Lenten buns

Lenten buns can be prepared not only during Lent. Naturally, it is not permissible to say that buns without butter, milk and eggs can become dietary, but they have fewer calories, that’s for sure. And naturally, lean buns will appeal to those with allergies who are intolerant to egg whites or milk.

Over almost all centuries, in the kitchens of almost all peoples of the world, a huge number of recipes for lean buns made from various types of flour, with various additives and entrails have been collected. Our website will share with you only a part of these Lenten baking recipes. Lenten buns will be a pleasant sweet addition to your table during Lent.

Lenten bow buns

Ingredients:
500 g flour,
3-5 tbsp.
sugar, 200-250 ml water,
½ tsp.
salt, 1 packet of dry yeast,
1 packet of vanilla sugar,
2 tbsp.
vegetable oil, 2-3 tbsp. sweet powder.

Making:
Sift in flour, you can do this twice so that the buns come out especially fluffy. Mix the sifted flour with all the dry ingredients, stir well and drain the vegetable oil and half the amount of water, stir and knead into a soft lean dough, adding water little by little. The dough should be soft and not sticky to your hands. Cover the bowl with the dough with a napkin and place in a warm space to rise. Knead it several times. When the dough has risen for the second time, place it on a floured table and roll out thinly. Grease the dough with vegetable oil and fold the dough in half, and then in half again. Roll out the dough again into a narrow layer and again grease with oil and fold in four times. Repeat the function two or three more times. Then roll out the dough into a layer approximately 1 cm wide, cut into rectangles and roll them into bows, simply turning the ends 180° relative to each other. Place the bow buns on a baking sheet, lined with baking paper, let stand under a napkin for 10-15 minutes and place in the oven preheated to 180°C for 10-15 minutes. Sprinkle the finished bows with sweet powder.

Cinnamon buns

Ingredients:
500 g flour,
6 tbsp.
coffee sugar (ordinary sugar is also possible), 2 tsp.
dry yeast, 1 tsp.
salt, 100 ml vegetable oil,
250 ml water,
½ tsp. ground cinnamon.

Preparation:
In a bowl, mix 2 tablespoons of sugar, yeast, sifted flour, add salt, vegetable oil and water and knead a soft dough that does not stick to your hands. You can use a bread maker or a mixer with special attachments. Set the finished dough aside, cover with a clean towel, and in the meantime mix 4 tbsp. sugar and cinnamon. Divide the dough into pieces and roll them into thin flat cakes. Grease them with vegetable oil and sprinkle with cinnamon sugar. Fold the flatbreads in half, then four times. Place the resulting triangles, corner down, into muffin tins. You can simply place it on a baking sheet with parchment paper. Let sit for half an hour. Place in the oven preheated to 180°C for 15-20 minutes.

Potato buns

Ingredients:
300 g flour,
1 large potato,
20 g new yeast,
60-80 g raisins,
4 tbsp.
sugar, 10 g cinnamon,
100 g nuts,
1 tbsp. vegetable oil.

Preparation:
Boil peeled potatoes until tender. Pour the broth into a separate cup, mash the potatoes into a puree. Steam the raisins in boiling water for 5-7 minutes. Dissolve the yeast in a spoon of warm water, add a little sugar. While the dough is rising, prepare the filling. Chop the nuts and mix with sugar and cinnamon. Mix mashed potatoes with broth, add yeast, a little flour, stir. Let it be a little suitable. Then add a pinch of salt, sugar, remaining flour, knead the dough. Divide the dough into pieces, roll into flat cakes, place a raisin in the center of each, and pinch the edges. Brush each bun with vegetable oil and spread with nut mixture. Let sit and place in the oven preheated to 180°C for 20 minutes.

For the inside, instead of raisins, you can use marmalade or fruit puree.

Lenten buns can be made not only from ordinary wheat flour. Try adding rye or corn flour to it.

Lenten rye buns

Ingredients:
420 g rye flour,
80 g wheat flour,
200 g sugar,
50 g prunes,
100 g dried apricots,
1 tbsp.
salt, 100 g vegetable oil,
1 tbsp.
dry yeast, 1 tbsp. baking powder.

