Butter Braid Buns Recipe
I want to offer you a very tasty and successful pastry recipe. It does not smell of yeast, is quite easy to prepare, versatile, does not stale for a long time and is suitable for any filling. The dough turns out to be very tender, airy, oily. Something like a brioche dough. We really liked this recipe!!!
Servings
2
Cook Time
240minutes
Servings
2
Cook Time
240minutes
Ingredients
Instructions
  1. Add all the dry ingredients to the sifted flour. And stir for another minute. !!! About kneading the dough!!! with your own hands or a combine harvester!!! Of course, it is better to do this in a combine (or bread maker). If you knead with your hands, the kneading time is multiplied by two!!!
  2. Then add eggs and milk! room temperature! And start kneading the dough for 10 minutes.
  3. After 10 minutes, start introducing cubes of COLD butter.
  4. When all the oil is absorbed, add candied fruits. I have homemade ones, I made them myself. Candied fruits can be replaced with raisins, the zest can be removed, or not put at all. Here it is already optional. If you add less sugar, then, as a rule, you can bake sweet bread and serve it with cheese or cream cheese.
  5. The readiness of the test can be determined by the so-called “gluten window”. A piece of dough can be kneaded with both hands, if it is not torn, it is ready.
  6. And put it in a warm place for 1-1.5 hours for proofing. I usually put it in the microwave and put a glass of hot water next to it. Or in the oven with the light on.
  7. It’s been 1.5 hours. This dough should not increase much in size, it is quite heavy, with large baking. But this time is enough!! Gently roll it, you don’t need much, just return it to its previous shape.
  8. And we put it in the REFRIGERATOR. At least for 4 hours, but preferably overnight. In general, this dough can be stored in the refrigerator for up to 3 days. And he will have absolutely nothing.
  9. My dough stood in the refrigerator for 24 hours. But in my experience, one night is enough. Allow 5 minutes to warm up and form rolls. It is not necessary to press it down strongly, in the process of pressing it down.
  10. Divide the dough in half. Then divide each half into 3 equal parts, the second into five.
  11. Round off, cover with plastic wrap and let stand for a couple of minutes.
  12. I smeared both baking pans with butter, then sprinkled with flour, and laid parchment on the bottom. To make it easier to take out after baking.
  13. And I form a regular braid of three bundles. Sprinkle on top, then roll in sugar with cinnamon. Proportions: 20 gr. sugar, 0.5 tsp. cinnamon, a pinch of salt.
  14. I turned up the edges and carefully shifted them into the mold. Sprinkle the remaining sugar and cinnamon on top again.
  15. For rolls, the dough is rolled into a small rectangular layer and spread on top of the filling. Just a couple of teaspoons. This dough turns out to be very tender, airy. When proofing in the form of a large amount of filling, it may not withstand and turn out. I have strawberry jam. If desired, you can use any jam, jam, caramel, condensed milk, chocolate, dried fruits, or something unsweetened, for example: cheese, greens…
  16. We leave the edges free so that it is easier to pinch them. And fold the envelope.
  17. Here are such beautiful rolls are obtained.
  18. Cover with a film and leave in a warm place for the approach. It will take 1-1.5 hours. The dough should double in size.
  19. Lubricate with milk and send it to a preheated 165 – 170 degree oven for 40 minutes. Top-bottom mode. But it’s better to focus on your oven.
  20. After baking, while the rolls are still hot, brush them with melted butter. Let it cool on the grill.
  21. Sprinkle liberally with powdered sugar. And you can sue.
  22. Buns with jam are perfectly combined with a glass of milk, and a braid with cinnamon – with a cup of morning coffee.
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