recipe for buns Everyone understands that buns are a clear enemyshape. But sometimes you want to eat with a morning coffee a soft, fragrant bun, sprinkled with cinnamon or stuffed with apple jam! Well, if you want, then, sometimes you can afford this pleasure. Therefore, we offer an appetizing recipe for buns, not just one, but with variations for every taste:

Buns with jam and cinnamon


  • 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: Cooking dough for buns. For this yeast dilute in one quarter cup of warm water, pour half a teaspoon of sugar. Put them on for 20 minutes in a warm place. Yeast should be fused and double in volume. In a large saucepan, melt the half-packs of margarine and pour in the sugar. Stir, allow to cool slightly, add diluted yeast. In another saucepan, lightly heat the milk (about 37 degrees) and pour it into a saucepan with sugar and yeast. Mix. Add the eggs and proceed to pouring the pieces of flour, each time well stirring. Flour should be added until the dough sticks to the hands and sides of the pan. Then put the dough in a warm place, cover it with a towel and let it go up. When the volume of the dough increases three times, it should be punctured in several places with a wooden spatula to release air. After that, the dough should be put back in a warm place, so that it again increases its volume. When the dough is ready, lay it on the floured surface and, cutting it off small, equal pieces, roll the balls out of them, which are placed on a board covered with a thin layer of flour. Close them with a towel and leave it so for 30 minutes. While the dough is resting, it is possible to prepare two variants of a stuffing: the first - sugar to mix with cinnamon, the second - a dense apple jam. Then melt the butter. Take one ball of dough, roll it into a cake with a thickness of 0.8 cm, which is smeared with melted butter and sprinkled with cinnamon and sugar. Then roll into a roll, twist into a spiral, bending the edges down. The resulting buns put on a baking tray and wait for them to increase slightly in volume. Buns with jam are prepared as follows: roll the dough into a flat cake, put 1 tablespoon of jam on the edge. Further, the same actions are performed as in the preparation of buns with cinnamon. The oven heats up to 190 degrees, where the baking sheet and rolls are placed. They are baked until they get a beautiful ruddy color. buns recipe

Round buns

According to the recipe for buns offered above,cook the dough, which is divided into small balls. Roll the balls into flat cakes, one side of which should be oiled and sprinkled with sugar. Next, combine the edges of the flat cake together, form a bun, and top it up with sugar. Put on a greased baking sheet. Within 20 minutes, let the buns stand. Then send to the oven, heated to 190 degrees. Bake until a ruddy brown. Finished hot buns grease with butter, cover with a towel, allow to cool.



  • 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.

Specification: for sprinkling it is possible to use raisins, poppies, dried apricots, candied fruits, prunes, etc. Everything is according to your taste. Preparation: Slightly warm the milk, dissolve 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 method: put the pan with a future test in a container with warm water. After about 30 minutes, the opara should increase twofold. Then add sugar and mix. Put softened butter, mix. Add the eggs, mix. With the rest of the flour knead the dough. It may need a little more or a little less, depending on its quality. The dough should be well kneaded so that it does not stick to your hands. But you should not make it very cool. Dough again put in a warm place and let it go up well for 1 hour. The dough is divided into 3 parts, each of which roll out 3-4 mm thick. Sprinkle with sugar and cinnamon (or any other stuffing). Collapse the roll, the edges are pinched. Cut the roll into pieces 4 cm wide. Make a cut on each piece, but not to the end, and twist it out a little, giving it a beautiful shape. Put on a greased baking sheet. Allow to stand for 20 minutes. Next, baking tray with buns put in the oven, heated to 180 degrees. Bake for 30 minutes. Lubricate the finished buns with butter and cover with a towel to make them soft.

Rolls with dried apricots


  • ready-made yeast dough,
  • 1 egg,
  • vegetable oil.

For filling:

  • 1 kilogram dried apricots,
  • 0.5 cups of sugar.

Preparation: Dried apricots for 1 hour. Then drain the water. Pass it through the meat grinder and mix with the sugar. From the test roll balls, of them - tortillas. From two opposite sides make the transverse incisions closer to the edge, between which put 1 tablespoon of the filling. In one of the notches, pass the opposite side of the flat cake. The resulting buns put on a greased baking sheet and leave in a warm place to make the dough rise. Egg to shake, to smear them up rolls. Put the bake in the oven, heated to 180 degrees. dough for bread rolls

Homemade buns


  • 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, whose recipe allows the preparation of dough and fillings from the evening, are simply excellent. To do this, you have to peel and sift the flour, pour yeast into it, about 80 grams of sugar, half a teaspoon of salt. Mix thoroughly. Collect the flour and make a groove at the top where to put 80 grams of softened butter, two pre-whipped eggs, pour in warm milk. Knead the dough. It should be thick and sticky. Then for 6 hours, with the lid closed, put in a cool place, so you can take it out for the night in the refrigerator, and use the next day. For the filling under hot water, rinse the raisins and pour it with cognac. Make the cream. To do this, grate the lemon zest on a small grater with four lemons. Add the remaining sugar and butter to it. All mix and grind well. Lemons (without peel) cut in half and squeeze out juice from them. Pour it into the zest and add 4 egg whipped eggs, mix. Pour the pan with the resulting mixture into a water bath. The cream should be stirred constantly. When the water in the lower tank starts to boil, continue heating for 10 minutes. The cream will first be liquid, but later it will acquire the consistency of sour cream. If you bake buns you will be the next day, do not forget to cool the cooled cream into the refrigerator. Before baking the dough, put it on the surface, sprinkled with flour, and knead until it ceases to stick to the hands. It is divided into 4 equal parts. Each of them roll out in the form of a square 5 mm thick. Each large square is cut into 4 smaller ones. Take the metal forms for the cake, grease them with vegetable oil. In them put a square of dough, on which to pour 1 tablespoon of cold cream, from above to put a little soaked in cognac of raisins. Suspend the edge of the dough folded envelope and zashchipat. Received buns decorate with almonds and sprinkle with sugar. Allow them to stand for 15 minutes, and then put in the oven, heated to 180 degrees, for 30 minutes. Once the buns get dark, they are ready. Bon Appetit! Pamper yourself and your loved ones with delicious buns!