Yeast dough has always been considered difficult, but the most delicious and satisfying. Only experienced housewives can bake fluffy buns, and such that they eat pastries straight from the baking sheet faster than the next ones.

As a child, yeast baked goods always seemed to me to be something like a relative of magic. For some unknown reason, the dough rises and becomes different, softer and more pliable. This is how I looked at my mother, who every weekend baked a huge bucket of pies and buns for the whole family. And children and guests happily devoured everything that was taken out of their hot oven.

Now everyone has grown up, but to this day we remember how she swore for the fact that we snatched out hot buns that had not yet cooled down. And we ran out into the street and devoured pies and cheesecakes.

She chose different fillings, and we always wondered what the pies would be with this time.

It was jam, apples, pears, berries and rhubarb from the garden. But sometimes she even surprised us - she put something unusual in the pies. One of these fillings for sweet buns is the usual soft toffee or candy "Cow".

If you put toffee or candy "Korovka" in the middle of a bun or pie, the filling melts and turns into a viscous, aromatic tasty mass, vaguely similar to condensed milk and nut butter for sandwiches at the same time.

Today I also propose you to make yeast buns on kefir stuffed with sweets (soft toffee). The pastries are delicious, quite simple and unusual. I cook yeast dough for buns on kefir, on one baking sheet, a baking dish.

The recipe for candy buns with the specified amount of ingredients can be adapted for baking in a slow cooker.

I put such delicious buns close to each other, we call them "friendly family".

Ingredients:

• Flour - 2 cups (regular, 200 grams),
• Egg - 1 pc.,
• Dry fast-acting yeast Saf Moment - 2 teaspoons,
• Kefir or sour milk - 180 ml,
• Butter - 50 grams,
• Granulated sugar - 3 tablespoons
• Salt is a small pinch
• Vanillin or vanilla sugar - to taste,
• Vegetable oil for lubricating the mold.

Cooking process:

Pour the yeast with warm sour milk or kefir. If the milk is a little colder - not scary. But if it's hot, yeast won't work.

Let's leave the yeast to ferment and move on to the other ingredients.

Beat eggs lightly with sugar until smooth. We don't need foam, it's not a biscuit.

Melt the butter in the microwave or on the stove. Make sure that the butter does not boil, but just melts. I do this - put a saucepan on the stove. Cut the butter into small cubes, and as soon as the butter begins to melt, I remove the butter from the heat and stir. This way the oil will never boil.

You can also melt butter in a multicooker. We set the heating mode and after a couple of minutes the oil will soften.

Combine eggs, flour, yeast mixture, butter, salt and vanilla sugar.

Mix the dough quickly with your hands.

It is better to add flour gradually so that the dough comes out soft, airy.

It is very convenient to knead the dough for buns in a bread maker, put everything together - and took out the finished dough!

You can turn on the oven for 5 minutes, turn it off and lay the dough in a volumetric form. Note that the dough rises a lot. So the form should be 2-2.5 times larger than the volume of the dough. In winter, the ideal place to climb is next to the hot radiator. Well, if your multicooker has a dough proofing function, use your assistant.

We take out the dough on kefir for buns from the bowl, knead on a table dusted with flour or oiled with vegetable oil, and divide it into small balls. Place 3 butterscotch taffy in each cake and form a bun. I ended up with 7 medium candy buns.

Put them on a baking sheet, greased with vegetable oil. It is optimal if we take refined vegetable oil. But here you can decide on an experiment. Take nut butter and your baked goods will change a lot for the better.

I sit the "friendly family" of buns close to each other in a high round shape and let the yeast dough distance.

Before baking, grease the top of the buns with yolk or a whole egg, which must be stirred in advance.

We put to bake in the oven. We bake butterscotch buns at 180 degrees.

The buns are baked very quickly. Usually 30-35 minutes is enough for full readiness.

Buns "Friendly family" in a slow cooker

By the way, in Panasonic there is no "dough" mode, for proofing you can use the usual heating, turning it on for a few minutes and turning it off.

We take out the finished buns with sweets from the oven or multicooker, let stand in the form for a couple of minutes. And then carefully remove it from the mold.

It is better to let it cool, so it will cut well.

Well, if you are very unbearable, like my children, you can separate the warm buns from each other with your hands. Here is such a delicious filling inside each bun. Help yourself!

Bon appetit and good recipes!

We all love baked goods. She is the decoration of any table on holidays and weekdays. She is always a joy for our children: the most demanding family members. And each time you set yourself the goal of surprising guests and households with something unusual: something that they have not tried yet. Let the buns with candy inside be such a surprise this time.

Buns "Secret candy"

What you need:

• flour - 0.4 kg;
• large chicken eggs - 1 pc .;
• fast-acting freeze-dried yeast - 0.016 kg;
• kefir or sour milk - 0.18 ml;
• butter - 0.05 kg;
• granulated sugar - 0.06 kg;
• salt - a small pinch;
• vanilla sugar - 0.005 kg;
• candies "Lady" - 1.0 kg;
• refined oil for lubricating the mold.

