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Buns with yogurt

Buns with yogurt

I mixed the yeast with sugar and a little warm milk, and I put the mixture in the middle of the "pile" of flour. I left it for a few minutes, until the mayo grew.

Mixing with a wooden spoon, I added warm milk, yogurt, salt and egg. Finally I added the oil and kneaded for a few minutes. I put the dough in a bowl covered with a towel, in a warm place for an hour.

After the leavening period, when the dough increased in volume, I turned it over on the table, divided it into 7 relatively equal pieces, and formed 7 balls, which I placed in a tray lined with baking paper and greased with oil. I let them rise for about 30 minutes, then I greased them with warm milk and sprinkled sesame seeds. I baked the bread for 35 minutes at 190 degrees.

When it was ready, I put the bread in a towel and left it to cool.

It turned out very fluffy and tasty!


Lettuce with pressed ham, seeds and yogurt

& # 8211 1 lettuce, 150 g pressed ham, 2 large green onions, 50 g peeled sunflower seeds, 150 g fatty yogurt, salt, pepper

Wash the salad well, remove the spine and dry. Cut into small pieces and place in a bowl. Peel an onion, finely chop and mix in a bowl. Cut the ham into cubes, add to the bowl, add the seeds, yogurt, salt and pepper to taste. Homogenize, let stand 15 minutes and serve.

Good appetite! (if you liked it leave a comment)


Buns with yogurt

Buns with yogurt from: flour, baking powder, yogurt, sana, eggs, oil, salt, sesame, poppy seeds.

Ingredient:

  • 850 g white wheat flour
  • 2 sachets of baking powder
  • 500 g yogurt 3.5%
  • 200 g healthy
  • 2 eggs
  • 60 ml of olive oil
  • 2 teaspoons salt
  • sesame
  • Mac
  • beaten egg

Method of preparation:

Mix all the ingredients in the bowl of the food processor specially for kneading (or in the bread machine). Remove the dough from the floured table and roll it up.

It is divided into 16 equal pieces. Shape the buns and place them in the tray lined with baking paper. Grease the buns with beaten egg and sprinkle with sesame and poppy seeds. Bake the buns for 25 minutes at 180 ° C, steaming.


Top 3 successful yogurt-based dough recipes. Find out the secrets of fluffy and delicious dough!

A successful, fluffy and delicious dough is the key to the success of all pastries. That's why the team Bucătarul.eu offers you 3 extraordinary yogurt dough recipes. By preparing the dough according to these recipes, you will get fluffy, soft and tasty products, worthy of the holiday meal and more.

Each recipe has its specifics: if you want to prepare cakes, sausages in dough or croissants, then choose the recipe with cheese, if you want to prepare buns or other fluffy products, then try the recipe for leavened dough based on yogurt.

If you do not have time and want to prepare a quick pizza or some pies, then the last recipe is for you. Be sure to write down these successful recipes in your cookbook!

1. YOGHURT-BASED DOUGH WITH CHEESE

ingredients

-⅔ teaspoon baking soda

If you give the cheese through a large grater, then you will get excellent cakes and sausages in the dough, and if you give the cheese through a small grater, then you will get a perfect dough for croissants and other delicate pastries.

2. YEAST-BASED YEAST DOUGH (FIRST VARIANT)

ingredients

-25 g of compressed yeast (1 teaspoon with dry yeast tip)

Method of preparation

1. Heat the milk a little and pour it into the yeast. Melt the butter until it becomes liquid.

2. Mix the sugar, yogurt, eggs and salt, add the yeast with milk and butter.

3. Gradually sprinkle the sifted flour in the mixture obtained and knead the dough. You need to get a smooth, elastic dough and not stick to your hands.

4. Grease a saucepan or bowl with oil and place the dough, put it in a warm place for an hour and 30 minutes. The dough will triple in volume. Bake the pastries in the preheated oven at 180 degrees for 20 minutes.

