Sweet dough for buns and pies. Sweet buns and the most delicious tender sweet dough for buns

Step 1: prepare butter or margarine.

Put butter or margarine on a cutting board and cut into small cubes with a knife. Then we move the component to a free saucer and leave it aside for a while. To prepare the dough, we must have soft butter or margarine. Therefore, we let it reach room temperature on its own, without accelerating this process due to the microwave oven.

Step 2: prepare the milk.

Pour milk into a small saucepan and put on a large fire. Literally after a couple of minutes, turn off the burner, and set the container aside. Its contents must reach a temperature no more than 37–39 degrees otherwise we will not be able to dissolve the yeast in this liquid.

Step 3: prepare the dough.

Pour warm milk from the pan into a deep bowl. Immediately after this, pour dry yeast here and, using a tablespoon, mix everything thoroughly until smooth.

Next, pour into a container through a sieve 1/2 part from the total amount of flour. In parallel with this, we continue to mix everything with a spoon or a hand whisk so that no lumps form. We should get a sticky mass. Everything is correct! Immediately after that, cover the bowl with a cloth towel and set aside in a warm place. Let it stand like this about an hour.

Attention: if you want to speed up the process, then just place the bowl of dough in a large container that will have warm (but not hot) water. So the mass will rise already in 30 minutes.

Step 4: Prepare the dough for the buns.

When the dough has increased in size, pour sugar into a bowl and, using a tablespoon, mix everything thoroughly. Do not be alarmed if the mass immediately begins to sink. It is from it that carbon dioxide comes out, which was formed due to the activity of the yeast. Next, add soft butter or margarine here and beat everything again with improvised equipment.

Now, with the help of a knife, we break the egg shells, and pour the yolks with proteins into a common container. Again using the available equipment, carefully beat the mass until smooth.

Pour the remaining flour into a sieve and sift it over a bowl. In parallel, we continue to knead the dough so that no lumps appear. Important: Depending on the quality of the flour, it may need more or less. In any case, be sure to monitor the consistency of the dough. It should be elastic, soft and not stick to your hands.

Put the dough back in a warm place, covering the bowl with a cloth towel. after standing 1 hour, the mass must increase in size somewhere 2–3 times.

Step 5: Prepare the topping for the buns.

Pour sugar and ground cinnamon into a deep bowl. Using a tablespoon, mix everything well until a homogeneous mass is formed. Everything, topping for buns is ready!

Step 6: prepare sweet buns.

When the dough has risen and increased in size, we take it out of the bowl and put it on the kitchen table, crushed with a small amount of flour. Using a knife, cut the mass into 2-3 parts. Using a rolling pin, roll each piece into a layer with a thickness of about 3-4 mm. Attention: so that the cake has a beautiful shape, we give the dough the shape of a ball in advance.

Now sprinkle each layer with a mixture of sugar and cinnamon so that almost the entire surface of the cake is covered with components, except for the edges.

Now we wrap everything with a roll and be sure to pinch the seams with clean hands. Using a knife, cut the sausage into slices about 3-4 centimeters.

On each bun (in the center) we make a shallow incision with improvised equipment, not reaching the edges.

At the end, we unfold the piece so that from the side it looks like a rose. When all the buns are ready, turn on the oven and heat it up to a temperature 180 degrees.

In parallel with this, we cover the baking sheet with baking paper and, using a pastry brush, grease it with a small amount of vegetable oil. Now put the buns here at a small distance from each other. Attention: we are not in a hurry to put the pastries in the oven, but let it stand another 15-20 minutes. During this time, it should slightly increase in size, and this is what we need. After all, we set the container to the middle level in the oven and bake the buns for 25–30 minutes until a golden crust appears on the surface. After the allotted time has elapsed, turn off the oven, and take out the baking sheet with the help of kitchen potholders and set aside. Let them cool down.

Step 7: serve sweet buns.

We transfer warm buns to a special plate and serve to the dessert table along with tea or coffee. By the way, such pastries are so delicious that I often bake them to pamper my kids. For example, you can easily take it to school and enjoy it during the second breakfast.
Happy tea drinking!

To make a delicious fluffy dough, try to use premium, finely ground, and trusted brand wheat flour;

Instead of cinnamon, you can put poppy seeds in the sprinkle. So the buns are also very tasty;

So that the pastries do not become stale, I advise you to store them in a warm place, wrapped in a cloth towel. So the buns will be able to lie for at least two days, if they survive until that time.

