How to make delicious sugar buns. How to bake buns with sugar

Buns are an appetizing pastry made from yeast dough, which is formed from flat (flattened or flattened) layers. They come from childhood. Muffin lovers in the post-Soviet space are more familiar with buns with sugar from yeast dough produced by bakeries, but besides them, there are other types of filling and ways to form these buns. For example, buns with poppy seeds, cottage cheese or cinnamon, often mentioned in the fairy tale about Carlson, who lives on the roof.

Classic buns with sugar from yeast dough

Classical buns, they are also called Moscow buns, are baked from yeast dough without filling, the layers of the base are separated by a layer of vegetable oil and sugar during the formation of the bun. But even in the absence of filling, pastries are loved by adults and children, as a treat for tea or as an afternoon snack with kefir, chicory or milk.

To bake buns-buns according to the classic recipe, you need to take:

• 25 g of pressed yeast;
• a glass of milk;
• 190 g of granulated sugar;
• 570-600 g flour;
• 70 g butter or margarine for baking;
• 3 table eggs;
• 50 ml vegetable oil.

Procedure:

1. Dissolve pressed yeast in warm milk, add 90 g of granulated sugar and the same amount of flour there. Stir everything so that there are no lumps, and leave in a warm place until the yeast awakens, as a lush foam cap on the surface of the dough will tell.
2. Melt butter and cool. Separate one yolk from the eggs to lubricate the formed products, and shake the whole egg and protein with a fork until smooth.
3. Pour oil, eggs into the approached dough, stir, and then add the sifted flour in small portions.
4. Knead a soft, uncooked dough that needs to rise warm. This will take from 40 minutes to one hour. Depends on room temperature. When the mass becomes twice as large, it is already possible to work with it.
5. Divide the dough ball into eight equal parts. Roll each of them into a thin round layer, walk over it with a silicone brush dipped in vegetable oil, and sprinkle sugar on top. For the classic method of formation, you need to roll it up, fold it in half, blind the ends together, and make a longitudinal cut from the fold, not reaching the end of the workpiece. Expand the resulting halves to get a heart bun.
6. Place the blanks on a prepared baking sheet, pre-lined with parchment or greased, turning the cuts in layers up.
7. Lubricate the surface with whipped yolk.
8. Bake for 15-20 minutes at 230-240 degrees.

Poppy buns

Muffin with a poppy seed layer is no less popular than its sugar sisters. For baking, you can use ready-made filling or cook it yourself. In the second case, you can be completely sure of the benefits of buns and the absence of various thickeners and harmful preservatives in baking.

Ingredients for yeast dough and poppy seed filling:

• 580 ml warm milk (including 200 ml for steaming poppy seeds);
• 40 g of pressed yeast;
• 260 g of sugar (60 g for the dough and 200 g for the filling);
• 120 g butter or margarine;
• 3 table eggs;
• 900-1000 g of premium flour;
• 200 g poppy.

To bake buns with poppy seed filling, you must follow the procedure:

1. Knead the dough similarly to the classic version. From milk, yeast, sugar and 60 g of flour, prepare a dough. Keep warm for 20-30 minutes.
2. Beat the eggs into the slightly melted butter and stir the muffin until smooth.
3. Mix the dough and baking, add flour and knead the dough, which will be soft and slightly sticky to your hands. Leave it to come up for an hour or a little more.
4. For the filling, boil milk, pour washed poppy seeds into it and boil everything over low heat for five minutes. Then remove from the stove, cover with a lid and evaporate for 60 minutes.
5. Put the steamed poppy seeds in a colander, pressing down a little with a spoon to decant the excess liquid. Then transfer to a blender bowl, add sugar and beat thoroughly. The filling is ready.
6. Roll out the finished dough into a tourniquet, divide into equal parts, form into balls and roll into cakes 3-5 mm thick.
7. Place 1-2 teaspoons of the filling into each blank and form heart-shaped buns.
8. Transfer products from the table to a baking sheet with baking paper.
9. Lovers of a glossy crust on baking can be greased with an egg and baked at 180-200 degrees. Time - 20-30 minutes.

