How to make buns from dough. Original forms of yeast dough buns
I want to cook something special for the holidays. And offer a new reading of already known and beloved dishes. So it's time to check out some new culinary design ideas!
Our today's review is devoted to the creative cutting of dough - from the simplest to real masterpieces of flour production.
We put ideas in a piggy bank!
Buns from strips and layers of dough without filling
From the "sausages" of yeast dough, you can make beautiful buns. To prevent the strips from sticking together, the sausage must first be greased with an egg. And then wrap it with an ornate line according to the pattern you like.
From a small rolled strip, you can make a flower bun, a bow bun, a leaf bun.
For children, we definitely make pastries in the form of animals.
From a layer of puff pastry, you can make a stylish bun with a large bow.
Roll based baking
Original spikelets, buns and bread can be made on the basis of rolls. Here, various schemes for cutting dough with scissors are used.
We perform the spikelet as follows: sprinkle the “sausage” from the dough with poppy seeds. Then we make cuts in the roll at an angle of 45 degrees, and lay them out with a “pigtail”.
Similarly, we perform spikelets stuffed with poppy seeds or cinnamon with sugar.
You can make a ruddy wreath from a roll with sugar and cinnamon.
If you cut the roll into pieces and spread on a baking sheet, you can make cinnamon buns. When ready, fill the buns with chocolate icing, concentrated syrup, nuts with sugar or other delicious decoration.
Decorating the edge of the pie
Open pies and pizzas can be decorated in a special way by shaping the edge in advance and filling with toppings.
Original pies with filling
Pies are loved by adults and children. You can surprise and please your loved ones by making them in the form of roses, animals, curls, apples and other fruits and vegetables. Thus, you can make themed pies for a specific event or for a specific person.
stuffed pies
Large stuffed pies can be decorated in the form of a funny turtle. The relief on the shell can be made using prints of cups or dumplings.
Stuffed flower pie can be made with any sufficiently thick filling or with a combination of two fillings. We spread the filling on the lower layer - we form the center and the ring. Then cover with a second layer of dough and fix the center with a plate. We fasten the ring along the edge and make cuts, unfold the dough like flower petals.
We make a stuffed ring pie with a peeking out filling using special cuts in the center of the dough layer and bend it to the edge.
A stuffed pie in the form of a fish is made from puff pastry or yeast dough.
A country pie with minced meat and eggs is also quite beautiful and colorful. This dish is sure to impress your guests!
From small round pies with filling we form a bunch of grapes, decorate with carved leaves and a vine. Here is the finished culinary masterpiece!
Stuffed pie can be perforated. For such a pie, a thick filling of pieces of meat, cabbage, apples is suitable.
bicolor pies
Pies and buns made from two-color dough are very original. We make them according to the principle of the well-known Zebra pie, coloring half the dough with cocoa powder. And then it all depends on your imagination. You can put snow-white dough balls in a baking dish and pour the dark part of the dough, you can bake multi-colored cakes and make a cake out of them, or you can combine two layers of light and dark dough, make two rolls and colored butterflies from them.
decorative bread
It is our custom to greet guests with bread and salt. But where to get beautiful decorative bread? It turns out that it is quite possible to bake it yourself. There are a lot of decent options. Let's get to know them:
Open pies and pies
Open pies and pies can be decorated not only with the original edge.
We make puff pastry pies with the effect of an opening flower from two square layers, cutting the top one.
Charlotte with apples is now made in a new format. We spread the curd filling of the consistency of thick sour cream on the shortbread dough, decorate with roses from apples on top.
We decorate pies with berries and jam filling with decorative pieces of dough.
We make open puff pastry pies with meat filling.
We decorate pies and pies with an edge of dough and sausages. To do this, we put a sausage between the two layers, fix it, make cuts and unfold it.
With pieces of boiled sausage, you can make rose pies.
An open pie with pear and cottage cheese is very useful. We fill the base of shortcrust pastry with pears, cut into rings, without separating them. We spread them in the shape of a flower and fill them with a liquid curd filling. We bake.
We make a pear pie from a puff layer and half a pear. Original and simple!
Pie "Santa Claus"
For the New Year holiday, it is worth baking a cake with one of its symbols. We propose to make a cake with the image of Santa Claus.
Now, fully armed, let's start experimenting with original pastries!
Photos used: hlebopechka.ru, www.liveinternet.ru,
Buns cooked on yeast dough are airy, soft and tasty. The original design can make them ideal. The secret of success lies in the accurate and virtuoso work with the dough.
Beautiful pastries step by step: original forms for buns
Housewives who often bake yeast dough buns know that baking forms can be very different: from the simplest to the most complex.
