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Fluffy buns


Put 160 g of sifted flour in the robot bowl.

Add the yeast, salt, sugar and mix a little.

Mount the kneading hook.

Mix the water and oil and pour over the flour, stirring at low speed.

Add the remaining 150g of sifted flour and knead at medium speed for 10 minutes.

A smooth and non-sticky dough is obtained.

It is divided into approximately equal balls.

The baking dish is lined with baking paper and the balls are arranged in it.

Leave to rise for 45-50 minutes.

Place in the preheated oven at 180 degrees for 35-40 minutes.

Remove and leave to cool.

Good appetite!


How to prepare fluffy and wonderful homemade buns

I made today's buns with pastry flour, type 000, not with flour type 650 as I have used so far for bread. The dough also contains butter and milk. I greased them with egg and sprinkled them with poppy seeds and cumin seeds before putting them in the oven. This time, because I wanted soft, fluffy buns with a thin, shiny crust, I didn't bake them in the steam bath, as I did with rye bread, for example, but I baked them normally, like on a cake. , at 180 degrees.

Out of 600 grams of flour, 10 small buns came out, but I could have made 12 a little smaller. I think next time I would choose to make them a little smaller. They are perfect, wonderful for a package, for sandwiches or for any meal of the day. At least in the morning, when you see them on the table red and shiny, with a cup of milk, butter and jam, I give you a state of comfort, from home and a beautiful new day can begin


The mayonnaise is prepared first.
Put in a bowl warm water, yeast, a tablespoon of sugar and 50 grams of flour.
Set aside for 5 minutes or until bubbles begin to form.
Add butter, 2 tablespoons sugar and egg and mix.

Add flour and salt and knead the dough.
It can be kneaded by hand or you can use a robot.
The resulting dough will be soft and slightly sticky. DO NOT add flour, this is how the dough should be. If you add more flour, the buns will no longer be fluffy.

Cover the bowl with a kitchen towel or cling film and leave in a warm place away from the current until it doubles in size.

Push the dough back and place it on the work table.
Divide the dough into 8 equal pieces.

Sprinkle flour on your hands and shape each piece of dough into a bun or stick.
Place the buns in a pan and leave to rise for an hour or until they double in size.

Preheat the oven to 180 degrees.
Beat the egg with the milk. Apply with a kitchen brush on each bun and sprinkle with sesame seeds.

Put them in the oven, where they are kept for 15-17 minutes or until they are nicely browned.

Leave to cool and serve with burgers, sandwiches or as such.


Fluffy Keto Buns

Keyword bun, dairy free, almond flour, keto, low carb, bread, vegetarian

Total Time 1 hour 10 minutes

Author Annda`s Keto Kitchen

Equipment

Ingredients

  • 150 & # 32 g & # 32 almond flour
  • 35 & # 32 g & # 32 psyllium bran
  • 225 & # 32 ml & # 32 water
  • 3 & # 32 egg whites
  • 2 & # 32 tablespoons & # 32 vinegar
  • 2 & # 32 teaspoons & # 32 baking powder
  • 1 & # 32 teaspoon & # 32 Himalayan salt
  • yolk & # 32 (for greased buns).

Instructions

If you liked the recipe and want to support me to create quality content in the future, you can do it by clicking here:

Food Macros

You May Also Like

Ketogenic bread

Cauliflower Pizza Counter & # 8211 Low Carb

Keto bread with Avocado and Susan

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Fluffy buns with butter, for breakfast, old Italian recipe

Fluffy buns with butter, for breakfast, the old Italian recipe from 1956, from a recipe book of the largest restaurant in Rome at that time. Fantastically soft and tender buns with an intense buttery taste, a recipe worth trying & # 128578

If you want to prepare a perfect breakfast for your loved ones or a very special snack, I recommend these Buns with butter for breakfast.

I always do Home bread , horns, bagels , all kinds of simple and tasty goodies and most very cheap. The homemade croissants in leavened dough are very cheap and soft, I have more croissant recipes & ndash here.

I received a gift from a friend last year, a wonderful recipe book from 1956, Il grande libro di cucina, written by Carlo Santi, maitre d & rsquohotel and Rosino Brera, chef at the Hotel Excelsior in Rome. It is a rare and absolutely wonderful book with thousands of delicious recipes. I mentioned this Recipe Book before and I will do it again.


How good it smells almost every day in my kitchen, I'm seriously thinking about opening a bakery. One day I make a loaf of bread, another a fluffy bun, and sometimes I cook sesame pretzels.

