Buns from ready-made yeast dough with dried apricots. Sweet buns with dried apricots

Buns have long been a well-known and popular dish of many cuisines of the peoples of the world. In different countries and in different languages, they are called differently. But the essence remains the same: a bun - with or without filling - is always a delicacy for both children and adults. And even more so - a bun with dried apricots! It's a meal in general. And besides, buns with dried apricots are very useful, as they contain (in the filling) necessary for the human body. So you will have a snack, and you will worry about health at the same time. And a bun with dried apricots, eaten with tea or coffee, is a good and quite satisfying first or adult. So why not try cooking?

Buns with dried apricots. Recipe with photo

Soft and fragrant muffin plus delicious filling will not leave anyone indifferent. Moreover, it is quite simple to cook them, especially for those housewives who are used to all kinds of pastries in their kitchen. So, let's try to cook dried apricot buns (the recipe with the photo is given below) to please your family or friends who have come to visit for tea.

What are they made of?

As idle as this question may seem, it makes some sense - if only in terms of the division of labor. What are dried apricot buns made of? Clear business, from the test and a stuffing. Accordingly, the dough can be different: yeast and not, sweet and not very sweet, on kefir or on milk. And the taste of the buns will also differ quite a lot.

And the filling, what can we say about it? It would seem that dried apricots are dried apricots (that is, pitted apricots dried in a special way). But even in the filling, an experienced culinary specialist will find how to show his indefatigable imagination. After all, there are various additives, you can put honey instead of sugar, add seasonings: cinnamon, nutmeg, vanilla. Or you can bake “hoppy” buns using a couple of drops of cognac or rum. As they say, everything is in our hands, so let's start baking to get delicious buns with dried apricots!

Dough. Basic option

In the basic version, we will prepare the usual one. For this, we will need: a glass of medium-fat milk, half a two-hundred-gram pack of butter, a bag of dry fast yeast, a couple of eggs, half a glass of sugar, a couple of tablespoons of vegetable oil, a pound of flour - well-known, affordable and inexpensive ingredients.

Cooking the dough

How to cook dough for baking, probably, any self-respecting housewife knows. But just in case, we repeat, because in every business there are newcomers, and they cannot be bypassed. So let's start.

1. In warm, but not boiled milk, we dilute a small pack of yeast, stirring to avoid lumps. Opara should settle a little in a warm place: literally about five minutes. Now we add the broken and a drop of flour there, stirring it all with a special whisk or, at worst, with a fork.
2. We heat the butter in a pan over the smallest fire so that it does not burn, but simply melts. Pour the oil into the future dough.
3. Add the remaining flour to the mixture - a trickle, stirring gradually, and a pinch of salt. Knead the dough well: first you can use a whisk or a mixer, and then continue with your hands. The dough, in order for the bun with dried apricots to turn out delicious, must be made not too steep. While it is coming, set it aside and do the stuffing.

Filling. Basic option

It all starts with the right choice of dried apricots. Many prefer and advise choosing it on the market: there, at least, you can “feel” the product and determine (even give a taste to try) whether it is fresh or not. Avoid dried apricots that have an unnatural color: most likely, they were treated with something bad for long-term storage. It is also necessary, experienced chefs advise, to carefully sniff the product. Indeed, sometimes dried fruits can be stored next to spices or, for example, with garlic, and they tend to absorb odors quite well. So if you don’t want garlic instead of dried apricot buns, sniff it! When choosing a product in a supermarket, pay attention to the production time. Some dried fruits have a rather long time; it has not yet come out, but dried apricots were harvested and packaged as early as the year before last! In general, the most important selection criterion is the freshness of the product, and then everything will work out.

Making stuffing is easy!

We soak the dried apricots chosen with all care, pouring boiling water so that it swells well (and this procedure will not interfere with disinfection). Then we strain the water and pass the dried fruits through a large meat grinder (if you make a gruel, for example, grind it to smithereens in a blender, it will spread and strive to get out of the product at the stage of cooking or eating). You can add honey to the mass, you can - ground walnuts or raisins to make excellent buns with dried apricots (the recipe for filling variations will be discussed below). We mix everything thoroughly, and now - the filling is ready!

