French buns: recipes from rich, custard, puff pastry. Variants of French buns with cinnamon, poppy seeds, raisins, chocolate

Article on how to bake at home different kinds French buns.

How to make french buns at home?

French bun made at home

french buns can be cooked at home. It won't be a big deal. You just need to want.

french buns

To make buns:

• close to 4-4.5 cups of flour
• 1 glass of warm milk
• 3 eggs
• 4 tbsp. spoons of sugar
• 20 g fresh yeast or 1 tbsp. spoon dry
• 250 g margarine
• a pinch of salt

To prepare the filling:

• 125 g melted margarine
• 1 cup of sugar
• powdered sugar for sprinkling finished buns

Let's start cooking:

1. Opara. Mix with warm milk yeast, sugar (1 tbsp. Spoon) and 2 tbsp. tablespoons of flour, leave in a warm place, and let rise for about 30 minutes.
2. Dough. We add loose eggs, sugar, salt, flour to the dough, at the end we pour melted, but not hot margarine, knead the dough so that it lags behind the hands, let it rise warmly until doubled (about 2 hours).
3. We divide the dough into 4 parts. We roll a thin layer from each part, grease it with melted margarine, sprinkle with a little sugar, wrap it with a roll, cut it into slices 2-3 cm long, and put it in a greased form. For lubrication, it is better to use vegetable oil. If the buns are at a distance of 2-3 cm from one another, then they will connect to each other when raised, and if 5-8 cm, then the buns will be each separately.
4. We leave the form with the buns in a warm place until they rise (about 1 hour).
5. We bake in the oven for 10-15 minutes, turning on the temperature of 180-200 ° C.
6. We take out the buns from the mold, cool and sprinkle powdered sugar.

Dough for French buns custard, puff, yeast, butter: recipes

Choux pastry for buns

Buns from choux pastry- gougères - first began to bake in Burgundy. The peculiarity of the dough is that grated hard cheese is added to it.

Choux pastry for french buns

For the test you will need:

• 0.5 cups of water
• incomplete glass of flour
• 1 st. a spoonful of starch (potato)
• 50 g butter
• 3 eggs
• 100 g hard cheese
• a pinch of salt

Let's start cooking:

1. Boil water with salt and oil in a saucepan.
2. Add flour, starch to the boiled mixture, do not remove from heat, but knead intensively to break up all the lumps.
3. When it cools down a bit, add one egg at a time, and also mix thoroughly until smooth.
4. Pour grated hard cheese, knead.
5. The dough is ready, you can bake small buns. You need to spread the dough a little, the size of a walnut. It will rise a lot during baking.

Puff pastry for buns

Puff pastry for french buns

For the test you will need:

• 200 ml warm milk
• 450 g flour
• 100 ml oil (vegetable)
• 1 protein
• 1 teaspoon tablespoon yeast (dry)
• 2 tbsp. spoons topped with sugar
• a pinch of salt

Let's start cooking:

1. Mix yeast and 1 teaspoon of sugar with warm milk, let stand warm for half an hour.
2. In the sifted flour, add everything for the dough and dough, knead thick dough Let rise for about 1 hour. Then the dough is rolled out, greased custard, sprinkle with raisins, roll into a roll, cut into pieces and bake.

Custard yeast dough for buns

By brewing part of the flour in the dough, we achieve the following:

• The starch in the flour gelatinizes, so less sugar is needed in the dough.
• The taste and quality of the finished product improves.
• The buns get stale more slowly.

Buns from such a dough can be baked with different fillings.

Choux pastry for french buns

For the test you will need:

• about 3 cups flour
• 200 ml warm cream 15% fat
• 200 ml warm milk
• 5 st. spoons of sugar
• 80 g butter (butter)
• 4 yolks
• 2 teaspoons tablespoons yeast (can be dry)
• 1 st. a spoonful of cognac
• pinch of cardamom (ground)

Let's start cooking:

1. 3 art. brew tablespoons of flour with boiling cream, mix and leave to cool.
2. In the yeast add 1 tbsp. a spoonful of sugar, pour warm milk, leave to approach, when the yeast rises, stir them.
3. In the brewed and cooled flour, add melted butter, sugar, yolks, yeast, knead it with a spoon until it bubbles.
4. It turned out to be a watery dough, cover it with a towel, leave it in a warm place for about 2 hours, and wait until the dough doubles in size.
5. Add cognac, cardamom, the remaining flour to the dough, and mix with your hands until it lags behind your hands.
6. The resulting dough can be rolled out, spread with filling, rolled up, cut into pieces, let it rise, and bake.

Gougères - French custard cheese buns: recipe

Gougères - French custard buns with the addition of crushed hard cheese. They can be inside without filling, and with filling (red fish, caviar, cream cheese).

Gougères are served with first courses or as independent dish, to blame.

Dough for french gougère buns

Gougères

This amount of dough will make 15-20 small buns.

For buns you need:

• 1 cup flour
• 125 ml water
• 125 ml milk
• 3 eggs
• 100 g butter (butter)
• 100 g cheese "Russian", "Dutch" or "Poshekhonsky"
• a pinch of salt

Let's start cooking:

1. Pour water with milk into a saucepan with a thick bottom, add butter, salt and heat until boiling.
2. Pour the flour and stir (pot on fire), until smooth.
3. Let the dough cool for 5-10 minutes and add 1 egg, knead until the dough becomes homogeneous. Add the rest of the eggs in the same way.
4. If the dough is thick, add another half of the egg or a whole one. Properly prepared custard dough on a baking sheet where the buns will be baked does not blur, but it is not too thick either.
5. Rub the cheese on fine grater, add to the dough, and mix.
6. On a baking sheet covered with parchment paper or without paper, but slightly moistened with water, spread, with the help of 2 spoons, lumps of dough, the size of quail egg. The distance between the lumps is 5-6 cm, as they will greatly increase in size.
7. We preheat the oven to 190 ° C, put in the oven to bake for 30-40 minutes. Do not open the oven door and knock on it during the entire baking time of the buns, otherwise they will not rise.
8. Ready buns, when cool, you can fill any savory filling, or leave without filling.