I don't talk about the days when the menu includes pizza and tart (be it salty or sweet) and I change my mind and say that I want to open a pizzeria or a pastry shop. Regardless of the day, it's clear, my oven works hard, and I enjoy the dishes I take out of it, goodies whose aroma floods my whole house.

And because good recipes must be given to loved ones, below you will find the recipe for bread and the one for fluffy buns!

Bread

Bread
  • 500 gr flour
  • 300 ml of lukewarm water
  • 1 sachet of dry yeast
  • 10 gr salt
  • a little olive oil
  • 1 liter of water

Pour the lukewarm water into a bowl and mix with the yeast. Sprinkle a little flour on top of the water and leave for 10 minutes to feed the yeast.

Over the above composition add the sifted flour and salt and knead. Pour the dough on the table greased with a little oil and knead until smooth. It stretches and folds long and wide to intertwine the fibers. Leave the dough to rise for 1 hour.

Roll out the dough and place it in the baking tray (cake) previously greased with oil. If a round shape is chosen instead of the cake tray, then the dough is placed in a ball-shaped tray. Leave to rest for 30 minutes.

The oven is preheated to 250 degrees, and a tray with 1 liter of water is added to the upper rail (tip: the best way to clean the tray efficiently). The bread is placed in the oven when the water in the pan boils and produces steam.

Bake the bread on the lower rail for 20 minutes at the same temperature indicated above. After this time, remove the tray with water from the oven (very carefully), reduce the temperature to 200 degrees and let the bread bake for another 30 minutes.

Fluffy buns

Fluffy buns
  • 500 gr flour
  • 1 sachet of dry yeast
  • 1 tablespoon raw sugar
  • 30 g of olive oil
  • 270 ml of lukewarm water
  • 1 tablespoon salt
  • 1 liter of water
  • 1 tablespoon baking soda
  • 4 tablespoons salt
  • Sesame seeds

Mix the first 6 ingredients: flour, yeast, sugar, oil, water, salt and knead well. After the dough has risen for at least 1 hour, divide it into 8 equal balls.

The 2 liters of water are boiled, together with the baking soda and salt. The dough balls are immersed in boiling water on each side for 30 seconds.

Remove the buns on a baking sheet lined with parchment paper, cut and sprinkle with sesame seeds. Bake the buns in the oven at 220 degrees for 25 minutes.

I know, it's hard to refrain from breaking a corner of perfectly toasted bread or fluffy sesame buns. Especially now that the whole house smells like real bakery. But these delicacies are good only after they cool. So resist the temptation and good appetite!


Fluffy buns

I really like doughs, I like to play with them, so I would like to share the recipe for these wonderful Fluffy buns.

The dough does not require many ingredients, but it requires a little patience, but I promise you will get the most and the fluffiest buns!

I also recommend the dough for Muffins with butter and milk, they are sensationally good!

These fluffy buns didn't catch the next day, so I had to make them again. My dwarfs pop them with full jaws, especially because they are fluffy and smell great! They are ideal for sandwiches, breakfast, package or even for a family picnic.

I often buy hamburger buns, but I tell you, I don't even intend to take them from now on. These fluffy buns are 1000 times better and much tastier, but also fresh.

I hope you like this simple recipe, and if you also prepare these fluffy buns, I am waiting for you with a picture on my facebook page!

Preparation time: 2 h Nr. servings: 12 Complexity: medium
Ingredients Fluffy buns:
  • 500 gr white wheat flour
  • 1/2 lgta salt
  • 10 gr of fresh yeast
  • 1 lgta sugar
  • 50 ml of warm water
  • 50 gr butter
  • 280 & # 8211 300 ml milk (depending on the type of flour)
  • 1 yolk for uns
  • chimen negru / susan
Method of preparation Fluffy buns:

In a bowl, sift the flour together with the salt.

Put the yeast and a teaspoon of sugar in a bowl, over which 50 ml of warm water is added. Set aside for 10 minutes.

Soft butter, milk at room temperature is added over the flour, and finally the yeast.

Knead the dough very well. I recommend using a robot, but it also works manually. The more you knead, the fluffier the dough will be.

After kneading, cover the bowl with cling film and leave to rise, in a warm place away from current, for 1-2 hours. The dough should triple in volume.

After leavening, the dough is turned over on a floured surface and kneaded lightly enough to give it a round shape.

