Covrigi chifle/Pretzel buns

English translation

Cele mai bune chifle pe care le-am mancat vreodata! Asta, probabil, pentru ca sunt foarte asemanatoare covrigilor. Compozitia este cam aceeasi. De aici si numele de covrigi chifle. Foarte simplu de facut; nu ai nevoie de nici un fel de experienta in “ale brutaritului” sau gatitului. As face aceste chifle zilnic, pe post de paine, dar plac atat de mult si copiilor si noua, ca dispar imediat.


Ingrediente (12 chifle):

  • 600 g faina
  • 415 ml lapte cald
  • 30 g unt moale
  • 60 g bicarbonat de sodiu
  • 2 lingurite zahar
  • 7 g drojdie uscata/21 g dr.proaspata
  • o lingurita sare
  • 1 ou batut usor (pentru uns)

Preparare

Intr-un castron mai mare, se pun zaharul, drojdia, sarea, untul moale, laptele cald si cam 3/4 din faina. Se amesteca totul, apoi se framanta, pana ce aluatul se dezlipeste singur de pe peretii bolului. Daca mai e nevoie, se mai adauga din faina ramasa. Se rastoarna apoi pe blatul de lucru, presarat cu putina faina. Se framanta 2-3 minute, pana cand devine compact si se poate forma o mingie din el. Si in aceasta faza inca este usor lipicios. Nu trebuie sa fie uscat. Se pune inapoi in castronul uns cu putin ulei, se acopera si se lasa o ora la crescut.

Apoi se repune pe blatul de lucru presarat cu faina si ii redam o forma rotunda, dar plata. Se taie in 4 segmente de cerc egale, iar fiecare din cele 4 segmente, se mai taie in 3. Vom obtine 12 bucatele de aluat. Din fiecare dintre cele 12 segmente, se formeaza cate o bila. Se pun pe o tava presarata cu faina, se acopera si se lasa 15 minute deoparte.

Se aprinde cuptorul la 220° si se pregateste tava cu hartie de copt. Dupa cele 15 minute, se pune apă la fiert intr-o oala/cratita incapatoare, cu circa 2 l apa. Cand incepe sa fiarba, se pune in apa tot bicarbonatul de sodiu. Va face spuma, dar va disparea in 2-3 secunde. Imediat se pun in apa cate 3-4 chifle, ajutandu-ne de un spumar. Se lasa 1 minut, apoi se intorc pe cealalta parte si se mai lasa inca 50-60 de secunde. Chiflele nu trebuie inghesuite, deoarece se vor umfla destul de mult in apa.

Se scot din apa cu spumarul sau cu o sita, se scurg si se pun direct in tava tapetata cu hartie de copt. Nu au nevoie de mult spatiu intre ele, dar sa nu fie nici lipite. Faceti pe fiecare chifla cate doua crestaturi paralele, cu cutitul, apoi le ungeti cu ou batut. Le presarati cu sare mare si le bagati in cuptor, pe sina din mijloc. Le veti coace 15-20 de minute, la 220° preincalzit, pana devin aramii la suprafata.

Se pastreaza in pungi de hartie, pana la 2-3 zile. Desi, bineinteles, cele mai bune sunt in ziua in care le-ati facut.


Pretzel buns

The best buns I’ve ever eaten! That’s probably because they’re very similar to pretzels. The dough is about the same. Hence the name pretzel buns. Very simple to make; you don’t need any baking or cooking experience. I would make these buns every day, as bread, but the children and I like them so much that they disappear immediately.


Ingredients (12 buns):

  • 5 cups all purpose flour
  • 1 4/5 cups warm water
  • 2 Tbsp soft butter
  • 3 Tbsp baking soda
  • 2 tsp granulated sugar
  • 2 tsp dry yeast/6 tsp fresh yeast
  • 1 tsp salt
  • 1 egg (for brushing

Method

In a larger bowl mix together the sugar, yeast, salt,butter, warm milk and about 3/4 of the flour. Knead until the dough starts to pull away from the sides of the bowl. If necessary, add the remaining flour. Put the dough on a slightly floured surface and knead for another 2-3 minutes, until it becomes compact and a ball can be formed from it. At this stage it is still slightly sticky. Put back into the greased bowl, cover and leave to rise for an hour.

Put the dough back on the floured worktop and give it a round, flat shape. Cut into 4 equal circle segments, and each of the 4 segments, cut into 3. You will get 12 pieces of dough. From each of the 12 segments, form a ball. Put on a floured tray, cover and set aside for 15 minutes.

Preheat the oven at 425°F/gas mark 7 and prepare a sheet pan with baking paper. After 15 minutes, bring to boil a large pot with about 70 oz of water. Add then the baking soda. It will foam, but it will disappear in 2-3 seconds. Immediately put 3-4 buns in the water, with the help of a foamer. Leave for 1 minute, then turn to the other side and leave for another 50-60 seconds. The buns should not be crowded, as they will swell quite a lot in the water.

Remove from the water with the foamer or a sieve, drain and place on the sheet pan. Make two parallel cuts on each bun with the knife and brush them with the beaten egg. Sprinkle with kosher salt and bake for 15-18 minutes.

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