Everyone understands perfectly well that buns are a clear enemyfigure. But sometimes you really want to eat soft, fragrant buns sprinkled with cinnamon or stuffed with apple jam with your morning coffee! Well, if you want to, then you can occasionally allow yourself this pleasure. Therefore, we offer an appetizing recipe for sweet buns, and not just one, but with variations for every taste:
Buns with jam and cinnamon
Ingredients:
- 110 grams of margarine,
- 0.5 liters of milk,
- 1 cup of sugar,
- 3-4 eggs,
- a quarter teaspoon of salt,
- 1 packet of dry active yeast (10 g),
- 3-4 cups of flour,
- sugar, cinnamon, butter and apple jam for filling.
Preparation: Prepare the rich dough for the buns.To do this, dilute the yeast in a quarter cup of warm water, add half a teaspoon of sugar. Put them in a warm place for 20 minutes. The yeast should foam and double in volume. Melt half a pack of margarine in a large saucepan and add sugar. Stir, let cool slightly, add the diluted yeast. In another saucepan, slightly warm the milk (to about 37 degrees) and pour it into the saucepan with sugar and yeast. Stir. Add the eggs and start sprinkling in flour in parts, mixing well each time. Flour should be added until the dough does not stick to your hands and the sides of the saucepan. Then place the dough in a warm place, cover it with a towel and let it rise. When the dough has tripled in volume, pierce it in several places with a wooden spatula to release air. After this, put the dough back in a warm place so that it increases in volume again. When the dough is ready, place it on a floured surface and, cutting off small equal pieces, roll them into balls, which are laid out on a board covered with a thin layer of flour. Cover them with a towel and leave for 30 minutes. While the dough is resting, you can prepare two versions of the filling: the first is to mix sugar with cinnamon, the second is thick apple jam. Next, melt the butter. Take one ball of dough, roll it into a 0.8 cm thick flat cake, grease it with melted butter and sprinkle with cinnamon and sugar. Then roll it into a roll, twist it into a spiral, tucking the edges down. Place the resulting buns on a baking sheet and wait until they increase in volume a little. Sweet buns with jam are prepared as follows: roll the ball of dough into a flat cake, on the edge of which put 1 tablespoon of jam. Next, follow the same steps as when making cinnamon rolls. Preheat the oven to 190 degrees, and place the baking sheet with the rolls in it. Bake them until they acquire a beautiful golden brown color.
Round buns
According to the recipe for sweet buns suggested above,Prepare the dough and divide it into small balls. Roll the balls into flat cakes, grease one side with butter and sprinkle with sugar. Then gather the edges of the flat cake together, form a bun, and dip the top in sugar. Place on a greased baking sheet. Let the buns sit for 20 minutes. Then put them in the oven, preheated to 190 degrees. Bake until golden brown. Grease the finished hot buns with butter, cover with a towel, and let cool.
Rolls-puffs
Ingredients:
- 0.5 liters of milk,
- 10 grams of dry yeast (or 50-60 grams of raw),
- 1 kilogram of flour,
- 2 eggs,
- 1 packet of butter,
- 150 grams of sugar.
For sprinkling:
- 100 grams of sugar,
- two teaspoons of cinnamon.
Clarification:For sprinkling, you can use raisins, poppy seeds, dried apricots, candied fruits, prunes, etc. Everything is to your taste. Preparation: Warm the milk a little, dissolve the yeast in it. Add 500 grams of flour. Mix well. Put in a warm place, cover with a towel. You can resort to the following technique: place the pan with the future dough in a container with warm water. After about 30 minutes, the dough should double in size. Then add sugar and mix. Put in softened butter, mix. Add eggs, mix. Knead the dough with the remaining flour. You may need a little more or a little less, depending on its quality. Knead the dough well so that it does not stick to your hands. But do not make it too steep. Put the dough back in a warm place and let it rise well for 1 hour. Divide the dough into 3 parts, roll each to a thickness of 3-4 mm. Sprinkle with sugar and cinnamon (or any other filling). Roll up, pinch the edges. Cut the roll into pieces 4 cm wide. Make a cut in each piece, but not all the way through, and turn it out a little, giving it a nice shape. Place on a greased baking sheet. Let stand for 20 minutes. Then place the baking sheet with buns in the oven, preheated to 180 degrees. Bake for 30 minutes. Grease the finished buns with butter and cover with a towel so that they become soft.
Rolls with dried apricots
Ingredients:
- ready-made yeast dough,
- 1 egg,
- vegetable oil.
For the filling:
- 1 kilogram dried apricots,
- 0.5 cups of sugar.
Preparation: Soak dried apricots for 1 hour.Then drain the water. Pass it through a meat grinder and mix with sugar. Roll the dough into balls, then make flat cakes. Make transverse cuts on two opposite sides closer to the edge, between which put 1 tablespoon of filling. Thread the opposite side of the flat cake through one of the cuts. Place the resulting buns on a greased baking sheet and leave in a warm place for the dough to rise. Beat the egg, brush it over the risen buns. Put in the oven to bake, preheated to 180 degrees.
Homemade buns
Ingredients:
- 4.5 cups of flour,
- 310 grams of sugar,
- 6 eggs,
- 1 tablespoon dry yeast,
- 110 grams of butter,
- 150 milliliters of milk,
- 4 lemons,
- 1 handful of almonds,
- 50 grams of raisins,
- 2 tablespoons brandy.
Preparation:The buns, the recipe for which allows you to prepare the dough and filling in the evening, turn out simply excellent. To do this, you need to measure and sift the flour, pour in yeast, about 80 grams of sugar, half a teaspoon of salt. Mix everything thoroughly. Collect the flour in a mound and make a depression at the top, where you put 80 grams of softened butter, two pre-beaten eggs, pour in warm milk. Knead the dough. It should be thick and sticky. Then for 6 hours, cover with a lid, put in a cool place, so you can put it in the refrigerator overnight and use the next day. For the filling, rinse the raisins under hot water and pour cognac over them. Make cream. To do this, grate the lemon zest from four lemons on a fine grater. Add the remaining sugar and butter to it. Mix everything and rub well. Cut the lemons (without the zest) in half and squeeze the juice out. Pour it into the zest and add 4 eggs beaten with a fork, stir. Place the saucepan with the resulting mixture in a water bath. The cream must be stirred constantly. When the water in the lower container boils, continue heating for 10 minutes. The cream will be liquid at first, but later it will acquire the consistency of sour cream. If you bake the buns the next day, do not forget to put the cooled cream in the refrigerator. Before baking, place the dough on a surface sprinkled with flour and knead until it stops sticking to your hands. Divide it into 4 equal parts. Roll each of them into a square 5 mm thick. Cut each large square into 4 small ones. Take metal cake tins, grease them with vegetable oil. Place a square of dough in them, pour 1 tablespoon of cold cream on top, put some raisins soaked in cognac on top. Fold the hanging edges of the dough into an envelope and pinch. Decorate the resulting buns with almonds and sprinkle with sugar. Let them stand for 15 minutes, and then place in the oven, preheated to 180 degrees, for 30 minutes. As soon as the buns are well browned, they are ready. Enjoy! Treat yourself and your loved ones to delicious buns!
