Dough braid recipe. Ruddy braids made from dough with tomato juice
Pour the yeast into a large bowl, add 1 egg, ½ cup of sparkling water, 3-4 tbsp. vegetable oil and 3-4 tbsp. Sahara. Mix everything well. Now add flour - I used 14 tbsp. flour. During the process of kneading the dough, I constantly lubricated my hands with vegetable oil and kneaded the dough directly in the bowl. Cover the dough with a towel and leave for 45 minutes so that the dough increases in volume by 2-3 times.
Place the dough on a surface greased with vegetable oil. Again, lubricate your hands with oil and begin to weave braids. We tear off three, if possible, identical small pieces from the dough. Roll each piece into a rope. We connect 3 strands and braid. You can weave short or long braids, thick or thin, at your discretion. And if the bundles are not very similar in thickness, it’s okay, it will be almost unnoticeable. I braided a long braid and cut it into 3 parts; I did not pinch the ends of the braids; a pinch when cutting with a knife was enough.
Place the braids on a baking sheet lined with parchment paper, brush with beaten egg and let stand for another 20-30 minutes. Bake at 180 degrees for about 30 minutes.
Dissolve yeast in warm milk, add 2 tbsp. sugar from the total amount of sugar, 2 tbsp. l. flour, mix well, cover and leave for 10 minutes. A cap should form.
Melt the butter and let cool.
Sift the flour into a bowl (do not add all the flour at once), add the remaining sugar, egg, salt, butter, yeast mixture and knead a smooth dough that does not stick to your hands. Leave it for about 1 hour in a warm place until the volume doubles.
Let's prepare the filling. If the berries are fresh, just wash them well; if they are frozen, then defrost them a little. I put it in a microvel for a couple of minutes. In a blender, grind the berries with 1 tbsp. l. Sahara. Set aside about 3 tbsp. l. berries into a mug, add pudding and mix well. Heat the remaining berries in a saucepan; when they begin to boil, add the berries with the pudding and simmer over medium heat for 1 minute.
Sprinkle the work surface with flour. Place the dough and roll it into a square approximately 5 mm thick. Cut into rectangles. I always get 10 rectangles. Place the filling on each one, leaving the edges free. Roll it into a tube, the joint can be slightly sealed. We cut the resulting tube, but not all the way. And twist it into a pigtail. I think the photo shows the whole process.
Preheat the oven to 180 degrees. While the oven is heating up, place our braids on a baking sheet lined with baking paper. Beat the yolk with milk. Lubricate each braid. And put it in a preheated oven for 20 minutes. Cool the finished braids on a wire rack.
Let's look at several more types and forms of buns made from yeast dough. I knead the rich yeast dough according to my old recipe. It is located. The dough rises very well and is a pleasure to work with. They turn out soft, fluffy and very tasty.
Three-leaf bun with poppy seeds
I cooked poppy seeds in milk with added sugar.
I wrote how to make poppy seed filling for pies.
Roll out the dough into a flatbread, lay out the poppy seed filling (instead of poppy seeds, you can sprinkle the flatbread with sugar and cinnamon).
Roll up. Connect the edges. Make two longitudinal cuts and straighten the petals.
Place all buns on a greased baking sheet. Let me come over. Brush with beaten yolk.
Bake in a preheated oven at 180 degrees for 25-30 minutes, depending on the oven.
Buns “Pigtails – Curls”
Roll out the cake, sprinkle with just sugar or mixed with cinnamon. Roll into a roll. Cut the roll with scissors, but not all the way to the end. Twist the resulting strips. This way you will get a sweet curl.
And just a bun “Rosochka”
We make a small “ball” out of the dough and use scissors to make four cuts on top. That's all! Calories:
Not specified Cooking time:
160 min
Fresh, rich pastries probably cannot leave anyone indifferent. Moderately sweet, airy dough that melts in your mouth. Surprise your loved ones with a delicious dish. Serve it to the festive table and you can be sure that everyone will be happy.
Butter buns "Pigtails" - recipe with photo.
To prepare we need:
- flour 3 tbsp. + 3 tbsp;
- sugar 100 g + 1 tbsp;
- 250 ml milk;
- 2 eggs;
- 100 g butter;
- 15 g yeast;
- dried apricots;
- prunes.
Let's start by preparing the dough for the future dough. The milk must be heated to 40 degrees and poured into a bowl. Add yeast to it, 1 tbsp. sugar and 3 tbsp. flour. Mix everything, cover the bowl with the dough with a towel or cling film and put it in a warm place for 30 minutes. 
While the dough is rising, dried apricots and prunes must be thoroughly washed and soaked in water. 
In a separate bowl, melt the butter. Cool, it should not be hot. Add sugar to it and mix everything. Then add the eggs and beat everything again. 