With cottage cheese

A more popular yeast bun with cottage cheese, of course, is a cheesecake. But buns with cottage cheese filling are no less appetizing, especially since they can be formed in more interesting ways than the usual cheesecakes or classic buns.

For buns, you can use one of the above recipes, or you can knead the dough with yeast and sour cream, for which you should prepare:

• 250 ml of warm milk;
• 150 g of sugar;
• 50 g sour cream;
• 50 g butter;
• 30 ml vegetable oil;
• 14 g dry instant yeast;
• salt;
• vanilla;
• 400 g of premium flour.

The composition of the curd filling includes:

• 250 g of tender cottage cheese;
• 100 g of granulated sugar;
• 50-70 g of steamed raisins;
• 2 eggs (one egg will be needed to lubricate the surface);
• vanilla powder.

Progress:

1. The dough is prepared in a steamless way. First, milk, salt, sugar, sour cream, melted butter and vegetable oil are mixed until maximum uniformity.
2. Separately mix flour, dry yeast and vanilla. Combine dry and liquid ingredients. Knead the mass so that it completely sticks out of the hands. Let it ripen in heat until it increases in size.
3. For the filling, mix the cottage cheese mashed through a sieve with sugar, egg, vanilla and raisins.
4. Cut the risen dough into two equal pieces. Each roll into a thin cake 6-7 mm, grease with half of the curd layer, wrap it with a roll and divide it into segments 3-4 cm thick. Place the buns cut side down on a baking sheet lined with paper and top with egg mash; In another way, you can form buns by cutting a layer of dough into rectangles, put a little curd filling in the center of each. Diagonally make small cuts in two corners. Pull one corner into the hole on the opposite side, and wrap the other so that the filling becomes a little visible. Lubricate them with an egg and sprinkle with a little sugar.
5. Regardless of the method of forming buns with cottage cheese filling for baking, it will take approximately 20 minutes at 180-200 degrees.

100 g of granulated sugar (half for the dough, the other for the filling);

130 g butter, of which 50 g - for the filling;

800 g of baking flour;

20 g cinnamon powder;

1 egg;

100 g of nut crumbs.

Baking method:

1. In 200 ml of warm milk, dissolve the yeast, wait until it is covered with foam. Then add the remaining milk, sugar, melted warm butter and flour. Knead the dough soft, but not sticky to hands. It should fit for an hour in warmth, away from harsh noises and drafts;
2. For a layer, melt the butter, mix it with sugar and ground cinnamon. Stirring well to achieve a liquid sweet mixture of brown color with a cinnamon flavor;
3. After waiting for the size of the lump of dough to increase, knead it a little. Then roll out into a rectangular layer with sides of 20 and 50 cm. Lubricate each square centimeter of this rectangle with the prepared filling, roll it up and divide it into 1.5-2 cm buns with a knife;
4. Lay the blanks cut down on the prepared baking sheet, after twenty minutes of proofing, brush with an egg beaten with 20 ml of cold water, sprinkle with crumbs and bake in a preheated oven.
5. Cool the finished muffin.
6. Decorate with powdered sugar.

Lush, soft, fragrant, just out of the oven - everyone knows these indescribable feelings that freshly baked buns evoke. The versatility and ease of baking make them an integral part of every housewife's menu.

No wonder they say that bread is the head of everything! Even in Rus', dear guests were greeted with magnificent pastries, and they put them on the table in the center of the table.

Today, a properly baked delicious muffin can become a substitute for bread, a delicious dessert, and an independent dish. And most importantly, it is prepared from affordable products that can be found in the kitchen of every hostess.

Today I will share with you 5 recipes for delicious homemade cakes. And I hope that among them everyone can find something suitable for themselves. And also in the video proposed today, we will look at several ways to form a beautiful muffin.

And we will start with the usual buns with sugar. Ordinary - because the recipe for yeast dough is the simplest. And look how ruddy they turned out, but beautiful. And delicious ... just words can not describe.

Do you want to cook the same? Then let's do it together.

For this we need:

• flour 1 kg (approx)
• dry yeast 1 tbsp. spoon
• sugar for sprinkling 1/2 cup
• sugar for dough 1/2 cup
• milk 1/2 cup
• water - 1 glass
• salt 1 tsp
• vegetable oil 3 tbsp. l.
• eggs 2 pcs.
• vanilla on the tip of a knife

A glass of 250 ml is used.