What to do:

1. Pour freeze-dried yeast with warm sour milk or kefir. You can also take cold milk. The main thing is that it is not hot.
2. Leave the yeast aside: let it ferment.
3. Melt butter in a microwave on medium power or on the stove over low heat.
4. Sifted flour, yeast mass, liquid butter, salt, vanilla sugar combine, drive eggs into the same place, quickly knead the dough with your hands.
5. It is better to sprinkle the flour in a thin stream, then the dough will be soft and fluffy. If there is a bread maker available, then it is just perfect to make the dough in it: put all the ingredients, turn it on and off, take out the finished dough.
6. Then move to a warmer place and leave there for forty minutes.
7. If you are pressed for time, you can use the oven: turn it on for a few minutes, turn it off as soon as it accelerates, put the dough in a large form in the oven, as it will rise a lot. The form must be taken several times larger than the volume of the dough. In winter, the best place to test the dough is next to the hot battery. If the multicooker has a dough proving program, then it's a sin not to use it.
8. Take out the dough, knead it well on a table dusted with flour or slightly oiled with vegetable oil, and divide it into small pieces.
9. Each bite is a potential bun. Roll it out a little into a cake, and in the middle of each put three "Cow" sweets. Form into a round bun.
10. Gently transfer the prepared buns to a baking sheet or baking dish and allow a little more space.
11. Just before the baking process, coat the top of each bun with egg yolk, or a whole pre-shaken egg.
12. We load the frying sheet into the oven.
13. Preparation: in an oven preheated to 180 ° C, it usually takes 30-35 minutes for the buns to be completely baked.

Buns "Caramel"

What you need:

• milk - 0.25 l;
• sifted flour - 0.5 kg;
• granulated sugar - 0.09 kg;
• margarine or butter - 0.07 kg;
• chicken eggs - 1 pc .;
• egg yolk - 1 pc .;
• vanilla sugar - 0.005 kg;
• caramel with jam.

What to do:

1. Take half a glass of milk, heat it up a little
2. Add a teaspoon of sugar, freeze-dried yeast, and a tablespoon of sifted flour to the milk.
3. Stir, set aside in a warm place for half an hour: the dough should come up 2 times.
4. Add flour in a thin stream to the dough, then, with constant stirring, soft butter, chicken egg, vanilla sugar, salt, the remaining milk. Knead the dough.
5. Remove the finished dough in a warm place for an hour and a half.
6. When the dough rises, cut it into small pieces. The dimensions of each should be such that they can be made into a bun, taking into account the place for the filling inside.
7. Roll the balls into circles, put one or three caramels in the middle of each, gently pinch the edges, give the product a round shape.
8. Transfer the buns to a roasting sheet. Let it stand for 15 minutes. Coat the tops of the buns with chicken yolk. Send the buns to the oven.
9. Cooking: in an oven preheated to 180-190 ° C for half an hour. You should get a golden brown crust.

The main thing is to pinch the edges well so that the filling does not flow out.

"Baker" with sweets

What you need:

• milk - 0.25 l;
• freeze-dried yeast - 0.011 kg;
• sifted flour - 0.5 kg;
• butter (room temperature) - 0.06 kg;
• granulated sugar - 0.1 kg;
• salt - 0.01 kg;
• chicken eggs - 2 pcs.;
• refined oil - 0.05 l;
• caramel, toffee, dragee: any sweets, you can even assorted.

What to do:

1. If you take assorted candies, it is necessary that all types of candies are of the same shape. Round is the most convenient solution.
2. Take sifted flour, mix it with yeast.
3. Put butter at room temperature in the flour and grind the flour with butter until fine crumbs are formed. Pour salt and granulated sugar into the resulting mixture, pour in warm milk and a large chicken egg.
4. Knead in a way convenient for you: either by hand, or with a mixer / blender, or in a bread maker. Leave it in a warm place until it doubles in size. Then knead him - but you don't need to beat or pound him in any case. Just lay out on the work table, rotate, fold the edges, press the dough on top.
5. And again wait for the rise of the dough.
6. Prepare sweets while waiting. If they are oblong, it is best to cut them in half. Leave the round ones entirely.
7. Pour refined oil into a separate container. Set aside.
8. Grease a baking dish (round) with refined oil, spread the bottom.
9. When the dough rises a second time, start forming the future cake. Tear off small pieces from the dough, form them into medium-sized cakes - so that they are not very large or very small. The thickness should be such that the candies do not break through the dough when forming the cake.
10. Put candies in the middle of each prepared cake, pinch around the edges like a dumpling, give a round shape, dip in a container with refined oil.
11. Put one circle in a baking dish in a circle, then the second. The number of circles depends only on the size of your shape.
12. Spread the buns tightly. When the dough begins to rise, they will press against each other and begin to rise to the top. Put the cake to stand for a quarter of an hour.
13. At this time, accelerate the oven to 220 ° C. We send the distant pie into the oven. The baking process takes 20 minutes.
14. Remove the pie from the oven, transfer to a large dish, grease the top with melted butter. Let stand for a quarter of an hour.

The pie does not need to be cut: everyone pinches off as many buns as he needs. They move away from each other easily.

Here's a bun pie. Bon Appetit.

Rolls-spirals with sweets

What you need:

• wheat flour - 0.5 kg;
• milk - 0.250 l;
• chicken eggs - 2 pcs.;
• cane sugar - 0.08 kg;
• butter - 0.06 kg;
• refined oil - 0.05 kg;
• sesame seeds - a tablespoon;
• freeze-dried yeast - 0.011 kg;
• salt - 0.003 kg.