How to add the filling to the dough?

In order for each bun with dried apricots to turn out whole, and the filling does not leak out during the preparation of the culinary product, you need to correctly position the filling in small pieces of dough prepared for baking. There are several ways to perform this procedure. Let's take a closer look at them.

Option 1. "Sausage"

The dough, which has risen and grown to the required volumes, is rolled out with a sausage (the thickness of the semi-finished product depends in direct proportion to the size of the bun you are going to bake). As experience shows, it is best to do medium size, approaching small. But the mini has its pros and cons. Plus, it's ready almost instantly! Minus - a very small amount of filling is put (if you put more, it will flow out). So everything is chosen empirically.

The resulting "sausage" is cut across into small pieces. We roll each of them with a rolling pin into a circle (just make sure that the rolled out dough is not too thin - it will tear, and the filling will flow out at the most inopportune moment). In the center of each circle we put a spoonful of the filling - we act by eye, trying not to overdo it, but also not to put too little. Then we close each form from the sides up, leaving no holes. We form a smooth surface on top so that each dried apricot bun looks perfect.

With such semi-finished products we fill a baking sheet, previously lined with culinary parchment. It should be noted that the buns during cooking will increase in volume, become more magnificent. So don't pack them too tightly.

Option 2. Roll

This method of introducing the filling also makes sense, especially if you need to do everything quickly (for example, to an unplanned sudden arrival of guests for tea). The dough, prepared in advance, is rolled out with a rolling pin wider, into a layer with a thickness of five to seven millimeters. Sprinkle a little flour on top and bottom so that it does not stick to the table. We take a bowl with the filling and evenly distribute the ground dried apricots with or without additives over the entire plane of the plate. Smooth out carefully so that it turns out without tubercles. Then we turn the dough layer with the filling inside, and pinch the seam evenly. Cut the roll into pieces about three centimeters thick. So that the filling does not leak out during cooking and eating, we stick the future rolls with our hands from the ends - literally in a couple of movements. Then lay it out on a baking sheet lined with parchment.

Variations: buns with dried apricots and raisins

This type of dish is easy to prepare. We do everything in the same way as described above, choosing the method of preparing the dough and filling. The only difference is to introduce slightly steamed raisins into the filling (preferably seedless raisins), and mix it in equal parts with dried apricots and honey. By the way, if you want, you can add ground walnuts to the mixture - quite a bit, for taste. And cinnamon on the tip of a knife and nutmeg will enhance the taste of products.

More about the filling: some housewives use apricot jam! By the way, the dough used for baking can also be varied. Some prefer to cook the dough on kefir or sour milk. Others - puff sheet (ready-made, bought in a supermarket). All these options are probably also worth trying, but it’s more pleasant to make the dough with your own hands: it will come out more magnificent and more tender.

How to bake

Before baking, we make a simple procedure: we coat each bun with whipped yolk with a culinary brush. We heat the oven to 180-200 degrees and send a baking sheet with semi-finished products there. The baking time depends largely on the size of the product and on the properties of your oven. But on average, when well warmed up, is 15-20 minutes. These are the ruddy buns with dried apricots (photo attached).

And on top of our dish, you can optionally decorate with a piece of dried apricots, spread a drop of filling or cover with icing - show your culinary imagination!

Buns with dried apricots are not just a tasty treat, but also healthy! Dried apricots, which can be bought in our country, are brought from Tajikistan and Turkey.

The product is able to retain nutrients and a lot of trace elements, despite the fact that it is undergoing a drying process. Dried apricots contain phosphorus, calcium, iron. She is so useful that a fresh apricot is not suitable for her notes.

Experts advise eating dried apricots in case of weakening of eye function, pain in the heart, anemia, a decrease in hemoglobin, the appearance of solid tumors, to strengthen hair and rejuvenate the skin.

True, when preparing buns with dried apricots for guests, it is worth considering the fact that very often people develop allergies to this very useful product.

To date, dried apricots are used in the cuisines of different nations. As a rule, these are pastries and desserts. They are very tasty and original, look at the photo for yourself.

