On our tables, baked goods are replete with different fillings - fruit, jam, poppy seeds or cottage cheese. The only thing that remains unchanged is the use of yeast dough. The tradition of baking such buns came to us from Ancient Rus'. After the grain was collected, the “last sheaf” was celebrated. Sickles decorated with flowers and straw were placed around the wheat stack. Having crossed themselves and bowed three times, they began eating food and grain wine.

The five most commonly used ingredients in recipes are:

We ended the meal with sweet puff pastries baked from fresh grains. Each city invented its own recipes for buns, so you can study the entire geography of Russia by names: Gorodets, Moscow, Vologda... These wonderful sweet donuts were also loved by the peoples of Europe. In Sweden, there is an annual “Bun Day”. And on October 4, you can buy them in all Swedish confectionery shops at a big discount. You don’t have to wait until fall to make delicious baked goods. Organize some culinary fun for your loved ones today, and there won’t even be crumbs left from your homemade crumpets!

Buns with sugar made from yeast dough are fragrant and tender baked goods that everyone will like. The soft dough and crispy sweet crust will give the bun an amazing taste. Serve the finished baked goods with jams, honey, and condensed milk. This is a great snack for kids at school. They are convenient to take with you on a picnic, on the road, or to work. Buns with sugar powder are quite popular, and if you prepare them yourself, you will be sure of their naturalness.

Sweet buns are made from yeast dough filled with cinnamon and sugar. Most often, buns are rolled in the shape of hearts; you can also make butterflies and curls.

If desired, you can add poppy seeds to the filling, you will get a poppy seed filling, which will also be tasty.

Ingredients

• For the dough:
• milk - 250 ml;
• dry yeast - 1.5 tsp;
• wheat flour (premium grade) - 3 tbsp. l.;
• sugar - 3 tbsp. l.
• For the test:
• egg - 2 pcs.;
• butter (or margarine) - 80 g;
• wheat flour (premium grade) - 550 g.
• For filling:
• sugar - 8 tbsp. l.;
• cinnamon powder - 1 tsp;
• vegetable oil - 60 g.

Preparation

First, let's prepare the dough. Pour warm milk into the bowl where you will knead the yeast dough, add 3 tablespoons of sugar and wheat flour, mix thoroughly. You can use either baked fat milk or low-calorie milk.

Then add the specified amount of dry yeast for the dough. Stir with a spatula and set aside for 5-10 minutes to allow the yeast to revive and become active.

Then add raw chicken eggs to the dough. Mix with a whisk or mixer until the eggs are completely distributed throughout the liquid mass.

Melt butter or margarine. Cool. Add to the rest of the ingredients in the bowl and stir a little to create a homogeneous texture.

Sift the wheat flour through a sieve, pour the specified amount into a convenient dry bowl. Add flour little by little and mix the dough with a spoon. When it is too thick, start kneading with your hands, then place it on a board sprinkled with flour or on the table.

Cover the finished soft dough with a napkin or clean towel and leave to rise in a warm place for about one hour. It is important that there is no draft, otherwise the dough will not rise. It should significantly increase in size by 3-4 times. Then do a warm-up - press it down a little with your hands. And leave it to rise again. Bun dough with dry yeast will rise well and quickly.

Knead the rested dough on a dusted board. Divide into several pieces, from which we will then prepare buns. In this case, it turned out to be 8 pieces. Based on your convictions, you can create several large, or you can create many small buns. How many pieces there are so many buns. Place them on a wide cutting board sprinkled with flour and leave under a napkin.

Roll out one piece of dough so that its thickness is approximately 0.3-0.5 centimeters and its diameter is about 20-24 cm.

Brush the top with vegetable oil using a kitchen brush or melted butter. Sprinkle with sugar topping. To do this, mix sugar with ground cinnamon. One piece takes about 1 tablespoon. You don't have to use cinnamon if you don't like it.

Roll the dough into a similar roll using your hands. Wrap loosely.

Press the edges of the sausage together. Press one piece of dough against the other well so that they stick together and do not come apart.

Place the ring on the edge. Using a sharp knife, cut to the bottom. At the same time, leave a few centimeters at the junction.