What to do:

1. Sift flour together with freeze-dried yeast. Dilute the butter with a water bath or microwave, cool to room temperature.
2. Pour the butter into the flour and yeast mixture, grind the mixture until fine crumbs are formed with a fork.
3. Break eggs into a separate bowl, beat with a mixer / blender until froth. Pour sugar and salt into the mixture in a trickle, continuing to beat until a creamy mass is formed.
4. Combine the resulting mass with flour dough and stir until a unique state.
5. Pour the heated milk into the dough little by little. Knead the resulting mass with your hands. It is best to use a bread maker, if available.
6. Transfer the resulting dough to the surface of the worktable. Knead it with your hands: lift part of the dough up, grab as much air as possible and press it down. The mass should be smooth. Transfer it to a container dusted with flour, cover with a napkin. The dough should be kept warm for about an hour.
7. After an hour, squeeze the dough again, fold inward (like an envelope) and place with the seams down in the tray. Cover with a napkin and set aside for another hour to rise.
8. Ideally for the filling, take caramel with a soft round-shaped filling.
9. Grease the baking dish with refined oil, cover with parchment.
10. Divide the dough into equal parts, form round cakes from them. Put caramel on one edge. Wrap the rolls in the shape of stuffed cabbage: from the edge with the candy to the empty edge, immediately wrapping the side edges tightly inward so that the filling does not leak.
11. Smear the shaped buns with butter. Transfer them to a roasting sheet. Set aside to part for half an hour.
12. Cooking: half an hour in the oven at 200 ° C.
13. Remove the frying sheet, grease the baked goods with butter, cover with a napkin to cool the buns.

Buns with candy

What you need for 16 servings of buns:

• fermented baked milk - 0.125 l;
• large eggs - 2 pcs.;
• granulated sugar - 0.1 kg;
• margarine - 0.08 kg;
• salt - 0.003 kg;
• vanilla sugar - 0.015 kg;
• refined oil - 0.025 l;
• freeze-dried yeast - 0.011 kg;
• chocolate candies;
• sesame seeds for sprinkling.

All ingredients should be at room temperature.

What to do:

1. From all of the above products (except for sweets and sesame seeds), prepare a soft, elastic dough. Leave in warm for a couple of hours.
2. When the dough is ready, divide it into balls of 50 grams each, you get 16 pieces.
3. Form a cake from the balls, put a candy in the middle, pinch like a pie.
4. Pinch the seams of the pies more carefully: the filling may leak.
5. , place in oiled muffin / muffin tins, brush with beaten egg and sprinkle with sesame seeds.
6. To stand for a quarter of an hour.
7. Preparation: in an oven preheated to 180 ° C until golden brown. Readiness can be easily checked with a bamboo skewer or a toothpick.

An excellent dough is obtained in a bread maker: with the taste of baked milk, tender, does not stick to the table.

Surprise buns: chocolate and caramel filling (video)

These are the surprises that the art of confectionery presents to us. There is no doubt that behind the scenes there are a lot of interesting, but unexplored. It only seems that nothing new can be invented - it was not so! And little by little, these secrets will still be revealed by us - a matter of time.

Buns "Cuties"

Ingredients:
- 11 g dry yeast
- 2 tablespoons of granulated sugar
- 1 teaspoon of salt
- 400 g flour (sifted)
- 3 yolks
- 1 bag of vanilla sugar
- 200 ml of water
- 100 ml of milk
- 200 g of vegetable oil

Filling:
- 12 pieces of sweets "Lady" (or your favorite filling)

Preparation:

We dilute the yeast in warm water, add sugar. We put about 100 gr. flour. Cover the bowl with a towel and let the dough stand for 20-30 minutes.

Then add the yolks, warm milk, salt, vanilla sugar and the remaining flour.

Knead, add vegetable oil at the very end. Again, knead very well. Yeast dough loves hands.

Then cover the dough with a clean towel and put it in a warm place for three hours. During this time, we knead twice (we make grooves in the test).

After that, we make buns and put the filling (half a candy), place in a form greased with vegetable oil. Lubricate with a beaten egg.

We bake in a preheated oven up to 200 C for 15 minutes.

• Cinnabon cinnamon rolls Recipes

  Cinnabon cinnamon rolls Ingredients: Dry yeast - 11 g Milk - 200 ml Wheat flour - 850 g Chicken egg - 2 pcs. Butter - 200 g Cane sugar = 200 g Vanilla sugar - 10 g Powdered sugar - 100 g Sugar - 100 g Cinnamon - 20 g Salt - 1 tsp. Cream cheese - 100 g Preparation: 1. Dilute the yeast in warm milk (plus add a little sugar (add from the initial 100 grams). While the yeast is rising, beat the eggs in a separate bowl. 2. Add softened butter to the eggs (1/3 of the pack 3. Add sugar to the egg-oil mixture (the remaining from the initial 100 grams) 4. Mix the yeast diluted in milk with a mixture of eggs, butter and sugar, mix thoroughly in a bowl, where we will knead the dough in the future. (600-700 grams (how much dough it will take, in fact) we combine with salt. 6. Pour part of the mixture (flour and salt) into the yeast dough and knead it. 7. Make gluten (a teaspoon of flour + a teaspoon of water -> mix 8. After adding the gluten, add the remaining mixture of flour and salt, knead the dough. Cover the resulting ball with a towel and put it in a warm place for an hour. 9. At this time do everything for n achinks. Soften the butter in the microwave (7-10 seconds). 10. Combine cinnamon and cane sugar. 11. We proceed to the "assembly". It is necessary to roll out the resulting dough, which should have already doubled, into a thin large layer, preferably rectangular (about 40 cm by 55 cm). 12. Spread the melted butter on the layer. 13. Sprinkle the layer with a mixture of cinnamon and cane sugar. 14. Roll the layer into a tight roll (the tighter the better). 15. Cut the roll into round pieces - cinnabons. You can cut with a knife or thread (thread is better (I tried both methods). 16. Put the resulting cinnabons in a baking dish, covered with baking paper and greased with butter. Put in the oven for 20-30 minutes