The use of dried fruit

Starting to prepare a dish with the addition of dried apricots from the store, you need to prepare the product for this. First you need to soak it for 30 minutes in hot water. Then let it dry on a paper towel.

By the way, an excellent option would be to soak dried apricots overnight, for this you should use apple juice.

You can even make dried apricots at home. It is better to use a special drying of an industrial nature for this purpose. Thanks to this device, all micro-, macroelements, vitamins, enzymes will be preserved in apricots.

This will positively affect the taste of dried fruit. But if there is no such device at home, you can dry the apricots differently.

For these purposes, you can use the oven, where the apricots need to be dried for 6-8 hours at 65 gr., The air drying method is also popular.

And now it's time to learn useful ways to bake a delicious delicacy with dried apricots for the whole family for breakfast.

"Roses" with dried apricots

The recipe is attractive because it does not require extra effort from the hostess, and a lot of time. To make buns, it is worth kneading the dough with yeast. For these purposes, you will need kefir.

Look at the photo, what delicious healthy buns turn out, moreover, they are also incredibly pleasant to taste.

Components: 300 gr. flour; 150 gr. sugar sand; 250 gr. dried apricots; 2 pcs. chickens. eggs; ¼ st. milk; ¼ pack sl. oils; 0.5 st. kefir; 5 gr. yeast.

You can use honey as a decoration.

Cooking algorithm with photo:

1. I breed yeast in warm milk and let it stand for 25 minutes in peace.
2. 1 PC. chickens. eggs, 2 tbsp sugar etc. I mix the butter, add flour and pour yeast into the dough. Mix well and leave for 60 minutes for the dough to come up.
3. I fill the dried apricots with water and let the mass swell. This will take 30 minutes. I squeeze dried fruits and cut them smaller. Divide the dough into 18 pieces. I roll up the ball and press it with my hand.
4. I make 4 cuts along the edges, put the filling in the center. I lift all the edges up and bend so that it seems that these are rose petals. The center must be left open.
5. I put the buns on a baking sheet and grease the chickens. yolk, I sprinkle sah. sand. I bake in the oven until golden brown.

The recipe for buns is not at all complicated, but look at how beautiful pastries are in the photo. Try it in practice, your guests will be delighted with such festive pastries for tea, and the filling is also healthy.

French buns with delicious dried apricots

Components: 200 gr. dried apricots, sl. butter, flour, sugar; 1 gr. vanillin; 1 PC. chickens. eggs; 2 gr. salt; 5 gr. baking powder and soda; 50 ml cream (it is better to take fatty).

Cooking algorithm:

1. I boil water, put dried apricots in it and sprinkle with salt. I leave it like that for 30 minutes.
2. I share the amount of sugar and sl. oils equally. I interrupt one part with a mixer, and add the second with cream. I warm over low heat, it is necessary that the next. the butter melted and the mass became homogeneous.
3. In whipped sl. I add the rest of the ingredients and whisk together. I take out the dried apricots and squeeze them out, but you should not pour out the water. I cut dried apricots. I put it in the dough. You need to pour in a little liquid that remains from the dried fruit. I mix until the dough becomes thick, like fat sour cream.
4. I pour rast. oil into baking pans and put the dough on them. I add a little water to the pan and put the molds.

Bake for 25-35 minutes until golden brown. The buns will be shaped like a rum baba. It is best if you serve dessert with ginger jam.

Buns with cottage cheese and dried apricots

Ingredients: 500 ml of milk; 300 gr. cottage cheese; 50 ml sour cream; 2 pcs. chickens. eggs; 15 gr. dry yeast; 200 gr. dried apricots; 7 art. flour; 50 ml sol. oils; 60 gr. sugar sand.

I also love this bun recipe because they stay fresh for days after baking!