french gougère buns

Puff French Buns: Recipe

Puff French buns

Puff French cinnamon buns

For buns you need:

• 1 glass of warm milk
• 100 g butter (butter)
• 20 g yeast (fresh)
• 100 g sugar
• 0.5 kg flour
• a pinch of salt

For the filling you need:

• 50 g melted butter (butter)
• 100 g sugar
• 1 st. tablespoon cinnamon (ground)

Let's start cooking:

1. Sift the flour and put the yeast, 1 teaspoon of sugar into the recess, pour in warm milk and shake the liquid dough. Let rise for about half an hour in the warmth until the dough increases in volume and begins to fall off.
2. We add the remaining products for buns and knead a thick dough, keep in a warm place for about 1 hour.
3. We divide the dough into 2 parts. We take 1 part, roll it out in a layer, spread it with melted butter, sprinkle with sugar mixed with cinnamon, wrap it in a roll, cut it into pieces of 2-3 cm, put it on a greased sheet, at a distance of 2-3 cm, let it rise for about half an hour. Then, also part 2.
4. We coat the risen buns with yolk, and put them in the oven, heated to 180-200 ° C, for 15-20 minutes.

French Raisin Buns: Recipe

Raw French Raisin Buns

The cooking time for these buns is about 3 hours.

French buns with raisins

For buns you need:

• 1 glass of warm milk
• 3 eggs
• 50 g margarine or butter (butter)
• 20 g yeast (fresh)
• 4 tbsp. spoons topped with sugar
• 5 cups flour
• a pinch of salt

For the filling you need:

• half a glass of raisins
• 150 g butter (butter)
• incomplete glass of sugar
• one and a half st. spoons of starch

Let's start cooking:

1. Opara. In a deep bowl, sift the flour, pour warm milk into the recess, pour 1 tbsp. a spoonful of sugar and yeast, and put in heat for half an hour.
2. Dough. When a lot of bubbles appear on the dough, add melted margarine to it and knead with flour.
3. Beat the eggs with the rest of the sugar and salt until foamy and add to the dough.
4. Knead the dough with your hands until it starts to loosen from your hands. Cover with a towel and leave to rise in a warm place for about 2 hours.
5. Filling. Mix melted butter or margarine, sugar, starch.
6. Pour into raisins hot water for 10 minutes, then drain the water, and dry the raisins on a towel.
7. Cutting dough into buns. We divide the risen dough into parts (it is possible for 4). Part of the dough is thinly rolled out, greased with filling, sprinkled with raisins, rolled into a roll, and cut into pieces 2-3 cm long.
8. Put the pieces on a greased vegetable oil sheet slices up, at a distance of 1-1.5 cm, cover with a napkin and let rise for about half an hour.
9. Bake in the oven at 180-200°C for about 15 minutes.

French buns with raisins

How to cook macaroons - french buns?

This is how French buns are made in France - macaroons

Macaroons are small round crispy buns made of meringue and ground almonds, with cream in the middle.

A few secrets of cooking real French macaroons:

• Powdered sugar with almond flour must be dry, for this, before cooking, they can be dried in the oven.
• It is necessary to observe the exact proportions and order of laying products in the dough.
• In France, the dough for drying to acquire a crust is left not for an hour (as in the recipe), but for the night, so ready product will have beautiful view and will not crack when baked.
• In a refrigerator ready-made cookies should be about 12 hours.

French buns - macaroons

Lemon macaroons

For macarons you need:

• 5 proteins (from eggs)
• 210 g powder (sugar)
• 125 g powder (almond)
• 30 g sugar
• 1 st. a spoonful of juice and liquor (lemon)
• 20 drops food coloring(yellow)
• at the tip of the tea spoons of salt

For ganache you need:

• 2 yolks
• 200 ml water
• 40 g starch (corn)
• 25 g butter (butter)
• 1 teaspoon a spoonful of sugar
• zest from 2 lemons

Let's start cooking:

1. Mix the powders: sugar with almond, and sift through a sieve.
2. Beat egg whites with salt thick foam, turning on the slow speed of the mixer first, and then increase the speed, add a little sugar, lemon juice, liquor, dye and continue to beat until a stable foam.
3. With a spatula, mix the beaten proteins and the almond-sugar mixture. Here you need to do everything very carefully, the movements of the spatula should be from 10 to 50, you can not mix the dough, otherwise it will become too liquid. Properly cooked dough should flow off the spatula in a continuous layer.
4. The dough is loaded into pastry bag and extrude on parchment paper that on the sheet, mugs 2-3 cm in diameter. The distance between the circles is 2 cm.
5. Move the shape with circles so that the future cookies take an even shape.
6. Leave the form with raw cookies on the table for about an hour, so that a crust forms on it.
7. Bake at 150°C for about 15 minutes.
8. Remove from the form together - paper and cookies, let cool.
9. ganache. We dilute starch in water, add sugar, butter, bring to a boil over low heat, and cool.
10. Add egg yolks, lemon zest and stir until smooth.
11. Lubricate one circle with ganache, cover with the second - and the cookies are ready.

French pastry recipes - Brioche buns with cinnamon

French buns - brioche

Brioche buns with cinnamon (you can poppy or sesame seeds)

These buns can be served with first courses or made into burgers. This dough will make 12-14 buns.

For buns you need:

• 3 cups flour
• ¼ cup milk (dry)
• 120 g butter (butter)
• 3 eggs
• 1 teaspoon tablespoon yeast (dry)
• 3-4 teas. spoons of water
• 2 teaspoons spoons of sugar
• a pinch of salt
• 1-2 egg yolks for brushing the buns

Let's start cooking:

1. Stir in warm water sugar and yeast, leave warm for 10-15 minutes, during which time the mixture will increase in volume.
2. Add the remaining ingredients to the yeast at room temperature, and knead the dough. We give him 1-1.5 hours to come.
3. From the dough that has come up, we roll round buns in our hands, put them on a sheet, connecting 6 pieces together, let them come up.
4. Mix the yolk with melted butter, grease the buns with this mass, dipping a brush into it, sprinkle with one thing: ground cinnamon, poppy seeds or sesame, and bake at 190 ° C until golden brown.
5. Serve hot buns.

