different. Some just need to be mixed with flour, while others should be activated with water. This should be on the packaging.
Quote: Nastasya78
What does it mean to stretch - fold the dough? Could you show me in the photo.
This means knead the dough into a rectangle, pulling the edges alternately, fold into a square envelope. You can just wrinkle and round.
Quote: Nastasya78
But I had to add about 1 tbsp. l. flour with a slide (not a measuring spoon) so that there is no smear under it.
I would not add. During fermentation, more gluten develops and the dough should not be clogged. Always when kneading such a dough, you need to slightly reduce the liquid (everyone has different flours in terms of moisture capacity, and even vanilla sugar), if necessary, add it during the kneading. Always regulate the dough with liquid, not flour. Well, this is for the future))))
Quote: Mirabel
Can I partially add it to the liquid suggested in the recipe?
I think you can.
Nastasya78
The dough rose very well. Divided the dough into 10 parts, formed 10 buns (technology of forming round products). I'm waiting for 15 minutes ... Only I didn't quite understand "Finally shape the buns into tight balls." That is, knead them again? And roll?




I ran out of baking paper. Here is an ambush! Can I use a silicone mat? And put it on top of a baking sheet or wire rack (well, if possible)?
ang-kay
Quote: Nastasya78
I'm waiting for 15 minutes ... Only I didn't quite understand "Finally shape the buns into tight balls."
This is a preliminary proofing. Now you don't need to crumple, but just put your palm on top with a crab and roll it in a circle. Previously, if they have crawled a lot, then collect them below.
Quote: Nastasya78
Can I use a silicone mat?
Can. If of good quality, then do not lubricate.
Quote: Nastasya78
lay out on top of a baking sheet or wire rack (well, if possible)?
On top of the baking sheet.
Nastasya78
I am not an experienced baker. For a year I have only been communicating with the test, but it seems like Admin taught me to observe the principle of "Flour into water". That is, we lay the liquid according to the recipe, and the balance is adjusted with flour: we do not pour in all the flour, and then we see whether we need to add it or not ...




Oh, thank you for such prompt answers.




Rolled. It is finally allowed to rest before baking. I'm waiting. I will definitely report the photo.
If you bake at 180 C, how long will it take? 15 minutes?




I will grease with yolk and milk, mine love rounder ...
ang-kay
If you are using another Admin technology, then it is best to seek advice from it.




Quote: Nastasya78
If you bake at 180 C, how long will it take? 15 minutes?
I don't know how your oven bakes specifically. Focus on her. Dry speck test.
Nastasya78
OK




Cool on a wire rack with or without a towel?




They baked for 15 minutes. Cool down.




Well, delicious buns. THANK YOU for the recipe. Soft, moderately sweet. The son only asked for more candied fruits next time to add. The pulp is not the usual creamy color, but a grayish-pinkish (strawberry colored). Next time I will try to bake for 150 C for 30 minutes, sprinkled with powdered sugar to make it look more effective.




Buns with candied strawberry




Buns with candied strawberry




I also liked that not a lot of buns come out (on one baking sheet). The buns themselves are neat, not large. I got 10 pieces.
Galina Byko
Angela thanks for the bun recipe !!!
But again (7 * 5 * 12) how is it?
ang-kay
Quote: Nastasya78
They baked for 15 minutes. Cool down.
Nastasya78, Anastasia, great buns turned out. I'm glad you liked it)
Quote: Galina Byko
But again (7 * 5 * 12) how is it?
Mixing mode of my HP. 7-first batch, 5-rest, 12-second batch.
Galina Byko
Thank you!!!
Nastasya78
Today I baked your wonderful buns again. I added twice as many candied fruits (at the request of my son). Sprinkled them with powdered sugar and kept at 150 C for about 30 minutes. The products turned out to be much softer than when they were baked at 180 C. I did not add flour today. During the proofing of the buns, the dough floated a little in breadth ... Next time I will bake not on a baking sheet, but in a shape so that the buns rest on each other and only grow up :-))




Buns with candied strawberry




Thanks again :-))
ang-kay
Nastasya78, Anastasia, I'm glad I liked the buns. In form, they will certainly be higher.
Nastasya78
Tell me please, is it better to cool these buns on a wire rack under a towel or without it?




I'm baking again, already in shape :-))




Well, it's delicious ...
ang-kay
Quote: Nastasya78
under a towel or without it?
You don't need to cover.
Quote: Nastasya78
I bake again
Quote: Nastasya78
Well, delicious
I'm glad I like the buns)
Nastasya78
Photo report. Finally I got what I wanted. Baked in a mold at 150 C for 45 minutes. The cooking time was increased by 15 minutes due to the fact that the rolls were baked in a mold, they fit snugly against each other.




Buns with candied strawberry




Buns with candied strawberry




Buns with candied strawberry




I think you can use other candied fruits as well. We will bake frequently. Once again, I sincerely thank you for the wonderful recipe from our entire family!




And many thanks for your help and prompt answers. For a beginner who doubts everything, this is important!




Yes, I put a little more candied fruits than the recipe. I got exactly 100 grams.




Shape - 26 cm in diameter, round, ceramic.
ang-kay
Nastasya78, Anastasia, lovely buns! Of course, you can use any candied fruit or raisins. Glad you liked it)
Nastasya78
Only now I'll try to bake 5 minutes less next time. I think the crust is very fried. In your photo, it looks softer.
ang-kay
Nastasya78, Anastasia, it doesn't matter how it is in my photo. The main thing is to like frying.

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