Read also: Easter braids recipe

Preparation:
Sift the flour, stir with salt, sugar, dry yeast and baking powder. Finely chop the dried apricots and prunes and add to the flour. Mix vegetable oil and warm water and add to the flour mixture, stirring constantly. You won't be able to knead it with your hands; rye flour is very sticky. Therefore, carefully knead with a spoon, and then with an oiled hand, if possible. Place in a warm space and let rise until doubled in size. Punch down the dough, place in greased molds and smooth the surface with hands moistened with cool water. Let rise a little and place in the oven for 25-30 minutes. Oven temperature 170-180°C. Check readiness with a wood stick.

Lenten buns with cornmeal

Ingredients:
250 g wheat flour,
250 g corn flour,
100 ml vegetable oil,
3 tbsp.
flour, 100 g sugar,
1 packet of dry yeast,
a pinch of salt.

Preparation:
Sift the flour, mix with yeast, salt and sugar. Pour honey into a glass of hot water and stir, then pour in vegetable oil. Combine dry and wet ingredients and stir until smooth. The dough comes out sticky and you can't mix it with your hands. Leave in a warm place under a napkin until it rises 2-2.5 times. When it rises, punch down the dough, place it on a floured table and divide into 12 pieces, equal to the number of muffin tin wells. Grease them with oil, lay out the dough and bake at 180°C for 25-30 minutes. 5 minutes before the end of production, grease the buns with a consistency of honey and boiling water in a 1:1 ratio.

Potato buns – 2

Ingredients:
5 potatoes,
3 cups.
flour, 1 cup.
warm water, 1 packet of yeast,
2 tsp.
sugar, 1 tsp.
salt, ground nutmeg, turmeric, ground black pepper - to taste, a little.

Production:
Dissolve the yeast in warm water, add sugar and half a glass of sifted flour, stir and let rise for 10-15 minutes. Peel the potatoes and grate them on a large grater. Add grated potatoes to the dough, stir, add spices and salt, knead the dough, adding flour evenly. To prevent the dough from sticking to your hands, grease them with vegetable oil. Leave in a warm place under a napkin until it doubles in size. When the dough has risen, knead it with oiled hands, lightly knead it on the table and divide it into 20 balls. Place them on a baking sheet lined with baking paper, let them rest for 15-20 minutes, then grease them with oil. If you have sesame seeds, you can sprinkle with sesame seeds or poppy seeds. Place in an oven preheated to 180°C for 20 minutes until the buns are golden.

Garlic Lenten Buns

Ingredients:
500 g flour,
250 ml water,
1 packet of dry yeast,
10 tbsp.
vegetable oil, 1 tbsp.
sugar, 1 tsp.
salt, 2-3 cloves of garlic,
salt, herbs - to taste.

Preparation:
Dissolve yeast in warm water, add sugar and let rise. When the yeast “wake up”, add flour, salt, 3 tablespoons of vegetable oil and knead into a soft dough. Cover with a napkin and let rise. When the dough has doubled in size, punch it down, divide it into 16-20 pieces and roll it into ropes. Twist the buns, place them on a greased baking sheet, let them rest for 30 minutes and bake in an oven preheated to 180°C for 25-30 minutes. While the buns are cooking, squeeze the garlic into a bowl through a press, grind it well with salt and add chopped herbs. Grind until smooth, add vegetable oil (5 tablespoons). Grease the finished buns while still warm with the fragrant mixture.

These garlic buns can also be prepared in a mold, greasing the mold and the buns themselves with butter to prevent them from sticking together.

You can and should always add ground bran to the dough for lean buns; this will only bring benefits to you and your family.

Bon appetit and the latest culinary discoveries!

