Homemade buns with sugar

Homemade buns with sugar

Pickled onions without vinegar

Crispy pickled onions

Grape jam

Sour cream cake in a frying pan

Charlotte with apples

These buns with sugar turn out to be many times tastier and softer than store-bought ones. They are swept off the table in a matter of moments.

Ingredients

general information

Total production time

1 hour 20 minutes

Active production time

30 minutes

Complexity

Easy

Number of servings

Step-by-step recipe with photos

Video recipe

Add a tablespoon of sugar and yeast to warm milk. Stir gently and leave for 10-15 minutes.

Add a pinch of salt, 2 tablespoons of sugar, pour in melted butter and vegetable oil. Stir again.

Add flour evenly and knead into a soft but non-sticky dough. Cover it with a towel and leave in a warm place for about 1 hour or until it has doubled in size.

Punch down the dough slightly, pinch off a piece and form it into a ball the size of a tennis ball.

Roll out the ball into a narrow rectangular cake. Stepping back 1 cm from the edge, brush the flatbread with melted butter and sprinkle with sugar.

Roll the flatbread into a roll and secure the edges together. Place the roll on the edge and cut it, 1.5 cm short of where the edges are fixed. Unfold, and in the end you will get a heart.

Place the hearts on a baking sheet lined with parchment. Place the buns at a distance from each other. Brush them with beaten yolk and leave for 20 minutes.

Bake the buns at 180 degrees for 25 minutes.

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Buns with sugar

Greetings to all my readers. I have long promised to tell you how to make buns from yeast dough. The recipe for the dough for regular buns, knowing the basics of production, you will prepare wonderful fluffy buns - buns with sugar and cinnamon in the form of hearts, butterflies and curls.

Bun dough recipe

From this amount of ingredients you should get eight huge buns.

Dough dough:

• Milk – 250 ml;
• yeast – 25 g (or 7 g dry);
• sugar – 3 table. spoons;
• wheat flour - 3 table. spoons.

Other ingredients in the dough:

• eggs – 2 pcs. (throw in the yolk for greasing);
• butter – 80 g (or margarine);
• flour - 3 cups (this is approximately 400 g);
• salt – 1/4 teaspoon;
• lubricate your hands and table with vegetable oil when kneading.

• vegetable oil without aroma;
• sugar – ½ cup;
• ground cinnamon – 1 teaspoon.

How to make buns with sugar

Divide by the required number of buns (I already said that I am preparing 8 huge things). I believe that they should be huge, so do it once as I recommend, and if you don’t like it, you will sculpt it later, because you want it.

One part of the dough is one bun, it doesn’t matter what shape we create it. I will tell you all three methods that I understand, they are all actually the same type, but they are wrapped slightly differently.

The most popular are buns with heart.

How to create buns with a heart

Roll out any lump of dough into a flat cake approximately the size of a large dinner plate.
In more detail, it is approximately 24 cm in diameter. Every housewife has a baking dish of the same size, so for orientation you can apply the bottom of it. photo 1

Grease this layer of dough with a thin layer of vegetable (or melted butter) oil, sprinkle with sugar mixed with cinnamon. Approximately one tablespoon of this consistency will be used for one bun. You can bake buns without cinnamon, if you don’t like it, then just sprinkle with sugar. From time to time I also run the rolling pin over the sugar, in such a way that I seem to press the filling into the dough, then the sugar does not spill out when cutting.

Roll it all into a roll, without stretching the dough, it should roll freely. When rolling, dust the table with flour.

Now is the fun part.

To form hearts, fold the resulting roll in half and press the ends together. Place the loop on the edge as shown in the photo and cut with a knife to the very bottom, leaving 1.5 cm around the tuck. It should turn out like this. It is better to cut with a sharp knife on a board so as not to cut the tabletop.

Unfold the edges and form a heart.

Simple, isn't it?

How to create butterfly buns

Do everything with pieces of dough, as with hearts, see photo 1 and photo 2, but after rolling it into a roll, you need to fold it from both sides to the center and fasten the ends in the center. It turns out to be a kind of staple.

To get butterfly wings, you need to cut the dough on both sides, not reaching the middle by 1 cm. In the photo I showed how it will look.

Unroll the folded dough to the sides to create a butterfly bun.

How to create curlicue buns

Everything is absolutely simple here - you get a spiral, but with thin layers. Again, do all the steps, roll it out, grease it with butter, sprinkle it with sugar and cinnamon if desired, and roll it up. Now cut this roll, leaving an untouched edge on one side.

