Delicious buns for Easter recipes. Culinary recipes and photo recipes

Soon Holy holiday Easter. I suggest baking festive table yeast decorative buns easter bunnies and birds. I think that such pastries will be appreciated not only by adults, but also by small children. After all, it is not only unusual, but also very beautiful and tasty. Easter buns will perfectly complement and diversify the festive Easter table.

Warm milk slightly. The temperature of milk should be approximately 36-37 degrees. If yeast is poured into too hot milk, then we will brew it and our yeast will not come to life. Pour yeast into milk, add sugar and mix. Leave the yeast mixture for 15-20 minutes in a warm place for the yeast to revive. I cover the container with yeast cling film. Melt butter and cool slightly.

A fluffy, bubble cap should appear on the surface of the milk. If the cap does not appear, then the yeast has not come to life and you cannot use such a mixture.

Pour the risen yeast into a deep bowl and butter. Then beat in the egg and add salt. Mix everything well.

Next pour in small portions sifted flour and knead soft and tender dough. The dough will be slightly sticky to your hands. The bowl in which we leave the dough must be greased with vegetable oil. Put the dough in a bowl, cover the bowl with a towel and put in a warm place for 1-1.5 hours.

The dough will double in volume. Knead the risen dough well and leave it in a bowl for another 30-40 minutes to rise again.

Put the finished dough on the surface of a silicone mat or on a table powdered with flour. Knead the dough lightly and then divide it into 10-12 pieces. I do easter buns small size.

Before forming the buns, it is better to grease your hands with vegetable oil so that the dough does not stick to your hands. In order to form a bird from the dough, you need to roll the sausage out of the dough, and then wrap it in a knot. One part of the dough will be the head, and the other part will be the tail.

The tail part must be cut with a knife or scissors into 3-4 strips. On the head, slightly stretch the dough and form a beak.

Then, when we have formed the head and tail, we need to "feather" our bird. To do this, use scissors to make small cuts in the area of \u200b\u200bthe wings (lubricate the blade of the scissors with vegetable oil). Cut out prunes small pieces and paste them into the eye area. You can use dark raisins instead of prunes.

Grease a baking tray with vegetable oil. Put the resulting birds on a baking sheet and leave them for 20 minutes in a warm place, without drafts. Then brush the buns with beaten yolk. Preheat the oven to 180 degrees. Put the baking sheet with the buns in the oven. Bake the buns for about 20-25 minutes until golden brown.

To form a bunny, divide the dough into three parts: large, medium and small. Make a body from a large part of the dough: form a long sausage from the dough and roll it into a snail. Make a head from the middle part of the dough: form a small oval from the dough and cut it into half - you get ears. Make an eye out of a piece of prunes or raisins. And from the smallest part of the dough, make a tail: roll the dough into a small ball.

In the photo, I showed how I use and form a bunny from dough. I make up all the parts of the bun on a baking sheet. You need to tightly attach the head and tail to the body. And when the dough comes up, and we grease it with yolk, our bunny will completely hold together.

Grease a baking tray with vegetable oil. Put on neo the resulting bunnies. Leave the baking sheet with the buns for 20 minutes in a warm place. Preheat the oven to 180 degrees. Then brush the buns with beaten yolk. Place the tray in the oven. Bake the buns for about 20 minutes until golden brown.

Cool the finished buns, and then remove from the baking sheet.

Put the buns in wicker basket, decorate as desired with colored ribbons and serve. It is customary to give Easter buns or treat them to guests who come to your house for the bright Easter holiday.

Bon appetit!

Greetings to all lovers of originality! Easter is just around the corner, folks. This holiday is always a passion as you want to cook more delicious and fragrant homemade cakes!

Traditional ones require from the hostesses not only a certain degree of skill, but also rare patience and endurance. And how many eggs are absorbed by tall fragrant Easter cakes, which, moreover, require the presence of suitable molds!

How would you feel about simplifying your task and diversifying your Easter creativity at the same time? I suggest you bake delicious buns for Easter.