YEAST-BASED YEAST DOUGH (QUICK VARIATION)

ingredients

-1 teaspoon of dry yeast (50 g of fresh yeast)

Method of preparation

1. Dissolve the yeast in the yogurt at room temperature.

2. Then add the other ingredients and knead the dough.

3. Leave the dough to rise for one hour and 30 minutes.

4. The dough is not greasy, it is fluffy and suitable for salted products, which are prepared in the oven or fried in oil.

3. YOGHURT LIQUID DOUGH (READY IN 5 MINUTES)

ingredients

-1 teaspoon baking soda

Method of preparation

1. Quench the baking soda with yogurt, add eggs, salt and flour, mix well. The dough is ready.

2. The dough is light, fluffy and without any fat. From this dough you can prepare any tart and even pizza. In this case, the filling must not be wet.


Buns

500 gr white flour, 280 ml hot water, 7 gr dry yeast, 10 gr salt, 10 gr sugar, 20 ml oil.

For shaping the dough & # 8211 20 ml oil.

Decor- 1 teaspoon flour, 3 tablespoons water, 1/2 teaspoon honey, sesame.

Prepare Chifle

Sift the flour into the food processor.

Mix the yeast with the sugar and half the amount of warm water.

The rest of the water mixes vigorously with salt and oil.

Add the two compositions over the flour and mix lightly.

The formed dough is kneaded with the help of the food processor.

Maximum speed and for 10 minutes.

The dough is transferred to a bowl greased with oil.

Cover the bowl with cling film and let the dough double in volume.

From the above composition we obtained 12 buns per 72 gr of raw dough.

Divide the dough into 12 balls and shape them with greased hands, as round as possible.

Cover them with a napkin and let them rise in volume for 10 minutes.

Grease them with the mixture of flour, honey, water and sprinkle with sesame seeds.

Bake them in the preheated oven at 220C / 15 minutes.


Buns

500 gr white flour, 280 ml hot water, 7 gr dry yeast, 10 gr salt, 10 gr sugar, 20 ml oil.

For shaping the dough & # 8211 20 ml oil.

Decor- 1 teaspoon flour, 3 tablespoons water, 1/2 teaspoon honey, sesame.

Prepare Chifle

Sift the flour into the food processor.

Mix the yeast with the sugar and half the amount of warm water.

The rest of the water mixes vigorously with salt and oil.

Add the two compositions over the flour and mix lightly.

The formed dough is kneaded with the help of the food processor.

Maximum speed and for 10 minutes.

The dough is transferred to a bowl greased with oil.

Cover the bowl with cling film and let the dough double in volume.

From the above composition we obtained 12 buns per 72 gr of raw dough.

Divide the dough into 12 balls and shape them with greased hands, as round as possible.

Cover them with a napkin and let them rise in volume for 10 minutes.

Grease them with the mixture of flour, honey, water and sprinkle with sesame seeds.

Bake them in the preheated oven at 220C / 15 minutes.


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(5 points / total votes: 20)

Bulina 8 years ago - 21 July 2009 15:12

hmm. how good it looks. Have you tried another flour? or seeds?

Ioana 8 years ago - July 21, 2009 15:26

I haven't tried any other flour, but you can sprinkle seeds of any kind on top and they will stick to the oil you grease them with. or you can put them directly in the dough. with seeds would go great with sandwiches

Elena Macaron 8 years ago - 21 July 2009 16:41

here in lebanon we buy buns for burgers in bags of 10 pieces with sesame seeds or not above we buy them fresh from the bakery but your recipe is very good

ramisimion 8 years ago - 21 July 2009 22:18

and when we lived in israel, we used to buy these buns very often in tel aviv. when we went to yaffo, the arab city we ate the best burger. I like the hot sticks with hummus and salad the most.

Ardelean Ancutza 8 years ago - 27 July 2009 09:25

I also made the buns and they turned out great, but I made the classic burger with cabbage salad with mayonnaise and I used commercial bird burgers.

ana_b 8 years ago - 27 November 2009 19:26

are super looks very good thank you very much

chri 8 years ago - 3 December 2009 18:41

gabrielle 7 years ago - 20 January 2010 18:42


but I put fresh dad because of that? And it clung to my hands and I put more flour.