Later roll it all into a spiral. It looks like snail booths.

When all the products have been formed, place them on a baking sheet covered with parchment. Now you can turn on the oven to warm up. Let the products rest for about 20 minutes so that the dough rises. Brush with yolk to make it golden brown and you can put it in the oven. Bake at 160 – 180 C° for about 20 minutes.

Leave your comments, share how your buns turned out, maybe tell us your own way of how to wrap them.

Sweet buns

It's been a while since I baked anything with yeast dough. Yesterday I wanted soft, sweet and savory buns for tea. Now I am sharing the recipe with you . These buns cook relatively quickly; the dough, provided the yeast is fresh, rises very well. It’s better to eat them the same day you bake them – the next day the buns won’t be the same.

Ingredients for 10 pieces:

Base

Making recipe:

Heat the milk to approximately 40 degrees (not hotter), dissolve the sugar in it and dilute the yeast. Let it stand for 10 minutes.

Melt the butter, mix it with the beaten egg, pour in the milk-yeast mixture. Mix.

Sift the flour and salt and knead into a soft, sticky dough. The amount of flour can be adjusted according to the dough mixture. Add 1 tbsp. vegetable oil - and the dough stops sticking .

Cover the bowl with the dough with a towel and place it in a warm space to rise for about an hour. It only took me half an hour to do this:

Knead the dough, roll it out into a rectangle on a floured surface, grease with vegetable oil and sprinkle with sugar.

Roll into a roll, starting from the wide side, cut into pieces 2 fingers wide.

We cut any piece not completely and turn it on both sides.

Place the buns on a baking sheet lined with parchment or simply greased with oil, grease them with egg and place them in an oven previously preheated to 180 degrees. Bake for 20-25 minutes until browned.

Buns with sugar from yeast dough

Ingredients

Dry yeast – 8 g (or 1 tbsp without a slide)

Salt – 1 pinch

Vegetable oil – 40 ml

Butter – 40-50 g

Vanilla - to taste

For design:

Sugar - to taste

Butter – 30-50 g

Flavorings and spices - to taste

Egg yolk – 1 pc.

• 295 kcal
• 2 hours
• 2 hours

Photo of the finished dish

Step-by-step recipe with photos

Golden, fluffy buns are ordinary, savory, sweet buns made from yeast dough. Thanks to a special shaping technique, the buns get a classic, easily recognizable shape of a heart, butterfly or bow.

For me, this baking comes from my youth. At the mere mention of them, Carlson immediately comes to mind, appetizingly chewing the buns on both cheeks, and the smell of freshly baked buns evokes a feeling of warmth and homely comfort.

My mother and grandmothers baked these buns for me when I was a child, and now I also have tea parties with buns from time to time. Try to make ordinary, delicious, homemade buns with sugar from yeast dough!

Prepare the ingredients according to the list.

Mix warm milk and 1-2 tablespoons of sugar. Add the yeast and leave the mixture for 10-15 minutes to allow the fermentation process to begin.

Or skip this step if the yeast you are using can be added directly to the flour.

Sift the flour into a bowl and make a well in the center.

Pour the milk-yeast mixture into the well. Add vegetable oil, melted butter, salt, another 2-3 tbsp. sugar and vanilla.

Knead soft dough.

Cover the container with the dough and leave for 50–60 minutes in a warm room.

When the dough has risen and doubled in size, you can begin to form the buns.

Separate a piece of dough and roll out thinly into a rectangle shape. I like medium sized buns and usually use a small piece of dough, about the size of a tennis ball.

Brush the dough with melted butter, leaving about a centimeter from the edge. Sprinkle the surface with sugar, usually 1 or 2 tablespoons if you like your buns sweeter.

At this step, you can also add cinnamon or other ground spices to taste. I add a few drops of flavorings (vanilla, cinnamon, rum or almond) to the melted butter.

Roll the dough into a roll.

Fold the roll in half so that the seam is on the inside. Pinch the ends.

Place the roll on its side and make a cut, stepping back 1-2 centimeters from the edge.

Unfold the loose ends of the roll - you have your first bun ready!

Place the formed buns on a baking sheet lined with baking paper.

Brush with egg yolk and leave for 20–30 minutes for the buns to rise. Then bake in an oven preheated to 175–180 degrees for 30–35 minutes.

Yeast dough buns with sugar are ready! Enjoy your tea!