• Custard buns Recipes

  Custard buns These buns are so tender that they just melt in the mouth, and they can hardly be called buns. They are more like the most delicate cakes with incredibly delicious cream! Ingredients: Wheat flour - 400 g Yeast - 15 g Sugar - 150 g Chicken egg - 1 pc. Egg yolks - 3 pcs. Salt - 1/3 tsp Milk - 550 ml Milk powder - 12 g Butter - 80 g Corn starch - 2 tbsp. l. Vanilla sugar - 1 sachet Lemon juice - 1 tbsp l. Preparation: 1. Mix the sifted flour, milk powder, 80 g sugar, salt and stir. 2. Beat the egg with a fork, add 200 ml of milk and yeast to it, mix with a whisk. 3. Then gradually add the milk-egg mixture to the dry mixture and knead the dough. Add melted butter (40 g) to this dough and knead again. We no longer add flour, and the dough will stick a little to your hands - this is normal. 4. Put the dough in a bowl, cover with a towel and leave to rise for 2 hours. 5. While the dough is coming up, prepare the cream. Dilute the starch in 350 ml of warm milk, add two yolks, 70 g of sugar, vanilla sugar, mix and cook over medium heat, stirring constantly until the cream starts gurgling. 6. Let the cream cool slightly, and then add softened butter (40 g) and whisk lightly, at the end add lemon juice and whisk again. The cream is ready. 7. Knead the dough that has come up, divide it into 14 pieces, roll out each piece, place the cream 3 cm away from the edge, cover the cream with the dough and seal the edges well. Cut the remaining dough into strips and roll up. Interesting buns turn out. 8. Cover the baking sheet with parchment paper and put our buns on top, cover with a towel and leave to proof (30 minutes). 9. Grease the buns with yolk and bake at 180 C for about 15 minutes until golden brown. 10. Cover the finished buns with a towel. Sprinkle them with icing sugar. #baking.appetit

• Japanese fish sandwiches for breakfast Recipes

  Japanese fish sandwiches for breakfast Ingredients: Bread: 200 g rice flour 300 g wheat flour 10 g salt 10 g fresh yeast 340-350 ml warm water Filling: 250 g tofu 100 g smoked eel (fillet) 1 avocado Juice ¼ lemon 1 pack of chips from nori or a couple of nori sheets Salt or soy sauce to taste Preparation: Bake bread the day before: mix both types of flour and salt. Use your fingertips to rub the yeast into the flour. Add water and knead the dough. Knead for about 10 minutes. Collect the dough in a ball, place in a greased bowl, cover with a towel and leave until the volume increases by 2-3 times. After that, knead the dough, shape a loaf and place in a greased baking dish. Cover with a towel and leave for an hour and a half. Preheat the oven to the maximum (mine is 275 degrees). We bake bread for 15 minutes at maximum temperature with steam, then reduce the temperature to 180 degrees and bake for another 30-35 minutes. We take the bread out of the mold and cool on the wire rack. Prepare the filling: place the tofu in a sieve, cover with a paper towel, put oppression on top and leave for 20 minutes to remove excess moisture. After that, we cut the tofu and fish arbitrarily. Cut the avocado in half, remove the pit, remove the pulp and sprinkle it with lemon juice. Put tofu, avocado, smoked eel and 2-3 crumbled nori chips in a blender bowl. We transform the products into a homogeneous paste, try, if necessary, add salt or soy sauce. Cut the bread into slices, slightly grease it with our paste, place the nori chips on top and apply the filling more generously. Prepare two of these sandwiches for each sandwich and combine them in pairs. You can serve it just like that, or you can give the sandwiches a more interesting shape by cutting them. Garnish with caviar if desired. Bon Appetit! # breakfastrecepti # snacksrecepti

• Banana buns Recipes

  Banana buns Ingredients: 600 gr. flour 20 gr. butter 0.5 packs of fast-acting yeast (5 gr.) 250 ml. milk 3 tbsp. tablespoons of sugar 3 bananas Preparation: 1. Put the dough: for this, dissolve sugar and yeast in a glass of heated milk. Add a handful of 2 flour and stir. 2. We put the dough to ferment in the heat until it becomes three times larger in volume. 3. In the meantime, peel the bananas and mash them with a blender. 4. Pour the dough into the banana puree, add the butter and the remaining flour and knead the dough. 5. Divide the dough into portions and place on a baking sheet covered with baking paper. We put in a warm place so that the buns rise. 6. Bake at 200 degrees. When the buns are browned, you can grease them with a beaten egg and bake for another 5 minutes. Bon Appetit! #bakingrecepti