There are so many recipes and master classes on beautiful pastries that it’s enough for at least every day of the year.
Types of buns by shape:
Cooked buns can be proudly called a culinary masterpiece.
Ingredients
It is very easy to prepare a sweet dough if you strictly follow the instructions for its preparation and do not experiment with the amount of ingredients.
Dough Ingredients:
Yeast dough is prepared using the no-dough method. Which means mixing all the ingredients at once.
In order for the buns to turn golden and ruddy before baking in the oven, it is necessary to grease them with a mixture of beaten eggs with sugar and a spoonful of milk.
The buns should rise for 15 minutes before baking. Then you need to send them to the oven, bake at a temperature of 200 degrees until cooked.
How beautiful to cut buns: a boundless flight of fancy
In order for the buns to turn out beautiful and intricate, you need skill, which every housewife can acquire over time.
The main working material is dough, improvised means - a knife and skillful hands.
Due to its structure, the dough provides many opportunities for imagination. Buns can be made in the form of open and closed rose buds, in the form of a wide variety of flowers, spikelets, curls, snails, bows, scallops
How to make beautiful pies: quick ways to form
Every hostess knows that a delicious pie can also be very beautiful, which will be highly appreciated by family and friends. The main thing in the whole enterprise is to monitor the quality of dough molding so that it does not lose its shape during baking.
There are a lot of ways to sculpt beautiful pies. Each hostess can contribute to this art by showing her imaginationPossible types of beautiful pies:
Harmonic. Roll out the dough into a cake, put the filling on the edge, cut the rest into thin strips. Then you need to roll the cake and pinch all the test strips in turn. Triangle. Roll out the dough into a square. Make cuts to make a triangle and wrap the dough. Gold fish. Here you can show your imagination by taking the shape of an ordinary pie as a basis, attaching fins and a tail masterfully cut out of dough to it. It is not difficult to fashion beautiful buns. Success will depend on properly prepared dough. It should not stick to your hands and fall apart. There are so many forms and types of dough cutting for buns that every housewife will find exactly the recipe that the whole family will like.
How to make beautiful buns: step by step recipe with photo
Sift flour into a large container, add vanilla sugar, yeast, salt and regular sugar. Mix everything very thoroughly.
Pour milk and a little vegetable oil into the dough. Stir the resulting mixture for 5 minutes
Now a full-fledged dough needs to be thoroughly kneaded with your hands. Then leave the dough to rise
We make a sausage from the finished dough and divide it into even parts
We form buns of any shape you like and put them on a sheet greased with vegetable oil.
We send a baking sheet for 15-20 minutes in an oven preheated to 200 degrees
Delicious buns are ready. Bon appetit!15 original forms for buns (video)
They brought the dough for buns, pies and pretzels, but you don’t know how to cut the dough so that the fancy products turn out beautiful - see the step-by-step photo.
beautiful buns
Section "Orchid": roll out, cut out a square, fold in a triangle, make cuts along the sides, leave a section of dough without a cut, unfold the square, connect the cut ribbons in the center.
Section "Peony": roll out, cut out a square, fold in a triangle, make cuts along the sides, leave a section of dough without a cut, expand the square, fold the triangle with other corners, make cuts. Expand the square, connect the cut ribbons in the center. Put the stuffing into the flower petals.
Section "Curls": roll out the layer, flavor with stuffing, roll into rolls on both sides, cut across.
Cutting for muffin "Rose": roll up a bun, roll out a circle, make 4 cuts at equal intervals, put the filling in the middle, fold the rose petals in turn.
Sweet "Bows": roll up koloboks, roll out mugs, fold the circle in half, make cuts 4 external and 3 internal.
A simple flower made from sweet yeast dough: roll the sausages, connect them into rings, put the filling to the two walls inside the ring, connect in the center, as shown in the photo.
Beautiful puff Kalach: roll a bun out of it, roll out a circle, grease with stuffing, roll into a roll, cut the roll lengthwise, twist two puff ribbons together, connect the ends to make a roll.
How to make "Piglets" from rich yeast dough. Roll out a circle, make a small incision on top, bend the corners - the ears. We sculpt a piglet for a pig in the lower part, bending the edge and flattening it a little. The piglets' eyes are made of raisins.
Sweet "Mushrooms": a circle is rolled out, which is then cut into pieces (see photo) and laid out in the form of mushrooms.
"Croissants". Roll out the circle and cut it into triangles, cutting from the center to the outer edge. An incision is made on the outer side of the triangle in the middle and the filling is laid out at its end. The croissant is rolled from the outer edge to the center.
