Buns "Donetsk Bread"

Buns "Donetsk Bread"

Category: Yeast bread

Ingredients
Flour (possibly more, as the quality of flour is different)	600 g
Milk	250 ml
Salt	pinch
Sugar	100 g
Butter (muffin margarine)	100 g
Fresh yeast or dry	25 g 8 g
Egg yolks	4 things.
Vanillin (I put 1 sachet = 2 grams of vanillin)	2 sachets
For coating:
Yolk	1 PC.
Fresh cream	2 tbsp. l.

Cooking method

• 1. Heat milk (approximately to a temperature of 36-38 degrees), dilute yeast in it, add 1-2 tbsp. l. (30 grams) sugar, 1-2 tbsp. l. (30 gr.) Flour, stir and put in a warm place for 15 minutes to activate the yeast. Pour the mixture into a bucket of HP, add sugar, yolks, vanillin, salt, flour. Then softened butter (margarine). During kneading, make sure that the dough is soft, but not sticky, like a regular wheat bun. Yeast dough mode (I have 1 h. 30 min.)
  
• 2. Divide the matched dough into buns. Let them rise for another half hour (while the oven is heating).
  
• 3. Before baking, brush with yolk mixed with cream. Furnace 20-25 min. at a temperature of 200 degrees.
  
• 
  

The dish is designed for

16 rolls

Note

The recipe from here: 🔗

This afternoon I cooked and ... no already
Very tasty, like in childhood there were buns for 9 kopecks.

The sight of these sweets makes your mouth water! It seems that you can even smell these 9-penny buns. Everyone flew to the bookmarks! Thanks for the recipe!

I brought it to the bookmarks, very often I remember these rolls "As in childhood" for 9kop.!
I will do it in the near future!

Nat_ka, how I love these buns! : nyam: Thanks for the recipe. We will make products in the near future!

But my buns are simply incomparable .............. .... I will put more

but mine



I also added raisins, 25 minutes - a lot is needed 20, because the barrels are baked. it was half past midnight, as it was baked, I had to close the bedroom door, otherwise my son began to wake up at the smell and whimper (he was 1.8) there was such a scent! the portion is huge
delicious!
thanks to the author!

My today's second is already with raisins, but I made them bigger and added more sugar

... and added more sugar

It also seems to me that you can put more sugar

Girls, do you know that there is a recipe for a bread maker very, very reminiscent of these buns? https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=27426.0

Girls, do you know that there is a recipe for a bread maker very, very reminiscent of these buns? https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=27426.0

Wow ! And the name is one to one. Can you somehow combine it?

I baked buns last night. I must say right away that I increased the sugar, because those buns that were 9 kopecks each were sweet. Added raisins. It turned out delicious!
Thanks for the recipe!

Yeah ... when it’s another matter to add sugar, mnyamka, and with raisins cool and without, my daughter cracks without, and my son with raisins and praise each other

Nat_ka, thank you, for the buns, melt in your mouth !!!
I got a dough of 1300g, I divided it into 100g and came out with 13 large buns !!

Leka, well, rolls! (y) Well, handsome!

The buns turned out to be smooth and beautiful
Clever ............. maste ritsa
only I would fry them a little

Girls, thanks !!! It was I who rolled them "on the table" using the new technology. And I don't like fried Svetik, those that are light ... destroyed in the first place. Small one does not eat a crust if I fry

Well, sound this new technology pliz, I'll wait for a reference, if anything .................... and I love fried, you have them cool, so even, I need to master, fill my hand, so to speak, in modeling

How to roll even balls

Well, here are my today's hot buns ....... they got a little tanned, distracted for a minute, they already turned out beautiful, even and just 16 pieces.

We are sitting in the oven




these are the buns for 9 kopecks.

Thank you very much for the recipe. I liked the buns very much. I baked them in two passes, these are the first
🔗

Well, here are my buns ..................... over and over again, only the variant is already different * JOKINGLY * with filling

[Nat_ka]

Nat_ka Thanks for such a wonderful recipe !! Everything is very simple and most importantly delicious !!!

Lorik and you with a start, dear ... well, tell me .. the buns are just super, I don't bake them without raisins ............... * JOKINGLY * overeat

[Lena, Svetik]

Lena, Svetik Thank you!!!!
Yes rolls SUPER !!! I've already baked it twice, I liked it before!
Only I have only one question, what are you doing with proteins?
The first time I cooked an omelet, but now I don't know where to put them

... my only question is, what are you doing with proteins?
The first time I cooked an omelet, but now I don't know where to put them

I then add it to other baked goods, to muffins. Then you can still make "bird's milk", meringue. Well, you just need to "rummage" in the recipes

Thanks for the buns! I baked in an aerogrill (presented for my birthday), and decided to make friends with him.

