How to shape pastry buns. Beautiful forms of yeast dough buns with sugar
Calories: Not specified
Time for preparing: Not specified
There are various forms of buns made from yeast dough with sugar. Even a child can learn how to make such products. Therefore, prepare the dough and call the kids for help. They will really like the formation process - it is very exciting and interesting. Also see the recipe for the most delicious.
Required products:
- sweet dough - 600-800 gr.,
- sugar,
- cinnamon,
- butter,
- jam.
How to cook with a photo step by step
1. Make your favorite pastry dough recipe. When the dough "fits" (increases in volume), you can begin the process of forming buns. 
2. Roll out a piece of dough into an oval cake. Tip: how to decide which piece of dough to take? It is worth noting that the size of the used piece of dough only approximately corresponds to the size of the future bun, because the product increases in volume during baking. Therefore, a piece of dough should be half the size of the desired size of the finished bun. 
3. Lubricate the resulting cake with melted butter and sprinkle with a mixture of sugar and cinnamon. Cut with a knife into strips, one edge, leaving intact. 
4. Gently roll into a roll. 
5. Then collect into a "bagel". The bun preparation is ready. 
6. For another type of bun, also roll out a piece of dough into a layer, brush with butter and sprinkle with a fragrant mixture. 
7. Roll up. 
8. With a sharp knife, cut through the central part, leaving the edges intact. 
9. Unfold the inner layers (obtained by cutting) outward so that they peek out. Then roll the bun into a "bagel". 
10. By the same principle, a bun in the form of a pigtail is formed. The layer is being rolled out
smeared with butter and sprinkled with cinnamon sugar (or just sugar). 
11. The prepared layer is rolled up. 
12. Then it is also cut in the central part, leaving only one edge intact. 
13. A double braid is woven from the resulting halves, trying to make the layers look out. 
14. For a heart-shaped bun, roll a piece of dough into a cake and, similarly to the previous cases, brush with butter and sprinkle with cinnamon sugar. 
15. Roll the resulting workpiece into a roll. 
16. Bend the roll in half, with the seam inward. 
17. Cut into two pieces from the side of the fold, leaving the opposite edge intact. 
18. Unfold both sides to expose the layers of the bun. 
19. The simplest bun is the one that resembles a dove. Roll out a piece of dough into a rope. 
20. Form a knot from the resulting workpiece. Cut the peeking bottom edge, imitating a tail. 
21. It is very interesting to form buns in the form of a flower. It's not difficult at all. Roll out a large layer of dough, 4-6 mm thick. Cut out circles (6-8 cm in diameter) with a cutting (6-8 cm in diameter), 5 pieces for each flower. 
22. Each circle bend two, then again - this is a petal. 
23. Connect all five petals (layers up) into a flower. 
24. Roll a small ball out of a piece of dough and attach it in the middle of a bun - a flower. 
25. Rose-shaped buns look no less beautiful. And they also form very quickly. Roll out a piece of dough (the size of a chicken egg) into a layer. With a knife, make 4 cuts (opposite), not reaching the central part of the workpiece. Put a teaspoon of the filling (jam or cottage cheese) in the center. 
26. Wrap the filling with the first "petal". 
27. Then close the petal on the opposite side. 
28. Do the same with the rest of the petals. 
29. Another option for forming a bun is a figure-eight cheesecake. For her, also roll out the dough into a large layer and cut out circles (12-14 cm in diameter). Then, with a smaller cut, cut out the central part of the circles to form a "rim". 
30. Form a "figure eight" from the "rim". 
31. Place the resulting part on the middle part left over from the circle. As a result, a "nest" for the filling is formed. 
32. Put the stuffing inside as you wish. 
33. Transfer all the buns to a baking sheet and leave for 5-10 minutes to proof. Bake at 1800C until golden brown. To make the finished buns sparkle, brush them warm with syrup (dilute 1-2 tablespoons of sugar in 100 ml of water). See how the world famous will cook. 
34. Delicious, varied and fragrant buns are ready for tea drinking.
Bon appetit!
Roll out the finished yeast dough with a rolling pin into a layer about 1 cm thick. Do not roll it too thin, because we want to get airy pastries, not pancakes. Cut out circles from the dough using a glass.
Bend the resulting circle of dough in half and connect the ends together, so we get a flower petal. Connect 5 petals, and put a ball of dough on top.
Line a baking sheet with parchment paper. Carefully transfer our flowers to a baking sheet. I formed flowers immediately on a baking sheet, tightly pressing the petals to each other. Leave the buns on a baking sheet for 30 minutes warm. Our beautiful yeast buns will increase in size and the petals will stick together. Brush the surface of the buns with beaten egg yolk.
Put a baking sheet with buns in a preheated oven and bake at 180-200 degrees for about 25 minutes until golden brown. Remove the buns from the oven and brush with melted honey. Our buns will acquire a glossy surface and a delicate, honey aroma. Serve the most delicious and, of course, beautiful flower buns made from yeast dough to the table.
Bon appetit and beautiful moments to you!
copied from the site - http://www.good-cook.ru/tort/tort_560.shtml
buns
(page #1)
Buns are the greatest invention of Russian cuisine, along with bread, pancakes and pies.