Cooking:

1. Liquid components of the recipe - slightly heat milk and water. The desired temperature is 30 - 35 degrees. Do not heat any more to create a comfortable environment for the yeast. Otherwise, they may simply die.

Add yeast and sugar to them for more intense fermentation. Pour in the salt. Even sweet pastries need her presence. After thorough mixing, we remove the bowl in a warm place for 15-20 minutes, so that the yeast comes to life and “earns”.

If you want, then according to the same recipe you can cook not sweet pastries. In this case, just don't add sugar. Rather, add, but only a teaspoon with a slide.

2. In a separate bowl, beat the eggs. You should get a magnificent mass. The brighter the yolk of the eggs, the more beautiful the dough will turn out.

3. Add vanillin to the dough and add beaten eggs. Mix. Then pour in vegetable oil and mix again.

4. Sift the flour and pour the first portion into the mixture. Mix.

Then, continuing to stir, add as much flour as needed. Its amount depends on the variety. It is best to focus on the state of the test. It should turn out soft and plastic, not liquid, and not thick.

It is always necessary to knead the dough from the middle so that it takes as much flour as needed. Excess flour remains on the sides, there is no need to mix it all.

5. When it becomes difficult to knead the mass with a spoon, sprinkle flour on the table and lay it out. Continue kneading already on the table. Knead until the dough comes off your hands. However, it should not become rigid.

6. Lubricate a large deep bowl with vegetable oil and put the dough into it. Close with cling film or towel.

8. After an hour, put the dough back on the work surface and knead it again. Then cut off half, and roll into a tourniquet.

Then you can cut it into equal pieces. How many pieces - everyone decides for himself, someone likes big buns, someone likes small ones.

9. The form can also be any - such as your imagination desires. Today we bake simple options, so we form ordinary balls from pieces. At the same time, we try to form the upper part even and smooth.

10. The baking tray must be preheated and greased with oil. Then put the blanks on a baking sheet and leave for another 1 hour so that they increase in size again. To prevent the dough from drying out, it is better to cover it with a towel.

When laying out the products, keep in mind that they will at least double in size after baking, so you need to leave enough space between them.

11. After the allotted time, grease the products with egg yolk, or milk. In this form, they will be even more appetizing.

12. We put our future sweets in an oven preheated to 180 degrees and bake for about 30 minutes, periodically glancing and checking the level of readiness by the blush.

12. Get ready-made lush products, if desired, they can be sprinkled with powdered sugar. Although they will still be great without it.

Put the kettle on and enjoy!

Delicious yeast raisin buns (step by step recipe)

If you like pastries, as they say, with a twist, then I offer you a recipe for delicious muffin with raisins!

It looks very appetizing and attractive, and is eaten very quickly.

Ingredients:

• milk 300 ml
• dry yeast 12g.
• sugar 6-7 tbsp
• eggs - 2 pcs
• butter or margarine 100 gr
• flour 900gr
• vanilla sugar
• raisins 150 gr.

From this amount of products, approximately 20 delicious products are obtained.

If you cook only for yourself, and do not need such volumes, you can simply proportionally reduce the amount of all ingredients.

Cooking:

1. Pour the yeast into the pre-warmed milk and stir the mixture so that they disperse. Add all dry ingredients except flour and mix thoroughly. After about two minutes, you will notice that the yeast has begun to swell. Leave the mixture for 10 minutes to approach.

2. Add eggs to the mixture and mix again. It is better to use a whisk for this.

3. Pour melted butter or margarine into the mass, and stir again.

4. Carefully pour the pre-sifted flour into the milk so that there are no lumps and knead the dough. It is imperative to sift the flour to saturate it with oxygen. The dough will end up soft and fluffy.

When kneading becomes difficult in the bowl, turn the dough out onto a floured board. Knead it until it stops sticking to the table and hands. But at the same time, it should remain quite soft.

5. Add raisins to the finished dough, and knead it well again.

6. Put the dough in a bowl greased with vegetable oil, cover with a towel and leave in a warm place to increase in size.

This will take approximately one hour. And if the room is cool, then more.

