Very easy to prepare buns, the dough is made for them in a safe way... We will only have to leave ready dough for proofing, and after proofing, you can already form these delicious rolls with a pale yellow crumb. Their taste is so unusual from the addition of cornmeal and so good that it makes you want to bake them over and over again.

I also want to say right away that these buns are not sweet pastries, so they can be eaten by themselves and used for sandwiches with different spreads.

So, to bake corn buns, you need to take all the products on the list.

Pour corn flour, sugar into a bowl for dough and mix them.

Also add salt.

Pour in the pre-melted butter.

Fill dry yeast with warm water, stir until dissolved.

Heat the milk, but without bringing it to a boil, and pour it into the mixture of flour and butter. Mix everything before combining the ingredients.

After mixing, cool the mixture and then pour in the dissolved yeast.

In the next turn, we sift half wheat flour.

We introduce a chicken egg.

After combining the egg and dough, add the rest of the flour, leaving a little on the dust.

We knead the dough so that it turns out to be homogeneous and elastic, if I may say so about the dough with corn flour.

Then it is better to transfer the dough to a larger bowl so that it has more space, because during the proofing it will increase in size. Lubricate the bowl with a little vegetable oil. Cover the bowl with a slightly damp napkin and leave to proof for 2-3 hours.

This should be the dough after proofing.

We spread it on a table or board, sprinkled with flour, and knead it.

We form round buns and leave them on the table or board for proofing under a towel or napkin for 30-40 minutes. During this time, we will warm up the oven to 180 degrees.

Transfer some of the buns to a baking sheet with parchment or a non-stick mat. We make cross-shaped cuts on each bun.

Lubricate the buns with melted butter and sprinkle with a mixture of corn flour and salt. We immediately send the baking sheet with the blanks to the oven.

In my oven, these buns are baked in 15 minutes. We take out the finished corn buns from the oven. We do the same with the second batch of blanks.

Remove the buns from the baking sheet, let them cool.

Corn buns very good for breakfast with butter, caviar, honey, jam or any kind of jam, and also with pâté or vegetable caviar... Bon Appetit!

Step-by-step recipes for making corn buns: classic with dry yeast, gluten-free from choux pastry on corn flour, with cheese, custard, Italian

Grade
recipe

Time
(min)

Servings
(people)

In 100 grams ready meal

5 gr.

11 gr.

Carbohydrates

294 kcal.

Option 1: The Classic Corn Bun Recipe

As a rule, corn buns are prepared on the basis of two types of flour: corn and wheat, only in different proportions... Very rarely, only corn flour is used for baking; such a dough is not particularly elastic. Despite this, the taste is still different from ordinary buns on wheat flour.

The most important thing is to knead the dough correctly, let it rest and make buns, then bake in the oven. Optionally, you can add additional ingredients to diversify the taste of baked goods, adjust to the tastes of your family. So let's get started.

Ingredients:

• a quarter of a kg of corn flour;
• four hundred grams of wheat flour;
• three hundred and fifty ml of water;
• one hundred and fifty grams of butter;
• two tablespoons of sugar;
• one teaspoon of dry yeast;
• chicken yolk;
• sesame seeds for dusting.

Step by step corn buns recipe

We'll start making buns by preparing the yeast. According to the instructions on the package, we soak the yeast in the amount indicated on the label. warm water, add a spoonful of sugar and stir.

Combine wheat and corn flour, previously sifted. Add salt to the dry mass and granulated sugar, soft butter and punch with a mixer until smooth.

Add yeast to the mass and stir again until the dough is homogeneous. Knead with your hands to assess the pliability and elasticity. In addition, any yeast dough loves hand kneading very much.

Form the dough into a ball, place in a bowl and cover cling film or wet kitchen towel... We leave for forty minutes. The dough should increase in volume. You can leave the dough for two hours, then it will rise twice and become very fluffy.

Divide the dough into ten equal portions. Line a baking sheet with parchment, form balls of dough with your hands and place them on the baking sheet. Leave a distance from each other to prevent the buns from sticking together when baking.