They are small figurines made of yeast dough with a layered structure.
I will give some of the most popular ways to form buns. (Continuation of the plush theme on page number 2 and on page 3 and on page 4 .)
COMPOSITION
Butter yeast dough is prepared according to the same technology as regular yeast dough, but more eggs, butter and sugar are added to it. Because at the same time, the dough turns out to be heavier, then the yeast should be taken about 1.5 times more.
Divide the finished dough into small pieces. The size of the pieces depends on what size buns you need to get. For a medium-sized bun, the weight of one piece is 80~100 grams.
Form balls from the pieces. Balls are not formed by simply rolling between the palms. You need to take a piece of dough with both hands (two thumbs side by side). And with all fingers collect the dough to the place where the thumbs are. And the thumbs at this time push the dough inside the piece.
Roll out the resulting balls into a cake with a thickness of 4~6mm.
In order for the buns to be more magnificent, the balls must be allowed to distance, and then they must not be rolled out, but kneaded and stretched into a cake with your hands.
If a large number of buns are made at once, then you need to roll out as many cakes as the buns fit on one baking sheet. The next portion of the cakes is prepared already in the second run, when the first baking sheet is in the oven.
Grease the cakes with oil and sprinkle evenly with sugar. The more sugar, the more "caramelized" the bun will be. Usually, 1 ~ 1.5 teaspoon of sugar and 1 teaspoon of butter are taken for a cake with a diameter of 15 cm.
For sprinkling, in addition to sugar, are used:
- poppy;
- cinnamon;
- small raisins;
- crushed nuts;
- Sesame seeds or sunflower seeds.
Roll the prepared cakes into rolls.
BUN "HEART"
1. Fold the roll in half.
2. The ends of the roll must be connected together.
3. With a knife, make a through cut along the figure, not reaching the end (the junction of the two ends of the roll) 2~3cm.
4-5. Unfold along the cut line, layers up.
BUN "HEART", option 2
This bun is formed in exactly the same way as the first, but the cut is not made completely, leaving 1 or 2 layers uncut.
In this case, the bun unfolds not so wide and the cut forms something like a well or recess, in which you can additionally put something, for example, a piece of butter, or add sugar.
BUN "TULIP" or "THROLIF"
1. Two cuts are made along the workpiece.
2. The blank is opened along the cuts - the extreme petals are parted to the sides and unfolded in layers upwards. The middle petal either does not move or rotates.
BUN "ROSE" or "CURL"
These buns can be made either small or large.
For small buns, small cakes are made and, accordingly, small rolls; for large buns, the dough is rolled into one large layer, which is then rolled into a large roll.
1. Cut the roll into pieces.
2. Pinch one end of the piece.
3. Layers from the second end open like petals.
BUN "BOW"
1. Cut the roll (without bending) on both sides so that an uncut part remains in the middle. Make cuts along the roll.
2. Expand the bun along the cuts.
Place the buns on a baking sheet greased with butter or lined with baking paper and leave for 15~30 minutes to proof.
Bake in an oven heated to t=180~200°C for 15~20 minutes.
buns
(page #2)
I continue to show different options for buns.
On this page there are more "artsy" buns.
(Other options for buns can be viewed on page number 1 and on page 3 and on page 4 .)
But that's not all, there are other options.
COMPOSITION
yeast dough, vegetable or melted butter, sugar
on the first page .
BUN "BOAT"
1. Fold the roll in half.
Make a cut along the figure, not reaching the end (the junction of the two ends of the roll) ~ 2 cm.
2. Turn the cut workpiece on its side. Bend the top so that it lies on the table.
3. In this case, the fastened ends of the roll are UNDER the expanded petals.
BUN "TWIST"
1. In the roll, make a through slot (along the product) from one edge to the other, not reaching the ends ~ 2cm.
2. Move the resulting hole apart.
3. Pull one end of the roll into it.
BUN "ROPE"
This figure is best made from a large roll. If you make small "strings", then you get only 1-2 weaves and the finished product has a poorer look.
1. Departing from one end of the roll by 2 ~ 4 cm (depending on the size of the roll), make a longitudinal cut to the second end. Expand the product along the cut in layers up.
2. Twist the two resulting strips together. Bring the ends together and pinch tightly.
BUN "EIGHT"
2. Take the resulting strips to the side and connect in pairs (to get the number 8).
3. Secure the ends carefully.
BUN "BUTTERFLY"
1. At the roll, bend both ends so that they connect in the middle of the roll.
2. Where the folds are, make cuts.
3. Open the product along the cuts in layers upwards.
BUN "SUN"
1. Cut the roll across. The distance between the cuts is 1~1.5cm.
2. Wrap the roll in a ring, cuts outward (this will open the cuts).
BUN "COMB"
1. At the roll, make the same cuts as in the "Sun" option.
Rotate the roll so that the uncut side is at the bottom and the cuts are facing up.
2. Alternately bend the teeth to the left, then to the right.
buns
(page #3)
Another page with a description of the molding of buns.