Natalochka, finally got to you with gratitude, I used this recipe to bake rolls for Christmas, the taste is abalde, tenderness, airiness is incredible, but for myself I concluded that the dough is more suitable for rolls, since it is so grows, that the appearance of the roll deteriorates and turns red very quickly, for the same reason I do not expose a photo, but when I make rolls, and I will make them, then I will be fast

I'm glad I found this recipe. Very well: girl_claping: delicious bun. I fall straight into childhood

[Nat_ka]

Nat_ka catch the plus sign, but why donetsk baking is called, I don’t understand .......buns for 9 kopecks. - nostalgia

[buns for 9 kopecks. - nostalgia]

... why donetskaya is called, I don’t understand .......buns for 9 kopecks. - nostalgia

This is a store name I looked in the internet and found many more of the same incomprehensible names as "Lvovskaya muffin", "Dneprovsky" horn. Look here: 🔗 In my opinion, someone came up with such names a long time ago

[Nat_ka]

Nat_ka Yes, I don’t argue, I’m so simple ....... means - these are our Donetsk rolls, if there is something like that in every city ???

The most important thing is that they are delicious, I really put more sugar, I remember the taste of our buns, and they were sweet and sweet, but it tasted and color, and I liked it so much and then I did it later - I liked it too

[Nat_ka]

Thank you, Nat_ka ! The buns turned out to be simply incomparable And I had enough sugar, what kind of sweet tooth you are, however

I liked the buns very much, thanks for the recipe.

Thank you very much for the recipe! The buns turned out very tasty!

Girls, can you tell me if you can knead the dough without HP how to do it right? And then you have such mouth-watering buns, salivating, and I don't have HP, but I still want to make buns. Tell me, please

Buns of 9 kopecks, at least in our central region, were called "High-calorie buns". They are called that, they have GOST.

[tasteful]

I did not grease the top ... Well, what are they tasteful!!!Nat_ka Thank you, that's really a worthy use for the yolks !!! Even a thought came up: can you bake such Easter? just add less flour?

[zoinka15]

Girls, can you tell me if you can knead the dough without HP how to do it right?

zoinka15
something no one wants to answer, I'll try ...
put yeast in a cup according to the recipe (I use live pressed), add sugar (1 tbsp. l), grind - you get a brown liquid, dilute it with lukewarm milk from the total amount, stir with 1-2 tbsp. l. flour, set aside. The yeast in the cup should rise up with a frothy cap.
In a large bowl, mix the yolks with the rest of the sugar (whisk), then pour out the remaining milk and stir. Add yeast, stir, add soft butter, vanilla, salt. Gradually add flour, stirring first with a spoon in a bowl, and when it becomes difficult to stir, pour it on the table and knead the dough with your hands, adding flour until it stops sticking to your hands. You should get a soft elastic bun, not sticky.
Put the dough back into the bowl, cover with a towel or plastic wrap and place in a warm place to rise for an hour and a half or two. The dough should approximately double in volume. Next - knead it, cut it into buns, put it on a baking sheet (in the form where you are going to bake) and let it come up again - for half an hour. And in the oven, bake.
Look like that's it...

[Nat_ka]

I'm talking braggart!
Nat_kathanks for the recipe !!

How correctly described the whole process of manual kneadingFerry,
I just read it and thought that she kneaded the dough for me ...
I did exactly that, since I don't have a bread machine yet.

The buns are gorgeous !!
That's sobsno ...

Ferry, thanks a lot for the answer!
Aprelevna, you have such gorgeous and delicious buns, just super!

Try it, everything will work out!
Fiddling with yeast dough is such a pleasure!

Tell me, please, did everyone have a normal kolobok at once? I topped up the milk, and decently so, probably 100 grams, otherwise the bun was quite tight. Now in KhP I'm proving, I'm even afraid of how the dough will behave when baking.

MOM SONY, so the dough turned out to be just soft, not liquid. Everything will be fine in the oven, don't worry!

Nat_ka, thanks for the wonderful recipe, here are my buns, help yourself)

I did half the portion (in the evening, tomorrow I'll make fresh ones better). The only change is that instead of 2 yolks (for half a portion), I put one whole egg. And here I am sitting upset: the buns are delicious, wonderful, but not those that are "for 9 kopecks". And I really wanted to remember them, the taste of childhood. Or is it the protein that changed the taste? Maybe someone can tell me if this could be due to the fact that I laid a whole egg? Something like this has never happened in my practice.

[Nat_ka]

And I brought my buns. Baked with raisins. It turned out to be soft and tasty.
Nat_ka, thank you very much for the recipe!

Delicious buns. I was going to try it for a long time and then the yolks were drawn after the meringue. In the photo I cut it with a knife, the cut thickened, so the right bun is simply broken.

Good afternoon everyone
Girls, tell me please. The recipe says 600 grams of flour, maybe more. I got 800 grm and still the dough was sticking to my hands (I greased my hands with vegetable oil). I'm afraid to add more flour. Now I put it in a warm place.
Tell me, probably I put too much flour?

Good afternoon everyone
Girls, tell me please. The recipe says 600 grams of flour, maybe more. I got 800 grm and still the dough was sticking to my hands (I greased my hands with vegetable oil). I'm afraid to add more flour. Now I put it in a warm place.
Tell me, probably I put too much flour?

If it was very sticky and it was like a mess, then it was worth stirring up to a normal kolobok. The structure shows that the dough is more dense than airy. The quality of flour may vary.


PS: Everyone has such mouth-watering photos that I choke on saliva and envy. Diet...

[Nat_ka]

Nat_ka -thank you.
My dough has been standing for an hour and hasn't risen a gram. Something is probably not my day today.
So I, looking at the photographs, decided to bake buns, so I wanted to. Well .... there is still time, maybe it will work out .... I'll wait ...