Lubricate the corn buns with whipped chicken yolk, sprinkle with sesame seeds if desired and place in the oven for twenty-five minutes. The required temperature is 200 C.

During this time, the corn buns will brown beautifully and rise. And what a smell is in the kitchen! Transfer the buns to a basket, hold them slightly under a towel and treat your family.

Option 2: Quick Corn Bun Recipe

A simple recipe for gluten-free cornmeal choux pastry. These buns are perfect for tea or morning coffee. They do not stale for a long time, retain their tenderness and aroma for three more days after preparation. Although, most likely, they will be eaten much faster.

Ingredients:

• gluten-free corn flour - 1 stack;
• sixty ml of olive oil;
• four eggs;
• a pinch of salt;
• one tablespoon brown sugar;
• glass of water.

How to Quickly Make Corn Buns

You can immediately turn on the oven, let it heat up to 180 C.

Cover the baking sheet with parchment immediately.

Pour oil and water into a saucepan, add salt, sugar and bring to a boil on high heat of the stove.

As soon as the mass boils, we turn down the heat. Add cornmeal a little at a time, constantly stirring the mass with a spoon or spatula.

Cook for two minutes on low heat and turn off the stove.

Cool and introduce for ten minutes chicken eggs... And we drive in one at a time, thoroughly bringing the mass to homogeneity after each.

We should have a viscous dough.

Put the dough on a baking sheet from the parchments with a teaspoon. Soak a spoon in water after each dough collection.

We bake the buns for forty minutes and check the readiness. If necessary, add another ten to twenty minutes.

We got lazy corn buns on hastily... Simple but successful and tasty option for morning coffee or tea.

Option 3: Corn buns with cheese

Highly delicious recipe buns with cheese. Add it to the dough and sprinkle it before baking in the oven. It turns out tender, fragrant and soft inside corn buns with cheese golden brown... If you entertain guests, they will definitely ask you for a recipe.

Ingredients:

• a quarter of a kg of millet flour;
• one hundred seventy grams of corn flour;
• two hundred grams of hard cheese;
• fifteen grams of fresh yeast;
• one teaspoon of salt;
• one teaspoon of sugar;
• a quarter liter of warm water;
• chicken yolk;
• one tablespoon of milk.

Step by step recipe

Dissolve in warm water fresh yeast... Add salt, granulated sugar and one hundred grams of wheat flour immediately.

Stir with a spoon and place in a warm place for a quarter of an hour.

Sift two types of flour and pour into a lush, frothy dough. Knead for five minutes until smooth.

Rub one hundred and fifty grams of cheese on coarse grater... Add it to the dough, stir so that the cheese is evenly distributed over the total mass.

Blind a bun and leave it in a warm place for one hour. Remember to cover it with a clean, damp tea towel.

For example, you can preheat the oven to 50 C, then turn it off. Put a bun of dough inside.

Sprinkle the work surface with flour, transfer the dough to it and sprinkle lightly on top too.

Form the dough into a roll and cut it into about seven to eight equal pieces. We sculpt a ball from each hand.

Put them on a baking sheet lined with baking paper. Cover with a towel and leave to proof for half an hour.

We should have had fifty grams of cheese left, grate it. Grease the buns with yolk, whipped with milk. Sprinkle with cheese on top and bake for half an hour at 200 C.

We take out the finished corn buns with cheese from the oven. We transfer them to the wire rack - let them cool down a little. Then treat your family and guests with warm ones.

Option 4: Custard Corn Buns

In front of you sweet recipe buns on corn flour and kefir with custard. Ideal sweet pastries for the whole family.

Ingredients:

• three cups of cornmeal;
• one hundred and fifty ml of kefir;
• one hundred ml of water;
• two chicken yolks;
• four tablespoons of sugar;
• two tablespoons of mascarpone;
• two tablespoons of sunflower oil;
• tea l salt;
• tea l dry yeast.

Cream:

• a quarter liter of milk;
• three tablespoons of sugar lies;
• three chicken yolks;
• two tablespoons of corn starch;
• three tablespoons of mascarpone lodges;
• a pinch of vanillin.