Lenten buns

Turkey with pumpkin in the oven

Pie for tea. Jellied lavash pie with cottage cheese

Cupcake “Zebra”

Potatoes with mushrooms in the oven. Potato Casserole / Gratin

Apple Pie with Sour Cream

lean
vegetarian
economical

Ingredients

For lean yeast dough
yeast (fresh)	20-30 g
flour	6 glasses
water	500 ml
sugar	0.5 cups
vegetable oil	1-2 tbsp.
salt	1/2 tsp.
For the inside
sugar (poppy seeds, small raisins or cinnamon - optional)
vegetable oil
For lubrication of finished products
sweet strong tea or vegetable oil

general information

Total production time

4 hours 30 minutes

Active production time

1 hour 30 minutes

Complexity

Average

Number of servings

Step-by-step recipe with photos

Prepare lean yeast dough .
Roll the finished dough into a rope and cut the rope into several pieces, weighing 80 g.
Roll the dough pieces into balls and leave for 5 minutes.

Advice. You need to roll the dough into balls in the following way: flatten a piece of dough into a flat cake and bend the edges of the flat cake towards the middle, into the so-called “lock”. Place the balls with the “lock” side down and throw them up.

Roll out any ball with a rolling pin into a cake, 15 cm in diameter.
Grease the cake with vegetable oil using a brush and sprinkle with sugar (1-1.5 teaspoons of sugar per bun).

Advice. Oiled buns can also be sprinkled with dry poppy seeds, cinnamon or small raisins.

Roll the flatbread into a roll with the sweet side facing inward.

Fold the roll in half so that the twist is in the middle of the roll and press down lightly.

Using a knife, create a deep cut on the curve of the roll, without cutting 2 cm to the end.

And unfold the two resulting halves of the roll with the sweet side facing up (a heart-shaped bun comes out).

Place the buns on a greased baking sheet and let them proof.
After proofing, grease the buns with vegetable oil or strong sweet tea (only the smooth sides of the buns need to be greased, without touching the sugary layers).
Bake at 180?C for about 15-20 minutes.
Remove the finished buns from the baking sheet, place them in a saucepan or deep bowl, cover with a clean towel and let them “retreat” (the buns will become soft during this period of time) for about 10 minutes.

Bon appetit!

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Lenten buns

A selection of lean bun recipes with step-by-step photos and instructions. Our culinary experts talk and demonstrate how to bake delicious Lenten buns with and without yeast in the oven and in a frying pan! Cook with us, cook better than us!

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Lenten bun recipes, 9 pcs. in the collection

Ingredients

Dry yeast – 1 tsp.

Olive oil – 2 tbsp.

Ingredients

Dry yeast – 7 g

Ingredients

Rye flour – 225 g

Wheat flour – 225 g

Warm water – 250 ml

Dry yeast – 1 tsp. with a slide

Vegetable oil – 3 tbsp.

Roasted sunflower seeds – 50 g

Thyme - to taste

Ingredients

Wheat flour – 300 g

Sugar – 1 tsp. (with a slide)

Dry yeast – 1 tsp.

Ingredients

Whole grain flour – 500 g

Fresh yeast – 15 g

Olive oil – 1 tbsp.

Ingredients

Wheat flour – 320 g

Fresh yeast – 20 g

Potatoes – 120 g

For sprinkling and interior:

Walnuts – 20 pcs.

Vegetable oil – 2 tbsp. l.

Ingredients

Wheat flour – 960 g

Dry yeast – 14 g

Vegetable oil – 2-3 tbsp.

Small salt - 1 pinch

Sugar – 1 glass

Sweet powder - for decoration

Vegetable oil and sugar - for the inside

Ingredients

Wheat flour – 250 g

Oat flour – 180 g

Dry instant yeast – 1 tsp. with a slide

Warm water – 250 ml

Vegetable oil – 2 tbsp.

Herbes de Provence - to taste

Ingredients

Sunflower oil – 30 g

Dry yeast – 2 tsp.

Wheat flour – 350 g

For lubrication:

Turmeric – 0.5 tbsp.

