Easter buns

Easter buns

Easter buns

Easter buns in the shape of nests will perfectly and originally decorate your festive table. They are very convenient to use when setting the table for serving Easter eggs. And, naturally, the buns turn out to be very tasty, soft and fragrant.

Ingredients

Manufacturing stages

Dissolve 2 tablespoons of sugar and yeast in half a glass of warm milk, add 2 tablespoons of flour, mix thoroughly and place the dough in a warm space to rise.

After 20 minutes, the dough will double in size and bubbles will appear on the surface. This means that the dough is ready.

Grind the melted but not hot butter with the egg, remaining sugar, vanilla sugar and salt. Pour in the second half glass of milk and stir.

Combine the dough with a butter-milk consistency, stir until smooth and begin adding flour evenly.

Add flour in small portions, immediately mixing it into the dough. You may need more or less flour, depending on its properties.

The dough must be thoroughly kneaded. It should turn out soft, elastic, not sticky. Roll the dough into a ball, place in a bowl, cover with a clean towel and place in a warm space for 1-1.5 hours.

During this period of time, the dough should rise perfectly and significantly increase in volume, at least 2 times.

Let's start making buns. To do this, divide the dough into small pieces and roll into flagella.

Connect two flagella and twist them into a spiral. Connect the ends of the spiral to form a ring. Place the buns on a baking tray lined with baking paper and greased with butter. Place boiled eggs in the middle. Because this was the first time I baked such buns with boiled eggs, I decided to play it safe and, in addition to the boiled eggs, I used ordinary glass shot glasses, wrapping them in foil and greasing them with butter. It must be said that the 2nd option turned out to be the most successful.

Brush the top of the buns with egg and sprinkle with brown (or regular) sugar. Leave for another 20 minutes for the buns to rise. During this period of time, preheat the oven to 220 degrees.

Place the baking sheet in the oven and bake the buns for 20-25 minutes. The Easter buns should have a nice golden color.

Transfer the buns from the baking sheet to a wire rack, cool, and remove the stacks. The eggs can be thrown in for decoration, but after baking they become inedible.

Festive Easter buns: delicious recipes

Baking for Easter is very diverse. In almost all families, recipes with their secrets are passed down from generation to generation. In the cuisines of various peoples of the world you can see Easter buns, Easter cakes, and pies.

Wonderful festive baking creates the necessary mood, fills the house with the smell of baking, and gathers the whole family around the table. Baking Easter buns is absolutely easy. Old recipes are not bad, but why not try something new?

1. English muffins
2. Multicooker to the rescue
3. The most delicious Easter buns from Yulia Vysotskaya
4. Conclusion

English muffins

In Great Britain, there is a tradition on Good Friday, the day before Easter, to bake special Easter buns. Thanks to a special technique, a cross is clearly visible on the finished baked goods - a sign of the approaching holiday.

The baked goods come out rich, airy and very fragrant.

Ingredients

To make the dough you will need:

• chicken egg;
• 0.2 liters of fat milk;
• 4 g dry yeast;
• ¼ stick of butter;
• 2 tbsp. l. Sahara;
• salt - on the tip of a knife;
• ground cinnamon – ½ tsp;
• nutmeg – ½ tsp;
• raisins – 100 g;
• cognac or other strong alcohol - 1 tbsp. l.;
• premium wheat flour – 0.4 kg.

For the snow-white dough that is needed for the “crosses”, you need:

• water – 3 tbsp. l.;
• wheat flour – 3 tbsp.

For the glaze prepare:

• sugar – 2 tbsp. l.;
• full fat milk – 4 tbsp. l.

Manufacturing

1. Freeze the butter and grate it onto a coarse grater.
2. Sift the wheat flour well and mix with the butter so that a large crumb comes out.
3. Beat the egg with a whisk, add milk, spices, salt and yeast.
4. Mix everything and add to the dough.
5. Knead the dough until it becomes elastic and does not stick to your hands. If necessary, you can sprinkle flour on your work surface or add it to the dough.
6. Roll the dough into a loose ball, put it in a bowl, cover with cling film and leave in a warm place for 40-60 minutes so that it has time to rise.
7. Wash the raisins well, pour boiling water over them for 10 seconds, then drain the water and pour alcohol instead. You can leave the raisins in cognac overnight (that is, in the dark) , so they will soak in even better.
8. Stir the raisins into the dough after it has risen.
9. Knead the dough and divide into 12 equal pieces. Any of them is a preparation for a future bun.
10. Roll each piece into a round bun and lightly flatten it on top. Grease a baking sheet with vegetable oil or line it with parchment paper. Plant buns on it.
11. Make cross cuts on the top of each bun. Cover the baking sheet with cling film and place in a warm space for 40-50 minutes. Since the dough is mixed with yeast, the baked goods will increase in size, so you don’t need to pack them very tightly together.
12. While the baking is rising, you need to prepare a snow-white dough. To do this, combine water with flour, you should get a not very watery mass. It is placed in a pastry bag and poured into cross-shaped cuts. If there is no special bag, you can take an ordinary thick plastic bag and cut off the edge.
13. Preheat the oven to 200 0 C, place a baking sheet and bake the buns for 15-20 minutes, making sure they are browned but not burnt.
14. While the cake is in the oven, prepare the glaze: beat the milk and sugar until thick and homogeneous.
15. Remove the finished buns from the oven, cool slightly and decorate with glaze. A cross will be visible on them - a sign of Easter.