With the help of a baking knife, portion the dough as in the picture. Take each strip and rotate it between your hands until it is spherical. The buns are placed in a tray provided with baking paper, at a distance of 3 cm from each other. After shaping, cover with a clean towel and leave to rise for 15-20 minutes.

After this time, lightly grease with yolk mixed with 2 lg of water and sprinkle with salt and seeds. I preferred black sesame.

Bake in the preheated oven, at 200 degrees C, baking up and down with ventilation, for 20-25 minutes.


Ingredient chifle moi:

  • 500 grams of flour
  • 350 ml. warm water
  • 15 grams of fresh yeast
  • 1 tablespoon grated sugar
  • 1 teaspoon salt
  • 50 ml. olive oil
  • in addition, oil for anointed work plan

Prepare soft buns:

1. Weigh the flour and sift in a bowl, mix with salt (picture 1).

2. Add over the flour 200 ml. of water out of a total of 350 ml. simply mix with a spoon and set aside (picture 2).

3. In a cup, rub the yeast well with the sugar until liquefied, then add the remaining 150 ml. of water (picture 3).

4. Because the dough will be soft, I recommend kneading it in a food processor or bread machine, but it also works by hand, with perseverance and patience. Simply mix the moist flour with the diluted yeast and knead well (picture 4).

5. When the dough is homogeneous, add the oil in a thin thread (picture 5). Knead until it is completely incorporated into the dough (be sure to peel the dough off the walls of the robot bowl so that the oil penetrates everywhere).

6. Place the kneaded dough in a bowl greased with oil (picture 6), cover with a damp napkin and leave in a warm and protected place until it grows (if you put it in the oven heated to 40 degrees next to a pot of hot water, it will double in volume in less than half an hour).

I kept the dough in the oven and it quickly arrived like this:

On the work surface greased with oil, turn the dough upside down and cut with a knife with a blade greased in 6 to 10 equal pieces, depending on how big you want the buns.

1. Each piece is flattened with the palm until a disc is obtained, the edges of which are brought all the way inwards, pressing in the middle (picture 1).

2. Finally, press well by gluing the dough (picture 2).

3. Turn the bun thus formed with the solders towards the work surface and round it around. If you want high buns, you don't need to flatten them anymore, but it seems to me that they wouldn't be too suitable for burgers and sandwiches, so I flatten them with my palm before placing them in the tray covered with baking paper or special silicone. for pastry (picture 3).

Bake soft buns

Turn on the oven and set it at 220 degrees Celsius, and place a pot (pan) with hot water on the bottom.

Until the oven heats up, cover the buns with a napkin and let them rise in a place away from the current.

Once the oven has warmed up, put the tray in the oven at a medium height. After the first 15 minutes of baking, remove the pot of hot water from the oven. Be very careful not to burn yourself. Continue baking for another 5 minutes. The buns will be brown and well cooked.

Remove the tray from the oven. Immediately brush the hot surface of the buns with water, to have a fine and shiny skin.

Place the buns to cool on a grill. It is consumed with great pleasure, warm or completely cold. By the way, the next day they are just as good (more than that they couldn't stand me at home).

The interior is very fluffy and airy, as you can see in the section below.


Fluffy Keto Buns

Keyword bun, dairy free, almond flour, keto, low carb, bread, vegetarian

Total Time 1 hour 10 minutes

Author Annda`s Keto Kitchen

Equipment

Ingredients

  • 150 g of almond flour
  • 35 g of psyllium bran
  • 225 ml of water
  • 3 egg whites
  • 2 tablespoons vinegar
  • 2 teaspoons baking powder
  • 1 teaspoon Himalayan salt
  • yolk (for greased buns).

Instructions

If you liked the recipe and want to support me to create quality content in the future, you can do it by clicking here:

Food Macros

You May Also Like

Cauliflower Pizza Counter & # 8211 Low Carb

Low Glues - Carb with Garlic

Ketogenic bread

Leave a Reply Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Fluffy buns

I really like doughs, I like to play with them, so I would like to share the recipe for these wonderful Fluffy buns.

The dough does not require many ingredients, but it requires a little patience, but I promise you will get the most and the fluffiest buns!

I also recommend the dough for Muffins with butter and milk, they are sensationally good!

These fluffy buns didn't catch the next day, so I had to make them again. My dwarfs pop them with full jaws, especially because they are fluffy and smell great! They are ideal for sandwiches, breakfast, package or even for a family picnic.

