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Peanut filling for buns. The most delicious buns with nuts

This intrigue is in the method of obtaining saturated, thick peanut flavor, which is achievable, if adding to the dough is not just peanuts, but peanut butter (\u003d).

Peanut butter for bread dough is a find. It performs the function of fat - allows baking for a long time to keep freshness. In addition, fat makes bread more: buns are better growing, because the oil is enveloped by gluten particles, holding air bubbles. Buns are obtained by air and lush. In addition, peanut butter gives baking just a wonderful aroma!

The taste of peanuts will support both the composition of the bread dough prepared from a white wheat mixture and whole grain flour. The buns themselves come out quite large in size - they can be compared with large burger buns. So this moment (product size) adjust at your discretion.

Cooking time: about 4 hours / finished product output: 4 buns

Ingredients

  • white Wheat flour 260 g
  • whole-grain wheat flour 75 g
  • milk sour or kefir 250 g
  • peanuts 30 g
  • yeast Fresh 10 g
  • oil Peanut 1 Art. Spoon with slid
  • salt 1.5 h. spoons
  • sugar 1 h. spoon

Cooking

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    Yeast Frost and mix with little slightly warm waterto dissolve them.

    Pour yeast I. spoiled milk In the bowl of breadpage. Add peanut butter there.

    Now praise the dry ingredients in the bowl: both types of flour, salt and sugar.

    Choose the knead mode yeast dough. In this recipe, a manual mode was used: 6 minutes for the first kneading, 20 minutes for recreation, 12 minutes for the second kneading and 1 hour for dough fermentation (Binatone BM-2068 bakery).
    While the first kneading, distortion peanuts.

    During the second kneading add peanuts to the dough.

    The finished dough after fermentation will be gentle, soft, very magnificent and filled with thousands of air bubbles.

    Remove the dough and divide it into 4 parts.


    Then pinch these balls like pies.

    Skate each piece in the ball.

    Make the dough into the shape for the proofing stitch up, slightly pressing pieces to each other by barrels.

    Cover the shape of the film and leave for 1 hour for proofing. During this time, the dough will grow very strongly, and you will need to heat the oven together in eating up to 250 degrees.

    Gently turn the buns on the hotbed baking sheet and bake them the first 10 minutes, creating couples in the oven.
    After that, we reduce the temperature of the oven to 220 degrees and bake without a couple of minutes 20 minutes to ruddy color.

Buns with nuts can be served for breakfast to tea or coffee, as well as supplement the punch. For baking it is desirable to choose walnuts - they will give a pleasant fragrance.

Ingredients

Ingredients for yeast buns with nut filling:

For dough:

  • flour - 500 g;
  • sugar sand - 70 g;
  • salt - 1 tsp. without a slide;
  • dry yeast - 10 g (or 21 g of fresh yeast);
  • milk - 250 ml;
  • butter - 80 g;
  • sunflower refined oil - 1 tbsp. l.;
  • chicken egg - 2 pcs.;
  • vanilla - ½ tsp.

Instead of milk, you can add kefir in the amount of 120 g.

For walnut filling:

  • creamy oil - 25 g;
  • walnuts - 100 g;
  • sugar sand - 40 g;
  • milk for thinning filling - ½ - 2 tbsp. l.

How to cook buns with nuts

Recipe for buns with walnuts step by step:

Dough:

  1. In a bulk bowl, sift flour.
  2. Dilute yeast in a cup with warm milk.
  3. Add sugar sand and vanilla to milk and yeast. Mix well for a fork or a whisk.
  4. Pour the resulting liquid into a bowl with flour. Mix slightly.
  5. Add to content salt and soft butter.
  6. Knead the dough. It should be elastic, soft and homogeneous, without lumps.
  7. Cover a bowl with a dough towel and remove it into a warm place.
  8. Dough to withstand about 2 hours. The product volume in the bowl should increase at least 2 times. During this time, the appropriate dough is lowered several times, and on the third-fourth lift, the lump of buns are proceeded.

If there is a bread maker working in the "dough" mode, then yeast dough You can cook in it. For this, the ingredients should be folded into the pallet of the bread maker, select the appropriate mode and leave for 1.5 hours. After the specified period aerial dough For tasty buns with walnut will be ready.

Walnut filling:

  1. Roller purified walnuts in a frying pan. Cool. Nuts after frying acquire best taste And fragrance. Firing is performed at a temperature of + 130 ... + 140ºС.
  2. Blender or beater crush nuts.
  3. Melt the creamy oil in the water bath.
  4. Add sugar sand, crushed nuts to oil. Mix.
  5. Add 1 tsp. milk. The filling should remind a thick porridge. If it is too dry, then add more milk.

For the stickiness of the filling in it, you can install honey at will.

PREPARATION:

For buns S. walnut nuts You can use other types of cooking.

Buns with walnut in the form of rolls

The finished dough can be divided from the very beginning to pieces. One part will correspond to the finished bun. Roll out every lump of dough in the oval shape. The filling in this case is placed not on all the cake, but only one of her edge. Two cut into strips. Slide the cake as roll, starting from the edge where the filling is located.

The finished buns are laid out on the baking sheet with a labeling paper located on it. Before starting baking the product, lubricate the scrambled yolks - it will give a gallist color when baking. After that, you can sprinkle on buns sugar or crushed nuts.