How to make french chocolate muffins?

Raw

French buns with chocolate

For buns you need:

• 500 g flour
• 2 tbsp. spoons of sugar
• 1 egg
• 130 g softened butter (butter)
• 200 ml milk
• 7-8 g yeast (dry)
• a pinch of salt
• chocolate bar - 100 g

Let's start cooking:

1. Dissolve sugar, yeast in warm milk and leave in a warm place for half an hour.
2. We add all the products for buns to the sifted flour, knead the thick dough and put it in heat for 1 hour.
3. We divide the risen dough into 18 parts, and roll the koloboks.
4. We roll each bun with a flat cake and grease half of the cake with melted chocolate.
5. We fold the cake in half, and cut it lengthwise into 3 parts.
6. We twist each part into a roll, make rolls in the form of 3 pieces, and so bake at 180 ° C for 20 minutes.

French buns with chocolate

French Cinnabon Buns with Cinnamon: Recipe with Photo

Cinnabon buns are tasty, but still high-calorie, they are more like cakes.

French Cinnabon Buns

French cinnabon buns with cinnamon

For buns you need:

• 600 g flour
• 200 mg warm milk
• 100 g sugar
• 2 eggs
• 80 g butter (butter)
• 1 teaspoon tablespoon yeast (dry)
• a pinch of salt

For the filling you need:

• 1 cup of sugar
• 1 teaspoon tablespoon cinnamon (ground)
• vanillin on the tip of a knife

For the cream you need:

• 50 g cheese (soft cream)
• 40 g butter (butter)
• 2 tbsp. spoons of powdered (sugar)

Let's start cooking:

1. Dough. Dry yeast with 1 tsp. Pour a spoonful of sugar with warm milk, stir, and leave warm for 10-15 minutes.
2. We add sugar to the approached yeast, together with eggs, softened butter, salt, and flour, knead a thick dough. Cover with a towel and let the dough rise until doubled in size, about an hour and a half.
3. Filling. Mix sugar and cinnamon with vanilla.
4. Buns. Roll out the dough into a rectangle, grease with softened butter (30 g), sprinkle with stuffing, roll into a roll, cut into pieces 2-3 cm long, and fold on a greased sheet.
5. Cover the dough on a sheet with a light towel, and leave to rise for about 15 minutes.
6. Bake for 20-25 minutes, maintaining the temperature at 180°C.
7. Cream. Cream cheese Stir in butter, icing sugar and vanilla.
8. We take out the baked buns from the oven, and immediately, without getting out of the mold, grease with cream.

How to make french buns with cottage cheese?

French buns with cottage cheese are so tender that they literally melt in your mouth.

French buns with cottage cheese

For buns you need:

• 1 cup flour
• 2 yolks (egg)
• 200 g butter (butter)
• 200 g cottage cheese
• 1 teaspoon soda spoon
• a pinch of salt

For the filling you need:

• 150 g sugar
• 2 whites (egg)

Let's start cooking:

1. We mix cottage cheese, soda, softened butter, yolks, add a little flour. If 1 cup is not enough, add more to make the dough dense, like dumplings.
2. Beat the whites with a mixer, adding a little sugar, until a steep state.
3. We roll out the dough in a layer, grease it with the filling, roll it up, cut it into rounds 2-3 cm long, lay it out on a sheet, and bake for 20-25 minutes, maintaining a temperature of 180 ° C.

How to make French buns with sour cream filling?

French buns with sour cream filling

For buns:

• 350 g flour
• 100 ml milk
• 1 teaspoon tablespoon yeast (dry)
• 50 g butter (butter) or margarine
• 50 g sugar
• a pinch of salt
• 70 g sour cream

For filling:

• 500 g cottage cheese
• 100 g sugar
• 1 egg

For filling:

• 200 g sour cream
• 1 st. a spoonful of sugar

Let's start cooking:

1. Opara. Mix yeast, a few tbsp. spoons of flour, 1 tbsp. a spoonful of sugar with warm milk. We put to raise the dough in a warm place.
2. Bun dough. Add all the ingredients and dough to the sifted flour, knead the thick dough, let it rise in a warm place for about 1 hour.
3. Filling. Mix cottage cheese, egg and sugar.
4. Cooking buns. We roll out the dough in a layer, grease it with the filling, roll it up, cut it into pieces, 2-3 cm long, put it on a sheet, let it rise for 10-15 minutes, brush with yolk, and bake for 20-25 minutes at a temperature of 180-200 ° C.
5. fill. Mix sour cream with sugar.
6. We take out the baked buns from the oven and pour over the filling.

French Butter Bun: Recipe

French sweet buns with poppy

For buns:

• 500 g flour
• 250 ml warm milk
• 2 teaspoons tablespoons yeast (dry)
• 100 g butter (butter) or margarine
• 1 egg
• 3-5 art. spoons of sugar
• a pinch of salt and vanilla
• 50 g raisins

For filling:

• 100 g poppy
• 4-6 art. spoons of sugar
• 2 tbsp. tablespoons butter (butter)

For brushing the buns 1 egg yolk

Let's start cooking:

1. Opara. Mix dry yeast, 1 tbsp. a spoonful of sugar, 2 tbsp. tablespoons of flour with warm milk, and put in heat to rise (about half an hour).
2. Dough. Sift the flour, add the egg, sugar, butter, salt, dough, knead with your hands, add the raisins at the end and knead again to distribute the raisins evenly over the dough. We put the dough in heat for 1 hour.
3. Filling. Pour poppy seeds with boiling water, after 10 minutes drain the water, and grind the poppy seeds with a blender and add sugar.
4. Cooking buns. We divide the dough into 2 parts. We roll out part of the dough in a layer, grease it with melted butter, and then with the filling, roll it up, cut it into pieces 2-3 cm long, arrange it on a sheet, let it rise for 15 minutes, grease it with yolk, and bake for 20-25 minutes at a temperature of 200 ° C.

How to make french buns with yeast dough?