I don't know what will come out but it's been 35 minutes since he grew up and you can't really see the difference.

I hope to get out. app I only made half of the ingredients as I don't eat bread but my husband but I'm sure I'll get one so that it can come out now.

gabrielle 7 years ago - 20 January 2010 21:36

SORRY SORRY. I came out and they are very good, my husband liked them a lot and I also got a super good pfff.

simple donuts app. they are all mad after them. I go out brilliantly when guests come to us. everyone asks me how they are done.

Vlad Daia 7 years ago - July 23, 2010 20:45

Ioana. if I don't let it grill, and turn the buns for 2-3 minutes. Do you think they are cake or something?
Thanks a lot.

carmen 7 years ago - 18 November 2010 12:50

but what is the role of the pot of water at the bottom level of the oven?
These buns are very popular with falafel, lettuce and a special sauce made from yogurt + slices of tomatoes and cucumbers.

Ioana 7 years ago - November 18, 2010 13:10

the water is just to create steam in the oven for a more elastic, crunchy crust, but not as hard as stone. you can turn off the water when you turn on the grill.
these breads are not exactly like "pita", they are made similarly, but they come out thinner and split in two when baked, so you can fill them with what you said (falafel etc).

Florina Ghinararu 7 years ago - 23 December 2010 17:38

alina 5 years ago - 6 June 2012 14:32

Hi, I had buns yesterday and I worked like this, I dissolved a cube of fresh yeast in warm water with salt and then I started to knead but I think they didn't stay long enough because they came out a bit hard for me, I lined the tray with oil and because of that it will grow? they looked good but after I took them out of the oven they didn't look like that

Ioana 5 years ago - 6 June 2012 14:35

how long did you knead the dough?
no salt when you put the yeast in the water. add a little sugar to help activate the yeast. salt (or sugar in large quantities) inhibits yeast.

luminita 4 years ago - 1 March 2013 10:50

Hello Ioana,
they turned out very very good, thanks for the recipe! I have a question: do you know what are the weights of the ingredients if I want to make them with wholemeal flour or any other variant of buns, glues that can be made with wholemeal flour? thanks

Ioana 4 years ago - March 1, 2013 11:13 AM

for wholemeal flour, add a little more water, about 20-30 ml extra for these amounts. I wanted to try Indian bread [link] with wholemeal flour, but I didn't have time. if I do well, I'll keep you posted.

Alina Stojanovic 4 years ago - 14 March 2013 19:51

I also made the buns tonight, they are wonderful. and how big the family is. now I have another tour

Bogdan 4 years ago - July 1, 2013 16:03

I just made them. I mean, I just finished eating them: D They came out in a big way and I can only encourage as many people as possible to try it. Thank you very much!

Laura Aioani 4 years ago - 20 August 2013 17:30

Ioana, with all the risk I ask. what is a "wooden dog"?

Ioana 4 years ago - 24 August 2013 12:47

it's a wooden bottom (the one you chop)

monika 3 years ago - 17 January 2014 13:12

Hello, can this recipe be prepared with wholemeal flour?
I would like to ask if it's ok to add some sweet potato puree, I heard that it gives the buns a very good aroma

Ioana 3 years ago - 17 January 2014 15:05

I haven't tried monika with sweet potato puree, but it probably has the same effect as the mashed potatoes added to the bread, it gives flavor and makes the bread fluffier. it is worth trying and probably the sweet potatoes will also give color.
you can try these buns with half the amount of wholemeal flour.

Iulia Weiss 2 years ago - 17 April 2015 18:19

I made them with goat cheese and then I greased them with a beaten egg. They are excellent and they brown very nicely with the egg. No need for a grill. Thanks!


