Heart buns with sugar

Heart buns with sugar

Soft, tender and very tasty buns are very popular with children, and adults will not refuse such baked goods. Therefore, I offer you a good recipe on this topic.

Manufacturing Description:

Ingredients:

• Water – 100 ml (warm)
• Yeast - 7 G (dry)
• Sugar - 2 tbsp. spoons (in dough)
• Eggs - 2 pieces
• Butter - 70 g (melted)
• Milk – 70 ml
• Salt - 1 pinch
• Flour - 450 G
• Sugar - 1/2 cup (for sprinkling)
• Butter - 60 g (melted, for greasing buns)

Number of servings: 6-8

How to make “Heart buns with sugar”

Rate the recipe for Heart Buns with Sugar:

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This is how delicious it turned out)

Very tasty buns, thank you.

The dough came out watery and didn’t rise after half an hour. It didn't even rise in the oven. All proportions were observed 100% and the order of mixing. But, even though I ended up making just buns because of the watery dough, brushing them with melted butter, sugar and cinnamon, it turned out delicious!

The buns came out absolutely amazing. Soft, airy, sweet. Mmmmm. Yummy treats. Thanks for the recipe.

The buns are very tasty, thank you

Beautiful tasty treat. *Taster

The dough didn't work, what should I do?

Delicious, added cinnamon.

added a few nuts on top, it’s better to add it to the filling)

Thank you very much for the recipe! 1st time good buns came out! Soft and tasty! Moreover, the bread machine kneaded the dough for me, but according to these proportions!

Very tasty! I prepared it according to the recipe and increased the quantity by 1.5 times. The child liked it) thank you!))

I wanted the most airy ones, for some reason they didn’t turn out very airy, more like puff pastry, a little dry.

I liked it, just not a lot of sugar because it doesn’t turn out sweet

I made buns according to your recipe for the first time. It turned out very tasty. The ceremonial table was scattered in a matter of minutes!

Thanks for the recipe, the buns came out delicious, fluffy, but the damn hearts didn’t come out, but that’s not a failure, next time it will be better, the only thing is, I added a little more flour

I took the ingredients literally according to the recipe and mixed everything in HP. The buns are great. True, I put them in a small container, they were a bit cramped. came out 2 times 5, for a total of 10 buns. Very tasty. Thanks for the recipe.

Not at all tasty, cracking is indicated by not a lot of flour, if you add 450 grams of dough the dough is liquid, I don’t recommend using this recipe

And I would even put a little less flour, the dough would be softer, not so elastic. but that's for a later time.

agree! Mine also came out liquid, it didn’t rise, everything spread.

Standard rolls. Naturally, my hearts didn’t come out straight. But the dough is not bad, it rises without any problems. I made half with sugar, the other half with sugar and cinnamon. Everything is delicious.

Thank you very much for the recipe! The buns are simply amazing! Only my roses didn’t come out, but the taste is stunning!

How thick should the dough be? Otherwise it came out like sour cream ((

Very tasty, the children really liked it, thank you very much, Now I will constantly cook for the children.

Hooray. In the end, I ended up with some delicious baked goods! I’m just not good with yeast dough, but here it turned out so delicious. Thank you very much!! I'm waiting for my husband, I'll feed him amazing buns

Can you replace milk with water?

It’s better to create everything literally according to the recipe

Thank you very much for the recipe) Everything turned out very tasty!

It turned out very tasty! very curious: who got how many pieces?

It didn’t work out for me! I did everything according to the recipe, either a lot of flour or old yeast!

Thanks for the recipe, the buns turned out so delicious

it turned out very tasty

sooo great. fast and delicious, thank you very much to the creator!

I saw it and cooked it. It’s delicious and my sister likes it too!

I prepared it, well, it’s very tasty and I added cinnamon to the sugar.

Delicious!! and great thanks for you.

Thanks to the creator for the recipe! I read it, cooked it, prepares quickly and comes out delicious!

Wonderful and delicious!