French yeast dough buns

For buns you need:

• about 4 cups flour
• 60 g sugar
• 1 glass of milk
• 2 eggs
• 100 g butter (butter)
• 2 teaspoons tablespoons yeast (dry)

For the filling you need:

• 100 g butter (butter)
• 180 g sugar
• 1.5 st. tablespoons starch (potato)

Let's start cooking:

1. Dough. Dissolve dry yeast in warm milk.
2. Sift the flour, add all the products for buns to it, and knead a thick dough. in a safe way. Let the dough rest for 1 hour.
3. Filling. Mix butter, sugar and starch.
4. Making buns. We roll out the dough in a layer, grease it with the filling, cut it into pieces 2-3 cm long, lay it out on a greased sheet, the distance between raw buns 2-3 cm, let them rise for about 15 minutes.
5. We heat the oven to 220 ° C, and when we put the buns in the oven, we screw it up to 180 ° C. We bake for about 15 minutes.
6. Sprinkle cooled buns with powdered sugar.

So, from the recipes above, we are convinced that French buns are a delicious treat.

Video: Gougeres - French cheese buns / Gougeres - Cheese Puffs Recipe / Recette des Gougeres

Sinabon buns are a famous French pastry from the bakery of the same name, which is now popular all over the world. Delicious rolls baked from dough with cream cheese and cinnamon. They add to them various fillings, then smeared with glaze and consumed warm. We will tell you how to cook Sinabon buns at home, recipes with photos and detailed descriptions will help you.

cooking secrets

Cook identical to French fragrant buns with cinnamon at home it will not work, because their proprietary recipe is kept secret, as it is officially patented. But at home, you can cook Cinnabon rolls that will taste just as good as the classic one. Some housewives manage to bake rolls from the most tender test, fragrant chocolate icing and melt-in-your-mouth cream are so successful that they are considered by others to taste better than real Cinnabon pastries.

One of company secrets French rolls with cinnamon - this is the use of flour with a very high content gluten. To bake rolls similar to original pastries, add wheat gluten into dough or make your own gluten. Introduce it along with flour to other products to give splendor to pastries.

Classic Cinnamon Sinabon Bun Recipe

Let's figure out how to cook Sinabon buns (a recipe with a photo is attached step by step). For French Cinnabon bakeries, cinnamon is brought from Indonesia, but any home will do. ground cinnamon. It is mixed with liquid butter and sugar, and then smeared with them. ready dough. After that, everything rolls into a tight roll with 5 turns, then with the help of a thread it is necessary to make cuts so that the rolls do not deform. The form is lined with parchment, greased with oil, then the cakes are laid out at a distance from each other to make them airy. The baking time varies from 20 to 25 minutes at an oven temperature of 180 C.

Dough preparation

Sinabon is a cinnamon bun with creamy frosting. But in order for it to turn out appetizing, fragrant and cause delight, you need to properly prepare the dough and select the ingredients.

You will need:

• 570 g wheat flour;
• two eggs;
• 700 g of sugar;
• 10 g dry yeast;
• vanillin, salt - a pinch;
• 60 g butter;
• half a glass of milk;
• half a glass of boiled water.

Step by step recipe:

1. The dough is prepared as follows: melt sugar, milk, butter, vanillin and salt in a metal bowl or saucepan. Cool down.
2. Mix warm water with yeast and sugar, leave for 15 minutes.
3. Add the eggs to the melted mixture, mix until smooth, then add the yeast mixture, mix again.
4. Sift the flour and gradually add to the bowl with the ingredients, kneading the dough.
5. When the dough becomes steep, put it on the surface of the table, sprinkle with flour, knead for another 10 minutes, then roll it up, cover with cling film and leave to rise for 40 minutes. As a result, the dough will double in size.
6. After the dough, it remains only to roll it into a rectangle, about 0.5 cm thick and continue to cook fragrant cakes.

toppings

A story about how to cook Sinabon buns at home will not be complete without talking about the filling. Unique taste french pastries determines the filling. Classic Cinnamon Sinabon uses just three ingredients.

You will need:

• a glass of brown sugar;
• 50 g butter;
• 20 g dry cinnamon.

Recipe:

1. Melt the butter on the stove.
2. Mix the rest of the ingredients.
3. The filling is ready, now grease the dough and bake fragrant rolls.

cream

Classic Sinabon with cream cheese and cinnamon at home is easy to diversify by adding cream additives: apple, walnut, chocolate, caramel. But first you need to learn the basics. To make buttercream you will need:

• 50 g soft cheese;
• 100 g of powdered sugar;
• 40 g soft butter;
• vanilla sachet.

Cooking process:

1. Blend soft foods until smooth.
2. Add vanillin and powder to the mass.

Bun formation technology

We already know how to cook classic Sinabon, it remains to consider the technology for forming rolls. After the dough is completely ready, the process for creating rolls is as follows:

1. Roll out a thin sheet measuring 30x40 cm.
2. Spread the filling evenly, leaving an empty edge so that the roll sticks together well.
3. Roll up the dough into a tight roll. The tighter it is, the more your pastries will look like classic rolls.
4. Cut the resulting roll into 12 identical pieces. If you don't have a thin knife, use a thread.
5. Spread the cakes on the form and continue cooking in the oven. When ready, glaze for Sinabons, prepared in advance, is applied on top.

Sinabon buns with chocolate

Most simple recipes We have already considered Sinabon buns. Find out how to make fragrant Sinabon buns at home with chocolate filling. The technology of preparation remains the same as in original version, A chocolate fondant applied on top.

Preparation of chocolate filling

The filling is applied directly to the rolled out dough. If it is not oily enough, then pre-grease the rolled surface with oil. For cooking you will need:

1. 50 g butter;
2. 2 tbsp cocoa;
3. 4 tbsp Sahara.

Cooking process:

1. Mix sugar and cocoa.
2. Add mixture to melted butter.

chocolate frosting recipe

Hot buns that are taken out of the oven should immediately be covered with icing so that it melts a little. To make chocolate fudge you will need:

• 100 ml low-fat cream;
• 50 g plums. oils;
• 100 g dark chocolate.