Meanwhile, the dough came up, it increased in size and became fluffy. 
Place the dough in a bowl with a beaten mixture of butter, sugar and eggs. Stir and add sifted flour. It is better to add flour gradually, one glass at a time, this will make it easier to knead the dough. 
At the moment when you can no longer work with a whisk, put the dough on a work surface sprinkled with flour and knead so that it does not stick to your hands; you can grease your hands with vegetable oil. The dough should be soft. Having formed a ball, transfer it to a bowl and put it in a warm place. 
While the dough is reaching, cut the dried apricots and prunes. 
After about 1.5 hours, place the dough, which should increase in size by 2-3 times, on a work surface sprinkled with flour, knead and divide into two parts. First, take one part and roll it out into a layer using a rolling pin. 
Now, in fact, we begin to prepare the buns “Pigtails”. On the rolled out dough, use a knife to make these cuts on both sides. 
We put prunes in the middle, sprinkle with sugar and begin to braid the braid, folding the pieces on both sides on top of each other in order of priority. 
We perform the same manipulations with the remaining dough, only with the filling, this time there will be dried apricots. 
Place two braids on a baking sheet. Bake in a preheated oven at 180 degrees for 30 minutes. 
After the time has passed, remove the braids from the oven. To make the baked goods shiny, you need to brush them with beaten egg and put them back in the oven for 5 minutes. 
Buns "Pigtails" with filling are ready! Serve them to the table and enjoy your meal!
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How to make a braid from dough? Very simple! Just a few manipulations, and beautiful pastries in the form of lush braids are on your table! 😀 Pleasant to the eye and exudes wonderful aromas...
What dough should I use to make these braids? You can take a ready-made puff pastry, or you can use any yeast – store-bought or homemade, with dry or live yeast, butter or lean. I kneaded the dough with dry yeast without animal fats. I used tomato juice and water as a basis.
Also, my yeast dough braids with sesame cake! The other day I told you how to cook and which ones you can bake with it. After preparing this plant-based milk, what remains is sesame cake, which is great for any baking. But the buns will turn out delicious even without it!
I didn't add sugar to the dough. Therefore, my option is neutral. It can also be eaten with sweet tea and coffee. Serve with jam or any preserves. Or you can use it instead of regular bread for soup or salad. But if you definitely want sweet baked goods, add sugar to your taste and bake this way 😉
So, let's study in more detail, with photographs and descriptions, how to make a braid from dough!
Ingredients:
- tomato juice - 250 ml
- filtered water - 100 ml
- salt - 1 tsp.
- sunflower oil - 8 tbsp.
- premium wheat flour - 5 cups (625 g)*
- sesame cake or sesame seeds (optional) - 150 g
- dry yeast - 2-2.5 tsp.
* 1 cup = 200 ml liquid = 125 g flour
Bun braids, how to weave:
Combined tomato juice, water, salt and 5 tbsp. refined sunflower oil. Mixed well.
The overall temperature of this liquid should be pleasantly warm - 35-40"C. 
I added sesame cake. As I said above, you can use sesame seeds instead - straight from the bag or heat them a little in a dry frying pan or on a baking sheet in the oven. Or you can do without it altogether - as you like. 
I also sifted flour mixed with dry yeast here. Since I didn’t initially know how much flour I would need, I added and mixed gradually, based on 1 glass (125 grams) - 0.5 tsp. yeast.
I ended up using about 625 grams of flour. You may end up with more or less because wheat gluten varies. 
While kneading, I poured in another 3 tbsp. vegetable oil. Kneaded the dough into a ball. Covered with a lid and placed in a warm place for an hour. 
She kneaded the dough with her fist and returned it to a warm place. The second time it rose faster - in half an hour. 
Now that the dough has risen twice, you can watch how to braid the buns.
I divided the dough into 4 equal parts to bake 4 braids. Each part in turn was cut into 3 identical parts. I rolled each one between my palms into a sausage. The length and thickness can be adjusted according to your wishes and the size of the baking sheet)) 
First, I connected the three sausages with a strong pinch at the top. 
From this common point I began to weave a braid. First, I overlapped the right tourniquet over the middle one, then the left one over the same original right one, making the middle tourniquet now the far right one. And so she wove it to the very end, where she also made a strong tuck. 
Placed the braided yeast dough buns on a baking sheet. I sent it to bake for 25-30 minutes at a temperature of 180-200"C. If you decide to bake smaller braids, then 20 minutes may be enough - be guided not only by the size of the products, but also by the features of your oven. 
I placed the braids on a cooling rack and covered the top with foil and a towel. I let them cool down like that. 
Now you know how to braid buns. I hope that you also liked the option for preparing the dough! ;) 
We ate these braids with soup, and as in the photo - with my favorite yellow plum jam!! Tasty!
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