Products needed for kneading should be at room temperature. Those ingredients that are stored in the refrigerator (eggs, butter) must be obtained in advance so that they are warmed.

Particular attention should be paid to such an ingredient as yeast. Only high-quality and fresh yeast will give good dough and lush pastries. Yeast fungi actively "work" in a liquid with a temperature of 30-35 degrees C. At higher temperatures, yeast fungi can die.

Warm up the milk slightly.

Add yeast to it (the recipe used muffin yeast, but ordinary yeast is also suitable), 1 teaspoon of sugar, mix well, cover from above and let rise.

In a bowl, combine eggs and sugar, mix.

Add the broth, mix everything again.

Sift the flour into a separate container, adding to the dough gradually, mix.

Melt the butter, but wait until it is hot.

Send to the yeast base, mix well.

Knead the dough with dry hands. Knead from the edges to the middle. The dough or dough must be defended strictly according to the recipe. Increasing or decreasing the settling time degrades the quality of the semi-finished product. Knead the dough for 15 minutes, if necessary, add flour, the dough should not stick to your hands.

Place the finished semi-finished product in a deep container for lifting, cover from above and place in a warm place. The base should double in volume.

Transfer the pastry dough to a floured surface. Cut off a piece and roll it into a layer 5-7 mm thick.

Using a glass, cut out circles with a diameter of about 5 cm.

Take three cakes and stack them on top of each other as in the photo.

Roll them up and cut into two equal parts.

Thus, cut all the dough. Grease a baking sheet with oil and form buns from four halves.

If, before sending the blanks to the oven, the dough is not allowed to rise for 15-20 minutes, all the work done will go down the drain - the products, be it pies or buns, will not rise and will not bake well.

To make the pastry look beautiful, before sending it to the oven, you need to grease the products with a beaten egg or milk. You can simply dilute some sugar in water and use this solution. During baking, a beautiful glossy appetizing crust is formed. In this recipe, buns are smeared with sweet milk.

Bake a sweet pastry with yeast at a temperature of 190 ° C for 20-30 minutes.

Sprinkle the finished buns with powdered sugar.

The airy, melt-in-your-mouth sweet dough can be unleavened and yeasty; it is used to make sweet buns with raisins, elegant Easter cakes and homemade pies with fruit and berry filling. From the dough, which is called patty, products of various shapes and sizes are formed, after which they are baked in the oven. A few simple recipes will help you make delicious pastries and turn a boring tea party into a family ceremony.

How to make sweet dough

Sweet rich yeast dough for buns, lush curd cheesecakes and candied buns, which Carlson liked to indulge in so much, is distinguished by a high content of baking - sugar, eggs, butter, sour cream or milk. Before preparing the dough, make a dough and leave it in a place protected from drafts. In a separate bowl, mix other ingredients, combine with dough and knead the dough.

Sweet dough recipes

Butter is considered one of the most high-calorie types of dough. There are many options for making muffins with any fillings, but not everyone gets the dough for sweet buns the first time. In order for the finished dish to be no different from colorful photos from culinary magazines, it is important to strictly follow the recommendations. Desserts and pastries love precision, so you need to add as many grams of flour, yolks, margarine as required by the recipe.

For buns

• Cooking time: 3 hours 30 minutes.
• Number of servings: 15 persons.
• Cuisine: international.

Sweet buns are good even without filling. They are served with tea, for breakfast with a glass of cold milk. To make sweet pastries brown and not turn jet black, you can cover them with parchment paper. The dish will be tasty and snow-white in the fault, if you give preference to premium flour. It is believed that the process of preparing the dough requires a special attitude, so it is not recommended to quarrel, shout and be in a bad mood.

Ingredients:

• wheat flour (highest grade) - 550 g;
• milk - 250 ml;
• sugar - 120 g;
• butter - 60 g;
• chicken eggs - 2 pcs.;
• yeast - 1 tsp;
• salt - 0.5 tsp;
• vanilla (pod) - 1 pc.

