Buns with jam and streusel crumbs on "Eternal" wheat sourdough

Buns with jam and streusel crumbs on "Eternal" wheat sourdough

Category: Sourdough bread

Ingredients
dough:
wheat leaven	50gr
water	50gr
wheat flour	50gr
dough:
dough	150gr
milk / kefir / whey	220gr
vegetable oil / butter	60gr
salt	0.5 h l
sugar	100 g
flour	410-420gr

Cooking method

• For the second year now I have been baking bread with rye sourdough, and buns and pies with yeast, it’s not in order,
• So I decided this summer to switch completely to sourdough baking, brought out wheat sourdough and mastered fried pies, now buns and decided to share my recipe.
• My portions are small, so for the dough I take 50g of sourdough from the refrigerator, add 50g of water, 50g of flour, mix everything thoroughly, cover it with a lid and put it on the cabinet (it's warmer there) overnight.
• In the morning, in warm milk, I dilute salt, sugar, half the butter, add dough and start the dough, when in a bread machine, when with my hands,
• the dough turns out to be a little sticky, but I no longer add flour, but pour in the remaining oil and knead a little more,
• I close it with a lid and leave it to rise for 4-5 hours.
• I divide the matched dough into 12 parts, roll it into balls and lay it on a sheet covered with a rug or oiled,
• cover with a towel and leave for 0.5 - 1 hour,
• then in the center of each ball I carefully make a depression (if these are buns, then small, and if these are cheesecakes, then wider),
• I grease it with warm milk or an egg, put the filling in the recesses, sprinkle with streusel crumbs on top for buns,
• (for this portion for crumbs, it took me to drain oil 1 tbsp, sugar 2 tbsp, flour 2.5 tbsp.)
• 
• and put in an oven preheated to 180 * for 20 minutes
• in the oven, the buns rise a little more and they turn out lush and soft like fluff, these are so beautiful and very tasty
• 

The dish is designed for

12pcs

Time for preparing:

6-10 hours; 4-5 hours; 1 hour

Cooking program:

bread maker, oven

Note

The leavened dough turns out to be soft, tender, it is very pleasant to work with it, the pastries are aromatic and tasty.
From the dough according to this recipe I bake buns, cheesecakes, sweet pies, braids and rolls.
I hope someone will find my recipe useful.

Similar recipes

Vyborg bun with jam on the surface (Sonadora)

Apple jam bagels (Natusik)

Buhtle buns with jam and vanilla sauce (Lisss's)

Of course, the recipe will come in handy, I already have it in my bookmarks! And with a streusel we adore buns in general! Thanks for the recipe, Svetochka!

[Svetochka]

Svetochka, thanks for the recipe!
Chic buns. So hozza claw at the side.
I don’t have any leavens, I’ll have to study. I really wanted these buns.
Thank you, Svetochka!

[Rada-dms]

Rada-dms, Rituslya, glad that you liked the recipe for buns really delicious
Rita, it is not difficult to grow the sourdough, for a start it is better to grow it on rye flour, and when it is ready, overfeed some of it for wheat flour and you will be happy, rye for bread, wheat for buns and pies

oh, my grandmother used to make those like that in my childhood!
thanks for the recipe, I will definitely try

[wall-e]

wall-e,

[sveta-Lana]

sveta-Lana, Light, beauty !!!! The buns in the photo are very appetizing, they look like a Vyborg bun. Now there is no leaven of my own, only I bring it out for eternal bread. I can't bake bread with yeast for a long time))) thanks for the recipe, I must try it, definitely bookmark ...

[sveta-Lana]

sveta-Lana, Svetlana what buns: Chubby, golden ...mmm appetizing! We must learn how to make sourdough, but for now bookmark, thanks for the recipe!

[lettohka ttt]

lettohka ttt, Irene Malysheva, thanks for your attention to the recipe
make sourdough and bake, buns are not only beautiful, but also very tasty,
and if you also make an incision, anoint it with oil, and pour a cup of cocoa / coffee mmmm ...

[sveta-Lana]

sveta-Lana, Sveta, do not tempt, I know that this is mega-tasty, but, alas, there is no leaven, otherwise I would immediately put your buns)))) ...

I only bring out for eternal bread

Ira, are you bringing out rye? I halved the rye and overfed it on wheat for pies and buns,
now in the refrigerator two jars of yeast live

I baked a fish pie from this dough today, only put less sugar, and more salt
fried pollock fillet with a lot of onions, salted and pepper, wanted to add parsley, but forgot
I decided this time in the form of a braid, got carried away and forgot about parsley
but still it turned out delicious and very juicy, despite the fact that the juice dripped a little during the baking process
like this, when biting off the juice flows straight

Sveta, I also had 2 of them, then I left rye for bread. I need to bake baking, I overfeed it on wheat and bake buns, pies. But at the beginning of summer, my leaven started up and disappeared, it sour. it's so bad without her)))



A beautiful roll))) but with pollock it is probably delicious, but as a filling I have not tried it.

it's so bad without her)))

Ira, that's for sure, now I only taste store bread at a party and every time I note that mine is much tastier
and whenever possible I try to bake and bring some sourdough concoction in the form of a present, it is eaten instantly)))

Another plus, the difference between sourdough bread, I did not gain weight, but with yeast I really notice the gain. By things and by figure)))

[sveta-Lana]

sveta-Lana, Sveta, here is the result while they are cooling down, but I have them blushed for a long time, I usually grease my buns with yolk and milk))) thanks for the recipe, I'm afraid there are few of them and are unlikely to remain until tomorrow

[Ira]

Ira, thanks for the photo, how beautiful it turned out

but for me they blushed for a long time

it probably depends on the oven, for mine it is enough to grease with milk or sweet water,
I mostly bake small portions, the egg remains and it's a pity to throw it away later

I'm afraid they are few and are unlikely to remain until tomorrow

if there are a lot of people, then you need to make a double portion

[sveta-Lana]

sveta-Lana, Sveta, I also wanted to add that I forgot to put vanillin in the dough, it would not hurt. but the dough is not very tasty and without eggs, so it is light. And I will mark the sourdough pastry recipe by Natasha ANGElina BLACK morlette with poppy seeds and Natasha Kuznez24 - sourdough pastry dough. This is really tasty and tasted more than once.

[Ira]

Ira, yes, the dough is not very tasty, I basically cook it like that, without eggs and in vegetable oil,
so to speak, a more gentle concoction for the liver))
according to Natasha's recipe I baked a roll with poppy seeds, it turned out very tasty.

Light, the fact that there are no eggs and vegetable oil is nothing. it is interesting to add tang zhong tea to your recipe, the bread on it is mega-fluffy. and baking even more so. it is not for nothing that the Japanese add it to baked goods. all ingenious is simple.

it's interesting to add tang zhong tea to your recipe,

try it, then share the result.

Sveta, I tried the brewing, only the recipe for baking was my own, and on kefir sourdough, it was very tasty and it was airy. Well, I'll bake on your recipe next time. And it is useful for the liver, there is little baking and the taste should be ok ...

[sveta-Lana]

sveta-Lana, Sveta, have you tried your sourdough before baking a muffin to feed it not with water, but with milk? I made a dough with sourdough using the Viennese dough method, that is, I put a dough with already fed sourdough, sugar, milk and eggs overnight.For baking, this Viennese method is a godsend, no sourness, mega-fluffy pastries.

[Irene Malysheva]

Irene Malysheva, Ira, I wonder, I have to try, although my pastries are not sour anyway, but I'll try anyway, thanks

It didn't work the first time, but it's not over yet. I will send photos later.

[chel00]

chel00, and what exactly did not work out? can tell what?