How to cook

If you have a bread maker, prepare the dough in it. Pour into a bucket warm kefir, water, add sugar and salt. Drive in chicken yolks, add mascarpone and sunflower oil.

Next we send sifted corn flour and yeast.

We select the "Regular bread" mode, the timer is automatically set for 3.5 hours, and we only need 2. The dough will knead and fit.

If you are preparing the dough by hand, simply knead it and leave it in a warm place for two hours to rise.

We take cold milk, add starch to it and stir. Introduce granulated sugar, chicken yolks and mascarpone. Stir until smooth with a whisk and place on medium fire on the stove.

Stir constantly, bring to a boil and simmer until thickened.

When ready, turn off the stove, cover the cream with cling film and cool in a cool place.

So, we take the dough and divide it into fifteen balls. We flatten them and put them in the middle on a spoonful of custard.

Gather the edges with a knot and hold them together.

Now we need muffin cups. We put buns in each container. Carefully make cuts with scissors - the cream will bake and will not wet the bun inside.

Bake at 180 C until golden brown. Transfer the corn custard buns to the wire rack, cover with a towel and let cool. You can also put them in the basket right away.

Serve with tea or coffee.

Option 5: Italian corn buns

We can say that such a dough is universal and suitable for any savory baked goods... We'll be making italian buns with cornmeal. Due to it, the texture of the buns is loose and porous.

Ingredients:

• three hundred and fifty grams of wheat flour;
• two tables of boxes with a heap of corn flour;
• corn flour for dusting - how much will it take;
• one and a half tablespoons of sugar;
• one and a half tsp salt;
• a quarter liter of water;
• seven grams of dry yeast;
• two tablespoons of sunflower oil.

Step by step recipe

Pour dry yeast into a small bowl, pour half a glass of warm water. Stir and cover the container. We wait fifteen minutes.

The yeast will just have time to activate, a foam cap will appear.

Sift wheat flour. Pour two-thirds of the total mass into a separate bowl, add corn to it - you do not need to sift it.

Add salt, sugar and activated yeast. Top up with remaining warm water and stir well.

Leave it on for ten minutes to allow the cornmeal to swell.

On work surface pour in sunflower oil. Stir the dough again and transfer to the table with butter. Sprinkle flour on top and make manual kneading for ten minutes, adding flour that was not added immediately.

The dough turns out to be soft, does not stick to hands. Collect it in a ball and transfer to a bowl lined with flour.

We leave in a warm place for one hour.

Crumple the edges of the dough bun and divide into two. Each part into small portions, resulting in ten pieces. We sculpt balls out of them. Save a small piece of dough for later.

Transfer the buns to a baking sheet lined with baking paper. Cover with a tea towel and leave to rise for half an hour.

Dissolve a piece of dough in water and brush on buns, sprinkle with cornmeal and send to bake at 180 C on a medium level. Cooking for twenty minutes.

We increase the temperature to 200 C and put it on the upper level, brown for five minutes.

Transfer the finished buns to a wooden board, cover with a towel and cool. Now they can be served.

Calorie content: Not specified
Cooking time: Not indicated

Ingredients for the dough:

- warm water - 0.5 cups (faceted glass 250 ml.);
- fresh baking yeast - 15 gr.;
- wheat flour - 3 tbsp. with a high slide;
- salt - 1.5 tsp (no slide);
- sugar - 1.5 tbsp. (no slide).

For the test:

- ripe dough;
- warm water - 0.5 cups;
- wheat flour - 270-280 gr.;
- corn flour - 50 gr.;
- vegetable oil - 3 tablespoons;
- corn grits finely ground - 2 tablespoons for sprinkling buns.

Recipe with photo step by step:

For a quick dough, mix fresh yeast, salt and sugar. We heat the water to a temperature slightly warmer than room temperature.




Pour in half a glass of water, stir with yeast, sugar and salt. We sift into yeast water three tablespoons of wheat flour with a high slide.