Cooking method:

1. Sift flour. If you don't have a scale, use 2 cups of flour, then add as needed.
2. Add yeast, salt, sugar.
3. Heat milk, add vanilla seeds. Cool down. Crack an egg.
4. Break the second egg, separate the yolk from the protein. Mix the yolk with a spoonful of vanilla milk, put in the refrigerator. Add protein to milk. Whisk.
5. Make a well in the flour, pour in the milk-egg mixture. Mix.
6. Melt the butter, add to the dough base. Knead for 10 minutes. The dough may be slightly sticky to your fingers. If it turns out liquid, add the rest of the flour.
7. Roll up a ball, put in heat for an hour. Punch down, remove again for an hour. It should rise and increase by 2-2.5 times. Knead the dough again.
8. Divide into 15 pieces, make balls or roses.
9. Transfer to a baking sheet. Cover with a napkin, let it brew for 40 minutes. Lubricate with milk-yolk mixture, sprinkle with sugar.
10. Bake buns for 30-45 minutes (180-185 degrees).

For pies

• Servings: 10 persons.
• Purpose: baking, for tea.
• Cuisine: international.
• Difficulty of preparation: difficult.

Butter pies with a sweet filling are a hearty dish that many associate with a vacation in the village with their grandmother. They are prepared from available products and are delicious in combination with natural juice or steamed warm milk. Such pastries go stale quickly, it should be stored in the refrigerator. Before you cook rich yeast dough for pies in the oven, you need to close all the windows - it does not tolerate drafts.

Ingredients:

• wheat flour (highest grade) - 3 tbsp.;
• milk - 3/4 tbsp.;
• sugar - 6 tbsp. l.;
• butter - 75 g;
• chicken eggs - 3 pcs.;
• dry yeast - 2 tsp;
• salt - to taste;
• apples - 400 g.

Cooking method:

1. Prepare steam. Pour yeast and 2 tablespoons of sugar into milk. Stir until dry ingredients are dissolved.
2. Enter 2 eggs, mix.
3. Soften butter. Enter into the steam.
4. Pour in the flour. Knead with your hands until the pastry dough is smooth. It should turn out more abruptly in order to hold the filling. Roll into a ball, cover, leave warm for an hour.
5. Wash the apples, remove the cores, chop. To make the pies beautiful in the cut, the fruit should be cut into cubes or slices. Add the remaining sugar, mix. If apples darken quickly, drizzle with lemon juice.
6. Divide the dough into 10 parts, roll out each or knead by hand until the state of the cake. Put the filling, form pies.
7. Arrange on a baking sheet, brush with egg.
8. Bake for 25-30 minutes (200 degrees).

For pies in the oven

• Cooking time: 1 hour 40 minutes.
• Servings: 12 persons.
• Purpose: baking, for tea.
• Cuisine: European.
• Difficulty of preparation: medium.

Ingredients:

• wheat flour (highest grade) - 450 g;
• milk - 250 ml;
• apricot jam - 150 g;
• sugar - 5 tbsp. l.;
• vanilla sugar - 10 g;
• butter - 50 g;
• refined sunflower oil - 50 ml;
• chicken eggs - 1 pc.;
• yeast - 10 g;
• salt - 0.5 tsp.

Cooking method:

1. Before you prepare a rich pie, make a dough - heat the milk, pour in the yeast, sugar. Stir, leave for 10 minutes. The amount of yeast may vary, depending on the species.
2. Enter salt, vanilla sugar, sunflower oil. Melt butter, add to yeast. Pour in the flour.
3. Knead the dough. Form a ball, put in heat for an hour. The baked goods rise very quickly.
4. Divide the ball into 2 parts. Roll out the first into a thin, but not transparent layer, shift into a mold.
5. Cover the layer with jam. Homemade spreads easily and is evenly distributed with a spoon. Store thicker, it can first be cut with a knife into plates or cubes.
6. Roll out the second layer, cut into strips with a curly or kitchen knife. Form a lattice over the jam. Fix the edges. Due to the absence of eggs, the rich cake does not get stale for a long time.
7. Beat the yolk, grease. Leave for half an hour.
8. Bake for 40-45 minutes (175-180 degrees).

For Easter cakes

• Cooking time: 2 hours.
• Servings: 12 persons.
• Calorie content of the dish: 330 kcal per 100 g.
• Purpose: baking, for tea, for the holiday.
• Cuisine: Orthodox.
• Difficulty of preparation: difficult.

Easter is a bright holiday during which Orthodox housewives can compete with each other in the art of baking Easter cakes. Even experienced chefs do not always know how long it takes for yeast to ferment, how to knead the dough and at what stage to add baking. It is easier to buy a finished product in a store than to bake on your own. There are recipes with step-by-step photos that will help you easily determine the readiness of the dough and add such an amount of muffin that the homemade muffin cake turns out perfect.