Round sweet cross buns will make a harmonious tandem of krashenka and pysanky as a gift composition for relatives and friends. Cooking them, unlike Easter cakes, is as easy as shelling pears. Especially, step by step recipe with a photo to help you.

Each test should have its own twist.

Milk - 200 g.
Sugar - 60 g.
Dry yeast - 2 tsp
Butter - 60 g.
Egg yolk - 2 pcs.
Salt - 1 tsp
Wheat flour - 500 g.
Raisins (to taste)

Are you afraid yeast dough how the hell incense and stay without homemade cakes? I am sure that I will be able to dispel your fears, because even a teenager can handle the test for Easter buns.

Draw crosses on buns

Vegetable oil - 1 tsp.
Milk - 3 tbsp. l.
Wheat flour - 3 tbsp. l.

Appetizing glitter glaze

Powdered sugar - 3 tbsp. l.
Milk - 3 tbsp. l.

Delicious round browned buns with a festive white cross and glitter glaze will surely be appreciated by everyone you deign to treat them to. In addition, you can help your acquaintances and friends to be original on

If you are sorely short of time, but you can’t imagine a holiday without homemade cakes, carve out a couple of hours and cook English Easter buns.

For English Easter buns, you don’t even need to set the dough - the dough is immediately kneaded, and while it fits, you can go about your business.

IN traditional recipe Easter buns raisins and dried apricots are mixed into the dough. But then the buns during molding will turn out to be not quite even and uniform. golden brown also hard to achieve. Given this, the filling can be hidden inside the buns, then we will immediately solve two problems - and add dried fruits, and the buns will look neat and beautiful.

Yield: 15-17 buns.

Ingredients

milk - 150 ml;
sugar - 0.5 cups;
butter - 50 gr;
fresh yeast - 20 gr;
egg - 1 pc;
anise seeds - a third of a teaspoon;
cardamom - a pinch;
nutmeg ground - 0.5 tsp;
raisins - 100 gr;
dried apricots - a handful;
wheat flour - 3 cups;
egg yolk for greasing buns;
water - 2 tbsp. l.

How to make English Easter Buns

Mix the sifted flour with anise seeds, nutmeg and cardamom.

In another bowl, grind the yeast with a spoonful of sugar and salt.

Melt butter, cool. Pour into yeast warm milk and butter, add the egg, the rest of the sugar. Beat everything with a whisk until a light foam appears.

Pour the liquid mixture into the spiced flour.
Stir until the flour has absorbed all the liquid.

Place the ball of dough on a floured board and continue to knead the dough with your hands. After 10 minutes, the dough will become homogeneous, smooth, when pressed under the palm of your hand, you will feel air bubbles bursting.

The dough must be collected into a ball, smeared with oil and put in a spacious bowl (also grease the walls and bottom with oil). Cover the dough, leave for 1.5 hours to rise.

If the dough is well kneaded and the kitchen is warm, then in 1-1.5 hours it will grow 3-4 times. For the filling, steam the raisins in a water bath, dry them and mix with finely chopped dried apricots. Do not punch down the dough. Divide it into 15-17 small pieces.

Mash a piece of dough into a cake. Place a teaspoon of filling in the middle.

Lift the edges of the dough, connect over the filling and pinch tightly. Roll into a flat round bun, turn seam side down.

When all the buns are formed, make white dough to decorate the pastries.

To do this, mix a tablespoon of flour with two tablespoons of warm water. Stir until the dough becomes homogeneous, without small lumps. By density - like dough for pancakes or a little thicker.

Let the buns rise warm. Lubricate with yolk mixed with a spoonful of water. Transfer the white dough to pastry bag or a syringe with a thin nozzle and draw crosses on the buns.
Place immediately in an oven preheated to 180 degrees. Bake buns for 20 minutes until golden brown.

In addition to the usual Easter cakes, you can cook very tasty soft, tender and ruddy Easter buns with raisins, decorated with a pattern of white dough. In our family, such pastries are called "Christ's Buns", probably because I put a pattern in the form of a cross in the middle of each bun. You can learn how to cook such simple and delicious yeast cross buns for Easter from my step-by-step photo recipe.