7. When it doubles in volume, roll it into a bundle and divide it into 18-20 equal pieces. This time we will make buns in the form of knots.

To do this, stretch each piece into a flagellum 20-25 long and fold it into a pretty knot, hiding the edges down.

8. The final stage - lay the blanks on a baking sheet lined with parchment paper and preheated, cover with a towel and leave for about 10 more minutes to approach.

Before sending to the oven - grease with yolk.

Bake for 25-30 minutes at 180 degrees.

The buns are tender, fragrant, and just melt in your mouth.

Beautiful buns with poppy seeds from yeast dough

Alternatively, you can make beautiful poppy seed buns. They turn out not as sweet as with raisins, but they are in no way inferior to them in terms of their taste.

To prepare these beauties, we need the following ingredients:

• flour 600 gr
• dry yeast 1.5 tbsp
• milk 1.5 cups
• sugar 0.5 cup
• butter or margarine 100g
• 1 egg for greasing
• a pinch of salt
• vanillin 1/4 tsp

For filling:

• oil 25-35gr
• sugar 25g
• poppy 30-40gr

Cooking:

So, first of all, you need to make a dough. It is prepared in the same way as in previous recipes.

1. Add yeast and a tablespoon of sugar to warm milk, mix. Then add 4 tablespoons of flour, mix until smooth.

You can use a whisk for this. Cover the mixture with a towel and put in a warm place. We give her the opportunity to stand for 20 minutes so that she starts to “work”.

2. After the allotted time, you can see that the mixture has risen and a kind of cap has formed on top.

It's time to add the remaining sugar, salt, vanilla, eggs, and mix well.

3. The next step is to add the sifted flour in parts. You don’t need to add everything at once, add slowly and monitor the consistency. The finished dough should be airy and slightly stick to your hands. In this state, it will rise well during baking.

4. Pour in the melted butter or margarine.

Then pour in the remaining flour, first stirring with a spoon. When it becomes difficult to do this, sprinkle the table with flour and put the dough on it.

Continue kneading there.

Do not try to add a lot of flour, because of this, pastries can turn out tough and rough. The dough should be in such a state that it does not stick to the hands and to the table, while remaining soft, mobile and elastic.

5. After the kneading is done, prepare a deep bowl. Grease it with vegetable oil, and put the dough in it, which is also greased with oil. So that it does not dry out, it must be covered with a towel. And in order for it to rise, you need to put it in a warm place.

Depending on the temperature in your kitchen and the quality and freshness of the yeast, the dough will rise and rise from about 1 to 2 hours.

6. And as soon as it increases in volume at least twice, it will be possible to work with it further.

7. The finished dough should be laid out on the work surface, thoroughly washed it again. Then form an even thin rectangle, rolling it out with a rolling pin. Or you can just stretch it with your hands. And you can use both at the same time.

8. On a thin layer, alternately lay out a layer of butter, sugar and poppy seeds.

9. Next, we roll the dough layer into a roll to make a long sausage. Do not fold tightly, otherwise the dough will not have the opportunity and space to grow. We divide the roll into pieces 6-7 cm long. These will be our beautiful future sweets.

10. We pinch each workpiece from below so that the oil does not leak out. From above you should get a beautiful attractive rose.

We spread the products on a parchment-lined and oiled baking sheet. If available, you can use a silicone mat. And let the dough rise again. And so that it does not dry out, cover the baking sheet with a towel. The time for the rise can be from 20 to 40 minutes.

11. Before you put the baking sheet in the oven, you should grease our products with yolk or milk. Bake them for 25 - 30 minutes at a temperature of 180 degrees. Until the state until they become ruddy and beautiful.

Remove finished products, cover with a towel and let cool slightly. Then serve with hot tea or milk.

Cinnabons with cinnamon, dough like fluff - a very tasty recipe

For lovers of spices, there is another delicious cooking recipe - with cinnamon.

In fact, they are prepared in the same way as baking with poppy seeds, with the only difference that instead of poppy seeds, we sprinkle cinnamon on the dough. The aroma during baking is just wonderful, you can hardly resist eating a couple of buns right away! With a slight difference in the recipe, they are also called cinnabons. Sharing the recipe!