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Ingredients Chifle for burgers & # 8211 simple recipe

  • 450 grams of flour (I used type 550)
  • 4 grams of dry yeast (½ packet of dry yeast or 12 grams of fresh yeast)
  • 20 grams of sugar or 1 teaspoon of agave syrup (or honey)
  • 300 ml. of water (depending on the absorption capacity of the flour may need an amount of 270 ml & # 8211 330 ml of water, noting that I used 330 ml)
  • 9 grams of salt
  • 30 grams of butter with 82% fat, melted but not hot
  • in addition: 50 grams of butter with 82% fat, melted but not hot, for finishing buns before and after baking, flour for sprinkling the worktop

Buns for burgers & # 8211 simple recipe with perfect result & # 8211 preparation

1. Carefully weigh all ingredients and measure the water. Put in a cup 1 tablespoon of flour, from the total amount measured, add the yeast and sugar and mix. Dilute with 50 ml. of water (which you take from the total amount of 300 ml). Allow the yeast to activate for 10 minutes, until the foam cup is full.

Note: if using fresh yeast, rub it with sugar / honey / agave until liquefied, dilute with water and mix with flour. Continue to do the same.

2. Immediately after mixing the yeast with water and flour, place the rest of the flour in a large, roomy bowl in which it will knead, add the remaining 250 ml of water (at room temperature) and mix with a tablespoon of wood. It should not be homogenized, only the liquid should be absorbed into the flour. Cover the bowl with a clean napkin and set aside until the yeast swells.

3. After the yeast has swelled well, add it over the moistened flour and start kneading. After the dough is homogeneous, sprinkle with salt. Immediately add 30 grams of melted butter (not hot) and knead until you get a smooth dough, which comes off the walls of the bowl (and on the hands, if kneaded by hand). The dough should be soft and smooth. If you started with less water, add 1 tablespoon until it has the right consistency. After it is well kneaded, the dough is transferred to a bowl greased with a little oil. Cover the bowl with a double-folded napkin and allow to rise until it doubles in volume. If you place it in a warm place, away from electricity, it will grow in about an hour, an hour and a half.


Portioning and shaping buns for burgers

4. After an hour and twenty minutes, my dough has risen as shown below.

5. I sprinkled the work surface with flour and divided the dough into 8 equal pieces. It can be divided into 10, for slightly smaller buns.

6. I immediately started modeling the buns. I also used the scales to get equal buns, but it can also be done with the eyes. The point is, if they're equal, it's sure all the buns will cook exactly the same. I weighed the dough, I weighed 776 grams and I knew that to be equal, each bun must have 97 grams. I repeat, this is an extra precaution, for the perfectionists, it is possible from the eyes. To give them a round shape, I repeatedly folded the edges of the dough inwards, then rolled them off the work surface like balls.

Note: if you work more slowly, cover both the still unmodeled dough and the buns with a clean, slightly damp kitchen towel so that they do not dry out.

7. Immediately after I shaped them, I placed the buns in a tray covered with baking paper. I left enough space between them to grow freely.

8. Immediately, I flattened the buns, pressing lightly on them with my palm. I modeled them as disks with a diameter of about 10 cm. I then covered the tray with double layer kitchen towels and let the buns grow in a warm place for 1 hour. Tip: that "warm place" can even be the oven off, in which to put a saucepan with boiled water. The steam will help the dough to grow a lot.

Buns for burgers, baking

9. After the buns have risen, turn on the oven and set at 230 ° C. Separately, we prepare a tray in which we will pour boiled water, just when we bake the buns.

Grease the buns with a soft pastry brush with ½ of the melted butter indicated at the last position on the list of ingredients. Bake at a medium height in the preheated oven at 230 ° C. Immediately after we put the buns in the oven, we put the tray in which we pour boiled water on the bottom of the oven and we close the door immediately.

10. After 10 minutes, carefully remove the tray with boiled water from the oven. Be careful, when the oven door opens, hot steam will come out! We also need to wear gloves and put the tray with hot water in a safe place. Reduce the oven temperature to 200 ° C and continue baking for another 8-10 minutes. The beads should be golden brown at the end. As soon as they are removed from the oven, grease the surface with all the remaining melted butter. The hot peel will absorb by sizzling the butter, becoming very tasty and pleasant-looking.

11. Cool the buns on a wire rack for cakes. They will be cut only after they have cooled to room temperature. It is cut very nicely, almost without crumbs, they are soft, with a very pleasant and tasty core.