Bun "Bird": roll up the sausage, wrap one end around the index finger and thread it into the resulting ring. With a small pinch, shape the dough into a beak shape. The tail needs to be flattened and cuts made, giving the appearance of feathers. Eyes are highlights.
And here are simple options for beautiful buns made from sausages. By the way, even a child can make such forms. Involve the little ones in this entertaining baking process. At the same time, develop fine motor skills and imagination.
How to decorate pies
Cake decoration "Flower": roll out a round-shaped layer, put a bun of filling in the center. Carefully distribute the rest of the filling in a circle, leaving space from the edges and the central bun. Cover everything on top with another layer of dough. With a small bowl or tea cup, press the edges around the center filling. Cut the outer edges with an openwork knife. Then evenly cut the dough with the filling, which you have goes along the outer ring. Slightly turn each "petal" stuffing up.
Cutting Butter Loaf. Roll up the flagella - sausages and weave a loaf of them, as shown in the step-by-step instructions in the photo.
And here are the options for decorating the edge of the pie.
Cutting the dough "Pigtail" or "Spikelet"
The simplest version of "Pigtails". A rectangle is cut out of the rolled out layer of dough, a longitudinal incision is made in the center. Then, one edge is threaded several times through the resulting hole. Thus, the edges are twisted into a spiral. The filling is laid out in the center.
"Pigtail with sausage". Three sausages are connected by the upper edges. Then a slice of sausage is laid out between them. Weaves like a braid. The right harness is placed between the left and center, then the left is placed between the right (which is now on the left) and the center (which is on the right). Again, a slice of sausage is placed and the weaving of the pigtail continues.
Sausage in the dough "Pigtail". This delicacy is sometimes called "Obzhorka" in culinary shops. The sausage is laid out in the center of the dough cake. Then the edges stick to each other, and the sausage wrapped with dough is cut into equal parts. Each polka is turned inside out with the sausage side up and placed through one on opposite sides of the middle. Sent to the oven when half cooked. Sprinkle with cheese, herbs on top, grease with mayonnaise or ketchup (for an amateur). And bring the pastry to readiness.
Beautiful bun "Spikelet". This baking option is done simply, but it looks very beautiful. We roll out a thin layer, grease with vegetable oil or an egg, sprinkle with sugar and cinnamon (poppy seeds). We turn the roll, which we then cut with scissors a little obliquely, as shown in the photo. We spread the resulting "spikelets" into one large beautiful bun.
How to wrap buns with different fillings? Many novice housewives are interested in this issue. In the article, we will first consider how to prepare yeast dough for rich sweet buns, how to make different fillings. Step-by-step explanations and the presented photos will help you understand how to roll out and wrap the dough so that the pastries turn out to be outwardly original and even more appetizing.
How to make yeast dough - recipe number 1
To prepare yeast dough, you need to prepare the following products:
- 15 grams of yeast (it is better to use dry in a pack);
- 2 tbsp. l. sunflower oil;
- 50 grams of butter;
- half a glass of granulated sugar;
- 1 egg;
- cow's milk - 700 ml;
- sifted wheat flour - 800 grams;
- a pinch of salt.
Slightly warmed milk is poured into a bowl and dry yeast is bred in it. Set the container aside while we combine the rest of the ingredients. In another bowl, mix the egg with soft butter (you must put it out of the refrigerator in advance in a warm place). When a homogeneous mass is obtained, add sugar and again carefully knead everything. We combine the contents of the first and second bowls together and pour in the sunflower oil. We measure the right amount of flour and add a pinch of salt to it. After mixing in loose form, pour it into the rest of the ingredients.
It remains only to knead the dough with your hands and cover the bowl with a cotton napkin. We set aside the workpiece in a warm place for 1-1.5 hours. During this time, the dough should be lowered twice. As a result, during the waiting time, the dough should rise due to the action of yeast three times. Then you can bake buns. We will consider how to wrap buns beautifully a little later, and now we will learn another popular recipe for making yeast dough at home.
The second way to make yeast dough
This recipe is for 24 buns. The following ingredients are used in the recipe:
- Half a liter of milk.
- 5 tablespoons of granulated sugar.
- 4 tablespoons plus 1 kg of sifted white flour.
- 150 grams of creamy margarine or butter.
- 25 grams of yeast.
- 3 chicken eggs.
- A pinch of salt.
The milk is heated to 45 degrees and poured into a separate bowl, add 2 tablespoons of sugar and stir until completely dissolved. If the yeast is fresh, then they are mixed with 3-4 tablespoons of flour, and then added to milk. If they are dry, then you need 2.5 teaspoons. Mix everything well and put in a warm place, covered with a napkin.