Cooking algorithm:

1. I warm milk to 38 gr., I breed yeast in it.
2. I soak dried apricots in warm water and leave for 20 minutes. I squeeze and cut into small pieces.
3. I mix sour cream, chickens. eggs, cottage cheese, dried apricots and sugar. I add milk and knead again.
4. I grease the pan. butter and put the dough in a container. I cover with a towel, leave for 1.5 hours.
5. I roll out half of the dough into a rectangle, divide the layer into 3 parts. I cover the top with the bottom so that it goes down.
6. I roll it out again and do the above procedure again. So you need to do 3 times and then cut the dough into rectangles. Will come out somewhere 6-8 pieces.
7. I fold the rectangles, turn one of the ends 180 gr. I put the buns on the floured table. I cover food. cling film and leave for 20 minutes. I do all the operations with the test again.
8. I send the buns to the oven, wait for the second batch to rest, and start preparing the next batch.
9. Buns should not be removed from the oven, as the dough will settle. When baking in the oven for 10 minutes, it will be able to retain its airiness longer, so take this advice into account!

Puff pastry recipe

Components: 500 gr. yeast puff pastry from the store; 30 gr. sugar sand; 250 gr. dried apricots; 10 ml of water; 20 gr. zest.

Sugar can be used to decorate puffs if desired. powder.

Cooking algorithm:

1. I grind dried apricots in a meat grinder or grind them with a knife, as finely as possible. I put it in a saucepan. Pour boiling water, add lemon zest, sugar and cook over low heat, constantly stirring, but only a few minutes.
2. I roll out the dough, somewhere 0.5 cm thick. I cut into squares of 7-8 cm. I make cuts on both sides at a distance of 1.5 cm from the edge of the formation. They must be parallel and pass exclusively inside. Leave 2 cm of untouched dough to the edge.
3. I put the cooled stuffing in the center. I throw the right edge over the filling, then overlap the opposite edge on top of it. I do this with every puff.
4. I line parchment paper on the deck, cover with rust. butter and put puffs. I bake at 230 gr. 15 minutes.

The recipe is very simple and quick, since the dough does not need to be cooked, but you can buy it in the store. But if you do not trust the purchased product, you can make it at home yourself.

Healthy buns for the stomach with dried apricots

Components: 500 gr. flour; 20 ml sol. oils; 30 gr. sl. oils; 5 gr. dry yeast; 250 ml of milk; 25 gr. Sahara; 2 gr. salt; 350 gr. dried apricots; 2 pcs. chickens. eggs; 5 gr. dry yeast.

Cooking algorithm:

1. I warm milk, add 1 tbsp. sugar and some salt in it. I'm slaughtering chickens. egg, knead oil and dissolve in liquid. Using a whisk, I interrupt the mass.
2. I mix yeast with flour (1 tbsp) and pour it into the first mixture. I leave it aside for 15 minutes.
3. I sow the flour and add it to the dough, mix it. I leave.
4. Pour boiling water over dried apricots, cook for 10 minutes on fire, let the mass cool. I cut the dried fruit smaller, mix with 1 tsp. Sahara. The stuff is already ready. I roll balls from the dough, the width of the layers will be about 5 mm. I put the filling in the center of the bun and lift the edges on both sides up. I fasten them.
5. Grease the baking sheet. oil, I put the buns on top, the seam only needs to be put down. I bake buns at 200 gr. about 30 minutes.

My video recipe

In this article, you will learn how to make delicious dried apricot buns. As always, I will share a few step-by-step recipes with photos and videos, as well as a couple of useful cooking tips and ideas that will help diversify the taste of the dish.

What is the essence and beauty of buns with dried apricots? sweet and fragrant delicacy, it is also a storehouse of vitamins and minerals. Cooking flour desserts, any baking with dried apricots does not require any special skills or a lot of free time. Everything is simple, fast, intuitive!

I will share three basic recipes, on the basis of which you can cook something of your own, based on personal taste preferences.

By the way, I advise you to take a look at these interesting collections of recipes:

• - similar, but with its own nuances;
• Large ;
• Well, for a change, simple;

Recipes

Yeast dough buns with dried apricots

Delicious yeast buns stuffed with dried apricots. They look like and like buns, but the cooking technique is “patty”.

Delicate pastry, fragrant filling of dried apricots, orange zest and preserves (jam)! Try it - you will not regret it, especially since the entire cooking process is described in as much detail and step by step as possible below.