• Buns with poppy seeds and raisins Recipes
• A very spectacular poppy seed roll pie, and even delicious! Recipes

  A very spectacular poppy seed roll pie, and even delicious! Ingredients: ● 500 gr of wheat flour ● 1 chicken egg ● 1 tbsp. a spoonful of dry yeast ● 250 ml of kefir ● 10 tbsp. tablespoons of sugar ● 1 tbsp. a spoonful of butter ● 5 tbsp. tablespoons of vegetable oil ● a pinch of salt ● 1 glass of poppy preparation: 1. We begin the process of making a pie with the preparation of the necessary products. Sift flour, add yeast, 4 tbsp. tablespoons of sugar, salt and mix. Drive an egg into the dry mixture, pour in kefir, vegetable oil and add butter, and then knead the elastic dough. 2. Put the dough in a bowl, cover it with a towel and put it in a warm place for half an hour. After this time has elapsed, knead the dough and leave again for half an hour. 3. While the dough comes up, prepare the filling. To do this, boil the poppy in a small amount of water before steaming, then you need to knead it a little. After that, add 6 tbsp. tablespoons of sugar and mix well. The filling is ready. 4. Divide the finished dough into two equal parts, since we will get two rolls from it. 5. Roll out the dough into a thin layer, spread half of the poppy filling on top and distribute it evenly over the entire surface. 6. Roll the dough into a roll, cut off the ends, connect the ends, gently pinching them. 7. Transfer the roll to parchment paper, and then make cuts with scissors, thereby forming the petals. We make radial cuts every 1 cm, but not cutting completely, but leaving the petals fastened together. 8. And now we begin to form the pie, for this we turn one petal inward, and leave the next two outside, turning to one side. 9. We do the same with the rest of the petals, as a result we get a curly ring. 10. Connect the previously cut ends and place them in the center of the ring. Cover the cake with a towel and let it rest for 15-20 minutes. 11. Then grease the pie with yolk and bake at 200 gr. minutes 20-25.

• Creamy Raisin Buns Recipes

  Creamy Raisin Buns Ingredients: ● 4.5 cups flour ● 1/2 cup sugar +1 tbsp. spoon ● 2 eggs ● 100 grams of butter ● 1 bag of vanilla sugar ● 300 milliliters of milk ● 11 grams of dry yeast Creamy filling: ● 250 grams of butter cheese ● 2 tablespoons of 33% cream or 100 grams of sour cream ● 150 grams of powdered sugar Preparation: 1 Knead a dough of warm milk, dry yeast, 1 tablespoon of sugar and 1.5 cups of flour, after sifting. 2. Set for 1 hour in a warm place, and when the dough increases, add the egg mixture - melted butter, vanilla sugar, eggs and the remains of granulated sugar (1/2 cup). 3 Mix everything well and add the sifted flour - knead, the dough should remain soft and put it back in a warm place for 1 hour. 4. When it rises, knead it well and set it up for the second lift. 5. Then roll the dough into a layer, grease it with soft butter, sprinkle with sugar and cover with the filling to your taste - you can divide the finished dough into 2 parts and make 2 different fillings (raisins + cherries and cinnamon + sugar or just poppy seeds). 6. Roll up the roll and cut into pieces, put the pieces on the sheet with the cut side, like stumps. 7. We put on a distance of 20 minutes in a warm place. 8. Then we bake for 25 minutes at a temperature of 200 degrees. 9. Cover the buns with hot cream filling - whisk the cream cheese, cream or sour cream and powdered sugar. #bakingrecepti

• Sausage with potatoes in dough Recipes

  Sausage with potatoes in dough Ingredients: ● yeast dough - 500g ● sausages - 10 pcs ● mashed potatoes - a cup ● flour Preparation: Yeast dough can be bought at the cookery or store, or if you have time, you can start it yourself. I do this: 500 ml of milk, 80 g of butter or margarine, 1 egg, fast-acting yeast 10 g, 2 tsp. salt, 1 tbsp. sugar, flour about 700g. Melt the butter, pour in warm milk (I usually heat everything in one dish on the stove or in the microwave), the temperature should not be hotter than body temperature. Drive in an egg. Mix well, add salt and sugar. Add yeast and about half a glass of flour. Stir and let stand, about 20 minutes, for the yeast to disperse and start working. Then add flour in small portions and knead well each time. The dough should come out of hand well. Place in a warm place to lift. While the dough is coming up, cook the potatoes and make ordinary mashed potatoes. To do this, add butter and milk. We knead well with a crush. Knead the dough that has come up, divide into 2 parts. Roll out the dough into a sausage and cut into small pieces. We knead each in flour and roll out the cake. Put about 1 tablespoon in the middle of the cake. mashed potatoes and spread in the middle in length. Put a sausage in the middle. We make 3 cuts on each side. And we begin to swaddle our sausage. Grease with beaten egg on top. Grease a baking sheet with a small amount of vegetable oil and put the sausages in the dough on it. Put it in the oven, turn it on at the minimum temperature, for me it is 50 ° C. Leave to rise for about 15 minutes. Then turn on at 250 and bake until golden brown. Serve hot. # snacksrecepti

