Butter buns

You can always bake the freshest buns for your homemade tea party. It is not difficult and fast; the personal role required is absolutely not enough. Small buns can be baked either individually or in the form of a huge loaf from which the buns are broken off - this is convenient and also simplifies the production process. Such baked goods do not go stale for several days if stored correctly.

It is generally accepted that baking is an overestimated content of various additives in baked goods - butter, sugar, milk, eggs. In this case, the total content of such additives can reach up to a quarter of the flour mass. Because of this, bread has a higher calorie content and goes stale more slowly. Butter buns are usually made small and without inside - they are simply sweet, fluffy and soft snow-white bread, ideal for desserts and tea drinking.

Like any bread, dessert sweet rolls are baked from flour - usually wheat, with the addition of butter, eggs or egg yolks, milk and sugar. Yeast or sourdough is used as a leavening agent. To my taste, yeast dough is better suited for baking sweet buns - it is easier to control, the products are the most fluffy and soft. In addition, during baking the bread acquires an additional size.

Baking buns is interesting in that the buns are added at the initial steps of making the dough, and the buns themselves are formed by the usual rolling of spherical products. While standing, the buns grow in volume, and after baking they become very soft, and even have a soft surface that does not harden. Then these buns can be eaten plain, or with jam, jams or condensed milk.

What are buns?

These are ordinary products made from yeast dough, with the addition of milk, butter, eggs, and sugar. The buns turn out soft and sweet, perfect for serving tea or dessert.

In order for the butter dough to be soft and homogeneous, it needs to be kneaded a couple of times, after rising with the yeast. Usually, we leave this dough in a warm place three times to rise. After the second kneading, buns are formed and placed on a baking sheet or mold. During the process of extreme rising, the buns grow significantly in volume. In the mold, they come into contact with one another, forming cellular bread, from which the finished buns simply break off.

Ingredients for buns

Wheat flour 3 cups (390 g)
Testicles 3 pcs
Butter 50 g
Sugar 1.5 tbsp. l.
Milk (2.5%) 150 ml
Dry yeast (0.5 sachet 11 g) 5-6 g
Milk, egg for lubrication
Salt additives

How to make buns

Before preparing the buns, you need to remove the butter from the refrigerator in advance - it should become as soft as possible, similar to custard, but not run. Also remove the eggs and milk and warm them to room temperature. High-grade wheat flour and dry yeast for dry flour will be useful - pay attention, not for the dough, but those that are added specifically to the flour.

Baking into bun dough

Mix flour, sugar and dry yeast

Add butter, milk and yolks to the dough

Knead a soft dough and place it in a warm space

Butter dough ready for baking buns

Form dough balls and place them in the pan

Let the buns rise and brush them with egg and milk.

Brioche Dough: Tested Recipes for Successful Baking

When there are children in the family, you simply cannot do without tasty treats: various sweet buns and pies. Naturally, it’s easier to just buy sweets and baked goods in the store, but if the mother tries and gets a little imaginative, then she will certainly be able to amuse her loved ones with delicious homemade baked goods. Believe me, your family will be grateful, because the smell and taste of new buns is always simply magical!

If you want to bake fragrant buns in the oven so that the kitchen in your house is filled with an indescribably lovely smell of baking, you can use one of these recipes with photos.

Recipe for delicious soft bagels made from butter dough

Products:

margarine - 200 g;
eggs - 4 pcs.;
milk - 3 glasses;
4. sugar - 1 glass;
flour - approximately 1.5 kg;
vanillin or vanilla sugar - approx. 10 g;
dry yeast - 3 tbsp. spoons (if raw yeast - 100 g);
salt - a pinch.

To make bagel lubricant (can also be used for buns and pies), you need to prepare:

eggs - 2 pcs.;
sugar - 2 tbsp. spoons.