Unfold the cut sides to form a heart.

Transfer the preparations to a baking sheet greased with vegetable oil or covered with parchment. Let the buns sit for 10-20 minutes in a warm room so that they fit and increase in size. Bake at a temperature of 180-190 C for 40-50 minutes.

Sweet buns made from yeast dough are ready.

Cool and serve. Enjoy your tea!

Not only cinnamon and sugar are suitable for filling buns, but also other combinations:

• soft raisins (seedless) with honey;
• sweet spicy herbs (mint or basil) and sugar;
• a mixture of cottage cheese, sour cream and sugar (thick in consistency);
• mush of dried apricots and prunes (take dried fruits to your liking.

A fluffy and aromatic bun with sugar made from yeast dough is a good addition to a cup of tea or coffee on a weekend. Baking such buns is not easy, because you need to have the skills to prepare the dough and cut it in a special way, which gives the buns a layered structure. But, having learned, the hostess will understand that baking cakes for tea is not difficult.

Ingredients

Before preparing the buns, you need to collect all the components of the dough so that you don’t have to be distracted during the process of creating it. Products must be removed from the refrigerator in advance so that they reach approximately the same room temperature. Sift the flour so that it is saturated with air, the lumps crumble, and foreign inclusions remain on the sieve. This preparation of products is important for creating an airy dough, which will result in baked goods with many small bubbles that lift the dough.

Yeast can be used either dry or compressed. The difference between them is only in quantity: for every 1 g of dry powder there corresponds 3-3.5 g of pressed fungi. In order for the yeast to come to life and begin its work of fermenting the dough, it must be awakened by placing it in a warm environment.

Milk is traditionally used to create a suitable environment for the development of culinary fungi. If necessary, it can be replaced with water or kefir. The fat content of dairy products does not play a big role, but they must be of good quality and fresh.

Growing yeast fungi require nutrition in the form of sugary substances. Sugar is added to the dough not only to improve the taste, but also to feed the growing yeast. When carbohydrates are processed, microscopic creatures release carbon dioxide, which expands and raises the dough during baking. But excess sugar is harmful to yeast, so you need to add it exactly according to the recipe.

To improve the taste, butter, eggs, vanillin and other ingredients are added to the dough. These products must be added in the quantities specified in the recipe. So, in order to bake Moscow buns with yeast and milk, the housewife will need:

• milk - 1 glass;
• yeast - dry (8 g) or pressed (25 g);
• butter (you can take refined vegetable oil) - 3 tbsp. l.;
• sugar - 5 tbsp. l.;
• salt - ¼ tsp;
• chicken eggs - 2 pcs.;
• vanillin on the tip of a knife;
• premium wheat flour - 500-600 g.

In addition to the indicated products that will be used to prepare the dough, you will need another 50-80 g of butter, about 100 g of sugar, 1 egg and a little flour for cutting buns.

How to make buns with sugar from yeast dough

The process of making butter buns at home is divided into stages, each of which is important for the final result:

1. Preparing the dough. During the first stage of dough creation, the yeast changes from an inactive state to a living state. Too high a temperature is dangerous for microscopic fungi, but they will not be able to develop in an environment that is not warm enough. The suitable temperature for active reproduction of a yeast colony is about +30°C.
2. Kneading the dough is the next step. The remaining ingredients are added to the dough, the mass is kneaded and left to rise in a warm place.
3. Cutting buns is a creative task. Below are photos of how to bake buns that are not only tasty, but also beautiful. This is well demonstrated and we will show you how to make buns of this shape.
4. Baking must also be done according to the rules. We’ll talk more about how long the proofing should last and how to grease the surface of the yeast buns with sugar later, when it’s time to put the baking sheet in the oven.

In addition to products, when making buns you will need kitchen equipment, which it is advisable to collect in advance. You need containers for the dough (bowl, bowl larger than 1 cup) and kneading the dough (large bowl), a spoon or paddle for kneading, and clean cloth napkins.