Ingredients:

• wheat flour (highest grade) - 4 tbsp.;
• baked milk - 1 tbsp.;
• sugar - 3/4 tbsp.;
• vanilla sugar - 10 g;
• cinnamon - 1 tbsp. l.;
• butter - 100 g;
• olive oil - 2 tbsp. l.;
• chicken eggs - 4 pcs.;
• pressed yeast - 50 g;
• raisins - to taste;
• candied fruits - to taste.

Cooking method:

1. Warm up the milk. Add some sugar.
2. Add yeast to milk mixture. Stir, leave for 10 minutes.
3. Separately beat the remaining sugar with eggs, cinnamon, vanilla sugar.
4. Add butter, olive oil, mix.
5. Introduce suitable yeast. Stir.
6. Pour raisins, candied fruit.
7. Enter flour. If the consistency and amount of muffin do not suit you, add a little more flour.
8. Grease the molds, fill up to the middle. Cover, leave for an hour.
9. Lubricate the surface with yolk.
10. Bake for about an hour (180 degrees). After cooling, decorate the rich cake with icing or powdered sugar.

With dry yeast

• Cooking time: 1-1.5 hours.
• Number of servings: 15 persons.
• Calorie content of the dish: 240 kcal per 100 g.
• Purpose: baking, for tea.
• Cuisine: international.

Ingredients:

• wheat flour (highest grade) - 500 g;
• milk - 1 tbsp.;
• sugar - 1 tbsp.;
• margarine - 100 g;
• vegetable oil - 1 tbsp. l.;
• chicken eggs - 2 pcs.;
• dry yeast - 1 tbsp. l.;
• fresh cherries - to taste.

Cooking method:

1. Make a dough for butter pies - add a little flour and sugar to the milk, add dry yeast. Let come.
2. Remove margarine and eggs from the refrigerator. It is better to do this in advance, because yeast starters do not perceive cold ingredients well.
3. Beat eggs into the mixture, add soft margarine.
4. Knead the dough.
5. Without standing, divide into portions. From each form a cake, put a pitted cherry, fix. If the cherry is too sour, it can be sweetened.
6. Arrange in rows on a greased baking sheet.
7. Bake for about 30 minutes (90 degrees).

On live yeast

• Cooking time: 3 hours 15 minutes.
• Servings: 12 persons.
• Calorie content of the dish: 350 kcal per 100 g.
• Purpose: baking, for tea.
• Cuisine: international.
• Difficulty of preparation: easy.

The taste of rich pastries largely depends on the type and quality of yeast. Experienced housewives prefer live yeast, rather than dried or granulated. They are sold in briquettes, have a shorter shelf life, but contain active microorganisms, due to which the dough is more fluffy, ripens faster. If the dough for a rich pie begins to tear, you can add a little warm water to it, if sticky - a spoonful of flour.

Ingredients:

• wheat flour (highest grade) - 1 kg;
• milk - 500 ml;
• sugar - 5 tbsp. l.;
• margarine - 150 g;
• salt - 1/2 tbsp. l.;
• chicken eggs - 3 pcs.;
• vegetable oil - 1 tsp;
• sesame - to taste;
• live yeast - 25 g.

Cooking method:

1. Dilute some sugar with warm milk.
2. Mix yeast with a couple of tablespoons of flour, add to milk. Mix and keep warm.
3. Whisk the eggs with the remaining sugar. Mix with dough for rich pastries.
4. Add margarine to the milk-egg mixture.
5. Add salt, flour. Knead.
6. Pour a spoonful of vegetable oil into a deep bowl, grease the bottom and edges. Transfer the dough. To prevent it from crusting, use cling film.
7. Let it come up twice warm.
8. Divide into equal parts. Make balls, brush with egg, sprinkle with sesame seeds. Transfer to a baking sheet, leave for half an hour.
9. Bake round buns for 15 minutes (250 degrees).

On the water

• Cooking time: 2 hours 15 minutes.
• Servings: 12 persons.
• Calorie content of the dish: 250 kcal per 100 g.
• Purpose: baking, for tea.
• Cuisine: international.
• Difficulty of preparation: easy.

There are many advantages to baking on water. This is ideal for those who are lactose intolerant for a number of reasons, and a real salvation for those with a sweet tooth when you want something special, but there is no milk in the refrigerator. If the finished pies do not move well from the baking paper, water will come to the rescue - the pastries must be removed from the baking sheet along with the parchment and briefly put on a wet towel.