For the main test:

cream margarine - 100 gr;
milk - 0.25 l;
egg yolks - 2 pcs.;
table salt - ½ tsp;
dry yeast - 20 gr;
flour - 550 gr;
granulated sugar- 100 gr;
raisins -80 gr.

Pattern dough:

milk - 60 ml;
sunflower oil - 1 tsp;
flour - 60 gr.

For glaze:

powdered sugar - 30 gr;
milk - 50 ml.

How to make sweet dough for buns

Pour the heated milk into a bowl, dissolve the yeast and a tablespoon of sugar in it. In order for the dough to rise, you need to create “comfortable” conditions for it, that is, put it in a warm place for about twenty minutes.

In the meantime, we need to melt the margarine and dissolve the granulated sugar in the hot margarine.

In the margarine-sugar mixture placed in the mixer, we introduce and beat the yolks.

Pour raisins, previously sorted from garbage, with boiling water for ten minutes.

Then, drain the water, and dry the raisins on a paper towel.

Before adding to the dough, mix the raisins with a small amount flour.

We always sift the flour before baking.

Opara has risen, and we can proceed to the actual kneading of the dough. Add a mixture of eggs, sugar and margarine to the dough. Then, little by little, we begin to stir in the flour.

The elastic and pliable bun of dough obtained as a result of kneading is removed in heat to rise for half an hour.

How to make buns for Easter

After a while, we knead the dough a little with our hands and tear off small pieces from it, from which we form round buns.

Place on a lined baking sheet parchment paper buns so that they do not touch each other.

Next, we need the buns to rise. To do this, put a baking sheet in a preheated oven to the most small fire, while the door oven should be ajar. In about twenty minutes, the buns should increase in size.

How to decorate buns for Easter

While the pastries are resting, we need to prepare the dough for applying the Easter pattern. mixing milk, vegetable oil and flour.

The result is a slightly watery white dough.

The buns have risen and with the help of a culinary syringe or apply a pattern in the form of a cross on them.

How to bake Easter Buns

We will bake the buns in the oven over medium heat for twenty minutes.

While our sweet Easter baking baking, cooking sweet icing. To do this, simply dissolve the powdered sugar in milk.

On ready, still hot, sweet buns with raisins, apply glaze with a culinary brush, and send the baking sheet for another five minutes in a hot, but already turned off oven.

As a result of our efforts, we got the most delicious, beautiful, shiny and ruddy, very fragrant yeast cross buns for Easter.

And here is what the cake looks like. Even in the photo you can see that the structure is porous and airy.

In addition to the freshest yet hot and very tender Easter bun, you can offer your eaters a cup of village milk.

Having a step-by-step recipe with a photo at hand, you can easily bake simple and beautiful Easter buns for your family.

Preparation for the great Orthodox holiday Easter always requires a lot of effort, this also applies to compiling Easter menu. Of course, according to tradition, there should be Easter cakes on the table that day, colored eggs, Easter from cottage cheese.

But in addition, you can also cook rolls, they will complement the table and diversify the menu. Moreover, this pastry can be made in a variety of ways. different forms, the main thing is that it conveys the feeling of an Orthodox holiday.

Easy recipe step by step

Ingredients	Quantity
milk -	750 ml
canola oils -	half glass
sugar -	270 g
dry yeast -	15 g
flour -	kilogram
baking powder -	pinch
baking soda -	pinch
food salt -	2 small spoons
cinnamon -	1 teaspoon
raisins -	half glass
eggs -	2 pcs.
powdered sugar for glaze -	cup
cardamom -	pinch
nutmeg -	pinch
ground pepper -	pinch
Cooking time: 180 minutes	Calories per 100 grams: 275 kcal

How to cook sweet rolls for Easter:

Pour half a liter of milk into a saucepan, pour ½ cup of sugar and add canola oil;
We put the container on the fire and warm it up. Liquid components must be brought to a boil, while stirring from time to time;
After that, remove from heat, cool slightly;
Pour yeast into the liquid mixture, you can mix a little;
We begin to add flour a little, while stirring at the same time;
Pour flour until a thick consistency is obtained;
Next, knead the dough with your hands until smooth;
We cover the container with the dough with a towel and put it in heat for 1 hour;
After that, remove the towel, add a little flour;
Pour salt, soda, baking powder;
Once again, mix the dough well with your hands;
Pour granulated sugar, nutmeg, cardamom, cinnamon and allspice. Mix well;
Sprinkle a flat surface of the desktop with a small amount of flour and lay out the dough;
We level the base with our hands and sprinkle with a dry mixture of sugar and spices;
Raisins are well washed, dried;
We spread 1/3 of the raisins on the surface of the dough;
Then fold the base in half and level it well with your hands;
Sprinkle again with a mixture of sugar and spices and lay out another half of the remaining raisins;
We level the dough with our hands, sprinkle with the rest of the sugar and spices and spread the rest of the raisins, knead well;
Next, we make round buns from the dough;
Grease a baking sheet with oil and put round buns on it;
We cover them with a towel and leave to stand for a little time so that they come up;
Next, we make a mixture for lubrication. Put one egg white in a bowl and add 3 large spoons of milk. Mix well;
As soon as the buns come up, they need to be greased with this mixture;
We heat the oven to 180 degrees and place a baking sheet with buns there;
Bake for 30-40 minutes;
While the cake is baking, you need to prepare the glaze. To do this, break one egg into a cup, add powdered sugar to it and add 1 tablespoon of milk;
All components are thoroughly beaten with a mixer or blender;
As soon as the buns are ready, you need to make a cross on them with the help of glaze.

Recipe for delicious buns with yeast

Cooking Ingredients:

900 grams of flour;
milk - 350 ml;
granulated sugar - 170 grams for the filling and 1 large spoon for the dough;
natural cow butter - 100 grams for the dough and 100 grams for the filling;
fresh yeast - 50 grams;
1.5 tablespoons of cinnamon;
a pinch of salt.

The cooking time is 3-3.5 hours.

Calorie content - 280 kcal.

How to cook:

Milk must be warmed up warm state, up to about 40 degrees Celsius;
Pour into a bowl 1 big spoon granulated sugar and add yeast, grind the components with a fork;
Pour milk and stir;
We remove the dough in a warm place for half an hour, during this period a cap of foam should form on the surface;
Sift the flour into a cup through a sieve, add salt to it, make a small depression in the center;
100g cow butter put in a saucepan and melt in a water bath until liquid;
You can also melt the butter in the microwave;
Put the egg in a bowl and stir with a fork until smooth;
Pour a beaten egg into the center of the recess, then melted butter and yeast dough;
Next, using a spoon, mix all the ingredients, then switch to manual kneading;
The result should be soft dough with elastic structure;
Then cover the container with light dough towel and place in a warm place. The dough should be infused for an hour and a half;
The butter for the filling must first be removed from the refrigerator, cut into pieces and left to stand for a while so that it melts;
Next, using a mixer, beat the butter at high speeds until fluffy;
Without ceasing to beat, pour in 1 tablespoon of granulated sugar and cinnamon;
Whip it all up lush mass with a homogeneous consistency;
Sprinkle the surface of the table with a small amount of flour and spread the risen dough on it;
We divide the dough into 4-5 parts;
We roll each part into a rectangular layer and grease with the filling;
We roll the layers smeared with cream in the form of a roll;
Next, cut the rolls along, but not completely, by about 3-4 cm;
We intertwine the cut parts of the roll with each other, make a braid, which we connect in the form of a circle and pinch both ends;
Grease a baking sheet with oil and put the rolls on it. Leave to stand for 30 minutes for the dough to come up;
Lubricate the rolls with the rest of the cream and place in the oven;
We bake Easter buns for 1 hour, a golden crust should form on the surface;
After that, take out the baking sheet, leave to cool for 20 minutes;
Next, lay out the buns on a large flat plate, you can put a colored egg in the center of each bun.