Cooking process:

1. Melt solid ingredients on fire.
2. Stir until smooth.
3. Remove from heat, wait until the mass has cooled, then pour in the cream, mix. Glaze is ready!

caramel pekanbon recipe

In this recipe, we will look at how to make Sinabon buns with nuts and caramel. In essence, these are classic delicious rolls, only pumped caramel sauce. To make cooking easier, creamy glaze mix with store-bought caramel topping.

Fragrant dough is ready, and for the cream you will need:

• 100 g overseas pecans (or swap for walnuts)
• 50 ml of finished caramel topping;
• 50 g soft cream cheese;
• 100 g of powdered sugar;
• 40 g soft plums. oils;
• vanilla sachet.

Cream recipe:

1. First, learn how to make buttercream by mixing soft ingredients until smooth. Divide the mass into two parts.
2. Spread the buns first.
3. Add caramel to the second mass. Leave in a warm place for a while so that the frosting and caramel mixture is more pliable.
4. Then top with caramel mixture, sprinkle with roasted, chopped nuts.

As you have already noticed, perishable products are used for icing, so pastries cannot be stored for a long time. If you want to extend the shelf life of the rolls, then apply the icing immediately before use. Butter cream it is stored longer than the others - about 36 hours on the bottom shelf of the refrigerator, where the temperature is kept from 4 to 8 C.

If you are not yet confident in your skills, do not undertake to cook complicated recipes, start with the classics, and then move on to more complex culinary masterpieces with caramel topping or apple-nut cream. When you learn how to make French buns to perfection, adding imagination and creativity to the effort, your friends will come to every evening tea party to enjoy the wonderful taste and aroma of fresh pastries.

Airy French buns are the best start to the day. They create a special mood, give gastronomic pleasure and are surprisingly easy to prepare. Choose your favorite recipe for French muffins or cook all the baking options in sequence.

French buns - general cooking principles

French buns are being prepared, the recipes of which are offered below, from yeast, custard, puff pastry. Main ingredients: flour, butter, eggs, sugar. Often buns are covered with cream, which is made from sour cream, soft cheese, starch, icing sugar.

You can diversify the taste and aroma of baking with raisins, chocolate chips, cinnamon, poppy seeds, lemon zest. It all depends on the preferences of the hostess.

If the prepared dough is used to form buns immediately, without proofing, the pastries cook very quickly. If you opt for the pre-proofed French muffin recipe, plan for an hour and a half for the dough to rise.

The baking temperature is average, from 190 to 210 ° C, depending on the power of the oven.

French Buns: Yeast Dough Recipe

Delicious tender buns They are prepared quickly and always turn out to be successful. This French bun recipe is suitable for beginner cooks.

Ingredients:

• fifty grams of raw yeast;
• a glass of milk;
• two eggs;
• a quarter cup of sugar in the dough;
• a glass of sugar in cream;
• a pack of margarine for baking;
• three glasses of flour;
• one and a half tablespoons of starch;
• half a teaspoon of cinnamon.

Cooking method:

1. Soften half a pack of margarine room temperature for making cream.
2. With a fork, mix soft margarine with a glass of sugar and a norm of starch.
3. Heat milk until warm.
4. Dissolve the crushed fresh yeast in milk.
5. Melt the other half of the margarine.
6. Drive in yeast milk eggs, pour in margarine, put the remaining sugar and half of the flour, mix with a wooden spatula.
7. Pour in the rest of the flour, knead a soft, elastic dough.
8. Divide it into two parts.
9. Roll out the first part into a cake about one and a half centimeters thick.
10. Lubricate the cake with half of the cream.
11. Roll out the dough roll.
12. Cut the roll into small pieces not more than 4 cm thick.
13. Place on a baking sheet lined with greased parchment paper, cut side down. Leave space between the buns - the dough will increase in volume.
14. cover light buns napkin, leave for an hour to rise.
15. Preheat oven to 210-220°C.
16. Send the approached buns to the oven, immediately lower the temperature to 190 ° C.
17. Buns will be ready in fifteen minutes.

French Cinnabon Buns: Cheese Cream Recipe

The famous Cinnabon buns are soft, savory and very tasty. Pleasant creamy note and cheese sourness give them a recognizable taste.

Ingredients:

• six hundred grams of flour;
• a teaspoon of dry yeast;
• a glass of milk (200 ml);
• one hundred grams of sugar in the dough;
• eighty grams of butter per dough;
• two eggs;
• a whisper of salt;
• a glass of sugar in the filling;
• a sachet of vanillin;
• a teaspoon of cinnamon;
• fifty grams of soft cream cheese;
• forty grams of butter in cream;
• two tablespoons of powdered sugar.

Cooking method:

1. Dissolve the yeast in warm milk, leave for fifteen minutes to activate.
2. Add eggs, fifty grams of soft butter, sugar and salt to the yeast that has come up, mix with a fork.
3. Add flour, knead a tight dough.
4. cover light dough towel, leave for an hour and a half to rise. The dough should double in size.
5. For the filling, combine vanilla and cinnamon.
6. Punch down the risen dough and roll it into a thin cake.
7. Brush with remaining oil.
8. Sprinkle with cinnamon vanilla filling.
9. Roll up the dough, cut into pieces of 3-4 cm.
10. Bake at 180°C for about twenty minutes.
11. While the buns are baking, prepare the cream. Combine butter with cream cheese and powdered sugar.
12. Hot ready-made buns smear with cream.

French buns: a recipe with yeast-free custard dough

These buns have their own original name- gougers. The composition of the dough includes grated cheese, which gives baking amazing taste and aroma.

Ingredients:

• a glass of flour;
• half a glass of water;
• three eggs;
• fifty grams of butter;
• that grams of semi-hard cheese;
• a tablespoon of starch;
• a pinch of salt.

Cooking method:

1. Pour water into a saucepan, add oil, salt and place over medium heat.
2. When the water boils, add flour and starch and immediately begin to knead the dough intensively. The main thing is to break all the flour lumps.
3. Remove from heat and let the dough cool to lukewarm.
4. Grate the cheese.
5. Add the cheese crumble and eggs to the dough, knead vigorously.
6. Separate from the dough lumps the size of Walnut and form buns.
7. Bake until done in preheated oven.