Ingredients:

• flour 500 gr.
• milk 200ml
• dry yeast 7 gr.
• eggs 2 pcs.
• cream butter 75g
• sugar 75g
• salt 1 tsp

For filling:

• sugar 120g
• cinnamon 15g
• butter 90g

Cooking

1. First, let's bring our yeast to mind. To do this, we introduce them into warm milk and let it brew, ripen.

2. Meanwhile, in another bowl, mix eggs, salt, sugar until the latter is completely dissolved. We also send ready-made yeast there.

We begin to slowly add the sifted flour and knead the dough.

3. While it rises in a warm place, we will prepare the filling.

To do this, mix sugar and cinnamon. And melt the butter and leave for the time being.

4. Roll out the finished dough with a thickness of about 5 millimeters and form a conditional rectangle.

5. We carefully oil the entire area and cover it with a sugar-cinnamon mixture. Then we roll the dough into a roll, and cut it into equal parts.

6. We put the future sweet rolls on a baking sheet and let them stand for 10 minutes, after which we generously grease with butter and send them to the oven preheated to 180 degrees for 30 minutes.

Our cinnamon cinnabons are ready.

They can be eaten directly, or sprinkled with powdered sugar, or poured with pre-prepared fudge.

Sweet rolls with cottage cheese from yeast dough in the oven

Well, for those who appreciate not only taste, but also benefits, you can offer buns with cottage cheese.

These pastries are perfect for breakfast with your children or for you to have a snack. It turns out not only lush and fragrant, but also satisfying thanks to cottage cheese.

Ingredients:

• milk 300ml
• yeast 2.5 tsp
• butter 90g
• flour 750gr
• sugar 250g
• salt 2 pinches
• eggs 3pcs
• cottage cheese 500g
• sour cream 3 tbsp.

Cooking:

1. First you need to mix warm milk with yeast and leave for 20 minutes to swell.

2. When the yeast is working, two eggs, salt, salt, melted butter and flour should be added to them. Gently knead the dough so that it does not turn out too steep.

We cover the dishes with a napkin and leave our dough in a warm place to rise.

3. In the meantime, prepare the filling. Add sour cream, sugar and one egg to the cottage cheese, and mix thoroughly. The better you mix the mass, the softer the cream will turn out and the tastier the pastries will turn out.

4. Put the resulting dough on the work surface, pull it into a sausage and cut into pieces. We, in turn, roll them into a layer and put the curd filling on top.

5. How to close the cottage cheese in the blank - you decide for yourself. We form the most common rolls. To do this, put the curd filling in the center of the rolled circle and roll it up.

6. We leave the blanks on the baking sheet for 10 minutes, after which we send them to the oven preheated to 180 degrees for 25 minutes. At the same time, the cottage cheese remains tasty and soft, and the buns are baked airy and fragrant!

They can be eaten whole or cut into small pieces.

It is a pleasure to eat such yummy with hot tea!

Video on how to sculpt different types of buns (22 master classes)

In conclusion, it is worth talking about the ways of forming our today's heroine, because there are a great many of them!

A classic bun, a rosette, a curl, a bagel, a knot, a bun, a bow - everything that the hostesses' imagination is possible for can be used in working with dough.

This is our next video.

Well, how about a master class. Cool?! Now you will definitely become a real professional in this business!

And finally, I would like to say - if you have never baked buns, be sure to try it, and then this type of culinary art will become one of your favorites!

Bon appetit!

Many recipes have already accumulated on the site, but I have not yet had time to tell you how to cook buns from yeast dough. And by the way, this is the most popular dish for tea in our family. The recipe for dough for buns I use is the same as for baking the rest of the muffin.

Having mastered the preparation of simple pastry, you can always cook excellent airy buns - buns with sugar, cinnamon, poppy seeds and other additives. Buns can be in the form of butterflies, snails, curls, hearts.

Bun dough recipe

The number of ingredients is indicated for 8 large buns.

For steam:

• Yeast - 25 g pressed or 7 g dry;
• Sugar - 1 tbsp. spoon;
• Flour - 3 tbsp. spoons;
• Warm milk - 250 ml.