Easter Vanilla Buns

Constituent Ingredients:

half a glass of kefir with a fat content of 1%;
one egg and yolk;
half a glass of granulated sugar;
40 grams of natural cow butter;
10 grams of fresh pressed yeast;
50 ml of vegetable oil;
1 teaspoon of grated lemon zest;
280 grams of flour;
a bag of vanilla sugar;
130 grams of raisins.

Glaze ingredients:

1 egg white;
50 grams of powdered sugar;
a pinch of table salt;
one pack of colored confectionery toppings.

Cooking time - 3.5 hours.

Calorie content - 275 kcal.

How to do:

Kefir is better to warm up to a warm state, up to about 30-40 degrees Celsius;
Pour 1 tablespoon of sugar into a bowl, add yeast and rub with a fork;
Then we pour warm kefir to the yeast mixture and stir well;
Add a third of the flour to the liquid mixture and mix. Ready brew in consistency should resemble dough for pancakes;
Then cover the dough with a towel and remove to infuse in a warm place. After about 20-30 minutes, foam should form on the surface;
Break one chicken egg into a bowl and beat it with a whisk;
We break the second egg, separate the protein and yolk, put the yolk in a cup, and put the protein in the refrigerator;
Thoroughly stir the dough so that it settles. Pour the beaten egg into it;
Then spread a piece of softened cow's butter, pour granulated sugar and vanilla powder. Also at this stage, you can add mashed lemon zest;
All components are thoroughly mixed until a uniform structure;
Sift the flour and pour it in parts into the liquid mixture;
First, knead with a spoon, and as soon as the mass becomes thick, we switch to manual kneading of the dough;
The dough must be kneaded thoroughly for 10 minutes, add a little vegetable oil to the kneading process;
In advance, you need to rinse and steam the raisins, dry them on a towel;
The dough needs to be slightly crushed, and put raisins on it;
Then knead again, but do not knead for too long, the main thing is that the raisins are evenly distributed over the base;
After that, the container must be covered with a towel, which we first fold in several layers and remove to infuse in a warm place for about 1-1.5 hours;
After that, we make small round buns from the dough;
We grease the baking sheet with oil and lay out the buns;
Let them brew for another 30 minutes;
We heat the oven to 180 degrees;
Add 1 tablespoon of water to the yolk and stir with a fork. Lubricate the top of the buns with this mixture;
Place the baking sheet in the oven and leave to bake for 20 minutes;
Add salt to a bowl with chilled protein and beat well;
Gradually add the icing sugar and continue beating with a whisk;
The result should be fluffy mix for shaving buns;
As soon as the buns are ready, they need to be taken out and left to cool;
Next, grease them with glaze, sprinkle with colored sprinkles.

How and how to decorate Easter cakes

It is important to decorate the rolls correctly and beautifully so that they look like Easter. The following recommendations will help with this:

for shaving, you can use the glaze, which is prepared from egg white and powdered sugar. It should turn out snow-white and lush, so you need to beat it with a blender or mixer;
icing on the surface of the buns can make crosses, various patterns;
after coating baking with icing, it can be sprinkled with colored sprinkles;
you can add extra to the glaze food coloring, which will give brightness and brilliance to pastries.

for the test, you can use dry or raw yeast. In order for it to fit well, it is better to make a dough;
the dough should rest for at least an hour and a half;
buns can be made in different shapes - braids, pigtails, round, crosses;
special attention should be paid to decoration, it should be done in the style of the Easter holiday.

Cooking buns for Easter is a fascinating process during which every housewife can experiment and make her own additions. The main thing is to make the dough correctly so that it rises, and the shape of the buns can be any. But with their design, children will definitely be happy to help you, because they love this process very much.

Delicious buns for Easter recipes. Culinary recipes and photo recipes

Each test should have its own twist.

Draw crosses on buns

Appetizing glitter glaze

Ingredients