Ingredients:

• water - 500 ml;
• sugar - 2 tbsp. l.;
• salt - 1.5 tbsp. l.;
• chicken eggs - 3 pcs.;
• vegetable oil - 6 tbsp. l.;
• poppy food - to taste;
• yeast - 10 g.

Cooking method:

1. Beat 2 eggs with salt and sugar, add warm water.
2. Sprinkle dry yeast over flour. Mix. Add to water, knead.
3. Add vegetable oil to the dough.
4. Roll up a ball, cover. Leave warm.
5. After an hour, divide into 12 parts, roll a round bun from each. Transfer to a baking sheet, leave for half an hour.
6. Whisk an egg. Using a silicone brush, cover the surface of pastries, sprinkle with poppy seeds.
7. Bake for 25-30 minutes (200 degrees.)

On kefir

• Cooking time: 3 hours.
• Servings: 10 persons.
• Calorie content of the dish: 260 kcal per 100 g.
• Purpose: baking, for tea.
• Cuisine: European.
• Difficulty of preparation: easy.

Kefir is a useful sour-milk product, which acts in an ensemble with sweet rich pastries in two versions. The first is that they are pleased to drink a still warm bun, recently taken out of the oven. Second - it is one of the main components for a good dough, which helps the dough to rise high and fill with air bubbles.

Ingredients:

• wheat flour (highest grade) - 800 g;
• kefir - 500 ml;
• sugar - 4 tbsp. l.;
• salt - 1 tsp;
• chicken eggs - 2 pcs.;
• vegetable oil - 80 ml;
• poppy food - to taste;
• fresh yeast - 40 g.

Cooking method:

1. Warm up kefir. Introduce yeast, a couple of tablespoons of sugar.
2. Add some flour to the mixture. Mix, leave for 15 minutes.
3. When the dough is suitable, beat in the egg, add salt, the remaining sugar, vegetable oil.
4. Enter flour. The dough should not be too tight - otherwise, the pastry will be clogged, heavy.
5. Divide into 10 parts, leave for an hour. Knead, again leave for half an hour. Divide each piece into 3 parts, roll into identical sausages with your hands, braid pigtails. Transfer carefully to a baking sheet.
6. Lubricate with yolk, sprinkle with poppy seeds.
7. Bake rich pigtails for 15-20 minutes (180 degrees).

On dough

• Cooking time: 1 hour 45 minutes.
• Servings: 16 persons.
• Calorie content of the dish: 200 kcal per 100 g.
• Purpose: baking, for tea.
• Cuisine: European.
• Difficulty of preparation: easy.

Ruddy buns are equally good with hot sweet tea, cold milk, freshly squeezed fruit juices. To make them tall and light, like fluff, it is necessary to observe the proportions, prepare the dough correctly and not keep it in a too warm place - yeast microorganisms can die at temperatures above 38 degrees, and are active already at 10 degrees.

Ingredients:

• wheat flour (highest grade) - 700 g;
• milk - 180 ml;
• water - 180 ml;
• sugar - 100 g;
• salt - 1 tsp;
• chicken eggs - 2 pcs.;
• butter - 100 g;
• dry yeast - 5 tsp

Cooking method:

1. Add water, sugar, salt to milk. Warm up over medium heat.
2. Remove from stove, add yeast.
3. Beat eggs, add to mixture.
4. Make a hill of flour, form a depression. Pour in milk with yeast. Cover and leave for half an hour without stirring.
5. Add melted butter. Mix. Let rise twice in warmth for 30 minutes.
6. Divide the dough into 16 parts, roll each into a ball. Put on a baking sheet, grease with yolk.
7. Bake buns for 15-20 minutes (200 degrees).

Video

Many novice cooks are afraid to work with yeast dough. Meanwhile, there is nothing super complicated in its preparation, you just need to follow some rules and not hang your nose if the first time did not work out as you would like. Skill always comes with practice! Try making buns at home that you will never buy in the store!

Ingredients for Yeast Dough Buns:

Recipe for Yeast Dough Buns:

Let's start with preparing the yeast. There are two types of dry yeast: those that must first be diluted in water and those that are immediately mixed with flour. I first soak any yeast (and fresh too), firstly, any yeast works better this way, and secondly, you can check their quality: if after 10-15 minutes. a "cap" of foam appeared, which means they are of high quality. Pour yeast into warm (not hot!) water (100 ml), add a teaspoon of sugar (from the total), leave for 10-15 minutes.