How to cook

Pour milk into a small saucepan, heat until warm, add sugar, add dry yeast. Using a whisk, carefully stir everything until smooth and leave on the turned off stove, covering with a lid, so that the yeast disperses. After about 15 - 20 minutes, the mass will begin to foam and rise.
Place 200 g of margarine in a glass bowl and melt until watery, but do not overheat, so that it can be comfortably mixed with the rest of the dough.
Pour half of the full amount of flour into a deep bowl, beat in 4 eggs, pour in melted margarine, add a pinch of salt and vanilla. Once the yeast has foamed/risen, pour the yeast mass into a bowl of flour and thoroughly stir everything using a tablespoon. If the dough turns out to be very liquid, add a little more flour and knead. The dough should be as thick as sour cream.
Prepare a baking sheet in advance and line it with baking parchment. Grease the parchment with refined vegetable oil.
Sprinkle the surface of the table generously with flour, transfer the dough from the bowl to the table and knead well until the dough stops sticking to your hands. But don’t overdo it - make sure that the dough is not very dense and hard, because if you overdo it with the amount of flour, the baking will turn out to be rougher. Note: you can check the dough for readiness using this method - lightly press the surface of the dough with your finger, if it immediately springs back and takes on its previous shape, the dough is ready for use.
The finished butter dough must be divided into 4 equal parts. You roll out each piece into a circle, approximately 1 cm wide. Then, using a sharp knife, make horizontal and vertical cuts on the circle so that you have 8 triangles of dough.
Lubricate any triangle with the insides, wrap it like a bagel, or shape it into a bun or pie.
Place the bagels on a baking sheet, grease them with vegetable oil, keeping a certain distance between the products - the bagels will rise and expand. You need to cover the baking sheet with bagels/buns with a cardboard napkin and place on the table to rest for approximately 25 - 35 minutes.
Beat 2 eggs with sugar using a whisk, brush the pastry with the egg mixture using a special silicone brush.
Set the oven temperature to 185 degrees, place the baking tray with bagels in the oven and bake for approximately 25 minutes.
When the baking is ready, you can sprinkle the bagels with sweet powder. You can serve bagels with tea. Bon appetit!

Note: The above ingredients yield more than 20 bagels. If desired, you can reduce the amount of ingredients by half. You can create different insides for bagels or buns.

Photo gallery

How to prepare filling for bagels, buns, pies

Apple interior. Cut the apple into small cubes, put them in a saucepan, add a little sugar, simmer for 5-7 minutes over low heat, stirring gently.
Cheesy inside. You need to grate the cheese on a small grater, sprinkle the surface of the triangle, roll it into a bagel, and sprinkle the bagels with confectionery poppy seeds.
Cottage cheese interior. Prepare the curd mass by grinding the cottage cheese with sugar and fresh fruit.

The above baking recipe is one of the fastest for making yeast dough at home.

The calorie content of a butter bun is approximately 339 kcal per 100 g. A butter bun has less sugar and butter in the dough than, for example, fried pies with apples.

Butter dough recipe

There is also a manufacturing option, as baking was previously made according to GOST. If you want to learn how to bake truly delicious buns, use this recipe.

We prepare the dough from the following list of ingredients:

milk – 112 mg;
water – 90 ml;
fresh yeast – 15 g;
flour – 232 g.

For the test you will need:

ready-made dough;
water – 75 – 95 ml;
salt – 15 g;
fresh yeast – 15 g;
vanillin – 3.5 g;
eggs – 2 pcs.;
flour – 518 g;
melted margarine - 112 g.

Manufacturing development

Prepare the dough - mix heated milk and water, add yeast and flour. Mix all products until smooth, leave to ferment for 2 - 3 hours.
Prepare the dough. Mix the indicated amount of sugar, yeast, and salt in heated water, pour this mass into the dough, beat in the eggs, add flour, kneading the dough. You need to knead the dough for about 15 minutes, after kneading, add chilled margarine and knead. Leave the dough to rest for 2.5 hours.
After proofing, divide the dough into 16 balls and form them into buns. The buns must be transferred to a baking sheet, which was previously lined with baking parchment. Leave the baking sheet with the buns to proof for 1 hour; during this period of time they will increase in volume.
Heat the oven to 18 0 - 200 degrees, brush the buns with beaten egg, place the baking sheet with the buns in the oven for 25 minutes.

Recipe for bun dough with sour cream

For those who don’t want to spend a long time fiddling with baking, here’s an example of quick dough for buns with sour cream. Its main advantage is that it can be used immediately after production!

To make fried dough with sour cream you need to take:

sour cream - 1 tbsp.;
flour - 2 tbsp;
milk - 100 ml;
margarine - 60 g;
sugar - 2 tbsp. spoons;
salt - 1 tsp,
soda - 1 tsp;
egg – 1 pc.

Manufacturing process

Add salt, sugar to the heated milk and mix everything well.
Grind the egg with sour cream, dilute with melted margarine, warm milk, add soda - mix well.
Pour the indicated amount of flour evenly into a homogeneous mass, mixing well. Knead the soft dough.
Form pies or buns, place the products on a baking sheet covered with parchment (soaked in vegetable oil).
Bake at 190 degrees until fully cooked. Serve hot.

This recipe is suitable even for a beginner - every housewife will have this set of ingredients in her kitchen.