Whey buns

Bread 518 Last Update: Jul 09, 2021 Created: Jul 09, 2021 0 0 0
Whey buns
  • Serves: 12 People
  • Prepare Time: -
  • Cooking Time: 3 hours 30
  • Calories: 2826
  • Difficulty: Medium
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Whey whey buns are a delicate and airy yeast dough, a thin crust, a magical aroma and a pleasant taste. These baked goods are perfect for both sweet and savory sandwiches and sandwiches. Whey buns can even be served with first courses, because they are not sweet, but at the same time they are well balanced in taste.

From the indicated amount of ingredients used, 12 medium buns are obtained. You can buy whey for these homemade wheat flour baked goods at the store. However, it is much easier for many hostesses to make homemade cottage cheese - at the end you will have two wonderful and very useful products.

Ingredients

Directions

  1. To make airy homemade buns, we need the following ingredients: wheat flour (I use the highest grade, but you can take the first one - then you will have to slightly adjust its amount according to the recipe), whey, medium-sized chicken eggs, refined vegetable (I use sunflower) oil , granulated sugar, salt and yeast. By the way, do not buy fast-acting yeast - dry (the same amount) or pressed (9-10 grams) are perfect. How to work with the latter is shown in a detailed step-by-step recipe for whey yeast dough. All products for making buns should be at room temperature.
  2. In a dish suitable for kneading and fermenting yeast dough, sift (preferably twice) wheat flour (600 grams). Thanks to this technique, the flour will not only be saturated with oxygen, but also possible debris will go away.
  3. Pour 3 tablespoons of sugar into the flour, as well as one teaspoon of fast-acting yeast and salt (preferably finely ground). Mix everything thoroughly with a fork or spoon so that all dry ingredients are evenly distributed throughout the mixture.
  4. We make a depression in the flour mixture and pour in a little warm whey (300 milliliters without 1 tablespoon, which will be needed later to lubricate the workpieces). The liquid should never be hot, otherwise you just boil the yeast and it will die. Then add a couple of chicken eggs (45-50 grams each) to the bowl, after separating 1 egg yolk. Thus, to lubricate the workpieces, put a tablespoon of whey and 1 egg yolk in a separate dish.
  5. At the beginning of kneading yeast dough, you can simply stir all the products with a fork, spoon or hand so that the flour is moistened by absorbing the liquid. With a bread maker or dough mixer, the kneading process is greatly simplified and your work is minimized. Add 2 tablespoons of vegetable oil and knead the dough.
  6. You need to knead the dough for a rather long time (at least 10, and preferably 15 minutes) and intensively. The electric assistant will cope for about 7 minutes. As a result, the yeast dough should become completely homogeneous, smooth, very soft and tender, slightly sticky. Round the dough and put it in a bowl greased with a small amount of vegetable oil (not indicated in the ingredients) so that it does not stick to the dishes during fermentation. We send the dough to heat for 1 hour. Where is the best place for dough to roam and what does a warm place mean? There are several options. First of all, in the oven with the light on (it turns out about 28-30 degrees - the ideal temperature for fermenting yeast dough). Then we tighten the bowl with the dough with cling film or cover it with a towel made of natural fabric (linen is best suited) so that the surface does not wind up and does not become covered with a crust. You can also let the dough ferment in the microwave, in which we first bring a glass of water to a boil. The dough will rise with the door closed, and the glass will stand in the same place. Then the bowl does not need to be closed with anything, since the water will evaporate, thereby maintaining the necessary humidity. Just make sure that no one inadvertently turns on the microwave, otherwise the dough will disappear and there will be no whey buns.
  7. After about an hour (time is a relative concept, it may take more or less) the yeast dough will grow well, increasing in volume by 2-3 times. If the dough rises poorly, then you have come across old yeast - increase the fermentation time.
  8. We do a light kneading, releasing gas, re-round the dough and return to heat for about an hour.
  9. During this time, the yeast dough will once again rise very well, become even more tender.
  10. Forming such buns is very simple and straightforward - let's just make them round. How to round off the pieces can be found in the recipe for whole grain buns (steps 10-15). We transfer the balls to a baking sheet, which I advise you to cover with baking paper with the seam down. Cover the blanks with a light towel or film, which must be rubbed with flour so that the dough does not stick, and leave for 25-30 minutes. The proving time of buns depends not only on the strength of the yeast, but also on the temperature in the room.
  11. This is how the blanks looked after 30 minutes - it's time to bake them. In advance (20-30 minutes), we did not forget to turn on the oven to warm up by 180 degrees.
  12. Before planting in a preheated oven, grease the surface of the blanks with a mixture of whey and egg yolk. Then sprinkle with sesame seeds.
  13. We bake wheat buns in whey at 180 degrees for about 25-30 minutes. It may take a little less or more time - focus on the appearance of the product and the nature of your oven (I have gas, bottom heating, no convection).
  14. The fresh and flavorful homemade whey buns are sure to please. Cook for health, friends, and bon appetit!