Bun dough recipe

We begin preparing yeast dough for buns with sugar by setting up the dough. Milk or kefir needs to be heated to a slightly warm state, poured into a container, and then pour 1 tbsp into it. l. sugar and yeast. The pressed briquette needs to be crushed. Stir until yeast and sugar dissolve. Place the container in a warm place for 15-20 minutes. The revived yeast will rise into a high cap of foam. You need to keep an eye on them: if the container is too small, some of the dough may spill over the edge.

Prepare the base for the dough. Beat the eggs in a large bowl with the remaining 4 tbsp. l. sugar, add salt and vanillin, mix. Pour melted butter or vegetable oil into the mixture, and add the appropriate dough there. Add sifted flour in small portions, kneading the dough until it reaches a thick consistency. When it becomes difficult to work with a paddle, they begin to knead it with their hands until a soft and elastic mass is obtained that does not stick to the fingers and the walls of the dish.

Lightly dust the dough with flour, roll into a ball and leave in a bowl, covering it with a napkin. The container should be placed in a warm place (+25°C). A heating radiator, the edge of the stove on which food is cooked, etc. are suitable for warming the dough. You can pour hot water into a large saucepan and place a cup of dough there. The water will have to be changed as it cools. The dough rise lasts about 1 hour. The ball should increase 2-3 times. When this happens, you can move on to cutting the buns.

How to make buns with a heart?

Classic Moscow buns are heart-shaped. Cutting the dough this way is quite simple:

• Dust the table with flour, cut off a small piece of dough (about 100 g);
• roll it out or stretch it with your hands, giving it an oval or close to rectangular shape;
• grease the surface with melted butter and sprinkle with sugar, if desired, you can add cinnamon or a little poppy seed, sesame seeds, etc.;
• roll the dough sheet lengthwise into a roll;
• bend it in half, lightly press the ends together with your fingers;
• use a sharp knife to make a cut across the fold, leaving the glued ends intact;
• Unfold the roll halves, cut sides up, to form a heart shape.

If there was enough oil, a characteristic layered pattern will be revealed on the cut. Place the finished hearts with sugar on a greased baking sheet, leaving at least 2-3 cm of free space between them.

Video on how to form a bun

How to make butterfly buns?

A more complex way to make buns with sugar is dough butterflies. Despite the complex shape, making butterflies is not at all difficult if you have already mastered cutting with a heart. Each butterfly represents a double heart. First, all operations are performed in the same way as when making a heart: they roll out the layer, lubricate and sprinkle it, and roll it up.

To make it easier to make butterflies, the width of the layer is made slightly larger than for the heart. The ends of the finished roll are folded down. They should come together halfway through the roll. Using a knife, cut both folds, leaving the middle of the workpiece untouched. The cut ends are unrolled, as when making hearts. The buns are placed on a baking sheet.

How to make curl buns?

Curls can be made in two different ways. The simplest is to roll out the dough into a large layer, grease it with butter and sprinkle with sugar and other additives as desired. Roll the layer into a roll and cut it crosswise into pieces about 5 cm wide. When laying out on a baking sheet, the roll pieces are placed cut side up.

Another method of cutting with curls also requires making a roll. It should be long, at least 20 cm. Choose the thickness to your taste: the diameter of the buns depends on this. Cut the roll in half lengthwise with a knife. Unfold the halves with the cuts facing up and twist them into a spiral, like a snail. As an option for this cutting, you can wrap both ends of the roll halves in a spiral: in the opposite direction or in different directions. Depending on this, you will get different types of curls. Place the finished curls on a baking sheet at a distance of 2-3 cm from each other.

How to bake buns correctly?

The baked goods cannot be placed in the oven immediately after cutting. Such buns may not rise and will lose all their attractiveness. Before baking, the molded products must go through a proofing stage. It lasts 25-30 minutes and takes place in a warm place. Before proofing, brush the surface of the buns with beaten egg.

During proofing, the yeast continues its work and again saturates the dough with bubbles of carbon dioxide. The buns increase greatly in size. While the buns are rising, you can preheat the oven to +180°C. When the proofing process is over, the baking sheet is carefully placed in the oven. Sweet buns are baked for about 20 minutes. You can judge the readiness of the products by the browning of the surface and the pleasant aroma of fresh baked goods. After removing the buns from the oven, remove them from the baking sheet, place them on a tray and let them cool slightly under a napkin.