We mix milk, the remaining water, butter, yolks, salt, sugar, heat a little over low heat until warm (I usually mix with my hand so as not to overheat, otherwise the yolks can curl). Salt and sugar must be completely dissolved. Instead of yolks, you can take a whole egg, but it seems to me that without protein, the dough is more tender.

Pour the risen yeast into the liquid, mix and add the flour. It needs to be sifted to prevent debris from getting into the dough, which is sometimes found even in good flour, and to saturate the flour with oxygen so that the baking is more magnificent. The flour does not need to be added all at once, as it varies greatly in quality, you may need less or more, it depends on the fat content of the milk, the size of the eggs, the ability of the flour itself to absorb moisture, etc. I usually pour in half, and then I add little by little while kneading. Stop adding flour when the dough stops sticking to your hands.

Yeast dough ""loves" "long kneading. I usually record 15 minutes, this time is enough to get a quality test. Out of habit, this may seem like a long and tedious task, but the result will pay off all the "labor costs"")) The finished dough should turn out to be elastic, not sticky to hands, soft. By the way, I usually knead the dough in a large saucepan, you can do it right on the table, whichever is more convenient for you.

We put the finished dough in a suitable dish (it should be quite voluminous so that the dough does not "run away" - it will increase by 2-3 times), lightly oiled, cover with cling film, in which we make a small hole, and put it in a warm place . I usually heat water in a saucepan to a hot (not boiling) state, about 60-70 degrees, and put a bowl of dough on top. The bottom of the dish must not touch the water, otherwise the dough on the bottom may "cook". There should be no drafts in the room where the dough stands. Let the dough rise until it doubles in volume. It usually takes me a little over an hour.

Next, we cut the dough into pieces, I made about 70 g each. In order for the buns to bake evenly, it is better to use a kitchen scale, but if you don’t have one, you can do it by eye, skill will appear over time) From each piece you need to roll a ball and flatten it into cake.

Gather the edges of the cake to the center

Good pinch.

Lay with a pinch down and roll up, that is, cover with the palm of your hand so that the edge of the palm and thumb touch the surface of the table, and make circular motions with your hand counterclockwise. If you don't want to bother, you can skip this step), but this way the buns will be less pretty. Lay future buns on a baking sheet. It can be greased with vegetable oil or covered with parchment. If it is of good quality, you do not need to lubricate it, if you are not sure, then it is better to play it safe and lubricate it too. I use a silicone mat, no pastries stick to it.

Butter buns are very often present on our table. And how can you do without them if friends have come and you want to treat them to tea?

They love yeast dough buns for their airy structure and great taste.

And what they will look like depends only on the hostess, who decided to show off her culinary talent.

Some nuances of making pastry buns that you need to remember

How to make delicious buns to impress your guests. In a good way, of course. There are several secrets that will come in handy and that should be remembered.

Firstly, airy buns are obtained if dough was used for their preparation. This is a mixture of warm milk, yeast, a small amount of sugar and three to four tablespoons of sifted flour.

The dough is infused in a warm place for 15 minutes (if you have dry yeast at your disposal) or half an hour (if the yeast was pressed) and only then the rest of the room temperature ingredients are added to it.

The dough is considered ready when you notice a foamy “cap” of air bubbles on its surface. When the dough is kneaded and well behind the walls of the dishes, it is covered with a towel and set to rise for two hours.

During this time, you need to visit the test twice and knead it with your hands. After the third rise, the mass is spread on the work surface and buns or other pastries are formed.

Yeast buns are flavored with vanilla, extracts, citrus zest.

You can get buns with a glossy sheen by lubricating the surface with sugar water, milk or whipped yolk. The process is carried out before the baking is left in the oven.

Formed yeast buns (they can be with or without filling) are laid out on a baking sheet and given time to distance. Depending on the size of the pastry, you need to wait 15-30 minutes, and only then send it to the oven.

Some recipes for delicious pastries you have to learn today. All of them are not difficult, and you will find products if in the kitchen, then certainly in the nearest store.

Recipe for buns stuffed with poppy seeds

In a delicious sweet dough for buns, put:

half a kilogram of flour; some salt; a glass of milk; a spoonful of vanilla sugar; 7 art. spoons of sugar; dry yeast - a small bag; 100 g of oil; 1 egg.
The filling consists of: 100 g poppy seeds; 70 g is small; 180 g of sugar and one egg.