French buns: recipe with sour cream

Sour cream filling attached unusual taste those French muffins. The recipe is simple to execute, suitable for inexperienced cooks.

Ingredients:

• three hundred and fifty grams of flour;
• one hundred milliliters of milk;
• a teaspoon of dry yeast;
• two hundred and seventy grams of sour cream (seventy per dough, two hundred per cream);
• fifty grams of butter or spread;
• one hundred and sixty grams of sugar (fifty in the dough, ten in the filling, one hundred in the filling);
• a whisper of salt;
• half a kilo of cottage cheese;
• one a raw egg in the filling;
• one yolk for lubrication.

Cooking method:

1. Put the dough: pour yeast, three tablespoons of flour, a tablespoon of sugar into warm milk. Leave for half an hour.
2. Add sour cream and butter, salt and sugar residues to the approached dough, mix.
3. Knead the dough, leave it warm for proofing for an hour.
4. cook curd filling by combining cottage cheese with egg and sugar.
5. Roll out the dough, grease with the filling, roll up the roll.
6. Divide the roll into small pieces no more than 3 cm thick.
7. Arrange rolls on a baking sheet lined with paper.
8. Let the buns rest for ten minutes.
9. Beat the yolk, grease the risen buns with it.
10. Bake until done.
11. For sour cream filling Thoroughly beat sour cream with sugar.
12. Remove the finished buns from the oven, pour with sour cream.

French buns: recipe with puff pastry

Simple puff pastry easy to cook at home. Fresh French buns according to the recipe below are tender, airy.

Ingredients:

• four hundred and fifty grams of flour;
• a teaspoon of dry yeast;
• two hundred milliliters of milk;
• one hundred grams of vegetable oil;
• crude protein;
• five tablespoons of sugar with a top (two for the dough, three for the filling);
• two tablespoons of confectionery poppy;
• a pinch of salt.

Cooking method:

1. Dissolve yeast in warmed milk with a teaspoon of sugar.
2. Steam poppy seeds with boiling water.
3. Let the light dough work for half an hour in a warm place.
4. Combine all ingredients and knead a tight dough.
5. It should be within an hour.
6. Squeeze out the swollen poppy.
7. Roll out the dough into a thin layer.
8. Sprinkle the layer with poppy seeds and sugar.
9. Roll up the roll, cut it into pieces.
10. Bake until the dough is browned.

French buns: recipe for yeast choux pastry

Cardamom and cognac give the pastries an unusual taste. French buns prepared according to this recipe stale slowly.

Ingredients:

• two hundred milliliters of milk;
• two hundred milliliters of drinking cream;
• three glasses of milk;
• a tablespoon of yeast;
• four yolks;
• a tablespoon of cognac;
• a quarter cup of sugar;
• eighty grams of butter;
• a dash of cardamom.

Cooking method:

1. Bring cream to a boil.
2. Add 3 tables. tablespoons of flour, mix vigorously and remove from heat.
3. Dilute the yeast and a tablespoon of sugar in warmed milk, let stand.
4. Melt the butter.
5. Separate the yolks.
6. Add the remaining sugar, butter, yolks to the cooled custard mixture, pour in the yeast that has come up and knead the mass with a spoon.
7. The resulting batter leave two hours to rise.
8. Pour in the cognac, add the cardamom and knead the dough well behind the hands on the remaining flour.
9. Roll it out with a layer, spread with any filling (not necessary, you can do plain buns), roll up.
10. Cut the dough tube into pieces.
11. Bake the buns until done.

French buns: raisin muffin recipe

Airy pastries with soft sweet raisins - favorite treat kids. Be sure to cook these amazing French muffins. The recipe is very simple, but worthy of the most sophisticated confectioner.

Ingredients:

• a glass of milk;
• fifty grams creamy spread or butter in the dough, the same amount in the filling;
• three eggs;
• four large spoons sugar (with top) in the dough, an incomplete glass - in the filling;
• twenty grams of fresh yeast;
• five glasses of flour;
• half a teaspoon of salt;
• half a glass of raisins;
• one and a half tablespoons of any starch.

Cooking method:

1. Pour milk into a saucepan, heat up.
2. Remove butter or spread ahead of time to soften.
3. Sift flour into a deep bowl, make a hole in the center.
4. Pour in the milk, add yeast and a tablespoon of sugar to it, cover with a napkin, let it rise a little.
5. Add soft margarine to the dough, knead the dough.
6. Whisk the eggs vigorously with the rest of the sugar.
7. Add egg mixture into the dough, knead thoroughly.
8. Let stand by tightening the container with the dough cling film. You can work with the dough when it has risen twice.
9. Steam the raisins with boiling water, drain the water after ten minutes, put the berries on a paper towel.
10. For the filling, mix softened butter with cornstarch and sugar.
11. Divide the dough into 3 pieces.
12. Roll each, grease butter filling and sprinkle with raisins.
13. Roll up the roll, cut it into pieces and bake.

French Buns - Tricks and Helpful Tips

• If the recipe for French buns indicates raw yeast, and you have only dry or vice versa, do not worry. Baking will turn out equally tasty with both. Replacement proportions: 50 g of live yeast is 6 g of dry (a teaspoon without a slide.
• Be sure to sift the flour. Being saturated with oxygen, it will make pastries airy, the dough will rise well.
• Ready-made buns can be stored in the refrigerator, and warmed up in the microwave before eating.

A very quick recipe and very easy, all its charm is that the dough rises already in the product, and not twice in the bowl, as is customary for yeast rich dough.

For test:

200 ml warm milk

50 gr butter

50 g raw yeast (I have not tried it with others yet)

60 gr sugar (4 tbsp)

5 g salt (1 tsp)

5 gr vanillin

580g flour (about 4 tbsp)

For filling:

20g cinnamon

100 gr sugar

60 gr butter

Cooking:

First, it is better to start by putting the butter out of the refrigerator and cutting it thin plates so that it softens quickly. This will be the butter for the filling.