• "Snails" with poppy seeds Recipes

  "Snails" with poppy seeds Ingredients: For yeast dough: 0.5 cups of hot water 0.5 cups of milk 20 grams of fresh yeast (or 7 grams of dry) 1 egg 50 grams of margarine 1 tsp. salt 2 tsp sugar about 1 kg of flour For the filling: 100 gr of poppy seeds 2 tbsp. sugar 0.5 cups milk For glaze: 50 ml water 150 g icing sugar 1 tsp. lemon juice Preparation: We start with dough. We mix milk with hot water, you should get a warm liquid, add yeast, about 400 g of flour, mix well, cover and put in a warm place for 1.5-2 hours. Next, melt the margarine, cool it, add sugar, salt, an egg to it, stir. Pour this mixture into the dough, add the remaining flour and knead the dough. Knead for a long time and thoroughly until the dough stops sticking to the hands and walls of the dishes. We cover the dishes with a lid or film and a towel and put in a warm place for another 2 hours. During this time, knead the dough 1-2 times and turn it over. Let's prepare the filling. To do this, mix poppy seeds, milk and sugar and put on fire. Bring to a boil, reduce heat and, stirring occasionally, cook for 5-7 minutes, until the poppy swells. We close the saucepan with a lid and set it aside, let it cool. Dough cutting. Roll out the dough into a layer about 0.5 cm thick (dust the table with flour). Distribute the poppy filling Roll the dough into a roll and cut off pieces 2 cm thick. Place the rolls on a baking sheet lined with baking paper, leaving a space between them. Cover with a film and a towel and leave for 40-50 minutes for proofing. We bake in an oven preheated to 180 degrees, about 30 minutes, until blush. Cool by covering with a towel. It remains only to cover the "snails" with glaze. Pour icing sugar into water at room temperature and beat with a mixer until the powder dissolves. Add lemon juice at the end. You will get a white frosting. We water it, not sparing our "snails". The glaze hardens quickly, so you need to prepare it immediately before use. #dessertsrecepti #baked goodsrecepti

• Honey buns "Eastern" Recipes

  Honey buns "Oriental" Ingredients: -1 yeast bag -1 glass of warm milk (40-45 degrees) -1/4 cup honey (+ 1 more tablespoon for brushing) -1.5 teaspoons of salt -1 egg -4 cups sifted flour-vegetable oil -1 tablespoon softened butter Preparation: 1. Dissolve the yeast in warm water. Pour the mixture into a large bowl where you will knead the dough. Add 1/4 cup honey, 3 tablespoons vegetable oil, salt and egg. Beat the mixture well with a mixer. Add 3 cups flour and beat again until the dough turns into a smooth, sticky mass. Add the fourth glass of flour gradually, each time stirring the dough again with a mixer at low speed. We look at how much flour will take in the dough and try not to put too much of it. At some point, our mixer will no longer cope with the dough. Therefore, the dough must be laid out on a lightly floured table. We will knead it until it becomes homogeneous and does not stop sticking to our hands. 2. Lightly oil a clean bowl. We form a ball from the dough and put it in a prepared dish. We wrap the bowl hermetically in plastic wrap. The dough should be placed in a warm place. It would be nice to additionally wrap it up in a towel. The dough will be suitable for about 2 hours, and during this time it should increase in volume by 2 times. 3. So, the dough has come up. We spread it on a table lightly sprinkled with flour and knead for a very short time, 30 seconds, no more. Then cover it with a towel and leave it alone for another 10 minutes. Now we divide the dough piece into 12-14 equal parts. Grease a baking sheet or a large frying pan with vegetable oil. We form a ball from each piece of dough and put it on the prepared surface. You do not need to put it tightly, because the dough in the oven will work and the buns will stick together. I try to arrange it so that I can put another ball of dough in between. Cover our buns with a towel again and put them in a warm place for another

• Buns with poppy seeds and raisins Recipes

  Buns with poppy seeds and raisins Ingredients: 200 ml. milk 50 grams of butter (softened) 3 tbsp. tablespoons of vegetable oil 5 tbsp. tablespoons of sugar 1 sachet of vanilla sugar 1 pc. egg 1/4 tsp salt 1.5 tsp dry yeast 2.5 cups flour 75 gr. raisins 3 tbsp. spoons of poppy seeds Preparation: Pour the raisins with hot water for 10 minutes, then drain the water, dry the raisins on a napkin. In a small saucepan, boil 0.5 cups of water, add the poppy seeds, let it boil for one minute, then turn off the heat, let the poppy seeds stand for about 10 minutes. Dissolve the yeast well in warm milk, add a teaspoon of sugar and 2 tbsp. tablespoons of flour, stir until the dough is left aside for 10 minutes. Strain the poppy seeds, let the water drain well, add a pinch of flour to the raisins, mix. In a bowl, combine vegetable oil, salt, sugar, vanilla sugar, egg. Pour a glass of sifted flour into the dough, mix, pour in the mixture with vegetable oil, add poppy seeds and raisins, mix again. Then add half a glass of sifted flour, mix and add soft butter, mix well so that the butter is evenly distributed. Add the rest of the sifted flour, knead the dough if necessary, adding a couple more tablespoons of flour. Cover the dough, put in heat for 1 hour. Cover the form with oiled paper if necessary. Slightly knead the dough that has come up, divide into 10 balls, put it loosely in the mold, then leave it covered with a napkin for another 15-20 minutes. Turn the oven to 200 degrees. Grease the buns with a beaten egg and sprinkle with sugar. Bake until golden brown. #bakingrecepti