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Lenten buns

Now we have prepared for you a collection of the best recipes for fluffy lean buns! Why not write down in your cookbook a few thoughts about the baking given to us for Great Lent, and then cook it for your loved ones! Your family will definitely be delighted with this idea, because it’s so nice to eat something sweet and tasty with tea, or, for example, take a Lenten bun with a special inside to work. We offer several recipes for delicious airy buns with photos and detailed descriptions!

Recipes in the collection: 15

for buns:
1 tsp.
coffee beans (Arabica espresso) 1/2 tsp.
ground cinnamon 1/2 tsp.
ground cardamom 1 tsp.
lemon zest 1 pc. carnations

MissJoker

05 April 2011, 15:09

tomato juice – 150 ml.
water – 100 ml.
dry instant yeast - 1.5 tsp.
sugar – 1.5 tsp.
salt – 0.5 tsp.
soy sauce (TM “kikkoman”) – 2 tbsp.

Sveta C.

05 April 2014, 18:40

for approximately 10 buns:
175 ml.
water 40 gr.
{live} yeast or sachet (7 g) dry 1 tbsp.
sugar 1 tsp salt
200 (2 medium potatoes) gr. boiled potatoes in their jackets (preferably boiled the day before)

passion1963

March 14, 2010, 18:00

dough:
flour - 700-850 gr.
(more may be needed) sugar - 2 tbsp.
salt - 1 tsp.
vegetable oil - 4 tbsp.
fresh yeast - 25 g

Nadilda

April 13, 2016, 00:27

dough:
water (warm) – 1 tbsp.
salt – 1.5 tsp.
sugar – 1.5 tbsp.
vegetable oil – 3 tbsp.
flour – 3.5 tbsp.

Tatiana M.

20 February 2015, 21:13

1. wheat flour - 3 tbsp.
– 250 ml each. 2. green tea with jasmine - 1 bag per 200 ml.
water 3. sugar -2 tbsp.
4. honey-2 tbsp.
5. vegetable cream-2 tbsp.
6. vegetable oil-3 tbsp.

ogiway

March 28, 2015, 11:53

wheat flour – 80 g
rye flour – 420 g
sugar – 200 g
prunes – 50 g
dried apricots – 100 g
salt – 1 tbsp

Nathalya

05 December 2009, 19:52

corn flour – 250 g
wheat flour – 250 g
vegetable oil – 100 ml.
honey – 3 tbsp
sugar – 1/2 tbsp (250 ml)
saf-moment yeast – 1/2 sachet

Nathalya

01 March 2010, 04:15

5 medium potatoes
3 tbsp.
flour 1 tbsp.
warm water yeast on the tip of a knife
2 tsp.
sugar 1 tsp salt

MissJoker

February 27, 2010, 16:00

for dough: 6 tbsp.
flour, 500 ml. water, 1/2 tbsp. sugar, 1/2 tsp. salt, 1-2 tbsp. vegetable oil, 10 gr. dry yeast. for the inside: sugar, poppy seeds, cinnamon.
for lubrication: sweet strong tea or vegetable oil.

johnny

October 28, 2009, 10:24 pm

wheat flour -200 gr.
semolina (semolina) from TM "Mistral" -150 gr.
Brown sugar “Demerara” from TM “Mistral” - 1 tablespoon
salt - 1 tsp.
spinach - not a big bunch.
water-180 ml.

Linda82 (Marioka82)

22 April 2014, 14:06

any kind of dough, I have
a lean yeast dough - approx.
0.8 – 1.0 kg (http://www.koolinar.ru/recipe/view/46615)
–
frozen pollock caviar – 250 g
onion – 2 pcs.

Nathalya

06 July 2009, 03:52

1 tbsp.
water (milk) 1 packet of dry yeast (11g.)
4 tbsp.
sugar + 2 teaspoons spoons 4 tbsp.
vegetable oil juice of 1/2 lemon
zest of 1 lemon (grated on a small grater)

mellorn

March 13, 2010, 10:19 pm

wheat flour – 600 gr.
sweet sand – 1 tsp.
olive oil – 5-6 tbsp.
warm water – 300 ml.
salt – 15 gr.
sugar – 10 gr.