We mix. Knead large lumps, leave small ones. The structure of the dough does not have to be uniform, the main thing is that there are no dry sections of flour left. We cover, put away for half an hour in a warm place.




In 30 minutes, the dough will grow, but not very much. A longer proofing is not needed, you can knead the dough right away.






Stir the dough. In another bowl, with a larger volume, sift 250 grams of wheat flour, add corn flour (it is not sifted).




Pour the dough into the flour mixture. Mix it quickly with flour.




Pour in half a glass of warm water and vegetable oil... Mix everything thoroughly with a spoon, collect in a loose lump. Sift a little flour on the table (20-30 grams), spread the dough and knead it well with your hands. In structure, it will be soft, elastic, easy to mix.




After about ten minutes of vigorous kneading, the dough will be ready. We return it to a greased bowl, sprinkle with a thin layer of wheat flour.






Cover, leave warm for an hour and a half. When proving, we do not open the dishes with the dough and do not disturb them, all the more we do not rearrange them from one place to another - yeast dough does not like this. We knead before cutting.




Divide the dough in half. Then we divide each piece into 5-6 smaller pieces, weighing about 60 grams.




Cover with your palm, rotate clockwise, rolling into the koloboks. Cover with a towel and leave to rest for ten minutes.




To form buns, we press each bun with the palm of our hand, stretch it into an oval layer.




n Roll up, not tight, so that the dough rises during proofing.




Cover the baking sheet with baking paper. We spread the buns at a distance, they will still rise before baking. We leave for half an hour. Preheat the oven to 200 degrees. Before baking, coat the top of the buns with milk or water, sprinkle with finely ground corn grits or flour.




We send it to the preheated oven, put it on the middle tier. Bake for about 20 minutes, until the top is browned. We take out, remove from the baking sheet onto a wooden board and cover, let the buns rest and gradually cool down. Unlike wheat bread and a roll of wheat flour, baked goods with the addition of corn flour are more porous in structure, they remain fresh and soft for three to four days. Happy baking and Bon Appetit!

Corn buns - simple but delicious homemade baking... It is not at all difficult to prepare such buns, and corn flour gives them a special taste and delicate aroma... The buns are moderately sweet and very soft. If desired, these corn buns can be sprinkled with your favorite syrup, especially the delicious lemon one.

Ingredient List

milk - 270 ml
wheat flour - 3 cups
corn flour - 1 glass with a slide
eggs - 2 pcs
fresh yeast - 20 g
butter - 50 g
sugar - 2-3 tbsp. spoons
vanilla sugar- 1 sachet
walnuts, hazelnuts - to taste
raisins to taste
lemon zest - 1 tsp

Cooking method

Dissolve yeast and a teaspoon of sugar in 100 ml warm milk and let stand for 10 minutes.

Pour in 100 g of wheat flour, mix well and let the dough rise for another 40 minutes.

While the dough rises, heat the remaining milk in a saucepan, add the rest of the sugar to it and add butter. Place on fire and boil.

Add cornmeal to boiling milk and mix thoroughly. Remove the saucepan from heat, cover and leave for 30 minutes.

V separate dishes beat eggs.

Pour eggs into the finished dough. Add the brewed corn mass and mix thoroughly.

Add vanilla sugar, lemon zest (nuts or raisins can be used). Stir again. As a result, you should get a mass with a viscous consistency.

Add flour gradually and knead elastic dough... Cover the dough with a thick towel and place in a warm, dry place for about 1 hour.

Over time, we take out the finished dough.

Roll out the dough into a fairly thick rope and cut it into pieces.

I got 12 pieces weighing about 80 g. Roll them into balls and leave for 10 minutes under the film.

Roll each piece into a string ... and shape into buns. "Tie" a knot from a bundle, leaving a long end.

Then tuck this end into the middle of the knot from top to bottom.

Transfer the buns to a greased baking sheet and let stand for 15 minutes, covered with plastic wrap.

Heat the oven to 180 * and place the buns in it and bake for about 30 minutes until golden brown.

It is very tasty to pour such buns lemon syrup or make icing out of icing sugar with lemon juice.