For test:

• Vegetable oil (I use refined sunflower oil) - 0.5 cups;
• Chicken eggs - 1 pc.;
• Salt -0.5 tsp;
• Flour - 3.5 cups (about 400 g);
• Sugar - 3 tbsp. spoons;

Stuffing for buns:

• Melted butter - 30 g.
• Sugar - to taste
• Cinnamon - to taste

How to make buns with sugar from yeast dough

I prepare the dough for buns in the sponge method.
So, we measure 250 ml. milk.


Milk is the basis for our dough, it should not be hot (at a temperature of 50 C, the yeast dies, we must not allow this). But in cold milk, the yeast will not start working, so we heat the milk so that it is slightly hotter than room temperature.
Our buns will be prepared with pressed yeast, we break off 25 g.

If desired, raw pressed yeast can be replaced with dry instant, in this case, you need to take 7 g of dry yeast.

Knead the yeast with a fork, add 1 tbsp. a spoonful of sugar.


We send half a teaspoon of salt to the dough for dough. The resulting mixture is crushed with a fork.


Add warm milk to the bowl.


Yeast should disperse well in milk. Mix into a homogeneous liquid mass.


Add flour to the resulting mixture (3 tablespoons).

All flour that will be used for yeast dough must be sifted beforehand. This will saturate the flour with air and make the dough more tender and airy.

So, stir the mixture with flour, we get a blank for dough.




We remove the dough in a warm place without drafts for 20-25 minutes. You can cover the dough with cling film or a clean towel.

How to cook can be found in a separate article.

How to make bun dough

While the dough reaches the lush foam we need, we will break the egg.

The remaining sugar (2 tablespoons) is added to the egg, rubbed.


It is not necessary to beat the egg with sugar until fluffy foam, just stir until smooth.


Pour vegetable oil (110 g) into the dough. This is about half of an ordinary faceted glass.


Now we need our dough, which by this time has increased in size.

Note: The dough recipe can be used to make delicious and other pastries.

Mix the dough and start adding flour in parts. A small part was added - stirred. Again added - stirred. In total, you should have 3.5 cups of flour. But, given that everyone's flour is different - you may need a little more or a little less. Focus on the consistency of the dough.


At first, the dough for yeast buns will look like this.


Then it will be difficult to knead with a spatula or spoon and you will have to put everything aside, move on to kneading the dough with your hands.


When the dough becomes thick, spread it on a surface sprinkled with flour and start kneading with your hands. You need to knead for about 10-12 minutes, until the dough becomes plastic. The dough will be sticky, this is normal. Even if it sticks to the hands a little, there is nothing to worry about.

Of course, with the help of flour we can achieve a result so that the dough does not stick to our hands at all, but in this case we will get a dense dough clogged with flour, which in the finished baking will not be airy, but heavy.

Then put the dough in a bowl, grease it on top with a palm dipped in vegetable oil, cover with a towel and put it in a draft-free place for 1.5 hours.
After the allotted time, the dough will increase in size, you need to knead it and send it to the refrigerator for another 2 hours.

We spread the dough that has risen well on a surface sprinkled with flour (or greased with vegetable oil).

The dough needs to be divided by the number of buns you plan. With this amount, I get 8 large buns. They get big and fluffy. So we first divide the dough into two equal parts, then each of the two parts into two more pieces.

We divide each part by two more, we get 8 blanks for buns.

One part of the dough will be one bun, and the shape can be made very different - in the form of hearts, snails, butterflies.

The most popular and romantic are heart-shaped buns.

Buns with a heart

Heart-shaped buns are very reminiscent of a Soviet-era bun called Moskovskaya bun (by the way, they are still sold in stores).

Making a heart out of dough is easy! Follow my step by step instructions.
So, a piece of dough from our blanks is rolled into a circle. If you don’t get the shape of an even circle, it doesn’t matter, the heart from the dough will still come out wonderful.


Now grease the entire surface of the dough with melted butter with a brush.

Butter can be replaced with vegetable oil according to your taste.

Sprinkle with sugar (you can use cinnamon or brown sugar). I will use regular sugar.
In the photo it may seem that sugar is poured in a pile in one place, in reality the sugar is distributed evenly over the entire surface.
For better indentation of sugar, you can run a rolling pin over the dough.