Ingredients:

• Wheat flour - 1200 g.
• Water (or milk) - 700 ml.
• Vegetable oil - 350 g.
• Sugar - 1.5 cups;
• Salt - 1 teaspoon;
• Dry yeast - 15 g.
• Vanillin - 2 pinches;
• Dried apricots - 500 g.
• Orange (or lemon) - 1 pc.
• Jam (or jam) - 1 cup;

Cooking

In a glass of warm water, stir the yeast, add a couple of pinches of salt and flour. Leave for 10 minutes.

In the remaining water, dissolve the remaining sugar, salt and vanillin. Pour in yeast water, add flour. Mix thoroughly, at the end add vegetable oil (odorless). Knead again and let the dough rise for 1 hour. It is soft and sticky in texture.

While the dough swells, you can prepare the filling. As mentioned above, it consists of dried apricots, oranges (including zest), as well as jam. Jam here plays the role of a sweet filler that increases the volume of the filling. Without it, it will be dry.

Pre-rub the orange zest, remove the seeds. Rinse dried apricots with hot water. Twist dried apricots and orange through a meat grinder. You can use a blender. Add zest and jam (jam). Mix thoroughly - the filling is ready!

We take some dough, make a cake out of it. Make two small cuts along the edges as in the photo below.

Now we put a little filling along the cake, pressing and smearing is not necessary.

We pull those edges where the incision was made to the center and put them on top of each other. Everything, tucked up, pinched and laid out the buns on a greased baking sheet.

We heat the oven to 220 degrees, send a baking sheet with blanks into it for 20 minutes until a pleasant blush.

Buns with dried apricots and carrots

Round and fluffy pastry buns with oatmeal, grated carrots and dried apricots. They are covered with a sweet topping of sugar and oatmeal. It turns out very tasty!

You can cook with both milk and kefir.

I advise you to use quick-cooked oatmeal, and preferably not requiring cooking. With it, the buns will turn out more tender.

Ingredients:

• Wheat flour - 350 g.
• Oatmeal - 50 g.
• Milk (kefir) - 250 ml.
• Butter - 50 g.
• Sugar - 3 tbsp. spoons;
• Dried apricots - 120 g.
• Carrot - 1 pc.
• Dry yeast - 1 teaspoon;
• Chicken egg - 1 pc.
• Salt - 1 pinch;

• Oatmeal - 2-3 tbsp. spoons;
• Sugar (brown) - 2-3 tbsp. spoons;
• Egg - 1 pc.

Let's start cooking

1. Heat the milk slightly, add yeast, a couple of teaspoons of sugar and a pinch of salt. Wait 10-15 minutes until foam appears.
2. Grind dried apricots, wash carrots and grate on a fine grater. Grind oatmeal flakes in a coffee grinder (but not to the state of flour).
3. Beat eggs with melted butter, add sugar
4. We mix milk with eggs, add dried apricots with carrots, oatmeal - mix well.
5. Gradually add flour, knead a soft dough. It will get pretty sticky. Leave it to rise for about 60-80 minutes.
6. Grease a baking sheet with oil or cover with special parchment for baking. Pinch off a piece of dough, roll it into a ball and place on a baking sheet. Do this with the remaining dough.
7. We turn on the oven to warm up - 200 degrees, but for now we will decorate the buns.
8. Whisk the egg and brown sugar in a bowl. Lubricate the buns with a brush, and sprinkle lightly with oatmeal on top. Just a little bit!
9. Close in the oven for 20 minutes until golden.

Open yeast-free buns

Beautiful buns with dried apricots, raisins and prunes. The dough is without yeast, which means that cooking will take even less time.

Ingredients:

• Milk - 100 ml.
• Egg - 1 pc.
• Wheat flour - 200 g.
• Sunflower oil (odorless) - 2 tbsp. spoons;
• Baking powder - 1 teaspoon;
• Sugar - 3-5 tbsp. spoons (plus for sprinkling);
• Jam or jam - 2 tbsp. spoons;
• Dried apricots - 50 g.
• Prunes - 50 g.
• Raisins - 50 g.
• Cinnamon - 1 pinch;

Cooking

1. In a deep bowl, mix flour with cinnamon, baking powder and sugar. Add egg white, milk, butter and knead the dough thoroughly.
2. To make the dough less sticky and at the same time elastic, you should cover it with a film and put it in the refrigerator for 30 minutes.
3. Rinse prunes and dried apricots with hot water and cut into small pieces. Pour boiling water over raisins and insist for a couple of minutes.
4. We take the dough out of the refrigerator, roll it into a layer.
5. Lubricate with jam, lay out pieces of dried fruit, you can additionally sprinkle with sugar if you like it sweeter.
6. Roll into a roll, cut it slightly obliquely to make beautiful open buns as in the photo.
7. Place buns on a greased baking sheet. Grease the buns themselves with beaten egg yolk and sprinkle with sugar.
8. Heat the oven to 180 degrees, put a baking sheet in it for 20 minutes.