Multicooker to the rescue

Modern housewives have adapted multicookers for baking Easter buns. In this case, the baking will be moderately baked, will not burn or lose its shape. You don’t need to “watch” the buns; while they are baking, you can handle other things.

The dough can be prepared according to the recipe suggested above or you can use your own, it doesn’t matter. In the slow cooker, the buns won't have a crispy crust on top, but since they're all getting the same frosting, it doesn't matter.

Most modern multicookers are equipped with a “baking” mode, and this is what needs to be used. For buns, 60 minutes is enough. Check readiness with a toothpick or wood stick.

Read also
Italian Easter Panettone cake, a frisky recipe.
I cook Italian Easter panettone cake all the time: a frisky recipe. Easter baking with yeast in the oven. Frisky step-by-step.

The most delicious Easter buns from Yulia Vysotskaya

To prepare the dough:

1. Pour 400 ml of warm milk into the bowl of a food processor. You can knead the dough by hand, but Yulia insists on this particular option for making buns.
2. Add a packet of dry yeast.
3. Add 1 kg of sifted wheat flour, ½ tbsp. Sahara.
4. The dough for this recipe will turn out to be very fatty and rich; 2 sticks of butter (400 g) will be useful for making it.
5. Knead the dough, add ½ tsp. salt.
6. Beat 5 eggs (one at a time) into the dough.
7. Add spices - cinnamon, vanilla, nutmeg. Wash the raisins in advance and soak in cognac or fruit tea. Add to the dough. It will turn out sticky and watery, you need to add a little flour and place the buns in small molds.
8. Bake at a temperature of 180-200 0 C.

Read also
How to bake a savory and fluffy Easter cake in a bread maker
On the eve of the great holiday of Easter, almost all housewives are interested in how to bake Easter cake in a bread maker. With the help of modern technology, you can reduce the amount of your own effort. The most important thing is on time.

English muffins

Julia bakes English muffins like this:

• preheats the oven to 200 0 C;
• previously softened butter (150 g) is mixed and whipped with the same amount of coffee sugar;
• add 15 g of baking powder and a pinch of sea salt (Yulia focuses specifically on sea salt), pour in 1 tbsp. heavy cream;
• While kneading the mass, add 600 g of sifted premium wheat flour.

Important : do not over-mix the dough; it should turn out light and airy. If you want to add raisins, dried cherries, dried fruits to it, then they are added specifically at this step.

Raisins must be washed well, scalded with boiling water for a few seconds, dried on a towel and soaked either in strong alcohol (cognac, brandy, rum) or in rich fruit tea. Before adding to the dough, the raisins must be dried again.

The finished dough is rolled out into a thick layer, which is folded in half a couple of times, and then divided into equal pieces and formed into round buns.

They are baked at a temperature of 180-200 0 C in a previously preheated oven for approximately 20-25 minutes.

Conclusion

Easter buns will be a beautiful addition to festive Easter cakes. They can be decorated with powder or glaze, given to relatives, godchildren, or served to the table.

Easter Bunnies

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Potatoes with mushrooms in the oven. Potato Casserole / Gratin

Apple Pie with Sour Cream

• For babies
• Children's party
• New Year
• Christmas
• Easter
• vegetarian

My dears, very little time separates us from Easter Sunday - EASTER!
Almost all affectionate people adore this holiday, because it represents SPRING, RESURRECTION and LIFE!

Easter is especially awaited by those who prepared for it, who observed Great Lent to the best of their ability and ability.
Fasting is a time of limiting oneself in food and a time of spiritual work. We will only feel Easter satisfaction in its entirety when we are in LOVE, JOY and PEACE with ourselves and with everyone around us

On the Easter holiday, it is customary to bake Easter cakes, prepare Easter cottage cheese and paint eggs - all these dishes are consecrated in the temple, and then, after the festive Easter service, with its satisfied exclamations of “Christ is Risen!”, they are reverently eaten at home at the ceremonial table. And in this homely, cozy atmosphere for us, suddenly the understanding comes that when we are all together, in peace and love, this is HAPPINESS, because CHRIST is among us!