We begin to roll the cake into a roll.


We pinch the edge of the roll so that the dough does not disperse.


Now fold the roll in half and lightly pinch the edge.

With a sharp knife we ​​cut through the “puffy” part of the roll, not reaching 1.5 cm to the edge.

Now we turn the cut edges inside out, we get a heart.

In finished form, the bun looks like this:

Butterfly buns

Butterfly-shaped buns are very fond of children. You can involve the kids in making them: roll the dough into rolls, grease the surface of the dough with oil with a brush - even a child can do it, and the pleasure will be over the edge!

To make butterfly buns, we do the same steps, roll out the cake, grease with oil, sprinkle with sugar, then roll up the roll, pinch it ..

We turn the edges of the roll “under ourselves” and fasten it, as shown in the photo:

Using a knife, cut the edges of the roll on each side, not reaching the middle of the roll.

We open the wings of a butterfly with the inside facing us.

There are a huge number of ideas on the Internet on what shape to make buns and buns. One has only to try once - and a variety of spirals, snails, hearts, butterflies and pigtails will appear on your table. Experiment and delight your loved ones!


Now put the buns on a baking sheet covered with parchment, cover with a towel and let them rest for 15-20 minutes. Before baking, grease with yolk mixed with milk and send to the oven at 180 C.
The oven must be preheated.
After 20 minutes, the buns are ready!

In contact with

• sifted flour - 1 kg,
• Eggs - 3 pieces,
• Milk - 300 ml,
• Sugar in the dough - 0.5 cups,
• Butter - 80 grams per dough,
• Vegetable oil - 2 tbsp. spoons in dough
• Salt - a pinch
• Dry fast acting yeast - 10 grams,
• Vanillin - 1 gram,
• Cinnamon,
• Raisin,
• Sugar for sprinkling - to taste
• Butter 100 grams for greasing the dough.
• Oil for greasing the pan.

Cooking process:

Mix yeast with a few tablespoons of warm milk and let stand.
Melt butter, add to milk.
Sift flour and combine with sugar and vanilla.
Beat eggs with a pinch of salt.

Combine liquid ingredients, add odorless vegetable oil and mix flour into them. Knead dough for buns.

Leave it for two hours for proofing and ripening in a warm place. A couple of times it will need to be kneaded during this time.

From half of the dough, you can make curlicue buns in the form of roses, and from the other - buns.

To do this, roll out a large cake. It is important to generously grease the dough with melted butter, thanks to the butter, the buns inside will remain soft and will not dry out during baking.

Ingredients for curlicue buns, namely: sugar, cinnamon, raisins or poppy seeds, should be spread on a rolled cake. We do the same in another version with cottage cheese or chopped mass of dried fruits.

We turn the resulting cake into a roll and then cut into small pieces (short rolls) with a width of no more than 3 cm.

We lay the rolls - curls on a baking sheet (greased with vegetable oil or lined with oiled paper) and leave in a warm place to rise.

It is not worth laying tightly, the yeast dough will increase in volume during proofing.

But in order to make buns, you need to roll out the dough like pies - small round cakes. Grease each cake with melted butter and sprinkle with sugar. Then we turn into a roll and fold the resulting roll in half.
We fix the edges and, turning over, lightly press the double sausage, we get such a two-layer roll. Then we take a knife and make an incision in the middle, not reaching the ends. Slightly open the resulting bun at the incision site.

When the buns with sugar come up on a baking sheet, send them to a well-heated oven.

Bake sugar yeast buns and curls in the oven at a temperature of 220 ° for 35 - 40 minutes.

I put a frying pan with water down into the oven, as I am afraid of the quirks of my oven, and it would be a great pity if the buns burnt. And so everything was perfectly baked, and the sugar flowed out of the buns a little and melted, a caramelized bottom crust turned out. Charm!

Thanks to Slavyana for the recipe and step-by-step photos of making delicious buns with sugar.

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Try making sweet cottage cheese cookies, you should like it!