• "Snails" with poppy seeds Recipes

  "Snails" with poppy seeds Ingredients: For yeast dough: 0.5 cups of hot water 0.5 cups of milk 20 grams of fresh yeast (or 7 grams of dry) 1 egg 50 grams of margarine 1 tsp. salt 2 tsp sugar about 1 kg of flour For the filling: 100 gr of poppy seeds 2 tbsp. sugar 0.5 cups milk For glaze: 50 ml water 150 g icing sugar 1 tsp. lemon juice Preparation: We start with dough. We mix milk with hot water, you should get a warm liquid, add yeast, about 400 g of flour, mix well, cover and put in a warm place for 1.5-2 hours. Next, melt the margarine, cool it, add sugar, salt, an egg to it, stir. Pour this mixture into the dough, add the remaining flour and knead the dough. Knead for a long time and thoroughly until the dough stops sticking to the hands and walls of the dishes. We cover the dishes with a lid or film and a towel and put in a warm place for another 2 hours. During this time, knead the dough 1-2 times and turn it over. Let's prepare the filling. To do this, mix poppy seeds, milk and sugar and put on fire. Bring to a boil, reduce heat and, stirring occasionally, cook for 5-7 minutes, until the poppy swells. We close the saucepan with a lid and set it aside, let it cool. Dough cutting. Roll out the dough into a layer about 0.5 cm thick (dust the table with flour). Distribute the poppy filling Roll the dough into a roll and cut off pieces 2 cm thick. Place the rolls on a baking sheet lined with baking paper, leaving a space between them. Cover with foil and a towel and leave for 40-50 minutes for proofing. We bake in an oven preheated to 180 degrees, about 30 minutes, until blush. Cool by covering with a towel. It remains only to cover the "snails" with glaze. Pour icing sugar into water at room temperature and beat with a mixer until the powder dissolves. Add lemon juice at the end. You will get a white frosting. We water it, not sparing our "snails". The glaze hardens quickly, so you need to prepare it immediately before use.

• Cheesecakes Recipes

  Cheesecakes Ingredients: Dough: Flour - 2 cups Sugar - 1 tablespoon Margarine or vegetable oil - 2 tablespoons Eggs - 1 piece Dry yeast - 1.5 teaspoon Salt - pinch Milk - 0.5 cups Vanilla sugar - 1 teaspoon Stuffing: Cottage cheese - 1 pack Egg - 1 piece Sugar - 1.5 tablespoon Flour - 1 teaspoon Vanilla sugar - 1 teaspoon Salt - a small pinch Preparation: First, prepare the dough. Pour 0.5 cups of lukewarm milk into a bowl, add 1.5 teaspoons of dry yeast and stir until the yeast dissolves. Add 1 egg, 1 tablespoon of sugar, a pinch of salt, melted and slightly warm margarine or butter, mix well and gradually add flour, knead the dough. Put the finished dough on the table, slightly stir by hand, giving the shape of a ball. The dough should be elastic and not stick to your hands, but not too tight. Put the dough in a bowl, cover with plastic wrap and put in a warm place for 1.5 - 2 hours, so that it fits. When the volume of the dough doubles, we knead and again send it to a bowl under a film for 40-50 minutes. After this time, lightly grease the table and hands with vegetable oil and put the dough on the table, knead it - the dough is ready. Roll out the dough into a rope and cut it into 10 approximately equal pieces. Roll up the pieces into balls and, slightly flattening them, put them on a greased baking sheet at a distance of at least 5 centimeters from each other. Leave for proofing for 5 - 10 minutes. While the dough is defusing, prepare the filling. Wipe 1 glass of cottage cheese through a sieve, add 1 egg, mix, add 1.5 tablespoons of sugar (if you like sweeter, add more sugar), a pinch of salt, 1 teaspoon of vanilla sugar and 1 teaspoon of flour, mix everything thoroughly - the filling is ready. For the cheesecakes, I used homemade cottage cheese, which I make myself, but you can take only fatty cottage cheese from the store.

• Banana buns Recipes / Baking

  Banana buns Ingredients: - 600 g of flour - 20 g of butter - 0.5 packs of fast-acting yeast (5 g) - 250 ml of milk - 3 tablespoons of sugar - 3 bananas Preparation: 1. Put the dough: for this, dissolve in a glass of warmed milk sugar and yeast. Add handfuls of 2 flour and stir. 2. We put the dough to ferment in the heat until it becomes three times larger in volume. 3. Meanwhile, peel the bananas and use a blender to puree them. 4. Pour the dough into the banana puree, add the butter and the remaining flour and knead the dough. 5. Divide the dough into portions and place on a baking sheet covered with baking paper. We put it in a warm place so that the buns rise. 6. Bake at 200 degrees. When the buns are browned, you can grease them with a beaten egg and bake for another 5 minutes.