Recipe for sweet buns:

1. Punch down the steam. Heat the milk, then add dry yeast, 2 tablespoons of flour and a spoonful of granulated sugar. Whisk the mixture until it is smooth and allow time to rise.
2. When foam appears on the surface, continue kneading the dough, and first melt the butter.
3. While it is cooling, beat the egg with the sugar, vanilla and salt.
4. Pour flour into a bowl, make a funnel and send the egg mixture, liquid butter and brew there.
5. Knead a soft sweet dough. If you need more flour, you can add, but not much. The main thing is that the yeast dough does not stick to your hands.
6. Form a ball from the yeast dough, put it in a large saucepan and cover.
7. After an hour, the mass will come up and be ready for the formation of blanks.
8. Start preparing the filling by steaming poppy seeds. Pour poppy seeds, sorted and washed, into a deep plate with boiling water. Soak for 10 minutes under the lid, then drain the liquid, and crush the poppy seeds in a mortar. If you decide to do everything with a blender, things will go faster. Add sugar and mix well.
9. Remove the risen yeast dough from the pan and divide in half.
10. Roll out a layer 5 mm thick and brush with soft butter.
11. Spread the poppy seed filling over the surface, smooth with a spatula and roll up the roll.
12. Divide the roll into 2 cm wide rolls and place cut-side down on a baking sheet.
13. Let the buns stand under a napkin for a quarter of an hour, and when they “grow up”, brush with a beaten egg.
14. For full readiness, it will take 20 minutes if the oven was 200 degrees.

You can find recipes for baking with poppy seed filling on other pages of my site.

Sweet cinnamon bun recipe

Yeast sweet buns stuffed with ground cinnamon and sugar won't take up much of your time. Yeast sweet dough can be easily prepared from simple products, fortunately, the era of scarcity is far behind.

Baking received a second name - buns, and it turns out with a sweet crispy crust. You only need to follow my recommendations, time and kitchen appliances can do the rest for you.

Ingredients for making buns:

Half a glass of vegetable oil; one glass of milk; a bag of dry yeast or 40 g pressed; 40 g of sugar; 1/3 teaspoon of salt; 40 g of sugar; 10 g of baking powder and half a kilogram of white flour. This is for a sweet test. Prepare the filling from: 1⁄4 pack of butter; take sugar and cinnamon to taste.

Knead yeast dough:

1. Combine milk and butter in one bowl, heat.
2. When the products are heated to 40 degrees, remove from the stove and add dry yeast, ground with granulated sugar.
3. Sift flour, then mix with baking powder and salt.
4. Gradually pour the mixture into the diluted yeast.
5. Knead a soft and tender dough, which should never be too hard.

Then cover the dish with the dough with a towel and let it rise for 30-40 minutes.

If you want to cope with kneading yeast dough faster and without problems, then entrust this work to the bread machine - in an hour and a half you will have a tender mass ready to form buns.

We make delicious buns with yeast:

1. Punch down the dough and divide into equal balls. The most convenient way to do this is as follows: roll 2-3 rolls of yeast dough and cut them into pieces 3 cm wide.
2. Roll out cakes from balls, they need to be greased with oil and sprinkled with a mixture of sugar and cinnamon. Adjust the amount of filling to your liking.
3. Roll up the rolls, tuck the edges inward.
4. Make cuts on opposite sides (as in the photo) and turn them up and to the sides. The result was a bun resembling a butterfly with open wings. Very beautiful!
5. According to the same scheme, do the work with all the blanks, and immediately lay out the buns on a baking sheet.

By the time you finish the formation of baking, the first buns will already be separated, they will need to be greased with yolk and baked.

Recipes for baking from yeast dough suggest the following action: before you get ready-made fluffy buns from the baking sheet, they are covered with a towel and allowed to rest for 15 minutes.

Recipe for orange buns from yeast dough

You can make a sweet dough from: 5 and a half glasses of flour; packs of oil; vanilla sugar; a large glass of whole milk; four eggs; 0.5 teaspoon of salt; 9 g of loose yeast; 2.5 spoons of sugar.

For the filling, you should have the following products: 0.6 kg of dark sugar; 70 g nuts; 130 g of honey; 0.350 kg of oil; 20 g orange peel and 60 ml orange juice; 2 sachets of vanilla sugar.