When the dough begins to bubble, add eggs beaten with three tablespoons of sugar. Pour melted margarine (or butter), add the rest of the flour with salt. Knead the dough and spread it in a container greased with vegetable oil. Be sure to cover it with a towel and put it in a warm place. Knead the dough once, letting it sink. After the yeast dough has risen a second time, you can begin to roll out the buns.
How to wrap yeast dough buns
Yeasted dough buns can be baked by rolling out simple balls, but products with an unusual, specially wrapped shape look much more beautiful. They make pastries simply from dough and with different fillings. In the photo below, the buns are shaped like a pumpkin. These buns can be made for Halloween, surprising your guests.
How to wrap buns so that they resemble small pumpkins? Very simple. First, the finished dough must be rolled into a long sausage and divided with a knife or kitchen scissors into equal pieces. Roll each of them into a round ball and flatten it slightly in the palms of your hands. Then thick pancakes are cut in a circle into segments of the same size. They do not reach the middle so as not to cut the bun in half. Let the dough rest and rise for 20 minutes. To do this, put the balls of buns on a baking sheet, greased with oil, and cover with a lid or napkin.
After the dough has risen slightly, the buns are greased with butter so that they shine beautifully. The brush is turned with the other side, the stick is dipped in vegetable oil and a hole is made in the center. Then the blanks are placed in the oven and baked until cooked. After the buns are cooked, a walnut half is inserted into each middle. It is best to dry them first.
Simple nodules
Another way to wrap buns from a simple dough without filling, we will consider further. The dough is rolled out into a long sausage and cut with a knife into equal small pieces. To prevent the dough from sticking to the knife, it must be lowered with a blade into a handful of flour. Then each piece is rolled out into a thin sausage and a knot is tied from the dough, straightening its ends so that they look in opposite directions.
The workpiece is smeared with whipped yolk with a brush so that a dark fried crust forms during baking. Let the dough rise for a while and sprinkle with sugar. It is interesting to make buns for dinner by spreading the dough with garlic juice and sprinkling with dry herbs.
Complex nodules
Below we will consider how to wrap buns with sugar, sesame seeds or poppy seeds. Inside the bun has no filler, so the powder is sprinkled on top, after the dough has been given such a twisted shape, as in the photo below. The finished dough, as in the previous version of simple knots, is rolled into long sausages of the same size. Then one knot is tied in the center. How to wrap buns to make a ball?
The remaining long ends are folded towards each other, crossed at the meeting point and folded inward with ends from opposite sides. If the bun turned out to be an elongated shape, do not be discouraged, you just need to give it roundness with your hands. After the yeast dough has stood warm for a while, it will rise, and after increasing in volume, it will fill all the holes between the knots. The result is a beautiful round bun. It is smeared with a beaten egg and sprinkled with the chosen addition.
Rosette with cinnamon
Buns rolled in the shape of a rose look very impressive. Cinnamon filling will give an unusual flavor to pastries. How to wrap can be clearly seen in the step-by-step photo below. Identical pieces are torn off from the yeast dough and rolled into small balls in the palms. Then they are rolled out with a rolling pin into thin circles like blanks for dumplings or dumplings.
To make a beautiful rose from dough, four circles are stacked on top of each other, but with an offset to the middle of the next part. In the middle, a handful of cinnamon (to taste) is poured in a strip through all the circles, and they are rolled together with a tube. The lower part of the rose is pressed together tightly, and the top resembles a bud of several petals. For such baking, it is best to use a silicone baking sheet with round recesses. Let the buns rise slightly, grease them with a beaten egg and send them to the oven for baking.
Cheesecake with cottage cheese
Before you beautifully wrap yeast dough buns, get acquainted with how to properly make curd filling for them. While the dough is rising, start mixing the ingredients. You need to mix 400 grams of fresh cottage cheese in a separate bowl, add 1 large chicken egg (2 small ones are possible), a few tablespoons of sugar (depending on the sweetness of the cottage cheese itself) and 1 packet of vanilla sugar for flavor. You can replace vanilla, just throw a little, literally at the tip of a knife. Mix everything thoroughly.
To wrap the cheesecake, roll out the same circles. A spoonful of the prepared filling is placed in the center, and the remaining parts of the circle are cut into 4 sectors. First, the curd is wrapped in two opposite parts, tightly fastening them around the filling. Then the two remaining parts are lifted and pinched to the workpiece from the other sides. Then everything is laid out for another circle, cut into sectors, like the previous blank. The whole procedure is repeated again. Let the dough rise for 20 minutes, grease with a mixture of one yolk and two tablespoons of milk and set to bake.