In warm milk small fire heat the oil, but do not bring it to hot. As soon as the temperature of the milk has become more than 40-45 about degrees (i.e., the hand endures), remove from heat and leave the butter to melt. I specially cut the butter into small cubes, then it will quickly dissolve in milk. Then we knead the yeast into warm milk, they will easily melt in warm milk. We beat eggs into this mass, add sugar, vanilla, salt and beat a little, in order to mix everything. In the resulting mass, we begin to fill in the flour sifted in advance. In general, I am of the opinion that everything should be prepared in advance, then the risk of failure is minimized. I do not add all the flour, but only 3 cups, pour the rest of the flour in parts. The dough should not be liquid. It is such in consistency that it practically does not stick to hands, well, if only just a little bit. This dough is easy to remove from the bowl and form a rounded shape on the table. If it sticks to the hands, then slightly and only small particles of dough remain in the palm of your hand, and then at first, then this is not there. Strongly such a dough does not spread, I would say it does not even hold its shape badly. Of course, it is going back if it is kneaded into a cake, but it is already possible to roll it out. If everything is as I describe, then there is enough flour, if you feel that the dough is more liquid, knead the flour right on the table. The main thing is not to overdo it. I don’t know what will happen and where this limit is, but I’m sure nothing good.

I divide the finished dough into two parts with a knife, then on a table greased with vegetable oil I form it with a rolling pin or with my hands rectangular shape thickness from 0.5 to 0.8 cm. Not thicker. Otherwise they will be giants. Don't forget that the dough will still rise. When a rectangle of about 35x50 cm has been formed, we grease it with 1/2 of the melted butter, which we have prepared in advance for the filling. From above, sift cinnamon through a strainer over the entire dough, then sprinkle everything with sugar. Twist into a roll, I do it in such a way that it twists towards the larger side, so that there are more curls. Then we cut the resulting roll by about 4 cm. And put each booth on a baking sheet. I have 9 pcs on a standard baking sheet. I use parchment, but you can send a baking sheet with flour. We lay out the buns with a distance of about 5 cm between them. Leave for 15-20 minutes on the table, in the meantime, we also blank everything with the second part of the dough. And turn on the oven so that while you are engaged in the formation of the next baking sheet with buns, it has time to warm up to 180 degrees. When both baking sheets are ready, and the oven has already warmed up, put the first baking sheet in the oven for 20-30 minutes. Depending on the oven. The rolls rise well by the time they are placed in the oven. And inside the cabinet will increase in size. To the bottom oven I put a pot with water, it helps me personally to avoid overly ruddy barrels on one side. This is probably how my oven gives, they also say that the rolls will be softer. I did not dare to check on these buns), but all previous times my buns were not successful. One of the reasons for this was probably yeast. After all, both times that didn’t work out, I used simple dry yeast from an unknown manufacturer. This time the yeast is raw as before, and lo and behold. I heard there are special active yeast dry just for baking muffins. Next time I will experiment and add my experience to this post.

Airy French buns are the best start to the day. They create a special mood, give gastronomic pleasure and are surprisingly easy to prepare. Choose your favorite recipe for French muffins or cook all the baking options in sequence.

French buns - general cooking principles

French buns are being prepared, the recipes of which are offered below, from yeast, custard, puff pastry. Main ingredients: flour, butter, eggs, sugar. Often buns are covered with cream, which is made from sour cream, soft cheese, starch, icing sugar.

You can diversify the taste and aroma of baking with raisins, chocolate chips, cinnamon, poppy seeds, lemon zest. It all depends on the preferences of the hostess.

If the prepared dough is used to form buns immediately, without proofing, the pastries cook very quickly. If you opt for the pre-proofed French muffin recipe, plan for an hour and a half for the dough to rise.

The baking temperature is average, from 190 to 210 ° C, depending on the power of the oven.

French Buns: Yeast Dough Recipe

Delicious tender buns are prepared quickly and always turn out to be successful. This French bun recipe is suitable for beginner cooks.

Ingredients:

Fifty grams of raw yeast;

A glass of milk;

Two eggs;

A quarter cup of sugar in the dough;

A glass of sugar in cream;

A pack of margarine for baking;

Three glasses of flour;

One and a half tablespoons of starch;

Half a teaspoon of cinnamon.

Cooking method:

Soften half a pack of margarine at room temperature to make a cream.

With a fork, mix soft margarine with a glass of sugar and a norm of starch.

Heat milk until warm.

Dissolve the crushed fresh yeast in milk.

Melt the other half of the margarine.

Beat the eggs into the yeast milk, pour in the margarine, put the remaining sugar and half the flour, mix with a wooden spatula.

Pour in the rest of the flour, knead a soft, elastic dough.

Divide it into two parts.

Roll out the first part into a cake about one and a half centimeters thick.

Lubricate the cake with half of the cream.

Roll out the dough roll.

Cut the roll into small pieces no more than 4 cm thick.

Place on a baking sheet lined with greased parchment paper, cut side down. Leave space between the buns - the dough will increase in volume.

Cover the buns with a light towel and leave to rise for an hour.

Preheat oven to 210-220°C.

Send the approached buns to the oven, immediately lower the temperature to 190 ° C.

Buns will be ready in fifteen minutes.

French Cinnabon Buns: Cheese Cream Recipe

The famous Cinnabon buns are soft, savory and very tasty. A pleasant creamy note and cheesy sourness give them a recognizable taste.

Ingredients:

Six hundred grams of flour;

a teaspoon of dry yeast;

A glass of milk (200 ml);

One hundred grams of sugar per dough;

Eighty grams of butter per dough;

Two eggs;

A whisper of salt;

A glass of sugar in the filling;

Vanillin sachet;

A teaspoon of cinnamon;

Fifty grams of soft cream cheese;

Forty grams of butter in cream;

Two tablespoons of powdered sugar.

Cooking method:

Dissolve the yeast in warm milk, leave for fifteen minutes to activate.

Add eggs, fifty grams of soft butter, sugar and salt to the yeast that has come up, mix with a fork.

Add flour, knead a tight dough.

Cover the dough with a light towel, leave for an hour and a half to rise. The dough should double in size.

For the filling, combine vanilla and cinnamon.

Punch down the risen dough and roll it into a thin cake.

Brush with remaining oil.