The buns are moderately sweet, soft, the combination vanilla sugar and lemon peel resembles the aroma of Easter cakes.

Bon Appetit.

This article tells about the benefits of corn flour and bread products based on it. Every housewife should learn how to cook delicious and healthy bread from corn flour without wheat flour.

Benefits of corn flour

Corn flour and its benefits

Fans corn bread claim to be an incredibly healthy gluten-free product. It is known that corn, a raw material for flour, is ahead in concentration nutrients almost all types of vegetables. Corn kernels contain in their rich salt composition a number of substances that are useful for the functioning of organs and systems. human body... These are calcium, magnesium, phosphorus, potassium and iron. It is noteworthy that heat treatment corn implies the safety of most useful components its composition. Please note that corn contains vitamins from group B and starch that is well absorbed by our body. The percentage of fiber in flour can vary and depends on the purification measures of the product.

Industrial and nutritional value this cereal is large, so corn flour is not in short supply and is sold in any store. A shortage of corn is not expected in our region, since we are dealing with a high-yielding crop that is ahead of others in this regard. traditional cultures such as rye and wheat. The main difference from wheat is the lack of gluten in corn. This is an important fact, relevant for those people who have been diagnosed with hereditary celiac disease, which is expressed in the intolerance of cereal gluten. Gluten Free Foods Often Preferred By Supporters healthy way life and everyone who wants to normalize body weight.

The harm of corn flour

In funds mass media, in addition to the usefulness and nutritional value of cornbread, contraindications are discussed. These include health conditions in which it is not useful to eat such bread. These are serious diseases of the gastrointestinal tract, liver pathology. Despite this, for most adults and children, this product is appropriate in the diet, because healthy body he is unable to harm.

Speaking of corn flour, one cannot fail to mention that it is characterized by different quality, depending on the manufacturer. Its harm may be due to the presence of genetically modified components in the composition. Today there is a certain probability of stumbling upon such a product in mass retail outlets, since the industry of growing genetically modified crops is constantly growing. If you come across such flour, then there is a fraction of the likelihood of harm to health.

Corn flour bread

You may notice that cornmeal is not very popular in home baking. This fact takes place for the reason special composition grains lacking gluten proteins. This means that the baking characteristics of such flour are low. But this does not mean at all that corn flour bread cannot be baked without wheat flour. In fact, with strict adherence to the technology, you will get wonderful home-made bread, you just need some practice in this area. You will notice that the properties of corn baked goods differ significantly from the traditional rye and wheat bread products that many of us are used to.

If you want to get lactose-free bread at the exit, then instead of milk you will have to use almond milk, water or other substitute. The use of flour of varying degrees of grinding allows you to get the right texture finished product... You can use polenta instead of coarse flour. When implementing this recipe, it will take about 10 minutes to prepare the products; the preparation itself will take 20 minutes. It turns out that in half an hour you will have a loaf of real cornbread in front of you.

A set of products:

• finely ground corn flour - ¾ cup;
• coarse cornmeal - ¾ cup;
• rice flour - ¼ glass;
• olive oil - 3 large spoons;
• granulated sugar - a large spoon;
• baking powder - 3 small spoons;
• a glass of milk;
• eggs - 2 pieces;
• salt - half a small spoon.

Instructions:

• take a bulk container and combine all types of flour, salt, sugar and baking powder;
• instead of sifting, you can do intensive whipping of flour with a whisk;
• mix butter, eggs and milk, for this you need a separate container;
• mix the liquid components with the flour mixture until homogeneous;
• grease a form suitable for bread, you also need to either sprinkle it with corn flour, or line it with special paper intended for baking;
• pour the prepared and well-mixed mixture into a mold and place it in an oven preheated to 220 degrees;
• the baking time will be about 20 minutes, you can independently assess the degree of readiness of the bread by piercing the center of the baking with a toothpick (a sign of the readiness of the bread is the dryness of the toothpick just removed from it).

So, we learned how useful and harmful corn is and learned how to bake bread from corn flour without wheat flour. Eat baked goods wisely. Enjoy your meal.