Hello dear readers. So it’s hard to immediately remember a delicacy more dear than ordinary do-it-yourself buns with sugar. Since I became aware of what is happening around, I remember their extraordinary aroma. Baking is associated with home warmth and comfort. Simple, incredibly delicious buns are a kind of hallmark of my family's culinary traditions.

This recipe for sugar buns has been passed down from generation to generation in our family. They are prepared from yeast dough. At first glance, everything is simple. Kneaded, waited, baked in the oven. But no, there are a number of nuances, without which you will not succeed in anything worthwhile. The main thing, of course, in this matter is to know how to make dough for buns so that they turn out lush, ruddy and fragrant - just like this jam pie. Well, let's get started, shall we?

Sweet homemade buns

• 1 glass of milk;
• 5 cups of wheat flour (plus a little more to add when you knead the dough);
• 3 eggs;
• half a cup of sugar for dough and another quarter for powder;
• 1 teaspoon of salt;
• 100 grams of margarine;
• 20 grams of dry yeast;
• vegetable oil;

In this recipe with a photo I will show you two ways to make a certain shape of buns from dough. I personally like more hearts, but for flora lovers, I’ll tell you about the preparation of roses. Especially since the difference is small.

Yeast dough for buns with sugar

1. I start by taking out eggs and margarine from the refrigerator an hour before the buns are cooked. You need to warm them up to room temperature. Also, just before kneading the dough, I heat the milk so that it is warm, but does not burn. Otherwise, the yeast will boil. Doing all these things will give me a quick and significant rise in the yeast dough for sugar buns, which in turn will lead to the best result and the baking will turn out lush and tasty.

• Pour warm milk into a bowl of a suitable size and salt.
• Then I add ½ cup of sugar.
• I crack three eggs. I add softened margarine. If, nevertheless, you are wrapped up and forgot to get it out of the refrigerator, as happened to me, just put the margarine in the microwave for 30 seconds. It will become soft and can be used to make dough without any problems.
• Now I'm adding yeast.
• I stir the milk mass with a spoon, breaking the margarine into smaller parts.
• First, I pour only three glasses of flour and knead the yeast dough.
• Now it is still liquid. So be it. Then I will fix this.
• I cover with a towel, put the dough in a warm place.
• It rises right before your eyes. Now I mix in an additional two cups of flour. Let the dough rise again.
• Then I spread it on a flat surface sprinkled with flour. The dough is still runny.
• It's time to work on the hands. Gradually adding flour, knead until it starts to click under your hands, keep its shape well and at the same time be soft - not rubbery.
• Only then I cover the dough with a towel and let it rest for half an hour. You can also learn about all my secrets of making delicious dough from this article.

How to make heart and rose buns

1. I'm finally starting to make sugar buns. To do this, I cut off a small piece of dough and roll it into a circle.

• Lubricate with vegetable oil.
• I twist it like a roll in the photo.
• Next, to prepare a rose bun, I make an incision in the center of the dough sausage.
• And then I turn it inside out, as it were.
• To make a heart, I cut the same roll from one end into two parts.
• I wrap the resulting legs to the non-cut part of the sausage. So we got a bun in shape resembling a symbol of love.
• I lay the dough blanks on a baking sheet greased with vegetable oil. Do not make a large distance between them, but do not put too tightly. When the buns are baked in the oven, they will begin to increase in size. Now, let them rise for the most part upwards, rather than expanding on the sides, becoming like cakes.

How to make frosting

• 1 yolk;
• a tablespoon of milk;
• sugar to taste;

1. Well, everything is simple here. This is not even icing, but let's say blush for baking. I add milk and sugar to the egg.
2. Brush the buns with the egg-sugar mixture using a silicone pastry brush.
3. Fifteen minutes later, as soon as my sugar ones have risen, I put them in the oven and bake for 30 minutes, constantly controlling the degree of blush.
4. I set the temperature in the oven to 190 degrees.
5. At the end, I coat the finished rolls with melted butter.

Heart buns at home dinner, sweet aroma emanates from sugar ones. An old recipe cannot be called yesterday, it is like a delicious culinary concentrate. It has the experience of many years of working with dough, the warmth of the soul from smart, kind hands. I invite you to the table with a hospitable gesture. Taste the muffin - my dear friend!