Sprinkle with cinnamon vanilla filling.

Roll up the dough, cut into pieces of 3-4 cm.

Bake at 180°C for about twenty minutes.

While the buns are baking, prepare the cream. Combine butter with cream cheese and powdered sugar.

Grease hot ready-made buns with cream.

French buns: a recipe with yeast-free custard dough

Such buns have their own original name - gougeres. The composition of the dough includes grated cheese, which gives the pastries an amazing taste and aroma.

Ingredients:

A glass of flour;

Half a glass of water;

Three eggs;

Fifty grams of butter;

What grams of semi-hard cheese;

a tablespoon of starch;

A pinch of salt.

Cooking method:

Pour water into a saucepan, add oil, salt and place over medium heat.

When the water boils, add flour and starch and immediately begin to knead the dough intensively. The main thing is to break all the flour lumps.

Remove from heat and let the dough cool to lukewarm.

Grate the cheese.

Add the cheese crumble and eggs to the dough, knead vigorously.

Separate walnut-sized lumps from the dough and form buns.

Bake until done in preheated oven.

French buns: recipe with sour cream

The sour cream filling gives these French buns an unusual flavor. The recipe is simple to execute, suitable for inexperienced cooks.

Ingredients:

Three hundred and fifty grams of flour;

One hundred milliliters of milk;

a teaspoon of dry yeast;

Two hundred and seventy grams of sour cream (seventy per dough, two hundred per cream);

Fifty grams of butter or spread;

One hundred and sixty grams of sugar (fifty in the dough, ten in the filling, one hundred in the filling);

A whisper of salt;

Half a kilo of cottage cheese;

One raw egg for the filling;

One yolk for brushing.

Cooking method:

Put the dough: pour yeast, three tablespoons of flour, a tablespoon of sugar into warm milk. Leave for half an hour.

Add sour cream and butter, salt and sugar residues to the approached dough, mix.

Knead the dough, leave it warm for proofing for an hour.

Prepare the curd filling by combining the curd with the egg and sugar.

Roll out the dough, grease with the filling, roll up the roll.

Divide the roll into small pieces no more than 3 cm thick.

Arrange rolls on a baking sheet lined with paper.

Let the buns rest for ten minutes.

Beat the yolk, grease the risen buns with it.

Bake until done.

For sour cream filling, thoroughly beat sour cream with sugar.

Remove the finished buns from the oven, pour with sour cream.

French buns: recipe with puff pastry

Simple puff pastry is easy to make at home. Fresh French buns according to the recipe below are tender, airy.

Ingredients:

Four hundred and fifty grams of flour;

a teaspoon of dry yeast;

Two hundred milliliters of milk;

One hundred grams of vegetable oil;

crude protein;

Five tablespoons of sugar with a top (two for the dough, three for the filling);

Two tablespoons of confectionery poppy;

A pinch of salt.

Cooking method:

Dissolve yeast in warmed milk with a teaspoon of sugar.

Steam poppy seeds with boiling water.

Let the light dough work for half an hour in a warm place.

Combine all ingredients and knead a tight dough.

It should be within an hour.

Squeeze out the swollen poppy.

Roll out the dough into a thin layer.

Sprinkle the layer with poppy seeds and sugar.

Roll up the roll, cut it into pieces.

Bake until the dough is browned.

French buns: recipe for yeast choux pastry

Cardamom and cognac give the pastries an unusual taste. French buns prepared according to this recipe stale slowly.

Ingredients:

Two hundred milliliters of milk;

Two hundred milliliters of drinking cream;

Three glasses of milk;

a tablespoon of yeast;

Four yolks;

A tablespoon of cognac;

A quarter cup of sugar;

Eighty grams of butter;

Whisper of cardamom.

Cooking method:

Bring cream to a boil.

Add 3 tables. tablespoons of flour, mix vigorously and remove from heat.

Dilute the yeast and a tablespoon of sugar in warmed milk, let stand.

Melt the butter.

Separate the yolks.

Add the remaining sugar, butter, yolks to the cooled custard mixture, pour in the yeast that has come up and knead the mass with a spoon.

Leave the resulting batter for two hours to rise.

Pour in the cognac, add the cardamom and knead the dough well behind the hands on the remaining flour.

Roll it out in a layer, spread it with any filling (not necessary, you can make simple buns), roll it up.

Cut the dough tube into pieces.

Bake the buns until done.

French buns: raisin muffin recipe

Airy pastry with soft sweet raisins is a favorite treat for kids. Be sure to cook these amazing French muffins. The recipe is very simple, but worthy of the most sophisticated confectioner.

Ingredients:

A glass of milk;

Fifty grams of creamy spread or butter in the dough, the same amount in the filling;

Three eggs;

Four large spoons of sugar (with a top) in the dough, an incomplete glass - in the filling;

Twenty grams of fresh yeast;

Five glasses of flour;

Half a teaspoon of salt;

Half a glass of raisins;

One and a half tablespoons of any starch.

Cooking method:

Pour milk into a saucepan, heat up.

Remove butter or spread ahead of time to soften.

Sift flour into a deep bowl, make a hole in the center.

Pour in the milk, add yeast and a tablespoon of sugar to it, cover with a napkin, let it rise a little.

Add soft margarine to the dough, knead the dough.

Whisk the eggs vigorously with the rest of the sugar.

Add the egg mixture to the dough, knead thoroughly.

Let stand by covering the bowl with cling film. You can work with the dough when it has risen twice.

Steam the raisins with boiling water, drain the water after ten minutes, put the berries on a paper towel.

For the filling, mix softened butter with cornstarch and sugar.

Divide the dough into 3 pieces.

Roll out each, grease with butter filling and sprinkle with raisins.

Roll up the roll, cut it into pieces and bake.

If your French muffin recipe says raw yeast and yours says dry yeast or vice versa, don't worry. Baking will turn out equally tasty with both. Replacement proportions: 50 g of live yeast is 6 g of dry (a teaspoon without a slide.

Be sure to sift the flour. Being saturated with oxygen, it will make pastries airy, the dough will rise well.

Ready-made buns can be stored in the refrigerator, and warmed up in the microwave before eating.