The recipe for which we will consider below turns out to be so tasty and fluffy that not a single person can resist it. It is worth noting that such a baked product does not take long to prepare in the oven. But before you place it there, you should thoroughly knead the yeast base.

Sweet bun with sugar: dessert recipe

Required ingredients:

Dough preparation process

In order for the bun with sugar, the recipe for which is simple, to rise well during the heat treatment and turn out soft, you should thoroughly knead the yeast base. To prepare it, you need to take 900 ml of fresh milk, pour it into a metal pan and heat it slightly (until steamed). After this, you need to dissolve 1 large spoon in it, add granulated yeast and wait a quarter of an hour for it to swell. Next, you need to add salt to the base, break the eggs, and also add sour cream, melted margarine and wheat flour. By mixing the ingredients together, you will get a soft dough that sticks well to your hands.

Before making buns with sugar, the mixed base must be kept warm for about 1 hour. During this time, the dough should rise several times. This procedure is necessary to ensure that the baked product is as fluffy and soft as possible.

Forming and baking the dessert

After the dough for buns with sugar has risen, you need to pinch off a piece from it (a ball with a diameter of 5 centimeters), dip it in wheat flour, and then roll it into a thin circle. The surface of the resulting layer should be generously greased with sunflower oil (using a pastry brush), sprinkled with granulated sugar in the amount of 1 dessert spoon and add sesame seeds. After this, the circle should be rolled into a tight roll, which must be bent in half, cut the middle part with a knife (not reaching the ends), and then, having beautifully opened the bun, place it on a baking sheet with butter. All other products are prepared by analogy.

When the buns are formed, it is recommended to brush their surface with beaten chicken egg and immediately place them in the oven. This dessert takes about 40-60 minutes to bake. Readiness can be determined by appearance: if the buns are slightly browned, then they should be taken out.

How to serve correctly

The sugar bun, the recipe for which was presented in this article, can be served hot, warm or cooled. However, it is worth noting that this dessert is especially tasty immediately after baking. This butter is recommended to be consumed with tea or coffee.

Today I got up in a good mood and, planning for today, went to the kitchen. There I discovered that the loaf had run out and I had to quickly think of buns for breakfast. I couldn't come up with anything simpler than this recipe. I put out the dough and baked it so that Pashka could have a proper breakfast.

Products for buns:

flour 500 gr

water or milk 200 ml

yeast 1 tablespoon saf-moment

vanilla sugar 1 teaspoon

sugar 2-3 tablespoons

salt a pinch

vegetable oil 6 tablespoons

butter 50 g + sugar to taste + poppy seeds for greasing

Preparation.

I didn’t have milk either, so I decided to make the dough in water. Dissolved 3 tablespoons of sugar in warm water, added the yeast, and stirred. Almost immediately they began to move. We can continue.

Slowly began to add flour and vanilla sugar, adding a pinch of salt at the very end. I have Makfa, you don’t have to sift it. In general, any flour must be sifted before adding to the dough so that it is enriched with air.

The dough rose within an hour.

Transfer it to a cutting board. You don’t need to add a lot of flour, just a little on the board itself.

Rolled out the dough into a layer. Thickness approximately 0.5 cm.

I brushed it with melted butter and it even froze a little.

Sprinkled with sugar and poppy seeds.

Rolled it up. The dough is good, with bubbles.

Then you need to cut it like this: a cut after 1.5 cm, a cut after 1.5 cm, a cut after 1.5 cm, a cut after 1.5 cm... and so on until the end.

We take one of the blanks, unfold it and pinch the ends so that they do not diverge.

These are the buns you get.

Place the buns on a baking sheet lined with baking paper greased with vegetable oil.

Bake for 15 minutes, I left it a little longer - I was watching an interesting program, that’s why I’m so tanned. You don’t need to hold it for long, the buns will become dry.

Then transfer the buns to a plate and sprinkle with powdered sugar if desired. I love powder, although you can do without it. See for yourself.

Enjoy your tea! Help yourself!