Cooking video

I shared the simplest recipes, at the beginning of the article there are also links to interesting cooking options. I advise you to take a look!

• The dough can be kneaded not only with water and milk, but also with any other liquid product: fermented baked milk, whey, kefir, yogurt, liquid sour cream and even fruit juice.
• In addition to dried apricots, you can also put nuts in the filling: walnuts, hazelnuts, peanuts - choose what you like best.
• To add new notes to the aroma of baking will help: vanillin (or vanilla sugar), ground cinnamon, cocoa powder, nutmeg.
• If the dried fruits are hard, then steam them with hot water first, otherwise they may become even harder during the baking process.

Soft, tasty, with amber "eyes" dried apricots... It's easy to bake such buns.

BUNS WITH DRIED APRICOT

For steam:
30g "live" yeast or sachet 11g SAF-moment
1/3 cup warm milk or water
1 tablespoon flour
1 tablespoon sugar

For test:
3 eggs
150g butter or margarine
3 heaping tablespoons of sugar
0.5 teaspoon salt
1 glass of milk
4.5-5.5 cups flour
a little vegetable oil

To prepare the filling:
dried apricots
sugar to taste
water

Sort the dried apricots for the filling, rinse, pour water (so that the dried apricots barely hide), add sugar to taste. If you are sure that dried apricots are already too sweet, you can not add sugar. Put on the stove, bring to a boil, reduce the heat and hold on the stove with a slight boil until the dried apricots are soft. Cool down.

Bring a glass of milk with butter (150g), three tablespoons of sugar and salt to a boil. Cool down to at least 40 C.
And then grind the yeast in a bowl with sugar and flour, gradually diluting with warm milk (water). Put in a warm place for 15 minutes, so that the dough rises with a "cap". I put it in the microwave, turning it on for 2 minutes at minimum power.

During this time, sift 5.5 cups of flour into a deep bowl in which the dough will be kneaded, and then remove 1 cup from this amount, set aside. I always do this when making yeast dough. Since depending on the size of the flour, the fat content of the milk, the moisture content of the flour, a different amount of flour may be required. Today it will take 5.5, and in a week it will be much less. There are no strict verified proportions in yeast dough.

Lightly beat the eggs with a fork.

After 15 minutes, when a "cap" appears on the yeast mixture, knead the dough.

Make a well in the flour, pour in the milk-butter mixture, eggs and yeast mixture. Knead the dough. I mix for 10 minutes until it stops sticking to my fingers. But it doesn't have to be cool. If the dough is too sticky, gradually add (to the desired consistency) flour from a glass set aside.

Having finished kneading, pour odorless vegetable oil into the right palm, smooth the dough from all sides, so to speak, "enclose in an oil cocoon". Don't forget to oil the top too.

We put the dough in a warm place for an hour. It should rise to about double.

On a cutting board sprinkled with flour, dump the dough and cut into balls-blanks. Pieces 12-14. Let rest for 10 minutes.

Roll each blank into an oval cake, make through cuts, stepping back from the edges. Put in the middle of the "track" dried apricots.

With your fingers, twist each extreme strip of dough a little, throw them crosswise to opposite sides. We got a boat.

Put the finished buns on a baking sheet, let stand for 15 minutes. During this time, heat the oven to 230-250 C (the bakery "trifle" is baked at a fairly high temperature). Lubricate the dough with yolk mixed with milk.

Place the baking sheet on the middle shelf of the preheated oven. Bake 15 to 20 minutes until golden brown.

Take out a baking sheet, cover it with a cotton towel until the buns cool.

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