• Rolls "Roses" with cottage cheese Recipes / Baking

  Rolls "Roses" with cottage cheese These are beautiful and delicious pastries. Ingredients: -Milk - 250 ml -Eggs (2 in the dough, 1 in the filling) - 3 pieces -Sugar (100 g in the dough, 100 g in the filling) - 200 g -Drain. butter (or margarine) - 100 g - Flour (approximately) - 600-700 g - Vanilla sugar (1 bag in dough, 1 in cottage cheese) - 2 bag. - Yeast (fresh or dry 2 tsp) - 25 g - Curd - 500 g - Raisins - 100-150 g - Lemon zest (optional, in the dough) - Salt (incomplete) - 1 tsp. Preparation: First of all, pour boiling water over the raisins. Now we make the dough. Heat the milk, pour it into a bowl. Add yeast ... sugar ... and about half the flour to the milk (a glass is better so that the dough is not so thick) Stir and put in a warm place to approach Cooking the pastry: Melt the butter, cool a little Add eggs ... sugar to the butter. .. vanillin ... salt. Let's mix. Dough came up. Add the baked pastry to the dough. Stir Little by little, add the remaining flour ... and knead a pretty steep dough. We put it in a warm place to rise Prepare the filling: Add an egg to the cottage cheese (always at room temperature) (soooo ... but where is the egg ... I think I forgot to add it ...) ... vanilla sugar ... sugar (100 g) and raisins (drain the water through a sieve) Stir everything well (if the cottage cheese is thin, you can add flour or semolina) The dough came up From the dough that came up, we make about 24 identical balls, and leave them to come up a little. Roll out the cake, make 3 cuts so that the parts are slightly different, one part is slightly larger than the other. Put the filling in the middle. Wrap one of the three parts (the smallest) around the cottage cheese and fasten it. Then we do the same with the larger part. And last we wrap the largest part of the cake. The bonding point should be as low as possible, at the base of the buns, otherwise they will fall off. We connect as tightly as possible, especially the last part. "Rose" is ready Let the buns fit well Add a little milk to the yolk Stir and grease

• Recipes / Savory pastries

  Cheese buns - delicious pastries Ingredients: -150 grams of Gouda cheese (finely grated) +100 grams for sprinkling. -1 tsp with a small slide of dry yeast -0.5 tsp of salt -1 tsp of sugar -250 milliliters of warm water -2 tbsp. tablespoons of vegetable oil -3-3.5 cups of flour Preparation: Dissolve sugar and yeast in water. Then add salt and half of the flour (sifted), stir, pour in oil. add 150 grams of cheese. Gradually adding sifted flour, knead a smooth dough, transfer to a bowl greased with vegetable oil, cover and put in a warm place for 1.5 hours, during which time the dough should be good. Then knead the dough, cover the baking sheet with oiled paper soaked in vegetable In butter, squeeze 12 balls onto a baking sheet (at a great distance from each other), let the buns distance for 15-20 minutes, then grease with a beaten egg and sprinkle well with grated cheese (the remaining 100 grams). Oven heated at 200 degrees, bake buns for 25-30 minutes, until tender.

• Cheese buns - delicious pastries Recipes / Savory pastries

  Cheese buns - very tasty pastries Ingredients: -150 grams of Gouda cheese (grate on a fine grater) +100 grams for sprinkling. (For not owning, I took ordinary Russian cheese) -1 teaspoon with a small slide of dry yeast -0.5 teaspoons salt -1 tsp sugar -250 milliliters of warm water -2 tbsp. tablespoons of vegetable oil -3-3.5 cups of flour Preparation: Dissolve sugar and yeast in water. Then add salt and half of the flour (sifted), stir, pour in oil. add 150 grams of cheese. Gradually adding sifted flour, knead a smooth dough, transfer to a bowl greased with vegetable oil, cover and put in a warm place for 1.5 hours, during which time the dough should be good. Then knead the dough, cover the baking sheet with oiled paper soaked in vegetable In butter, squeeze 12 balls onto a baking sheet (at a great distance from each other), let the buns distance for 15-20 minutes, then grease with a beaten egg and sprinkle well with grated cheese (the remaining 100 grams). Oven heated at 200 degrees, bake buns for 25-30 minutes, until tender.

• Recipes / Baking

  Cinnamon rolls Ingredients: This amount of ingredients makes quite a few rolls: For the dough: 450-500g flour 100 grams butter 1 egg 70 grams sugar 6 grams dry yeast 250 ml milk pinch salt For the filling: 6 tablespoons sugar 3 tsp cinnamon Powdered sugar for decoration Recipe author - Masha Moroz

• Cinnamon rolls (cinnabons) Recipes / Baking

  Cinnamon rolls Ingredients: This amount of ingredients makes quite a few rolls: For the dough: 450-500g flour 100 grams butter 1 egg 70 grams sugar 6 grams dry yeast 250 ml milk pinch salt For the filling: 6 tablespoons sugar 3 tsp cinnamon Powdered sugar for decoration Preparation: 1. Make a dough. Mix yeast, a little warm milk, a teaspoon of sugar and a tablespoon of flour and leave in a warm place for 20 minutes 2. In the meantime, cut off the piece of butter we need. And beat it with sugar. 3. Add the egg and beat until smooth. 4. Add milk, flour, salt and dough there. Knead the dough 5. Put it in a warm place for 1-2 hours, cover with a towel so that it doubles. 6. We take out our dough, roll it out. Mix sugar with cinnamon and sprinkle with 7. Roll up and cut into pieces 8. Line the form with paper and lay out the future buns. We leave for 20 minutes so that they rise a little. Lubricate with egg 9. And put in the oven for 25-30 minutes at 180 C 10. Take out and sprinkle with powdered sugar. You can also fill them with syrup or glaze The author of the recipe is Masha Moroz