More common types of molding can be seen on the previous two pages - and and on page 4 .
And that's not all!
COMPOSITION
yeast dough, vegetable or melted butter, sugar
Prepare rolls as shown on the first page .
BUN "CORN"
1. Make a cut to the middle of the roll.
2. Cut the uncut part with a knife in the form of small squares.
The notch should either crush the dough, or cut through only one layer of dough.
3. Lay the cut ends on the sides of the uncut part, turning them with the cuts up.
BUN "DEER HORNS"
1. Cut the roll across. The cuts should be at a 45° angle to the axis of the roll.
2. Bend the roll into a semicircle, notches outward. When folding, the notches will open.
BUN "SPIDER"
1. Make cuts at both ends of the roll so that there is 1~2cm of uncut space between them.
2. Turn the resulting 4 parts with the cut up.
3. Cut each part in half lengthwise again.
You get 8 "legs" that need to be moved apart so that the product takes on the appearance of a spider.
BUN "TULIP"
1. Make two through longitudinal cuts at the roll so that an uncut part 1~2 cm long remains in the middle.
2. Connect the resulting 2 strips from one side to make a loop.
3. Turn the remaining two ends with the cut up and place the edge under the resulting loop.
BUN "BROOM"
1. Cut the roll in half lengthwise to the middle. Turn the cut pieces cut side up.
2. Cut each one 1~3 more times to get the appearance of rods.
3. Cut the uncut part across, cutting through only one layer of dough.
buns
(page #4)
I continue to show and tell in what ways you can make buns.
This time we will make buns not from separate small blanks, but from large rolls.
Buns made from rolls are not inferior in appearance to portioned products, and much less time is spent on them.
Other molding options can be seen on the previous three pages -
For home baking buns of various shapes, yeast dough is best, it fits well, holds its shape and tastes great, but puff pastry makes the buns taste unique.
It is quite easy to sculpt stuffed buns, the main thing is to knead the dough correctly.
Ingredients
Dough:
- Wheat flour -800 gr.;
- Vegetable oil-1 tbsp. l.;
- Milk-300g.;
- Sugar - 120 gr.;
- Vanilla sugar-4 gr;
- Yeast-35 gr or 13 gr dry;
- Eggs-2 pcs.;
- Butter-120 gr.
Recipe for yeast dough for buns
For the dough, you first need to prepare the dough, only then knead.
- Rasteay sweet step by step. The simplest form of a burger, pie can be made from fresh fruit, with cottage cheese, with jam or marmalade. A dough cake can be cut out with a glass glass and rolled out with a rolling pin up to 8 cm in diameter, put the filling in the middle, fasten the edges, leaving a small hole for powder or syrup.
- The next simple form of baking a burger is a flower. Roll out the dough cake with a diameter of 5-7 cm, cut the edges with a knife, put the filling in the middle with a teaspoon, bake the product in the oven at 190 degrees, 50 minutes.
- A cheesecake with cottage cheese or jam is made from a piece of dough rolled across. The molding of the cheesecake comes from a piece of oblong-shaped dough, which must be cut from two edges, closer to the middle. The filling is applied to the middle of the workpiece, and the edges of the dough are threaded into cuts.
Twisted bun shape: how to make it yourself
To form twisted buns from the dough, the dough must be distributed into bundles in advance. This is a very easy way to make delicious buns.
- Pigtail bun. A fairly wide piece of dough is distributed into 3 bundles, leaving 1 cm on top. Next, the bundles must be intertwined with each other, like a braid. We form the bundles so that the weaves are symmetrical, and we bend the edges down. After baking, the bun can be sprinkled with sugar.
- Network. It is necessary to form a braid from two edges of the cut dough. To do this, you need to roll out a piece of dough in an oval shape, spread the filling along the entire length of the workpiece, cut the edges with a knife and put it on the middle of the workpiece, covering the filling, as in the pictures.
- Bun-snail. A plait of dough, 10 cm long, must be twisted about the edges, gradually twisting inwards. Making a snail is quite simple, you can make a beautiful decoration for it by decorating it with raisins, dried apricots or sesame seeds.
To make pies not only tasty, but also beautiful, there are several available ways to form the dough. Pies can be of different shapes.
- Closed pie with waves. A filling is applied to a regular dough blank, the edges of the dough are fastened together. Throughout the pie, you need to make the formation of waves with kitchen scissors or pinch the dough with your hands.
- Triangular pie. The formation of triangular-shaped pies is also simple, the filling is superimposed in the middle of the workpiece, only the pie is fastened a little differently. The edges of the workpiece are visually divided into 3 parts, the edges are gathered and fastened together.
- A puff pastry pie can be baked in an unusual shape, even in the form of animals. It is necessary to make the blank in a square shape, put the filling in the middle, bend the corners. Make a tourniquet of their dough, twist and put on the middle. After baking, you get a funny pie in the shape of a pig.
In addition to pies of various beautiful shapes, it is possible to bake cookies, hamburger buns, various pies with and without filling, nuts with cream or condensed milk, croissants from puff or yeast dough.
Forms of buns step by step with a photo
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!