Layered bun with a hole in the middle
This bun is not easy to make. First you need to roll out a few pancakes from the dough, at least 4-5 pieces. Then all layers are cut from the middle to the edges by sectors. The step-by-step photo shows that the cuts are not completely made. Then all the notched corners rise in layers and turn out to the opposite side.
They are arranged with a slight shift so that all the details are clearly visible. Sharp edges are bent under the base of the workpiece. After raising the dough, the workpiece is smeared with an egg and sprinkled with sugar or sesame seeds.
Stuffed turntables
To make an angular pinwheel, just roll the dough into a large sheet and cut it with a knife into squares of the same size. In the middle spread a spoonful of cottage cheese or jam. You can wrap the buns with an envelope, then the filling will be completely hidden inside.
It is interesting to learn how to wrap buns with jam with pinwheels. Rolled squares are cut from the corners to the middle diagonally. A spoonful of thick jam is placed in the center and wrapped to the middle with corners, tightly connecting them together.
Figure eights with raisins
If you do not know how to wrap raisin buns, we can advise you on a fairly easy baking option. Raisins are added both to the dough and to decorate the bun. From the prepared dough, roll out a long sausage on a plank.
Then one end is folded inward on the left, and the other in the same way, only from the opposite side. It turns out a figure resembling a figure eight. Large raisins are inserted into the middle of the curls.
How to wrap poppy seed buns
Let's prepare the poppy seed filling first. To do this, pour 100 grams of poppy seeds into a bowl, pour boiling water over it and let it sour. Then grind in a mill or pass through a special poppy seed grater, similar to a meat grinder. Add four tablespoons of sugar and two tablespoons of butter to the crushed poppy seeds. Everything is mixed until a homogeneous mass - the filling is ready.
The dough is rolled out on the surface of the table, sprinkled with flour, into a thin layer. Then the poppy seed filling is evenly spread over the entire surface and distributed with a rubber spatula even in the corners. Then the sheet is carefully wrapped in a roll.
It remains to cut it into equal parts, turn each blank in your hands in different directions, as in the photo. In the resulting bun, all layers of poppy will be clearly visible. After the dough has risen, you can put the baking sheet in the oven.
In the article, we introduced readers to several options for wrapping rich pastries so that they look original and interesting on the table. Cook with us! Good luck!
Recently it was necessary to make a large number of buns, but I really did not want to bake one form. There had to be enough variety for the buns to appeal to the kids as well. On the Internet, I came across a book for a vocational school "Step-by-step instructions for forming buns." I just made several types of it. I think that someone will find this material useful. Buns made according to the recipe Magic cream dough
Bun "Swan"
Form a ball from a piece of dough and roll it into a circle. Fold this circle in half.
Along the fold line at a distance of 3 mm from the fold, cut a thin strip with scissors without cutting to the end. This will be the head and neck. Make small cuts along the bottom of the semicircles.
Bun "Mushroom"
Form a ball from a piece of dough and roll it into a circle. Cut the circle into 3 parts: 1 triangle in the center and 2 half circles.
Put a triangle on the parchment, one semicircle on top of it - a hat, make cuts on the lower semicircle, put it on the base of the fungus and push it a little - it will be grass.
"Buns with Jam"
Round open: Roll out a small circle, cut a smaller circle in the middle - this will be the base.
Fold the round strip into a figure eight, then in half and lay on top of the base.
Fill inside with jam.
Another option with jam.
Make cross-to-cross cuts, put jam in the middle and close the cross to the cross too, stretching the opposite edges into the cuts.
Bun "Tulip"
Roll out the dough into a rectangle (if desired, brush with butter and sprinkle with sugar and cinnamon). Roll up a roll. At the roll, make two through longitudinal cuts, without cutting 1-2 cm to the middle.
Connect the resulting strips from one side to make a loop.
Turn the other two ends with the cut up and put the edge under the resulting loop.
Bun "Chrysanthemum"
Roll a long flagellum from a ball of dough and roll it into a snail.
Use scissors to make incisions throughout the "snail". Sprinkle with sugar if desired.
Buns "Twisting", "Butterfly", "Scallop"
Roll out the dough into a rectangle (if desired, brush with butter and sprinkle with sugar and cinnamon). Roll up a roll. In the roll, make a through cut from one edge to the other, without cutting to the end of 2 cm.
The resulting hole is slightly pushed apart.
Pull one end through the hole
Bun "Butterfly"
Roll out the dough into a rectangle (if desired, brush with butter and sprinkle with sugar and cinnamon). Roll up a roll. At the roll, bend the edges to the center so that they connect in the middle of the roll.
Make slits at both ends without cutting all the way through.
Expand the workpiece along the cuts of the layer up.
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