Step by step preparation:

1. Knead the dough in the bowl of a food processor. To do this, add the sifted flour there, add soft butter, eggs, all bulk ingredients.
2. Turn on the technique at a slow speed and gradually pour in warm milk, knead the dough.
3. Do not stop the harvester and keep it on for another 10 minutes. As a result, you will get a smooth homogeneous mass, which should be given one hour to rise. To keep it from getting windy in the open air, cover it with a napkin.
4. Put all the ingredients for the filling, except for the nuts, in a mixer bowl and beat until a homogeneous mixture is formed. Put it in a cold place, but for now take care of the nuts. Dry the nuts in the oven, cool and chop in a tight plastic bag using a rolling pin.
5. Take the form and line it with baking paper, but so that it protrudes beyond the sides (as in the photo).
6. Lay out 2/3 of the filling, level the surface.
7. Separate a third of the chopped nuts and sprinkle on top.
8. Form a rectangle from the yeast dough, lay out the filling that remains.
9. Grind the surface with nuts and roll the roll, and, in turn, divide it into parts. There should be 12 of them.
10. Put delicious tasty buns in a mold on the filling, press a little with your palm, as if melting.
11. Cover the form with a napkin to protect it from the formation of a dry crust, and leave for one hour in a warm place.
12. Preheat the oven to 180 degrees. Put the form with buns and wait for readiness, determining it by the resulting ruddy surface.

Recipes for baking in the oven, which is cooked at the same time as pouring, see other pages of the site.

Recipe for honey buns from yeast dough

The aroma and taste of honey pastries remain in the memory for a long time. To bake this dish, you will need:

2.5 teaspoons of loose yeast; 1 egg and 1 yolk; a glass of milk; 100 ml vegetable oil; 2 large spoons of honey; one and a half teaspoons of salt; 3.5 cups white flour

Glaze make from: a tablespoon of honey; one third of a glass of white fine-grained sugar; two tablespoons of melted butter and one protein.

Knead the dough by following simple processes:

1. Warm milk to 37-38 degrees, pour into a large bowl.
2. Add dry yeast, honey, vegetable oil, an egg with yolk and salt there.
3. Shake well to make the mixture homogeneous.
4. Introduce flour in parts so that the mass does not “clog” and get a delicate consistency.
5. Finish kneading by placing the dough on a floured board and rolling it into a ball.
6. Cover it with a clean kitchen towel and let it sit for 10 minutes.
7. Grease dry and clean baking sheets with vegetable oil and fill with round blanks, which should turn out to be 24 pieces.
8. Cover baking sheets with napkins, put in a warm place for half an hour.
9. When the rich delicious buns rise and double in volume, turn on the oven, it requires heating to 180 degrees.
10. In the meantime, make the frosting. Mix all the ingredients that the recipe calls for in a small saucepan or saucepan. The mixture does not need heat treatment, so immediately apply it with a brush on raw buns.
11. In the oven, the muffin will spend from 20 to 25 minutes, that is, until it acquires a golden shiny crust (see photo).

Lush sweet buns with cottage cheese from yeast dough

Required ingredients: 0.450 kg of fine flour; 0.150 l cream; 5 g fast acting yeast; three eggs; 60 g coconut flakes; half a glass of milk; 400 g of sour milk cheese; 6 art. spoons of white crystalline sugar; 70 g of peasant butter and 100 g of sour cream.

Step by step preparation:

1. Pour dry yeast and sugar (2 tablespoons) into milk heated to a temperature of 37 degrees. Stir and soak the mixture for 30 minutes under a napkin.
2. Sift the flour into a deep bowl, make a well in the center and beat in the eggs.
3. Next, send softened butter and diluted dry yeast.
4. Mix thoroughly, cover the resulting mass with a towel, transfer to a warm place and soak for 40 minutes.
5. Without wasting time, make the curd filling. To do this, mix the cheese, eggs, coconut and sugar with a spatula. You should get a homogeneous smooth mass.
6. Roll out the dough on the table, giving it a rectangular shape.
7. Spread the filling over the surface and smooth it out.
8. Roll up the roll, pressing down the layers tightly.
9. Divide into parts 3 cm wide, put each of which in a round shape, greased with fat.
10. Place the sweet rolls on the rack in the oven. At 180 degrees they will be ready in half an hour.
11. Take out the form, but it's too early to serve the most delicious treat. Pour the cream over the pastries, sprinkle with granulated sugar and hold in the oven for another 10 minutes.

• To make yeast buns very tender and airy, be sure to let the dough rise well.
• Flour for sweet pastries should be of the highest grade.
• You will add gloss and shine to pastries by lubricating the surface with milk or a beaten egg. Only after this procedure, send delicious buns to the oven.

My video recipe