Buns in a slow cooker yeast

Step-by-step cooking

1. Step 1:

   

   In a separate bowl, combine warm milk, two tablespoons of granulated sugar and dry yeast. Milk should be nice-warm, not hot. Stir the sourdough and leave it in a warm place for 15 minutes.

2. Step 2:

   

   During this time, the yeast activates its work, forming a lush foam cap on the surface of the milk.

3. Step 3:

   

   Add the remaining sugar and salt to the sourdough, as well as the liquid component: melted and slightly cooled butter and chicken egg. I have met the opinion that butter melted to a liquid state significantly worsens the quality of the finished baking. For example, I don't notice the difference... But if you adhere to this opinion, it would be better to get the butter out of the refrigerator in advance, about twenty minutes before the start of cooking the buns.

4. Step 4:

   

   Mix the mixture with a whisk or mixer until all the ingredients are combined.

5. Step 5:

   

   Sift the premium wheat flour into a bowl in parts.

6. Step 6:

   

   It would be better to first add half of the flour listed here, and then adjust its amount depending on the properties of gluten and the size of the egg.

7. Step 7:

   

   Knead the dough until it stops sticking strongly to your hands. Gather it into a ball and, covered with a towel, leave it in a warm place for an hour.

8. Step 8:

   

   The dough should fit well and increase in volume.

9. Step 9:

   

   Knead the dough with your hand so that the carbon dioxide comes out, and put the bowl back in a warm place to approach. This time the time is twenty minutes.

11. Step 10:

    

    Sprinkle the work surface with flour, divide the dough into seven equal pieces. Form balls of them.

12. Step 11:

    

    Brush the bowl of the slow cooker generously with butter so that the buns do not burn.

13. Step 12:

    

    Roll out the dough into a circle half a centimeter high and put a teaspoon of any thick jam in the center. Mine is made of heavenly apples. You can bake buns without jam at all. Then immediately put them in a slow cooker.

14. Step 13:

    

    Bring the edges of the dough up to the center and pinch securely. The filling will leak out or not depends on how well the edges are connected.

15. Step 14:

    

    Put the buns seams down in a slow cooker. Put them on proofing for fifteen minutes, the program "Dough".

16. Step 15:

    

    Then grease the buns with egg yolk, set the program "Baking" and bake the buns for an hour. Everyone's time will be different, read the instructions for your slow cooker. The buns should rise well and not burn from the bottom.

17. Step 16:

    

    Perhaps the only disadvantage of such buns is that they are unlikely to turn out ruddy on top. This is due to the design features of multicookers.

18. Step 17:

    

    This is easy to fix by simply turning the buns with the bottom, ruddy side up, or, like me, after cooling down, pour them with the most ordinary lemon-sugar glaze.