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.

Soft and tender Easter buns in the oven! The usual and frisky recipe!

Savory buns for Easter, a very simple recipe to make. Buns with an unusual design and with insides inside... Soft, airy - they remain so forever, if they are not eaten right away)) The dough is prepared in a couple of minutes, mix it and it's ready! We will bake the buns in the oven... Apart from raisins and nuts, you can choose any filling)) Experiment.

INGREDIENTS:

Flour - 400 g
Dry yeast - 1 tsp.
Milk – 140 ml
Sugar - 70 g
Vanilla sugar - 1 tsp.
Salt - 1 pinch
Egg - 1 piece
Butter - 50 g

Raisins – 50 g
Walnuts – 50 g
Sugar - 2 tbsp.

Flour - 50 g
Sugar - 2 tsp.
Water – 50 ml

To grease the buns:

Yolk - 1 pc.
Milk - 1 tbsp

You can also watch the video for a more detailed recipe for making Easter buns with raisins and nuts:

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?

English muffins
Multicooker to the rescue
The most delicious Easter buns from Yulia Vysotskaya
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

Freeze the butter and grate it onto a coarse grater.
Sift the wheat flour well and mix with the butter so that a large crumb comes out.
Beat the egg with a whisk, add milk, spices, salt and yeast.
Mix everything and add to the dough.
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.
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.
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.
Stir the raisins into the dough after it has risen.
Knead the dough and divide into 12 equal pieces. Any of them is a preparation for a future bun.
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.
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.
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.
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.
While the cake is in the oven, prepare the glaze: beat the milk and sugar until thick and homogeneous.
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:

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.
Add a packet of dry yeast.
Add 1 kg of sifted wheat flour, ½ tbsp. Sahara.
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.
Knead the dough, add ½ tsp. salt.
Beat 5 eggs (one at a time) into the dough.
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.
Bake at a temperature of 180-200 0 C.

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.