Classic buns with walnuts

For their formation it is necessary ready dough Roll into the sausage and cut it on the portion pieces. Each piece of dough roll out into round cakes with a thickness of 8-10 mm. To the center put filling from nuts. Raise the edges of the pellet, pinch and roll a round bun. Shoot the buns on the baking sheet, lubricated with oil, and leave a quarter of an hour for lifting, covering them with a clean towel. Behind baking, lubricate each product with an egg and sprinkle with crushed nuts with sugar. Brown sugar can be used to enhance taste.

Calorie and Nutritional Value Buns with Nuts

Per 100 g of product:

  • calorie content is 345.5 kcal (1446 kJ) or 17% of the daily norm;
  • proteins - 6.65 g (9% of the daily norm);
  • fats - 8.80 g (11% of the daily norm);
  • carbohydrates - 58.70 g (21% of the daily norm).

The percentage is given for a diet based on consumption of 2000 kcal per day. Depending on the origin of the product, calorie can differ from the actual one.

In baking, you can add spices at will (cinnamon, ginger, etc.). In addition to walnut, other types of nuts are applicable: almonds, pecan, apricot nuclei, pistachios, cashews, peanuts, etc.

Ingredients:

  • 650-700 grams of flour;
  • 10 grams of dry yeast;
  • 1 teaspoon salt;
  • 3-4 tablespoons of sugar;
  • 500 milliliters of warm milk;
  • 50 milliliters of sunflower oil;
  • to taste Vanillin;
  • 400 grams of any fried nuts;
  • 50 grams of butter;
  • 200 grams of sugar (for filling).

The most delicious buns with nuts. Step-by-step recipe

  1. Yeasts mix with a few spoons of sugar and the so many spoons take flour. We mix all this with warm milk and give five minutes to stand in a warm place.
  2. In a bowl of a blender or a bowl, we pour out sifted flour. We add to it the remaining sugar, vanillin, salt and mix. Then add milk with yeast and mix.
  3. The dough has become homogeneous consistency, it's time to enter it sunflower oil. Mixed once again lay the dough in a bowl and give rise in a warm place for 40-60 minutes.
  4. While the dough is suitable, we get filling for buns. For our recipe, absolutely any nuts will be suitable: peanuts, almonds or walnuts.
  5. Roasted nuts (I have peanuts) Grinding a blender to a major crumb.
  6. We add to them the softened oil and sugar, which we separately postponed for the filling. All mix up to homogeneity.
  7. It came up with the dough rolling and divide it into three parts. Each part of the dough give the shape of the rectangle. We do it with your hands, slightly wetting them with sunflower oil.
  8. On the middle of the dough laying the filling and wrap the edges to the middle. The resulting rectangle divide on the same strips. They should be approximately seven pieces. See this process in more detail on the video under the recipe.
  9. You twice every strip twice: on the one hand and on the other. Buns let stand 15 minutes.
  10. Buns are shifted on a baking sheet and send to the oven, heated to 180 degrees, baked.
  11. Buns became ruddy. Try their readiness, pouring the dough toothpick. If it passed on, take them out of the oven.

That's all, let the buns give to cool - and give them to the table. Homemade peanut buns will certainly like everyone. Do not be afraid to experiment with nuts: Next time, prepare pastries with walnuts or almonds - it will be very tasty, and in a new way. And, as always, come to our site "very tasty": there are still many new culinary discoveries ahead. Bon Appetit!

We present to your attention the recipe for amazingly delicious buns, which will like absolutely everyone.

These treatments are obtained with fragrant, gentle, air, soft and appetizing, which is just hard to tear away from them. It is not difficult to prepare them, however, it will take a little time so that the yeast dough "approached" and "rest." From this number of ingredients, there will be quite a lot of buns, so you can please all your big family to tea drinking. Save the recipe, prepare and enjoy.

The desired ingredients

  • 200 ml of milk
  • 10 g yeast
  • 3 tablespoons of sugar sand
  • 2 eggs
  • 60 gr Cream oil
  • half teaspoon salts
  • 1 teaspoon of vanilla sugar
  • 420 grams of flour
  • 200 g of boiled condensed milk
  • 200 gr peanuts
  • 1 yolk

We start the process

  1. First of all, heat the milk and send yeast and flour, pre-sifted.
  2. Then add eggs, sugar sand, vanillin, salt and softened butter.
  3. Well mix well. Then I wash the dough approximately 10 minutes.
  4. After that we remove the "approach" in a warm place for an hour and a half.
  5. Heat the dry frying pan and send peanuts into it. We dry it and grind it convenient for you.
  6. Now B. separate capacity We lay out the condensed milk and add prepared peanuts. Mix well.
  7. After the desired time expires, we divide the dough on 25 parts. We form balls from them and leave under the film for a while "relax".
  8. Then we need to roll them in small cakes and on half each applied 1 teaspoon of the prepared filling.
  9. After that, we do an incision along the stuffing up to half of the pellet. Watch the workpiece into the flower. So we do with each pellet.
  10. We lay them on a baking sheet and cover the film again. In this form, we leave for 50 minutes.
  11. After the desired time expires, we lubricate the surface of the blanks whipped yolk.
  12. Then we remove into the oven, preheated to 200 degrees, for 7-10 minutes.

You may still like, whose recipe you will find on our website "Recipe Ideas".