Our website already has a lot of delicious recipes for Easter cakes and curd paskas - the choice is huge! Therefore, this time I will offer you the idea of ​​bunnies to amuse your children or cook them with them.

Happy Easter for you, my dears!

Ingredients

general information

Total production time

5 h

Active production time

1 hour 30 minutes

Complexity

Average

Number of servings

for 16-25 buns

Step-by-step recipe with photos

Tip: Prepare yeast dough according to any recipe (I prepared half the amount of cake dough, but did not add candied fruits and raisins to the dough itself). If you prepare Easter cakes yourself, you can simply separate part of the Easter cake dough for such rabbits.

Prepare the dough.
Pour warm milk into a bowl (temperature about 35ºC), add 1 tsp.
sugar, stir until the sugar dissolves. Crumble the fresh yeast, grind it with milk until completely dissolved.
Add flour to the pancake mixture (the mixture is approximately the same as thin sour cream - traces of the spoon remain in the dough, but the spoon does not stand).
Mix the dough well and put it in a warm space, without drafts.

Tip: I cover the bowl with the dough with cling film and put it in a cool oven. I can warm up the oven a little, but not much. The temperature in the oven should not be higher than 35-37ºC; at the highest temperature, the yeast will die.

Leave the dough to rise for about 1 hour.
The dough that comes up will increase in volume by approximately 3 times, begin to wrinkle and begin to fall off - then it is ready.

Add eggs, sugar, vanilla sugar to the prepared dough and mix well.

Add flour evenly until the dough becomes thicker, so that it can be transferred to the worktop.
With all this, the dough will still be very sticky and will stick to your hands, and only while kneading the dough with your hands will it evenly become elastic, soft and pliable.

When kneading, evenly grease the dough with butter, at room temperature, also grease your hands and table with oil and, as necessary, if the dough is very sticky to the table, dust it with a little flour.

Because flour can be different (in other words, it absorbs liquid differently), it may be useful a little (!) more or less than indicated in the recipe, we are guided by a suitable dough mixture.

Tip: The dough for buns should not be very tight and not very soft.
If the dough turns out to be very soft , it will not hold its shape and the outlines of the “rabbits” will turn out blurry and, most likely, even unrecognizable. But the buns themselves will turn out to be the softest and most tender.

The denser the dough , the better it holds its shape. But here it is possible to fill the dough with flour, then the buns will turn out hard and “stony”.

Therefore, when kneading dough, it is important to find the GOLDEN MEAN .

Knead the dough well to make it soft and pliable.
Roll the dough into a ball, place in a large bowl and place in a warm space to proof for approximately 1.5-2 hours. During this period of time, the dough will increase in volume approximately 3 times.

Punch down the risen dough (knead it several times) and leave it again for about an hour to rise.

Form “Rabbits” from the suitable dough.

Separate a piece from the dough, weighing about 45 g.
Roll it into a rope on a table dusted with flour.

Twist a neat snail.

Separate a piece from the dough, weighing about 20 g.
Roll it into a ball, flatten it slightly and lengthen one edge in the form of a drop or a comma.

Create a cut with a sharp knife to the middle of the “drop”.

Create eyes from raisins, a small ball of dough will be the tail.

In this way, prepare the bunnies from all the dough and place them on a baking sheet.

Place the buns in a warm place to proof, about 20-30 minutes.
Then grease the surface of the buns with a loose egg, yolk or yolk mixed with milk until smooth.

Bake the bunnies in an oven preheated to 180ºC for about 20-25 minutes, until golden brown.
Remove the finished buns from the oven, sprinkle with clean water from a spray bottle or by hand, cover with a towel and let “rest” for about 10 minutes.

Easter joy for you and your loved ones!

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Easter buns

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• Flour 300 g
• Water 174 ml.
• Dry yeast 1 teaspoon.
• Sugar 1 teaspoon
• Salt 1 teaspoon
• Flour 2 tbsp.
• Water 2 tbsp.

• It will be useful for you : 3 hours 0 minutes.
• Geography of the dish : Russian
• Main ingredient : Flour
• Type of dish : Breakfast

Mix sugar, yeast and a spoonful of flour in warm water, stir and leave for 15 minutes.

Add half of the specified flour, stir with a spoon.

Continue kneading on the counter, adding the rest of the flour.

Return the dough to the bowl, brush with vegetable oil, cover and leave in a warm place for an hour.

When the dough rises, you need to knead it.

Roll the dough into small balls and place in the pan. Determine the size of the buns at your discretion. leave in a warm place for 40 minutes.

Prepare the dough for the cross. Mix 2 tablespoons of flour with 2 tablespoons of water.

Stir thoroughly until creamy.

transfer to a culinary bag.

When the buns have expanded, make a cross-shaped cut with a sharp knife.

And use the cream from the bag to draw crosses.

Bake the buns for 25-30 minutes at a temperature of 190 degrees.