Whey buns



  • Serves: 12 People
  • Prepare Time: -
  • Cooking Time: 3 hours 30
  • Calories: 2826
  • Difficulty: Medium

Whey whey buns are a delicate and airy yeast dough, a thin crust, a magical aroma and a pleasant taste. These baked goods are perfect for both sweet and savory sandwiches and sandwiches. Whey buns can even be served with first courses, because they are not sweet, but at the same time they are well balanced in taste.

From the indicated amount of ingredients used, 12 medium buns are obtained. You can buy whey for these homemade wheat flour baked goods at the store. However, it is much easier for many hostesses to make homemade cottage cheese - at the end you will have two wonderful and very useful products.

Ingredients

Directions

  1. To make airy homemade buns, we need the following ingredients: wheat flour (I use the highest grade, but you can take the first one - then you will have to slightly adjust its amount according to the recipe), whey, medium-sized chicken eggs, refined vegetable (I use sunflower) oil , granulated sugar, salt and yeast. By the way, do not buy fast-acting yeast - dry (the same amount) or pressed (9-10 grams) are perfect. How to work with the latter is shown in a detailed step-by-step recipe for whey yeast dough. All products for making buns should be at room temperature.
  2. In a dish suitable for kneading and fermenting yeast dough, sift (preferably twice) wheat flour (600 grams). Thanks to this technique, the flour will not only be saturated with oxygen, but also possible debris will go away.
  3. Pour 3 tablespoons of sugar into the flour, as well as one teaspoon of fast-acting yeast and salt (preferably finely ground). Mix everything thoroughly with a fork or spoon so that all dry ingredients are evenly distributed throughout the mixture.
  4. We make a depression in the flour mixture and pour in a little warm whey (300 milliliters without 1 tablespoon, which will be needed later to lubricate the workpieces). The liquid should never be hot, otherwise you just boil the yeast and it will die. Then add a couple of chicken eggs (45-50 grams each) to the bowl, after separating 1 egg yolk. Thus, to lubricate the workpieces, put a tablespoon of whey and 1 egg yolk in a separate dish.
  5. At the beginning of kneading yeast dough, you can simply stir all the products with a fork, spoon or hand so that the flour is moistened by absorbing the liquid. With a bread maker or dough mixer, the kneading process is greatly simplified and your work is minimized. Add 2 tablespoons of vegetable oil and knead the dough.
  6. You need to knead the dough for a rather long time (at least 10, and preferably 15 minutes) and intensively. The electric assistant will cope for about 7 minutes. As a result, the yeast dough should become completely homogeneous, smooth, very soft and tender, slightly sticky. Round the dough and put it in a bowl greased with a small amount of vegetable oil (not indicated in the ingredients) so that it does not stick to the dishes during fermentation. We send the dough to heat for 1 hour. Where is the best place for dough to roam and what does a warm place mean? There are several options. First of all, in the oven with the light on (it turns out about 28-30 degrees - the ideal temperature for fermenting yeast dough). Then we tighten the bowl with the dough with cling film or cover it with a towel made of natural fabric (linen is best suited) so that the surface does not wind up and does not become covered with a crust. You can also let the dough ferment in the microwave, in which we first bring a glass of water to a boil. The dough will rise with the door closed, and the glass will stand in the same place. Then the bowl does not need to be closed with anything, since the water will evaporate, thereby maintaining the necessary humidity. Just make sure that no one inadvertently turns on the microwave, otherwise the dough will disappear and there will be no whey buns.
  7. After about an hour (time is a relative concept, it may take more or less) the yeast dough will grow well, increasing in volume by 2-3 times. If the dough rises poorly, then you have come across old yeast - increase the fermentation time.
  8. We do a light kneading, releasing gas, re-round the dough and return to heat for about an hour.
  9. During this time, the yeast dough will once again rise very well, become even more tender.
  10. Forming such buns is very simple and straightforward - let's just make them round. How to round off the pieces can be found in the recipe for whole grain buns (steps 10-15). We transfer the balls to a baking sheet, which I advise you to cover with baking paper with the seam down. Cover the blanks with a light towel or film, which must be rubbed with flour so that the dough does not stick, and leave for 25-30 minutes. The proving time of buns depends not only on the strength of the yeast, but also on the temperature in the room.
  11. This is how the blanks looked after 30 minutes - it's time to bake them. In advance (20-30 minutes), we did not forget to turn on the oven to warm up by 180 degrees.
  12. Before planting in a preheated oven, grease the surface of the blanks with a mixture of whey and egg yolk. Then sprinkle with sesame seeds.
  13. We bake wheat buns in whey at 180 degrees for about 25-30 minutes. It may take a little less or more time - focus on the appearance of the product and the nature of your oven (I have gas, bottom heating, no convection).
  14. The fresh and flavorful homemade whey buns are sure to please. Cook for health, friends, and bon appetit!

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