Moscow buns are a sweet pastry beloved and familiar from childhood. A certain heart-shaped shape and a top sprinkled with sugar distinguishes these buns from other yeast buns. To be honest, I don’t always like store-bought buns - they are a bit dry and not very sweet. The beauty of home baking is that you can adjust the flavor to your liking. So in this recipe - I increased the amount of sugar and sprinkled it liberally on the top of the buns. In general, I tried to bring the recipe closer to the original in order to preserve the real taste of the Capital buns.

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 I 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!

Buns with sugar

Greetings to all my readers. I have long promised to tell you how to make buns from yeast dough. The dough recipe for buns is simple, 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. For one bun, approximately one tablespoon of the consistency given to us will be used. 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

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The recipe for these buns will be appreciated by no matter what kind of housewife, especially if you have already had problems with yeast products. There is nothing complicated here, just your patience and your desire to pamper your loved ones with delicious pastries

2 hours 30 minutes Serves 10 Easy

Previously, I was constantly afraid of working with yeast dough, either the “head” would not come out, or the baking was not airy, or the dough, very much, smelled of yeast. But, not so long ago, I discovered this recipe for myself, with it the dough comes out airy, fragrant and does not go stale for a very long time.

Step by step recipe

First, let's heat the milk, but not too much. In warm milk, 300 ml (50 ml, we will need to coat the buns before baking), dissolve yeast and sugar (50-60 g).

Leave in a warm place until a “cap” appears.

After the “cap” has formed, add the egg and beat well with a whisk.

Then add vanilla sugar, vegetable oil and butter. Stir until the mixture is homogeneous. You need to stir with a whisk; a mixer is not suitable here.

The next step in making the dough is flour. Pour it in parts, sifting it earlier. Knead the dough for about 10-15 minutes, it should turn out soft and slightly stick to your hands.

Place our dough in a bowl, cover with a towel, and let it rise. About an hour is needed.

I can give advice to make the dough rise faster, you can place a pan of boiling water near the bowl, or, as our mothers recommend, put the dough in the microwave and place a glass of hot water next to it.

After an hour, our dough should increase by a maximum of 3 times. Again, it all depends on the yeast you choose. I use dry yeast all the time, and it has never let me down.

After the dough has risen, knead the air out of it, knead it slightly and divide into 10 even parts.

Roll them into balls. While you are rolling the outer ball, the previous dough will have time to rise again.

We take our ball and, using a rolling pin or our hands, on a lightly oiled table (under no circumstances add more flour) form a flat cake, approximately 0.5 cm wide.

Pour a tablespoon of vegetable oil into the middle of the cake and distribute it moderately (you can distribute the oil with your hands, it will be faster, but this is in this case if you rolled out all the balls at once).

Following the butter, add a tablespoon of sugar (for cinnamon lovers, you can mix sugar plus cinnamon, 1:1) and also distribute it sparingly over the dough.

Roll each flatbread into a tube with sugar inside. Fold the tube in half and connect the edges, pinching lightly. Then we make an incision exactly in the center of the tube folded in half. On the reverse side from the pinched side. We unfold the cut in different directions, bend it slightly inward - and you will get a beautiful multi-layer bun in the shape of a heart (see photo).

Prepare a baking sheet greased or lined with parchment in advance.
Place the buns on a baking sheet and leave for 25-35 minutes to proof in a warm space (as a standard, place them near the heating oven)

After the dough has risen again, grease it with a mixture of milk (50 ml) and sugar (1 tbsp) and place the buns in an oven previously preheated to 200 degrees.

Bake the buns for 10-15 minutes, but it all depends on your oven. It may take 20 minutes, but be careful not to overdry, otherwise they will become hard when they cool. Keep in mind that the yeast dough will increase in size in the oven - therefore, when placing them on a baking sheet, leave free space between them.

Place the finished buns on a plate. Moreover, it is necessary to create this as you took them out of the oven, because the sugar forms caramel when it cools, and later it will simply be difficult to remove them whole from the baking sheet.

These baked goods are scattered instantly. Have a nice tea party.