I often buy hamburger buns, but I tell you, I don't even intend to take them from now on. These fluffy buns are 1000 times better and much tastier, but also fresh.

I hope you like this simple recipe, and if you also prepare these fluffy buns, I am waiting for you with a picture on my facebook page!

Preparation time: 2 h Nr. servings: 12 Complexity: medium
Ingredients Fluffy buns:
  • 500 gr white wheat flour
  • 1/2 lgta salt
  • 10 gr of fresh yeast
  • 1 lgta sugar
  • 50 ml of warm water
  • 50 gr butter
  • 280 & # 8211 300 ml milk (depending on the type of flour)
  • 1 yolk for uns
  • chimen negru / susan
Method of preparation Fluffy buns:

In a bowl, sift the flour together with the salt.

Put the yeast and a teaspoon of sugar in a bowl, over which 50 ml of warm water is added. Set aside for 10 minutes.

Soft butter, milk at room temperature is added over the flour, and finally the yeast.

Knead the dough very well. I recommend using a robot, but it also works manually. The more you knead, the fluffier the dough will be.

After kneading, cover the bowl with cling film and leave to rise, in a warm place away from current, for 1-2 hours. The dough should triple in volume.

After leavening, the dough is turned over on a floured surface and kneaded lightly enough to give it a round shape.

With the help of a baking knife, portion the dough as in the picture. Take each strip and rotate it between your hands until it is spherical. The buns are placed in a tray provided with baking paper, at a distance of 3 cm from each other. After shaping, cover with a clean towel and leave to rise for 15-20 minutes.

After this time, lightly grease with yolk mixed with 2 lg of water and sprinkle with salt and seeds. I preferred black sesame.

Bake in the preheated oven, at 200 degrees C, baking up and down with ventilation, for 20-25 minutes.


How good it smells almost every day in my kitchen, I'm seriously thinking about opening a bakery. One day I make a loaf of bread, another a fluffy bun, and sometimes I cook sesame pretzels.

I don't talk about the days when the menu includes pizza and tart (be it salty or sweet) and I change my mind and say that I want to open a pizzeria or a pastry shop. Regardless of the day, it's clear, my oven works hard, and I enjoy the dishes I take out of it, goodies whose aroma floods my whole house.

And because good recipes must be given to loved ones, below you will find the recipe for bread and the one for fluffy buns!

Bread

Bread
  • 500 gr flour
  • 300 ml of lukewarm water
  • 1 sachet of dry yeast
  • 10 gr salt
  • a little olive oil
  • 1 liter of water

Pour the lukewarm water into a bowl and mix with the yeast. Sprinkle a little flour on top of the water and leave for 10 minutes to feed the yeast.

Over the above composition add the sifted flour and salt and knead. Pour the dough on the table greased with a little oil and knead until smooth. It stretches and folds long and wide to intertwine the fibers. Leave the dough to rise for 1 hour.

Roll out the dough and place it in the baking tray (cake) previously greased with oil. If a round shape is chosen instead of the cake tray, then the dough is placed in a ball-shaped tray. Leave to rest for 30 minutes.

The oven is preheated to 250 degrees, and a tray with 1 liter of water is added to the upper rail (tip: the best way to clean the tray efficiently). The bread is placed in the oven when the water in the pan boils and produces steam.

Bake the bread on the lower rail for 20 minutes at the same temperature indicated above. After this time, remove the tray with water from the oven (with great care), reduce the temperature to 200 degrees and leave the bread to bake for another 30 minutes.

Fluffy buns

Fluffy buns
  • 500 gr flour
  • 1 sachet of dry yeast
  • 1 tablespoon raw sugar
  • 30 g of olive oil
  • 270 ml of lukewarm water
  • 1 tablespoon salt
  • 1 liter of water
  • 1 tablespoon baking soda
  • 4 tablespoons salt
  • Sesame seeds

Mix the first 6 ingredients: flour, yeast, sugar, oil, water, salt and knead well. After the dough has risen for at least 1 hour, divide it into 8 equal balls.

The 2 liters of water are boiled, together with the baking soda and salt. The dough balls are immersed in boiling water on each side for 30 seconds.

Remove the buns on a baking sheet lined with parchment paper, cut and sprinkle with sesame seeds. Bake the buns in the oven at 220 degrees for 25 minutes.

I know, it's hard to refrain from breaking a corner of perfectly toasted bread or fluffy sesame buns. Especially now that the whole house smells like real bakery. But these delicacies are good only after they cool. So resist the temptation and good appetite!